Tuesday, November 30, 2010

Gluten Free Frozen Margarita Pie with Tequila- Vegan Mofo Day 30

I really wanted to finish vegan mofo with something original and awesome and I think this easily fits the bill.

Toby gets the credit for finding this recipe after I stomped around the house saying that we need to make something amazing for the last day of vegan mofo last night. I found plenty of recipes but they all required a visit to Radical Grocery or the Asian supermarket and both were closed by this stage. This recipe actually comes from the examiner and rocks. Am I getting to old to say 'rocks'? It's salty, sweet, sour, alcoholic, creamy, crunchy all in one!

We used Eskal brand gluten free pretzels which I am addicted to. I hated them when I first went gluten free but now prefer them to gluteny pretzels. We also halved the recipe which made enough for four small ramekins and used less tequila but next time will use the full amount. Part of me thought I might hate this but it was fantastic and I think I am hooked on the idea of salty pretzels in desserts!

Gluten Free Vegan Frozen Margarita Pie with Tequila
 For the crust:
- 2 ½ cups of small salted pretzels, finely crushed (use a rolling pin or put them in the food processor)
- ½ cup vegan margarine, melted
- 1 tbsp sugar
For the pie filling:
- 6 cups So Good vanilla nondairy frozen dessert
- ¼ cup tequila
- 3 tbsp frozen margarita mix (or limeade mix) ( I just used more lime juice mixed with a teaspoon of icing sugar)
- 1 tbsp fresh lime juice
Directions for Frozen Vegan Margarita Pie
To make the crust, stir together the crushed pretzels, sugar, and melted margarine. Press into the bottom and against the sides of a 9-inch pie plate. Freeze the crust for at least an hour. We only put it in the freezer for about 15 minutes but it didn't seem to matter.

For the filling, let the vegan ice cream soften so that it is easy to work with. Stir in the tequila, margarita mix, and lime juice and blend everything very well. (You can do this in a food processor if you like.) Spoon into the frozen pretzel crust, cover with waxed paper, and freeze until firm.

Let the pie stand for a few minutes before serving so it’s easy to slice.
Vegan Mofo has been a blast, we have managed to blog every day for a month, that's 27 posts by me and 3 from Toby, but who's counting? It has forced us to be way more creative and try more recipes than we regularly do and has been a nice distraction when other things have been stressful. But I now look forward to having a few days off blogging, having slightly more time on my hands, checking out some of the other mofo blogs that I haven't already and making tired old favourites that we have previously blogged about.

Monday, November 29, 2010

Pepper and Chive Crusted Cashew Cheese-Vegan Mofo Day 29

I like the look of the pepper crusted cashew cheese from vegetarian times but the whole idea of waiting 2 days to make something is crazy to me. So instead I opted for the Affairs of living version which in comparison only takes 4 hours waiting time.

Pepper-Crusted Cashew Cheese with Herbs 
yield: 2-3 cheese wheels, or roughly 1 1/2 cups cheese
If you don't tolerate pepper, feel free to garnish with minced herbs instead. It will still be delicious and beautiful!  See note at end of recipe.

1 1/2 cups raw cashews
1/4 tsp garlic powder
1/4 tsp vitamin C crystals (or 2-3 tsp lemon juice)
1/4 tsp sea salt
1/8 tsp freshly ground black peppercorns
optional: 1 tsp chickpea miso 
water, as needed
2 Tbsp minced fresh herbs (I used chives)
2 tsp coarsely ground fresh black peppercorns
fresh chive flowers 

