tag:blogger.com,1999:blog-31699333385150320342024-03-05T17:52:54.241+11:00Louise, by DegreesLouisehttp://www.blogger.com/profile/02869378278388750727noreply@blogger.comBlogger71125tag:blogger.com,1999:blog-3169933338515032034.post-21893006381794518462012-10-22T18:00:00.000+11:002012-10-22T18:05:55.836+11:00Spinach Fatayer (aka Lebanese Spinach Pies)A recent discussion with a Lebanese coworker got me hungry for
spinach pies, or fatayer. There's no going past the ones sold at Tabet's
on Sydney Road, but I thought I could give making them a go. These
turned out great - not quite as flavourful as the ones in Brunswick, but
a great snack none the less.<br />
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Makes about 6 pies. <br />
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Ingredients for the dough:<br />
<ul>
<li>1/2 tbsp active dry yeast</li>
<li>1/2 tsp sugar</li>
<li>2/3 cup warm water</li>
<li>1.5 cups AP flour</li>
<li>1/2 tsp salt</li>
<li>1/6 cup oil (canola or vegetable)</li>
<li>some olive oil </li>
</ul>
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Dissolve
the yeast and the sugar in about 1/3 cup warm water and let sit for
about 10-15 minutes. Blitz the flour and salt in a food processor and,
once the yeast has sat for awhile, add the oil to the yeasty water.
Slowly add the wet ingredients to the dry while mixing on slow speed
with a dough hook attachment.<br />
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After about a minute,
test the dough with your hand. If the dough sticks to your hand,
sprinkle it with a good couple of tablespoons of flour, then grab it out
of the mixer and knead for a couple of minutes by hand, until smooth
and elastic. Set aside in an oiled, covered bowl for about 90 minutes.<br />
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While the dough is sitting, you can make the filling.<br />
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Ingredients for the filling:<br />
<ul>
<li>3 cups fresh spinach, chopped</li>
<li>2/3 cup brown onion, finely diced</li>
<li>1/2 tsp salt</li>
<li>a few grinds black pepper</li>
<li>1/4 tsp nutmeg</li>
<li>1/2 tsp sumac</li>
<li>1/4 cup crushed walnuts </li>
<li>1/6 cup freshly squeezed lemon juice</li>
</ul>
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Sprinkle
the salt over the spinach in a large bowl. Let sit for about 10
minutes, then squeeze all the juice out, if juice exists. Mix in the
onion. When you are ready to fill the pastry, mix in the rest of the
ingredients.<br />
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Once the dough has sat for a good 90
minutes, cut the dough in half, and roll the first half out onto a clean
surface. Cut into shapes, as circular as possible (but, as you can tell
from my non-triangular attempts, it doesn't really matter!) Fill with a
couple tablespoons of filling, and pull the outer edges in, pressing
the sides together so no filling can escape.<br />
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Place the
pies onto an oil-sprayed baking sheet, brush with a bit of olive oil
and put them in a 175'C oven for about 10 minutes. Check on them, turn
them around if necessary and bake for another 5-10 minutes. They are
done when browned on top.<br />
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Serve with an extra squeeze of lemon juice and a sprinkling of cayenne pepper.<br />
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<div style="text-align: center;">
<a href="http://www.flickr.com/photos/87880281@N03/8107794976/" title="spinachpies by louise by degrees, on Flickr"><img alt="spinachpies" height="369" src="http://farm9.staticflickr.com/8187/8107794976_8c549afdc9_z.jpg" width="640" /></a></div>
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<a href="http://www.flickr.com/photos/87880281@N03/8111844148/" title="spinachpies_2 by louise by degrees, on Flickr"><img alt="spinachpies_2" height="480" src="http://farm9.staticflickr.com/8185/8111844148_e53b3a0c2d_z.jpg" width="640" /></a><br />
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<a href="http://www.flickr.com/photos/87880281@N03/8043284697/" title="veganmofo by louise by degrees, on Flickr"><img alt="veganmofo" height="75" src="http://farm9.staticflickr.com/8181/8043284697_f36f32cd43_s.jpg" width="75" /></a></div>
<br />Louisehttp://www.blogger.com/profile/02869378278388750727noreply@blogger.com10tag:blogger.com,1999:blog-3169933338515032034.post-84700255776575711432012-10-21T17:44:00.000+11:002012-10-21T18:34:50.470+11:00Cheese and Chicken PizzaA broken tooth, a broken computer; my third week of Vegan Mofo did not go so well. I am going to try to get back into it, but we shall see how it goes...<br />
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Anyway, after last week's <a href="http://louisebydegrees.blogspot.com.au/2012/10/oh-em-gee-ricotta-mushroom-leek-ravioli.html">success with "Better Than Ricotta"</a>, I had a bit extra that I thought to use as pizza sauce. It was okay, but the texture turned a bit chalky, so it probably needed to be mixed with some Nuttelex to make it more creamy.<br />
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Warning: This pizza dough should be left for an <b>hour</b> or so to rise (you can cheat with 45 minutes) so make sure you know this before you think to make it as a quick dinner. That said, the dough is very easy to make, and is probably the best pizza dough I have made at home.<br />
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Ingredients for the dough:<br />
<ul>
<li>2 1/4 tsp active dry yeast</li>
<li>1 1/3 cups warm water</li>
<li>3 1/2 cups AP flour</li>
<li>2 tbsp olive oil</li>
<li>large pinch of salt</li>
</ul>
<br />
First, dissolve the yeast in a large mixing bowl with the warm water. Let it sit for about 10 minutes. Blitz the flour and salt in a food processor (all my instructions will include the use of a food processor, but can certainly be mixed by hand as well), using the dough hook. Add the oil to the yeasty water and slowly dirzzle these wet ingredients into the food processor, while on low speed. Mix until just mixed and a dough has started to form.<br />
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Pull out the dough and hand-knead for about 3 minutes, until it is smooth and elastic. Shape into a ball and put aside in an oil-coated mixing bowl. Cover with platic wrap and set aside to rise for 40 minutes to an hour.<br />
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Spray your baking sheet(s) with oil and dust with cornflour or all-purpose flour. Cut the dough in half and shape into whatever shape it will allow you (I aimed for circles but that just didn't happen!)<br />
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My toppings included:<br />
<ul>
<li>a sauce of "Better Than Ricotta" mixed with fresh, chopped oregano (on one half)</li>
<li>a sauce of ready-made pizza sauce (on the other half)</li>
<li>roasted pumpkin</li>
<li>Redwood Mozzarella Cheezly</li>
<li><a href="http://www.veganperfection.com.au/moredetails.php?id=423">Redwood chicken-style pieces</a>, previously cooked in a frypan then chopped</li>
<li>sliced mushrooms</li>
<li>diced tomato</li>
<li>diced green capsicum</li>
<li>finely diced red onion </li>
</ul>
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<div style="text-align: center;">
<a href="http://www.flickr.com/photos/87880281@N03/8107780234/" title="pizza_1 by louise by degrees, on Flickr"><img alt="pizza_1" height="582" src="http://farm9.staticflickr.com/8329/8107780234_c57a809275_z.jpg" width="640" /></a></div>
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I put on all the ingredients bar the cheese, cooked the pizzas in a 250'C oven for about 10 minutes, then added the cheese and cooked some more until the crusts were clearly baked, and the cheese melted. Grind some salt and pepper over the top and it's ready to go!<br />
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<div style="text-align: center;">
<a href="http://www.flickr.com/photos/87880281@N03/8107778244/" title="pizza_2 by louise by degrees, on Flickr"><img alt="pizza_2" height="640" src="http://farm9.staticflickr.com/8330/8107778244_17144f59ff_z.jpg" width="548" /></a></div>
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<a href="http://www.flickr.com/photos/87880281@N03/8043284697/" title="veganmofo by louise by degrees, on Flickr"><img alt="veganmofo" height="75" src="http://farm9.staticflickr.com/8181/8043284697_f36f32cd43_s.jpg" width="75" /></a><br />
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<br />Louisehttp://www.blogger.com/profile/02869378278388750727noreply@blogger.com1tag:blogger.com,1999:blog-3169933338515032034.post-80118919203376710792012-10-10T17:10:00.000+11:002012-10-10T17:10:00.462+11:00Oh Em Gee Ricotta Mushroom Leek Ravioli with Pesto SauceOne of the best foods in the world is the dumpling. This is because the definition of a dumpling can include pretty much any kind of dish that is made of a piece of dough, stuffed with whatever kind of filling, then cooked. Ravioli are like the Italian version of dumplings, and for that I love them. It's hard not to be satisfied after consuming a plate full of them.<br />
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Before I discuss the recipe, I want to give a shout-out to Tofutti brand for having a long product shelf-life. I bought my container of <a href="http://www.tofutti.com/online/ricotta.html">Tofutti Better Than Ricotta Cheese</a> in about March, and lost it in the back of my fridge. I reunited with it again today, fearing the mouldiest. I was more than pleasantly surprised to find it still had another month and a half 'til expiry and in perfect condition for eating. YES!!<br />
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So, I have <a href="http://louisebydegrees.blogspot.com.au/2011/10/mushroom-spinach-and-ricotta-ravioli.html">posted about making ravioli before</a> and the good news is, that with the dough hook-thing on my food processor, I am only getting speedier and speedier at making these little things, this dish taking less than 3 hours from sauce to filling to dough to plate. If I hadn't paused to wash some dishes, it probably would have been quicker, so don't ever feel daunted by pasta-making. It's not always as time-consuming as it seems.<br />
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Pesto Ingredients:<br />
<br />
<ul>
<li>2 bunches of basil (about 4 cups, loosely packed)</li>
<li>2 cloves garlic, crushed</li>
<li>1 tbsp of lemon juice</li>
<li>1/2 cup pine nuts</li>
<li>1/4 cup olive oil</li>
<li>pinch of salt</li>
