Vegan MoFo Day 21 - Sweet Saturdays - Apple-Blueberry Grunts

I'm not sure how everyone else is faring at this stage of the month but honestly Vegan MoFo is starting to wear me down. My intention was to post daily throughout Vegan MoFo, yesterday was the second time in less than a week that I've missed a post. Rather than throwing in the towel I'm aiming to get through the rest of the month with as many posts as I can manage. I'm going to give myself a breather tomorrow and skip Summary Sundays and the following Sunday I'll be posting a round-up of bookmarks from the month.

This week for Sweet Saturdays I actually baked something to please myself which meant it involved fruit and wasn't overly sweet. The main apple eater in our house has always been the young man - the time he spends at home has decreased recently due to a lady friend in his life which resulted in our fruit bowl overflowing with apples. There were a few different recipes I could have used them up in but I turned to Blueberry Grunts in Vegan Yum Yum last night as I've wanted to try it for years and it seemed like an easy recipe to make.

I modified this recipe a bit, obviously I included apples in my version. The sugar that was added to the apples and berries was decreased by a substantial amount and a small amount of sugar and cinnamon was added to the biscuit topping. As the baked apples and berries turned out to be a little too runny, I added a touch of a cornflour paste to thicken them up slightly. The only thing I would do different next time around is to use a slightly larger baking dish, the one I chose was a square 20cm dish and the quantity of biscuit topping was too much for this so I've indicated to use a 24cm dish in the recipe below. Alternatively this could be baked in individual ramekins.  

This dessert was not quite sweet enough for the man but it was perfect for me so if you have a sweet tooth you may wish to increase the amount of sugar. My preference was to enjoy this on it's own although it could also be served with some nut-based cream or a scoop of non-dairy ice-cream.

Apple-Blueberry Grunts (Adapted from Vegan Yum Yum)

Apple-Blueberry base
5 red apples, approx 500g (I used a mixture of pink lady, fuji and royal gala apples)
250g frozen blueberries
1/2 cup water
3 tablespoons raw sugar
1/2 teaspoon ground cinnamon
1 tablespoon cornflour mixed with enough water to make a thick paste)

Biscuit topping
2 cups self raising flour
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
2 tablespoons raw sugar
3 tablespoons dairy-free margarine
1 cup soy (or other non-dairy) milk

Preheat oven to 200C.

Peel the apples, cut into quarters and remove the cores, then cut into thin slices. Place the apples, half of the blueberries, water, sugar and cinnamon into a saucepan. Cover with a lid, bring to the boil then reduce the heat to a simmer and cook for 15 minutes until the apples have softened, stirring occasionally. Stir through the remaining blueberries and cornflour paste, allow to cook for a few more minutes, then turn off the heat. Transfer the berry mixture to a 24cm baking dish or spoon into ramekins.

Place the flour, salt, cinnamon and sugar in a large mixing bowl then add the dairy-free margarine. Use a fork to cut the fat through the flour then pour in the soy milk and continue mixing until a rough shaggy dough forms. Tear off small portions of the dough with your hands and arrange them on top of the apples and berries.  

Bake in the oven for 20 minutes until the biscuit topping is slightly browned.

Vegan MoFo Day 14 - Sweet Saturdays - Choc-banana cheesecake slice

Several weeks ago I received an email from the man containing a link to a recipe - this was a total shock as I don't think he hasn't ever sent me a recipe via email before. His food requests usually come verbally and are repeats that he loves. Prior to looking at the recipe I decided that I would come through with the goods regardless of how I felt about making it. After clicking on the link I was excited that the recipe was for a chocolate banana cheesecake slice as I've never made a cheesecake, vegan or otherwise, in my life before.

One thing that was unusual about this recipe (to me anyway) was that the bananas were cooked in the oven while the base was being cooked. Apparently this is to intensify the flavour of the bananas yet we thought the banana was rather subtle in the slice so I'm not so sure about this theory. The cooked bananas were totally black on the outside after being roasted yet the banana flash within was still it's usual colour and bit softer in texture.

The slice was a big success with everyone at home, myself included, which means that it wasn't overly sweet (in case you are new to my blog, I don't have a very sweet tooth). I was requested to use Sweet William dairy-free chocolate rather than dark chocolate that was stated in the recipe which made the slice slightly less rich than it would have been with a dark chocolate. It was intended to be topped with chopped roasted almonds which isn't the most popular topping choice with my fellows so we all agreed that strawberries were an equally good option. This recipe is a keeper and one that definitely will be seen around here again.

Choc-banana cheesecake slice (Adapted from Frank Camorra's recipe on goodfood.com.au)

Anzac biscuit base
100g plain flour
90g brown sugar
60g rolled oats
50g desiccated coconut
1 teaspoon sea salt
80g dairy-free margarine
20g golden syrup
2/3 teaspoon bicarbonate of soda

Topping
2 bananas
250g vegan chocolate (I used Sweet William dairy-free, use dark chocolate if you prefer)
400g tofutti better than cream cheese
150g brown sugar
A punnet of strawberries, cut into halves
Icing sugar to dust

Preheat oven to 180C. Line a 20cm square dish with baking paper, allowing the paper to come up the sides then grease lightly with some margarine or olive oil spray.

In a large bowl mix together the flour, sugar, oats, coconut and salt. Place the dairy-free margarine and golden syrup in a small saucepan and heat gently until the margarine has melted. Add the bicarbonate of soda which will make the mixture foamy, then remove from the heat. Stir the contents of the saucepan into the bowl containing the dry ingredients thoroughly then press this mixture into the lined dish. Bake for about 15 minutes until golden and crisp.

