Thursday, 13 June 2013

Hazelnut oat choc chip cookies and the long weekend

Our Queen's Birthday long weekend was unexpectedly full.  Wandering through the Coburg Carnivale.  Walking along the beach.  Craft projects.  Eating choc chip cookies.  I even managed a trip to the movies.

Coburg Carnivale packed a lot into the small Victoria Street mall, with a Suitcase Rummage in part of the supermarket car park.  No doubt our enjoyment of the event was helped by the blue skies and colourful bunting.  It was also nice to see some familiar faces.

Girl guides showed us how to tie reef knots with lolly snakes.  Sylvia made a pink badge, ate a cake in an ice cream cone and spent hours looking at little and tiny broaches.  I bought her a top with wings on it.  E bought CDs for 50c each.  We watched go go dancers dressed in school uniforms in tribute to Chrissy Amphlett and a performance of 'Step in Time' from Mary Poppins.  Sadly we missed seeing the Morris dancers and the merimbula band.  Our trip ended with a curry at Sarabella Cafe and a visit to the library.

After the Carnivale, we went home to relax and bake.  I've had my eye on these biscuits for some time now.  I discovered the recipe when trying to rid myself of a few cookbooks.  A while back I went through a phase of feeling the need for more chocolate cookbooks.  Then I had too many.  I decided that the Enjoy chocolate: recipes to make you go mmm cookbook made me go hmmm.  The cover was cut to ribbons by a small girl and many of the recipes were ones I was unlikely to make or already had elsewhere.

I am always reluctant to get rid of any cookbooks.  So before any go, I usually try and find any recipes I might want to make.  The hazelnut, oat and coffee choc chips biscuits looked so good and a wee bit healthy.  Instead of the coffee, I planned to substitute some lovely smoky hazelnut agave syrup and some ground wattleseed.  This made them more exotic than your regular choc chip cookie.

I love baking choc chip cookies.  I bake them regularly enough to be surprised when a recipe directs to bake them for 16 to 18 minutes in a 190 C oven.  It seemed rather a lot.  I cursed myself for not following my gut instinct when they came out of the oven looking rather well cooked.  We like cookies soft and chewy rather than crisp in this house.  I cooked the second batch slightly less.  Yet the darker ones were just as soft and chewy. 

The recipe said it made 24 biscuits.  I made about twice that.  Fortunately I had plans to share them.  We visited friends at Point Lonsdale on Sunday.  Jane and Andrew made us a lovely spread of DIY sandwiches at their holiday house.  We were quite a crowd and I was pleased that the box of biscuits was welcomed after lunch.  Everyone loved them.  They were very nubbly with oats and hazelnuts, but still managed to taste decadent with the choc chips.  In fact they were so good that I wondered at the wisdom of getting rid of the cookbook.

There was enough winter sun to eat on the deck.  After lunch we went to the beach.  The tide was in and we watched people standing along the sea wall being drenched by the waves splashing over them.  We stopped briefly at a playground and then walked on to the pier and lighthouse.  The walk gave us a renewed appetite and we ate the remaining biscuits back at their house.

While we were in their neck of the woods, we visited my sister and kids.  Susie had baked a banana cake and Grace and Ella were in the mood for craft.  They raided the recycling bin for old boxes to make into traffic light signs.  The boxes had an opening so we used them as a postbox to write notes to each other. It was great fun.  Sylvia drew pictures for her notes and can now write her name.

Finally the Monday was a quiet day at home for E and Sylvia.  I went out but thankfully not until after lunch.  Fittingly the film I saw was called Farewell My Queen.  Just right for the end of the Queen's Birthday long weekend.  Set in the last days of Marie Antoinette life, it was very beautiful to watch, both in the opulent royal chambers and in the simpler servants rooms.  It was an interesting insight into a turbulent time in history and made me reflect on life before social media.

Four Seasons Food
Four Seasons Food hosted by Delicieux and Chezfoti

I am sending these choc chip cookies to the Four Seasons Food Challenge, a new challenge to promote dishes inspired by the season.  Actually this is a European challenge so I am out of step with their seasons but these biscuits were eaten on the deck of a beach holiday house in the sunshine so they would go just fine with the theme of Picnic Food and Outdoor Nibbles.

