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Friday, 12 February 2016
market in Pentridge.)
In fact I have been visiting previous cafes here since 2009. When Sylvia was 3 months old we went here when it was Cafe Della Rosa. I had mothers group meetings here because there was so much space for prams. And I have been here for coffees with friends from time to time previous to this year. In fact I had a superb savoury muffin here one day last year.
Since our first visit we have had so many occasions where something has been forgotten. I have forgotten my camera, my purse, Sylvia's shoes. Then we met friends there recently who had forgotten the documents they were bringing us.
Banana Blossom Tom Yum Salad. It was on the specials board and had chili, rocket, red onion, carrot, enoki mushrooms, toasted coconut, bean shoots, and coriander. My mum loved it.
quinoa and seeded loaf and packed with with roasted pumpkin, zucchini, roasted capsicum, tomato jam, beetroot and rocket. My memory is poor and my note taking is worse. It seemed quite expensive for a vegetable sandwich at about $15 and yet it was very very good.
Our serve surprised me because it had changed slightly and now they come with grilled banana, jackfruit, lotus root compote, maple syrup, toasted coconut, taro chips, & coconut mousse. I confess I am not so into tropical fruit. I enjoyed the taro chips and coconut and even the banana. The lotus root compote was like it was candied and quite interesting. I am not into cream so the coconut mousse was pushed to the side. I was not such a fan of the jackfruit. But this was the first time I have had jackfruit and I always tell sylvia it takes 20 tastes to learn to like something new so maybe I just need more jackfruit in my life. Sylvia was happy to just eat the hotcakes..
On this occasion we met up with friends who brought along a school kid and a baby. They were impressed by the coffee, the food and that there was plenty of space to park a stroller. The place has interesting details for kids to look at too. Apparently there is a toy box so must check if that is still there.
Once fun sight was the old red telephone. However it has recently disappeared. I once saw a waiter answer the phone there. Then when I asked where it was gone I was told too many people had thought it actually worked. So I am confused.
It was $22 for the Biggy, plus $4 for the almond feta. Not cheap but worth paying to have a brunch so filled with vegies and coconut bacon and almond feta. (Please take note other cafes!) On the weekend we were chatting to the waitress who told us they had had to put up the prices for avocado dishes because the price of avocados had risen so steeply locally.
The Biggy was so good I could dedicate a whole post to it. However I will just say that it is interesting that when the menu first was available on leaves of brown paper on a clipboard it included chorizo and bacon with an option of carrots and smoked coconut instead. Now it is written on clean white laminated menus and offers chorizo and bacon as alternative options. I also had the avocado instead of the eggs.
For more beautiful photos and reviews, also check out Veganopoulous and Where's the Beef.
Tuesday, 9 February 2016
dubious sources. (Curse you, salmonella outbreak in bags of baby spinach!)
The tartan haggis quest continues. Meanwhile I had lots of haggis and green cheese sauce leftover. I made a fairly standard fast track pizza with tomato sauce, haggis and grated cheese. While it baked I made a vegan cheese sauce. I based in on Dreena's vegveeta sauce but doubled the cashews, added some garlic powder. I placed half in a squeezy bottle (the white half) and then added a few handfuls of basil and garlic plus a good handful of cooked green peas. It never went green enough but tasted of peas and basil, ie a little sweet but full of flavour.
aquafaba. I finally found a reason to hang onto my balloon whisk when whisking the aquafaba. At first the mixture was a little too thick to swirl around the pan. I thinned it down and made another half batch of pancake mixture (because I had the aquafaba). So a batch and a half made 8 pancakes. I wonder if I should have thinned the mixture more.
Overall I was delighted with these pancakes. Sylvia loved them with some grated cheese in them and rolled up. The three of us the last one with nutella in it. They are quite lacy textured, as aquafaba baking tends to be. It is a brilliant recipe to use up aquafaba and make easy pancakes. I will experiment with making thinner ones and report back.
Healthy Vegan Fridays, Jac at Meat Free Mondays, Karen for Cooking with Herbs.
More pancake recipes on Green Gourmet Giraffe:
Pancakes filled with potato and lentils
Pea pancakes with sun-dried tomato pesto
Spinach pancakes (gf, v)
Almond meal pancakes (gf)
Banana oat pancakes (v)
Chocolate pancakes with berries and chocolate sauce
Pancakes with oats and cornmeal
Pumpkin buckwheat pancakes
Spiced carrot pancakes
Adapted from Clean Real Food Highs
Makes about 6 large crepes
1 cup aquafaba
1 cup flour
1/2 tsp salt
1/4 tsp baking powder
4-6 tbsp milk or water
Whisk aquafaba by hand to make it frothy. Gradually whisk in flour, salt and baking powder. Slowly whisk in water until you have a thin mixture (like pouring cream, only just thicker than milk).
