Here (clockwise from top) you can see beef and black bean, satay tofu, samosa, honey chicken, special fried rice, and prawn crackers. A mighty feast!
Happy eating! :)
Thursday, March 28
What I'm eating: Asian take-away
There is an excellent dine-in/take-away Asian restaurant called Vegetarian Delight (details under the tab labelled 'places I like to eat in Adelaide'). The place is like mock-meat heaven and everything is delicious. We recently got a (large!) take-away order for them and pigged out in front of the TV - because sometimes those things just have to be done.
Here (clockwise from top) you can see beef and black bean, satay tofu, samosa, honey chicken, special fried rice, and prawn crackers. A mighty feast!
Happy eating! :)
Here (clockwise from top) you can see beef and black bean, satay tofu, samosa, honey chicken, special fried rice, and prawn crackers. A mighty feast!
Happy eating! :)
What I'm eating: pizza on toast
Some days you feel like something yummy and relatively healthy but you just don't feel like doing much cooking. Enter pizza on toast. Pizza on toast is a concept I came up with as a starving teenager, constantly searching the house for more food to fuel my growth and with little consideration as to how odd the combinations of ingredients might seem to others. Basically, pizza on toast is: toast, topped with tomato paste, then grilled with whatever pizza-like toppings you can find (including tinned corn when I was in said starving teenager stage).
My latest pizza on toast experience involved dried 'Italian herbs', capsicum, pineapple, tomato, and nutritional yeast. Mmmm...
Happy eating! :)
My latest pizza on toast experience involved dried 'Italian herbs', capsicum, pineapple, tomato, and nutritional yeast. Mmmm...
Happy eating! :)
Cheater's sausage roll recipe
Until recently I worked at a child care centre; this recipe was shared with me by the chef there who made these sausage rolls for vegetarian children. I will never make (healthier) sausage rolls from scratch again. I have tested these on children myself and also on meat eaters and all agree that they are awesome!
The recipe uses regular Sanitarium vegetarian sausages, which I normally detest as they are rubbery and have a strange flavour, instead I always buy the fancier Sanitarium sausages. However, the cheap crappy sausages work wonderfully in this recipe! Do not use nice, fancy sausages as your sausage rolls will turn out horribly.
Serves as many as you like
Sanitarium vegetarian sausages
Frozen puff pastry (check the ingredients for butter)
1. Preheat oven to 200 degrees C (or whatever it says on your pastry packet)
2. Thaw pastry according to packet instructions.
3. Wrap sausages in pastry.
4. Bake until golden.
Happy eating! :)
The recipe uses regular Sanitarium vegetarian sausages, which I normally detest as they are rubbery and have a strange flavour, instead I always buy the fancier Sanitarium sausages. However, the cheap crappy sausages work wonderfully in this recipe! Do not use nice, fancy sausages as your sausage rolls will turn out horribly.
Serves as many as you like
Sanitarium vegetarian sausages
Frozen puff pastry (check the ingredients for butter)
1. Preheat oven to 200 degrees C (or whatever it says on your pastry packet)
2. Thaw pastry according to packet instructions.
3. Wrap sausages in pastry.
4. Bake until golden.
Happy eating! :)
Savoury muffin recipe
I discovered the recipe for these little gems here on an excellent blog called No Meat and Three Veg. I really love this blog and as well as having heaps of yummy, quick, and easy vegan recipes, it's also Australian so all the ingredients are easy to source.
These muffins are similar to quiche in many respects and are great for lunches or picnics. They are amazingly tasty but what would you expect from a recipe modified from Play School? I won't post the recipe here as you can find it on the link above. I do make some changes though when I make them; firstly, I use a small tin of corn rather than corn on the cob, secondly, I use regular white vinegar rather than apple cider vinegar, and lastly, sometimes I don't use fresh herbs. The only reason for these changes is that is suits my individual pantry and shopping habits.
I highly recommend you pop on over to No Meat and Three Veg, I know I have a few more recipes from there waiting to be tried out!
Happy eating! :)
These muffins are similar to quiche in many respects and are great for lunches or picnics. They are amazingly tasty but what would you expect from a recipe modified from Play School? I won't post the recipe here as you can find it on the link above. I do make some changes though when I make them; firstly, I use a small tin of corn rather than corn on the cob, secondly, I use regular white vinegar rather than apple cider vinegar, and lastly, sometimes I don't use fresh herbs. The only reason for these changes is that is suits my individual pantry and shopping habits.
I highly recommend you pop on over to No Meat and Three Veg, I know I have a few more recipes from there waiting to be tried out!
Happy eating! :)
What I'm eating: hot cocoa
While reading a book about the history of Cadburys, I really got into cocoa. I don't think I'd ever actually had cocoa as a drink before but now I'm hooked. I started making it with cooking cocoa because that's the closest match to the cocoa that was being drunk in my book, rich, fatty, and with no added sugar or other agents to help it combine with the milk. Wow, I love it! You get these nice little creamy lumps of cocoa and I love that it's not sickly sweet unlike many hot chocolate mixes. I must admit, I was even drinking this in the height of summer. Now that the weather's getting cooler, it makes my cocoa addiction seem less insane.
Happy drinking! :)
Happy drinking! :)
Sunday, January 27
What I'm eating: Linda McCartney sausage rolls
As mentioned in my last post, for Christmas I received a voucher for The Cruelty Free Shop. One of the things we bought with that voucher was Linda McCartney sausage rolls. Being a massive, bordering-on-obsessive fan of Linda McCartney country pies (as mentioned in this post and this post), I had high hopes for this product.
I was not let down.
All I can say is yuuuuuuuummm! Yum yum yum yum yum! Mouthgasm.
I actually did a little happy dance while sitting on the lounge eating these and watching Chuck. They are that good.
As good as the country pies? Hmmm... maybe not. But sausage rolls are never as good as pies are they? These are the perfect sausage rolls. Serve them up to even the fussiest meat eaters (children) and I bet they will love them too.
I wish I had more right now. I'd have them for breakfast.
Having now tried more than one product, I can safely say that Linda McCartney goes down on this blog as a Cool Company!
Happy eating! :)
I was not let down.
All I can say is yuuuuuuuummm! Yum yum yum yum yum! Mouthgasm.
I actually did a little happy dance while sitting on the lounge eating these and watching Chuck. They are that good.
As good as the country pies? Hmmm... maybe not. But sausage rolls are never as good as pies are they? These are the perfect sausage rolls. Serve them up to even the fussiest meat eaters (children) and I bet they will love them too.
I wish I had more right now. I'd have them for breakfast.
Having now tried more than one product, I can safely say that Linda McCartney goes down on this blog as a Cool Company!
Happy eating! :)
What I'm eating: calamari with lemon and thyme quinoa
For Christmas a very thoughtful relative gave me a voucher for The Cruelty Free Shop which we happily spent on foods that we have not seen here in Adelaide (some old favourites and some new things to try). One of the things we bought was a box of Just Green Calamari. Being summer, we thought it would be lovely to have with some salad one hot evening.
Well, the other day I decided the time was right. I made a delicious rainbow salad of mixed baby salad leaves, tomato, cucumber, grated carrot, corn, and chopped walnuts, with an olive oil, lemon juice, and cracked pepper dressing. I also decided to cook a packet of Celebrate Health Lemon and Thyme Quinoa (it's very easy, just add water, simmer for 10 minutes, then leave to sit for 5 minutes). I thought this was something I'd never had before but then it ended up tasting quite familiar so I think maybe I have had it once before. This packet had been sitting in my pantry for quite a while, waiting for the right accompaniment. I believe my mum bought it for me in Woolworths or Coles.
Then I excitedly got out the calamari. I looked over the packet for the cooking instructions. Unfortunately, my eyes found the ingredients. Ingredient #1: algae gum. What the?! Yuck! Well, I told myself, I'm sure it tastes delicious anyway. So I cooked it up and served a very mouth-watering looking meal. I ate the salad, refreshing and interesting. I ate the quinoa, awesome! I ate the calamari. It tasted fine I guess, but my mind kept saying over and over "Algae gum. Algae gum. You're eating algae..." I ended up having to force it down and I felt a little nauseous afterwards, though I know that was entirely psychological. Jeff, who I had told about the ingredients but would eat anything, said it tasted fine.
There was one more serving left in the packet so I decided to put the algae gum to the back of my mind and give the calamari another shot at lunch the next day. Nope. Once again, as I was chewing, the image of slimy, smelly, algae filled my mind again. I couldn't eat it. So sorry if you were planning on eating and enjoying Just Green Calamari in blissful ignorance, unaware of the main ingredient. I'm sure that If I hadn't known what was in it I would have liked it. On the other hand, if you're like Jeff and eating algae gum doesn't phase you, then I'm sure you'll enjoy this product!
