Tuesday, 23 April 2013

a whole lot of pumpkin pasta

It's been getting cold and it's been getting rainy, and last week I went to the Caterpillar's Dream and had a very disappointing lasagna, and I wanted to do something exciting with my pasta. I remembered that Cate had issued a challenge: Sweet Spices, Savoury Suppers, and I realised this would be a perfect opportunity to try making a pumpkin sauce and throwing everything in the house into it. 

you will need:
1kgish of pumpkin
1 shallot (sliced thin)
some minced garlic
half a zucchini, grated
100g firm tofu
1 cup soy or almond milk
half cup stock
olive oil
small head of broccoli
handful of nuts (i used pecans)
some baby spinach
1 tsp nutmeg, 1 tsp sage (or more if it takes your fancy) (you could also add a shake or two of cinnamon)
soy sauce
whole lot of salt and pepper
long pasta for four people

what you do:
boil and mash the pumpkin. puree/mash it with the stock and the soy milk until it's all lovely and smooth. add in the minced garlic.

during the pumpkin prep stage, put the pasta on to boil. when it's almost done to your satisfaction, add the broccoli florets and let them boil a little. drain, rinse with cold water, and put it all aside.

dice the tofu, marinate in some soy sauce, and then fry until it's all lovely and crispy. put this aside.

in a little oil, fry the shallot until golden, then add the zucchini and fry for about five minutes. add in the pumpkin mixture, and let it simmer for a while. add the nutmeg and the sage, and as much salt and pepper as you like (i stood there cracking pepper and salt for a while so i'm not sure how long - taste it, but remember you'll also be adding tofu that was marinated in soy sauce). when you're happy with it, stir the baby spinach through, and then combine with the tofu, pasta and broccoli. top with nuts and serve. (i shallow fried and chopped the nuts but raw is fine too)

If you haven't previously checked out Cate's blog, I recommend it - it's not vego but she does lots of great cooking for various dietary requirements, and I have personally had the pleasure of eating all sorts of her delicious creations.

Friday, 5 April 2013

[wa] veggie mama, mt lawley

On a cycle up to my beloved Mt Lawley for a compulsory visit to Planet Books and Fresh Provs, I spotted a new face on the Beaufort Street landscape: Veggie Mama, next to the adult shop on Vincent Street (where no veggie restaurant had been before).

I returned the next day for lunch with my friend V, ready to be delighted. And delighted I was! Clearly labeled (egg free, dairy free, gluten free), there was an array of baked sweets, baked savouries, fresh salads and made to order juices, and I was overwhelmed for choice.

lunch at veggie mama

For about $20 I got this filling plate of filo and salads, and a fresh juice of apple, orange and ginger. The quinoa salad in particular was lovely, and the filo, filled with potato, spinach and pine nuts, was delicious and filling. Despite it being a warm and busy Autumn (Easter) public holiday, service was fast, friendly and helpful. And afterwards, I was too full for a muffin, which disappointed me mightily.

Well located and with early opening hours, Veggie Mama is almost certainly a place I will return to on a future visit home.

Veggie Mama 
Cnr Beaufort and Vincent Streets
Mt Lawley

Get there on any bus that goes up Beaufort Street
Entry to the shop is a wide door, but ordering happens at the counter, which is accessible only by a two-step flight of stairs. Credit card available.