Recipe Round-Up: Cook Share Eat Vegan

Hello!!!! I am here!!! And with a cookbook round-up no less. Finishing off sharing some of the things I have made from Cook Share Eat Vegan by Aine Carlin. But before that, how are you? I hope everyone is holding in there. Things are tough, be gentle with yourselves. I have had some pretty big things of late, which I will share once I have made a bit more sense of things in my brain. But I am still here, plugging away at my PhD between working and playing too much Stardew Valley. Anyway, let's get on to the food! You can see the rest of the things I have cooked from Cook Share Eat Vegan here.

Wasabi-Roasted Sprouts: While I can't eat chilli, I love wasabi! I took this into main dish territory by adding some Soyco Japanese marinated tofu in with my Brussels sprouts and baby corn. The veggies are marinated in a orange juice, soy, and wasabi concoction. But I would definitely add in more wasabi because once it was cooked I could hardly tell it was there! This says it serves four, but as a tiny side dish. I ate the whole thing over spinach and brown rice and topped it with a dollop of tahini and black sesame seeds.
Rating: :)



Fragrant Fried Rice: The rice in this case is cooked with lemon and a variety of spices to give it the some wonderful flavours. Before being added to stir-fried veggies, raisins, and toasted almonds. I left out the chilli. The recipe does not call for the rice to be chilled before using with the rest of the things, so if you want a more traditional fried-rice texture I'd make the rice the day before so you can add it to the pan cold. I served this with some hoisin tofu and some spinach.
Rating: :)



Stir-Fried Broccoli: This calls for sprouting broccoli (aka Broccolini, but apparently Broccolini is a trademarked name!), and is a very simple and quick dish. I added in some tofu to make it into a main course over rice and baby spinach. I left out the raw spring onion garlic, but I did double the sauce because I like my stir-fries saucy.
Rating: :)



Garlicky Pan-Fried Mushrooms: I increased the recipe a bit, scaling up to use 600g of mushrooms rather than 400g, which gave me three servings that were quite filling! I was boring and just used plain white mushrooms, because that was what I could get easily and without paying $40 for fancy mushrooms for a single dish. Instead of the homemade cashew soured cream option, I used Made With Plants sour cream, and I added some smoked paprika because it called to me. I served this with some toasted olive sourdough with avocado, and some roasted asparagus.
Rating: :)



TLT Sourdough Sandwich: The star of this sandwich is the tofu bacon, which is easy to make but could be a bit smokier. But then I just love smoky foods. Once that is made, it all comes together with mayo, mustard, tomato and greens (I used baby spinach instead of baby gem lettuce). I also added some avocado, because why wouldn't you?
Rating: :)



Mushroom Stroganoff Sauce: This sauce recipe is part of another recipe, as it is meant to be servec over celeriac steaks. But I just made it to serve over pasta. I used the Flora Plant Cream to make this recipe, which is wonderfully thick. I also used some paprika instead of cayenne. This recipe had quite a bit of lemon juice in it, which turned it into more like a lemon cream sauce. It was good! But if you are after a more traditional stroganoff then cut back on the lemon. I served it with peas and spiral pasta, over baby spinach.
Rating: :)



Pan-Fried Red Cabbage with Herby Tofu Mayo: Cabbage is someting I have really come to love, and this one is a very quick version that has great flavours. You also add some radishes at the end, though I did add mine a little bit earlier because I love cooked radish. The mayo is silken-tofu based, and easy to make. The herbs called for in the recipe are chives, but I used dill instead because dill is the best! I also did not use melted coconut oil in it, I used grapeseed oil, and I used garlic powder instead of fresh garlic. I served these with some baked potato wedges, and pan-fried slices of Field Roast apple sage sausage.
Rating: :)



Sweet Potato Pasta Bake: This recipe is actually call sweet potato stuffed shells, and I'd had it marked for ages but the thought of stuffing shells just made me feel so tired. Then I realised I could just make it as a pasta bake, so I did! Skipping the shell stuffing and instead just mixing the sauce with some cooked penne. I also added some chopped up sausage because I had one kicking around in the fridge that needed usin up. The sweet potato sauce has leek and plant-cream and lemon in it. I'm really glad I made the adjustment because the sauce is lovely. I served it with some sauteed kale, for a change in greens!
Rating: :)



Cute Kitty Photo of the Post



Eloise the other night, fast asleep on the guest bed. Her eyes are open a little here because I came in to turn on the light and take a photo, but then she just went right back to sleep.

