For St Patrick's Day I made a tiny loaf of Irish Soda Bread, from Joy of Vegan Baking. This was enough for me to have dinner and breakfast the next day (with ginger marmalade, yum).
With my soda bread, I had a small batch of Potatoes with 40 cloves of Garlic from Urban Vegan, and also which I saw on Nigella Cooks the weekend before. The squishy roasty garlic went really well on the bread.
A whole block of slightly-jiggly tofu without much flavouring is a major turn-off to some, but I kinda dig the flavour of plain tofu. I did marinate the outside of it for a bit in soy sauce and sesame oil before sprinkling some sesame seeds and nori flakes on top and baking.
Since the oven was on, I made Porcupine Potatoes, inspired by the Radioactive Vegan, sweet potato medallions, and a bit of roasted garlic. I also had a giant salad of cos lettuce which was reduced to clear, with creamy miso dressing. And a flashback to my childhood – quick pickled cucumbers (cucumbers, vinegar, sugar and salt, left to sit for a few hours or a few weeks). We used to call them 'super pickles' and eat them like there was no tomorrow.
Tofu scramblde doesn't require much inspiration, nor effort, although this one did have ceylon spinach from the garden which is a bit of a pain to harvest.
With a few onions that really needed using, and inspiration from VegNews magazine, I successfully made caramelised onions for the first time ever. I usually get impatient and burn them. They made a beautiful topping for foccaccia.
Seitan burgers from the freezer are a great home-alone dinner, especially with a quick side of home fries, and a pile of Ceylon spinach (quickly wilted by putting it in a colander and pouring boiling water over it). And a dill pickle, because I really love pickles.
My fruit-shopping requirements are eased when friends drop off backyard bananas, perfect for adding to morning muesli and smoothies.
In preparation for dinner with a friend of mine, I made some BBQ sauce based on Pomegranate BBQ Sauce from VwaV. Instead of pomegranate molasses, I used plum sauce which goes really well with the five-spice in the recipe. I poured it over some tofu to have for dinner the night I made it (with plenty left for later), with cooked rice and cucumbers and eventually made into yummy wraps.
For a nice relaxed weekend breakfast I made Pumpkin Pie Pancakes from Vegan Planet, which were a little disappointing.
And finally, to cap off a massive post, I marked easter weekend by attempting Hot Cross Buns. But I'm not religious, and my cross material was hard to work with, so I made maths symbols instead – plus signs, minus signs, multiplication signs, a fraction, and division signs. Here they are before baking.
Unfortunately, they didn't go so well. The tops didn't brown and just got kind of dry and crunchy, and the bottoms overbrowned and went chewy.