On the plus side, the quinoa was brilliant. I definitely recommend it!
And I made a rockin' salad.
Happy eating!
Well, the other day I decided the time was right. I made a delicious rainbow salad of mixed baby salad leaves, tomato, cucumber, grated carrot, corn, and chopped walnuts, with an olive oil, lemon juice, and cracked pepper dressing. I also decided to cook a packet of Celebrate Health Lemon and Thyme Quinoa (it's very easy, just add water, simmer for 10 minutes, then leave to sit for 5 minutes). I thought this was something I'd never had before but then it ended up tasting quite familiar so I think maybe I have had it once before. This packet had been sitting in my pantry for quite a while, waiting for the right accompaniment. I believe my mum bought it for me in Woolworths or Coles.
Then I excitedly got out the calamari. I looked over the packet for the cooking instructions. Unfortunately, my eyes found the ingredients. Ingredient #1: algae gum. What the?! Yuck! Well, I told myself, I'm sure it tastes delicious anyway. So I cooked it up and served a very mouth-watering looking meal. I ate the salad, refreshing and interesting. I ate the quinoa, awesome! I ate the calamari. It tasted fine I guess, but my mind kept saying over and over "Algae gum. Algae gum. You're eating algae..." I ended up having to force it down and I felt a little nauseous afterwards, though I know that was entirely psychological. Jeff, who I had told about the ingredients but would eat anything, said it tasted fine.
There was one more serving left in the packet so I decided to put the algae gum to the back of my mind and give the calamari another shot at lunch the next day. Nope. Once again, as I was chewing, the image of slimy, smelly, algae filled my mind again. I couldn't eat it. So sorry if you were planning on eating and enjoying Just Green Calamari in blissful ignorance, unaware of the main ingredient. I'm sure that If I hadn't known what was in it I would have liked it. On the other hand, if you're like Jeff and eating algae gum doesn't phase you, then I'm sure you'll enjoy this product!
On the plus side, the quinoa was brilliant. I definitely recommend it!
And I made a rockin' salad.
Happy eating!
Mexican Bean Soup Recipe
This soup is quite hearty and seems like it's been lovingly cooked all day (it's quick though!). Very warming and satisfying and a great crowd-pleaser. Please note: you will need a food processor for this soup.
Serves 4
2 onions, finely chopped
Canola oil
3 tsp minced garlic
3 tsp chili powder
2 tins kidney beans (425g each)
1 tin kidney beans (425g) pureed in a food processor
1 tsp ground cumin
400ml vegan beef stock (I use Massel brand)
Salsa
1. In a large pot over medium heat, cook onions in a little oil for 5 minutes. Stir in garlic and chili powder and cook for a further 1 minute.
2. Add whole beans, pureed beans, cumin, and beef stock. Stir well.
3. Bring to the boil, then reduce heat and simmer for 10 minutes. Serve into bowls and top with a generous dollop of salsa.
Happy eating! :)
Serves 4
2 onions, finely chopped
Canola oil
3 tsp minced garlic
3 tsp chili powder
2 tins kidney beans (425g each)
1 tin kidney beans (425g) pureed in a food processor
1 tsp ground cumin
400ml vegan beef stock (I use Massel brand)
Salsa
1. In a large pot over medium heat, cook onions in a little oil for 5 minutes. Stir in garlic and chili powder and cook for a further 1 minute.
2. Add whole beans, pureed beans, cumin, and beef stock. Stir well.
3. Bring to the boil, then reduce heat and simmer for 10 minutes. Serve into bowls and top with a generous dollop of salsa.
Happy eating! :)
Saturday, January 12
What I'm eating: coyo coconut yoghurt
My mum recently bought me some Coyo coconut yoghurt in both original and mixed berry varieties from The Organik Store at Gleneng. All I can say is this: dear lord I am in love! Coyo yoghurt is everything soy yoghurts are not; creamy, tangy, appetizing...
I see Coyo as being a hit with children as well as adults and it strikes me that no one has thought of making yoghurt out of coconut milk before. Maybe they have but they could just never hit it on the head like Coyo has. A quick google has informed me that the yoghurt also comes in passion fruit and mango varieties, which I am keen to try. Coyo also apparently makes 3 varieties of ice-cream! Natural, chocolate, and acai berry, yum!
Coyo is going down on this blog as a cool company and I think that everybody should go the Coyo. Beware though! You might go on a yoghurt binge and make yourself feel very sick like I did!
Here is one of my delicious breakfasts of fresh fruit salad topped with Coyo coconut yoghurt.
Happy eating! :)
I see Coyo as being a hit with children as well as adults and it strikes me that no one has thought of making yoghurt out of coconut milk before. Maybe they have but they could just never hit it on the head like Coyo has. A quick google has informed me that the yoghurt also comes in passion fruit and mango varieties, which I am keen to try. Coyo also apparently makes 3 varieties of ice-cream! Natural, chocolate, and acai berry, yum!
Coyo is going down on this blog as a cool company and I think that everybody should go the Coyo. Beware though! You might go on a yoghurt binge and make yourself feel very sick like I did!
Here is one of my delicious breakfasts of fresh fruit salad topped with Coyo coconut yoghurt.
Happy eating! :)
What I'm eating: hot dogs
You know what? Hot dogs have pretty much zero nutritional value (especially when they're made with that super-processed pork meat and suspicious red skin!) but they sure are tasty and easy to make. That's why they're a favourite in our house. Ok, it's really because they provide an excuse to eat copious amounts of mustard, but they're still tasty and easy to make.
I buy Sanitarium Rosemary and Sage Sausages which are in the fridge section of my local Coles. Team this with some lightly toasted buns, fried onions, tomato sauce, and, of course, American mustard, and you have yourself one tasty hot dog!
Happy eating! :)
I buy Sanitarium Rosemary and Sage Sausages which are in the fridge section of my local Coles. Team this with some lightly toasted buns, fried onions, tomato sauce, and, of course, American mustard, and you have yourself one tasty hot dog!
Happy eating! :)
Chocolate Mousse Recipe
This chocolate mousse from The Joy of Vegan Baking by Colleen Patrick-Goudreau is absolutely heavenly! I made if for my family Christmas dinner and it was a big hit. One of the very picky children (who once cried when he found out that there were carrots in the carrot cake) even said "This is delicious! You can't even taste the tofu!". If that's not a compliment then I don't know what is! This is now my favourite dessert by far!
Note: you may have to halve the recipe and blend it in two batches - unless you have a massive blender in which case, carry on!
Serves: around 10
2 cups nondairy 'milk' or semisweet chocolate chips (I use Sweet William brand)
680g silken tofu
1 cup soy milk
1 tsp vanilla extract
1. Heat the chocolate chips in a microwave until melted, stirring at regular intervals.
2. Put the tofu, melted chocolate, soy milk, and vanilla extract in a blender or food processor and process until completely smooth - stopping every now and then to scrape down the sides of the blender or food processor and under the blades.
3. Pour into a large bowl or into individual serving bowls and put in the fridge for at least 1 hour before serving.
Happy eating! :)
Note: you may have to halve the recipe and blend it in two batches - unless you have a massive blender in which case, carry on!
Serves: around 10
2 cups nondairy 'milk' or semisweet chocolate chips (I use Sweet William brand)
680g silken tofu
1 cup soy milk
1 tsp vanilla extract
1. Heat the chocolate chips in a microwave until melted, stirring at regular intervals.
2. Put the tofu, melted chocolate, soy milk, and vanilla extract in a blender or food processor and process until completely smooth - stopping every now and then to scrape down the sides of the blender or food processor and under the blades.
3. Pour into a large bowl or into individual serving bowls and put in the fridge for at least 1 hour before serving.
Happy eating! :)
Yorkshire Pudding Recipe
Coming from and English-Irish background, I'm a big fan of Yorkshire puddings! Drenched in (vegan!) gravy, accompanying your roast vegetables and (vegan!) meat, these often overlooked bready friends really top off a meal. Even better, they're REALLY easy to make.
Makes: 12
1 cup plain flour
1/2 tsp salt
Egg replacer made up to the equivalent of 2 eggs (I use Ogran brand)
1/2 cup soy milk
1/2 cup water
Vegetable or canola oil for greasing
1. Preheat oven to 210 degrees C. Lightly oil a muffin tray using vegetable or canola oil, I use the spray-on version for this.
