Trying new things

Though I have basically ignored Andy's silly request that I avoid buying new cookbooks until I have tried *every* recipe in *every* cookbook we already have, I have been making an effort to try lots of new and exciting things. Because trying new things is good - it keeps us from getting in food ruts. And with a little bit of forward thinking, it isn't any more difficult than relying on old stand-by meals.

Here are a few new things we've been eating...

Beans and Greens, from The Urban Vegan. I used kale and cannelini beans, and added capsicum to the pan. Served on Creamy Polenta, from Let them eat Vegan! Both delicious - the polenta will probably be our new go-to polenta recipe because it is yummy. 

No-Fu Love Loaf, from Let them eat Vegan! Made from lentils, bulgur and oats, it is really the flavourings that make this a stand-out loaf. It's so yummy. Andy topped this one with a fancy pattern of BBQ sauce, tomato sauce and mustard. 

Okay, I cheat. This is also No-Fu Love Loaf - so not an entirely new thing. We really love it, and it's easy to make on a Sunday and leave in the fridge for later in the week. Last time I even made a double batch and put one loaf in the freezer. We cook ours on the BBQ - here with a jacket potato, and some kale with miso dressing.

Corn Pudding, from The Happy Herbivore. Though this cookbook isn't our favourite in the way that LteV! is, this recipe is a winner. It's like a silky, soft quiche full of corn. 

This is BBQ tofu in Classic Marinade from The Urban Vegan. But we've had that before. The new thing here is Muhammara, a walnut and capiscum based sauce. I spooned some on the tofu in the last few minutes it was on the BBQ. It was a yummy combination - a tiny bit spicy, but with interesting depths of flavour we don't usually eat. 

Mac-Oh-Geez! from LteV! I killed our blender a few weeks ago, so I made the nut-free version that used tahini instead of whole cashews. It was really nice - subtle, rather than cheesy, but super saucy. 

Here's the Mac-Oh-Geez! again. I added broccoli because that's how we roll. Oh, and Andy and I ate the whole pan in one go...

Too Good to be Tofu Burgers, in loaf form, from LteV! We used okara instead of tofu, and added a shredded carrot, and cooked our loaf on the BBQ with some pumpkin, beetroot wedges, and corn. As with the Nofu loaf, the flavour of this is something magical. 

Fruity Cereal Bars, from The Happy Herbivore. Mine didn't quite work out like they should have. Maybe my pan was the wrong size, but I needed more than half the batter to fill the bottom of the pan, which meant that instead of a solid layer of cakey stuff on top, mine was more of a crumble. I threw walnuts around to make it look a little more full on top. I used rosella jam for these, and they made a good afternoon snack. I wouldn't rush to make these again, but they were nice. 

 I have started ticking the recipes we have tried, and I am still woefully far away from getting even one entire cookbook under my belt. But nevermind - my copy of Asian Vegan Kitchen arrived yesterday so I have even more new recipes to try!