Coffee: My Drug of Choice II

It's been more than one year since I blogged about coffee. Melbournians now have many more specialty cafes to choose from. 

St Ali has opened Sensory Lab in the heart of the city and Outpost on the wrong side of the river, both are open SEVEN days a week.   Seven Seeds also opened De Clieu on Gertrude St.  According to the review on The Age, they even have a gluten-free vegan option. 

Melbourne's best coffee chain Cafenatics also opened a specialty coffee joint called Eclipse in the city.  It is ONLY TWO MINUTES walk from my work.  I can now sleep in for  20 minutes because I don't need to detour to Brother Baba Budan on the way to work anymore.  They normally have three different types of beans in their grinders: different single origin coffee, guest blend and the house blend. They make great coffee most of the time and knock my socks off every now and then.  I had a Bonsoy long mac made with Market Lane Seasonal Blend there and it was the best espresso coffee I've ever had.  They also serve pour-over and cold drip coffee .  I tried one when they were testing the recipe and it was pretty awesome. 

(I normally use my Keepcup, don't hate me, Captain Planet.)

Eclipse

60/470 Flinders Ln, Melbourne

Awesome people at Eclipse told me they also have a little sister called Little Wish (See The Real Melbourne's review here).  What they offer are pretty much the same as the sister cafe but they have an awesome looking SLAYER espresso machine!

I had a very delicious Santa Babara and Kenya Gethumbwini (both single origin beans are from Market Lane) on pour-over there.

Little Wish 
530 Little Collins St, Melbourne
(It is very hard to find as they don't have any signs at all. Entry via Exchange Tower main entrance, walk pass all the fast food joints and news agency, look right.)

For the "Latte-Sipping Carbon-Neutral Bleeding Hearts", the one-year-old lacto vegetarian cafe Monk Bodhi Dharma in Balaclava is the best choice. They serve top-notch coffee and amaaaaaaaaaaaaaaaaaaazing vegan-friendly gluten-free food. (We blogged about it twice before our blog turned gluten-free and once afterward)  

I highly recommend their delicate hand crafted pour-over coffee. The beautiful aromas and flavours are very complex and change when it cooled down. The best pour-over I've ever had.

nice soy long mac

fantastic single origin pour over 

Monk Bodhi Dharma

202 Carlisle Street,Balaclava
Ph 9534 7250
 

Back to the northside, you can't really go past Proud Mary for some mind blowing specialty coffee action.  I have tried their flawless Soy Latte, syphon and cold drip. The cafe is pretty big but it is pretty hard to get a table as they are full of Hipsters and 4WDers from other side of the river.  

If you like a good syphon and cold drip, try them at Proud Mary.

Soy Latte

Syphon

Proud Mary

172 Oxford Street, Collingwood
Ph: 9417 593

Padre Coffee's East Brunswick Project is just a short bike ride from our house.  They are also one of the early proud owners of the Slayer espresso machine.  

 

yummy and pretty soy latte and soy hot choc

 nice soy long mac

The Brunswick East Project

438 Lygon St,Brunswick East
Ph: 03 9939 8422  

I really need to wrap it up here or I will never finish this post.  I might do another blog post about the Fantastic Market Lane after I try out the coffee from Cup Of Turth, Dancing Goat and Dead Man Espresso and other Melbourne specialty cafes.

On My Walkman  

Tron: Legacy OST - Daft Punk

Gluten Free Vegan Chocolate Chip Cookies

The desserts on Elana's Pantry look amazing but the idea of importing some sort of special blanched almond flour just seemed a little too extreme even for me. So I was grateful when Toby come across blanched almond meal in Brunswick IGA. It wasn't cheap, it cost a little over $11 for 500 grams. I was a little worried though, I didn't want to buy some super expensive almond meal which didn't work in her recipes. Particularly because she says that you need to use certain brands of blanched almond flour since others don't work with her recipes.

I used lindt dark chocolate and cut it into tiny chunks and made her famous cookies.