Place cashews in 4 cups of water and let soak for 4 hours.  Drain and rinse well.  Place in a food processor fitted with the "S" blade or a high powered blender (like a Vitamix). Process until coarsely ground, then scrape sides and garlic powder, vitamin C crystals, salt, 1/4 tsp pepper, and miso, and continue to process until smooth, adding water by the 1/2 teaspoon as necessary for it to come together.  Once smooth, add fresh herbs and additional salt/pepper to taste, and pulse a few times to incorporate.  
Use the cheese as is as a tasty spread, or to make lovely little wheels continue to the next step!
Line a 1/2 or 1/3 cup measuring cup with plastic wrap, smoothing the bottom as much as possible, and leaving at least 2 inches of plastic wrap around the edges.  If you use a 1/2 cup measure, you will end up with 2 wheels and some leftover cheese. If you use a 1/3 cup measure, you can get 4 slightly smaller wheels.  You could also form one big ball (or a bunch of smaller ones) and just roll it in peppercorns.  Whatever, the choice is up to you.  :)
Once lined, sprinkle in black pepper to fully coat bottom of cup, then pack cashew "cheese" firmly into the cup.  Lift gently on edges of plastic wrap and pull out wheel, wrap well, and refrigerate until ready to serve, or at least 1 hour. It will become firmer as it cools.  When ready to serve, gently peel off plastic wrap and place on a plate. If desired, garnish with chive flowers.
HERB GARNISH VARIATION: to make pepper-free, omit pepper from the recipe, and use 2-3 tsp of finely minced fresh herbs in the plastic lined measuring cups.  Your cheese wheel will have a lovely green top!
ROASTED GARLIC VARIATION: omit garlic powder and add 3-4 roasted garlic cloves while processing.  So tasty!

I used a combination of black pepper and plenty of chives to coat the wheels.  I would have loved to use chickpea miso, has anyone seen it in Australia? I increased the lemon juice and salt. I also pulled them out of the fridge before they had completely set because I am impatient!

And then mixed the rest of the cashew cheese with even more chives into a spread.

While it is not going to convince anyone that it is cheese, it is delicious in it's own creamy tangy way. I was impressed with how smooth it became too. It would make a great picnic snack.

What's your favourite nut cheese?

Sunday, November 28, 2010

Fudge Babies and Sandwiches- Vegan Mofo Day 28

I stumbled Chocolate Covered Katie's Fudge Babies and was intrigued, exactly how good could cocoa powder, dates and cashews combined taste?

Katie has various flavours on her blog, so I made a double batch of the hot chocolate fudge babies so I could experiment with a couple.

Hot Chocolate fudge babies
  • 30 grams cashews
  • 80 grams dates
  • 5 grams (1T) dark cocoa powder ( i used regular cocoa powder)

1. Chop/blend all the ingredients, using a food processor, Magic Bullet, etc. 
2. Roll into cutey-pie little balls or make sandwiches.  (Use plastic wrap if you need to.)

First I just followed the standard recipe above and used bunny cookie cutters to cut out bunnies.

Then I added some peanut butter and made sandwiches. They did look cute but I felt like the date flavour kind of overpowered the other flavours.

So then I made two types of balls or 'babies' as she calls them.  First I added choc chips and simply rolled into balls. For the last batch I put the mixture with the choc chips back into the food processor and added as sprinkling of cinnamon and golden syrup. The last batch was by far my favourite. The cinnamon and golden syrup watered down the date flavour a little and the choc chips were cut down a little which meant that there was more chocolate bits. It just resulted in a such a nice combination. I think maple syrup would have been good too but we didn't have any. They are definitely a lot healthier than other desserts I normally make and they do remind me of lara bars. I think these would make a great traveling snack too.

Saturday, November 27, 2010

Vegan Vanilla Slice- Vegan Mofo Day 27

Vanilla Slice is a bit of an Australian classic, although according to Wikipedia it's a version of french dessert called Mille-feuille. It's one of those desserts that you would think would be difficult to veganise but as Cindy has shown it's possible. Toby insisted that he make it again for his colleagues and of course he set aside a small amount for us too. Yes you read correctly, Toby made dessert, not me!  It was just as delicious as Cindy's and his omni colleagues loved it too. He didn't have the same issue with the custard initially, because he sifted the cornflour and custard powder prior to heating it. I'm so glad that I have gotten to eat this 3 times while eating gluten. I wonder if a gluten free version is possible with g/f puff pastry and g/f custard powder.

