This is one of my favourite salads. It’s from Color Me Vegan. It’s basically carrot, avocado, sesame seeds, sunflower seeds in a vinigrette. Anyone I’ve served it to goes metal and people are now making it at home. The only annoying thing is grating the carrots. This is why I love my mandoline.
Last Monday, I cooked a dinner for some dear friends who finish for the school year this week and by the time they come back, Seb and I will be off on to pastures new. I have to say that it was one of my proudest moments in the kitchen because I created some pretty awesome fancy pants things.
I wish I had pictures for everything I cooked, but I will go through the menu.
We started with these little brushettas; cashew cream with pine nuts and black olives to be precise from Color Me Vegan.
Then we had a tomato bisque. I got the recipe from Tal Ronnen’s A Consious Cook.I was given this beautiful book at Christmas from my sister-in-law and I finally got around to making something from it. It is very high-end veg cooking and rather labour intensive, but this dish was a bit more straightforward. It was so divine and creamy and the secret was Tal’s cashew cream. I’d love to cook more recipes from this based on the reactions people gave to this soup.
For the main course I made carrot and avocado salad and miso and apple tofu. For dessert I made two ice creams; pistachio and butter pecan and a no bake chocolate pie.
A wonderful night that reinvigorated my desire to cook for others.
Dishes: Carrot Fries and Beet Burgers
Cookbook: Color Me Vegan
Ease of Preparation:
Beet Burgers: 3/5 Veggie burgers always involve a bit more work than a regular dish. You need bulgur wheat (or quinoa) cooked ahead of time. You have to shred beets which is always a bit messy. The burgers held together really well as they baked in the oven.
Carrot Fries: 4/5 Easy although cutting up the carrots was a bit tedious and you have to make them the same size, otherwise they might burn before the rest of the them are cooked.
Accessibility of ingredients:
Beet Burgers: 4/5 You’ll need a pretty well stocked pantry as it includes sesame and sunflower seeds.
Carrot Fries: 5/5 Cumin, oil and carrots. Easy!
Beet Burgers: 5/5 Incredibly tasty, espeically becuase they are so nutritious. Loads of colourful vegetables, seeds and herbs. They are certainly not low in fat due to the amount of seeds and the oil, so if you’re dieting, just have one.
Carrot Fries: The objective of Color Me Vegan is to find ways of increasing our intake of colourful vegetables which contain all those anazing anti-oxidents and micronutrients that are not available in supplements. Colleen’s take on the regular fries, is really good. So much Betacarotene and also much lower in fat than regular fries. These were really flavourful.
Yesterday, I went to Anotai, so I was able to stock up on some tempeh. I hadn’t had tempeh bacon for ages, so I thought I’d rustle up a batch.
Ease of preparation: 5 out of 5
Accessibility of ingredients: 2 out of 5. Tempeh is hard to find here in Bangkok. You need a bit of perseverance and dedication. If you have access to a good health food shop, or something like Whole Foods you should be fine. Liquid smoke might be a challenge. Look near the BBQ sauces.
Taste: 5 out of 5, if you like tempeh. If you don’t then you probably won’t like it. Seb didn’t like it. He’s a bit weird about tempeh at the moment. I hope he’ll start to like it again. It is a great intro recipe to learn about tempeh.
Comments: I served this with banana and pecan pancakes which we served with maple syrup.
This soup was absolutely amazing and so easy to make. The flavour reminded me of French Onion Soup. It was from Colleen’s book, Color Me Vegan.