Food parade 3

People wonder why I have these pages with pictures of my food. It's because I like cooking new recipes, and at some point I may come across a recipe I've tried before but I don't remember how it looked or tasted. My catalogue of food pictures will quickly refresh my memory so I can decide whether I want to cook it again. It's also useful if I think of a tasty dish which I *do* remember what looked like, but I've forgotten what cookbook the recipe is in; the captions will point me in the right direction.

Aubergine Kibbeh (Appetite for Reduction) Lotsa Veggies Lentil Soup (Appetite for Reduction) - I boil it hard so it turns into a nice, thick stew instead Ginger Bok Choy & Soba (Appetite for Reduction) - made with udon noodles Spaghetti Genovese (101 Veggie Dishes) Spring Vegetable Risotto (Candle 79 Cookbook) Creamy vegetable and cashew nut curry (Easy Vegan) Live Lasagne (Candle 79 Cookbook) Chickpea, cherry tomato, and green bean minestrone (Easy Vegan) Jo Pratt's broccoli, carrot and bulgur wheat salad (Vegetarian Living June 2011 issue) Mu shu veggies (The 30 Minute Vegan's Taste of the East) Vegetable Lo Mein (The 30 Minute Vegan's Taste of the East) Pasta e Fagioli with Spinach (Appetite for Reduction) Quinoa, White Bean, & Kale Stew (Appetite for Reduction) Broccoli Pesto Pasta (Happy Herbivore) Que Bella Asparagus Risotto (Vegan Fusion World Cuisine) Pasta Alfredo ( Cauldron Marinated Tofu Pieces with stuff Italian Garden Pesto Penne - own recipe Leek, sun-blush tomato and pesto risotto (Vegetarian Living, April 2012 issue) Kev noodle stir-fry with mixed sprouts and pak choi Curry Laksa (Appetite for Reduction) Mushroom Hot Pot ( Mushroom Hot Pot ( Wild Mushroom and Spring Vegetable Fricassee with Cashew Parmesan (Candle 79 Cookbook), served on polenta Mega batch of Garlic & Greens Soup (The 30-Day Vegan Challenge) - see Peking Seitan (30 Minute Taste of the East) made with tinned Granovita 'mock duck' (seasoned seitan) Peking Seitan served with rice mixed with stir fried carrot, spring onion and red pepper Christopher's Cauliflower Steaks; Quinoa with Basil & Pine Nuts (both recipes from The Kind Diet) Quinoa Vegetable Paella ( Quinoa Vegetable Paella 2 - mmm, artichoke hearts Quinoa Vegetable Paella 3 Green juice 1: Chuck lots of good stuff into a power blender, like a cucumber, a lemon (peeled), a large carrot, 2 stalks celery, 2 red apples, a piece of ginger and a handful of baby spinach leaves Green juice 2: Blend it to smithereens Green juice 3: Strain the fibre from the liquid using a straining bag a.k.a. nut milk bag Green juice 4: Recharge your body with green super fuel Cooking big lumps of seitan in a soup pot (recipe from Vegan with a Vengeance, US version). The main ingredient is vital wheat gluten (which is different from normal wheat flour because the gluten/protein has been separated from the rest) Finished seitan cut into pieces. Seitan has a nice chewy texture and adds oomph to a meal. The flavour of it depends on which herbs and spices are added to the flour and the stock. Jerk Seitan (Vegan with a Vengeance) mixed with long-grain rice Teriyaki Tofu (30 Minute Taste of the East) with stir-fried noodles and veg Teriyaki Tofu again. Yes, there IS tofu underneath all that teriyaki sauce! The sauce was a bit too thick so the flavour was rather strong. Kevin happily ate it as it was, but I preferred the tofu with some of the sticky sauce scraped off. Haggisy pasta bake (Gemma's recipe) Ethiopian Seitan and Peppers (Vegan with a Vengeance) Moroccan Chickpeas & Zucchini (Appetite for Reduction) with couscous Butternut Squash with Pistou Sauce (Easy Vegan) and tagliatelle Butternut Squash and Pumpkin Seed Rice Paper Rolls (Veganomicon) Seitan-Portobello Stroganoff (Vegan with a Vengeance) Seitan-Portobello Stroganoff (Vegan with a Vengeance) Manhattan Glam Chowder (Appetite for Reduction) Perfumed Persian Pulow (Easy Vegan) Tomato-Rice Soup With Roasted Garlic and Navy Beans (Veganomicon) Cozy Millet Bowl with Mushroom Gravy and Kale ( Carrot Bisque (Vegan With A Vengeance) Italian Marinated Tofu (Vegan With A Vengeance) - Penny-style: with mash and broccoli Viva's Luxury Festive Roast (Viva's Mini-guide To A Veggie Christmas) with mushroom/rosemary gravy, broccoli and tatties. The roast was very moist so it fell apart a bit, but was nonetheless very tasty. Sleeping Seamus can be spotted between the wine glasses. Helen's Cranberry and Cream Cheeze Parcels (Viva's Mini-guide To A Veggie Christmas) Helen's Cranberry and Cream Cheeze Parcels (Viva's Mini-guide To A Veggie Christmas) Asian marinated tofu (Vegan With A Vengeance) with brown rice and stir-fried carrot, red pepper and onion