VeganMofo 2013: Post 16-Green Edge Poutine

So I’m approximately 5 posts behind – I’m hoping to blog almost every meal this weekend to catch up!

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!?!!!!

Cue the awful (as in I have no photography skills, not awful taste) photo:

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!!!

VeganMofo 2013: Day 5–Amy runs out of ideas

So she does a super quick and lame product review.  I plead illness and mid-week ennui.

Anyway, Green Edge restocked on Tofurky products (yay!) and so we’re trying a few new things.

Precooked quiche

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 REALLY 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.

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?

Cooked quiche

Meanwhile, how good is Cam getting with the photography? *proud*

What foods do you think are gross (other than the obvious gross meat/dairy/animal stuff)?

Notzarella Pizza

We love pizza.  I know everyone says that, but we REALLY love pizza.  I make this pizza about once or twice a fortnight.

I've been making this style of pizza for about 4 or so years.  The dough is the VWAV recipe.  I'm super lazy and make it in my KitchenAid stand mixer.  Damn that thing saves me time!

The secret ingredient to our pizza is Notzarella.  In our opinion this is the best vegan melting cheeze on the market.  And it's an Australian product!  I normally get two pizzas out of a block (I grate it all at once and freeze the second half - the dough recipe makes two pizza bases too, so I get to be lazy the second time around).  And in the last few weeks (or so) the block size is up to 300g, so it's even more cheeze!

The other toppings are (all purchased from Green Edge) are: Redwood Cheatin' Pepperoni Style Slices (half the pack), Lamyong Vegetarian Salted Crispy Chicken, and Lamyong Vegetarian Soy Sausages.  I use pizza sauce from the supermarket and add Smoky BBQ Sauce.

I get the best results with the dough when I cook it on a pizza stone.  I preheat the pizza stone in the oven for 25 mins as high as my oven will go.  Once the pizza goes in, I turn the temperature down to about 200C.  The Notzarella usually takes about 25 mins to melt at this temperature, but it may depend on your oven.  You can always finish it under the grill (if you have one!).

Before it went into the oven

After!

If you live in the land of Oz, hunt this stuff down and eat lots of it!  (This is not a paid Notzarella advertisement - I just love the stuff)

Hello? Anyone out there?

Hi everyone!

We're still alive, it's just that uni and work has gotten in the way for the last two years.  We are both still vegan and cook for ourselves on a daily basis.  Big fans of Green Edge.  It's a two minute drive from our house and we visit at least twice a week (so we may be a little more portly than before, lol).

Still into cooking.  The fajitas from 500 Vegan Recipes are eaten at least twice a week (when capsicums aren't the price of gold).  We're having Veggie 2 Go burgers tonight (here).

We've booked a trip to the USA in October.  We're flying into Los Angeles on October 6, driving slowly up through San Francisco, Portland and into Seattle.  We're then flying into Maui on October 21 and getting hitched on October 24!  Pretty darn excited!  (I'm making the dress - it's white-ish and is a knit fabric, so there is much swearing involved in the sewing.  I'm getting some new Melissas to wear (don't tell Cam).)

If anyone has suggestions for places to visit, we'd love to hear them.  We've got two days in LA, San Fran, and Portland.  Obviously I want to visit Real Food Daily, Portabello and Millennium (I'm going to have this video in my head when we visit that restaurant, not that Cam will get the reference).  I'm planning to eat my weight in vegan food while we're in the US - Whole Foods/Trader Joes beware!

So I'm going to start posting with a little more regularity (and we're hoping to blog a lot of our food while we're O/S).  The food mascot has been decided, and will be unveiled in an overly dramatic manner before we leave the land of Oz.

To tide you over until I make a complicated dinner, here's a pie from Vegan Pie in the Sky.  It's a Salted Chocolate Caramel Tart on a Shortbread Tart Shell.  It was VERY sweet, but gooooooooooooooooooooooooooooooooooooooooooooooood.

(Damn that's a crapola picture - must remember to start doing fancy food photography).