Oatmeal-Carob Pudding for Dinner

I am so full! This is the first time I had oatmeal pudding and it is so filling, I couldn't even finish the whole bowl. I tried, because it's yumm. But I just couldn't swallow any more, I look like 4 months pregnant already =p



I made Ruby Red Vegans Oatmeal-Carob Pudding. I got to use the carob powder I bought a few weeks ago for the first time, yay! Although when I opened the box I was like "Puh...", because it smelled exactly like the stuff my sister used to feed her bunny back when we were kids. But it tasted nothing like it smelled, I really like it.

I topped it with 1/2 mashed banana (+ 1 tsp. agave syrup) and sliced the other half along with a strawberry.
Thumbs up, Ruby & Katie!



What I learned? That oatmeal probably really is the perfect breakfast, because it's filling, it's healthy and one can add nuts, seeds or fruit to make it even healthier.

Crunchy Cinnamony Vegan Granola

Last night I finally got around to make Granola, something I have never had before, but always wanted to try, and it turned out so good! I had it for breakfast with vanilla soy yogurt and applesauce. In combination it was a tad bit too sweet, although the yogurt isn't very sweet itself and the applesauce is unsweetend.
So I guess next time I will add only a Tbsp. brown sugar or none at all. And no Pecans next time, they became kind of salty.

But apart from that I'm very much in love with this! And I will make these next, I just didn't have any peanut butter. Who knew the thought of making my own granola bars would excite me this much?



Vegan Granola
an adaption of this homemade granola

Ingredients
3 1/2 cups rolled oats
1/2 cup coconut flakes
3 tablespoons flax seeds
1/4 cup sunflower seeds (or pumpkin, I just didn't have any)
1/2 - 1 cup mixed nuts, chopped (I used almonds, cashews and Pecans)
2 teaspoons cinnamon
1 teaspoon sea salt
1/4 cup brown sugar (make that less if you don't want it too sweet)
1/4 cup canola oil
2 tablespoons agave syrup
1 tablespoon maple syrup
2 teaspoons pure vanilla extract
2 cups mixed dried fruit (I used cranberries, didn't have anything else)

1. Preheat the oven to 375
2. line a baking sheet with aluminum foil
3. combine all the ingredients (except the dried fruit) and stir well
4. spread the mixture out into an even layer on the prepared baking sheet
5. bake for 20 to 30 minutes (depending on the depth of goldenness you’re looking for), stirring every 10 minutes
6. remove the granola from the oven and and cool completely
7. once it's cool, mix in the dried fruit



Oh man, I found so many new incredible recipes I want to try. So much to cook and bake and so little time...

Falafel (Crumbs) from VwaV

I had been so excited to make Falafel. I have always loved it and couldn't wait to do it myself.

So last night I finally had enough time on my hands. I prepared the chickpea mixture and the tahini sauce. Both had to cool in the fridge for 30 minutes. And I was starving already. So were my boyfriend and my parents downstairs whom I had promised to bring some of my selfmade Falafel.

Finally, after 30 long minutes, I started shaping the patties. Or better yet, I tried. They totally fell apart. I squeezed them together as hard as I could and put them into the boiling oil. They fell apart and nothing but deep fried crumbs were left.
This was 1/4th of the mixture. Ugh!
I wasn't too excited about the deep frying anyway, so I took out a pan and baked 3 patties a time in just a tiny bit of oil. They didn't stay in shape too well either, but at least you could call them a patty.

Eventually, after lots of swearing, I had 9 small patties to serve to my hungry folks. 4 for my parents and 5 for my boyfriend and me. I forgot to take a picture until I had one more bite left and that was mostly just pita bread with some cucumber and tomato.
They tasted good though. My mom gave me a call "Wow, the patties tasted great. The sauce wasn't right somehow, but the patties... mhh!" I used VwaVs recipe.

Bottom line: I will not make these again. Although the taste was good, it was just too much work. Not to mention that my apartment stank like crazy. Like I had fried fish in tons of oil, yuck. Not to mention I almost fainted when I entered my kitchen this morning.

And a picture I just found online...
I always look like that when I walk past meat in the supermarket, when my boyfriend devours a steak, my mom prepares chicken etc.
But a few days ago I had the same facial expression when I passed some people grabbing huge amounts of gummi bear bags. All I wanted to say to them was "You are aware of the fact that you're going to eat boiled pig skin, are you?" I can't help but shudder at this thought every single time. I can't believe I used to eat this stuff.


