A Deviation from the Theme

Tonight Popeye decided he was going to cook dinner, as he usually does on the weekends (that's the only time he is home!). Awesome! I decided to alleviate some of my boredom and check out some new (to me) vegan blogs. One of the blogs is posting 30 days of gravies for Vegan MoFo which I thought was pretty cool. I planning on making her cashew gravy, and I'll post a link to her blog once I have made it. Another new to me blog pointed me back in the direction of Vegan Dad's blog (not new to me - I love his blog!!) and more specifically his post for vegan boneless chickenless wings from 2008. They were just what I felt like and I thought they would go well with Popeye's planned fried rice meal (which turned into a nasi goreng type dish - that's how he rolls).  As a bonus,  I had all of the ingredients except the required amount of panko crumbs (I only had 3/4C of panko and topped it up with some bread crumbs from La Panella).

They were really quick to make and tasty to boot! I think I'll have to make a double batch next time as we all had 2 each and the kids were looking for more! If I didn't run out of energy at this point, I would have made an awesome sauce to go with it.

Vegan Dad's blog has a link to a chicken style broth recipe but the link is broken. I found this one which someone in the comments suggested the original may have been from.

Now I need to go through my next cookbook to see what I'll be making next week (guaranteed I WON'T be making anything Monday night - I've got day surgery planned). I've been quite impressed with Passion For Pulses this week, I hope the next one is just as good.

Happy Mofo-ing,

Tahn

Vegan MoFo 2010 - Mushroom and Chickpea Stroganoff

Yesterday saw me trying a stroganoff for the first time since becoming vegan. I was a little excited about this and skeptical that the homemade sour cream would do the trick. I needn't have worried.

Verdict: I'd make this again too! I've been having great successes with 'Passion For Pulses' and I'm really impressed. Next time I'd watch the last 10 minutes cooking time more closely (when the sour cream gets added) or add more than 1C of sour cream so it would be a little bit more thinner than it was.

Mushroom and Chickpea Stroganoff adapted from Passion For Pulses compiled by Nancy Longnecker

2C cooked chickpeas
2T oil
2 onions, chopped
1 clove garlic, crushed
2t paprika
2C mushrooms, chopped
1T tomato paste
1 large tomato, chopped
1C sour cream (vegan homemade recipe to follow)
1t dry mustard
1t dried dill
1T chives, chopped
1/4C parsley, chopped
1t honey (I used agave)
salt and pepper to taste

Saute onions and garlic and oil. add paprika; cook for 2 minutes. Add mushrooms, cook for a few more minutes. Add tomato paste with the remaining ingredients, including chickpeas. SImmer gently, uncovered, for 10 minutes. Serve with brown rice or wholemeal noodles.

Almost Sour Cream (p. 10) from Hot Damn and Hell Yeah 


1 1/2C silken tofu, squeezed and drained
1T canola oil
2t cider vinegar
1/2t salt
1t sugar
2t lemon juice

Blend until smooth and thickened up. Refrigerate.

On another totally non-related, non-food note, I want to share what has been happening in my life for the past few weeks. I found out I was pregnant about 4 weeks ago. Things were going well until I woke up last Thursday and found that ALL of my pregnancy symptoms had completely stopped. Concerned, but telling myself it was all in my head, I waited until my Saturday appointment to see the Dr. After the pregnancy formalities, I expressed my concern to the Dr, who took some bloods and instructed me to come back the following Tuesday for follow up test. The blood tests were to check my hormone levels, which are supposed to at least double every couple of days. Yesterday I went for the results and my hormone levels had actually dropped. I was sent for an ultrasound today and my suspicions were confirmed when the radiologist could not find a heart beat and declared the baby was about a week younger than my actual dates. This is called a missed miscarriage, or a missed abortion. I think the next step is to go to the hospital for a D & C to remove the foetus. We will find out for sure tomorrow.
As sad as I am, I believe these things happen for a reason and maybe the timing wasn't right. I already have 3 gorgeous children and I am eternally grateful for them.
Why am I sharing so publicly on my blog? Because it's my bloody blog and I'll write whatever the bloody hell I want! But also, I find it a real shame that these sort of topics are taboo. It's bad enough that pregnant women fear telling ANYONE they are pregnant until at least 12 weeks, but women lose babies all the time and it seems that once this happens, they are left to deal with it themselves. I want this out in the open. I want this pregnancy remembered, and the baby, barely out of cell dividing stage but my baby nonetheless, to be discussed openly especially within my family. My children know about the baby (we've given it a new name each week, relating to the size of it - this week it was 'Prune') but have yet to be told about the loss (this will probably happen tomorrow when we find out what the next step is). They have been so helpful to me while I was stuck in bed with morning sickness. They are the best children in the world - regardless of what members of my extended family believe.