Previously on Green Gourmet Giraffe:
One year ago: MLLA Minestrone and some vegetarian reflections
Two years ago: Smoky tomato soup and recent cooking
Three years ago: Chocolate custard crumble
Four years ago: GF Apricot and Cranberry Cake
Five years ago: Polenta Quinoa Sticks with Rhubarb Sauce

Hazelnut oat choc chip cookies
Adapted from Enjoy chocolate: recipes to make you go mmmm
I made about 50 biscuits (cookies)

175g butter (I used nuttalex margarine)
200g brown sugar
1 egg
70g plain white flour
70g plain wholemeal flour
1 tsp bicarbonate of soda
1 tsp ground wattleseed (or coffee granules)
pinch of salt
1 tbsp hazelnut flavoured agave (or other sweetner like maple syrup)
225g dark choc chips
200g rolled oats
100g finely chopped hazelnuts

Cream butter and sugar.  Beat in egg.  Stir in flours, bicarb soda, wattleseed and salt, then agave, then choc chips, oats and hazelnuts.  Mix until well combined.  Drop dessertspoonfuls of mixture on a lined oven tray and bake for 14 - 16 minutes at 190 C or until golden brown.  (NB my slow oven baked then quite brown in 16 minutes so watch them if your oven is quite powerful.)

On the Stereo:
Living in the 70s: Skyhooks

Tuesday, 11 June 2013

Baked Porridge for Breakfast

It has taken me a long time to come around to enjoying porridge.  I remember being a child and my older sister and my dad eating porridge.  It was so gluggy and gloopy that it was a mystery as to why they loved it.  Finally this autumn I started eating it each morning.  And loving it.  So much so that I decided to try a baked version this weekend.

I usually eat my microwaved porridge with raspberries and apple.
Firstly let me tell you how I learned to love the glug.  We go through breakfast fads in our house.  When E and Sylvia were eating a boiled egg every morning, I shuddered at the idea of eating them, despite wanting to eat out of those cute egg cups.  It was a different matter when they started each day with a bowl of porridge.  I love so much food with oats that it seemed odd to not eat porridge.

I started to eat a spoonful of Sylvia's leftovers occasionally.  Then I started to try a little porridge with a lot of fruit (see above) and now I really love it.  We usually make porridge in the microwave.

This baked porridge has raspberries and grated apple in it.
I was intrigued with how porridge would taste if baked in the oven instead of microwaving it.  I was initially interested in Heidi Swanson's baked oatneal.  Then I saw Jo at Including Cake had a simpler version without egg and baking powder.  Her baked oatmeal was more like our porridge but baked rather than microwaved.  I finally had time over the long weekend to try it.

This is the oat mixture before being baked.
I normally load my usual porridge with fruit after it is cooked.  I loved how the fruit was cooked in the baked version.  It was plenty sweet enough  but it was quite soft and even a little milky.  I am not into creamy milky breakfasts.  I had hoped it would be more crunchy around the edges.  For now I think it is simpler to stick to the microwave version.

In the future I see more experiments with baked porridge.  I may even experiment with pinhead oats or stovetop porridge (as recommended in The Guardian.)  Below are some ideas to guide me.  I am sending this baked porridge to Elizabeth's Kitchen for this month's Breakfast Club.  The theme is high fibre.

Baked porridge ideas:
Almond butter choc chip baked oatmeal - My Whole Food Life
Baked gingerbread porridge - Apples under my Bed
Baked oatmeal with almond butter - Moderato con gusto
Baked oatmeal with strawberries, banana and chocolate - Inspired Taste
Carrot cake baked oatmeal - Chocolate and Chickpeas
Favourite baked oatmeal - living.learning.eating
Heidi's baked oatmeal - Women Cancer Connect
Pumpkin pie baked oatmeal - The Oatmeal Artist

Raspberry and apple baked porridge
Adapted from Including Cake
serves 2 adults or 4 children

3/4 cup rolled oats
1 1/4 cups milk (I used soy)
about 1 cup raspberries
1 apple, peeled and grated
1/2 ripe banana, mashed
1/2 tsp honey (or other sweetener)
shake of cinnamon
pinch of salt

Mix everything together in a medium mixing bowl.  Pour into a greased shallow ovenproof dish (I think mine is about 30cm in diameter).  Bake at 180 C for about 25 minutes.  Serve hot.

