tag:blogger.com,1999:blog-55624434480299595032024-03-14T02:19:13.953+11:00blog | easy as (vegan) pie - australian vegan recipes and places to eat!Living vegan has never been easier! Easy as vegan pie hopes to show you just that. Recipes, restaurant reviews and articles on living vegan.Unknownnoreply@blogger.comBlogger124125tag:blogger.com,1999:blog-5562443448029959503.post-15188384055463857522015-09-03T10:15:00.000+10:002024-01-20T15:27:49.427+11:00perfect borscht
Borscht. That gleaming red blood soup. Blood building soup. I lost a lot of blood this year through a couple of different surgeries and needed to rebuild my blood. I have not stopped eating borscht. It is so incredible.
I studied Chinese medicine and Shiatsu last year, full time, and it solidified a lot of other teaching I had sought through out my life. So I went Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5562443448029959503.post-23047895789806900772015-08-17T10:03:00.000+10:002024-01-20T15:27:49.429+11:00kimchi buffalo cauliflower with simple slaw
Wow well December 18, 2012 was the last time I posted a recipe on this blog. How time flies. It's close to 3 years later - how ya been?
Things are well with me. Crazy as ever. I've been cooking up a storm the past year and experimenting with lots of different things. Mainly making everything from scratch. Stock, pasta, sauces, preserves - I've been getting my inner Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5562443448029959503.post-20964579275616015042012-12-18T10:01:00.000+11:002024-01-20T15:27:49.428+11:00golden fruit cake
OMFG. Vegan. Gluten free. Full of rum, sugar and dried fruit. This is ridiculously easy and makes your house smell like a heavenly pixie land inhabited by unicorns for days.
Recipe tweaked from Nigella
ingredients
350 gm dried pear
250 gm sultanas
250 gm dried apricot
175 gm marg
200 gm caster sugar
125 ml white rum
200 gm ginger marmalade
225 gm almondUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-5562443448029959503.post-71676857561082150422012-10-16T12:52:00.000+11:002024-01-20T15:27:49.439+11:00jumbo chilli dip
This is my first Nigella recipe! I've always loved her presence but have never watched her tv show until recently (I just assumed that I wouldn't be able to handle the meat imagery). The shows I've seen haven't been too full on - she always cooks one dessert and vegetarian offering so I can get around it.
This is EASY AS. Though I did find it's missing something, it's missing a bit of weight.Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-5562443448029959503.post-8829929391848621352012-10-09T08:47:00.002+11:002024-01-20T15:27:49.425+11:00spinach and tofu ricotta cannelloni
In the absolutely insanity that is Spring in Melbourne I find my food cravings oscillating wildly. One day its frozen mochi and coconut water in 32 degree heat the next its comfort food craving in the blustering 8 degree freezing overcast misery.
Lately I've found myself contemplating the foods I've grown up on, which I've avoided for many years until now. A Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-5562443448029959503.post-32558187051868853032012-08-17T09:28:00.000+10:002024-01-20T15:27:49.431+11:00broccoli slaw
I've been eating raw broccoli obsessively lately, I can't get enough of it. So when Deb mentioned this slaw recently on her blog I leapt at the chance. The buttermilk dressing is a variation of what I created for the Ottolenghi eggplant recipe; it's tangy, creamy and marries perfectly with the sweetness of the cranberries. I use Kingland cream cheese as its much much better for you than ToffutiAnonymousnoreply@blogger.com0tag:blogger.com,1999:blog-5562443448029959503.post-59612151307708074492012-06-14T19:10:00.000+10:002024-01-20T15:27:49.437+11:00daifuku mochi
I'm obsessed with mochi. No really. Not overly sweet it comes in an amazing array of flavours and is gluten free, vegan perfection. I've had a bag of glutinous rice flour sitting in my cupboard for a YEAR and finally got around to it on the weekend. James and Matt finally pushed me over the edge a few months ago with their extensive post, I'm also clearing out all the ingredients I've been Anonymousnoreply@blogger.com4tag:blogger.com,1999:blog-5562443448029959503.post-78974646922931387842012-03-27T10:51:00.001+11:002024-01-20T15:27:49.441+11:00gluten free banana bread
This is hands down the best gluten free banana bread you will bake. Stays moist and fresh even the next day. Throw in a handful of chocolate chips if you want a sweeter treat for breakfast.
ingredients
2 cups of gluten free flour*
2 tsp baking powder
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 cup of vegetable oil*
2/3 cup of maple syrup*
2/3 cup of rice milk
1 tsp of vanilla extract
2 Anonymousnoreply@blogger.com4tag:blogger.com,1999:blog-5562443448029959503.post-73199683466135973542012-03-22T09:21:00.007+11:002024-01-20T15:27:49.440+11:00smores
This is the laziest recipe I will ever post. Who can be bothered making their own biscuits? I'm sure I can at some point but until then enjoy some smores!
