Leigh Drew’s new cookbook Greenilicious arrived! + Vegan MoFo 2014 ends & parenting young children

I’m excited! Look what arrived on the last day of September/Vegan MoFo 2014!

My motto for a long time has been “greens at every meal” so this recipe book? This is one that I can recommend a kerjillion times over.

About Leigh Drew’s Greenilicious

If you’re the type of person who can’t follow a recipe to save themselves and find yourself forever tweaking and adjusting – adding more greens and vegetables, reducing oil, replacing this or that – then this is the cookbook for you, too. I was looking at the green crêpes(!) recipe with a nut cream filling and thinking, I wonder if I could replace that with white beans because I eat enough nuts in raw food dishes as it is, and lo, there’s a little hint box at the side of the page suggesting I do exactly that if I want to, and that I should also leave out the water… That’s the sort of thing I want to know, and, in this case, exactly the thing I want to know!

So you won’t find yourself rewriting this cookbook because it’s damn good exactly the way it is… even if it seems like it’s reading your mind and might be possessed… DEVIL COOKBOOK. All glory to Leigh!

But, to be fair, I do have one criticism… There’s a recipe containing bitter melons… hell no. Been there, never eating that thing again. Good god, Lemon.

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EXPECTO PATRONUM.

Luckily, bitter melon aside, there are still around 6,999 edible plants in the world left for me to choose from! Vegan eating: so many ways to jump on it

If you want to grab a copy check out Facebook or Twitter or Arbon Publishing for further info. Leigh’s previous cookbook Veganissimo! is also rather smashing, especially the infamous smoked paprika and roasted garlic cashew cheese, glargh – there’s even a song dedicated to it. Check out the profile I did on Leigh some years back.

Also, you can get a free giveaway copy of this brand spanking new cookbook AND Veganissimo! by posting your worst foodie photo on Instagram! Check out the competition details.

Disclaimer: Leigh is a long-time Twitter friend and we met at Green Fest in Brisbane, Australia some years back where she was doing a cooking demo, and she is awesome, so it follows that her books are also awesome. Awesome? Awesome. And I tested a few recipes during the editing phase and they were awesomely delicious. … is that how disclaimers are supposed to go? Eh, that’ll do… cough, awesome, cough. I also tested a few of the recipes in the book during the editing phase… Dumplings, you guys! Gyoza! Anywho…

My Foodlosophy

After almost 10 years of tweaking my vegan food consumption, these days my diet is pretty srsly wholefood-based, largely made up of vegetables, greens, fruits, beans, wholegrains, nuts and seeds, and some home-cooked flour products. More and more often condiments are homemade these days, too. I often significantly reduce or entirely omit oil from cooking except where it is vital for flavour or texture – and even then I reduce it or look for a way to replace most or all of it: even cold-pressed oils are highly refined, calorie-dense foods that are practically devoid of micronutrients and take up relatively very little stomach space. If I’m looking for higher calorie ingredients in addition to fruits and vegetables, I’d rather stack my plate sky-high with more satiating, nutrient-dense, fibre-packed/gut-friendly beans and grains, nuts and seeds… Calorie for calorie, you get a LOT more food and nutrients in that way: eat more good food, not less! And get enough sleep, exercise (daily workout + movement throughout the day), and water… and keep watching Dr Greger’s videos for the latest and best in nutrition science! (Current: eat more turmeric for improved brain health and reversing dementia/Alzheimer’s symptoms.)

I usually have 5-6 small meals a day and mostly raw/living food until dinner. In addition to raw smoothies, soups, salads, gourmet desserts and mains, I’m a rice-focused kinda girl for the most part, because it’s such a cheap, healthful, satiating, and easy meal-base for dahls or sweet potato and spinach curries, tossed tempeh salads, tofu stir-fries, sushi, as well as the occasional mushroom burger or bean burrito… and occasionally I replace some of my favourite grain with “root rice” (finely chopped root vegetables) like daikon or turnip… or oil-free baked potatoes. I throw buckwheat, amaranth, oats, quinoa, besan and beans into the mix a lot as well… so while rice is my most regular go-to, it’s not a daily feature. (I can’t stomach corn so I avoid that but it’s another excellent filling staple if you like it, and I’d eat more wheat if it didn’t make me and my IBD-diagnosed husband bloat up like hostile puffer fishes.)

