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Homemade vegan oliebollen with apple & cranberries for New Year's Eve!

There’s a first time for everything. I’m 42 but today I made oliebollen for the first time in my life. I used a vegan recipe from Lisette Kreischer’s cookbook Ecofabulous (which I was recently able to obtain as e-book), and replaced the raisins with cranberries — I’m still in a Wadden Island mood, where we spent Christmas!

We’re toasting here with blueberry wine while Juno is waiting for her chance to ‘catch’ a fritter. Can’t blame her, because they are yummy! :)

Wishing you all a very happy, compassionate and animal-friendly 2013!

Special thoughts tonight for my friend muizz who recently lost her father, and for WM who’s dad is also terminally ill. It’s hard to celebrate a new year when you know your loved one won’t be there to enjoy it with you. :(

So. I promised to show you my animal friendly chocolate-beetroot pie once it was finished. Drumroll please..! :)

Baking an Ecofabulous chocolate-beetroot pie

The recipe for this delicious-looking cake came from the Ecofabulous cookbook I mentioned earlier in my Cookbook Sunday Salon. It’s one of the reasons I had to bail out of the 24 Hour Readathon today! But there are worse things. Like, if this pie doesn’t taste as good as it looks.. :(

I deviated from the recipe only in its final stage, applying a couverture instead of the chocolate topping described by Lisette Kreischer. Baking time also took a while longer. In the end I didn’t dare keep it in the oven for a minute more, as I feared it would burn. Now I hope it’s got no soggy bottom ’cause I couldn’t take British Bakeoff judge Mary Berry’s look of disapproval. ;P

This cake is part of a present for Mr Gnoe’s foodie cousin, celebrating her 40th birthday tonight. I hope she’ll like it! She’s baking a (non-vegan) lime pie, carrotcake muffins, brownies and cheesecake herself right this minute. With a little help from a friend, I believe. ;)

I better not forget to take a photo of a slice tonight! Please remind me? There’s twitter, whatsapp, 4square.. Whatever social medium you like. ;)

With the risk of overdoing it, here’s another pic of the pie ready to go. See you later!

Baking an Ecofabulous chocolate-beetroot pie

This food-related post is part of Beth Fish’s Weekend Cooking!

Amelishof organic CSA vegetables week 42, 2011

As I was planning on baking a chocolate-beetroot cake this weekend (!), I was hoping immensily for red beets among Wednesday’s CSA vegetable loot. And YAY — a wish come true!

Other nice veggies too, like fennel which I needed for a fennel-bean dish I meant to make that evening for my visiting brother: a surprisingly good recipe from the new Puur Plantaardig (‘Purely Plant-based‘) cookbook that I mentioned in my Cookbook Sunday Salon.

Fennel-bean dish from PuurPlantaardig cookbook

Here’s the complete list of this week’s greens.

  • Dill
  • Fennel
  • Silver-stalked Swiss chard
  • Bundel of young beetroot
  • Lollo Rosso lettuce
  • Goudreinette apples

I’ll leave you with a preview of my unfinished beetroot pie: only the chocolate couverture topping left to do. That’ll have to wait till morning — so you must have patience as well. I hope you can handle the suspense..? I know I’m finding it difficult! ;P

Cooled down chocolat-beetroot pie in penultimate stage

This food-related post is also submitted to Beth Fish’s Weekend Cooking!

Lunch on October 13th: 2 sammies in a SnackTaxi bag and a bento box full of goodies. A picture of the sandwiches with hummus and vegan pate coming out of their bag can be found on Flickr.

Bento #158

The bento contains carrot-cabbage salad with apple, walnuts and curry dressing on a bed of lettuce. Next to that is a star container with fennel caramelised in balsamic vinegar (recipe from the Ecofabulous cookbook by Lisette Kreischer) and pistachio nuts for gap fillers. In the small white container on the lid is a mix of sunflower seeds and pepitas for my salad.

Tabbouleh in the other tier, tomato & basil, grilled oyster mushroom, green olive on usagi pick, half a spicy veggie sausage with roasted paprika sauce to dip (leftover from last night’s pizza), chigai-giri banana and a slice of my first ever tempeh bacon cut in three pieces (recipe from Vegetarian Food for Thought podcast by Colleen Patrick-Goudreau.

Clicking on the photo above will give you a little more of a close-up of this bento box.

Gnoe goes ExtraVeganza!

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