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Tuesday, 30 August 2016
What I really liked was that we were given the vegan menu along with the regular menu without having to ask. Being used to limited vegetarian options, this menu is a tyranny of choice. Many menu items are complex and it is hard to pick up just one dish! It is hard to pass over dishes with names like Kim Wilde's Chi, Florence and the Tangine, and Buns and Roses. Not to mention miso cheese, smoked tofu and pulled jackfruit.
The Seedeater (as it was on my menu but is referred to in Rays online menu as the Blackalicious) was very fancy and very pretty. It consisted of sourdough french toast, rhubarb, beetroot vinegar, coconut yoghurt, black maple, flaxseed and ginger halva, and fairy floss. Sylvia ate the fairy floss off the top, one piece of rhubarb and half the chunky French toast which is tossed in sugar and cinnamon. She wasn't that impressed and still just wanted chips. By then I had finished my burger and we swapped.
I loved the french toast. It was like a big chunk of cinnamon doughnut served with lots of fun textures and flavours. My main complaint is that I would have liked more rhubarb. I loved the coconut yoghurt with crumbly halva and intense black maple syrup. In fact, once only pools of black maple and beetroot vinegar remained, Sylvia and I kept dipping our fingers in them just to taste the unusual flavours once again. There was a lot of black maple!
It was an interesting twist on a fry up. My frustration with the presentation was having two slices of bread underneath the meal that was hard to manoeuvre out. I think my highlight was the cauliflower hummus which was so silky and tasty. The mushroom tangine was nice but I think I expected more of a tangine than just nicely flavoured mushrooms (not being the hugest mushroom fan). The smoked tomato was really interesting as I haven't had that before. The hash brown was more crispy than its pale coating looked. And I really enjoyed the kofta.
You can read more about the "new" Ray's vegan menu on Veganopoulous where I first read about it.
332 Victoria Street, Brunswick
03 9380 8593
Saturday, 27 August 2016
The jar of yellow curry paste claimed to be quite spicy so I was concerned it would be a notch too spicy for me. When I tasted it, the soup was so mild I added more curry paste. I even fed it to Sylvia who does not stomach spicy hot food. She did notice it was spicy but I told her it was just flavour not heat and she was happy with that. In fact her problem was that it was too chunky and after a few attempts, I finally blended it. After that she had a small bowl of it two nights in a row.
I am sending this soup to Kimmy and Mary-Ellen for Healthy Vegan Fridays, Deb for Souper Sundays, Shaheen and VegHog for Eat Your Greens and Corina for Cook Once, Eat Twice.
More coconut cream stew/soup recipes on Green Gourmet Giraffe:
African curried coconut soup (gf, v)
Coconut black-eyed bean stew (gf, v)
Coconut vegie and tofu stew (gf, v)
Mulligatawny (gf, v)
Skye's tomato and pumpkin curry with lime and coconut (gf, v)
Spicy pea curry (gf, v)
Thai curry split pea soup
An original Green Gourmet Giraffe recipe
1 tsp oil
1 large leek
2 cloves garlic, finely chopped
2.5 litres vegetable stock
3 cups green split peas
2 medium zucchinis, chopped
6 pattypan squash, chopped
1 large portobello mushroom, finely chopped
400g tin of corn kernels, drained
1 cup roast pumpkin
1 cup coconut cream
4 tbsp yellow curry paste
1/2 tsp salt
100g baby spinach leaves, chopped
rice, greens, nuts and sriracha to serve (optional)
Fry leek in oil in stockpot over medium heat for about 5-10 minutes or until leek softens. Stir in garlic, then add stock and green peas. Bring to the boil and simmer for about 15-20 minutes. Add zucchini, squash, mushroom, corn kernels, and pumpkin. Cook for 10-15 minutes until split peas soft but keeping their shape. Stir in coconut cream, curry paste and salt. Bring to the boil and simmer a minutes or two. Stir in spinach leaves and remove from heat. Check and adjust seasoning. Puree if desired. Serve with rice and sriracha.