Cook the bananas in the oven at the same time as the Anzac base, then remove and allow them to cool down. Peel the bananas and place them into a food processor along with cream cheese and process until the mixture is smooth. Add sugar and continue processing until smooth, scraping down the sides a few times to incorporate all of the ingredients. Melt the chocolate in a microwave or in a heatproof bowl, placed over simmering water, stirring occasionally. Add the melted chocolate to the food processor and scrape down the sides so it mixes evenly.

Spread this onto the cooled biscuit base and chill in the fridge for at least 4 hours. After the slice has set, use the baking paper to lift it out of the dish. Cut the slice into square pieces, top each piece with a halved strawberry and dust lightly with icing sugar. Store in a covered container in the refrigerator.

Vegan MoFo Day 4 - Worldly Wednesdays - Stopover 29 - Marshall Islands

Last year for Vegan MoFo my theme involved virtually travelling around the world in 20 days, stopping in at 20 randomly selected countries to cook a dish or two. The research and cooking was more time consuming than I gave it credit but I thoroughly enjoyed exploring different cuisines and expanding my limited knowledge of global food. Although my plan was to continue cooking around the world regularly I've only managed to complete another eight countries in the year that has passed and have been stuck on my most recent selection for quite some time.

The Marshall Islands are a small island country in the Pacific Ocean which are geographically a part of Micronesia. Politically this group of islands are a presidential republic in free association with the United States which means the US provides defence, funding grants and access to social services to the Marshallese. This connection to the United States is an indicator as to why the only recipe I could find linked to these islands was a Macadamia nut pie similar to a pecan pie that is popular throughout the United States.

My biggest challenge in recreating this dish was sourcing a suitable replacement for light corn syrup which is not widely available in Australia. I read many conflicting opinions on various cooking forums and had wanted to use liquid glucose as it was suggested as the best replacement. I'm sure that liquid glucose used to be stocked at supermarkets but it seems to have vanished these days. After wasting a lot of time with attempting to track down ingredients, I bit the bullet and used some good old golden syrup. When it comes to replacing eggs in recipes I use ground flaxseeds more often than not but I don't think I've ever veganised a recipe originally made with more than 1 or 2 eggs and was a bit nervous that this recipe called for 4 eggs. I wasn't sure how flax would perform in a larger quantity and subbed in some silken tofu with a bit of cornflour instead.

After my pastry dough had rested and been rolled out the filling didn't take much time to beat together. I was slightly concerned that the centre of the pie was a bit wobbly after being baked for the recommended time and didn't want to bake it for any longer as the pastry had browned and the top of the filling caramelised. The filling appeared to have set up properly after it cooled down but it was still a little oozy after it was sliced. The pie accompanied us to a Father's Day dinner last weekend and everyone really enjoyed it despite my woes about it not being quite right. I don't have much of a sweet tooth and found that this was way too sweet for me - I struggled to finish a small slice.

As this isn't something I'm likely to revisit I won't bother posting the recipe for now. I'm looking forward to my next stopover after being stuck in the Marshall Islands for so long!

Did you know?

The Marshall Islands have the highest incidence of leprosy in the world. Apart from humans the only animal in the world that can contract leprosy is the armadillo.

Hedgehog

Hedgehog didn't appeal to me when I was a child. I don't recall my mum making hedgehog although I clearly remember my nanna eagerly offering me her chocolate and biscuit slice on many occasions. On reflection I hope nanna's feelings weren't hurt when I repeatedly rejected one of her signature sweets as my attention was usually focussed on the lemon slice and peppermint slice that my aunts would always provide.

The man has always been the complete opposite – he adores hedgehog and has asked me to make it for him numerous times over the years. It wasn't until he purchased an enormous chunk of vegan hedgehog from our local health food store that I tentatively took a bite and decided it was actually rather nice. After that I promised to try making hedgehog at home.

I went straight to Green Gourmet Giraffe in search of a recipe as I had a vague memory of Johanna being a hedgehog fan. Johanna's recipe looked uncomplicated and traditional, there were no additions like dried fruit or nuts which the man would be bound to dislike. Crushing the biscuits to the right size is possibly the trickiest part - Johanna wisely advises against using a food processor as the biscuits turn out too fine, instead she recommends placing the biscuits in a bowl and crushing them with a glass jar until they are approximately the size of 5 cent pieces. I opted to use the end of my marble rolling pin which also did the trick.

While the recipe wasn't vegan it was easy to veganise using Arnotts Nice biscuits in place of Marie biscuits, dairy-free margarine for the butter and a flaxseed egg instead of a chicken's egg. Both of my men adore this slice which I've made a couple of times recently. I think this has gone onto their favourites list and am sure that I will be requested to make this delicious slice again in the future.

Hedgehog (Adapted from Green Gourmet Giraffe)

200g Arnotts Nice biscuits
125g dairy free margarine
½ cup sugar
2 heaped dessertspoons cocoa
1 tablespoon ground flaxseed
3 tablespoons water
2 heaped dessertspoons desiccated coconut

Place the biscuits in a large bowl and crush them with the end of a heavy rolling pin or the base of a glass jar. The biscuit chunks should be no bigger than a 5 cent piece.

Melt the margarine in a small saucepan, stir through the sugar and cocoa and cook for 2 minutes. Mix the ground flaxseed and water together in a small bowl. Turn off the heat and stir through the flaxseed mixture and the coconut. Stir the crushed biscuits into the saucepan mixture thoroughly.

