July 30, 2012

Vegan Pesto Pizza Recipe


I have been so obsessed with pesto since making my linguine dish the other night. So, I decided to make a pesto pizza and it was amazing! Jerome and I ate one pizza each. I had so much basil in my teeth that it seriously looked like I has just eaten Shrek. Basically, I just threw on what fresh toppings would compliment the sauce. If you love pesto-y goodness, then try it for yourself!

makes: two 30cm pizzas


Sauce:
   3 garlic cloves
   2 tablespoons nutritional yeast (what is this?)
   1/3 cup pine nuts
   4 cups basil leaves
   1/2 small lemon, juiced
   1/3 cup olive oil

   salt and pepper

Toppings:
   1 tablespoon pine nuts
   handful of cherry tomatoes, sliced in thirds
   1/4 purple onion, thinly sliced

   10 kalamata olives

Other:
   2 large pizza bases (30cm)
   fresh basil leaves to garnish
   drizzle of olive oil to garnish

  1. Preheat oven to 200 degrees celsius and oil or add baking paper to two pizza trays.
  2. In a food processor, add all sauce ingredients and process until the sauce is smooth.
  3. Distribute sauce over two pizza bases until covered evenly.
  4. Scatter purple onion over the pizza. Follow with cherry tomatoes, olives and pine nuts.
  5. Cook in the oven for 10 to 15 minutes until the pizzas are browning around the edges.
  6. Let cool for 2 minutes before slicing.
  7. Serve with fresh basil leaves and olive oil if needed. Enjoy.

  • When writing your meal plan for the week, why not have two pesto dishes? You could make a double batch of the pesto sauce and use one batch for pizza and one batch for pasta! Ooooo, the possibilities. 

July 28, 2012

Vegan Groceries at Woolworths Australia


LAST UPDATED: 26th March 2017

* = includes unethical palm oil

Lollies, Lozenge, Mints & Chocolate
  • Sweet William range - chocolate bars - 50g, chocolate rice bubble bar - 50g, 100g milk chocolate block, 100g white chocolate block.
  • Lindt 70% and 85% cocoa dark chocolate blocks
  • Homebrand dark cooking chocolate
  • Ricci brand licorice
  • Hubba Bubba bubblegum
  • Pez candies
  • Whittaker's 72% Cocoa Dark Ghana Chocolate
  • Lifesavers
  • Guylian Solitaire Chocolates
  • X-treme sour straps
  • Homebrand Sour Straps
  • 101 Rainbow Sherbert Straws 
  • Wonka Long Lasting Gob Stoppers
  • Sour Patch Kids (jelly babies)
  • Eclipse mints
  • Soothers

Sweet Biscuits

  • Eskal Scottish Shortbread
  • Homebrand Gingernut Biscuits
  • Macro double chocolate biscuits - 160g
  • Leda Choculence Biscuits (like Tim Tams)
  • Macro golden chocolate filled biscuits - 150g
  • Arnotts Lemon Crisp biscuits
  • Arnotts Nice biscuits
  • Arnotts Raspberry Shortcake Biscuits
  • Arnotts Choc Ripple biscuits
  • Anna's Ginger Thins
  • Kong Foo Sing Fortune Cookies
  • Oreos (The Australian Oreos are vegan)


Icy Poles, Ice Cream and Sorbets
  • Gelativo Sorbets
  • Calippo Icy Poles
  • Peters Frosty Fruit Ice blocks
  • Gelativo Sorbets
  • Sanitarium So good bliss ice cream vanilla
  • Sanitarium so good bliss ice cream chocolate supreme - YUM!

