Vegan buttermilk dressing, stewed rhubarb and random photos

I'm back.  After taking a breather over May to deal with busy times, I have lots of foodie posts for you.  I really appreciated your feedback on the street art photos I posted while taking my break.  Street art is such an interesting part of Melbourne.  It can tell important stories or just add beauty to the day.  It is a great way to see the city and go off the beaten track.  I have a few random photos to share today and a couple of simple recipes at the end of the post.

Life has been busy.  I have eaten well.  In fact I have some posts on eating out to come.  Above is our Mothers Day lunch at my mum and dad's place.  Salad, roast vegies and canneloni.  With cake and pav for afters.  I have spent an inordinate amount of time down shopping and eating out around Barkly Square lately due to purchasing two new bikes down that way.  You can see my new bike at the top of the post.  I like it but I miss my old bike that just wore out after 10 years and was sold online for a pittance.

I had thought when Sylvia started school this year that I would have more time.  The opposite is true/  Lately there have been birthday parties, play dates, loom bands, piles of autumn leaves and painting blackboard paint on the back of her dolls house.  It has been made easier to get out and about with the unseasonally warm weather.  We have had 13 days running of temperatures above 20 C.  (My favourite article title was "Winter heatwaves are nice … as extreme weather events go")

Which doesn't mean I am not spending time in the kitchen.  I love having tried and true recipes on my blog when I need to take food to a gathering.  I have also been baking sourdough bread, making treats for school lunches and cooking lots of dinners.  I have enjoyed not feeling the need to take photos and notes.  But old habits die hard.  Sometimes I just can't help myself.

Life has taken my by some interesting shops recently too.  The zip of my favourite old purse has died so I bought a new green purse from Matt and Nat at The Cruelty Free Shop.  I have been to quite a few farmers markets and the new Aunt Maggie's in Brunswick (see below photo and more info in a post by Michael).

I will confess I have missed blogging my meals.  But I have loved finding a bit more time in my life.  I decided I would post street art photos two days a week during my break.  That worked well for me.  So much so that I have decided to post three days a week on Sundays, Tuesdays and Thursdays.  Life is busy so I need a get-out clause.

If I am busy I will just post a quick picture and label them Speedy Sundays, Timepoor Tuesdays and Throwback Thursdays.  After all my street art posts reminded me that I have lots of random photos in my files to share.  I am sure there will be other days I just need to post - anniversaries and other significant days.  But I hope some structure will make blogging a bit more manageable.

Meanwhile I have some easy recipes to share.  We had pizza on Friday night and I managed to make a salad to go alongside it.  I had spinach leaves, carrot sticks, roasted red capsicum and avocado to use.  A good salad dressing will make any vegetables appealing.  I decided to try Ricki's creamy buttermilk dressing.  It was lovely, even if quick thick and it threatened to end the life of my poor old overworked hand held blender (with the little blender attachment).  I also enjoyed it as a dip for some carrot sticks the next day.  I have changed around the recipe and really liked it so I have written what I have done below.

The other simple recipe I made this weekend was some stewed rhubarb.  It was quite tart but I am always looking for a stewed rhubarb recipe.  I usually make it up but look to my blog for a bit of guidance.  I don't use a lot of sugar.  You can always add sugar.  (I found this recipe which advised to use 1/4 of the weight of rhubarb in sugar which I think is much more than I used.)  Below are my notes for future reference.  The rhubarb tastes wonderful with a vanilla yoghurt or custard.

Previously on Green Gourmet Giraffe:
One year ago: Vegan tempeh and pumpkin lasagna
Two years ago: Lentil Quinoa Stew
Three years ago: Shoots, Eats and Blogs (Top 10 List)
Four years ago: Mock Tuna (Chickpea) Salad
Five years ago: Apricot Crumble: a moveable feast
Six years ago: Bagels, Boiling and Baking
Seven years ago: WHB: Reconciliation damper, snags and dead horse

Vegan buttermilk dressing
Adapted from Ricki Heller
Serves 4-6

4 tbsp of cashew nuts
3 tbsp hemp seeds
3 tbsp water
2 tbsp apple cider vinegar
1 tbsp basil infused olive oil
1 small clove garlic, crushed
1/4 to 1/2 tsp agave nectar
pinch of salt, or to taste

Blend in blender or little food processor.  It might take a few minutes.  Taste and adjust seasonings as desired.  Use to drizzle over salad or as a dipping sauce.

Stewed Rhubarb
An approximate guide

1 bunch rhubarb, trimmed and chopped into 1 inch pieces*
juice of 1 lime or half a lemon
4-6 tbsp sweetener*

Heat over low heat in medium saucepan until sugar is melted and some juices released.  Cover, Bring to the boil and simmer, covered, for 5 to 10 minutes until rhubarb is soft.  (After 10 minutes it was more stringy than chunky.)  Check taste and if not sweet enough add some additional sweetener.

* I am not quite sure how big my bunch was but I guess they are usually 7 to 10 stalks or about 600-700g.  I will check next time I buy a bunch.

** I used 2 tbsp raw sugar, 2 tbsp honey, 1 tbsp maple syrup and it wasn't overly sweet.  You can always add some sweetener at the end if not sweet enough.

On the Stereo:
Across the Tracks: The Best of American Roots Music: Various artists