Line a 20 cm square dish with baking paper and spoon the contents of the saucepan into the dish. Spread it out to the edges evenly and smooth out the top. Refrigerate for 1-2 hours or until firm then slice into squares and serve. Store in a covered container in the refrigerator.

Almond and pistachio fingers

Branching out and making new sweets and desserts is somewhat of a rarity in my usual cooking routine. I'm not inclined to eat sugary food often and the guys always request their favourites (rum balls and choc chip cookies) so I always enjoy delving into something different when we have guests over. Last week I borrowed a few North African cookbooks from my local library to seek out recipes. There were many I was keen on trying but once I spotted some fancy looking Tunisian almond fingers my mind was made up.

The filling consisted of almonds, pistachios, sugar, cinnamon and rosewater which was a breeze to put together. The part that wasn't as straight forward was cutting sheets of filo, brushing them with melted margarine and rolling each one up with my clumsy fingers. There may have been a small sigh of relief after I had constructed about 40 little pastries and they were ready to go in the oven.

I was very pleased with how they turned out, the flavours of the cinnamon and rosewater worked together wonderfully without being too overwhelming. Everyone else enjoyed them too so it was well worth the effort. Surprisingly the pastry has retained it's crispiness throughout the week and the few remaining ones that have been kept at room temperature in an airtight container are just as lovely as on the day they were baked.

Almond and pistachio fingers (Adapted from Illustrated Food and Cooking of Africa and The Middle East)
Makes 40-50

200g almond meal
50g shelled pistachios
50g raw sugar
½ teaspoon ground cinnamon
1 tablespoon rosewater
10 – 12 sheets filo pastry
115g dairy free margarine, melted
Icing sugar, for dusting

Preheat oven to 160C.

Process the pistachios in a coffee/spice grinder or food processor until they are broken down into a medium-fine powder. Place the almond meal, pistachios, sugar, cinnamon and rosewater in a bowl and stir well until thoroughly combined.

Lay the sheets of filo on your bench covered with a damp tea towel to stop them drying out. Work with one sheet of pastry at a time. Cut the sheet into 4 even rectangular pieces, brush each one with melted dairy free margarine and place a heaped teaspoon of the mixture on the end of each piece of pastry. Roll each piece of pastry into a finger shape, folding in the sides as your go to ensure the filling is enclosed completely.

Place the rolled up pastries on a tray lined with baking paper and brush the tops with the remaining dairy free margarine. Bake in the oven for 30 minutes or until golden brown. Allow them to cool down then dust lightly with icing sugar.

Store at room temperature in a sealed container, the pastry has stayed nice and crispy on the few remaining ones five days later.

Favourite foods from 2012

Happy belated new year to all my readers! I hope everyone had a thoroughly enjoyable and restful festive season full of delicious food.

Apologies for such a lengthy break between posts, it feels like ages since my last post was published and I'm also way behind in responding to reader comments as well as reading other blogs. After my family Christmas obligations ended, we spent a few days away camping in the bush which was relaxing as we spent our days swimming, playing with Ollie and watching the different native birds in the area. Instead of being rejuvenated by the camping experience, I picked up a bug just after we got home (the first illness I've had in over 2.5 years!) and have been feeling extremely worn out after dragging myself back to work last week. Now that my head is finally feeling clearer, it's time to get back on track with the first of a couple of posts I've been working on to sum up 2012 in my kitchen.

Favourite soup - Smoky cauliflower (and tofu bacon) soup. With or without tofu bacon this simple blended soup has become a household favourite. Red lentils are a sneaky ingredient to provide the soup with added protein and make it a more substantial bowl.

Favourite Mexican meal - Tofu adobe with refried beans. This has become our standard Mexican meal, when Mexican is requested this is what my fellows are after! We pile refried beans from Viva Vegan along with Tofu with adobe paste (from the Tofu Xpress recipe booklet) onto tortillas with some lettuce, tomato, cashew cream, guacamole and hot sauce. There's an art to how much filling you can load in the tortillas before they become a very messy eating experience.

Favourite meal that can be served anytime of the day - Mexican inspired tofu scramble. I've been making this scramble for such a long time and it never fails to satisfy our taste buds. It's loaded up with heaps of veggies and beans and pairs well with toast for an easy dinner or wrapped into tortillas for breakfast burritos.

Favourite fried food - Tofu “fish” fingers with tartare sauce. We adore Bryanna Clark Grogan's tofu "fish" recipe and have scoffed them down on a few occasions. I also tried a baked version with a polenta coating but they turned out rather dry so I recommend shallow or deep frying them for the the ultimate eating experience.

Favourite finger food - Gobi (cauliflower) pakoras are superb when paired with a coriander chutney from Vegan Eats World. I made these a few times by frying them in a wok and have been meaning to make them again in our relatively new deep fryer.

Favourite noodles - Steph from vegan about town's Char Kueh Teow recipe isn't actually restricted to our favourite noodle dish of 2012, it first appeared in my kitchen in 2011 and has been on semi-regular rotation since. It's a super tasty meal for minimal effort.

Favourite quick meal – Smoky Alfred with broccoli, asparagus, spinach or broad beans. I've been making this pasta dish for years (originally based on Hurry Up Alfredo in Vegan Yum Yum) and we never tire of it for a speedy weeknight meal. I change it up frequently by adding in some seasonal greens and enjoy it with tofu bacon on occasion too.