Jelly
  • Vitarium gelatine-free jelly
  • Macro vegan jelly
  • SPC fruity jelly tubs (selected ones)

Savoury Snacks
  • Sakatas - BBQ Delites
  • SPC Canned Tomato Flavour Spaghetti
  • French Fries chips - original and salt & vinegar
  • Mrs. Mays Nut Clusters
  • Homebrand BBQ Flavoured Crisps
  • Arnotts Corn Cruskits
  • Vita Wheats
  • Heinz 8 vegetable canned soup
  • Heinz Vegetable and Barley canned soup
  • Doritos Tortilla Chips - Spicy Sweet Chili flavour
  • Doritos original  chips
  • Smiths original  chips
  • Kettle original chips
  • Original Grain Waves
  • Original Pringles
  • BBQ Pringles
  • Snappy Rice Crackers - soya crisps
  • Maggi 2 minute noodles - oriental flavour
  • Kettle Chips - Salt & Vinegar, Chilli
  • Popcorners - Sweet & Savoury, Sea Salt
  • Plain Flavoured Pringles
  • Kettle chips - sea salt, salt & vinegar, chili flavours
  • Nandos smokey bbq chips
  • Tyrells chips: sweet chilli n red pepper, original, salt n vinegar
  • Veggie Chips

Health Food Section
  • Naturally Nood Bars
  • Leda Rum Balls

Cereal/Breakfast
  • Just Right
  • Kellogs Special K with Protein Plus
  • Kellogs Special K with Red Berries
  • Kellogs Cheerios
  • Kellogs Nutrigrain
  • Crunchola cereals
  • Macro Maple Nut Crunch
  • Be Natural Apple Flavoured Porridge
  • Home Brand Cocoa Pops
  • Home Brand Fruit Loops

Spreads
  • Marmite
  • Praise lite Dijonaise
  • Freedom Vege Spread
  • Kraft peanut butter range
  • Kraft Promite (spread)
  • Kraft Vegemite
  • Scooby Doo Chocolate Spread

Drinks
  • Red Bull energy drinks
  • V energy drinks
  • Mother energy drinks (not the orange one)
  • Monster energy drinks
  • Power Edge energy drink mixes
  • Most of the Coca-Cola and Shweppes brand soft drinks except for the products listed here
  • Cadbury Drinking Chocolate
  • Nestle Nesquick Syrup in chocolate, strawberry and vanilla
  • Bickfords chocolate milk mix
  • Macro organic drinking chocolate
  • Cocobella Coconut Water
  • 21 Black Energy Drink

Note: The above energy drinks contain vegan synthetically-derived taurine. 

Sauces & Stocks
  • Praise fat-free mayonnaise
  • Masterfoods Traditional Tatare sauce - Rich & Creamy
  • All Massel Stocks
  • Massel Supreme Gravy
  • Cottees Chocolate Thick and Rich topping
  • Spring Gully Worcestershire sauce
  • Pataks Jalfrezi Simmer sauce
  • Kingland Pouring Cream
  • Dick Smith Tomato Sauce

Breads/Wraps/Pizza Bases
  • Abbott's Village Bakery Bread
  • Helgas wholemeal bread traditional, mixed grain
  • Old El Paso tortillas
  • Mighty Soft - english muffins, crumpets
  • Mountain Bread wrap - rice, rye, corn
  • Bazaar - pita pockets
  • Mission wraps - original
  • Piero's Wood Fired Pizza Bases

Dips
  • Black Swam Farmers Best Dip Hommus with Garlic
  • Black Swan Sweet Potato with Coriander, Red Lentil, Cashews and Lemon Zest
  • Chris Dips Hommus traditional
  • Wattle Valley Chunky Fips - exotic Thai with cashew

Yoghurt, Margarine, Cream & Cheese Alternatives
  • KingLand Soy Yoghurt variety selection
  • Tofutti Cuties Cream Cheese plain - 227g
  • Nuttlex margarine range - lite, original and olive oil
  • Chia Co - Chia Pods in vanilla, mango and banana
  • Alpine Coconut Yoghurt (make sure it is not the Alpine goats milk yoghurt)
  • Kingland Soy Pouring Cream
  • Kingland Custard Pouches
  • Bio cheese 'cheddar' block
  • Bio cheese 'cheddar' slices
  • Nudie Coconut Yoghurt 
  • Wot No Dairy Yoghurt 
  • Over The Moo Icecream

