tag:blogger.com,1999:blog-11814877892243929992024-02-08T04:40:49.866+11:00Vegerati - Eating Vegan in MelbournePennyhttp://www.blogger.com/profile/12342156788487840179noreply@blogger.comBlogger57125tag:blogger.com,1999:blog-1181487789224392999.post-54349560364421440502010-05-17T16:35:00.001+10:002010-05-17T16:44:53.636+10:00Buddha's Day and Multicultural Festival 2010Alternate title: Yumyumyum!<br /><br />I remember seeing <a href="http://herestheveg.blogspot.com/2009/05/may-17-2009-buddhas-day-multicultural.html">Cindy & Michael's post last year</a> about the delicious food at Buddha's Day, so I really wanted to go this year. Everything was fun, but the food! So good! Lemon chicken! Hooray! I'm not 100% sure if everything was vegan, but I shall say again, it was SO GOOD!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtXZ5Y6ya2GGUGdCJ7quRpgGTPqOLu_azAL3-3-YHjl1vVIocTXoqttrVKr33Bc7J2lV5qdHJlS2byxptjPT3n2w_B2ihRkO_ud3b4nRfdZgh1tlHlpv5qUNRkosNPUTnavn-o9-1sFA/s1600/buddhasday1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtXZ5Y6ya2GGUGdCJ7quRpgGTPqOLu_azAL3-3-YHjl1vVIocTXoqttrVKr33Bc7J2lV5qdHJlS2byxptjPT3n2w_B2ihRkO_ud3b4nRfdZgh1tlHlpv5qUNRkosNPUTnavn-o9-1sFA/s400/buddhasday1.jpg" alt="" id="BLOGGER_PHOTO_ID_5472118594624624018" border="0" /></a>Busy busy! But most food was ready to go, so the queues weren't very long.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUPxC3awDlzIsmAmklLSYyOHO2YVsWf0u85NOmayb9sNJ9P6XZnROJeIzVyH1FGgPGQrhzXRYmp3Ak5Sg0kvsbCVTsJFJACIdhqOQknbx5PkO1iQVDnviofD-KjJ-jQ64q6rNNtlLa2g/s1600/buddhasday2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUPxC3awDlzIsmAmklLSYyOHO2YVsWf0u85NOmayb9sNJ9P6XZnROJeIzVyH1FGgPGQrhzXRYmp3Ak5Sg0kvsbCVTsJFJACIdhqOQknbx5PkO1iQVDnviofD-KjJ-jQ64q6rNNtlLa2g/s400/buddhasday2.jpg" alt="" id="BLOGGER_PHOTO_ID_5472118604789892322" border="0" /></a>Mock prawns! I have avoided these until now, because I was never a big fan of the real deal, but these were great. Some vegies (I think carrot & radish?) plus water chestnut (crunchy!) wrapped in yuba & noodles & deep fried! Great! I actually tried to replicate these last night with not so much success - oh wells!<br /><br />These were cooked by <a href="http://www.bliav.org.au/home/ibcvhome.html">Buddha’s Light International Association of Victoria</a>.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2DX-5HzO1PVVB-KllvshcZ3jrcSLHOXkNpyGnkTTJRX8iJ1vXBFMtBtfOWgVvA2UHDmNFekzKEaZhZV9kwIePd1731FbQHBKILqkZoOwJ1vtdHDoPWr70uT_Fq11Gcd-ODY9aztIyhA/s1600/buddhasday3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2DX-5HzO1PVVB-KllvshcZ3jrcSLHOXkNpyGnkTTJRX8iJ1vXBFMtBtfOWgVvA2UHDmNFekzKEaZhZV9kwIePd1731FbQHBKILqkZoOwJ1vtdHDoPWr70uT_Fq11Gcd-ODY9aztIyhA/s400/buddhasday3.jpg" alt="" id="BLOGGER_PHOTO_ID_5472118605520106450" border="0" /></a>LEMON CHICKEN!!! By <a href="http://www.bliav.org.au/home/ibcv/ibcvindex.html">Fo Guang Shan Melbourne</a>, which I believe is a college run by Buddha's Light. I think they have vegetarian classes. Yummm.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiupl1pGSftVuXyeKZYW6t1LznYev6zX6nYd8lvVrG6eELy1NhDIAWJnmBqbs589JyomBiYW54RenBs2rL-Xw_R7b3BtkgIjnA2kNetrveNrw3NtBUgHqy7buv_sSr1sFLKqvJ77izOwQ/s1600/buddhasday4.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiupl1pGSftVuXyeKZYW6t1LznYev6zX6nYd8lvVrG6eELy1NhDIAWJnmBqbs589JyomBiYW54RenBs2rL-Xw_R7b3BtkgIjnA2kNetrveNrw3NtBUgHqy7buv_sSr1sFLKqvJ77izOwQ/s400/buddhasday4.jpg" alt="" id="BLOGGER_PHOTO_ID_5472118615586891922" border="0" /></a>Beef noodle soup! I can't remember who made this deliciousness, I actually really loved the broth, but the noodles weren't so great, and the mock-beef was a bit too beefy... hmm.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkrp8LXhIRKIqN-bYJMpeWA2jjF3k-93xEcUqHYeNPIgxT390QPeRqPLnfb5wQF1L8hNl7VkvlN_rWJ5gaPBum4cWygBJp8T4uqfJ9dqCs0SnLAKb_GGJOmYoewg79HfbbcUuQ-Ygm7Q/s1600/buddhasday5.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkrp8LXhIRKIqN-bYJMpeWA2jjF3k-93xEcUqHYeNPIgxT390QPeRqPLnfb5wQF1L8hNl7VkvlN_rWJ5gaPBum4cWygBJp8T4uqfJ9dqCs0SnLAKb_GGJOmYoewg79HfbbcUuQ-Ygm7Q/s400/buddhasday5.jpg" alt="" id="BLOGGER_PHOTO_ID_5472118614578309906" border="0" /></a>And... sticky rice balls! Okay this was more of a rice log, and it doesn't look like much, but it was filled with a long stick of some kind of fried gluteny mock-chicken type thing, toasted sesame seeds, and some teensy bits of mock-pork. So good! So sticky! (I got it all over me). This was also by <a href="http://www.bliav.org.au/home/ibcvhome.html">Buddha's Light</a>.<br /><br />The food was all so delicious, and if I could figure out if Buddha's Light ran cooking classes, I'd totally be up for it!<br /><br />If you want the food, you can go next year, or try Fo Guang Yuan in Melbs.<br /><br /><a href="http://www.bliav.org.au/exhibition/galleryindex.html">Fo Guang Yuan</a><br /><a href="http://www.buddhaday.org.au/">Buddha's Day</a>Pennyhttp://www.blogger.com/profile/12342156788487840179noreply@blogger.com3tag:blogger.com,1999:blog-1181487789224392999.post-40460575795187424752010-04-14T09:11:00.001+10:002010-04-20T09:13:08.820+10:00Global Vegetarian, Ormond<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-0PXD6WvvhVLhkyKoMaVExRC5oYRXZ9IikQvrEv4gs7BlGltgF2UsCrCR8czhGkHo6GBfOFdi9ZGWBP93kuCkwb83NVDbiwMUyveIfTUOAq1VghLV9jL7p-ao4vbrv4AzZpF2FoF-sw/s1600/globalvegetarian-migorgeng.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-0PXD6WvvhVLhkyKoMaVExRC5oYRXZ9IikQvrEv4gs7BlGltgF2UsCrCR8czhGkHo6GBfOFdi9ZGWBP93kuCkwb83NVDbiwMUyveIfTUOAq1VghLV9jL7p-ao4vbrv4AzZpF2FoF-sw/s400/globalvegetarian-migorgeng.jpg" alt="" id="BLOGGER_PHOTO_ID_5457537453378102290" border="0" /></a><a href="http://www.urbanspoon.com/r/71/1426515/restaurant/Melbourne/Brighton-Hampton/Global-Vegetarian-Ormond">Global Vegetarian</a> is a little bit of a mainstay for Monash Uni students - it's on the famous(ish) 630 bus line and it's cheap, so when I was at uni I used to go there a lot. Some people LOVE it, I was never so much of a fan.<br /><br />Basically the thing you either love or hate is a salty seasoning they use, I don't know what it is, some kind of stock powder maybe? but they use it in every dish so they all taste very similar. So a mee goreng tastes similar to a laksa which tastes similar to a pasta...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL8lZpKZCkQOXyUk0ppdFfaQfIKanWAutXLmNYRHt0AQioaprmrvmt75pwmuZurDg2ZWI0rvuApKdX-Cbr80jzILeEQB6ypKpUSdxYkniEb6Khub1jeLN2AOloXV0h4rC861PqTEpwbg/s1600/globalvegetarian-laksa.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL8lZpKZCkQOXyUk0ppdFfaQfIKanWAutXLmNYRHt0AQioaprmrvmt75pwmuZurDg2ZWI0rvuApKdX-Cbr80jzILeEQB6ypKpUSdxYkniEb6Khub1jeLN2AOloXV0h4rC861PqTEpwbg/s400/globalvegetarian-laksa.jpg" alt="" id="BLOGGER_PHOTO_ID_5457537451740525170" border="0" /></a>We had a mee goreng and a laksa. The mee goreng... I know I've had it before, and should know what to expect. It was fine, noodles, sauce, vegies - but there was really very few flavours other than soy and their salty flavour thing. A bit of chilli would have been nice?<br /><br />The laksa was nice. Kind of like a green curry soup, lots of noodles, steamed vegetables, tofu & gluten chunks. Good for comfort food. And each main is only $9.80, so that's quite comforting too.<br /><br />Global Vegetarian<br />499 North Road<br />Ormond<br /><span style="visibility: visible;" id="main"><span style="visibility: visible;" id="search">03) 9578 9566</span></span>Pennyhttp://www.blogger.com/profile/12342156788487840179noreply@blogger.com3tag:blogger.com,1999:blog-1181487789224392999.post-64550225885641023762010-04-12T21:04:00.001+10:002010-04-12T21:04:00.197+10:00tempeh & baby corn noodles<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-0V9rj4dajJjF1ARhik8GJwKm5_SCg_moaX0Sbl_fteY3QWFwqEdzXzbgTSnBtKzJmZhRMQYAxdVPVMdysnMJNIyOZU5Br4c-5GwxaevJyeO7sRG9Bc3BBn3F1nqceDSjMUEo5CB2AA/s1600/veg-tempehnoodles2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-0V9rj4dajJjF1ARhik8GJwKm5_SCg_moaX0Sbl_fteY3QWFwqEdzXzbgTSnBtKzJmZhRMQYAxdVPVMdysnMJNIyOZU5Br4c-5GwxaevJyeO7sRG9Bc3BBn3F1nqceDSjMUEo5CB2AA/s400/veg-tempehnoodles2.jpg" alt="" id="BLOGGER_PHOTO_ID_5457535515102788962" border="0" /></a>We have an electric stove so I find it very tricky to cook stirfries. I have devised a method which works well for tempeh & tofu stirfries - For this one I fried some onion, garlic & tempeh for awhile. I then carefully and slowly added some <a href="http://vegerati.blogspot.com/2010/01/stephanie-alexanders-plum-sauce.html">plum sauce</a>, kecap manis, mirin and soy sauce. If I add them slowly on my stove then it goes okay, if I add them too fast, because my stove doesn't get very hot the whole thing just starts to stew. Ew.