Favourite from around the world posts - Sri Lankan pan rolls. Although they took a couple of attempts to perfect, I've been very happy with my version of these deep fried snacks that we used to enjoy years ago. Stay tuned for another delicious Sri Lankan snack soon which I've been playing around with recently.

Favourite sweet - Sfoof (Semolina cake) and Chocolate chip cookies. As I rarely feel the urge to eat sweet things I'm leaving this one up to my fellows. Bryanna Clark Grogan's semolina cake with lemon or lime syrup from World Vegan Feast was the definite winner for the man last year, when he is craving a cake this is what he always asks me to make. The young man's choice is slightly more mundane, chocolate chip cookies are his fave which is fairly predictable coming from a teenage boy.

Number 1 household favourite - Calzones. The regularity of our calzone nights has dropped back from fortnightly to about once a month but they are still without a doubt the recipe I am requested to make if I ask the others what they feel like eating. I can't imagine them disappearing from meal rotations in the near future either!

Crumbs Organic Bakehouse

Crumbs Organic Bakehouse in North Melbourne is the newer sister bakery of a larger operation in Ascot Vale that has been around for a couple of years. A whirlwind trip into the city on Saturday morning gave me the chance for a visit to Crumbs to stock up on some goodies to get us through a busy weekend.

Crumbs also serves coffees and has a small bar for eat-ins. All of their baked goods are vegan and organic which meant tough decisions for me. After much deliberation, I ended up buying some chocolate iced and jam-filled donuts ($3.50), pizza slices ($4) and a loaf of olive sourdough bread ($5.50).

The chocolate iced donuts were impressive in size and delivered in taste yet it was the jam donuts that were my favourite. They were filled with a lovely raspberry jam that left the generic "jam" normally used in these types of donuts for dust.

One of the pizza slices was topped with red onions, tomatoes, olives, sun-dried tomatoes and herbs and the other slice had mushrooms, tomatoes, capsicum and sun-dried tomatoes. Although we normally tend to enjoy pizzas with vegan cheese, I didn't miss it at all on these slices as the chewy sourdough crust was just as enjoyable as the toppings.

The olive sourdough loaf had a crunchy crust, with a soft and airy interior and a mild sour flavour. I enjoyed it fresh and even more over the following days, lightly toasted and smeared with Nuttelex. I would be stopping in to Crumbs regularly for loaves of bread if they had a bakery in my neighbourhood.

Crumbs Organic Bakehouse was brought to my attention recently by American bloggers NutriDude and NutriWife who spent some time in Melbourne on their trip to Australia. The Good Hearted also posted about Crumbs last month and rated it highly. Where's the Beef visited on the same day as me and have also posted a complimentary review.

There were a few other veg*n blogs that mentioned sampling Crumbs foods at various places a few years ago - vegan about town, In the Mood for Noodles and Eat More Veggies.


Crumbs Organic Bakehouse
16 Errol St, North Melbourne

Monday to Friday - 6:30am - 6pm
Saturday - 8:30am - 3pm
Sundays - Closed

Vegan MoFo - Stopover 19 - Italy

Italy was an inspiring country to draw as so many delicious dishes sprang to mind straight away, I could have easily spent a week cooking Italian meals without scratching the surface of it's regional foods. Even though there was an abundance to choose from one of the meals I ended up making is not a traditional Italian meal but an American-Italian creation called stromboli. My young man has really been enjoying doing the weekly random draws and over this time he wanted Italy to appear more than any other country so I could cook his favourite meal of calzones. His initial excitement after drawing Italy turned to dismay when I said calzones were not going to be on the menu as I wasn't going to cook anything I had already made before. To ease his pain, I mentioned stromboli as a compromise prior to realising that it isn't traditional Italian cuisine.

Stromboli claims to have been invented by Romano's pizzeria just outside Philadelphia in 1950. It's quite similar to a calzone but instead of the dough being turned over once and sealed before baking, stromboli is rolled up like a log and when cut open it looks a bit like a savoury pinweel.

I used my standard pizza dough for the stromboli which is based on a Jamie Oliver recipe. Stromboli dough is supposed to be rolled out in a square shape rather than rectangular, it's apparent that I've made way too many calzones in my lifetime and automatically rolled out calzone shapes without even thinking about it!

Our regular toppings we have for calzones were used for the strombolis - pizza sauce and home-made pesto mixed together on the base, onions, baby spinach, mushrooms, marinated red capsicums (bell peppers), sun-dried tomatoes, tofu bacon and some cheezly. The man and I usually like kalamata olives in this mix but had to go without this time as I had run out of them. Stromboli was stated to use layers of deli meat so I didn't bother chopping my tofu bacon into small pieces and left the slices whole this time.

When it came to rolling the stromboli, I realised that the internal bread swirl wasn't going to work out as perfectly with the rectangular dough and the crispy tofu bacon slices didn't assist with it's flexibility either. At least I know this for next time!

The strombolis were baked at 200C for 30 minutes which is a lower temperature and a longer cooking time than I use for calzones to ensure that the dough in the centre cooked through properly.

The guys thought that they were almost identical to the calzones I usually make which isn't a bad thing as we all adore them. I actually preferred the layer of bread in the centre, it made the strombolis more robust than calzones and prevented the fillings from oozing out everywhere. The beauty of their similarities means that I will be able to make calzones and strombolis on the same night depending on personal preferences. My choice is going to be stromboli for a while so I can continue practising the rolling technique.

I didn't feel like I had done justice to Italian cuisine yet so I pulled out my copy of World Vegan Feast and was thrilled to see that Bryanna had included heaps of Italian recipes. I headed straight to the sweets section and settled on a lemon and pistachio biscotti recipe straight away. I rarely eat or bake biscuits/cookies yet lemon and pistachio sounded perfect for my taste.

