Exploring Cookbooks + A Book Giveaway!

I've been trying out more recipes from my extensive book collection - new and old. My breakfasts were getting dull, so I've upped the variety there... and at every meal!

Apple Pie Pancakes

I usually go with Banana & Brazil nut pancakes from Ani's Raw Food Essentials, but without access to a dehydrator and a hankering for something different, I found these marvellous cake-pie hybrids from Sarah Kramer's La Dolce Vegan! and put sliced banana and date syrup on top. Epic nom. They were rather huge and filling. Next time I'd make tiny pikelet-sized cakes.

Lemon Cranberry Poppyseed Muffins

Another recipe from Sarah Kramer's La Dolce Vegan!. I'm more of a raw/flourless cake fan, but I made these for a friend who had a birthday last week. He doesn't like chocolate, but likes orange and poppyseed cake, so I went with something similar, yet different! Lemon and cranberry is a great combination of flavours. The recipe only called for

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Recipe: Tri-Dofu to Ninjin - Japanese Carrot, Tofu, Sesame Scramble/Salad

My sister-in-law from Japan likes to make us filthy vegan relations this very nommy-yet-simple dish when she visits Australia (along with natto sushi rolls - erk! But the kids - and my husband, har - love natto). She serves it as a cold salad with the carrots julienned. Grated carrot is quicker and great if you're cooking and serving warm, and is closer the the recipe in Japanese Cooking by Miyoko Nishimoto Schinner. In the (blurry - remind me to turn on the lights before I take pics of dinner! oops) photos below, you'll see some grated orange carrot, but also some julienned purple carrot I found at the produce market on the weekend. I served over a combo of quinoa and rice, with wilted sesame-dressed broccoli greens on the side.

[caption id="" align="aligncenter" width="400" caption="Blurry Tri-Dofu to Ninjin dinner."]Blurry dinner[/caption]

300g firm or hard tofu, cubed (small, 1cm) or crumbled 1 tablespoon cooking oil (optional) 400g
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Japanese Wakame Salad

This tasty salad is full of B-vitamins! Serve as a side salad, or just chow through the whole lot for a big, tasty hit of minerals & iodine - which is important for breastfeeding mamas. YUMMY. Apologies for the blurry picture. iPhones are slackers.

Wakame Salad

Serves 4

22g / ¾oz dried wakame (whole, cut, whatevs! 22g was half the packet) 1 cup carrot, shredded (or spiralised or julienne, if you like) 2 shallots, finely sliced 3 tbsp coriander (cilantro), finely chopped 3 tbsp mirin (sweet Japanese rice wine vinegar) 2-3 tbsp soy sauce (salt to your taste; use Japanese soy, not light) 1 tbsp sesame oil 1 banana/Hungarian chilli pepper, finely sliced (medium chilli) 1 tsp ginger, finely chopped ½ tsp garlic, de-veined & minced 2 tbsp sesame seeds (toasted or untoasted, as you like)
  1. Soak the dried wakame in warm water for around 5 minutes. Drain, rinse, then squeeze out the excess water. If using whole or large pieces of wakame
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