tag:blogger.com,1999:blog-86060541848928708252024-03-06T14:08:17.581+11:00the political kitchenVegan recipes from two peas, no podcristyhttp://www.blogger.com/profile/10438841050844456591noreply@blogger.comBlogger40125tag:blogger.com,1999:blog-8606054184892870825.post-13122369499122686712008-02-08T09:48:00.000+11:002008-02-13T12:10:53.800+11:00Vegan Apple & Blackberry PieA couple of lovely new friends invited us over to brunch the other weekend and so we decided to make a fruit pie to take along with us.<br /><br />That morning at the Farmers Markets we picked up a punnet of lovely fresh blackberries and so we thought that it would be fun to bake a blackberry pie. We also had a few apples in the fridge and so we threw them in (along with a pear that we thought would add a nice sweetness to the mix).<br /><br />The result was delicious. The apricot pie might still be my favourite, but really I'd put them neck and neck. The apples and pear were all warm and cinnamon-y, while the blackberries just exploded in your mouth with their tart sweetness. mmmm<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_wCIEGBiIM4A/R6j3Pl79NpI/AAAAAAAABUw/ZWlNIc9zGqs/s1600-h/apple-and-blackberry-pie.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_wCIEGBiIM4A/R6j3Pl79NpI/AAAAAAAABUw/ZWlNIc9zGqs/s400/apple-and-blackberry-pie.jpg" alt="" id="BLOGGER_PHOTO_ID_5163648820033959570" border="0" /></a><br /><br /><span id="fullpost"><br />Ingredients:<br />One punnet of blackberries<br />3 small apples (peeled, cored and chopped)<br />1 pear (cored and chopped)<br />1 teaspoon cinnamon<br />2 tablespoons of brown sugar<br />1/4 cup of almond meal (or LSA)<br /><br />Pastry:<br />2 cups whole-wheat flour<br />1/2 teaspoon salt<br />1/3 cup canola oil<br />1/2 cup cold water<br /><br />Essentially just make the pastry and roll it flat. Then line a pie dish and dry bake it for about 10 minutes on 200-220 C.<br /><br />Then mix the apple and pear with the dry ingredients and place them in the baked pastry. Cover with blackberries and then make a lid with the remaining pastry - or chop it up into strips in order to make a thatched lid.<br /><br />Bake for another 35-40 minutes on 200-220C (or until golden brown on top).<br /><br />Here's a picture of the inside before we baked it:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_wCIEGBiIM4A/R6j3PF79NoI/AAAAAAAABUo/7RKdvDYqrM4/s1600-h/apple-and-blackberry-pie-un.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_wCIEGBiIM4A/R6j3PF79NoI/AAAAAAAABUo/7RKdvDYqrM4/s400/apple-and-blackberry-pie-un.jpg" alt="" id="BLOGGER_PHOTO_ID_5163648811444024962" border="0" /></a><br /></span>cristyhttp://www.blogger.com/profile/10438841050844456591noreply@blogger.com0tag:blogger.com,1999:blog-8606054184892870825.post-13370268967266472052008-02-07T10:39:00.000+11:002008-02-13T12:09:21.582+11:00Animal Biscuits (cookies)It was our nephew's second birthday the other weekend and so I decided to try out my animal cookie cutters and my new icing piper.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_wCIEGBiIM4A/R6j1fV79NnI/AAAAAAAABUg/KJuq4Y5dLic/s1600-h/animal-biscuits-cu.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_wCIEGBiIM4A/R6j1fV79NnI/AAAAAAAABUg/KJuq4Y5dLic/s400/animal-biscuits-cu.jpg" alt="" id="BLOGGER_PHOTO_ID_5163646891593643634" border="0" /></a><br /><br />The result was fun and yummy, but next time I think that I will use a few more colours - maybe some yellows or greens would have brightened up the over-all effect a little...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_wCIEGBiIM4A/R6j1dl79NmI/AAAAAAAABUY/hLC6JzBNtlA/s1600-h/animal-biscuits.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_wCIEGBiIM4A/R6j1dl79NmI/AAAAAAAABUY/hLC6JzBNtlA/s400/animal-biscuits.jpg" alt="" id="BLOGGER_PHOTO_ID_5163646861528872546" border="0" /></a><br /><br />The biscuits (or cookies if you live in North America) are just a simple sugar biscuit recipe - with flour, canola oil, sugar, vanilla, baking powder and water. I liked the flavour of them though - not to sweet, but still quite more-ish.cristyhttp://www.blogger.com/profile/10438841050844456591noreply@blogger.com0tag:blogger.com,1999:blog-8606054184892870825.post-89525728586579785532008-02-06T09:53:00.000+11:002008-02-13T12:08:17.664+11:00Friday night pizzaOver the last few weeks P and I have decided that Friday night will be pizza night. This started on the same day that we realised how easy it was to make our own pizza dough.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_wCIEGBiIM4A/R6jxPV79NiI/AAAAAAAABT4/jtVDONOcAgg/s1600-h/pizza-closeup.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_wCIEGBiIM4A/R6jxPV79NiI/AAAAAAAABT4/jtVDONOcAgg/s400/pizza-closeup.jpg" alt="" id="BLOGGER_PHOTO_ID_5163642218669225506" border="0" /></a><br /><br />Since then we have been experimenting with toppings and I thought that I would share a few of them with you.<br /><span id="fullpost"><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_wCIEGBiIM4A/R6jxQV79NjI/AAAAAAAABUA/9ZgWA3oq7qo/s1600-h/pizza-pumpkin.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_wCIEGBiIM4A/R6jxQV79NjI/AAAAAAAABUA/9ZgWA3oq7qo/s400/pizza-pumpkin.jpg" alt="" id="BLOGGER_PHOTO_ID_5163642235849094706" border="0" /></a>Tomato paste, fresh basil, rosemary roast pumpkin, marinated artichoke hearts, kalamata olives and fresh tomatoes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_wCIEGBiIM4A/R6jxRl79NkI/AAAAAAAABUI/0DZ96bdEGfk/s1600-h/pizza-tapenade.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_wCIEGBiIM4A/R6jxRl79NkI/AAAAAAAABUI/0DZ96bdEGfk/s400/pizza-tapenade.jpg" alt="" id="BLOGGER_PHOTO_ID_5163642257323931202" border="0" /></a></span><span id="fullpost">Tomato paste, fresh basil and baby spinach, green olive tapenade, marinated artichoke hearts, mushrooms, kalamata olives and fresh tomatoes.<br /><br /></span><span id="fullpost"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_wCIEGBiIM4A/R6jxSl79NlI/AAAAAAAABUQ/6I6WD1fyAdY/s1600-h/pizza-wk2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_wCIEGBiIM4A/R6jxSl79NlI/AAAAAAAABUQ/6I6WD1fyAdY/s400/pizza-wk2.jpg" alt="" id="BLOGGER_PHOTO_ID_5163642274503800402" border="0" /></a></span><span id="fullpost">Tomato paste, fresh basil, mushrooms, marinated artichoke hearts, kalamata olives and fresh tomatoes.<br /><br />Yes, yes, I know that I ought to be more inventive, but when you like something...<br /><br />Last weekend we did one with grilled eggplant, roast pumpkin, sweet potato & pumpkin, and most of the usual suspects, but I didn't get around to taking a picture.<br /><br />Maybe this week I will be a little more radical.<br /></span>cristyhttp://www.blogger.com/profile/10438841050844456591noreply@blogger.com0tag:blogger.com,1999:blog-8606054184892870825.post-37466004691720605002008-01-08T15:34:00.000+11:002008-01-08T16:24:05.768+11:00Food photos - recipes to followI've been terribly slack on the food blogging front (well on the blogging front in general) and so I thought that I would share a few photos of what we have been cooking (and eating) and that this might prompt me to get some recipes up to go with the images.<br /><br /><div style="text-align: center;">Beans on toast (with parsley, tomatoes and spices)<br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_wCIEGBiIM4A/R4L6bJZbITI/AAAAAAAABPA/v8Urn63GauM/s1600-h/Beans-and-toast.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_wCIEGBiIM4A/R4L6bJZbITI/AAAAAAAABPA/v8Urn63GauM/s400/Beans-and-toast.jpg" alt="" id="BLOGGER_PHOTO_ID_5152956267951235378" border="0" /></a><br /><br /><div style="text-align: center;">Lentil and rocket salad (with a tahini and lemon juice dressing)<br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_wCIEGBiIM4A/R4L6bZZbIUI/AAAAAAAABPI/mPo8RKk76KQ/s1600-h/Lentil-and-rocket-salad.