Forgot to mention in the last post, that we also enjoyed spaghetti, with lots of veggies and tofu crumbles. The tofu added a great touch to it and was so well hidden, that omnivores who are still unsure about tofu would love the dish. We used spicy Arrabiatta tomato sauce and whole wheat fettuccine pasta.
We also made yesterday Mango Crisp. We kind of made up our own recipes, but following somewhat the Strawberry-Plum Crisp recipe in Veganomicon. It was pretty tasty, though the mango flavor we love so much actually mellowed out when cooked.
Mango Crisp with Raspberries
Preheat oven to 375 degrees F.
Filling:
2 mangoes, diced
3-4 Tb freeze dried raspberries (we used Just Raspberries from Just Tomatoes brand!)
1/2 tsp ground cardamom
1/2 tsp cinnamon
1 tsp coconut extract (or vanilla extract)
1/4 c. brown sugar
Combine filling ingredients and place in a small baking pan.
Topping:
~1/8 tsp cardamom
<1/2 c. rolled oats
1/8 c. brown sugar
1/8 tsp cinnamon
1 Tb ground flax meal
1-2 Tb canola oil
Combine topping ingredients except canola oil in a large mixing bowl. Add the oil by the tablespoon while mixing the ingredients until the topping becomes crumbly and doesn't look too dry.
Sprinkle the topping over the mango filling in the pan, and bake for 40 minutes until the filling becomes bubbly. Will need to cover with foil to prevent the topping from burning.
One last food concoction we made - Oatmeal Raisin Cookie Dough Hummus! A great twist on the usual hummus. It tasted like cookie dough, but not too sweet. Excellent with lettuce in a pita or as a dip with carrots and apple slices. Some modifications: no applesauce or oil, only 1 Tb agave necatar, an extra tsp of cinnamon, 2 1/2 Tb raisins, 1 1/2 Tb walnuts, and an extra Tb of oats. Next time we are thinking of trying a nut butter cookie dough (minus the cinnamon).
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