TVP pie, veg and gravy. ๐
I got chosen to be one of the taste tester review people things for @turbanchopsticks and I hope they choose me to be a taste tester review people thing every day of my life.
I was worried it'd get awkward if they sent me something and I was like, meh.
But it was yum. It was so yum. We were giddy with gluttony feasting on it. So many moan-y sound effects it would've been awkward if we had people over.
Tonight I tried the yellow curry paste in a roast pumpkin and veg curry, the garlic and almond rice, and I made a garlic and coriander naan using the Make It Dairy Free recipe and that was just the yum on top of the yum.
Oh! And I roasted some potatoes in the curry paste, I just had a feeling it was the right thing to do and it was.
It's surprisingly difficult to get a nice photo of chocolate cookies.
I used this recipe: https://www.noracooks.com/vegan-chocolate-cookies/#wprm-recipe-container-5613 but with dry egg replacer powder instead of flax. I used Sweet Williams buttons for the chocolate chips and a teeeeny bit of coffee in a splash of boiling water because I don't understand the magic but it truly does bring the chocolate out in such a beautiful way.
I know I'm posting a lot. But it's still so fun cooking in new kitchen! Tonight I used my big stove top wok pan from Ikea on the induction stovetop, it was amazing, better than my old plug in electric one fo sho!
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The tofu is Woolies classic, cut, gently flipped around on a plate of cornflour/curry powder/salt/pepper, spray oil on a baking tray, line the pieces up, spray them, bake them.
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The veg mix is garlic, ginger, capsicum, onion, cabbage, green beans, broccolini, cauliflower. Peanuts added in at end.
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The satay sauce is half a jar crunchy peanut butter, bout a third carton Bonsoy, curry powder, brown sugar to taste. Heat in microwave, add splasha soy and a splasha lime.
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I added bean sprouts, a lime wedge, chopped peanuts, coriander and a few splashes of Maggi liquid seasoning to serve.
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I used udon noodles.
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It was really, really yum.
Rough recipe: I pre-cooked puff pastry in dish. I made up some Orgran easy egg, let it sit there while I sauteed a bunch of veg, (I used onion, tomato, capsicum, spinach, spring onion, purple onion, broccolini). Then I blitzed a block of firm tofu in with the easy egg, and added flavourings like turmeric (for colour), nooch, garlic, chilli, black salt - whatever your vibe is. Then stirred in the veg, and baked it for about 44 mins at about 200. I covered the edges with alfoil so they wouldn't burn *too* much.
Nothing too fancy, but on a fairly regular rotation at our place. It's a TVP bolognese with a Bonsoy bechamel, vegan mozz shreds on top.
I went with:
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The cream is Flora cream, whipped up, then I add in vanilla bean paste and sugar to taste, whip that in too.
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I got a new double burner pancake pan and it has COMPLETED MY LIFE. IT HAS COMPLETED MY WHOLE LIFE.
I used this recipe for the pancakes.
I based them off this recipe, but used egg replacer instead of flax. Do whatever filling bits you love.
https://www.noracooks.com/vegan-chocolate-chip-cookies/#wprm-recipe-container-2841
Vegan Focaccia - Nora Cooks https://www.noracooks.com/vegan-focaccia/
I super, SUPER recommend this recipe! The bottom and top were crispy perfection, the inside was the softest, pillowy soft bread I have ever, ever made!
I've got a garlic and sweet chilli one in the fridge ready for tomorrow!