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_wCIEGBiIM4A/R4L6bZZbIUI/AAAAAAAABPI/mPo8RKk76KQ/s400/Lentil-and-rocket-salad.jpg" alt="" id="BLOGGER_PHOTO_ID_5152956272246202690" border="0" /></a><br /><span id="fullpost"><br /><br /></span><div style="text-align: center;"><span id="fullpost">Grilled veggies (mushrooms, zucchini and eggplant)</span><br /></div><span id="fullpost"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_wCIEGBiIM4A/R4L6bpZbIVI/AAAAAAAABPQ/xU6P_wEzy5Q/s1600-h/Grilled-veggies.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_wCIEGBiIM4A/R4L6bpZbIVI/AAAAAAAABPQ/xU6P_wEzy5Q/s400/Grilled-veggies.jpg" alt="" id="BLOGGER_PHOTO_ID_5152956276541170002" border="0" /></a><br /><br /></span><div style="text-align: center;"><span id="fullpost">Rosemary roast veggies (pumpkin and sweet potato)</span><br /></div><span id="fullpost"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_wCIEGBiIM4A/R4L6b5ZbIWI/AAAAAAAABPY/QAtMac-rOdk/s1600-h/Rosemary-roast-veggies.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_wCIEGBiIM4A/R4L6b5ZbIWI/AAAAAAAABPY/QAtMac-rOdk/s400/Rosemary-roast-veggies.jpg" alt="" id="BLOGGER_PHOTO_ID_5152956280836137314" border="0" /></a><br /><br /></span><div style="text-align: center;"><span id="fullpost">Polenta encrusted tofu (with mushrooms, asparagus and fried polenta)</span><br /></div><span id="fullpost"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_wCIEGBiIM4A/R4L6cJZbIXI/AAAAAAAABPg/GS7d990naZE/s1600-h/Polenta-encrusted-tofu.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_wCIEGBiIM4A/R4L6cJZbIXI/AAAAAAAABPg/GS7d990naZE/s400/Polenta-encrusted-tofu.jpg" alt="" id="BLOGGER_PHOTO_ID_5152956285131104626" border="0" /></a><br /><br /></span><div style="text-align: center;"><span id="fullpost">Choc-chip cookies</span><br /></div><span id="fullpost"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_wCIEGBiIM4A/R4L8c5ZbIYI/AAAAAAAABPo/abmRIp13B6Q/s1600-h/choc-chip-cookies.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_wCIEGBiIM4A/R4L8c5ZbIYI/AAAAAAAABPo/abmRIp13B6Q/s400/choc-chip-cookies.jpg" alt="" id="BLOGGER_PHOTO_ID_5152958497039262082" border="0" /></a><br /><br /></span><div style="text-align: center;"><span id="fullpost">Coconut sticky rice</span><br /></div><span id="fullpost"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_wCIEGBiIM4A/R4L8dJZbIZI/AAAAAAAABPw/bTgk4V32fsw/s1600-h/Coconut-sticky-rice.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_wCIEGBiIM4A/R4L8dJZbIZI/AAAAAAAABPw/bTgk4V32fsw/s400/Coconut-sticky-rice.jpg" alt="" id="BLOGGER_PHOTO_ID_5152958501334229394" border="0" /></a><br /></span>cristyhttp://www.blogger.com/profile/10438841050844456591noreply@blogger.com0tag:blogger.com,1999:blog-8606054184892870825.post-17422919032603392752007-12-04T11:13:00.001+11:002007-12-04T11:47:55.247+11:00Vegan Apricot PieNow that Summer is upon us, I am trying to focus even more on eating seasonally. And so, starting with the A's, we took advantage of the gorgeous apricots that are now well and truly in season (P picked up a 1kg bag of them for $3 at the farmers markets) and made a scrumptious apricot pie for desert last night.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_wCIEGBiIM4A/R1SarRTQfzI/AAAAAAAABNM/Qz6tq2_VMiQ/s1600-R/Apricot-pie.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_wCIEGBiIM4A/R1SarRTQfzI/AAAAAAAABNM/c4SlwMq-Mcw/s400/Apricot-pie.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5139903142905806642" /></a><br /><br /><span style="font-weight:bold;">INGREDIENTS</span><br /><br /><span style="font-style:italic;">Pastry</span><br />1 & 1/2 cups whole-wheat flour<br />1/2 cup almond meal<br />2 tablespoons of brown sugar<br />1/2 teaspoon salt<br />1/2 cup non-hydrogenated margarine (or non-GM canola oil)<br />1/2 cup cold water<br /><br /><span style="font-style:italic;">Filling</span><br />500g fresh apricot halves<br />1/2 cup brown sugar<br />1/4 cup almond meal<br />1/2 teaspoon cinnamon<br />1/4 teaspoon nutmeg<br />3 teaspoons fresh lemon juice<br /><br /><span id="fullpost"><br />Preheat oven to 210C.<br /><br />Start with the pastry. Sift the flour, almond meal, brown sugar and salt together. Knead the margarine into the dry ingredients until it is like bread crumbs. Add the cold water slowly and mix together. Hold back on some of the cold water to ensure that the mixture doesn't get too damp. Roll into two balls of equal size. Then flatten them and roll them into flat circles.<br /><br />Place one pastry circle into a pie pan or an round oven-proof dish. Press in the corners and the edges so that it is evenly distributed across the base and the sides of the dish. Poke a few holes in the base of the pastry with a fork and place in the pre-heated oven for around 10 minutes or until slightly browned.<br /><br />Now mix together the sugar, flour, almond meal, cinnamon, and nutmeg in a small bowl.<br /><br />Place apricots in a separate large bowl and stir in the lemon juice. Add the dry mixture to the apricots and stir thoroughly so that the apricots are all coated.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_wCIEGBiIM4A/R1SarxTQf0I/AAAAAAAABNU/NcsLj_fWXQc/s1600-R/Apricots.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://2.bp.blogspot.com/_wCIEGBiIM4A/R1SarxTQf0I/AAAAAAAABNU/dWEjrZuXW_A/s400/Apricots.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5139903151495741250" /></a><br /><br />Pour the apricot mixture into the partially-baked pastry. Place the unbaked pastry circle on top to form a lid, carefully squeezing down the edges to create a seal. Cut some vents into the top in order to let out the heat during baking.<br /><br />Bake for 35 to 40 minutes until golden brown.<br /><br />Leave to cool for at least 5 minutes before cutting or it will collapse on itself and be too hot to eat!<br /></span>cristyhttp://www.blogger.com/profile/10438841050844456591noreply@blogger.com1tag:blogger.com,1999:blog-8606054184892870825.post-19801909313301491452007-11-28T13:55:00.000+11:002007-11-28T13:56:32.790+11:00Turkish dinnerThis post is dedicated to <a href="http://veggieway.blogspot.com">Isil</a> who finally gave me the confidence to make <a href="http://veggieway.blogspot.com/2007/06/imam-bayildi-or-fainting-priest.html">İmam Bayildi</a> - one of my favourite dishes in the world.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_wCIEGBiIM4A/R0zXd26pnHI/AAAAAAAABM0/fsb16hG30b8/s1600-h/Imam-Bayaldi.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://3.bp.blogspot.com/_wCIEGBiIM4A/R0zXd26pnHI/AAAAAAAABM0/fsb16hG30b8/s400/Imam-Bayaldi.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5137718182880582770" /></a><br /><br /><span id="fullpost"><br />Since my Mum was in town, I also made Fasulye, a cannelini bean salad and couscous.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_wCIEGBiIM4A/R0zXcW6pnFI/AAAAAAAABMk/9TZq5pcSTTU/s1600-h/Turkish-dinner.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_wCIEGBiIM4A/R0zXcW6pnFI/AAAAAAAABMk/9TZq5pcSTTU/s400/Turkish-dinner.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5137718157110778962" /></a><br /><br />Cannelini beans may seem a bit odd, but it was supposed to be a chickpea salad until I realised that I had completely run out of chickpeas...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_wCIEGBiIM4A/R0zXdW6pnGI/AAAAAAAABMs/IbMc--zrW0Y/s1600-h/Cannelini-bean-salad.