tag:blogger.com,1999:blog-12087146345072822472024-03-13T20:54:26.921-07:00The Spade & SpoonKatehttp://www.blogger.com/profile/17887226240145811941noreply@blogger.comBlogger214125tag:blogger.com,1999:blog-1208714634507282247.post-64192733711913728772017-11-07T23:22:00.001-08:002017-11-07T23:22:26.217-08:00Mum's Carrot & Pineapple Cake<p dir="ltr"><br>
Food is the universal language of memories isn't it? There are so many occasions when I'm cooking or eating that evoke places and people in my mind.</p>
<p dir="ltr">I remember not even being high enough to see over the bench top and "assisting" my Mum in the kitchen. The many times me, my youngest sister, and my very tiny nephew would clamber up while mum was mixing a cake and wait eagerly for a beater or the spatula to lick - lucky there was only three of us! Of course that was in the 80s and 90s when no one was getting hysterical for letting children taste raw cake batter. What I say, we all managed to survive...</p>
<p dir="ltr">Carrot and pineapple cake was - and is- my favourite. So today, I stood in her Tasmanian kitchen and used the same bowl, same spatula, and same recipe she used hundreds if not thousands of times in various homes and did my best not to cry into the mix. It doesn't seem possible a year today has already passed since we lost her, and being in the kitchen seems to me to be the best way to remember her.</p>
<p dir="ltr">When I was getting married I recall Mum telling me that if I wanted to ask my husband for something, then I should wait until after a good meal when his blood sugar was up. After over a decade of married  life I can attest that not only has this proved true, but a slice of cake works just as well 😉</p>
<p dir="ltr">Here is Mum's recipe, exactly as she jotted down. Kept inside sealed container it can last for a week, but it's unlikely not to be eaten before then!</p>
<p dir="ltr">  <br>
Sift together in a large mixing bowl 1 1/2 cups of sifted all purpose flour, 1 cup sugar, 1tsp baking powder, 1tsp baking soda, 1tsp cinnamon powder, 1/2 tsp salt</p>
<p dir="ltr">Add 2/3 cup salad oil, 2 eggs, 1 cup shredded carrot, 1/2 cup crushed pineapple (with juice or syrup), and 1 TSP vanilla.</p>
<p dir="ltr">Mix until moistened, and then beat for two minutes on medium speed with a mixer.</p>
<p dir="ltr">Bake in greased and lightly floured 9" tin moderate (180°C) oven about 30 minutes or until done.</p>
<p dir="ltr">Cool 10 minutes, remove from pan and frost with your preferred icing (cream cheese icing or plain light buttercream).</p>
<p dir="ltr">***To make a vegan version omit the eggs and add another two heaped tablespoons of crushed pineapple, or two heaped tablespoons of apple sauce. Top with vegan cream cheese icing or non dairy buttercream icing.</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7gtpLA8JGx1eXUGsmypEmvm4DBfCzkCYKkPttrahj_hxxB7yy2TQB5tRc0AzZ5AEyrDR_p5LaYO5SS9KIVDlvmDS40DPlzg9ITUqF2Wd5wOapDSBou1YEjfRvUj_jm5mDFXDkw5dHFe1h/s1600/DSC_0327.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7gtpLA8JGx1eXUGsmypEmvm4DBfCzkCYKkPttrahj_hxxB7yy2TQB5tRc0AzZ5AEyrDR_p5LaYO5SS9KIVDlvmDS40DPlzg9ITUqF2Wd5wOapDSBou1YEjfRvUj_jm5mDFXDkw5dHFe1h/s640/DSC_0327.JPG"> </a> </div>Katehttp://www.blogger.com/profile/17887226240145811941noreply@blogger.com0tag:blogger.com,1999:blog-1208714634507282247.post-51583713211357218742017-10-26T01:16:00.002-07:002017-10-26T01:16:38.033-07:00Smoky Plum Sauce Marinated Tofu & Wilted Greens<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp3mB3TiyFdFEsA38F4Wd0J77zc0TBmvGgO-AfG94oIldbTIkGOqunS4nRLP7IuRCpMsk3oWsLyhyphenhyphenoHZdZgct5_H2hcOA1Zh1VISank1BMznTPHHVGKA1CoAkEQm0yRzXumfykh3OLi1GW/s1600/Plum+Tofu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="614" data-original-width="926" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp3mB3TiyFdFEsA38F4Wd0J77zc0TBmvGgO-AfG94oIldbTIkGOqunS4nRLP7IuRCpMsk3oWsLyhyphenhyphenoHZdZgct5_H2hcOA1Zh1VISank1BMznTPHHVGKA1CoAkEQm0yRzXumfykh3OLi1GW/s640/Plum+Tofu.jpg" width="640" /></a></div>
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Ah, Spring. So much choice at the fruit shop! Mangoes and strawberries are high on my must have list at present. Meals become lighter and I don't know about you but enjoying the great outdoors becomes more manageable here on our mountaintop. I've been busy in the garden soaking up lots of Vitamin D and generally enjoying being in shorts and t-shirt. The houndies have of course been ever so helpfully supervising all garden activities and sunning themselves at the same time. What would I do without them? Luckily, nobody of great concern is about to be blinded by this mountaineer's white winter legs apart from the residents of Fowlty Towers but the girls are too busy looking for grubs in any case.</div>
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This recipe makes use of autumn's plum sauce, and the fresh bright greens that are sweet and in abundance at present. Make sure you marinate the tofu from the day before for the flavour to develop fully, and top with some toasted peanuts. </div>
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If you haven't made your own plum sauce yet I have included it at the end, but a good quality shop bought one is fine. The liquid smoke isn't essential but it does add a good flavour to the tofu, so use it if you can.</div>
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<u><b>Ingredients (Dinner for Two)</b></u></div>
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250gr firm tofu</div>
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2/3 cup plum sauce (shop bought or home made)</div>
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2-3 drops of liquid smoke</div>
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2 cloves garlic</div>
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2 tablespoons dark soy sauce </div>
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2-3 cups of Asian greens ( pak choy, gai lan, wombok, choi sum etc) </div>
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1 small bunch coriander leaves</div>
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2 cups brown rice (cooked)</div>
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toasted peanuts to serve</div>
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oil for frying </div>
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<u><b>Method</b></u></div>
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1. One day ahead, drain and cube the tofu, and put it into a container with the plum sauce and liquid smoke. Toss well to coat evenly and leave in the fridge overnight.</div>
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2. Cook rice according to packet directions and set aside, keeping warm.</div>
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3. Put a little oil in your wok or frypan, and fry the tofu on high heat, until it is brown and sticky from the sauce. Set aside.</div>
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4. Crush the garlic and fry on high heat for a few seconds before adding your choice of greens and coriander. Add the soy sauce and a tablespoon of water and put the lid on, giving it a shake. The water helps the greens steam and wilt quickly. Leave it a minute and take off the lid.</div>
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5. Serve the greens over the rice, with the tofu and top with toasted peanuts.</div>
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<u><b> </b></u></div>
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<u><b> Spicy Plum Sauce</b></u></div>
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<i><b>Ingredients </b></i><u><b><br /></b></u></div>
<div style="text-align: justify;">
2kg pitted red or purple plums </div>
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1 large diced brown onion</div>
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1 cup sugar </div>
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1 cup apple cider vinegar</div>
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2 cloves crushed garlic</div>
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1 teaspoon crushed ginger</div>
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2 tsp Chinese five spice</div>
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1/4 tsp chilli powder</div>
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a little oil for frying </div>
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<i><b>Method</b></i></div>
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In a large saucepan saute the onions, garlic, ginger, spices, and plums in a little oil until onion is translucent.</div>
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Add
the sugar and vinegar, and gently bring to the boil, and then reduce to
low heat and put on the lid, Leave for about 30 minutes, or until the
plums are very tender. Take off the heat and allow to cool a little.</div>
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You
can run the mixture through a mouli, or use a hand blender, until
smooth. Return to the pan and simmer on low until the sauce has reduced
and thickened. Pour into sterilized jars and seal.</div>
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<u><b> </b></u>Katehttp://www.blogger.com/profile/17887226240145811941noreply@blogger.com0tag:blogger.com,1999:blog-1208714634507282247.post-86923781934034832622017-05-09T16:02:00.001-07:002017-05-09T16:02:43.344-07:00Wild Mushroom Pie<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDBoQRnAa_byHmvDtGmqLcQrwybmc6pzTnHjt7OA7iPg-Rg4kJ3_d7HiJUPW3CammtNDG2mWMp4mr6Fts2uAQshm_lNw1fQI_q_6F95sEY_n8nxey74vagVkSbNSrgZlOw06AXfo5f7va9/s1600/mUSHROOM+PIE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDBoQRnAa_byHmvDtGmqLcQrwybmc6pzTnHjt7OA7iPg-Rg4kJ3_d7HiJUPW3CammtNDG2mWMp4mr6Fts2uAQshm_lNw1fQI_q_6F95sEY_n8nxey74vagVkSbNSrgZlOw06AXfo5f7va9/s640/mUSHROOM+PIE.jpg" width="640" /></a></div>
I love autumn. The days are still warm enough to be outside pottering around the garden, the nights are getting quite chilly and towards the end of April we start lighting our slow combustion fire. It's cosy and pleasant. And there are mushrooms. We had so much rain at the beginning of autumn the mushrooms have been popping up ever since.<u><b> ***Word of warning here folks - if you don't know which mushrooms are safe to eat don't go collecting wild mushrooms*** </b></u>Here where we live in the upper Blue Mountains saffron milkcaps abound for easy picking if you know where to look. Lucky for us a great deal can just be found in our own garden under the pine trees and azaleas where they flourish and pop up reliably every year. So I took to making a delcious wild mushroom pie.If you don't have wild mushrooms, just get a nice of full flavour mushrooms from the market or grocer.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhst8EecLvmyRZqHUE2P_t3js49l__lQMX84k9OXV68L9uv9h_nrfbkjFhIWGCmOPhoee6EhtV9h07Ae95gylbi3H2s3gwcs2K6H9N24-sA8LFOKNTAAKXs2DQB5mLmzoyi7O8NDq_e8803/s1600/mUSHROOM+pIE+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhst8EecLvmyRZqHUE2P_t3js49l__lQMX84k9OXV68L9uv9h_nrfbkjFhIWGCmOPhoee6EhtV9h07Ae95gylbi3H2s3gwcs2K6H9N24-sA8LFOKNTAAKXs2DQB5mLmzoyi7O8NDq_e8803/s400/mUSHROOM+pIE+2.jpg" width="400" /></a></div>
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<u><b>Ingredients</b></u><br />
shortcrust pastry for bottom (I used two sheets of store bought because I was lazy)<br />
puff pastry for the top (1 sheet)<br />
3 cups sliced wild mushrooms (or mixed bought doesn't matter!)<br />
1 stick of celery diced<br />
1 carrot diced<br />
2 bay leaves<br />
handful sage leaves, shredded<br />
1 brown onion diced<br />
1 clove garlic<br />
1 small bunch fresh thyme, chopped<br />
cracked black pepper to taste (few twists will do)<br />
2 cups porcini mushroom stock (porcini mushrooms left to soak in hot water) <u>OR</u> beef style stock powder<br />
1 tablespoon of plain flour<br />
2 tablepoons butter or vegan margarine <br />
vegetable oil for frying plus butter (or vegan margarine)<br />
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<u><b>Method</b></u><br />
1. Heat the oil in a frying pan on medium heat and add a tablespoon of butter. Add the onion, carrot, an celery, and saute until soft.Add the garlic, bay leaves,sage, thyme, and cracked pepper.<br />
2. Add the sliced mushrooms, and a little more butter if needed, cooking gently on low heat until the mushrooms soften and wilt down.<br />
3.In a saucepan melt two tablespoons of butter on low heat and whisk in the flour. Keep stirring for a few minutes to cook out the flour (or your pie will taste like batter!). Slowly begin adding in the hot stock, a tablespoon at a time and keep whisking to prevent lumps as it begins to thicken.<br />
4. add this sauce to the mushroom mix and simmer on a ow heat for about 10- 15 minutes. Remove the bay leaves, and set aside to cool. (Tip: Making this the day ahead and leaving to be completely cool also enhances the flavour for the next day).<br />
5. Grease a 20 cm pie tin and line with shortcrust pastry. Blind bake for 10 minutes and then remove.<br />
Spread out the mushroom filling into the case, and top with puff pastry, pressing firmly all the way around (I do a little roll around the edge to ensure it stays put). <br />
6. Bake in a 180C preheated oven for approximately 30minutes or until the top is puffy and lightly golden.<br />
7. Let the pie rest for a few minutes when out of the oven before slicing and serving.<br />
<br />Katehttp://www.blogger.com/profile/17887226240145811941noreply@blogger.com1tag:blogger.com,1999:blog-1208714634507282247.post-28144452207821972282017-01-20T23:47:00.000-08:002017-01-20T23:47:14.991-08:00Cherry Plum & Lavender Jam<br />