<br /><br />So, when the liquid had burned off I added some baby corn, bok choy & noodles and twiddled them around for awhile.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsH5cbGyWNeZ8pTtdMAF7EKXKEOYjRnMmjVQ9f4nOK9E8r9wtYJbgHm1kZamH6UodR0GlAz9fAmxc-Aq9An8RDmJq1W3M8yeAq62LJKI68CEzztUJ1hiwH43j2H7PVYNTt900gHol4_Q/s1600/veg-tempehnoodles.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsH5cbGyWNeZ8pTtdMAF7EKXKEOYjRnMmjVQ9f4nOK9E8r9wtYJbgHm1kZamH6UodR0GlAz9fAmxc-Aq9An8RDmJq1W3M8yeAq62LJKI68CEzztUJ1hiwH43j2H7PVYNTt900gHol4_Q/s400/veg-tempehnoodles.jpg" alt="" id="BLOGGER_PHOTO_ID_5457535503372080802" border="0" /></a>Then with salad on top. This is the pre-salad shot so you can see the tempeh.<br /><br /><span style="font-style: italic;">And I am so sorry about the photos. </span>Daylight savings is killing my food photography.Pennyhttp://www.blogger.com/profile/12342156788487840179noreply@blogger.com0tag:blogger.com,1999:blog-1181487789224392999.post-36492540305102194822010-04-10T09:51:00.000+10:002010-04-10T09:51:00.201+10:00tempeh burgers!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE8Nw2WXGfoicrdHy12V_TvGHRx3s7zWfWofoE7_rXibuHaDeRoL9DjSI7E45TiCt2HJvPr4BUHd80L7aUajWYfCWBTyAC66FVSQBV8R1CByxGNVntMYfvCSbWWVuBJVMLUgvB8ZuVmw/s1600/veg-tempehburger2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE8Nw2WXGfoicrdHy12V_TvGHRx3s7zWfWofoE7_rXibuHaDeRoL9DjSI7E45TiCt2HJvPr4BUHd80L7aUajWYfCWBTyAC66FVSQBV8R1CByxGNVntMYfvCSbWWVuBJVMLUgvB8ZuVmw/s400/veg-tempehburger2.jpg" alt="" id="BLOGGER_PHOTO_ID_5457532225970129538" border="0" /></a><a href="http://www.primasoy.com.au/">Primasoy</a> tempeh is definitely my favourite tempeh - I love getting it at the market because you get to speak to the makers directly, it's always fresh, and they sell their yummy <a href="http://www.primasoy.com.au/">tempeh goreng </a>(tempeh deep fried in an awesome pea-flour batter). You can buy little sachets of the batter mix at the market, which I did.<br /><br />And clearly I'm getting really into this cold weather, with no raw dishes for ages! Oh well.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbsU92hA0zGYxD6po8im-eY65Lf1Xk4srCtu8pSjIj1PXomQ4zc_pPg9Ve9YyTPUcgDLzYhD_J8WH91CLiQ2AwlUFdBrbk3JiV7uI9kRoAdJV7AC_6zwDPbej13pQt_NOfzNBzfZBYnA/s1600/veg-tempehburger.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbsU92hA0zGYxD6po8im-eY65Lf1Xk4srCtu8pSjIj1PXomQ4zc_pPg9Ve9YyTPUcgDLzYhD_J8WH91CLiQ2AwlUFdBrbk3JiV7uI9kRoAdJV7AC_6zwDPbej13pQt_NOfzNBzfZBYnA/s400/veg-tempehburger.jpg" alt="" id="BLOGGER_PHOTO_ID_5457532220739128418" border="0" /></a>Our burgers contained:<br /><a href="http://www.primasoy.com.au/?p=8">Tempeh goreng</a><br />Avocado<br />Tomato<br />Alfalfa<br />Sauce...<br /><br />So good! We went to Brumby's bakery to get bread rolls - I don't usually buy bread, so it was such a novelty to be asked if I wanted to buy 6 rolls which meant I got the 7th free? Of course! Hooray free things! This was a mistake. I have now eaten far too much crappy white bread and am going wheat-free for awhile so my digestion recovers.<br /><br />You know what they say. Once you've been macrobiotic for 3 months one Summer you can't go back to wheat & dairy & nightshade without paying.Pennyhttp://www.blogger.com/profile/12342156788487840179noreply@blogger.com2tag:blogger.com,1999:blog-1181487789224392999.post-23142281278369140682010-04-09T15:44:00.003+10:002010-04-09T15:44:00.310+10:00barley & lentil soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBkBl6d5B_ysVU_spX0FerfLHMfe4MoZbLaqzRcXm50foVh2CMrqvB2OCbJ3mIuTQRy9lJXPl_zu4-o-tVOl_qG5fQalP4uM7vNG8xvkIHFBaPv48D1I2eJfp6WUGXUhBHJvSxhkN2mw/s1600/vegerati-soup.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBkBl6d5B_ysVU_spX0FerfLHMfe4MoZbLaqzRcXm50foVh2CMrqvB2OCbJ3mIuTQRy9lJXPl_zu4-o-tVOl_qG5fQalP4uM7vNG8xvkIHFBaPv48D1I2eJfp6WUGXUhBHJvSxhkN2mw/s400/vegerati-soup.jpg" alt="" id="BLOGGER_PHOTO_ID_5457530300619185586" border="0" /></a>Yum! It's just a simple vegie soup, barley & lentils cooked with vegetables including fried onion & garlic, carrot, celery, parsnip & potato. With lots of fresh herbs, pepper & ginger.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1YgphzExT0-wL8i5Pq4SSsG51ZHrM7YkH6iA3HJ7dvYokg-tA0jjrjy0sDgOt6yJQP1GfgJGVGP_qrAZV391SsvoEuXUcCSbdIxKD-zZ_5MH8J9v6cKEGv6SrEOsOjLHWrIippjIoSQ/s1600/vegerati-soup-grains.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1YgphzExT0-wL8i5Pq4SSsG51ZHrM7YkH6iA3HJ7dvYokg-tA0jjrjy0sDgOt6yJQP1GfgJGVGP_qrAZV391SsvoEuXUcCSbdIxKD-zZ_5MH8J9v6cKEGv6SrEOsOjLHWrIippjIoSQ/s400/vegerati-soup-grains.jpg" alt="" id="BLOGGER_PHOTO_ID_5457530304983077442" border="0" /></a>This soup came around because I went to the St Kilda Farmers Market. I hadn't been for awhile and needed to stock up on bulk <a href="http://www.mountzeroolives.com/">Mount Zero</a> lentils (I love them because a- sometimes the cute Mount Zero guy is there, b- they always cook really well, and c- they're locally grown - in Tottenham, cute name!). So I was a little sad that all they had left was lentil & barley mixed together - apparently that morning, in the dark, they had a little accident, so it was cheap!<br /><br />I'm always suspicious of unhulled barley because usually when I've tried to cook it it's still been really tough, but the Mount Zero one is fabulous! I soaked the lentils & barley overnight and then cooked for for maybe 30 mins before adding to the soup - very good!Pennyhttp://www.blogger.com/profile/12342156788487840179noreply@blogger.com1tag:blogger.com,1999:blog-1181487789224392999.post-75496610822183168962010-04-08T08:20:00.004+10:002010-04-08T08:44:17.101+10:00leftover sushi plus vegie box resolutions<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcu9XSv_b6aU7m5dvHjIayMcyS-_KFNpImwV6bp-xHs5BqTBKK-TzOYdyqIAPypeI16XJCigvckN9ngLmom_qo8CodbdEgaDqQrPm4Hij1tj5olfSLkr8N9Ph26RVcRwXqrR_HXlRJ3w/s1600/veg-sushi.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcu9XSv_b6aU7m5dvHjIayMcyS-_KFNpImwV6bp-xHs5BqTBKK-TzOYdyqIAPypeI16XJCigvckN9ngLmom_qo8CodbdEgaDqQrPm4Hij1tj5olfSLkr8N9Ph26RVcRwXqrR_HXlRJ3w/s400/veg-sushi.jpg" alt="" id="BLOGGER_PHOTO_ID_5457527950968925954" border="0" /></a>So, as you may have gathered, we get a weekly vegie box full of lovely organic vegies & fruits. When we started getting it I was always very enthused about thinking up what to cook, but lately it's been slipping a bit, and last week there was a sad incident involving a bunch of spinach, half a bunch of silverbeet and the compost bin.<br /><br />So, I used up all the leftovers (plus some tempeh) and made sushi, and vowed to have all future vegies end up in my (and Chris's) tummy and not the compost. So, I finished up all our old vegies in sushi form! So we could begin vegie box resolutions afresh.<br /><br />Sushi type A contains tempeh fried with carrot & lots of fresh chilli, with teriyaki sauce.<br />Sushi type B contains silverbeet & onion with soy sauce.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBsA6sMkRlzkM6j56OzJ0l2VPMTJV02FQ2hZts75uEfFV18hykaN-BAObmNweU-6OuDWq3KDu6v51oA5dqMV9Qzepo5mkDwPvYjAx5o473huKY1R3cRmlfJQoXyLkVQSDhsyF_8d5CcA/s1600/tempeh.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBsA6sMkRlzkM6j56OzJ0l2VPMTJV02FQ2hZts75uEfFV18hykaN-BAObmNweU-6OuDWq3KDu6v51oA5dqMV9Qzepo5mkDwPvYjAx5o473huKY1R3cRmlfJQoXyLkVQSDhsyF_8d5CcA/s400/tempeh.jpg" alt="" id="BLOGGER_PHOTO_ID_5457527953458897810" border="0" /></a>The next morning I bought tempeh! At the St Kilda Farmers Market!