The recipe made enough for four servings so it's a good one for me to freeze for another meal. There are other interesting recipes on the blog that I really must get round to trying - at some point in time.
As per usual I came across this recipe on Pinterest. It looked easy enough and sounded good so I thought I'd give it a go. It comes from the blog of One Ingredient Chef. It was easy enough to make, once all the chopping was done, and I added some peas for extra veggies. However I felt that it needed a stronger tomato flavour and probably double the amount of herbs. I would also cut the potatoes smaller than the suggested 1 inch chunks as I found that it took at least 50 minutes for the potatoes to be soft enough. I think the next time I try this I'll use coconut cream and see if that gives it a creamier sauce.
The recipe made enough for four servings so it's a good one for me to freeze for another meal. There are other interesting recipes on the blog that I really must get round to trying - at some point in time.
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I spend way more time than I need to looking around all the wonderful pins on Pinterest and have amassed quite a few recipes that I need to really get in and try out. I was intrigued by the sound of a wild mushroom and artichoke pasta that I had pinned and was after something new and different for dinner. And believe it or not, I had a jar of artichoke hearts in my pantry - bought for some recipe that never got tried - and I also had fresh parsley and thyme. So I was good to go. The daily prompt for this day was gathered so I decided to get the ingredients together and take some photos for the CY365 gallery. I used a few different perspectives: from above and then from the side, just for something different. The great thing for me about doing all this preparation for the photo meant that putting everything together when it came time to make the meal was super easy. So back to the wild mushroom and artichoke recipe which can be found here. As I was making this I kept on wondering how it was going to turn out, and what it would taste like. I don't think I've ever heard of chickpeas in a pasta dish, and I don't think I've eaten artichokes very often. So it was going to be an interesting experiment. I didn't have fettucine so I used organic pasta spirals and I didn't have this product called 'Braggs' but a google search suggested using soy sauce in its place which I did. I also had to replace the Herbs De Provence, a french style mix, with Italian mixed herbs. We no longer eat cheese or other dairy products at home so that meant no parmesan to put on the pasta (which we haven't done for awhile). However, I had come across some recipes to make one's own vegan 'parmesan' and decided to give that a try as well. And yes, I had nutritional yeast in the panty and plenty of cashew nuts. The recipe is one I found on the Veggieful blog here. The end result - wow! We both agreed it tasted wonderful and the 'parmesan cheese' worked a treat. Definitely a meal that will become a regular.
Oh dear! Once again it's been awhile since I've posted anything on the food blog. And yes, I have made some new things, but if I'm not happy with the recipe I don't upload them. Lately I've been seeing a few recipes that involve soaking cashews. It seems to be to create a creamy sauce without using dairy products. Because we don't eat any dairy (at home) it's been tricky to try out some vegetarian recipes as they often include milk, cream or cheese. The original meaning of vegetarian was basically no dairy or egg products, however it appears to have evolved to include dairy products. Anyway I decided that I would try one of these cashew type recipes last night for something different for dinner. I found this one on Pinterest. The food blog it comes from has a lot of really nice looking things, so I'll get to more of them … sometime. The recipe can be found here at veggieful.com. It really tasted yummy and had lovely flavours in the sauce and it was creamy. Next time I would soak the cashews for much longer and probably process them longer as well. The instructions say to put the cloves of garlic and the piece of ginger into the processor, however I would mince the garlic and grate the ginger first next time. The sauce is a lovely base to add whatever vegetables you want. I would put a little more milk in and probably add in either lentils or chickpeas for the protein boost. Very tasty!