Vegan Vanilla Slice -original recipe from IVU, a Melbourne woman actually posted it.

  • 2 sheets ready rolled puff pastry
  • 1 cup castor sugar
  • 3/4 cup fine cornflour
  • 1/2 cup custard powder
  • 1 litre fortified soymilk
  • 60g milk-free margarine
  • 2 tsp vanilla essence
1. Bake pastry sheets at 200C for about six minutes or till lightly browned.
When cool, flatten sheets with hands and set aside. 2. Combine sugar, cornflour, custard powder in saucepan and gradually stir in milk, stir until smooth. 
3. Add margarine, stir over heat until mixture boils and thickens.(It will be very very thick, almost like paste)

4. Remove from heat and stir in essence.
5. Place one sheet of pastry in 23cm slab tin (we used a 20cm square tin which was the perfect size).

6. Pour custard over pastry sheet in slab tin.

Even out and place other pastry sheet on top.
Press down firmly.
Refrigerate until cool.

  • 2 cups icing sugar
  • 1 tsp milk-free margarine
  • pulp from one passion fruit (We copied Cindy and used 3)
  • 1 tsp water
Mix ingredients to a workable paste.

Spread onto slices with a knife dipped in hot water.

Return to fridge to set before cutting. Done!

Friday, November 26, 2010

Mankoushe - Vegan Mofo Day 26

Falafel is an amazing fast food.  It is delicious, cheap and relatively healthy. I like it simple: three or four falafel balls wrapped in pita bread with lettuce, tomatoes, pickles and tahini.  I also prefer the the Egyptian fava beans falafel from Half Moon cafe to the Lebanese style ones.

Couple of months ago, I read about a new Lebanese bakery called Mankoushe on Mess+Noise . Before I had a chance to blog about it, Cindy and Michael had already given them raving reviews, not once but twice.

My friend's band YIS eat there every week before band practice.  Bassist Bronwyn (a fellow Egyptian falafel fan and ex-chef) gave their food two thumbs up and said "the zaatar bread was almost as good as my grandmother's".  You can also read frontman Simon's review on their blog.

We went on Saturday night with Lisa, she got the Za'atar extra - Za'atar with salad and mint on top. It's not as oily as the usual one, it's wholesome and the mint makes it refreshing.

We also ordered the stretched Za'atar.  It was similar to normal Za'atar but much crispier.

K and I shared the spinach triangle which is the best spinach triangle I have ever had. The dough is superior to places like A1 and Tabet's.

The falafel roll was fantastic and filling. Their falafel balls are chunkier than normal Lebanese falafel and almost as good as Half Moon's. The pita bread is made to order just like all their baked goods.  Their falafel rolls are massive and "normal" people, unlike me, can only eat half of them. 

Mankoushe is like the cool little cousin of Tabet's and A1.  We were served by the young Lebanese hipster in a stylish op-shop outfit and they played great music on the stereo. They were playing The Rolling Stone's Sympathy for the Devil and Bob Dylan's Ballad Of A Thin Man really loud when we were there. 

Address: 325 Lygon Street, East Brunswick
Tel: 9078 9223

Thursday, November 25, 2010

Chocolate Candy Cane Ice Cream- Vegan Mofo Day 25

I got really excited the other day when I saw vegan candy canes at Coles. I love candy canes because they are edible decorations which I think is incredibly cool. I made candy cane cookies for a xmas potluck a few years ago and so was thinking I need to find something else to do with them.

I stood in the supermarket with my phone and searched for vegan candy cane ice cream recipes, vegan ice cream paradise blog popped up straight away.  If you haven't already checked out her incredible blog I strongly recommend it. She hasn't posted as regularly for a few years due to health reasons but has so many great looking vegan ice cream recipes which everyone can access for free. I've also made and enjoyed the blueberry 'cheesecake' ice cream from her blog before.