NOTES: The vegies used here can be altered depending on what is about. I tried to keep to green and yellow but that is not necessary. I would like to try it with celery and kale. Yellow or green split peas would work here and I intend to try the soup with red lentils. The nuts are optional. I only served pistachios one night on top and it was rather nice but not necessary.
On the stereo:
Son of Evil Reindeer: Reindeer Section
Thursday, 25 August 2016
Maple Oat and Banana Loaves that I had seen Cakelaw bake. I made it vegan with aquafaba as well as chia seeds, add passionfruit, LSA and coconut instead of oats and spices. I ran out of olive oil and used some extra aqua faba instead and then I only had berry yoghurt (rejected by Sylvia) instead of plain yoghurt. I may not have followed the recipe exactly but I did clean out the fridge.
I am sending these to Kimmy and Mary-Ellen for Healthy Vegan Fridays, and to Karen, Manjiri and Jo for Tea Time Treats.
More healthy(ish) cakes on Green Gourmet Giraffe:
Banana and coconut cake (v)
Banana and yoghurt cake
Blueberry chocolate cake (v)
Coconut chai cake (v)
Healthy banana bread
Wholemeal chocolate cake
Zucchini layer cake with cream cheese frosting (gf, v)
Kitchen sink tropical fruit loaves
Adapted from The Guardian
3 tbsp chia seeds
150g olive oil
160g berry yoghurt*
50g maple syrup
2 ripe bananas, peeled and mashed
1 red apple, peeled and grated
1 small carrot, peeled and grated
30g passionfruit seeds and pulp*
250g white spelt flour
3 tsp baking powder
1/4 tsp salt
100g LSA (ground linseeds, sunflower seeds and almonds)
50g brown sugar
50g desiccated coconut
50g finely chopped walnuts
Preheat oven to 190 C. Grease and line 2 x 1 litre (20 x10cm) loaf tins.
Soak chia seeds in aqua faba. Lightly whisk in oil, yoghurt and maple syrup. Stir in bananas, apple, carrot and passionfruit. Mix in flour, baking powder and salt then LSA, sugar, coconut and walnuts.
Scrape into prepared loaf tins and bake for 45-60 minutes. Stand 5 minutes and then cool on a wire rack.
NOTES: I used the seeds and pulp of 3 passionfruits. The aquafaba is the water drained off tinned chickpeas. LSA is ground linseeds (aka flaxseeds), sunflower seeds and almonds. If you don't have LSA you could use almond meal or other ground nuts. I used berry yoghurt because that is what I had but plain would work well too. To make the cake vegan, use coconut or another vegan yoghurt.
On the Stereo:
The Best of the Radio Songs: The Church
Monday, 22 August 2016
Cindy's post about her jerk seasoning that she bought in America and how spicy it was. So I guess it is meant to be spicy. The great thing about making these dishes at home is that I can taste all the flavours without too much spice for comfort. It has taken me years since I first bookmarked a jerk seasoning recipe. Hopefully it is not so long before I try a jerk seasoning again.
I am sending this dish to Jac for Meat Free Monday, to Choclette for We Should Cocoa, and to Kimmy and Mary Ellen for Healthy Vegan Fridays.
