The Long Forgotten what-I-ate

It seems ages since I’ve done a What I Ate post.  Either my meals seem too boring to blog about, or I blog about them separately if they’re from a cookbook or restaurant.  Then I don’t seem to end up with enough content for a blog post!  This time, I’ve gone through photos and I’ll try to remember everything I’ve had.

I’ve discovered a super quick and easy way to make cheeze sauce. Recipes like this are probably old news all over the place but I came up with this on a whim and wondered if I could make it in under two minutes. The downside is because it’s so quick and easy, I’ve been making mac and cheeze for myself far too often instead of something with loads of veg and a protein source.  For this cheeze sauce, I mix together the following (though you can do what you like with the measurements, I made this today and measured in case it helps people) 1/4 cup unsweetened soy milk, 1/2 tspn Dijon mustard, 1/8th tspn each of garlic powder and onion powder, 1tsp vegan margarine and 1tsp arrowroot for thickening.  Mix and microwave it for about 30 seconds, give it a stir, microwave for 30 seconds again then add a heap of nutritional yeast (I do about 1Tbs).  After I add the nutritional yeast it starts going all stringy-like. This makes a small individual portion size for pasta or as a cheeze sauce for veggies.


Here it is again, on another day, with toasted walnuts, breadcrumbs and various Italian style herbs:


Oven baked polenta (the polenta had been cooked the day before and chilled in the fridge) with tofu pieces coated in a mixture of walnut, nooch and panko:


I made the Red Lentil stew from The Oh She Glows Cookbook and will definitely make it again though I would ramp up the flavours a little more:


I found some mock duck in the freezer so I made a simple stir fry based on a Jamie Oliver recipe I found online.  It was quite basic though and boring to be honest, so I added some Chinese BBQ sauce.  It was okay but not something I’d make again.  I prefer my stir fries to have more of a sauce.  This was a bit too dry:


A carrot cake from one of my vegan cookbooks.  I can’t remember which one:

carrot cake

Finally, some roasted chickpeas.  I toss a drained and rinsed can of chickpeas with salt and nooch and roast them until crunchy:



I’m pleased to admit I am so over mac and cheese since taking those photos up there  🙂

Scrambled Chickpeas from Isa Does It

It took me a long time to come around to tofu scramble.  With some kind of facon, all wrapped up in a wrappy thing, tofu scramble rocks.  Just when I decided I’d have to be making more tofu scramble, my copy of Isa Does It arrived and I saw the recipe for her Scrambled Chickpeas.

There’s not really much I can say about this dish apart from ‘easy’ ‘delicious’ ‘hearty’ and ‘filling’.  There’s no tofu in this scramble, just mostly-mashed chickpeas and other flavoursome stuff. I had mine with some tofu bacon and I’d added some mushrooms to the mix and a little black salt:

Chickpea Scramble

I foresee making this a lot with lots of flavour variations!

Sweet Potato, Peanut and Chickpea Stew from Eat, Drink & Be Vegan

Back in August, before our trip to Sydney, I’d made a bunch of meals to freeze so I wouldn’t have to cook when we returned.  One of those meals was the Sweet Potato, Peanut and Chickpea Stew from ‘Eat, Drink & Be Vegan’ by Dreena Burton (and it froze well!)

This was really easy to make, like every other Dreena recipe I’ve made.  I wish the family ate chickpeas but secretly I’m glad I had this to myself 😉  This is something I’d make again, though as I’m a bit forgetful (and maybe a bit lazy) when it comes to putting things on the side, I’d throw in a bunch of veggies.  I hope I have the recipe title correct, my sister is borrowing my copy of ED&BV so I can’t check:


Now, for someone who visits libraries as often as I do, I’m waaay behind the times.  See, many of the libraries here have a self checkout system.  There are a range of languages to choose from represented by flags, so one day Arthur asked if he could press the skull-and-crossbones.  He did, we then fell around laughing, and this is what we got when we left.  WHEEEEEEZE:


And my business here be done.  Signed, Pirate Yoda.

Vegan MoFo 2013: Day 4


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:


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:


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:


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:


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


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):


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:


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):


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  😉