tag:blogger.com,1999:blog-56724577605616814712024-03-13T23:13:45.940+10:00Iron Chef VeganVegan cuisine reigns supreme!Amyhttp://www.blogger.com/profile/03308678162974086805noreply@blogger.comBlogger186125tag:blogger.com,1999:blog-5672457760561681471.post-31056832097899292472016-01-21T18:44:00.001+10:002016-01-21T18:46:28.354+10:00Week 2 review / Week 3 partial review/plansSooooo, I couldn't be arsed blogging on Sunday, so here's the review of last week and what we've done so far this week!<br />
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The Tofu Reuben on Monday night was really good. I took leftovers to work the next day. We used biocheese (I think?)<br />
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<a href="https://www.instagram.com/p/BAZcblkMj7A/" style="color: black; font-family: "arial" , sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none; word-wrap: break-word;" target="_blank">Tofu Reuben #vegan #menuplanning2016 recipe here: http://www.health.com/health/m/recipe/0,,50400000133001,00.html</a></div>
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A photo posted by Amy Tuite (@ironchefvegan) on <time datetime="2016-01-11T11:45:42+00:00" style="font-family: Arial,sans-serif; font-size: 14px; line-height: 17px;">Jan 11, 2016 at 3:45am PST</time></div>
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The Lemongrass Tofu Bahn Mi was amaaaaazing as always:<br />
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<a href="https://www.instagram.com/p/BAeZa-isj9_/" style="color: black; font-family: "arial" , sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none; word-wrap: break-word;" target="_blank">Lemon grass tofu bahn mi #vegan #menuplanning2016</a></div>
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A photo posted by Amy Tuite (@ironchefvegan) on <time datetime="2016-01-13T09:55:36+00:00" style="font-family: Arial,sans-serif; font-size: 14px; line-height: 17px;">Jan 13, 2016 at 1:55am PST</time></div>
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The rest of the week went downhill 'cause I went out for drinks on both Thursday and Friday night. Lawyering requires frequent consumption of alcohol. <br />
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Saturday night we had the Caesar salad wraps with blackened tempeh from the Real Food Daily Cookbook. Dressing was different, but fairly tasty. Terrible photo:
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<a href="https://www.instagram.com/p/BAmSpiCMj4M/" style="color: black; font-family: "arial" , sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none; word-wrap: break-word;" target="_blank">Blackened tempeh Caesar salad wraps from the Real Food Daily cookbook. Freaking yum. #vegan #menuplanning2016</a></div>
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A photo posted by Amy Tuite (@ironchefvegan) on <time datetime="2016-01-16T11:30:20+00:00" style="font-family: Arial,sans-serif; font-size: 14px; line-height: 17px;">Jan 16, 2016 at 3:30am PST</time></div>
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On Sunday night we made pizza. We actually made 11 mini pizzas. They freeze really well and are good reheated (we have one of those convection microwaves). We only ate four. I made some of the mozzarella from scratch using Miyoko's latest mozzarella recipe:
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<a href="https://www.instagram.com/p/BAotuvdMj6j/" style="color: black; font-family: "arial" , sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none; word-wrap: break-word;" target="_blank">Cam and Amy's pizza shoppe from bottom left: pepperoni with homemade cashew mozzarella, BBQ soy strips with cheezly, rosemary potato with homemade mozz, and herb with cheezly. Mozz recipe by @miyokoschinner. Pizza sauce made from scratch from fresh tomatoes by me. Pizza dough recipe by @isachandra. #vegan #omnomnom #omnomnom #omnomnom #vegan #menuplanning2016</a></div>
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A photo posted by Amy Tuite (@ironchefvegan) on <time datetime="2016-01-17T10:05:28+00:00" style="font-family: Arial,sans-serif; font-size: 14px; line-height: 17px;">Jan 17, 2016 at 2:05am PST</time></div>
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On Monday this week we finally had the Perfected Chickpea Salad - I made them on wraps. Really good. It was so nice I had it for lunch twice!
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<a href="https://www.instagram.com/p/BArMUObsj6u/" style="color: black; font-family: "arial" , sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none; word-wrap: break-word;" target="_blank">Perfected chickpea salad wrap from the Oh She Glows cookbook. Yum! #vegan #menuplanning2016</a></div>
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A photo posted by Amy Tuite (@ironchefvegan) on <time datetime="2016-01-18T09:11:12+00:00" style="font-family: Arial,sans-serif; font-size: 14px; line-height: 17px;">Jan 18, 2016 at 1:11am PST</time></div>
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Which leads me to all the tacos! My copy of Taco Cleanse FINALLY arrived, so it's all tacos for the forseeable future. This was the infinite "Fish" tacos using Gardein. The coleslaw recipe says it makes enough for 12 tacos. That should read at least 24-30 tacos. It's really delicious though.
