Breaking Bad Blue Meth Cupcakes

Some Breaking Bad love for VeganMofo's TV Tuesday!

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)

500g (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

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Baked Broc Mac & Cheese: Macaroni Monday!

You know what's awesome about vegan mac and cheese, besides it being vegan as well as tasty mac and cheese? It's cholesterol-free! Bam. A significant improvement on the original. This one also only has less than 8g of fat per serve. Bam bam. And don't cashews make just the greatest cheesy taste of all time? Bam bam bam.

I'm on a casserole jag at the moment. Spying a bag of gluten-free macaroni (at a certain German-owned stupormarket) while Vegan MoFo is doing Macaroni Mondays was rather timely... This is a lighter, lemony-fresh recipe compared to traditional or fast-foodie mac & cheeses. A generous amount of lemon juice combined with nooch and miso is halfway between a cheese tang and citrus tang - I love that. If you're in the mood for saucier food, increase the sauce by half... or double it!

Baked Broc Mac & Cheese

Serves 8

1 large onion, finely chopped
4 cups dry macaroni or penne/ziti

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Lunch at From Earth And Water

I've been eating out a little more frequently the last couple of weeks. We used to eat out quite a lot before we had kids... Those were the spendy vegan days! Anywho, since those relatively quiet, non-busy, carefree days have passed into lively, exciting familydom, the first raw food restaurants in Australia opened - among them fRom eArth and Water - and it's one of our favourite vegan places to eat out now. Pretty darn impressive! Our friend Angela took us out for lunch and I took a few photos of the fancy noms...


In the middle: a green smoothie and strawberry ginger smoothie.


From left, clockwise: soft corn tortillas with almond feta & salsa & lime aioli,
courgette/zucchini and aged cashew cheese ravioli,
shaved fennel & almond cheese & leek & lentil salad,
mini tacos with avo salsa & mango salsa & cashew sour cream


From top, clockwise: Raw snickers, Banana cream pie, Lime cream mango tart

The

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Review & Giveaway: The Allergy-Free Cook Bakes Bread: Gluten-Free, Dairy-Free, Egg-Free

Quite a few people stumble into veganism by way of researching their food because of allergies, and if you're one of those vegans The Allergy-Free Cook Bakes Bread: Gluten-Free, Dairy-Free, Egg-Free will dazzle you with its crazy-huge collection of baked delights including sweet breads, muffins, cinnamon rolls, donuts, savoury crackers, biscuits, scones, tortillas, yeast breads, rolls, pitas, bagels, and pizza crusts.

Blogger and author Laurie Sadowski delivers an amazing number of recipes free from gluten, wheat, dairy, and eggs, as well free from soy, yeast, corn, tree nuts, peanut, and citrus. This book is the most comprehensive allergy/gluten-free bread baking collection I've seen to-date.

The array of ingredients used is incredible: this way of gluten-free eating is a way to vary your diet significantly, not restrict it! There are so many flours mixed and matched throughout this book that ye olde world wheat flours start to look pretty darn dull by comparison. With 7,000 edible plants in the

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What to do with a fridge full of leftovers? Something pastalicious?

A lot - perhaps even several - of we crazed Australians, girt by sea, have been filling up the interwebs with yammer about the impending doom that may befall our fair land following our federal election that was all the haps today. Apologies. What do you get when you vote with love, a Lizard Man with a pin to bust your bubble, that's what you get for all your trouble, so for at least until tomorrow, I'll never vote again... However it might not be as bad as all that, if decent third party, minors, and independents grab enough Senate seats...

And I made pasta! Well, not really. I heated it up. Sort of.

Pasta
By all your fridge bowls combined, I am Captain Pastalicious!

Things that I had that needed to be used up

a bowl of cooked gluten-free pasta, half dried out, rehydrating in cold water
a bag of mushrooms, a bit dried out, sliced
4 tomatoes, roughly

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Hit The Road, Jackfruit Green Smoothie - What I Ate Wednesday!

Caught a minor lurgy from Huz's rage-infected office drone colleagues and/or the rampaging childerbeasts at the park (why won't people quarantine their sick kids/let them rest at home a little? blah!), so haven't updated for a couple of MoFoing days because I've been busy behaving like a big cranky obnoxious frustrated toddler.

My sincere apologies to planet Earth and all its inhabitants. I'm not a good patient because I've become rather unfamiliar with illness even if it's a minor cold that only lasts a few days instead of the few weeks that I used to endure pregan: MAGIC POWERS! But even vegan superheroines aren't entirely impervious to Coronavirus.

So. What have I been eating? Or, rather: what have I remembered to photograph while I'm eating? That won't tax me too much, let's go with some Hipstergrams.

Foods
Left: cacao-carob banana/dates/nuts smoothie; moong dahl; let's get ready to peach crummmmble.
Right: Smoothie! Recipe below.

Hit The Road, Jackfruit

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