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_wCIEGBiIM4A/R0zXdW6pnGI/AAAAAAAABMs/IbMc--zrW0Y/s400/Cannelini-bean-salad.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5137718174290648162" /></a><br /><br />I make Fasulye a little differently from the recipes that I have seen online, so here is my recipe if you want to try it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_wCIEGBiIM4A/R0zXeW6pnII/AAAAAAAABM8/Qw3vZ_tO63c/s1600-h/Fasulye.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_wCIEGBiIM4A/R0zXeW6pnII/AAAAAAAABM8/Qw3vZ_tO63c/s400/Fasulye.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5137718191470517378" /></a><br /><br /><span style="font-weight:bold;">Ingredients<br /></span>500g green beans (with ends cut off)<br />1/4 cup olive oil<br />2 cloves garlic, diced<br />1 tsp cinnamon<br />1 tsp cumin<br />1/2 tsp salt<br />4 tomatoes, peeled and diced<br />1/2 cup water<br /><br />Heat the olive oil over a low/medium heat, add the garlic and stir for about a minute. Add the spices and stir again for 30 seconds. Add the beans and stir so that they get covered in the spice/garlic mix. Add the tomatoes and raise the heat to medium/high. Stir in the water and let it simmer for a couple of minutes. <br /><br />Turn down the heat to medium/low and cover. Leave it to simmer for about 45 minutes, checking periodically to stir and add water if it gets a little dry.<br /><br />It should be really soft and melt-in-your-mouth-y when it is ready.<br /><br />See <a href="http://veggieway.blogspot.com">Veggie Way</a> for the <a href="http://veggieway.blogspot.com/2007/06/imam-bayildi-or-fainting-priest.html">Imam Bayildi recipe</a>.<br /></span>cristyhttp://www.blogger.com/profile/10438841050844456591noreply@blogger.com0tag:blogger.com,1999:blog-8606054184892870825.post-48143265873889453732007-11-23T09:32:00.000+11:002007-12-04T11:57:25.441+11:00Ginger soy 'fish'We had some of the soy 'fish' left over and so I decided to do a variation on the theme that P had done so successfully the other day. This time I did a ginger sauce, steamed some asparagus and puk choy, and made brown rice.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_wCIEGBiIM4A/R0YD3ciFlHI/AAAAAAAABLk/_AZFfexymVM/s1600-h/Ginger-soy-fish.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_wCIEGBiIM4A/R0YD3ciFlHI/AAAAAAAABLk/_AZFfexymVM/s400/Ginger-soy-fish.jpg" alt="" id="BLOGGER_PHOTO_ID_5135796676149482610" border="0" /></a><br /><div style="text-align: center;"><span style="font-weight: bold;">Ingredients</span><br /></div><span style="font-weight: bold;">Ginger sauce</span><br />1/2 tblp canola oil (or any light vegetable oil)<br />2 tblp fresh grated ginger<br />1 tblp chilli sauce<br />1 tblp lemon juice<br />1 tblp soy sauce<br /><br />soy 'fish' (2 or 3 per person)<br />asparagus<br />puk choy<br />brown rice<br /><span id="fullpost"><br /><br />Cook the brown rice. (We use a rice cooker).<br /><br />Heat the oil over a medium heat and add the ginger. Stir for about a minute and add the chilli, lemon juice and soy sauce. Stir for a couple of minutes and then lower the heat and let it simmer for a little. Add some hot water if it starts getting too thick.<br /><br />Brush a fry pan with a small amount of oil and lightly fry the soy 'fish' on both sides.<br /><br />Steam the asparagus and puk choy for about a minute (or until slightly wilted).<br /><br />Serve all ingredients on to a plate and drizzle the ginger sauce to taste.<br /></span>cristyhttp://www.blogger.com/profile/10438841050844456591noreply@blogger.com0tag:blogger.com,1999:blog-8606054184892870825.post-68827202861224347922007-11-18T09:54:00.000+11:002007-12-04T11:42:42.213+11:00White bean & mint dipThe other day I decided to give Lily some cannellini beans for lunch and so I had to figure out what to do with the rest of the can (I know, I should use the dried beans, but I am simply not that organised at the moment). So, I grabbed a bunch of mint from the garden, added the juice of half a fresh lemon, a little salt and some olive oil and blended them all together to make a white bean & mint dip. And, it was really yummy.<br /><br />It tasted really fresh and minty and just perfect for a sandwich of tempeh, tomatoes and lettuce (from the garden). It also made a good dipping sauce the next day when I was feeling snacky.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_wCIEGBiIM4A/Rz9xu8iFkzI/AAAAAAAABIQ/pwWNgUHfFZ8/s1600-h/white-bean-%26-mint-dip.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_wCIEGBiIM4A/Rz9xu8iFkzI/AAAAAAAABIQ/pwWNgUHfFZ8/s400/white-bean-%26-mint-dip.jpg" alt="" id="BLOGGER_PHOTO_ID_5133947151562674994" border="0" /></a>cristyhttp://www.blogger.com/profile/10438841050844456591noreply@blogger.com0tag:blogger.com,1999:blog-8606054184892870825.post-73612846964818471722007-11-17T17:05:00.000+11:002007-12-04T11:41:40.296+11:00Rosemary roast pumpkin saladYesterday was hot hot hot and so we decided to have salad for dinner.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_wCIEGBiIM4A/Rz6JBsiFkxI/AAAAAAAABH8/Y6Xd-g6i2sc/s1600-h/roast-pumpkin-salad.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_wCIEGBiIM4A/Rz6JBsiFkxI/AAAAAAAABH8/Y6Xd-g6i2sc/s400/roast-pumpkin-salad.jpg" alt="" id="BLOGGER_PHOTO_ID_5133691287475950354" border="0" /></a>I roasted up some left over pumpkin with some rosemary from the garden. Added some mixed beans, a bunch of parsley (also from the garden), some tomatoes, snowpeas, asparagus and avocado and topped it with fresh lemon juice, olive oil and some Iku salad dressing. Yum.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_wCIEGBiIM4A/Rz6IhMiFkwI/AAAAAAAABH0/kDv7VPwUv_o/s1600-h/stealing-pumpkin.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_wCIEGBiIM4A/Rz6IhMiFkwI/AAAAAAAABH0/kDv7VPwUv_o/s320/stealing-pumpkin.jpg" alt="" id="BLOGGER_PHOTO_ID_5133690729130201858" border="0" /></a>Lily was quite taken with it, but had to settle for her own meal of avocado, butter beans and pumpkin.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_wCIEGBiIM4A/Rz6IgsiFkvI/AAAAAAAABHs/22P_EQqmxI8/s1600-h/Lilys-dinner.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_wCIEGBiIM4A/Rz6IgsiFkvI/AAAAAAAABHs/22P_EQqmxI8/s320/Lilys-dinner.jpg" alt="" id="BLOGGER_PHOTO_ID_5133690720540267250" border="0" /></a>cristyhttp://www.blogger.com/profile/10438841050844456591noreply@blogger.com0tag:blogger.com,1999:blog-8606054184892870825.post-37830084865543343132007-11-15T12:53:00.000+11:002007-12-04T11:40:22.213+11:00Fresh tomato & basil soupWe bought a big bag of fresh tomatoes and a bunch of basil at the Farmers Market last weekend because I was going to make Bruschetta for the party. I ran out of time, however, and so I was left with having to think of something else to do with the food. And so we ended up with fresh tomato and basil soup.<br /><br />I had forgotten just how delicious fresh tomato soup could be and so I thought that I would share the recipe with you. It is extremely simple.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_wCIEGBiIM4A/RzuvpMiFghI/AAAAAAAAAjw/wiD2NiRsxuY/s1600-h/fresh-tomato-soup.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://3.bp.blogspot.com/_wCIEGBiIM4A/RzuvpMiFghI/AAAAAAAAAjw/wiD2NiRsxuY/s400/fresh-tomato-soup.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5132889322592502290" /></a><br /><span id="fullpost"><br /><br /><span style="font-weight:bold;">Ingredients</span><br />1 kg fresh tomato, peeled and roughly chopped<br />a handful of fresh basil leaves, roughly chopped<br />1 tblsp olive oil<br />3 cups of boiling water<br />salt & pepper to taste<br />(a couple of cloves of garlic would be yummy too, if you can eat it).