Biscotti are twice baked biscuits so the baking process is different to standard biscuits/cookies. The dough is rolled into a long thick log for the initial cooking. After a short cooling down period, slices are cut from the log, then these slices are briefly baked again. I really enjoyed the flavour of the lemon zest throughout the biscotti as well as the pistachios which are one of my favourite nuts. These biscotti are perfect with my daily strong soy latte and even though they are supposed to keep for 2 weeks in an airtight container, I can't see that happening!
______________________________________________________________________________________

Did you know?

Italians are very passionate about their food. In 1986 food purists gave away free spaghetti outside the opening of a McDonalds store in Rome to remind people of their culinary heritage.

Do you want to know where else I've been this month? Click here for the round up.

Vegan MoFo - Stopover 6 - Monaco

I'm back to my world trip this time stopping off in Monaco, the second smallest country in the world. Even though it measures just under 2 km in area, I still managed to find some dishes that are tied to Monaco. The first is socca, naturally vegan chickpea crepes that are also linked to Nice nearby in the south of France. The other was a dessert called Prince Albert mille feuille, a pastry filled with custard, cream and strawberries.

Socca is a fairly regular breakfast item at home on weekends ever since recipe testing for Terry Hope Romero's new cookbook Vegan Eats World, it's also become my solution for running out of bread. Apart from the resting period it's so easy to put together and tastes great. We normally love our socca with sun-dried tomatoes as well as olives and this was the first time I had been out of them but they worked well enough with olives and onions.

I had great plans for the mille feuille and when it can to the execution, everything went wrong. The puff pastry sheets were pre-baked using a flattening method I saw in this post, unfortunately mine didn't need quite as hot an oven or as long as the recipe stated so the first batch were a burst mess after half the cooking time. A pre-prepared batch of almond cream didn't turn out as thick as I was expecting. I also had woes with an initial batch of custard due to being distracted by a family drop-in and had to remake another batch. When it came time to put the few untainted ones together, I was weary and did a very rushed job. The main thing was they tasted fantastic and my decision to add lemon flavoured icing was a wise one indeed.

______________________________________________________________________________________

Did you know?

Monaco's flag is the same as the flag of Indonesia. The only difference is that the Indonesian flag is wider. The red and white colours of the flag are the heraldic colours of Grimaldi, the name of the ruling family of Monaco since 1297.

Do you want to know where else I've been this month? Click here for the round up.

Bloggers night out at Gasometer

I haven't been using Twitter very long and am not in the habit of constantly checking up on the numerous tweets that people send out frequently so it was fortunate that I happened to be checking my Twitter page right when Theresa of The Tropical Vegan announced that she was coming to Melbourne. Theresa was travelling for work and her arrival on a Sunday night meant that she was free for a dinner date. After a bit of tweeting back and forth dinner was arranged at Gasometer.

It was wonderful to meet up with the lovely Theresa as I have been reading her posts for a couple of years and enjoy her recipes as well as hearing about gardening and house projects and more generally life in the tropics (Townsville) because I am quite fond of the Far North Queensland region. Which is exactly what we spent our time chatting about as well as our families, jobs, pets and of course, veganism, food and blogging.

Theresa had her heart set on the pastrami burger which is the perfect choice for an out of towner. I chose to try something different and ordered the broccoli, spinach and leek pancake with roasted root vegetables. The pancakes were light and delicious, the combination of greens in the filling tasted fantastic, the flavour of the leeks was apparent without being overwhelming and the creamy paprika spiked sauce on top brought it together perfectly. An even nicer surprise were the roasted vegetables on the side, the potatoes, beetroot, carrots, garlic and beans were delicious, cooked to perfection and presented attractively on the plate. This was the largest quantity of vegetables I've had in a meal at Gasometer.

When Theresa and I said our farewells, we both had little surprises in store for each other. Theresa made this adorable elephant for me as a thank you which has the sweetest little tail, gorgeous eyes and just look at that big long trunk. I haven't come up with a name for him/her yet but I really think it needs one. 

In the afternoon, I made a tangy lemon slice which was a recipe I had bookmarked from Kari of bite sized thoughts. I won't bother posting the recipe as I didn't change anything apart from adding a bit of lemon zest to the base. The only issue was I hadn't taken note that the slice needed to be refrigerated 2 to 4 hours prior to slicing. With just under an hour to spare, I whacked it in the freezer for a bit which seemed to suffice. I brought along some of the slice for Theresa in case she was in need of a sweet snack during her stay in Melbourne.

It's always a fantastic experience to meet up with other bloggers even for a shy introvert like me. I'm glad I got the chance to meet Theresa in person and look forward to catching up again one day, if not in Melbourne then perhaps in the tropics!

________________________________________________________________________________

This is the third time I have posted about eating at Gasometer, you can read my initial post about the old US diner styled menu here and the current Eastern European menu here. Since I last posted about Gasometer, I've eaten here a few more times but haven't had my camera with me.

The mushroom schnitzels are challenging the pastrami burger as the man's favourite meal, they have a lovely crust on the outside and a tasty mushroom filling inside with an interesting texture and is served with a delicious gravy. It comes with a huge amount of mashed potato which isn't terribly exciting and some garlicky green beans to make you feel good about having something green on your plate.

