Vegan Mofo: Roasted Garlic Mushrooms

I have a bit of a love-hate relationship with stuffed mushrooms because I love the stuffing but I dislike the fact that the mushrooms often come half raw out of the oven. From now on I will be using the method from this recipe for all the stuffed mushrooms recipes in the future.

Even though technically these aren't stuffed mushrooms, I can still bake the mushrooms in the pan beforehand, preventing them from coming out raw. I have made this dish two times already. The first time as a side dish and a 2nd time as an evening snack. I really love the flavours of this classic combination :) The original recipe is from Cakes Cottage.

Roasted Garlic Mushrooms: (serves 2)
- 16 mushrooms, stalks cut level
- 3 tbsp olive oil
- 2 cloves of garlic, chopped
- 3 tbsp unsalted butter, softened
- 2 tbsp fresh thyme, chopped
- 0.5 tsp garlic powder
- 5 tbsp fresh breadcrumbs
- 1.5 tbsp lemon juice

Pre heat the oven to 200 degrees. In hot oil, fry the mushrooms, cap-side-down, for about 3 minutes. Line the mushrooms in an oven dish with the caps down. Mix together the thyme, butter, garlic, garlic powder and lemon juice. Cover each mushroom with a bit of the garlic butter and press some breadcrumbs on top. Bake for about 15 minutes, or store them in the fridge to warm up later.

Greta on it's own as a snack, or serve them with some baked potatoes and a meat replacement like above to make a meal.

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Vegan Mofo: Corn Soup

So for my second recipe for Vegan Mofo, I choose to share a corn soup. Corn is in season over here so I thought it would be a nice thing to try because I never made it before.

This soup is very easy to make when you don't have much time to cook and budget friendly. The only thing is that we didn't like the texture of the soup, so when we make it next time we will sift the soup after we blend it. Then it would be a perfect sweet soup. The original recipe is from The answer is food.

Corn Soup: (serves 2)
- 1 onion, chopped
- 2 cloves of garlic, chopped
- 1 yellow bell pepper, in chunks
- 400 gr corn
- vegetable broth
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp smoked paprika
- fresh parsley
- 1 tbsp sunflower oil

bake the onion in hot oil for about 3 minutes. Add bell pepper and garlic and let it bake for a couple of minutes. Add the corn and also some broth until everything is under water. Add all the spices except for the parsley. Bring to a boil and let it simmer for a short while. Use a handheld blender to puree the soup and pour it through a sift, then add some parsley and maybe some of the other spices to taste. If the soup is too thick, add some water.

Serving suggestion: with cherry tomatoes and nacho chips.

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Vegan Mofo: Paella

I was late to the party when I discovered that vegan MoFo is this month. But this is a nice opportunity to blog my vegan recipes in my backlog. I have about 7 or 8 of them and I will try to blog them all during the rest of September.

I will start with a paella that I only made a few days ago. I got the recipe from the Dutch VeganChallenge site. I didn't eat paella for a long time and surely it was time to change that. I don't eat meat and my boyfriend doesn't like most fish so paella always was a bit of a challenge. This recipe is not very traditional but it still has the taste of the sea thanks to the nori sheets.

Vegan Paella: (serves 4)
- 1 tbsp sunflower oil
- 1 onion, chopped
- 2 cloves of garlic, chopped
- 250 gr white mushrooms, halved or quartered
- 2 red bell peppers, cubed
- 200 ml cubed tomatoes on juice
- 1 tsp turmeric
- 0.5 tsp paprika
- 0.5 tsp chili powder
- 750 ml vegetable broth
- 2 sheets of nori, shredded
- 250 gr risotto rice
- 150 gr peas, defrosted
- 250 gr white beans, rinsed

Heat the oil in a large frying pan and bake the onions for about 5 minutes, Add garlic, mushrooms and bell peppers and bake for another 5 minutes. Add tomatoes, paprika, turmeric and chili powder and bake again for a few minutes, Add about 150 ml from the vegetable broth and the nori and stir through. Add the rice and bring to a boil. Then add small bits of broth at the time. Give the rice the time to absorb the broth, just like making risotto. Add the peas and white beans with the last bit of broth and warm through.

