Bookmarked recipes I've made - Part 2

A few months ago I posted 5 dishes that I had bookmarked and then made with virtually no adaptations from the original recipe.

Here is the next edition!

Eggplant cutlets from Clean Green Simple 
(also featured on Oh She Glows) 

I used regular flour and only needed about 1.5 cups breadcrumbs instead of 2 (I used Anchor brand), but otherwise followed the recipe for the cutlets exactly. I skipped the 'cheeze' sauce but added regular grated cheese to Mr Bite's version. We also used commercial tomato salsa.

I was really impressed with these - they tasted wonderful and the crispy coating was extremely enjoyable to eat. I froze half of the batch and they also re-heated well (in the oven) from frozen. The only downside is that they really do need to be cooked and re-heated in the oven as microwaving turns the middle soggy.

I will definitely be making these again and am keen to try the coating on other things too - tofu, for instance, or other vegetables.

As a bonus, we have an action shot of the cutlet coating process, courtesy of Mr Bite :-)

Mathew's Delicious Tofu, taken from The Garden of Vegan, 
featured on In the Mood for Noodles 
and, in my case, seen and adapted from Veganise This

We served ours with noodles, and the dish was certainly delicious.

Amazingly, this was also the first time I've prepared tofu and had Mr Bite report liking it. Genuinely, I'd like this again, like it.

There was a catch though: me. I liked this tofu less than when I simply grill or stir-fry it. This wasn't a huge surprise because I don't really like a 'skin' on my tofu, and eating it fried is thus not something I do often. I still enjoyed this though, and the overall dish outweighed the slight tofu disadvantage.

Ginger-Orange Glazed Carrots from Fat Free Vegan

I wanted to mention this side dish as it was one of the options on my Christmas recipe list that I didn't end up making for Christmas. However, I have somehow managed to delete or lose the photos, so apologise for that and the absence of images!

I should probably state upfront that I don't usually like glazed carrots. I'm not generally a fan of any sweetened vegetables, and I think carrots are pretty perfect on their own. However, I did like the look of this glaze and it seemed like an easy way to make our meal more exciting.

Sadly, I didn't end up liking them. Given my taste preferences, this is probably not too surprising. Mr Bite wasn't a fan either though, and he does like regular glazed carrots. I guess something about the combination didn't quite work for either of us. I'd be curious to know if others have tried and liked them, though, because it seems like I should have enjoyed the dish and I'm wondering if something went wrong in my preparation?

Sunshine Kale from Peas and Thank You

This, as one might deduce, was made just this week. I put my exciting weekend kale discovery to good use.

This recipe explicitly calls for Tuscan and not curly kale. However, I wasn't in a position to be fussy  and so curly kale it was. 

I followed the dressing ingredients closely, but reduced the quantities to match 1/2 head of kale, omitted the garlic, and used sweet chilli sauce instead of chilli powder. Thus, I also didn't add the sugar. I did use the optional nutritional yeast.

I was apprehensive before trying this as kale had a big reputation to live up to - but I liked it. I can see that kale is definitely a vegetable to have with something, and it may be the only time I'd want salad dressing on my salad. The flavour combination worked well in this case and I'm now looking forward to comparing raw kale with cooked.

After all of those vegetables, though, I think it's time for dessert...

Raw Vegan Carob Maple Brownies to Make You Swoon, from Wayfaring Chocolate

These did make me swoon.

Hannah's Raw Brownies with Chocolate Icing of Pure Amazingness featured in my last recipe round up. I loved those, but I loved these even more. I found them slightly less sweet than the first variety and I adored the carob in them.

Interestingly, though, despite my enjoyment of the carob component, they didn't taste strongly of carob per se. It was like a caroby-chocolatey-maple-syrupy mix. A swoon-worthy one. One I think even non-carob likers might like.

I can't comment on that, though, because I ate my batch all by myself.

Have you enjoyed any recent bookmarked recipes that you've made?

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