Eggplant Bharta

La Dolce Vegan! Challenge:

This is a good recipe when you don't know what to do with an eggplant. I didn't add the cayenne this time because my husband said it was too spicy last time.

I served this over quinoa and topped mine with a little sriracha sauce for some extra "hotness!"

May Challenge Recipes

May 2012 La Dolce Vegan! Challenge:

Tues. 05/01: Wolffie's Peanut Butter Cookies-223
Wed. 05/02: (duplicate recipe from 4/23); substitute Bran Muffins-272
Thurs.05/03: Roasted Pears in Maple Garam Masala Sauce-228
Fri. 05/04: Pumpkin Puff Cookies-224
Sat. 05/05: The Joint's 'Cheeseburger' Pizza-171; Yeast Free Pizza Crust-300
Sun. 05/06: Steve & Zipporah's Green Bean Zashmashka-186
Mon. 05/07: Baked Aporridgy-49
Tues. 05/08: Cindy O's 'Chicken' & Rice Soup for the Soul-121
Wed. 05/09: Mashed Parsnips & Potatoes-191
Thurs.05/10: Peanut Butter Pecan Bark-205
Fri. 05/11: Choice of salad & Quick Maple Ginger Dressing-96
Sat. 05/12: Inder & Vandna's Punjabi Peppers & Tofu-144
Sun. 05/13: Wolffie's No-Fat Chocolate Marshmallow Fudge-200;
                    Vegan Marshmallows-290
Mon. 05/14: Blessed Broccoli & Tofu Stir-Fry-146
Tues. 05/15: Black Bean Nachos with Betty's Salsa-63; Claire's 'Cheeze' Sauce-175
Wed. 05/16: Mom's Chocolate Pudding-207
Thurs.05/17: Thick Cut Fries with Malloreigh's Mushroom Gravy-181
Fri. 05/18: Chocolate Walnut Loaf-240
Sat. 05/19: Quick Mixed Berry Ice Cream-210
Sun. 05/20: Tasty Tempeh Chili-163; (add Wolffie's Buttermilk Cornbread-268)
Mon. 05/21: Portobello Cannelloni w/Sun-Dried Tomato White Sauce-130
Tues. 05/22: Espresso Brownies-211
Wed. 05/23: Shirley's Cajun Red Beans & Rice-151
Thurs.05/24: Peach Crumbcake-255
Fri. 05/25: Cajun Popcorn-67
Sat. 05/26: Catch-up Weekend (add Jen's Raisin Soda Bread-268)
Sun. 05/27: Catch-up Weekend
Mon. 05/28: Uber Quick Breakfast Oats-50
Tues. 05/29: Groovy Garden Vegetable Casserole-155
Wed. 05/30: Leek & Potato Soup with Cilantro-109
Thurs.05/31: Fiona's Quick Banana Ice Cream-209

Phebe's Mushroom Stroganoff~pg. 136

La Dolce Vegan! Challenge:

I used Boca Vegan Burgers chopped up instead of the seitan. This was creamy and comforting.

Beauty & the Beet Borscht~pg. 116

La Dolce Vegan! Challenge:

I was hesitant to make this at first but it is quite delicious! The beet gives it an earthy, hearty flavor; even my husband liked it. Lots of vitamins in this bowl of soup. I served it with toasted Sarah's Sandwich Spelt Bread-pg. 266.

Leftover Taco Salad~pg. 90; Fresh Basil & Tomato Vinaigrette~pg. 95

La Dolce Vegan! Challenge:

Fresh Basil & Tomato Vinaigrette with basil from my basil plant!

Toppings for Taco Salad~tomatoes, cucumber, green onions and Daiya Cheddar.

The basil dressing was a good choice for this salad.

The flavor and color reminds me of guacamole.

Baby Spinach Salad with Strawberry Vinaigrette~pg. 79

La Dolce Vegan! Challenge:

Strawberry Vinaigrette~so pretty!

A nice refreshing cool salad for a warm (100 degrees) day!

Sherri's Black Bean Chili~pg. 164

La Dolce Vegan! Challenge:

A nice, thick hearty chili. I liked the addition of the apple juice to cut some of the heat. I served this with some Cumin Rice Flour Dinner Muffins (pg. 277).

Stephanie's Sugarless Power Muffins~pg. 276

La Dolce Vegan! Challenge:

I've never made muffins using pure oat bran and no flour. They have a seriously hearty texture; these will get you going in the morning!

I used golden raisins and cranberries for the dried fruit.

Roasted Cherry Tomato Pasta with Kalamata Olives & Capers~pg. 126

La Dolce Vegan! Challenge:

Look at this gorgeous basil plant I just got at Sprouts. Can't wait to make some pesto!

I love, love, love this recipe. I've made it many times. I always add about 1/4 C. chopped fresh basil in mine.

Sarah's Sandwich Spelt Bread~pg. 266

La Dolce Vegan! Challenge:

Like Sarah says, "a seriously heavy loaf"! This bread needs some toasting and Earth Balance margarine or peanut butter.

Wolffie's Black Bean & Lentil Salad~pg. 72

La Dolce Vegan! Challenge:

I think Wolffie should have made her own cookbook. It seems like most of these recipes are hers! I had made this salad another time following the directions and it was too oily. This time I only used 1/4 C. of oil. All of these recipes using beans call for 19 oz. cans; I can't find that size around my area so I just used 15 oz. cans. I get tired of opening another 15 oz. can and only using less than half to make up for the 19 oz. Ugh! My OCD gets the better of me sometimes. Anyway, the salad had plenty of beans and lentils using only 15 oz. cans.

