#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!

#26: Your Choice of Salad and Wolffie’s Delicious Dressing

My choise of salad contained a few things I happened to have on me: kale, broccoli, red onions and some fresh dill and basil. Result was quite good!

 

#25: Mixed Berry Puddin’

The mixed berries I used in this were blueberries and raspberries. First time I made puddin', I think? :-]

#24: Chunky Corn Chowder

The Vegan Culinary Institutes La Dolce Vegan! challenge continues with Corn Chowder!

 

#23: Kalamata and Sun-Dried Tomato Soda Bread

My loaf pan is in other use so I used my lovely Le Cruset Pan. Baking the bread in a bigger pan, I should've lowered the oven temperature at least 50 degrees and added more time. I guess I baked it in 190'C and after something like an hour and a half or two hours later the bread still wasn't done.. So we ended up eating only the crusts :-( What a bummer!

#22: Kim’s Peach-zza

This receipe created a bottle neck. I've done like 10 dishes from this week and the next, but not been able to blog about them. For some reason I want to do this in the same order as the schedule and had to wait till I did this dish.

I had trouble finding peaches. What's with all of these peach desserts? First I thought I'd make this from nectarines, but ended up using plums! Also I wasn't too excited about this receipe. Now I'm feeling a little silly, because the result was rather nice! It tasted fresh and looked kinda rustic. This receipe has great variation possibilities, the crust is the basic pie crust and I could just change the fruit in order to what I had and needed to use.

This receipe is halved and I substituted half of the wheat flour with spelt flour.

#21: Romaine Lettuce Salad with Caesar Salad Dressing and Frying Pan Croutons

Vegan Culinary Institutes La Dolce Vegan challenge continues!

Caesar Salad must be one of my new favourite salads. Before trying it I had always thought it was sort of greasy and discusting. But what's not to like? Crunchy Romaine - yum! Garlicy salad dressing - yum! Croutons - too yum!

Like Kelley, I did the dressing from slivered almonds, because I thought there was no way my shitty hand blender would survive whole almonds. The result was not smooth at all. But as the Veganomicon Caesar dressing instructions go, the almond flakes give the sauce a parmesan feel to it. The Veganomicon receipe has soft tofu in it and I very rarely like to spend more money on dressing stuff, but I actually liked it so much that I'd rather do the dressing that way. I guess using the whole almonds would have had a different result. In this receipe the tamari gives the sauce a brownish colour, I didn't like that.

The Frying Pan Croutons surprised me! With no added salt in the receipe The No Salt Shaker gives the croutons a really salty taste. So it really works, huh? :-]