And now for some random notes:
- I sang at an event with the Victorian Trade Union Choir at RMIT Story Hall where Gough Whitlam was a guest of honour. It was a long time ago but I still treasure the memory. For a prime minister who was given the sack, he achieved a huge amount of change to make Australia a better place.
- Sylvia asked me recently if we had electricity and water when I was young. I guess she thought it was a great day when we discovered water and finally had a drink and a wash.
- Christmas decorations are creeping into the shops. So soon! We have sent our Christmas presents to E's family in Scotland. Although we missed the Australia Post deadline that guarantees they will be there on time. And after they went I found a few things that should have gone in the package! I am still glad to have sent off the parcel.
- As a nut roast enthusiast I am delighted that Nik at The Peace Patch has designated today National Nut Roast Day and featured my blog.
Previously on Green Gourmet Giraffe:
One year ago: Pancakes, Mellow Music and Family Get-togethers
Two years ago: Raspberry Oat Slice and Craft Show and Tell
Three years ago: Vegan pad see ew - with tofu omelette
Four years ago: Potluck, Salad and Car Trouble
Five years ago: Vegan feta crackers for sleepless nights
Six years ago: My Personal Vegetarian 100 List
Watercourse Foods Tempeh Burger
Adapted from Veggie Burgers Every Which Way. Recipe online here
Makes 6 burgers
1/2 cup wild rice
1 tbsp olive oil
1/2 onion, finely chopped (I used spring onion, finely sliced)
1 stalk celery, finely chopped
1 carrot, finely chopped
1/2 red capsicum, diced
2 cloves garlic, finely chopped
1/2 tsp cumin
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp fennel
1 tsp salt
1/4 tsp black pepper (I used 1/2 tsp old bay seasoning)
2 tsp lemon juice
2 tsp soy sauce
2 tsp apple cider vinegar
1 tsp liquid smoke
1/2 tsp Worcestershire sauce
2 tbsp arame, rehydrated, drained and chopped
1 tbsp nutritional yeast
1/2 cup chickpea flour
2-3 tbsp rice bran oil (or other neutral oil) for frying
Cook wild rice in a small saucepan with 1 and 1/2 cups of water until soft and cooked (about 40 to 50 minutes) and for another 10 minutes until mushy. Cool.
Meanwhile heat oil in a large frypan over medium heat. Fry onion, carrot, celery and red capsicum for about 5 minutes. Add garlic, cumin, onion powder, garlic powder, salt and black pepper. Stir for about a minute. Crumble in the tempeh and add lemon juice, soy sauce, vinegar, liquid smoke and Worcestershire sauce. Cook another 5 minutes stirring occasionally. Remove from heat and set aside until cool enough to touch. Use your hands to mix in cooked wild rice, arame, nutritional yeast and chickpea flour.
Form mixture into about 6 patties with your hands, using a little water to keep them damp so the mixture does not stick to you. Heat frypan over medium high heat and add 1-2 tbsp of oil. Fry patties for 3-5 minutes each side or until golden brown on both sides. Add a little extra oil if needed.
On the Stereo:
Home ... where the music is: Taliska