Welcome to the second edition of Creative Concoctions. I am really very happy that again we have some very talented bloggers who responded to my call to create vegan or Lenten recipes. It gives me great pleasure to present the roundup for Vegan and Nistisimes recipes and I would like to thank each and every one of you who contributed your delicious vegan recipes to make this wonderful event a success.
It was lovely to see the variety and passion each blogger has for her recipes.
Elena, of Bucataria Elenei, of Bucharest, Romania has made a False Spread with Stevia and Garlic. Elena is following the 90 day Rina Diet and all her recipes are very healthy. Here she used a vegetable called stevia, with garlic and sunflower kernels to make this very creative recipe.
Alisha, of The Ardent Epicure, has made Roasted Asparagus with Mango and Tomato Relish. Alisha tells us that this is a ver easy dish which she made using organic mini heirloom tomatoes along with an organic ripe mango with chopped
Finally here is what I have created.
Rosotto, a twist to the traditional ryzogalo which I made it vegan, gluten-free and lactose free, using coconut cream and thickening it with rice flour. I flavoured it with rose water and made it pink using rose cordial. I
I also made a Bougatsa Nistisimi. The phyllo in the traditional recipe is with butter so I made it with olive oil and the cream with is with milk and eggs were substituted with a semolina cream made with coconut milk.
Chickpea Salad with Taramosalata Dressing. This is a salad which is my creatition. I cooked the chickpeas and I added some aromatic herbs and other vegetables and apple but the creative part was to use taramas (fish roe) to make a salad dressing.
Chickpea Salad with Tahini Dressing. This dish is similar to the previous one with a few different ingredients but the dressing was inspired by hoummous.