Pistachio and Rosewater Cupcakes from Vegan Cupcakes Take Over the World.

Omgz these were so amazing. Like incredible. I'm so happy with the results. So light and fluffy and they smelt so pretty.

Pasta Bake with Cheezy topping and garlicy crumbs.

Jalfrezi Curry with pumpkin, green beans, potato and cauliflower, served with rice and eggplant chutney and apple cucumber :)

old piccies

old food photos i found. mexican style pizza with chilli vege sausages and mozzarella cheezly and taco sauce. chocolate cupcakes from "vegan cupcakes take over the world" with pink icing for my sissy.

things i strongly dislike

people who press the button at the traffic lights after you have just done it

people that get poo and wee on the toilet seats/ don't flush/ get periods everywhere in public toilets

people that smell like b.o.

flies

milk

holdens and for the most part; the people that drive them

people that get on the tram at rundle mall and get off at victoria square

fluro for clothing

customers that are so aussie and then put on an italian accent when they order macchiatos

metro wog fags and their skank girlfriends

horse racing

people that ask if a piercing hurt

people that order large coffees with some form of syrup and croissants/donuts etc and then get skim milk

people that can't understand why i don't and won't celebrate christmas

girls that judge others immediately on appearance or feel threatened for no reason

plastic surgery on people who have no deformities or medical problems

the advertiser

commercial news

cafe primo

drunk guys that try to sleaze onto me and then consequently call me various names after i grill them

tribal/southern cross/boxing kangaroo tattoos and neck and knuckle tats as your first tattoos

I obviously haven't posted anything for months. Truth be told I forgot about this blog. Jo suggested I start a blog and I remembered this one. Hello again.

Awesomely rad lasagne that me and Christopher made. Was so deliciously cheezy. I can't really remember what was in it. Basically it had: Sanitarium casserole mince, carrot,capsicum,beans,eggplant,zucchini,tomato paste, jar of tomato sauce, tomatoes, garlic, onion, salt and pepper, herbs, red wine... etc etc. The sauce was just a bechamel sauce but made with nutelex and soy milk DUH and a bit of stock powder and pepper. Then mounds of mozzarella cheezly. Ruleness times 100.

Hawaiian "chicken" subs. Me and Chris made a trip to the Norwood Foodland (zomg what a rip off snob ridden supermarket) which had sooooo much vegan stuff we hadn't seen before. We wasted lots of money. Tofutti Cuties ooooo chyeah!!! Chris stocked up on fake lunch meats. We made subs. Mine had tomato paste, chicken, pineapple, basil, chedder cheezly, parmezano and then tomato sauce on top. Ooooo yeah.

Brownies I made from 'Sinfully Vegan'. We couldn't get vegan choc chips so I got a vegan choc mint block of choccie and a Sweet Williams rice crispy bar and just chopped them up small. Also couldn't get any arrowroot for the icing (we got the ingredients after shops closed on Saturday) so I made up my own. This is me guessing what I put in - 2 tbs melted nutelex, 1 cup icing sugar, 2 tsp vanilla essence, 2 tbs cocoa poweder, 1 tbs soy milk. 

Lazy din dins for one

I got home late from work tonight and I was the only one home so I just steamed a bunch of asparagus, fried a whole heap of mushrooms and cooked a "Fry's Vegetarian Schnitzel" in the microwave and then crisped it up in the pan with the mushys... topped it all off with Massel brand chicken style gravy. Mmm Mmm.

I'm tired...

... so I made salt n' pepper eggplant with rice noodles, tofu and green veg. Was pretty decent. Makes enough for 4 plus left overs. I love eggplant.

Salt n' Pepper Eggplant
1 Large eggplant cubed and sprinkled with salt then rinsed and patted dry
1 Cup plain flour
1 tsp chilli powder
1 tsp ground white pepper
1 tsp coarse ground black pepper
1 tbs salt
Warm water
Enough canola oil to shallow fry

Method
1. Combine all dry ingredients in a large bowl
2. Heat oil in pan
3. Dip eggplant pieces in water and then in flour mix to coat
4. Fry eggplant in batches and drain on paper towel

Mix Green Veg Ingredients
1 Bunch Bok Choy chopped
1 Bunch Choy Sum chopped
3 Cups Bean Sprouts
1 Pack bean curd puffs cut into halves
250g Rice Vermicelli Noodles cooked
1 tbs Sesame Oil
1 tbs Canola Oil
2 tbs soy sauce
1 tbs kecap manis
1 1/2 tsp tomato sauce
Fresh lettuce to garnish

Method
1. Heat oil in wok
2. Add vegetables cook 1 minute
3. Add sauces and cook bout 7 minutes but make sure veggies are still crisp
4. Cook bean curd in the oil the eggplant was in for about 1 minute then stir in with the veggies and add the noodles and combine
5. Serve the eggplant ontop of the noodles and garnish with sliced lettuce

I'm totally going to make a vegan trifle soon. Have not had trifle for so so so so long.

When there is a random cold snap...

...you make soup! Well atleast my sister did tonight. It was her turn to cook 'coz I was working. She made a creamy broccoli, potato and asparagus soup and may I just say that it was frikin' tastaaaay. This makes heaaaaaaaps. So it's good for leftovers or to chuck into Mr.freezer for lazy nights. Anyways. So if I remember correctly these are the ingredients and method...