Milk Alternatives
  • Sanitarium So good range - Soy milk regular, vanilla, chocolate, soy milk lite, almond milk,
  • Vitasoy Soy Milky range - regular, lite or chocolate flavoured
  • Macro range - soy, rice 
  • Bonsoy Organic Soy milk range
  • Vitasoy - soy, rice, oat 
  • Pure Harvest - rice, almond, soy, oat
  • Home brand range - rice, soy 
  • Australias own organic - rice, almond 
  • Coconut milk - woolworths, pandaroo, Tcc, ayam
  • Bonsoy soy milk

Meat Alternatives
  • Fry's vegan meat alternatives - burgers, sausages, schnitzel, nuggets etc...  (in the frozen section)
  • Sanitarium sausage range  (in the cold section)
  • Sanitarium veggie roast  (in the cold section)
  • Sanitarium Nutmeat (In a can)
  • Sanitarium Savoury Lentils (In a can)
  • Australian Eatwell veggie burgers  (in the cold section)
  • Australian Eatwell veggie sausages (in the cold section)
  • Kings Mix Falafel in a box - the yummiest one. 
  • Nutrisoy Organic Tofu - this is what I use. (in the cold section)
  • Nutrisoy marinated tofu 200g - in spicy and teriyaki  (in the cold section)
  • Nutrisoy Organic Tempeh
  • Tly silken tofu
  • Tlky tofu nigari hard stir fry
  • Tly firm tofu
  • Yumis Falafel Balls in a pouch bag - already made
  • Macro Quinoa Veggie Burgers
  • Macro Moroccan Veggie Burgers

Frozen Food
  • Birds Eye frozen Corn Fritters
  • Birds Eye Frozen Deli Seasoned Chips
  • Borg's Curry Pastries
  • Darshan Vegetable Spring Rolls
  • Darshan Samosas
  • Crazy Dragon vegetarian spring rolls
  • Asiana selecton cocktail vegetable spring rolls
  • Homai yum cha coctain spring rolls - vegetable
  • Homebrand mini vegetable spring rolls
  • Linda McCartney Vegan Sausage Rolls
  • Linda McCarntney mushroom pies
  • Sara Lee Apple Strudel
  • Sanitarium Coconut Vanilla Ice Cream
  • Sanitarium Chocolate Almond Ice Cream
  • Linda McCartney vegetarian sausages
  • Borgs vegetarian triangle

Pastry
  • Homebrand puff pastry frozen sheets
  • Borg's Vegan Puff Pastry
  • Borg's Short Crust Pastry

Other
  • Orgran egg replacer box - equivalent to 66 eggs
  • Homebrand Custard powder

* = includes unethical palm oil

July 23, 2012

Roasted Chickpea Recipe


I had Jerome's mum over the other day and we were all a bit peckish. Roasted chickpea recipes are all over the internet but I have never paid any attention to them. So when we all felt like a little snack I saw the can of chickpeas in the cupboard and thought that I might try and roast them... just for kicks! So I just experimented with the spices I had in the pantry and it made something wonderful! I think that these spices all work together well and a wedge of lime to give it that citrus hit really compliments it too. It is like an amazing explosion in my mouth. So delicious and so easy. Try it and see for yourself :)


serves 2


   420g can of cooked chickpeas, drained
   good pinch of sea salt and cracked black pepper
   1 teaspoon cumin
   1/4 teaspoon onion powder
   1/4 teaspoon garlic powder
   2 tablespoon olive oil
   lime wedges to garnish (optional)

  1. Preheat oven to 200 degrees celsius. 
  2. In a bowl, carefully toss the chickpeas, olive oil, sea salt, pepper, cumin, onion powder and garlic powder until the chickpeas are well coated. 
  3. Distribute coated chickpeas in a single later on an oven tray.
  4. Roast in the oven for 25 minutes to 35 minutes or until the chickpeas are browned and crispy.
  • To make them less dry, use the lime juice as a garnish.  