</ul>
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<br />
Add the basil and pine nuts to the food processor and blend until paste-like. Add the lemon juice, garlic and salt and blend again. While blending, slowly drizzle in the olive oil. DONE! I usually would have a taste and add anything else that needs adding, being mindful that the flavours will deepen and emulsify after a night in the fridge.<br />
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As with my last ravioli, I used <a href="http://vegandad.blogspot.com.au/2009/08/easy-fresh-vegan-pasta.html">Vegan Dad</a>'s dough recipe, replacing 1.5 tbsp of all-purpose flour with besan (chickpea flour) to give colour and bind.<br />
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Follow the dough recipe and roll out in a pasta roller or, if you've got muscles and patience, with a rolling pin.<br />
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Filling Ingredients:<br />
<br />
<ul>
<li>1 tub Tofutti Ricotta (I subtracted about 5 tbsp for later use)</li>
<li>10 small Swiss Brown mushrooms, thinly sliced</li>
<li>1 leek, finely diced</li>
<li>2 cloves garlic, finely diced</li>
<li>1.5 tbsp Nuttelex</li>
<li>1 tbsp nutritional yeast</li>
<li>pinch of salt</li>
<li>pinch of pepper</li>
</ul>
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<br />
Finely dice the leek and add to a large frypan with the melted butter in it. Mince the garlic and add to the leek. Make sure to keep the heat on low so as not to burn anything. Slice the mushrooms as thinly as possible (I use a cheap mandolin from the Tokuya on Bourke St). Make sure to give the leek/garlic mixture a few stirs whilst slicing the mushrooms. Add the mushrooms to the frypan and grind some salt and pepper over it.<br />
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<a href="http://www.flickr.com/photos/87880281@N03/8070169815/" title="ravili_2 by louise by degrees, on Flickr"><img alt="ravili_2" height="240" src="http://farm9.staticflickr.com/8313/8070169815_a0ed09b735_n.jpg" width="320" /></a></div>
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Melt down the veggies a bit more, then add the nutritional yeast and lemon juice. Cook until you have cooked most of the liquid out of the mixture. Let cool for a couple of minutes (it's okay if it is still warm) then add to the ricotta. Stir until all the ingredients are combined and let rest in the fridge while you finish the dough.<br />
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<a href="http://www.flickr.com/photos/87880281@N03/8070159368/" title="ravioli_3 by louise by degrees, on Flickr"><img alt="ravioli_3" height="240" src="http://farm9.staticflickr.com/8041/8070159368_695385cb34_n.jpg" width="320" /></a> <a href="http://www.flickr.com/photos/87880281@N03/8070163045/" title="ravioli_4 by louise by degrees, on Flickr"><img alt="ravioli_4" height="240" src="http://farm9.staticflickr.com/8319/8070163045_0bf0470402_n.jpg" width="320" /></a></div>
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I won't go on and on about how to compile the ravioli, as I have <a href="http://louisebydegrees.blogspot.com.au/2011/10/mushroom-spinach-and-ricotta-ravioli.html">described the process on this blog </a>before. I will, however, comment on the Tofutti Ricotta being delicious. I had feared it would be yucky, based on a few reviews I have read. Rather, it worked wonderfully - the texture and moisture content was perfect, and the taste went well with my ingredients. Worth the high price if you can't be bothered making tofu ricotta.<br />
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<a href="http://www.flickr.com/photos/87880281@N03/8070166603/" title="ravioli_1 by louise by degrees, on Flickr"><img alt="ravioli_1" height="480" src="http://farm9.staticflickr.com/8179/8070166603_2feb6f90eb_z.jpg" width="640" /></a></div>
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<a href="http://www.flickr.com/photos/87880281@N03/8043284697/" title="veganmofo by louise by degrees, on Flickr"><img alt="veganmofo" height="75" src="http://farm9.staticflickr.com/8181/8043284697_f36f32cd43_s.jpg" width="75" /></a></div>
Louisehttp://www.blogger.com/profile/02869378278388750727noreply@blogger.com17tag:blogger.com,1999:blog-3169933338515032034.post-88944299512116957282012-10-09T17:14:00.000+11:002012-10-09T17:14:00.370+11:00Eazy Cheezy Potatoes Au GratinThis dish is a nice change from our usual weekday side dish of mashed potatoes or roasted potatoes. My partner isn't the biggest fan of the "yeasty stuff" taste (nutritional yeast) and I have to say, it does have a distinctive taste that I wouldn't want to eat every day, but every few weeks I'm happy to yeast it up!<br />
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The sauce, adapted from the Cheezy Sauce out of <a href="http://www.theppk.com/books/veganomicon-the-ultimate-vegan-cookbook/">Veganomicon</a>, turned out super-creamy and paired with the potatoes perfectly.<br />
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Ingredients:<br />
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<ul>
<li>3 medium potatoes, sliced about 1/2 cm thick (I used desiree potatoes)</li>
<li>2 cups liquid vegetable broth</li>
<li>1/4 cup flour</li>
<li>1 tbsp olive oil</li>
<li>3 cloves garlic, minced</li>
<li>2 pinches of fresh thyme</li>
<li>1/4 teaspoon salt</li>
<li>a few grinds of fresh black pepper</li>
<li>pinch of tumeric</li>
<li>3/4 cup nutritional yeast flakes</li>
<li>1 tbsp lemon juice</li>
<li>1 tsp dijon mustard</li>
<li>2 tbsp Nuttelex</li>
</ul>
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First you need to parboil the potato slices for about seven minutes. Drain all the excess water and set them aside in a strainer.<br />
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Next, heat up the olive oil in a medium-sized saucepan or large frypan. While it cooks on low-medium heat, whisk the flour into the vegetable broth until all large lumps are gone. Once the garlic is lightly (lightly!) browned, add the thyme, salt and pepper and cook for another 30 seconds. Add the stock/flour mixture, stir, then add the turmeric and nutritional yeast. Stir for about three minutes until the sauce starts to thicken. Add the lemon juice, Nuttelex and mustard. Stir stir stir until everything is combined. Cook for another couple of minutes, stirring so the sauce doesn't form a skin on top. Remove from the heat.<br />
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Make one layer of potatoes at the bottom of a glass or ceramic baking dish. </div>
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<a href="http://www.flickr.com/photos/87880281@N03/8066437203/" title="potatosaugratin_1 by louise by degrees, on Flickr"><img alt="potatosaugratin_1" height="500" src="http://farm9.staticflickr.com/8321/8066437203_7e5a5b5cd2.jpg" width="375" /></a></div>
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Pour half the sauce onto the potatoes and add another layer of potato slices. Pour the rest of your sauce on top and spread around so the potato slices are evenly coated. If you have a few leftover slices, arrange them in a fancy pattern on the top and scrape out the rest of the sauce from the pan with a spatula to cover them.<br />
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Bake, covered with aluminium foil, for about 10 minutes. Remove the foil and bake for another 15-20 minutes, to your desired brownness. Sprinkle some paprika on top to make it look extra-fancy and serve hot!<br />
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<a href="http://www.flickr.com/photos/87880281@N03/8066438883/" title="potatoesaugratin_2 by louise by degrees, on Flickr"><img alt="potatoesaugratin_2" height="429" src="http://farm9.staticflickr.com/8459/8066438883_e798e8f69e_z.jpg" width="640" /></a><br />
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<a href="http://www.flickr.com/photos/87880281@N03/8069545911/" title="potaoes_3 by louise by degrees, on Flickr"><img alt="potaoes_3" height="480" src="http://farm9.staticflickr.com/8315/8069545911_baf30982dd_z.jpg" width="640" /></a></div>
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<a href="http://www.flickr.com/photos/87880281@N03/8043284697/" title="veganmofo by louise by degrees, on Flickr"><img alt="veganmofo" height="75" src="http://farm9.staticflickr.com/8181/8043284697_f36f32cd43_s.jpg" width="75" /></a><br />
<br />Louisehttp://www.blogger.com/profile/02869378278388750727noreply@blogger.com0tag:blogger.com,1999:blog-3169933338515032034.post-9036621316563124662012-10-08T17:15:00.000+11:002012-10-08T17:15:01.303+11:00Lazy Chocolate-Chip Cookie-Maker LouiseThe annoying thing about googling recipes is that Google never knows exactly what you want. If I want a chocolate chip cookie recipe that is super-easy, with limited ingredients, but not too few ingredients, with no nuts, that can easily be adapted as vegan, Google is clueless. I hate having to hunt through ten million recipes to make something so simple as a chocolate chip cookie.<br />
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After about 40 minutes' search, I finally found a recipe that fit all my criteria from <a href="http://www.parislovespastry.com/2012/04/best-vegan-chocolate-chip-cookies.html">Paris Loves Pastry</a>. I used the <a href="http://www.sweetwilliam.com.au/index.php/Products/ViewProduct/13">Sweet William</a><span id="goog_231906095"></span><span id="goog_231906096"></span><a href="http://www.blogger.com/"></a> chocolate chips for the first time, which are good, but a little milky for me. I would prefer the Tropical Source dark chips, but I haven't actually seen them for years (they used to sell them in a Jewish grocery in balaclava...so if anyone knows somewhere in Melbourne where I can find them, please let me know!)<br />
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This recipe does not produce the best cookie I've tasted - it's a bit heavy on the oil - but it did the trick and cured my mid-week choc-chip cookie craving.<br />
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Ingredients:<br />
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2 cups flour<br />
1 cup brown sugar<br />
1 tsp baking powder<br />
1 tsp baking soda<br />
1/2 tsp salt<br />
1 cup-ish- chocolate chips<br />
2/3 cup canola oil (a bit less wouldn't hurt)<br />
1/4 cup soy milk<br />
1 tsp vanilla<br />
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Preheat the over to 170' C.<br />
