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.
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.
My partner cannot go past a thai curry, and he enjoyed his Thai Red Curry.
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.
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.
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.
These are the most sausage-like seitan sausages that I have ever made. The recipe is from the Grumpy Sailor and it is a good’un. As you can see, I enjoyed my sausages for brunch (and also I had about the same thing for dinner, I mean brinner, once or twice). These sausages are also good sliced up in sandwiches, as the Grumpy Sailor rightly mentions.
The seitan is wrapped up in foil and steamed. Maybe in the past I’ve wrapped my foil too loosely? This time the foil really did shape the seitan into sausage-like cylinders. The photo above shows the seitan after it has been steamed. Then you can fry or grill the sausages when you need them (refrigerate or freeze the rest).
Just look at that texture! I was amazed and pleased. They taste very good too. I will definitely make these again.
The other day I was working from home and didn’t have a plan for lunch. There was some leftover cooked brown rice in the fridge, and half an onion that needed to be used. So I slow-cooked the chopped onion, dry-fried some pumpkin seeds and then mixed together the rice, onion, pumpkin seeds, chopped semi-dried tomatoes and some chopped kale from the garden. I stirred it around until the kale wilted. At the latest minute I decided to add a few halved grape tomato, which I stirred through until they were just a little warm. It was a very tasty impromptu lunch.
This soup comes from Angela Liddon’s Oh She Glows cookbook, and can be found on her website. In the book it is called On the mend spiced red lentil-kale soup. It was great for a cool evening and may even have helped child #1 get over her cold, maybe. Even though the soup was a bit spicy, with ingredients including chilli powder and a tiny bit of cayenne pepper, my kids seemed quite happy eating it. I had some leftover cooked quinoa, so I threw that in as well: with the quinoa and lentils together it was a really hearty meal. I’ll make this again.
This burger from Plant Powered Families is yummy. Apparently sundried tomatoes contain umami, which gives the burgers an extra flavour punch. I always liked the nut burgers from Let Them Eat Vegan, but my kids found them a bit too solid. These burgers have cooked quinoa which give them a softer texture. They held together well when cooking, but if you leave them on the pan too long then you might leave a bit behind when you flip them.
We ate them on hamburger rolls with tomato, lettuce, slow-cooked red onion, and some sauces. Simple, yet devastatingly effective. (Sadly, no onions are visible in the above photo, but I assure you that they were present.)
I’ll definitely make these burgers again. They are good in sandwiches the next day too. I sliced mine in half for sandwiches, to make a thinner filling.