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<a href="https://www.instagram.com/p/BAuBiFzMj0l/" style="color: black; font-family: "arial" , sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none; word-wrap: break-word;" target="_blank">Infinite "fish" tacos. Recipe by @tacocleanse. #tacocleanse #vegan #menuplanning2016 Holy crap these are gooooooooood #omnomnom not-fish by @gardein</a></div>
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A photo posted by Amy Tuite (@ironchefvegan) on <time datetime="2016-01-19T11:34:42+00:00" style="font-family: Arial,sans-serif; font-size: 14px; line-height: 17px;">Jan 19, 2016 at 3:34am PST</time></div>
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We've been eating more tacos over the last few days to use up all that delicious coleslaw. I'm thinking of doing the scramble tofu, 'bacon' and 'cheese' tacos for breakfast on Saturday and maybe the 'brisket' tacos on Sunday night. I don't feel cleansed. Yet. :) Otherwise, I have no real cooking plans - going to wing it! It's the week for breaking new years resolutions anyway.Amyhttp://www.blogger.com/profile/03308678162974086805noreply@blogger.com1tag:blogger.com,1999:blog-5672457760561681471.post-23103214493578509992016-01-10T21:13:00.002+10:002016-01-10T21:13:41.900+10:00Week 2, in which I run out of ideas and question whether this has any point at allDear reader, this week's theme is sandwiches.<br />
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Because:<br />
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<li>Starting in a new team at work</li>
<li>They are easy to take to work the next day</li>
<li>We love carbohydrates.</li>
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The menu:</div>
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Sunday:Gardein crabless cakes with homemade tartare and chips </div>
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Monday: Tofu Reuben (over tempeh right now)</div>
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Tuesday: Lemongrass tofu bahn mi (recipe downloaded from the web a long long time ago on a different pc)</div>
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Wednesday: leftover bahn mi (see, the laziness has already set in)</div>
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Thursday: Caesar salad with blackened tempeh pg 96 <i>Real Food Daily </i>cookbook</div>
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Friday: Perfected chickpea salad sandwich pg 405 <i>The Oh She Glows Cookbook </i></div>
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Saturday: TBA, probably a stuffed pasta.</div>
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I cheated this week, for we have already consumed dinner tonight (Sunday). I do hope you forgive me.<br />
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Happy vegan eating!</div>
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<a href="https://www.instagram.com/p/BAWu42asjxa/" style="color: black; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none; word-wrap: break-word;" target="_blank">@gardein crabless cakes with chips, homemade tartare and salad #vegan #menuplanning2016</a></div>
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A photo posted by Amy Tuite (@ironchefvegan) on <time datetime="2016-01-10T10:29:15+00:00" style="font-family: Arial,sans-serif; font-size: 14px; line-height: 17px;">Jan 10, 2016 at 2:29am PST</time></div>
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<script async="" defer="" src="//platform.instagram.com/en_US/embeds.js"></script>Amyhttp://www.blogger.com/profile/03308678162974086805noreply@blogger.com1tag:blogger.com,1999:blog-5672457760561681471.post-42804697302618754142016-01-10T21:07:00.000+10:002016-01-10T21:07:30.636+10:00Week 1 roundupHi everyone!<br />
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Hope your week was awesome.<br />
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Our food adventures were okay. Here are a few pics:
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<a href="https://www.instagram.com/p/BAEwim9sj-z/" style="color: black; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none; word-wrap: break-word;" target="_blank">Pineapple cashew quinoa chickpea stir fry. Recipe from Veganomicon #vegan #menuplanning2016</a></div>
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A photo posted by Amy Tuite (@ironchefvegan) on <time datetime="2016-01-03T10:57:22+00:00" style="font-family: Arial,sans-serif; font-size: 14px; line-height: 17px;">Jan 3, 2016 at 2:57am PST</time></div>
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<a href="https://www.instagram.com/p/BAHGk72sj3n/" style="color: black; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none; word-wrap: break-word;" target="_blank">Macaro-no cheese from Keep It Vegan. Not as mac and cheezy as my normal recipe. Knocked it up a notch with Nooch, mustard powder and more stock powder. #vegan #menuplanning2016</a></div>
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A photo posted by Amy Tuite (@ironchefvegan) on <time datetime="2016-01-04T08:48:24+00:00" style="font-family: Arial,sans-serif; font-size: 14px; line-height: 17px;">Jan 4, 2016 at 12:48am PST</time></div>
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<a href="https://www.instagram.com/p/BAOzwPdsj52/" style="color: black; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none; word-wrap: break-word;" target="_blank">BBQ soy curl bowl from the Herbivore Clothing cookbook #eatlikeyougiveadamn #vegan #menuplanning2016</a></div>
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A photo posted by Amy Tuite (@ironchefvegan) on <time datetime="2016-01-07T08:37:51+00:00" style="font-family: Arial,sans-serif; font-size: 14px; line-height: 17px;">Jan 7, 2016 at 12:37am PST</time></div>
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<a href="https://www.instagram.com/p/BAWyoPXMj4m/" style="color: black; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none; word-wrap: break-word;" target="_blank">Friday night #vegan pizza montage #menuplanning2016</a></div>
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A photo posted by Amy Tuite (@ironchefvegan) on <time datetime="2016-01-10T11:01:56+00:00" style="font-family: Arial,sans-serif; font-size: 14px; line-height: 17px;">Jan 10, 2016 at 3:01am PST</time></div>