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In a large mixing bowl, mix together all the dry ingredients. In a separate bowl, mix together the wet ingredients. Slowly add the wet mixture to the dry, and mix until combined. Form into small balls and smush them onto a baking sheet about an inch and a half apart.<br />
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Bake for about 10-15 minutes, depending on the accuracy of your oven. Remove from the oven, let rest about five minutes on the baking sheet, then transfer to a cooling rack if you have one.<br />
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Best served with whole soy milk!<br />
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<a href="http://www.flickr.com/photos/87880281@N03/8062103637/" title="cookies by louise by degrees, on Flickr"><img alt="cookies" height="451" src="http://farm9.staticflickr.com/8460/8062103637_ac2affd605_z.jpg" width="640" /></a><br />
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<a href="http://www.flickr.com/photos/87880281@N03/8043284697/" title="veganmofo by louise by degrees, on Flickr"><img alt="veganmofo" height="75" src="http://farm9.staticflickr.com/8181/8043284697_f36f32cd43_s.jpg" width="75" /></a>Louisehttp://www.blogger.com/profile/02869378278388750727noreply@blogger.com2tag:blogger.com,1999:blog-3169933338515032034.post-74517467390371528422012-10-07T18:01:00.001+11:002012-10-07T20:35:36.256+11:00Breakfast Again!: Waffles with Caramelised BananasMy waffle maker is my new best friend. Though I'm not really a big fan of sweet breakfasts, I can never pass up a good waffle. I happily got this maker for free, and it's okay, but if I was purchasing one, I would probably stay away from the Breville machine (it's a bit flimsy) and go for a Belgian-style maker.<br />
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This recipe is simple, but not too sweet - and makes the waffles nice and fluffy! Makes about 8 waffles.<br />
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Ingredients for the waffle batter:<br />
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<ul>
<li>1 3/4 cups flour</li>
<li>2 tbsp sugar</li>
<li>1 tbsp baking powder</li>
<li>1/2 cup oil</li>
<li>1 3/4 cup soy milk</li>
<li>egg replacer equivalent to 2 eggs</li>
<li>1 tsp vanilla</li>
</ul>
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Combine the dry ingredients into one bowl and mix with a fork to get rid of any large lumps. Combine the wet ingredients in a separate bowl and slowly pour the wet into the dry, stirring after every 1/2 cup. The batter shouldn't have too many lumps, but on the other hand, shouldn't be over-stirred. Let this sit while you prepare the bananas.<br />
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Ingredients for the bananas:</div>
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<ul>
<li>2 ripe yellow bananas </li>
<li>1.5 tbsp Nuttelex</li>
<li>1.5 tbsp brown sugar</li>
<li>1tbsp Kahlua (optional)</li>
</ul>
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Combine the Nuttelex and sugar and melt for about 20 seconds in the microwave, until soft. Blend together and add the Kahlua, if you're using it. Cut the bananas into slices, either lengthways or longways, whichever you prefer. Add the bananas to the butter/sugar/Kahlua mixture and coat. These should then be cooked in a frypan over med-high heat for about 4 minutes on each side, until brown and caramelised but not burnt.</div>
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While these are cooking, you can make the waffles according to the instructions on your waffle maker. </div>
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If you're making a ton of waffles like I did a couple of weekends ago at a waffle party I hosted, keep them in one layer on a cookie sheet in your oven with the heat on low to keep them warm and crispy until ready for serving.</div>
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Pile your finished waffles up with fresh sliced strawberries, the caramelised bananas, maple syrup, veg bacon and whipped cream, if you like (my <a href="http://soyatoo.com/">Soyatoo!</a> sadly went mouldy after being open for two weeks so I had to bin it.)</div>
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<a href="http://www.flickr.com/photos/87880281@N03/8061861790/" title="waffles by louise by degrees, on Flickr"><img alt="waffles" height="464" src="http://farm9.staticflickr.com/8322/8061861790_4c969f0805_z.jpg" width="640" /></a></div>
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<a href="http://www.flickr.com/photos/87880281@N03/8043284697/" title="veganmofo by louise by degrees, on Flickr"><img alt="veganmofo" height="75" src="http://farm9.staticflickr.com/8181/8043284697_f36f32cd43_s.jpg" width="75" /></a></div>
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Louisehttp://www.blogger.com/profile/02869378278388750727noreply@blogger.com3tag:blogger.com,1999:blog-3169933338515032034.post-84059614116765980212012-10-06T19:51:00.001+10:002012-10-07T20:37:05.896+11:00Smokey Spanish Brekkie Beans with Thyme MushroomsThis recipe is a great variation on my usual garlic and white bean breakfast mash. Inspired by a friend's recipe, it is smoky, filling and best served with a few nice slices of bread.<br />
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Ingredients:<br />
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1/3 small onion, finely diced<br />
1 clove garlic, finely diced<br />
1 can of cannellini beans<br />
1/2 cup vegetable stock<br />
1/4 tomato puree<br />
1 heaping tsp smoked sweet paprika<br />
1/2 tsp cumin<br />
squeeze lemon juice<br />
a good olive oil<br />
1 tbsp (plus more if necessary) of nuttelex<br />
some parsley, chopped (optional)<br />
6-8 Swiss brown mushrooms, sliced<br />
some thyme, chopped<br />
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First, melt some Nuttlelex in a frypan. Once melted, add the onion and garlic. While that is cooking, drain and rinse the beans, adding a drizzle of olive oil and the vegetable stock. Put on medium heat. Once the onion and garlic are nice and soft (about 5 minutes, with stirring), add to the beans.<br />
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Now add another tablespoon of Nuttelex to the frypan and, once melted, add the thyme. Cook for about 1 minute, stirring, then add the mushrooms. Stir again and go back to your beans.<br />
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Add the tomato puree, paprika and cumin. Stir, then add a squeeze of lemon juice. Stir and adjust the consistency - add more water if too thick, and some nutritional yeast if too thin. Cook for another 5 minutes, smushing with a fork so it's a bit mashed up, then turn off the heat and add the parsley.<br />
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The mushrooms are cooked once they're soft and earthy-smelling. Serve the beans on some nice sourdough, with a drizzle of olive oil, mushrooms on top and a sprinkling of flake salt and some sumac or pepper (or sumac pepper!)<br />
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<a href="http://www.flickr.com/photos/87880281@N03/8058940609/" title="beans_mushrooms by louise by degrees, on Flickr"><img alt="beans_mushrooms" height="480" src="http://farm9.staticflickr.com/8181/8058940609_2aafcf67f3_z.jpg" width="640" /></a><br />
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<a href="http://www.flickr.com/photos/87880281@N03/8043284697/" title="veganmofo by louise by degrees, on Flickr"><img alt="veganmofo" height="75" src="http://farm9.staticflickr.com/8181/8043284697_f36f32cd43_s.jpg" width="75" /></a><br />
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<br />Louisehttp://www.blogger.com/profile/02869378278388750727noreply@blogger.com0tag:blogger.com,1999:blog-3169933338515032034.post-64856811619876652792012-10-03T17:00:00.000+10:002012-10-07T20:36:43.106+11:00Phat Brats, FitzroyI was more or less dragged to Phat Brats with the promise of a vegan option. I am always up for trying out any new restaurant that caters to veg*ns. The menu has one dog clearly marked "vegan" and a total of two clearly marked "vegetarian". Even though it sounded more appealing, I couldn't be bothered inquiring about ingredients of the second (bean, lentil, and vegie) so I went with the Superfood Dog, the one clearly marked vegan.<br />
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<a href="http://www.flickr.com/photos/87880281@N03/8046497104/" title="IMG_0721 by louise by degrees, on Flickr"><img alt="IMG_0721" height="255" src="http://farm9.staticflickr.com/8456/8046497104_926510c1b9_z.jpg" width="640" /></a><br />
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The first thing we realised after sitting down is that we missed the "meal deals" described on the board, and could have saved about $5 if we had been offered to order a deal, instead of drink, chips and burger separately. Oh well. I drank my delicious Holgate ESB and tried to forget about it.<br />
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The dogs came out pretty quickly, and were honestly a bit smaller in portion than I'd expected. The Superfood Dog is a curious blend of sweet potato, quinoa and tamarind with the equally odd toppings of minted peas, sour cream and sprouts. I can say I didn't really have high hopes (not a fan of minted peas at all!), but it turned out to be quite good. Not amazing, but good. The ingredients, though pretty wacky, worked together harmoniously but there was no strong flavour punch. The sprouts were refreshing and the bun light and fluffy (yeah, full of sugar I'm sure but sometimes a heavy bun is just too much.)<br />
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The fries were awesome.<br />
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All in all, the dog was good but, at $9.50, pretty overpriced - even for Brunswick Street. I was hungry again not longer after I finished my meal. I won't be running back, but may give them another try if I'm in the 'hood, with meateaters, and not in the mood for <a href="http://www.lordofthefries.com.au/">LOTF</a>.<br />
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<a href="http://www.flickr.com/photos/87880281@N03/8046497920/" title="IMG_0717 by louise by degrees, on Flickr"><img alt="IMG_0717" height="480" src="http://farm9.staticflickr.com/8316/8046497920_bcfbe1606f_z.jpg" width="640" /></a><br />
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<a href="http://www.flickr.com/photos/87880281@N03/8043284697/" title="veganmofo by louise by degrees, on Flickr"><img alt="veganmofo" height="75" src="http://farm9.staticflickr.com/8181/8043284697_f36f32cd43_s.jpg" width="75" /></a><br />