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Foodblogswap: Apple Plate Cookies

This post is a part of Vegan MoFo. For more information about Vegan MoFo, visit their website.

I was planning to post this sooner, but school started this week again, and after my first school day, I was sick, so yeah, I am sorry about the lack of posts ;) Anyway: I am part of a Dutch foodbloggers Facebook group, since recently. And there they organize a monthly foodblogswap. This means that you get a blog assigned from which you have to pick and make a recipe. Someone else has to make a recipe from your blog as well. Quite fun! This is my first time participating and because of Vegan Mofo, this was a bit more challenging. I am only allowed to blog about vegan stuff, so I had to veganize a recipe.

The blog I had to cook from is called Ageeth eet & kookt. The dishes look really tasty, but it is a blog that has also meat recipes. I have to admit that it has been ages since I looked on or cooked from a non vegetarian blog. So yeah, the foodblogswap sure is great for getting out of that comfort zone :)
I decided to look in the baking area, because I didn't want to adjust an original recipe too much. Normally that would have been easy but because I had to blog about something vegan, I had to look for a recipe that I could easily make vegan. Then I found this recipe for an apple plate cookie. I am having some trouble with translating this, because we call things that you just bake on the plate in one piece "plaatkoek". And while koek is is the same word as cookie, it aren't cookies... you are still with me? Me neither, I have no clue ;)

On to the recipe. I tried a new kind of apples for this recipe because they were on sale, but the apples turned out to be too soft for this recipe, so it looks kind of mushy while it should be more grated, so use a harder type of apple for this recipe ;) Still if you don't, that is okay: it still tastes great, only it looks a bit less appetizing. Here is my vegan version of the recipe, for the original, click on the link above. And please do, because hers look much better than mine ;) A big thanks to Ageeth, for sharing this wonderful recipe, that is easy and really tasty!

Apple Plate Cookies (serves many!)
- 250 gr self rising flour
- 250 gr dark brown castor sugar (I only had white, and not buying all different kinds of sugar, it works)
- 200 gr plant based margarine
- 125 gr oatmeal (plus extra for the top)
- 4 apples, peeled (not the mushy kind ;) )
- lemon juice
- sugar
- cinnamon
The original recipe als had 50 gr raisins, but we don't like raisins that much. Maybe dried cranberries next time :)

Weigh the sugar, flour and oatmeal in a bowl and mix together. melt the margarine in a pan and pour this over the dry mixture. Combine until you get crumbs. Place a baking sheet on the plate and press the crumbs together on the plate until you have a nice bottom.
Grate the apples, and add lemon juice, sugar and cinnamon to taste. Add raisins if you use them. Add this mixture on top of the crumbs. Top it with some more oatmeal and press lightly. Bake it for 35-50 minutes (our oven needed 50) in a pre-heated oven on 160c. Let it cool down on the plate before you cut it in little chunks.

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Recipe: Lukewarm couscous salad with sweet potato and lime

This post is a part of Vegan MoFo. For more information about Vegan MoFo, visit their website.

People who follow me on Instagram might know that couscous has become a favourite dish in our home. We have a go to recipe that we make often, but we also like to try new recipes with couscous. I already tried to make a vegan couscous before but I often missed the feta. But with this dish from 30-minute vegetarian from Rose Elliot was the first vegan one that tasted so great that I didn't miss the feta at all. Therefore I really wanted to share this recipe with you.

Lukewarm couscous salad with sweet potato and lime (serves 4)
- 600 gr sweet potatoes, scrubbed and cut into 2x2 cm cubes
- 2 tbsp olive oil
- 500 ml vegetable broth
- 250gr couscous
- 1 lime, both juice, and grated peel
- 4 tbsp chopped spring onions
- 15 gr fresh cilantro, chopped

Place the sweet potato with one tbsp of olive oil in an oven dish. Make sure all potatoes are covered with oil. Bake for 25 minutes on 220c, until soft.
Bring the vegetable broth to a boil and add the couscous and the remaining olive oil. Cover the pan, remove from the fire and let it rest for 10-15 minutes.
Remove the sweet potatoes from the oven and mix with the onion (we like to bake the onion), peel and juice of the lime and cilantro. You could add salt and pepper to taste, but we only added pepper, because there is already enough salt in the broth.
Stir the couscous with a fork until loose. Combine with the sweet potato mixture.
This is also a great dish to serve as lunch :)

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Book Review: 30-minute vegetarian by Rose Elliot

This post is a part of Vegan MoFo. For more information about Vegan MoFo, visit their website.