Gluten Free Vegan Chocolate Chip Cookies from Elana's Pantry

2 ½ cups blanched almond flour

½ teaspoon celtic sea salt (i used regular sea salt)
½ teaspoon baking soda
½ cup grapeseed oil
1 tablespoon vanilla extract
½ cup agave nectar
1 cup dark chocolate chips 73% cacao

1. Combine dry ingredients in a large bowl
2. Stir together wet ingredients in a smaller bowl
3. Mix wet ingredients into dry
4. Form ½ inch balls and press onto a parchment lined baking sheet
5. Bake at 350° for 7-10 minutes
6. Cool and serve

Makes 24 cookies

I put them in the oven for a few minutes more than the recipes asked for but they were still quite soft so I was a little skeptical but after cooling for what seemed like forever they eventually firmed up and had a soft but wonderful texture kind of like mrs field cookies. Although, I made one mistake with this recipe and used dark agave. I thought that dark agave and regular agave were interchangeable in recipes but it turns out that dark agave has quite a strong flavour unlike it's neutral counterpart. So while these cookeis were delicious the dark agave really overpowered the other flavours.

To make up for the strong flavour I made some ice cream sandwiches to take to a friends house. I actually made ice cream to put inside but couldn't find the crucial part of our ice cream maker so had to settle for so good chocolate ice cream inside. I think the chocolate ice cream was a bit too much and I'm not really sure if our friends enjoyed them.

But I have high hopes for the recipe with regular agave and plan to make them properly very soon because the texture is so bloody awesome for a gf baked good and I can tell that they will taste great without the strong agave flavour.

In the meantime, does anyone have any suggestions for dark agave recipes?

Beetroot Pepperoni and Pizza Base Comparison

As soon as we received beetroot in our food co op box last week, I thought here is my chance to make the beetroot pepperoni, I've been intrigued by the idea since I saw it on diet dessert and dogs.

Beetroot Pepperoni from diet dessert and dogs

3-4 very small fresh beets, peeled and sliced extremely thin

1 Tbsp (15 ml) extra virgin olive oil, preferably organic

2 Tbsp (30 ml) Bragg’s liquid aminos OR tamari OR soy sauce

1/2 cup (120 ml) vegetable broth

1/4-1/2 tsp (1-2.5 ml) liquid smoke, to your taste*

1 tsp (5 ml) apple cider vinegar

2-3 drops plain stevia liquid or 1/4 tsp (1 ml) sugar

1/4 tsp (1 ml) garlic powder

1/4 tsp (1 ml) onion powder

1/4 tsp (1 ml) ground mustard

1/4 tsp (1 ml) fennel (ground is preferred)

1/8 tsp (.5 ml) sage

1/4 tsp (1 ml) smoked or regular paprika

Preheat oven to 325F (170 C).

Place everything except the beets in the bottom of a 9-inch (22.5 cm) square glass pan or a casserole dish and combine well.  Add the beet slices and toss to coat them all; spread them out as well as you can (overlapping slices is okay). 

Bake the slices, uncovered, for about 20 minutes, then remove from the oven and flip them over and around to re-coat them with marinade and switch the bottom slices to the top and top to the bottom as much as possible. Continue to bake and stir them up every 10-15 minutes until they have absorbed most of the marinade, are very soft, and begin to curl and crisp at the edges. Remove from oven and set aside until you need them for the pizza.

It was a bit time consuming to make, cooking for at least 60 minutes in total before it was ready and didn't taste exactly taste like pepperoni but had a lovely salty/smokey flavour.

We used half of it on our cream cheese pasta leftovers and then I had to make pizza. We both preferred it on pizza as it become slightly crispy. I purchased two ready made crusts to make the pizza. The Dovedail rice chia pizza bases from the health food store and the simply wise pizza crust from coles. The dovedail package contained 2 bases and the simply wise packet contained 3.

Here is the simply wise ones, which are smaller than the dovedail ones. I put the same topping on each pizza- Leggo's pizza sauce, cheddar cheezly, beetroot pepperoni slices, smoked tofu, pineapple pieces and capsicum. The toppings were a surprisingly good combination. The instructions said to bake the bases for 7-10 minutes but I ended up baking them for about 20 minutes.  These pizza bases are made from mostly rice flour, tapioca and potato starch. They also contain herbs in the actual base which we couldn't really taste.




They are thinner and kind of crunchy and Toby I agreed that we preferred this option as he said 'it's not bad for gluten free pizza'. Although it still kind of still felt like it was slightly under cooked in the middle.




I've used the same size plate so you can see the slightly bigger size difference with the dovedail bases. There are not as many ingredients in these as they mostly consist of rice flour and chia seeds so they appear to be the healthier option.






And here's an inside shot. The instructions didn't say how long to cook for, but I cooked these for about 20 minutes. These were fine, but in comparison they were quite doughy and kind of felt like we eating pizza on top of warm bread.