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A photo posted by Amy Tuite (@ironchefvegan) on <time datetime="2016-01-10T11:02:42+00:00" style="font-family: Arial,sans-serif; font-size: 14px; line-height: 17px;">Jan 10, 2016 at 3:02am PST</time></div>
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Highlights of the week - the pizza and crumble on Friday, the well-dressed bowl on Wednesday. The black bean burritos (not shown, but <a href="https://www.instagram.com/p/BAJpwFgMj8z/" target="_blank">'grammed here</a>) was back to it's usual awesomeness.<br />
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Disappointment of the week - the macaro-no cheese. That thing just tasted like coconut-pumpkin soup. I added a ton of nooch, nutmeg, salt, pepper and mustard powder. Even after that, all I could taste was coconut. If making this in the future, I'd advise skipping the coconut, it just overwhelms everything.<br />
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I'll post the Week 2 menu in a separate post. Happy vegan eating everyone!Amyhttp://www.blogger.com/profile/03308678162974086805noreply@blogger.com1tag:blogger.com,1999:blog-5672457760561681471.post-39991796740628393732016-01-03T11:55:00.000+10:002016-01-03T11:55:05.979+10:002016 - I'm baaaaackHi everyone! Long time, no blog!<br />
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I am heading into a crazy busy first half of the year due to the work project that I'm on. So I thought it would be a good time to re-start blogging!<br />
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Anyway, since I last blogged, we bought a house! We adopted three ridiculously cute fur babies! I now work at a different job!<br />
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My hope this year (apart from losing a bit of weight because I eat when I'm stressed, and work was INSANE from October to December) is to start doing some menu planning. Cam's doing a lot of night shifts and I work late a lot, so having some dinner menus planned may help (and will aid me by having awesome lunches to take the next day!). I can only hope.<br />
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Anyhoooo, here's this week's menu:<br />
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Sunday night: Pineapple-Cashew-Quinoa Stir-Fry from <i>Veganomicon </i>(p175-6)<br />
Monday night: Macaro-No Cheese with Crispy Kale from <i>Keep It Vegan</i> (p76) - will probably add some tofu or tempeh to up the protein content.<br />
Tuesday night: Black bean tacos<br />
Wednesday night: Well-Dressed Tofu Bowls from <i>The Great Vegan Protein Book</i> (p130)<br />
Thursday night: Curry-Barbecue Soy Curls Bowls from <i>Eat Like You Give A Damn</i> (p142)<br />
Friday night: Pizza in the pizza oven!<br />
Saturday night: Complicated dinner<br />
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I love making a complicated meal on a Saturday night when I have the time. I usually make a dessert as well.<br />
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Here's hoping that I stick to the plan!<br />
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And to close, here's my three fur babies! The black one is Neil DeCat Tyson, the tortoiseshell one is Cat Sagan and the orange one is Catpurrnicus. Yes, we have named them all after scientists.<br />
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A photo posted by Amy Tuite (@ironchefvegan) on <time datetime="2015-11-29T03:25:11+00:00" style="font-family: Arial,sans-serif; font-size: 14px; line-height: 17px;">Nov 28, 2015 at 7:25pm PST</time></div>
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<script async="" defer="" src="//platform.instagram.com/en_US/embeds.js"></script>Amyhttp://www.blogger.com/profile/03308678162974086805noreply@blogger.com1tag:blogger.com,1999:blog-5672457760561681471.post-483053672034409482014-06-01T16:01:00.000+10:002014-06-01T16:01:28.832+10:00VeganMofo 2013: Day 3-in which I succumb to the deliciousness that is sugarDear Reader,<br />
<br />
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).<br />
<br />
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.<br />
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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!).<br />
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I also had an embarrassment of strawberries.<br />
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Here’s the result:<br />
<a href="http://lh4.ggpht.com/-Jn56-ZRuzC8/UiRaLj55-yI/AAAAAAAABXE/CUNcPnR2ICE/s1600-h/IMG_3826%25255B4%25255D.jpg"><img alt="IMG_3826" border="0" src="http://lh5.ggpht.com/-kfMjMw7fucQ/UiRaMW2js-I/AAAAAAAABXM/NlosZ4hfsRM/IMG_3826_thumb%25255B1%25255D.jpg?imgmax=800" height="459" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_3826" width="345" /></a><br />
<br />
It was of a goodly and delicious quality. I’m definitely making it again!Amyhttp://www.blogger.com/profile/03308678162974086805noreply@blogger.com6tag:blogger.com,1999:blog-5672457760561681471.post-71760041972944485862013-12-01T22:10:00.001+10:002014-01-25T01:16:19.065+10:00Pumpkin Pie and Ice CreamSo it’s been a while. I got jealous of all the posts from Americans with Thanksgiving meals, so I made pumpkin pie.<br />
Crust: The basic crust from <a href="http://urbanvegan.net/p/about.html">Pies and Tarts with Heart</a><br />
Filling: Pumpkin pie from <a href="http://www.theppk.com/books/vegan-pie-in-the-sky/">Vegan Pie in the Sky</a><br />
Ice Cream: Vanilla from <a href="http://www.theveganscoop.com/about_the_book.html">Vegan Scoop</a><br />
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 <a href="http://bittersweetblog.com/tag/vegan-a-la-mode/">Vegan A La Mode</a>.<br />
<a href="http://lh5.ggpht.com/-cJDFcmKCKjg/UpsnS0864uI/AAAAAAAABgM/FcY0rvlYin4/s1600-h/Pumpkin%252520Pie%25255B5%25255D.jpg"><img alt="Pumpkin Pie" border="0" src="http://lh4.ggpht.com/-4IVgz3mcqdc/UpsnTv4S5VI/AAAAAAAABgQ/poX_ezr2fIU/Pumpkin%252520Pie_thumb%25255B2%25255D.jpg?imgmax=800" height="570" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Pumpkin Pie" width="963" /></a><br />
