swallowed pride,

Pizza Lazy

2010-10-20T18:41:00.000-07:00

look at that face. couldn't you just kiss that face? this here's a gluten free flatbread pizza i made as a distraction from studying for my impending chemistry theory exam (pizza is a chemical reaction, promise). the sauce base is tomato paste, garlic and parsley. there's portabello mushrooms and of course, shredded cashew cheese (this recipe is a good standard one, you only need half a cup of agar flakes for it to work, or a quarter of agar powder, and the flavours can be messed around with according to taste) and a sprinkle of paprika (i may or may not put paprika in almost everything). the cheese melts down really niceley in the oven and forms a nice skin on top to hold its shape but stay gooey on the inside. yum. so yum.

Flying Apron's Sweet Potato (but we had Pumpkin) & Rosemary Loaf

2010-06-16T22:16:00.000-07:00

Photo by Caitlin Molloy.

this was my first time making a yeasted gluten free bread loaf, pretty successful, i think. very crusty but moist inside, i'd like to keep trying this book's breadloaf recipes because i think they make the most sense of all the recipes in the book and i would love to perfect these. hopefully my farenheit to celcius calculations were just a bit wrong and thats what our problem was, because i'm sick of blaming the oven.

Flying Apron Citrus & Currant Scones.

2010-06-16T20:54:00.000-07:00

I am not at privilege to publish this recipe, as it is from a book I just purchased from the book depository, Flying Apron's Gluten Free & Vegan Baking Book. But I will post some beautiful photos my dear friend Caitlin took whilst we prepared and enjoyed them. I believe I may have baked mine for perhaps 5minutes too long because a few burned on the bottom and otherwise these were a bit too dry for traditional scones (i'm blaming my 5minute lapse and will try again). Also the instructions were to cut them into triangles, which isn't something I'd done with scones before, I believe that to be perhaps an American tradition? Not sure. Either way they were beautifully fragrant and perfect next to a nice cup of Earl Grey, a dollop of Coconut Yogurt and Raspberry Jam. We couldn't get through all the scones in our morning tea when they were fresh and warm from the oven, but once cooled they turned into almost a shortbread consistency, perfect for dipping into hot milky tea.

I have since tried 2 other recipes from this book, which have been devoured by my household with much (perceived at least) pleasure, the Sweet Potato Rosemary loaf and a Earl Grey Maple Cake. From looking through the recipes I can imagine that they all work really well and taste delicious.

My major comments/critiques (no cook book is perfect, and these may be regionally-based complaints) are:

Honey is used in some recipes (though alternatives are signified and there is a section in the front of the book that talks about honey).
In many recipes a great quantity of what I would describe as luxury-products is used (ie, 3+ cups of maple syrup/agave/juice concentrate) - to defend the huge amount i must remind myself that these recipes make a pretty big amount of baked goods and it is wise to halve the recipes unless baking for a party/catering or whatever need you may have for 30+ cupcakes, and that these recipes were developed in a BAKERY where a big amount is necessary to supply customers, also i am under the impression that these liquid sweeteners come in much cheaper supply in North America, but I wish I knew how to replace a liquid sweetener with a dry sweetener (such as raw cane sugar or xylitol), because that's the main issue that's keeping me from making every single recipe in the book.
In many/most of the icing recipes their is a gross amount of Palm Oil used. Nothing is written in the introduction of the book about procuring organic/ethically produced Palm Oil, though the bakery describes itself as 'sustainable'. I don't know if this product is a considered issue to North American vegans, or if it's just not something that this company has considered. Not only are the ethics of Palm oil highly questionable, but it's not exactly the most healthful oil. I imagine replacing Palm oil in recipes which call for it with Coconut oil should probably do the trick, I've never used palm oil, so I can't be certain that my guess is correct.

peanut butter and jelly/chocolate thumb prints.

2010-05-24T04:00:00.000-07:00

for a dinner party i had the genius idea (after midnight snacking on spoonfuls of peanut butter and raspberry jam together) of making peanut butter and 'jelly' cookies. the peanut butter cookie recipe is from philippa i just made them gluten free and sugar free, and thumbprint style. the jam has sugar in it and i have a sugar-free housemate so i used a sugar free chocolate spread for half of them so everyone could enjoy!

white bean chickpea hommos by lydia

2010-05-24T03:58:00.000-07:00

my new housemate lydia made this incredible hommos! it's covered in tomatoes and basil from our garden - yeah, brisbane's still pushing out the summer crops!

quinoa cake

2010-05-24T03:54:00.000-07:00

read about this cake on caitlin's blog - freefancy.tumblr.com, we made it together when i was staying at her place in brunswick.

what friends do - rubharb crumble

2010-05-24T03:52:00.000-07:00

my friend louise made this rubharb crumble for me when i was in melbourne. the 'crumble' was made from sugar coconut quinoa and nuttelex, i think. it was superb!!

worst food blogger ever

2010-05-24T03:49:00.000-07:00

i turned twenty two. my mum made me this cake, a big moist orange and almond cake with brandy. no sugar. "just protein and love" says mum. apparently the recipe is sephardi.

