It’s been just over a month since my last round up of recipes, so I’m back once again with four recipes I’ve been loving this month, and one I can’t wait to try. I’ll start the list with this recipe for Miso Aubergines, from BBC Good Food (who have a surprisingly extensive collection of vegan recipes, FYI.) My bowl above is not quite as aesthetically pleasing as the one on their website, but that was mostly because I plated it up in a ravenous rush, having spent an hour salivating as they roasted. The recipe is seriously simple but tastes amazing, with the miso giving it a deep umami-rich flavour.
Vegan Zucchini Frittata from Fat Free Vegan Kitchen
If there is one thing I will put my hand up and admit that I miss as a vegan, it would have to be a good ol’ frittata. Yep, remarkably, in a world full of pizza and fried chicken that’s what I’d pick. But there’s something so simple, tasty and versatile about them, so I was really excited to give this a try for our Good Friday lunch, served alongside a selection of salads. This recipe cleverly utilises two types of tofu; firm for a tofu scramble to give it texture, and silken to blend into a sauce to bind the frittata. It was filling and savoury, and the texture was seriously reminiscent of the real thing. I can’t wait to tweak this recipe to try and make a vegan Spanish omelette! (I know my Spanish relatives would probably turn their nose up at such a thing, but a chica’s gotta have her tortilla española somehow, si?)
Vegan Coconut-Oat Pancakes from The Kitchn
We had some leftover soy yoghurt to use in the fridge, and were debating how to use it. My initial thought was ranch dressing (also known as holy water for your pizza crusts) but that idea was soon scrapped when we realised we had no parsley. My next thought was pancakes, and with a quick Google search I discovered this recipe, which blends toasted coconut flakes into the pancake batter. These made the perfect breakfast for Easter Sunday; they were fluffy, sweet and satisfying. We served them with strawberries, sliced banana, plenty of maple syrup and an extra sprinkling of toasted coconut on top.
Mega Veggie Smoothie with Cauliflower and Beet from Wholehearted Eats
In between stuffing my face with pancakes, dark chocolate Lindt bunnies and my recently discovered weakness, hot cross buns, I’ve been enjoying a rather odd ingredient in my smoothies: frozen cauliflower. Yes it sounds gross and weird, but it actually makes it super creamy, and you can’t detect the taste whatsoever. It’s an easy way to pack another veggie into your breakfast, and I love the look of this smoothie which adds in beetroot too, for even more hidden goodness. Definitely one to try after a weekend of (much-deserved) indulgence.
Fishless Tacos with Chipotle Crema from Cadry’s Kitchen
After trying the Gardein Fishless Fillets a couple of weeks ago, I’ve been dreaming about making some sort of fish tacos with them. I tend not to buy imitation meat/fish that often as I prefer to use beans or tofu, but we bought these on a whim and loved them. By sheer coincidence, this recipe popped up on my Pinterest and I saved it immediately – I mean, just look at them. I’m also obsessed with all things chipotle too, so the chipotle crema could be a useful recipe to keep in my archives. Bring on Taco Tuesday.
Elena Isabelle says
the vegan pancakes just look so super good. my boyfriend and i love pancakes and having a slightly healthier version sounds perfect especially since i’m switching into a more plant based diet.