Not so long ago I came across a recipe for roasted cauliflower and leek which was then pureed to form the basis of a sauce for pasta. I went out the other afternoon with the sole purpose of making this recipe and bought a cauliflower and leeks. Do you think I could find the recipe again? No way. I've looked through heaps of pins and it just seems to have vanished, although perhaps I didn't see it in Pinterest after all. Eventually I found a vegan recipe that I thought I'd try and one that also looked pretty easy to prepare (it was). I found the recipe here on Leslie Durso Veggie Dreamgirl site. I was probably a little more liberal with the stock than suggested. I halved the recipe but then there didn't seem to be enough fluid to cook the cauliflower. I also used leeks instead of onion, because I had already bought them. It turned out to be quite a nice sauce, although I think it would be a tad bland without the addition of just that something extra, be it spices, herbs or other flavoursome vegetables. I decided to add some mushrooms and sundered tomatoes, along with a touch of cayenne pepper - I could have used more than what I did. And perhaps I should have wandered down to the garden to cut some basil or parsley to go in at the end. All in all, quite a nice base to build on for other pasta meals. Now the other thing I need to do is be more organised when it comes time to take photos of the finished product. I usually find myself running around madly trying to find accessories, plates, mats etc, not to mention finding a space on the kitchen bench that isn't covered in the remnants of my preparation. And then there's the issue of my dinner going cold while I take photos. I probably need to also get some sort of lighting rig set up as the light isn't quite as bright as I'd like or at least have the tripod handy so that I don't have to use such a wide aperture. That would give a bit more focus to the final product. Anyway it was an enjoyable meal and finished off with a glass of red. I've been looking for recipes to try that will use up some of the eggplants that I have from the couple of bushes I planted a few months ago. This eggplant and tofu ratatouille looked quite easy - always a huge plus for me. And it didn't look like it would take me forever just to prepare all the ingredients. So I decided to give it a go tonight and to actually take some photos along the way. I found this recipe on Pinterest - the ingredients and directions can be found here at Earthy Feast. I had just a couple of problems with the recipe. Probably the main one being I didn't have any tofu. As I went along I also discovered that I really need to buy another lot of ground cumin - I only had about half what was required. I also wasn't sure just how much eggplant I needed as they are all a different size, and I do tend towards OCD when it comes to amounts. I guess this is good for me and I just went with my largest eggplant. And I only have ordinary basil, which apparently is quite ok to substitute. Here are my very own homegrown basil, tomatoes and eggplant (and yes, there were more tomatoes than in this photo - not quite the three cupfuls, but enough). I decided to go with adding a tin of chickpeas in place of the tofu as I wanted to keep the protein and fibre in the dish. I also had a small piece of broccoli left which I cut and put in, as well as about 1/3 cup of frozen peas. Well the packet was almost empty so I thought it was a good chance to maximise the veggie component. I also added in a good shake of cayenne pepper which gave it a really nice bite. I must admit that recipes where everything ends up in together, is covered and allowed to simmer, is my idea of cooking! So pretty much it's about 10 minutes simmering once the basics are done, and then another 5 minutes after stirring through the cherry tomatoes, garlic, basil and red wine (just as an aside - I don't like having to share my wine with a recipe). I put the chickpeas in at this point, but think maybe if I put them in earlier they would soak up the flavours; although I thought it all tasted pretty good. Lots of nice textures with the food and a delicious layer of flavours and spices. And enough left over that it will make a meal for Steve and myself later - that is, if I don't have it tomorrow night while he's at work … This could easily be a main dish as I've had it tonight, but also could be a great side dish. Salud!
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Food Photography & Recipes
FOOD BLOGSMilk and Honey Lots of yummy recipes and great food photography
Taste.com.au Lots of recipes and the great thing is you can import directly into the Recipe app Mouthwatering Vegan Simply a huge number of vegan recipes in every category you could think of with lots of photos. Olives for Dinner Another site with vegan recipes and food photography Earthy Feast This looks to be a fairly new food blog, with an emphasis on vegetarian and vegan foods (her hubby is vegetarian). The recipes that I've looked at look delicious. Leslie Durso Veggie Dreamgirl This website is more than just recipes - go ahead and have a look around. Veggieful This food blog is run by two young Australians and has some amazing looking recipes and wonderful photos of said recipes. I do love that they have posted the nutritional information with the recipes! Archives
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