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<a href="http://www.urbanspoon.com/r/71/1659286/restaurant/Melbourne/Phat-Brats-Fitzroy"><img alt="Phat Brats on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1659286/minilogo.gif" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a><br />
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<br />Louisehttp://www.blogger.com/profile/02869378278388750727noreply@blogger.com1tag:blogger.com,1999:blog-3169933338515032034.post-33156698614813886422012-10-02T18:17:00.002+10:002012-10-07T20:36:17.044+11:00Sloppy JoesAn classic of American cuisine, the Sloppy Joe is not a Sloppy Joe if your hands stay clean. This recipe is simple and yummy. I prefer to use the softest, junkiest buns I can find. Serves 4-6<br />
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Ingredients:<br />
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<ul>
<li>1 can of Sanitarium nutmeat (or equiv. TVP)</li>
<li>1/2 cup brown onion, diced</li>
<li>1/2 cup green capsicum, diced</li>
<li>1/4 cup liquid vegetable stock</li>
<li>1.5 tbsp white vinegar</li>
<li>2 tsp. agave nectar (or 1 tbsp dry sweetener)</li>
<li>1/2 cup ketchup</li>
<li>400g can of diced tomatoes </li>
<li>5-10 drops of liquid smoke (can probably sub smoked paprika)</li>
<li>1 tbsp vegan worcestershire sauce</li>
<li>1/2 tsp salt</li>
<li>2 cloves garlic, finely diced</li>
<li>few pinches of pepper</li>
<li>cooking oil, as needed</li>
</ul>
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Heat some oil in a large frypan. Food process (or hand-smush) the nutmeat until mince-like. Fry the nutmeat in the pan with the oil for a good 10-15 minutes, stirring occasionally, until the nutmeat has reached your desired level of brown.</div>
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Push the nutmeat to the outer edges of the pan, heat a bit more oil, then cook the garlic, onion and capsicum in the oil for about 5 minutes, until soft. Combine everything in the pan and cook for another 5 minutes. </div>
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Add the rest of the ingredients and combine. Simmer for about 10 minutes, adding water if needed to reach the consistency of a very thick pasta sauce. Taste, then add extra bits of ingredients as necessary (I found I wanted more vinegar and liquid smoke) and cook for another 10 minutes.</div>
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Serve on toasted or soft burger buns spread with vegan mayo, side of fries and coleslaw or pickles.</div>
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<a href="http://www.flickr.com/photos/87880281@N03/8046470035/" title="IMG_0757 by louise by degrees, on Flickr"><img alt="IMG_0757" height="480" src="http://farm9.staticflickr.com/8462/8046470035_50d0fca6ef_z.jpg" width="640" /></a></div>
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<a href="http://www.flickr.com/photos/87880281@N03/8043284697/" title="veganmofo by louise by degrees, on Flickr"><img alt="veganmofo" height="75" src="http://farm9.staticflickr.com/8181/8043284697_f36f32cd43_s.jpg" width="75" /></a></div>
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<br />Louisehttp://www.blogger.com/profile/02869378278388750727noreply@blogger.com1tag:blogger.com,1999:blog-3169933338515032034.post-34790630788617391362012-10-01T23:05:00.001+10:002012-10-07T20:34:33.973+11:00Springtime!After a long hibernation, I am back. Inspired by springtime, I have lots planned for the Vegan Month of Food (and beyond!). Posts coming very very soon...<br />
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Louisehttp://www.blogger.com/profile/02869378278388750727noreply@blogger.com0tag:blogger.com,1999:blog-3169933338515032034.post-30231790990947151422012-03-20T17:02:00.000+11:002012-03-20T17:02:00.044+11:00Home-Marinated MushroomsMarinated mushrooms are probably my favourite deli-bought snack food. When I was younger I would actually eat a whole jar for lunch. I have a little bit more control over my gluttonous urges these days, but I've been craving these things big-time lately. A small jar is usually around $4-5 dollars at the shops, which seems like a big rip-off so I thought I'd make my own. I found a few recipes online and took bits from them to create this recipe, based on ingredients I already had. (I think fresh parsley would have been a great addition, but unfortunately, I was out.) This jar needs to be refrigerated in a few weeks, so I will update then.<br />
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<b>Ingredients:</b><br />
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<ul><li>300g button mushrooms</li>
<li>1/4 cup red wine vinegar</li>
<li>1/4 cup olive oil</li>
<li>1 tbsp dried mixed herbs</li>
<li>a few fronds of fresh dill</li>
<li>1/2 tbsp whole black peppercorns</li>
<li>1/2 tbsp brown sugar</li>
<li>1 tsp mustard powder</li>
<li>3/4 tbsp lemon juice</li>
<li>1 tsp salt</li>
<li>1 small onion, thinly sliced</li>
<li>2 cloves garlic, crushed or finely diced</li>
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</div><div>Pour all ingredients except the mushrooms in a medium saucepan and bring to a boil (<i>the</i> boil?). </div><div><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/67858302@N02/6845878002/" title="IMG_2922 by louisebydegrees, on Flickr"><img alt="IMG_2922" height="375" src="http://farm8.staticflickr.com/7064/6845878002_5725015e4a.jpg" width="500" /></a></div><div style="text-align: center;"><br />
</div><div>Once it starts boiling, turn the heat down and add the mushrooms. Stir with a spatula to coat all the mushrooms in the mixture. Cook on low for about 10 minutes, stirring occasionally. </div><div><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/67858302@N02/6845879348/" title="IMG_2923 by louisebydegrees, on Flickr"><img alt="IMG_2923" height="375" src="http://farm8.staticflickr.com/7043/6845879348_c446b51be1.jpg" width="500" /></a></div><div style="text-align: center;"><br />
</div><div>After 10 minutes or so, turn off the heat and transfer everything to a sterilised jar. Let cool and then put the jar in the fridge for a few weeks. Serve cold with crackers and vegan cheese and sundried tomatoes!</div><div><br />
</div><div>Oh, and don't forget to warn anyone you live with that you have mushrooms marinating in the fridge and not a science experiment!</div><div><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/67858302@N02/6845880292/" title="IMG_2925 by louisebydegrees, on Flickr"><img alt="IMG_2925" height="500" src="http://farm8.staticflickr.com/7194/6845880292_71488ae8b2.jpg" width="375" /></a></div><div style="text-align: center;"><br />
</div>Louisehttp://www.blogger.com/profile/02869378278388750727noreply@blogger.com1tag:blogger.com,1999:blog-3169933338515032034.post-23504237661076392752012-03-18T17:02:00.000+11:002012-03-18T17:02:07.976+11:00Crazy Brussels SproutsSo-called crazy because the ingredients basically consist of whatever stuff I had lying around that needed using up. The combination of flavours may not sound like they would work together, but they totally do! Apologies for the shocking picture quality on this post - I think I accidentally set the ISO too high without realising...<br />
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<b>Ingredients</b>:<br />
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<ul><li>2 handfuls of Brussels sprouts, washed and halved</li>
<li>1/2 large red chili</li>
<li>2 cloves garlic</li>
<li>1/2 cup coriander leaves</li>
<li>1/2 cup parsley leaves</li>
<li>1/4 cup olive oil</li>
<li>1/2 a lemon's juice</li>
<li>1 tsp salt</li>
<li>1 tsp freshly ground pepper</li>
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Chuck the chili, garlic, parsley and coriander into a food processor. Blend until all finely chopped. Whilst the speed is on low, pour in the olive oil and lemon juice. Scrape the sides with a spatula then add salt and pepper and pulse a few times until you reach your desired consistency - not pureed, but all blended.<br />
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Pour the oil/herb mixture over the B-sprouts in a bowl and mix with the spatula until all coated in oil.<br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/67858302@N02/6991964511/" title="IMG_2877 by louisebydegrees, on Flickr"><img alt="IMG_2877" height="480" src="http://farm8.staticflickr.com/7205/6991964511_3f6a585f1c_z.jpg" width="640" /></a></div><div style="text-align: center;"><br />
</div>Transfer to a baking sheet and roast until nice and crispy. You may need to remove the tray about 10 minutes in, just to make sure the oil is still evenly distributed and/or turn the sprouts over.<br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/67858302@N02/6991967785/" title="IMG_2882 by louisebydegrees, on Flickr"><img alt="IMG_2882" height="375" src="http://farm8.staticflickr.com/7037/6991967785_e77f00fb8b.jpg" width="500" /></a></div><div style="text-align: center;"><br />
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</div>Remove from the oven and serve hot! Also works with mushrooms:<br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/67858302@N02/6845838448/" title="IMG_2878 by louisebydegrees, on Flickr"><img alt="IMG_2878" height="375" src="http://farm8.staticflickr.com/7062/6845838448_2fbce72ac9.jpg" width="500" /></a></div><div style="text-align: center;"><br />
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</div>Louisehttp://www.blogger.com/profile/02869378278388750727noreply@blogger.com1tag:blogger.com,1999:blog-3169933338515032034.post-73064796557949891162012-03-09T17:15:00.001+11:002012-03-09T17:15:00.473+11:00Mad Mex - Melbourne CentralAh, <i>La Cocina de México</i>! Melbourne is currently experiencing a Mexican revolution, with <a href="http://www.urbanspoon.com/r/71/1631574/restaurant/CBD/Pacos-Tacos-Melbourne">heaps</a> <a href="http://www.cornutopia.com.au/Cornutopia/Main.html">of</a> <a href="http://www.gringovibes.com/">South</a>-<a href="http://www.urbanspoon.com/r/71/760224/restaurant/Melbourne/Bluecorn-St-Kilda">of</a>-<a href="http://www.urbanspoon.com/r/71/1631993/restaurant/Melbourne/Fonda-Mexican-Richmond">the</a>-<a href="http://www.urbanspoon.com/r/71/1507775/restaurant/CBD/Mamasita-Melbourne">Border</a> <a href="http://www.urbanspoon.com/r/71/1507775/restaurant/CBD/Mamasita-Melbourne">eateries</a> popping up all over town, and <a href="http://www.senoritas.com.au/">another</a> <a href="http://www.touchehombre.com.au/">two</a> opening in the CBD in the next few weeks.<br />