Goodbye angel baby, may we meet in another life.

Tahn

Vegan MoFo Day 2 - Cooking Frenzy

Day 2 saw us cooking up a storm in the kitchen. Here in Melbourne, it's a public holiday for Melbourne Cup Day racing. We boycott the races in this house, so instead spent part of the day cooking lima beans, baking biscuits and cake and making a yummy dinner.

Almost all of the food (except the cake) came from the cookbook I'm cooking from for the week 'Passion for Pulses' Compiled by Nancy Longnecker.

After soaking 500g of dried lima beans overnight, I cooked them for just over an hour first thing this morning to make sure they'd be ready for dinner. I've never cooked nor eaten (to my knowledge) lima beans before, so was a little apprehensive. More on the lima beans later.

Next I cooked and cooled a small amount of green lentils for the Lentil Cookies (p. 25). I managed to convince Tweenie to do the rest of the cooking for these cookies, which really isn't that hard as she REALLY LOVES to bake!

These turned out quite well. I loved the inclusion of dried apricots, sultanas and sunflower seeds and there is no taste at all of the lentils. These cookies remind me of the recent cookbooks dedicated to hiding healthy vegetables in not-so-healthy foods so kids will eat them! 

Verdict - Really yum! Kids liked them although Tweenie preferred the cake. I'd make them again.

Lentil Cookies from Passion for Pulses compiled by Nancy Longnecker


1/4C dried green lentils (1/2C cooked)
1/2C butter
1/2C packed brown sugar
1/4C vegan sugar
1 egg (we used egg replacer)
1t vanilla
3/4C white or wholemeal flour
1/2t bicarb of soda
1/2C chopped dried apricots
1/2C raisins
1/2C sunflower seeds
1T honey (we used agave)
1t mixed spice (we used cinnamon)

Rinse lentils, put into pot with plenty of water. Bring to boil, them simmer gently for 30 minutes until lentils are tender. Drain and cool.
Cream butter and sugars; add egg (replacer) and vanilla, mixing until fluffy.
Stir in flour, and bicarb; add lentils and remaining ingredients.
Drop by teaspoon onto greased baking tray, press flat with a fork.
Bake 10-12 minutes in 180c oven.

Next I made a Blueberry Breakfast Cake from Fat Free Vegan. It's not a sweet cake, but very nice! No need for my amateur picture, check out the link!

Tonights dinner used 2 different recipes from Passion For Pulses. First was Lima Bean and Potato Casserole (p.33) and second was Himalayan Mung Bean Fritters (MU WO) (p.73). Both of these recipes were great! The kids couldn't stop eating the fritters and YM even went back for seconds of the casserole!

Verdict: I'd DEFINITELY make both of these again. The mung bean fritters were ONLY soaked then pureed mung beans! As odd as the puree seemed and as doubtful as I was that they'd work, they did work and they tasted great dipped into some sweet chilli sauce.

How good does that look!!

Himalayan Mung Bean Fritters (MU WO) from Passion For Pulses

2C mung beans (green gram)

1-2T soy sauce

1t cumin powder

1t salt

oil for frying

Soak mung beans overnight. Drain well. Grind or puree mung beans with soy sauce (worked well in my blender). Add cumin and salt.

Shape into fritters in the palm of your hand (my puree was WAY too sloppy for this so I just dropped spoonfuls into the oil to shallow fry).

Fry until brown, serve with sweet chilli sauce.

Lima Bean and Potato Casserole from Passion For Pulses

2 1/2C (500g) dried lima veans

1T oil

2 large onions, sliced

2 cloves garlic, crushed

2t plain flour

2C vegetable stock

6 medium tomatoes, finely chopped

1/4C tomato paste

1/2t each of basil, thyme and oregano

1t sugar

2 medium carrots, chopped

1 stick celery, chopped (I NEVER use celery in ANY of my cooking - blerh!)

5 potatoes (400g) sliced 2mm thick

15g butter, melted

1/2t cumin seeds

Soak lima beans for at least 6 hours. Drain. Add to large pot and cover with plenty of water. Bring to the boil for 15 minutes; gently simmer for 1 hour. Drain.

