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Saturday, 30 June 2018
More hummus recipes on Green Gourmet Giraffe:
Avocado hummus (gf, v)
Beetroot hummus (gf, v)
Buffalo hummus (gf, v)
Hummus (gf, v)
Roasted pumpkin and garlic hummus (gf, v)
Smoky red pepper hummus (gf, v)
Spinach hummus (gf, v)
Black bean hummus
Adapted from Green Gourmet Giraffe
1 tin blackbeans
1/3 cup black tahini
1/4 cup lemon juice
2 tbsp olive oil
1/2 tsp onion powder
1/4 tsp fine salt
black sesame seeds to garnish, optional
Blend until smooth and creamy. Adjust flavourings to taste, if necessary. Keeps well in a airtight container in the fridge.
On the Stereo:
Native Place: The Railway Children
Posted by Johanna GGG at 20:16 5 comments:
Labels: baby food, gluten-free, starters/snacks/dips, street art, vegan
Tuesday, 26 June 2018
Vegan lasagne with spinach ricotta and cashew cream
It was a cold and wet night as I stepped out of my building. Despite my umbrella, I got soaked walking to the tram stop where I stood freezing during a long wait. Finally the tram came and a rush of cold wind came in the door every few seconds when the tram stopped to let more people off. When I hopped off the tram and remembered our regular heater was decommissioned, I went to the chemist to buy more heat packs. Good decision. But even better was making a hearty lasagne to heat up when I got home.
The day before I had made the lasagne in parts. During the day I made cashew cream sauce, tomato sauce and spinach ricotta. In the evening after dinner I put together the layers of lasagne and baked it. The result was really delicious. However the tomato sauce could have been sweeter. Which is my fault that I forgot to buy sweet potato and used mushrooms and carrots instead. And I also didn't quite follow the instructions that said to only put the cashew sauce on top once the foil came off halfway through baking. So my cashew cream stuck to the foil and looked a little less impressive.
This was a different lasagne to the one I am used to - far more cheesiness in the layers and less cheesiness on top. I would definitely have it again though I missed that lovely thick layer of cheese sauce on lasagne sheets on top that I usually do. But I do recommend making this lasagne when the heater is on the blink. Nothing like a bit of pottering around in front of a preheating oven to warm you up.
oven with the dodgy thermostat.)
More vegan lasagne from Green Gourmet Giraffe:
Fennel and lentil lasagne (v)
Nut roast lasagna (v)
Tempeh and pumpkin lasagne (v)
Tofu-ricotta, zucchini and pumpkin lasagne (v)
Vegan lasagne with cauliflower, hummus and tofu "ricotta" (v)
Vegan lasagne with spinach ricotta and cashew cream
Adapted from Pass the Plants
Serves 10 - 12
For the Lasagna
2 cups savory cashew cream, see below
4 cups tomato sauce, see below
2 cups Vegan Spinach Ricotta, see below
about 250g packet of no-boil lasagne sheets
1/2 cup water
Spread some tomato sauce in a 9 x 13 inch casserole or roasting dish. (No greasing needed.) Layer a third of the lasagne sheets, spread with half the spinach ricotta, a generous layer of tomato sauce and a third of the cashew cream. Repeat layers of lasagne sheets, spinach ricotta, tomato sauce and cashew cream. Top with last third of the lasagne sheets, more tomato sauce (I had some left over) and set aside remaining cashew cream.a drizzle of the last of the cashew cream.
Cover with foil. Bake lasagne at 180 C (350 F) for 20 minutes. Remove foil and drizzle with remaining cashew cream and bake another 20 minutes. Leftovers last about a week or can be frozen.
Savory Cashew Cream
2 cups raw cashews*
1 cup water
1 tablespoon heaping nutritional yeast
1 teaspoon white miso
1 teaspoon salt
1 Tablespoon apple cider vinegar
Mix all ingredients in a high powered blender until creamy. (If your blender is not high speed, soak cashews for at least 2 hours and drain.)
1 teaspoon olive oil, optional
2 large carrots, finely chopped
6 button mushrooms, finely chopped2-3 cloves garlic, finely chopped
2 tsp smoked paprika
1 tsp mustard powder
4 x 400g cans of basil and garlic crushed tomatoes
1 cup red lentils
1 tbsp cider vinegar
1 teaspoon salt, more to taste
1 1/2 cups stock
Fry carrots and mushrooms in olive oil for a few minutes until softened. Stir in garlic and spices for about a minute. Add remaining ingredients. Simmer for 15-20 minutes or until lentils cooked.
Vegan Spinach Ricotta
1 cup raw cashews
2 Tablespoons nutritional yeast flakes
2 cloves garlic
1 teaspoon light miso
1 teaspoon salt
350g firm tofu, drained
2 cups frozen spinach
1/4 cup fresh basil leaves (did not use)
Mix cashews, nutritional yeast flakes, garlic, miso and salt in a food processor until cashews chopped and incorporated with other ingredients. Add tofu, spinach and basil (if using). Blend until mostly mixed - a few chunks here and there are fine to add some texture.
NOTES: The tomato sauce was too big for my large saucepan and next time I will use my smaller stockpot. I cooked the tomato sauce for 15 minutes but it was still quite watery - it worked in the lasagne but I have still removed a cup of water from the sauce which could be added if needed and next time might add seeded mustard or tomato paste. I tried the spinach ricotta in the blender but it took ages and would have worked better in the food processor. I put my cashew cream on before I covered the lasagne with foil and it stuck when I took the foil off. Next time I will only put it on when foil removed.
