Tag Archive for: Vegetarian

Hazelnut, Orange & Chocolate Cookies, Vegan & Gluten Free

08 Apr
April 8, 2014

Last week I shared my little experiment in the kitchen making gluten free vegan choc chip cookies.  The experiments continued and the result are these hazelnut, orange chocolate cookies. 

A sweet treat for those with a gluten intolerance, as well as vegan for those that swing that way.  I do emphasis the ‘treat’, again there is sugar in these as they are not in anyway designed to be healthy.  They’re biscuits, very tasty ones at that.

Hazelnut, orange, chocolate cookies Read more →

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Bodhi, Sydney

13 Mar
March 13, 2014

This wasn’t my first trip to Bodhi, but the last visit was over a decade ago.

I remember it well.  Mac and I had dropped Josh off at Cook & Park Pool for a Saturday birthday party, and decided to have lunch while waiting for the party to finish.  We stumbled across Bodhi, which were serving yum cha at the time.  Perfect, we grabbed a table to enjoy a leisurely lunch while we waited.

What neither of us knew, is that Bodhi is a vegetarian restaurant.  I was fine with it, but as I looked across the table at Mac, I could see a look of disappointment on his face as he read the menu.  Somehow I must have encouraged him to not get up and leave and we had lunch.  Neither of us was particularly thrilled with the food, and therefore we never went back.

bodhi vegetarian sydney Read more →

Japanese Style Grilled Corn

01 Mar
March 1, 2014

There’s this guy, he isn’t always there, but I have come across him a couple of times on the weekend when visiting Asakusa.  He fills the air close to the temple with the smell of delicious grilled corn.  I love the smell.  I always smile when I break through the crowds that are shopping in the concourse, and a whiff of grilling corn enters my nostrils.

Grilled Corn Read more →

Rose’s Peach Ice Blocks

31 Jan
January 31, 2014

I’ll be honest with you, I have never called ice blocks popsicles in my whole life.  Well, that was until around six months ago, damn those Americanism influences.  Why do Americans and Canadians call them popsicles?  The same reason why some Australians call tissues a Kleenex, Popsicle was a popular early ice block brand in their region.

No matter what you call them, popsicles, ice blocks, freezer pops or even ice lolly as they do in the UK, you are probably a little bit over seeing recipes for frozen treats on a stick.  The internet has gone a little crazy with ice block recipes of late.  Being summer here in Australia, it seems nearly every blogger has a recipe on their site.

Easy Peach and Rose Popsicles Read more →

Easy Creamy Mushrooms on Toast

15 Oct
October 15, 2013

This is going to sound a little like a sponsored post, but let me assure you, it  isn’t.  I wanted to share my favourite creamy mushroom recipe with you, but recently found out some cool mushroom facts that I just need to be shared.

I have discovered that mushrooms can be a wonderful source of vitamin D.  Light-exposed mushrooms that is.

swiss brown mushroomsLight-exposed mushrooms, what are they?  Mushrooms naturally produce vitamin D when they are placed in sunlight.  A concept a little hard to grasp at first when you consider that mushrooms spend their life in the dark, but it has been proven.  Place mushrooms in the sun (an hour for button, two for larger cup mushrooms) and the mushrooms generate Vitamin D levels in a similar way to humans.  You only need to eat light-activated button mushrooms to obtain your daily vitamin D requirement. Read more →

Ricotta & Feta Fritters

11 Oct
October 11, 2013

I have a few obsessions.  Nothing strange about that, I am sure we all do.  My obsession with props isn’t a secret.   I came clean to you all about that addiction earlier this year.  I may have mentioned another obsession of mine a while back.  I’m a rather sad compulsive recipe clipper.

I have  a display folder which has been stretched way past it’s designed capacity, filled with clipped recipes.  You know those display folders, often found rattling around the back of the stationery cupboard at work.  Plastic coil bound, about 20 clear plastic sleeves, hard plastic back and front.  They come in a variety of colours and are A4 in size.  My particular folder is green (note, not nicked from the work stationery cupboard).

These folders are slender little suckers, when new, probably about 3mm thick.  I have managed to fatten mine up to nice and chunky 13cm.  That is equivalent to around 24 copies of Gourmet Traveller stacked one on top of another.  I have estimated that this folder contains at least 2000 clipped recipes.

I won’t make you do the math, happy to do it for you.  If I was to make every recipe clipped, one a day, I would get through that folder in five and a half years minimum.  And that is only if I don’t obsessively add to it, which is bound to happen.

