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.