Title: 30-minute vegetarian
Author: Rose Elliot
Publisher: Collins
Release date: July, 2012
Length: 239 pages (Dutch edition)
I got this book: borrowed it from the library

Summary:
From Amazon:
"Britain's bestselling vegetarian cook helps you get a great meal on the table fast. Perfect for the busy home cook, Rose Elliot's 30-Minute Vegetarian will help you make a delicious and quick vegetarian dinner, any night of the week. If you need fast and tasty food after a hard day's work or a healthy dinner to feed family and friends; whether you are craving a comforting classic or fresh ideas for cooking with vegetables, you will find it in this book - 140 modern vegetarian recipes that can be cooked in half an hour or less. Recipes include ...Celeriac soup with porcini and truffle oil Banana pudding Warm butternut squash salad with baby spinach leaves, chopped red onion and pine nuts Thai bean and millet cakes with a hot red pepper sauce White chocolate cheesecake with lime and ginger Ultimate red bean chilli Grilled Halloumi skewers with red and yellow peppers, with herby couscous Rendang Malaysian vegetable and coconut curry Broad bean lasagna Figs with warm honey and balsamic dressing, watercress and Stilton Blueberry crumble Oven-baked asparagus and pea risotto Red hot udon noodle stir fry Easy courgette tart"

Personal opinion:
So why am I discussing a vegetarian cookbook during Vegan Month of Food, you might ask? Well this is because I noticed that this is one of the most vegan friendly vegetarian cookbooks I have come across since I started to review cookbooks. This book has a lot of vegan recipes, which are bolded as vegan. And with other recipes there are notes that explain how to veganize a dish. Very helpful! There will be a handful of recipes that aren't suitable for vegans, but I was really impressed!

That being said, lets see what more this cookbook has to offer. There is a great variety of recipes in this book, including a chapter about cooking for friends. But also daily meals, soups, desserts, light meals and snacks. The recipes are easy and tasteful. There are a lot of pretty pictures in the book, all though not with every recipe. The only downside about the book is that once again, the recipes aren't made in 30 minutes. But there are a lot of recipes that have a lot of unattended time, so that is still easy for me. I surely will put this book on my wishlist, because it is surely worth adding it to my collection.

I already shared a recipe for Kerala Curry from this book, and in a few days I will share the recipe for lukewarm couscous salad with sweet potatoes and lime.

Purchase links: Amazon
Other reviews: none yet
If you have reviewed this book and want your link here, please leave a comment with the link, and I will add it :)

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Recipe: Kerala Curry

This post is a part of Vegan MoFo. For more information about Vegan MoFo, visit their website.

I often borrow cookbooks from the library because I first want to look through them before I buy yet another cookbook. The book 30 minute vegetarian by Rose Elliot, just got translated to Dutch recently and last week I could pick it up from the library. I will review it later on for Vegan MoFo, but today I am already sharing a recipe from the book. Because we often cook for two days, I choose a vegan curry recipe to make and it was one of the best curries I ever ate! My boyfriend agrees, so this will become our go to recipe for curry probably. (At least the spice mix, veggies may vary of course). Below is our version of the recipe.

Kerala Curry (serves 6)
- 400 gr pandan or basmati rice
- 3 tbsp olive oil
- 2 spring onions, sliced
- 300 gr carrots, sliced
- 300 gr mini potatoes
- 300 gr cauliflower, in small florets (used broccoli)
- 300 gr green beans, in 5 cm pieces
- 400 ml coconut milk
- some fresh cilantro, chopped

Wet spice mix:
- 300 gr  tomatoes, crushed
- 4 cloves garlic, chopped
- 6 cm fresh ginger, chopped

Dry spice mix:
- 1.5 tbsp of each
 - chilipowder
 - coriander
 - fennelseeds
 - kukurma
- seeds from 6 cardamom pods, crushed