Hoping to do more posts soon!Amyhttp://www.blogger.com/profile/03308678162974086805noreply@blogger.com2tag:blogger.com,1999:blog-5672457760561681471.post-41277494652025661532013-10-27T12:43:00.001+10:002013-10-27T12:43:04.897+10:00Vegan Ice-cream<p>Hey everyone! So it’s been a month since Mofo. What have I been up to? Making vegan ice-cream!</p> <p>On Theresa’s suggestion I got a Red Cuisinart one from Peters of Kensington. This thing rocks my world.</p> <p>I started off with recipes from <a href="http://www.theveganscoop.com/about_the_book.html">Vegan Scoop</a> 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.</p> <p>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.</p> <p><a href="http://lh4.ggpht.com/-5s9j6xgr8wU/Umx9q3yw6BI/AAAAAAAABfQ/CVM5JkL5hfE/s1600-h/IMG_0291%25255B6%25255D.jpg"><img title="IMG_0291" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="IMG_0291" src="http://lh3.ggpht.com/-9ANKdlRGnR8/Umx9rj8kFbI/AAAAAAAABfY/YxesnzxjddQ/IMG_0291_thumb%25255B3%25255D.jpg?imgmax=800" width="970" height="647"></a></p> <p><a href="http://lh5.ggpht.com/-9WISwgxEiI8/Umx9sZC3e7I/AAAAAAAABfc/jR0jp-dM_uQ/s1600-h/IMG_0297%25255B6%25255D.jpg"><img title="IMG_0297" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="IMG_0297" src="http://lh6.ggpht.com/-BWSWcv-61RY/Umx9tKsB9wI/AAAAAAAABfo/Z0Sp8tm275k/IMG_0297_thumb%25255B3%25255D.jpg?imgmax=800" width="673" height="449"></a></p> <p>I’ve also started using the Hannah Kaminsky book <a href="http://bittersweetblog.com/">Vegan A La Mode</a>. 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.</p> <p>I’m planning to make a whole lot of pies, <a href="http://travelingvegan.blogspot.com.au/2013/10/winners-are-grinners.html">seeing as I was the lucky winner of Theresa’s giveaway</a>, for Carl Sagan Day (from <i><a href="http://www.bookdepository.co.uk/Pies-Tarts-with-Heart-Dynise-Balcavage/9781592538461">Pies and Tarts with Heart</a></i> 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 <img class="wlEmoticon wlEmoticon-winkingsmile" style="border-top-style: none; border-left-style: none; border-bottom-style: none; border-right-style: none" alt="Winking smile" src="http://lh3.ggpht.com/-JQ8gjiAKRuQ/Umx9t1T3UUI/AAAAAAAABfs/-xDRcA261lk/wlEmoticon-winkingsmile%25255B2%25255D.png?imgmax=800"></p> Amyhttp://www.blogger.com/profile/03308678162974086805noreply@blogger.com2tag:blogger.com,1999:blog-5672457760561681471.post-29740481942291987632013-09-29T18:37:00.001+10:002013-09-29T18:40:36.402+10:00VeganMofo 2013: Post 22-Simple dinnerCam cooked a lot this week (he had days off and I’m generally super tired after a day in court). He definitely has really good instincts for what goes well together. I had my doubts, but this was definitely good.<br />
Lemongrass ‘chicken’ (<a href="http://www.ecofarms.com.au/soybean-chicken.html">Explore Asia Soybean Chicken</a> from <a href="http://www.greenedgeonline.com.au/acatalog/Meat_Alternatives___Canned_Legumes.html">Green Edge</a>) on baguette with a side salad. The Lemongrass was a lemongrass sauce Cam got from a Thai grocer in the valley.<br />
<a href="http://lh5.ggpht.com/-rk4RAWNPFYI/Ukfm1AwV3AI/AAAAAAAABeo/A7ME7-77I-c/s1600-h/IMG_3888%25255B5%25255D.jpg"><img alt="IMG_3888" border="0" height="613" src="http://lh3.ggpht.com/-lvBHVOz6WFg/Ukfm1_q4BnI/AAAAAAAABew/hRqQ8VbcCiI/IMG_3888_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_3888" width="968" /></a><br />
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!!!<br />
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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.<br />
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<br />Amyhttp://www.blogger.com/profile/03308678162974086805noreply@blogger.com0tag:blogger.com,1999:blog-5672457760561681471.post-31225065283830973652013-09-27T07:41:00.001+10:002013-09-27T07:41:19.287+10:00VeganMofo 2013: Post 21–Super quick post of last night’s dinner!<p><a href="http://lh3.ggpht.com/-RVQEXsHVWPo/UkSp-a7xjAI/AAAAAAAABeQ/nKkpC_fWABM/s1600-h/2013-09-26%25252019.46.05%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="2013-09-26 19.46.05" border="0" alt="2013-09-26 19.46.05" src="http://lh6.ggpht.com/-3FhECGATm9Y/UkSp_YOQQEI/AAAAAAAABeY/wexhmcuQmrk/2013-09-26%25252019.46.05_thumb%25255B2%25255D.jpg?imgmax=800" width="959" height="783"></a></p> <p>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.</p> <p>The ice-cream maker arrived! I’m waiting for the bowl to fully freeze to make the first concoction.</p> Amyhttp://www.blogger.com/profile/03308678162974086805noreply@blogger.com3tag:blogger.com,1999:blog-5672457760561681471.post-9792962481269418882013-09-24T22:07:00.001+10:002013-09-24T22:07:12.162+10:00VeganMofo 2013: Post 20–Healthy(ish) Italian!<p>Howdy everyone! I made it to 20 posts in 24 days! Who’d thunk it? (is that how you spell that?!?!?)</p> <p>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.</p> <p>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.</p> <p><strong>Bruschetta – feeds two hungry vegans for an entree</strong></p> <p>Ingredients</p> <ul> <li>1 small red onion, chopped finely</li> <li>3-5 cloves of garlic, minced (I use the microplane, so it’s practically pureed)</li> <li>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)</li> <li>1 large bunch o’ basil, finely chopped</li> <li>2-3T of olive oil (never measured, just generally slug it in)</li> <li>2 tsp salt (you may want less, or more – the more salt, the more liquid leaches out of the tomatoes – you want that)</li> <li>Fresh cracked black pepper</li></ul> <p>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!</p> <p>Serve on lightly toasted bread (preferably something fancy-ish).</p> <p><a href="http://lh3.ggpht.com/-qmzu4bBtxMs/UkGAYJBV-dI/AAAAAAAABdg/aInl-DSDdFk/s1600-h/IMG_0215%25255B7%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_0215" border="0" alt="IMG_0215" src="http://lh5.ggpht.com/-r5YAgO5ZSmo/UkGAZOhzBuI/AAAAAAAABdo/E5JNZJtW79s/IMG_0215_thumb%25255B4%25255D.jpg?imgmax=800" width="969" height="645"></a></p> <p>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?