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Sunday, 27 February 2011. Eggplant" Rollatini with Spinach and Tofu Ricotta. This recipe is a variation of one from the justly-famous Veganomicon. Which we got for Christmas. (We spent Christmas in Switzerland, and my brother insisted that we carry this heavy book all the way there and back so we could open it on Christmas Day. My belly thanks you, Ed. But my back does not! First, three aubergines. While one of you is developing aubergine science, the other can make up some tofu ricotta. Bake them for ab...

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Sunday, 27 February 2011. Eggplant Rollatini with Spinach and Tofu Ricotta. This recipe is a variation of one from the justly-famous Veganomicon. Which we got for Christmas. (We spent Christmas in Switzerland, and my brother insisted that we carry this heavy book all the way there and back so we could open it on Christmas Day. My belly thanks you, Ed. But my back does not! First, three aubergines. While one of you is developing aubergine science, the other can make up some tofu ricotta. Bake them for ab...

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Zum Znacht | zumznacht.blogspot.com Reviews

https://zumznacht.blogspot.com

Sunday, 27 February 2011. Eggplant" Rollatini with Spinach and Tofu Ricotta. This recipe is a variation of one from the justly-famous Veganomicon. Which we got for Christmas. (We spent Christmas in Switzerland, and my brother insisted that we carry this heavy book all the way there and back so we could open it on Christmas Day. My belly thanks you, Ed. But my back does not! First, three aubergines. While one of you is developing aubergine science, the other can make up some tofu ricotta. Bake them for ab...

INTERNAL PAGES

zumznacht.blogspot.com

1

Zum Znacht: August 2010

http://zumznacht.blogspot.com/2010_08_01_archive.html

Sunday, 22 August 2010. Knobbly courgette, pea and tofu tart. One of the nice things about my company is that a lot of my colleagues have vegetable gardens and are generous with the produce thereof. This is how I came by this knobbly Venetian courgette. After it had served its time as an alien ray gun, it had to be cooked, and we thought this variation on a favourite meal would work nicely. The original recipe is from The Really Useful Vegetarian Student Cookbook. Links to this post. I go swimming twice ...

2

Zum Znacht: October 2010

http://zumznacht.blogspot.com/2010_10_01_archive.html

Sunday, 31 October 2010. Links to this post. Tuesday, 26 October 2010. Vegans, as we all know, eat vegetables, and vegetables means salads. Salads do not have to mean health food, however! We recently had a salad made from the following ingredients:. Doritos (Yes, they're vegan. They may not technically be classed as food, but they are vegan.). With a sauce made of:. 1 part olive oil. 2 parts balsamic vinegar. Links to this post. Monday, 25 October 2010. International Almond Cupcakes of Mystery. 5 Fill t...

3

Zum Znacht: Beetroot and squash soup with red bean mash

http://zumznacht.blogspot.com/2010/09/beetroot-and-squash-soup-with-red-bean.html

Sunday, 26 September 2010. Beetroot and squash soup with red bean mash. When this blog started, the first couple of posts were of beetroot-based recipes, as Rachel had just gone to the market and brought back a lot of beetroot. This is once again the case, so here's some delicious squash and beetroot soup:. Garlic paste, salt, a bit of cayenne pepper, and lots of cumin. To go along with this, Rachel made a bean mash consisting of chopped spring onions, mashed kidney beans, lemon juice, tahini and pepper:.

4

Zum Znacht: July 2010

http://zumznacht.blogspot.com/2010_07_01_archive.html

Friday, 30 July 2010. Return of the return of the beetroot. Here is another En Guete! He also took the photo, which I think is rather good. Having made two beetroot-based meals, we found ourselves with yet more beetroot to use up the following day. So we looked into the cupboard and determined that the other thing we had far too much of was risotto rice. Consulting Google for a recipe yielded this one. Links to this post. Tuesday, 27 July 2010. Return of the beetroot. Links to this post. She said. Ne...

5

Zum Znacht: September 2010

http://zumznacht.blogspot.com/2010_09_01_archive.html

Monday, 27 September 2010. The picture above is rather misleading. Last summer, my colleague Martyn gave me half a dozen unripe walnuts from his tree, to make schnapps with. I steeped them in vodka for five months, according to this recipe. And left the liquid to mature for seven months. Just as the schapps should have been ready to enjoy, I moved house and the jar was spilled in the process. From the same site. The schnapps had a beautiful amber colour and a strong flavour of aniseed, with delicate unde...

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Sunday, 27 February 2011. Eggplant" Rollatini with Spinach and Tofu Ricotta. This recipe is a variation of one from the justly-famous Veganomicon. Which we got for Christmas. (We spent Christmas in Switzerland, and my brother insisted that we carry this heavy book all the way there and back so we could open it on Christmas Day. My belly thanks you, Ed. But my back does not! First, three aubergines. While one of you is developing aubergine science, the other can make up some tofu ricotta. Bake them for ab...

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