Make the wet spicemix in a kitchen machine and put aside. Heat the oil in a large pan. Add onions, potatoes, carrots and fresh beans (frozen you can add later). Put the heat on low, place a lid on the pan and let it simmer for about 10 minutes until the veggies beginning to soften. Stir occasionally.
We always use a rice cooker for our rice. This would be the point to turn it on.
Add the dry spicemix, bake it for about 1 minute until you start to smell the spices. Then add the cauliflower and wet spicemix (and beans if you use frozen). Put the lid on again and let simmer for another 10 minutes.
Then add the coconut milk, heat for about 5 more minutes. Add the fresh cilantro last and serve. It is a wet sauce, but the rice will absorb a lot of the sauce, so on the plate it doesn't look soupy, but in the pan it will. The sauce gives the rice great flavour.

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Recipe Review: Vegan Ovendish

This post is a part of Vegan MoFo. For more information about Vegan MoFo, visit their website.

I tried a recipe from one of my favorite Dutch vegan blogs, De Groene Meisjes. They have a family favorite completely veganized, and it looked really good, so I had to try it.

It is an oven dish with a tomato base with soy crumbs, green beans, and a cauliflower topping with natural yeast for a cheezy flavour. Their pictures surely came out better than mine too, so please go have a look because this doesn't do it justice at all.

I really loved the tomato and green bean combination. The green beans added freshness and a nice crunch. However both me and my boyfriend didn't like the topping that much. We liked the cashew-yeast combi, but the cauliflower mash was a bit off with the rest of the ingredients to us. I liked it on it's own though, so it might just reappear on the menu one day, but not in this combination. But maybe I will make up my own topping while using the same base because that tasted really good! I do encourage you to try it though. Maybe you will love the combination, because lots of people do, as proven in the comment section of the recipe.

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Weekend Cooking: Vegan Tomato Rosemary Scones

This post is a part of Vegan MoFo. For more information about Vegan MoFo, visit their website.

This recipe is from the book Vegan Brunch which I posted about yesterday. I choose to make this recipe because my baking section does contain only a few vegan recipes, and I think that needs to change. I loved how these turned out. They are so full of flavour. Unlike most scones which need to be served with something, these are also great on it's own. Of course these also taste great with various toppings. I will also participate in Weekend Cooking for the first time in months with this recipe, because Beth asked me if I would share it :) So here is my first attempt at scones ever!

Tomato Rosemary Scones (makes 12)
- 3 cups all purpose flour (plus a bit extra, I used half normal, half wheat)
- 2 tbsp baking powder
- 1/4 cup sugar
- 1/2 tsp salt
- 1/2 tsp black pepper

- 1/3 cup olive oil
- 1 1/2 cup tomato sauce (use a good quality because this is the main flavour)
- 1 tsp apple cider vinegar
- 2 tbsp fresh chopped rosemary (about 4 sprigs)

In a large mixing bowl, combine all the dry ingredients. And mix the wet ingredients in another bowl. Make a well in the middle of the dry ingredients. Add the wet ones and use a wodden spoon to combine them. Do not over mix, you may still have some patches of flour. I started to use my hands at a point because I found that easier. If the dough is too sticky, just add a bit more flour.

Separate the dough in 2 even balls. And form a disk. Cut each disk in 6 pieces, by first cutting it in 2, and then cut the halves in thirds. I used a pizza wheel for this which I coated in flour. But the cutting can be a bit messy. My scones weren't all the same size ;)

Place the scones on a baking sheet and bake them on 400F / 200C for about 15-20 minutes. My oven really needed 20. The scones should be firm on top, but do not use the toothpick test. You don't want your scones dry. They taste best the same day, but they do freeze well. But if you just save them in a container, they dry out quickly.

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Book Review: Vegan Brunch by Isa Chandra Moskowitz

This post is a part of Vegan MoFo. For more information about Vegan MoFo, visit their website.