2. Sift flour and salt into a bowl. Make a well in the centre and add the egg replacer, milk, and water all at once.
3. Gradually stir in the flour from the sides of the bowl and mix until the batter is smooth. Cover and allow to stand for 30 minutes.
4. After standing, give the batter a gentle stir and then spoon the mixture out evenly into the muffin tins.
5. Bake for around 10 minutes or until puddings are puffed and golden. Note: they will not rise and will be quite flat - that's how they are supposed to be!
Happy eating! :)
Makes: 12
1 cup plain flour
1/2 tsp salt
Egg replacer made up to the equivalent of 2 eggs (I use Ogran brand)
1/2 cup soy milk
1/2 cup water
Vegetable or canola oil for greasing
1. Preheat oven to 210 degrees C. Lightly oil a muffin tray using vegetable or canola oil, I use the spray-on version for this.
2. Sift flour and salt into a bowl. Make a well in the centre and add the egg replacer, milk, and water all at once.
3. Gradually stir in the flour from the sides of the bowl and mix until the batter is smooth. Cover and allow to stand for 30 minutes.
4. After standing, give the batter a gentle stir and then spoon the mixture out evenly into the muffin tins.
5. Bake for around 10 minutes or until puddings are puffed and golden. Note: they will not rise and will be quite flat - that's how they are supposed to be!
Happy eating! :)
Peppermint Cream Recipe
These peppermint creams always go down really well, especially with children! The recipe can be found at The Very Good Bakery.
Though the recipe says it will make 30 peppermint creams, I found it only makes around 20, though maybe I'm just very generous in my servings! I don't bother rolling the dough and cutting it either, I just spoon it into patty pans.
Happy eating! :)
Though the recipe says it will make 30 peppermint creams, I found it only makes around 20, though maybe I'm just very generous in my servings! I don't bother rolling the dough and cutting it either, I just spoon it into patty pans.
Happy eating! :)
Sunday, December 23
No-egg nog
I don't know about you, but I'm a big eggnog fan. Too bad about the egg. Luckily I found this little beauty to keep me going over the Christmas season! The recipe is from The Joy of Vegan Baking by Colleen Patrick-Goudreau, which I highly recommend you buy!
Makes six 1/2 cup servings
340g silken tofu
1 ripe banana
2 cups soy milk
1/2 cup maple syrup
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp cardamom
1/4 tsp nutmeg
1/4 tsp ground cloves
1. Combine all of the ingredients in a blender until smooth. Refrigerate for at least 1 hour and serve chilled.
If you want to be naughty, you can also add 1/2-1 cup of rum, whiskey, cognac, or brandy - though I haven't tried that yet!
Happy drinking! :)
Makes six 1/2 cup servings
340g silken tofu
1 ripe banana
2 cups soy milk
1/2 cup maple syrup
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp cardamom
1/4 tsp nutmeg
1/4 tsp ground cloves
1. Combine all of the ingredients in a blender until smooth. Refrigerate for at least 1 hour and serve chilled.
If you want to be naughty, you can also add 1/2-1 cup of rum, whiskey, cognac, or brandy - though I haven't tried that yet!
Happy drinking! :)
Gingerbread biscuit Recipe
This one comes from The Pooh Cookbook, a favourite from my childhood. Nothing Winnie the Pooh does can be wrong. Except selling himself to Disney. Aww... :(
Makes around 18 biscuits
8 rounded tbsp plain flour
1 tsp baking powder
2 tsp ground ginger
1 tsp ground cinnamon
60g Nuttelex
60g brown sugar
2 heaped tbsp golden syrup
1. Preheat oven to 180 degrees C.
2. In a bowl, sift together flour, baking powder, ginger, and cinnamon. Mix to combine.
2. In a saucepan, melt together Nuttelex, brown sugar, and golden syrup, stirring continuously until the mixture is runny but not too hot.
3. Pour the syrup mixture into the dry mixture and mix with a wooden spoon until a dough is formed. It should be fairly soft and easy to mould. If it seems very soft, allow it to stand for a few moments.
4. Turn the dough out onto a floured surface and roll with a floured rolling pin to around 1/2cm thick. Cut into whatever shape you like, place on a baking tray, and bake for 10-12 minutes. Cool on a wire rack and then scoff them all.
Happy eating! :)
Makes around 18 biscuits
8 rounded tbsp plain flour
1 tsp baking powder
2 tsp ground ginger
1 tsp ground cinnamon
60g Nuttelex
60g brown sugar
2 heaped tbsp golden syrup
1. Preheat oven to 180 degrees C.
2. In a bowl, sift together flour, baking powder, ginger, and cinnamon. Mix to combine.
2. In a saucepan, melt together Nuttelex, brown sugar, and golden syrup, stirring continuously until the mixture is runny but not too hot.
3. Pour the syrup mixture into the dry mixture and mix with a wooden spoon until a dough is formed. It should be fairly soft and easy to mould. If it seems very soft, allow it to stand for a few moments.
4. Turn the dough out onto a floured surface and roll with a floured rolling pin to around 1/2cm thick. Cut into whatever shape you like, place on a baking tray, and bake for 10-12 minutes. Cool on a wire rack and then scoff them all.
Happy eating! :)
What I'm eating: Two-bit Heroes
At a vintage expo some time ago, I discovered the fizzy delights of the sodas homemade by Two-bit Villains. I discovered that they were located upstairs in Adelaide Arcade. Then I went to their shop and discovered that it was awesome.
Doubling as an eatery and a rockabilly boutique, this place has definite charm and style. What's even better? Their menu is completely vegetarian and almost everything can be made vegan. Everything is also completely scrum-diddly-umtious!
Last time I went there I had a fries burger (lettuce, tomato, fries, and your choice of sauce) and a strawberry float. Oh god, the mouth-gasm.
Happy eating! (and shopping!) :)
Doubling as an eatery and a rockabilly boutique, this place has definite charm and style. What's even better? Their menu is completely vegetarian and almost everything can be made vegan. Everything is also completely scrum-diddly-umtious!
Last time I went there I had a fries burger (lettuce, tomato, fries, and your choice of sauce) and a strawberry float. Oh god, the mouth-gasm.
Happy eating! (and shopping!) :)
What I'm eating: cream cheese and bagels
After being burnt so many times by vegan cheese varieties, I thought I'd give Kingland Soy Cream Cheese a try. It was quite nice! Very yummy on toasted bagels for breakfast!
Happy eating! :)
Happy eating! :)
Vegan lasagna recipe
You know what I love? Lasagna. You know what I don't love? The dairy industry behind that oh-so-delicious white sauce and cheese. That's why I came up with this vegan version of the hearty Italian classic.
Serves 4
For white sauce:
400ml soy milk
2 tbsp corn flour
1 1/2 tbsp Nuttelex
For tomato sauce:
2 carrots, diced
2 zucchini, diced
2 sticks celery, diced
1 onion, diced
1 clove garlic, minced
1-2tbsp olive oil
400g tin diced tomatoes
1 tbsp tomato paste
1/2 tsp sugar
100ml red wine
200ml water
Instant lasagna sheets
1. Preheat oven to 190 degrees C. Then, in a large saucepan over medium heat, fry onion in oil until softened. Add garlic and fry for a further 30 seconds.
2. Add carrot, zucchini, and celery, and saute until softened.
2. Add tomatoes, tomato paste, sugar, wine, and water. Mix well and bring to the boil. Reduce heat and simmer for 20 minutes.
3. Meanwhile, in a jug, combine milk and corn flour using a whisk (add milk to corn flour, not the other way around or it will be lumpy!). Over medium-high heat, melt the Nuttelex in a saucepan. Add the milk mixture and heat, stirring constantly, until sauce thickens (usually around 3 minutes - when it begins to simmer). Remove from heat.
4. In an oven dish, place a lasagna sheet, followed by a layer of white sauce, then a layer of tomato sauce. Continue this until all of the sauce is gone (3-4 layers), finishing with the tomato sauce on the top.
5. Bake in oven according to instructions on the instant lasagna sheet box.
Happy eating! :)
Serves 4
For white sauce:
400ml soy milk
2 tbsp corn flour
1 1/2 tbsp Nuttelex
For tomato sauce:
2 carrots, diced
2 zucchini, diced
2 sticks celery, diced
1 onion, diced
1 clove garlic, minced
1-2tbsp olive oil
400g tin diced tomatoes
1 tbsp tomato paste
1/2 tsp sugar
100ml red wine
200ml water
Instant lasagna sheets
1. Preheat oven to 190 degrees C. Then, in a large saucepan over medium heat, fry onion in oil until softened. Add garlic and fry for a further 30 seconds.