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLAOEE-sKBdIF18uRZ1XwBxWJO-H79bjpI70jjq6g3MR-8dsiLXXTZpyLEJHJKDqI7oyrGnYdXGlITP3STAXZFyYzz1kiRkNNIa4AKdTHdAW6-kGWGUGntE0urLhn8iVUjuwAYfQZ3Rw/s1600/vegiebox.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLAOEE-sKBdIF18uRZ1XwBxWJO-H79bjpI70jjq6g3MR-8dsiLXXTZpyLEJHJKDqI7oyrGnYdXGlITP3STAXZFyYzz1kiRkNNIa4AKdTHdAW6-kGWGUGntE0urLhn8iVUjuwAYfQZ3Rw/s400/vegiebox.jpg" alt="" id="BLOGGER_PHOTO_ID_5457527964100185250" border="0" /></a>And this is our new vegie box.<br /><br />I know this is all getting a little confusing, I really need to do posts the day I take the photos!<br /><br />New posts this week featuring celery, capsicum, beans, carrot, zucchini, onions, potatoes, lettuce, tomatoes, banana, apple & pear! Mmm.<br /><br /><br />And finally. This is embarrassing. Chris and I tried to go dumpster diving because I have never been before and really wanted to go - we went to 3 places and their dumpsters were all locked away! Better luck next time.Pennyhttp://www.blogger.com/profile/12342156788487840179noreply@blogger.com1tag:blogger.com,1999:blog-1181487789224392999.post-38941356442645534522010-04-05T08:30:00.003+10:002010-04-05T08:45:54.306+10:00curry chicken noodles!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNE-qyunbYTlrJrW1uzVB3pZNSwEczZnsV4URuv41vp1Yhdxn7gaJ1cKqGRq-xPs7JLJvLhbRUsZaFzD0ftRRmHs2CK94Fe5K2jUOkRRslU8swD9KQil4xUSY5ddUvcWxiHOY5OdyMSA/s1600/currynoodles.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNE-qyunbYTlrJrW1uzVB3pZNSwEczZnsV4URuv41vp1Yhdxn7gaJ1cKqGRq-xPs7JLJvLhbRUsZaFzD0ftRRmHs2CK94Fe5K2jUOkRRslU8swD9KQil4xUSY5ddUvcWxiHOY5OdyMSA/s400/currynoodles.jpg" alt="" id="BLOGGER_PHOTO_ID_5456413521555381778" border="0" /></a><br />So it's been a long time since I actually ate chicken, I'm not sure what it really tastes like anymore, so I'm guessing that <a href="http://www.frysvegetarian.co.za/products/frys-vegetarian-chicken-style-strips/">Fry's Chicken Strips</a> (which my local supermarket just started stocking) are more in the tastes-like-chicken food group that so very many ingredients seem to fall in to?<br /><br />Anyway, these were kinda good! Like when you watch teevee and see an ad for KFC and you kinda want the KFC but you're vegetarian/vegan - let this be your new KFC. They tasted totally junky, so the part of me who really appreciates macrobiotics and raw food was appalled, but the part of me that gets sucked in by television advertising was totally into it.<br /><br />Chris cooked. The bowl contains:<br /><br />Rice noodles,<br />Onion & carrot cooked in red curry paste & coconut milk,<br /><a href="http://www.frysvegetarian.co.za/products/frys-vegetarian-chicken-style-strips/">Chicken strips</a>! and spring onion cooked in a bit of the oil that floated to the top of the red curry (the rest we scooped off, ew),<br />Alfalfa,<br /><a href="http://vegerati.blogspot.com/2010/03/pickled-ginger-beni-shoga.html">Pickled ginger</a>.<br /><br />And it was SO GOOD! I have been bugging Chris to cook it again. Maybe I will go bug him now. Oh and we squeezed lime juice over the top too.Pennyhttp://www.blogger.com/profile/12342156788487840179noreply@blogger.com0tag:blogger.com,1999:blog-1181487789224392999.post-81259677611765742992010-03-26T10:43:00.000+11:002010-03-26T10:43:00.287+11:00pickled ginger (beni shoga)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5rzmSlVQ8JA5SlkaYdgZ7getU4gvIBeOV0JrN9HlMlqU6YlOFTRsprRyWlCmFKw6Zu6g4_ZctrvdOL_mDK0BzTZx4hhCiWj6NVWF-_D3BdbuFl5kN6lW4cVCD7chYIFlu1BtV_fua8A/s1600-h/pickledginger5.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5rzmSlVQ8JA5SlkaYdgZ7getU4gvIBeOV0JrN9HlMlqU6YlOFTRsprRyWlCmFKw6Zu6g4_ZctrvdOL_mDK0BzTZx4hhCiWj6NVWF-_D3BdbuFl5kN6lW4cVCD7chYIFlu1BtV_fua8A/s400/pickledginger5.jpg" alt="" id="BLOGGER_PHOTO_ID_5450643576674057170" border="0" /></a>I put this ginger on top of most things - noodle dishes, soup, stir fries... I used to buy the bright pink ginger from the grocery store, but I like making it myself because I know exactly what's in it.<br /><br />I pretty much followed <a href="http://japanesefood.about.com/od/sushiforbeginner/r/gari.htm">these instructions</a>, with some editing (and way less sugar)...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3vM07omaaAa7fp4eAxSvj2QtuC1ndjWtUDhrDR6byjl-gIzvfQpYPkYuTyOwEXA_sMjt_Z_hrpspBiAF0GYRv4XznEYQ88nJieZ8A9dcdRDOmb2uyoZkD7tZr-z7j1EgcunLq-_oGew/s1600-h/pickledginger1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3vM07omaaAa7fp4eAxSvj2QtuC1ndjWtUDhrDR6byjl-gIzvfQpYPkYuTyOwEXA_sMjt_Z_hrpspBiAF0GYRv4XznEYQ88nJieZ8A9dcdRDOmb2uyoZkD7tZr-z7j1EgcunLq-_oGew/s400/pickledginger1.jpg" alt="" id="BLOGGER_PHOTO_ID_5450643438446222082" border="0" /></a>I did 100g of ginger, which is a nice amount. I also use a lot less sugar than most recipes state - I guess this means it won't keep for as long in the fridge, but should last at least 3 or so months.<br /><br />Ingredients:<br />100g ginger<br />1 tbspn sugar<br />1/2 cup rice vinegar<br />1/2 tspn salt<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqCk3WEdh3hWe_dWXGuZSafEEcJS7ujEESVRsjpMh4XY4O8ul4iN9_mxh7X13K-lEhqtugIkmevEPCB7tZg6ADIXkZiou5iEIrukXA20YM-2Aa3Mj7ChyNFH1nuRd4G4ugwavirIhbKw/s1600-h/pickledginger2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqCk3WEdh3hWe_dWXGuZSafEEcJS7ujEESVRsjpMh4XY4O8ul4iN9_mxh7X13K-lEhqtugIkmevEPCB7tZg6ADIXkZiou5iEIrukXA20YM-2Aa3Mj7ChyNFH1nuRd4G4ugwavirIhbKw/s400/pickledginger2.jpg" alt="" id="BLOGGER_PHOTO_ID_5450643450199336706" border="0" /></a>First comes the fun part - chopping the ginger! Okay, when I say fun I mean not-so-fun... Peel the ginger and break off the knobbly bits, so you have nice easy pieces to slice. For the small pieces just use a little knife and slice finely, for the bigger pieces try a grated or something like that.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFkoySjL2e3kt6IpSVa-V1ZoRTAMtD0Ce9CJB93fmVrJUpjEl4wwQwYhWokvBC0J-iOiPgjH7xAAUtMqszMi720PlXhEPQoIEM7nZ4M6PK84Dy7Dyx_xOlCLsiKfljO3wo1R6TARTHLQ/s1600-h/pickledginger3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFkoySjL2e3kt6IpSVa-V1ZoRTAMtD0Ce9CJB93fmVrJUpjEl4wwQwYhWokvBC0J-iOiPgjH7xAAUtMqszMi720PlXhEPQoIEM7nZ4M6PK84Dy7Dyx_xOlCLsiKfljO3wo1R6TARTHLQ/s400/pickledginger3.jpg" alt="" id="BLOGGER_PHOTO_ID_5450643454260749090" border="0" /></a>Next, sprinkle the salt on and rub it through the ginger with your fingers. Sit for 1 hour.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGLZ6yiHSe9n6X1WztkKj_0iOivy_qpWAg8YxOHKvFRrO9jpo21qFhMy1Yg7k7-vXr65v-qOnAgfyMGrstk7GHEDZYhUUCFCuxbPjJnmkYj0NQNA49_QukldOD_t9-LSZv6TYm5emJEw/s1600-h/pickledginger4.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGLZ6yiHSe9n6X1WztkKj_0iOivy_qpWAg8YxOHKvFRrO9jpo21qFhMy1Yg7k7-vXr65v-qOnAgfyMGrstk7GHEDZYhUUCFCuxbPjJnmkYj0NQNA49_QukldOD_t9-LSZv6TYm5emJEw/s400/pickledginger4.jpg" alt="" id="BLOGGER_PHOTO_ID_5450643455906761234" border="0" /></a>After an hour, the ginger should be turning slightly pink and will be a lot more limp. Pick it up in your hands and squeeze so lots of the juice comes out. If you prefer you can pat dry with paper towel.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA_CUfQTi83n9vFIGkQwWc7jXBbJdcTKvKHGh95nbbPcJPr4aRZcpNEHAm_Lyi88PvQUBzg76nWkxoJpiAbpxLzOkdAml3av-DFgw0zW1hISNOJjDLjL7cPnMCyWilDFD4j3QblrezrQ/s1600-h/pickledginger6.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA_CUfQTi83n9vFIGkQwWc7jXBbJdcTKvKHGh95nbbPcJPr4aRZcpNEHAm_Lyi88PvQUBzg76nWkxoJpiAbpxLzOkdAml3av-DFgw0zW1hISNOJjDLjL7cPnMCyWilDFD4j3QblrezrQ/s400/pickledginger6.jpg" alt="" id="BLOGGER_PHOTO_ID_5450643587239185010" border="0" /></a>Finally, put the sugar and vinegar in a saucepan and heat on low until the sugar has melted. Pour over the ginger and push the ginger down - you may want to add a tiny bit more vinegar so that the ginger is covered.