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I remember learning how to make jam by watching my mum as a child. I clearly recall one year my Dad had picked all the ripe plums off our enormous tree and brought them to her to make jam. It was 40 degrees in the middle of a Victorian heatwave and the last thing Mum wanted to do was hover over a hot stove. Being a Pom (that's a Brit for those of you that don't know) she always wilted in the heat, so she popped on her swimmers and that's how she made the jam. I can still picture her in her red costume standing in our kitchen,making it.</div>
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My mum passed away in November, and I flew down to Tasmania for a week to keep my Dad company over Christmas. We went to visit Bridestowe Lavender Farm and I picked up some culinary lavender as I hadn't got around to replacing my lavender bushes yet. When the cherry plums were ripe last week I decided to pair them together to make jam - lavender adds a really lovely floral fragrance and taste to sweets, don't be afraid to try it! It is important you use lavender that has not been sprayed, so either grow some of your on or purchase the Culinary kind.</div>
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<b>Ingredients:</b><br />
1 kilo cherry plums, pitted<br />
1 kilo caster sugar<br />
2 lemons<br />
1 tablespoon lavender<br />
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<b>Method</b><br />
<b>Sterilise your jars and place a couple of teaplates in the fridge before you begin. </b><br />
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1. Place the plums and sugar in a squeaky clean heavy based saucepan. Juice the lemons and add the juice to the pan. Add the lemon peel to the mixture (this helps the jam set, you will remove it later).<br />
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2. Stir the pan well, and bring the mixture to a boil, then quickly turn to a simmer, stirring often to prevent burning. Add the lavender and keep cooking until the fruit is very soft, and falling apart.<br />
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3.You can use a slotted spoon to skim scum off the top for a clear jam. To test if the jam is set take one of your plates from the fridge and drop a teaspoon of jam onto it. Give it a minute to cool, and tip the plate to the side. If it is set the jam shouldn't run down the plate but stay in a blob.<br />
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4. Remove the lemon peel, and pour the hot jam into your sterilised jars, pop the lid on and allow to cool. To help the lids seal better, once the lid is on turn the jar upside down for five minutes, and then right side up, it heats the lid and as it cools brings it down. Any opened jam should be stored in the fridge, but in a cool dark cupboard unopened the jam should keep for at least six months.<br />
<br />Katehttp://www.blogger.com/profile/17887226240145811941noreply@blogger.com0tag:blogger.com,1999:blog-1208714634507282247.post-11576239715806975692017-01-19T11:45:00.001-08:002017-01-19T11:45:18.526-08:00Black Tahini Baba Ganouj <br />
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Dips are definitely a comfort food - but depending on what kind they can definitely be good for you too in moderation! One of my favourites is baba ganouj, I could eat a bucket of it. Tahini - an important ingredient in baba ganouj is a great source of protein, calcium, B1, and fibre, as well as many other minerals such as copper and magnesium. You don't have to use black tahini, however use unhulled tahini if you can - it contains a much higher amount of the vitamins and minerals you are after!<br />
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<b>Ingredients</b><br />
1 large eggplant<br />
2 Tablespooons black tahini<br />
2 tablespoons unhulled tahini <br />
2 cloves garlic, crushed<br />
juice of 1 large lemon (approx 1/4 cup)<br />
1/2 tsp smoked paprika (extra for garnish)<br />
1/4 tsp ground cumin <br />
pinch salt<br />
1 /2 cup chopped parsley (extra for garnish)<br />
EVOO for drizzling<br />
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<b>Method</b><br />
1.Preheat the oven to 180C. Place the eggplant, whole, on a baking tray and bake for 20 -30 minutes, until soft.<br />
2.To get the smoky flavour you can either use a BBQ hotplate to finish it off, or if you have a gas stove using tongs turn the eggplant over the flame frequently until the skin blackens. Allow to cool.<br />
3.Cut the eggplant inot large chunks, and place into a food processor with the rest of the ingredients. Pulse until smooth and well combined.<br />
4. Put into a bowl or jar, sprinkle some extra paprika and parsley over the top, and drizzle with a little oil.<br />
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Serve with some good bread or crackers, on its own or part of a platter! <br />
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<br />Katehttp://www.blogger.com/profile/17887226240145811941noreply@blogger.com0tag:blogger.com,1999:blog-1208714634507282247.post-5368039622414192272017-01-11T00:38:00.001-08:002017-01-11T00:38:07.803-08:00Comfort Food: Pulled Mushroom Burger with Wasabi Cashew Sauce<br />
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It has been quite a while since I have done a post. If you don't want the boring details skip to the recipe. It's great, I promise! I'll be doing a series on comfort foods over the next few weeks, and not all of them are the "give me something deep fat fried and smothered in chocolate" variety although those do have their place occasionally. I'm talking about comfort foods that nourish the body as well as the spirit. If you're in Australia remember that ad for Uncle Toby's oats where the kid tucks into a bowl of warm porridge and eating it is "like having a hug"? That's what I mean. Food that gives your body a hug.<br />
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To put this into perspective, life has been extraordinarily busy and somehow I lost time to do things for myself. I do a lot of volunteer work which is quite demanding, and this coupled with a Series of Unfortunate Events has left me a frazzled burnt out human. Word of warning here folks: self care is not optional. How can we take care of others if we don't take care of ourselves? No matter how demanding the world is, if you don't take time for yourself and recharge, you won't be a help to anyone! You know when you hop on a plane and the flight attendant gives you the instructions for emergencies? The first thing you do is put your oxygen mask on before you assist anyone else. That's what I need to do, and right now that oxygen mask is taking time to do the things I love.<br />
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So, about this burger....<br />
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Oyster mushrooms when cooked take on a silky texture like slow cooked pulled meat. It's been a very long time since I had meat, but I think it's a fair approximation. Cooked with ginger, garlic, and coriander root it sucks up the flavours to make a great vego version of Vietnamese banh mi thit. With a crunchy slaw it's a pretty healthy looking roll. Admittedly wasabi isn't Vietnamese but with cashews it makes a very tangy dressing. The Beloved really liked them and wants them again, so give them a bash and enjoy!<br />
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Makes 6 rolls<br />
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Tip: Make everything ahead but slicing up the apple, cover and store in the fridge to make up a snappy dinner or lunch! <br />
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<u><b>Ingredients:</b></u><br />
6 crusty rolls<br />
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<b>For the Filling: </b><br />
300g oyster mushrooms<br />
1 clove garlic<br />
1 thumb piece ginger<br />
5cm piece of lemongrass<br />
1 bunch of coriander (including root and stem)<br />
1 cup shredded carrot<br />
1 cup shredded red cabbage<br />
1 sliced Lebanese cucumber<br />
1 shredded apple<br />
1/2 cup sliced spring onions (I'm talking about the long thin variety which some people call shallots). <br />
rice wine vinegar<br />
vegetable oil <br />
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<b>For the Dressing:</b><br />
125g raw cashews<br />
2 tsp veg stock powder (I used massel)<br />
1 1/2 cups of water<br />
1 tube wasabi (used in increments to get the desired heat)<br />
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<u><b>Method:</b></u><br />
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1. Put the cashews, veg stock, and water into a small saucepan and bring
to the boil. Once it has reached a boil turn down and simmer with the
lid on for about 20 minutes, then set aside to cool.<br />
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2. While the cashews are cooking, cut off the leafy part of the coriander and set aside. Finely chop the roots and stems and put into a small bowl. Crush the garlic, zest the lemongrass and ginger, and add to coriander stem with 1 tablespoon vegetable oil to make a paste.<br />
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3.In a deep frypan or wok fry the spice paste on low heat until fragrant. Add the spring onions, and then add the oyster mushrooms and cook for a couple of minutes more.<br />
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4. Add 1/2 cup water to the pan and put the lid on, turning the heat down to a simmer for about 10 minutes.<br />
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5. Remove the lid from the mushroom mixture and keep cooking until all the liquid has evaporated (if it hasn't already). Turn off the heat and set aside to cool.<br />
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<br />6. Shred the cabbage, carrot, chop the coriander leaves roughly and toss together ina bowl with a little rice wine vinegar. Shred apple and slice the cucumber and put into a bowl and toss two tablespoons rice wine vinegar over it, set aside.<br />
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7. Blitz the cashews with the stock in a blender until thick and smooth (You can use a stick blender but it will take longer). If it is too thick just add a little more water. Blend the wasabi a little at a time until you reach the "heat" you're after. I put a whole 45g tube in, but you might not want that much!<br />
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8. Shred the cooked mushrooms with two forks to pull them apart, it will look a lot like shredded meat.<br />
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9. Cut your buns in half and spread a thin layer of margarine if desired. Put a layer of slaw, and then a a couple of spoons of the mushroom, topping with a generous dollop of wasabi cashew sauce. Serve on its own or with chips. Enjoy!<br />
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<br />Katehttp://www.blogger.com/profile/17887226240145811941noreply@blogger.com2tag:blogger.com,1999:blog-1208714634507282247.post-42501610300179546362015-09-15T03:20:00.005-07:002015-09-15T03:20:54.386-07:00Vegan MoFo: Crying Onion Tart<div class="separator" style="clear: both; text-align: center;">
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Well, I got lost a bit the last week as we took a much needed short break without the foster hounds, and arranging everything for a just a few days off seemed to be a titanic task. My planned post for today is somewhat interrupted by the Aussie politics of the last 24 hours. How could I possibly resist a bon voyage post to outgoing PM Tony Abbott when <a href="http://thespadeandspoon.blogspot.com.au/2013/09/vegan-devils-on-horseback-or-appetiser.html">two years ago I posted about his election?</a><br />
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So I spent the afternoon in tears. Not because I'm unhappy about Tony being given the flick by his own party, but because I spent some of it slicing onions. How fitting for me to do a tribute to Tony in the kitchen in the form of an onion tart. I can't see he can complain as I'm only doing my wifely duty poised over the kitchen stove since I loathe the other housewifely activity of being bent over the ironing. ( If I'd had a waffle iron I could possibly have done a recipe with that instead, also fitting for our stumbling mumbling waffling Tony). I suppose I could then thank him for getting rid of the carbon tax so that it<a href="http://www.theaustralian.com.au/national-affairs/politics-news/abbott-repealing-carbon-tax-best-thing-i-did-as-minister-for-women/story-fn59nqld-1227164048700?sv=4e3a8b226cfe68d5f0f44453a35a933d"> lowered the cost of electricity associated with using my iron</a> - but in any case we have solar and I had no problem with the carbon tax to begin with. <i>Yes</i>,<i> he really did say that.</i><br />
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If you aren't aware, Tony is famous for his somewhat bizarre <a href="http://www.smh.com.au/federal-politics/political-news/tony-abbott-shocks-as-he-eats-a-raw-onion-whole-20150313-143syz.html">raw onion munching activities</a>, so in a humourous tribute yesterday before the result was even in, social media was alight with <a href="https://twitter.com/hashtag/PutOutYourOnions?src=hash">#putoutyouronions.</a> So, my contribution is this delicious rustic chilli onion tart (the chilli is the crying part). Serve with a large helping of bright greens...the leafy kind that is, not the political party ;) So long Tony - now every time I slice an onion, I'll think of you. <br />
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<b>Ingredients:</b><br />
One quantity of <a href="http://thespadeandspoon.blogspot.com.au/2013/12/the-twelve-posts-of-christmas-vegan.html">vegan savoury shortcrust pastry</a><br />
