I've owned Hot Damn and Hell Yeah for a few months now but have, until now, not made anything from it. I am a bit of a sucker for seeing photos of recipes to give me a kick up the pants to try them but for some strange unexplained reason a lot of vegan cook books are sadly lacking in the photo department. I know that vegan cook books pack a lot of recipes into their pages but if I'm not gonna be inspired to make the recipes without some visuals then personally I'd prefer a few less recipes and more photos.
Anyhoo - this sounds like I'm moaning and I'm not - so ONTO THE FOOD!
Sal blogged about the Country Tofu recipe on her ace blog - Alien on Toast and it was seeing her gorgeous photos that made up my mind to give this recipe a try. I kind of winged it with the spices too but let me tell you - this recipe is DELICIOSO!
And tonight I made a corker of a recipe that I wanted to share with you all right away. I give you Cauliflower Uncheese. So simple and so delicious.Cauliflower Uncheese serves 4 Ingredients 1 Large-ish Cauliflower, cut into florets and steamed 400g cooked Chickpeas 1 Clove Garlic 4 Tablespoons Olive Oil +/- Half a cup of Soya Milk or other non dairy milk (though I've only tried this with Soya) 1-2 teaspoons Dry Mustard Powder Salt Black pepper 1 cup of fresh Breadcrumbs Method Place the cooked Cauliflower into an oven proof dish. Whizz up the Chickpeas, Garlic, Olive Oil and Soya Milk with a blender or stick blender. Add the Mustard Powder and season to taste. Add the Sauce to the Cauliflower and coat well. Cover with tin foil and bake in a hot oven for 30 mins. Take off the tin foil and sprinkle on the Breadcrumbs and finish off in the oven so as the Breadcrumbs turn a nice golden colour. Serve and scoff!
Served with Green Beans and Onion and Potato layerGO VEGAN!
I have also been super busy in the garden this past week and a half but I think that deserves a whole blog post all to itself, so watch this space.