Maybe we weren’t allowed to leave the state, but maybe that’s not such a bad thing.
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Some highlights from 10 days spent road tripping around NSW, this time a month ago.
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#travelnsw #nswtourism #australia #roadtrip #sunset #nofilter #shotoniphone
This plant-based bolognese with home-made, aged cashew, cheese is re-inventing a staple family dinner for me.
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Ever grateful to @yesbrigitte and @edwardedward666 for the bolognese recipe :)
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#whatveganseat #plantbased #veganitalian #veganrecipes #plantbasedfood #tofu #veganbolognese #vegancheese
Ive said it before, but it’s worth repeating: I could live on a diet of hummus and falafel.
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@simplyhummusbar does a ridiculously great lunch.
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#hummus #falafel #veganfood #lunchideas #vegan #whatveganseat #veganfoodporn #sydneyeats
Learning new drawing techniques at last nights #lifedrawing class
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Many thanks to @lifemodelvanessa for the incredible poses, and the @studio_fiftyone_ crew for the endless support and inspiration!
There are so many reasons to love daylight savings, but firing up the barbecue for dinner before sunset is high on my list.
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Still no room for meat - either real or fake - on my grill plate though..
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#daylightsavings #barbecue #veganbarbecue #hummusaddict #whatveganseat #vegan #foodporn #veganfood #veganrecipes
Dreaming of a South Australian desert holiday, via google maps.
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#visitsouthaustralia #southaustralia #holiday #tripplanning #desert #landscape #aerialphotography #googlemaps #australia #outback #simpsondesert #dry
Black Truffle and Mustard Sauce, with Potato and Quinoa Balls
Got my hands on some fresh truffles from @madametruffles , and i’m here to tell you.. vegan truffle recipes are definitely a thing!
It’s extremely late in the truffle season here, but well worth trying this one out!
Recipe serves 2:
For the potato quinoa balls:
250g potatoes, cooked, and mashed
1 cup cooked quinoa
1 clove garlic, crushed
1/2 teaspoon salt
1/4 cup panko breadcrumbs
2 tbsp chickpea flour
3-4 tablespoons olive oil (for frying)
For the truffle mustard sauce:
1.5 tbsp olive oil or dairy-free butter
100g button mushrooms, very finely diced
2 shallots, finely diced
1 sprig of fresh thyme
1 tsp plain flour
1 cup soy milk (or other dairy-free milk)
1 garlic clove, crushed
1 tbsp wholegrain mustard
1 tbsp dijon mustard
fresh grated black truffle to taste (around 15g)
Method:
1. To make the balls, combine all prepared ingredients in a mixing bowl, increasing the quantity of chickpea flour, if necessary, to adjust the dryness of the mixture, so that it holds together when rolled into balls.
2. Roll mixture into 3cm balls, and fry in oil in small batches until browned
3. To make the sauce, fry the mushrooms and shallot on medium heat in olive oil or dairy free butter, until mushrooms begin to soften. Add garlic, and continue to cook on low heat until garlic is softened, but not browned.
4. Sift 1tsp of flour into the pan, and combine thoroughly, then slowly add dairy free milk, on low heat, stirring until all the milk has been added. Depending on the amount of moisture your mushrooms release, you may need to adjust the quantity of milk. The sauce should have the consistency of a thick cream.
5. Add both types of mustard, and fresh truffle to the sauce, and continue to stir on low heat for a few minutes, to release the flavour of the truffle.
6. Serve with extra fresh truffle, shaved or grated, along with steamed rainbow chard for a bit of colour!
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#vegan #veganrecipes #whatveganseat #truffles #trufflerecipe
Vegan ‘tuna’ Mornay
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Every mouthful of this is like a rich, creamy, mouthful of the ocean, with a strong hit of nostalgic memory for the one my mum used to make when we were kids. .
Will need to make this for my dad, to get the expert opinion on whether it qualifies as a Tuna Mornay :p. I’ll keep you posted. .
Recipe below serves 4-6
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Ingredients: - 200g dried pasta (I used shell-shaped, but macaroni or any small shaped pasta works)
- 50g nuttlex
- A double-batch of home made vegan chickpea tuna (see recipe on previous post)
- 1 tin corn kernels, drained (or 2 ears, fresh)
- 1 medium carrot, diced small
- 1 brown onion, diced
- 1 stick celery, diced
- 1/4 cup plain flour
- 2 cups cashew milk (or soy milk)
- 1 tablespoon Dijon mustard
- 2 tbsp nutritional yeast
- 1/4 tsp salt
- 1/4 tsp pepper
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For the crumb topping:
- 1/2c bread crumbs
- Zest of 1 lemon
- 1/4 tsp salt - 1 tbsp olive oil
- 1 tbsp nutritional yeast
- 2tbsp fresh parsley, finely chopped. Plus extra to garnish .
