May 13th, 2017 – Redo

Saturday, May 13th, 2017
VBC Meeting #51: Recipe Redo
Host of the Month: Slynn and Ramon
Location: Denton, TX

For this meeting Slynn thought it would be fun to revisit some dishes previously made by members of Vegan Bake club. It was. At least it was fun to eat the things again!

This is what we made:

Billy: Everything Bagels

Billy didn’t have to reach back in his memory too far for the recipe he wanted to redo. He decided to make everything bagels–same as last month! This time he opted to steam the bagels in a wok before topping them with seasoning and baking them.

John: Orange Lemon Marmalade

John went back farther an additional meeting, wanting to improve upon the textures of the marmalade he made for the Kick out the Jams meeting, so he remade and also made lemon marmalade that he thinks turned a bit sour. He thinks the texture of the orange lemon marmalade did improve, as it was not hard this time. He also brought some bread and margarine to spread with marmalade. He also made cherry almond chocolate bar brownies from the comfort food meeting, but he ran out of chocolate chips and vegan butter, but substituted extra cocoa powder and coconut oil. He also didn’t line the pan in parchment paper, so they were mildly difficult to extract from the pan. The lemon marmalade he used a lower fruit ratio which turned out more watery, so he cooked it more later and added more sugar.

Lauren: Pasta Salad via Billy’s Garden

Lauren wanted to make something that would make use of some of the vegetables that had recently been picked from Billy’s garden. She decided to make a pasta salad in remembering of the couple of times John has made big bowls of pasta salad combined with the kale salads that Drew and Caroline have made. She used kale, yellow squash, bell pepper, and basil provided by Billy’s garden plus carrot shreds, black olives, and Drew’s (not the Drew at the meeting) Rosemary Balsamic Salad Dressing.

Ramon: Jalapeño Johnnycakes with Curried Pecans and Blueberry Ginger Compote

Last time Ramon made his Johnny cakes and curried pecans for the Chili meeting. The recipe for the pecans is available on the Chili post. For a new twist, this time Ramon also made a blueberry ginger compote with fresh ginger to drizzle over the cakes.

Lilly: Saffron Lentil Rice Bites

Lilly made this as a variation of a split peas and rice dish she made for a previous meeting. She made a tomato concoction seasoned with saffron and other spices, mixed this with cooked lentils and jasmine rice she had prepared separately. She put the mixture into muffin cups, topped them with fried lentils, and broiled them in the oven.

Slynn: Twenty Minute Chana Masala

Slynn made Billy’s posted Twenty Minute Chana Masala recipe plus brown rice prepared with vegetable broth. Slynn said she spent about twenty minutes just cutting the onion and cilantro, but beside that making the recipe was pretty past.

Drew and Caroline: Elote

Though elote is not a redo recipe in the context of Vegan Bake Club, Drew and Caroline had been talking about making it recently, and it is a dish they could make quickly after spending the afternoon in Dallas. To make the elote, they cooked canned corn (if they’d had more time they would have liked to use fresh roasted corn) in a pot with vegan parmesan cheese, chili powder, lime, Just Mayo, lemon pepper spice, and Tapatío hot sauce.