On the Stereo:
Absent Friends: Divine Comedy

Sunday, 9 June 2013

Leek, walnut and blue cheese scones

I see a lot of scone recipes online.  In fact, I counted 50 scone recipes bookmarked on my Delicious account.  So when I say that one of these recipes has been calling to me, you know it has to be good to stand out from all the rest.  When I saw a bag of fresh walnuts at Coburg  Farmers Market a couple of weeks ago, Immediately thought of Karen's Wensleydale Cheese, Leek and Walnut Scones that I have hankered after ever since she wrote about them.

My memory wasn't quite as accurate as I initially thought.  I decided to make the scones but I thought it was blue cheese rather than Wensleydale.  Or perhaps my mind was just accommodating the lack of Wensleydale cheese at the market.

When E was disappointed at the hot food offerings at the market, I said I would make scones for lunch.  This is not a scone recipe to make in a hurry.  Especially if you have to shell the walnuts as well as fry the leeks. 

Best to make it after spending a morning sampling food at the local farmers market.  No one will complain about the scones not being ready before mid-afternoon.

On the other hand it is a recipe that is lunch in a scone.  It is full of vegetables and protein.  E didn't think I should use as much cheese as Karen did.  I think he was right.  I halved the amount of cheese and yet the blue cheese flavour made its presence felt without being overwhelming.  Yet Sylvia wasn't that impressed.  There were too many bits for her.  E found them pleasing. 

I was excited that they were every bit as good as I had anticipated.  Full of flavour.  Enough blue cheese to make it feel decadent.  Enough leek to make it feel healthy.  With the occasional crunch.  Soft and pillow.  I had to take lots of photos.  They were truly glorious.  Perfect for a lazy autumn afternoon in a kitchen that is crowded with farmers market produce.

I am sending these to Jac's Bookmarked Recipes event.

Previously on Green Gourmet Giraffe:
One year ago: Cheese and onion beer bread, British memories, British recipes
Two years ago: Maple scones and trash and treasure
Three years ago: Advice for Gluten Free beginners and kids
Four years ago: Butterscotch and Banner Surprises
Five years ago: Shamburgers

Leek, walnut and blue cheese scones
Adapted from Lavender and Lovage
Makes about 18 to 20 scones

1 medium leek
2-3 tsp butter
225g self raising flour (I used half wholemeal and half white)
pinch of salt
50g butter
60g crumbled blue cheese
50g chopped walnuts
1 egg
1/4 to 1/2 cup milk, plus extra to brush scones

Preheat oven to 220 C (or 230 C if you have a slow oven like mine).  Grease an oven tray.

Trim leek, cut in half lenthwise and wash well.  Slice leeks and fry in 2-3 tsp of butter until soft.  Set aside.

Rub 50g butter into flour and salt.  Stir in leeks, blue cheese and walnuts.  Lightly beat egg with 1/4 cup milk and gently stir into flour mixture to make a soft dough.  Add remaining 1/4 cup of milk if required.  (This will depend on the leeks.)

Tip dough onto a floured board - flour hands well if a bit sticky.  Pat down to about 2 cm thick.  Dip scone cutter into flour and cut out scones.  I found it hard to cut cleanly because of the leeks.  This just adds to the rustic look of the scones.  Place scones on prepared tray.  I place them close together so that sides are softer.

Brush scones with extra milk.  Bake until golden brown.  (Karen at Lavender and Lovage took 12 minutes at 220 C.  My oven took 20 minutes at 230 C.)

When the scones come out of the oven wrap in a clean tea towel - apparently it keeps the crust softer - I do it because my mum always did.  If you have any cool scones left, keep them in an airtight container - or do as I did and leave them on the bench until dinner when you decide to eat leftover scones with soup.

On the Stereo:
Apartment Life: Ivy

Friday, 7 June 2013

Craft interlude: the dolls house and cardboard houses

When Sylvia had her four year old health check she was asked to draw a face.  She drew a house instead.  According to her doctor, this is just as valid in demonstrating her development.  She draws houses all the time.  I think she might be an architect when she grows up.  I once decided I wanted to be an architect.  For a week.  Both of us have had lots of fun decorating houses lately.  Mostly the dolls house.  So this post is mostly a visual guide to our dolls house work in progress.  I have also included a few other cardboard houses we have created lately.  Just in case you like a smaller scale of development!

