Do you remember Potluck #1? Of course you do, it was super exciting, and all about holidays. I am pleased to announce that I am hosting Potluck #2: Comfort Food. Submissions can cover anything you like, and you do not have to stick to the theme! but please remember that we are trying to talk about intersections. Potluck is, after all, intended to be a carnival for multicultural and intersectional discussions of food, including but not limited to food discussions intersecting with disability, gender, sexuality, fat, animal rights, and cultural and racial issues. How many times have you gone to eat your comfort food, only to be told it's gross and weird and disgusting? How many times has advertising told you that your comfort food is wrong and terrible?
Submissions are open until May 15th, giving you a comfortable six weeks to get something in. You can leave submissions in this post (please note that comments are moderated but will eventually appear!). Please feel free to submit links to your own posts or to someone else's. You may submit multiple links. Links will be included at the discretion of the host.
Please note that this is not just for vegans! It is just here because this is where my food stuff, and also I am pretty sure glass icarus is not vegan. :o)
Also we are looking for the next host, so if you are interested feel free to get in contact.
Wednesday, 30 March 2011
tibalicious (tiba's ii, brunswick)
So after some short drinks and aborted dinners, SJ and I finally met up for dinner. I suggested Tiba's, on the grounds that I was the only vegan in Brunswick who had never been there.
We both went the vegetarian set plate, but mine was strictly no dairy. I was surprised that this meant I didn't get any babaganoush - I have eaten their babaganoush recently, so I'm super disappointed to learn it's not actually vegan!
In terms of the plate I actually received, it was great. Way too much food for me, a bargain at $14! The hummous was super delicious, I loved the spinach pies (greasy as expected, but tiny so it was okay!), and the salads were great.
Tiba's meets expectations! Hooray!
Previously: here.
Tiba's Lebanese Restaurant
504 Sydney Road
Brunswick
You may not find a seat, it's pretty crowded
We both went the vegetarian set plate, but mine was strictly no dairy. I was surprised that this meant I didn't get any babaganoush - I have eaten their babaganoush recently, so I'm super disappointed to learn it's not actually vegan!
In terms of the plate I actually received, it was great. Way too much food for me, a bargain at $14! The hummous was super delicious, I loved the spinach pies (greasy as expected, but tiny so it was okay!), and the salads were great.
Tiba's meets expectations! Hooray!
Previously: here.
Tiba's Lebanese Restaurant
504 Sydney Road
Brunswick
You may not find a seat, it's pretty crowded
Friday, 18 March 2011
brownie things
I don't know how universal an experience this is, but when I was a kid I used to love going to Pizza Hut where they had all you can eat, and when it came time for dessert I would always get a square of chocolate cake, and I'd cover it in soft serve ice cream and marshmallows.
This brownie tastes like that cake, and I'm okay with that.
brownies like at pizza hut (australia, circa 1992)
ingredients
two cups of plain flour
almost one cup of cocoa (I ran out)
one cup of castor sugar
shake of salt
one tablespoon baking powder
two or three tablespoons of canola oil
two and a bit cups of rice milk
one teaspoon lemon juice
quarter cup walnut pieces
quarter cup choc chips
some extra milk and choc chips to make the ganache/icing
method
Combine flour, cocoa, sugar, salt and baking powder. When it's all nicely mixed and the cocoa isn't clumping, gradually add in the milk, oil and lemon juice. Mix it all until it's smooth, then add in the walnuts and choc chips.
Pour in to a lined baking tin (I used 20cm x 20cm and it was perfect), and bake at 180C for about 25 or 30 minutes.
Let the brownies cool for a few minutes in the tray, then on a cooling rack. When it's getting pretty cool, heat a quarter cup of milk in the microwave in five or ten second bursts until it's warm, then pour in about a quarter cup of choc chips. If it's not chocolatey enough for you, add some more, and keep mixing until they're all melted. Set aside to cool for ten minutes, then pour/spread over brownie slab. Cut and eat.
This brownie tastes like that cake, and I'm okay with that.
brownies like at pizza hut (australia, circa 1992)
ingredients
two cups of plain flour
almost one cup of cocoa (I ran out)
one cup of castor sugar
shake of salt
one tablespoon baking powder
two or three tablespoons of canola oil
two and a bit cups of rice milk
one teaspoon lemon juice
quarter cup walnut pieces
quarter cup choc chips
some extra milk and choc chips to make the ganache/icing
method
Combine flour, cocoa, sugar, salt and baking powder. When it's all nicely mixed and the cocoa isn't clumping, gradually add in the milk, oil and lemon juice. Mix it all until it's smooth, then add in the walnuts and choc chips.
Pour in to a lined baking tin (I used 20cm x 20cm and it was perfect), and bake at 180C for about 25 or 30 minutes.
Let the brownies cool for a few minutes in the tray, then on a cooling rack. When it's getting pretty cool, heat a quarter cup of milk in the microwave in five or ten second bursts until it's warm, then pour in about a quarter cup of choc chips. If it's not chocolatey enough for you, add some more, and keep mixing until they're all melted. Set aside to cool for ten minutes, then pour/spread over brownie slab. Cut and eat.
Monday, 14 March 2011
walnut + mushroom pasta (with bonus tempeh)
I was skeptical, at first, but it turns out a creamy pasta made from walnuts and featuring soy sauce is actually really delicious! I saw this originally at Seitan is my Motor and have modified it a bit, but I suspect the original deliciousness is still there! This wasn't too complicated, though it did make quite a few dishes.
walnut + mushroom pasta
modified from seitan is my motor
ingredients
quarter of a cup of light soy sauce or tamari sauce
200g plain tempeh
three quarters of a cup of walnut halves or walnut pieces
1 chilli
just over half a cup of rice milk
1 clove garlic (minced) (or a teaspoonish of minced jarred garlic)
some oil (canola is fine, though olive is better. margarine/nuttelex is also okay)
1 teaspoon paprika
a shake of thyme
a shake of marjoram
350 - 400g fettucine
eta: and mushrooms!
method
Dice the tempeh small, then soak in the soy sauce for about half an hour. If it soaks up all the soy sauce, add a little bit more. Make sure it's light soy! If you use dark soy then there will be tears. Sometime during this half an hour, set the pasta on to boil. When the pasta is done, drain, but reserve a smidge of the water.