<br /><br />Slice a cross in the base of the tomatoes and blanch them in boiling water to make it easier to peel them.<br /><br />Heat the olive oil in a heavy-based stock pot over a medium heat. Add the tomatoes (or the diced garlic first if you are using it) and stir for a couple of minutes. Add the salt (I used about 1/2 teaspoon) and the basil and stir for a minute. Add the boiling water, stir and cover. Leave to simmer over a low heat for around 10-15 minutes.<br /><br />Serve with crusty toast covered in pesto. (A dollop of pesto in the soup would also be tasty).<br /><br />Eat outside, if possible.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_wCIEGBiIM4A/RzuvqMiFgiI/AAAAAAAAAj4/-vG076zQOH8/s1600-h/Soup-outside.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://3.bp.blogspot.com/_wCIEGBiIM4A/RzuvqMiFgiI/AAAAAAAAAj4/-vG076zQOH8/s400/Soup-outside.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5132889339772371490" /></a><br /></span>cristyhttp://www.blogger.com/profile/10438841050844456591noreply@blogger.com0tag:blogger.com,1999:blog-8606054184892870825.post-68555311859519545772007-11-12T09:59:00.000+11:002007-12-04T11:39:23.651+11:00Spring rolls<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_wCIEGBiIM4A/RzeLSiCb4PI/AAAAAAAAAhE/c_5zkdv6EUQ/s1600-h/making-Spring-rolls.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_wCIEGBiIM4A/RzeLSiCb4PI/AAAAAAAAAhE/c_5zkdv6EUQ/s400/making-Spring-rolls.jpg" alt="" id="BLOGGER_PHOTO_ID_5131723450902896882" border="0" /></a><br /><br />One of the foods that we served at the party on Saturday was a recent addition to our cooking repertoire, but it is fast becoming a party favourite. So, I thought that I would share the recipe with you.<br /><br /><div style="text-align: center;"><span style="font-weight: bold;">Spring Rolls</span><br /></div><br /><span style="font-weight: bold;">Ingredients</span><br />One wombok (Chinese cabbage), shredded<br />4 medium carrots, chopped into matchstick size pieces<br />200g firm tofu, crumbled<br />1/2 cup of dried Shitake mushrooms, rehydrated & chopped<br />2 cups mung bean shoots<br />1 tbsp finely grated fresh ginger<br />2 tbsp soy sauce<br />1/2 tsp freshly ground pepper<br />1 tbsp canola oil<br />1 tsp sesame oil<br />1 packet of spring roll wrappers<br /><span id="fullpost"><br /><br />Preheat the oven to 180C.<br /><br />Heat the canola oil in a wok (or fry pan) over a medium heat. Add the ginger and tofu and stir for a minute or two. Add the mushrooms and carrots, bring up the heat a little and stir for a couple of minutes. Add the remaining ingredients (except the sesame oil or wrappers!) and stir for a few more minutes (partially covered).<br /><br />Take off the heat and stir through the sesame oil.<br /><br />Once the mixture has cooled place it in the spring roll wrappers. Basically place a line of mixture along one edge (leaving some space above and below). Fold the wrapper down at the top and bottom and then roll.<br /><br />Place the spring rolls on a oven tray (or two). Brush lightly with canola oil and place in the preheated oven for 15-25 minutes (or until lightly brown and crispy). [They will probably take at least 20 minutes, but do check them at 15 just in case... it is not like they need to rise or anything]<br /><br />Serve to admiring guests with a dipping sauce of soy sauce, lemon juice, sesame oil, fresh coriander and diced fresh chillies. [Save a few for yourself or you may miss out]<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_wCIEGBiIM4A/RzeLTCCb4QI/AAAAAAAAAhM/8NQhm6VSPeo/s1600-h/spring-rolls.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_wCIEGBiIM4A/RzeLTCCb4QI/AAAAAAAAAhM/8NQhm6VSPeo/s400/spring-rolls.jpg" alt="" id="BLOGGER_PHOTO_ID_5131723459492831490" border="0" /></a><br /></span>cristyhttp://www.blogger.com/profile/10438841050844456591noreply@blogger.com0tag:blogger.com,1999:blog-8606054184892870825.post-43039561816068223442007-11-11T19:09:00.000+11:002007-12-04T11:38:28.838+11:00Pesto pasta<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_wCIEGBiIM4A/Rza6DCCb4OI/AAAAAAAAAg8/rKNKTPA1TpY/s1600-h/pesto-pasta.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_wCIEGBiIM4A/Rza6DCCb4OI/AAAAAAAAAg8/rKNKTPA1TpY/s400/pesto-pasta.jpg" alt="" id="BLOGGER_PHOTO_ID_5131493386684719330" border="0" /></a><br /><br /></span><div style="text-align: center;"><span id="fullpost"><span style="font-weight: bold;">Ingredients:</span></span><br /></div><span id="fullpost"><span style="font-weight: bold;">Pesto</span><br />1/2 cup basil leaves (tightly packed)<br />1/2 cup of rocket (tightly packed)<br />1/2 cup of walnuts<br />1/4 cup olive oil<br />the juice of one lemon<br />1/4 tsp salt<br /><br /><span style="font-weight: bold;">The rest</span><br />Penne pasta<br />1/2 cup marinated artichokes (roughly chopped)<br />1/3 cup Kalamata olives (pitted & halved)<br />1 cup button mushrooms (cubed)<br />1 tbp olive oil<br />2 cloves garlic (finely chopped) [optional if your little one doesn't like garlicky milk - like Lily)<br /><br />Boil water and cook the pasta.<br /><br />To make the pesto place all the ingredients in the blender and blend together until smooth. If it is too dry then add a little more lemon juice or olive oil.<br /><br />Heat the olive oil over a medium/low heat. Add the garlic and stir for 30 seconds. Add the mushrooms and stir for 4 minutes. Throw in the artichokes and olives and mix together. Add the pasta and stir through several large tablespoons of the pesto.<br /><br />Serve with a dollop of pesto on top.<br /><br />Eat.<br /></span>cristyhttp://www.blogger.com/profile/10438841050844456591noreply@blogger.com0tag:blogger.com,1999:blog-8606054184892870825.post-28098756720998335722007-10-28T18:46:00.000+11:002007-12-04T11:36:28.625+11:00Choc-Orange CupcakesThis weekend we had two parties to attend - one for each afternoon - and so I baked up a big batch of these yummy choc-orange cupcakes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_wCIEGBiIM4A/RyREKf03r3I/AAAAAAAAAdk/iVH1dLDH_Nc/s1600-h/choc-orange.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://3.bp.blogspot.com/_wCIEGBiIM4A/RyREKf03r3I/AAAAAAAAAdk/iVH1dLDH_Nc/s400/choc-orange.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5126297222987100018" /></a><br /><br />I just used the recipe for vanilla cupcakes from Vegan Cupcakes Take Over the World and topped them with icing made with organic fair trade cocoa and orange zest. They were a hit at both parties. Several people commented on how yummy they were and were surprised to be informed that they were vegan.cristyhttp://www.blogger.com/profile/10438841050844456591noreply@blogger.com0tag:blogger.com,1999:blog-8606054184892870825.post-40896471638564808482007-10-09T19:42:00.000+10:002007-12-04T11:32:30.350+11:00Vegan Chili - my new favourite dinnerLately P and I have decided that vegan chili served on fried polenta is our new favourite dinner food.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_wCIEGBiIM4A/RwtNgVOU6vI/AAAAAAAAAaw/6NAKnuMsBOo/s1600-h/chili-and-polenta.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_wCIEGBiIM4A/RwtNgVOU6vI/AAAAAAAAAaw/6NAKnuMsBOo/s320/chili-and-polenta.jpg" alt="" id="BLOGGER_PHOTO_ID_5119270619285089010" border="0" /></a><br />This version has kidney beans, borlotti beans, green lentils, tvp, herbs, spices and tomatoes - and it is yummy!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_wCIEGBiIM4A/RwtNg1OU6wI/AAAAAAAAAa4/TVEtz6oYrDg/s1600-h/chili-cooking.