The simply wize bases were $6.45 from coles and I think the dovedail bases were a similar price if not slightly more.  While the dovedail bases were slightly larger in circumference and thicker there was only 2, so the 3 simply wize ones work out to be better value.  In our mind the simply wize were superior in terms of texture and they are also more convenient too since most coles seem to stock them in the health food section. We will definitely make them again. I'm embarrassed to say that we ate all 5 pizzas on Friday night but were extremely full. I think that 3 would be fine served with some salad and/or garlic bread for 2 regular eaters. Since Toby doesn't count :P

Cream Cheese Pasta

I generally find the recipes that Toby makes for weeknight dinners. The theme tends to be quick and easy. Actually the theme for most of our meals is quick and easy. This dish fits the bill nicely.


Cream Cheese Pasta it's actually a variation of Pasta with Cream Sauce and Spinach from vegan food.

          1/3 container Tofutti  "Better Than Cream Cheese"
          1 cup vegetable stock
          1 garlic clove, crushed
          1 cup rocket (or argula)
          1 large broccoli
          1 can of beans
          G/f pasta
          Vegetable oil
          Salt and pepper 

METHOD
Saute garlic and broccoli in a little oil.  Add stock cube and cup of water. Add the Tofutti cream cheese and white beans. Let simmer till kinda thick (10 minutes maybe). Add rocket in last minute of cooking. Dump everything on top of the pasta you cooked and mix it up. If you wanted to make it tastier you could add some fresh herbs.





It was delicious, creamy and relatively healthy. Maybe not as nice as amazing as the vegan yum yum Alfredo but cheaper and with less dishes and ingredients. I think this could be a great dish to make when traveling.

Lord of the Fries Gluten Free Burger

Disclaimer: we recently received a lord of the fries VIP card which entitles us to one free small fries once a month for a year (except for March and November for some reason). However, I swear that this review is not influenced by that, particularly since I'm not even reviewing the fries.




It fills me a crazy amount of happiness that I can get vegan and gluten free onion rings, 'chicken' nuggets, burgers and fries in the CBD. Even more so because their LOTF city stores are in convenient locations and are open super late. Lord of the fries is particularly good at midnight when you want greasy food. Actually just quickly on the subject of fries, did you know that most fries are not gluten free? It's because they are generally cooked in the same oil as battered items or are frozen ones which have added wheat. So so so stupid!


It took me a while to try the gluten free burger because it wasn't available for a while while they changed buns but it's back and i've had it twice. Here is the large original burger. The g/f bun only comes in large and mega.




Now first of all, the bun isn't as good as the gluteny bun but I never really expect gluten free bread to be as good. It's got that weird gluten free texture which is almost cake like and kind of falls a part a little. It also seems bigger than the regular bun so both times I have ended up with a tiny but of bun leftover. But I actually don't care because it's a vegan and gluten free burger!!!! Also taste wise it's actually alright, it's just the texture that's weird. The patty and fillings are still the same, so that's the important thing.

We went on Saturday night to the Elizabeth st store and it felt so satisfying to have a burger while Toby ate his regular burger and my brother and his girlfriend had their McDonald's burgers. Yes, I know they are gross! It's just the feeling of not missing out, that's really nice.

I couldn't resist sharing some onion rings with Toby which still rock my socks:



It was really convienent dinner before my first soccer game at aami park otherwise known as bubble dome which is actually kind of cool looking, check out the pretty sky:



Lord of the fries has recently been reviewed by chit chat chomp,  vegan snorkeler and easy as vegan pie.

Lord of the Fries
Corner of Elizabeth and Flinders St
Melbourne

P.S: Does anyone know why the northland store closed down?

Quinoa Avocado Salad and Broccoli Chickpea Salad

To cope with the 40 degree weather we had a fortnight ago, I made two salads the day before. I'm not really a salad type gal, I think lettuce based salads are boring and unnecessary but if it the salad is based around beans/grains/noodles then it's a different story. Inspired by Michael's dish at a potluck, we made Quinoa avocado salad which seems to be a popular Melbourne salad lately, Steph recently blogged about and Emily started the blogging inspiration.

