Sunday, 1 June 2014
There are two things I love about being vegan: the first is carbohydrates, the second is sugar (yes, I know carbohydrates convert to sugar in the body).
While spending more than a few hours reading vegan blogs on the weekend (for the first time in forever), I decided that I should, nay must, make a cheezecake. A work colleague had gifted me a medium quantity of home grown limes and lemons. The lemons have almost all been consumed in Mexican food (I got them last week and there was 8 of them, which gives you an idea of how much I make burritos for dinner!) but I hadn’t touched the lemons. Normally I stay away from lemons – a childhood of lemon scented dishwashing liquid leaves me incapable of smelling lemons without thinking of dishes – but I really wanted cheezecake.
Alas, I had no biscuits in the cupboard (I generally make ours and SOMEONE consumes them all within 24-36 hours of them leaving the oven) so it had to be a mousse. I saw the Little Lemon Mousse Pies in Vegan Pie in the Sky and figured that the filling would work on its own (and I’d been able to successfully hide the raw cashews from Cam for nigh on three weeks!).
I also had an embarrassment of strawberries.
Here’s the result:
It was of a goodly and delicious quality. I’m definitely making it again!
Sunday, 1 December 2013
Crust: The basic crust from Pies and Tarts with Heart
Filling: Pumpkin pie from Vegan Pie in the Sky
Ice Cream: Vanilla from Vegan Scoop
FINALLY, a crust recipe that doesn’t go to mush!!!! It was really good. Next time I think I’ll go for the Toasted Cinnamon Ice Cream from Vegan A La Mode.
Hoping to do more posts soon!
Sunday, 27 October 2013
Hey everyone! So it’s been a month since Mofo. What have I been up to? Making vegan ice-cream!
On Theresa’s suggestion I got a Red Cuisinart one from Peters of Kensington. This thing rocks my world.
I started off with recipes from Vegan Scoop by Wheeler del Torro. Damn good book. Only thing is, most of the recipes call for Soy Creamer as well as Soy Milk. I’ve been increasing the arrowroot (tapioca) powder by about 8g per batch and it seems to work well.
Here’s the only batch I’ve photographed so far. It’s Butterscotch icecream with chopped chocolate honeycomb (purchased from Green Edge). Damn fine icecream.
I’ve also started using the Hannah Kaminsky book Vegan A La Mode. I’ve tried the Toasted Cinnamon ice-cream so far. The photos are still on Cam’s camera. Her recipes (so far) don’t seem to need Soy Creamer and use Cornflour as thickener. I want to make a few more recipes before I do a proper comparison.
I’m planning to make a whole lot of pies, seeing as I was the lucky winner of Theresa’s giveaway, for Carl Sagan Day (from Pies and Tarts with Heart by Dynise Balcavage)! Now to choose an ice-cream recipe that goes well with apple pie. I may have to make two flavours, just in case
Sunday, 29 September 2013
Lemongrass ‘chicken’ (Explore Asia Soybean Chicken from Green Edge) on baguette with a side salad. The Lemongrass was a lemongrass sauce Cam got from a Thai grocer in the valley.
This was really good. That soybean ‘chicken’ is pretty tasty. If I’m correct, it’s the stuff they use at Green Edge for the fake bacon for breakfasts. Yum!!!
Oh, had to add this. It's been doing the rounds on Facebook and is freaking hilarious! I'm The Masked Hummus. Cam's The Almighty Nooch. Lol.
Friday, 27 September 2013
Photo from my phone! From the bottom right in clockwise direction: Fry’s Schnitzel with bottled Ariabiatta sauce and notzarella, leftover tempeh “fishsticks” from the Unfishwiches and green salad. The Schnitzel parma was pretty damn good.
The ice-cream maker arrived! I’m waiting for the bowl to fully freeze to make the first concoction.
Tuesday, 24 September 2013
Howdy everyone! I made it to 20 posts in 24 days! Who’d thunk it? (is that how you spell that?!?!?)
Anyway, after consuming WAY TOO MUCH peanut butter fudge on Sunday (I needed the energy while I cleaned the house (for the first time since about April – the vacuum cleaner represses me by its very existence, ok?)) I thought it would be a good idea to make something vaguely healthy for dinner. That, and I’d bought amazing basil and tomatoes on Saturday.
So I made bruschetta which was the very first recipe that I made for Cam on our first date. Granted the bread I used isn’t as glamorous as the loaf of white bread I bought on a Saturday night from the BP, but it still is one of our favourite things to eat and be ridiculously romantic dorks.
Bruschetta – feeds two hungry vegans for an entree
- 1 small red onion, chopped finely
- 3-5 cloves of garlic, minced (I use the microplane, so it’s practically pureed)
- 4 large tomatoes, chopped into 1cm or so pieces (they have to be GOOD tomatoes, I tend to get the ones on the vine in the supermarket for this)
- 1 large bunch o’ basil, finely chopped
- 2-3T of olive oil (never measured, just generally slug it in)
- 2 tsp salt (you may want less, or more – the more salt, the more liquid leaches out of the tomatoes – you want that)
- Fresh cracked black pepper
Throw it all in a large bowl – collect the juices as you go from the tomatoes. Leave it sit for about half an hour. You’ll end up with a soupy kind of dip. We like it salty, but everyone has their tastes!
Serve on lightly toasted bread (preferably something fancy-ish).
The leftover dip/sauce is amazing on pasta. Sure, your breath will stink, but you don’t want to be near any silly sparkly vampires, do you?
For mains we had Raw Vegan Alfredo Sauce with Zucchini Noodles. I was inspired by Like a Vegan’s Raw Zucchini Pasta with Pesto, but thought that two basil heavy dishes in one night was a bit much. Definitely on my to try list. I love her blog!
I’ve never been much of a fan of the raw vegan thing, but this was pretty damn good. I want a spiralizer, but seeing as I just ordered an ice-cream maker, I think I need to wait!!! Anyway, now that it’s getting warmer, I want to try a few more raw recipes to see what they’re like. Any suggestions?
Monday, 23 September 2013
This is the fourth Monday we’ve had Mac and Cheeze. I decided to go back and try something that I should have tried a long LONG time ago: the Veganomicon “Mac Daddy”. This is a pretty damn healthy recipe – about 3T olive oil is all the fat in it (tofu has no fat, right?).
It does use at least 4 containers though (two saucepans, whatever vessel you use for the tofu – I was lazy and used the food processor, and the final baking dish), as opposed to my normal mac and cheeze which uses a single saucepan.
My verdict? Pretty freaking good. The extra tofu makes me feel less guilty about eating pasta (the protein factor) and it’s got a lot less fat too.
Cam’s favourite of the month is still the mac and cheeze in the MacShroom. But he isn’t the one who generally cooks pasta, so we know who's favourite’s going to end up being cooked more
The ugly photo (ugly because you can’t take good photos of mac and cheeze!!!):
Cam’s off for the next few days, so I’ve requested stuff from Vegan Sandwiches Save The Day. Best find (in my bookshelf) of the mofo in my opinion!