I couldn't wait for this to chill so I had a bowlful topped with cubed avocado and freshly squeezed lime juice for lunch! It's also really tasty on top of a baked potato.

Wolffie's Pumpkin Pie~pg. 257

La Dolce Vegan! Challenge:

Whoo! Hoo! I got a couple challenge recipes made.

I used the All-Purpose Crust on pg. 262. It's so easy to make in the food processor. I've never put a topping on pumpkin pie but this was delicious. But the bottom of my pie crust was not quite done. This could have baked for another 10 minutes. But it was still done enough to eat! This will be a good pie for next Thanksgiving.

Broccoli Salad

I wanted to contribute something to our Easter dinner last Sunday and I found this recipe for an old-time favorite I loved! Of course the original had lots of bacon in it but that was easily substituted by using Baco Bits. It's delicious; I could have eaten it all by myself! It has broccoli, red onion, raisins, sunflower seeds, and the imitation bacon bits. The dressing is made with vegan mayonnaise, lemon juice and sugar. I found this recipe while looking through one of my new vegan cookbooks; like I don't have enough of those! The cookbook is Give Them Something Better by Sarah Frain & Stephanie Howard. They are two Seventh Day Adventist women who wanted to share some of their favorite healthy recipes.

Breakfast Couscous~pg. 49

La Dolce Vegan! Challenge:

Well, we've been at this challenge for seven months now. I think we are all getting tired of the same old thing. I probably won't make all the recipes for this month. I'm proud of myself for sticking with anything for seven months! I will give it my best try to do as many as I can though.

This is a quick and easy breakfast to make. I left out the banana and added some stevia for sweetness, fresh berries and extra almond milk.

Chocolate Puddin' Cake~pg. 251

La Dolce Vegan! Challenge:

I'm glad I baked this on a cookie sheet or my oven would have been a mess! For the 2 Tbsp. cocoa powder I used 1 Tbsp. Dutch cocoa and 1 Tbsp. black cocoa powder. It gave it a rich, dark chocolate taste.

This cake is definitely a bowl and spoon eating cake. It tastes better warmed up in the microwave.
Finally, I finished all of March's recipes except for one which involved those darn allergy-producing raw bananas.

Cream of Tomato & Basil Soup~pg. 114

La Dolce Vegan! Challenge:

Mmmm! Grilled cheese and tomato soup! Pre-vegan days this was one of the staples for a quick supper in our house. Now I have an easy, delicious and much healthier vegan version. I love how easy this was to make. I broiled Sassy Sandwich Bread (pg. 271) topped with Earth Balance margarine, garlic powder, nutritional yeast and Daiya shredded mozzarella & cheddar.

Pinto Bean Casserole with Tortilla Chip Crust~pg. 156

La Dolce Vegan! Challenge:

This casserole tasted good but it was kind of mushy. It would be better rolled up in a flour tortilla and eaten like a bean burro. I used the new Daiya Pepperjack shreds on top. Another great flavor from Daiya. I wish we could get the new Daiya cubes around here. That would be easier to make slices for grilled cheese  sandwiches!

I served this with the Avocado Tomato Salsa (pg. 297); I love that stuff!

Coconut Chocolate Chip Cookies~pg. 218

La Dolce Vegan! Challenge:

Cookies always make you feel better when you're sick and these definitely did the trick! Chewy, chocolatey, and coconuty. Very easy to whip up and very easy to eat!

5-Minute Roasted Red Pepper Pesto~pg. 177

La Dolce Vegan! Challenge:

Still trying to catch up on March recipes. I've been sick for about a week. Every year around this time that stupid bronchitis finds me. I almost thought I was going to get away from it this year; but no it caught me. Since I've cut out all the dairy products during this last year my symptoms are less severe and I'm getting over it quicker. Yeah!

So we were supposed to make Bear's Noodles on pg. 302 but mine turned into a goopy mess in my food processor. I wasn't going to waste any more ingredients so I gave up on that idea. Maybe I used too much tofu? Anyway, the Red Pepper Pesto is delicious with store-bought rotini! The sauce gets into all the little crevices of the pasta. This is a really quick, easy and yummy sauce to make. I served it with Sesame Roasted Asparagus (pg. 185) and toasted garlic bread sprinkled with nutritional yeast.

Eeny Meeny Chili Beany on Toast~pg. 42

La Dolce Vegan! Challenge:

I don't think I would want to eat this for breakfast! I used a can of mixed beans-garbanzo, pinto and kidney. Instead of toast I served it over halved, toasted Cumin Rice Flour Dinner Muffins (pg. 277) because I thought the cumin and chili powder went well together.

I've still got a few more March recipes to crank out-but I'm almost there; then on to April!

Fudge Pecan Pie~pg. 256; Crust to Love Basic Pie Crust~pg. 262

La Dolce Vegan! Challenge:

I've made this pie before so I knew it would be delicious! This time I added a heaping teaspoon of espresso powder to make it extra rich. I tried a different pie crust this time. This one was kind of hard to roll out; it kept falling apart even after I chilled it. I had to just mush it into the pie plate but it tasted better than the All-Purpose Crust I've used before.