When I was a kid, I hated brussels sprouts and refused to eat them. Now that I’ve learned to cook, I’ve realized that the reason I hated them was because I had never had them cooked a way that tastes as delicious as this! A perfect side dish for your vegan holiday feast!
Recently, I went to an amazing vegan/veggie restaurant in Amsterdam, in the historic Jordaan district called De Bolhoed. One of the most highly recommended items on the menu was their mushroom paté, which I had to order out of curiosity. Today, I attempted to make my own version of this delicious savoury starter and it was a wild success!
This is also an AMAZING spread on sandwiches!
So, without further ado, here is the recipe:
Tofu recipes come and go, but here is a great spin on a Japanese-style kebab classic. If you aren’t feeling the tofu thing, you can easily substitute with big mushroom pieces or tempeh. The vegetables can also be switched out if you want!
These vegan kebabs are great for parties, a side dish, or a main course!
This simple recipe for cornmeal fritters makes a delicious vegan snack or accompaniment to a meal. They are great with hot sauce, and can be dipped in to nearly anything!
A few notes!
* Don’t add the zucchini until after the 30 minutes
** Don’t add any salt or seasoning until you are familiar with your falafel mix (mine is quite salty)
*** The fritters are delicate and need care to flip especially if you are using little to no oil in your frying pan.
I was going to start this recipe off by talking about what a classic American dish the Waldorf Salad is. Its THE perfect refresher snack on a hot day and gobbled up at 4th of July pic-nics. But that isn’t the reason I posted it.
Ok, so…truth be told, I thought of this recipe because I’m obsessed with Gossip Girl. I was watching the season 3 finalé and found myself engulfed with two things: Blair Waldorf and a Waldorf salad. Alas…here’s the most perfect recipe that (I think) exists.
This recipe actually came into effect during a vegan brunch that I hosted for some friends. I had intended on making samosas, but as time drew near, I realized I had the filling done, but no time to make the dough and fry the samosas before it was time to serve the rest of the food. So, with a little doctoring, I turned this tasty Indian pastry filling into some awesomely delicious mashed taters that were a BIG hit.