In a blender, blend the walnuts with the milk, the garlic and the chilli. Slice the mushrooms. In a pan, saute the tempeh (with any leftover soy sauce in which it was soaking) in a little oil or nuttelex, until it starts crisping, then add the mushrooms. Saute these until they are almost cooked through, then throw in the walnut mixture, plus the paprika, thyme and marjoram. Simmer for five minutes or so, until it has started to thicken (...more) and then throw in the reserved pasta water. Let it all simmer through, then combine with the pasta and a swish of lemon juice, and serve piping hot.
The soy sauce combined with the tempeh and the walnuts to be amazing, and the addition of the chilli was perfect! If you want to reheat it, toss through a little lemon juice.
walnut + mushroom pasta
modified from seitan is my motor
ingredients
quarter of a cup of light soy sauce or tamari sauce
200g plain tempeh
three quarters of a cup of walnut halves or walnut pieces
1 chilli
just over half a cup of rice milk
1 clove garlic (minced) (or a teaspoonish of minced jarred garlic)
some oil (canola is fine, though olive is better. margarine/nuttelex is also okay)
1 teaspoon paprika
a shake of thyme
a shake of marjoram
350 - 400g fettucine
eta: and mushrooms!
method
Dice the tempeh small, then soak in the soy sauce for about half an hour. If it soaks up all the soy sauce, add a little bit more. Make sure it's light soy! If you use dark soy then there will be tears. Sometime during this half an hour, set the pasta on to boil. When the pasta is done, drain, but reserve a smidge of the water.
In a blender, blend the walnuts with the milk, the garlic and the chilli. Slice the mushrooms. In a pan, saute the tempeh (with any leftover soy sauce in which it was soaking) in a little oil or nuttelex, until it starts crisping, then add the mushrooms. Saute these until they are almost cooked through, then throw in the walnut mixture, plus the paprika, thyme and marjoram. Simmer for five minutes or so, until it has started to thicken (...more) and then throw in the reserved pasta water. Let it all simmer through, then combine with the pasta and a swish of lemon juice, and serve piping hot.
The soy sauce combined with the tempeh and the walnuts to be amazing, and the addition of the chilli was perfect! If you want to reheat it, toss through a little lemon juice.
Friday, 4 March 2011
oreo cheezecake
Two weeks ago when I was in Perth I went out for lunch to The Royal, and Chris and Nick ordered the Oreo chocolate cake (...for dessert, not for their mains), and it was a solid chocolate cake with some sort of cream filling and a chocolate ganache, with an Oreo perched on top. Neither of them managed to finish these monstrosities, and I started pondering vegan takes on this. And then earlier this week Lisa tweeted a picture of a vegan Oreo cheesecake, and I started thinking about that. So I've had Oreos on the mind recently (I started dropping hints at Cupcake Central, and there's talk that they'll make a vegan cookies and cream).
So I decided to give something a go, and here's what happened. All the recipes, vegan and non-vegan, suggested using one pack of Oreos for the base. This was a giant lie, and also had me fretting around the internet about what I should do with the filling (most common solution: eat it; surprisingly not the solution with which I went). I managed to crack my favourite mixing bowl (never mind that it's at least five years old, plastic, and cost five bucks from Crazy Clarks). I spilt sugar all over the kitchen. I finally wrestled the cake in to the oven, and then when I pulled it out I was convinced I had burnt it. But after all that effort, I decided to glaze the thing, and if it failed then it failed.
Here's the surprising thing: it was delicious. I've been eating it all week. It's very rich, and I would make some modifications to it, but it worked, and mostly I'm happy with it.
oreo cheezecake
ingredients
2 packets of oreos (or 1 packet of plain chocolate biscuits + 1 pack oreos)
quarter cup of melted margarine/Nuttelex
quarter cup sugar
2 x 250ish packs of vegan cream cheese
half a heaped cup of castor sugar
half a heaped cup of coconut sugar (you can use another half cup of castor if you don't have coconut sugar)
1 tablespoon plain flour
2 tablespoons lemon juice
3 egg replacers (I used applesauce)
dash vanilla essence
quarter cup soy milk
heaped half cup of chocolate chips
some golden syrup (just over a tablespoon)
the method
to make the base, grind up one and a half packs of biscuits. I used chocolate oreos, and added the filling to the mixture (but when I used plain Oreos, I harvested the filling and only used the biscuits). Melt the margarine and pour in to the mashed up biscuits, along with the quarter cup of sugar. Mix until combined, then press in to a lined spring form or cheesecake pan.
Preheat the oven! Somewhere up about 280C.
To make the filling, beat together cream cheese, sugar, flour, lemon juice, egg replacer and vanilla essence. Also add any left over Oreo filling you might have harvested from the Oreo bases. You may also want to crush up some more Oreos and add them to the filling if it takes your fancy. When it's smooth, pour it in to the base. Drop it a little if you have too many lumps. Just a note - if you do add the Oreo fillings to this, it will be lumpy. Don't worry, it will seep into the mixture with no problems.
Shove it in the oven for 9 minutes, then reduce the temperature to about 90C and leave to bake for another 30 - 35 minutes. It'll be a bit brown on top, but don't let it burn.
For the ganache: pull it out and set it aside to cool. Some fridge time is preferable. When it's nicely set (at least an hour in the fridge), bring the soy milk to the boil, then remove from the heat and add the choc chips and the golden syrup. Stir this until the chocolate melts. Let it cool for ten minutes, then spread it around the cake.