So Greenilicious is the sort of thing that’s going to help expand that part of my diet beyond the south-to-east Asian focus I’ve had in recent times, with gluten-free mini quiches, the aforementioned green crêpes, patés, salads, more smoothies, polenta and cauliflower-base pizzas, greens-laden desserts and cakes(!), and more herbs, breakfasts, and creative baked dishes than you can shake a stick at… I’ll do a big review of Greenilicious with some foodie pics in another post…

But like BiteSizeVegan says in one of her videos, the best diet is whatever vegan diet is sustainable for you, be it a wholefood mostly-raw super-green diet like mine, a high carb fruit diet or a low carb deep-fried diet… Any way you do it, vegan food is going to do you, the planet, and the animals a lot of good… Plants! This is how we do it!… ahem. Moving on.

Vegan MoFo, 2014! And keeping busy with childerbeasts…

2014mofobanner Leigh Drews new cookbook Greenilicious arrived! + Vegan MoFo 2014 ends & parenting young children

Reading the blog posts from MoFo 2014 has been a blast, although a struggle to keep up, and I did have to scan/scroll quickly through a good deal of them, but gosh, there’s tonnes of fabulous vegan food photography around! Glargh.

This year is a busy one for me, between general parenting, my eldest really getting stuck into her education, home renovation (does it ever end?), getting some written work done, and studying organic and bio- chemistry and physics – because I really got into the whole pre-med thing after studying the nutrition/medicine course through Cornell/T Colin Campbell Foundation last year…

And it pretty much boils down to, do I get exercise and have a (tiny tiny) bit of a social life with my family and get a bit of work done, or do I blog? And most days, well, the blog – or even seeing what other people are posting – doesn’t cross my mind. It’s still on my list of things I want to do, but at the moment it’s too far down to get a look in… and I’m definitely grateful that my wants to-do list is long enough that I don’t get to do everything! Of course, my list of rubbish things I have to do, like cleaning and washing clothes, also interfere. One day, I’ll be more organised and my children will require less of my time… then, no doubt, I’ll be blogging about how I long for the days when I didn’t have time to blog…

But over the past few weeks I did take some photos! That I didn’t get around to blogging. And I will put up some more photos and comments about Greenilicious recipes in a few weeks… because: exciting food! Excited! But first, on with the unposted fotes!


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Sorghum scones with jam & whipped cream…
… aka trying out Soyatoo.

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Snacks at a Vegan Parents Australia meet-up:
Gold Coast edition

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Banana bread & apple muffins with blueberries on top
based on Blueberry-Banana Bread from Fat-Free Vegan

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Hot & Sour Rice Noodles
+ Amaranth Tahini Salad

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Buckwheat Oat Pancakes

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Pumpkin Soup is love

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‘Shroom Burrito!

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Lunch Noodles

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Early morning snugglecat
Fuji Wuji Snowflake lying next to me

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5yo’s milk teeth are falling out
Way to make the world feel old, kid.


So, MoFo is at a close, following along has been great even if I didn’t make it to the party. Now, sadly, we have to wait until September 2015 before we again face the very serious potential threat that is breaking the internet with an inundation of glorious vegan foodie pics. Nerds.

Apologies for the links to appallingly daggy vids in this post! But please forgive me and stay tuned for more photos of glorious green recipes from Greenilicious that I’ll put up as soon as I get a chance to whip some up… but first, 3-year-old #selfie:


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Greetings, Vegan MoFo 2014!

The Vegan Month of Food is upon us again!

2014mofobanner Greetings, Vegan MoFo 2014!

Since MoFo 2013, this blog has been looking rather silent on the outside, aside from some visual changes… which were then undone due to technical difficulties. Anyone who follows me on Twitter or Instagram knows I’ve been busy with my young children and miscellaneous work and renovations and studies and Doctor Who and Orange Is The New Black and life and so on, and we were just about to start recording a sweary vegan podcast in our totes ridic Australian accents just in time for MoFo… but, oh hey, look at that, our shiny expensive microphone isn’t working… So. It’s been (another!) one of those years.

This year my intention is to blog (since I can’t podcast) about some of the latest science behind low-fat plant-based diets in chronic disease reversal and prevention, and look at the higher fat wholefood-based vegan options that have been popping up in response to the anti-vegan anti-grain/anti-carbohydrate resurgence out there in the big old daft world of fad dieting… and the impact that “health” crazes have on the spread of a non-violent vegan culture, as well as looking at vegan families and vegan education, along with a peek at homeschool/unschool for vegan kids and what those kids think about being raised vegan, and the vegan success stories and failures I’ve had close encounters with over the last 10 years – since I’m coming up to my 10th veganniversary! And what a fabulous adventure it’s been.