One quantity of <a href="http://thespadeandspoon.blogspot.com.au/2013/05/vegan-mushroom-quinoa-moussaka-gluten.html">vegan bechamel/white sauce</a><br />
3 large onions<br />
1 cup sliced sweet potato<br />
1 tablespoon sugar<br />
pinch salt<br />
1/4 - 1/2 rsp chilli powder<br />
few bayleaves<br />
oil<br />
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<b>Method:</b><br />
1.On a low heat saute the onions in a little oil with sugar, salt, and chilli powder until soft and caramelised (about 30 minutes).<br />
2. While onions are cooking preapre your pastry and press into a greased tart tin. Pop in the freezer for 30 minutes, this helps prevent the pastry shrinking during baking.<br />
3.Steam sliced sweet potato until just beginning to soften, and set aside.<br />
4. Prepare you bechamel sauce, and while it is cooking out, blind bake the pastry shell for 10 minutes.<br />
5. Take out the tart shell and put the potato on the bottom followed by the crying onions, and then pour the bechamel over the top evenly.<br />
6. Bake for a further 20 minutes. Leave for 5 minutes to cool slightly, and then serve.<br />
<br />Katehttp://www.blogger.com/profile/17887226240145811941noreply@blogger.com5tag:blogger.com,1999:blog-1208714634507282247.post-26525231448462840202015-09-03T01:18:00.001-07:002015-09-03T01:18:54.837-07:00Vegan MoFo Day 3: Quick & Easy Green Fettucine<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJGCkEJmBw5enHYHFZ083otxyVwcWgCVnJETUqZ8QKZ41j2EMKphmg2DDwzxZMytnIrbqo76r7TJAXYa3Afzhyku3pLLW4bpf8BZyvxImzc9kp8_ve4h2sW4vymG1cBlyWKoqc_1fhRSDu/s1600/green+fettucine+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJGCkEJmBw5enHYHFZ083otxyVwcWgCVnJETUqZ8QKZ41j2EMKphmg2DDwzxZMytnIrbqo76r7TJAXYa3Afzhyku3pLLW4bpf8BZyvxImzc9kp8_ve4h2sW4vymG1cBlyWKoqc_1fhRSDu/s640/green+fettucine+1.jpg" width="640" /></a></div>
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Thursday is usually a longish day for me.It's kennel day, so that means it's an hour and a half drive down the mountain and by the time I head home it's the same time back and I'm so beat I want something quick and easy for dinner. Today I was lucky it was a short day but with the Beloved being away and one of our fosters being "extra needs" at the moment I just wanted a simple dinner for one. Which is good since today's prompt is quick and easy!<br />
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Basically, I just cooked some fettucine and threw in any green vegie I had with some melted non dairy butter, garlic, chilli powder, and lemon zest. I go a bit overboard with lemon while the hubby isn't here because he isn't fond of it in savoury dishes. I had plenty of kale from the garden, parsley, peas, broccolini, and some avocado. I squeezed a bit of the lemon juice over the top with some pepper and voila! dinner.<br />
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I would like to say I ate it at the table but in in reality I just ate it on the sofa watching <i>QI</i> with Lady Poppy for company who was too busy wrapped in a food comatose of her own to be worried about what I had. Any dinner is a quick dinner if you're a greyhound - your mum makes it for you!<br />
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<br />Katehttp://www.blogger.com/profile/17887226240145811941noreply@blogger.com5tag:blogger.com,1999:blog-1208714634507282247.post-33119136612857673772015-09-01T22:26:00.000-07:002015-09-01T22:26:49.951-07:00Vegan MoFo Day 2: Stuffed French Toast<div class="separator" style="clear: both; text-align: center;">
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Today's theme is to recreate a meal from your childhood. I decided to try French Toast. I also wanted to make stuffed French toast, because let's face it, if it's in a sandwich you don't have to use a knife and fork and you can eat it with one hand. Plus, the filling doesn't fall out when you flip it over - bonus!<br />
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This one sticks out in my mind so much because it was tied to a book. My very first cookbook of sorts. It was called<i> Debbie Learns To Cook </i>and I was five years old. I loved it, with its beautiful illustrations of Debbie learning to cook with a cat and dog by her side, and a few very simple recipes that children can make or help to make. Perhaps I've unconsciously been living by this book - except I installed doggy gates to keep inquisitive snouts out of the kitchen... I remembered I still had the book and it is just as I remembered it.<br />
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My first problem while pondering this was the egg replacement. I've tried a few methods, including batter, and silken tofu, but the batter was too heavy and tofu just doesn't quite do it for me as an egg replacement. Don't get me started on scrambled tofu... I've never liked it, however its made. So I decided to give aquafaba (tinned chickpea juice) a try! The result? Fluffy french toast slightly caramelised from the sugar :)<br />
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How I styled It: As Above - cute napkin and fork, etc etc...<br />
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How I Really Ate It: I ate half of one shooing Kimiko Cat off the table and having a cup of tea - but as I'm still feeling slightly off colour and no way can I eat all of that, the remainder went to the dogs...Baz really likes banana :)<br />
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<b><u>Ingredients</u></b><br />
1 unsliced loaf of bread (I used sourdough)<br />
1/4 cup aquafaba<br />
1 tablespoon caster sugar<br />
1/2 cup almond milk<br />
vanilla to taste<br />
few strawberries<br />
1 banana<br />
coconut oil for frying<br />
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<b><u>Method</u></b><br />
1.Whisk the aquafaba until it foams like you are making a meringue, and add the sugar. Keep beating, and then quickly whisk in the almond milk to combine, and vanilla, and pour into a shallow dish.<br />
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2. Cut the bread into thick slices about 3 cm thick. and then using a sharp knife, cut a "pocket" into the top of the slice, leaving the bottom and sides unopened.<br />
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3. Slice the strawberries and bananas and stuff into the pocket.<br />
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4. Place each pocket into the aquafaba mixture and allow to soak for a minute on each side.<br />
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5. Heat your coconut oil on medium heat in a heavy bottomed frying pan, and place each pocet in the pan. Cook until lightly browned and flip over to the other side. Don't do this on a high heat or the sugar gets too hot and it will stick to the pan. Slice in half so you can see the stuffing, or eat with one hand as is!<br />
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<br />Katehttp://www.blogger.com/profile/17887226240145811941noreply@blogger.com3tag:blogger.com,1999:blog-1208714634507282247.post-85762489040263355382015-08-31T19:06:00.000-07:002015-08-31T19:06:18.520-07:00Vegan Mofo Day1: Breakfast Mushroom Sandwich<div class="separator" style="clear: both; text-align: center;">
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Rise and Shine it's Mofo Time! Not only is it MoFo time it's Spring here Down Under woot woot!<br />
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This year I'll be posting the "pretty" blog photos, and then I'll put photos of how I actually ate it. And at times, it might just be how I ate it. Because let's face it, we don't all wear nice frocks and eat tiny sandwiches under bunting with vintage picnic rugs and baskets. More often than not, it's a vegie burger in the car, a bowl of something in pj's (while perching on the 5cm of couch left to me while being carefully watched by 8 hounds) or eating something one handed while typing with the other.<br />
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I don't know about you, but sometimes real breakfast is a luxury item that I can't afford with the little time I have. So often, by the time I've fed the houndies, fed the cats, checked the chooks, and got ready it's time for me to leave and all I've managed is a cup of tea or a juice as I run out of the door. Or, I fall back on toast, which let's face it, quite often isn't really nutritionally optimal, and doesn't keep me full for long. So, this morning, although I knew I had to leave in good time to take The Baz (our fourth canine child) for his therapy appointment -it's about 1 1/2 hr drive in peak- I made sure I was going to have a good brekky to keep me going through the morning. At the moment I have the task of making sure fosterkid Murray Hound has some physio before I leave as well. Breakfast was something I was going to have to eat in the van on the hop. </div>
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A Mushroom Sarnie seemed like a pretty good idea to me - throw two field mushrooms on the sandwich press to use as the 'bread' and I could wrap it up and take it with my travel mug of tea. I spread them with coconut oil, and then put chopped tomato, avocado, kale, tahini, and some pepper between the mushrooms. Voila!<br />
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I had the presence of mind to prep everything ready to go the night before too, so all I had to do was throw it on and wait for it to "toast" while I sorted out something else. By that I mean Baz, who is usually quite reluctant to get up when he knows he is heading out for an appointment and would rather stay in bed next to the heater (wouldn't we all?!). That said...30 seconds on the table for his "back tickle" and acupuncture and he's out like a light...what a dog!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIY58NtT0jJRfPij8wE9XZagrDHvAGF0Tjk3S3fOofj0G5KFSGj45lEg_pjaTWmH5dFzTkX0itPbA73mbqtfSr_phTkhy5PnRafuWgr20ft9u_BbxE8j0a_sUY0ecit7IvGmvpVlblIwu-/s1600/IMG_00005571.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIY58NtT0jJRfPij8wE9XZagrDHvAGF0Tjk3S3fOofj0G5KFSGj45lEg_pjaTWmH5dFzTkX0itPbA73mbqtfSr_phTkhy5PnRafuWgr20ft9u_BbxE8j0a_sUY0ecit7IvGmvpVlblIwu-/s640/IMG_00005571.jpg" width="640" /></a></div>
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Katehttp://www.blogger.com/profile/17887226240145811941noreply@blogger.com3tag:blogger.com,1999:blog-1208714634507282247.post-54952299390409258512015-03-10T00:23:00.002-07:002015-03-10T00:23:42.860-07:00Roasted Tomatillo & Lime Salsa<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjxpGgV_3mVVz5MhLscrDMuQOnwlUlgcgcopfN8MAgwNDq9d7M_LcYSrhyphenhyphen2ApwV_rmFc2VZF7m4pJKOLflmCcYQSv9qLMAnMv8veRXKV9AIHkUrTTT6VaNiCTeaz3JNpKWTQwUdXMLSSHo/s1600/tomatillo+bucket.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjxpGgV_3mVVz5MhLscrDMuQOnwlUlgcgcopfN8MAgwNDq9d7M_LcYSrhyphenhyphen2ApwV_rmFc2VZF7m4pJKOLflmCcYQSv9qLMAnMv8veRXKV9AIHkUrTTT6VaNiCTeaz3JNpKWTQwUdXMLSSHo/s1600/tomatillo+bucket.jpg" height="422" width="640" /></a></div>
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5 years ago, we started growing tomatillos as I could not find them anywhere in Australia, other than a few tinned ones through a Mexican food importer. I could however, find the seeds. Loving Mexican food I really wanted to try this fruit that pops up so much in recipes from the US. Now, I can find jars of tomatillo salsa in the supermarket but once it was not so easy! They are a very pretty plant and I love watching the "lanterns" grow and in the autumn, finding the skeletonized husks - they're just so delicate and lovely.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioS5-5YsnQf4yDYhK9naD-C-wCJsgv5-gdq4spIAbxHy627HfF9G5m6HKwvSvnXFsBbRGzrigmVzBVmAfiZxj46928kGD0ex87n36WR_s9WXMIOMyrb-B0E_YUrgx58kThTTC2lRk9vLPR/s1600/tomatillo+husk.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioS5-5YsnQf4yDYhK9naD-C-wCJsgv5-gdq4spIAbxHy627HfF9G5m6HKwvSvnXFsBbRGzrigmVzBVmAfiZxj46928kGD0ex87n36WR_s9WXMIOMyrb-B0E_YUrgx58kThTTC2lRk9vLPR/s1600/tomatillo+husk.jpg" height="422" width="640" /></a></div>
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That first year I coddled and coaxed and crooned to my tomatillo seeds, begging them to sprout and then grow into strong seedlings for me (Ok, so maybe I didn't croon to them but let's just imagine for a moment that I did). Liking a warm climate like tomatoes which are notoriously late to ripen in our mountains, I didn't hold out a lot of hope, but I perservered. They were covered and kept warm, and dutifully planted out after the last frost, and covered at night - all of those things a desperate gardener will do for a prized plant. Four out of the twelve plants survived and fruited, and although I liked them, I just thought they would be too laborious for the following year. They didn't like our cooler summers, and it seemed a lot of effort.</div>
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The following year, much to my surprise, volunteer seedlings popped up mid spring, and flourished. So much so that every year since the plants have been stronger and fruited earlier, acclimatising themselves to our alpine region and this year, completely invading the garden. Today I decided to pull them all out, the nights are getting quite cold already (that's the Blue Mountains for you, two seasons - winter, and February LOL). I ended up with a bit over 9 kilograms of them (that's about 20 pounds for those using Imperial measurements). I picked a couple of kilos off some early plants but this is definitely a record! So roasted salsa it is! I've divided the recipe into a manageable and smaller batch for those that don't have a ridiculous amount like me. I also omitted chilli powder this time as not everyone likes chilli as much as me.... but that's ok feel free to add siracha when you serve!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuUZ1wuzOfxmTvlr-IV3qj4l1kj7G4bDWdk6jAYaI_kqKspQOxIW_yGybvvzAQ_Sy78F-EVQbwK7GIJVhJjRHryT_LnA2WZj2K4AhF7EJ3tEoSYtSLlUsuLjSnpN1-Vu64rxRmxm6LfW_4/s1600/tomatillo+tin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuUZ1wuzOfxmTvlr-IV3qj4l1kj7G4bDWdk6jAYaI_kqKspQOxIW_yGybvvzAQ_Sy78F-EVQbwK7GIJVhJjRHryT_LnA2WZj2K4AhF7EJ3tEoSYtSLlUsuLjSnpN1-Vu64rxRmxm6LfW_4/s1600/tomatillo+tin.jpg" height="424" width="640" /></a></div>