The nutrition information above is an approximate guideline .


    Beautiful Blogger Award


    I have been nominated for the Beautiful Blogger Award by Sophie at her wonderful blog Sophies Foodie Files. You must check out her site as she has so many recipes and interesting things to read. It is such a lovely gesture when someone nominates you for an award and recognises your effort. Thank you Sophie, It really did make me smile ^-^
    Well, the here are the rules of the Beautiful Blogger award:
    1. Copy the Beautiful Blogger Award logo and place it in your post.
    2. Thank the person who nominated you and link back to their blog.
    3. Tell 6 things about yourself.
    4. Nominate 6 other bloggers for their own Beautiful Blogger Award, and comment on their blogs to let them know.
    6 Things About Myself:
    1. Basics: My name is Madison. I am a 21 year old vegan living in Australia. I  am studying Accounting at university and escape from uni stress by cooking and blogging. I am engaged to the wonderful Jerome who does all the food photography and cute cartoons and graphics for Veggieful. I have three little guinea pigs: Sherman, Mr. Sniffles and Pickles. See more on them here
    2. Random fact 1: I am a clean freak. Before I sit down to blog, cook or study I need the house to be tidy. I can't work in a house that is messy. So, I normally vacuum once per day. That may sound extreme but I do have toilet-trained guinea pigs who shed like sheep hehe.
    3. Random fact 2: I love coffee... well, I like the idea of drinking coffee. I get so excited by the idea of going out for coffee and sitting down and drinking a nice soy flat white... but when I actually have one, I don't really enjoy it. Its quite strange actually >.<
    4. Random fact 3: I eat more than Jerome. Yes it is true. I can eat, eat, eat, eat and STILL be hungry. My naturopath said that I have the highest metabolism she has ever seen. Which explains my constant hunger haha. I no longer keep a food diary because the amount of food I eat a day is so scary! At least it is all healthy food... lots of fruits and veggies!
    5. Random fact 4: I loveeee makeup! I really do. Before I started blogging I was doing makeup tutorials on youtube... but I got a bit bored with that and decided to pursue my passion of vegan cooking. I particularly like eye makeup... I love experimenting with different sparkles!
    6. Jerome: Jerome is so lovely. I don't want to be overly romantic but he is the one who always believes that I can do what I want to do and he motivates me to keep going even when times are tough. A little about Jerome - He is 21, loves food photography, he paints and draws like a genius. He is so creative as shown through Veggieful's cute cartoons, graphics and food photography. He is romantic... I cannot count all the times I have come home from work to be surprised with a beautiful vegan meal, champagne, dessert and candles! Cute cute cute! He will add his own section on the 'about' page soon!
    I will nominate the following amazing blogs for this award, in no particular order:
    1. Caitlin @ The Vegan Chickpea - such a cute blog! Her recipes look so delicious and fresh.
    2. Rebecca @ Vegan Sparkles - I love Rebecca's site. She looks so beautiful and her posts are so down-to-earth and fun. Vegan Sparkles is just an all-round cool site!
    3. Danny @ Boy and the Rabbit - I love EVERYTHING about Danny's blog. The food photography, the creativity and how different it is to all other blogs. I definitely feel that Danny deserves this beautiful blog award as his blog is simply sweet. 
    4. Vaishali @ Holy Cow Vegan Recipes - Vishali's blog was one of the first that really got me interested in publishing my recipes online. I love the variety of vegan recipes she submits and the different pages and articles to read. She seems like such a sweet and beautiful person too!
    5. Ashley @ Eat Me Delicious - I love the variety on Ashley's blog. There is always something new to have a look at!
    6. Kelly @ The Vegan Cookie Connoisseur - Kelly's blog is so exciting! She has so many fun vegan baking ideas and takes some really interesting and beautiful photographs! I can be entertained for ages on her blog. 

