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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.

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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.

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Earlier this year, I received a bundt cake mould for my birthday. Today I realised that I still hadn’t used it. So I made this soft molasses gingerbread cake from Veganissimo! by my sister, Leigh Drew.

Instead of blackstrap molasses I used treacle (are they the same thing?… very dark liquid sugary stuff, anyway). I didn’t have any flaxseed meal, which is there to bind the cake together. So I tried to grind up some white chia seeds, which should be able to play the same role. But the chia seeds didn’t seem to want to grind up! so I just gave up and added them to the cake looking almost whole. They seemed to do the necessary, because this cake has a lovely soft texture and a very warm flavour from all the spices.

I admit that I did not include any crystalised ginger because (a) I don’t really like it, (b) I didn’t think my kids would like it, (c) I didn’t have any in the house or (d) all of the above. [Answer: (d)]

I decided to make the (optional) lemon icing, but my icing was a little too runny so it doesn’t look quite as artistic as the photo in the cookbook, which you can see on this blog post from veganopoulous.com.  It doesn’t matter at all, because the cake really is the star attraction. My eldest child said “It’s really yum”, and that seems to sum it up.