Blog recipe cooking challenge, Week 2: Vegan Dad

[Allychristine]

though, looking at those dates just gave me a headache, they're all backwardsy and stuff ; )

ha! I was thinking this too!

I'll try to join this too, but probably only one recipe per week.

You girls are crazy. The day in front of the month? No way. 

One recipe per week?! Excellent.

[shelloid]

I hadn't even heard of most of these blogs, so this is really exciting for me!

[ponycakes!]

Are pictures required? I've made a few of the ppk blog recipes..but I always forget to take pictures.

[Allychristine]

Are pictures required? I've made a few of the ppk blog recipes..but I always forget to take pictures.

Definitely not! Did you make them for the challenge, or you've just made them before?
I made a blog recipe review thread to compile all blog reviews, too. http://vegweb.com/index.php?topic=30246.0

[ponycakes!]

Ooo review thread! I'll put the ones I've made already there and try to make new ones for the challenge AND try to do pictures.

[Allychristine]

Ooo review thread! I'll put the ones I've made already there and try to make new ones for the challenge AND try to do pictures.

Yessssssssssss. 

[Allychristine]

#3 and 4 Tempeh helper with eazy breezy cheezy sauce

-Yummy! This was my first time browning tempeh, and it could have used more browning, and should have been bigger pieces. I followed the recipe closely, but for some reason, my tempeh mixture would not thicken up as much as I was expecting. I used quinoa rotelle pasta. None of these things influenced the flavor of the dish, and it was really good. P liked it a lot, even though he was basically dreading it, because he "hates tempeh." I think this is good for non-tempeh lovers, because the tempeh flavor is not strong. My cheeze sauce also did not thicken up a ton (until cooling), but is still really good. I mixed it in with the tempeh mixture, instead of just on top. I'm going to use the rest of it for burritos. A good, comforting, filling dish. It doesn't take very long, either! I'm interested to see what others think, and if the tempeh mixture comes out saucy for others. A good sauce, though!

[berryraw]

Low Fat Brownie Bites:  I am pretty pleased with how these turned out.  I made them in a regular sized muffin tin instead of a mini one and the baking time had to be increased by a few minutes due to that.  The brownies came out very moist and almost fudgy.  The coffee flavor is not too strong and probably helps bring out the chocolate and make them more decadent tasting than they would otherwise.  This was the first time I've used prunes in baking and am happy the brownies don't have a fruity flavor or anything.  All in all these are some of the better tasting vegan brownies I've made so far!  My husband and I both agree they are best when enjoyed cool.

I'm attaching the photo to this post until I figure out how to put pics in the actual post.  I'm a dufus 

[nmpixie]

My camera battery is dead, so no pics. I made Chickpea Noodle Soup. Meh. It was pretty bland and we al added a bunch of salt, which I def. don't like to do. It wasn't gross, just the flavors were too subtle for me.

Magical Cookie Bars-rule! I've been lamenting the lack of a good vegan condensed milk sub. for this exact reason. They're not totally a perfect match to the non-vegan ones, but good enough for me! This is a good desert to feed to anyone. It could even be made gluten free and still be totally decadent.

[Allychristine]

Those cookie bars sound excellent!



I also wanted to clear something up that might be confusing (it confused me at first). On the PPK blog, there is a recipe search on the left. That search, and lists, is actually just for the site recipes. Those are different from the blog. The actual blog recipe search is on the right hand side, at the bottom....along with all the blog indexing.
Yay! Excited for more.

[shelloid]

yeah, I got confused by the PPK blog and recipes.  It's really hard to find the recipes on the blog!

BUT I do have coconut cookie bars baking RIGHT NOW!!

[KissMeKate]

I made the edamame pesto with spinach linguine by the recipe she posted.  It was gooood!  I used my own basil that I had grown during the summer and frozen.  It still had a nice sharp flavor.  The pesto is nice and spreadable without being to runny.  The little bits that stick on the pasta almost remind me of parmesan granules.  I just used baby portabellas and it turned out well.  I also didn't have lemon juice, but I wanted a lemony flavor, so I put a few drops of lemon extract.  Which worked, surprisingly.  I like that this has a lot of protein, between the pasta, edamame, and mushrooms.  I'm going to eat it after the gym.



Oh yeah, and I used spaghetti and not linguini (like it matters).
Also, I didn't have cilantro but I would definitely have added it.

[Allychristine]

I made the edamame pesto with spinach linguine by the recipe she posted.

Drooling!!!! That looks so good. I know we'll go back to the store before this week is up, so I want to make that! Yum.

[Allychristine]

#5 Mexican chocolate snickerdoodles

-Very good! I think I'm always very slightly disappointed when I use a new extract, because I expect it to add something spectacular (and maybe it does?), but I can't usually tell. I think these have excellent flavor, though. The perfect little spice. My dough turned out a bit dry, so I just added a couple more tbs of soymilk (and then had to add a bit more flour, because it was too wet). The dough did come out with the perfect consistency for dipping/flattening in the sugar mixture. I think the 10 minute baking time was slightly too long for my liking, so I did 8 minutes for the second batch (haven't tried those, yet). A good cookie! P and I agreed that they'd be even better with just a few DARK (P added this) chocolate chips added in. CHOCOLATE. Oh, and I actually came out with 2 dozen, that never happens!



(cross over with VCIYCJ thread)

[_algae_]

Oh this is great because everyone can do it! I'll have to figure out what to make now... woo!