I made mint ice cubes, simply add mint to ice cube trays, add water and freeze, don't they look pretty?
Which I put in pomegranate lemonade, it was pretty watered down and subtle, no way near as sweet as lemonade I normally made. But great for washing down food to allow more room in my belly. Pomegrante Lemonade recipe from here, I made a double batch and everyone seemed to think it was iced tea:Ingredients
* 3 tablespoons sugar
* 1/4 cup fresh lemon juice
* 1 cup pomegranate juice
* 2 1/2 cups water
* Crushed ice
Preparation
1. Combine sugar and lemon juice. Stir well to dissolve.
2. Pour lemon mixture and pomegranate juice into a pitcher, and stir well.
3. Add 2 1/2 cups water.
4. Add crushed ice as needed to each glass.
and cheesecake. I had big issues with this, because I combined two different recipes and probably used the wrong side dish too, so ended up with loads of crust and hardly any actual cheesecake filling. To make up for it, I added a whole jar of jam mixed with lemon juice and some blueberry glaze. The excess fruit overpowered the tiny cheesecake part which is a shame because surprisingly the MILLET filling worked quite well and it was actually gluten free.Crust recipe is from Manifest Vegan:
* 2 cups almonds
* 1 cup dried Medjool dates
To make crust:
Blend almonds and dates in a food processor until finely chopped. Press mixture very compactly into the bottom of a spring-form pan. I copied her and used the bottom of a glass to press the crust down.
The millet type 'teasecake' is from the ultimate uncheese cookbook but it got it from vegalicious:
the filling:
* 1/2 c. uncooked millet
* 2 c. water
* 1/2 c. raw cashews
* 1/3 c. lemon juice
* 1/3 c. agave or maple syrup
* 2 tsp. vanilla extract
* 1 tsp. lemon extract (I didn't use it)
For the filling:
1. Bring the millet to boil in a small saucepan with a tight fitting lid.
2. Once the millet is boiling, turn the heat down to simmer and cook with the lid on until the liquid is absorbed, this will be 30-40 minutes longer. I did not peek, but until after 30 minutes, and the millet was done.
3. Meanwhile, puree the cashew nuts, with the lime juice, syrup and vanilla. I used my blender. Puree until it is a very smooth creamy liquid.
4. When the millet is done, add millet and blend as creamy as you can get it.
5. Sample the mixture and adjust according to your taste. You may want it a bit sweeter, or more of a citrus flavor, however I found it perfect and not needing any adjustment.
6. Allow the millet mixture to slightly cool.
7. Once your crust has cooled, pour into the crust and allow to sit for 30 min at room temperature.
8. Refrigerate for at least 4 hours before serving.
Toby made the ultimate BBQ tofu from vegan dad which is a version of the same tofu that he made for another BBQ potluck, we ran out of time to freeze it though. I enjoyed this but possibly not as much as last time we made it.
sauce:
- 1/4 cup margarine
- 1 sweet onion, sliced
- 3 cloves of garlic, chopped
- 1/2 cup water
- 1 cup ketchup
- 1/3 cup maple syrup
- 1/3 cup brown sugar
- 1 tbsp vegan Worcestershire sauce
- 1 tbsp mustard
- few dashes of hot sauce
1. Melt margarine in a saucepan over medium heat. Saute onion and garlic for 15 mins, until onions have cooked down and are nicely browned
2. Add the remaining ingredients and bring to bubbling. Simmer for 15-20 mins, until sauce thickens and gets a nice deep red colour.
Putting it together:
- 1 pkg firm or extra firm tofu, sliced into 8
- 1 recipe Sweet and Sticky BBQ sauce (but finely dice the onions)
METHOD
1. Bring ingredients for BBQ sauce to bubbling in a saucepan. Add tofu, then reduce heat and simmer, uncovered, for 10 mins.
2. Remove tofu and place in a Pyrex dish. Cover with sauce, cover, and place in the freezer. Let freeze completely.
3. The day before you want to eat said tofu, place in the fridge to thaw. Or, just thaw in the microwave before grilling.
4. Grill tofu on a hot grill 3-4 mins per side, then rotating 90 degrees and repeating. Baste regulalry with the BBQ sauce. If you like, set aside some sauce and thicken in a saucepan on the stove, then slather over the grilled tofu.
Sarah and Adam made vanilla cupcakes with chocolate icing:
Anikee brought along this salad which was made by Raq but hardly got eaten because we were so full by that stage.
Eat More Vegies blogger made this yummy fudge:
and lemony asparagus risoni salad which was perfect summer/spring food:
Keira made lemon cheesecake with proper cheesecake to crust ratio, which was very lemony (in a good way) and kind of refreshing.:
Shawna made this healthy but yummy coriander rice/bean salad:
Zac made chocolate peanut things which were filled with peanut butter and extra peanuts, so good:
Cindy made vanilla slice which I think stole the show:
Michael made Kentucky BBQ ribz which surprisingly didn't kill me and tasted great, Toby said this was his favourite dish:
Lisa made chocolate mocha cupcakes:
Fat fueled vegan blogger made corn bread which was slightly sweet but savoury, and crumbed tofu with tartare sauce which I didn't get a photo of but loved:
Craig made curried pasta salad, the curry powder went surprisingly well with pasta salad:
and extra crunchy roasted potatoes:
Bec and Troy made mini tacos with homemade corn tortillas which were inspired from these tacos and were held together with toothpicks and rosewater and pistachio cupcakes. Both were awesome:
Erin made grilled kabobs which I think were from this recipe , she used rosemary branches in place of skewers which i think is genius:
which was served with muhammara sauce:
which we brushed on with the cutest brush:
Also not pictured but equally tasty: Danni's pizza slices, Jo's salad and Johanna's salad.
If I have forgotten something or someone or gotten something wrong please correct me, I look forward to seeing lots of the recipes posted on your blogs people.