<br /><br />That's it! Enjoy!Pennyhttp://www.blogger.com/profile/12342156788487840179noreply@blogger.com2tag:blogger.com,1999:blog-1181487789224392999.post-89720977450637887232010-03-23T21:00:00.001+11:002010-03-23T21:00:08.678+11:00vegan banana & fig cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSO0Gfo_D-lWxXjhecwcB-YKO4n_VfEfD6OsH97m0iEXb1qQJZMp3GlF8GhtGS_VXGwZeQfszvw7LBkpS0rtyzOxrsWoPwVmd31eez5-JlKKF0lA0FFa06vefdMC2GQr1XExlYCDWUSg/s1600-h/bananacake.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSO0Gfo_D-lWxXjhecwcB-YKO4n_VfEfD6OsH97m0iEXb1qQJZMp3GlF8GhtGS_VXGwZeQfszvw7LBkpS0rtyzOxrsWoPwVmd31eez5-JlKKF0lA0FFa06vefdMC2GQr1XExlYCDWUSg/s400/bananacake.jpg" alt="" id="BLOGGER_PHOTO_ID_5451751731746381074" border="0" /></a>We've been getting lots of bananas almost every week in our organic vegie box - I'm not a big fan of raw bananas, so I've been baking a lot. I love this recipe! Works great in a loaf tin, or as cupcakes. It's not too sweet... mmm.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFtNpFSdJc8nWHEOWU5rsmm8yLiBNBJPiBHmgmXQIoh3TbDAHlNyelvNQOS5S47Ko39fgIMAMHZOy_mBQR_-9BM-wnY14PAIVbAzJXO1rnnEjHUcD73IAcoYzbHo4TgMdQX61w56DzWg/s1600-h/cupcakes.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFtNpFSdJc8nWHEOWU5rsmm8yLiBNBJPiBHmgmXQIoh3TbDAHlNyelvNQOS5S47Ko39fgIMAMHZOy_mBQR_-9BM-wnY14PAIVbAzJXO1rnnEjHUcD73IAcoYzbHo4TgMdQX61w56DzWg/s400/cupcakes.jpg" alt="" id="BLOGGER_PHOTO_ID_5451751802392213314" border="0" /></a>I have had this recipe so long, and keep on editing it to suit my less sugary tastes.<br /><br /><span style="font-weight: bold;">Vegan Banana Cake</span><br /><br />Ingredients<br />1/3 cup oil (I use a fruity extra virgin olive)<br />2/3 cup sugar<br />2 tspn cornflour mixed with 1 tbspn water<br />1 tspn baking powder<br />1 cup mashed banana (about 3 bananas)<br />few drops of vanilla essence<br /><br />250g plain flour<br />1/2 tspn baking soda<br />pinch of salt<br />1/2 tspn cinnamon powder<br />1/2 tspn allspice (or a mix of ground ginger, nutmeg and cloves)<br />1/2 cup milk with 1 tspn lemon juice added (I use soy milk)<br />7ish dried figs, chopped finely.<br /><br />Preheat oven to 180C.<br /><br />Mix together sugar, oil, cornflour mix, banana and vanilla well, until it's all smooth and pastey (this is not a chunky banana cake people!)<br />Sift in the dry ingredients and lemony milk, mix together until it's all just mixed (don't overwork your cake mix please!) Add the figs and mix through.<br /><br />Pour into a greased loaf tin or cupcake cups.<br /><br />For 1 cake- bake for about 45 mins.<br />For cupcakes- bake for about 20 mins.<br /><br />Test with a toothpick type device - it will be cooked with the toothpick comes out dry, but with some moist crumbs sticking to it.<br /><br />Yummy!Pennyhttp://www.blogger.com/profile/12342156788487840179noreply@blogger.com3tag:blogger.com,1999:blog-1181487789224392999.post-10530421092025059542010-03-22T14:26:00.000+11:002010-03-22T14:26:00.613+11:00Vegan Bento 5<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh_MXmGcD3RYfTEnlKfjOsG-TKBYq8DRbCCt_svWPRJ5b_B1rtgXtGwQEPC7C_3H5LCMZB8o4ohUTmRur6C-n9m63B2uAts727zikaG_P02NQ0Wg0wPAutTxby80T4v0b_WKqo8qdYtQ/s1600-h/veganbento1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh_MXmGcD3RYfTEnlKfjOsG-TKBYq8DRbCCt_svWPRJ5b_B1rtgXtGwQEPC7C_3H5LCMZB8o4ohUTmRur6C-n9m63B2uAts727zikaG_P02NQ0Wg0wPAutTxby80T4v0b_WKqo8qdYtQ/s400/veganbento1.jpg" alt="" id="BLOGGER_PHOTO_ID_5450645402839941698" border="0" /></a>Another Vegan Bento! Sometimes I find it relaxing to plan what to have in a Bento Box... Takes my mind off work!<br /><br />This one contains:<br />Onion and silverbeet/rainbow chard lightly braised with soy sauce & sesame,<br />Short grain rice with nori stars,<br />Apple & tomato (the tomato is hiding at the bottom),<br />Pumpkin and puffy tofu in teriyaki sauce.<br /><br />So good! I find the trick with Bento is to balance everything - fresh & cooked, salty & sweet, colours, textures etc.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv1l_axyiz5u588Gl8jyoOUlkD8Aha_7fCtN51vUuw3jK88tV1vysBFA88wwngNHWyaDouke6JPrV5dYVdf0If7LppJd0hM9Dwbe_OiWmskMEHbNLH0xlMBP2AWQFR7FZzcUInMBEYLQ/s1600-h/veganbento2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv1l_axyiz5u588Gl8jyoOUlkD8Aha_7fCtN51vUuw3jK88tV1vysBFA88wwngNHWyaDouke6JPrV5dYVdf0If7LppJd0hM9Dwbe_OiWmskMEHbNLH0xlMBP2AWQFR7FZzcUInMBEYLQ/s400/veganbento2.jpg" alt="" id="BLOGGER_PHOTO_ID_5450645394133433138" border="0" /></a>Action photo! (Chris took the photo, I'm not that skilled at one handed photography.)Pennyhttp://www.blogger.com/profile/12342156788487840179noreply@blogger.com1tag:blogger.com,1999:blog-1181487789224392999.post-85701039246977553902010-03-20T13:22:00.000+11:002010-03-20T13:22:00.265+11:00yakisoba!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiowEbuOMiFzRBp8Sc4PEwiIZaF1PRVNWewYKAuBSiYeXc6k4t9C_tv8cP6fv1mAmCmRmdcHNkBN4mWVjlFeqKn0jgQgZnYeAEZBgXceQKB8LjVoudiLTsks4hyUsPtPcStbL0cX_Hkw/s1600-h/yakisoba.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiowEbuOMiFzRBp8Sc4PEwiIZaF1PRVNWewYKAuBSiYeXc6k4t9C_tv8cP6fv1mAmCmRmdcHNkBN4mWVjlFeqKn0jgQgZnYeAEZBgXceQKB8LjVoudiLTsks4hyUsPtPcStbL0cX_Hkw/s400/yakisoba.jpg" alt="" id="BLOGGER_PHOTO_ID_5448773275189957298" border="0" /></a>I love yakisoba, but I've never cooked it that successfully before. But, I was determined - I googled and settled on <a href="http://www.nibbledish.com/people/Paula/recipes/vegetarian-yakisoba">this recipe</a>. I substituted the capsicum and bean shoots with puffy tofu and carrots, and I didn't add the lemongrass paste (I've never heard of that in yakisoba before??). I also subbed fried onion flakes for sesame seeds. But other than that I followed the recipe faithfully, and it was delicious!!!<br /><br />I mentioned a few posts back about not overcooking the soba noodles, and defo keep that in mind. I cooked them until they had just started to go floppy, but so they were still very firm - they absorbed the sauce and the dish was quite dry and delicious.<br /><br />So good!Pennyhttp://www.blogger.com/profile/12342156788487840179noreply@blogger.com4tag:blogger.com,1999:blog-1181487789224392999.post-15063457059345343132010-03-16T13:51:00.000+11:002010-03-16T13:51:00.383+11:00Shyun, Carnegie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQyYHmPVANx0KWNxMo9RWY3DiDPxgfafS3Q-6y6u97y3PBWNc9LxIxz5pSFSi8Y4yBdNMW7_fVh6i0H3NKhTU558qN7l_zwXUXy60d4hXoFJXg-BPilykLgPTSA38SNPsX7zMybN3Pkg/s1600-h/shyun.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQyYHmPVANx0KWNxMo9RWY3DiDPxgfafS3Q-6y6u97y3PBWNc9LxIxz5pSFSi8Y4yBdNMW7_fVh6i0H3NKhTU558qN7l_zwXUXy60d4hXoFJXg-BPilykLgPTSA38SNPsX7zMybN3Pkg/s400/shyun.jpg" alt="" id="BLOGGER_PHOTO_ID_5448379004519070338" border="0" /></a>Most days I have to take a walk to the Post Office in Carnegie, and if I'm feeling peckish I get a little Teriyaki Tofu Don from Shyun. The staff are all so lovely, the service is fast, and the tofu don is only $7!! They do other good things too, but I really think that Tofu Don is one of my top 5 favourite meals.<br /><br />Apparently their actual teriyaki sauce is not vegetarian, so this one has a miso sauce. So good. $7. Awesome.<br /><br /><a href="http://shyun.net.au/">Shyun</a><br />126 Koornang Rd<br />CarnegiePennyhttp://www.blogger.com/profile/12342156788487840179noreply@blogger.com2tag:blogger.com,1999:blog-1181487789224392999.post-31441019882400818942010-03-14T17:48:00.002+11:002010-03-14T17:51:50.145+11:00vegan hamilton island<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBWvaldl_fZ-oA8oWAif1n8U8v0II3lz52AJU9GfkzLnjISy9EPU1x38SyRWs-_LS10JRo5CfEJJjI5KnTmPrJwmpx5lx19IHD5ASbyZEnmxLn8uJCvKb5O6f81c5HxecE_m_0psGzzQ/s1600-h/hamiltonisland.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBWvaldl_fZ-oA8oWAif1n8U8v0II3lz52AJU9GfkzLnjISy9EPU1x38SyRWs-_LS10JRo5CfEJJjI5KnTmPrJwmpx5lx19IHD5ASbyZEnmxLn8uJCvKb5O6f81c5HxecE_m_0psGzzQ/s400/hamiltonisland.jpg" alt="" id="BLOGGER_PHOTO_ID_5448378292271164674" border="0" /></a>Chris and I went to Hamilton Island for Chris's brothers wedding, which was lovely! Pool bar- woo!