2 c. soy creamer (or any non-dairy milk- I used soy milk)
1 c. soy milk (or any non-dairy milk)
¾ c. sugar
1½ c. chocolate chips (i used good quality bitter dark chocolate chips)
2 T. arrowroot
1 t. vanilla extract (i forgot this)
2 t. peppermint extract (i only used 1 teaspoon)
1 c. chopped candy canes (I used about 12 candy canes which was a little under a cup)
Mix ¼ cup of soy milk with the 2 tablespoons of arrowroot and set aside.
Mix the soy creamer, soy milk, sugar, and chocolate chips together in a saucepan. Heat gently until the chocolate melts, then bring to a boil. When the mixture has just started to boil, take off the heat and immediately stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).
Add the vanilla and peppermint extracts.
Set the ice cream mixture aside to cool. Freeze according to your ice cream maker’s instructions. Add the chopped candy canes in the last 5 minutes of freezing.

I wasn't sure what would happen to the texture of the candy canes when frozen, but they appeared to maintain their nice crunchy texture which is great because I prefer some crunchy bits in ice cream. I halved the amount of peppermint extract because last time I made peppermint choc chip ice cream, I thought 1 teaspoon of peppermint extract was enough but the chocolate flavour is incredibly rich and slightly bitter which overpowers the peppermint flavour in the ice cream base. I think it really works though because the candy canes have a strong peppermint flavour which provides a nice contrast of flavours and textures. This was super delicious so I will have to make it again closer to xmas time.

Wednesday, November 24, 2010

Chinese Style 'Steak' Sauce with Tofu and Noodles- Vegan Mofo Day 24

Toby made another dish using his Chinese style 'steak' sauce that he veganised and posted about last time, this time though he used tofu instead of tempeh and didn't coat it with flour.

I think it tasted even better with tofu but then I am not really a great fan of tempeh.  Toby disagrees and preferred it with tempeh as it has a more meaty texture and flavour. So go ahead and make both and help us decide which one is better :-)

I'm not sure if it worth posting the recipe but since the last recipe was a bit messy I thought I would try to tidy it up.This dish is gluten free as long as the worcestershire and soy sauce is gluten free.

  • 2 packet of firm tofu 
  • 2 tablespoons of tomato sauce (ketchup for you Americans)
  • 2 tablespoons of worcestershire sauce (make sure it's vegan)
  • 1 and 1/2 tablespoons sugar
  • 2 teaspoons rice wine vinegar
  • 2 onions, chopped
  • 1 tablespoon of corn flour (mixed with 3 tablespoons of water)
  • a few drops of sesame oil
  • a few dashes of soy sauce
  • salt and pepper
  • oil

  1. Cut tofu into thin slices.
  2. Marinade tofu in soy sauce, 1 tablespoon sugar, rice wine vinegar, and sesame oil.
  3. In the mean time fry onions and remove from the pan/wok just before they turn brown. Put aside.
  4. Mix tomato sauce and worcestershire sauce, 1/2 tablespoon sugar and rice wine vinegar together in a bowl.
  5. Add cooked onions and sauce to the tofu and gently stir fry it on low/medium heat. 
  6. Add in corn flour mixture and cook til the sauce thickens.
  7. Serve with noodles and stirfried greens.

Tuesday, November 23, 2010

Veg Out Time and Vegan Android Apps? Vegan Mofo Day 23

I'm not a huge fan of chapel st but I went there on the weekend to check out Chapel St Bazaar which is a huge vintage store which is mostly overpriced but has some decent stuff. While in the area we couldn't resist going to veg out time. It's cheapish and quick and always delivers decent Asian food. We always get the brown rice plus two dishes for $8.90 but I kind of regret not ordering the Pad Thai off the menu because it looks awesome.  Also they have g/f options.

I got the pumpkin curry and Penang tofu. The pumpkin curry was so creamy and went well with the roasted pumpkin which was just a tad spicy (too spicy for Toby but perfect for me). The Penang tofu was great, I always wonder how they get their tofu to soak up so much of the liquid, our dishes at home are never as good.

Toby got the tom yum tofu and the eggplant sweet potato Masada. The tom yum tofu was awesome (I stole a bit) but I didn't get to try the eggplant sweet potato Masada but I had ordered and loved last time and Toby said that it was nice and mild. 