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_wCIEGBiIM4A/RwtNg1OU6wI/AAAAAAAAAa4/TVEtz6oYrDg/s320/chili-cooking.jpg" alt="" id="BLOGGER_PHOTO_ID_5119270627875023618" border="0" /></a><br /><br />To cook fried polenta you need to make sure that you cook it in the right amount of water:<br /><ul><li>Pour 2 cups of polenta into a medium saucepan</li><li>Add 2.5 cups of cold water and place on the stove over a medium heat</li><li>Add a little salt</li><li>Add 2 cups of boiling water</li><li>Stir continuously until it starts to boil</li><li>Turn down the heat to low</li><li>Keep stirring continuously until it is thick and almost (but not quite) sticking to the pan</li><li>Turn off the heat and put a lid on the pan</li><li>After about 5 minutes, pour the polenta into a baking tray and spread it so that it is about 2 cms thick</li><li>Leave to cool</li><li>Chop into pieces and fry over medium heat (with some olive oil).</li></ul><span style="font-style: italic;">That looks like lots of steps, doesn't it?</span> It shouldn't though - it really is <span style="font-style: italic;">very easy</span>.cristyhttp://www.blogger.com/profile/10438841050844456591noreply@blogger.com0tag:blogger.com,1999:blog-8606054184892870825.post-72783626975213071902007-09-02T08:54:00.000+10:002007-12-04T11:50:55.957+11:00Mezze Lunch Box<span style="color: rgb(153, 153, 153);">It was my brother's 30th birthday this week and since he was in town we were able to have him around to have a celebratory dinner. This lunch box is the 'morning after' result:</span><br /><br /><a style="color: rgb(102, 102, 102);" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_wCIEGBiIM4A/RcucJKc6UCI/AAAAAAAAAIs/rnrRJVh95J0/s1600-h/Mezze-lunch-box.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_wCIEGBiIM4A/RcucJKc6UCI/AAAAAAAAAIs/rnrRJVh95J0/s400/Mezze-lunch-box.jpg" alt="" id="BLOGGER_PHOTO_ID_5029285090127663138" border="0" /></a><br /><span style="color: rgb(153, 153, 153);">It contains a </span><span style="color: rgb(153, 153, 153);">grilled mushroom</span><span style="color: rgb(153, 153, 153);">, some </span><a style="color: rgb(153, 153, 153); font-weight: bold;" href="http://nopod.blogspot.com/2007/01/weekend-cooking-fest.html"><span style="color: rgb(102, 0, 204);">baba ganoush</span></a><span style="color: rgb(153, 153, 153);">, some </span><span style="color: rgb(153, 153, 153);">stuffed green olives</span><span style="color: rgb(153, 153, 153);">, some </span><span style="color: rgb(153, 153, 153);">kalamata olives</span><span style="color: rgb(153, 153, 153);">, some </span><span style="color: rgb(153, 153, 153);">tabouli</span><span style="color: rgb(153, 153, 153);">, some </span><span style="color: rgb(153, 153, 153);"><a href="http://nopod.blogspot.com/2006/07/moroccan-chickpeas.html">Moroccan chickpeas</a> on couscous</span><span style="color: rgb(153, 153, 153);">, some </span><span style="color: rgb(153, 153, 153);">pitta bread</span><span style="color: rgb(153, 153, 153);"> and a slice of </span><span style="color: rgb(153, 153, 153);">orange & almond cake covered in chocolate ganache</span><span style="color: rgb(153, 153, 153);">.</span><br /><br /><span style="color: rgb(153, 153, 153);">Some recipes to follow.</span><br /><br /><span style="color: rgb(153, 153, 153);">Have a lovely day!</span>cristyhttp://www.blogger.com/profile/10438841050844456591noreply@blogger.com0tag:blogger.com,1999:blog-8606054184892870825.post-23863876811510147252007-06-01T15:29:00.000+10:002007-12-04T11:30:27.960+11:00Lentil barley soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_wCIEGBiIM4A/Rl-OJNYbmgI/AAAAAAAAATc/JKn1oZ3gJFU/s1600-h/Lentil-Barley-Soup.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_wCIEGBiIM4A/Rl-OJNYbmgI/AAAAAAAAATc/JKn1oZ3gJFU/s320/Lentil-Barley-Soup.jpg" alt="" id="BLOGGER_PHOTO_ID_5070927994304567810" border="0" /></a><br /><br /><span style="font-weight:bold;">Ingredients</span><br />1 tablespoon of olive oil<br />*1 small onion (finely diced)<br />*2 cloves of garlic (finely diced)<br />a handful of button mushrooms (quartered)<br />1 teaspoon of ground cumin<br />1 teaspoon of ground coriander<br />1 teaspoon of garam masala<br />1/2 teaspoon of tumeric<br />3 carrots (diced)<br />1/2 celery (diced)<br />3 zucchinis (diced)<br />2/3 cup of red lentils<br />1/2 cup pearled barley<br />the juice of two fresh lemons<br />water (or *vegetable stock if you can eat it)<br />salt & pepper to taste<br /><br />[*Obviously I didn't add these, but I think that it would have been even yummier if I had.]<br /><br />Heat the olive oil in a heavy-based pot over a medium heat for a few minutes. Add the onion (if you are lucky enough to be able to eat it) and fry for about 5 minutes (until it becomes translucent). Add the garlic and spices and stir thoroughly. Add the mushroom and stir so that it becomes coated in the spices (if you cannot eat onion - like me - then cook the mushroom first and then add the spices to it).<br /><br />Once the mushroom has browned slightly, add the other vegetables and stir together. Leave the vegetables to sweat over the heat for about five minutes.<br /><br />Add the lentils and barley and stir through. Then add about a cup of water (or vegetable stock) and stir for a couple of minutes. Add the lemon juice and more water (the amount can vary depending on how liquidy you would like your soup to be). Raise the heat in order to bring to a boil, and then cover and let it simmer over a medium-low heat for about 20 minutes.<br /><br />It is ready when the lentils are mushy and the barley is soft to chew. Add salt & pepper to taste and serve with some yummy crusty bread.cristyhttp://www.blogger.com/profile/10438841050844456591noreply@blogger.com0tag:blogger.com,1999:blog-8606054184892870825.post-31823213180240170382007-06-01T14:26:00.000+10:002007-12-04T11:28:51.482+11:00Spinach and tofu pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_wCIEGBiIM4A/Rl-OItYbmfI/AAAAAAAAATU/5xDsZHRvRQA/s1600-h/Spinach-%26-tofu-pie.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_wCIEGBiIM4A/Rl-OItYbmfI/AAAAAAAAATU/5xDsZHRvRQA/s320/Spinach-%26-tofu-pie.jpg" alt="" id="BLOGGER_PHOTO_ID_5070927985714633202" border="0" /></a><br /><br />I made this yummy tofu and spinach pie with lots of nutritional yeast, lemon juice and herbs. It makes a great dinner (with a side salad if you have the energy) and also saves well for a yummy lunch the next day.cristyhttp://www.blogger.com/profile/10438841050844456591noreply@blogger.com0tag:blogger.com,1999:blog-8606054184892870825.post-39873766039499666082007-06-01T13:05:00.000+10:002007-12-04T11:26:23.364+11:00Vegan Brownie CupcakesIt was my friend Elissa's 30th birthday last week, and so I decided to bake her cupcakes. I poured over <a href="http://vegancupcakes.wordpress.com/">my new book</a> for days beforehand and felt so confused about which recipe to try out first, but in the end I decided to go for "Vegan Brownie Cupcakes" - which I made with organic fair trade chocolate, cocoa and sugar and organic flour.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_wCIEGBiIM4A/Rl-OINYbmeI/AAAAAAAAATM/TFqVOn6DsWw/s1600-h/Packaged-cupcakes.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_wCIEGBiIM4A/Rl-OINYbmeI/AAAAAAAAATM/TFqVOn6DsWw/s320/Packaged-cupcakes.jpg" alt="" id="BLOGGER_PHOTO_ID_5070927977124698594" border="0" /></a><br /><br />I must say: they were a success - dense, chocolatey and rich, mmm...<br /><br /><span id="fullpost"><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_wCIEGBiIM4A/Rl-OHNYbmdI/AAAAAAAAATE/xSGtFm6sC20/s1600-h/brownie-cupcakes.