Recipe Round-Up: But My Family Would Never Eat Vegan

Part two of this round of round-ups from But My Family Would Never Eat Vegan by Kristy Turner! See part one, and other posts about this book, here.

Cinnamon Raisin Oatmeal: Heading back into oatmeal territory from the breakfast chapter with this classic combination. The oats are cooked with extra cinnamon, raisins, and molasses. And topped off with more raisins and chopped peanuts. I find raisins to be incredibly sweet, so I was a bit sparing with them compared to what the recipe calls for.
Rating: :)



Peanut Butter and Banana Oatmeal: Another classic combo, I just love PB&B! This has sliced banana and peanut butter cooked with the oats, and is topped with more of the same plus maple syrup and crushed peanuts. With all the peanut butter, this makes this breakfast extra filling! I should mention that the base recipe of this starts with a cup of rolled oats for one serve, so they don't skimp on the serving sizes.
Rating: :)



Smoky Shroom Sausage and Red Potato Goulash: Back to the homestyle cooking chapter with this offering. The mushrooms are sauteed with sausage-style seasonings before being roasted. I could have used extra mushrooms, and it ended up a bit dry, but the flavours were good. Especially with the optional sour cream on top! I used a silken-tofu based sour cream recipe I had leftover from another cookbook.
Rating: :)



Butternut Squash Risotto with Sage Butter: This is from the impressive meals chapter, designed to impress your inlaws apparently. It is a wonderful autumny-risotto, using roasted butternut to give a wonderful flavour. Ths sage butter and crispy sage on their own I wasn't a fan of, but they go great with the flavours of the risotto. I also sauteed some Field Roast Apple Sage sausage, and also used some Pepita Parmesan from the book on top as well. Served over baby spinach, I got three big servings from this recipe (it says it serves 6). And I think it looks pretty!
Rating: :)



Kung Pao Cauliflower: This is a quick sautee style recipe, with an easy to make at home kung pao sauce (I skipped the sriracha though, so I guess it is not really kung pao anymore). I also left out the chilli flakes and I used celery rather than capsicum. Tis made three serves. I didn't bother to cut the green parts of my scallions into fancy thin strands, because I wasn't trying to 'impress' anyone with the appearance. Sorry, Dad.


The Portobello Philly Reuben: Remember that smoked gouda cheese and mushroom I opened the last post with? That was for this recipe. I hope I can be forgiven by reuben afficiandos for making this on regular bread, but it was what I had to work with. This has a lovely made at home russian dressing, and uses grilled mushrooms. I just used normal field mushrooms, as I couldn't find portobellos. All topped off with a bunch of sauerkraut, these were great.
Rating: :)



The Avocado Melt: This great sandwich used up some of the leftover gouda sauce and sauerkraut from above. It also had tomato and mayo in it. The combination of the avocado and the gouda was quite rich, so it definitely needed the sauerkraut and tomato in it to help cut through that.
Rating: :)



Lemongrass Tofu Banh Mi: I love a banh mi! This one was a wonderful marinated tofu (I let mind marinate for a little bit longer), which is worth making on its own even without the rest. After marinating, the tofu is cooked and then glazed in the left over marinade. I strained the marinade first, as it still had lots of fibrous strings from the lemongrass. There is also a quick pickled carrot and daikon salad, which is very nice. I left out the sriracha in the aioli, making it into just a regular aioli, and I also left out the jalapenos from the sandwich itself. The crusty roll was also stuffed with cucumber slices and fresh coriander (aka cilantro for my US friends).
Rating: :)



Peanut Butter Oatmeal Cookies: Moving into the vegan baking isn't all hippy chapter. I made a half recipe of these cookies, and got 16 cookies using a 20mL scoop. The recipe calls for apple sauce of mashed banana, I used the former so there was a subtle flavour from that. The peanut butter flavour itself was also fairly subtle. But these were a nice cookie.
Rating: :)



Cute Kitty Photo of the Post



Boo loves sitting on the windowsill getting the sun and watching out for anything that might be moving around out there.