Dreena Burton’s cookbooks rate highly among my favourites. Dreena’s recipes are easy and delicious and I’m determined to use them more than ever. See, I have an over abundance of vegan cookbooks because I have a slight vegan cookbook addiction problem. This means that whenever I get a new book, the older ones get ignored. Not so with Dreena’s books, I still leaf through them regularly.
This past fortnight I made batches of muffins to freeze. Arthur in particular is ALWAYS sniffing around the kitchen for snacks and often makes himself a peanut butter sandwich, which is what I want to move him away from. So I decided to make a bunch of muffins for the freezer and defrost some overnight so there’s always a muffin kind of snack for him every few days.
First up were the BF Blueberry Muffins from Let Them Eat Vegan! (LTEV) where the BF stands for blueberry-free. These can be made with or without the blueberries (just add blueberries to some of the batter). They turned out great, perfect for freezing and for keeping the “I’m hungreeeeeee” monster kiddies at bay:
Next up, also from Let Them Eat Vegan! were the Coconut Banana Muffins. These also turned out fab. I made them in a mini size because my muffin cups had been used for the blueberry muffins, which I cooked immediately before:
Of course, even though the intention was to freeze the muffins, a few got eaten just to make sure they were okay…
Every now and then I like to make something a bit more fancy for breakfast. This week I made the Banana Pecan Rice Pudding Pie from (ED&BV). This is made with pre-cooked brown rice and I had a batch in the freezer. Other main ingredients include banana, coconut milk, brown rice syrup. There’s a topping involving pecans but I chose not to make it. I also used a little less rice syrup. I had the exact 2/3 cup of coconut milk that the recipe calls for but it was a carton of a coconut-rice milk. I was all out of plant milk after that, otherwise I would have put a little more because I don’t think there was enough. Still, it tasted pretty good and the bananas provided enough sweetness. Next time I’ll make it without the rice syrup but with more banana and see how we go. DeeW didn’t want any as she likes her rice plain. Preferably from Loving Hut. Surprisingly though, my rice-hating son ate it and said it was good:
I FINALLY made the Festive Chickpea Tart from LTEV. I can see why this is often considered a favourite among Dreena fans. I chose to make it without the crust. I thought about leaving out the cranberries, as I don’t go for sweetness in savoury recipes but I guess the cranberries add the festive touch so I put them in. I brushed the top with the oil-tamari mix but chose not to put walnuts on top as there were enough in the tart. This is so simple to make, the hardest part is chopping the onions (I left out the celery) and cooking them first. Everything goes in the food processor and you press it in to the pie base/dish. This is now one of my favourite savoury tarts, along with the rosemary gravy (which had thickened heaps the next day, as you can probably tell):
Next up is the Cashew Chive Spread from LTEV. I halved this recipe as I am watching my fats and I knew I’d be the only one eating this. I halved the cashews but forgot to halve the amount of fresh dill and lemon juice. Not to worry, because I love the taste of lemon juice and dill! I had it on some Turkish bread with maple-balsamic tempeh, all squished in my sandwich press. The sandwich looks terrible but tasted good:
Here’s the Moroccan Black Bean and Sweet Potato Stew from LTEV. Initially I wasn’t going to make the topping, which is dried figs drizzled with a little EVOO and roasted. I’m glad I changed my mind! The stew itself was full of flavour and proteiny goodness with the black beans, chickpeas and lentils. I discovered I was all out of red lentils so I used green instead. Red lentils would have been nicer but I was happy with the stew and the fig topping added a nice sweet touch. I would probably leave the figs off next time, as I’m fine with the stew on its own:
From ED&BV I made the Peanut Butter Banana Tortillas. I used sunflower seed butter instead of peanut butter (this is a suggestion in the recipe and Arthur eats too much peanut butter as it is!). I used wholegrain wraps instead of tortillas and used my sandwich press instead of cooking in a frying pan. Arthur liked these but DeeW didn’t. If oooonly I could find recipes both children like that don’t involve the word Fry’s before it… anyway, I can see these nut/seed butter + banana tortillas being a bit of a dangerous thing when I have chocolate chips about. I miiight have put choc chips inside the leftover piece and heated it up…
I tried the Veggie Sizzle Burritos from ED&BV. Easy to make but unfortunately I was the only one who liked them (the family don’t go for wrapy-burrito-type things. I KNOW, right?) I took this photo before serving it up nicely with some salad. That’s a bit of Cheezly on top, I had to be careful with the cheeze sprinkling because the family wouldn’t touch one with cheeze. Without it, they at least took a bite:
Finally, here is the Cashew Ginger Tofu from ED&BV. This tofu was fantastic. I served mine on soba noodles with some salady stuff, stir fried zucchini and carrot and lots of fresh mint and coriander:
There are so many more of Dreena’s recipes that I have bookmarked so I will definitely be blogging about those in the future!