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<b>Ingredients</b></div>
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2 kg tomatillos</div>
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2 large onions</div>
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3 cloves garlic</div>
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1 lime</div>
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1 tsp ground cumin</div>
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pinch of salt</div>
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1 bunch coriander leaves (cilantro)</div>
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<b>Method</b></div>
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Dehusk and thoroughly wash the tomatillos</div>
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Quarter onions, peel and halve garlic cloves, and cut and quarter the lime</div>
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In a baking dish, put in the tomatillos, onions, garlic, and lime, and roast on 180C n a preheated oven until tomatillos collapse.</div>
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Allow to cool and then pulse onion,garlic, and the flesh of the lime in a food processor.</div>
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Add tomatillos and pulse a couple of times to chop, not puree.</div>
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either in a slow cooker or a saucepan, put in the tomatillo mixture and add cumin, salt, and coriander leaves. </div>
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Simmer until reduced and thick and chunky (I used my enormous slow cooker and left in on low overnight with the lid slightly askew for the vapour to get out).</div>
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Serve with your favourite chilli or use as a dip with corn chips, or slather on some hot warm <a href="http://thespadeandspoon.blogspot.com.au/2012/10/vegan-mofo-home-made-soft-taco-shells.html">soft tacos</a>. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ9eSTgmE0Vw3AD2StWfMv9MoE1sLhw3QQ1tY9sM5pK0sOa7g70hpL8bpEDGh0I3ebRCUJgstzmgNVD_R6WWuWNQDF2Ja938sqLA-DVvsrU4Das3HzZLCUrsRu6P_WFMjxHKkbVKOXk6mP/s1600/tomatillo+salsa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ9eSTgmE0Vw3AD2StWfMv9MoE1sLhw3QQ1tY9sM5pK0sOa7g70hpL8bpEDGh0I3ebRCUJgstzmgNVD_R6WWuWNQDF2Ja938sqLA-DVvsrU4Das3HzZLCUrsRu6P_WFMjxHKkbVKOXk6mP/s1600/tomatillo+salsa.jpg" height="424" width="640" /></a></div>
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Katehttp://www.blogger.com/profile/17887226240145811941noreply@blogger.com0tag:blogger.com,1999:blog-1208714634507282247.post-90966857543345653372015-01-24T21:48:00.003-08:002015-01-24T21:48:23.677-08:00Zucchini and Potato Latkes<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtB4kw53h0uf0Mu5o9FLCqgkOs_SL5Gq2TSV1yIIKocwj1KfjMoBa00v8SgmYXQAv6vCJguWXb0elct5vq2hiNcqaNInGpRVNqC4qFxRDBi9ZI5sbgT6oiXnc1kx8C7eyZst2d5pejGGQa/s1600/zucchini+latkes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtB4kw53h0uf0Mu5o9FLCqgkOs_SL5Gq2TSV1yIIKocwj1KfjMoBa00v8SgmYXQAv6vCJguWXb0elct5vq2hiNcqaNInGpRVNqC4qFxRDBi9ZI5sbgT6oiXnc1kx8C7eyZst2d5pejGGQa/s1600/zucchini+latkes.jpg" height="300" width="400" /></a></div>
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The garden may not have my undivided attention, but it is still productive. Once again there seems to be an abundance of zucchinis all at once, which requires a little creativity in using them all up. I have a few ideas up my sleeve, which if successful I will of course post. I can't promise I will resume blogging with the same number of posts as I did once upon a time, but I will try and make the effort at least once a week. This may or may not mean I will have to resort to what the greyhounds ate for dinner but hopefully it will be entertaining if not informative LOL.</div>
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We have at present five dogs in the house four of which are ours and one foster kid. Sometimes there are six, which I think makes me a borderline dog collector but after having a second foster fail last year Mr Sprout has made it clear if any more become permanent residents quite possibly <i>he</i> won't be a permanent resident...oopsie. Mind you this is the same man that will complain about all the dogs in the house one moment and be caught snuggling up and kissing one five minutes later. So I had better be a bit more creative in the kitchen to make up for spending a bit too much time on the dogs. </div>
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Today's effort is latkes. A few potatoes as well as tomatoes from the garden made this an easy summer appetiser to put together. And since the Beloved likes fried anything and it will probably wash down very nicely with a beer or two this will hopefully gain me back some wifely points. </div>
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Makes approx 18 small latkes</div>
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<b>INGREDIENTS</b></div>
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1 cup grated potato (the starchier the better, so choose a roasting potato)</div>
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2 cups grated zucchini</div>
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1/2 cup flour</div>
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1/2 cup water</div>
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1/2 cup chopped spring onion</div>
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ground black pepper to taste</div>
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oil for frying</div>
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<b>ACCOMPANIMENTS</b></div>
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fresh tomatoes</div>
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bunch of dill </div>
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lemon juice</div>
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capers</div>
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mayonnaise or sour cream (vegan or regular)</div>
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<b>METHOD</b></div>
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1. Drain grated potato and zucchini for about half an hour, pressing out excess fluid.</div>
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2. In a large bowl combine flour and water and whisk into a smooth batter.</div>
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3. Chop spring onions, and add to batter</div>
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4.Add zucchini and potato to batter mixture and pepper to taste. Combine thoroughly with a spoon.</div>
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5. Heat oil in large frying pan and drop spoonfuls of the mixture into the oil, flipping over when golden brown and crisp.</div>
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6. When cooked on both sides drain on paper towel.</div>
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7. Chop tomatoes ( I used a mixture of varieties which ended up about two cups) and toss with a tablespoon of lemon juice and a bunch of chopped dill.</div>
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8. Serve the latkes with the tomato mixture and your choice of mayonnaise, sour cream, and capers. </div>
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<br />Katehttp://www.blogger.com/profile/17887226240145811941noreply@blogger.com0tag:blogger.com,1999:blog-1208714634507282247.post-36701672293182801162014-08-14T16:15:00.003-07:002014-08-14T16:15:52.833-07:00Vegan Potato & Corn Chowder<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxATrL1ShVY5IHTztbYYROXlrrIuMuspdV3epBq_lT0qwuYg1UtDkNq3ojo5DkEAOJa3GEIj-HegEZimcy6n4HcXnhVIyQPZYzT4RhiABG46JMlFIuGekmzXaD09Ke6CMT9C_czogWYQw6/s1600/chowder.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxATrL1ShVY5IHTztbYYROXlrrIuMuspdV3epBq_lT0qwuYg1UtDkNq3ojo5DkEAOJa3GEIj-HegEZimcy6n4HcXnhVIyQPZYzT4RhiABG46JMlFIuGekmzXaD09Ke6CMT9C_czogWYQw6/s1600/chowder.jpg" height="300" width="400" /></a></div>
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It has been a loooooong time since I posted anything. Time, motivation, and creativity seem to get sucked into a black hole. Of course life also seems to do nothing but revolve around dogs these days too... but anyhoo... Being sick is a good motivator for finding the perfect comfort food that doesn't require too much effort.</div>
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This week I happened to get some kind of man flu. I say it is man flu simply because the way I felt Monday I am sure nobody else has ever felt in the universe and I was obviously dying. Somebody sapped all the energy out of me and gave it to someone else. Muscles ached in places I didn't think there were muscles. Stars exploded and new universes were formed inside my head. Of course, it did <i>not </i>help that I had completed the City to Surf on Sunday while knowing I was sick, but of course being in the early stages of man flu I obviously thought that I was invincible against my normal rational judgement and ran the 14km anyway. At one point while running I thought I was hallucinating when I saw two Wonder Women and four giant bottles of Pure Blond beer jogging past. Possibly aliens as well. Perhaps I had wandered onto the set of the next series of Dr Who? It has since been confirmed I was not hallucinating and these strange things were in fact there and I wasn't going mad. It was all worth it though as I was running to raise funds for <a href="http://greyhoundrescue.com.au/">Greyhound Rescue</a>. </div>
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However. Back to the problem of finding a bowl of nourishing comfort food.</div>
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Dairy in quantity does nothing good for me. However, there is something about creamy rich food that makes us feel better. This chowder does all of that without all the nasty dairy bits. It is rich and buttery tasting from the almonds, filling, and comforting. If you use crispy eggplant instead of the bacon style slices it is also gluten free!</div>
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<b>Ingredients</b></div>
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4 medium waxy potatoes peeled and diced</div>
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1 1/2 cups corn kernels</div>
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1 cup diced onion</div>
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1 cup soaked almond kernels (husks removed) soaked in 1 litre of water</div>
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2 litres of vegetable or vegan chicken style stock powder</div>
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1 packet vegan bacon style slices (or crispy chargrilled eggplant works too!)</div>
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1 bunch of dill</div>
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1 bunch rocket or spinach</div>
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pepper to taste</div>
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lemon infused EVOO</div>
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oil for sauteing</div>
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<b>Method</b></div>
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1.Soak the almonds for a couple of hours or simmer for 15 minutes in a litre of water and cool.</div>
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2. Put the almonds and their water into the blender and process until very smooth. Kinda like making almond milk but we are using the ground almonds as well.</div>
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3. In a large saucepan saute the onions in a little vegetable oil until soft and then add the corn kernels, diced potato, almond mixture, and stock.</div>
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4. Simmer until the potatoes are soft (about 20 minutes). If it is getting too thick thin it out with a little more stock or water.</div>
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5. While the soup is simmering chop up the bacon style slices and fry until crispy. Or fry up some smoky chargrill eggplant pieces instead, and set aside.</div>
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6. Take the soup off the heat, stir in a drizzle of lemon oil and pepper to taste, and the fried slices or eggplant. Toss in rocket and dill, and stir through to wilt.</div>
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7. Serve with extra dill or rocket on top, and crusty bread.</div>
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Katehttp://www.blogger.com/profile/17887226240145811941noreply@blogger.com0tag:blogger.com,1999:blog-1208714634507282247.post-42679274235880463452014-04-19T15:54:00.005-07:002014-04-19T15:54:56.784-07:00Raw Vegan Easter Bun Truffles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu2BDIJTM7CxD0dcmRNbN8sMlWdsVIITisR0EZwtBJIdGf0uUTeC9WlBW0yyiDmPi15HODneJUmFCDVB2MU-sskQ55RfnnzaafUQM_REy3yys62tPvfnLgOxMftrxcUBuFisWfENug4hyphenhyphen2/s1600/easter+truffles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu2BDIJTM7CxD0dcmRNbN8sMlWdsVIITisR0EZwtBJIdGf0uUTeC9WlBW0yyiDmPi15HODneJUmFCDVB2MU-sskQ55RfnnzaafUQM_REy3yys62tPvfnLgOxMftrxcUBuFisWfENug4hyphenhyphen2/s1600/easter+truffles.jpg" height="464" width="640" /></a></div>