When my brother in law (thanks John) built Sylvia a dolls house for Christmas last year, it was an opportunity to decorate. Unfortunately I don't have woodwork or needlework skills.  Fortunately I can wield a paint brush and use scissors and blu tak.  We have been decorating whenever I get a burst of energy.  Slowly slowly the house is starting to feel like a home.

My first move was to buy some cheap dolls house furniture.  It is not my ideal furniture but at least the house is furnished.  I would like to gradually replace some of the furniture.  (She has been given a few nice pieces of furniture and kitchenware too.)  Below are close up photos of most of the rooms so you will see the furniture better.  In the above photo you can see how white everything is.  White is not my colour.

Oh that's right, it is Sylvia's dolls house, not mine.  But what kid would prefer white to a rainbow of colours!  Once we had furniture, our next job was to paint the rooms.  Sylvia helped to decide on colours and what room would be what.

We used some little rollers to paint large surfaces and went through a lot of masking tape for neat edges.  Sylvia was able to help doing the roller painting of floors and walls.  Mostly she has been excited but there have been frustrating times for both of us.  A lot of newspaper has been spread over the floors in these painting sessions too.  Even so, E found some paint on on of his shoes the other day

Here are the painted floors and interior doors.  I also painted the roof to give it more texture.  This was fiddly work that I painted while watching a documentary on The Rolling Stones.  (I think it was Crossfire Hurricane.  I know it was suitably absorbing to keep me entertained while I painted the small details.)

We painted the walls to match the floors.  At the back of each room is wallpaper made of scrapbooking paper.  (Note: the rooms are quite big and the scrapbooking paper is a bit small for the pink kids room at the top.)  We actually bought most of the wallpaper first and mixed the paint to match the patterns.  Some of the colours were still not quite what I had in mind but they were close enough for jazz.  At some stage there might be some re-painting.  The orange room at the bottom is the garage.  I managed to convince Sylvia that you don't wallpaper your garage.

It took me a long time to paint the front of the dolls house.  I was worried I would mess it up.  Finally I started it with Sylvia.  She did the pink dots of flowers at very bottom.  I spent quite a while doing the details of the vines while Sylvia watched tv.  At the end I was very pleased with my handywork.

Here is the most recent view of the house.  I have painted some pictures on the interior doors to reflect the rooms.  (I jut couldn't get the purple colour right.)  While we have got this far in decorating the rooms, the attic rooms are sorely neglected with merely the floors painted.  Once we get some new furniture, some old furniture might go into the attic.

Another little project that we still haven't done is to cover some pictures in clear contact with wood grain contact as frames.  I cut some pictures and lost them.  So this week we just cut out pictures - mainly from the backs of old calendars with some artwork donated by Sylvia - and blu takked it to the walls.  I got a great idea to do some pictures of windows inside too but have yet to try this.

So lets take a stroll through some of the rooms.  The green loungeroom is my favourite.  I think I got the colours right and I love the pictures on the walls.  Maybe a fireplace would be good.  We covered the lamp with sequins but it is a bit dark in the corners and may change.  I have seen a few ideas for lighting dolls houses and would like to try some at some stage.  This house is quite big and gets dark corners.

This is the master bedroom.  Sylvia and I made a clumsy attempt at a four poster bed.  We only used icy pole sticks and sticky tape.  I think we need wooden dowel and glue.  One day we will get back to it.  Sylvia insisted that the baby sleep in the room and needed some of her kiddy artwork above the cot.

The nursery - or children's bedroom - had to be pink, according to sylvia.  We have a few toys here, some pictures from a Peppa Pig magazine.  I am not sure why the baby has gone to bed wearing her mum's pink sunhat but I am sure that makes sense to Sylvia.

The bathroom was very blue.  I think the Maori girl in the bath is pleased we have given it a bit more colour with the pictures on the wall.  We also cut out some scrapbooking paper for the mat on the floor.  Maybe one day I will work out how to have a towel rack.

I love the kitchen but would really like to upgrade the furniture here.  The table is just too small and so is the stove.  After all don't we spend lots of time in the kitchen.  I am also keen to try making some dolls house food out of modelling clay.  (See update at the end of post.)

