Today's Tasty Foods

Looking for a tasty dip (not sure what I wanted, but I thought it would jump out at me when I saw it) I stumbled across a raw cheesy dip that sounded ok, but with only 4 ingredients I didn't know how well it would go.

Let me just say this - TRY IT!

WOW. It really does taste like cheese! It tasted FANTASTIC with the broccolini stalks I picked up for cheap yesterday, although the kids loved it with red capsicum sticks, and carrots.

(in case you were wondering and couldn't be bothered clicking on the link to see what the four ingredients were, they are: cashews, nama shoyu, red capsicum and lemon juice)

Tonight, I had left over salad for dinner (actually, the curried carrot salad that I love) so the kids and I made Cauliflower Yellow Capsicum soup. 

The  kids loved it. Again, having not tasted it, you'll just have to take their word for it!

Once again, photos are so crap, apologies! I am really, really, really lazy and usually grab the closest thing to me to capture the food before it (the food) gets munched!

Tahn

Nachos from Hot Damn and Hell Yeah

We've all tried making nachos of some description before, but tonight I wanted to try the recipe from Hot Damn and Hell Yeah by Ryan Splint and Vanessa Johnson. This cool cookbook arrived on the day I was leaving to go to Bali in January so I didn't have time to have a good look at it.

The nachos recipe (p. 34) consists of a few different recipes and I used the Taco and Burrito Fill (p. 33) - except I used a tin of Sanitarium Casserole Mince (I have a heap of them lying around!) instead of TVP. I also wanted to try the Cheese Sauce (I'm always up for a new variation of recipes I usually use), p. 5 and Almost Sour Cream (p.10). I had a jar of salsa, so I used that and topped it with spring onions.

The nachos were delicious! All the kids scoffed them up even though they had a little bite to them (not nearly as much as the recipe calls for, though!) - they must be getting used to it! Time to turn the heat up a bit!

For dessert I whipped up the rest of the silken tofu (that I used for the sour cream) into a whipping cream and a peach crumble, both recipes from 1000 Vegan recipes. mmmmmmm

Pasta and home made parmesan

Having a few eggplants sitting on my bench for a while, I wondered what I was going to make with it. I'm not a huge fan of eggplant but I do like trying to find new things to do with it. I found Roasted Eggplant and Caramelized Onion Marinara in Vegan Yum Yum (p. 267). Anything with the words 'Caramelized Onion' in the title is going to be good! And it was! And really easy to make.

I had seen a home made parmesan cheese recipe in 1000 Vegan Recipes so I quickly whipped up a batch of Parmasio (p. 193). This stuff is really good! It adds a fantastic flavour to the pasta. I doesn't overly taste like parmesan, but MUCH better IMHO.

I quickly made half a batch and it has lasted well in the fridge.

Tahn