Let it all cool, then it is ready to go. It's pretty rich, so maybe don't be too generous with the first cut.
So I decided to give something a go, and here's what happened. All the recipes, vegan and non-vegan, suggested using one pack of Oreos for the base. This was a giant lie, and also had me fretting around the internet about what I should do with the filling (most common solution: eat it; surprisingly not the solution with which I went). I managed to crack my favourite mixing bowl (never mind that it's at least five years old, plastic, and cost five bucks from Crazy Clarks). I spilt sugar all over the kitchen. I finally wrestled the cake in to the oven, and then when I pulled it out I was convinced I had burnt it. But after all that effort, I decided to glaze the thing, and if it failed then it failed.
Here's the surprising thing: it was delicious. I've been eating it all week. It's very rich, and I would make some modifications to it, but it worked, and mostly I'm happy with it.
oreo cheezecake
ingredients
2 packets of oreos (or 1 packet of plain chocolate biscuits + 1 pack oreos)
quarter cup of melted margarine/Nuttelex
quarter cup sugar
2 x 250ish packs of vegan cream cheese
half a heaped cup of castor sugar
half a heaped cup of coconut sugar (you can use another half cup of castor if you don't have coconut sugar)
1 tablespoon plain flour
2 tablespoons lemon juice
3 egg replacers (I used applesauce)
dash vanilla essence
quarter cup soy milk
heaped half cup of chocolate chips
some golden syrup (just over a tablespoon)
the method
to make the base, grind up one and a half packs of biscuits. I used chocolate oreos, and added the filling to the mixture (but when I used plain Oreos, I harvested the filling and only used the biscuits). Melt the margarine and pour in to the mashed up biscuits, along with the quarter cup of sugar. Mix until combined, then press in to a lined spring form or cheesecake pan.
Preheat the oven! Somewhere up about 280C.
To make the filling, beat together cream cheese, sugar, flour, lemon juice, egg replacer and vanilla essence. Also add any left over Oreo filling you might have harvested from the Oreo bases. You may also want to crush up some more Oreos and add them to the filling if it takes your fancy. When it's smooth, pour it in to the base. Drop it a little if you have too many lumps. Just a note - if you do add the Oreo fillings to this, it will be lumpy. Don't worry, it will seep into the mixture with no problems.
Shove it in the oven for 9 minutes, then reduce the temperature to about 90C and leave to bake for another 30 - 35 minutes. It'll be a bit brown on top, but don't let it burn.
For the ganache: pull it out and set it aside to cool. Some fridge time is preferable. When it's nicely set (at least an hour in the fridge), bring the soy milk to the boil, then remove from the heat and add the choc chips and the golden syrup. Stir this until the chocolate melts. Let it cool for ten minutes, then spread it around the cake.
Let it all cool, then it is ready to go. It's pretty rich, so maybe don't be too generous with the first cut.
Saturday, 26 February 2011
[wa] swan valley cafe, millendon
I went to Perth recently, and stayed with my parents and my sister out in the Swan Valley. The day I arrived, really casually, as if it might not be that interesting to me, my mother mentioned that there was a vegetarian restaurant just down the highway from their house. I love the Swan Valley, especially how I get to stuff my face with grapes and watermelon picked that day, and its proximity to the Junction Icecreamery, and the six (six!) op shops in Midland, but when it comes to vegetarian food it is not that great, so I was very interested in a vegetarian restaurant close by.
They only do dinner once a week at the moment, though they do lunch and breakfast a few other days, so my mum made a booking for Friday dinner and off we went.
As I was perusing the menu, there were many things that I wasn't sure would be vegan, things that sounded cheesey, like the lasagna and the pot pie. But every time I asked, the answer was that it was vegan tonight. Upon closer questioning, it was revealed that, because when my mum had booked, she'd said 'and my daughter is vegan,' all the stuff they'd usually make with dairy cheese they'd made with a combination of vegan cheese and nutritional yeast, so just about everything on the menu was vegan especially for me. Which was a little bit exciting.
We leaped straight into the dips. The dips were amazing! The dips are made on the premises; there was a spinach dip, a capsicum dip, and a hummous, as well as some dukkah (which, side note, I think I had more dukkah in this quick Perth trip than I have in the whole twelve months previous). If you look closely at the platter, you'll see a few different types of crackers on there, some of which aren't vegan. I was really happy with the service and attentiveness that we received at Swan Valley Cafe, but for vegans I do think a bit of self-aware caution might stand. They're new to dealing with vegans, so there are a few 'wait, how is this not vegan?' issues that need to be ironed out. But when I pointed it out they were really good about it.
I went for the lasagna. Of course I did. This was delicious, filled with sun-dried tomatoes and roasted capsicum and an assortment of other vegetables, covered in a nutritional yeast and vegan cheeze sauce (I think this was creamy sheese). It was served with a garden salad with the dressing on the side (yessss) and a little salad with sesame oil dressing, featuring cabbage and carrots.
Other mains eaten (the photos were a bit blurry town) included the pot pie which smelled amazing, and which my sister was super delighted to have ordered; a Mediterranean vegetables and cous cous dish, which my mum ate all up; and a light but tasty yellow curry for my father.
For dessert, Julie went for the summer apple pie served with cashew cream. In truth this was less pie and more raw cake, but it was delicious, with lots of nuts and dried fruits and a really great fresh apple flavour. I went for the chocolate mousse, which was massive and had a hint of strawberry floating through it. It was delicious, but I wasn't able to finish it.