We have also tried the pretzel and the mamaliga fritters from the smaller plates section of the menu. The pretzel is a perfect dish for sharing between 2, 3 or more people, it's a huge freshly baked bread topped with large flakes of sea salt and fennel seeds and served with a mustard butter. The mamaliga fritters were a bit hit and miss for us but we aren't huge fans of polenta. I was expecting a higher ratio of the vegan goats cheese filling to the outer layer of polenta and the quantity of vegan cheese didn't seem to be consistent between the balls with some of them containing a very small amount. The accompanying sauce tasted great and made the fritters a bit more interesting.

I would also like to add that the waiting staff at Gasometer are very accommodating about taking home leftovers for those times when you happen to order too much food. It's a difficult task to get the man interested in trying other places these days as Gasometer's food has totally won him over.

Gasometer's new menu hasn't had much coverage since I last reviewed it. Johanna of Green Gourmet Giraffe is the only veg*n blogger I could find that has posted about it recently.

Gasometer
484 Smith St, Collingwood
Ph: 9417 5538

Latchkey lime pie

A couple of weeks ago my mother in law and I did a home-grown produce swap of limes for lemons which threw me a little. I had been planning so many things to make with lemons and didn't have much stored up in the way of lime recipes. Limes are something I frequently use in guacamole, cashew cream, stir-frys etc. and I adore their flavour although I've never made anything that features limes in a starring role. It wasn't until the man gently persuaded me to make something sweet that I recalled a Post Punk Kitchen recipe that had been stashed away for a while - key lime pie.

I've never eaten key lime pie before so I was never going to have anything to make a proper comparison with. I decided to use the sweet shortcrust pastry from Wrapped in Pastry (with lime juice and zest instead of lemon) as I've made this a couple of times now and it has always worked perfectly. When it came to the filling, a few adjustments needed to be made to cater for what was in the pantry. I was out of almond milk and substituted soy milk, my supply of coconut milk was rather low so I included less than the original recipe and increased the soy milk quantity slightly and used cornflour instead of tapioca flour. 

The pie took hours to complete yet there wasn't much active work throughout the process. The shortcrust pastry needs an hour to rest prior to rolling out and baking and the pie filling was cooled on the bench for a while prior to it's setting time in the fridge, in total it would have been about 5 hours from start to finish. The man asked about having a biscuit layer on top so I indulged him with this request and ran a handful of Nice biscuits through the food processor for this purpose.

The man and I adored this pie and agreed that it was totally worth the wait! It was more refreshing than a lemon tart, with a lovely citrus tang and wasn't overly sweet which I always appreciate. The young man was not convinced, it seems that he is more attracted to lemon based sweets. Recipes like this make me long for a lime tree in my garden as I would happily revisit this recipe often to deal with a surplus of limes.


Latchkey lime pie (Pastry adapted from Wrapped in Pastry, lime filling adapted from PPK)

Sweet shortcrust pastry

2 cups plain flour
¼ cup icing sugar
½ cup dairy-free margarine
¼ cup soy milk
1 tablespoon lime juice 
1 tablespoon lime zest

Sift the flour and sugar into a large bowl then sprinkle the lime zest over the top. Using your fingers, cream the margarine into the flour/sugar/zest mixture until it looks like breadcrumbs. Drizzle in the lime juice and soy milk slowly, mixing it through with a butter knife until the dough comes together. Knead for a couple of minutes until the dough is smooth. Cover with plastic wrap and allow to rest in the refrigerator for at least an hour.

Preheat oven to 180C.

Roll out the pastry between two pieces of plastic wrap or baking paper to an even thickness of about 1cm. Press the pastry into a greased and floured 25cm tart tin, patching up any bare places with leftover dough if necessary. Run a knife around the top edge of the tin to remove any excess pastry which will also neaten it's appearance.

Blind bake in the oven for 25-30 minutes or until the pastry is cooked and a golden brown colour. Allow the pastry to cool completely before adding the filling.

Lime filling

1 tablespoon lime zest
2/3 cup lime juice
2 x 165ml light coconut milk (at room temperature)
2 tablespoons cornflour
½ cup raw sugar
1 teaspoon vanilla essense
2 teaspoons agar powder
450ml soy milk (at room temperature)

Arnotts Nice biscuits, crushed, for topping (optional)

Whisk the lime zest, lime juice, coconut milk, cornflour, sugar and vanilla essense together in a mixing bowl and set aside.

Place soy milk and agar in a saucepan and bring to the boil. Reduce the heat and simmer for 5 minutes, or until the agar has dissolved. Slowly pour the contents of the mixing bowl into the saucepan, stirring often. Continue to cook for a further 10 minutes, stirring often, until the mixture thickens slightly.

Pour the filling into the pie crust and allow it to cool on the kitchen bench for 30 minutes. Refrigerate until firm and set, about 2-3 hours. Top with crushed Arnotts Nice biscuits, if desired.

Pista burfi

Last Saturday, I attended at vegan potluck at Johanna of Green Gourmet Giraffe's house with a theme of green food. It was lovely to catch up with the bloggers I had met before, meet some new bloggers, share so much wonderful food and have great conversations. An added bonus was Sylvia, Johanna's gorgeous daughter who was so shy at first and came out of her shell towards the end to entertain us all.

I had a couple of ideas for a green dessert to bring but it wasn't until the day before that I totally changed my mind and thought of making an Indian sweet called Pista burfi which is a pistachio fudge. I made a double batch of the the burfi as I also had a family curry dinner to attend that night so it served two purposes.

Although the ingredients for this fudge are rather basic, I found plenty of variations between the ingredients and techniques used when searching for recipes. Some recipes used milk or milk powder which gave them a lighter colour. I wanted a darker green colour so the recipe I ended up following most closely was the one that didn't include any dairy which meant there was no need for vegan substitutes.