So nothing too serious…

… But the road to hell is paved with overly ambitious intentions and shrieking vegan children are running around everywhere, so there is some question as to whether those posts will make it out of my draft folder. I might just spend the entire month posting pictures – and maybe even a few recipes – of my favourite tasty/healthy snacks and my rescued cat Fuji.

So nothing too unusual…

2014mofobanner Greetings, Vegan MoFo 2014!

MoFo! So many great blogs to read. It’s the most wonderful time of the year.

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Kitteh-heavy Vegan MoFo 2013 Wrap-Up

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I fell behind in MoFo-ing a little. This has been my busiest month of the year since driving halfway across the continent for 4 long damn days. So, in an effort to redeem myself, I give you: my (short-ish) answers to all of the 30 writing prompts… almost.

Your Origin Story (what led you to become vegan?)
I wanted to go vegetarian since I was about 10 because I loved animals and thought raw meat was a pretty gross and obviously cruel. I tried going veg at 19 when I went off to university, and a doctor told me I had a cold and would stay sickly because I was lacto-ova vegetarian, so I quit. (This is also why I don’t pay a lot of heed to doctors in-general these days! With very few exceptions.) At around 23-24, I woke up after a dream (I can’t remember now) and hopped straight on the internet to order go vegetarian starter kits and google all the things. I also had a vegan pal on Livejournal inspiring me. A year later, after Vipassana meditation and reading Animal Liberation while travelling around Asia (and missing the 2004 Boxing Day tsunami in Phuket/Phang Gna by mere hours), both myself and my boyfriend (now husband) went vegan: for the animals, although we were incredibly impressed with the fitness improvements as rockclimbers, and the significant impact that ditching animal products – especially dairy – had.

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Share your first experience cooking with tofu.
I remember my 1st experience eating tofu! I was about 10-12 years old, and we had a Buddha’s hotpot at my grandpa’s favourite Vietnamese-Chinese restaurant. It was really spongy tofu, and people were complaining about how weird it was, but I thought the texture was freakin’ cool… But also, the earliest cooking experience I can think of: tofu scramble from Leah Leneman’s Vegan Cooking For Everyone.

A food / ingredient you didn’t used to like but now you do, how did the transition happen? (Mine is pickles, Isa’s is Celery!)
I never ate avocado before I was vegan. I thought it was slimy. When I went vegan it started turning up in dips and burgers and on toast, and it just wasn’t slimy at all. Who the heck gave me slimy avocado when I was a kid is what I want to know?! All those years without avocado in my life: sad.

Five vegan foods you cannot live without.
Mushrooms, bananas, kale, coconut, avocado.

Five kitchen utensils or gadgets you cannot live without.
High-speed blender, food processor, bigass sharp knife, grater, and my twirly whirly spiral slicer/spiralizer – I don’t use it often enough, but it’s oodles of noodles of FUN.

What was your first vegan cookbook?
Leah Leneman’s Vegan Cooking For Everyone – I found it in a bookshop and was totally STOKED and had to buy it. This was probably in 2005, right before the great vegan cookbook explosion. Pre-Isa, even!

Pick a historical figure and discuss what you might cook for them.
Leonardo da Vinci. Scrambled tofu, with many awesome brunchy sides. Because vegan breakfasts are the best, and a good scramble with Italian herbs, MMMMMMM. Also because I am a tad obsessed with how cool his brain must’ve been. Rumour has it he was a veghead, and I want to know.

Tell us about a herb you use in a unique way.
Toast with vegemite/marmite (that tar-like salty yeast extract only Australians seem to love), slices of tomato, and fresh thyme or mixed dry herbs on top. That’s a little odd, I think. But I’m always trying to shove green things onto everything. Greens greens greens.

Take us on a (pictoral or video) tour of your kitchen.
I’ll do this in an upcoming post… In the meantime, here’s a Fuji pic:

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What’s your newest foodie discovery and how did you discover it?
Dulse seaweed in place of salt/soy sauce on all sorts of things: a winner. Also, I’m still pretty hung up on the rosewater-ish taste of a papaya + strawberry smoothie.

Your vegan heroines / heroes.
Joaquin Phoenix. He amuses me no end.