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_wCIEGBiIM4A/Rl-OHNYbmdI/AAAAAAAAATE/xSGtFm6sC20/s320/brownie-cupcakes.jpg" alt="" id="BLOGGER_PHOTO_ID_5070927959944829394" border="0" /></a>cristyhttp://www.blogger.com/profile/10438841050844456591noreply@blogger.com0tag:blogger.com,1999:blog-8606054184892870825.post-14221061167928286312007-02-23T09:41:00.000+11:002007-12-04T11:52:36.125+11:00Apple-raspberry tart lunch box<span style="color: rgb(192, 192, 192);">Today's lunch box contains two </span><span style="color: rgb(192, 192, 192);">soy sausage, tahini, pesto, tomato, carrot, shallot & spinach</span> <span style="color: rgb(192, 192, 192);">sandwiches</span><span style="color: rgb(192, 192, 192);">, a container of '</span><span style="font-style: italic; color: rgb(192, 192, 192);">cheezy</span><span style="color: rgb(192, 192, 192);"> chickpeas'</span><span style="color: rgb(192, 192, 192);">, a container of </span><span style="color: rgb(192, 192, 192);">red grapes, raisins & dried apricots</span> and a slice of <span style="color: rgb(192, 192, 192);">apple-raspberry & coconut tart</span><span style="color: rgb(192, 192, 192);"> (recipe below).</span><br /><br /><a style="color: rgb(192, 192, 192);" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_wCIEGBiIM4A/Rd4fxKc6UMI/AAAAAAAAAKg/UNi8AsNtKlk/s1600-h/Apple-tart-lunch-box.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_wCIEGBiIM4A/Rd4fxKc6UMI/AAAAAAAAAKg/UNi8AsNtKlk/s400/Apple-tart-lunch-box.jpg" alt="" id="BLOGGER_PHOTO_ID_5034496362926461122" border="0" /></a><br /><span style="color: rgb(192, 192, 192);">The tart was an idea that came to me early yesterday morning as I lay there wondering whether to get up at 5am or hope for a little more sleep. I remembered that we had some apples that needed using and thought that they would be yummy with a bit of cinnamon, coconut, almond meal & raspberries. Turns out that I was right. P. and I gobbled up a quarter of it last night and only stopped in order to avoid making ourselves sick.</span><br /><span style="color: rgb(192, 192, 192);" id="fullpost"><br /></span><div style="text-align: center; font-weight: bold; color: rgb(192, 192, 192);"><span style="color: rgb(192, 192, 192);font-size:130%;" id="fullpost" >Apple-raspberry and coconut tart</span><br /></div><span style="color: rgb(192, 192, 192);" id="fullpost"><br /><br /><span style="color: rgb(192, 192, 192); font-weight: bold;">Ingredients</span><br /><br /><span style="font-weight: bold;">Pastry</span><br />2/3 cup plain flour<br />2/3 cup almond meal<br />1.5 tablespoons of vegetable oil<br />2 teaspoons of sugar (optional)<br />water<br /></span><br /><span style="color: rgb(192, 192, 192);" id="fullpost"><span style="font-weight: bold;">Filling</span><br />3 Granny Smith apples (peeled, cored and sliced)<br />2/3 cup raspberries<br />1/3 cup shredded coconut<br />1/4 cup plain flour<br />1/3 cup almond meal<br />1/4 cup of vegetable oil<br />2 teaspoons of cinnamon<br />1/2 teaspoon of ground cloves</span><br /><span style="color: rgb(192, 192, 192);" id="fullpost">1/2 teaspoon of allspice<br />1/3 cup sugar<br />1/4 teaspoon baking powder<br />Egg replacer equivalent of 3 eggs<br /><br /></span><span style="color: rgb(192, 192, 192);" id="fullpost"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_wCIEGBiIM4A/Rd4fxqc6UNI/AAAAAAAAAKo/3oV9XXzk684/s1600-h/Apple-raspberry-tart.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_wCIEGBiIM4A/Rd4fxqc6UNI/AAAAAAAAAKo/3oV9XXzk684/s400/Apple-raspberry-tart.jpg" alt="" id="BLOGGER_PHOTO_ID_5034496371516395730" border="0" /></a></span><br /><span style="color: rgb(192, 192, 192);" id="fullpost"><span style="color: rgb(192, 192, 192); font-weight: bold;">Instructions</span><br /><br /><span style="font-weight: bold;">Pastry</span><br />Preheat the oven to 180 C.<br /><br />Combine the ingredients together and knead into a ball. Roll flat with a rolling pin (sprinkle some extra flour on top if it feels too sticky) and then press evenly into a greased shallow pie dish (or a pyrex one - they don't stick, which is nice).<br /><br />Bake for around 8 minutes or until slightly brown (start preparing the filling while the pastry is baking).<br /><br />Remove from the oven, but leave the oven on.<br /><br /><span style="font-weight: bold;">Filling</span><br />Sprinkle one of the teaspoons of cinnamon over the slices of apple and stir through. Place half of the apple slices on the base of the tart in a spiral pattern.<br /><br />Combine the remaining dry ingredients together in a bowl and stir thoroughly. Add the vegetable oil, egg replacer and stir together. Add water if the mixture is too dry. When well combined, add the raspberries and stir through gently.<br /><br />Pour the mixture over the apple and spread it out so that it covers the tart evenly.<br /><br />Place the remaining half of the apple slices on top of the mixture in a spiral pattern, pushing gently so that they sit into the filling. Sprinkle with a small amount of sugar if desired.<br /><br />Bake for 30-35 minutes, or until the apples are browning and the filling is starting to become crumbly (it will be more sticky than a cake though and so your knife will not come out clean if you stick it in the centre of the tart).<br /></span>cristyhttp://www.blogger.com/profile/10438841050844456591noreply@blogger.com0tag:blogger.com,1999:blog-8606054184892870825.post-86711566270379484922007-02-22T08:40:00.000+11:002007-12-04T11:54:09.813+11:00Beans, rice & Muhamarra dip lunch box<a style="color: rgb(192, 192, 192);" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_wCIEGBiIM4A/Rdy-3qc6ULI/AAAAAAAAAKU/yhbEHrYf_NU/s1600-h/Beans-rice-%26-Muhamarra.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_wCIEGBiIM4A/Rdy-3qc6ULI/AAAAAAAAAKU/yhbEHrYf_NU/s320/Beans-rice-%26-Muhamarra.jpg" alt="" id="BLOGGER_PHOTO_ID_5034108346991005874" border="0" /></a><br /><span style="color: rgb(192, 192, 192);">Today's lunchbox contains a </span><span style="color: rgb(192, 192, 192);">spicy bean and vegetable soup over brown rice</span><span style="color: rgb(192, 192, 192);">, a container of </span><span style="color: rgb(192, 192, 192);">Muhamarra dip</span><span style="color: rgb(192, 192, 192);"> (recipe below), some </span><span style="color: rgb(192, 192, 192);">celery & carrot sticks</span><span style="color: rgb(192, 192, 192);">, some </span><span style="color: rgb(192, 192, 192);">corn crackers</span><span style="color: rgb(192, 192, 192);"> and an </span><span style="color: rgb(192, 192, 192);">apple crumb-cake muffin</span><span style="color: rgb(192, 192, 192);">.</span><br /><br /><span style="color: rgb(192, 192, 192);">The Muhamarra dip is something that we always used to eat at </span><a style="color: rgb(192, 192, 192);" href="http://www.cafemint.com.au/">Cafe Mint</a><span style="color: rgb(192, 192, 192);"> and it was a real favourite of mine. I have been wanting to make it myself for quite some time and was really happy with the results. It takes just the way I wanted it to. The apple crumb-cake muffin is from </span><a style="color: rgb(192, 192, 192);" href="http://www.amazon.com/Vegan-Vengeance-Delicious-Animal-Free-Recipes/dp/1569243581">Vegan with a Vengeance</a><span style="color: rgb(192, 192, 192);">. It is yummy, but, again, I think that the recipe is too sweet (especially the topping) and you could halve the sugar and receive better results.