All of the recipes I saw that didn't use dairy called for a sugar syrup to be made. The method for making the syrup and testing is readiness was somewhat perplexing. It was stated in every recipe I read that the syrup would be ready when it reached a one thread consistency. Huh? This was a totally foreign concept to me that was explained in this article. Hopefully I have managed to convey this part clearly enough in my adaptation of the recipe for other people to follow. The alternative and simpler method is to use a candy thermometer and wait for the syrup to reach 110C.

Blanching the pistachios and removing their skins was a tiresome job. I don't think I would bother doing this next time as their slight dampness meant that the food processor didn't do the greatest job of chopping them finely. Dry roasting the pistachios was another approach around that I would be inclined to try next time.

I was expecting the prepared fudge to harden very quickly, when that didn't happen I thought that my efforts were going to be wasted. The tray was plonked in the freezer (with my fingers crossed) whilst I tidied up and the short chilling time did it wonders. I wasn't confident if the texture of the fudge would remain firm enough after cutting it into squares so I opted to store the burfi in the fridge.

Pista burfi is a perfect sweet for me as it isn't over the top in sweetness and I do happen to love pistachios. I'll have to keep my eye out for a candy thermometer to make the process simpler next time!


You can read other posts about the potluck at Green Gourmet Giraffe, Laws of the Kitchen, Soya & Chocolat and where's the beef.

Pista burfi (Adapted from Chitra Amma's Kitchen)

2 cups pistachios

1 1/2 cups raw sugar

1 1/2 cups water

1/4 teaspoon ground cardamon

dairy-free margarine, for greasing

Place the pistachios in a bowl, then cover with boiling water. Drain in a colander after one minute then rinse well with cold water. Peel the skins off the pistachios and dry with a clean tea towel. Set aside about a dozen pistachios for the topping and chop them coarsely. Place the rest of the pistachios in a food processor and pulse until they are finely chopped.

Mix the sugar and water together in a small saucepan and place on a medium heat. Bring to the boil, stirring occasionally with a wooden spoon. Continue to cook, stirring more frequently after it has reached boiling point.

If you don't own a candy thermometer, test the thickness of the syrup every so often by scooping out a bit with the wooden spoon. Allow the syrup to cool for 10-15 seconds, then dab your forefinger into the syrup. Press your thumb and forefinger together, then separate them slowly. When a single thin thread forms between your fingers without breaking, the syrup is ready. Alternatively, if you have a candy thermometer, wait for the temperature to reach 110C.

Turn the heat down to low then stir through the ground pistachios and cardamon. Continue to cook, stirring all the time until the mixture begins to leave the side of the pan. Transfer the mixture onto a baking tray greased well with dairy free margarine. Spread into a square shape and sprinkle with the chopped pistachios. Cover with baking paper and use a rolling pin to gently press the chopped nuts into the mixture. Remove the baking paper, then place the tray in the fridge or freezer until it just sets. Cut into diamond or square pieces using a sharp knife. Store in a container at room temperature or keep refrigerated for a firmer texture.

Lemon slice

In my childhood there were a couple of sweet recipes that various family members were renowned for bringing along to gatherings. One aunt used to make a chocolate peppermint slice which I veganised for last Christmas. The other popular sweet that used to appear at these family dos was a lemon slice. A different aunt was responsible for this recipe which I had completely forgotten about until recently.

My mum offered to bring it along to the young man's party as my niece and nephew adore this slice. It turned out to be a big hit with my brother-in-law (on the man's side) so mum kindly emailed me the recipe to pass onto him. After scanning the ingredients I had a feeling it would be simple to make a vegan version, dairy-free margarine for butter, soy condensed milk for regular and Nice biscuits instead of Marie.

The slice turned out to be just as delicious with these vegan modifications as I recall it previously. It's a cinch to put together and appeases most tastebuds so I will certainly be making it again.
  

Lemon slice (Adapted from an old family recipe)

250g Arnott's Nice biscuits
1 cup desiccated coconut, plus extra for topping
300ml Soymilke soy condensed milk
50g dairy free margarine
2 lemons, finely zested and juiced
1 1/2 cups icing sugar
1/2 teaspoon vanilla essense

Place the biscuits in a food processor and pulse until the biscuits become a fine powder. Transfer the processed biscuits to a bowl and stir through the coconut and lemon zest.

In a small saucepan, heat the condensed milk and margarine together until the margarine has melted, stirring frequently. Pour into the bowl containing the biscuits, coconut and lemon zest and mix everything together thoroughly.

Spread the mixture evenly in a 28 x 18cm tray lined with baking paper. Place in the refrigerator for 15 minutes or until it sets.

Meanwhile, place the icing sugar in a bowl. Add the vanilla essense and slowly drizzle in some of the lemon juice. Mix together until a thick icing results. If the icing is too thick, add a little more lemon juice and if it's too thin, add some more icing sugar.

Spread the icing over the top of the biscuit layer and then sprinkle dessicated coconut on top of the icing. Return to the refrigerator for another 30 minutes then cut into small squares. Store in a container in the fridge.

Peppermint slice and Christmas baking

Happy New Year! It wasn't my intention to have such a long break between posts. Time seems to slip by so quickly when you are on a break from full-time work and enjoying spending time with your family. My computer was packed away for most of this period so I ended up taking a break from my blog as well as keeping up with the many other blogs that I read regularly. It was back to work for me today so now it's back to blogging!