While one side of the dolls house is still a blank canvas, I have painted the other side with a tree inspired by this tree with pink leaves.   (Yes I played around with the photo on picmonkey.)  I painted this soon after we read The Faraway Tree.  Those familiar with the book might recognise the windows in the tree as homes of Moonface, Silky and Mister Watzhisname and also the ladder leading into the cloud at the top of the tree.  Sylvia painted a few pink leaves and then I took over.

Now onto a few easier houses that can be made in an afternoon.  These milk carton houses were inspired by Red Ted Art's Blog.  We used a thicker paint than we usually use for craft.  Unfortunately it bypassed Sylvia's craft apron and lodged itself permanently on her dress.  The doors and windows are drawn on white paper and glued on.  The lids were painted and screwed on to make a chimney.  We also made the roofs sparkly.  Just because we could.

Most recently we made these cardboard houses inspired by these cute houses and some houses from a toy making book I was given as a child.  I made some templates and cut them out with separate roofs.  (It was a nice coincidence that the cardboard came from the packaging in which we received the amazing Building Stories by Chris Ware.)

We glued paper onto the cardboard and drew over it with textas and crayons before sticky taping the houses into shape.  Sylvia particularly loved colouring in the bricks different colours.  She also loved the cats on her house with one looking out the window at the one in the yard.  We love decorating these houses.  If only we had the space and time to paint the walls of our home too.

As I mentioned recently, I have noticed craft creeping more and more into the pages of this blog.  The more that I look at ideas for craft sessions with Sylvia, I am filled with admiration for the creations of some great craft blogs.  However at heart this remains primarily a food blog.  More recipes soon.

Update: After writing this post, I couldn't resist treating us to a new kitchen for the dolls house.  It meant we finally had enough room on the table to unpack the plates and cutlery that Sylvia was give for her birthday from her Irish cousin.  So much fun.

Tuesday, 4 June 2013

A weekend of sparkles, puddles and an energy slice

On the weekend we went to the city where we sat adoringly in front of Dorothy's ruby slippers at the Hollywood Costumes exhibition at ACMi.  In fact Sylvia and her little friend were dazzled by all the glitz and glitter on display.  I wish that I had a sparkly recipe to share today.  Actually I have had lots of interesting food during the weekend.  Just not many new recipes to share.  So I will give you an energy slice recipe which saw us through a busy weekend that started with a trip to the mechanic and ended with a squinky puppet show.

I made the energy slice on Friday after a visit to Wholefoods.  I love their energy balls but it seemed silly to pay for them when I had lots of neglected ingredients with which I could make my own energy slice.  I'd bookmarked a few sunbutter recipes in a hope of using some of the jar that taunts me from the shelf.  (I only bought it because Sylvia is allergic to peanuts but we both dislike it and my one baking experiment with it ended up in a batch of green biscuits!)

It was great to use up lots of things I haven't touched for ages - rice bubbles, spiced cocoa, cocao nibs, sunbutter, and rice malt syrup.  I also found my pantry was low in sesame seeds.  I liked the slice but I am still not keen on the sunbutter taste.  Any other nut butter would taste better.  Next time I might use cashew or almond butter and more seeds.

On Saturday we travelled by train to the city past creeks swollen by the previous nights thunderstorms.  The Hollywood Costumes exhibition was interesting but ridiculously busy.  My highlight was Scarlett O'Hara's dress made of the green curtains.  Afterwards we ate lunch next door in the Atrium.  Our soup and sandwiches were fairly uninspiring.  Across the way at Beer Deluxe we were more impressed with desserts.

I had flourless chocolate cake and E had white rocky road slice that he claimed was the best slice ever (which is more than he said about the sunbutter slice but at least he is eating it unlike Sylvia).  The cafe also had crochet rugs and soy babycino to keep us warm.  Lunch was followed by a wander through the beautiful St Paul's Cathedral and a visit to the park so Sylvia could splash in puddles. 

At home I made a quick pea curry to eat with leftover beetroot curry and rice.  The two curies paired exceedingly well.  I didn't take any photos.  Instead I have a photo of the leftover pea curry that we ate with vegie sausages and a potato-cauliflower mash.  I must make that pea curry more often.