Quinoa Avocado Salad
serves 4
3/4 cup raisins
1 cup red or white quinoa, rinsed well
2 large lemons
3 Tbs. extra-virgin olive oil
1/4 tsp. ground coriander
1/4 tsp. ground cumin
1/4 tsp. sweet paprika
2 medium firm-ripe avocados, pitted, peeled, and cut into 1/2-inch chunks
5 sprigs coriander, coarsely chopped
1/2 cup almonds
4 tbs white sesame seeds (optional)

Freshly ground black pepper
In a medium bowl, soak the raisins in hot water for 5 minutes. Drain and set aside (I didn’t do this, but if yours are rock hard, then you should)
Heat saucepan and toast almonds until brown. Turn off heat and crush almonds with a mortar and pestle. Toss in sesame seeds in pan while pan is still hot, and toss it around till brown. Remove from heat.
In same saucepan, bring water, quinoa, and 1/2 tsp. salt to a boil over high heat. Cover, reduce the heat to medium low, and simmer until the water is absorbed and the quinoa is translucent and tender, 10 to 15 minutes. Fluff with fork and leave to cool.
In a small bowl, zest and juice lemons. Whisk in olive oil, coriander, cumin, paprika, and 1/4 tsp. salt.
In a large bowl, toss vinaigrette with the quinoa, raisins, avocado, coriander, and almonds. Season to taste with salt and pepper and serve.

This was delicious, although not quite as tasty as I remember Michael's version that I tasted. Maybe it was because I skipped the coriander and sesame seeds.

I also made this super easy broccoli chickpea salad from Martha Stewart but without onion. Unfortunately this was quite boring so I added more mustard and mayonnaise.

Broccoli, Chickpea and Cherry Tomato salad

Serves 6.

• 1 pound broccoli, separated into florets (4 cups)
• 1 tablespoon Dijon mustard
• 2 tablespoons red-wine vinegar
• 2 tablespoons olive oil
• 1/2 small red onion, thinly sliced
• Coarse salt and freshly ground pepper
• 1 pint cherry tomatoes, halved
• 1 can (15 ounces) chickpeas, drained and rinsed

1. In a large saucepan with a steamer insert, bring 1 inch of water to a boil. Add broccoli, cover, and steam until crisp-tender, 4 to 6 minutes.
2. In a large bowl, whisk together Dijon, vinegar, oil, and onion; season with salt and pepper. Add tomatoes, chickpeas, and broccoli. Toss to coat with dressing. Let cool 5 minutes. Serve at room temperature or chilled.

It wasn't the greatest salad in the world but simple and still tasty. I'm kind of biased though since I adore chickpeas and can eat them plain.

Gluten Free Vegan Community

Some of you may have noticed recently this new symbol on the side of our blog recently. If you click on the picture it will lead to a new web community of gluten free AND vegan bloggers called xgfx. I'm so excited to be one of the sites listed. Those of you have been reading my blog for a little while will hopefully know that blogging for me isn't some egotistical boost but is all about that sense of community with bloggers and other veg*ns more generally. I have met some of my best friends through blogging and just love sharing and learning from everyone!

If you haven't already you should go check out the other awesome blogs on the site. The site will expand at some stage to feature recipes and gluten free vegan tips.

In other gluten free vegan news, I've added a google map of places that we have reviewed which feature gluten free vegan options in Melbourne. I'm slowly sorting through all of the reviews and adding more.  I hope this is helpful for other gluten free vegans or even just coeliacs who want some veg food.

Dianne's Tofu Sheet Lasagna

My mother in law cooks lots of amazing vegan friendly dishes, one of them is a lasagna which uses tofu slices instead of regular lasagna sheets. She never follows recipes or writes down what she makes. So we tried to recreate it tonight under her guidance and the result is pretty good. You can use any sliced vegies, for example the typical filling like eggplant, pumpkin, spinach etc. We tried to use up our leftover vegie box contents so we only had broccoli and carrots. We were very pleased with ourselves, it actually worked and tasted great. Like any lasagna there are a few parts but is worth the effort.

Dianne's Tofu Sheet Lasagna

Tofu layer:

2 packets of tofu

2 tablespoons of chicken stock

Cut tofu into slices, sprinkle with chicken stock and lightly fry both sides.

Veg layer: (can use other vegies)

1 500ml jar of tomato pasta sauce

3 large carrots, chopped

1 broccoli, chopped

Stir fry carrots and broccoli until tender. Mix in pasta sauce.