QUICK! LET'S MAKE LASAGNE!

2010-04-17T00:16:00.001-07:00

One of the first shared meals I made after moving back to Brisbane, I made this with my housmate Claire. Fresh Veggie lasagne with Pesto sauce (pesto made from our overgrown basil plants! Brisbane you so crazy). Very simple and very nommy.

sorry about the lack of posts lately, i'm still settling in and being busy. lots of repeat recipes! i'm looking at making this sometime soon.

PostHumos: PECAN TART

2010-04-16T23:49:00.000-07:00

Apologies for my tardiness(tartiness?), I ate this over a month ago, and I didn't even bake it. There was a going away dinner held for Alex and I by my co-worker at the Blue Mountains Food Coop, Kim. She made three different kinds of lasagne, a polenta bake, and two different kinds of dessert tarts. In addition there was homebrew, kofta balls, beautiful slow cooked beans and greens, another dessert tart and a chocolate pudding. All Vegan. All Gluten free. All for me. I was chuffed!!
I got to take home a piece of the pecan pie which I ate for breakfast a couple of days later (we didn't eat until dinner the following evening after the dinner party, we ate so much!!!).
The recipe is from a book published in the Blue Mountains called Vegan Cooking - Recipes for Health and Happiness by Amanda Quinn and Diipali Lilburne, who also do organising for Animal Liberation in the Mountains. The book focuses on wholefoods and explains about specialty ingredients a lot, and also most of the recipes have gluten free suggestions for substituting, which I appreciate, and are simple and easy to follow. It's self published in limited runs (now in it's second pressing), so keep an eye out for it.

I hope Amanda and Diipali don't mind I share this recipe, I haven't made it yet but I do recommend eating it! Truly nommy and not much sugar in the recipe, you only need to eat one (or one and a half) slice to feel truly satisfied. A bit indulgent, but a show-stopper.

Pecan Pie
PASTRY
1 cup rice flour
1 cup almond meal
2 tablespoons raw sugar
1 third cup margarine or coconut oil
2 tablespoons water

Preheat oven to 200c. grease a spring form cake tin, or line with baking paper. combine dry ingredients and rub in the margarine until mixture resembles breadcrumbs. add water and form into a dough. Press dough evenly and firmly to the cake/pie tin so that there's crust on the sides and everything is covered equally. place in the fridge to chill until ready to bake with filling.

FILLING
2 cups dates (220g)
1 cup soy milk
1 cup almond meal
3 tablespoons cornflour
3 tablespoons water
two tablespoons margarine or coconut oil
1.5 cups pecan nuts (150g)

Chop dates in half and place in a saucepan with soy milk. bring to the boil and simmer for 5 minutes. leave to soak for another 5 minutes. puree mixture with a stick blender or food processor. dissolve cornflour in water and add to dates, mix well. mix in almond meal and margarine/oil. leave to cool.
when cooled, spread evenly into pastry base. decorate the top with whole pecans, arranging in circles around the top.

Bake for 35-40 minutes at 200c. Remove from oven and cool

GLAZE:
4 tablespoons rice malt

Melt rice malt in a small saucepan until runny, then pour evenly over pecan pie, you can use a pastry brush (if you have one!) for an even finish).

catch up! zebra cake

2010-03-03T23:09:00.000-08:00

chocolate and vanilla "zebra" (striped) cake with banana cream made for visiting family. 2009

post script: banana cream: desicated coconut, two old bananas, third of a carton of soyatoo.

tandoori time!

2010-03-03T23:00:00.000-08:00

cheat's veganing of tandoori. mix (as per packet or jar directions) store bought tandoori mix with plain or vanilla soy yoghurt (use a little more of the mix if using vanilla) or very thick kefir and marinate fingers of tofu or seitan or sliced vegetables or a combination of the three in the fridge for an hour or two, the longer the better, and grill on high heat for 15 minutes on either side. serve with lemon.

Recipe - Sticky Date Pudding

2010-02-07T22:52:00.000-08:00

as adapted from vegan easy. a moorish and comforting dessert i'd been promising to make since i brought in a 2kg bag of dates for this purpose (as well as a semi-failed caramel slice and for snacking) and wouldnt let alex just eat them all (i'm bossy). becareful not to eat too quickly because it does promote sugar headaches! i've lost my digital camera at the moment, so bare with me. it came out looking almost exactly like the picture in the original recipe (above image).

