Tea time treat
-Vegan chocolate rice pie
-Iced tea
-Orange juice
-Squashed banana with a pinch of cinnamon
Lately I’m a little overwhelmed, so I’m a little away from the net and this blog. I’m really sorry, will you forgive me? Though I was really busy, I did find time for a little winter vegan treat: chocolate rice pie. A real pleasure that rarely lasts long here, though Bear hasn’t really a sweet tooth, he can’t resist to eat one more serving.
Diner
-Palack paneer
-Basmati rice
-Lemon apple and kiwi pie.
I’m really busy lately but yesterday, we were having a meal together with my colleagues. As one of our colleagues has a broken leg, we had some Indian take away. And as I can’t imagine a good meal without a sweet touch, I decided to bake a pie. I was thinking of lemon pie. But well, I had to do it vegan, and without margarine to avoid palm oil.
Most of my colleagues are omnivores. When, I told them that I baked some vegan dessert, they joked about it: so we are eating flour and water? Bread? It can only be some sugary bread alike…Well, I really managed to amazed them with this pie!
I didn’t have any vegan recipe, and I was in a creative mood : I tried to create some lemon filling with lemons, apples and agar-agar (jelly seaweed). It took me something like one hour and a half taking into account that I did the soya milk on that evening for the sweet vegan crust pastry. Believe it was quite quick for a dessert. The lemon jelly is also really tasty on its own.
There were no leftovers…
Breakfast
-Vegan coco chocolate mousse
-1 hot cereal brew
-1 bowl of cereals with dried fruits and nuts
-2 mandarins juiced
By now, you know that I just cannot imagine a breakfast without a little treat. Mornings are so hard, I believe one deserves a treat for getting up! So yesterday evening while my spinach little pies were baking, I really quickly prepared some vegan mousse with coco milk, chocolate and agar-agar. The idea is to whisk them in the morning before serving to have a sort of mousse texture.
Agar-agar? it’s a seaweed which behave like gelatin. And, don’t believe Eryn, there’s no seaweed after taste. Either she has never tested it, either this after taste is unconscious. And I’d rather have unconscious after-taste of seaweed than animal corpses…And it’s pretty easy to play with it. Oh, sorry, I just got angry when reading that. I just couldn’t concentrate on anything else then. It’s a shame as she seems to have pretty photos. If you want to know more about agar-agar just check on Clea’s blog, she seems to enjoy playing with it.
Oh, and I’m sorry about the colours of this photo. Doing photos in the late evening or early in the morning will rarely give pretty results…
Dinner
-Citrus salty salad
-Breaded marinated kohlrabi
-Roesti style potato and kohlrabi
-Vegetarian sushis
-Miso soup.
It’s winter, and somehow it’s a little depressing. The cold, the short days, the melting snow. At least we still have the Christmas decorations in the old town.
This citrus salad is full of vitamins and would cheer anyone up! I accompanied them with some kohlrabi. But I played with this vegetable and proposed it in two ways: a breaded vegan marinated version and a vegan roasti style version which is mixed with potato. When, it comes out of the oven the outside is crunchy which hitghlignt that inside is smashed and tender. I rethought sushi to suit my tastes. This version is evidently vegetarian: marinated carrot, radish, and raw beetroot strips, with raw cabbage and feta. There’s not much Japonese taste left here but it was so tasty. And why couldn’t we rewrite recipes to meet our daily tastes?
I’m really happy as I found a good vegan way of coating the vegetables to be able to bread them. Until now I was just soaking them in water and then in bread. But this method had poor result in comparison to those coated with egg. Now with a mix of potato starch and tapioca we find a similar result. And by the way this can replace these so well known Energ-C egg replacer…
Remark: for sceptics, remark that except the feta in the sushis this meal would be vegan. So vegan or vegetarian eating is boring?
Howdy! Just a quick post to tell you that when you add calcium to soya milk it coalgulates and gives a fluffy soya cream. Surprised I googled up and saw that there are research articles (to whom we don’t have access if you’re not a researcher in this domain yourself) explaining how to add calcium to soya milk without making it coagulate…Well, this will stay a mystery then.
Any answers?
At least I understand why my home-made milk separates when I put it in my Ricoré (it has calcium, not much though, and the bought soya milk I get have calcium added and don’t have this curdling effect).