<br /><br />Unfortunately Hamilton Island is not super vegan, but these cocktails are! Mostly we ate bread rolls with hommus and vegies, but that's not such an exciting photo, I know.<br /><br />The pool bar is awesome. You can stand up in it, so you wade over to the bar in the middle. They have Happy Hour twice a day too. The purple cocktail totally tasted like purple!Pennyhttp://www.blogger.com/profile/12342156788487840179noreply@blogger.com0tag:blogger.com,1999:blog-1181487789224392999.post-23352104819131789122010-02-11T17:41:00.003+11:002010-02-11T17:49:47.331+11:00rice paper rolls<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4G5OplL9gVyVYQe-ro83rueHjvTHEZNs-GtwJdtTQpi3628SiXvOXMroEqmSH0jMjDJ0WB3hxWqMP61SnOVBW75bzHs21YxewNm-cYGfktDNDQZD1_reYPTKVXCAalb3ztHrgcRwj4Q/s1600-h/ricepaper1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4G5OplL9gVyVYQe-ro83rueHjvTHEZNs-GtwJdtTQpi3628SiXvOXMroEqmSH0jMjDJ0WB3hxWqMP61SnOVBW75bzHs21YxewNm-cYGfktDNDQZD1_reYPTKVXCAalb3ztHrgcRwj4Q/s400/ricepaper1.jpg" alt="" id="BLOGGER_PHOTO_ID_5436872532124660322" border="0" /></a>Perfect food to eat when it's humid & warm (I ate this yesterday!) I felt like something raw(ish) so I had them without noodles.<br /><br />Clockwise: big bowl of warm water (to soak the rice paper in), sliced carrots, rice paper, fried onion, puffy tofu & capsicum with kecap manis, another rice paper, bowl of Vietnamese mint & sliced spring onion, bowl of shredded lettuce.<br /><br />In the middle: hoisin sauce, okonomi sauce, shichimi togarishi.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpyRhdt-RBPk4_YWzCaedLTbGSZDeEUGgNGn4azJ5XP2GbTqyo2AydY1tgSP-koeIln_TWIdADSw6P2L7xYClnv8h36BwgkbW0Pu_UklOOnxA2TSM0RX-bBvE9s2Hzm-N3BEp_EkK0-A/s1600-h/ricepaper2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpyRhdt-RBPk4_YWzCaedLTbGSZDeEUGgNGn4azJ5XP2GbTqyo2AydY1tgSP-koeIln_TWIdADSw6P2L7xYClnv8h36BwgkbW0Pu_UklOOnxA2TSM0RX-bBvE9s2Hzm-N3BEp_EkK0-A/s400/ricepaper2.jpg" alt="" id="BLOGGER_PHOTO_ID_5436872541734296098" border="0" /></a>Construction (excuse the light, Chris <span style="font-style: italic;">would</span> sit in the way!)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib6P7_QXcBaXQCVueK46vIy4dR-e9NSjFiv6-10loey0KESTfhpCGiyxKFtGj8Mb5PyRFuqMvjyDKLOFoMMuL5yqLrYJG7KUZQsaAoTD4QNQ8uNRKlyLM8b0GUTyNyctQKoIJpBBWutQ/s1600-h/ricepaper3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib6P7_QXcBaXQCVueK46vIy4dR-e9NSjFiv6-10loey0KESTfhpCGiyxKFtGj8Mb5PyRFuqMvjyDKLOFoMMuL5yqLrYJG7KUZQsaAoTD4QNQ8uNRKlyLM8b0GUTyNyctQKoIJpBBWutQ/s400/ricepaper3.jpg" alt="" id="BLOGGER_PHOTO_ID_5436872551793530898" border="0" /></a>Voila! They're a bit wobbly looking, but I was too hungry to take care :)Pennyhttp://www.blogger.com/profile/12342156788487840179noreply@blogger.com2tag:blogger.com,1999:blog-1181487789224392999.post-72499956230415128962010-02-10T13:26:00.003+11:002010-02-10T13:35:08.040+11:00miso noodle soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp39DZKd0KrF5l2KKIhuUMmVTkXc3aqVEe6uSryxPDAPm3j6eoW7XC1kjFbb4C_NlNtoo2m8OH98objkHyf1ZYeqMIp8iB6kK9gqBjIisoi0ETgLNv6lTSv7A997KsFxol6ysFmvXH-A/s1600-h/misonoodle1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp39DZKd0KrF5l2KKIhuUMmVTkXc3aqVEe6uSryxPDAPm3j6eoW7XC1kjFbb4C_NlNtoo2m8OH98objkHyf1ZYeqMIp8iB6kK9gqBjIisoi0ETgLNv6lTSv7A997KsFxol6ysFmvXH-A/s400/misonoodle1.jpg" alt="" id="BLOGGER_PHOTO_ID_5436437018927361378" border="0" /></a>Pretty much all I have been eating this week is miso noodle soup & rice paper rolls. I really am not a great candidate for having a food blog, usually I eat the same thing for a week or so at a time then switch. Chris is not such a fan, but I really enjoy it!<br /><br />This week is <span style="font-weight: bold;">miso noodle soup</span>, so easy!<br /><br />Boil:<br />1 cup water<br />sliced onion<br />pumpkin chunks<br />puffy tofu<br />Simmer until the vegies are tender<br /><br />Add:<br />handful of soba noodles,<br />little bit of soy sauce<br />a bit more mirin<br />Cook for about 3 mins, until the noodles are still a bit hard<br /><br />Add:<br />Some miso paste that you've thinned in some water<br />Simmer for 30 secs<br /><br />That's it!<br />Put in a bowl with cherry tomatoes & spring onions, and some shichimi togarishi.<br /><br />Obviously you can use whatever vegies you like, but it's important to <span style="font-style: italic;">not cook the noodles for too long</span>, as they will turn soggy in your bowl.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPFVuHAwUAOoue8M_TQilGKzkWqGLqbB2BgZ2Wepni2Xr4sNju3cCwg9YCAs_D6E5gxw5tM95rSKls47e2Ezk5aDx1z8GJGW-gf89PuhNMo6pe1oo-iQQ_BC64AJW-m949VLGmG9HsAA/s1600-h/misonoodle2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPFVuHAwUAOoue8M_TQilGKzkWqGLqbB2BgZ2Wepni2Xr4sNju3cCwg9YCAs_D6E5gxw5tM95rSKls47e2Ezk5aDx1z8GJGW-gf89PuhNMo6pe1oo-iQQ_BC64AJW-m949VLGmG9HsAA/s400/misonoodle2.jpg" alt="" id="BLOGGER_PHOTO_ID_5436437026183444834" border="0" /></a>Do you like my new bowl? My grandma gave it to me!Pennyhttp://www.blogger.com/profile/12342156788487840179noreply@blogger.com4tag:blogger.com,1999:blog-1181487789224392999.post-9175513630832031432010-02-08T15:31:00.004+11:002010-02-09T11:17:13.359+11:00Saigon Orchid, Glen WaverleyWe went to Saigon Orchid with the family. I've been here a few times before, and it's been consistently fairly good, and we enjoyed it a year or so ago for someone elses birthday, so I was expecting just a nice, fun night.<br /><br />I would say this time it was average. The restaurant, whilst having a few vegetarian / vegan dishes, is obviously not trying too hard in this area. All the meat-eaters enjoyed their meals, so obviously they're doing some dishes right!!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTONMbzVHfo-g6CkUb_EF0m4HhYdpBPOToRwBhUvMUiUcE2RLoIKvGyn7WmFoVfKd-FXgpQpFLyj1L1hfx2CBzXOd9xGL4vTgNjngnimZqgeO3lgehyphenhyphentrlkqK2pt3cII9FYiu5WlrDZw/s1600-h/saigonorchid-1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTONMbzVHfo-g6CkUb_EF0m4HhYdpBPOToRwBhUvMUiUcE2RLoIKvGyn7WmFoVfKd-FXgpQpFLyj1L1hfx2CBzXOd9xGL4vTgNjngnimZqgeO3lgehyphenhyphentrlkqK2pt3cII9FYiu5WlrDZw/s400/saigonorchid-1.jpg" alt="" id="BLOGGER_PHOTO_ID_5433503141563361826" border="0" /></a>Chris and I ordered spring rolls to start. The spring rolls were inexpertly rolled, and seemed to have been fried on too low a heat. The non-veg ones looked great, so I am not sure what happened with ours, but the ends of the spring rolls seemed to unravel a little so that when fried they absorbed HEAPS of oil. I had to mop the oil off with my napkin. Hmm. The filling was nice though, pillowy pieces of silken tofu and fresh vegies, but spring rolls shouldn't make you feel ill!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioyZuHL9uA9TDa094_RwvgFFyMt0GfZMKfTNWKfX1RhN7o4WOBd1lEMXvW1H2NSh7-ME6mPt3DzXbBcVL_ObQIjF0xQwBCht0NAkE0p_DaP6hkQFxf7GQ4_1mu7IfF6QZ8IEzmaVSlTA/s1600-h/saigonorchid-2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioyZuHL9uA9TDa094_RwvgFFyMt0GfZMKfTNWKfX1RhN7o4WOBd1lEMXvW1H2NSh7-ME6mPt3DzXbBcVL_ObQIjF0xQwBCht0NAkE0p_DaP6hkQFxf7GQ4_1mu7IfF6QZ8IEzmaVSlTA/s400/saigonorchid-2.jpg" alt="" id="BLOGGER_PHOTO_ID_5433503146831130434" border="0" /></a>Chris got soft fried egg noodles with veg. This was the only veggie noodle dish on the menu... it was a little bland. I know that usually this dish is bland, but this one was ultra-bland.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguUylz2zkH-Zo3EC7XA9kpHHFR3CBBs9TlQGly2FF7O3InpWxEoGahsGdg-iwxOI8JIcjy3PJSXuQ0flqS099WmziknODoDpiaft6dplaOceGt_6vT5w92rqepgiCfBo4M864j5ZowUg/s1600-h/saigonorchid-3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguUylz2zkH-Zo3EC7XA9kpHHFR3CBBs9TlQGly2FF7O3InpWxEoGahsGdg-iwxOI8JIcjy3PJSXuQ0flqS099WmziknODoDpiaft6dplaOceGt_6vT5w92rqepgiCfBo4M864j5ZowUg/s400/saigonorchid-3.jpg" alt="" id="BLOGGER_PHOTO_ID_5433503150439242754" border="0" /></a>I got red-cooked vegetables (with rice on the side). I admit, I had no idea what red-cooked anything was, so while we were ordering I Googled it on my phone. Google told me it was a richly sauced dish, so I was a little disappointed at what tasted like your very bland standard takeaway / food court bean curd & vegetable stir-fry with a bit of bright red sweet & sour sauce added.