Both vegan, of course. We made soooo many cabbage rolls yesterday, we have two big pots that we cooked for this time and the content for another pot in the freezer for another occasion. They are really good. The stuffing is made with chickpeas, soy granules, onions, carrots, pleurotus mushrooms and champignon mushrooms. The cake has nuts and bananas.
It’s vacation already and even if I still have things to do, it will be nice to sleep longer in the mornings. I also plan to draw things, mostly everyday stuff from our home.
We celebrated my friend’s birthday in the forest yesterday. It was such a pretty day, sunny but not too warm, and the forest was peaceful and full of flowers. It was dry and without any mosquitoes yet. We didn’t find mushrooms (it didn’t rain in a long time and it is too early in the year for most species), but we picked nettles and made a delicious soup at home. I really needed such a day.
My friend made the veganized version of this very usual dish. A comfort food for me and something that I used to eat all the time before being vegan. This version came out delicious and very similar to the non-vegan one, only cruelty and guilt-free.
These are the ingredients: 4-5 potatoes (boiled in their skin and then diced), 1 sliced onion, 4-5 mushrooms finely sliced, the juice of 3 smaller lemons, olive oil, salt, pepper, homemade vegan mayonnaise.
We sliced the mushrooms and marinated them for an hour in the lemon juice and olive oil with some salt. We kept them in the fridge, while the potatoes were boiling and my friend made the mayonnaise.
For the mayonnaise she used corn powder, 4 spoons of boiling water, half of a boiled potato, 3 spoon of mustard, salt, pepper and sunflower seeds oil. She mashed the potato (while the potato is still hot), added the boiling water and then she added the corn powder. Mixed everything and then she added the mustard and the oil, the salt and the pepper. It is a very nice vegan mayonnaise.
At this point all that was left to do was to mix the diced potatoes, the sliced onion, the marinated mushrooms and the mayonnaise and she added a bit more salt and pepper. It was very delicious and comforting.
This is another random dish I have made using all the things I have found in the fridge. It turned out quite delicious, so I write this here to be able to replicate it sometimes. I have used for this dish:
4 small diced onions, 1 large diced carrot, 1 small diced potato, approximately half of a medium sized pickled cabbage that I shredded, 1 smaller cauliflower that I cut in small, rice like pieces, 1 cup rice, cooking oil, some salt (not much, as the cabbage is very salty too), 1 spoon curry powder, 1 spoon smoked paprika powder.
I stir fried the onions, cabbage and carrot with the curry powder, salt and smoked paprika powder until the onion became translucent. I added the cauliflower, the potato and the rice and water to cover everything up and I let it boil till the rice and potato were cooked. It was very tasty and creamy. We added later chickpeas from a can (not pictured in this photo) for some protein and texture.
While many improvised vegan dishes that we make go undocumented :), I randomly took photos of this soup I cooked yesterday. Actually my friend really liked it and she said I should post it here so that we can make it again sometime. So, this is a very simple soup, made with the few ingredients we had in the house on a Sunday afternoon when everything is closed.
The ingredients are: 4 chopped onions, 6 chopped garlic cloves, 4 very large carrots sliced, 1 large parsnip chopped, 6 diced potatoes, cooking oil, salt, 1 tablespoon curry powder and 1 teaspoon cumin.
I stir fried the onions, garlic, carrots and parsnip with salt, curry and cumin in some cooking oil. When the onion became transparent, I added the potatoes and water and let it boil till the potatoes were cooked. That’s it :). It’s the simplest soup, but the taste is interesting, quite sweet from the carrots and flavorful from the curry powder and cumin.
I made this salad today. It’s some sort of variation on a tabbouleh salad, a dish that we really like, but I’ve made it with the ingredients I had in the house. We had a long walk with our dog Souris who is in training these days (he learns to socialize with people and dogs), so we were too tired and hungry to go grocery shopping for lunch. We had in the fridge only some onions and a large bag of cilantro. So, I came up with this rice and cilantro salad.
I chopped two large onions and a small piece of ginger (that I tried to chop finely). I stir fried these in cooking oil with salt, a tea spoon of cumin and 3 table spoons of capers. After a few minutes, when the onion became translucid, I added one and a half mugs of rice with water. I let the rice cook and meanwhile I chopped the cilantro and one large onion.
After the rice was cooked, I let it cool and then mixed it with the cilantro, the onion and 2 more spoons of capers.
It came out really good, the ginger adds a nice flavor and the capers add the salty and sour taste that this salad needs. It’s really healthy too with so much cilantro that would have been otherwise difficult to use before it goes bad.
We also had blueberries mixed with vegan yogurt for desert.