Ingredients
2 cloves of garlic crushed
1 onion diced
8 medium potatoes cubed
1 whole broccoli cut up including the stem bit (it's too good to chuck out)
1 bunch of asparagus so like 10 or something cut up into quarters
1 tbs dried thyme
1/2 cup plain flour
2 tbs canola/olive oil or nutelex
2 tbs beef flavour stock powder into 1 litre hot water
Maybe 2 litres extra water

Pepper to taste

Method
1. Chuck your oil/nutelex in a pot and heat up, add onion cook till translucent then add garlic
2. Add potatoes cook for about 10 minutes - you might want to add a bit of water so they don't stick like crazy
3. Add broccoli and asparagus cook 5 mins
4. Add in flour and stir and cook for a few minutes so you get rid of the flour taste
5. Slowly add in liquid beef flavour stock and it will make a thick paste then add in all of it
( she can't remember the exact amount of water so I just guessed 3 but it should cover all the veggies, depends if you want it thick or not...)
6. Add thyme
7. Cook for about 30 minutes until all thick and bubbly and season with pepper
8. Eat it with toast

yeasty!

Today I got really bored and I decided to veganise something I have always loved - cheesymite scrolls. I used marmite instead of vegemite because in my opinion, marmite is far superior! Add some grated mozzarella style cheezly and bada bing bada boom!

Recipe I used from taste.com.au for ham and tomato cheese scrolls but I just changed some bits here and there:

Ingredients

2 Cups Self-raising flour
30g Nutelex or vegan marg.
3/4 Cup Soy Milk
1 tsp Salt
1/2 tsp Baking Powder
2 tbs Marmite or other vegan yeast spread
Half block mozzarella style cheezly - grated

Method

1. Preheat oven to 200°C. Line a large baking tray with baking paper. Put flour in a large bowl (I forgot about sifting and it still came out OK so I guess if you wanna sift, then sift, but if you remember to forget, then goodo). Add salt and baking powder. Add nutelex. Using your fingertips, rub nutelex into flour until combined. Make a well in the centre.
2. Pour soy milk into well. Using a flat-bladed knife, stir until mixture is almost combined. Using your hands, bring dough together into a ball. Turn onto a lightly floured surface. The recipe said gently kneed the dough 'till smooth but I just kneed the shit out of it until it was smooth... either will do. Using a rolling pin, roll dough out to a rectangle.
3. Spread marmite over dough, leaving a 3cm border along both long edges. Sprinkle cheezly over marmite. Roll up dough firmly like a Swiss roll. Cut into 8 slices. Arrange scrolls close together on prepared tray, ensuring join is turned inwards so scrolls don't unroll while cooking - 'coz that would suck. Bake for 18 to 20 minutes or until light golden.

Yum!

I wanted to use up the wraps and the lettuce from last night while it was still crisp and fresh so for dinner tonight I made burritos with a mixture of rice, green wheat freekeh and corn on the side.
Burritos
Ingredients
1 1/2 cups vege-mince of your choice
2 tbs beef flavour stock powder
- massel brand :D
420g can kidney beans - rinsed and drained
300g can four bean mix - rinsed and drained
400g can diced tomatoes
1 pack taco seasoning
1/2 cup water
2 tbs chopped fresh parsley
1 tbs olive oil
4 wraps
Cos Lettuce
Cucumber sliced

Method

1. Heat oil in a pan. Add vege-mince and beef stock and cook till brown n' stuff. Add beans. Cook 'till heated through.
2. Add in tomatoes, taco seasoning and water.
3. Cook for about 10 minutes and add parsley in at last minute.
4. Assemble wraps!
5. EAAAAAAAT
6. These would be awesome with vegan sour cream but I didn't have any. Boo Hoo.
   

First post!

Hi Hi
This, obviously, is my first post. So... Happy First Post-ness.
Today I made Country Fried "Chicken" Wraps and Sweet Potato Chippies...
The "chicken" was so good - there was enough left over to make probably two more wraps but my sister and step-dad devoured it in seconds.

I used organic, local veggies. The tomatoes were sooooo delish!

That's my "chicken"... trying to get rid of most of the oil!

Sweet Potato Chips just outta the oven!

Assembling the wrap!

Voila!

Ok so here's the ingredients n' such:

Half pack 'Sincerly Vegetarian Fried Chicken'
-I get this from the Adelaide Central Markets
-It comes in quite big chunks so I cut them smaller so they fry better and fit nicer in the wraps

Flour Mix
1 cup plain flour
1 tbs thyme
1 tsp oregano
2 tsp paprika
1 tsp tumeric
2 tsp chicken flavour stock powder
-Massel brand is great
2 tsp white ground pepper

Batter
1 cup soymilk
1 cup water
1 tbs apple cider vinegar

Equal parts canola and olive oil - enough to shallow fry

4 Lavash Breads or Wraps, whatever you want to use

Cos Lettuce
Tomato sliced
Cucumber sliced
Vegan Mayo
-I use "Praise 97% Fat Free" 'coz it just happens to be vegan

1 Massive Sweet Potato cut into thin chips
1 tbs paprika
2 tbs taco/mexican seasoning
- Coles and Home Brand are good for 80 cents, you can't go wrong
Salt and pepper
2 tbs olive oil

Country Fried "Chicken"
1. Put the flour and herbs and spices in a big bowl and combine
2. Put the soymilk,water and vinegar in another bowl
3. Dip pieces of the "chicken" into the batter first and shake excess off, then coat well in the flour, shaking the excess off
4. Make sure the oil is nice and hot and then, yeah, you fry the pieces until golden brown on each side, maybe takes about 5 minutes all up.
5. Drain on paper towel
6. Assemble wraps with salad and mayo and "chicken"

Sweet Potato Chippies
1. Preheat the oven to 200°c fan forced
2. Chuck everyting into a roasting tray and combine so all the chips are coated evenly with spices and oil
3. Cook for about 40 minutes 'till nice and crispy
4. Serve with tomato sauce - Adelaide local Berenberg is the best :)