    July 22, 2012

    Big Vegan Breakfast Recipe


    This is my favourite thing to make for breakfast. It is really easy and SO filling! Jerome loves me to make it for him after we do a really strenuous exercise morning or when he is just really hungry. I always wake up in the morning so hungry and it is so satisfying to have a big meal first up! 

     serves 2


     Toast:
      2 Slices of bread, toasted and buttered with a vegan spread

    Scrambled Tofu:
      350g of extra FIRM tofu, drained
      1 tablespoon olive oil
      1 teaspoon garlic powder
      1 teaspoon onion powder
      1 teaspoon of curry powder (I use Keens)
      1 tablespoon soy sauce
      1/2 teaspoon turmeric
      Salt and Pepper

    Sautéed Tomatoes:
      2 tomatoes, sliced 
      Few basil leaves
      1 clove garlic, minced

    Onions:
      1 onion, thinly sliced
      Spray oil

    Mushrooms and Asparagus:
      Bunch of asparagus
      Handful of mushrooms, washed and halved

    Extras:

      1 avocado
      Baby spinach

      Extra basil leaves to garnish
      Spray oil  Salt and Pepper for extra seasoning

    1. Spray oil a fry pan and cook onions on high heat and allow to caramelise and brown. Keep tossing if it is sticking to the bottom.
    2. In the meantime, in a large bowl, place the block of tofu and all of the other scramble ingredients besides the oil. Use a fork or your hands and crush the tofu into smaller bits while coating it with the spices. Put the oil and the tofu in a pan on medium heat. Using a spatula, keep tossing it around and breaking it up into smaller bits.
    3. While the onion and tofu are cooking, put the sliced tomatoes in a pan. Add the minced garlic, a few basil leaves and extra oil if needed. Flip them over after each side has browned. 
    4. Add the mushrooms and asparagus to the same pan or another pan. Cook mushrooms until they have shrunk. Cook the asparagus until browned - keep flipping to brown each side. 
    5. Toast bread and butter it with vegan spread.
    6. Cut the avocado as desired.
    7. Take tofu, onions, asparagus and mushrooms off heat when done and distribute onto plates. Take tomatoes off heat and serve on a bed of fresh baby spinach. Put toast and sliced avocado onto the plates. Season with extra salt and pepper and garnish with a few basil leaves.
    8. Enjoy! This is SUCH a filling and yummy breakfast.

    July 21, 2012

    Tofu and Baby Spinach Lasagne


    YUM YUM YUM is all I can say about this. This was seriously the most delicious lasagne I have EVER had. I really felt like eating an Italian-ish meal, so I just played around with anything I had in the pantry and the fridge. We were all having dinner at mums house the other night and I made this and took it over to share with Mum, Mike, Jerome, Nanna and Poppa. It was such a yummy vegan family feast! Mum made avocado cream pasta, salad and garlic bread, nanna made vegan custard and cake and I made this yummy lasagne. Everyone loved it. Especially Jerome. So what were the boys doing at this time? Well Jerome was showing Mike and Poppa his new camera while we slaved away in the kitchen hehe. How stereotypical! I am just kidding...we enjoyed it!

    Anywho, I really recommend that you make this as it is so easy and so delicious. ^-^ The great thing about making lasagnes is that you can add any layers as long as you have enough substance and moisture. It can become the go-to meal for a week-night or when you have no idea what to cook. Have a look at the bottom of this page for other serving suggestions and try it and tell me how it goes. x


    serves: 4


     Tofu Ricotta:
       300g extra firm tofu, crumbled
       300g silken tofu, whisked
       3 tablespoons nutritional yeast

       good pinch of sea salt
       good pinch of freshly cracked black pepper
       1 sprig rosemary, stem discarded
       2 tablespoons fresh lemon juice
       1 teaspoon of dried oregano

    Tomato Sauce:
       700g jar passata
       2 tomatoes, diced
       1 cup tightly packed basil leaves
       2 garlic cloves
       1 teaspoon dried oregano
       1 teaspoon dried basil