<br /><br />So, overall - vegie dishes were average. The staff were all lovely, though.<br /><br />Dishes:<br />Spring rolls were $7ish per serve,<br />Mains were $12ish per serve.<br />Plus rice, drinks etc.<br /><br /><br /><span style="font-weight: bold;">Saigon Orchid</span><br />179 Coleman Pde<br />Glen Waverley 3150 VIC<br />Phone: (03) 9561 5055Pennyhttp://www.blogger.com/profile/12342156788487840179noreply@blogger.com2tag:blogger.com,1999:blog-1181487789224392999.post-82870638969529075212010-02-06T20:29:00.003+11:002010-02-06T20:29:00.451+11:00simple things<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9snrY9H0_C9pPJNt5heV4r07LmYrsAmMKrAPngTO8NGclChF_7HrkcY_bCPSsT7LUHMWN5BMHftsKAKt8ZwLwcBXYUPccbMyEGhajcgRoKF1lvEjeMphZ-IJeYSJ_q5l8zvi7hJWAfw/s1600-h/simplepasta.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9snrY9H0_C9pPJNt5heV4r07LmYrsAmMKrAPngTO8NGclChF_7HrkcY_bCPSsT7LUHMWN5BMHftsKAKt8ZwLwcBXYUPccbMyEGhajcgRoKF1lvEjeMphZ-IJeYSJ_q5l8zvi7hJWAfw/s400/simplepasta.jpg" alt="" id="BLOGGER_PHOTO_ID_5434690068414847650" border="0" /></a>Just olive oil, organic onions, zucchini, tomatoes & basil from the garden. A bit of salt & pepper, and spaghetti.<br /><br />So good. Tastes like Summer!Pennyhttp://www.blogger.com/profile/12342156788487840179noreply@blogger.com1tag:blogger.com,1999:blog-1181487789224392999.post-9383410087461396622010-02-04T08:19:00.001+11:002010-02-12T12:53:04.739+11:00Wood Spoon Kitchen - Collingwood<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwZmV8JunyuB2u-KTNsISNd5793PouYJqikWqtiRx-LrcqtS1QJFcjgMsyMGmjXdcvkAK2eWoe3o5MtunTCyv5GUWgqSRUHptJKrhvTs9eMbF_nZFviv-Ow857R0_YZPTKhF60VEYzBg/s1600-h/wsk-umeshu.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwZmV8JunyuB2u-KTNsISNd5793PouYJqikWqtiRx-LrcqtS1QJFcjgMsyMGmjXdcvkAK2eWoe3o5MtunTCyv5GUWgqSRUHptJKrhvTs9eMbF_nZFviv-Ow857R0_YZPTKhF60VEYzBg/s400/wsk-umeshu.jpg" alt="" id="BLOGGER_PHOTO_ID_5433793183654941586" border="0" /></a>I was totally inspired by <a href="http://fatfeministfoodie.blogspot.com/2010/01/wood-spoon-kitchen.html">this amazing review</a> of Wood Spoon Kitchen by <a href="http://fatfeministfoodie.blogspot.com/">Ms Fat Feminist Foodie</a>, so Chris & I went there for my birthday. It was great! Hooray! I'm going to start by saying what she said - go there and have the tofu!!!<br /><br />We went for drinks around the corner at <a href="http://www.birdmaneating.com.au/">Birdman Eating</a> first, hooray! Then at Wood Spoon Kitchen I started with <span style="font-weight: bold;">Umeshu</span> (plum wine). Delicious.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOBRxMjG1GqsW8sB7fT2pimSwGrwnL8KuwiLEAzdce-SpdNDq6Y9UG7ZyxKyeCM02q3rx0zV-BxX9Z1exlxYWUa0CbfSwGCBIqCAyGx3gCVvtJ_62BvmILuB81VrHjQHlhzEghmtiSyQ/s1600-h/wsk-oko.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOBRxMjG1GqsW8sB7fT2pimSwGrwnL8KuwiLEAzdce-SpdNDq6Y9UG7ZyxKyeCM02q3rx0zV-BxX9Z1exlxYWUa0CbfSwGCBIqCAyGx3gCVvtJ_62BvmILuB81VrHjQHlhzEghmtiSyQ/s400/wsk-oko.jpg" alt="" id="BLOGGER_PHOTO_ID_5433793165445905154" border="0" /></a>Next up, <span style="font-weight: bold;">Okonomiyaki</span> (this isn't vegan, so try not to get too hopeful). It was a lot denser and less full of vegies than most okonomiyake I've had, but despite being dense it wasn't too heavy or doughy. It was like eating a really amazing pizza dough, and realising that all the pizza doughs you've had until now have been terrible excuses for pizza dough. So, it was good.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitD6h6f1bYDxPGxas-ZIRCbP9uW31PxvKFGSrOk2L4UTT3CnGE-7FHZDEyavert-FocGwFT5omzLvN9b7G1InBFteJ-u3IOBfzlmA3xGnDXxDJRYGIzhfcsyiJ-t2vEsDdXQdvgGcF_Q/s1600-h/wsk-tofu.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitD6h6f1bYDxPGxas-ZIRCbP9uW31PxvKFGSrOk2L4UTT3CnGE-7FHZDEyavert-FocGwFT5omzLvN9b7G1InBFteJ-u3IOBfzlmA3xGnDXxDJRYGIzhfcsyiJ-t2vEsDdXQdvgGcF_Q/s400/wsk-tofu.jpg" alt="" id="BLOGGER_PHOTO_ID_5433793174276189426" border="0" /></a>This is the tofu! Excuse my awful photo, clearly in my excitement I forgot to take my finger off the lens... but this <span style="font-weight: bold;">Agedashi Tofu</span> was so very good! The sauce was thicker than you'd usually have on agedashi tofu, it was like a sweet chilli / teriyaki combo. The tofu was so lovely & fresh, and all crunchy on the outside. And the beans & eggplant were great! The tofu wasn't that oily, so the eggplant was super welcome, and the beans were nice and fresh.<br /><br />Go there and eat this!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzBMq5Y3xhoIlKbYKd2-9aOYKWci81b0Jxa7EoTeObdnS2fB1M8R-LEd3Cu6lHVqQxu7QVmgSNUvL0IlWFMMOqaI1T7bBYBRmztBpVyRYhXzLpM_Hv0MJMQW7BnFdOQZ0T0j8k7cip3Q/s1600-h/wsk-oni.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzBMq5Y3xhoIlKbYKd2-9aOYKWci81b0Jxa7EoTeObdnS2fB1M8R-LEd3Cu6lHVqQxu7QVmgSNUvL0IlWFMMOqaI1T7bBYBRmztBpVyRYhXzLpM_Hv0MJMQW7BnFdOQZ0T0j8k7cip3Q/s400/wsk-oni.jpg" alt="" id="BLOGGER_PHOTO_ID_5433793169193721122" border="0" /></a>They don't look it, but the onigiri in the Onigiri Set were massive. They come with edamame (yum!!) and pickles (meh). We got the three vegan onigiri - Sweet Potato, Seaweed & Sansai (mountain veg). They were each about the size of my fist - big onigiri. The sweet potato one was great! The sweet potato tasted almost candied, and the onigiri was studded with toasted black sesame, mmm.<br /><br />The other two I found a little average - the seaweed one was rice & the standard seaweed salad mix, and the Sansai was a little bland. Basically this was a nice, comforting, filling (very filling) dish, but it wasn't spectactularly tasty.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPqd4Ev6-riynqYNSMfcs6lLCL91BG3Y2ELRlVYWmJDOEG4nUjmgL1lKSSPPOBHdraHaMstyUykjc5TlRSD4A3Oa6Jm5IW2FGPO5HDAm_JELy0uloT7QVh2j4Le7vU6bxccQ9mIPHxTQ/s1600-h/wsk-miso.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPqd4Ev6-riynqYNSMfcs6lLCL91BG3Y2ELRlVYWmJDOEG4nUjmgL1lKSSPPOBHdraHaMstyUykjc5TlRSD4A3Oa6Jm5IW2FGPO5HDAm_JELy0uloT7QVh2j4Le7vU6bxccQ9mIPHxTQ/s400/wsk-miso.jpg" alt="" id="BLOGGER_PHOTO_ID_5433793050476685202" border="0" /></a>Finally, we ordered two small miso soups. Yum. The broth was full & flavoursome, and didn't taste too seaweedy (or suspiciously fishy). I loved all the vegies that were in the soup - there were also big pillowy chunks of soft tofu, and little pieces of fried tofu. The soup was quite thick, but wasn't overly salty. Whenever I've made miso soup (I make it a lot) I have never managed to achieve this consistency - go there for the miso soup too!<br /><br /><br />You can see all the prices etc on their website - it's all very reasonably priced! We were too full for dessert, I guess that means another visit is in order.<br /><br />The staff were all super lovely, great decor, and we had a good time. You'd better make a booking though - it's pretty small :)<br /><br /><br /><a href="http://woodspoonkitchen.com/index.html"><span style="font-weight: bold;">Wood Spoon Kitchen</span></a><br />88 Smith St,<br />Collingwood<br />03) 9416 0588Pennyhttp://www.blogger.com/profile/12342156788487840179noreply@blogger.com5tag:blogger.com,1999:blog-1181487789224392999.post-47826609254881332482010-02-03T10:51:00.000+11:002010-02-03T10:51:00.612+11:00vegan chocolate cupcakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGG4qKmkHJrXUflnUHOTLLFMDQIksSAasyqMhaSk9dcasyViHzlcOqGeRAp2-k2-z6VP5-JJkG1rJtvnc6j5L5CM1njQqrXEP5-5A4eO8ReNcWGwlZ0d2aws9lDx6DmabdBnOwy5Wf8g/s1600-h/birthdaycupcakes.