It wasn't my intention to post 2 book reviews in a row. I actually like to switch it up. However then I got sick and I couldn't work out the other ideas I had for posts in between. Today I am trying to pick it up again, and I wanted to review this book for a very long time already. So here it is! Tomorrow I will share a recipe from this book as well, so don't forget to check back :)

Title: Vegan Brunch
Author: Isa Chandra Moskowitz
Publisher: Da Capo Lifelong Books
Release date: May, 2009
Length: 256 pages
I got this book: bought it

Summary:
From Goodreads:
Omelets. French toast. Bacon. Brunch has always been about comfort, calories—and for vegans everywhere, a feast of foods they can’t touch. Until now! Bestselling vegan chef Isa Chandra Moskowitz unleashes her signature flair and ingenuity to give readers breakfast they won’t find anywhere else, whether welcoming you from a late night on the town or waking you up for a meal you won’t want to forget.Recipes range from the classic (Pancakes and Waffles) to the inspired (Banana Rabanada) to the decadent (Pain au Chocolat) to the essential (Bloody Marys).
The book also includes gluten-free and soy-free recipes. With over 75 recipes suitable for one or to wow a crowd, and gorgeous color photos throughout, Vegan Brunch is the ultimate cookbook for the most important meal of the day.

Personal opinion:
I am really enthusiastic about this book because this is a great book for vegan beginners. The recipes are clear, easy and the ones I tried did taste awesome! I personally did try more of the baking department in this book, because I really want to veganize my baking. I made the Lemon Poppyseed Muffins from this book a while back. And for Vegan MoFo I made the Tomato-Rosemary Scones recently. I really loved both recipes. There are many more recipes I want to try, like several other muffins, scrambles, and waffles (but I don't own a waffle maker yet). There are many more great recipes like quiches, potato recipes and such. But to be honest, these are more dinner recipes to me than brunch. Don't think this book is only suitable for beginners though. It also has several recipes to make vegan sausages from scratch, a thing that I really don't dare to try right now. This book is perfect for me, because it contains all kind of easy vegan recipes that I can make ahead and put in a bento as well.

Purchase links: The Book Depository
Other reviews: none yet
If you have reviewed this book and want your link here, please leave a comment with the link, and I will add it :)

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Book Review: Vegan Pizza by Julie Hasson

This post is a part of Vegan MoFo. For more information about Vegan MoFo, visit their website.

It has been a while since I reviewed a cookbook, but there is no better time to pick this up again than Vegan MoFo.

Title: Vegan Pizza
Author: Julie Hasson
Publisher: Andrews McMeel Publishing
Release date: September, 2013
Length: 144 pages
I got this book: for review through NetGalley

Summary:
From Goodreads:
Vegan Pizza is filled with 50 modern recipes from easy-to-make pizza dough (including spelt, whole wheat, and gluten-free crusts), creamy dairy-free cheese sauces, vibrant-flavored pestos and spreads, and meatless and wheat-less burger crumbles. Also included are inventive toppings and pizzas that run the gamut from comfort food pizzas like Chili Mac Pizza, Barbeque Pizza and Eggplant Parmesan Pizza, to fresh vegetable-laden pizzas like Sweet Potato and Kale Pizza, Corn, Zucchini and Tomato Pizza and Asparagus, Tomato and Pesto Pizza. There is even a chapter dedicated to dessert pizzas too, from Babka Pizza, to Berry Pie Pizza and Coconut Caramel Dream Pizza.

Personal opinion:
Sounds good, doesn't it? I thought so too, that is why I was glad I could get it for review. The book starts with some basics and there are a lot of ideas on how to veganize your pizza. Sauces, dough, all kind of meat like and cheese like toppings, it is all in there.
However it does reply a lot on things that aren't easy to get here. Like fake cheeses and liquid smoke for instance. But of course I could find recipes that I would be able to make. So I picked a tasty sounding pizza and started to read the recipe... and then I encountered a real problem. My oven doesn't go high enough for the pizzas to bake. They recommend a pizza stone, but I would have tried it without, but my microwave oven really doesn't make 260 Celsius. My microwave oven only goes till 200. So I felt I wouldn't be able to try a recipe without adjusting it so much that it would still be the same recipe. So sadly this is the first time I am writing a review without posting a recipe with it.
But that doesn't make it a bad book. It did give me a lot of inspiration on how to build a good vegan pizza. I would recommend this book to more advanced vegans, because of the ingredients used and the time it takes to make the pizzas because you have to make everything from scratch. And you need to make sure you have a good oven.