PUDDING

1½ cups dates, finely chopped
1½ cups water
1½ tsp bicarbonate of soda
¾ cup tightly packed soft brown sugar
½ cup vegan coconut oil (hardened)
1 tsp vanilla extract
½ cup FG Roberts(GF) brand plain flour
½ cup almond meal
½ cup coconut flour/brown rice flour.
3 tsp egg replacer
3 tbsp water

Preheat oven to 180°C. Grease and line a 20cm loose bottom cake tin.
Place dates and water in a small saucepan and bring to a boil. Turn off the heat, add the bicarbonate of soda and set aside for 20 minutes.
Whisk together sugar, coconut oil and vanilla extract til quite combined.
In a small bowl, mix together the egg replacer and water. Whisk the 'egg' mixture into the margarine mixture. Sift in the flour and mix well.
Add the date mixture. Combine well then pour into the prepared cake tin.
Cook for 45 minutes, until a skewer or knife comes out clean. Leave to cool in the pan while you make the sauce.

STICKY CARAMEL SAUCE

1 cup soy/rice milk mixed with 1½ tbsp non-wheaten cornflour to thicken
¾ cup soft brown sugar
2 tbsp golden syrup/rice malt
½ tsp vanilla extract
a drop of brandy essence
a pinch of ginger

Place all of the sauce ingredients into a saucepan, place over a medium heat and bring slowly to a boil. Reduce heat and simmer gently for approximately 20 minutes, or until it has reached a thickness and consistency that you desire.
Pierce the pudding in several places with a skewer. Drizzle over about ½ cup of the sauce.
Remove from tin, cut into wedges and serve with extra sauce poured over.

What's up, Eggplant?

2010-01-22T01:53:00.000-08:00

Got an eggplant just sitting there and lacking inspiration? Deep fry it. Make a quick chilli/szechuan pepper sauce and serve with rice. Too easy, too delicious. My favourite vegetable can do anything.

Tomato-Baked Cabbage Rolls

2010-01-19T17:57:00.000-08:00

Green cabbage leaves are boiled quickly to soften and stuffed with a mix of rice, beans and walnuts, baked for 45 minutes with a simple home made tomato sauce blend, served with sunflower seed mayonaise.
Original recipe for Stuffed Cabbage with Cider Sauce from Another dinner is Possible from AK press (I got my copy at Sticky in Melbourne, this is an excellent resource of all sorts of recipes with a focus on being able to feed a large number of people, as well as some of the best essays on why veganism that I've come across).

xL

african sweet potato and peanut stew.

2010-01-13T03:52:00.001-08:00

My friend Eva first made a version of this dish for us in Newcastle. It's a beautiful and filling dish with very calming flavours. I believe her version is from Vegan Planet by Robin Robertson (which I'm told is a very valuable source for vegan recipes if you're looking for a new book and haven't got this one yet) but an almost replica to what I tasted is available online here. I've made it a couple of times and it's basically fail-proof.

Tonight the weather suddenly went from stupid-hot to misty mountain drizzle, and so I decided to revisit this recipe, using some kale I salvaged from the co-op I work in place for the kidney beans that I never remember to soak the night before I want to use them and purple (white flesh) sweet potato instead of an orange one.

Fail-proof! this worked a treat and it makes enough for four serves, though the ratio of ingredients could easily be altered for less or more.

I think peanut (or ground nut) stews and porridge are most popular in Central Africa and the traditional grain to serve it with would be millet, which is gluten free and delicious and well suited to the flavour of this stew.
Tonight we used jasmine rice which is fine and what we had, though I prefer to have more grains happening next to my stews.

Thanks to Eva for first putting this beast of a stew in our bellies, it is a recurring dream of a meal.

Home Grown Portobella's

2010-01-09T21:29:00.001-08:00

I can only encourage you to try a mushroom kit box so much. If you love mushrooms, this is the best thing ever. Portobella are my favourite but I never buy them because they're so big and expensive and they become really precious in my mind that I get scared to use them or one of us ends up using them in a way that doesn't best showcase their flavour and texture and then it was kind of a big waste. We were quite lucky with our batch, we have an ideal spot at the door to our house that gets humid but no sunlight, Mycology is one of my favourite things to read about so watching these guys get bigger and browner was such a joy.
xo

simple scraps bake.

2010-01-09T21:00:00.000-08:00

brown rice penne baked with a creamy beschemel, home grown basil and the last couple of dumpstered roma tomatoes.. so so so simple but so rewarding. comfort food and cheaply made. yes please

out of hiding (introduction)

2010-01-07T03:07:00.000-08:00

photo by caitlin molloy, 2009
this is my second chance at writing about food. i'm a vegan coeliac, i'm poor and i think too much about everything: food, life, plants, water. i've lived in three cities in as many years, and i'm due to move again in a couple of months. i believe in self sustainability, doing it yourself or being brave enough to ask someone to show you how, and there's always music in the air. i eat to live but also to make smiles and just to create something. i talk a lot but also have trouble using language correctly. i'm hairy, clumsy and extremely tall. i am partnered to a physicist. i hate getting ripped off in the supermarket, in politics, in health and life. most of all i love community and sharing and loving. x

my old blog: explodingwonder.blogspot.com
my non food blog: faketrain.tumblr.com