Monday, January 27, 2014

2014 Food Blog Challenge - The Gluten Free Vegan

Its the end of week 3 and I am still going strong.

This week's blog

The Gluten Free Vegan


We started the week off with

  Vegan Scallop Potatoes and Vegan Sloppy Js




My Paderno World Cuisine A4982799 Tri-Blade Plastic Spiral Vegetable Slicer is awesome for slicing potatoes and onions.  The winter weather is not so great for food photography - but then again, that is not my forte.  It is all I can do to snap a quick photo before devouring!

Leftover scallop potatoes were turned into potato patties with eggs and leftover sloppy j's were eaten with corn bread muffins.

I must say, this was surely the week of leftovers.  I don't think any of these recipes served less than 6 people!

Roasted Vegetable Lasagna and Vegan Caesar Salad


Josh can barely wait to get his hands on some Caesar Salad - which I couldn't resist adding parmesan to and making it anti-vegan


After I made this lasagna I told Josh it was going to be the best one yet.  Roasted eggplant and zucchini with wilted spinach, mozzarella cheese and ricotta.  But alas, it was good, but not amazing.

Pasta with Portobello Mushroom Balsamic Cream

This. Was. Amazing.   

The cream for the sauce was made with cashews.  Cashews!  Completely vegan.  And yet, it tasted like it had loads of heavy cream in it.  We even used gluten free pasta.  Couldn't tell a difference.  This is a keeper recipe for sure.  So much so that I put the link in my "keeper google docs document" the night it was made - after telling Josh that this was the best pasta ever, repeatedly.  You need to make this now!!!


I've never had kabocha squash.  And I might never again.  The filling was great, but the squash was not good at all.  Maybe it was just a bad or out of season one?

Lazy Cabbage Roll Casserole


I did not have high hopes for this dish.  I scoured the internet for something else I could do with the cabbage in my fridge.  But I went for it, and am glad I did.  It was quite good.  Especially with some bread on the side.  I was able to convince my brother to take half of the leftovers home with him.  Which is good because we still have lasagna and a squash left in the fridge...

And last but not least...............

DATE BARS

I remember making these as a kid, from the box of course, and then eating the entire pan.  

I think I need to make these every week.  I cut the sugar in half.  It called for way too much and I like the taste of the dates to shine through.  Josh was unsure of them at first - and I should have left it at that and not offered him a bite of mine.  After that first bite, he too was hooked....  and I had to rush to finish the entire pan in 2 days before he ate it all.  You have to watch food around Josh.  It has a tendency to disappear.  Which gives me the tendency to overeat things I like so that he cannot have it.  Don't leave the dates bars alone or they will disappear!!!  (can you tell how much I love them..hahah)

Overall I was impressed by the Gluten Free Vegan blog.  We tend to eat a lot of bread and cheese when not eating meat, so this blog gave us the chance to cut down a little bit.

On deck for next week - How Sweet Eats


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