       1 tablespoon sugar
       good pinch of sea salt
       good pinch of freshly cracked black pepper

    Other Layers:
       6 handfuls baby spinach
       olive oil and spray oil
       pasta sheets

    1. Preheat oven to 180 degrees Celsius
    2. In a bowl, add all tofu sauce ingredients. Taste and season with more salt, pepper and herbs if needed. Stir until well combined. Set aside. 
    3. Add all tomato/marinara sauce ingredients to a different bowl. Stir together until well combined. Taste and season with more salt, pepper and herbs if needed. Set aside.
    4. Spray oil a rectangle casserole dish. 
    5. Pour a third of the tomato sauce at the bottom of the dish
    6. Cover with pasta sheets
    7. Cover with 3 handfuls of baby spinach
    8. Follow with half of the tofu mixture
    9. Add another layer of pasta sheets on top of that
    10. Then add half of the remaining tomato mixture
    11. Follow with another 3 handfuls of baby spinach
    12. Add another layer of pasta sheets
    13. Follow with the remainder of the tomato sauce
    14. Add the remaining of the tofu mixture on top. 
    15. Drizzle the top with olive oil.
    16. Put in oven for 45 minutes until the sides are bubbling and the pasta has softened to your liking.
    17. Take out of oven and let sit for 5 minutes before serving. Serve on a plate and garnish with fresh basil leaves and an optional side salad. Enjoy!

    • Layer suggestions: eggplant, zucchini noodles, tomato, mushrooms etc...
    • Extra taste suggestions: olives, sundried tomato, onions, capers etc...
    • The longer you allow it to sit, the better it will serve and stay together.
    • Freezes well!
    • Can stay in the fridge for up to two days.
    • Serve with salad and garlic bread.
    • Jerome likes to garnish with olives!

    July 19, 2012

    Poached Pear Recipe


    I love poached pears... especially in a sugar syrup! I have had a couple of people ask me how to poach pears so here is my simple version. It is so easy to do and makes an impressive end product. Basically, I always use a ratio of 1 part sugar to 4 parts water. You can increase this ratio if you want it to be more sweet. Just make sure you have enough water to cover all of your pears. Then I just add any flavours that I feel will flavour the pear nicely. I generally use anything that I have on hand. However, I find that brown sugar gives a greater depth of flavour and the berries add a yummy sweetness. You don't need to add the berries if they are too expensive. I normally buy a box of frozen berries for about $4.00. Once you have them in the freezer, you will find so many uses for them! Also, I really love vegan vanilla ice cream as an accompaniment. The hot pear really goes nicely with the creamy cool texture of the icecream. YUM YUM. I feel like one now!


    serves 4

       4 pears, peeled
       8 cups water
       2 cups brown sugar
       1 cup frozen berries
       1 small lemon, juiced
       1 teaspoon spices* (I used cinnamon) 
       vegan vanilla icecream (optional)

       
    1. In a saucepan on high heat, add water, brown sugar, berries, lemon juice and spices. Stir until the sugar has dissolved.
    2. Peel four pears from stalk down and slice off the bottom to allow it to stand up sturdily. 
    3. Add pears to the pot of sugary liquid. 
    4. Simmer for 15 to 30 minutes and keep turning the pears to make sure they are poached evenly on all sides. 
    5. Take off the heat when they are as tender enough to your liking. I usually take them off when they are tender enough to be eaten with a spoon.
    6. Use a slotted spoon to remove pears from the pot. Serve with extra syrup, a sprinkling of cinnamon and a scoop of icecream. 

    • *You can use so many different spices. Choose your favourites! Such as dried cinnamon, cinnamon sticks, nutmeg, star anise etc...
    • Make sure you keep turning the pears to ensure they cook evenly on all sides.
    • Use the lemon rind as well if you want a citrus tang. 

    July 18, 2012

    One Lovely Blog Award


    I am so excited to write this post because I have just been nominated for the One Lovely Blog Award from VeggieV! Check out Veronica's lovely vegan blog.

