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It was my youngest child’s birthday today. See if you can guess how old he was? Ha ha.

I tried this chocolate banana cake recipe from Madhuram’s eggless cooking, and it worked out really well. The cake was moist and tasted great. For the icing I tried cooked chocolate frosting from Let Them Eat Vegan. I was really happy with the icing: it held together, had a lovely shiny look on the cake and tasted delicious. I applied the icing straight after I’d made it: the recipe says that if you chill the icing in the freezer, then whisk it up again, it becomes lighter and fluffier.  I’ll try that another time, but it’s certainly good to use straight away.

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To complete the decoration I applied vegan sprinkles that I bought from the Cruelty Free Shop. The kids at the party enjoyed the cake, and so did the parents who accepted a slice!

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It’s really hot in Sydney at the moment. Really, really hot. So a frozen treat is always welcome. I know I’ve mentioned this recipe for seven-ingredient vegan cheesecakes (from Minimalist Baker) before, but it is one of my favourites. Last time I mentioned it, my big realisation was that I could substitute almond pulp for the nuts in the base, which works really well. Today I mention it simply to say that you should also add a big handful of frozen berries in the topping. These berry cheesecakes taste delicious and look very pretty.

In this batch I also blended the base for longer, leading to a much softer consistency . This was an improvement, I thought, so I’ll do it this way from now on.

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My partner cooked these delicious curries from Vegan Richa’s Indian Kitchen. In the background: cauliflower and peas in spicy curry. The sauce in this dish is made creamy with cashew nuts, yum. But the main event was chicken-free balti, using chicken-free strips from the Alternative Meat Co (available from our local supermarket, hooray!). This was a very flavoursome curry with a great blend of spices. The chicken strips were grilled first, then used as the recipe described. They added a smoky flavour to the balti.

Good work honey! Please can cook this again for us sometime.

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My Mum fed us this tasty dinner when we were staying with her last month… she had seen the recipe in the paper, but it is also available on taste.com.au. This is a tasty meal with a great mix of flavours, colours and textures. I’ll definitely make this myself one day. Mum chose to serve this with green beans, which was a good call: serve with your favourite green veg.

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At the start of the year, we were heading back to Brisbane from the south and I realised that this was a perfect opportunity to visit the Loving Hut at Mt Gravatt, Brisbane. I had heard good things but had never eaten here. Now I definitely want to eat at Loving Hut again soon! Check out the amazing lunch I had: Seven Seas Delight, described as “crispy fried veggie protein and seaweed, dressed with a thick ginger and soy sauce”. It really tasted like fish. It was amazing, delicious and just gorgeous: very special food. I loved it.

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My partner cannot go past a thai curry, and he enjoyed his Thai Red Curry.

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The kids ordered a spaghetti bolognese each, but really could have shared one: it was huge and very tasty.

It’s always such a joy to be in an all-vegan establishment with many many items on the menu. Loving Hut is a global chain, so now I will look out for them on my travels as well. Two thumbs up.

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I made these chocolate chip cookies before Christmas as an end-of-term treat for the kids to take to school. The trouble is, I can’t quite remember which recipe I used!  But I am almost certain that I took as my starting point Dreena Burton’s recipe “Double Chocolate Chippers” from Let Them Eat Vegan.  You can find the recipe on this blog post (but it doesn’t explicitly say that it was posted with Dreena’s permission!  so I hope it’s not terrible to link to it).

The thing is, I decided not to put cocoa powder into the batter: the kids are happy enough with chocolate chips, they don’t need the biscuits to be chocolate as well. I can’t remember whether I used the spelt flour called for in the recipe, or whether I replaced it by (a slightly smaller amount of) plain flour. My memory really isn’t what it used to be… that’s the problem with thinking “I’ll post that photo later!”. But I do remember that these chocolate chip cookies were very tasty.

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Happy New Year everbody! My first post for 2017 is about a lunch I had at Momo Newcastle about 3 weeks ago. I was in Newcastle for a conference for a week, before the holiday season kicked in, and found lots of yummy vegan food to eat. But Momo was my favourite and I was sorry I only made it there once.

I can’t find the menu online so I can’t remember exactly how this dish was described… but the tempeh was delicious and the salad it’s sitting on was very tasty, with yummy crispy bits. The textures and flavours all combined really well, everything tasted very healthy. This is an omni place but had a few vegan options: I would have tried the nachos with cashew sour cream but unfortunately they’d just sold out.

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The cafe is in a great space, which apparently used to be a bank: high ceilings, lots of light and added colour on the walls.  I look forward to eating at Momo again when I’m next in Newcastle.