Yesterday was the half way mark of Vegan MoFo, it was also the first day I have missed a post! Weekends are generally pretty hectic around here and as the one that just passed was busier than most, I couldn't find time to sit down and condense my growing bookmarks into a Summary Sundays post.
This week for MoFo Mondays it was time to get stuck into some recipes from the last couple of weeks - first were Dawn from Veg-am's cheddar stuffed black bean burgers. As I'm not a big fan of commercial BBQ sauce and didn't have a homemade one on hand I switched it up and used Frank's Red Hot sauce to give the burgers a buffalo flavour. This change worked well for me and the other minor things I did differently was to use cheezly mozzarella in the burgers (as it was the only melting type of cheese I had in the fridge) and a little bit of rice flour when the burger mixture wasn't quite holding together. I was quite excited to discover that asparagus had come into season so the burgers were served with oven baked potato wedges and asparagus. These burgers had a great texture and I loved the buffalo flavouring but regretted not stuffing a larger quantity of cheezly into the centres.
We have been right into okra curries lately and I've made a handful of different recipes over the past couple of months without being able to find a favourite. When I saw River from Wing It Vegan post about a gorgeous looking sindhi bhindi masala I simply had to give it a try. The recipe is posted at The Lotus and the Artichoke and includes a few handy tips about how the curry can be customised. This was just the sort of recipe I needed, after tinkering with it slightly it turned out to be the okra curry I've been searching for. The gravy was richer than the other recipes I've made and the spices packed a decent punch. I'll definitely be making this one every now and then to have on our regular curry nights.
If you read last Monday's post which talked about a corned beef seitan you may recall that the seitan wasn't quite what I was searching for. More than half of the seitan was remaining as well as heaps of sauerkraut so I combined them with a cheesy sauce into a oven bake I named Reubenesque casserole. We enjoyed the seitan in this casserole more than we had in sandwiches and this casserole kept us going for a few meals.