2. Add carrot, zucchini, and celery, and saute until softened.
2. Add tomatoes, tomato paste, sugar, wine, and water. Mix well and bring to the boil. Reduce heat and simmer for 20 minutes.
3. Meanwhile, in a jug, combine milk and corn flour using a whisk (add milk to corn flour, not the other way around or it will be lumpy!). Over medium-high heat, melt the Nuttelex in a saucepan. Add the milk mixture and heat, stirring constantly, until sauce thickens (usually around 3 minutes - when it begins to simmer). Remove from heat.
4. In an oven dish, place a lasagna sheet, followed by a layer of white sauce, then a layer of tomato sauce. Continue this until all of the sauce is gone (3-4 layers), finishing with the tomato sauce on the top.
5. Bake in oven according to instructions on the instant lasagna sheet box.
Happy eating! :)
What I'm eating: summer burgers
At this time of year, you really can't go past a burger! Not only are they delicious, one of the only ways I'll eat salad, and a great excuse to eat mustard, but making them also involves very little cooking - which is great during summer!
I like to use Fry's Traditional Burgers, which have a very meaty taste and a nice texture. I get them from my local Coles/Woolworths in the freezer section.
Happy eating! :)
I like to use Fry's Traditional Burgers, which have a very meaty taste and a nice texture. I get them from my local Coles/Woolworths in the freezer section.
Happy eating! :)
Avocado Pasta Recipe
I absolutely love avocado and can't get enough of it lately. I invented this meal after intending to have avocado on toast for dinner, only to find that Jeff had eaten the last of the bread. This meal is so cheap and easy it's ridiculous. Perfect for those times when money's tight and the pantry's looking very bare, as was the case when I first made this!
Serves 2
1 ripe avocado
Olive oil
Salt and cracked pepper to taste
Enough cooked pasta for 2 people
1. While the pasta is cooking, dice the avocado.
2. Drain pasta and return to saucepan. Mix in olive oil bit by bit until pasta is thoroughly coated but not too oily.
3. Mix in avocado and season with salt and cracked pepper to taste (I like to have lots of pepper).
Happy eating! :)
Serves 2
1 ripe avocado
Olive oil
Salt and cracked pepper to taste
Enough cooked pasta for 2 people
1. While the pasta is cooking, dice the avocado.
2. Drain pasta and return to saucepan. Mix in olive oil bit by bit until pasta is thoroughly coated but not too oily.
3. Mix in avocado and season with salt and cracked pepper to taste (I like to have lots of pepper).
Happy eating! :)
Pasta with Broccoli Pesto
A very quick, easy, and relatively healthy meal.
Serves 4
1 large head of broccoli or 2 smaller ones
2 cloves garlic, minced
1 tbsp olive oil
Salt to taste
Enough cooked pasta for 4
1. Cut the broccoli into florets and steam until just tender (they will go bright green and a fork will go in with only a little push). Remove from heat.
2. Place cooked broccoli in a food processor and process until cut small (but not pureed!). Roughly combine in a large saucepan with drained pasta.
3. Add garlic, oil, and salt to pasta and mix everything together well.
Happy eating! :)
Serves 4
1 large head of broccoli or 2 smaller ones
2 cloves garlic, minced
1 tbsp olive oil
Salt to taste
Enough cooked pasta for 4
1. Cut the broccoli into florets and steam until just tender (they will go bright green and a fork will go in with only a little push). Remove from heat.
2. Place cooked broccoli in a food processor and process until cut small (but not pureed!). Roughly combine in a large saucepan with drained pasta.
3. Add garlic, oil, and salt to pasta and mix everything together well.
Happy eating! :)
What I'm eating: on the deliciousness of lentil pies...
Something I absolutely love are the lentil pies from Mayfair Bakery. Unfortunately, I think this is something you can only enjoy if you live in South Australia as I don't believe that Mayfair operates anywhere else. Anyway, I'm sharing this anyway to tell you that a) if you live in South Australia, go get one! And b) if you don't, then drool and be jealous.
These lentil pies are everything a pie should be: crunchy on the outside, well balanced in the gravy department, and lacking in the dodgy low-grade meat. Containing good ol' legumes, soy protein, onion, and gravy, these pies are heaven on earth. And they are entirely vegan.
My mouth is watering.
I think I need a pie.
Happy eating! :)
These lentil pies are everything a pie should be: crunchy on the outside, well balanced in the gravy department, and lacking in the dodgy low-grade meat. Containing good ol' legumes, soy protein, onion, and gravy, these pies are heaven on earth. And they are entirely vegan.
My mouth is watering.
I think I need a pie.
Happy eating! :)
What I'm eating: avocado on toast
Avocado on toast has got to be one of my favourite things to eat at the moment, I can't get enough of it! Perfect as a lunch, light dinner, or just as a snack. It's good for you too! There's so much great produce around at the moment, enjoy it!
I like to mash the avocado, spread it on toast (1/2 an avocado is the perfect amount for 2 pieces of toast), then sprinkle with salt and cracked pepper. Mmmm!!
Happy eating!
I like to mash the avocado, spread it on toast (1/2 an avocado is the perfect amount for 2 pieces of toast), then sprinkle with salt and cracked pepper. Mmmm!!
Happy eating!
Chocolate Cake Recipe
I made this cake for Jeff's birthday this year and, as Portal so aptly put it, it was so delicious and moist. This recipe comes from Colleen Patrick-Goudreau's excellent recipe book, The Joy of Vegan Baking. Her recipe for the accompanying frosting can be found here.
Makes one 23cm cake or 8 cupcakes
1 1/2 cups plain flour
3/4 cup sugar
1/2 tsp salt
1 tsp bi-carb
1/4 cup cocoa powder
1 1/2 tsp vanilla extract
1/3 cup canola oil
1 tbsp white vinegar
1 cup water
1. Preheat oven to 180 degrees C and lightly oil cake tin.
2. Mix flour, sugar, salt, bi-carb, and cocoa in a bowl until thoroughly combined.
3. Create a well in the centre of the dry ingredients and add the vanilla, oil, vinegar, and water. Mix until just combined.
4. Pour into cake tin and bake for 30 minutes (15 minutes for cupcakes) or until a toothpick inserted into the middle comes out clean.
5. Cool completely before frosting.
Happy eating! :)
Makes one 23cm cake or 8 cupcakes
1 1/2 cups plain flour
3/4 cup sugar
1/2 tsp salt
1 tsp bi-carb
1/4 cup cocoa powder
1 1/2 tsp vanilla extract
1/3 cup canola oil
1 tbsp white vinegar
1 cup water
1. Preheat oven to 180 degrees C and lightly oil cake tin.
2. Mix flour, sugar, salt, bi-carb, and cocoa in a bowl until thoroughly combined.
3. Create a well in the centre of the dry ingredients and add the vanilla, oil, vinegar, and water. Mix until just combined.
4. Pour into cake tin and bake for 30 minutes (15 minutes for cupcakes) or until a toothpick inserted into the middle comes out clean.
5. Cool completely before frosting.
Happy eating! :)
Chocolate Frosting Recipe
I made this chocolate frosting for Jeff's birthday cake this year and it was amazing. The recipe comes from Colleen Patrick-Goudreau's The Joy of Vegan Baking, and says that it will make enough for a 23cm cake or 8 cupcakes. Well, Colleen must absolutely PILE on the frosting because I ended up with a hell of a lot! However, it does say that you can store the frosting in the fridge for up to 2 weeks, just re-whip it before using it. So if you have lots birthdays coming up, that could be very handy.
1/2 cup Nuttelex
3 cups icing sugar, sifted
1/3 cup cocoa powder, sifted
1 tsp vanilla extract
3-4 tbsp soy milk, or more as needed
1. With an electric hand mixer (and trust me, you WILL need one!), cream the butter until smooth.
2. With the mixer on low speed, add the icing sugar and cream for about 2 minutes.
3. Add the cocoa, vanilla, and milk. Once the ingredients are all fairly well combined, turn the mixer to high speed. Beat on high speed until the frosting is light and fluffy, about 3 minutes. Add 1-2 tbsp milk if it's too dry.