    I really smiled when I received this award as recognition really makes me feel motivated. It made me all warm and fuzzy inside ^-^

    For this award I have to share 10 things about myself and nominate 5 other lovely blogs to receive this award too!


    About me (Madison/Veggieful):

    1. Favourite colour: Depends on the context. I love light pink and light blue for my website and other cute little things. But, I love white for my house décor! ^-^
    2. Favourite animal: GUINEA PIGS! Meet Sherman, Mr Sniffles and Pickles here.
    3. Favourite number: I like the number 7
    4. Favourite non-alcoholic drink: My Poppa bought me a beautiful glass teapot and a box of Billy Tea and ever since I opened that first box of tea, I have not been able to stop drinking it! So my favourite drink would either be Billy Tea or just a simple glass of chilled water with ice cubes and a wedge of lemon!
    5. Prefer Facebook or Twitter: Facebook! Follow us here.
    6. My passion: Veganism. I love talking about it, living it, blogging about it, cooking it... EVERYTHING!
    7. Prefer getting or giving presents: Both... I do like receiving presents though hehe.
    8. Favourite pattern: I like polka dots!
    9. Favourite day of the week: Sundays always have a nice and relaxing feel to them! Although, I suppose we always dread working the next day haha. 
    10. Favorite flower: When I was working at Tommy Bahama (a retail clothing store) a couple of months ago, a customer gave me a pot full of tulips. They flowered the next day and ever since that moment I have loved tulips!

    Blog Nominations:
    There are so many blog that I love and visit regularly so it will be quite difficult to choose 5... Here they are in no particular order:
    • Tia Tofu - I love Tia's blog and have been following her on facebook for a while. I love her ideas and she seems very down-to-earth. So, that is why I am nominating her for this award!
    • The Healthy Hippie - I love Dani's blog and she is seems to be such a beautiful person inside and out. I can really see myself in her posts.
    • Pickles & Honey - Amanda has such a gorgeous site and the photography is absolutely amazing. She really deserves this award!
    • Vegan Crunk - Bianca's blog is amazing. It shows veganism in a humorous and fun way. I absolutely love Vegan Crunk and follow her regularly! 
    • Tahinitoo - Amy's site is beautiful. It looks at veganism as a whole lifestyle and there is always something interesting to read and look at! I really admire her photography.

    So there we go! 

    July 15, 2012

    Broccoli Curried Soup

    Serves about 4

    I always make curried zucchini soup or curried pumpkin soup when it is cold and soup weather... so today I made broccoli soup for a change. It was actually really yummy! I already had sage leaves in the fridge so they were a nice fresh addition to the soup. Jerome gave it a 10/10 and ate two MASSIVE bowls with vegan sour dough. Such a naughty boy! ^-^

    I recommend trying this dish if you have an overload of broccoli or if it is nice wintery weather and you feel like a nice, smooth curried vegetable dish!

    Ingredients
    1 tablespoon olive oil
    1 onion, finely chopped
    2 garlic cloves, minced
    1 tablespoon curry powder
    12 cups of broccoli florets (4 small heads)
    4 cups veggie stock, (enough to just cover the broccoli)
    3 small sage leaves, finely chopped
    1 tsp of herbs (I used dried parsley)
    salt and pepper
    option: garnish with coconut milk and fresh sage leaves

    Steps
    1. In a large pot, sauté the onion in the olive oil until transparent.
    2. Add garlic and curry powder and sauté for another minute so or until the garlic is fragrant.
    3. Add broccoli florets and toss for 30 seconds to take in a bit of the onion and curry flavour.
    4. Add veggie stock (enough to just cover the broccoli), sage leaves, herbs and salt and pepper.
    5. Simmer for 20 minutes or so until the broccoli is soft and breaking down.
    6. Blend or process until smooth.
    7. Serve with coconut milk, fresh sage leaves and extra salt and pepper if need. 