</p> <p>For mains we had <a href="http://www.vegangela.com/2011/07/21/raw-vegan-alfredo-sauce-with-zucchini-noodles/">Raw Vegan Alfredo Sauce with Zucchini Noodles</a>. I was inspired by Like a Vegan’s <a href="http://likeavegan.com.au/2013/09/raw-zucchini-pasta-with-pesto/">Raw Zucchini Pasta with Pesto</a>, but thought that two basil heavy dishes in one night was a bit much. Definitely on my to try list. I love her blog! </p> <p><a href="http://lh4.ggpht.com/-XApX10xLHSk/UkGAaKBeYrI/AAAAAAAABdw/rRRe7aGZFVI/s1600-h/IMG_0217%25255B7%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_0217" border="0" alt="IMG_0217" src="http://lh5.ggpht.com/-pjeQF22Li1k/UkGAbEivdeI/AAAAAAAABd4/K4c2t7dMpeQ/IMG_0217_thumb%25255B4%25255D.jpg?imgmax=800" width="968" height="645"></a></p> <p>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? <img style="border-bottom-style: none; border-left-style: none; border-top-style: none; border-right-style: none" class="wlEmoticon wlEmoticon-smile" alt="Smile" src="http://lh5.ggpht.com/-y9sdO_zOtzQ/UkGAbhrhhTI/AAAAAAAABd8/uXHB6BG3iQs/wlEmoticon-smile%25255B2%25255D.png?imgmax=800"></p> Amyhttp://www.blogger.com/profile/03308678162974086805noreply@blogger.com3tag:blogger.com,1999:blog-5672457760561681471.post-19026864050262261702013-09-23T22:14:00.001+10:002013-09-23T22:14:07.402+10:00VeganMofo 2013: Post 19-Mac and Cheeze Monday–the Mac Daddy of the Mac and Cheezes<p>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?). </p> <p>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.</p> <p>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.</p> <p>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 <img style="border-bottom-style: none; border-left-style: none; border-top-style: none; border-right-style: none" class="wlEmoticon wlEmoticon-winkingsmile" alt="Winking smile" src="http://lh3.ggpht.com/-tiwUjPMDvTg/UkAwhRsNr6I/AAAAAAAABdA/W5-JkzWbnGE/wlEmoticon-winkingsmile%25255B2%25255D.png?imgmax=800"></p> <p>The ugly photo (ugly because you can’t take good photos of mac and cheeze!!!):</p> <p><a href="http://lh4.ggpht.com/-CmqkLifRXKM/UkAwiTzWAEI/AAAAAAAABdI/zBTcQN-U8sg/s1600-h/IMG_3883%25255B7%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_3883" border="0" alt="IMG_3883" src="http://lh5.ggpht.com/-PnjLZ8S4A2I/UkAwjaRP_VI/AAAAAAAABdQ/uBuCwCAvqrs/IMG_3883_thumb%25255B4%25255D.jpg?imgmax=800" width="965" height="703"></a></p> <p>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!</p> Amyhttp://www.blogger.com/profile/03308678162974086805noreply@blogger.com5tag:blogger.com,1999:blog-5672457760561681471.post-8793442343321773912013-09-22T12:25:00.001+10:002014-01-26T16:41:55.516+10:00VeganMofo 2013: Post 18-Breakfast, brought to you by the colour beige (and more info on last night’s dinner)Last night’s dinner was delicious – I basically read the recipe and riffed off it. I used dried seaweed strips because I didn’t have any kelp powder and I basically just put a lot of flavourings into the crumbs instead of adding it to the arrowroot powder (nooch, dried dill, oregano, dried garlic). It just wasn’t fishy though. I used to have a seaweed liquid thing that basically made things fishy, but I haven’t tracked it down. The tartare sauce was freaking amazing though. NOM!<br />
Onto today’s food. <br />
<a href="http://lh3.ggpht.com/-piX8NgYc6A4/Uj5VBNaMSDI/AAAAAAAABco/z9JnLi4kNbQ/s1600-h/IMG_3877%25255B6%25255D.jpg"><img alt="IMG_3877" border="0" src="http://lh5.ggpht.com/-NTILvvlSdNU/Uj5VBx6ndmI/AAAAAAAABcw/00PPxu5s7uA/IMG_3877_thumb%25255B3%25255D.jpg?imgmax=800" height="687" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_3877" width="965" /></a><br />
On the left – Peanut Butter Fudge (<a href="http://www.killerbunniesinc.com/2011/06/peanut-butter-fudge-recipe/">this recipe</a>). Cheatin (Redwood) fake roast beef and rolls from Coles. Super non-healthy breakfast. NOM!!Amyhttp://www.blogger.com/profile/03308678162974086805noreply@blogger.com1tag:blogger.com,1999:blog-5672457760561681471.post-90742118828864778802013-09-21T20:35:00.001+10:002013-09-21T20:48:15.289+10:00VeganMofo 2013: Post 17 - UnfishwichAmy tried another recipe from Vegan Sandwiches Save The Day this evening. It was great! Not as fishy as I expected, but still delicious!<br />
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<br />Anonymoushttp://www.blogger.com/profile/15516683371326275996noreply@blogger.com1tag:blogger.com,1999:blog-5672457760561681471.post-56254740342546331722013-09-21T14:10:00.001+10:002013-09-21T14:10:21.144+10:00VeganMofo 2013: Post 16-Green Edge Poutine<p>So I’m approximately 5 posts behind – I’m hoping to blog almost every meal this weekend to catch up!</p> <p>Green Edge announced on Facebook that they’d be doing Poutine this weekend. I, of course, jumped straight on it. Cam’s working day shift at the hospital this weekend, so I got it takeaway for myself. Their cafe food is freaking fantastic. If you haven’t tried it and you live in Brisbane, what’s wrong with you guy!?!!!!</p> <p>Cue the awful (as in I have no photography skills, not awful taste) photo:</p> <p><a href="http://lh3.ggpht.com/-Uuw-kCFI0Qg/Uj0cJxIaFRI/AAAAAAAABcQ/xLfSsAtAppw/s1600-h/IMG_3872%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_3872" border="0" alt="IMG_3872" src="http://lh6.ggpht.com/-YH0xHkRWX3c/Uj0cK1K50dI/AAAAAAAABcY/yE7n2JKCRcc/IMG_3872_thumb%25255B2%25255D.jpg?imgmax=800" width="967" height="544"></a></p> <p>Delicious. Salty, but delicious. I think the cheeze is either cheezly or notzarella and it’s a James/Matt special recipe for the gravy. They have it all weekend, so go get it Brisbaneites!!!</p> Amyhttp://www.blogger.com/profile/03308678162974086805noreply@blogger.com3tag:blogger.com,1999:blog-5672457760561681471.post-39310690281286061642013-09-18T07:25:00.001+10:002013-09-18T07:34:23.908+10:00VeganMofo 2013: Post 15–The “MacShroom”<p>This WAS meant to be for Mac and Cheeze Mondays, but of course the week’s gotten away from me already!</p> <p>While looking through Vegan Sandwiches Save The Day I found the MacShroom recipe. Given my love of carbs with carbs, I thought I’d try it on Monday night. Of course I didn’t leave work until 7pm, so this was eaten at about 8:45!</p> <p>Cam thought it was the best version of Mac and Cheeze he’d ever had. I thought it was freaking delicious, but not my favourite Mac and Cheeze. The recipe makes a LOT of barbeque sauce, so we had it two days in a row!