Thanks to meveg's post about choc beetroot cupcakes, I found Phillipa O's recipe for chocolate beetroot cake and it is a great one. It is very easy to make and to overeat. Finishing off the leftover raw beetroot reminded me how much nicer fresh beetroot actually is in comparison to the tinned stuff. Is this my first step into raw foodism and "super health"? Hell no!
Roasted eggplant and caramelised onion marinara on Nutmeat
After buying an eggplant and not knowing what to do with it, I turned to my current favourite cook book, Vegan Yum Yum. It supplied me with a kick-arse recipe for the fanciest sauce I have ever made. The challenge was to incorporate it into a protein packed powerhouse of a meal, rather than with the pathetic pasta the book suggested. Rather than using the Fry's chicken-style strips, I opted for a more budget conscious, high protein, choice and went with nutmeat. I fried up a whole can and smothered it with the sauce.
Creamy Polenta with mushrooms
Last week I bought a copy of Colleen Patrick Goudreau's, "The Joy of Vegan Baking", so I decided to make something from her other book, "The Vegan Table".
This is another relatively easy recipe. Basically, make polenta and mix in some soy milk, herbs, margarine, and pepper. Fry up some onions and chuck in the mushrooms and saute until they begin to go limp. Splash in some tamari and set aside. My winesauce (minus the wine) was a couple of tablespoons of balsamic vinegar with margarine melted into it. So easy and delicious. The only problem I had was trying to work fast enough so that the polenta didn't harden up too much by the time the mushrooms and sauce were done. But I can live with that.
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