Decision was made last weekend, CULL! Read more →

My recipe for the new Oxfam Vegetarian Cookbook, Panko Crumbed Tofu & Mushies

29 Aug
August 29, 2013

I am thrilled to share the news that a recipe of mine appears in the latest edition of Oxfam’s Vegetarian Cookbook.  It’s such an honour to be included.  To see my recipe nestling in between Kylie Kwong’s Sun Choi Bao of Vegetables and Stephanie Alexander’s Spiced Cauliflower Masala is a complete buzz.

This year is a very special year for Oxfam Australia , they are celebrating their 60th anniversary.  Congratulations guys!  Oxfam works tirelessly around the world with communities providing people with skills and resources to create their own solutions to poverty.  Beside long-term development programs, campaigning for change and assisting in emergencies, there is the Oxfam Trading Division.  You may know this division better as the Oxfam Shop. Read more →

Vegetarian Degustation, Restaurant Atelier

11 Mar
March 11, 2013

When Tara from VegeTARAian gave a shout-out for those interested to come along to a vegetarian degustation I put my hand up pretty promptly. I asked both Mac and Josh if they would like to come along.  Josh gave an instant excited ‘yes’ and I received an instant ‘not bloody likely’ from Mac.  Consequently two, not three places were booked to attend.

The Saturday of the degustation rolled around.  Josh looked like death warmed up on the lounge and was in the process of hacking up his second lung.   The first one was successfully hacked up earlier that morning.  He wasn’t going to be joining me that evening.

I needed to find a solution to this problem as I didn’t want to cancel a place at the 11th hour.  I knew this degustation was being specifically prepared for our group.  Phone a friend?  I could of, but I knew the ones I would of roped in already had plans.  My last hope, persuade Mac to come along.

We are no strangers to dining at Restaurant Atelier , we really do enjoy the food and service.  Even then, this was a hard sell.  After an initial ‘no’, to a ‘do I have to’.  I pulled out the ‘I am sure Darren (chef & owner of Restaurant Atelier) will slip you some meat’, I ended up finally with an, ‘okay, if I have to’.  Phew, mission accomplished. Read more →

Zucchini Loaf Recipe

06 Feb
February 6, 2013

Zucchini is one of my favourite vegetables.  Actually, even though you will find the humble zucchini in the vegetable department of your green grocer, it is indeed a fruit.  Such a versatile fruit it is too.  It lends itself so easily to both savoury and sweet dishes.  Is used perfectly in a range of cuisines and you can even use the flowers.

I cook with zucchini quite a bit in my kitchen.  It always seems to make its way into a stir-fry, my green curry wouldn’t be the same without it and flowers are stuffed with cheeses or crab then deep fried.  Zucchini fitters with tzatziki and salad are the perfect summer dish.  I love them even just simply steamed.

I recently came across some old home economic notes from back in high school.  A big smile crossed my face when I spied the recipe for my first baking effort in class.  It was also the first time I had used a ‘vegetable’ in a sweet capacity.  The other dish being cooked on the day was carrot cake, but I wanted to do something I had never attempted before and chose the zucchini loaf. Read more →

American Independence Day Hot Dogs

11 Jul
July 11, 2010

Q3

The 4th of July is American Independence Day and also happens to be my mum’s birthday.

The family tribe went out for an awesome yum cha lunch (post to come) to celebrate and we really didn’t feel like a big dinner when that time of the day came around.  I remembered I had some Quorn sausages in the freezer and thought that it was the ideal occasion to cook them up.

What better way to acknowledge American Independence Day than with American style hot dogs.

My frequent readers will remember I attended the Quorn launch earlier this year and thanks to Mark Communications I was given some product to play around with.  Quorn is a meat free, soy free product range which is now available at your local supermarket.

The sausages remind me of hot dogs and they have the same texture.  If you are a vegetarian I think these are a fantastic product, they are far better than any of the similar options on the market.

You cook them straight from the freezer and they take about 15 minutes in a frying pan.  You do need to keep turning them to get a nice colour all round, otherwise you do risk burning them, bit like a normal hot dog actually.

Q1
I will be honest Junior and Mac are probably two of the biggest carnivores that you will meet…. they like their meat :)  So they were very doubtful on this product I wanted them to try.

Both of them were really surprised at the texture and agreed that you really wouldn’t know it wasn’t meat.

Q2

How did we have our hot dogs?  With onion, cheese, mustard, tomato ketchup and gherkin relish. Yum.

How do you like your hot dog?

Sara xxx

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