More chocolate savoury dishes on Green Gourmet Giraffe:
- Beetroot risotto with chocolate and walnuts (gf)
- Borlotti bean mole with roast pumpkin and silverbeet (gf, v)
- Chilli non carne with lager (gf, v)
- Green apple and white chocolate salad (gf)
- Haggis and cheese mole nut roast with chocolate and red wine gravy
- Mushroom and chocolate risotto (gf, v)
- Pumpernickel rolls with currants (v)
- Savoury Beetroot, carrot, chocolate and goats cheese muffins
- Strawberry avocado and walnut salad with a chocolate vinaigrette (gf, v)
- Tamale burgers with mole sauce (gf, v)
Cocoa Jerk Tofu
Adapted from Superfoods for Life, Cacao by Matthew Ruscigno via Tastespace
1/3 cup vegetable broth
1/3 cup cocoa powder
1/4 cup tamari
2 tablespoons olive oil
2 tablespoons hot sauce (I used sriracha)*
2 tablespoon maple syrup
1 tablespoon (15 ml) lemon juice (or balsamic vinegar)
1 tablespoon plum vinegar (or plum sauce or hoisin)
1 tablespoon ume boshi vinegar
2 teaspoons curry powder*
2 to 3 crushed garlic cloves
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt, or to taste (I left it out)
1/2 teaspoon ground oregano
1/4 tsp ground pepper*
pinch chili powder*
300g hard tofu
1 red pepper
Mix together all the sauce ingredients. Toss through the tofu and vegies and rest for at least 30 minutes. Bake at 200 C for 30 minutes, turning midway through.
*NOTES: I found this really spicy (and I don't do really spicy) so next time I will reduce the asterisked items. And I used half a tomato just because I had one there. A whole tomato or no tomato would be fine.
On the Stereo:
Fallen Angels: Bob Dylan
Saturday, 20 August 2016
Tesco recipe and my Kale scone recipe, I worked out a recipe.
These scones are not just for meal times. They make a nice savoury snack. I really like them with vegemite, E thinks they would be nice with hummus and of course you can add cheese to them.
I had meant to send these scones to Tandy at Lavender and Lime who is hosting International Scone Week but I have just seen that I missed the deadline, but do check out the scones on her sidebar. Meanwhile I am sending these to Kimmy and Mary-Ellen for Healthy Vegan Fridays.
More savoury scone recipes on Green Gourmet Giraffe:
Beetroot, apple and walnut scones (v)
Kale scones (v)
Leek, walnut and blue cheese scones
Pumpkin, pecan and poppyseed scones (v)
Sweet potato and cheeze scones (v)
Walnut, brie and apple scones
Pesto and poppy seed scones
An original recipe by Green Gourmet Giraffe
Makes about 20 small scones
1 cup milk (I used soy)
1/2 cup pesto*
1 tsp lemon juice or apple cider vinegar
1 1/2 cups plain wholemeal flour
1 cup self raising white flour
3 tsp baking powder
2 tbsp poppyseeds
1/4 tsp salt, or to taste
50g butter or margarine
extra milk to glaze scones
extra poppy seeds to sprinkle
Preheat oven to 220 and grease a baking tray.
Mix soy milk and pesto in a large jug or small bowl. Stir in lemon juice and set aside.
Mix flours, baking powder, poppy seeds and salt in a medium large mixing bowl. Rub butter into flour until it resembles fine breadcrumbs.
Pour the pesto mixture into the dry ingredients and mix with a knife (this is to make sure the mixture is handled as little as possible. Knead briefly on a well floured board until you have a smooth dough.
Pat out dough to about 1.5-2cm thick on a floured board using floured hands. Use a scone cutter to cut out scones and place on prepared tray.
Brush scones with milk and sprinkle with poppyseeds. Bake for 15-18 minutes or until lightly golden brown. Wrap scones in a tea towel and eat warm or on day of baking.
*NOTES: I used the below pesto but any pesto would work. However the texture of the pesto would affect the texture and need for seasoning in the scones, so adjust accordingly. The pesto below is vegan and if you also use vegan milk and vegan margarine in the scones, they will be vegan. When cooking scones, I like to put mine close to each other which helps them rise but they can also be spaced out.
Vegan Silverbeet, Basil and Pistachio Pesto
Adapted from Food 52 and The Vegan and The Chef
Makes about 1 cup
1 packed cup of silverbeet (swiss chard) leaves
1/2 packed cup of basil (1 bunch)
1/2 cup pistachios
6 tbsp olive oil
3 tbsp nutritional yeast flakes
1 tbsp lemon juice
1 medium garlic clove
good pinch salt and shake of ground pepper
Blend until smooth.