</p> <p>Monday’s edition:</p> <p><a href="http://lh5.ggpht.com/-NQPlE_KIFD8/UjjIxuoi0FI/AAAAAAAABbo/OvIL2al1UKg/s1600-h/IMG_0108%25255B6%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_0108" border="0" alt="IMG_0108" src="http://lh4.ggpht.com/-RhDguYOBJpg/UjjIyZ-a6qI/AAAAAAAABbw/6y6TVrLp7VY/IMG_0108_thumb%25255B3%25255D.jpg?imgmax=800" width="940" height="627"></a></p> <p>Tuesday’s edition (Cam used a different lens this time – it’s meant to be better for food photography?):</p> <p><a href="http://lh3.ggpht.com/-nPjgjnD_gRU/UjjJNMUSWqI/AAAAAAAABb4/uCDk7EXGN54/s1600-h/IMG_0142%25255B7%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_0142" border="0" alt="IMG_0142" src="http://lh4.ggpht.com/-872LpB2KmdI/UjjJOLp_MwI/AAAAAAAABcA/8t8IQML4qKY/IMG_0142_thumb%25255B4%25255D.jpg?imgmax=800" width="939" height="625"></a></p> <p>This is definitely going to enter the permanent dinner rotation. Wow. It reminded me of the kind of stuff you get at the <a href="http://homegrownsmoker.wordpress.com/">Homegrown Smoker in Portland</a>. Someone needs to convince them to release a cookbook!!!</p> <p>I’m tempted to make this week Vegan Sandwiches week. That, and I’m out of recipe ideas! Thoughts?</p> Amyhttp://www.blogger.com/profile/03308678162974086805noreply@blogger.com3tag:blogger.com,1999:blog-5672457760561681471.post-89976325351967830912013-09-16T08:08:00.001+10:002014-03-06T07:45:19.370+10:00VeganMofo 2013: Post 14 - Black Bean Burgers <div dir="ltr">
These burgers are so good! I made them for dinner on Saturday and Sunday night. (I also made the raspberry chocolate blondies from VWAV wit strawberries but that was a complete disaster) Recipe is from Vegan Sandwiches Save The Day. I think we bought it in Portland last year but I don't think that we've made anything from it. <br />
Seriously yummy. And I've used up two of my baggies of black beans! #win<br />
Tomorrow's post: Mac and Cheese Mondays!! </div>
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Amyhttp://www.blogger.com/profile/03308678162974086805noreply@blogger.com3tag:blogger.com,1999:blog-5672457760561681471.post-72498611954710448402013-09-13T07:52:00.001+10:002013-09-13T08:01:29.643+10:00VeganMofo 2013: Post 13-Lunchtime salad<p dir=ltr>Howdy everyone! This week has been crazy busy. I went to the Gold Coast on Tuesday afternoon and got Tian Ran takeaway. I should have photographed it when we ate, but we were starving! <br>
On Wednesdays when I'm working in the city I like going to the markets on Queen Street. I usually go and get falafel, but the lines are loooooong and I just don't have time to take an hour for lunch at the moment. So recently I've been going to the Nom Nom Mobile Food stall to grab a salad. <br>
It's not the most attractive photo, but we'll just have to deal. They always have a patty, a hummus, a grain salad and lots of greens with a spoonful of chilli jam. <br>
It's delicious and well worth the $10.<br>
(Posting this on my phone on the bus to work, isn't technology awesome?) <br>
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<div class="separator" style="clear: both; text-align: center;"> <a href="http://lh3.ggpht.com/-uQLZegMKXlI/UjI5qaKTjlI/AAAAAAAABao/PvBo4H6xrB8/s1600/20130911_124322.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh3.ggpht.com/-uQLZegMKXlI/UjI5qaKTjlI/AAAAAAAABao/PvBo4H6xrB8/s640/20130911_124322.jpg"> </a> </div>Amyhttp://www.blogger.com/profile/03308678162974086805noreply@blogger.com1tag:blogger.com,1999:blog-5672457760561681471.post-69775246900621486652013-09-10T22:08:00.001+10:002013-09-10T22:08:20.732+10:00VeganMofo 2013: Post 12-Little Lemon Mousse Pie<p><a href="http://lh3.ggpht.com/-eAzaf1uF-bk/Ui8LrmntI9I/AAAAAAAABaQ/lo2MvDCM-UI/s1600-h/IMG_3836%25255B6%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_3836" border="0" alt="IMG_3836" src="http://lh6.ggpht.com/-sFHpWf41N6M/Ui8LsnIIfuI/AAAAAAAABaY/1ilUfO9qGSg/IMG_3836_thumb%25255B3%25255D.jpg?imgmax=800" width="962" height="589"></a></p> <p>So I forgot and put brown sugar in the glaze. Was still awesome. Something this good doesn’t require description.</p> Amyhttp://www.blogger.com/profile/03308678162974086805noreply@blogger.com6tag:blogger.com,1999:blog-5672457760561681471.post-39247042507954985772013-09-09T21:36:00.001+10:002013-09-09T21:36:46.866+10:00VeganMofo 2013: Post 11–Mac and Cheeze Monday take two<p><a href="http://ironchefvegan.blogspot.com.au/2013/09/veganmofo-2013-day-2the-mac-and-cheeze.html">Last week I asked you for Mac and Cheeze recipe suggestions</a>. I took Susan’s suggestion and made the Mac and Cheeze from Vegan Diner. I added in liquid smoke, powdered mustard and didn’t include the sweet paprika (only because we didn’t have it in the house). It was so creamy – probably due to the cashews. I only got three servings out of it because I’m a pig when it comes to pasta.</p> <p><a href="http://lh6.ggpht.com/-PENS3GzK9Hc/Ui2yyaN7DXI/AAAAAAAABZ4/p7Gq42heFv4/s1600-h/IMG_3853%25255B6%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_3853" border="0" alt="IMG_3853" src="http://lh3.ggpht.com/-Eme6Pe_FXLY/Ui2yzUMss9I/AAAAAAAABaA/qNB2c4ZmMuU/IMG_3853_thumb%25255B3%25255D.jpg?imgmax=800" width="836" height="547"></a></p> <p><font size="1">Mac and Cheeze is impossible to photograph well. I think it’s because it’s all one colour.</font></p> <p> </p> <p>I hadn’t made a nut based mac and cheeze before. It’s an interesting method that requires patience! I soaked the cashews in hot water for half an hour while I rode the exercise bike (and watched the newest episode of Dance Academy).</p> <p> </p> <p>I might try the Mac and Cheeze recipe from Veganomicon next week. Stuck for ideas for the rest of the week though. Hopefully Cam will come up with something!</p> Amyhttp://www.blogger.com/profile/03308678162974086805noreply@blogger.com7tag:blogger.com,1999:blog-5672457760561681471.post-41466118775554228362013-09-08T20:57:00.001+10:002013-09-08T20:57:43.245+10:00VeganMofo 2013: Post 10–Lemongrass Banh Mi and Strawberry rum thing<p>So in the hunt for Golden Mountain Sauce I went to <a href="http://genkimart.com.au/">Genki Mart</a> at Stafford. They have daikon radish, an essential ingredient in Banh Mi! </p> <p> </p> <p>My go to Banh Mi recipe is <a href="http://www.thekitchn.com/recipe-bnh-m-with-lemongrass-t-97407">this one</a>. It’s pretty damn good. I pureed up the marinade this time so it was amazingly lemongrassy.