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Happy Easter! If crossed buns are significant to you at Easter and you would like one but can't have them, try these instead. I won't deny I've made the regular Easter buns this weekend simply because I don't mind the odd indulgence. However, if you are doing your darndest to stay raw over Easter or you are gluten free, or just want a healthier option then these are for you. They are pretty close to tasting like regular buns if I do say so myself, and they are easy peasy!</div>
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<b>Ingredients</b><br />
1 1/2 cups ground almonds<br />
2/3 cup chopped dried fruit (I used raisins, apricots, and dates)<br />
1 tablespoon mixed spice<br />
4 tablespoons apple juice (if desired, they are sweet enough for me without)<br />
4 -6 tablespoons coconut oil<br />
sliced almonds to decorate<br />
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<b>Method</b><br />
1. Stand coconut oil in warm (not hot) water until it liquefies<br />
2. Mix all dry ingredients in a bowl and then add juice (if using).<br />
3. Add the coconut oil a little at a time until the mixture sticks together like a biscuit (or cookie if you're in the northern hemisphere) dough. It will depend on the oil content of your ground almonds as to how much you will need, some have a higher oil content and won't be as dry.<br />
4. Roll spoonfuls of the mixture into the size balls you would like, mine were a level tablespoon amount. Push down slightly and put onto a tray.<br />
5. To make the crosses using a sharp knife cut strips of the sliced almonds into one longer bit and two half lengths and push the pieces gently into the top to form the cross.<br />
6. Cover and leave in the fridge for the coconut oil to set the truffles. It won't take long.<br />
7. Enjoy!<br />
<br />Katehttp://www.blogger.com/profile/17887226240145811941noreply@blogger.com0tag:blogger.com,1999:blog-1208714634507282247.post-13513125245662090212014-04-06T18:34:00.002-07:002014-04-06T18:34:35.797-07:00Vegan Portobello Chestnut Patties<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOGCtzyhj5j1wQ-mkDjCQvItE3BwilIPEj5F9intGAcHKhyphenhyphennbKHNATM7bM8BGyi_MZzHL-YdPjIMUEMdU6T2qMMIx9N0l4XjwXuqZJBRaSU87Ch-u1iElhyphenhyphenxBstU_H4q-9MK_TRflrIKOx/s1600/mushroom+kale+burger.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOGCtzyhj5j1wQ-mkDjCQvItE3BwilIPEj5F9intGAcHKhyphenhyphennbKHNATM7bM8BGyi_MZzHL-YdPjIMUEMdU6T2qMMIx9N0l4XjwXuqZJBRaSU87Ch-u1iElhyphenhyphenxBstU_H4q-9MK_TRflrIKOx/s1600/mushroom+kale+burger.jpg" height="432" width="640" /></a></div>
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You may have been wondering where I have been since posts are so few between these days. I've been concentrating on juice feasting and eating some simple raw food, with some cooked meals to try and heal my body and get this damn weight off! So I haven't been experimenting much of late. But the change of season means I feel drawn more to comforting food since Summer's fruity bounty has all but come to an end. </div>
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I love Autumn. The days are still mild, the nights crisp, and time seems to slide gently into winter. It's the season when the fire is lit again for the evenings, I linger in a hot bath, and then want to curl up with the cats and hounds for a cosy night in. </div>
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Mr Sprout and myself celebrated our 8th wedding anniversary on the 26th March and it has been the first we have both been able to have the day off and spend it together since we were married. The romantic picnic I had in mind went down the drain with the ridiculous amount of water we've had pouring from the skies of late. Not to be discouraged we changed plans, packed our wellies in the van and headed out to Mt Irvine to squirrel for nuts instead. For us it's about a 50 minute drive since we live on the other side of the mountains, but it is a nice one. The small communities of Mt Wilson and Mt Irvine were cut off completely for several days in the bushfires we had in the Spring, and as we drove we saw plenty of areas that had been charred. Yet in the amazing nature of the Australian bush the eucalypts were already covered in bright green foliage helped along by the recent rains. Thankfully <a href="http://www.kookootonga.com.au/">Kookootonga</a> nut farm was spared by the blaze although the neighbouring property lost everything. Which is just as well because we spent a very pleasant hour or so wandering under the canopies of towering chestnut and walnut trees and plucking the fattest nuts we could find.<br />
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Since it was mid week we were barely disturbed by anyone else and the misty morning no doubt kept other squirrels at bay. $8.00 kg for fresh organic nuts are not to be beaten and certainly there is something lovely about gathering your own.<br />
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<a href="https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-prn2/t1.0-9/1779053_10152305790307145_710337716_n.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="480" src="https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-prn2/t1.0-9/1779053_10152305790307145_710337716_n.jpg" width="640" /></a><br />
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I decided to make some chestnut and portobello patties with our bounty since the mushrooms are also particularly good at the moment. they are delicious in your favourite bun with leafy greens and lashings of mustard, or wrapped in kale or chard leaves if you want a gluten free option. Earthy flavoured vegetables like fresh grated carrot or beetroot go well (or even just some ripe tomato). The mixture also makes excellent vegan sausage rolls, just get some vegan puff pastry and away you go!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKGEA4dnSjC2iK6sEKd8YgufbYvQiqbdYQ09C7rVn3SO15fYnxF5nFACkPR_BPDa58JujnUZev5GtBCbWehxUCvwCg-YkrJNs4bFQRqLKKtiHoDrKd_M5wvHEH-8XtCzW0LEAEOdSuVEmK/s1600/mushroom+kale+wraps.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKGEA4dnSjC2iK6sEKd8YgufbYvQiqbdYQ09C7rVn3SO15fYnxF5nFACkPR_BPDa58JujnUZev5GtBCbWehxUCvwCg-YkrJNs4bFQRqLKKtiHoDrKd_M5wvHEH-8XtCzW0LEAEOdSuVEmK/s1600/mushroom+kale+wraps.jpg" height="432" width="640" /></a><br />
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<b>Ingredients</b><br />
250gr peeled cooked chestnuts, chopped<br />
200 gr portobello mushrroms<br />
1 large brown onion, chopped<br />
1 large clove garlic<br />
1 tablespoon dijon mustard<br />
2 tablespoons balsamic vinegar<br />
handful fresh sage, tarragon, and rosemary<br />
salt and pepper to taste<br />
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<b>Method</b><br />
1.If you are using fresh chestnuts cut a criss cross in the top and drop them in a pan of boiling water for about 10 - 15 minutes. Allow to cool, then peel and roughly chop.<br />
2.In a frying pan saute onion and garlic in an little coconut or oil until beginning to soften and then add the mushrooms. continue to cook until onions are cooked through. Allow to cool.<br />
3.In a food processor put in all ingredients and pulse until the mixture resembles a mince and sticks together.<br />
4.Leave in fridge, covered, for half an hour or so for flavours to develop.<br />
5.Using your hands shape into the size and shape you desire, and fry in a little oil until brown on both sides.<br />
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<br />Katehttp://www.blogger.com/profile/17887226240145811941noreply@blogger.com0tag:blogger.com,1999:blog-1208714634507282247.post-84457672028532295762014-01-25T19:51:00.001-08:002014-01-25T20:28:09.721-08:00Australia Day: Vegan Chiko Rolls<div class="separator" style="clear: both; text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWN56gRIX8hM0cMfEwXwws1sbEsYizEtXttNnlklttbmY6U9XlDUtGkL0xqpFFB4OuWtrBTa5yWHARW20mojYxf7PmJrubJynYNarVvKyL-SBhlus8e2d5meMdsSyWH-1JqUwONR-8I0m7/s1600/Vegan+Chiko+Roll.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWN56gRIX8hM0cMfEwXwws1sbEsYizEtXttNnlklttbmY6U9XlDUtGkL0xqpFFB4OuWtrBTa5yWHARW20mojYxf7PmJrubJynYNarVvKyL-SBhlus8e2d5meMdsSyWH-1JqUwONR-8I0m7/s1600/Vegan+Chiko+Roll.jpg" height="432" width="640" /></a></div>
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<span style="font-family: inherit;">Happy Australia Day! A day for us to be glad we live in a free country and focus on all the things we do have instead of all the things we don't. Except for our current Prime Minister. He's one of the things we do have that I really wish we didn't. So sorry, citizens of the world for inflicting this man on you as our representative. But please don't blame me personally, I didn't vote for Tony Abbott. His nugget of wisdom on our day of days? </span><span style="color: #333333; font-family: inherit; font-size: 19px; line-height: 22px;">"</span><i style="color: #333333; font-family: inherit; line-height: 22px;">My duty, as your prime minister, is to ensure that, as far as possible, in this great land of ours, no one is left behind,"</i><span style="color: #333333;"><span style="font-family: inherit; line-height: 22px;"> Except if you're on a boat obviously. In which case, not only are you left behind, but you're taken back as well. And we don't have enough cash for improvements to disability schemes, or giving more to foreign aid, but he did find some loose change down the back of the couch for newlyweds to get relationship counselling. But that's for another post. So I will continue to be glad I live in a free country and glad we will have the opportunity to get rid of him at the next election. Or earlier</span><span style="font-family: inherit;"><span style="line-height: 22px;">. You never know, this is Australia, we have </span></span><span style="line-height: 22px;">changed</span><span style="font-family: inherit;"><span style="line-height: 22px;"> PMs quicker than Bonds undies the </span></span></span><span style="color: #333333; font-family: inherit;"><span style="line-height: 22px;">last</span></span><span style="color: #333333; font-family: inherit;"><span style="line-height: 22px;"> few years.</span></span></div>
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<span style="color: #333333; font-family: inherit; line-height: 22px;">But enough of that. When I think of all our national foods there are a few that come to mind. What's a cake drive without a Lamington? Or morning tea without Tim Tams? Or a takeaway shop without a Chiko Roll? Yeah yeah yeah, we impress our international visitors with our rich multicultural grub, our fusion foods (aka Modern Australian Cuisine), and emphasise that despite guzzling beer we do a very nice Chardonnay. But truth be told, we're pretty happy with the everyday stuff too. So this year I decided it was high time for a veg version of the Chiko Roll. </span></div>
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<span style="color: #333333;"><span style="line-height: 22px;">For those of you across the seas a Chiko is kinda like a spring roll but with much thicker pastry so it doesn't crumble in your hand. </span></span><span style="color: #333333;"><span style="line-height: 22px;">It reminds me of summer holidays and swimming at the beach. The traditional walk with my Dad up to</span></span><span style="color: #333333;"><span style="line-height: 22px;"> the local fish and chip shop to get lunch - feeling slightly sticky with saltwater, covered in sand and wrapped in a towel, thwick -thwacking the hot pavement with my thongs. It makes me feel all gooey with nostalgia just thinking about it. And we always had an ice cream afterwards, my choice was usually a Bubble-O Bill or a Golden Gaytime (yes, for you non Aussies there is an ice cream called a Gaytime and yes it still exists. It's delicious, albeit not vegan. Hmmm...maybe I should try veganising that for another post). </span></span><span style="color: #333333;"><span style="line-height: 22px;">Despite the name it doesn't have any chicken and has a mixture of beef and shredded vegetables in it. And when I looked at the manufacturers website, quite a bit of TVP despite the beef and tallow. </span></span><span style="color: #333333;"><span style="font-family: inherit;"><span style="line-height: 22px;">I don't think I've had one for about 13 or 14 years, but the Beloved thought it was a pretty good approximation and thought it smelled pretty Chiko-ey alhtough he hasn't had one for ages either. </span></span><span style="font-family: inherit;"><span style="line-height: 22px;"> It would be pretty hard to buy pre made pastry for this, the texture wouldn't be right. I guess you could use a savoury </span></span></span><span style="color: #333333;"><span style="line-height: 22px;">shortcrust</span></span><span style="color: #333333; font-family: inherit;"><span style="line-height: 22px;"> sheet if you <i>really</i> couldn't be bothered making the dough. But you might as well make it while you're waiting for the mixture to cool, it isn't hard.</span></span></div>
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<span style="color: #333333; font-family: inherit; line-height: 22px;">Makes approximately 8 large rolls</span></div>
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<span style="color: #333333; font-family: inherit; line-height: 22px;"><b>Ingredients</b></span></div>
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<span style="color: #333333; font-family: inherit; line-height: 22px;">For the pastry</span></div>
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<span style="color: #333333; font-family: inherit; line-height: 22px;">3 cups plain flour </span></div>
