Food parade

What do vegans eat? Well, here's some of the stuff I eat, with references to the recipes in case you get hungry...

Spicy Nasi Goreng (from the book "101 Veggie Dishes") Pineapple-cashew-quinoa stir-fry (from the book "Veganomicon") Portobello Salad with Spicy Mustard Dressing (from the book "Veganomicon") Creamy avocado potato salad (from The Post Punk Kitchen - www.theppk.com/2011/05/creamy-avocado-potato-salad) Linguine with Edamame Pesto (from the book "Appetite for Reduction" - and www.theppk.com/2009/10/edamame-pesto-a-totally-satisfying-low-fat-manifesto/) Linguine with Edamame Pesto (from the book "Appetite for Reduction" - and www.theppk.com/2009/10/edamame-pesto-a-totally-satisfying-low-fat-manifesto/) Eggplant Kibbeh (from the book "Appetite for Reduction") Spiced cauliflower curry with red bell pepper and peas (from the book "Easy Vegan") Spiced Caramelised Bananas, with Swedish Glace vegan ice cream (from the book "30 Minute Vegetarian") Tagliatelle with mixed veg (just something I threw together for lunch) Wild Mushrooms in Garlic Sauce (starter) (from the book "The Mediterranean Vegan Kitchen") Spanish Chickpea Balls - Vegetarian Albondigas. The fried albondigas fell apart a bit when they were added to the tomato sauce and stirred, but still tasted good albeit a little mushy! (www.veggienumnum.com/2010/08/spanish-chickpea-balls/) Bulgur Pilau (from the book "Quick & Easy Tasty Vegetarian") Garlic and chili rice soup with spring greens (from the book "Easy Vegan") Jo Pratt's broccoli, carrot and bulgur wheat salad (from "Vegetarian Living" June 2011 issue. The recipe can also be found at www.tenderstem.co.uk/recipe-detail.php?id=6. The magazine version suggests only 3 tbsp olive oil, and I'll stick to that.) Spicy Nasi Goreng (from the book "101 Veggie Dishes") Fusilli Roasted Veggie Primavera (from the book "Appetite for Reduction") Fusilli Roasted Veg Primavera (from the book "Appetite for Reduction") Chili Bean Open Lasagne, with a salad. Kev wasn't keen on the vegan cheddar... (from the book "101 Veggie Dishes") Happy pepper sun! Baked Spinach Risotto (from the book "101 Veggie Dishes") Shanghai-style Chow Mein (from the book "The Asian Vegan Kitchen") Tagliatelle with pan-fried pumpkin and red pepper oil (from the book "Easy Vegan") Provenšal Tian of Chickpeas, Eggplant, Tomatoes, and Olives (from the book "The Mediterranean Vegan Kitchen") Peaches Poached in Red Wine (dessert) (from the book "The Mediterranean Vegan Kitchen") Red Lentil-Cauliflower Curry (from the book "Veganomicon") Pasta con Broccoli (from the book "Appetite for Reduction") Quinoa salad with avocado, apple and beetroot - part 1 (from "Vegetarian Living" June 2011 issue) Quinoa salad with avocado, apple and beetroot - part 2 Quinoa salad with avocado, apple and beetroot - part 3 Tom Yam noodles (from the book "101 Veggie Dishes") Sticky Thai rice with fresh mango (dessert) (from the book "Easy Vegan") Vegetable Paella (from "The Vegetarian", VegSoc member magazine, Summer 2011 issue) Lentil & Rice Casserole (from the book "Quick & Easy Tasty Vegetarian") Vietnamese rice paper rolls with home-made vegetarian nuoc cham (dipping sauce) Creamy Avocado Potato Salad - again! I love this stuff; pure genius! (from The Post Punk Kitchen - www.theppk.com/2011/05/creamy-avocado-potato-salad) Risotto with Oyster Mushrooms, Leeks & Peas (from the book "The Kind Diet") Based on Pasta con Broccoli (from the book "Appetite for Reduction") but with tagliatelle instead of linguine, added cauliflower and baby corn (I had some leftover veg in the fridge) and sprinkled with pine nuts. Wild mushroom fusilli with peas and toasted pine nuts (www.peta.org/living/vegetarian-living/recipes/wild-mushroom-fusilli-with-peas-and-toasted-pine-nuts.aspx) Butternut Coconut Rice (side dish) (from the book "Appetite for Reduction") Biryani (from the book "The Asian Vegan Kitchen") Christine's mushrooms with pasta Vegetable Hot Pot - part 1 (from the book "Quick & Easy Tasty Vegetarian") Vegetable Hot Pot - part 2 Caribbean Curried Black-Eyed Peas with Plantains (from the book "Appetite for Reduction") Farfalle Tricolore. Own recipe, but based loosely on Pasta con Broccoli from the book "Appetite for Reduction". I had some cauliflower and green beans that needed used, so I chopped them along with a couple of tomatoes. Sitting there in a bowl, the three colours reminded me of the Italian flag, and the dish was promptly named accordingly! A variation of Shanghai-style Chow Mein (from the book "The Asian Vegan Kitchen") Another variation of Shanghai-style Chow Mein - going a bit further and replacing the noodles with rice. OK, pretty much changing everything except for the sauce... (from the book "The Asian Vegan Kitchen") Thai Red Squash Curry (from the book "30 Minute Vegetarian") Vegetable Paella, 1 of 6 (from "The Vegetarian", VegSoc member magazine, Summer 2011 issue. The recipe is a slightly different version of this one: www.cookveg.co.uk/vegetarian-recipes/recipe/quorn-vegetable-paella/ In the version I have, you don't marinate the sausages in wine but you do add some lemon zest and juice at the same time as the spices.) Vegetable Paella, 2 of 6 - Lightly fry the sausage pieces and set aside. Then fry onions and garlic, add peppers, then stir in tomatoes, beans and peas. Vegetable Paella, 3 of 6 - Add rice and spices, then stir in some veg stock and let simmer for 15 minutes. Vegetable Paella, 4 of 6 - Stir in the sausage pieces... Vegetable Paella, 5 of 6 - Pretty much done! I have a serious love relationship with this dish, dunno if you can tell... ;o) Vegetable Paella, 6 of 6 - And finally an artsy food blogger style pic. Spinach Linguine with Edamame Pesto (from the book "Appetite for Reduction" - and www.theppk.com/2009/10/edamame-pesto-a-totally-satisfying-low-fat-manifesto/) Aromatic Vegetable Fried Rice (from the book "The Asian Vegan Kitchen") Everyday Chickpea Quinoa Salad (from the book "Appetite for Reduction") Fusilli with various mixed veg (the stuff we happened to have in the fridge)