Foodie (Photo) Friday-Vegan “crab” cakes, jalapeno popper wrap, swedish meatballs, cauliflower

(I just realized I need to make an illustration to go along with Foodie (Photo) Friday but I have no ideas and no energy at the moment. Maybe I’ll come up with something later and use it regularly, maybe not.)

Yay it’s Friday! And you know what that means? I share all the recipes I made this week (besides my own) and review them and show the evidence.

First I made Tempeh Scramble, Jalapeno Popper Dip, Broccoli wraps from Vegan Richa.

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Basically, I’ve got no complaints about this recipe. It was really good. I used lavash bread for the wrap. It tasted good when I had just made everything hot, and also when I brought it to school for lunch cold. It tastes really good with extra pickled jalapeno slices put into the wrap though, because the popper dip isn’t quite enough. (I didn’t want to use too much of it because it’s sort of high calorie).

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Here’s the popper wrap open with all the goodies inside!

I give these wraps the best rating of all. So,

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Next were the vegan hearts of palm crab cakes from Olives for Dinner which I’ve been seeing posted online everywhere basically.

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These were a bit of a challenge to make like most kinds of pan fried cake type things, except these really didn’t have any binding material whatsoever. However, they totally make up for them in taste. I don’t know what it is about hearts of palm that makes me think it’s like seafood, but yeah. The old bay seasoning probably doesn’t hurt either to give it that kind of a taste. And the scallions and corn pair really well together and make it that much more delicious. The scallions get crispy. The corn flour on the edges gives it an amazing cake-y texture and a sort of tangy buttery flavor? I don’t know but all I know is that I loved the taste of these.

Even my mom who is not a vegan (but is allergic to all sorts of products, some vegan, some not) loved them, and couldn’t believe they were fake. The good thing (for her) is that these are pretty allergy friendly (although I don’t know if they make gluten free panko?) All I know is that I was happy my mom could try them because they didn’t have soy protein, vinegar, regular onions, etc in them.

Also, I didn’t try to make the sauce, and I really don’t think they need any. They’re that tasty without it. I think the sauce would over power some of the amazing flavors.

One banana is lost because of the lack of binding. All but one of these were able to stay fully in tact when cooked. Most of them were more like crab cake crumbles 😦

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That same night I made some curried cauliflower recipe I found on pinterest. I don’t want to post the recipe, because I was not impressed whatsoever. It had way too much pepper in it (which I should have realized and adjusted, I’ll give them that), but otherwise it was nothing like it was described. It used light coconut milk which I thought might get thick and creamy like in the picture I saw of it, but it never did. Here’s a picture of it, but I’m not going to bother rating it because I’m not sharing the recipe (and I feel bad linking to something with a 4 bad banana rating haha).

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Finally, tonight I made Swedish Meatballs from the Vegan Table by Colleen Patrick Goudreau. They looked and tasted pretty authentic from what I remember. I used lightlife gimme lean sausage style as suggested for the “meat” in the ball (teehee). I didn’t have any ground allspice, only whole, so I went outside and basically hammered all the whole allspice I had in a ziplock bag and voila! there was my ground allspice! It worked out pretty well.

I served it over egg free ribbon noodles.

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Yum! This gets a perfect rating yay:

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Well, that’s all for tonight’s edition of Food Porn Friday! Hope you enjoyed this edition, and also I hope you enjoyed my other recipes I posted this week. I’ll be finishing my pumpkin ice cream later on, and I think my brother’s belly is still happy from all the wasabi pea crusted tofu he ate! Check out those recipes below if you haven’t already!

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Foodie (Photo) Friday is here (and almost over, haha!)

This week I only made about 3 big meals and had leftovers the rest of the week (except for breakfasts which was mostly french toast and other un-exciting stuff).

First, I made the Indian Buffet Trio (Saag Aloo, Chana Masala, and Vegetable Biryani) from the Chloe’s Kitchen cookbook.

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It was really good, all of it but I especially love the Saag Aloo that’s made with cashew cream (which came out awesome in itself!). I think I may have slightly messed up the Chana Masala by being forgetful. I really like the biryani, the raisins make it really good and I normally will not touch them ever…so that was a nice surprise.

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I give this a 4 good bananas, 1 bad rating

I also made jackfruit for the first time! I made a bbq pulled pork style crock pot thing from the newly released cookbook by Natalie Slater, entitled Bake and Destroy. The dish is called “Cannibal Corpse Crock-Pot” which I think is pretty hilarious. I unfortunately forgot to take a picture of just the pulled jackfruit, but I did take a picture of it when I made another entree from the cookbook called simply “BBQ Salad.” It’s kale, red beans, onions, garlic, the jackfruit, brown rice, and vegan ranch dressing.

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I rate the salad 4 good bananas, 1 bad, but the Cannibal Corpse Crock-Pot by itself would probably get a 3 good banana rating

The jackfruit itself is quite surprising. I had it alone in a sandwich to get a good idea of how it is by itself. It’s texture is not as “meaty” as people have been saying, in fact pineapple may have more of a meaty texture than jackfruit. Though, it does give a good shredded pork appearance. It’s also quite tangy and sour. Personally, I don’t think using a ketchup based BBQ type sauce was the best idea to pair it with, just because I have problems with acid reflux, and so it was a bit too acidic all combined. I might try it with a more typical type of BBQ sauce some other time and see how it goes. I do have another can I want to try and experiment with!

In the salad though, it was much better. All the flavors combine and it is just really yummy! I particularly like the ranch because it’s thick and mixes well with all the other flavors. It’s also the first recipe that I cooked the kale properly with (I usually make it raw because I can never cook it so it’s hot enough).

Finally, I was really craving a good delicious vegan Mac and Cheese but I was skeptical that I could find a good recipe for it. I hate most of the kinds I’ve tried so far, especially at some local restaurants where it’s popular (I won’t name names haha). I found a more cashew based recipe from Vegan Table by Colleen Patrick Goudreau and it was sooooooo amazing. I didn’t bake it but I bet it would be amazing baked. It gets even better as it’s reheated in leftovers.

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This definitely gets a perfect rating! I’m so picky with vegan Mac and Cheese and this one’s worth it!

I hope you all enjoyed this edition of Food Porn Friday! These pictures should give you something to drool over until next week! Or perhaps I’ll have the time to create a new recipe or blog about something else before Friday! We’ll see, I’ve been busy with the start of the school semester and am still adjusting to being back.