Trying Veganism
exploring the world of vegan cookingArchiv für pasta
Pancakes for Breakfast & Tortellinis with Broccoli and Cauliflower in Mustard Sauce
I just finished my huge, but fantastic breakfast.
VwaVs Banana Pecan Pancakes. In my case: Banana Pear Cashew and Banana Blueberry Cashew Pancakes. Yumm!
With some fresh pear slices and maple syrup & my jam for dipping. Perfect combination!
I cut the recipe for 9 small pancakes in half and guess how many small pancakes I got out? Nine.
Mhh… what does small mean to Americans? =p
And here’s what I had for dinner last night.
I bought spelt tortellinis with a vegetable stuffing a few days ago. And since I’m on a mustard-trip right now and Jennifer sent me a recipe I was able to whip me up with a very filling dinner. And yeah, I’m very much into cauliflower at the moment, too.
Here’s my adapted version of the Mustard Sauce:
Ingredients
1 clove of garlic, minced
1 Tbsp. Sherry
2 Tbsp. Dijon
1/2 – 1 Tbsp. veggie broth (I used 1 heaped Tbsp. and it was definitely too much/salty)
1 Tbsp. cornstarch
1-2 cups soy milk
pepper, to taste
1. in a bowl mix the veggetable broth with cornstarch and set aside
2. sautee the garlic in a little bit of olive oil, for about 2 minutes
3. add the Sherry and mustard and under stirring add the veggie broth cornstarch mix
4. on medium heat let simmer for about 1-2 minutes, add the soy milk (start with 1 cup)
5. on low-medium heat let simmer for about 5 minutes, add more soy milk to reach desired consistence
6. add a little pepper to taste
Sadly I didn’t cook the tortellinis long enough so the stuffing was still a bit dry, but they were fine soaked in mustard sauce and paired with broccoli, cauliflower and sunflower seeds.
Raspberry Apple Pear Pancakes & Spaghetti with Pesto Rosso marinated vegetables and crumbled Tofu
Yesterday, as I was looking though my kitchen repertoire, the pears and apples laughed at me and so here we go again with some more delicious filling Pancakes.
Ingredients
1 1/4 cup whole wheat flour
2 tsp. baking soda
2 Tbsp. apple saue
1 cup soy milk
2 Tbsp. Agave syrup
1 apple, diced
1 pear, diced
1/2 cup raspberries
But even after this fruity snack, I didn’t feel satisfied and craved something hearty so I threw together a bunch of stuff. And I know I said I didn’t like Tofu too much, but I bought some a few days ago and I was very pleased this time.
Spaghetti with Pesto Rosso marinated vegetables and crumbled Tofu
Ingredients
Spaghetti (for 1-2 servings)
1 Tbsp. olive oil
1 medium onion, chopped
2 cloves of garlic, minced
1/2 cup brussel sprouts
1/2 zucchini, sliced
1 cup cauliflower
1 cup broccoli
1/2 cup bell pepper
1 cup spinach
1/2-1 cup Tofu, crumbled
2 Tbsp. Pesto Rosso
thyme, basil, rosemary, chili, oregano, salt, pepper, to taste
1 Tbsp. balsamic vinegar
1-2 Tbsp. soy sauce
pine, pumpkin and sunflower seeds (optional)
1. cook the pasta
2. cut brussel sprouts in half, cut the bell pepper, broccoli, cauliflower and zucchini
2. in a sauce pan heat up olive oil, add onions, stirr on medium heat until golden
3. add garlic
4. add vegetables, season with desired spices to taste, cover up and cook on low for about 15 min.
5. when pasta is done, add the spinach (I used frozen spinach)
6. in a bowl, crumble Tofu and add 2 Tbsp. Pesto Rosso, mix well
7. add 1/2 of the Tofu mixture to the vegetables cooking, mixing well
8. add the rest of the marinated Tofu to the Spaghetti, mix well
9. when vegetables are done, add balsamic vinegar and soy sauce
10. add vegetables to the Spaghetti, stir well and serve with sunflower, pine and pumpkin seeds
I’m eating the left-overs as I am writing this. It’s good, but it’s definitely missing some red ingredients(red bell pepper, tomato…). But that’s only because I didn’t have anything else left here.
Anyway, the most exciting thing: How It All Vegan and Vegan Cupcakes Take Over The World arrived yesterday!!!
I’ll definitely make something today, but there are sooo many many great recipes in there. Picking one is going to be tough!
Spaghetti with Broccoli Onion Tomato Sauce
I could stop my boyfriend from going to Mc Donald’s last night and served him this instead.
(serves 2-3)
Ingredients
Spaghetti (for 2-3 portions)
1-2 Tbsp. olive oil
1/2 broccoli
1 1/2 onion
2 cloves of garlic
1 can peeled tomatoes
1 Tbsp. tomato paste
basil, rosemary, oregano, chili, pepper and salt to taste
1. in a saucepan heat up olive oil, add onions, turn heat to medium
2. when onions are golden, add garlic
3. add broccoli, about 2 Tbsp. water, salt, pepper and herbs to taste, put the lid on and let it cook on low heat for 15 minutes
4. cook the pasta
5. when the broccoli is done add the can of peeled tomatoes, the tomato paste and more salt, pepper and herbs and chili to taste
6. sprinkle with pine nuts, pumpkin and sunflower seeds
My plate
My boyfriends plate
There was not enough pasta so I cooked another portion for him. Guys, they just can’t get enough =p