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGG4qKmkHJrXUflnUHOTLLFMDQIksSAasyqMhaSk9dcasyViHzlcOqGeRAp2-k2-z6VP5-JJkG1rJtvnc6j5L5CM1njQqrXEP5-5A4eO8ReNcWGwlZ0d2aws9lDx6DmabdBnOwy5Wf8g/s400/birthdaycupcakes.jpg" alt="" id="BLOGGER_PHOTO_ID_5433505908104565842" border="0" /></a><br />Birthday cupcakes! I love this recipe, I cook it a lot, and it's very forgiving. I often add extra things and change it around, and it always seems to work out! Normally I make a big cake, but this time was cupcakes.<br /><br />The little cupcake cups are from Cake Deco. Yay!<br /><br /><span style="font-weight: bold;">Vegan Chocolate Cake (or cupcakes!)</span><br /><br /><span style="font-size:85%;"><span style="font-size:100%;">1.5 cups all-purpose flour<br />3/4 cup white sugar<br />3 tablespoons unsweetened cocoa powder<br />1 teaspoons baking soda<br />1 teaspoons baking powder<br />1/3 cup oil (I use a nice olive oil)<br />1 cups water / juice<br />1 tablespoons vinegar or lemon/orange juice<br />1 teaspoons vanilla extract<br /><br />This time, I used a cup of liquid comprising 1 tbspn orange pulp (from a boiled orange) and the rest of the cup full of water. I also added about 1tbspn choc chips, and I used 1 tbspn orange juice (instead of vinegar). Yum!<br /><br />Directions<br />In a large bowl, mix the oil & sugar. Add in the rest of the wet ingredients.<br />Mix in the dry ingredients, and beat until just smooth.<br /><br />Pour into cupcake cups, or a greased cake tin (about the size of a loaf tin).<br /><br />Bake at 180C - cupcakes for 20 mins or cake for 40 mins.</span><br /><br />This recipe is adapted from <a href="http://allrecipes.com/recipe/grandmas-eggless-butterless-milkless-cake/detail.aspx">Grandma's Eggless Butterless Milkless Cake</a>. Mmm.</span>Pennyhttp://www.blogger.com/profile/12342156788487840179noreply@blogger.com4tag:blogger.com,1999:blog-1181487789224392999.post-8001378844986261282010-01-10T13:22:00.002+11:002010-01-20T08:15:23.324+11:00plum tomato tofu<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJNi9umJAfo1dROcq4xq-gfBFra4lmBzjCnsuWt6RqLVFxVlhRCJ2SEuJl3dpOIYklnMdX3ioSIvDhEhwkB19LxPPPEN6zAz2rLNojPhgI8ewbfXUqIVPdRVkteFRsx-cmPCNCtC5RUg/s1600-h/plumstirfry.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJNi9umJAfo1dROcq4xq-gfBFra4lmBzjCnsuWt6RqLVFxVlhRCJ2SEuJl3dpOIYklnMdX3ioSIvDhEhwkB19LxPPPEN6zAz2rLNojPhgI8ewbfXUqIVPdRVkteFRsx-cmPCNCtC5RUg/s400/plumstirfry.jpg" alt="" id="BLOGGER_PHOTO_ID_5422814664997406626" border="0" /></a>Following on from my plum sauce success, I've been trying it out in dishes. We only had a little bit of tofu left, which I chopped up (rather inelegantly) and marinated, then broiled with some veggies & tomatoes. It was so good! Kind of like a scrambled tofu, without the scramble.<br /><br /><span style="font-weight: bold;">Plum Tomato Tofu</span><br />250g tofu<br />1 tbspn plum sauce<br />1 tbspn soy sauce<br />1/2 tbspn tahini<br />1 tbspn olive oil<br />2 - 4 spring onions, sliced<br />1 carrot, sliced<br />1/2 zucchini, sliced (or, whatever veggies you like)<br />1 large / 2 medium tomatoes, chopped<br /><br />First, chop up the tofu and marinate in the plum sauce, soy sauce & tahini for at least 10 mins.<br />Grill it on a flat frypan (reserving the marinade) with the olive oil until the tofu develops a nice golden colour.<br />Add in the spring onions, carrot & zucchini & fry until the vegies are just starting to cook.<br />Add the chopped tomatoes & leftover marinade, turn down the heat and let the dish cook for about 10 mins.<br /><br />The tomatoes should break down and start to disappear, and the tofu should develop a crunchy crust (I thought it ended up tasting slightly bacon-y, in a good way).<br /><br />I served mine with rice & dumplings (momos).Pennyhttp://www.blogger.com/profile/12342156788487840179noreply@blogger.com3tag:blogger.com,1999:blog-1181487789224392999.post-38719079759007087992010-01-09T20:15:00.000+11:002010-01-09T20:15:00.179+11:00stephanie alexander's plum sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtX0W-8IH8VySjD7FgHTpkQf1jT-G5pFZN6Rh52SdBmx7FQFNQB5XrI01KyRtPMgemfT7Qc3TCGsC79jWcnvXCuftcklTDlucSTJNKOKfi2YPuudTG2ZaaMiFeT_rpv01BHPzA_o3W8g/s1600-h/plumsauce.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtX0W-8IH8VySjD7FgHTpkQf1jT-G5pFZN6Rh52SdBmx7FQFNQB5XrI01KyRtPMgemfT7Qc3TCGsC79jWcnvXCuftcklTDlucSTJNKOKfi2YPuudTG2ZaaMiFeT_rpv01BHPzA_o3W8g/s400/plumsauce.jpg" alt="" id="BLOGGER_PHOTO_ID_5422811725944745378" border="0" /></a><br />Hooray! We have a winner! Since we moved into our current house with a large plum tree in the backyard, I've been searching for the perfect plum sauce recipe. I'm not a huge eater of sweet things, so I don't really do jam. I think <a href="http://www.cuisine.com.au/recipe/plum-sauce">this Stephanie Alexander recipe</a> is the best plum sauce I have tried!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj779e6MEF3__a3eIr_ab5i3au_klTvS_YR_61xULUVu4P-D71rld7wCCcNELEZMsqpCkzmAjKBKXumxApwS3e0QDhaereLxA9yUxhKgaKeLl8LnO6_SM1ZojMGTxTi6lh5AAq3g4ssIg/s1600-h/plums.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj779e6MEF3__a3eIr_ab5i3au_klTvS_YR_61xULUVu4P-D71rld7wCCcNELEZMsqpCkzmAjKBKXumxApwS3e0QDhaereLxA9yUxhKgaKeLl8LnO6_SM1ZojMGTxTi6lh5AAq3g4ssIg/s400/plums.jpg" alt="" id="BLOGGER_PHOTO_ID_5422811733949478914" border="0" /></a>I used 1 less cup of vinegar and 1/2 less cup of sugar than the recipe stated - I have no idea what variety of plums we have, but they are a lot more watery & less fleshy than a blood plum. I also didn't actually chop up the plums at all, I just chucked them in whole and cooked for a bit longer. I am a lazy preserve maker.<br /><br />Anyway, if you have a plum tree, make <a href="http://www.cuisine.com.au/recipe/plum-sauce">this sauce</a>! Mmm.<br /><br />Oh, I also found the recipe made around 1 litre, not 2.Pennyhttp://www.blogger.com/profile/12342156788487840179noreply@blogger.com4tag:blogger.com,1999:blog-1181487789224392999.post-21393466850107486062010-01-07T14:03:00.000+11:002010-01-07T14:03:00.489+11:00Super Easy Pizza<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz9vRv4kB6k0x5jeS8ILYHL_WZGx0xaBKrrEiAf0WV82pubXA3V5vJwNuaGdQzZFvpmWcc_X2MOMysQVrPqoWZIBhQi2iU2FpEcE9W32lSHX_DEW2NbTM42bg3hC8s1bUDsSi-lCv8ZA/s1600-h/pizza-silverbeet.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz9vRv4kB6k0x5jeS8ILYHL_WZGx0xaBKrrEiAf0WV82pubXA3V5vJwNuaGdQzZFvpmWcc_X2MOMysQVrPqoWZIBhQi2iU2FpEcE9W32lSHX_DEW2NbTM42bg3hC8s1bUDsSi-lCv8ZA/s400/pizza-silverbeet.jpg" alt="" id="BLOGGER_PHOTO_ID_5422808511463959122" border="0" /></a>I always think of homemade pizza dough as being rather labourious, so I was happy to see some on <a href="http://herestheveg.blogspot.com/2009/12/december-25-2009-pizza-iv.html">Where's the Beef</a> that promised to be dead easy. Hooray! Chris & I gave it a go, and it really is!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGhKany0_EgC9RBQdhLwv4vsmh57HG24ZVTFMoeRpqes-PVaUJo8PTLHpb25NlSUv1rIAn19NKtBhpRihyphenhyphen0IsOZc4UkMS56dWInck5MvyA9uHST0m34BDkvqiIIx9q48PaIhEIMJ1Ozg/s1600-h/vegerati-pizza.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGhKany0_EgC9RBQdhLwv4vsmh57HG24ZVTFMoeRpqes-PVaUJo8PTLHpb25NlSUv1rIAn19NKtBhpRihyphenhyphen0IsOZc4UkMS56dWInck5MvyA9uHST0m34BDkvqiIIx9q48PaIhEIMJ1Ozg/s400/vegerati-pizza.jpg" alt="" id="BLOGGER_PHOTO_ID_5422808510023494690" border="0" /></a>You can see the recipe <a href="http://herestheveg.blogspot.com/2009/12/december-25-2009-pizza-iv.html">here</a>, we followed it exactly, but let the dough rest for about 30 mins, allowing it time to double in size and get all nice & puffy. The dough on the left had been sitting for about 10 mins, and looked almost exactly as it did when we made it - giving it that extra 20 mins was a good idea.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF1428KBbkAKtg8AtyHRSMZGNxBADkzPslscmqdkDa3Mw_cT3JuRC9DLJoX7FmIEcHmB2Lw1Upp_BNoIOjcnT0L21P_MtsAOZMBqVXtV7Wex_0Ni9JJTGu0FmeUlU1jx6kQO2EKHGkUQ/s1600-h/pizza-tomato.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF1428KBbkAKtg8AtyHRSMZGNxBADkzPslscmqdkDa3Mw_cT3JuRC9DLJoX7FmIEcHmB2Lw1Upp_BNoIOjcnT0L21P_MtsAOZMBqVXtV7Wex_0Ni9JJTGu0FmeUlU1jx6kQO2EKHGkUQ/s400/pizza-tomato.jpg" alt="" id="BLOGGER_PHOTO_ID_5422808516192783202" border="0" /></a>Our toppings were nice & simple, and made use of the incredibly large bunch of silverbeet we'd received in our vegie box.