</p> <p><a href="http://lh3.ggpht.com/-Ryx2f_yVvAA/UixYHPEqB-I/AAAAAAAABZQ/2YRbtIHQ59E/s1600-h/IMG_3845%25255B6%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_3845" border="0" alt="IMG_3845" src="http://lh6.ggpht.com/-Tu960rEPEdk/UixYH0q-n6I/AAAAAAAABZY/ALQ_SQH8e8Q/IMG_3845_thumb%25255B3%25255D.jpg?imgmax=800" width="633" height="598"></a></p> <p> </p> <p>To go with dinner I found a way to use up some of the strawberries: Strawberry Mojito (<a href="http://www.theguardian.com/lifeandstyle/2013/sep/07/drinks-raspberry-mojito-make-your-own">from here</a>). YUM! I used a lot of strawberries, so it’s basically alcoholic strawberry puree.</p> <p> </p> <p><a href="http://lh3.ggpht.com/-2aBuovXf4-w/UixYIjdIuJI/AAAAAAAABZg/9j3x2aiTpLI/s1600-h/IMG_3849%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_3849" border="0" alt="IMG_3849" src="http://lh3.ggpht.com/-Ry4YrVv44Rk/UixYJWMJL_I/AAAAAAAABZo/ekMZE_X5uhc/IMG_3849_thumb%25255B2%25255D.jpg?imgmax=800" width="343" height="452"></a></p> <p> </p> <p>I cut up the rest and have them in the freezer. I seem to want to plan for the apocalypse at the moment – my freezer is full of sofrito, black beans and strawberries. Anyone else find that they seem to buy in bulk by accident a lot?</p> Amyhttp://www.blogger.com/profile/03308678162974086805noreply@blogger.com7tag:blogger.com,1999:blog-5672457760561681471.post-55753750571318857242013-09-08T12:06:00.001+10:002013-09-08T12:06:23.696+10:00VeganMofo 2013: Post 9 Grilled Seitan Noodle Salad (Seitan Bo Bun)<p>So I’m starting to count the posts, rather than list them by day. For one, Cam and I are both posting at will, so it’s hard to keep up with the day numbering, and secondly, I appear to have missed a post for Friday and I’m ashamed! So I’m covering my tracks. As you may have guessed, I’m trying to write each day’s post the night before and post them while I’m reading the news at breakfast. It worked for a few days until I got sick. Oh well!</p> <p> </p> <p>So back to food. I made Grilled Seitan Noodle Salad (Seitan Bo Bun) from Vegan Eats World last night. My friend Melissa came over to avoid the election news (sooooooo depressing, bye bye progressive politics in Australia for 6yrs). If you make this recipe properly it takes at least three hours. Firstly you need to make the Chinese Five Spice Seitan, let that rest for an hour, make the seitan marinade, put the seitan in the marinade, then make the sauce for the salad, chop up all the veggies, cook the rice noodles, grill the seitan and assemble the salad. Oh, and juice about 10 limes in the process. And then you need to photograph <img style="border-bottom-style: none; border-left-style: none; border-top-style: none; border-right-style: none" class="wlEmoticon wlEmoticon-smile" alt="Smile" src="http://lh5.ggpht.com/-J8IL5UKZq54/Uivbl8NG4hI/AAAAAAAABYw/OEjmtP2qqu8/wlEmoticon-smile%25255B2%25255D.png?imgmax=800"></p> <p> </p> <p>It was delicious! The sauce is amazing, but very spicy. I maintain it’s helping me get over this cold/flu thing.</p> <p><a href="http://lh5.ggpht.com/-vLRnMJTSHN4/UivbmlxndPI/AAAAAAAABY4/R9nCU9WAmYE/s1600-h/IMG_3834%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_3834" border="0" alt="IMG_3834" src="http://lh5.ggpht.com/-f-0QlukrNOg/UivbneAYaVI/AAAAAAAABZA/zg__4DHo5s0/IMG_3834_thumb%25255B2%25255D.jpg?imgmax=800" width="587" height="440"></a></p> <p><font size="1">I took this photo and I’m pretty proud of it! Not as good as Cam’s. Go Auto mode!</font></p> <p> </p> <p>Terry’s cookbook (Vegan Eats World) is great, but there are a lot of random ingredients. I was searching for green papaya or unripe mango yesterday (no luck) for the Thai Shredded Mango Salad and I discovered that I also needed “Golden Mountain Sauce”. Is that the best name for a sauce ever?</p> <p> </p> <p>So today’s discussion question: what’s your favourite random ingredient? I know that discussing the hilarious names of Asian ingredients occasionally sounds racist, but they’re so damn cute! There’s Chinese Mahogany sauce (which we’ve used in Malaysian stuff before), and Golden Mountain sauce. Surely other areas of the world have equally interesting names for food?</p> Amyhttp://www.blogger.com/profile/03308678162974086805noreply@blogger.com6tag:blogger.com,1999:blog-5672457760561681471.post-4919058688893678062013-09-07T11:47:00.001+10:002013-09-07T11:47:40.070+10:00VeganMofo 2013: Day 6–Pizza<p>I had planned to make taco pizza for dinner last night, but I just got lazy. </p> <p>So I made P Pizza – Potato and Pepperoni (using Tofurky Pepperoni and Notzarella cheese) on a barbeque base (pizza sauce and barbeque sauce mixed together). The dough was my usual Vegan With a Vengeance recipe.</p> <p>It was delicious! And the leftovers were awesome for breakfast.</p> <p><a href="http://lh4.ggpht.com/-PAXrZOFCDz8/UiqFsOLtsPI/AAAAAAAABYI/b_F6a2nxp4w/s1600-h/IMG_0081%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_0081" border="0" alt="IMG_0081" src="http://lh3.ggpht.com/-NmRYwpbo5Ds/UiqFtM3EBzI/AAAAAAAABYQ/Mw8-s0Kit3s/IMG_0081_thumb%25255B2%25255D.jpg?imgmax=800" width="622" height="415"></a></p> <p><a href="http://lh5.ggpht.com/-KMiq-ByDkiU/UiqFtxnDxmI/AAAAAAAABYY/oxqNnn15T-g/s1600-h/IMG_0083%25255B6%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_0083" border="0" alt="IMG_0083" src="http://lh4.ggpht.com/-Z4lZcBH6W1E/UiqFug-j1EI/AAAAAAAABYg/qmRSSo6z69A/IMG_0083_thumb%25255B3%25255D.jpg?imgmax=800" width="617" height="412"></a></p> <p>I’m about to run out and vote (yay democracy) and I’m planning on doing Saturday’s post later tonight, but in the meantime, what’s your go-to pizza topping? I’m finding that I just use Tofurky Pepperoni by default – I tend to be exhausted by the time I’m done making the dough that opening a package is all I can handle.</p> Amyhttp://www.blogger.com/profile/03308678162974086805noreply@blogger.com2tag:blogger.com,1999:blog-5672457760561681471.post-19402945886918921612013-09-05T21:18:00.001+10:002013-09-06T06:25:09.101+10:00VeganMofo 2013: Day 5–Amy runs out of ideas<p>So she does a super quick and lame product review. I plead illness and mid-week ennui.</p> <p>Anyway, Green Edge restocked on Tofurky products (yay!) and so we’re trying a few new things.