On the Stereo:
British pub songs (The London Inn): various artists
Wednesday, 17 August 2016
A couple of weeks back I finally made two recipes I have had on my to do list for ages. Not just my gonna-make-it-some-day list but on my I-am-going-to -make-this-tonight-for-sure list! And it has taken me weeks! But I am really pleased to have finally tried the Earth Burgers and Life Changing Cheese Sauce.
And besides I was quite happy eating the burgers with cheese sauce. Happy because they tasted really good and happy because a friend had taken Sylvia for a playdate after school and so I had some space in my day to make them.
The cheese sauce left me puzzled. Fi at Eat Healthy Eat Happy called a Life Changing Cheese Sauce. Well I guess it changed Fi's life but not mine. It tasted like well seasoned mashed potato. So I went with my gut and added some nutritional yeast flakes and enjoyed it but it was still not that much like cheese. I would not claim like she did that it is the best vegan cheese sauce I have tasted. And while it is great to have a nut free cheese sauce, I depend on cheese for nutrients and often use it to boost the protein in the meal. This sauce is a nutritional lightweight compared to others I have made. That is not always a bad thing. It worked brilliantly with these protein rich burgers that needed a lighter but tasty sauce.
pizza with tomato sauce, crumbled burgers (they did crumble rather easily) and blobs of cheese sauce. I scattered a little grated cheese on it but it was pretty ineffective in both adding flavour and holding the ingredients on the pizza so I would probably do without the grated cheese next time. It was a fantastic pizza.
I am sending these burgers and cheese sauce to Jac for Meat Free Mondays, Kimmy and Mary-Ellen for Healthy Vegan Fridays, and Cindy for Gluten Free Fridays,
More vegan burgers from Green Gourmet Giraffe:
Cauliflower burgers (gf v)
Chesapeake tempeh cakes (v)
Roasted beetroot tofu burgers (gf, v)
Sweet potato, chickpea and hemp seed burgers (v)
Tamale burgers with mole sauce (gf, v)
Vegemite burger (v)
Watercourse Foods tempeh burger (gf,v)
Adapted from Teresa Cutler's The Healthy Chef
Serves 4-6 (I think about 16 burgers)
1 tsp oil
1/2 onion, finely chopped
1 carrot grated
1 handful spinach, finely chopped
3 cups cooked brown rice
3 nori sheets, finely chopped
2 tablespoons hemp seeds
2 tablespoons sunflower seeds
300 g grated firm tofu
2 tablespoons tahini
2 tablespoons tamari (soy sauce)
1 tablespoon of kale powder (optional)
sesame seeds for rolling
Preheat oven to 180 C (or 200 C if you oven is slow like mine) and line a couple of medium baking trays with baking paper.
Fry onions in oil over medium high heat for about 5 minutes until mostly cooked. Add grated carrot and stir in for a few minutes until it changes colour and looks cooked. Remove pan from the heat and stir in chopped spinach. Add remaining ingredients except sesame seeds. Use your hands to mix together for 2-3 minutes to make it stick together.
Chill mixture in fridge for 30-60 minutes. (It can also be left overnight in the fridge.) Take handfuls of mixture and roll into patties using damp hands. Pour some sesame seeds into a bowl (between 14 - 1/2 cup) and toss patties in seeds to coat them. Place on baking trays and bake in oven for about 30 minutes.
Potato based vegan cheese sauce
Adapted from Eat Healthy Eat Happy
2 cups peeled, cubed potato
1 carrot, chopped
1/2 cup soy milk
1/4 cup olive oil
2 tbsp nutritional yeast flakes
4 tsp lemon juice
4 tsp dijon mustard
1 tsp tamari (soy sauce)
1/2 tsp garlic powder
1/2 tsp onion granules
1/2 tsp fine salt
1/2 tsp smoked paprika
Cook the potatoes and carrot in boiling water until soft (about 15-20 minutes). Drain and blend. Add remaining ingredients and blend until smooth.
On the Stereo:
1989: Ryan Adams