Vegan MoFo 2013: Day 7. Australia votes!

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Today Australians queued up all over the nation to vote.  No, we’re not voting for the worst food photography example on the Veganopoulous blog because that would be one massive ballot paper.  It’s federal election day.  Husband was stationed at the polling booth up the road, handing out How To Vote cards and he always comes back with classic tales.  Like the one time when he saw people from the Labor and Liberal camps getting in to a punch up.  No, not voters– the people handing out the HTV cards.

Right.  Okay.  Raw breakfast!!! Today I got a bit more organised with soaking stuff in preparation for the Pear and Pumpkin Porridge from ‘Eat Raw, Eat Well’.  Before becoming vegan I never knew you could eat pumpkin uncooked.  This recipe is one I’ve wanted to try for a while, even though the thought of eating raw pumpkin doesn’t appeal much, to be honest.  Still, MoFo is all about trying new things and eating more raw is one of my MoFo goals.  So here ’tis (picture shows two servings):

rawpumpkinporridge

The recipe involves soaking buckwheat, pumpkin seeds, sunflower seeds (which I didn’t have), and raw cashews for up to an hour.  Grate some pumpkin, throw in some pear, cinnamon, nutmeg, cloves, salt and maple syrup (recipe says agave but Arthur is allergic so we avoid having it in the house), and non dairy milk, whiz it in the food processor and that’s it.  I made it less sweet than what the recipe said which turned out to be a good choice.  i also halved the recipe. This was tasty and filling though I do admit it’s rather ‘different’ and something I have to get used to but overall I’m happy with how it turned out.

Vegan MoFo 2013: Day 6. Where Veganopoulous starts losing the plot.

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My MoFo posts so far have been heavy on the side of BOOOOORING and I hope I find some MoFo mojo soon.  I did plan on lots of cooking and raw food prep but I’m finding it hard to drum up the energy for it.  Also, in the mornings I like to keep things simple where breakfast is concerned and stick to smoothies.  Today’s breakfast was another recipe from ‘Eat Raw, Eat Well’.  It’s the Cacao Strawberry Smoothie.  It was nice, though I’ve never been a fan of the whole chocolate-strawberry mix.  Or chocolate with any fruit.  I never liked Jaffas or any other choc-orange combination.  Anyway, this smoothie was made with nuts, strawberries, cacao, banana, date and I add in pumpkin seeds:

strawberrycacaosmoothie

I bought some canned black beans recently and I was keen to repeat my burrito inhaling after pigging out in Sydney so I made the Home-Style Refried Beans recipe from Viva Vegan! by Terry Hope Romero.  I made it oil free by adding splashes of water to the pan for the frying stage.  Now to be honest, I’m not gaga over refried beans on their own but a recipe like this that is mixed up with a heap of other stuff in a burrito is perfectly okay by me and my burritos would definitely feel sad without refried beans.

I also made Terry’s recipe for Cilantro-Lime Rice in the rice cooker with brown rice but I got the measurements wrong (faulty memory there… or lazy because I should have checked the rice cooker manual) so the lime rice didn’t taste limey at all as I’d put in way too much water.  I froze it in batches anyway to use in later recipes.

I was too lazy to prepare my own salsa so I used an organic salsa-in-a-jar with some Tofutti sour cream.  It was just yeah whateverrr.  Certainly nothing delicious like a properly prepared burrito from a burrito experts establishment but that’s probably because the brown rice was kinda overpowering with its blandness:

homeburrito

And then later on in the day I realised I had one more of my mum’s stuffed capsicums to eat.  And then it was a case of “what do you get when you cross a tortilla with a stuffed capsicum and a lazy blogger?”.  You get this:

greekburrito

It wasn’t very good, despite the attempts to de-Greek it by adding fresh coriander and sprinkles of cumin and the sour cream.  But this is REAL LIFE.  This is the kind of crappy concoction you come up with when you are hungry and lazy and fast running out of interesting stuff to put on your MoFo blog.

See you again tomorrow… please?

Vegan MoFo 2013: Day 5 has a raw breakfast at last

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My favourite raw cookbook is ‘Eat Raw, Eat Well’ by Douglas McNish.  When I say it’s my favourite, that doesn’t mean I actually ‘cook’ from it.  It’s my favourite in terms of reading it like a novel and seeing all these amazing recipes.  I have made quite a few of the smoothies which are delicious and plan on featuring more of these.  Many of the recipes use a dehydrator and I really need to dust mine off and get it back in to action.

Today’s raw breakfast was the Apple, Almond and Ginger Chia Seed Bowl. The only equipment involved is a food processor– the process involved chopping up almonds, apples, ginger with a splash of almond milk (I reduced the recipe as it serves four) then adding some cinnamon, chia seeds, hemp seed and more sliced apple.  There’s an option for including a peach which I used instead of adding the second apple, and I used pumpkin seeds as I’ve run out of hemp seed:

rawporridge

This was delicious and will certainly be a raw breakfast I will make again in the warmer weather, which has started (boo, I really dislike the heat of our summers here). I’m looking forward to playing around with the nuts.  Oh come on, you know what I mean!

