#71: Baked Chili w/Cornbread Biscuit Topping

This dish turned out surprisingly tasty! I've wanted to try cocoa in a savory dish ever since I saw Chocolat.


So, I know that you could find cornmeal in the ethnic food stores here, but I wanted to use this old polenta I've had in the cubbard for way too long. So I just boiled the polenta and added some chili powder, olive oil and paprika powder. Also I wanted to use an opened tube of tomato paste, so I used that, some crushed tomatoes and one fresh cubed tomato.

After doing the polenta, the chili and getting everything into the baking dish I was very excited to learn that the big dish wouldn't fit into my microwave-size play oven. So.. I ended up baking the dish with the oven door a little open, because the temperature stayed enough high to cook it.. Oh dear!

#70: Fruity-Fruit Squares

#69: Cinnamon-Spiced Roasted Veggies w/Couscous

Tasty! Instead of the butternut squash I used carrots. Had this for lunch yesterday, but changed the couscous with millet.

#68: Hot & Sour Soup

#67: Faux Ham

#66: Double Chocolate Muffins

Perfection!

#65: Choice of Salad & Wolffie’s Dijon Maple Dressing

#64: Debbie's Peanut Butter Coconut Squeres

I liked these more than the first version we did. Desperately trying to eat a bit healthier, I made only a half version and I switched the corn flakes into these buckwheat-corn flakes (which actually tasted really good!?) and the rice crispies into these whole grain (oat, wheat, rye, barley) crispies. I f-d up the chocolate part but otherwise they turned out great! I think the corn flakes made the texture better, not so crumbly.

#63: Curry Almond Burgers

This dish turned out more delicious that what I anticipated. The name was a little odd? Also I didn't know what mock ground beef means. Is it like textured soy protein, which we use here normally instead of ground beef or some certain product that they sell there? So instead I used the crumbled tofu. Many of the contestents had trouble with getting the burgers to stay in shape. I let the dough sit for about ten minutes before frying it and also I find that smaller patties are easier to get to stick together, so I divided them into like 8 patties instead of 4.

#62: Veggie Goulash

The Vegan Culinary Institutes La Dolce Vegan! challenge continues!

Had the Veggie Goulash for lunch today with boiled millet.

#61: Seaweed Soup

Not my number one idea of a hungover food and so I though that I would do this today and have the entry ready in time. But I ended up eating a full bowl of it! I forgot to buy all sorts of ingredients for it so I substituted nori with arame, soba noodles with rice noodles, gomasio with a drop of toasted sesame oil and also added some crumbled tofu.

#60: Maple Struesel Muffins

#58: Matthew’s Spicy Tomato Peanut & Kale Pasta

Like Sarah in the foreword of the receipe, I had doubts about this dish. But also I was positively surprised! Superb! Served this with carrot tagliatelle.

#59: Vegan German Potato Salad

I found a faux bacon receipe, wich I ended up using for this. Also added some chopped pickles.

#57: Apple Cinnamon Granola

 

The Vegan Culinary Institutes La Dolce Vegan! challenge continues!

#56: Apricot Cheesecake

This came tasting a little too healty somehow. I used wholewheat digestive biscuits in the crust. And to avoid paying something like 10 euros for the vegan cream cheese I used drained vanilla yoghurt instead. The result was good but not perfect. Next time I would maybe use half yoghurt half cream cheese.