I couldn't find other blog mentions of veg out time in google (including our own post), so please let me know if you have blogged about it and I'll add your link.

Veg Out Time-South Yarra
366 Chapel Street, South Yarra
(03) 9827 7570
Open Daily 11:30am-10pm

These are the first food photos I took with my new toy: HTC Desire HD

I'm not usually a phone person but love my new phone because it means I can have access to my personal email, facebook, twitter at work and use sporty pal to map my runs. Also, tonight I stood in the supermarket and googled what ice cream to make next (you'll see the result soon). I think I've been enjoying it so much because for once I did some research before buying a phone, I was initially going to get an iphone4 but figured out this is better!  Plus it has a massive 4.3 inch screen and a 8 megapixel camera which I think takes awesome photos for a phone.  These photos and the Johnston st fiesta ones were taken with my phone. Ok, enough going on about my phone. My point or rather my question to you is what vegan android apps have you used and do you recommend?

Monday, November 22, 2010

First Meal from Viva Vegan- Vegan Mofo Day 22

A mishap from book depository meant that my viva vegan book didn't arrive on time, so I cancelled the order got a refund and raced out to dymocks and got the last copy. I couldn't wait any longer after hearing how fabulous it was from so many bloggers including Cupcake Kitteh who has written six posts on it and Zbvegan who has two massive glowing reviews. The first recipe that we tried from Viva Vegan was the refried beans and the lime coconut rice. Like Cindy, we also used canned red beans which made this dish much simpler but I am going to remake it with dried black beans just to compare.  As for the lime coconut rice, we skipped the coconut but it was still delicious and served it with some quacamole (also from the book) and some cheddar cheezly. Toby and I both thought that the beans were superior than other refried bean recipes that we have made but I can't pinpoint exactly how. Overall we loved our first meal from Viva vegan recipes and look forward to trying many more.

Refried beans from Viva Vegan

2 tbsp corn, peanut or olive oil
3 cloves garlic, minced
1 small yellow onion, diced small
1 to 2 jalepeno or serrano chilies, seeded and minced (we skipped this)
1 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp ground chile powder such as ancho or a blend (we used regular chilli powder)
2 (15 ounce) cans pinto, black or pink beans, drained and rinsed, or 3 - 4 cups cooked beans
1 bay leaf
2 cups water
Salt and fresh pepper
1. In a large heave cast-iron skilled, combine the oil and garlic and cook over medium heat. Allow the garlic to sizzle for 30 seconds, then add the onion and jalapeno. Using a wooden spoon to stir occasionally, fry until the onions turn translucent, about 10 minutes. Sprinkle in the cumin, oregano, and chile powder, and fry for another 30 seconds.
2. Stir in the beans, bay leaf, and water, and increase heat to medium-high. Bring the mixture to a boil, then lower the heat to medium again and allow to simmer for 20 minutes, or until more than half the liquid has been absorbed, but about an inch of liquid remains.
3. Remove the bay leaf and discard. Use a potato masher to mash the beans smooth, then stir to form a thick, moist paste, anywhere from 5 to 8 minutes. If refried beans appear to dry out, add a little water a few tablespoons at a time, until your desired consistency is reached.

Sunday, November 21, 2010

Johnston St Fiesta & Casa Iberica- Vegan Mofo Day 21

We stopped by Case Iberica yesterday to get some more essential ingredients to make dishes from Viva Vegan. We got some hominy, Harina pan(masarepa) and Epazote.

The Johnston St Fiesta was on and they had a big dance class:

Toby got a can of Inca Kola, which he said that he didn't like.

And I got a cup of Horchata which I've always wondered about. It tasted like a watery rice milk with cinnamon flavour but has a slightly powdery feel. I liked it and it has inspired me to try making it. I also got a potato swirl, which was like one massive deep fried and salted potato cake swirled around a stick which was awesome. 

Johnston St Fiesta is on again today, so feel free to go check it out. There was much more food but we had just had lunch so didn't have much room.