Is there something you do in the kitchen that you know you’re not supposed to (knives in the dishwasher, soap on cast iron etc)
Knives in the dishwasher. Yep, that’s me. Oops. I know, I know. Bad lady.

Hidden vegan gems in your town, city or village.
Did you see my From Earth And Water pics? Whoa mama.

Veganise a local speciality / food that’s popular in your area.
Coming up in a post soon… In the meantime, KITTEH:

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Veganise a family recipe.
We’ve done rather good vegan croissants, and they’re coming up very soon on this blog! Method, recipes, the whole process.

What’s the best vegan meal you’ve ever eaten?
Possibly in Ho Chi Minh City, Vietnam, before I was vegan. There was a restaurant who had a huge menu, and you could order anything with dead meat or faux-meat. ANYTHING. That was a big unreal meal.

Describe your fantasy meal, money and time are not an issue!
An awful lot of vegan crème brûlée that doesn’t fill me up so I can eat more without feeling too stuffed/ill.

What’s your favourite accidentally vegan product?
I don’t really have one… I’m not very impressed with processed food, I tend to do 99% of meals from scratch, so hmm. Once upon a time it might have been Tofutti Cream Cheese (not all Tofutti products are vegan)… wait, wait. Any dark chocolate that’s vegan!… which really isn’t an accident, it’s just properly-made chocolate, isn’t it?

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How do you feel about leftovers?
Fuck yeah, easy meal time.

Your top five vegan products (including clothing, cleaning supplies, make up, shoes, soap, whatever)
Ok, in the non-food department – Alba cocoa butter moisturiser: smells like vanilla marshmallow. Everyday Minerals make up. I love my old blue Montrails I bought from Vegan Essentials several years ago, but they’re starting to fall apart! (Like a filthy hipster, I might have to invest in some Vibrams.) No Miss nail polish in silly colours. Lush Demon in the Dark soap.

Your five favourite cookbooks.
This changes a lot. So currently: Thrive, A Vegan Taste of France, Appetite For Reduction, Ani’s Raw Food Desserts, Japanese Cooking: Contemporary & Traditional.

Your top five store cupboard essentials?
Apple cider vinegar, soy sauce, sprouting seeds (alfalfa, lentils, fenugreek, beans), red lentils, buckwheat (for sprouting and grinding into flour)

Post a picture of a cat!
I’m sorry, Dave. I’m afraid I can’t do that.

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What’s the first vegan meal you ever cooked from scratch?
It was probably either a vegan Thai curry night we did once for our vegan friend and a bunch of other non-vegan friends before we were vegan, or it might have been a homemade pasta with marinara sauce night for friends… It was over 8 years ago, guys! Memory fail! *pops some B-12* We’ve always been from-scratch sorts of people, a tad more difficult to pinpoint. I cooked vegan pasta and homemade sauce for years before I went vegan, so. Shrug?

When is the last time someone cooked for you and what did they make?
My housemate and Notzarella-maker, Angela! She made stirfry with potatoes, eggplant, greens, small capsicum peppers, crumbled tofu, in a great sauce. You know that sort of flavour that tastes like the best Chinese take-out you’ve ever had? Like that, but with extra homemade tastiness. Angela lived near Beijing growing up. She knows her stuff… It was a really good lunch, damn it.

888824149 3d5d60e867 m Kitteh heavy Vegan MoFo 2013 Wrap UpDo a cookbook challenge!
I’m about to do Thrive for a change of pace! The cover says it contains 100 recipes. It has heaps of mad combos like popped amaranth and rooibos tea in pizza bases… Let’s do this thing.

Throw cookbook names into a hat, use a random number generator to pick a page and make whatever comes up.
I shut my eyes and picked a book off my messy shelf: classic! How It All Vegan! by Sarah Kramer.
Random page: p130! Applesauce Muffins. I can do that. I’ll Hipstagram pics tomorrow.

Your favourite vegan food pairings (Yes, we kinda pinched this one from Vegetarian Times!)
Some basic wholefood stuff: avocado and thyme, tomato and rosemary, pineapple and ginger, bananas and carob/cacao, oranges and pecans, watermelon and mint, papaya and strawberry, sautéed mushrooms and silverbeet, pineapple and kale… All pretty simple, I know. Have you looked up Food Pairing on Wikipedia? Intimidating and/or cray cray… Don’t get me started on molecular gastronomy. Can’t even.