The grounds of Swan Valley Cafe are really delightful, and I bet it makes a lovely brunch venue. Out the back is a little plant nursery, selling a combination of natives and exotics, and offering a great view across to the river. The service was good, but as we were the only people there the fact that the sound system was insufficient was quite noticeable, I felt awkward making noise. I'd like the chef to be a little more cautious checking the non-veganness of store-bought products, but I have no complaints with food that they made on the premises, and I will almost certainly visit next time I'm in the area, if they're still around. It is in the Swan Valley, after all, and although there are many well-known restaurants out there, I wonder how much through traffic they'll get. I love Perth, but my recent trip has just reminded me how much people expect meat when they sit down at their meal.
Swan Valley Cafe
990 Great Northern Highway
Millendon, 6056
Some GF available
Open Thursday through Monday
They only do dinner once a week at the moment, though they do lunch and breakfast a few other days, so my mum made a booking for Friday dinner and off we went.
As I was perusing the menu, there were many things that I wasn't sure would be vegan, things that sounded cheesey, like the lasagna and the pot pie. But every time I asked, the answer was that it was vegan tonight. Upon closer questioning, it was revealed that, because when my mum had booked, she'd said 'and my daughter is vegan,' all the stuff they'd usually make with dairy cheese they'd made with a combination of vegan cheese and nutritional yeast, so just about everything on the menu was vegan especially for me. Which was a little bit exciting.
We leaped straight into the dips. The dips were amazing! The dips are made on the premises; there was a spinach dip, a capsicum dip, and a hummous, as well as some dukkah (which, side note, I think I had more dukkah in this quick Perth trip than I have in the whole twelve months previous). If you look closely at the platter, you'll see a few different types of crackers on there, some of which aren't vegan. I was really happy with the service and attentiveness that we received at Swan Valley Cafe, but for vegans I do think a bit of self-aware caution might stand. They're new to dealing with vegans, so there are a few 'wait, how is this not vegan?' issues that need to be ironed out. But when I pointed it out they were really good about it.
I went for the lasagna. Of course I did. This was delicious, filled with sun-dried tomatoes and roasted capsicum and an assortment of other vegetables, covered in a nutritional yeast and vegan cheeze sauce (I think this was creamy sheese). It was served with a garden salad with the dressing on the side (yessss) and a little salad with sesame oil dressing, featuring cabbage and carrots.
Other mains eaten (the photos were a bit blurry town) included the pot pie which smelled amazing, and which my sister was super delighted to have ordered; a Mediterranean vegetables and cous cous dish, which my mum ate all up; and a light but tasty yellow curry for my father.
For dessert, Julie went for the summer apple pie served with cashew cream. In truth this was less pie and more raw cake, but it was delicious, with lots of nuts and dried fruits and a really great fresh apple flavour. I went for the chocolate mousse, which was massive and had a hint of strawberry floating through it. It was delicious, but I wasn't able to finish it.
The grounds of Swan Valley Cafe are really delightful, and I bet it makes a lovely brunch venue. Out the back is a little plant nursery, selling a combination of natives and exotics, and offering a great view across to the river. The service was good, but as we were the only people there the fact that the sound system was insufficient was quite noticeable, I felt awkward making noise. I'd like the chef to be a little more cautious checking the non-veganness of store-bought products, but I have no complaints with food that they made on the premises, and I will almost certainly visit next time I'm in the area, if they're still around. It is in the Swan Valley, after all, and although there are many well-known restaurants out there, I wonder how much through traffic they'll get. I love Perth, but my recent trip has just reminded me how much people expect meat when they sit down at their meal.
Swan Valley Cafe
990 Great Northern Highway
Millendon, 6056
Some GF available
Open Thursday through Monday
Thursday, 10 February 2011
cny banquet at veggie kitchen, northcote
Hey it's CNY! 恭禧发财！
ang pau filled with chocolate coated sultanas
The first of my CNY events was going to Veggie Kitchen: Intention of Love with Cindy and Michael, K and Toby, The Veganator, and Bec who has no blog. K took the initiative and organised this CNY dinner, and I'm glad she did because a) CNY events are the greatest events, and b) it was delicious.
During CNY Veggie Kitchen is offering a special CNY banquet for $28 a head. We made the executive decision (before every one had arrived, even!) to go for the banquet, and Toby and I made the decision to also order a side of siu mai, because it's delicious and it was on the menu and how could we resist?
The banquet included two types of drinks. We were constantly being plied with some Taiwanese blossoming tea, or as I like to call it, monster tea. I love watching it unfurl. It takes quite a while to infuse though, so don't be in a hurry to drink it! We also received these tiny glasses of apple sprout soy milk, which I have to say was the most delicious soy milk I've ever drunk ever. It was amazing. I would drink more of this if I could. It had this very soft sweetness underneath the usual soy milk flavour, really subtle but really delicious.
Next up was some lettuce delight (looking suspiciously san choy baoish), followed by the yee sang. The lettuce delight was super crisp and really delicious; the lettuce was filled with a mixture of nuts and mock meat floss and the textures were great. The yee sang was okay, it included apple, the flavour of which I found really over powering, and I didn't really enjoy the mock ham. It was also served with carrot, capsicum, cucumber, mushrooms and what Toby thought was konjac. There was no crunchy, which I missed, and I didn't really like the sauce. Sad!
I didn't take any great pictures of the next course, which was deep fried deliciousness, spring rolls and tofu. The tofu was much coarser and thicker than I expected, kind of like a hard sponge which was surprising but worked really well. The siu mai was freshly steamed and delicious in the way of siu mai.
The pearl balls contained tofu and mushrooms for filling. I've really come to like pearl balls, though I'd never eaten them before last year. Last CNY, Johanna brought pearl balls to my CNY party, and they were new to all of us, and yet here they were at our CNY banquet! I'm deducing that they're a Taiwanese CNY variation.
Almost to the end, we had this amazing vegetable huo guo thing. It might have been a five elements sort of dish. This was filled with an assortment of vegetables that had taken on an incredibly delicious flavour and had softened so completely. The soup included pumpkin, broccoli, tofu, cashews, mock meat and some mushrooms. The flavours of this dish were just amazing, I don't know why but they were not overpowering and worked really well together.