Vegan MoFo 2013: Day 4

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MoFo is great but I’m already finding myself overwhelmed at the amount of amazing look stuff out there that I want to make.  I followed MoFo last year and yet again I am bookmarking a tonne of recipes, though last year I forgot about most of them and deleted a stack when I cleaned up my bookmarks months later.  I really don’t want to repeat that this year but we’re four days in and I’ve been drooling for most of that time (and bookmarking like mad).

Today included a breakfast smoothie again.  I was supposed to make a raw porridge but forgot and when I read the recipe I had to soak me some nuts beforehand.  I was too hungry for that half hour soak so it was smoothie time.  Soaking nuts gets in the way of my breakfast and I haaate waiting to eat.  Anyway, I used bananas, date, hemp protein, home made almond milk and a pinch each of ginger, cinnamon, nutmeg and cloves (I couldn’t find the cardamom).  It tasted mostly of bananas because I didn’t put enough of the spices.  Oh well, live, drink, and learn.  It was still a good breakfast:

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I made these gluten free crackers from Oh She Glows after reading about them on Made of Stars.  They’re very simple and changing the flavours is a cinch, I left out the rosemary and halved the thyme in case they were too strong for the kids.  The ingredients in my batch are almond meal, brown rice flour, sesame seeds, nooch, salt, thyme, garlic powder (also halved), a teaspoon of olive oil and water.  DeeW loves crackers, unfortunately the ones she loves are the supermarket variety and I really want to get her on to healthy home made versions.  More bummer was that the kids didn’t like these and only afterwards did I remember they don’t like the taste of sesame:

crackers

Lunch was the leftover Pumpkin Chickpea and Cauliflower Curry with Fresh Cream Sauce (my version) from ‘Let Them Eat Vegan’, again served on top of red quinoa and dinner was a simple vegetable soup my sister had made:

vegsoup

Today’s chuck-it-all-in-a-bowl recipe was for some tahini balls.  I didn’t follow a recipe, I just grabbed stuff that I thought would work.  This involved finely chopping brazil nuts and pecans in the food processor then adding Medjool dates (and chopping), then things like chia seed, pumpkin seed, ground flax, coconut, cacao nibs and the tahini.  They weren’t really sticking together enough so I added a little maple syrup.  The tahini flavour is strong, which I love and the trick is not to eat them all in one go:

tahinietcballs

So again, not very exciting MoFo-wise and I’m still a little sick and honestly feel a little blah about having to think.  At least I’m eating better now than I have been in the past few months 😉

Vegan MoFo 2013: Day 3’s smoothie and finally, MoFo themed meals

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Another smoothie for breakfast today, this time an old favourite made with brazil nuts, pumpkin seeds, hemp protein, frozen banana, a date and some cacao nibs (and water):

brazilnutetcsmoothieLunch was a salad wrap.  I visited my mum a couple of days ago and she’d chopped up some ingredients to make a coleslaw (cabbage, celery, red capsicum, parsley, dill) and I took a small container home with me.  For the wrap bit, I used lettuce leaves.  The non-raw element is the eggplant dip I also scored from my mum’s house, she and my sister had roasted some eggplant and made a delicious garlicky dip so I plopped that on to give the whole thing some flavour (and I had to use up the dip, nobody else in my house eats it):

saladwrap

Fortunately my appetite is returning  because I decided to also have a vegan stuffed capsicum that my mum prepared.  In Greek we call this dish “yemista” and they’re traditionally made with a combination of mince meat and rice but during Lent, many people make vegan versions.  My mum’s version is delicious and hopefully I can blog the recipe one day:

yemista

Before leaving for Sydney last week, I made some meals to freeze so that I wouldn’t have to run around wondering what to cook for MoFo the day after returning home.  I made the Pumpkin Chickpea Cauliflower Curry from Dreena Burton’s ‘Let Them Eat Vegan!’, using the oil free option (which is just omitting the oil when you fry stuff and use a splash of water instead).  Dreena recommends serving this with her Fresh Cream Sauce, made with raw cashews but I discovered I was all out of raw cashews and tried macadamias instead.  I added more lemon juice to the macadamia cream than the recipe called for, so mine was more a Fresh Macadamia Lemony Cream Sauce.  Still, it was fine spooned on top of the stew (though I think the cashew version would be much nicer) which I served with some red quinoa I’d cooked and frozen a long, long time ago (as in, I was surprised to find it in the freezer and decided I better use it):

pumpkinchickpeacaulicurry

Dreena’s recipe calls for a can of pumpkin puree but I just cooked and pureed some butternut pumpkin I had in the fridge.  It made about half a can’s worth, so with the full amount it would have turned out better.  Still, it was loaded with veggies and chickpeas, was oil free and gluten free so I kept with my MoFo theme there when it comes to cooking my own meals  😉