Cashew Cream (please double the recipe to have two layers)-this was inspired by the tempting tempeh and tofu for two recipes:

3 tablespoons of vegan margarine

 3 tablespoons of chickpea flour

1 1/2 cup soy milk

1/4 cup nutritional yeast

1 and 1/2 cup of cashews

1/2 cup water and 1 tablespoons

2 tablespoons of  lemon juice

Optional: vegan cheese

Melt margarine, stir in flour and slowly add soy milk over low heat.

Grind Cashews with 1/2 cup water in food processor and then mix into flour mixture with nooch and lemon juice and remaining 1 tablespoon of water. Stir over low heat until combined. Sprinkle with vegan cheese. We had a tablespoon leftover in the fridge, but I don't think it made much of a difference.

Layer lasagna by placing tofu sheets on bottom, then place vegies on top, then cashew cream then repeat.

Bake for approximately 35 minutes at 200 degrees.

Next time, we will do a few things differently, like cut the tofu thinner so that it's nice and crispy and double the sauce so that there is enough for the top and the middle layers.

Veggie Kitchen-Chinese New Year Banquet

 We celebrated Chinese New Year by going to Veggie Kitchen with Richmond Bec, Cindy and Michael, Steph and the veganator. Since going gluten free, I had pretty much ruled out eating at Chinese restaurants since most of the vegetarian dishes center around gluten. So I was happy to see on their website that they can make some gluten free dishes if you call ahead in advance and give them notice.

We had the special Chinese new year banquet for $28. It included some Taiwanese blossoming tea which had a mild jasmine flavour.

Then some lettuce delight, I got my own version of this, I think the only difference was that everyone else got some sort of shredded dried mock meat on top. It contained  tiny bits of tofu, ground nuts, and enoki mushrooms. I enjoyed the crunchy texture and flavour.  On the right you can also see the apple sprout soymilk, which had a homemade type texture and taste.

Next up was some lao sheng or yuesheng. The dish is supposed to bring good luck for the next year, it involves pouring sauce and everyone using their chopsticks together to stir it all together.  I wasn't sure about the mockmeat, so I gathered my share of everything else and put it in my bowl before everyone stirred. The other ingredients were: apple, wood ear mushrooms, cucumber, carrot, capsicum, and Toby thinks the stuff in the middle is Konjac. The sauce seemed to contain sesame oil, but I'm not sure what else. When mixed together though, the apple flavour definitely stands out.

Next up everyone got spring rolls and fried tofu. Instead of spring rolls I got my own version with tofu skin roll which had seaweed nicely rolled inside. I'm glad I didn't miss out on the deep fried action. The fried tofu was unlike everything I have eaten before it was super super dry and crunchy but was served with some soy sauce.

Here is a blurry pic of the inside of the tofu skin roll.

 Next we had pearl rice balls. These contained glutinous rice, tofu, celery and mushroom inside. These were a bit tricky to dip into the sauce but were delicious.

I also got my own version of special five element hot pot. Everyone got these unique looking hot pots which apparently tasted like mock meat whereas mine was like a wholesome vegie stew with included mushroom balls and tofu skin wrapped around pieces of vegie, mushroom and tofu. It was delicious and seemed a lot like the dish we had last time.

It was served with 'forbidden rice' which is actually black rice. Mine was the same except I didn't have the mock meat on top. By this stage I was super full, so Toby ended up finishing up my leftovers.

For dessert, we got to chose between the tang yuan or the tofu pudding, so we decided to have one of each and share with each other. I've never had tang yuan before and so was expecting the little balls to be crunchy, but instead they were soft and kind of gooey. They were made out of glutinous rice and sweet potato and covered with soy flour, although I don't think I would have guessed that sweet potato was involved. They were served with home made strawberry sauce and what I suspect to be so good ice cream. This was excellent!

I also loved the tofu pudding. Toby and I used to eat versions of this with red beans in Hong Kong, but I could see if you weren't used to cold tofu desserts it might be a bit weird.  Since it's basically cold silken tofu, with sweet syrup and red beans.

I'm still so surprised that they managed to do it, make Chinese food gluten free for me! I'm guessing since I haven't been sick that they didn't accidentally poison me with gluten either. It did mean that I got different versions of a few of the dishes but I didn't feel left out at all.

Overall we both loved our meal and thought it was good value since even Toby was full. I'm still very grateful that I could eat a Chinese banquet. You can read our last review here.

To read other reviews see-wheres the beef, mister nice guy cupcakes,
never an idol moment  and Vegan-the vegan.