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Talk about your favourite place to buy vegetables.
My fave in the Northern Territory: Rapid Creek Markets: so much super-fresh tropical and Asian food! But here? There’s a bulk produce outlet a town over. There’s a nice market at Byron/Bangalow but that’s a 90 minute drive. Nothing as spectacular as what we had in the tropical end of the Outback… but I don’t miss bitter melons – aren’t they just the most disgusting thing ever? Horrific. No, just no.

Your ultimate cooking playlist.
Late 90s/early 00s indie and various fun poppish junk, baby… Actually I usually listen to swing jazz (Ella!) or Jean Sibelius.

What’s your killer dish when you’re cooking for non-vegans?
Curry, curry, curry. Pretty much Thai food. That’s what happens when Ye Olde Husbandie went to cooking school in Chiang Mai.

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Goodbye, MoFo 2013. Meow.

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Potato waffles are a thing? Vegan finds, compulsive purchasing…

So apparently savoury potato mini-waffles are a thing now, at least according to a nearby European-owned stupormarket… They’re new to me, anyway!

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Have you seen these things before?

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They’re almost ok with dahl and stuff… almost.

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But they’re not super.
Aren’t waffles supposed to have indents,
not holes punched right through them?

I found these on a quick jaunt through an Aldi store, and was all, “Potato what-now?” I checked the ingredients, then was all, “OMG VEGAN MUST BUY BECAUSE VEGAN.” Normally this is not something I would buy. These mini-waffle things were a bit greasy, like oven-bake fries. The directions say to oven-bake or deep-fry(!) so I baked. Not potatoey enough for my taste, too fluffy, oily, processed-tasting, etc.

Do you ever buy daft food products just because they’re vegan? Found any gems? Or anything absolutely appalling?

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They weren’t a total waste.
They provided fuel for some ballet!

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10 Refreshing Spring Breakfasts!

Welcome the warmer months with FRUIT YOU GUYS ALL THE FRUIT… Okay, yes. After the winter, the best fruits start to emerge. First papayas, then mangoes, mulberries on our tree, and early summer stone fruit.

My Top 10 Favorite Spring Breakfasts!

1. Watermelon! Watermelon! I love, you love, watermelon! Blended up with some mint. Yummy.

2. Papaya and strawberry smoothie: end-of-season strawberries meet start-of-season papayas for a rosewater flavour straight from Eden.

9684216032 ab9d283e14 n 10 Refreshing Spring Breakfasts!3. Kiwi feast: stuff in as many soft, ripe kiwis are possible. About a dozen should do it!

4. Citrus-herb water to start: slice up a lemon or limes, maybe an orange, too, stuff all the slices into a big jug or jar along with some leafy pungent herbs like basil or mint, and fill with water. Leave overnight in the fridge, and drink first thing in the morning to add a fresh zing to your day! Then on to a super-thick banana cinnamon smoothie/custard poured over a bowl of chopped fruit, probably.

5. Arugula/rocket is really nice at this time of the year: whip up a savoury breakfast, like a tofu scramble or a nut scramble or marinated/sautéd mushrooms, and serve it on a big olde bed of arugula, preferably from your own garden! Homegrown arugula has a wonderful pepper to it.

6. Mulberries, blueberries, raspberries: whatever berries you can get your hands on: tossed in a bowl with ground flaxseed, chopped dark chocolate or cacao nibs, a pinch of maca and cinnamon. Oh yeah.

7. Choc-cherry coconut smoothie with flaxseed towards the end of spring: just like a cherry ripe, only good for you, the animals, and the planet!

8. End-of-season navel oranges + frozen pineapples: nice and sunshiney, to welcome the brighter days. Throw in some kale for a green kick! Throw in some dates and pecans and vanilla for a yummy milky-praline taste.

9534581041 86578baa37 n 10 Refreshing Spring Breakfasts!9. Mangoes? But hold on, guys. Have you waited long enough? Do they smell sugary, pungent, and ripe enough? Then grab yourself some! Make sure you wait because the early ones can be a bit weak… But now that you’ve been a bit patient and you’ve got your hands on some of the first good ones of the season: roughly chop some dates and nuts up in the food processor to make a chunky sticky crust, stir in some vanilla and coconut flakes, and toss that sticky chunks with some diced up mango: voilà! Easy mango crumble!

10. New potatoes are on the way in! Leave on the paper-thin skins and boil them up, cool them off and drizzle with zesty-lemony cashew cream whizzed up in the blender… Potato salad for breakfast? Am I crazy? Toss some shallots/spring onions and dill on top and find out! I dare ya. This would probably go nicely with the citrus-herb water I mentioned earlier. icon smile 10 Refreshing Spring Breakfasts!