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<span style="color: #333333; font-family: inherit; line-height: 22px;">1 1/4 cups water</span></div>
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<span style="color: #333333; font-family: inherit; line-height: 22px;">1 teaspoon salt</span></div>
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<span style="color: #333333; font-family: inherit; line-height: 22px;">For the filling</span></div>
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<span style="color: #333333; font-family: inherit; line-height: 22px;">1 chopped onion</span></div>
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<span style="color: #333333; font-family: inherit; line-height: 22px;">1 cup chopped celery</span></div>
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<span style="color: #333333; font-family: inherit; line-height: 22px;">1 cup chopped cabbage and kale</span></div>
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<span style="color: #333333; font-family: inherit; line-height: 22px;">1 shredded carrot</span></div>
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<span style="color: #333333; font-family: inherit; line-height: 22px;">1/2 cup chopped green beans</span></div>
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<span style="color: #333333; font-family: inherit; line-height: 22px;">1 cup cooked barley or rice</span></div>
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<span style="color: #333333; font-family: inherit; line-height: 22px;">1/2 cup cooked brown lentils</span></div>
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<span style="color: #333333; font-family: inherit; line-height: 22px;">2 teaspoons Massel chicken style stock powder</span></div>
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<span style="color: #333333; font-family: inherit; line-height: 22px;">1 heaped teaspoon ground white pepper</span></div>
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<span style="color: #333333; font-family: inherit; line-height: 22px;">Vegetable oil for shallow frying</span></div>
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<span style="color: #333333; font-family: inherit; line-height: 22px;"><b>Method</b></span></div>
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<span style="color: #333333; font-family: inherit; line-height: 22px;">1.Cook lentils, barley, and rice and set aside.</span></div>
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<span style="color: #333333; font-family: inherit; line-height: 22px;">2.In a large frying pan, heat a little oil and saute onion, celery, carrot, beans, cabbage and kale until soft.</span></div>
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<span style="color: #333333; font-family: inherit; line-height: 22px;">3.Add barley (or rice) and lentils, stock powder and pepper, and stir to combine. Set aside to cool.</span></div>
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<span style="color: #333333; font-family: inherit; line-height: 22px;">4. To make pastry, place flour and salt in a large bowl and make a well in the centre. Pour in in water and gradually take in flour from the sides until all water is incorporated. Knead for a few minutes until you have a smooth soft dough.</span></div>
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<span style="color: #333333; font-family: inherit; line-height: 22px;">5. Divide dough into 8 portions and roll out into a rectangle, about 3mm thick. </span></div>
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<span style="color: #333333; font-family: inherit; line-height: 22px;">6.Spoon about 1/2 cup cooled mixture down the centre of the rectangle lengthways, leaving about 5cm at either end. </span></div>
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<span style="color: #333333; font-family: inherit; line-height: 22px;">7. Fold over the shorter ends, and the fold over one half of the pastry lengthways over filling, and roll to wrap remainder of pastry and to seal.</span></div>
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<span style="color: #333333; font-family: inherit; line-height: 22px;">8. Heat oil in a frying pan and gently place a couple of rolls in at a time, seal side down first, frying until brown and crisp, and then turn over (you can deep fry if you would like, I couldn't be bothered messing about with all that oil!)</span></div>
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<span style="color: #333333; font-family: inherit; line-height: 22px;">Serve straight away while crisp and hot.</span></div>
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<span style="color: #333333; font-family: inherit; line-height: 22px;">P.S. Tony - if we didn't have plenty of "boat people" come to this country we wouldn't have the Chiko Roll so ner!</span></div>
Katehttp://www.blogger.com/profile/17887226240145811941noreply@blogger.com6tag:blogger.com,1999:blog-1208714634507282247.post-67126921495931812072013-12-22T04:04:00.005-08:002013-12-22T04:04:42.779-08:00The Twelve Posts of Christmas: Chargrilled Sweet Chilli Mango and Tofu Salad<div class="separator" style="clear: both; text-align: center;">
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Mangoes are absolutely delicious and in season at Christmas for us Aussies. This is a very substantial salad that could either be a main or side. Chargrill them to make them even sweeter!<br />
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<b>Ingredients</b><br />
4 firm mangoes, cut into slices 5mm thick<br />
1 block firm tofu cut into thick slices<br />
1 small bunch spring onions, finely chopped<br />
3 carrots julienned<br />
4 large tomatoes, cut into wedges<br />
1 bunch kale finely shredded<br />
1/2 cup sweet chilli sauce<br />
1/4 cup white tahini<br />
1/4 cup black tahini<br />
1/4 cup sunflower seeds toasted<br />
Gsarlic infused olive oil to drizzle<br />
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<b>Method</b><br />
Toss tofu in sweet chilli sauce, and chargrill, set aside.<br />
Chargrill mango slices, set aside to cool<br />
Whrn ready to serve, toss kale, tomatoes, carrot, and onion with tofu and mango.<br />
Drizzle both tahinis over the top and sprinkle sunfloer seeds over.<br />
Finish with a drizzle of garlic olive oil.<br />
Serve immediately.<br />
<br />Katehttp://www.blogger.com/profile/17887226240145811941noreply@blogger.com0tag:blogger.com,1999:blog-1208714634507282247.post-55584216243448593902013-12-22T03:53:00.002-08:002013-12-22T03:53:18.135-08:00The Twelve Posts of Christmas: Lemon Myrtle Hasselback Potatoes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilfPc2x0kj8Bdu-Pp_WCJx81Ct5Eb-IIR8KEdQJwUyelGJrfOssy48PoQj_Z21OdTZKHuL47kEiim77RXKdSLRxVysWolERuZCOIGr7UmTz3JEUfIcUmJl6sYqccZ9V2Se6uD39u8EhSaQ/s1600/hasselback.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilfPc2x0kj8Bdu-Pp_WCJx81Ct5Eb-IIR8KEdQJwUyelGJrfOssy48PoQj_Z21OdTZKHuL47kEiim77RXKdSLRxVysWolERuZCOIGr7UmTz3JEUfIcUmJl6sYqccZ9V2Se6uD39u8EhSaQ/s640/hasselback.jpg" width="640" /></a></div>
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I won't have any choice but to make <a href="http://thespadeandspoon.blogspot.com.au/search?q=potatoes+dauphinoise">potatoes dauphinoise</a> for Christmas this year (siblings and husband expect it!) but I do really like hasselbacks - they look pretty, crisp nicely, and you can put all sorts of flavourings on them. If you fancy some Aussie flavoured ones try some lemon myrtle - it gives them a lovely little tang and these also pair really well with the <a href="http://thespadeandspoon.blogspot.com.au/2013/12/the-twelve-posts-of-christmas-vegan.html">vegie ribbon tart</a>! </div>
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<b>Ingredients</b></div>
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Washed roasting potatoes skin on (allow 1 1/2 potatoes per person minimum)</div>
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sunflower oil</div>
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sea salt flakes</div>
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lemon myrtle dried</div>
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<b>Method</b></div>
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Cut potatoes in half, and then put cut side down. Using a sharp knife make vertical cuts a few millimetres apart leaving about 1 cm uncut at the bottom. </div>
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Place on a baking tray and drizzle with sunflower oil, sea salt flakes and lemon myrtle. </div>
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Bake at 180C for approximately 40 - 50 minutes until golden and crisp. </div>
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<br />Katehttp://www.blogger.com/profile/17887226240145811941noreply@blogger.com0tag:blogger.com,1999:blog-1208714634507282247.post-42961533417189587642013-12-22T03:40:00.002-08:002013-12-30T13:46:55.528-08:00The Twelve Posts of Christmas: Vegan Vegie Ribbon Tart<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqG6FwiiE_VU2_-8maegbQwBFHk8Vb4EITLZL4wcONJjKgjxN8P1kS5zd67fsvaOU0K7SaLorL3DZo1eFjcqhyda3ceASdgDBCTev3B9IQ2YtoAGR85wPKdwx0wFK69R2-lWRVvsK_pg3S/s1600/ribbon+tart.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqG6FwiiE_VU2_-8maegbQwBFHk8Vb4EITLZL4wcONJjKgjxN8P1kS5zd67fsvaOU0K7SaLorL3DZo1eFjcqhyda3ceASdgDBCTev3B9IQ2YtoAGR85wPKdwx0wFK69R2-lWRVvsK_pg3S/s640/ribbon+tart.jpg" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiNnW2rNPR3ti6HZ1PStDpIDxz6DCPCnS7W3-1ukW9jAqcKrXNDgxkym6P-kUrM17vXUphiOPqjHPsqL7zeuwag1jMaKNlcJAiP-xVuTK7f8o7lNEbE8Q3vrzIovp07pzK347s6vVcFzUD/s1600/ribbon+tart+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiNnW2rNPR3ti6HZ1PStDpIDxz6DCPCnS7W3-1ukW9jAqcKrXNDgxkym6P-kUrM17vXUphiOPqjHPsqL7zeuwag1jMaKNlcJAiP-xVuTK7f8o7lNEbE8Q3vrzIovp07pzK347s6vVcFzUD/s640/ribbon+tart+2.jpg" width="640" /></a></div>
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I have seen vegetable ribbon tarts done a few times but always it is more of a quiche type thing, and not vegan. I can't say I've ever had a really good vegan "quiche" that involves silken tofu. I don't know why, it just doesn't do it for me. This tart is made using a thick silky "custard" using non dairy milk and flour to thicken it, flavoured with onion and thyme. It is based on a very thick white sauce. When baked it sets very well, just allow it to cool a bit before serving. It shouldn't be piping hot - just warm, or it can be cooled completely and served cold. I used sweet potato and zucchini, but you could use any vegetable easily sliced into ribbons like beetroot, parsnips, swedes, or carrots. Bake in a loose bottomed flan tin for easy removal.<br />
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<b>Base - Savoury Shortcrust Pastry</b><br />
2 1/4 cups plain flour<br />
1 tablespoon cornflour<br />
125gr vegan butter, softened and cut into cubes<br />
pinch salt<br />
pinch ground pepper<br />
cold water<br />
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Sift flour, cornflour, salt, and pepper into a large bowl.<br />
Rub butter through flour using your finger tips until it resembles large breadcrumbs.<br />
Add 1 tablespoon of water and draw mixture together into a ball. If it is still too dry, add water a teaspoon at a time until it holds together.<br />
Roll out and press into your greased tin. Trim edges.<br />
Place in freezer for at least an hour. If you are making ahead cover in clingfilm and leave in freezer until ready to bake.<br />
Blind bake in a 180C preheated oven for 12 minutes, and then remove, and put aside.<br />
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<b>Filling</b><br />
2 zucchini<br />
1 sweet potato<br />
1 1/4 cups non dairy milk<br />
1/4 cup plain flour<br />
2 tablespoons vegan butter<br />
1 tablepoon dijon mustard<br />
1 small onion<br />
1 heaped teaspoon chicken style stock<br />
1 tablespoon dried thyme<br />
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<b>Method</b><br />
1.Cut zucchini and sweet potato into ribbons using a mandolin or vegetable peeler. Blanch ribbons in boiling water for a couple of minutes until just softening. Drain and set aside to cool.<br />
2.onion and saute until softened, and set aside.<br />
3.Arrange vegetable ribbons in a circular fashion in pastry base leaving a bit of a gap for the custard to settle in between and support the ribbons.<br />
4.In a small sauce pan on low heat melt butter and then add flour to form a roux. Add milk slowly whisking vigorously to ensure no lumps as it thickens. Add stock, mustard, and onion, and using a hand blender puree until onion has blended. Add thyme, and keep stirring for a few minutes on low heat to cook out the flour.<br />
5.Pour mixture over vegetable ribbons, gently spreading over the top and pushing to ensure mixture falls between ribbons.<br />
6.Bake in 180C oven for 20 minutes until pastry is golden.<br />
7.Allow to cool for 10 minutes before removing from tin and cutting into wedges to serve.<br />
<br />Katehttp://www.blogger.com/profile/17887226240145811941noreply@blogger.com4tag:blogger.com,1999:blog-1208714634507282247.post-26300106890177295042013-12-15T23:52:00.000-08:002013-12-15T23:52:00.577-08:00The Twelve Posts of Christmas: Mini Savoury Cranberry Pies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPR2UOvMFsSVGMZFNDCyxgI5HU7AnVqAVxR4xZXgXO8upPhvqKcYnb_7Nv6RIzeEFRfRwGK3DkLbJPHB0FJhr_lp-7ZwLyvHsP2f55QPM4diVcX15KLoru2Ikdiq9yMWch505PxueUzS1Y/s1600/savoury+cranberry+pies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPR2UOvMFsSVGMZFNDCyxgI5HU7AnVqAVxR4xZXgXO8upPhvqKcYnb_7Nv6RIzeEFRfRwGK3DkLbJPHB0FJhr_lp-7ZwLyvHsP2f55QPM4diVcX15KLoru2Ikdiq9yMWch505PxueUzS1Y/s640/savoury+cranberry+pies.jpg" width="640" /></a></div>