Happy eating! :)
1/2 cup Nuttelex
3 cups icing sugar, sifted
1/3 cup cocoa powder, sifted
1 tsp vanilla extract
3-4 tbsp soy milk, or more as needed
1. With an electric hand mixer (and trust me, you WILL need one!), cream the butter until smooth.
2. With the mixer on low speed, add the icing sugar and cream for about 2 minutes.
3. Add the cocoa, vanilla, and milk. Once the ingredients are all fairly well combined, turn the mixer to high speed. Beat on high speed until the frosting is light and fluffy, about 3 minutes. Add 1-2 tbsp milk if it's too dry.
Happy eating! :)
Strawberry breakfast smoothie
A nice quick breakfast for when you're just about to run out the door. It's tasty, filling, and has plenty of fibre ;) As with all smoothies, the amounts of ingredients really depend on your own tastes. I don't have a set recipe, I just add however much I want of everything. This recipe is a guide to be tweaked at your will!
1-2 handfuls of frozen strawberries
1/2 frozen banana
Handful of rolled oats
Handful pitted prunes
Generous sprinkle of chia seeds
Agave syrup or golden syrup
Soy milk
1. Put banana in blender and blend until no big lumps remain. Add stawberries, prunes, oats, chia seeds, agave or golden syrup to taste, and enough soy milk to just cover the rest of the ingredients.
2. Blend until smooth with no lumps remaining. Adjust amount of milk to suit if the smoothie is a bit thick. If it's too thin, add some more oats and blend again.
1-2 handfuls of frozen strawberries
1/2 frozen banana
Handful of rolled oats
Handful pitted prunes
Generous sprinkle of chia seeds
Agave syrup or golden syrup
Soy milk
1. Put banana in blender and blend until no big lumps remain. Add stawberries, prunes, oats, chia seeds, agave or golden syrup to taste, and enough soy milk to just cover the rest of the ingredients.
2. Blend until smooth with no lumps remaining. Adjust amount of milk to suit if the smoothie is a bit thick. If it's too thin, add some more oats and blend again.
Monday, November 19
What I'm eating: going back to my childhood with instant noodles
As a child, I pretty much lived on instant noodles. Sure they taste cheap and have zero nutrition but hey, that's what kids find appealing isn't it? However, being the picky eater I was, I only ate one brand and flavour of instant noodles, Maggi Oriental flavour.
My mum always cooked them slightly differently to the instructions on the packet, to give them more flavour. First she'd boil the noodles in a saucepan, when they were done she'd drain them and put them in the bowl. Next, she'd sprinkle the flavoured powder over the top and mix it in. It probably sounds gross but it's the only way to eat instant noodles.
So lately I've had a hankerin' for some instant noodles, it was more like an obsessive craving actually. While in the supermarket, I picked up a packet of Maggi Oriental noodles, vegan! Huzzah! Into the trolley they went, and very soon after that, into my belly. They've been such a good snack to have around the house, especially for those times on the weekend when you have a late breakfast and start getting hungry around 3pm, but you know you'll be having dinner in 3 hours time.
So thank you Maggi for creating vegan noodles that are delicious in their own cheap, crappy, MSG way. You are awesome.
Happy eating! :)
My mum always cooked them slightly differently to the instructions on the packet, to give them more flavour. First she'd boil the noodles in a saucepan, when they were done she'd drain them and put them in the bowl. Next, she'd sprinkle the flavoured powder over the top and mix it in. It probably sounds gross but it's the only way to eat instant noodles.
So lately I've had a hankerin' for some instant noodles, it was more like an obsessive craving actually. While in the supermarket, I picked up a packet of Maggi Oriental noodles, vegan! Huzzah! Into the trolley they went, and very soon after that, into my belly. They've been such a good snack to have around the house, especially for those times on the weekend when you have a late breakfast and start getting hungry around 3pm, but you know you'll be having dinner in 3 hours time.
So thank you Maggi for creating vegan noodles that are delicious in their own cheap, crappy, MSG way. You are awesome.
Happy eating! :)
Saturday, November 10
Would you go vegan with Ellen?
Hello everyone!
I've just learnt that Ellen DeGeneres now has a vegan website. Well, it's got her name on it anyway. Going vegan with Ellen is an offshoot site to ellentv.com. As well as reasons to become vegan, the site also has lots of tasty recipes to check out.
It seems that Ellen is becoming a voice for veganism to the wider public (and good on her!), interviewing celebrity vegans, promoting 'no meat Mondays', and her show (and website) are currently following a family of 5 doing a vegan challenge. This is really good to see, changes are happening in the world people, changes are happening!
Happy eating! :)
I've just learnt that Ellen DeGeneres now has a vegan website. Well, it's got her name on it anyway. Going vegan with Ellen is an offshoot site to ellentv.com. As well as reasons to become vegan, the site also has lots of tasty recipes to check out.
It seems that Ellen is becoming a voice for veganism to the wider public (and good on her!), interviewing celebrity vegans, promoting 'no meat Mondays', and her show (and website) are currently following a family of 5 doing a vegan challenge. This is really good to see, changes are happening in the world people, changes are happening!
Happy eating! :)
Friday, October 19
What I'm eating: maccas for breakfast
Today we went to McDonald's for breakfast. "McDonald's?!" you say? Yes, there is vegan food to be found there! I'm sure there are plenty of vegans that don't eat there because, let's face it, they're an evil corporation perpetuating the unethical treatment of animals, but so are most restaurants. I still go to restaurants, I just purchase their vegan options. So it is with McDonald's. Cheeseburgers with no meat and no cheese are a favourite of mine.
"So what did you eat?" I hear you asking. Two hash browns, two McMuffins with strawberry jam, and an 'orange juice' (I highly doubt the credibility of this claim). It was delicious and a nice treat. I have to say I never lost the childhood excitement of having McDonald's for breakfast!
Happy eating! :)
"So what did you eat?" I hear you asking. Two hash browns, two McMuffins with strawberry jam, and an 'orange juice' (I highly doubt the credibility of this claim). It was delicious and a nice treat. I have to say I never lost the childhood excitement of having McDonald's for breakfast!
Happy eating! :)
Summery Tropical Smoothie
Having just purchased a blender, I have been experimenting with smoothies. This is one that I invented and absolutely love. It's the perfect drink for the upcoming summer evenings.
Serves 1
Flesh of 1 mango
1/2 frozen banana
Flesh of 1 passion fruit
100-150ml natural orange juice (I use Nudie Nothing But 21 Oranges Juice with Pulp)
A few scoops of soy vanilla ice-cream (I use Sanitarium So Good)
1. Put all ingredients into a blender.
2. Blend.
3. Drink.
Mmmmm....
Happy drinking! :)
Serves 1
Flesh of 1 mango
1/2 frozen banana
Flesh of 1 passion fruit
100-150ml natural orange juice (I use Nudie Nothing But 21 Oranges Juice with Pulp)
A few scoops of soy vanilla ice-cream (I use Sanitarium So Good)
1. Put all ingredients into a blender.
2. Blend.
3. Drink.
Mmmmm....
Happy drinking! :)
Little Bit Fancy Tomato Soup Recipe
Let's face it, sometimes times are tough. During these times, Heinz Big Red Tomato Soup has always been there for me. Cheap, satisfying, and yummy with toast, it's all a financially challenged vegan can ask for. Despite the fact that you can make a creamy version (just add 1/2 tin soy milk and 1/2 tin water, rather than 1 tin water), and sometimes I add pasta to spice it up (dinosaur shapes are a favourite), it can begin to get a little boring after a while. Enter the Little Bit Fancy Tomato Soup.
I actually stole this idea from one of my workplaces, a child care centre, and it has become Jeff's favourite way to have tomato soup.
Serves 2
1 tin Heinz Big Red Condensed Tomato Soup
1 tin crushed tomatoes
Couple of handfuls of basil, roughly chopped
Water
2 tomatoes, diced (optional)
1. Combine condensed soup and 1 tin water, as directed on soup tin, in a saucepan over medium heat.
2. Add tinned tomatoes and diced fresh tomatoes (optional). Bring to the boil.
3. Remove from heat and stir in basil. Serve.
Getting bored of buttered toast? For something more interesting you could rub the toast with a peeled garlic clove to make crunchy garlic toast.
Happy eating! :)
I actually stole this idea from one of my workplaces, a child care centre, and it has become Jeff's favourite way to have tomato soup.
Serves 2
1 tin Heinz Big Red Condensed Tomato Soup
1 tin crushed tomatoes
Couple of handfuls of basil, roughly chopped
Water
2 tomatoes, diced (optional)
1. Combine condensed soup and 1 tin water, as directed on soup tin, in a saucepan over medium heat.
2. Add tinned tomatoes and diced fresh tomatoes (optional). Bring to the boil.
3. Remove from heat and stir in basil. Serve.
Getting bored of buttered toast? For something more interesting you could rub the toast with a peeled garlic clove to make crunchy garlic toast.