Springtime is zingtime.

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Don’t sleep in every day and miss out on morning noms!

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Breaking Bad Blue Meth Cupcakes

Some Breaking Bad love for VeganMofo‘s TV Tuesday!

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I admit, this isn’t my usual fare, but I made these to celebrate that Breaking Bad has reminded us all what the medium of television is capable of: awesomeness at around 99% purity. Maybe even a touch beyond that. White gold.

Someone else is going to have to eat these monstrosities because I don’t do drugs or junk food as a general rule… but these are vegan AND oil-free AND gluten-free! Way more pure than regular old street cupcakes, obvs. So I might have to try one. Just this once. I give unto thee, for great dramatic television celebratory purposes only:

Blue Meth Cupcakes

Blue Meth Crystals (Blue Toffee/Hard Candy)

9910145663 db6c6b50bb n Breaking Bad Blue Meth Cupcakes500g (Walter) white sugar
3/4 cup cold water
1 tablespoon of pulp-free lemon juice or (Walter) white vinegar
a few drops of blue food colour

Place all ingredients in a saucepan over medium heat and stir until sugar completely dissolves, like a body in a… never mind.

Bring to the boil, without stirring, and cook until syrup goes clear then begins to change colour – don’t brown too much/overcook or your crystal won’t be blue (… I’m serious, you guys). Remove from heat and cool until bubbles settle.

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Pour into cookie sheet lined with aluminium foil (or greased). Set aside to set. But you’ll need to use it soon, don’t bury it out in the desert or anything. Try not to spill any blue meth on the floor while cracking it. I have blue meth between my toes right now. Weird feeling, dudes.

Another handy tip: if you haven’t made hard candy or toffee before, check out this how-to. If you’re not confident, you might want to go the sugar thermometer route. Also, this recipe makes A LOT of meth but it has a long shelf life and it’s fun for Halloween -coming up soon!

Altered vanilla cupcake recipe from PPK:

9910157544 fc03c007c3 n Breaking Bad Blue Meth Cupcakes1 cup homemade almond milk/other plant-based milk
1 teaspoon apple cider vinegar
1 1/4 cups all-purpose (gluten-free) flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup unsweetened applesauce (or canola oil)
3/4 cup sugar (doesn’t have to be (Walter) white)
1 1/2 teaspoons pure vanilla extract or 1-2 drops vanilla liquid stevia

Preheat oven to 350F/180C. Line muffin pan with cupcake liners. Spray lightly with cooking spray. Whisk the milk and vinegar in a measuring cup and set aside for a few minutes to curdle.

Sift flour, cornstarch, baking powder, and baking soda into a large bowl and mix. Beat together the milk mixture, applesauce (or oil), sugar, and vanilla in a large bowl. Combine all ingredients in one bowl, stirring until no large lumps remain.

Fill cupcake liners two-thirds of the way and bake for 20-22 minutes. Transfer to a cooling rack.

Frosting/Icing

2 cups powdered confectioners/icing sugar
1 tsp vanilla extract/1 drop vanilla liquid stevia
a little plant-based milk

Mix until smooth. I am the one who knocks.

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Final Cook

When the meth has set, hit it with a mortar/rolling pin/hammer-like device (like it owes you something and won’t pay the bill) until it breaks into shards. You might want to pick out some choice larger shards because they’re pretty, before knocking out some dustier small bits.

9909817534 f59c05f12e n Breaking Bad Blue Meth CupcakesWhen the cupcakes are cool, spread the frosting/icing on top. Sprinkle with blue crystals. Voilà! Go offend some people who’ve never seen the show by offering them a blue meth cupcake or surf the sugar rush with another Breaking Bad buddy. These might be good for Halloween… Having a party? Don’t forget to give out baggies of meth for the adult-kids to take home afterwards.

Storage: Refrigerate. I wanted to leave them on the counter. Bitch! Oh, I’m sorry, oh, the “work station.” Jesus.

(Sorry.)

Inspired by this random forum post that popped up in my Twitter feed, but no recipe there and not vegan.


A Happy Ending/Together At Last…

I think Breaking Bad has pointedly shown us the drug industry is incredibly uncool to humans while being an enormously cool piece of television suitable for human consumption. And vegans have shown the world that animal exploitation is nasty and vegan cupcakes are awesome… How deep do you think it is? Pretty deep.