Christmas feels like a long time ago but I wanted to share an indulgent slice that originated from an aunt when I was growing up. It was insanely popular amongst the youngsters as well as the adults and I have distinct memories of trying to stuff as many pieces into my belly as possible without making myself physically ill. It was a fine line and often my cousins, siblings and I would just wait another 10 minutes or so before attempting another piece.

The original ingredients for the slice were not healthy in the slightest; condensed milk, chocolate ripple biscuits, butter and Cadbury's peppermint chocolate. I was pleased that by using soy condensed milk, removing the butter and substituting dark mint chocolate in a lesser quantity, I was able to reproduce this childhood favourite. The man and son were delighted that the consistency wasn't perfect in my trial run as it meant they had a whole batch for themselves to indulge on!

I mentioned my plan to make arancini for our Christmas Eve dinner with my family from a batch of cauliflower risotto but in my baking frenzy I didn't take any photos. They turned out great with some sun-dried tomatoes, olives and a small cube of cheezly stuffed inside. I shaped them as cones, dunked them in soy milk, then rolled them in corn flake crumbs and baked them in the oven sprayed with olive oil. I also took half of the peppermint slice, jaffa balls and a salad that I wasn't overly happy with.

For Christmas brunch with the man's family I whipped up a batch of socca from Terry Hope Romero's recipe testing which were a bit tedious to churn out for a large number of people. It didn't really matter as everyone enjoyed them and there were also jaffa balls and peppermint slice to be devoured.

For our formal Boxing Day lunch with the man's family, I made Imam Bayildi for our main meal item which was nice although it didn't impress me as much as when I first made it during Vegan MoFo. I merged a couple of different hummus recipes from Appetite from Reduction and baked some pita bread to go with it. These were both a big hit! A Mediterranean pasta salad was my other contribution which I would like to tweak a little in the future.    

Finally, I would like to share my most treasured present from this year. I was extremely delighted to unwrap this apron and oven mitts from my son. He chose it on his own and knew that I would love the chillies on it! Aprons have never been my thing but this one is getting put to good use because I love it so much.


Peppermint slice (Adapted from an old family recipe)

2 x 250g packets Arnott's Chocolate Ripple biscuits
1 x 330g tin Soymilke condensed milk
1 x 100g mint flavoured dark chocolate (72% cacao)
dessicated coconut, for topping

Place the biscuits in a food processor and pulse until they become a fine powder. Transfer the biscuit powder to a large bowl.

In a small saucepan combine the condensed milk and chocolate, heat on medium-low until the chocolate has melted, stirring occasionally. Pour the condensed milk and chocolate mixture into the bowl containing the biscuit powder and mix thoroughly until well combined.

Press the mixture into a 28 x 18 cm tin lined with baking paper, sprinkle with coconut and place it in the freezer for 30 minutes - 1 hour to allow it to set. Remove the slice from the tin and cut into small pieces. Store in the refrigerator in a sealed container.

Vegan MoFo - V is for Vanilla Slice

Several times on my blog I have mentioned that I don't have much of a sweet tooth, although if I see something smothered in passionfruit icing it's more likely to get my attention. A vanilla slice posted by Cindy from Where's the Beef and K from In the Mood for Noodles about a year ago was exactly this type of sweet.

Vanilla slice was always a favourite treat for the man and son. They would frequently be tempted by these sweets that commonly appear in bakeries. This recipe had been sitting in my bookmarks for way too long so I took the opportunity to try it out for the letter V.

It's quite easy to put together, the puff pastry sheets are lightly browned, a custard is made, the slice is assembled, refrigerated and topped with icing a few hours later. The only issue I ran into was running out of cornflour but I had some rice flour in the pantry to make up the difference.

It's quite surprising that I am the only one in the house to have sampled the slice so far but I know that my boys will adore it. I thought it tasted just like a vanilla slice should even though it has been such a long time since I have actually eaten one.

Click here to see my A - Z of Vegan MoFo posts.


Vanilla Slice (Adapted from Where's the Beef and In the Mood for Noodles, originally sourced from IVU)

2 sheets frozen puff pastry, defrosted

Filling

1 cup castor sugar
1/2 cup cornflour
1/4 cup rice flour
1/2 cup custard powder
1 litre soy milk
3 tablespoons dairy-free margarine
2 teaspoons vanilla essence

Icing

2 cups icing sugar
1 teaspoon dairy-free margarine
pulp from 2 passionfruits
2-3 teaspoons water

Heat an oven to 200C. Cook the puff pastry sheets on trays lined with baking paper for about 6 minutes, until lightly browned. Remove from the oven and allow to cool.

In a saucepan, combine the sugar, cornflour and custard powder. Add about a cup of soy milk and whisk thoroughly ensuring there are no lumps. Whisk in the rest of the soy milk and margarine. Heat the custard over medium, stirring all the time to ensure that there no lumps. The custard will eventually become very thick which is when you need to turn off the heat and add the vanilla.

Cut one of the pastry sheets to fit your baking dish and place gently in the bottom of the dish. Spread the custard evenly over the top. Cut the second pastry sheet to size and place on top of the custard, then press it down gently so it sticks to the custard. Place in the refrigerator for a few hours.

To make the icing, place the icing sugar in a bowl and add the passionfruit pulp and margarine. Mix together and add teaspoons of water slowly, stirring as you go, until a thick but spreadable paste results. If the icing ends up too runny, add some more icing sugar. Spread the icing over the top of the pastry evenly. Return the slice to the fridge in order for the icing to set.