<br /><br />Tomato Pizza:<br />Tomato<br />Garlic<br />Salt<br />Pepper<br />Olive Oil<br />Basil<br /><br />Sprinkle the tomatoes & garlic with a pinch of salt & let sit for 10 mins (to release excess tomato juices & get rid of garlicky garlickness).<br />Pour off the excess liquid.<br />Mix in olive oil & basil - voila!<br /><br />Silverbeet Pizza:<br />Silverbeet<br />Onion<br />Olive oil<br />Lemon juice<br />Oregano<br />Artichoke hearts<br />Pine nuts<br /><br />Blanch some silverbeet in boiling water then cold water.<br />Squeeze out the extra juices.<br />Slice the silverbeet finely, then add some lemon juice, oregano & olive oil.<br />Put it on the pizza, and top with the artichokes & nuts.<br /><br />Yum!<br />AddPennyhttp://www.blogger.com/profile/12342156788487840179noreply@blogger.com5tag:blogger.com,1999:blog-1181487789224392999.post-7227642769787839882010-01-05T07:53:00.003+11:002010-01-05T07:53:00.746+11:00cherry chocolate sundae<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj4sac2ZpICCNlbMviqjWiJQSGBcvQhBZyvAKg4W3VaNNq0qz_g9hw6Yq7WEBlC0i6JzbuSgbib_KSFZJ9NLHBJh_0CBJG0LSFNi3CAC4ebtQs-ZiEsj5c6fYCWggAAgnB_qSRQAg1ZQ/s1600-h/vegerati-sundae.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj4sac2ZpICCNlbMviqjWiJQSGBcvQhBZyvAKg4W3VaNNq0qz_g9hw6Yq7WEBlC0i6JzbuSgbib_KSFZJ9NLHBJh_0CBJG0LSFNi3CAC4ebtQs-ZiEsj5c6fYCWggAAgnB_qSRQAg1ZQ/s400/vegerati-sundae.jpg" alt="" id="BLOGGER_PHOTO_ID_5422806503664243778" border="0" /></a>This isn't quite a true sundae, as it's not frozen. Chris gave me this lovely cookbook for Christmas - to encourage me to make raw things that aren't salad?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4mMI1HzQ7gJNsaCKTm0PTNGCmupFIhHrY-S1WVQC4GJ-kqlnYreAS3Tkg7kIgWXl2U1abeif56CQ8iWvH2gLAMGSxwz_jxXUF7Bj3MpkVrvJyt6sAkrBYftDG2O-wjaOjintPX5URPw/s1600-h/rawcookbook.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4mMI1HzQ7gJNsaCKTm0PTNGCmupFIhHrY-S1WVQC4GJ-kqlnYreAS3Tkg7kIgWXl2U1abeif56CQ8iWvH2gLAMGSxwz_jxXUF7Bj3MpkVrvJyt6sAkrBYftDG2O-wjaOjintPX5URPw/s400/rawcookbook.jpg" alt="" id="BLOGGER_PHOTO_ID_5422806492647722962" border="0" /></a><br />It's a great cookbook, I did a bit of research on Amazon, and <a href="http://www.amazon.com/exec/obidos/tg/detail/-/1570671753/ref=ord_cart_shr?_encoding=UTF8&m=ATVPDKIKX0DER&v=glance">this book</a> (Raw Food for 1 or 2 people) is recommended by lots of people because it uses kitchen utensils most people have, rather than the dehydrator so many raw cookbooks use. I do find the cover design rather offensively bad, but don't let that put you off.<br /><br />I've been intrigued by raw desserts for a little while now, and wanted to try the cashew vanilla cream.<br /><br /><span style="font-weight: bold;">Cherry Chocolate Sundae</span><br /><br />One layer of halved & pitted cherries.<br />One layer of raw cashew cream.<br />One layer of chocolate sauce.<br /><br />Raw Cashew Cream<br />I altered the recipe as I went, but basically you:<br />Soak 1 cup of raw cashews for an hour or so.<br />Then, blend them in a food processor with some agave syrup & vanilla extract.<br />Add additional water slowly as you go, and keep on tasting! Just keep blending until you get to a delicious, creamy consistency.<br /><br />Chocolate sauce<br />Heat 1/4 cup soy milk in a double boiler, whisking in 1/2 tsp cornflour.<br />When the cornflour is in, add about 25grams of dark chocolate, and stir until melted.<br />Let it cool! That's it.<br /><br />Sorry about the super 80s photo styling, by the way...Pennyhttp://www.blogger.com/profile/12342156788487840179noreply@blogger.com2tag:blogger.com,1999:blog-1181487789224392999.post-15440937456483549932010-01-01T13:20:00.003+11:002010-01-01T13:20:00.202+11:00vegan tzatziki<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDQa_hhiaDE1Mckc1uXWjyoo2VwBazriYbQcONSEwX_pul6gto-Z5ftsNhx6tBLTnpmNSaL-hHlPtwVDw_Sub8ZnTfAXkQwg8mbnl1FXlv-mR1o7qC8CUq9WIBbepcx9wcRhjEn0DASQ/s1600-h/tzatziki-vegerati.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDQa_hhiaDE1Mckc1uXWjyoo2VwBazriYbQcONSEwX_pul6gto-Z5ftsNhx6tBLTnpmNSaL-hHlPtwVDw_Sub8ZnTfAXkQwg8mbnl1FXlv-mR1o7qC8CUq9WIBbepcx9wcRhjEn0DASQ/s400/tzatziki-vegerati.jpg" alt="" id="BLOGGER_PHOTO_ID_5420897125231115858" border="0" /></a>Tzatziki is something I miss a lot, I do eat yoghurt sometimes but only when very necessary (like after burning my mouth on hot chillies). This is my new substitute!<br /><br />This version is based on the recipe from Veganomicon, which seemed good, but contained some random stuff that I pooh-poohed. This is my version, it is delicious!<br /><br /><span style="font-weight: bold;">Tzatziki</span><br />1/2 cup raw cashews<br />1 medium lebanese cucumber<br />1/4 teaspoon salt<br />1 clove garlic<br />1 tbspn extra virgin olive oil<br />juice of 1/2 a lemon<br />2 sprigs mint<br /><br />Soak the cashews in boiling water (enough to cover) for about 30 mins. Drain.<br />Grate the cucumber (peel if you like).<br />Put the cashews, 2/3 of the cucumber, the salt, garlic, olive oil, lemon juice into a food processor.<br />Squeeze the liquid out of the other 1/3 of the cucumber. Place the squeezed cucumber aside, pour the squeezed liquid into the food processor.<br />Blend! It takes a little while, but you should end up with a smooth-ish paste. You may need to add more water, I ended up adding about 1 tbspn extra water.<br />Mix in the reserved cucumber & shredded mint.<br />You can drizzle over a little extra olive oil.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwGS3mpUYcfVU27uEyQol52FscCEtmBqS5v6Z1Ca965hmYi5DCwsccEsD52vaO_cmO5v5KyhXlzPLul3AOZ7I1maaxoMhwWeBn-wlNJBCQidJEIB4sFWXPAr9RDUTIyzHUGvpICTmelg/s1600-h/tzatziki-vegerati2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwGS3mpUYcfVU27uEyQol52FscCEtmBqS5v6Z1Ca965hmYi5DCwsccEsD52vaO_cmO5v5KyhXlzPLul3AOZ7I1maaxoMhwWeBn-wlNJBCQidJEIB4sFWXPAr9RDUTIyzHUGvpICTmelg/s400/tzatziki-vegerati2.jpg" alt="" id="BLOGGER_PHOTO_ID_5420897128028668322" border="0" /></a>I served mine with some toasted pita bread - I rubbed olive oil & ras el hanout into one side, then baked until crispy.Pennyhttp://www.blogger.com/profile/12342156788487840179noreply@blogger.com2tag:blogger.com,1999:blog-1181487789224392999.post-32233525019128686062009-12-31T10:01:00.000+11:002009-12-31T10:01:02.346+11:00tofu salad wraps<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6qeKUvv0hyecMRwSEx5j2XHtwhF-8V__gxefhrCaUIIQnWePr3ml8RzHyCdqGxHVUIAIr2jeWAfpfT3SqiQz2msEE0YSZJEw9kSFMnCoLoH-djUM-t43Tp6RAcIooqTCNuYq3eIiQLA/s1600-h/wraps1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6qeKUvv0hyecMRwSEx5j2XHtwhF-8V__gxefhrCaUIIQnWePr3ml8RzHyCdqGxHVUIAIr2jeWAfpfT3SqiQz2msEE0YSZJEw9kSFMnCoLoH-djUM-t43Tp6RAcIooqTCNuYq3eIiQLA/s400/wraps1.jpg" alt="" id="BLOGGER_PHOTO_ID_5420611804716933538" border="0" /></a>Another easy sick-person meal - we bought lots of flatbreads for our ill fated camping trip, so Chris made this.<br /><br />They contain:<br />Grated carrot,<br />Shredded lettuce,<br />Tahini,<br />Shichimi togarishi,<br />Tofu fried in oil then smothered in teriyaki sauce & kecap manis,<br />Herbs from our garden.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIX1iITy7CkS2_zF8_lNhTXbo0TMYHRWywUsvymKX9nsHXPFD7qrSm7WGB2x_0MSk3Xj9LgMmfzzisu21bLGb1YyVtGFa2i9_bPTUE6cP7qqy-5yrv1ggIO8M5ymkm7bfKKOggUfTV3g/s1600-h/wraps2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIX1iITy7CkS2_zF8_lNhTXbo0TMYHRWywUsvymKX9nsHXPFD7qrSm7WGB2x_0MSk3Xj9LgMmfzzisu21bLGb1YyVtGFa2i9_bPTUE6cP7qqy-5yrv1ggIO8M5ymkm7bfKKOggUfTV3g/s400/wraps2.jpg" alt="" id="BLOGGER_PHOTO_ID_5420611814609301058" border="0" /></a><br />The herbs include mint, garlic chives, basil, purple basil, some other sort of basil and vietnamese mint.<br /><br />Yum!Pennyhttp://www.blogger.com/profile/12342156788487840179noreply@blogger.com0