Purchase links: The Book Depository
Other reviews: none yet
If you have reviewed this book and want your link here, please leave a comment with the link, and I will add it :)

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Recipe Review: Cashew Cream of Mushroom Soup

This post is a part of Vegan MoFo. For more information about Vegan MoFo, visit their website.

It had been a while since we made soup. I often look on Pinterest for inspiration because I pin a lot of recipes from other blogs there to try later. Of course there is already more on there than I can ever hope to try ;) But I pick something from there on a regular basis. Last week I decided to make a cashew cream of mushroom soup from Vegan Sparkles.

This very filled mushroom soup can easily serve as a meal on it's own. I only took a piece of bread with it. Using a variety really adds to the flavor and I loved the depth of it. It is not a very fast recipe because the broth needs to simmer for 45 minutes as do the cashews. But it is still easy enough because you only need to stir it every now and then. So it is a very hands off recipe. However I do strongly suspect that our kitchen machine wasn't strong enough to make a proper cashew cream. The reason why I say that is because there we still tiny pieces of cashew in the soup and our soup has a totally different color and texture than the original. It doesn't look creamy at all/
Therefore my boyfriend didn't like it all that much. He only likes nuts when you don't notice the texture of it. So sadly we won't be making it again. But for people who do have a strong kitchen machine, please go ahead and try it! I loved the flavor and the soup is very satisfying. Great for the upcoming fall. The recipe is under the link above :)

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My experience with soy milk

This post is a part of Vegan MoFo. For more information about Vegan MoFo, visit their website.

One of the more easier things to do when going vegan would be replacing milk with soy milk or other plant based milks. I am very curious about nut milks or rice milk too, but so far I wasn't able to taste those yet. Soy milk is by far the easiest to acquire, so I tried replacing milk with soy milk in the past. My boyfriend didn't really like it. I am fine with it in cooking and baking stuff but not drinking it. But I have to admit I don't like to drink milk either. Soy butter was a welcome replacement in our home though and we don't buy any regular butter for our bread any more. But I do like to drink smoothies and most of mine are still vanilla yoghurt or milk based. So I decided to try a vanilla version, maybe we would like that better.

We made a blueberry smoothie with this soy milk, but sadly we didn't both like it that much. To be honest there wasn't much of a vanilla taste to be spotted. Only a very light after taste. And I found it tasted more like anise. I like that flavour in the background, but not when it is overwhelming like here. So sadly we won't be buying this again and I have to say that after two fails on soy milk, I am not very enthusiastic to try more. So I could use some tips. How about almond milk? Or rice milk? Might it be the brand of soy milk? Of course I can make smoothies without any milk at all, but I do like the milkshake-smoothies better, so I don't want to go without all the time.

How do you replace milk in your smoothies? Please give me your recommendations and success recipes! 

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Five favorite vegan sandwich toppings

This post is a part of Vegan MoFo. For more information about Vegan MoFo, visit their website.

One of the most asked questions about eating vegan must be: but what do I eat on my sandwich? I have to say that this was an issue for me too when I entered a challenge to eat vegan for 2 days a week last year. In that time I learned that it was actually quite easy to find yummy recipes for bread toppings and today I share my 5 favorites. Not in particular order ;)

One thing I discovered was hummus. While I am not too crazy about plain hummus I do love several variations including this sweet potato hummus. I especially love it on a cracker. It is sweet but still a bit savoury. It is also great as a dip btw.

Another thing I really like when I am in a more savoury mood is peanut butter and cucumber. When I first heard of the combination I was a bit sceptical about it, but it turned out to be one of my favorites. Cucumber happens to be the one veggie that is always in my fridge, so it is an easy choice for me. Also great with a home made nut butter.

Sometimes I am in a bit of a sweet mood and then home made jam often find it's way to my sandwich. While jam is one of the few vegan things you can just buy in the supermarket, making it yourself does really pay off. And there are easy recipes that don't require hours in the kitchen, like this recipe for strawberry-rhubarb-blueberry-vanilla jam. After I made this, I never wanted store bought again.

Another easy thing is avocado. Really. Get them. It is great to make all kind of spreads with. From a guacamole to avocado hummus, or just plain with some lemon and black pepper. I love it!