Preheat heavy bottom non stick frypan over medium to medium high heat. (I needed medium high). Lightly grease pan (I used a light coating of margarine for the first and then a spray of oil spray between crepes.)
Now add 1/4 to 1/2 cup of mixture to pan and swirl to cover pan. (I think my pan is about 22cm in diameter. I used 1/2 cups of mixture but others use 1/4 cups so maybe if I had it thinner I could use 1/4 cups and make more pancakes.)
Cook until when you check the underside there is some light golden brown colour. The edges will curl up and some bubbles will appear but neither indicate there is colour on the other side. I found I needed to look. Flip over and cook for another minute or two until some golden brown spots on the second side.
Stack pancakes with a clean tea towel over them. They will soften slightly. Stack or fill to serve as desired. Can be stuffed and baked.
adapted from Dreena Burton via Green Gourmet Giraffe
- 1 cup raw cashews
- 1 tbsp tahini
- 1 cup milk (I used soy)
- 2 tbsp nutritional yeast
- 1 tbsp cornflour
- 1 tbsp olive oil
- 2 tsp apple cider vinegar
- 1½ tbsp freshly squeezed lemon juice
- 1 tsp garlic powder
- ½ tsp sea salt (or to taste)
- ¼ tsp yellow mustard powder
- 2 good handfuls of basil and parsley
- 1 cup cooked green peas
NOTE: if I had a handful of spinach or kale I would put that in too.
Vegan crepes with haggis and cheese
4 crepes (see above)
1/2 cup plus 2 tbsp green vegveeta sauce (above)
1/2 a batch vegan haggis
1/4 - 1/2 cup tomato sauce (such as this or this)
60g grated biocheese or other cheese
Preheat oven to 220 C
Place a crepe on a flat surface and spread about 2 tablespoons of vegveeta sauce. Crumble 1/4 of the haggis over it. Roll up and place face down in a greased casserole dish. Repeat with remaining 3 crepes. Spread remaining vegveeta sauce on the crepes. Spread tomato sauce over the vegveeta. Sprinkle with cheese. Bake for about 15 minutes or until cheese has melted.
On the Stereo:
Amanda Palmer goes Down Under
Monday, 8 February 2016
this smoothie). However this one is worth sharing because it uses two of my favourite summer fruits: apricot and passionfruit. It is perfect for a summer breakfast.
Rock Your Vegan Socks. Kimmy's photo was really gorgeous and made the dip queue-jump my to do list. The dip was really delicious but then I found I had posted a really similar spinach dip recipe a couple of years ago. We had it with sweet potato mash and roasted red capsicum strips wrapped in sourdough flatbreads.
For Kimmy's dip I followed the recipe closely, just using spinach instead of kale and sriracha instead of ground pepper. I highly recommending heading over to check out Kimmy's blog to check out her kale dip.
The salad had a base of wild rice, brown rice and brown lentils. These were topped with spiralised carrots, spring onions, walnuts, avocado and parsley. I think the dressing was just oil, vinegar and garlic. Spiralising the carrot was not great for this salad. Grated carrot would work better. And the avocado, that I used instead of feta, was delicious but avocado is suddenly so expensive that I am less likely to use it right now. I would like to return to this salad and maybe might even remember to write notes next time.
I am sending the smoothie to Healthy Vegan Fridays, Gluten Free Fridays and No Waste Food Challenge.
More smoothies on Green Gourmet Giraffe:
Banana, berry and plum smoothie (gf)
Green smoothie (gf, v)
Raspberry, apricot and pumpkin smoothie (gf, v)
Strawberry cheesecake smoothie (gf)
Tropical orange and carrot smoothie (gf, v)
Apricot and passionfruit smoothie
An original recipe from Green Gourmet Giraffe
1 banana, peeled
2 apricots, stoned
seeds and pulp of 2 passionfruits
1 cup milk*
175g vanilla yoghurt*
1 handful rolled oats
1 tsp chia seeds
NOTES: We use soy milk but other milks should work. I made it on different occasions with soy yoghurt and dairy yoghurt and either were fine.
On the stereo
Fin de Siecle - The Divine Comedy
Friday, 5 February 2016
Like rice krispie slice but better
Nutella is great sandwiched between any cookies
A variation on Aussie party food: bread spread with nutella and then sprinkled with 100s and 1000s
Pipe nutella into your doughnuts
Dollop nutella on top of a pancake in the pan and then cover with more nutella
Dessert pizza topped with nutella, chocolate melts and raspberries
Nutella in the cupcake and a little extra swirled on top
Blondies are always better with nutella swirled on top
Amazing result of mixing nutella, chocolate and condensed milk
If you don't have time to bake, buy a doughnut
For those who don't eat dairy
Thursday, 4 February 2016
105 Inverleigh Road
Open Wednesday, Saturday, Sunday
Dressmaker Exhibition: Wednesday to Sunday until 11 March 2016