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Mad Mex opened their first few stores in Sydney and are now franchising in Melbourne. I first visited their shopfront in Sydney about a year ago and was very impressed with the quality of ingredients, friendly staff and yummy flavours presented to me. I'm happy to tell you the Melbourne Central outpost has the same qualities - somehow the staff managed to get our orders out accurately, fast, and with smiles and jokes all around. Oh, and they're licensed to sell booze! I wish I was paying attention to this when we ordered - I could have gotten a frozen margarita or a Mexican beer.<br />
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For my dinner, I chose the Vegetariano burrito ($10.90 with eggplant, zucchini & mushrooms) minus the cheese and sour cream, plus three (yes three!) salsas and guacamole (free with a veggie burrito!).<br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/67858302@N02/6963937135/" title="IMG_2866 by louisebydegrees, on Flickr"><img alt="IMG_2866" height="375" src="http://farm8.staticflickr.com/7057/6963937135_f2f0e692a5.jpg" width="500" /></a></div><div style="text-align: center;"><br />
</div>The salsas I had on my burrito were the corn, the tomatillo, and the roasted tomato. They were all bursting will flavour, but the smoky, deep flavour of the roasted tomato sauce was the winner - it's like no sauce I have tried before at an Aussie Mexi food place. The tortilla was very authentic-tasting - I must say, even better than the tortilla at <a href="http://www.urbanspoon.com/r/71/761952/restaurant/Melbourne/Collingwood/Trippy-Taco-Fitzroy">Trippy Taco</a>! My bf's tacos were also quite authentic, with a double layer of tortilla (because the first one always breaks!). Gluten-free people will have no problem here either - you can get a "naked" burrito - basically an awesome burrito minus the flour tortilla.<br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/67858302@N02/6963938197/" title="IMG_2869 by louisebydegrees, on Flickr"><img alt="IMG_2869" height="480" src="http://farm8.staticflickr.com/7058/6963938197_dfe06318d0_z.jpg" width="640" /></a></div><div style="text-align: center;"><br />
</div>I couldn't finish my overstuffed burrito but the serving of two tacos weren't enough for the bf so he ordered a side of nachos ($3 with roasted tomato salsa) for takeaway.<br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/67858302@N02/6817816020/" title="IMG_2875 by louisebydegrees, on Flickr"><img alt="IMG_2875" height="375" src="http://farm8.staticflickr.com/7196/6817816020_ec21b0b01c.jpg" width="500" /></a></div><div style="text-align: center;"><br />
</div>These were hot, fresh and went superbly with the roasted tomato salsa (yes, I somehow found room in my tummy for a few...) Even though we got the chips for takeaway, I wouldn't have minded eating in the food court at a table that looks over LaTrobe Street - this part of Melbourne Central seems to be the only sane place to sit and eat. And check out the Corona-bottle chandelier!<br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/67858302@N02/6817815012/" title="IMG_2873 by louisebydegrees, on Flickr"><img alt="IMG_2873" height="480" src="http://farm8.staticflickr.com/7193/6817815012_b710df4891_z.jpg" width="640" /></a></div><div style="text-align: center;"><br />
</div>The only thing negative I can say about Mad Mex is that the guacamole was maybe a little bit old and had that slight warm-avo taste. Normally I would say $10.90 was too much for a burrito, but this burrito was so yummy that it was most certainly worth it. Honestly, I would love to see a place like Mad Mex put a horrible place like Taco Bill out of business. The people of Melbourne are finally able to find some near-authentic Mexican food, and it's <i>maravilloso</i>!<br />
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<a href="http://www.urbanspoon.com/r/71/1597272/restaurant/CBD/Mad-Mex-Fresh-Mexican-Grill-Melbourne"><img alt="Mad Mex - Fresh Mexican Grill on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1597272/minilogo.gif" style="border: none; height: 15px; width: 104px;" /></a>Louisehttp://www.blogger.com/profile/02869378278388750727noreply@blogger.com0tag:blogger.com,1999:blog-3169933338515032034.post-21189026014655550522012-03-05T19:54:00.000+11:002012-03-05T19:54:12.780+11:00Massive Wieners - Prahran<i>Note: If you came here just to see a picture of the author eating a massive wiener turn back because there isn't one!</i><br />
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When I heard this place had a Massive (aka 12" long) vegan hot dog, I knew I had to get down to Prahran and try it out! Last Saturday was a great opportunity. We were in the city anyway, checking out an exhibition at <a href="http://blog.acmi.net.au/index.php/2012/03/best-of-the-igf-2012/">ACMI</a>, and Prahran really is much closer than it sometimes feels to this Northsider.<br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/67858302@N02/6808942710/" title="IMG_2847 by louisebydegrees, on Flickr"><img alt="IMG_2847" height="480" src="http://farm8.staticflickr.com/7037/6808942710_7168d331a7_z.jpg" width="640" /></a></div><div style="text-align: center;"><br />
</div>Massive Wieners is really trying to perfect the old-school '50s American diner feel, with the added bonuses of cheeky branding and a no-frills menu. They're pretty spot-on when it comes to the Americana look - glass bottled 7-Up and Dr Pepper in the fridge, old-school uniforms on the staff and simple ingredients on the menu. The aesthetic works well (even if the retro cash register didn't seem to be operational!), and is really quite cute. The shop is very small, with the only seats next to the window - more of a sitting area than an eating area. There is a small park nearby that is a perfect spot to eat your dogs.<br />
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On this trip I ordered the veggie dog which comes with ketchup, diced white onions, and American mustard. I got "pickles" for $1 extra (I think it was actually what would be called relish in the US.) The dog seemed to be a foot-long Redwood dog, possibly boiled but maybe we heard a microwave in the back? The bun is a pretty junky white-bread-type bun, just your average bun - slightly chewy, not much flavour.<br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/67858302@N02/6955058531/" title="IMG_2861 by louisebydegrees, on Flickr"><img alt="IMG_2861" height="480" src="http://farm8.staticflickr.com/7058/6955058531_f69e3077be_z.jpg" width="640" /></a></div><div style="text-align: center;"><br />
</div>The dog, in the end, was okay. It was nothing out of the ordinary. At $6 for the plain footlong, ($4 for an "Average Joe" and $3 for a "Little Pecker", heh heh) it is quite good value, but maybe if the dog was grilled and more interesting extras were offered, it might pack a little but more punch and appeal.<br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/67858302@N02/6955054283/" title="IMG_2848 by louisebydegrees, on Flickr"><img alt="IMG_2848" height="375" src="http://farm8.staticflickr.com/7042/6955054283_5bd1d9ff32.jpg" width="500" /></a></div><div style="text-align: center;"><br />
</div>With such a simple and well-priced menu, I think Massive Wieners will be successful. They fit in well to their Greville St location, and their look is very smart, but as for my next veggie dog - I'll probably just grill it at home with some onions and green pepper and maybe some dijon mustard.<br />
<br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/67858302@N02/6955056405/" title="IMG_2850 by louisebydegrees, on Flickr"><img alt="IMG_2850" height="640" src="http://farm8.staticflickr.com/7052/6955056405_a9ac44c122_z.jpg" width="480" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Helvetica, Helvetica, Arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="font-size: 13px; line-height: 14px;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: small; line-height: normal;"><br />
</span></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Helvetica, Helvetica, Arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="font-size: 13px; line-height: 14px;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: small; line-height: normal;"><br />
</span></span></span></span></div><div style="text-align: left;"><i>http://www.massivewieners.com/</i></div><div style="text-align: left;"><i><br />
</i></div><div style="text-align: left;"><i><br />
</i></div><div style="text-align: left;"><a href="http://www.urbanspoon.com/r/71/1625323/restaurant/Melbourne/Massive-Wieners-Prahran"><img alt="Massive Wieners on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1625323/minilogo.gif" style="border: none; height: 15px; width: 104px;" /></a></div>Louisehttp://www.blogger.com/profile/02869378278388750727noreply@blogger.com1tag:blogger.com,1999:blog-3169933338515032034.post-72034998598377725482012-02-29T17:04:00.000+11:002012-02-29T17:04:00.188+11:00Summery Chicken Wrap with Cool Ranch DressingIn summertime, like many people, I'm not too keen on eating hot foods. Last weekend in Melbourne the temperature hovered in the mid-to-late 30s celsius (around the upper 90s fahrenheit). This is not my kind of weather and I will expel as little energy as possible and eat as much cucumber as I can to keep my body temperature normal. Enter the chicken wrap. This does requiring a bit of cooking, but with the exception of the "chicken", the rest of the elements are cold.<br />
<br />
<b>Ingredients:</b><br />
<br />
<ul><li>2 chicken burgers</li>
<li>cucumber sticks</li>
<li>carrot sticks</li>
<li>tomato cut into wedges</li>
<li>red onion, sliced</li>
<li>lettuce of your choice, washed and drained or spun</li>
<li>"ranch" dressing</li>
<li>pita bread</li>
</ul><div><br />
</div><div>This ranch dressing recipe is based on <a href="http://kblog.lunchboxbunch.com/2009/04/vegan-ranch-dressing-and-dip.html">this</a> recipe I found and is very yummy. It's best to keep it chilled for at least 20 minutes in the fridge before serving. </div><div><br />
</div><div><b>Ingredients:</b></div><div><ul><li>1 tbsp vegan mayo</li>
<li>2 tbsp vegan sour cream</li>
<li>2 tsp of sugar water (sugar dissolved into water)</li>
<li>2 tsp red wine vinegar</li>
<li>3 tsp lemon juice</li>
<li>a few grinds of black pepper</li>
<li>dash of paprika</li>
<li>dash of onion powder</li>
<li>1 tsp fresh thyme</li>
<li>1 tsp chopped fresh parsley or dried mixed herbs </li>
</ul></div><div><br />
</div><div>Fry up the chicken burgers, then move onto some paper towel or clean tea cloth to drain. Slice into strips. Layer your pita bread with salad, carrot and cucumber sticks and red onion. Arrange chicken strips and drizzle with dressing. Add a few tomato wedges and a dash of black pepper, wrap, and eat.</div><div><br />
