Tag: vegan

Mango wraps and living corn chowder

Yay, another raw night! My new favorite thing might be fresh coconut meat. My least favorite thing might be getting into said coconut for meat. It was a bear. Seems like boy work. I might make Kevin do it next time.

The Mango Wraps are from Everyday Raw. And actually I didn’t make the wrappers since I don’t have a dehydrator. Sevananda has started carrying some raw coconut based wraps so I used those instead.

All rolled up.

The sauce for these was so good. I think the leftover sauce ended up being salad dressing.

And the soup was Aiyah’s Garden Living Corn Chowder from Vegan World Fusion Cuisine. I cheated and used frozen corn. Although last weekend they had corn at Your Dekalb Farmer’s Market. But that’s just wrong this time of year.  Yes, this recipe is extraordinary with fresh summer corn, but it’s also really, really good with decent frozen corn.

Ugandan-style peanut butter stew

With bell peppers and tomatoes in the CSA box, I had everything I needed to make another recipe from World Feast Vegan, Ugandan-Style Peanut Butter Stew. I’m a big fan of peanut flavored foods. Usually they seem to have sweet potatoes. So this was a little different than the African stews I’ve made before.

The flavor was nice, but the bell pepper got kind of mushy. Next time I might cut it bigger or add it in a little later. A bed of brown rice soaked up all the tasty sauce.

On the side, that’s just kale massaged with olive oil and rice vinegar.

Golden cauliflower dal soup

World Feast Vegan has been sitting around unused for too long. So I fixed that by trying this Golden Cauliflower Dal Soup. I always seem to have a glut of red lentils around here and needed a way to use some up. This seemed perfect.

The cauliflower is roasted. You can see the little char spots on it floating in the soup. It’s an extra step but gave it a nice edge over other similar soups I’ve made. I also added a sprinkle of asafoetida (hing). It was no chore to destroy every last bit of the leftovers as lunch.

Flax milk?

Recently I received an email asking if I’d like to try a new product, Good Karma’s Flax Milk. Another way to get more flax in my diet? Sure, I’m interested!

They sent a carton each of original and unsweetened. Now, when I used freshly ground flax seeds, they definitely have a taste. A little grassy I guess. Not a bad thing, just a thing. So I was sort of expecting the milk to have a little aftertaste. But it doesn’t. And you know how they get kind of slimy when you whip them up with water to replace eggs? Nope, not a hint of that either. Turns out, it makes a nice, creamy milk. The original was great on cereal and in smoothies. And I used the unsweetened in mashed potatoes and as a replacement for soy milk in a tofu fish stick recipe. Kevin usually doesn’t like unsweetened milks, but used this flax one on cereal and liked it.

When I headed over to their website to write this up, I noticed that they have creamer too. Unfortunately, it looks like the only places near that carry it right now are Wal-Marts. Hopefully that changes soon.

Raw chili

This is the chili from Everyday Raw. I can be weird about mushrooms, but the amount of portobello in here is small enough that it didn’t bother me. The texture was a nice mix of crunch and soft and the taste was spot on chili. The recipe made a huge amount. I will try halving it next time I make it. I can only eat so much of strongly acidic foods like this.