On Sunday morning I rose to make focaccia, pikelets and sushi.  The bread was a riff on the recent rhubarb and raspberry focaccia.  I had been dreaming of remaking as a savoury bread.  I added parmesan to the dough and topped it with onion, parmesan and salt.  Too much salt.  The onion could have been cut a bit thicker and I probably shouldn't have returned it to the oven for 10 minutes because it was so pale.  Using a quarter wholemeal flour was fine though.  I will revisit and hopefully be happy enough to write more about it.

The sushi and pikelets were made for my niece's birthday lunch.  Sylvia was very excited and wrapped the presents all by herself, as well as writing in her card.  She also helped rolling the sushi.  We made it plain with just rice in nori sheets so it would please the fussy eaters (by which I really mean Sylvia).  I made the pikelets on a whim.  My curiosity was piqued after making picklets recently.

The pikelets were really easy to make.  Erica spread them with butter and jam.  They did me proud on a table heaving with butterfly cakes, peppermint slice, gingerbread biscuits and fairy bread.  They were tubby little pikelets so I will try the recipe again with a bit more milk.  In fact they were like a maiden aunt to the glamourous princess cake pops that Erica made.

The cake pops were sparkly skirt shaped with cut outs of Disney princesses above them.  If I was a little girl, I would have been very excited to have these for my birthday.  They appealed to both young and old.  The birthday girl loved them.  So did Sylvia.  In fact she had a lovely time despite wet feet from muddy puddles and admitting to eating too much sweet food.

After a wet drive home (apparently there was no rain back in our neck of the woods), we went to friends' for a lovely dinner.  Sylvia had fun playing with two little girls.  She could be seen carrying around squinkies in a net and announcing a puppet show called Squinkies on Holiday.  A fun weekend!

And for those of you wondering about the car at the mechanic, there were no problems.  It was merely a precautionary visit to check some small problems weren't indicative of bigger problems.  It made driving more comfortable for me, and meant that my parents could breathe easy as they relaxed in the Budapest public baths.

Previously on Green Gourmet Giraffe:
One year ago: Lovely lunches: zucchini pizza bites, fritters and a sandwich
Two years ago: Design Dilemmas
Three years ago: Banana Weetbix Muffins for Sylvia
Four years ago: Green and black cupcakes
Five years ago: Rabbiting on about Cheese and Rarebit!

Choc sunbutter energy slice
Inspired by My choc almond slice, Averie Cooks and Oh She Glows 

1/2 cup sunbutter (or any other nut butter)
1/2 cup rice malt syrup
6 tbsp dutch cocoa (I used a spiced one)
1 tbsp maple syrup
1 tsp vanilla essence
pinch salt
2 cups rice bubbles (rice krispies)
1 cup rolled oats, ground
1/2 cup dessicated coconut
1 tbsp each sesame seeds, cocoa nibs, chia seeds

Mix sunbutter, rice malt syrup, maple syrup, vanilla essence and salt.  Stir in remaining ingredients.  It will make a very stiff mixture so I ended up using my hands to mix the ingredients in.  Press into a lined 20cm square baking tin.  Eat.

On the Stereo:
The Columbia World Library of Folk and Primitive Music - compiled by Alan Lomas

Sunday, 2 June 2013

Vegan tempeh and pumpkin lasagna

Before blogging, I had a way of making lasagne that worked really well for me.  Since beginning blogging I have had a number of vegetarian lasagnes that are just brilliant.  I love a lasagne that is full of vegetables but not too rich and creamy.  But I sometimes miss the meaty lasagnes that my mum made me as a child.  This tempeh lasagne with cashew cream sauce from Tofu for Two was all I love in a lasagne today and all I loved in a lasagne as a child.  Except there was no meat and no cheese.

The meatiness came from the tempeh crumbles that were then doused in soy sauce and liquid smoke.  I don't use tempeh a lot.  Sometimes it is brilliant but other times it can be too stodgy and the flavour is all wrong.  I was a bit wary of this recipe as a result.  Now I am just sorry I waited so long to make it.  These tempeh crumbles were so good that I will consider using this part of the recipe as a meat substitute for other dishes. 

I made some serendipitous changes to Tofu for Two's recipe.  I bought a whole Kent pumpkin recently so I threw in some roasted pumpkin.  We also had some fresh basil and not much milk.  Hence both my tempeh filling and my cashew cream sauce were much thicker than intended in the original recipe.  Next time I would make both a bit less thick.