Casa Iberica 
25 Johnston St
9419 4420

Saturday, November 20, 2010

Warung Agus- Vegan Mofo Day 20

Photo warning: Toby's phone camera plus no lighting and his refusal to use a flash equals the worst photos ever. But I have to blog about the food because it was awesome.

For date night, a few weeks ago I suprised Toby by taking him to Warung Agus, a cute Balinese resturant. It's an omni place but they are very vegan friendly.

 They even have a special daybed style seating option which you can request:

We ordered the vegetarian banquet which cost $40 and included five courses (or 6 dishes). We were super super full by the end and I couldn't really eat the last course and even Toby struggled to finish it. So I recommend ordering entrees and mains instead.

I ordered the Es Jus Jeruk Nipis which tasted like a homemade style granata lemonade, it was refreshing and I think paired really well with the dishes.

It started with cassava crackers with peanut sauce. They were like huge vegetarian version of prawn crackers. The peanut sauce was served warm and was perfect and this was served with a spicy sambal sauce and shallots. I thought the sambal was fine as long as used tiny amounts, but Toby chose to avoid it.

Next up was the avocado with coconut and mushroom sauce. I was worried that the avocado was cooked because I think that ruins the flavour of the avocado, but instead it was served cold with a warm coconut sauce. This was unlike anything I have tasted before but so creamy and delicious.

Then we had more satay sauce with tofu, yes two dishes with satay sauce but we didn't mind because it was so tasty. You probably can't even see from this horrible photos but it was served with fried onions over the top.

Then it was time for the mie goreng noodles. This was probably the one dish that I didn't love, there was nothing wrong with it, I didn't enjoy the combination of flavours as much as the other dishes but can't put my finger on what it is that I didn't like.  

The braised eggplant and tofu in coconut milk was awesome. The eggplant was so tender and the flavours were incredibly rich, creamy and salty, with a touch of sweet.


The tempeh with corn and spring onion, was incredibly crispy, i've  never eaten tempeh like it before and I'm not even a big tempeh fan.

Overall, it was a great night. The staff knew what vegan was and informed us that all of the vegetarian dishes were vegan. They had cute decor and awesome food, I was a little worried that some of the food would be too spicy but it was mild with optional sambal that you could add to dishes if you wanted to. Toby was very impressed with the protein quota of the dishes. If you do order off the menu I strongly suggest the tempeh, avocado and eggplant dishes. They also have dessert options that appear to be vegan: fruit salad with palm sugar and coconut and black rice pudding, but we were too full to even enquire. They advertise as being able to do gluten free dishes but not sure which dishes are g/f.

Warung Agus
305 Victoria St
West Melbourne
9329 1737

You can read other reviews at confessions of a food nazi, and foodiefile (who has decent photos).

Friday, November 19, 2010

Mofo Quiz and links- Day 19

I'm finding it challenging to come up with daily posts and keep up to date with reading all of the your posts. But I'm really enjoying coming across all of these new ideas as part of mofo, so far I love the look of:
  • the  'meat cake' that Mo Betta Vegan made
  • the quinoa lasagna and zucchini in place of lasgana sheets that Vicki blogged about
  • the queso that Melomeals made with chickpea flour
  • the vegan cheese reviews on nice things

I'm also had some lovely new bloggers around the world comment on this blog like Phoenix Dreaming and OMgosh I'm Vegan. I suspect many of the new commenters and traffic come from the two mentions of our blog (for the choc honeycomb and the spice organising posts) on the vegan mofo blog. The vegan mofo blog along with the  new commenters has allowed me to come across so many new blogs (including most of the ones listed above). My favourite part about blogging is that sense of community and vegan mofo has been great for broadening that community, so thanks! Shellyfish talks more about that sense of community on her mofo post.

Speaking of bloggers, my friend has started a new vegetarian blog called veg in the west with loads of yummy and interesting things like chocolate zombie brains and vegan strawberry tart, you should go check it out and show her some comment love.