</div><div><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/67858302@N02/6927655841/" title="IMG_2837 by louisebydegrees, on Flickr"><img alt="IMG_2837" height="640" src="http://farm8.staticflickr.com/7207/6927655841_74ccb2a50e_z.jpg" width="480" /></a></div><div style="text-align: center;"><br />
</div><div><br />
</div><div><br />
</div>Louisehttp://www.blogger.com/profile/02869378278388750727noreply@blogger.com0tag:blogger.com,1999:blog-3169933338515032034.post-89080126122445282372012-02-27T17:00:00.001+11:002012-02-27T17:00:00.519+11:00Pumpkin-Portobello Pasta Sauce With Garlic and ThymeI present to you another weeknight dinner for your cooking pleasure. This one is also pretty easy and very flavourful. Don't let the colour of the sauce put you off - because of the mushrooms the sauce turns out to be a kind of alien colour, but it's the taste that counts, right! The pine nuts add a much-needed crunchiness, and the mushrooms infuse an extra earthy flavour into the sauce. Makes about four serves.<div><br />
</div><div><b>Ingredients:</b></div><div><ul><li>pasta of your choice (I used bowtie)</li>
<li>about $3 worth of your choice of pumpkin</li>
<li>3 large portobello mushrooms</li>
<li>2 cloves garlic, minced</li>
<li>2 cups vegetable stock</li>
<li>about 1/4 cup olive oil</li>
<li>3 tbsp nutritional yeast</li>
<li>1/2 tbsp fresh thyme + more for garnish</li>
<li>Nuttelex</li>
<li>splash of balsamic vinegar</li>
<li>splash of dark soy sauce</li>
<li>splash of lemon juice</li>
<li>2 drops of liquid smoke (optional)</li>
<li>pine nuts</li>
<li>a few shakes of onion powder</li>
<li>pepper</li>
<li>salt</li>
</ul></div><div><br />
</div><div>Slice the pumpkin and <a href="http://louisebydegrees.blogspot.com.au/2011/11/thanksgiving-week-pumpkin-pie-slice.html">wet-roast</a> in the oven on medium until tender. Whilst the pumpkin is roasting, slice your mushrooms. Melt some Nuttelex in a fry pan and add garlic and thyme. Cook for a few minutes then add the mushroom and splash of dark soy and splash of balsamic vinegar. Cook on low heat, stirring occasionally until the mushrooms are well-cooked and no liquid remains in the pan. </div><div><br />
</div><div>Put your water on to boil and, once boiled, throw in the pasta!</div><div><br />
</div><div>When your pumpkin is tender, cut off the rind and throw in your food processor, along with a cup of stock. Blend until smooth. Next add the nutritional yeast, lemon juice, olive oil, onion powder, one teaspoon of salt and a few grinds of pepper, and blend until combined. Add more vegetable stock, whilst pulsing the food processor, to reach your desired thickness. Taste, then add more of what you need to to reach your desired flavour and consistency. I found that I kept adding salt and more salt and more salt, and it took a bit of adding of more ingredients to balance the sauce.</div><div><br />
</div><div>Once your sauce tastes awesome and the mushrooms are cooked, add the sauce to the frypan with the mushrooms. Stir gently to combine, but not too much that your sauce is too brown! Let cook on very low heat for as much time as it takes to toast a few tablespoons of pine nuts. </div><div><br />
</div><div>Drain your pasta and stir through it some more Nuttelex, about a tablespoon's worth. Plate and pour a good amount of sauce on top. Top with pine nuts and a sprinkling of fresh thyme. Again, not the most attractively-coloured sauce, but if you're looking to make it more pretty, you could always throw the mushroom mixture on top of the pumpkin sauce, rather than stirring it through.</div><div><br />
</div><div><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/67858302@N02/6927666455/" title="IMG_2832 by louisebydegrees, on Flickr"><img alt="IMG_2832" height="491" src="http://farm8.staticflickr.com/7204/6927666455_4956e7419d_z.jpg" width="640" /></a></div><div style="text-align: center;"><br />
</div><div><br />
</div><div><br />
</div>Louisehttp://www.blogger.com/profile/02869378278388750727noreply@blogger.com0tag:blogger.com,1999:blog-3169933338515032034.post-9627682418598960952012-02-25T19:28:00.000+11:002012-02-25T19:28:54.697+11:00Three-Cheese Gourmet Grilled Cheese SandwichSometimes it's difficult to come up with a different dinner idea every night of the week. Especially as I have been working harder than usual at work lately, and the bf has been working late almost every night. And just because I'm feeling tired doesn't mean I want to eat boring food.<br />
<br />
All I can say is thank the baby Jesus for my grill pan and food processor! These two kitchen items have really made making quick, tasty dinners a lot easier this year. I present to you, an out-of-this-world-tasty grilled cheese sandwich that is wonderful grilled with a grill pan, but can also be cooked in a regular frypan. The mushroom gives it a smoky, meaty flavour and texture, and the three cheeses' powers combine to make this probably the best grilled cheese sandwich I have ever made! Serve with a lazy can of condensed tomato soup.<br />
<br />
<b>Ingredients to make two sandwiches:</b><br />
<br />
<ul><li>4 slices of bread</li>
<li>1 large portobello mushroom, thinly sliced</li>
<li>1/2 a red onion, sliced</li>
<li>1 tomato, sliced</li>
<li>handful of spinach</li>
<li>2 tbsp pinenuts</li>
<li>wholegrain mustard</li>
<li>dijon mustard</li>
<li>horseradish (the kind from a jar)</li>
<li>salt</li>
<li>pepper</li>
<li>Nuttelex</li>
</ul><br />
<br />
<b>Cheeses:</b><br />
<br />
<ul><li>Tofutti mozzarella slices</li>
<li>Cheezly blue cheese </li>
<li>Sheese smoked cheddar</li>
</ul><br />
<br />
First, slice your portobello mushroom as thinly as you can. Spread your grill pan with melted Nuttelex and cook the mushrooms until they look cooked - basically when they have a darker colour and are no longer dry - grill marks are not necessary. Whilst your mushrooms are cooking, toast your pinenuts in the same pan.<br />
<br />
Layer your sandwich like this:<br />
<br />
slice of bread<br />
dijon mustard<br />
horseradish<br />
Tofutti slice, cut into four sections<br />
bleu cheese spread out in between the pieces of Tofutti<br />
spinach<br />
tomato<br />
portobello mushroom slices<br />
red onion<br />
pine nuts<br />
thinly sliced smoked cheddar<br />
other slice of bread spread with wholegrain mustard<br />
<br />
Spread the top of the top slice of bread with Nuttelex and melt some more Nuttelex in the grill pan. Grill the sandwich on low until the bottom layer of cheese is melty. Salt and pepper the top then flip your sandwich and continue to grill until all the cheese is melty. Salt and pepper again and serve hot! You'll win over vegans and omnis alike.<br />
<br />
<br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/67858302@N02/6781548116/" title="IMG_2805 by louisebydegrees, on Flickr"><img alt="IMG_2805" height="480" src="http://farm8.staticflickr.com/7178/6781548116_7352e40e0a_z.jpg" width="640" /></a></div><div style="text-align: center;"><br />
</div>Louisehttp://www.blogger.com/profile/02869378278388750727noreply@blogger.com0tag:blogger.com,1999:blog-3169933338515032034.post-87626303778266095062012-02-19T20:52:00.000+11:002012-02-19T20:52:49.551+11:00Vegan Wine or Wine That Happens to Be VeganIf a wine doesn't mention egg, milk or fish on the label, has it been filtered and processed to be vegan? Or is it only vegan if the label says it is? These annoying questions are some of the reasons I find myself sticking to beer when I'm in the mood for booze. I know my <a href="http://www.coopers.com.au/#">Coopers</a>, <a href="https://www.littlecreatures.com.au/">Little Creature</a>s and <a href="http://www.goatbeer.com.au/">Mountain Goat</a> are vegan - and if those aren't on tap at whatever bar I'm at, I can easily identify the vegan beer the place does have.<div><br />
</div><div>I know which readily-available beers are vegan suitable, but wine floods the marketplace in such a way that it seems every restaurant, pub and bar has a different wine list, rendering it nearly impossible to know if what I'm ordering is filtered with milk or through isinglass. The situation is a lot easier at the bottle shop - I usually just go in and grab a bottle of <a href="http://www.yalumba.com/vintage.asp?p=154&b=15&l=719&v=6034">Yalumba</a>. The awesome people at Yalumba label the wines in their range as to whether they are vegetarian suitable and vegan suitable - my favourite is the shiraz-viognier. If a label says "vegan" (or a restaurant has the word "vegan" on their menu!) I know that business cares about me, and I am more likely to support them. (Even if the company has really cheesy ads that I inevitably have to sit through at least 20 times each year at <a href="http://miff.com.au/">MIFF</a>!)</div><div><br />
</div><div>If anyone has some suggestions for other Australian wines that label their product as "Vegan Suitable", I would love to hear about them!</div><div><br />
</div><div><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/67858302@N02/6901545625/" title="IMG_2830 by louisebydegrees, on Flickr"><img alt="IMG_2830" height="375" src="http://farm8.staticflickr.com/7041/6901545625_abdc13f573.jpg" width="500" /></a></div><div style="text-align: center;"><br />
</div>Louisehttp://www.blogger.com/profile/02869378278388750727noreply@blogger.com5tag:blogger.com,1999:blog-3169933338515032034.post-75938912353641285752012-02-10T19:50:00.002+11:002012-02-11T10:01:57.589+11:00Easy Delicious Mexican RiceThis week limes and avocados are cheap so I have been making lots of guacamole and burritos. The first night of burritos we had charcoal tofu and refried beans on them, but it was a bit too much bean-action for the bf to handle, so the following night I mixed it up with dry-fried veg chicken (the nugget-style ones from your local asian grocery) and mexican rice. I found the rice recipe <a href="http://www.melskitchencafe.com/2011/05/mexican-rice.html">here</a> and I must say, it turned out wonderfully. It looked and tasted quite similarly to rice I've had in burritos in the US. I used slightly different proportions so have posted my version of the recipe. Makes enough for about 6 burritos:<br />
<br />
<br />
<b>Ingredients:</b><br />
<br />
<ul><li>1 cup of long grain white rice</li>
<li>2 cups of vegetable stock</li>
<li>1 tablespoon of olive oil</li>
<li>1 small brown onion, diced</li>
<li>2 cloves of garlic, minced</li>
<li>just less than 1/4 cup tomato paste</li>
<li>the juice of 1/2 a juicey lime</li>
<li>1/4 cup chopped fresh coriander</li>