Vogue Paris October 2007 | Photographer: Steven Klein

Pancakes for Breakfast & Tortellinis with Broccoli and Cauliflower in Mustard Sauce

I just finished my huge, but fantastic breakfast.



VwaVs Banana Pecan Pancakes. In my case: Banana Pear Cashew and Banana Blueberry Cashew Pancakes. Yumm!

With some fresh pear slices and maple syrup & my jam for dipping. Perfect combination!



I cut the recipe for 9 small pancakes in half and guess how many small pancakes I got out? Nine.
Mhh... what does small mean to Americans? =p

And here's what I had for dinner last night.
I bought spelt tortellinis with a vegetable stuffing a few days ago. And since I'm on a mustard-trip right now and Jennifer sent me a recipe I was able to whip me up with a very filling dinner. And yeah, I'm very much into cauliflower at the moment, too.



Here's my adapted version of the Mustard Sauce:
Ingredients

1 clove of garlic, minced
1 Tbsp. Sherry
2 Tbsp. Dijon
1/2 - 1 Tbsp. veggie broth (I used 1 heaped Tbsp. and it was definitely too much/salty)
1 Tbsp. cornstarch
1-2 cups soy milk
pepper, to taste

1. in a bowl mix the veggetable broth with cornstarch and set aside
2. sautee the garlic in a little bit of olive oil, for about 2 minutes
3. add the Sherry and mustard and under stirring add the veggie broth cornstarch mix
4. on medium heat let simmer for about 1-2 minutes, add the soy milk (start with 1 cup)
5. on low-medium heat let simmer for about 5 minutes, add more soy milk to reach desired consistence
6. add a little pepper to taste

Sadly I didn't cook the tortellinis long enough so the stuffing was still a bit dry, but they were fine soaked in mustard sauce and paired with broccoli, cauliflower and sunflower seeds.

Banana Split Pudding Brownies & Caramel filled Golden Vanilla Cupcakes

Okay, there is no denying: this is the best brownie ever!



I gave my omni friend the last small piece and she rationed it and was like "I'm sorry I'm not giving you a bite of this, but oh my this is so good!" Ha ha, I was like "Never mind, enjoy it! I ate almost the whole batch myself last night."

When I ate a piece while it was still warm, I swear it felt like velvet melting in your mouth! After refrigerating for a day the consistence was fudgy. Different, but just as good! And they were so rich in chocolate, because I used Lindt's 85% cocoa chocolate!

Believe me, I wanted to slap myself for cutting the recipe in half. I will definitely make these again, soon.
My friend wants to bake them with me!

And here are the cupcakes I gave her for her birthday.



I filled them with the Caramel glaze from the Dulche Sin Leche Cupcakes. She loved the chocolate ganache! And I was surprised that you can create such a fudgy topping by only using soy milk, chocolate and a Tbsp. of maple syrup. Go vegan recipes!
These were good, but the brownies were better!!!

Roasted Mustard Brussels Sprouts

Here's what I had for dinner last night.



Katie's Mashed Cauliflower, Roasted Mustard Brussels Sprouts, a spelt grain cutlet and a fresh tomato.



Yumm, I'll be having that for lunch in a few hours!

Roasted Mustard Brussels Sprouts



Ingredients
1 1/4 cup brussels sprouts
1 tsp. mustard
1/3 tsp. balsamic vinegar
1 clove (or more) of garlic, minced
salt and pepper, to taste

1. preheat oven to 375° F
2. cut brussels sprouts in half
3. in a bowl mix all the ingredients, add the brussels sprouts and stir till fully covered
4. leave them in the oven for 15 minutes, turn them and leave them in for another 15 minutes

I've been thinking about preparing Scrambled Tofu tonight so I can have it for lunch tomorrow. But I've been wondering... does Scrambled Tofu still tastes good when it has been heated up in a microwave?
Thanks in advance =)

And I made the Banana Split Pudding Brownies from VWAV last night. The most incredible brownies I've ever had!!! I'll take a picture later of the small piece that's left =p

Sundried Tomato Hummus

I made hummus for the first time: sundried tomato hummus to be exact.
And I have to admit that... I am fairly disappointed. I thought I had messed up the recipe, because it was pretty dry. Is it supposed to be like that? I expected it to be more creamy. And the taste didn't blow me away either. I looked at other hummus recipes, but they were all very much alike, so I guess hummus just tastes like that. Bummer!