I seem to be severely peanut butter addicted this days.
This is late-night study food. It’s cover-your-room with the smell of peanut butter to overcome the smell of books and sweat of hard work – food. It’s so simply I can’t even call it a recipe, and am sort of ashamed to post it on here. Still, I figured: it’s filling, it’s (sort of) healthy, it’s vegan and it’s DAMN tasty. And it has peanut butter in it. Why would I keep this away from you?
- 1/2 cup of bulgur
- 1 tablespoon of peanut butter
- some water
Do I really need to tell you what to do here?
Simple: Pour boiling water over bulgur. Add peanut butter and watch how it melts beautifully. Stir. Wait. Wait some more. And devour…
I have been craving coleslaw the last couple of days. Last time I had it, which was probably about a year ago, I only had the store-bought typical, mayonnaise version. That tasted alright, but I was never a big fan of mayo (or buying pre-made salads, for that matter). Therefore, I was excited to make my own vegan version today – and can I just say, it was goooood…
- 1/2 red cabbage
- 3 carrots
- 1 small onion
- 3 tablespoons Vegan mayo (I used Vegenaise)
- Whisk of Vinegar
- Whisk Maple syrup
- 1 teaspoon Brown sugar (optional)
- Salt and pepper to taste
- Raisins (optional)
So yes, adding maple syrup and brown sugar and raisins was probably a bit over the top, but I have a sweet tooth sometimes 😉 Feel free to leave out either the sugar or raisins, but I do recommend the maple syrup for a nice sweet touch.
- Grate the carrots, thinly cut the cabbage. Put into a big bowl.
Note: Grating your own carrots can be painfully annoying, but it’s worth it for absolute freshness!
- In a separate small bowl, whisk together the mayo, vinegar, maple syrup and sugar. Add salt and pepper as you like it.
- Pour dressing over the ‘slaw. Now stir, stir, stir..
- Add the raisins! Stir some more.
Let it chill in the fridge for a couple hours That’s what they say, but I had a my portion right away 😉
One thing: the ‘slaw tasted a bit onion-y for me. Make sure you don’t go overboard with the onion.
Apart from that: Nom nom nom…
I combined the recipe after looking at the coleslaw versions of FeedMeImCranky, HealthyHappyLife and VeganBits, so make sure to check these out as well!
What else do you like to throw in your ‘slaw? Raisins, nuts, crazyyy stuff? Tell me. 😀
More or less just a quick update. I am still going strong on the vegan side, and can hardly believe it’s been a month already. I am also thinking more and more about keeping it up after easter, i.e. after the end of lent. It will of course be much harder not living alone (and just cooking for myself) over the summer, so we will see.
I also tried out the first recipe from my new Veganomicon . It was the Cauliflower and Mushroom Potpie with Olive Biscuit Crust. So, so good! I am ashamed to say I almost ate the whole thing in one go. At the end, I found myself panically stuffing the leftovers into the freezer to stop myself from eating everything. For a picture and the complete recipe, check out TofuCrossing.
Basically, it is a potpie of lots of vegetables, tossed into an amazingly creamy sauce, topped with a salty biscuit layer with olives. So. Good. And trust me, although it takes a bit of work, it is totally worth it. The creamy sauce makes for a perfect comfort food in a cold night, or any night really. Yum…
Re: the veganomicon, I found a couple of great sites that help . I love just browsing through the book, but have found quite a few of the recipes to be slightly intimidating to the fresh vegans like me. After having tried the potpie, I am much more optimistic since every little step was explained so well even a very inexperienced cook like me can manage perfectly well. Still, these blogs help figure out where to start in this massive book of vegan goodness:
- VegWeb offers reviews of almost every recipe in the book, given by many different people
- VegMuffinMancooks his way through the book and posts the results in the blog
- CookingForAVeganLover gives a list of people’s favourite recipes from the book.
Also, today I am starting revision for final exams: a whole 5 weeks early! Actually, I will start to revise right now. I mean, now. Yes.