<li>4 shakes of ground cumin</li>
<li>salt and pepper to taste</li>
</ul><br />
<br />
In a small to medium-sized pot, add rice and vegetable stock. Bring to the boil over high heat. Stir and cover the pot. Lower the heat and simmer for another 17-20 minutes until just cooked. Remove from heat and keep the pot covered while you perform the second step.<br />
<br />
Cook your onions in a small fry pan with the olive oil for about 5 minutes, until the onions are translucent. Add the garlic and stir for another minute or two. Add the tomato paste and cumin and stir again. Now mix in the lime juice, coriander and, finally, the rice.<br />
<br />
Stir until the tomato paste mixture is fully combined with the rice. Taste, and add more cumin, lime juice, salt and pepper to your liking. (My stock was salty enough that I didn't need to add more salt.) Cook for 5 more minutes, stirring every minute or so. Serve next to your other sides for an awesome DIY burritoathon!<br />
<br />
<br />
<div style="text-align: center;"><a href="http://www.blogger.com/post-edit.g?blogID=3169933338515032034&postID=7593891235364128575"></a><a href="http://www.flickr.com/photos/67858302@N02/6850538107/" title="IMG_2789 by louisebydegrees, on Flickr"><img alt="IMG_2789" height="480" src="http://farm8.staticflickr.com/7163/6850538107_eb31c1f198_z.jpg" width="640" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><b><i>Other suggestions for burrito fillings:</i></b><br />
<br />
grilled corn, cut off the cob with a knife<br />
charcoal bbq tofu chunks<br />
dry-fried "chicken" sprinkled with ground spices of cumin, coriander and chilli<br />
cos lettuce, chopped<br />
tomato, diced<br />
jalap<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">eno</span>s, thinly sliced<br />
black beans<br />
refried beans<br />
guacamole<br />
red onion<br />
coriander leaves<br />
vegan sour cream<br />
vegan cheese<br />
HOT SAUCE!!!<br />
<br />
<br />
<div style="text-align: center;"><a href="http://www.blogger.com/post-edit.g?blogID=3169933338515032034&postID=7593891235364128575"></a><a href="http://www.flickr.com/photos/67858302@N02/6850540487/" title="IMG_2791 by louisebydegrees, on Flickr"><img alt="IMG_2791" height="480" src="http://farm8.staticflickr.com/7039/6850540487_335a245b86_z.jpg" width="640" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: center;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><b><i>Another burritorrific tip:</i></b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><b><i><br />
</i></b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Instead of leaving leftover ingredients in the fridge to go bad, chuck them into some lettuce as a salad and make a dressing out of warmed refried beans, olive oil, sour cream and lime juice!</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><br />
<div style="text-align: left;">My beautiful burrito:</div><div style="text-align: left;"><br />
</div><div style="text-align: center;"><a href="http://www.blogger.com/post-edit.g?blogID=3169933338515032034&postID=7593891235364128575"></a><a href="http://www.flickr.com/photos/67858302@N02/6850521963/" title="IMG_2781 by louisebydegrees, on Flickr"><img alt="IMG_2781" height="480" src="http://farm8.staticflickr.com/7069/6850521963_8110df0685_z.jpg" width="640" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div>Louisehttp://www.blogger.com/profile/02869378278388750727noreply@blogger.com4tag:blogger.com,1999:blog-3169933338515032034.post-15687323223719967732012-02-08T19:01:00.000+11:002012-02-08T19:01:13.071+11:00Lord of the Fries - BreakfastI wonder sometimes if I was a meat-eater, would I be one of those people who grab breakfast from McDonalds every time I'm running late to work? Because lately I have been running late to work due to my decision to stay in bed for another 15 minutes and forfeit a healthy breakfast. This is where Lord of the Fries comes in. ...Or has come in, ahem, three times in the last two weeks. Once at the Elizabeth Street store and twice at Flinders Street Station. The food has been consistent between locations.<br />
<br />
LOTF tempts me with a cheap, yummy and quick brekkie and some days I am powerless to refuse. Breakfast, as I have mentioned, is my favourite meal of the day and LOTF does a pretty good job. I always go with the big-size meal deal ($7), which consists of one "big" Tibet (the vegan one) sandwich and two hash browns. You also have the choice of adding bacon ($1) or tomato (.50). Not a bad deal at all!<br />
<br />
...And these sandwiches are good. In some ways they feel a bit heavy on condiments and cheese but the vegan egg makes up for it. The "eggs" are light and eggy bits of tofu, crisp on the outside and super-fluffy on the inside. They are egg-coloured and flavoured (my guess is they use black salt...) and very yummy. I recommend getting the sandwich with tomato to cut through the condiments' heaviness.<br />
<br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/67858302@N02/6840025535/" title="IMG_2785 by louisebydegrees, on Flickr"><img alt="IMG_2785" height="480" src="http://farm8.staticflickr.com/7031/6840025535_86ea9330ef_z.jpg" width="640" /></a></div><div style="text-align: center;"><br />
</div>The hash browns are okay. They could stand to be a bit more crispy and a bit less greasy, but they're getting there. The first time I got them they fell apart and the LOTF guy had to give me one of those wooden forks to eat them with. At the menu price of $1.25 each, however, they are the cheapest, most ethical hash browns in town. And sometimes they come with a bonus fry.<br />
<br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/67858302@N02/6840020807/" title="IMG_2783 by louisebydegrees, on Flickr"><img alt="IMG_2783" height="480" src="http://farm8.staticflickr.com/7030/6840020807_01ae984923_z.jpg" width="640" /></a></div><div style="text-align: center;"><br />
</div>Lord of the Fries does a pretty damned good breakfast but with all the mayo and cheese and oil I am going to try to limit myself to one LOTF breakfast every 10-15 days. Really, I'm really going to try.<br />
<br />
<br />
<br />
<a href="http://www.urbanspoon.com/r/71/1509819/restaurant/CBD/Lord-of-the-Fries-Melbourne"><img alt="Lord of the Fries on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1509819/minilogo.gif" style="border: none; height: 15px; width: 104px;" /></a>Louisehttp://www.blogger.com/profile/02869378278388750727noreply@blogger.com1tag:blogger.com,1999:blog-3169933338515032034.post-1210880773653142982012-02-04T21:13:00.000+11:002012-02-04T21:13:53.640+11:00Licensed to GrillThe last couple of months has seen my household bid farewell to a few old frypans - a great excuse to purchase a few new ones that I have had my eye on. First, I got a couple super-cute Avanti brand mini pans. One is a mini frypan in blue and the other a mini saucepan in yellow - perfect for toasting small amounts of sesame seeds, frying a small amount of dumplings, making individual but perfectly-sized pancakes and deep-frying using a small amount of oil. (Couldn't find a decent link but if you're in Melbs they had them at that kitcheny shop on Lt Bourke St just near Myer.)<br />
<br />
The other toy I bought was something I had been lusting after for months and months. Only costing $20, it wasn't exravagent but I still felt the need to justify its purchase. And I'm so glad I did. The item in question? A <i><b>grill pan</b></i>.<br />
<br />
Oh, what fun I have been having grilling stuff. Like that YouTube series "Will It Blend?", it's been kind of like "Will It Grill?" around here lately. Zucchinis, eggplant and mushroom are excellent candidates for grilling, along with bread, polenta and hotdogs. The best, though, is grilled tofu. Somehow the grilling infuses a flavour into the 'fu that is above and beyond its normal taste when cooked in the same sauce.<br />
<br />
And Oh! The lines! I love grill lines - they make everything look so so yummy. Here is an example - sauce recipe to be posted in the near future.<br />
<br />
<br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/67858302@N02/6816095413/" title="IMG_2777 by louisebydegrees, on Flickr"><img alt="IMG_2777" height="350" src="http://farm8.staticflickr.com/7019/6816095413_e8f864fa05_z.jpg" width="640" /></a></div>Louisehttp://www.blogger.com/profile/02869378278388750727noreply@blogger.com2tag:blogger.com,1999:blog-3169933338515032034.post-2956572675962537312012-01-29T11:30:00.000+11:002012-01-29T11:30:01.589+11:00Green Chilli Tandoori, Clifton HillGreen Chilli is my favourite place to order from on a lazy hungover Sunday when there are no fresh veggies in the house and no motivation to get out and buy some. These guys are very friendly and super-helpful when it comes to identifying what on the menu can be made vegan. My favourite thing on the menu is the Mushroom Karahi - it is super-flavourful, nice and rich and the mushrooms have a great texture to them - it's kind of like Indian comfort food.<br />
<br />
My new second-favourite menu item is the Pumpkin Masala. I ordered this for the first time recently, and it is lovely. The pumpkin is cooked perfectly - sweet and tender and lightly spiced. The roti (no butter) is as good as roti with no butter can be, and even better if I add a bit of Nuttelex while it is still warm.<br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/67858302@N02/6741038141/" title="IMG_2749 by louisebydegrees, on Flickr"><img alt="IMG_2749" height="375" src="http://farm8.staticflickr.com/7009/6741038141_1b29ec18b8.jpg" width="500" /></a></div><div style="text-align: center;"><br />
</div>The pakora is very nice - not too much batter, so it's not too heavy...and goes great with the provided tamarind sauce. The rice is perfectly cooked - light and fluffy. Their prices are more than reasonable, the price of a veg curry being only $8.90. They deliver at the same time they say they will, delivery is free, they bring the food in an esky to keep it warm, they label the vegan items and <i>they put the vegan food in a separate bag</i>. Yeah, I love these guys.<br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/67858302@N02/6741043655/" title="IMG_2751 by louisebydegrees, on Flickr"><img alt="IMG_2751" height="480" src="http://farm8.staticflickr.com/7148/6741043655_bedb2ec10b_z.jpg" width="640" /></a></div><div style="text-align: center;"><br />
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</div><div style="text-align: center;"><div style="text-align: left;"><i>Green Chilli's website does not seem to be operating as of yet, so the only way to have a look at the menu is to go past and grab one. They are located at 149 Queens Parade, Clifton Hill. Their number is 9481 2345, and they're open seven days a week from 17:30.</i></div><div style="text-align: left;"><i><br />