Method:
1. Cook pasta per packet instructions.
2. While pasta is cooking, sauté onion, celery, carrot, and corn kernels in nuttlex, in a large saucepan, at medium heat, until carrots begin to soften
3. Add flour to the pan, and stir to thoroughly combine.
4. Slowly add milk (about 1/4 cup at a time), mixing thoroughly to develop a thick and smooth bechamel sauce
5. Add mustard, salt, pepper, and nutritional yeast, and stir thoroughly to combine, then add the cooked, drained pasta.
6. Gently fold in the chickpea ‘tuna’, being careful not to over-stir (you don’t want it to completely disintegrate into the mix - a few chunks are a good thing!), then transfer the mixture into a casserole / ceramic baking tray.
7. Combine the breadcrumb mixture, and sprinkle over the top
8. Bake until golden brown.
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#whatveganseat #vegantuna #tunamornay #pastabake
Vegan ‘tuna’ made with chickpeas and nori
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The nori in this recipe imparts a fishy flavour, and the tahini brings that dry mouthfeel of tinned tuna, while the humble chickpea carries the flavour, and delivers a solid dose of plant-based protein. In the not-too-distant future, when we’ve depleted the ocean of the last remaining tuna, this recipe will in very high demand.
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Many thanks to @yesbrigitte and @danae.jeri for Introducing me to this concept, and various recipes. Below is my preferred combination of a those we’ve tested :)
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Ingredients:
- 1 tin chickpeas, crushed with the back of a fork, or potato masher
- 1 sheet nori paper (blended in a blender until fine flakes, or cut into small pieces with a knife or scissors)
- 2 tbsp tahini
- 1 tsp vegan mayonnaise (optional)
- 1 tsp salt
- 1 tsp capers, finely chopped
- 1/4 red onion, finely chopped
- 1/2 tsp Dijon mustard
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Corn kernels (1/2 cup) and diced celery (1/2 stalk) are optional additions, but I prefer to add them to the finished product rather than mix them into the ‘tuna’ itself.
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Method:
1. Thoroughly combine all ingredients in a mixing bowl
2. Make yourself a vegan tuna sandwich with fresh alfalfa sprouts, or tuna mornay pasta bake with sweet corn :)
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I prefer to eat this the next day; when the flavours have had some time to develop / infuse (particularly the nori), but it’s great freshly made too.
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#whatveganseat #vegan #tuna #veganmealprep #veganrecipes
Quick and easy vegan laksa :) .
This is next-level (almost shamefully) lazy meal prep:
- Laksa paste from a jar
- Tinned coconut milk
- Rice noodles
- An assortment of fresh Asian veggies, bean sprouts, pre-fried tofu, chilli, and fresh lime to serve.
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= delicious, colourful, and semi-nutritious vegan dinner in 15 minutes or less
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#vegandinner #whatveganseat #laksa #eatyourveggies
Vegan Okonomiyaki
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This recipe took me straight back to japan, with one of my favourite Japanese dishes, that i never would have thought could be vegan. .
Many thanks to @thesashadiaries for the recipe. I highly recommend her cook book ‘Jackfruit & Blue Ginger’ for an incredible collection of nutritious and easy asian plant-based recipes, broken down by region. This one is extremely straightforward, and took around half an hour to prepare.
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Ingredients (serves 4):
- 60g Chickpea flour
- 200g plain flour
- 1tsp baking powder
- 2tbsp nutritional yeast
- 1/2tsp black salt (note, this is very different to sea salt)
- 2 cups cold vegetable stock
- 1/4 head of finely shredded cabbage (about 3 cups)
- 1 large or 2 small carrots, grated (100g)
- 4 spring onions, finely sliced
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To Garnish:
- 4 tbsp tomato sauce
- 2 tbsp BBQ sauce
- 2 tsp light soy sauce
- Vegan mayonnaise
- A sprinkling of sesame seeds (preferably toasted)
- 2 spring onions, thinly sliced at an angle
- 1 Sheet nori paper, sliced into strips
- Pickled ginger (about 1tbsp per serve)
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Method:
1. Thoroughly combine flours, nutritional yeast, black salt and baking powder in a large bowl, and then gently stir though stock to create the batter.
2. Add carrots, cabbage, and spring onions, and gently combine with the batter.
3. Spoon 1/4 of the mixture into a pre-heated, oiled fry pan, and fry, covered, on medium heat until the Okonomiyaki begins to go golden on the bottom, and is almost cooked through to the top.
4. Carefully flip the Okonomiyaki, and cook for a further few minutes. Place in a warm oven to keep hot, and repeat with the remaining batter.
5. Combine tomato sauce, bbq sauce, and soy sauce in a small mixing bowl, and spread evenly over the top of the Okonomiyaki, then garnish with the remaining garnish ingredients. I highly recommend not omitting the nori paper, or pickled ginger, as they give the dish a distinctively Japanese flavour.
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If you enjoy this; seriously buy Sasha’s book - its loaded with nutritious and easy recipes from all across Asia.
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Thanks also to @ryanjones0890 and @jordypic for gifting me this gem :)
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#vegan #japanese #okonomiyaki #whatveganseat