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If you haven't made that <a href="http://thespadeandspoon.blogspot.com.au/2013/12/the-twelve-posts-of-christmas-cranberry.html">cranberry relish</a> then you had better plan on making some to assemble these scrumptious little bites of Christmas! you will need a batch of quinoa mince which you can find the recipe for <a href="http://thespadeandspoon.blogspot.com.au/2013/05/vegan-mushroom-quinoa-moussaka-gluten.html">here</a>. I often make a big batch of quinoa mince and portion it to freeze , so if you have done that too these will take no time at all if you leave it in the fridge overnight to thaw! I use a small tartcase tray that bakes 12 to each one. You can get 9 pies out of each pastry sheet using an 8 cm cutter. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz0J_uBI1qhMwgd-O8-ZxLtWcYrS_RQUN5i7nNOn0OI_lB61aK5-olRJmDRvbTQYeZUzacWUa3vL7mhoZU_qZ7WXfjZGt4W5XK6KT2_9HaYt3UjqDhYGX0FnLspYgof_h_SRdHinikI2xN/s1600/savoury+cranberry+pie+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz0J_uBI1qhMwgd-O8-ZxLtWcYrS_RQUN5i7nNOn0OI_lB61aK5-olRJmDRvbTQYeZUzacWUa3vL7mhoZU_qZ7WXfjZGt4W5XK6KT2_9HaYt3UjqDhYGX0FnLspYgof_h_SRdHinikI2xN/s640/savoury+cranberry+pie+2.jpg" width="640" /></a></div>
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<b>Ingredients</b></div>
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Savoury shortcrust pastry sheets</div>
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Puff pastry sheets</div>
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Quinoa 'mince'</div>
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cranberry relish</div>
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<b>Method</b></div>
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Preheat the oven to 180C, and grease tin.</div>
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Using a biscuit cutter cut out shortcrsut pastry circles for the bottom of the pie. Place one circle in each hole and gently press down and up the sides.</div>
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Take a heaped teaspoon of quinoa mince and put in bottom of pie bottom, and then take a scant teaspoon of cranberry relish to top it.</div>
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using the same size biscuit cutter cut out a puff pastry circle for the lid. Brush the edges of the bottom case with water, and place the puff pastry circle on top of the pie. Press firmly around the edges to seal, and then using a sharp small knife put two slits in the top of the lid.</div>
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When your tray is full bake for 20 minutes or until golden brown.</div>
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<span id="goog_529183971"></span><span id="goog_529183972"></span>If you haven't used defrosted quinoa mince then you can freeze these in an airtight container with baking paper between the layers to keep for up to a month.</div>
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to reheat place on a lined tray in the oven </div>
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<br />Katehttp://www.blogger.com/profile/17887226240145811941noreply@blogger.com0tag:blogger.com,1999:blog-1208714634507282247.post-41384761380320004572013-12-15T23:12:00.002-08:002013-12-15T23:12:34.159-08:00The Twelve Posts of Christmas: Cranberry and Onion Relish<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDrDge_3DE3VkRruUJTpR-cqx7VOA3CmtDWxaTT9J2u-jck1PDnKXwHLulJkwdlMrjoZhWhC2gVJqsSgrXvWiLdzq5NRAzT6igi22KAuKfcAQpCa3pfO_yWCycLO8PCvFRe0YrydoRaVBX/s1600/cranberry+relish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDrDge_3DE3VkRruUJTpR-cqx7VOA3CmtDWxaTT9J2u-jck1PDnKXwHLulJkwdlMrjoZhWhC2gVJqsSgrXvWiLdzq5NRAzT6igi22KAuKfcAQpCa3pfO_yWCycLO8PCvFRe0YrydoRaVBX/s640/cranberry+relish.jpg" width="640" /></a></div>
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Ok, so granted, you can buy any old jar of cranberry sauce...but there is something about making your own relish which is a lot more hearty, tasty, and of course made with love. I've made this so many times now I can almost do it in my sleep! there is almost always a pot of it in the fridge to be had with hot buttered toast for a more savoury jam substitute, or to spoon onto savoury tarts. For the omnivores out there you may be wondering why someone who doesn't tuck into a turkey's corpse would be interested in cranberry relish. It tastes divine on crackers with almond or cashew cheese, its scrumptious tossed in fried mushrooms, or spooned over a vegetable terrine with gravy. Make a big batch, bottle it and give it away as Christmas pressies. The longer it sits the better the flavour becomes just like a good sweet fruit mince.</div>
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<b>Ingredients</b><br />
500 gr frozen cranberries<br />
2 cups raw sugar<br />
2/3 cup balsamic vinegar<br />
2/3 cup water<br />
2 large chopped red onions<br />
1 garlic clove crushed<br />
bunch of fresh sage or thyme, chopped<br />
juice and zest of an orange<br />
pinch salt<br />
oil for frying<br />
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<b>Method</b><br />
1.In a large heavy bottomed saucepan gently saute chopped onion and crushed garlic in a little oil until translucent. Add chopped thyme and fry for another minute or two to release the oils and aroma.<br />
2.Increase to a medium heat and add all other ingredients, and stir until sugar is dissolved.<br />
3.Turn heat down and simmer until cranberries collapse and mixture has reduced to a very thick consistency.<br />
4.Spoon into sterilised jars and leave to cool. Best kept in fridge if you do not seal the jars, and keep in fridge once opened.<br />
<br />Katehttp://www.blogger.com/profile/17887226240145811941noreply@blogger.com0tag:blogger.com,1999:blog-1208714634507282247.post-22769972863392214722013-12-10T23:18:00.001-08:002013-12-12T00:17:59.409-08:00The Twelve Posts of Christmas: Rose Pistachio & Date; & Mocha Truffles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiooUQ38K22OVXLrBI7g9B30sS-NokCpHHl7vO6c2JkkEhv2DDDoLjGgCdFBBTAU7p107Xms1RwFsIZAO4szBWL5yQn65GccCFQlkpTnx00wcDIM5CHAbLFc8LAd3-4h3eR2wexC_z0h4Qq/s1600/truffles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiooUQ38K22OVXLrBI7g9B30sS-NokCpHHl7vO6c2JkkEhv2DDDoLjGgCdFBBTAU7p107Xms1RwFsIZAO4szBWL5yQn65GccCFQlkpTnx00wcDIM5CHAbLFc8LAd3-4h3eR2wexC_z0h4Qq/s640/truffles.jpg" width="640" /></a></div>
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I'm not even going to pretend these are healthy for you. But then Christmas is about little indulgences isn't it? These guys are vegan and gluten free (but not taste free). The use of cacao butter in the pistachio ones gives a delicate chocolate taste to these Persian inspired morsels. If you're a coffee lover like my husband you'll love the mocha truffles dark, slightly bitter from the dark chocolate and not overly sweet.</div>
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<b>Rose, Pistachio, & Date Truffles</b></div>
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<b>Ingredients</b></div>
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1 cup almond meal</div>
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1 tablespoon rosewater</div>
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1/2 cup dates chopped</div>
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1/2 cup shelled pistachios</div>
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2/3 cup cacao butter</div>
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1 tablespoon sugar</div>
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<b>Method</b></div>
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1.Mix almond meal, dates, pistachios and rosewater in a large bowl.</div>
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2.Melt cacao butter and sugar in a small sausepan over low heat, and then pour over almond meal mixture.</div>
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3.Stir well to combine, and allow to cool until easily handled.</div>
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4.Roll into bite sized balls, and then place in an airtight container in the fridge to set. Makes approximately 24.</div>
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<b>Mocha Truffles</b><br />
<b>Ingredients</b><br />
1 cup hazelnut meal<br />
2/3 cup good quality sweetened dark chocolate<br />
2 tablespoons coffee essence<br />
1/4 cup dairy free milk<br />
1 tablespoon sugar<br />
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<b>Method</b><br />
1. In a saucepan over a low heat, mix together chocolate, milk, coffee essence, and sugar until chocolate is melted.<br />
2. In a large bowl put in hazelnut meal and pour in chocolate mixture.<br />
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3.Stir well to combine, and allow to cool until easily handled.</div>
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4.Roll into bite sized balls, and then place in an airtight container in the fridge to set. Makes approximately 24.</div>
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<br />Katehttp://www.blogger.com/profile/17887226240145811941noreply@blogger.com0tag:blogger.com,1999:blog-1208714634507282247.post-69686441852583048952013-12-01T02:31:00.004-08:002013-12-01T02:45:14.276-08:00Twelve Posts of Christmas: Fresh Mixed Pea Salad in Apple and Mint Dressing<div class="separator" style="clear: both; text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhIs5UktruRdYH9yhG20rRanGxOTqz08nPAEpeFT6hu_9h_Xyx0K9AqtV_detLqLqGtKFll94WCQ705JJLgTbmXZ-povVX0Z_EJA7V9Sa4485CQtNF-V7zUkmEmZ4SKtvg2eGU4p99O63A/s1600/pea+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="433" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhIs5UktruRdYH9yhG20rRanGxOTqz08nPAEpeFT6hu_9h_Xyx0K9AqtV_detLqLqGtKFll94WCQ705JJLgTbmXZ-povVX0Z_EJA7V9Sa4485CQtNF-V7zUkmEmZ4SKtvg2eGU4p99O63A/s640/pea+salad.jpg" width="640" /></a></div>
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Once again I'm doing the Twelve Posts of Christmas! I hope to have twelve Christmas food related posts up before Christmas Day so you can try them out and maybe make them for the day itself. Of course, you can still see my previous posts from the last two years, and it may not be too late to soak some fruit for a delcious vegan and gluten free <a href="http://thespadeandspoon.blogspot.com.au/2011/07/vegan-fruit-mince-for-christmas.html">fruit mince</a> or age a <a href="http://thespadeandspoon.blogspot.com.au/2011/11/vegan-gluten-free-plum-pudding.html">plum pudding</a>. </div>
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If it doesn't rain again this Christmas and it is sunny and hot for those of us Down Under, a cooked heavy meal isn't very appetising. Why not try a lovely crisp fresh mixed pea and rocket salad with an apple and mint dressing ? Even if you are having baked potatoes or a vegan <a href="http://thespadeandspoon.blogspot.com.au/2011/12/twelve-posts-of-christmas-vegan_10.html">potato dauphinoise</a> this should lighten it up for you :)</div>
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<b>Ingredients</b></div>
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2 cups snow peas</div>
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2 cups sugar snap peas</div>
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2 cups rocket</div>
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2 granny smith apples</div>
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juice and zest of 1 lemon</div>
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big bunch of fresh mint</div>
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1 tablespoon flaxseed oil</div>
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1/2 cup water</div>
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freshly cracked black pepper and sea salt flakes to taste</div>
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<b>Method</b></div>
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1. Wash rocket and peas, and dry.</div>
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2. Tail peas</div>
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3. Core apple and chop into chunks, set aside.</div>
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4. Zest and juice lemon</div>
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5. Using a blender or bamix, whizz up apple, lemon juice and zest, mint, and water,.</div>
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6. In a large bowl toss dressing through rocket and peas, drizzle with flax seed oil and add salt and pepper to taste.</div>
Katehttp://www.blogger.com/profile/17887226240145811941noreply@blogger.com0tag:blogger.com,1999:blog-1208714634507282247.post-57592819151682192882013-11-27T02:51:00.002-08:002013-11-27T04:06:32.508-08:00Home Made Broad Bean Falafel & Pita Bread<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgse0lbxQGZ67Ao3k9jIgLJen8QTNkAG3EXd6MwyZKo6lXnxAmI4fJO4v132NEPZmUR4ObWYmgohDXGGBv8k0c_L-Yqu9f7DE7GmoG6xEbcAUjHl0yYbGvnC7M43YZPWFWJXQgBUDvOVgs6/s1600/falafel+collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="392" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgse0lbxQGZ67Ao3k9jIgLJen8QTNkAG3EXd6MwyZKo6lXnxAmI4fJO4v132NEPZmUR4ObWYmgohDXGGBv8k0c_L-Yqu9f7DE7GmoG6xEbcAUjHl0yYbGvnC7M43YZPWFWJXQgBUDvOVgs6/s640/falafel+collage.jpg" width="640" /></a></div>
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I'm back! After an almost two month hiatus after Vegan MoFo I've finally got my mojo back. I'm not sure if I will participate next year, I found this year a bit draining, and I didn't enjoy it as much. I also found the lack of Google Reader really annoying and I felt like I probably missed out on some really great posts. The Random MoFo thingy for some reason kept taking me back to a few particular blogs... not that they weren't great but I like to try and have at least one look at everybody. Anyways, enough whingeing.</div>