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Have a relaxing cuppa after a hard day at work
with a side of blue meth cupcake, before getting
down and dirty and digging up the yard, yes?

Alterations

Swirling blue dye through the cupcake batter is the first thing that comes to mind… but food dye icks me out a bit! So. Blueberries? Otherwise…

If you want to try to healthify these up a bit (difficult), you might try subbing a mix of brown rice flour, quinoa flour, and starch for store-bought all-purpose gluten-free flour. Switching white/other sugar for coconut sugar might be another nice idea. But darker sugar in the blue meth portion of the recipe will increase the risk of getting a green-ish final product. That simply won’t do, especially if you’re thinking of exporting to Europe.

Or, you know what, guys? These are meth cupcakes. The whole premise doesn’t scream healthy, now, does it? Take a night off, won’t you? Just this once. Sure, they’re a bit processed but they’re cholesterol-free and virtually fat-free. Even if you use the oil, it’s probably not going to do any damage to your fine-ass vegan self. Jesus Christ, Marie, they’re minerals: you drink plenty of those for breakfast right? Yo, green smoothie me, bitch.

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Sepia tones! We must be in Mexico!

Halloween candy cupcakes not enough? Want a bigger Breaking Bad hit? Try building your very own Breaking Bad meth lab… in Lego for Christmas. Heck yes.

Vegan cupcakes, bitch.

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Vegan Pizza Favourites

Every pizza enthusiast has their own way of throwing together pizzas, their own topping preferences. My basic method: I like a good marinara sauce on the bottom with some onion and garlic, a HUGE amount of chopped greens on top of that (makes the pizza taste “fresher”!), a light sprinkle of cheese to hold those together, and a thick covering of my favourite seasonal and perennial fruit and veg on top, followed by another sprinkling of cheese.

9867374253 8829c9811a n Vegan Pizza FavouritesOther people go lighter on toppings, some people like diced toppings and others like big old chunky chunks. Some folks like thick bases, some like thin, some like mini-pizzas some like a pizza that wouldn’t fit in most standard ovens! Some people like making wholemeal or spelt bases, others gluten-free, and some go for a dehydrated raw zucchini-flaxseed base with fresh raw toppings on top!

Whatever your preference, the end product is always fairly darn delicious. In fact, if you’re like me, you change your pizza preferences fairly often. One month you’re making a crunchy raw pizza on a lettuce leaf in the tropics, and the next you’re baking it up and melting cheese all over the oven in a southern hemisphere winter! Right now, it’s Spring in the southern hemisphere, and I’m just coming out of a baked pizza phase, and I’m starting to get a hankering for some sacralicious salady raw pizza… but before I head off in that healthy-monkey direction, I thought I’d tell you about my recent favourite pizzas! I might have to do a monthly update on how I’m progressing with this artform, yes?

Top 5 Toppings
    Mushrooms
    Tomatoes
    Spinach/Silverbeet
    Marinated tempeh
    Olives

9867288813 30a489ddf6 n Vegan Pizza FavouritesSome Seasonal Favourites
    Fresh pineapple
    Basil and cherry tomatoes
    Arugula
    Eggplant (slices as bases for mini-pizzas)

Herbs & Spices
    Thyme
    Rosemary (with sweet potato!)
    Oregano
    Marjoram
    Garlic
    Sriracha drizzled all over that thing, baby

Cheesy Favourites
    Notzarella: it melts, you guys, and it’s cheese designed for pizzas.
    Vegan parmesan: for a piquant bite, a mix of ground sesame, almonds, and miso paste
    Cashew cream cheese: as a second layer of sauce!

Other-Than-Fruit-&-Veg Favourites
    Tempeh seasoned with soy and garlic
    Tofu seasoned with nooch, sea salt, and black pepper
    Refried bean paste as the pizza sauce, with minced up tofu or crumbled tempeh or whole beans on top, along with capsicum and cashew sour cream

Fave Combos
    The interesting one: arugula, cashew cream cheese, pear, pinenuts, marinara sauce, red onions
    The wholesome starchy one: roasted sweet potato and potatoes, garlic, thyme, rosemary, sea salt
    The big olde fruity one: pineapple, tofu jerky, mushrooms, tomato, olives, basil, garlic, Notza, BBQ sauce

Did I miss anything?! What does your favourite vegan pizza look like?

400x84 g3 Vegan Pizza Favourites

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New Books! New Books! V Is for Vegan and Thrive

New books and tomorrow’s watermelony breakfast!