On the Stereo:
O Vertigo: Kate Miller Heidke
Posted by Johanna GGG at 22:08 2 comments:
Labels: beans/lentils/legumes, nuts, pasta, sauces/condiments, savoury oven bakes, stovetop, vegan, vegetables
Friday, 22 June 2018
Green Man's Arms: vegetarian pub in Carlton, Melbourne
Cindy and Michael's review late last year soon after opening. They enjoyed it but the dishes didn't look mind-blowing - with only one vegan main - and nor did the place. Move forward 6 months, a new chef and the place seems to have hit its stride. The majority of dishes are vegan with quite a few gf options, and lots of innovative dishes, as one would expect of a head chef who spent 6 years at Ottolenghi restaurants. Looking back at Cindy and Michael's photos, some nice decorative touches have been added to the retro wallpaper such as the collection of Australiana plates high on one wall of the dining room.
The pierogi does not seem to have the slaw on the side in the latest iteration of the menu which is a shame but maybe it will come back. I had the pierogi today with the caramelised onion and silverbeet. (Sadly the chickpea pancake had disappeared from the menu which had got great reviews.) This serving had more pierogi with the vegies hidden underneath. Again the dumplings were superb and wonderfully warming on a winter's day.
I saw the chef walking past and asked him if it was served warm. He said he could microwave it and I said yes please. He took it into the kitchen and yelled, they hated it! I assume he was joking. I hope so because once it was warmed up I loved it. The rhubarb was cooked to melting perfection and added great flavour. It contrasted nicely with the crunchy texture of the toasted slivered almonds.
Green Man's Arms
418 Lygon St, Carlton VIC 3053
+61 3 9347 7419
Hours: Mon-Thurs: 4pm til late, Fri-Sun: 12pm til late
Posted by Johanna GGG at 23:25 7 comments:
Labels: eating out, vegan
Tuesday, 19 June 2018
Fluffy pancakes and weblinks - work, play, sustainability, cleaning
vegan fluffy pancakes recipe but which one suits you best and then how it suits you best.
Regular readers know I am not keen on eggs. We don't always have them in the fridge and when we do, I find they don't get used. So I decided to use some up in pancakes. As I am not so keen on the taste of them, I sought a recipe with just one egg rather than 3 or 4. This suited me but I tried the suggestion to put 1/4 cup of batter to make uniform pancakes and then I just reverted to my usual habit of spooning batter into the pan and making a few at once. My mum always did and I find I always do too.
Now that you have made your pancakes for breakfast, you might have cancelled your newspaper subscription like we have and no longer have it in the front yard when you get up on a weekend. If so and you would like some online reading, I have some fascinating links for you below.
(The drinks in the above photo are from one of the talented cocktail makers at my workplace.)
- How to stay focused when you get bored working towards your goals - The Mission
- Against Metrics: How measuring performance by numbers backfires - Aeon
- What most people get wrong about men and women - Harvard Business Review (This is one of the best articles I have read about men and women being treated differently in the workplace.)
- The dangerous playgrounds of the 1900s - Rare Historical Photos
- I really love all the questions in the Conversation's Curious Kids series. It includes fun questions such as Why do some people find some foods yummy but others find the same foods yucky?, Do sharks sneeze? and Why don't cats wear shoes?
- 15 awesome reading nooks for kids - Book Riot
These handy hints are ones I have tried and found brilliant:
- Using a squeegee to clean hair out of carpets or upholstery - Buzzfeed
- Easiest way to put on a doona or duvet cover (the burrito method) - Country Living
- 4 cheap and easy way to unclog your kitchen sink without any nasty chemicals (I did the bicarb soda and vinegar method) - Wonder How To
- Why do Americans refuse to give up tampons - The New Republic
- The Bike-Share Oversupply in China: Huge Piles of Abandoned and Broken Bicycles - The Atlantic
- Windows of opportunity to harness solar energy infrastructure - Roads Online (Imagine a film over your windows that will generate solar power!)
More fun pancake ideas from Green Gourmet Giraffe:
Banana oat pancakes
Nutella stuffed pancakes (v)
Pumpkin buckwheat pancakes
Spiced carrot pancakes
Spinach pancakes (gf, v)
From Cafe Delites
2 cups plain flour
1/4 cup sugar
4 teaspoons baking powder
1/4 teaspoon bicarb (baking) soda
1/2 teaspoon salt
1 1/2 cups milk (plus up to 1/4 cup extra if needed)
1/4 cup butter , melted
extra butter for frying
Mix all ingredients together. Heat frypan to medium high heat. Use a metal spoon to run about 1/2 - 1 tsp of butter over the warmed pan. Spoon 1 - 2 dessertspoonfuls of batter into the pan. I usually fry about 3-4 at a time. When mixture is starting to bubble flip them over and then leave another minute or so and turn out onto a plate. They are best warm but very edible a room temperature too.
NOTES: I used soy milk and vegan margarine instead of dairy milk and butter. If you have self raising flour, you could use 2 cups of self raising flour rather than 2 cups plain flour and 4 tsp baking powder.
On the Stereo:
Fourteen Autumns and Fifteen Winters: In the Twilight Sad
Posted by Johanna GGG at 21:46 4 comments:
Labels: breakfasts, desserts
Sunday, 17 June 2018
this discussion Pablo Instant Coffee was horrible. The jar is quite large and it seems odd for a couple who were never big coffee drinkers.)
Posted by Johanna GGG at 22:18 7 comments:
Labels: thoughtful giraffe
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