We rounded the meal out with cha siu on forbidden rice (which was very dry, so I poured some of the soup from the previous course in to it) and then tang yuan and ice cream for dessert. The ice cream was served with this homemade strawberry jam which was pretty amazing, and the tang yuan, soft and chewy as it always is, had a crumbed (but gluten-free) exterior which made it unusual to chew. I really struggled to finish dessert though, as I was just so full.
This meal was amazing. There's still a week of CNY left, I totally recommend dropping in and trying it out.
K has blogged about it already, completely gluten free. And just as varied and delicious!
Veggie Kitchen: Intention of Love
159 St George Rd
Northcote
GF available
ang pau filled with chocolate coated sultanas
The first of my CNY events was going to Veggie Kitchen: Intention of Love with Cindy and Michael, K and Toby, The Veganator, and Bec who has no blog. K took the initiative and organised this CNY dinner, and I'm glad she did because a) CNY events are the greatest events, and b) it was delicious.
During CNY Veggie Kitchen is offering a special CNY banquet for $28 a head. We made the executive decision (before every one had arrived, even!) to go for the banquet, and Toby and I made the decision to also order a side of siu mai, because it's delicious and it was on the menu and how could we resist?
The banquet included two types of drinks. We were constantly being plied with some Taiwanese blossoming tea, or as I like to call it, monster tea. I love watching it unfurl. It takes quite a while to infuse though, so don't be in a hurry to drink it! We also received these tiny glasses of apple sprout soy milk, which I have to say was the most delicious soy milk I've ever drunk ever. It was amazing. I would drink more of this if I could. It had this very soft sweetness underneath the usual soy milk flavour, really subtle but really delicious.
Next up was some lettuce delight (looking suspiciously san choy baoish), followed by the yee sang. The lettuce delight was super crisp and really delicious; the lettuce was filled with a mixture of nuts and mock meat floss and the textures were great. The yee sang was okay, it included apple, the flavour of which I found really over powering, and I didn't really enjoy the mock ham. It was also served with carrot, capsicum, cucumber, mushrooms and what Toby thought was konjac. There was no crunchy, which I missed, and I didn't really like the sauce. Sad!
I didn't take any great pictures of the next course, which was deep fried deliciousness, spring rolls and tofu. The tofu was much coarser and thicker than I expected, kind of like a hard sponge which was surprising but worked really well. The siu mai was freshly steamed and delicious in the way of siu mai.
The pearl balls contained tofu and mushrooms for filling. I've really come to like pearl balls, though I'd never eaten them before last year. Last CNY, Johanna brought pearl balls to my CNY party, and they were new to all of us, and yet here they were at our CNY banquet! I'm deducing that they're a Taiwanese CNY variation.
Almost to the end, we had this amazing vegetable huo guo thing. It might have been a five elements sort of dish. This was filled with an assortment of vegetables that had taken on an incredibly delicious flavour and had softened so completely. The soup included pumpkin, broccoli, tofu, cashews, mock meat and some mushrooms. The flavours of this dish were just amazing, I don't know why but they were not overpowering and worked really well together.
We rounded the meal out with cha siu on forbidden rice (which was very dry, so I poured some of the soup from the previous course in to it) and then tang yuan and ice cream for dessert. The ice cream was served with this homemade strawberry jam which was pretty amazing, and the tang yuan, soft and chewy as it always is, had a crumbed (but gluten-free) exterior which made it unusual to chew. I really struggled to finish dessert though, as I was just so full.
This meal was amazing. There's still a week of CNY left, I totally recommend dropping in and trying it out.
K has blogged about it already, completely gluten free. And just as varied and delicious!
Veggie Kitchen: Intention of Love
159 St George Rd
Northcote
GF available
Wednesday, 9 February 2011
some links about animals and food politics and things
unexpectedly a lot of links
Pets petrified in cyclone crisis
Cassowaries are getting help after the cyclone!
Animals in Brazil Suffering After Disastrous Floods
10 Horrifying Stories of Factory Farming Gone Wrong, a pretty gross slideshow (USA-centric)
Sled dogs massacred after Canada Winter Olympics - business dropped off after the Olympics, so the huskies that were brought up specifically for the Olympics were then killed.
In other 'why are humans so crappy' news: Cockfighting bird stabs California man, Jose Luis Ochoa, to death: police. Specifically, cockfighting: why do it?
Back in Australia, an article on the ABC where the risks for jumps jockeys are identified. So if when you're arguing against jumps you find that people don't care about the horses, try this argument instead.
An op ed at the Herald Sun on a new proposal around disposal of young calves.
Where climate and conservation collide
The Face of Exploitation by s.e. smith at This Ain't Livin', on the human exploitation elements of food (both animal and vegetable).
I link to Treehugger way too much, but: Chinese Activists Call Canada Racist For Selling Seal Meat because Canada has sold seal meat to China (perhaps) on the assumption that those Chinese will eat anything.
This is not vego-specific (though our catastrophe's addition at the end is), but how to shop when you are poor is a good post.
at the smh: Wasteland: the $7.8b of food Aussies throw away .
I failed to post about this before call for papers closed, but the 4th Annual Australian Animal Studies Group Conference is being held 10 - 13 July at Griffith Uni in Brisbane.
Potluck #1 is up! Announcement for #2 is coming soon.
Pets petrified in cyclone crisis
Pets were not allowed in the cyclone evacuation centres, while farm animals were in paddocks when Yasi hit.and No-pet evacuation rules 'putting lives at risk'
RSPCA spokesman Michael Beatty says there have been plenty of bird deaths as well as reports of animals wandering the streets.
Cassowaries are getting help after the cyclone!