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The kid’s are excited about V Is for Vegan – Ruby Roth’s books have such stunning illustrations, and this one is particularly cute as it’s designed for younger readers, aged 3-7. Check out WeDontEatAnimals.com for more info…

… and I’m excited about Thrive! Recommended for athletes during my Plant-Based Nutrition course via Cornell/T Colin Campbell Foundation, Brendan Brazier’s book is sure to help me cope better with Insanity workouts and recovery and create some more zing. The forward in this edition is by Hugh Jackman as well: “I have noticed increased energy and more restful sleep. My desire for sugar and salt is waning, and what’s more, I am following these recipes, and loving them.” I’m going to turn into lady-Wolverine any day now. Yep! Sure thing, bro.

400x84 g3 New Books! New Books! V Is for Vegan and Thrive

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Oil-Free Maple Banana Bread Muffins and Tofu Jerky, What Oil-Free Really Means, and Vegan Food Gifts!

We went for a playdate at Sarah’s place and there was some lovely vegan food on-the-go.

9796738896 81ac624d13 Oil Free Maple Banana Bread Muffins and Tofu Jerky, What Oil Free Really Means, and Vegan Food Gifts!
Oil-free Maple Banana Bread Muffins – from The Everyday Veganrecipe on Dreena Burton’s website.

I think it’s worth pointing out – while I’m feeling pedantic! – that there’s oil in most shop-bought plant-based milks. Certainly shop-bought plant-based milks are healthier than the (cruelty-based) animal-alternatives, but it’s something to keep in mind if you’re trying to lower your cholesterol: oil is one of the only things than will raise your cholesterol on a vegan plant-based diet, particularly the tropic oils: coconut and palm – these don’t contain cholesterol but your body will make cholesterol after you consume them. If you make soy milk or nut milk at home, you can leave the oil out. If you have low cholesterol – like most long-term vegans – a tiny bit of oil here and there won’t have much effect, so it’s not a concern. It’s generally not something to worry about at all, unless you have pre-existing health problems… A pedantic side-note, as I said! “Oil-free” doesn’t necessarily mean oil-free! Just as “fat-free” means minimal fat or no overtly fatty ingredients. Check the ingredient list if you use choc-chips in banana bread, too: there’s oil and overt fats in a lot of packaged food, if not for flavour then as a thickener or filler. [Plenty more about cholesterol and oils on NutritionFacts.org]

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Tofu jerky – from Vegan Food Gifts.

vegan food gifts Oil Free Maple Banana Bread Muffins and Tofu Jerky, What Oil Free Really Means, and Vegan Food Gifts!Vegan Food Gifts is a GREAT book, worthy of capslock. I have it myself, can’t recommend it enough. Lots of fun ideas for easy and affordable personalised gifts in it. You could make a seriously shiny vegan Christmas hamper for family and friends with this book!

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Choc Green Power Smoothie

One of my favourite breakfasts, guys. It doesn’t look super-pretty because I can’t be stuffed chucking a garnish on top, but hey: tasty and healthy and BIG! Excellent breakfasting… But I can be stuffed chucking it through a filter on my smartphone in an attempt to pretty it up for this blog… Sorry about that. HEARTS.

Choc Green Power Smoothie

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4 cups water
6 bananas
handful pitted dates
tablespoon flaxseed
3 tablespoons soaked/sprouted buckwheat
dash vanilla (extract or liquid stevia)
stalk off a bunch of broccoli
2 big handfuls of kale
4-6 tablespoons carob or cacao (or a mix of the two)
2 tsp maca powder
half tsp ground cinnamon

Blend, adding more water or ice as necessary. If you don’t have a high-speed blender, blend the water, dates, flaxseed, buckwheat, broccoli, and kale before adding the other ingredients. Makes 1-2 large servings.

You might want to use frozen bananas to keep it cool, or toss in a handful of frozen berries, or add more buckwheat for an extra protein boost if you’re into that sort of thing.


I typically use 3 parts carob to one part cacao in smoothies. The longer the tails on the buckwheat sprouts, the grassier the taste; if they’re just soaked overnight and rinsed, a high-speed blender obliterates them! But if you don’t have a monster blender, buckwheat might give a slight grit to a smoothie, like protein powder. If you are new to using greens in smoothies, use less and work your way up to using more. If greens in smoothies is old hat to you, add moar!

400x84 g3 Choc Green Power Smoothie

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