#32: Nutty Oatmeal Raisin Cookies

The Vegan Culinary Institutes La Dolce Vegan! challenge continues! 

#31: Black Bean and Sweet Potato Burritos

 I never wanted to buy a potato masher, so I've always used a glass bottle or a mug.. This one was a big crowd pleaser on a lazy sunday!

#30: Jay-Lo’s Fried “chicken”

 

I made a double batch of seitan enough for the Goulash and for this. The whole method and receipe was new to me. I'm used to adding some quinoa or chickpea flour into the batter to make it more tender. I don't care for very chewy seitan like this, but I wanted to try the receipe anyhow. Also because the method of boiling the broth all the way down made the seitan really salty, maybe I didn't meisure everything right? Oh well, better luck next time!

#29: Raspberry Apple Crisp

Sorry for the long silence! Here's the first October entry.

One month down!

It's already been one month since me and a few others started The Vegan Culinary Institutes La Dolce Vegan challenge! Wow!

I guess most of us have had a bit of a rough time at least this past week, including myself. Looking at the schedule for October I remember that those two "free" weekends we've had were just to ease us into the challenge and won't be having much of those anymore! So I thought I would share my system and hope that maybe it could help my fellow contestents. And hopefully also others could share their ideas!

Thinking about the challenge in general I thought it would be better for me and my head to just cook. I think there has been maybe one or two days where I've done the receipe marked for that day. If I'd start to think about the schedule and time, I would get too stressed!

I've marked 1-2 weeks receipes (as seen in the picture) and I've first browsed through them every other day and picked a receipe (many days I've done 2-3 recipes per day and then had time to take days off) best for that day. And if I didn't feel like doing any of those recipes or I needed to do a certain kind of a dish or if I didn't have the right stuff to do any of those recipes, I would  just pick some receipe and do it. It feels more free! I also though instead of like buying cookies etc from the store, if I had time I would try to use a random receipe and make them myself.

Being a so-called professional in the food industry I would recommend trying to catch to birds in one stone. For and example boiling a bigger batch of beans or doing a little bigger batch of seitan and putting the rest to the freezer.

Then a few times a week I would empty the camera and later make drafts ready of every entry I had started and add pictures so they wouldn't get lost.

For the most part I've really enjoyed being part of the
challenge. I think it's nice that you have to do some receipes you normally wouldn't. Many of the receipes are also like culturally foreign to me so I think I'm learning a lot!

#28: Sloppy Jane’s

From the thousands of hours of research I've been doing on American TV, I gathered that this dish is vegan take on something called Sloppy Joes? I used cold smoked tofu and also added some garlic.

 

Also I'd like to take this opportunity to brag about my bread making skills! I tryed to explain this to my household, but his enthusiasm wasn't as genuine as I had hoped. This is a better environment! To make a  spelt bread dough with no yeast and no wheat (well, there was wheat in the sour dough I used) and to get the bread to look like this isn't easy! Very cool! Yeah!

#27: Marianne’s Goulash

This style Goulash is a little foreign to me. I always thought Goulash is a hungarian style paprika flavoured soup or stew with meat, potatoes, carrots and red peppers in it. And something they would serve you at school lunch. Anyways, this was tasty!