Trying Veganism
exploring the world of vegan cookingArchiv für carrot
PYROG Salad & Baba Ganoush
What a burst of color and taste!
The name PYROG was put together simply because of the colors. I mixed chopped red cabbage (P=purple), a bell pepper (Y=yellow), cherry tomatoes (R=red), shredded carrot (O=orange), regular and lamb’s lettucce and cucumber slices(G=green) and topped it all with roasted sunflower seeds. The dressing pretty much consisted of Balsamico bianco, a little olive oil and 1 tsp. fig mustard.
I don’t have salad often enough and I always wonder why. It’s not that time consuming and it always tastes good. Plus, the boyfriend loves to eat it. He gets all excited when I make salad (the kind of excitement I get when I see the Lindt commercial and start to believe that I will one day work in that exact same setting =p) – even more reasons to toss together some greens every now and then!
I also made Baba Ganoush for the first time and used this recipe(added some additional fresh parsley). But being the way I am I did not start small and then added more, as suggested by Susan. I used 2 cloves of garlic. BIG cloves! So when I tasted it… woooosh, hardcore garlic infusion! Even for a garlic lover like me.
So I didn’t eat much of it and decided not to grill my veggies (I wanted to use my new grill pan to try out Katies recipe using asparagus, zucchini and bell pepper to accompany the Baba Ganoush) and just had some slices of raw bell pepper instead. I don’t eat enough raw vegetables… I’ll really try to eat a big salad every day(or at least every other day)!
Veggie-Lentil Curry, Carrot Cupcakes & Falafel
Tonight I had a craving for lentils and cauliflower again, but didn’t want the same meal I’ve had in my post before so I made a few additions.
I prepared the cauliflower the same way like I did here. The red lentils were prepared like before, too with an addition of 1/2 tsp. curry powder and a dash of chili powder.
To make the dish more colorful I roasted a red & yellow bell pepper and some zucchini that I sprinkled with salt, pepper, onion and garlic powder in the oven for 20 minutes on 375°F.
Yesterday I went to the Bio supermarket to get new agave and bought Falafel. Homemade ones would’ve tasted better for sure, but they weren’t bad and the idea of having Falafel ready within 8 minutes was quite appealing so I bought them along with new whole wheat pitas.
I bought a sunflower seed based pepper & pepperoni spread that I used, along with 1/4 cup shredded red cabbage, tomatoes and cucumber.
And I made Happy Herbivore’s Fat Free Carrot Cupcakes with Maple Frosting. I used a little bit too much applesauce, because after 20 minutes in the oven they were still a little gooey inside. But did I mind? Hell no, there was no egg in there so I could have just as well eaten the raw batter =p To be honest I snacked quite a lot while mixing together the applesauce, shredded carrot and vanilla. Tasted delicious! I think I’ll make that as a snack again soon!
But back to the cupcakes – my best (girl)friend tried one and loved it, the icing in particular. She’s an omni so I got the „There’s really no egg in there? Amazing…!“ between each bite, ha ha!
So, tomorrow the big baking for the night’s party will take place. I’m so excited!
I have to hurry now though, the boyfriend’s waiting!
Hear you on Sunday I guess. Happy Easter and have a nice weekend everyone!
Chinese Cabbage and Asparagus Stir-Fry
I slowly roasted an onion, asparagus, yellow bell pepper and scallions on medium heat in a saucepan.
I added soy sauce, chopped chinese cabbage and stirred until it was covered in soy sauce. Then I covered it up, let it simmer for about 2 minutes, added half a shredded carrot, sprinkled it with sesame seeds (I got ‘em Jennifer!) and ready was another all veggie dinner!
Peach Pear Cobbler, Scrambled Tofu & Cooking/Baking Plans
Ohh, this way so good. All the cinnamon! And the perfect combination of pears and peaches with it. Yum yum! I didn’t have any all-spice the recipe asked for so I added some nutmeg instead.
After the Peach Pear Cobbler I made after work I had satisfied my sweet tooth, but again I needed something hearty.
I can now oficially say that I am no longer a Tofu Scramble virgin!!!
I used VWAVs Veggie Tofu Scramble recipe as a basic, but since I don’t like mushrooms I replaced them with some cauliflower and added red, yellow and green bell pepper.
I am rather surprised by the Tofu Scramble. The Tofus consistence is exactly like chicken… that kind of freaks me out, because the main reason why I was vegetarian for almost all my life is that I don’t like the taste and the consistence of meat. It was good nevertheless. Next time I’ll use more spices, definitely more vegetables and cruble the Tofu into smaller pieces or simply use less.
I decided to make a little list. I really hope that I’ll manage to get everything done on time the way I have planned here.
Ohh, I just discovered that we have a microwave at work. It’s like right there on the kitchen counter, don’t ask me how I could overlook that. Yay, that means no more buying expensive and not necessarily very tasty/nutritious lunch! I can cook my own vegan dinner and just take it to work the next day =D
Cooking/Baking Plans
(hearty | sweet)
Saturday
- * Mini Tofu Quiches (uses up silken Tofu)
* Blueberry Scones
Sunday
- * Pierogis + Borscht
* Double Chocolate Chip Cookies (as a gift for a friend)
Monday
- * Mashed Cauliflower + Garlicky Broccoli + Green Asparagus
* Banana Chocolate Pudding Brownies
Tuesday
- * Sundried Tomato Hummus
* Green Soy Tagliatelle + Roasted Brussel Sprouts + Mustard Sauce
Wednesday
- * sth. with Kale (Any suggestions? I’ve never made anything with kale before so I could need some advice)
Thursday
- * Mocha Chip Muffins
* Soy Sprouts + Scrambled Tofu (or chickpeas)
Like I said, this is just a plan, we’ll see whether I’m gonna stick with it or end up cooking/baking something completely different 
Now I’ll make some Vanilla Raspberry Cupcakes with before my boyfriend arrives.
Chili Con Vegetales & a simple sandwich
Like many people I have trouble sticking to a recipe. I can’t help it, when my eye catches something lying around in my kitchen that appeals to me, I throw it in. Most of the time this is not particularly a bad thing though.
I kind of followed the Chili recipe from HIAV. I used kidney beans instead of black beans and also threw in a few cherry tomatoes, zucchini, eggplant, some Pesto Rosso, many many spices(a hint too much chili powder) and a tiny bit soy sauce.
Before going to bed I made myself a simple sandwich. A toasted whole-wheat bread roll with a thin layer of my homemade Onion Cream Cheese(I added some garlic and more pepper), followed by a thin layer of mustard and topped with fresh salad, orange bell pepper and tomato slices sprinkled with fresh black pepper. Sometimes it’s the simplest things that are the best.
I went grocery shopping last night and bought regular Tofu along with silken Tofu. I really want to try Scrambled Tofu, because everyone around the blogsphere seems to love it. And either I will give the Tofu sour cream another try or bake something really fancy with the silken Tofu. We’ll see!
And I bought chickpeas because I’m dying to try out the roasted tomato hummus recipe. That on a sandwich… I imagine this must be simply delicious!