Saute onions and garlic in oil until onions are soft.

Add flour. Stir until combined.

Gradually stir in stock, tomatoes, tomato paste, basil, thyme, oregano, sugar, carrots and celery.
Simmer covered until carrots are tender; stir in lima beans.
Put bean mixture into ovenproof dish. Top with tomato slices, brush with butter and sprinkle with cumin seeds.
Bake uncovered in 180c oven for about 40 minutes or until potato slices are tender and browned.

Enjoy,
Tahn

Vegan MoFo Day 1

And so starts another VeganMoFo!

This week I am taking all of my recipes from the book 'Passion for Pulses' Compiled by Nancy Longnecker.

I've had this cookbook for quite a while, but usually forget about it! I decided to use this book for the first week as pulses are really something that lacks in my weekly cooking and I need to cook with them more often. I'm excited for this week as I'm trying things I might not usually pick from this book, including Lentil Cookies and Chickpea Cookies.

Tonights dish was Persian Bean Casserole (ARSH)  (pg. 68).  I loved the idea of using 3 different pulses (chickpeas, kidney beans & cannellini) and throwing in some pasta is always a winner with kids.

My verdict: Quite a bland dish, but the kids liked it. Next time I would double the fried onion garnish as I really liked the taste of the onions in each mouthful - it added a little bit needed flavour.

Persian Bean Casserole (ARSH) in Passion for Pulses

Serves 8 (actually, it was just a perfect amount for the 2 adults and 3 kiddies in this family)

(use tinned or precooked peas and beans to save time)

1C (200g) dried chickpeas

1C (140g) dried kidney beans

1C (180g) dried cannellini or haricot beans

1T oil

1 onion, finely chopped

2 cloves garlic, crushed

1t dried mint

10C (2.5L) water

2 1/2C pasta shells

2 bunches (4C) fresh English spinach, rinsed and chopped

1 bunch parsley, chopped

salt and black pepper

plain yoghurt for garnish (I DID NOT use this. Not a fan of soy yoghurts.)

1C fresh coriander, chopped

Soak chickpeas and beans overnight. Drain. In large pot, fry onion, 1 clove of garlic and mint in oil. Remove from pot; set aside. 

Put chickpeas and beans in same pot. Add water. Bring to the boil; simmer for 1.5 hours or until beans are tender, adding more water as necessary.

Add pasta and return to the boil. When pasta is nearly cooked add spinach, parsley, salt, pepper, and the second clove of garlic. Cook for 10 minutes; remove from heat.

When arsh has cooled slightly, top with a dollop of yoghurt, and garnish with fried onion mixture and fresh chopped coriander.

Tahn

Gaia - A New Find

On the weekend I went to an expo and discovered (actually, Popeye discovered and he shared his find with me!) Gaia Skin Naturals Australia.
ALL of their products are vegan (and are labelled as such) with the exception of their baby skin soothing lotion (which is like a nappy rash cream) which contains beeswax. I spoke with Michelle, the lovely owner of the company, and informed me that they are yet to find a vegan friendly, chemical free ingredient to soothe the nappy rash on a baby's bottom (other choices on the market include petrochemicals or lanolin. Sometimes, for the health and well being of baby, the lesser of the three evils needs to be chosen).

  I picked up a couple of things for myself at the expo and had the pleasure of trialling a few things today. I washed my face with Gaia's facial exfoliant that contains super finely crushed walnut shells, organic ingredients and essential oils. Only a tiny bit is required and it felt great on my skin.

I followed this up (after drying off my skin) with a spray of this refreshing toner and immediately after I rubbed in some facial moisturiser, both of which my skin LOVED and soaked it up in no time!

I also have this foaming cleaner which I haven't tried yet.

Lastly, while at the expo, I felt some of their bamboo baby wipes, which look quite thin but are really, really tough and extremely smooth.

I may well be preaching to the converted, but since I was unaware of these wonderful vegan products, I assume others may not have heard of them either.

Gaia products (including mens and pregnancy) can now be bought at Priceline stores, Coles, pharmacies and more. Check out this list of Australian stockists.

If you haven't tried Gaia, I recommend you check them out. If you already use Gaia, I'd love to hear what you love (or not like, for that matter) so I can look into trying them too!

Tahnea

Vegan MoFo

Hi there!

I've decided to break my posting drought by participating in this years' Vegan MoFo. I'm thinking I'll pick four of my cookbooks and cook for a week out of each one and blog.