Last but not least is this lovely cashew and bell pepper spread. Like the sweet potato hummus is it sweet and savoury at the same time. I really like spreads like these. Again good on crackers too, but this one is also great as a stuffing for vegan sushi.

So I hope that I have inspired you to try some vegan spreads on your sandwich. These are just a few I tried, but there are tons more. I am always looking for new ideas so,
what are your favorite vegan sandwich toppings? Please share them in the comments! I want to try them too! 

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Vegan Tex-Mex Burgers

This post is a part of Vegan MoFo. For more information about Vegan MoFo, visit their website.

One of the best things that happened to me when I started to eat Vegetarian, was the discovery of veggie burgers. Really, those things are amazing. But they often still contain some form of cheese or eggs to bind them. I did try some vegan burgers before, but for Vegan MoFo I tried a new variety once more. I found the recipe in a Dutch vegetarian magazine called Vegetarisch Fit. I will translate the recipe below.

Tex Mex Burgers: (makes 6)

For the Burgers:
- 300 gr tofu
- 2 spring onions
- some fresh parsley
- 50 gr corn (canned)
- 50 gr red kidney beans (canned)
- 60 gr bread crumbs
- 2 tsp sea salt
- 2 tsp paprika powder
- 2 tsp mashed tomatoes
- some black pepper
- 75 ml vegetable oil

For the salsa:
- 250 gr tomatoes
- 200 gr red kidney beans (canned)
- 2 tbsp fresh cilantro
- 2 tbsp mashed tomatoes
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
- sea salt and black pepper

For the guacamole: 
- 1 avocado
- 1 tbsp fresh lemon juice
- sea salt and black pepper

For serving:
- 6 hamburger buns
- lettuce
- tortilla chips

That was a long list of ingredients! But trust me, it is worth it :)
Mash the tofu with a fork. Cut the onions and parsley. Drain corn and kidney beans. Mix all the burger ingredients together for 2 minutes, except for the oil. Form 6 patties. Heat he oil in a pan and bake burgers on high for 2 minutes on each side. Then reduce the heat and bake them for another 4 minutes on each side golden brown.

For the salsa cube the tomatoes and mix with all the other salsa ingredients. Add salt and pepper to taste.
For the guacamole remove the pit from the avocado and mash it with the lemon juice in the kitchen machine. Add salt and pepper to taste.

To assemble place some leaves of the lettuce on the buns. Then add the burgers, salsa and guacamole. Place some tortilla chips on top. I really find this a good addition because it makes it really crispy. I loved these burgers because it really is a whole meal and they taste great for lunch the next day too!

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Vegan Chocolate Chunk Coconut Ice Cream

This post is a part of Vegan MoFo. For more information about Vegan MoFo, visit their website.

Ever since I have an ice cream maker, I am always on the look out for nice ice cream recipes. Because I want to avoid eating raw eggs anyway, going vegan with my ice cream isn't such a huge step. Sadly many times the ice cream doesn't come out the way it was intended and I am stuck with a chunk of ice crystals in my freezer. Still I keep trying. Therefore I was quite delighted that I finally found a recipe on Oh Lady Cakes that stays creamy in the freezer. I am so happy with it, I am sure this is a keeper. For the original recipe, click on the link above. Below I will share my adjusted version.

Vegan Chocolate Chunk Coconut Ice Cream
- 2 cans full fat coconut milk
- 1/2 cup cane sugar
- 1 tsp pure vanilla extract
- 85 gr dark chocolate, part grated, part chopped

Whisk together milk and sugar in a small pan and bring to a boil. Continue to whisk for about 1-2 minutes. Remove from the heat and stir in the vanilla extract. Transfer to a bowl and put it in the fridge for about 1 hour to cool. Once cool, pour the mixture into your ice cream maker. And follow the instructions from your ice cream maker. Mine takes 45 minutes to make a nice thick ice cream. I added the chocolate in the last 10 minutes. Eat immediately or freeze it. Let it thaw for about 15-20 minutes before serving.

I am sure I will be enjoying this in the last month of summer.
What are your go to ice cream recipes? I am still looking for more success recipes! :)

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