Animals in Brazil Suffering After Disastrous Floods
10 Horrifying Stories of Factory Farming Gone Wrong, a pretty gross slideshow (USA-centric)
Sled dogs massacred after Canada Winter Olympics - business dropped off after the Olympics, so the huskies that were brought up specifically for the Olympics were then killed.
In other 'why are humans so crappy' news: Cockfighting bird stabs California man, Jose Luis Ochoa, to death: police. Specifically, cockfighting: why do it?
Back in Australia, an article on the ABC where the risks for jumps jockeys are identified. So if when you're arguing against jumps you find that people don't care about the horses, try this argument instead.
An op ed at the Herald Sun on a new proposal around disposal of young calves.
Where climate and conservation collide
At the state's largest wind farm at Woolnorth in the island's north-west, 19 wedge-tailed eagles are known to have been killed since it began operations in 2003. Another three sea eagles also have hit the rotors.At Vegans of Color: How NOT to Inspire More People to Go Vegan, on an awareness graphic.
The Face of Exploitation by s.e. smith at This Ain't Livin', on the human exploitation elements of food (both animal and vegetable).
I link to Treehugger way too much, but: Chinese Activists Call Canada Racist For Selling Seal Meat because Canada has sold seal meat to China (perhaps) on the assumption that those Chinese will eat anything.
This is not vego-specific (though our catastrophe's addition at the end is), but how to shop when you are poor is a good post.
at the smh: Wasteland: the $7.8b of food Aussies throw away .
I failed to post about this before call for papers closed, but the 4th Annual Australian Animal Studies Group Conference is being held 10 - 13 July at Griffith Uni in Brisbane.
Potluck #1 is up! Announcement for #2 is coming soon.
Tuesday, 8 February 2011
some salads and things
Ages and ages ago Em blogged about this quinoa avocado salad, and I promptly forgot about it until Michael also blogged about it.
I totally slacked off, using lemon juice (from a bottle!) instead of lemons with their zest, and I skipped the coriander and increased the amount of sultanas slightly. I also neglected to toast the sesame seeds, because I was trying to keep my dishes down.
I served this with some tempeh (over-marinated, I'm sad to report) and a curry-ish noodle salad (inspired by Gen at FoE, but unlike hers mine was a complete failure).
Monday, 7 February 2011
My Very First Quiche
I've never made quiche before, and this was my first attempt. It was amazing. Try it - you won't regret it.
my very first quiche
inspired by Eat More Vegies
ingredients
1 cup chickpea flour
1 and a half cups of water
olive oil
2 tablespoons nutritional yeast
small amount of dried basil
handful fresh basil
2 tomatoes, sliced thinly
quarter of a red onion, diced tiny
1 sheet puff pastry, thawed
some vegan parmesan, if you have it (totally optional)
method
Grease a tray, and line it with baking paper. The tray I used was square and about 20x20cm. Press the puff pastry in to the tray, prick it with a fork once or twice, and in a preheated oven bake for 10 minutes at 220C.
Beat together the flour, water, oil, nutritional yeast and dried basil, as well as a little salt and pepper if that takes your fancy. Pour a little bit of this mix in to bottom of the puff pastry. Throw in (or layer in, as it takes your fancy) some of the onion and tomato, then pour in the rest of the batter. Set out the remaining onion and tomato on top, as well as the fresh basil leaves.
If you have any vegan parmesan, sprinkle this on the top.
Bake for about 40 minutes, until it's golden and quiche-like.
AMAZING.
Sunday, 6 February 2011
spamination
I've been getting heaps of spam lately, so I'm going to be moderating all comments on here for a little while. This makes me sad! But hopefully I'll do some other stuff too, and it will cut down on my epic spam.
apricot and apple braid of deliciousness
I have been thinking about this apricot and apple braid ever since I first stumbled across it, and during a cooler day I managed to finally buy some apricot jam and give it a go.
I've never made anything like this before. It was a little bit fiddly but once I got used to working with the dough it all sort of fell in to place, and became a lot of fun. The braiding is cheating, I'm not sure if the way I did it is the way it is supposed to be done.
The dough didn't rise as much as I had hoped it would whilst it was proofing, but it all still turned out okay in the end, and didn't stop the braid from being delicious. I used dry yeast, and next time I do this I will activate it separately in a little warm water before mixing it through, in the hopes that it will work a bit better.
This has made me realise how much work my rolling pin skills require.
apricot and apple braid
modified (and veganised) from my kitchen snippets
dough ingredients
2 heaped cups of baker's flour
1/4 cup of sugar (I used castor sugar)
1/2 teaspoon salt
1 tablespoon dry/powdered yeast
1 chinese soup spoon apple sauce
half ish cup of soy milk
100g melted nuttelex/vegan margarine
filling ingredients
3 green apples (peeled and sliced)
1 heaped tablespoon brown sugar
1 teaspoon cinnamon
quarter cup lemon juice
a smidge of nuttelex
third of a cup of sultanas
some large dollops of apricot jam
plus extra soymilk + apple sauce for glazing
method
To make the dough, mix flour, sugar, salt and yeast (for reference, in future I will mix the yeast with a little sugar and some warm water separately and ten minutes in advance, before progressing with this step). Combine the melted nuttelex with the soy milk and the apple sauce. Then knead it all together! Knead it for at least ten or fifteen minutes, before covering it and putting it in the fridge for the day or over night.
To make the filling (the next day ish), start by soaking the sultanas in a little hot water whilst you prep the apples. Then in a sauce pan melt the nuttelex and throw in the apples with the brown sugar and the cinnamon. After the apples have softened, add the sultanas (drained) and the lemon juice. Smush it all together, then set aside to cool.
Hopefully the dough has risen! Punch it down and knead it some more on a floured surface. Roll it out until it's a giant rectangle, and quite thin (as in, height-wise, not width-wise). Image it divided in to three long thin rectangles, and then cut two centimetre strips in to the two outside rectangles, towards the centre. Check out the pictures in the post at My Kitchen Snippits if you're confused about what I'm describing.