Happy eating! :)
What I'm eating: cheatin' burritos
Burritos have to be one of the best foods. We love them in our house and this is the quick and easy way we make them.
Cheat #1: We use Old El Paso burrito kits. If you can buy a kit, why not?
Cheat #2: We often use baked beans. Just heat them in a saucepan, mix in the seasoning powder and add a little water if they appear too dry.
Cheat #3: We use microwave rice. Microwave rice sachets are a convenience, take advantage of them! Though they sound gross, the rice actually cooks awesomely, it only takes 2 minutes, and you don't have any dishes to wash. Don't go for a cheap brand though, you're only asking for trouble.
Then we top with the salsa from the kit, tinned corn, shredded lettuce, tomato, capsicum, and sometimes avocado. Doesn't really get much easier than that.
Happy eating! :)
Cheat #1: We use Old El Paso burrito kits. If you can buy a kit, why not?
Cheat #2: We often use baked beans. Just heat them in a saucepan, mix in the seasoning powder and add a little water if they appear too dry.
Cheat #3: We use microwave rice. Microwave rice sachets are a convenience, take advantage of them! Though they sound gross, the rice actually cooks awesomely, it only takes 2 minutes, and you don't have any dishes to wash. Don't go for a cheap brand though, you're only asking for trouble.
Then we top with the salsa from the kit, tinned corn, shredded lettuce, tomato, capsicum, and sometimes avocado. Doesn't really get much easier than that.
Happy eating! :)
What I'm eating: creamy pasta bake
Shortly before I went vegan, a friend shared with me her easy pasta bake recipe: Continental packet side pasta, peas, corn, and bread crumbs. Unfortunately all of the packet side pastas have dairy in them. So I decided to create my own.
Loosely basing my method on the creamy fettuccine recipe, I made a creamy soy milk sauce to which I added salt and lots of pepper. I then combined this with the cooked pasta, peas, and corn, popped it in an oven dish and topped with bread crumbs. It looked delicious.
It also tasted delicious, though I want to experiment with dried yeast flakes or vegan cream cheese to try and give it a bit more of a cheesy flavour. It doesn't really need it though. I would post a recipe for this lovely meal but I got so wrapped up in my creation that I didn't really take much notice of things like how much soy milk I was using. Next time I'll take notice and post a recipe. For now, here's a picture to drool over. Mmm...
Happy eating :)
Loosely basing my method on the creamy fettuccine recipe, I made a creamy soy milk sauce to which I added salt and lots of pepper. I then combined this with the cooked pasta, peas, and corn, popped it in an oven dish and topped with bread crumbs. It looked delicious.
It also tasted delicious, though I want to experiment with dried yeast flakes or vegan cream cheese to try and give it a bit more of a cheesy flavour. It doesn't really need it though. I would post a recipe for this lovely meal but I got so wrapped up in my creation that I didn't really take much notice of things like how much soy milk I was using. Next time I'll take notice and post a recipe. For now, here's a picture to drool over. Mmm...
Happy eating :)
Sunday, September 30
Think you're not lactose intolerant? Think again!
As discussed in this post, I found a very interesting book, Issues in Society: Vegetarianism. It is a book compiled of published material from all different sources. One of them had an interesting little section on the side effects of dairy consumption.
I already knew, and have already discussed on this blog, that 80% of humans are lactose intolerant. This is because only baby animals need lactase (the enzyme that digests lactose) to digest their mothers' milk, and at weaning age the body stops producing it because it is no longer needed. This is true of all mammals except for a freaky 20% of humans who continue to produce it. Why do they continue to produce it? Because humans are the only animals perverted enough to drink the milk of another animal, beyond weaning age I might add. It really is gross.
Anyway, so when people started drinking the milk of other animals, children started dying. This wasn't weird because most children never reached adulthood. However, children who had a mutation that allowed them to continue to digest lactose had a better chance of survival (if they weren't killed by something else) and so some descendants of these people can digest lactose beyond weaning age. The other 80% can't.
Then why aren't 80% of people up to their knees in vomit and diarrhoea? That's what people with a lactose intolerance are like isn't it? Well that's what people with a severe lactose intolerance are like, for the rest of us, we don't know that we're being negatively affected by the dairy we're eating because we've been doing it our whole lives. If someone who had never eaten dairy started to eat it, they'd tell you straight away how crappy it made them feel. We start feeding dairy products to our children when they are babies though, and they can't tell us that it makes them feel bad. We don't feel any different because this is all we've ever known. I didn't think I was lactose intolerant until I went vegan. The dramatic changes in my body assured me that I was, and had been all my life, I just hadn't known.
Anyway, this book discussed some of the side effects of dairy consumption. There were the ones we think of when we think of lactose intolerance, such as "chronic or occasional diarrhoea, bloating, flatulence and abdominal pains", but then there were the others. The ones we think are just part of the way we are, or due to some other cause, not our life-long consumption of something we are not made to eat:
"Intolerance to milk is the most common food allergy. Symptoms include asthma, eczema, skin rashes, chronic nasal and sinus problems, tonsillitis, ulcerative colitis, bowel irregularity, hyperactivity, depression, migraines and some forms of arthritis. Cow's milk can cause gastrointestinal bleeding in infants leading to anaemia and there is a proven link between milk consumption and cataracts in older people. Dairy products can account for half our saturated fat intake, making them a high risk factor in heart disease - [Australia's] biggest killer."
So there you go, scary stuff, but from my experience I can say that it's absolutely true. If you want to cut anything from your diet to improve your health, dairy would probably bump even meat down to second on the list (and meat is pretty #$@!* bad for you!). Try it and feel the difference!
Happy eating! :)
I already knew, and have already discussed on this blog, that 80% of humans are lactose intolerant. This is because only baby animals need lactase (the enzyme that digests lactose) to digest their mothers' milk, and at weaning age the body stops producing it because it is no longer needed. This is true of all mammals except for a freaky 20% of humans who continue to produce it. Why do they continue to produce it? Because humans are the only animals perverted enough to drink the milk of another animal, beyond weaning age I might add. It really is gross.
Anyway, so when people started drinking the milk of other animals, children started dying. This wasn't weird because most children never reached adulthood. However, children who had a mutation that allowed them to continue to digest lactose had a better chance of survival (if they weren't killed by something else) and so some descendants of these people can digest lactose beyond weaning age. The other 80% can't.
Then why aren't 80% of people up to their knees in vomit and diarrhoea? That's what people with a lactose intolerance are like isn't it? Well that's what people with a severe lactose intolerance are like, for the rest of us, we don't know that we're being negatively affected by the dairy we're eating because we've been doing it our whole lives. If someone who had never eaten dairy started to eat it, they'd tell you straight away how crappy it made them feel. We start feeding dairy products to our children when they are babies though, and they can't tell us that it makes them feel bad. We don't feel any different because this is all we've ever known. I didn't think I was lactose intolerant until I went vegan. The dramatic changes in my body assured me that I was, and had been all my life, I just hadn't known.
Anyway, this book discussed some of the side effects of dairy consumption. There were the ones we think of when we think of lactose intolerance, such as "chronic or occasional diarrhoea, bloating, flatulence and abdominal pains", but then there were the others. The ones we think are just part of the way we are, or due to some other cause, not our life-long consumption of something we are not made to eat:
"Intolerance to milk is the most common food allergy. Symptoms include asthma, eczema, skin rashes, chronic nasal and sinus problems, tonsillitis, ulcerative colitis, bowel irregularity, hyperactivity, depression, migraines and some forms of arthritis. Cow's milk can cause gastrointestinal bleeding in infants leading to anaemia and there is a proven link between milk consumption and cataracts in older people. Dairy products can account for half our saturated fat intake, making them a high risk factor in heart disease - [Australia's] biggest killer."
So there you go, scary stuff, but from my experience I can say that it's absolutely true. If you want to cut anything from your diet to improve your health, dairy would probably bump even meat down to second on the list (and meat is pretty #$@!* bad for you!). Try it and feel the difference!
Happy eating! :)
A very interesting read
At uni the other day, while looking for a completely different book, I came across Issues in Society: Vegetarianism. I flicked through and it looked interesting so I borrowed it for Jeff to read (I get angry with him for not caring about animal welfare, he gets angry with me for trying to make him care. That doesn't stop me from trying though! Chisel and a stone...).
