Being a vegan who cooks 99% of our food at home, I’m always trying new recipes. These past few weeks I found some recipes that are going to be regulars around here. From a Butterfinger dessert to a white sauce lasagna, I’ve had a really yummy few weeks of new food.
1. Butterfinger Dessert
Oh. My. God. This is amazing.
We were watching TV, and there was an ad for the Butterfinger chocolate bar.
I wanted it.
But, a quick check on the ingredients told me what I suspected, it had dairy products and tbhq and other things that I wouldn’t put in my food. So, I did a quick look on Google and found this recipe for butterfingers. I made it the next day and WOW we were blown away. It tastes exactly like a Butterfinger bar.
I forgot to take a picture of the beginning dish, so the above picture is literally the last piece.
I used extra molasses in mine, and we could really taste it. I’m going to make it again this weekend and tone down the molasses a bit. I also used maple syrup instead of agave because we have a ton of it. But, other than that, the recipe is perfect just the way it is.
2. White Chia Bread
We really like the white chia bread from COBS Bakery, so I wanted to try to find a recipe I could use at home. I found it here.
This is the only bread recipe I’ll be using for now on because we like it so much. It works in grilled cheese, bakes up into great croutons, or works perfectly as bread with peanut butter.
The recipe is in weird measurements because it’s on a site for a bread mixer community, but just convert to your measuring units and make it as you would your regular bread without a mixer.
3. White Sauce Lasagna
We haven’t had lasagna since going vegan. That’s because I liked the mozzarella cheese on top of lasagna and I know that nothing can compare to that taste. But, when I saw this recipe by Avant Garde Vegan, I couldn’t help but give it a try. I’m glad I did!
The recipe calls for fake meat, but I’m not a fan of that, so we used green lentils and mushrooms instead and they were great. I’m making this recipe again this weekend for my parents, but I’m skipping the mushrooms and leaving in the lentils.
I did add nutritional yeast into the Bechamel, but no cheese. It was perfect without it.
I’ve never thought about letting herbs and vegetables sit in milk to flavor it as this recipe calls for, and now I can’t believe I haven’t. It’s so amazing at how a plain milk can go to a taste out of this world.
I didn’t use a ton of white sauce on top, although I did cover most of the ragu – with just a few spots of vegetables and tomato peeking out here and there. Even between the layers, I didn’t go crazy with the white sauce. That’s because I wasn’t sure about it. And, I think I’m going to take it easy this weekend too with the white sauce. Because the Bechamel is very rich, I found it to be a great balance between tomato sauce and white sauce.
4. White Bun
I have never been able to make good hamburger buns… well, not as good as we could buy from the bakery. But now I can!
This vegan hamburger bun recipe is the bomb. It will be the only recipe we use for buns, just like the chia bread will be our only bread recipe. I’m sticking with what works, and these work.
We had portabella mushroom burgers the night I made them and they held up while keeping their softness and yumminess.
I didn’t change a thing in this recipe. I used almond milk because I had it on hand, and I even used the coconut oil on top of the hamburger buns before they went into the oven.
I didn’t take any pictures of this because I didn’t think I was going to like it – because of the tofu and the sage. But, as with most things, I’m willing to give it a shot, especially when someone makes the recipe look so good! When I did start eating it, I loved it and all that was on my mind was to eat, eat, and eat, so I didn’t even snap off one out-of-focus shot!
I can honestly say that I want this as one of my last meals. It is that good.
I made it exactly as she says in the video. No changes.
It takes a little bit of planning, but it’s so worth it. The result is delicious soft fried dough balls in a yummy walnut sage pesto sauce.