Across the middle, spread all the jam. Put the apple mixture over the top of this, and make sure it's all evenly distributed. From one end, fold in alternating sides so it looks sort of like a plait. Fold at an angle. Plait them as close together as you can - leave too big a gap and the delicious juices run out and cover the bottom of the baking tray and gets all sticky every where. Seal the ends, and leave (covered) to rise for about half an hour to an hour.
Preheat the oven to 175C, glaze the braid with the soy milk + apple sauce combination (just mix the two together well before brushing on), and bake for about half an hour. On fan-forced I only required just under 25 minutes for it to be golden coloured.
Cool then eat.
DELICIOUS.
I've never made anything like this before. It was a little bit fiddly but once I got used to working with the dough it all sort of fell in to place, and became a lot of fun. The braiding is cheating, I'm not sure if the way I did it is the way it is supposed to be done.
The dough didn't rise as much as I had hoped it would whilst it was proofing, but it all still turned out okay in the end, and didn't stop the braid from being delicious. I used dry yeast, and next time I do this I will activate it separately in a little warm water before mixing it through, in the hopes that it will work a bit better.
This has made me realise how much work my rolling pin skills require.
apricot and apple braid
modified (and veganised) from my kitchen snippets
dough ingredients
2 heaped cups of baker's flour
1/4 cup of sugar (I used castor sugar)
1/2 teaspoon salt
1 tablespoon dry/powdered yeast
1 chinese soup spoon apple sauce
half ish cup of soy milk
100g melted nuttelex/vegan margarine
filling ingredients
3 green apples (peeled and sliced)
1 heaped tablespoon brown sugar
1 teaspoon cinnamon
quarter cup lemon juice
a smidge of nuttelex
third of a cup of sultanas
some large dollops of apricot jam
plus extra soymilk + apple sauce for glazing
method
To make the dough, mix flour, sugar, salt and yeast (for reference, in future I will mix the yeast with a little sugar and some warm water separately and ten minutes in advance, before progressing with this step). Combine the melted nuttelex with the soy milk and the apple sauce. Then knead it all together! Knead it for at least ten or fifteen minutes, before covering it and putting it in the fridge for the day or over night.
To make the filling (the next day ish), start by soaking the sultanas in a little hot water whilst you prep the apples. Then in a sauce pan melt the nuttelex and throw in the apples with the brown sugar and the cinnamon. After the apples have softened, add the sultanas (drained) and the lemon juice. Smush it all together, then set aside to cool.
Hopefully the dough has risen! Punch it down and knead it some more on a floured surface. Roll it out until it's a giant rectangle, and quite thin (as in, height-wise, not width-wise). Image it divided in to three long thin rectangles, and then cut two centimetre strips in to the two outside rectangles, towards the centre. Check out the pictures in the post at My Kitchen Snippits if you're confused about what I'm describing.
Across the middle, spread all the jam. Put the apple mixture over the top of this, and make sure it's all evenly distributed. From one end, fold in alternating sides so it looks sort of like a plait. Fold at an angle. Plait them as close together as you can - leave too big a gap and the delicious juices run out and cover the bottom of the baking tray and gets all sticky every where. Seal the ends, and leave (covered) to rise for about half an hour to an hour.
Preheat the oven to 175C, glaze the braid with the soy milk + apple sauce combination (just mix the two together well before brushing on), and bake for about half an hour. On fan-forced I only required just under 25 minutes for it to be golden coloured.
Cool then eat.
DELICIOUS.
Thursday, 3 February 2011
japan ix: getting by
I had a lot of fun in Japan, and I had a lot of fun eating, but the eating in Japan was not without its difficulties. I can read katakana and hiragana, and I can guess at the meaning of kanji based on my ability to read Chinese hanzi, so sometimes menus in restaurants (or picking items off shelves) was half of a guessing game, half of a hoping that I'd read it correctly.
This meant needing some back ups for times when I wasn't sure what was going on.
My very favourite back up was konbu onigiri / こんぶおにぎり. I developed this obsession with 711s in Japan not only because it was the only place I could reliably withdraw cash, but because rather than the food being fatty and unhealthy like you'd get in Australia, the convenience food (handily, found at the conbini) were bento boxes and onigiri. I love onigiri. With the konbu onigiri there's a slight chance of it containing katsuo bushi, but Anna assured me it was my ever present foe and to continue on regardless.
I managed to get my hands on some baked goods at various points. I found der Akkord in Minato-ku, a totally vegan bakery. From there I supplied myself for the trip home with chocolate mousse, some apple pie, and some flavoured breads. Some of the breads were sour-dough-y, which was a bit off putting, but the mousse and the curry filled breads I had were delicous, and made nice snacks on the flight home. In addition, I was delighted to discover they had a folder, in both English and Japanese, with a full list of all ingredients in all products. In Minowa, I found Cafe Mugiwarai, a tiny vegetarian bakery where I picked up a sultana-filled bread stick to supplement one of my many rides on the shinkansen. Nobody there spoke English but we got by okay.
I became obsessed with edamame whilst I was in Japan. Conveniently it is available everywhere, including ready to eat at supermarkets (but made more delicious by a quick dousing in water hot from the kettle, and the liberal application of salt). Plain tofu was also easy to find, and often I would use my hostel kitchen to whip up a quick tofu scramble for breakfast.
We frequented quite a few shrine and temple market areas, and especially during celebration-y times (such as New Year, when we were there) the stalls will include grilled corn on the cob, basted in plain soy sauce (all the stalls I ate from only used plain soy sauce, though perhaps others used something different). I had not realised until this point how delicious corn + soy sauce could be.