Tofu for Two uses the European measurement "dl" which I found a bit confusing so I checked out Cindy and Michael's version which had measurements from my own patch.

The other element which really added to the meal was Sylvia.  Unfortunately the dish took quite some time to prepare so she at her dinner earlier.  By the time dinner was ready there wasn't time to eat before she went to bed.  Hence I left the lasagne to sit for an hour after taking it out of the oven.  I am sure it helped, especially with the cheeze sauce topping which changed from a-bit-too-crispy-and-dried to being soft-and-a-little-chewy.

I waited till E had taken a few bites to check what he thought.  Brilliant.  He said his dad would love it.  When I told him it was vegan, he didn't flinch.  He likes a vegan lasagne as much as I do.  I confess I love grated cheese on my lasagne.  This one was so good that I didn't miss the grated cheese at all.  It was so tasty, hearty, meaty, creamy that I was totally satisfied.  Definitely a keeper.

I am sending this lasagne to Karen of Lavender and Lovage for Pasta Please, the event that Jac coordinates.  This month the theme is nuts.

Previously on Green Gourmet Giraffe:
One year ago: Lentil Quinoa Stew
Two years ago: Shoots, Eats and Blogs (Top 10 List)
Three years ago: Mock Tuna (Chickpea) Salad
Four years ago: Apricot Crumble: a moveable feast
Five years ago: Bagels, Boiling and Baking

Tempeh and pumpkin lasagna with cashew cream sauce
Adapted from Tofu for Two
Serves 6

Tempeh filling:
2-3 tbsp olive oil
300g tempeh
2 tablespoons soy sauce
1 teaspoon liquid smoke
1 finely chopped onion
6 cloves of garlic, finely chopped
680ml jar of passata
2 cups diced and roasted pumpkin
1 teaspoon maple syrup
1/2 teaspoon salt
1 teaspoon freshly ground pepper
handful fresh basil leaves

Cashew cream sauce
1 cup raw cashews
100ml soy milk
1 1/2 tablespoons nuttalex margarine
1 heaped dessertspoon wholemeal flour
500 ml soy milk
1/4 cup nutritional yeast flakes
juice of 1/2 medium lemon 
1 tsp wholegrain mustard
1 teaspoon salt
1 teaspoon ground pepper

250g large instant lasagne sheets
handful baby spinach leaves, chopped

To make tempeh filling (tomato sauce):
Pat as much moisture out of tempeh with a paper towel and crumble tempeh into small pieces.  Heat 1 to 2 tbsp of oil on a heavy-based non-stick frypan and fry tempeh pieces until dry, separated and golden brown (about 10 to 15 minutes).  Stir in the soy sauce and liquid smoke.  Mine soaked up straight away but Tofu for Two says it takes a few minutes.  Set tempeh crumbles aside in bowl.

Heat about a tablespoon of oil in the frypan used for the tempeh.  Fry onion for about 10 minutes or until well cooked.  Stir through garlic.  Add passata, maple syrup, salt and pepper.  Bring to boil and simmer a few minutes.  Add pumpkin and tempeh.  Mine really thickened when I added these.  Next time I might add a bit of water at this point to make the sauce thicker.  Scatter with basil.  Set sauce aside.

To make cashew cream sauce:
Blend cashews and 100ml soy milk.  Meanwhile melt margarine in a medium saucepan.  Stir in wholemeal flour and stir over heat for a few minutes until it browns slightly.  Stir in remaining ingredients until thickened.

To assemble lasagne:
Spread a small amount of tomato sauce on the bottom of a rectangular lasagne dish.  Lay first layer of lasagne sheets on top.  Spread with one quarter of tomato sauce.  Layer with lasagne sheets, tomato sauce and cream sauce, then lasagne sheets, tomato sauce, chopped spinach, then lasagne sheets, tomato sauce and cream sauce, then lasagne sheets and cream sauce.  (I was miserly with the cream sauce in the layers with the tomato sauce and generous with the cream sauce on the top.)  Bake until the lasagne sheets feel soft and cooked when a knife is stuck into the lasagne.  It took me 1 hour at 220 C.

On the stereo:
Blue - Joni Mitchell