So, that's my theme. What's yours?

Tahnea

Today's Tasty Foods

Looking for a tasty dip (not sure what I wanted, but I thought it would jump out at me when I saw it) I stumbled across a raw cheesy dip that sounded ok, but with only 4 ingredients I didn't know how well it would go.

Let me just say this - TRY IT!

WOW. It really does taste like cheese! It tasted FANTASTIC with the broccolini stalks I picked up for cheap yesterday, although the kids loved it with red capsicum sticks, and carrots.

(in case you were wondering and couldn't be bothered clicking on the link to see what the four ingredients were, they are: cashews, nama shoyu, red capsicum and lemon juice)

Tonight, I had left over salad for dinner (actually, the curried carrot salad that I love) so the kids and I made Cauliflower Yellow Capsicum soup. 

The  kids loved it. Again, having not tasted it, you'll just have to take their word for it!

Once again, photos are so crap, apologies! I am really, really, really lazy and usually grab the closest thing to me to capture the food before it (the food) gets munched!

Tahn

FYI Cheap dates!!

Love fresh medjool dates?  Coles has them on special for only $9.99kg!!!!!!!!!

Just wanted to share....

Tahn


Oh, and I found a yummy raw goddess salad dressing here.

Curried Carrot Salad

This is by far one of the best salads I have had yet! (yes, it's the same bowl - it's the only good one I own!)

Again the recipe is from goneraw.com and can be found here. Well worth a look!

Tahn

More Raw

From the dehydrator - chilli corn tortillas (or, what's left of it!!)

Apples and banana slices with fruity dip

Fruity dip

1 avocado

3 dates, pitted and soaked

1 kiwi

5-7 strawberries

a small amount of date soak water

In the food processor blend avocado and dates (with a little date water). Add kiwi and strawberries and process until smooth.

Recipe is from here!

I loved this dip best with apple slices but the kids preferred it with the banana.

Another awesome recipe from goneraw.com (my favourite recipe site at the moment!)

This is cauliflower rice from this recipe. Rather than chop it and then mix by hand, I processed the cauliflower in the food processor until it looked liked rice then placed it in a bowl. I added the rest of the ingredients (red capsicum, tomato, fresh peas, fresh corn, mushrooms, grated carrot, splash braggs, dash nutritional yeast) to the food processor and whizzed it up. Then I mixed up both lots and let it sit for a bit to let the flavours meld.

one last photo of the chilli corn tortillas being used as a scoop for my cauliflower rice. 

Deeee-lish!

Tahn

Raw foods we've been eating

Coconut Chia Pudding Shake

Meat and water from 1 young thai coconut (BTW these are so cheap at Coles for $1.69 each right now!)

1T Chia seeds

1/2 t vanilla

2T agave

1/2C ice

Blend

This is by far THE BEST way to open a coconut. Check out this:

Tonight's dinner - an almond cream with marinated mushrooms on zucchini pasta - toooooo good!

The recipe is here - Take the comment advice and halve the cream.

Watermelon Kiwi Cooler

3C Watermelon

3 Kiwi fruit

3 fresh or frozen strawberries

juice from 1/2 lime

Blend

Raw corn salad - awesome

I've been making a delicious salad for me and the kids and then adding a little something cooked for them like a burger or eggplant fritters (1000 Vegan Recipes). Apparently they were good - I'll take their word for it!

I've been raw for 13 days today and I feel FANTASTIC. I love it!

In the dehydrator - Spicy Corn Tortillas

Tahn

Teriyaki Noodles

Know I know this photo just looks like a pile of zucchini noodles, but it is drenched in a teriyaki sauce from Ani Phyo's Raw Food Essentials book.

I had some spiralised zucchini left over from the other day so making this was a cinch. After adding the sauce, I let it sit for a little while before eating which made the zucchini nice and soft. I ended up eating the whole lot myself!

I will definitely be having this again. It's a keeper!

Tahn

Tropical Smoothie

I had purchased a couple of thai baby coconuts at the markets the other day and decided this morning to use them up in a smoothie.

Tropical Smoothie

Coconut water and meat from one thai baby coconut
3 handfuls of fresh or frozen pineapple
3 bananas (fresh or frozen)

Blend in a high speed blender for 30 seconds until smooth.

Sorry, no photo but you just have to TRUST me on this one!

Raw...Again

Ok, I know I have said this before, but this time I mean it! For some reason I really feel like I have my head into it this time! Today is day three, and I am having a blast!