Midweek Munchies

Hello hello! I have been busy with work, my PhD, and playing five million hours of Stardew Valley. Seriously, I know I am late to the party, but that game is seriously addictive. Anyone else play? Tell me about your farm!

But, here are some munchies!

Fry's used to make a sausage that had chunks of vegan cheese in it, that got all gooey and melty when you cooked them and was incredible. Then they stopped making them. I was hoping that these would be similar, but alas the cheese was not really noticeable. Other than that, they were a very good sausage. This brand makes good sausages, though I haven't seen these particular ones around since then, so maybe they stopped making this variety.





I have been loving this Masterfoods Corn Relish. The downside is it does have some bits of capsicum in it, but the upside is that you can't really tell it is in there.



Fry's vegan Brioche burgers are the very best for burger buns. But they have only been sporadically available of late. So if you can't find those, these make an adequate burger bun replacement. But make sure it is these gourmet ones, don't get the potato ones.



I found this flavoured TVP San Choy Bow on a very good sale, so once assessed that there was no chili in it I grabbed it to try. I served it as a bowl with rice and spinach rather than in lettuce cups, and topped it with hoisin sauce, fresh cucumber, and coriander. I wouldn't get it again unless it was on a super sale, but it was OK.





I also found these on sale. I couldn't decide if I like them or not. When I first tasted it, it was weird and kind of bitter, but then I couldn't stop eating them. So I guess I come down in favour of them!



I bought this Congee to take to hospital with me when I had my hysterectomy (just over a year since that joyous day!) in case there was nothing to eat in hospital, but I didn't need it because they fed me a lot. So in the spirit of using things up, I had it for lunch one day. It is not bad! Nice and savoury. Could definiely do with a bit of doctoring up if you are so inclined. But as is it makes a pretty good emergency snack.



Cute Kitty Photo of the Post



The face of a sad Mirabelle loaf. Boo and Eloise had both taken two of her favourite sleeping spots. So she came and stole my spot on the couch, and sat there looking very sad.

Midweek Munchies

Everything is hard but at least there are munchies, right?

Soup! This was another one of those bottled soups where they claimed you could drink it without heating it, but that is lies. This one was much better than the other pumpkin one I tried. I love a big mug of soup with a toasted cheese sandwich.



This Apple Crunch granola was more like a toasted muesli. It tasted good, but didn't have those nice big clusters I love.



Coconut-oil free vegan Le Snacks-like snacks! Though the cream cheese part was pretty meh, no real French onion flavour either. The best part was the crackers, which tasted great.



Wildbreads is a bakery that delivers, and they have a number of vegan options including these Roasted Vegetable Pastry's. These were nice, but the filling was very sweet with the pumpkin. I'd have loved some olives in there. But would definitely get again.



Got these lovely seitan stick snacks from an Asian Grocery store! Though I always take things off sticks before eating, otherwise I just stab myself. These were a bit oily, but I just gave them a quick blotting with paper towel and then it was all good.



A refreshing passionfruit coconut water.



These gluten free vegan turkey slices are... OK? They have a slightly strange texture, and they are fairly bland. Bring back Tofurky Hickory Smoked slices!



I never had pork scratchings so I have no idea if these taste like anything. But they are savoury, crunchy, smoky goodness.



Cute Kitty Photo of the Post



Thank goodness for snacks, and thank goodness for cats! Thank goodness for Eloise, who never fails to delight me with her range of wonderful positions.