Mandee inspired me to do the mofo quiz which is going around:

What is one food you thought you'd miss when you went vegan, but don't?
Bacon. Fake bacon is awesome and the whole idea of eating pigs really disgusts me now.

What is a food or dish that you wouldn't touch as a child, but enjoy now?
Brussel sprouts, my mum would make them boiled and I would dry reach when she made us eat them, but now wish dishes like this, I love them.

What vegan food or dish do you feel like you should like but you don't?
Tahini it's quite an awful aftertaste that I can't stand, I do like the watered down version in Lebanese restaurants though

What beverage do you consume the most of each day?
Herbal tea- mostly rooibos.

What dish are you famous for bringing to gatherings?
cupcakes or cakes

Do you have any self-imposed food rules (like no food touching on the plate or no nuts in sweets)?
I'm really obsessed with not putting food down on surfaces eg: work desk, table at restaurant etc. 

What's one food or dish that you eat too much off when it's in your home?
Ice cream.

What ingredient or food do you prefer to make yourself despite it being widely available repackaged?

What ingredient or food is worth spending extra money on to get the good stuff?
Fair trade and organic Chocolate

Are you much of a snacker? What are your favourite snacks?
I'm a huge snacker, normally chocolate, g/f pretzels and nuts.

What are your favourite vegan pizza toppings?
satay ones at Plush

What's your favourite fruit and vegetable?
mangoes and asparagus

What is the best salad dressing?
I hate lettuce salads so this is a hard question but I guess something fruit based

What is your favourite thing to put on toasted bread?
avocado (and with either lemon plus salt and pepper or marmite)

What kind of soup do you turn to on a chilly day or when you don't feel well?
Lentil soup

What is your favourite cupcake and icing flavour?
choc with peanut butter icing

What is your favourite type of cookie?
chocolate chocolate chip cookies

What is your most-loved weeknight meal?
Matthew's Tofu with rice or noodles

What is one food or dish you enjoy but can't get anyone else in your house to eat?
refried beans from the can

How long on average do you spend in the kitchen each day?
Not that long since Toby does most of the cooking, but then I have other days where I spend hours

Thursday, November 18, 2010

Scrambled Tofu With Chinese Pickled Turnip and Cantonese Congee- Vegan Mofo Day 18

When I was a kid, my mum always made me fried eggs with Chinese picked turnip (check out this picture from Taiwanpedia).  It is a popular home cooking dish in Fujian, Taiwanese and Chiuchow cuisine. I loved this dish even it was very high in cholesterol.  
A visit to Minh Phat in Richmond inspired me to make a vegan version with simple scrambled tofu and Chinese pickled turnip.

Ingredients (serve two):

1 tablespoon of canola oil
A pack of 500g dry tofu, scumbled
(I use Yenson's, 53.5 g protein per block)
Handful of Chinese Pickled Turnip, finely chopped 
Dash of soy sauce (or tamari for gluten-free option)
Salt and pepper to taste
Grounded turmeric to taste 
Savoury yeast flakes to taste 

*Heat oil on a non-stick fry pan, put it on medium 
*Add tofu, pickled turnip and soy sauce to the pan and keep stiring
*slowly add turmeric while stiring until you get the eggy colour
*keep cooking for 5 minutes
*Add savoury yeast flakes to taste, I recommended 3 tablespoons
*Add salt and cracked pepper to taste

I made some congee to go with it, using Thai jasmine broken rice.


1 cup Thai jasmine broken rice (good for making congee)
10 cup water
1 tablespoon salt
1 tablespoon oil

*Wash and drain the rice, mix it with oil and salt in a big pot, let it sit for a while
*Add water and bring to boil on high and turn down to low, simmer for an hour or so.  Give it a stir every now and then.  

I ate the congee with some mock 'pork' floss from the vegetarian section of Mix Oriental Supermarket (293-295 Barkly Street, Brunswick/Tel:03 9388 8831).  It was pretty good but I hate the fact that there were too much packaging.    

On My Walkman:
The Best Of (Remastered) - Suede