Veggie Kitchen
159 St George Rd
Northcote
9489 2120

P.S: Gong Hei Fat Choi!

Lazy Day Peanut Noodle Salad

I hate lettuce based salads but am happy to have salads which involve grains, beans etc particularly when the weather reaches 40 degrees.

This salad is appropriately named Lazy Day Peanut Noodle Salad by 101 cookbooks. It thankfully lives up to the title, it's so easy. We made a few substitutions using smoked tofu and rice noodles instead of soba noodles. Why do soba noodles always seem to contain wheat?  We also didn't use onions or peanuts. We also ended up adding more sauce.

Lazy Day Noodle Salad by 101 Cookbooks

1 8 ounce package soba noodles (use rice noodles to make gf)
1 bunch asparagus spears, ends trimmed then cut into 1/2-inch segments (we used broccoli)
3/4 cup creamy peanut butter
1/4 cup (brown) rice vinegar
2 cloves garlic, crushed and chopped
drizzle of toasted sesame oil
big pinch of crushed red pepper flakes
1/4-1/2 cup hot water
1 small bunch of spring onions or scallions, thinly sliced (we skipped this)
1/2 cup peanuts (we also skipped this)
12 ounces extra-firm (organic) tofu, cut into small cubes (use smoked tofu)

Big a large pot of water to a boil. Boil the noodles per package instructions.In the last minute or so of cooking toss in the asparagus. Drain noodles and asparagus, run under cold water for about a minute to stop cooking, and set aside.
Make the peanut dressing by combining the peanut butter, rice vinegar, garlic, sesame oil, red pepper flakes, and a big pinch of salt in a medium bowl. Thin with hot water - the amount you'll need depends on the original consistency of your peanut butter. I like it the consistency of a thin (non-Greek) yogurt. Taste and season with a bit more salt if needed.
Gently toss the noodles, asparagus, spring onions, peanuts, and tofu with a big splash of the dressing. Add more dressing a bit at a time, until the salad is dressed to your liking, reserving any extra for another use. Taste, sprinkle with more salt if needed, and enjoy!

Lemon Pie

After tasting and loving Brunswick Bec's lemon pie at the mini potluck I thought it would be perfect dish to serve my family. The recipe is from Lynda Stoner's cookbook and is called Dawn's lemon pie.

1 cup cookie crumbs (use g/f)
1/4 cup brown sugar
1/4 cup margarine
1 cup white sugar
1/2 cup soy milk
1/2 cup OJ
1/2 cup cornstarch (make sure it's gf)
1/4 teaspoon salt
1/2 cup lemon juice
2 tablespoons lemon zest
1 tablespoon of vegan margarine

Preheat oven to 160 degrees. Combine cookie crumbs, brown sugar and margarine. Press into 20cm dish and bake for 10 minutes, allow to cool. Whisk sugar, soy milk, OJ, salt and cornstarch in saucepan. Stir over medium heat until thick then let it boil for a minute. Remove from heat, and stir in lemon zest, juice and margarine. Pour lemon filling into crust and let set. It took a few hours to set, although that may have been slowed down by me repeatedly opening the fridge to check.

I used the outback animal crackersto make the crust.

I loved this but I think it was too lemony for my family. It was quite tart but also quite sweet. Next time I might put it in a pie plate since it looks so flat in the cake tin and on a plate. You can't really tell from this picture, but the massive amount of corn starch results in a great gelatinous texture.

News about this Blog

It is going to be 100% gluten free starting today!

I figure the first day of the month is a good time. I've kind of been thinking about it for a little while, but there is an exciting new vegan and gluten free blogging community that I want to be part of that kind of forced me to think about it. More on that later.

Yes this blog was going to be mostly gluten free anyway but I felt bad since this is a joint blogging venture with Toby who is obviously not gluten free. I felt bad since he would be eating gluteny meals out and not being able to blog about it. But there are plenty of vegan blogs and not that many gluten free vegan blogs, we really are a minority! Also, it's nice to think that if some other vegan coeliac comes along that they can find plenty of recipes and ideas for eating out here without haven't to see pictures of food that they can't eat.

I'm going to keep my old reviews and recipes of course. Although I need to find a way to change my labels so that it easier to find gluten free restaurant reviews and restaurants. At the moment I've been labelling things as 'gluten free dessert', 'eating out gluten free' but surely there is an easier way. Any suggestions?

Button with the neighbour's cat Esmay.