Vegan Recipes
Mar. 10th, 2015 12:20 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lillibetI made dinner tonight for a couple of vegan friends (one of whom is also gluten free). They seemed to like it, so I'm keeping notes:
Tuscan Vegetable Soup - I played around with this recipe--didn't use zucchini, added some tamari for increased umami, pureed everything and then threw in a few handfuls of gluten-free elbows.
Vegan Caesar - I stuck to the recipe pretty closely. The dressing and the faux-parmesan were both tasty and remarkably like the flavors of what they imitate, but grittier. I added tomatoes to the romaine and served olives, marinated mushrooms and marinated roasted artichoke hearts on the side, which worked well and let people adjust their salads to taste.
Hot Fruit Compote - This was quite tasty, but I think I would do it in a smaller casserole next time.
Coconut Whipped Cream - This is definitely a good substitute for whipped cream and worked especially well with the pineapple-containing compote.
Tuscan Vegetable Soup - I played around with this recipe--didn't use zucchini, added some tamari for increased umami, pureed everything and then threw in a few handfuls of gluten-free elbows.
Vegan Caesar - I stuck to the recipe pretty closely. The dressing and the faux-parmesan were both tasty and remarkably like the flavors of what they imitate, but grittier. I added tomatoes to the romaine and served olives, marinated mushrooms and marinated roasted artichoke hearts on the side, which worked well and let people adjust their salads to taste.
Hot Fruit Compote - This was quite tasty, but I think I would do it in a smaller casserole next time.
Coconut Whipped Cream - This is definitely a good substitute for whipped cream and worked especially well with the pineapple-containing compote.
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no subject
Date: 2015-03-11 01:34 am (UTC)1 can (28 ounces) pear halves in heavy syrup
1 can (28 ounces) peach halves in heavy syrup
1 can (20 ounces) pineapple chunks in juice
1/2 cup dried apricots
1/2 cup dried prunes
1/2 cup dried cherries or raisins
2 tablespoons packed brown sugar
1/4 cup brandy, if desired (I skipped this)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup slivered almonds, if desired
Directions
1 Heat oven to 375°. Drain canned fruit, reserving syrup and juice; mix syrup and juice. Cut pears and peaches into bite-size pieces. Layer canned and dried fruit in 3-quart casserole or rectangular baking dish, 13x9x2 inches.
2 Mix brown sugar and brandy; pour over fruit. Pour reserved juice mixture over fruit just until fruit is covered; discard remaining juice mixture. Sprinkle cinnamon, nutmeg and almonds over fruit.
3 Bake uncovered about 45 minutes or until bubbly. Serve warm or cool.