Trying Veganism
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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!
Falafel (Crumbs) from VwaV
I had been so excited to make Falafel. I have always loved it and couldn’t wait to do it myself.
So last night I finally had enough time on my hands. I prepared the chickpea mixture and the tahini sauce. Both had to cool in the fridge for 30 minutes. And I was starving already. So were my boyfriend and my parents downstairs whom I had promised to bring some of my selfmade Falafel.
Finally, after 30 long minutes, I started shaping the patties. Or better yet, I tried. They totally fell apart. I squeezed them together as hard as I could and put them into the boiling oil. They fell apart and nothing but deep fried crumbs were left.
This was 1/4th of the mixture. Ugh!
I wasn’t too excited about the deep frying anyway, so I took out a pan and baked 3 patties a time in just a tiny bit of oil. They didn’t stay in shape too well either, but at least you could call them a patty.
Eventually, after lots of swearing, I had 9 small patties to serve to my hungry folks. 4 for my parents and 5 for my boyfriend and me. I forgot to take a picture until I had one more bite left and that was mostly just pita bread with some cucumber and tomato.
They tasted good though. My mom gave me a call „Wow, the patties tasted great. The sauce wasn’t right somehow, but the patties… mhh!“ I used VwaVs recipe.
Bottom line: I will not make these again. Although the taste was good, it was just too much work. Not to mention that my apartment stank like crazy. Like I had fried fish in tons of oil, yuck. Not to mention I almost fainted when I entered my kitchen this morning.
And a picture I just found online…
I always look like that when I walk past meat in the supermarket, when my boyfriend devours a steak, my mom prepares chicken etc.
But a few days ago I had the same facial expression when I passed some people grabbing huge amounts of gummi bear bags. All I wanted to say to them was „You are aware of the fact that you’re going to eat boiled pig skin, are you?“ I can’t help but shudder at this thought every single time. I can’t believe I used to eat this stuff.
Vogue Paris October 2007 | Photographer: Steven Klein
Pita Pockets with Guacamole Dip
Ingredients
1 ripe avocado
1-2 cloves of garlic (depends on how garlicky you want it)
1/2 tsp. lemon juice
1/4 red bell pepper
salt
pepper
1. mush avocado well (don’t throw the pit stone away)
2. add the lemon juice and garlic, then salt and pepper to taste
3. mix well with 1/4 red bell pepper
4. now put the pit stone into the bowl since this prevents the Guacamole Dip to get an icky brown color !!!
I served it with toasted whole wheat Pita Pockets I bought at our Bio-Supermarket.
I spread a layer of Guacamole Dip and put cucumber, tomatoes as well as yellow & red bell peppers on it.
I used three cloves of garlic, definitely too much (and I love garlic with all my heart so that’s gotta mean something) =p
Actually, I can still taste it, ha ha!