</span><br /><span style="color: rgb(192, 192, 192);" id="fullpost"><br /></span><div style="text-align: center; color: rgb(192, 192, 192);"><span style="color: rgb(192, 192, 192);" id="fullpost">Muhamarra</span><br /><span style="color: rgb(192, 192, 192);" id="fullpost">(Roasted Red Capsicum and Walnut Dip)</span><br /></div><span style="color: rgb(192, 192, 192);" id="fullpost"><br />3 roasted red capsicums, rinsed and partly drained, coarsely chopped<br />1 & 1/2 cups broken walnuts<br />1 slice of crusty bread (crumbed)<br />4 tablespoons extra virgin olive oil<br />1 tablespoon lemon juice<br />1 small red chili (diced)<br />1 teaspoon ground cumin<br />1/2 teaspoon sea salt<br /><br />Preheat your oven to 180 C and then place three whole red capsicums inside, in an oven proof dish. Bake for around 40 minutes or until sunken and soft, turning regularly (say every 15 minutes). Remove from the oven and allow to cool.<br /><br />Peel the skin off the capsicums (if they are properly cooked, this should be very easy), remove the core and the seeds and chop into one inch slices. Allow it to drain, but keep some of the liquid for the dip.<br /><br />Combine all of the ingredients in a food processor and blend until smooth. (You may wish to add the walnuts and olive oil slowly as the mixture reduces in size). Add extra olive oil if it looks too dry.<br /><br />Store in an airtight container in the fridge. Yummy as a dip with pita bread, crackers or veggies, or as a spread for sandwiches etc.<br /></span>cristyhttp://www.blogger.com/profile/10438841050844456591noreply@blogger.com0tag:blogger.com,1999:blog-8606054184892870825.post-74125321488274949222007-02-19T16:22:00.000+11:002007-12-04T11:55:11.569+11:00Penne, pumpkin muffin & chickpea lunch box<a style="color: rgb(192, 192, 192);" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_wCIEGBiIM4A/Rdk0eqc6UII/AAAAAAAAAJ0/GcqyXDdscB4/s1600-h/Penne-lunchbox.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_wCIEGBiIM4A/Rdk0eqc6UII/AAAAAAAAAJ0/GcqyXDdscB4/s400/Penne-lunchbox.jpg" alt="" id="BLOGGER_PHOTO_ID_5033111759959511170" border="0" /></a><span class="down" style="display: block; color: rgb(192, 192, 192);" id="formatbar_CreateLink" title="Link" onmouseover="ButtonHoverOn(this);" onmouseout="ButtonHoverOff(this);" onmouseup="" onmousedown="CheckFormatting(event);FormatbarButton('richeditorframe', this, 8);ButtonMouseDown(this);"></span><br /><span style="color: rgb(192, 192, 192);">Today's lunch box contains </span><span style="color: rgb(192, 192, 192);">penne</span><span style="color: rgb(192, 192, 192);"> with a tomato, garlic, basil & olive sauce, a </span><span style="color: rgb(192, 192, 192);">pumpkin muffin</span><span style="color: rgb(192, 192, 192);">, and some '</span><span style="font-style: italic; color: rgb(192, 192, 192);">cheezy</span><span style="color: rgb(192, 192, 192);"> chickpeas</span><span style="color: rgb(192, 192, 192);">'.</span><br /><br /><span style="color: rgb(192, 192, 192);">The pumpkin muffin recipe came from </span><a style="color: rgb(192, 192, 192);" href="http://www.theppk.com/">Vegan with a Vengeance</a><span style="color: rgb(192, 192, 192);"> and they are delicious. I would recommend using far less sugar than suggested in the recipe though. I cut it down a little and they were still sweeter than they needed to me.</span><br /><br /><span style="color: rgb(192, 192, 192);">The '</span><span style="font-style: italic; color: rgb(192, 192, 192);">cheezy</span><span style="color: rgb(192, 192, 192);"> chickpeas' recipe came from</span><a style="color: rgb(192, 192, 192);" href="http://www.veganlunchbox.com/"> Vegan Lunch Box</a><span style="color: rgb(192, 192, 192);">. They are basically just chickpeas, nutritional yeast, sea salt & canola oil baked in the oven for 30 minutes, but they really are very yummy.</span>cristyhttp://www.blogger.com/profile/10438841050844456591noreply@blogger.com0tag:blogger.com,1999:blog-8606054184892870825.post-73142145020803328052007-02-14T14:07:00.000+11:002007-12-04T11:45:50.598+11:00Happy Valentine's DayI hope that you are all having a lovely Valentine's Day.<br /><br />In a moment of intense 'cheesiness' I decided to bake (coconut) cupcakes for P. and take them to him at work. (He works only one block from our apartment).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_wCIEGBiIM4A/RdKAeqc6UHI/AAAAAAAAAJo/Wdk_8wd4yIc/s1600-h/coconut-cupcakes.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_wCIEGBiIM4A/RdKAeqc6UHI/AAAAAAAAAJo/Wdk_8wd4yIc/s400/coconut-cupcakes.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5031224998006247538" /></a><br /><br />The recipe is in Vegan Cupcakes Take over the World.cristyhttp://www.blogger.com/profile/10438841050844456591noreply@blogger.com0tag:blogger.com,1999:blog-8606054184892870825.post-88964876247318226562007-02-11T13:37:00.000+11:002007-12-04T11:18:08.698+11:00Orange & almond cake with chocolate ganacheWhen we got married, Paul and I wanted to make sure that everyone who attended our wedding was well catered for at the reception. The food itself was vegan yum cha (at <a style="font-style: italic;" href="http://www.happycow.net/reviews.php?id=5566">Bodhi in the Park</a>) and we spent some time chatting with the events coordinator to make sure that many of the dishes were gluten-free (including the dipping sauces etc) because several of our guests suffered from <a href="http://en.wikipedia.org/wiki/Coeliac_disease">coeliac disease</a>. However, Bodhi didn't do cakes, so we had to organise this separately and were delighted to find the perfect solution at <span style="font-style: italic;"><a href="http://www.organicproduce.com.au/">O Organics</a></span> just down the road from our place (at the time) in Surry Hills - an organic, vegan, gluten-free Orange & Almond Cake covered in dark chocolate. The bonus was that it was absolutely delicious - the yummiest cake that I have ever tasted.<br /><br />Anyway, ever since then (two years ago tomorrow as a matter of fact) I have contemplated purchasing another cake from them, but have always held back feeling that I really ought just make one myself. The problem has always been that I didn't have a recipe and couldn't find one anywhere on the internet or in my recipe books. However, after finding a recipe for a vegan orange cake recently (that didn't work out particularly well), I started thinking that I could probably experiment and make one up that would do just fine. So, when my brother was in town for his 30th birthday last week I decided that I would take the plunge.<br /><br />I am very happy to report that it was a total and complete success. I was very lucky - the cake turned out to be absolutely perfect (well, perfect for my taste at least).<br /><br />So, now that I have got it just right, I thought that I would share it with you.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_wCIEGBiIM4A/Rc6MIac6UFI/AAAAAAAAAJI/dPIY6x0weFw/s1600-h/Orange-%26-Almond-cake-sliced.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_wCIEGBiIM4A/Rc6MIac6UFI/AAAAAAAAAJI/dPIY6x0weFw/s320/Orange-%26-Almond-cake-sliced.jpg" alt="" id="BLOGGER_PHOTO_ID_5030111909986848850" border="0" /></a><br /><br /><span id="fullpost"><br /><div style="text-align: center;"><span style="font-weight: bold;">Orange & Almond Cake</span></span><br /></div><span id="fullpost">1 1/4 cups plain flour (sifted)*<br />1 1/4 cups almond meal<br />2 teaspoons baking powder**<br />3/4 cup light soft brown sugar<br />1/2 cup soy milk<br />1/2 cup vegetable oil<br />Juice of 1 orange<br />Zest of 1 orange<br /></span><ol><li><span id="fullpost">Preheat the oven to 180C</span></li><li><span id="fullpost">Combine the flour and almond meal in a large bowl. </span></li><li><span id="fullpost">In a separate bowl, whisk together the sugar, soy milk, oil, orange juice and zest.