I’ve made tofu scramble many times, but this is the first time I’ve ever made a chickpea scramble. I used this Mexican Chickpea Scramble recipe from Fettle Vegan. I didn’t have any cabbage in the house, but I added some chopped-up choy sum for extra leafy-green goodness.
I served this up for dinner, along with home-made Lincolnshire seitan sausage, baked beans and peas. The scramble was tasty and filling. Maybe I still prefer scrambled tofu, but I will definitely make chickpea scramble again.
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.
I had originally soaked some cashews with another recipe in mind, but I decided instead to try this cashew maple ice cream from thevintagemixer.com . You just blend up the cashew nuts, some water, coconut oil, sweeteners and vanilla, then put in the freezer in a shallow tray. You stir the mixture regularly: I gather that this helps make the icecream creamy, rather than just icy.
We tried some tonight with a drizzle of maple syrup over each serve, and we all enjoyed it. The icecream was quite firm initially but softened up quickly. Next time I make this, I’ll put it in the icecream maker and see if there’s much change in texture.
Sometimes I just like a little coconut yoghurt on my morning cereal. Usually I have to go to the health food to see if they have Coyo yoghurt in stock. So I was happy to see a new coconut yoghurt product on sale in the yoghurt section of my usual supermarket. (That’s right: it was in the usual yoghurt section, not some kind of “special food for problem customers” type section). Naturally I purchased some to give it a try.
Nudie is known in Australia for selling additive-free fruit juices. I guess they’re branching out.
I enjoyed this yoghurt: it has a pleasant taste which is quite mild. I’d buy it again. I’d also like to see how it goes in a yoghurt cake. (Cakes with yoghurt in usually end up with a great texture, in my somewhat limited experience.)
However, as a vegan, I didn’t like the cartoon on the foil seal: “Cows need a holiday too!”. I don’t want the cow to have to come back to work at the end of its “holiday”. I want us to stop exploiting cows. So I found this message very jarring, and I bet I’m not the only one. Nudie, you don’t want to irritate the vegan component of your market… do you?
A couple of Sundays ago we went to the Marrickville Market. There’s lots going on at the markets and lots of food on offer. But my sister Leigh was on the lookout for the Vegan Toastie from Mister Toast. See it above, in all its splendour, and read the ingredients below. Mmmm, shiitake bacon (-:
Thanks Mister Toast for offering this delicious vegan option.
The other day I had some passionfruit to use up. After some googling, I chose to make this vegan passionfruit panna cotta recipe from Baking-Ginger. As promised, this is very easy to make: it just takes a little time to set each layer.
The recipe calls for a tin of Granadilla pulp but I think that’s just passionfruit pulp (can anyone confirm?). I substituted the pulp of two fresh juicy passionfruit, and I was able to make it stretch to a topping for four small desserts, as in the photo. It would have been nice with a bigger passionfruit layer as well, if I’d had more than two passionfruits. Everyone enjoyed this dessert and I would definitely make it again.
Well, this changes everything! I’m always looking out for ways to use the almond pulp that is the by-product of home-made almond milk. It was really hot last week and I didn’t feel like baking my fruity seedy almond pulp biscuits. In fact, I was craving mini raw vegan cheesecake. Suddenly I thought, why don’t I try making the base with almond pulp, instead of almonds? Dear reader, it worked!
So now I have another option for using up almond pulp: my guess is that this substitution should work for most raw vegan dessert recipes which involve nuts and dates as a biscuity base. My reasoning here is that the dates provide the moisture that holds everything together, and the nuts are there to provide bulk and protein, which is still there in the almond pulp. Hooray!