I think that this is a great book for someone thinking of becoming veg*n, interested in knowing more about veg*nism, or someone trying to nudge someone else into either of the first two categories (i.e. me). This book is part of a large series (it is volume 339!) and the blurb describes the series like this:
"Issues in Society is an invaluable series of books which contain previously published information sourced from newspapers, magazines, journals, government reports, surveys, websites and lobby group literature. The series offers up-to-date, diverse information about the social issues shaping our changing world. Each book explores a range of facts and opinions, providing the reader with a concise overview of the topic."
There are so many other interesting titles in this series so I'm sure there's something for everyone but I think that everyone should start with this one! It was only published this year as well so it's really up-to-date. See if your local library has it or buy it online. Here are the details:
Healey, J (ed) 2012, Issues in Society: Vegetarianism, Spinney Press, New South Wales.
Happy eating! (and reading!) :)
I think that this is a great book for someone thinking of becoming veg*n, interested in knowing more about veg*nism, or someone trying to nudge someone else into either of the first two categories (i.e. me). This book is part of a large series (it is volume 339!) and the blurb describes the series like this:
"Issues in Society is an invaluable series of books which contain previously published information sourced from newspapers, magazines, journals, government reports, surveys, websites and lobby group literature. The series offers up-to-date, diverse information about the social issues shaping our changing world. Each book explores a range of facts and opinions, providing the reader with a concise overview of the topic."
There are so many other interesting titles in this series so I'm sure there's something for everyone but I think that everyone should start with this one! It was only published this year as well so it's really up-to-date. See if your local library has it or buy it online. Here are the details:
Healey, J (ed) 2012, Issues in Society: Vegetarianism, Spinney Press, New South Wales.
Happy eating! (and reading!) :)
Monday, September 24
New Pasta with Lentil and Vegetable Sauce Recipe
I've made the original recipe a few times now and I'm just not happy with it. Cooking the sauce for so long in order to cook the lentils ruins the other flavours and there is way too much oregano in it. So I've modified the original and made my own recipe, which is better and much much quicker.
Serves 4
Olive oil
2 carrots
1 onion
2 sticks celery
400g tin lentils
400g tin chopped tomatoes
2 tsp tomato paste
Around 200ml water
1/4 tsp sugar
1/2 tbsp dried oregano
1-1 1/2 tbsp chopped parsley
Salt and pepper
Cooked pasta for 4
1. Peel and dice the carrot and onion, dice the celery. Fry in olive oil for 5 minutes or until vegetables have softened.
2. Add lentils, stir for 1 minute, then add tomatoes, tomato paste, water, sugar, oregano, and salt and pepper to taste. Stir and bring to the boil.
3. Remove from heat. Add the parsley and stir until combined. If there is too much water then return the sauce to the heat until it has reduced. Spoon over pasta and serve.
Happy eating! :)
Serves 4
Olive oil
2 carrots
1 onion
2 sticks celery
400g tin lentils
400g tin chopped tomatoes
2 tsp tomato paste
Around 200ml water
1/4 tsp sugar
1/2 tbsp dried oregano
1-1 1/2 tbsp chopped parsley
Salt and pepper
Cooked pasta for 4
1. Peel and dice the carrot and onion, dice the celery. Fry in olive oil for 5 minutes or until vegetables have softened.
2. Add lentils, stir for 1 minute, then add tomatoes, tomato paste, water, sugar, oregano, and salt and pepper to taste. Stir and bring to the boil.
3. Remove from heat. Add the parsley and stir until combined. If there is too much water then return the sauce to the heat until it has reduced. Spoon over pasta and serve.
Happy eating! :)
What I'm eating: crack in cereal form
I have just bought a box of this cereal, Cookie Bitez, and it is amazing. Definitely not for those without a sweet tooth (or those who want to keep their teeth!) this cereal is totally addictive. I wouldn't recommend it for breakfast, because I believe that breakfast should be healthy, but it's perfect for a naughty between meal snack. This stuff is like crack for kids. I got it from the 'health food' aisle at Coles, though I'm now doubting the health benefits of the food stocked in this aisle. I don't think it will last long in our house.
Happy eating! :)
Happy eating! :)
Sunday, September 23
Bryan Danielson and my PETA Vegan College Cookbook
As I was going through old posts this morning, I realised that I never blogged about a certain exciting thing!
Jeff, my partner, went to the US in April this year to go to WWE's Wrestlemania (we're both big wrestling fans). I wasn't able to go though, we won't go into the whys, wherefores, and how it came about that he went by himself as it's still a sore point for me! So when he was packing his bags and collecting things from around the house that he wanted to get signed, I gave him my PETA Vegan College Cookbook and asked him to get vegan wrestler and, at the time, current World Heavyweight Champion, Bryan Danielson - or Daniel Bryan as he's billed by WWE - to sign it.
Guess what? He did! This is how it went:
Jeff goes up to the signing table and puts down the book.
Bryan Danielson: Now that's what I'm talking about!
Both Laugh.
Byran Danielson signs the book.
Bryan Danielson: So are you vegan?
Jeff: No I'm not but my partner is
Bryan Danielson: Right on
They have their photo taken together.
Bryan Danielson: Tell her to keep up the good work!
My cookbook today:
Bryan Danielson/Daniel Bryan:
And that's the story of how my cookbook got touched and signed by a world famous vegan.
Happy Eating!
Jeff, my partner, went to the US in April this year to go to WWE's Wrestlemania (we're both big wrestling fans). I wasn't able to go though, we won't go into the whys, wherefores, and how it came about that he went by himself as it's still a sore point for me! So when he was packing his bags and collecting things from around the house that he wanted to get signed, I gave him my PETA Vegan College Cookbook and asked him to get vegan wrestler and, at the time, current World Heavyweight Champion, Bryan Danielson - or Daniel Bryan as he's billed by WWE - to sign it.
Guess what? He did! This is how it went:
Jeff goes up to the signing table and puts down the book.
Bryan Danielson: Now that's what I'm talking about!
Both Laugh.
Byran Danielson signs the book.
Bryan Danielson: So are you vegan?
Jeff: No I'm not but my partner is
Bryan Danielson: Right on
They have their photo taken together.
Bryan Danielson: Tell her to keep up the good work!
My cookbook today:
Bryan Danielson/Daniel Bryan:
And that's the story of how my cookbook got touched and signed by a world famous vegan.
Happy Eating!
What I'm eating: fruit salad anyone?
This is a lovely fruit salad that I made for breakfast. I used orange, honey dew melon, strawberries, golden kiwi fruit, and passionfruit. This was actually the first time I've ever used passionfruit in my life. I've had it in restaurants and things of course, but I've never actually bought one and prepared it for some reason.
Well, the fruit salad is wonderful, I'm eating it as I type. With it, I'm having a glass of Nudie Nothing But 21 Oranges (with pulp) Juice. No sugar, additives, or even added water, in this baby! Just the good stuff. I always buy my orange juice with pulp because you get the added fiber, without that it's really just sugary water! Note of interest: juice is now considered to be only slightly better for you than cordial. Water is the only thing you should really drink on a regular basis so if you find yourself guzzling the juice, try swapping a glass for a piece of juicy fruit instead. Whole fruit has much more fiber, and in some cases more vitamins, than just a glass of juice.
Now that we're heading away from winter, all of the nice fruit seems to be coming back. Strawberries in particular are excellent at the moment. Maybe you should make a fresh fruit salad too?
Well, the fruit salad is wonderful, I'm eating it as I type. With it, I'm having a glass of Nudie Nothing But 21 Oranges (with pulp) Juice. No sugar, additives, or even added water, in this baby! Just the good stuff. I always buy my orange juice with pulp because you get the added fiber, without that it's really just sugary water! Note of interest: juice is now considered to be only slightly better for you than cordial. Water is the only thing you should really drink on a regular basis so if you find yourself guzzling the juice, try swapping a glass for a piece of juicy fruit instead. Whole fruit has much more fiber, and in some cases more vitamins, than just a glass of juice.
Now that we're heading away from winter, all of the nice fruit seems to be coming back. Strawberries in particular are excellent at the moment. Maybe you should make a fresh fruit salad too?
New addition - 'What I'm Eating'
I was looking through all the blog posts, doing some renovating, and I noticed that the food diary entries were suprisingly popular. Maybe people were finding them a good way to get some cooking inspiration, or maybe they were just nosy.
Either way, they were popular and this got me thinking, now that I have ended the food diaries, is the blog failing to satisfy this need in my readers? Maybe recipes aren't enough, they're not as frequent as the food diary entries were because I just simply don't make new food that often. Recipes for most of the food I make has already been posted. However, I just don't have the time for food diaries at the moment; I currently work over 50 hours a week with two jobs and university study. Plus, there's only so many times you can be interested in vegemite on toast isn't there?