I was able to pick up some other food from floating around the temple markets. There were some snacks and things which were fine, but which I was too full to eat; and in Kyoto I found samosas that were drowned in curry before being given to me. This, incidentally, is a delicious way to serve samosas. And they were pre cut, solving the problem Fi mentioned just the other day.
I suffered some cravings for ice cream, which I sated with frozen fruits, available from the ice cream chests in various conbini.
I would recommend not trusting things just because they look okay. I grabbed some noodles which looked okay, but buried under the noodles and the cabbage were the tiniest shrimps I've ever seen, which was incredibly disappointing. Also disappointing was the meal that came out sprinkled with prawn flakes on the top, waving in the breeze.
At one point, desperate to eat, I resorted to ducking in to a Chinese restaurant that had a television out the front playing Theresa Teng from its speakers, hoping that someone in there spoke Mandarin (they did). Here I was able to eat some vegetables, which were often thin on the ground, it being winter in Japan.
If you're looking for vegan noms around Japan, I super strongly suggest doing some research. Maybe I'd have fared better if my Japanese was greater than a stilted "肉のたべません….わたしわベジタリアんです...", but the research that I did was quite helpful.
Don't trust Happy Cow unless you have a back up plan. Happy Cow worked for me only once (leading me to Otis!); otherwise I was often unable to find places.
I found Cindy and Michael's posts from their 2010 visit to Japan quite useful. I even used it for non-eating things (I took their lead and did the iPod walking tour of Kabukicho and visited the Mori Art Museum, both of which were excellent experiences).
Vegetarians in Japan was a good reference point, though one that I ultimately did not end up using.
A lot of people have heard of Wandering Vegans in Japan, who in 2010 moved back to Australia, but their list of vegan restaurants in Japan is worth checking out.
Survival Guide for Vegetarians (not only) in Japan is also a fairly good site with lots of links and ideas.
Lisa lent me her 2008 version of the Japan Vegan Restaurant Pocketguide which, even though it was arguably out of date was still very useful, as it contained maps and directions. Lisa's Japan tag was also a handy resource.
A summary of my Japan posts:
i: mos burger
ii: roots cafe, hakuba
iii: disney noms
iv: pure cafe, tokyo
v: mikoan, kyoto
vi: ajanta, kyoto (now with added photos)
vii: otis!, hiroshima
viii: vegan healing cafe, shibuya
And that was Japan!
Sunday, 30 January 2011
japan viii: vegan healing cafe, shibuya
Just before I left Japan, I wandered in to Shibuya to catch up with Alex and Elizabeth, who had added a side trip to their journey back to Canada (from Perth) in order to see me.
After wandering around Tokyu Hands for a little while, we found our way over to Vegan Healing, a tiny cafe just around the corner. It had a PeTA van out the front, and was filled with notes about rallies and things.
The menu itself is pretty brief, and is available in both English and Japanese.
Both Alex and I went for the tempe sausage.
This was served with a chickpea sauce, and rice and vegies, and was delicious! The flavour was very subtle and understated, but I really enjoyed it.
Elizabeth picked the fried soy meat, which was a bit like a deep fried mock chicken. It came with a delicious little soup. I have to admit to being a little jealous of this meal, it had a lovely flavour.
Prices were not too bad, and the service was good. I also bought some cookies, but they were rock solid. Sad! But overall a good experience.
Vegan Healing Cafe
Parashion Shibuya Bldg Ste102,6-20 Udagawa-cho,
Shibuya-ku,Tokyo
(東京都渋谷区宇田川町6-20 パラシオン渋谷102号)
Check out the webpage for a handy map
After wandering around Tokyu Hands for a little while, we found our way over to Vegan Healing, a tiny cafe just around the corner. It had a PeTA van out the front, and was filled with notes about rallies and things.
The menu itself is pretty brief, and is available in both English and Japanese.
Both Alex and I went for the tempe sausage.
This was served with a chickpea sauce, and rice and vegies, and was delicious! The flavour was very subtle and understated, but I really enjoyed it.
Elizabeth picked the fried soy meat, which was a bit like a deep fried mock chicken. It came with a delicious little soup. I have to admit to being a little jealous of this meal, it had a lovely flavour.
Prices were not too bad, and the service was good. I also bought some cookies, but they were rock solid. Sad! But overall a good experience.
Vegan Healing Cafe
Parashion Shibuya Bldg Ste102,6-20 Udagawa-cho,
Shibuya-ku,Tokyo
(東京都渋谷区宇田川町6-20 パラシオン渋谷102号)
Check out the webpage for a handy map
Friday, 28 January 2011
japan vii: Otis!, Hiroshima
Go to Japan, eat Mexican food?
Otis is this adorable live music venue just south of Peace Park in Hiroshima. It's been open for 23 years, and for the first few years people used to draw on the walls, including this giant piece by some guy from Pixar (whose name escapes me now). It's a really fun place, and they serve vegan cake!
It was a cold day, as were all the days in Japan, so I went for a delicious spicy soup, served with salad and bread. They all knew what vegan meant, and I wish the photo of my cake had turned out so you could see that instead of being served with ice cream, it was served with cubes of frozen mango. Brilliant!
Otis!
1-20 Kako-machi, Naka-ku
Hiroshima
広島県広島市中区加古町1-20
Five minutes walk south of Peace Park on the main road
Otis is this adorable live music venue just south of Peace Park in Hiroshima. It's been open for 23 years, and for the first few years people used to draw on the walls, including this giant piece by some guy from Pixar (whose name escapes me now). It's a really fun place, and they serve vegan cake!
It was a cold day, as were all the days in Japan, so I went for a delicious spicy soup, served with salad and bread. They all knew what vegan meant, and I wish the photo of my cake had turned out so you could see that instead of being served with ice cream, it was served with cubes of frozen mango. Brilliant!
Otis!
1-20 Kako-machi, Naka-ku
Hiroshima
広島県広島市中区加古町1-20
Five minutes walk south of Peace Park on the main road
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