    Vegan Basil Pesto Pasta Recipe


    My mum has been pressuring me to make pesto for a while now... so when I was planning out my meals for the week I decided that I would give-in and make up my own version of pesto pasta. I think we all know what are the main components of pesto, so I just added the ingredients to taste and made the yummiest version! I absolutely loved it! It was one of those meals where you just can't believe that you made it. It really tasted like a restaurant dish! I am going to be like my mum now and urge you all to make this pesto pasta! It was absolutely delicious and the the cherry tomatoes add that burst of flavour and sweetness! The nutritional yeast adds that cheesy flavour! Yum yum yum! ^-^


     serves 3

    Pesto:
       3 garlic cloves

       2 tablespoons nutritional yeast (what is this?)
       1/3 cup pine nuts
       4 cups basil leaves
       salt and pepper
       1/2 small lemon, juiced
       1/3 cup olive oil

    Other:

       400g pasta of choice
       8 cherry tomatoes, halved
       vegan parmesan cheese (to serve)


    1. In a food processor, add all sauce ingredients except for the olive oil. Process until smooth. 
    2. Once the sauce is smooth, keep processing and add the olive oil gradually until well combined.
    3. Cook pasta as per packet instructions.
    4. While the pasta is cooking, add the sauce and halved cherry tomatoes to a large serving bowl.
    5. Drain pasta and add to bowl and toss to combine.
    6. Serving options: Serve with salt and pepper, fresh basil leaves, a drizzle of olive oil and vegan parmesan cheese

    • Making the pesto sauce a couple of hours before will let the pesto sit and the flavours to become stronger and more beautiful. So if possible, try and make the pesto in advance!

    July 8, 2012

    Mavis's Kitchen

    Jerome and I had a day-off today so we decided to check out Mavis's Kitchen  for our wedding destination. Mavis's Kitchen is a 25 acre farmland consisting of an organic restaurant, a cute little gallery and 4 cabins available for accommodation. It is situated at the base of Mt Warning on the Gold Coast (Australia) and is a one hour drive from our house. The trip down there was so lush and green that we didn't mind the trip. On the way, we drove past a green field with lots of beautiful cows. It was so amazing and natural that I just had to take photos. There was just something about this field that really captured our hearts. The cows were so observant and watched our every move. It reminded us both again why we don't eat meat... they were such enchanting creatures!


    As we drove in to Mavis's Kitchen, I could not believe how stunning it was. We went over a bridge with a pretty little stream that lead straight to the large driveway. The property was covered with numerous fruit trees and herb gardens and chickens running freely over the land. It was beautiful. We knew straight away that we wanted to have our wedding there. We had imagined our wedding to be eco-friendly and natural and this was exactly what we had hoped for. As we walked through the farmland, I felt so detached to the stress and worries of everyday life. I felt so calm and at peace.

    We had soy coffees at the restaurant but I really wanted something sweet to eat... So I asked Carl (the head chef) if he could possibly make me something vegan. He was so lovely and ever so happy to make something for me. He poached a pear in a cinnamon and 
    star anise sugar syrup and made a delicious vegan raspberry and coconut milk ice cream. The whole dish was amazing. I was so thankful!


    After our meal, the wedding coordinator showed us around the property. She told us where we could have the wedding ceremony and reception and gave us some wonderful ideas to make the wedding even more intimate. Jerome loved it just as much as I did. I could just see how enchanted he was as he walked through the green field. The coordinator showed us the 4 cottages available for accommodation. It was perfect for our small 13 guest wedding. It meant that we could book the whole destination out just for our wedding. She also told us that the chefs would be overjoyed to cater for a vegan wedding and make a vegan cake. Apparently, they cater for vegan and vegetarian weddings quite regularly. After hearing this, I felt so relieved as I was previously a bit worried about the food aspect of the wedding and finding a chef that was comfortable doing a vegan wedding.


    The drive back home was filled with lots of excitement as Jerome and I kept discussing our wonderful experience. I cannot wait to go back there. I just really wanted to share this as it was the highlight of my week ^-^