</p> <p><a href="http://lh6.ggpht.com/-qKlBG7wRl5c/UihogcPg7NI/AAAAAAAABXg/QEytYI8reR0/s1600-h/IMG_0027%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_0027" border="0" alt="IMG_0027" src="http://lh3.ggpht.com/-lUq9akxRyzE/UihohRxlePI/AAAAAAAABXo/9yZ0NzFRPNU/IMG_0027_thumb%25255B2%25255D.jpg?imgmax=800" width="549" height="368"></a></p> <p><font size="1">Precooked quiche</font></p> <p>Enter Tofurky quiche. I HATED quiche when I ate meat. As far as I’m concerned there are two completely inedible foods – eggs and bananas. The smell of eggs is really <strong>REALLY</strong> gross (actually, so is the smell of bananas – but I know there’s a lot of crazy banana-lovers out there, so I won’t go on and on about how yucky that is). I don’t even think I’ve made a vegan quiche at all – it’s really not a flavour I’ve missed.</p> <p>Cam liked this. I thought it tasted too much like eggs. So if you liked eggs try this, you might like it. Otherwise, go for something less eggy?</p> <p><a href="http://lh4.ggpht.com/-cvAmZAIhxhY/Uihoh9R4B8I/AAAAAAAABXw/5tdqAS45MC0/s1600-h/IMG_0030%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_0030" border="0" alt="IMG_0030" src="http://lh4.ggpht.com/-0OijCk2zfOY/Uihoik8BtbI/AAAAAAAABX4/XvYf_yUGOjs/IMG_0030_thumb%25255B1%25255D.jpg?imgmax=800" width="558" height="373"></a></p> <p><font size="1">Cooked quiche</font></p> <p>Meanwhile, how good is Cam getting with the photography? *proud*</p> <p>What foods do you think are gross (other than the obvious gross meat/dairy/animal stuff)?</p> Amyhttp://www.blogger.com/profile/03308678162974086805noreply@blogger.com7tag:blogger.com,1999:blog-5672457760561681471.post-33809577913189384102013-09-04T22:14:00.000+10:002013-09-05T12:47:59.254+10:00VeganMofo 2013: Day 4.1 - Wherein Cam duels salmonella... and wins!<span style="font-family: Arial, Helvetica, sans-serif;">For dinner tonight, I decided to use up the out-of-date Redwood Chorizo we've had floating around at the back of the fridge for a while. Since we haven't yet experienced explosive diarrhoea, intense nausea or projectile vomiting, I'd say we got away with it. Used-by dates are for suckers.</span><br />
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<span style="text-align: start;"><span style="font-family: Arial, Helvetica, sans-serif;">I basically grabbed everything that seemed Italian and threw it in the frypan together. I dug out a few other ingredients after I took that photo, so it's not complete.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Mmmm... expired small goods. Delicious!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Raided the booze cupboard for some leftover wine.</span></div>
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<span style="text-align: start;"><span style="font-family: Arial, Helvetica, sans-serif;">When I tasted the sauce near the end, I realised some olives would go great in it, but alias, none were at hand. Not to be discouraged, I hunted right at the back of the cupboard - you know - the neglected dusty bottom shelf with the baby beetroot and creamed corn. And I wasn't disappointed - the universe provided! Sliced black olives, probably only a couple of years past their prime too. After a find like that, I wasn't brave enough to check the expiry on them. Gift-horse, mouth, all that.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Off camera - Amy's pro wooden spoon tilting skillz.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This fake parmesan is awesome.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Amy's pro grating skillz in action.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Please excuse my gratuitous overuse of aperture in the photos... I just got my first SLR and I'm still in that early stage that every new SLR owner goes through where everything looks better with a blurry background and half the subject out of focus.</span></div>
<br />Anonymoushttp://www.blogger.com/profile/15516683371326275996noreply@blogger.com6tag:blogger.com,1999:blog-5672457760561681471.post-69677583259568974752013-09-03T20:51:00.001+10:002013-09-04T13:23:16.647+10:00VeganMofo 2013: Day 4–Why vegan? Wednesdays<p>Hi everyone! Hope you’re having a rocking good time reading VeganMofo posts. I’ve been posting links to my page on Facebook and have had to explain that Mofo isn’t <em>Mofo</em>. Lol.</p> <p> </p> <p>Anyway, I was thinking last week that it might be cool to get some other non-blogging vegans to answer a quick questionnaire on why they’re vegan (for one, it’s always interesting to hear why people are vegan AND it gives me a chance to be lazy with post-writing! AND I’ve been sick for the last two days, getting out of writing is good.)</p> <p> </p> <p>This week we have Susan. I met Susan ages ago through mutual vegan friends. She runs the awesome <a href="https://www.facebook.com/EatingForAnimals?fref=ts">Eating for Animals</a> and is a veterinarian – who cares about animals more than them!</p> <p> </p> <p><strong>Who is your favourite vegan cookbook author?</strong> <p>Robin Robertson is my number one. Plus as well as writing so many fantastic cookbooks she also has excellent taste in TV shows and is a total cat lady. Bonus! Dreena Burton and Julie Hasson are also close to my heart. <p><strong>What's your current favourite recipe?</strong> <p>I try and cook a new recipe almost every night (eternal quest of trying to cook through all my cookbooks), so it is hard to say! The Mac and Cheese from Vegan Diner, Berry Patch Brownies from Let Them Eat Vegan, and the Miso Potato Tofu Stew in Vegan With A Vengeance are a few that come to mind. <p><strong>I'm currently obsessed with Mexican food. What's your favourite cuisine?</strong> <p>I am a pretty big fan of them all. Thai and Japanese would be at the top of my list. I swoon for a good Pad See Ew or Eggplant Dengaku. <p><strong>I've always been a fan of Iron Chef French, which Iron Chef would you want to be?</strong> <p>I haven't watched Iron Chef for a long time, but I think Iron Chef French as well. If only because my favourite episode ever was set in a French castle and the Chairman wore the most hysterical ceremonial cloak ever. <p><strong>Finally, and most importantly... Why are you vegan?</strong> <p>For the animals, plain and simple. The fact that the food is amazing is a pretty big bonus. ;) <p> <p>Thanks for participating Susan! <p> <p>Thursday’s blog post is currently a mystery. Hopefully today will bring inspiration!</p> Amyhttp://www.blogger.com/profile/03308678162974086805noreply@blogger.com0