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Like we do every year, we grow broad beans, which were in plentiful supply to us so that I forgot to freeze a shelled half kilo of them(d'oh!) . However, when I pulled the plants up I harvested the rest and these have been outside drying out in their pods. I decided to use some today to make some gluten free broad bean falafel. For some reason so many of the mixes and recipes I've seen aren't gluten free so I decided to just make it. Now don't get me wrong, I like chick peas, but I like the Egyptian broad bean falafel a lot better. We don't use this humble bean enough! I fear the poor broad bean gets left at the back of the shelf too often while the chickpea gets flung about and used like the village bicycle. What a floosie.</div>
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When I began looking at different recipes I found so many people used tinned chickpeas, flour, and eggs to make it at home. What's with that? Tinned chickpeas are way too soft to give a good felafel texture, and if made correctly you DO NOT NEED FLOUR OR EGGS!!! Sounds like a pikelet mixture to me.</div>
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Anyway with a lack of a decent recipe I had to come up with my own.</div>
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I also wanted to make my own pita bread to have warm and fresh, and some other yummy fillin's and fixin's like hummus and tabbouleh. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSVBNQHuVEjsB5xqQjSgV2W6oiJBDO2obNIBJVoIr4Sxxh1aVlGuEeaqPptocaUDhzqhBMu7KvRZ_gZEuvSVZRSU4prq_I7FFfetJc0Tql6Khs1rbVULz2LAtwscOVCA6QO3CvPnL2sY-E/s1600/pita+bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSVBNQHuVEjsB5xqQjSgV2W6oiJBDO2obNIBJVoIr4Sxxh1aVlGuEeaqPptocaUDhzqhBMu7KvRZ_gZEuvSVZRSU4prq_I7FFfetJc0Tql6Khs1rbVULz2LAtwscOVCA6QO3CvPnL2sY-E/s320/pita+bread.jpg" width="320" /></a></div>
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I wanted to make a gluten free tabbouleh so I used my old friend the millet seed. I've seen plenty of recipes of late for quinoa in salads who is currently to the food world what One Direction is to music. I can't believe I just wrote about One Direction in a blog post. But you know what I mean, it's trendy, its popular, its everywhere (although us vegans have been eating it long before the hipsters did). Millet on the other hand lies old and forgotten like the daggy Kamahl record covered in dust at the back of Vinnies. So back to millet I go! I like to add a little orange zest to the tabbouleh, and use char grilled tomatoes instead of fresh tomatoes to give it a slightly smoky flavour.</div>
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<b>Falafel Ingredients</b></div>
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225 gr dried podded broad beans</div>
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75 gr dried chickpeas<br />
75 gr sunflower seeds<br />
75gr sesame seeds</div>
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1 small onion</div>
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1 bunch coriander leaves</div>
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1 clove garlic</div>
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2 tsps ground cumin</div>
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1 tsp chilli powder</div>
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2 tablespoons tahini</div>
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1/4 cup water</div>
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<b>Method</b></div>
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1.For a quicker falafel I simmered the broad beans and chickpeas in a pot of boiling water for 15 minutes, and then left aside to cool. Traditionally these are soaked overnight, but I wanted it now! They were just softening but still very firm. You don't want these to end up as a pot of hummus, you want a gritty texture.</div>
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2.In a food processor put in all the ingredeints except the water and pulse until you have a very coarse breadcrumb appearance. Add a little water after each pulse to help it a long. You should have a very thick mixture that easily sticks together.</div>
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3.Shape portions of the mixture to your desired size (I got 8 large falafels, but you could make them smaller for appetisers).</div>
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4.Heat some sunflower oil in a frying pan for shallow frying, and then fry falafels until dark golden on each side. Put them on a oven tray and put them in the oven at 100C to keep warm until you are done cooking them all.</div>
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<b>Pita Bread Ingredients</b></div>
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2 cups bakers flour</div>
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1 cup water</div>
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2 tablespoons vegetable oil</div>
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1 teaspoon salt</div>
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<b>Method</b></div>
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1.If you have a stand mixer you can use your dough hook and place all ingredients in the bowl and leave until dough centres around the hook and comes away from the sides of the bowl (adjusting liquid if necessary). If you are doing it by hand, make a well in the centre of the dry ingredients, and pour wet ingredients in the middle. Using a spoon gradually incorporate the flour into the middle until all mixed, and then turn out onto a floured board and knead until smooth. </div>
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2.To cook the pita, take pieces about 1/4 cup in size, and then roll out very thin, almost to the point where it would break. Dust with flour if you have to to prevent it sticking to your workbench.</div>
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On a very hot BBQ plate, or an iron skillet (or in my case, my iron wok-of-all-work) spray lightly with oil, and cook until "bubbles" appear or it puffs up. Flip over and cook the other side. It takes about a minute for the first side, and maybe 30 =40 seconds for the second side. It's important to use as a hot a surface as possible. Of course traditionally pita breads are baked, but there's no way a home oven could get hot enough to bake it so it puffs. This is the same method I use to make naan and tortillas and it works great.</div>
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<b>Millet & Kale Tabbouleh Ingredients</b></div>
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1/2 cup millet</div>
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1 big bunch of flat parsley</div>
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1 big handful mint</div>
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2-3 large kale leaves</div>
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juice of 1 lemon</div>
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1 Lebanese cucumber</div>
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4 large tomatoes - deseeded, chargrilled, and cooled</div>
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2 tablespoons garlic infused olive oil</div>
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1 tsp orange zest</div>
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<b>Method</b></div>
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Chargrill seeded tomatoes and set aside to cool. When cool chop finely, and set aside.</div>
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Cook millet in a pan of boiling water according to packet directions and set aside to cool.</div>
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Finely chop parsley, kale and mint. If you are making a lot pulse it a few times in the food processor its much quicker!</div>
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Dice cucumber.</div>
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Assemble tabbouleh by placing all ingredients in a large bowl and tossing until well mixed.</div>
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We had our falafel in the fresh pita with the tabbouleh, some corn cous cous, coconut yoghurt and freshly blitzed hummus. You could also add extra chilli, tahini, or garlic sauce if you wanted to. It was delicious! If you wanted a gluten free meal just omit the pita bread and eat the falafel with the corn cous cous and all the extras :)</div>
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Katehttp://www.blogger.com/profile/17887226240145811941noreply@blogger.com4tag:blogger.com,1999:blog-1208714634507282247.post-47102290227237174182013-10-07T20:30:00.000-07:002013-10-07T20:30:03.172-07:00Week 2 Juicefeast: Weightloss and Eating<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgQUkKn7skNJdDMkNyr-qZOSDDZIXozVboAFNa-MVNi5G5N3-vxUfLhjeK_eTxCoSlI-UKtPlyLDycn8HMYfr4fgoOGG3LWUyAHMoRRCm9GMncWdv5Virpwr1RjhFS_4_hLG3X91jutbQn/s1600/DSC04727.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgQUkKn7skNJdDMkNyr-qZOSDDZIXozVboAFNa-MVNi5G5N3-vxUfLhjeK_eTxCoSlI-UKtPlyLDycn8HMYfr4fgoOGG3LWUyAHMoRRCm9GMncWdv5Virpwr1RjhFS_4_hLG3X91jutbQn/s400/DSC04727.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This weeks's fruit bowl (I've already made a dent in it, it was fuller than this) Also have the fridge full and freezer has frozen mango and berries</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq-rBvz0Zhyphenhyphen0IBi4lZ9FaRj6uVBcYnLFAsNmnSXK-bnCvd9KsjV3Nle7uTcZPiOwti6x_JcWp4dqYWrpNS_Dxd7gdI-jPA6FYDjPW4QpG3Vd-wL9hBe784YZc9tUpx9_BPQN1Iq3mDanuu/s1600/DSC04729.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq-rBvz0Zhyphenhyphen0IBi4lZ9FaRj6uVBcYnLFAsNmnSXK-bnCvd9KsjV3Nle7uTcZPiOwti6x_JcWp4dqYWrpNS_Dxd7gdI-jPA6FYDjPW4QpG3Vd-wL9hBe784YZc9tUpx9_BPQN1Iq3mDanuu/s400/DSC04729.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Monday's menu</td></tr>
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<span style="text-align: justify;">It's Week 2, and despite a blip on Sunday I'm doing fantastic this second week. Sunday was a free day. The first bite of mushrooms and toast was a little strange after six days of nothing but juice and smoothies. I ate a lot less than what I usually would, and was actually craving fruit, rather than cooked food when it was my designated day off. I wasn't having anything too bad until it got to dinner time and we had palak paneer. Oh my.... within 20 minutes my sinuses were blocked, I had to keep blowing my nose and clearing my throat. My tummy did not thank me for the foreign matter and consequently Sunday night wasn't a terrific sleep. Cheese is definitely a no no for me (not that I eat it often as we eat predominantly vegan). After having such clean food clearly dairy is not a substance I should ingest! You would have thought I would have learnt by now I cannot digest dairy, but no! I wonder if I have finally learnt my lesson?</span><br />
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Yesterday was much better, I had 4 litres of juices starting with mango, carrot, and pineapple; then beet, celery, and orange; a smoothie of bananas and greens, and strawberry, blackberry, and pink grapefruit. Today I made my juices, but wasn't hungry until about 11.30 when I had watermelon, orange and beet juice. I did have two cups of green tea when I woke up, but I don't believe in eating if you don't feel hungry, so I didn't. </div>
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Workouts: Quite a lot of the material I've read doesn't recommend intense workouts while juicing. But I feel I have so much energy I really wanted to workout, and since I'm also doing smoothies I didn't think it was a bad thing. I started running again last week after a two week hiatus. I do interval running using Yuri Elkaim's <a href="http://www.mytreadmilltrainer.com/">Treadmill Trainer.</a> Yuri's programs are very achievable whatever level fitness you are at and I get results quite quickly. I love having someone in my ear encouraging me the whole way through and watching the time for me. It's like having a personal trainer on your iPod!</div>
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Normally when starting after a break I jog the first three phases of increasing intervals at speed 7, and drop to a 6.5 for the last four minute interval (its meant to be light jogging so this is reasonable when you start running again). Last week, first time back on the treadmill and I was running at an 8 the whole way. I wasn't even breathing heavy, and felt like I could do the workout all over again. I didn't, pushing too hard is not a good idea!! The next day I ran at a 9 for the first three phases, and dropped to an 8 for the last phase! I'm not sore, and it felt pretty amazing. Fruit is definitely my optimum fuel, and juicing agrees with me. Beetroot juice two hours before a workout seems to give the best performance. Beetroot juice is supposed to be good for blood flow, maybe that's why?</div>
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Weight loss: After two weeks, one eating mainly raw, and last week's juicefeast I have lost exactly 6kg. I've also lost 2 1/2 inches off my bust, and 2 inches off my navel. The Beloved has told me my tummy is looking flatter which is fantastic. Maybe I can get into that bikini again when we have holidays in February :)</div>
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Katehttp://www.blogger.com/profile/17887226240145811941noreply@blogger.com2