For these reasons, I have decided to start a new post label (or tag), 'What I'm Eating'. Posts under this label will show food that I'm currently making, eating, and enjoying, but won't show every single thing I eat in a day. Posts will not be daily but should be more frequent than new recipe posts. I'll also be able to post the same food more than once, unlike in the recipe section where each meal is only posted once.
So, dear readers, I hope that this addition satisfies your inspiration/nosiness yearning. I'm sure that it will satisfy my yearning to share with you all.
Happy eating! :)
Either way, they were popular and this got me thinking, now that I have ended the food diaries, is the blog failing to satisfy this need in my readers? Maybe recipes aren't enough, they're not as frequent as the food diary entries were because I just simply don't make new food that often. Recipes for most of the food I make has already been posted. However, I just don't have the time for food diaries at the moment; I currently work over 50 hours a week with two jobs and university study. Plus, there's only so many times you can be interested in vegemite on toast isn't there?
For these reasons, I have decided to start a new post label (or tag), 'What I'm Eating'. Posts under this label will show food that I'm currently making, eating, and enjoying, but won't show every single thing I eat in a day. Posts will not be daily but should be more frequent than new recipe posts. I'll also be able to post the same food more than once, unlike in the recipe section where each meal is only posted once.
So, dear readers, I hope that this addition satisfies your inspiration/nosiness yearning. I'm sure that it will satisfy my yearning to share with you all.
Happy eating! :)
So Do You Just, Like, Eat Salad live on your radio tonight!
Something very exciting has happened! I have been asked to be a special guest on radio show The Sunday Session on local radio station WOW FM 100.5. The show is on tonight 6-8pm and I'll be talking all things vegan. It's great that people are interested in veganism and if they want to listen, then I'm happy to talk!
Tune in if you can or stream online at wowfm.com.au tonight between 6-8pm (I think I'll come on around 6:15pm).
Happy listening! :)
Tune in if you can or stream online at wowfm.com.au tonight between 6-8pm (I think I'll come on around 6:15pm).
Happy listening! :)
Morning smoothie
How about a delicous smoothie to start the day off? This one was made with soy milk, agave syrup, strawberries, prunes, chia seeds, and half a frozen banana. The frozen banana gives it thickness as well as a lovely chill, and the chia seeds do their gelling-thing and make it really thick and satisfying with a great, smooth texture. A wonderful start to the day!
Happy eating! :)
Happy eating! :)
Monday, September 17
Roasted Butternut Pumpkin Risotto Recipe
This risotto is divine, and though it sounds fancy, it's actually pretty quick and easy to make. The fresh herbs make all the difference so don't skimp on them!
Serves 4
6oog butternut pumpkin, peeled and cut into bite sized pieces
4 tbsp olive oil
1 tsp golden syrup
25g fresh basil
25g fresh oregano
1 tbsp Nuttelex
2 onions, finely chopped
450g arborio rice
175ml dry white wine
1.2L vegetable stock
Salt and pepper
1. Preheat the oven to 200 degrees Celcius and put the pumpkin into a roasting tin. Miz 1 tbsp of oil with the honey and then spoon it over the pumpkin. Mix the pumpkin around so that it is well coated. Roast in the preheated oven for 30-35 minutes or until tender.
2. Meanwhile, put the basil and oregano into a food processor with 2 tbsp oil and process until finely chopped and blended. Set aside.
3. Heat the Nuttelex and the last tbsp of oil in a large saucepan over a medium heat. Add the onions and fry for 8 minutes or until soft and golden. Add the rice and cook for 2 minutes, stirring to coat the grains in the oil micture.
4. Add the wine and bring to the boil. Reduce the heat slightly and cook until the wine is almost absorbed. Add the stock a little at a time and cook over a medium-low heat, stirring constantly, for 20 minutes.
5. Gently stir in the herb oil and pumpkin until thoroughly mixed into the rice and cook for a further 5 minutes, or until the rice is creamy and cooked but still retains a little bite. Season well with salt and pepper before serving.
Variation: I have also added a couple of handfuls of baby spinach at the same time as the pumpkin and herb oil, which is very nice.
Happy eating! :)
Serves 4
6oog butternut pumpkin, peeled and cut into bite sized pieces
4 tbsp olive oil
1 tsp golden syrup
25g fresh basil
25g fresh oregano
1 tbsp Nuttelex
2 onions, finely chopped
450g arborio rice
175ml dry white wine
1.2L vegetable stock
Salt and pepper
1. Preheat the oven to 200 degrees Celcius and put the pumpkin into a roasting tin. Miz 1 tbsp of oil with the honey and then spoon it over the pumpkin. Mix the pumpkin around so that it is well coated. Roast in the preheated oven for 30-35 minutes or until tender.
2. Meanwhile, put the basil and oregano into a food processor with 2 tbsp oil and process until finely chopped and blended. Set aside.
3. Heat the Nuttelex and the last tbsp of oil in a large saucepan over a medium heat. Add the onions and fry for 8 minutes or until soft and golden. Add the rice and cook for 2 minutes, stirring to coat the grains in the oil micture.
4. Add the wine and bring to the boil. Reduce the heat slightly and cook until the wine is almost absorbed. Add the stock a little at a time and cook over a medium-low heat, stirring constantly, for 20 minutes.
5. Gently stir in the herb oil and pumpkin until thoroughly mixed into the rice and cook for a further 5 minutes, or until the rice is creamy and cooked but still retains a little bite. Season well with salt and pepper before serving.
Variation: I have also added a couple of handfuls of baby spinach at the same time as the pumpkin and herb oil, which is very nice.
Happy eating! :)
Saturday, August 18
Ch-ch-ch-ch-changes
Hi everyone!
I have decided to take this blog in a new direction. Mostly due to the fact that I work full-time and study part-time (work that one out!) I am finding it increasingly difficult to make a post each day.
After some time away from the blog to think, I have decided that instead of posting photos of everything I eat (there's only so many times you can show vegemite on toast before it gets REALLY boring) I will instead only blog about interesting/new things that I eat. I know that the recipe posts are always a big hit so I'm going to focus more on tasty recipes as well as discussing vegan living in general.
I am sad to see the old So Do You Just, Like, Eat Salad? go though :( I think it was a great way to show people that being vegan doesn't mean eating freaky foods like tofu on toast for breakfast. I really wanted to show that being vegan is such an easy lifestyle to maintain and absolutely doesn't mean 'missing out'! If anything, I think I have gained more through my journey towards being vegan than I have lost.
However, at the moment it's just not practical as I don't have the time to make daily posts. I don't want to let readers down by having them visit the blog only to find that nothing has changed or the posts are late, etc. Maybe in the future a sister blog will be born where I can share the day to day reality of living vegan, I hope so.
For now though, be prepared for some delicious recipes; and the great thing about vegan recipes is that you can enjoy them even if you're not vegan! Hey, you might even realise that vegans have great taste and... become one of us *spooky staring eyes*. Of course there will also still be lots of food for thought postings as well!
So, happy reading and, as always, happy eating! :)
I have decided to take this blog in a new direction. Mostly due to the fact that I work full-time and study part-time (work that one out!) I am finding it increasingly difficult to make a post each day.
After some time away from the blog to think, I have decided that instead of posting photos of everything I eat (there's only so many times you can show vegemite on toast before it gets REALLY boring) I will instead only blog about interesting/new things that I eat. I know that the recipe posts are always a big hit so I'm going to focus more on tasty recipes as well as discussing vegan living in general.
I am sad to see the old So Do You Just, Like, Eat Salad? go though :( I think it was a great way to show people that being vegan doesn't mean eating freaky foods like tofu on toast for breakfast. I really wanted to show that being vegan is such an easy lifestyle to maintain and absolutely doesn't mean 'missing out'! If anything, I think I have gained more through my journey towards being vegan than I have lost.
However, at the moment it's just not practical as I don't have the time to make daily posts. I don't want to let readers down by having them visit the blog only to find that nothing has changed or the posts are late, etc. Maybe in the future a sister blog will be born where I can share the day to day reality of living vegan, I hope so.
For now though, be prepared for some delicious recipes; and the great thing about vegan recipes is that you can enjoy them even if you're not vegan! Hey, you might even realise that vegans have great taste and... become one of us *spooky staring eyes*. Of course there will also still be lots of food for thought postings as well!
So, happy reading and, as always, happy eating! :)
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