</span></li><li><span id="fullpost">Add the wet ingredients to the dry ingredients and mix well.</span></li><li><span id="fullpost">Pour the mixture into a cake tin (I use the flexi ones because nothing ever sticks to them, but you can just use a normal tin and grease it well).</span></li><li><span id="fullpost">Bake for about 25-30 minutes (in a new fan-forced oven - longer if not), or until the cake browns very slightly on top and a knife comes out clean with poked into the middle of it.</span></li><li><span id="fullpost">Leave the cake in the the tin for around 10 minutes, then turn it out onto a cooling rack and allow to cool for an hour or so.</span></li></ol><span id="fullpost"><span style="font-size:100%;">*If you would prefer to make this recipe gluten-free then slmply replace the flour with almond meal or a gluten-free flour (like rice flour).<br />**This is quite a dense low-rise cake. If you want it to be a little fluffy then you could add another teaspoon of baking powder.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_wCIEGBiIM4A/Rc6Bvqc6UDI/AAAAAAAAAI4/f9n6wrPwZuA/s1600-h/Orange-%26-almond-cake.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_wCIEGBiIM4A/Rc6Bvqc6UDI/AAAAAAAAAI4/f9n6wrPwZuA/s320/Orange-%26-almond-cake.jpg" alt="" id="BLOGGER_PHOTO_ID_5030100489668808754" border="0" /></a><br /><br /></span><div style="text-align: center;"><span id="fullpost"><span style="font-weight: bold;">Dark Chocolate Ganache</span></span><br /></div><span id="fullpost">1 tablespoon vegetable oil<br />2 1/2 tablespoons soy milk<br />100grams dark chocolate (preferably fair trade & organic), chopped up into small pieces<br /></span><ol><li><span id="fullpost">Heat the oil and soy milk in a double burner (or just a metal bowl placed over a pot of slightly boiling water on the stove). </span></li><li><span id="fullpost">Once they are warm (but not too hot, you don't want the soy milk to boil), add the chocolate and stir until melted.</span></li><li><span id="fullpost">Remove from heat and let it cool (stirring the mixture every now and then).</span></li></ol><span id="fullpost">Once the ganache is mostly cool, then you can pour it over the cake and smooth it around so that it covers it all over.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_wCIEGBiIM4A/Rc6Bvqc6UEI/AAAAAAAAAJA/FEte1g_Cbfc/s1600-h/Orange-%26-almond-cake-w-choc.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_wCIEGBiIM4A/Rc6Bvqc6UEI/AAAAAAAAAJA/FEte1g_Cbfc/s320/Orange-%26-almond-cake-w-choc.jpg" alt="" id="BLOGGER_PHOTO_ID_5030100489668808770" border="0" /></a><br /></span><span id="fullpost">Leave the cake for a little while </span><span id="fullpost"> to set </span><span id="fullpost">and then eat it (or serve it to others if you are feeling generous).</span>cristyhttp://www.blogger.com/profile/10438841050844456591noreply@blogger.com0tag:blogger.com,1999:blog-8606054184892870825.post-3589994689542778222007-02-07T12:37:00.000+11:002007-12-04T11:55:47.903+11:00Tofu burger lunch box<a style="color: rgb(192, 192, 192);" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_wCIEGBiIM4A/Rck_bL3DwvI/AAAAAAAAAIc/VWbMn8qsbu4/s1600-h/Tofu-burger-lunch-box.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_wCIEGBiIM4A/Rck_bL3DwvI/AAAAAAAAAIc/VWbMn8qsbu4/s400/Tofu-burger-lunch-box.jpg" alt="" id="BLOGGER_PHOTO_ID_5028620195208610546" border="0" /></a><br /><span style="color: rgb(192, 192, 192);">Sorry about the presentation, I wrapped the </span><span style="color: rgb(192, 192, 192); font-style: italic;">tofu burger</span><span style="color: rgb(192, 192, 192);"> up in a paper bag before remembering to take a photo. Anyway, I can tell you what was in it - a sourdough roll with tahini, strips of tofu dry fried with garlic, ginger and Braggs, tomato, baby spinach, shredded carrot, shallots, fresh chilli, and grilled mushroom.</span><br /><br /><span style="color: rgb(192, 192, 192);">The rest of the lunch is a </span><span style="color: rgb(192, 192, 192); font-style: italic;">baby version of the tofu burger</span><span style="color: rgb(192, 192, 192);"> on sour dough olive bread (for that hungry time around 11am), some </span><span style="color: rgb(192, 192, 192); font-style: italic;">corn crackers</span><span style="color: rgb(192, 192, 192);">, </span><span style="font-style: italic; color: rgb(192, 192, 192);">baby tomatoes</span><span style="color: rgb(192, 192, 192);">, </span><span style="color: rgb(192, 192, 192); font-style: italic;">almonds</span><span style="color: rgb(192, 192, 192);">, </span><span style="font-style: italic; color: rgb(192, 192, 192);">dried apricots</span><span style="color: rgb(192, 192, 192);"> and a </span><span style="color: rgb(192, 192, 192); font-style: italic;">lemon poppy seed muffin</span><span style="color: rgb(192, 192, 192);">.</span>cristyhttp://www.blogger.com/profile/10438841050844456591noreply@blogger.com0tag:blogger.com,1999:blog-8606054184892870825.post-17176124923674952052007-02-06T08:46:00.000+11:002007-11-22T09:56:33.178+11:00Salad & baba ghanoush lunchboxI started maternity leave yesterday and suddenly everything seems easier again despite my enormous belly. So, to get back on track again, here is another lunch box for you (because I know that you were all having withdrawal symptoms):<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_wCIEGBiIM4A/RceoBL3DwtI/AAAAAAAAAIE/Pf_XNIn24zg/s1600-h/Salad-%26-baba-lunch-box.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_wCIEGBiIM4A/RceoBL3DwtI/AAAAAAAAAIE/Pf_XNIn24zg/s400/Salad-%26-baba-lunch-box.jpg" alt="" id="BLOGGER_PHOTO_ID_5028172247299506898" border="0" /></a><br /><span style="color: rgb(153, 153, 153);font-family:arial;" >The salads are </span><span style="color: rgb(153, 153, 153);font-family:arial;" >wholemeal penne</span><span style="color: rgb(153, 153, 153);font-family:arial;" >, a </span><span style="color: rgb(153, 153, 153);font-family:arial;" >mixed bean salad</span><span style="color: rgb(153, 153, 153);font-family:arial;" > (with red kidney beans, cannellini beans, chickpeas, butter beans, baby spinach, baby tomatoes, carrot, celery and shallots topped with olive oil & balsalmic vinegar) and a </span><span style="color: rgb(153, 153, 153);font-family:arial;" >potato salad with tahini dressing</span><span style="color: rgb(153, 153, 153);font-family:arial;" > (chat potatoes, celery, green beans and shallots with a delicious tahini dressing from </span><a style="color: rgb(153, 153, 153); font-family: arial;" href="http://theppk.com/veganwithavengeance.html">Vegan with a Vengeance</a><span style="color: rgb(153, 153, 153);font-family:arial;" >).</span><br /><br /><span style="color: rgb(153, 153, 153);font-family:arial;" >In the other container there is a little tub of </span><span style="color: rgb(153, 153, 153);font-family:arial;" >baba ganoush</span><span style="color: rgb(153, 153, 153);font-family:arial;" >, some </span><span style="color: rgb(153, 153, 153);font-family:arial;" >corn crackers</span><span style="color: rgb(153, 153, 153);font-family:arial;" > and a </span><span style="color: rgb(153, 153, 153);font-family:arial;" >lemon-poppyseed muffin</span><span style="color: rgb(153, 153, 153);font-family:arial;" > (also from </span><a style="font-family: arial; color: rgb(153, 153, 153);" href="http://www.amazon.com/Vegan-Vengeance-Delicious-Animal-Free-Recipes/dp/1569243581">Vegan with a Vengeance</a><span style="color: rgb(153, 153, 153);font-family:arial;" >).</span><br /><br />I hope that you all have a lovely day.cristyhttp://www.blogger.com/profile/10438841050844456591noreply@blogger.com0