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<i><a href="http://www.urbanspoon.com/r/71/1648168/restaurant/Melbourne/Fitzroy-North/Green-Chilli-Tandoori-Clifton-Hill"><img alt="Green Chilli Tandoori on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1648168/minilogo.gif" style="border: none; height: 15px; width: 104px;" /></a></i><br />
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</i></div></div>Louisehttp://www.blogger.com/profile/02869378278388750727noreply@blogger.com0tag:blogger.com,1999:blog-3169933338515032034.post-26525631139739431172012-01-26T11:58:00.000+11:002012-01-26T11:58:42.534+11:00Raspberry Balsamic Sparkle PieOne of the lovely presents my mum sent me for Christmas was a copy of the amazing <a href="http://www.amazon.com/Vegan-Pie-Sky-Out-This-World/dp/0738212741">Vegan Pie in the Sky</a>. Luckily I had a dinner party to attend last weekend, and so had an excuse to make pie! Firstly, I will tell you how difficult it is to find pie-making supplies in Melbourne. I couldn't find a 9" pie tin to save my life, and everyone seemed to be out of or non-stocking of pastry cutters. So I had to settle for a small disposable pie tin from Coles and a knife to make my lattice. It turned out fine in the end, but I will be scouting out for proper supplies this week.<br />
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The pie I chose was the Pucker Up Raspberry Pie - it consisted mainly of a whole lot of frozen raspberries and some balsamic vinegar. The vinegar seemed to heighten the raspberry flavour, making the pie "very raspberry-y" (according to a friend). It was very simple to make, with only 10 ingredients in the whole thing. The filling was so sparkly and yummy-looking! It tasted great, too.<br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/67858302@N02/6740619115/" title="IMG_2748 by louisebydegrees, on Flickr"><img alt="IMG_2748" height="480" src="http://farm8.staticflickr.com/7030/6740619115_4113944bd5_z.jpg" width="640" /></a></div><div style="text-align: center;"><br />
</div>I have no hope of finding a crust protector in the shops, so I had to make my own from foil.<br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/67858302@N02/6740613615/" title="IMG_2743 by louisebydegrees, on Flickr"><img alt="IMG_2743" height="375" src="http://farm8.staticflickr.com/7011/6740613615_e6dca34898.jpg" width="500" /></a><a href="http://www.flickr.com/photos/67858302@N02/6740616279/" title="IMG_2744 by louisebydegrees, on Flickr"><img alt="IMG_2744" height="375" src="http://farm8.staticflickr.com/7004/6740616279_5bafd903ac.jpg" width="500" /></a><br />
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</div><div style="text-align: left;">I'm looking forward to making lots more yummy pastry items in the future!</div><div style="text-align: left;"><br />
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</div>Louisehttp://www.blogger.com/profile/02869378278388750727noreply@blogger.com4tag:blogger.com,1999:blog-3169933338515032034.post-64491150182057930362012-01-24T16:30:00.010+11:002012-01-24T20:30:51.634+11:00Middle Easterny Vegetable Stack with Cannellini Bean Mash and PolentaThough a bit of preparation is involved in this dish, but it's easy preparation and fairly pleasant as well. It's great for a healthy weeknight dinner! Serves two.<br />
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<b>Ingredients:</b><br />
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<ul><li>A bunch of polenta, prepared</li>
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<b>For the vegetables:</b><br />
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<ul><li>1/2 eggplant</li>
<li>1/8 of a pumpkin</li>
<li>1 zucchini</li>
<li>1 brown onion</li>
<li>2 portobello mushrooms</li>
<li>a few tablespoons olive oil</li>
<li>1/2 tbsp cumin (ground)</li>
<li>1/2 tbsp coriander (ground)</li>
<li>1 tsp chili powder</li>
<li>salt</li>
<li>pepper</li>
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<b>For the beans:</b><br />
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<ul><li>1 can of cannellini beans</li>
<li>2 small cloves or 1 large clove garlic, minced</li>
<li>3/4 cup liquid vegetable stock</li>
<li>a tbsp or so of olive oil</li>
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First, follow the directions on the pack to make the polenta, using half a cup of the dried stuff. When cooked, pour into your favourite vessel and spread it around the until it is even on top. (I used a bread tin) When it has stopped steaming, put it in the fridge and forget about it for awhile.<br />
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To make the vegetables, slice the pumpkin into large squares or triangles, the eggplant and onion into large circles and the zucchini into long strips. Leave the mushrooms whole. Place all on a baking sheet in one layer. Lightly salt. Next, make up a solution of the olive oil and the coriander, cumin and chili powder. Brush onto all the veggies and put your tray(s) in the oven. Cook on medium heat for about 40 minutes to an hour. The zucchinis need only around 20 minutes. While your veggies are cooking, make the beans.<br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/67858302@N02/6734649683/" title="IMG_2738 by louisebydegrees, on Flickr"><img alt="IMG_2738" height="500" src="http://farm8.staticflickr.com/7148/6734649683_73d9e4efb2.jpg" width="375" /></a></div><div style="text-align: center;"><br />
</div>These beans are modeled after the beans served at <a href="http://www.aminorplace.com.au/">A Minor Place</a>. They may look simple, but they are awesome! First, drain and rinse your cannellini or white beans. Put them into a medium-sized saucepan and add the vegetable stock, garlic and olive oil. Cook on medium heat for about 30 minutes, mashing with a fork every ten minutes or so. They are done when they are the consistency of guacamole - not pureed, but nice and soft and mashed. If they're too liquidy, continue to cook and mash until they thicken up.<br />
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Get your polenta from the fridge and slice. Fry the slices in a frypan with a bit of spray oil (and flip!) until they are nice and crispy on both sides.<br />
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When your veggies are cooked, assemble your plate. Stack your veggies with the mushroom on the bottom (I hid my zucchini because I cooked them too long and they lost their beautiful green colour!), make a pile of white beans with a drizzle of olive oil, a drizzle of balsamic vinegar and a sprinkle of sumac. Throw the polenta on the plate and you're ready to go.<br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/67858302@N02/6734652197/" title="IMG_2742 by louisebydegrees, on Flickr"><img alt="IMG_2742" height="480" src="http://farm8.staticflickr.com/7144/6734652197_4e3c84f59a_z.jpg" width="640" /></a></div><div style="text-align: center;"><br />
</div>Garnish with a handful of rocket leaves if you have some. I served mine with a wedge of lemon and side of oven-roasted cherry tomato halves with olive oil and balsamic, for a bit of extra acidity.Louisehttp://www.blogger.com/profile/02869378278388750727noreply@blogger.com0tag:blogger.com,1999:blog-3169933338515032034.post-71621338572384619792012-01-23T15:00:00.002+11:002012-01-24T19:35:53.284+11:00Yong Green FoodYong Green Food is just over a year old and still going strong. We stopped in a couple of Saturdays ago before a friend's birthday drinks to grab something to eat. The last time I was there I was so overwhelmed by the many interesting choices on the menu that I didn't know what to order. This time I was so hungry that I just picked the first thing that I saw - the Teriyaki "Chicken". My bf picked the Korean BBQ "Beef".<br />
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Our food came out very quickly and it looked GOOD. The chicken was cooked and then smothered in a really light but flavourful teriyaki sauce and served on top a large bed of brown rice. It was accompanied by some steamed cauliflower, carrot and broccoli. Despite the large portion of gluteny mock-meat, this dish tasted very fresh and healthy. The only thing I could improve would be if the veggies matched the temperature of the rest of the food - the cauliflower and carrot were almost cold. (I think it was intentional but kind of strange nonetheless.)<br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/67858302@N02/6733543285/" title="yong_green_chicken by louisebydegrees, on Flickr"><img alt="yong_green_chicken" height="478" src="http://farm8.staticflickr.com/7009/6733543285_1e46492ea4_z.jpg" width="640" /></a></div><div style="text-align: center;"><br />
</div>My bf's beef dish was equally as yummy. The cold kimchi was served on the side and was very tasty.<br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/67858302@N02/6733529441/" title="yong_green_kimchi by louisebydegrees, on Flickr"><img alt="yong_green_kimchi" height="374" src="http://farm8.staticflickr.com/7019/6733529441_eb39573a16.jpg" width="500" /></a></div><div style="text-align: center;"><br />
</div>The beef had a great texture and flavour and was also accompanied by veggies, salad and a decent amount of brown rice.<br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/67858302@N02/6733535429/" title="yong_green_beef by louisebydegrees, on Flickr"><img alt="yong_green_beef" height="478" src="http://farm8.staticflickr.com/7166/6733535429_e4c81f68cd_z.jpg" width="640" /></a></div><div style="text-align: center;"><br />
</div>We were very happy with the meal - it was quickly served, healthy, yummy and a fair price. (Combined, the total was less than $30.) I was up for dessert but wasn't really in the mood for raw cheesecake so we stopped by the Vegie Bar and inhaled some of their beautiful vegan chocolate cake. Despite what <a href="http://www.theage.com.au/lifestyle/cuisine/recipes-for-a-meatfree-monday-20111216-1oycq.html">Tom Stanislavski seems to think</a>, the suburb of Fitzroy is well capable of spoiling a vegan for choice.<br />
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<a href="http://www.urbanspoon.com/r/71/1505854/restaurant/Melbourne/Yong-Green-Food-Fitzroy"><img alt="Yong Green Food on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1505854/minilogo.gif" style="border: none; height: 15px; width: 104px;" /></a>Louisehttp://www.blogger.com/profile/02869378278388750727noreply@blogger.com2