Wednesday, August 28, 2013

Quick Bite

Of pie. Who can say no to that?
The bubbles and the colour make it look a little bit like egg, but this is just tofu, sugar, passionfruit and agar.

This is a mix-n-match Urban Vegan pie. I used the cookie crust recipe from her newest book, Pies and Tarts with Heart. I'll review it properly in October, along with a giveaway! So check back for that. But, spoiler: I love it so far.

Yum strawberries and passionfruit mousse tart. 
I filled the crust with her Easy Passionfruit Mousse, from her first book, The Urban Vegan. Even though I used fresh, rather than frozen passionfruit, it was still rather easy. And holy crap it was good. The tartness of the passionfruit played against the sweet sugar, all offset by the occasional spicy twinge from the gingernut biscuits that made up the crust.

Light and fresh and a great dessert!

Sunday, August 18, 2013

Fragments of a tropical vegan

Hi! I am hopelessly overworked this semester! And trying to do things to keep my stress levels down, which also take time. Things like striking, to prevent some of the overworking in future years, maybe. Things like starting yoga classes again, for relaxation and adaptability. Things like gardening and running with Tika and reading novels and crocheting and spending time with Andy. Blogging isn't my top priority at the moment, but I do have some things to share. Rather than taking the mental effort to make some narrative sense out of them, I present to you some fragments.

Creamy Pumpkin Soup with Kale. We grew the pumpkin, the kale, and the coriander. We added garlic, white wine, and coconut cream, and ate with store-bought chappatis for an easy, quick dinner. 

A few weeks ago I saw Joey post about this vegan tuna salad recipe. I tried it out that weekend but used nori and wakame for the seaweeds. It was yummy, but didn't taste at all like tuna, in my opinion. Chickpea-based tuna salads are still the real winner! 

We have been eating PILES of passionfruit because our vine is ridiculous. We've also given stacks away. This cup-and-a-half went into the freezer to be enjoyed during the summer months. 

We eat flowers. It's a shame salad vegetables grow better here in winter, than in summer, but we are really starting to appreciate a good salad in the winter. This one has mizuna and rocket, a radish, nasturtiums, and cherry tomatoes from the garden, plus cucumber and capsicum from the markets. For dressing, I used Dreena Burton's recipe for hummus salad dressing, with a big handful of parsley from the garden. 

I've gotten a few new cookbooks recently, because they make me happy. This is a variation on a recipe from The Sexy Vegan's Happy Hour at Home. They are roasted green capsicums (because that is what we had most of) rolled up with hummus and rocket. Yummy and nice to have some little bites instead of a huge bowl of food every night.

Tika, Defender of Kale and Spring Onions.

Nacho, Disrupter of Academic Work.

Thursday, August 01, 2013

Belated Birthday

Andy's birthday was, oh, more than two months ago! And we did celebrate on the day. But I was just looking through some photos and realised I never blogged about it. And it was a yummy, if junky, celebration, so it deserves to be blogged about.

For dinner, I convinced Andy that we should have a junky tater tot casserole. I even had to walk up to the grocery store to get tater tots at 6pm, that's how committed I was to the idea. Here's how you do it: bake the tater tots until they're just about done. Then smother them in tomato sauce, vegan cheese, and vegan bacon bits. Bake a little more.

This is one of those meals that is SO DELICIOUS while you eat it, and then you regret it pretty much straight away. But SO DELICIOUS while you eat it.

Despite our tater tot casserole regret, we soldiered on with dessert, because, birthday cake! Normally, I make Andy a trifle. But his birthday was in the second-last week of classes, and we were both very busy, so although I offered, he requested a self-saucing pudding instead. Which was good, because I think it was really cold that week.

I made individual ramekin-sized puddings, and then we flipped them out into bowls for beautiful, puddingy cake. A weensy bit of ice cream or custard would have been really great, but I'm not complaining!

We probably eat like this about once a year. I promise my next post will be much healthier.