Last time I tried going RAW I mostly had issues with the kids - cooking for them especially, which in turn made me crave their hot food. Well, not this time. I cooked for them day one and two (no cravings), but today I really tried to include them in my meals. After Tweenie came home from school today I gave them all a green smoothie and stirred through some cacao nibs (I have had these around the house for a while now, but today was the first time I tried them. AND THEY ROCK!!!!!!). Then I made some cheesy cauliflower popcorn (small cut cauliflower, shaken with nutritional yeast, and pinch cayenne pepper. This can then be dehydrated, but we chose to eat it straight away.YUM) - all gone.

For dinner I spiralised some zucchini and made a different tomato sauce to go through it (I have previously made a red capsicum sauce to go on the zucchini). This was very nice also. Baby spiralised some apples and is still picking at that as I type.
I have joined a cool website/forum called Raw Food Rehab which has a mountain of information, recipes, advice and answers lots of questions.

I found a few Aussies on the the forum and  I found the recipe for raw zucchini pasta with tomato sauce through one of them (thank you!)

You really should try it.

If you know of other Raw food sites/forums that rock, let me know!

Tahn

Ethiopian Stew and Injera Bread

I had a shit load of tomatoes to use up and found this delicious recipe on the PPK site for Ethiopian Spicy Tomato Lentil Stew and completed the meal with injera bread from Vegan Lunchbox cook book. The injera bread lists teff flour as an ingredient but I just used more all purpose flour and they were still good.


As a habitual slack arse, I could not be bothered to get my camera and so used the closest thing to me...my phone. It does take pretty crappy photos, but in a competition, no photo vs crappy photo, I'd put my money on crappy photo (but then again, I'm not a betting woman...). Having said that, no photo wins at the moment until I work out how to blue tooth it to my Mac and then add it here (this HAS been achieved before).

(There, easier than I thought!!)


Tahn

And just  because I can, a pic of my kitties playing in a plastic bag, just because they can!

Shorts

At a BBQ Saturday night:


Daughter to father: What's that? (pointing to a couscous dish I made)
Father to daughter: It's a rice dish, I think.
Me: It's couscous.
Father to Daughter: Oh, you won't like it.

(It was actually surprising to watch who ate the couscous, and who chose to eat the standard BBQ food of coleslaw and potato salad).

Host to Me (we've never met): So what made you go vegan?
Me: Well...(insert usual banter here)
Host: (actually the host must have decided that I was quite boring and turned away and appeared to not be interested in the question that SHE asked!)

Sigh,

Tahn

Taking a short break

I know I have been rather behind on my food blogging of late. It's about to get worse! I've got a new focus starting TODAY and it involves weight loss (you can read about it on my other blog Fat Chance). Since weight loss is the main theme, I doubt very much whether I will have any scrumptious foods to share with you (if I do, you'll be the first to know!!).

So, wish me luck, maybe leave me some encouraging comments on my Fat Chance blog where I have vowed to post daily (albeit briefly) about my progress. I shall return in no time - a new, healthier, more confident Tahnea.

I'll be back.

Tahn

Photo Post

Reinforcing the concept of lift at Scienceworks.

Scienceworks

More about aerodynamics

Art and Craft show - refashioning a pair of pants

This lady was such an awesome help.

Embellishing a jacket

This is where his love of the sewing machine began

The final product - a bag made from a tee shirt. The only thing YM didn't do was sew the zip

A wasabi peanut competition - who could eat the most at one time!

 

It was a hoot! (I didn't join in!)

I think we got to 15 wasabi peanuts at one time!

Organ Pipes National Park

Climbing up quietly to see what was in the box

Jackson's river (I think from memory) at the NP. We got to see some fairy wrens we had previously learnt about which was pretty exciting.

Asparagus and Edamame Bisque

Tonights dinner was dee-lish! It came from 1000 Vegan Recipes (p. 167).

I LOVE soups. Mostly because I am lazy and love to just throw everything into one pot and  sit and wait. Yesterday we had Corn and Potato Chowder (p. 165) and I've got another 3 soups planned (I already have the ingredients which makes things even simpler) for the next few meals.

Baby has been playing with the camera. Sometimes the kids manage to get a good photo.

I've also been playing with the camera. It happens every now and then. (Isn't my lil man handsome!)

We were all outside enjoying the Melbourne Autumn sun doing some homeschooling. LOVING homeschooling!

Tahn