ingredients
1 x packet digestives
1 x packet dandies marshmallows
1 x block of vegan dark chocolate
method
1. Turn on grill to high. Put two pieces of chocolate on one digestive and a tbsp of marshmallows on another digestive. Grill and Anonymousnoreply@blogger.com2tag:blogger.com,1999:blog-5562443448029959503.post-30774684233696634262012-03-08T13:49:00.001+11:002024-01-20T15:27:49.431+11:00oreo and peanut butter brownie cake
I don't bake much. I don't consider myself to be a great baker but honestly I'm banned from baking because I get too fat. Except for special occasions like bake sales or birthdays I get to get my BAKE ON. I saw this post on craft zine a wee while ago and became obsessed with recreating it. Their cross section and photo is much prettier than mine, but then mine was a birthday cake AND a whole Anonymousnoreply@blogger.com6tag:blogger.com,1999:blog-5562443448029959503.post-56387008077231105162012-02-24T08:39:00.002+11:002024-01-20T15:27:49.436+11:00brown rice salad
I think I should rename this super foods salad. It has so much goodness it's ridoink. Not to mention it's quick to make and amazingly delicious. I make a batch of this on the weekend and take it for my lunch over the next couple of days. It gets better as it gets older because the sultanas (or cranberries) plump up with the moisture. It's riffing on the same theme as all my other salads, that'sAnonymousnoreply@blogger.com4tag:blogger.com,1999:blog-5562443448029959503.post-79500332280646068492012-01-31T12:31:00.004+11:002024-01-20T15:27:49.441+11:00barley, tomato and garlic risotto
I've been kind of obsessed with pearl barley lately. Just adding handfuls to soup here and there. It's so delicious and toothsome. I wondered aloud whether it would make an AMAZE risotto and I got flooded with responses!! My favourite (of course) featured an Ottolenghi link. This was made THAT afternoon. So delicious and exactly what I needed! I've modified the recipe quite a bit but I'm sure Anonymousnoreply@blogger.com2tag:blogger.com,1999:blog-5562443448029959503.post-81175987309183742052011-11-16T14:23:00.010+11:002024-01-20T15:27:49.441+11:00pastizzis
I finally rolled of my butt to make the staple Maltese food PASTIZZIS! I was *supposed* to make them for a Byzantine themed bbq on Saturday but after Boozy McFalldown went on the rampage it kind of blew my day out (not kind of - entirely). BUT! I had all the ingredients and once my raging hang over had misted slightly I was craving GREASE. That's how easy these are to make, I made them so Anonymousnoreply@blogger.com4tag:blogger.com,1999:blog-5562443448029959503.post-20582063362555500932011-11-09T10:43:00.002+11:002024-01-20T15:27:49.428+11:00raw vanilla chocolate torte
The dessert from my raw dinner party. This torte had many sauces and many steps and by the end I couldn't be bothered! So I just whipped some coconut cream and left it at delicious that.
ingredients
yield 1 9 inch pie
the crust
1 1/2 cup pecans
3/4 cup raisins, roughly chopped
2 tbsp coconut oil/butter
1 tsp vanilla extract
1 tsp cinnamon
Pinch salt
chocolate filling
2 cups raw cashews
1 Anonymousnoreply@blogger.com4tag:blogger.com,1999:blog-5562443448029959503.post-46220816324834782932011-11-02T09:43:00.001+11:002024-01-20T15:27:49.434+11:00tomato and macadami mozzarella pasta
Another winner from the Raw Chef - Russell James' free e-book. I really loved this dish, it was quite light (I find a lot of raw dishes to be heavy) and was really easy to prepare. I'm still getting the hang of my mandoline so my 'linguine' was thicker and harder to handle but it still tasted delicious and even better the next day. The kicker? I have found a way to eat parsnip that I LOVE!
Anonymousnoreply@blogger.com6tag:blogger.com,1999:blog-5562443448029959503.post-34860369463257097792011-10-26T09:45:00.001+11:002024-01-20T15:27:49.432+11:00rawsagne
I've been meaning to experiment with more raw food. I had a dinner party coming up and couple that with discovering the Russell James' absolutely amazing website I did the whole party raw. First problem was I didn't read the recipe properly and the original serves 9 people! (who does that?) so I have halved the quantities here. Also I did a 4 course raw meal which took almost 5 hours to prepareAnonymousnoreply@blogger.com3tag:blogger.com,1999:blog-5562443448029959503.post-90407378885538428742011-09-28T10:04:00.001+10:002024-01-20T15:27:49.442+11:00lamingtons
Lamingtons! The Aussie favourite, chocolatey, spongey, coconutty goodness. The recipe is pretty standard wherever you look around. Sponge cake with a chocolate icing and some coconut.
recipe
adapted from benno and lara's aussie lamingtons
ingredients
1 tablespoon vinegar
1 1/2 cups plain soymilk
2 cups plain flour
1 teaspoon bicarb
pinch salt
1 cup sugar
1/2 cup oil
1 tsp vanilla extract
1 Anonymousnoreply@blogger.com3tag:blogger.com,1999:blog-5562443448029959503.post-14446739872509507282011-09-15T08:47:00.001+10:002024-01-20T15:27:49.426+11:00gnocci with blue cheezly and broccolini
Last week I had a real craving for comfort food. Real comfort food - carb loaded, creamy, dreamy, sleepy comfort food. In the effort to clear out my cupboards I had a carton of Isola rice cooking cream that had been hanging about for 6 months so it was time it got used.
I consider mock meat junk food and barely eat it, I also try and avoid wheat and heavily process foods BUT blue cheezly is Anonymousnoreply@blogger.com5tag:blogger.com,1999:blog-5562443448029959503.post-16589594172414365822011-09-13T10:54:00.005+10:002024-01-20T15:27:49.427+11:00coconut yoghurt
This was one of those experiments that rejuvenates my passion for cooking. This recipe took a lot of research, reading and pondering as to how I was going to try it. Essentially you heat up the coconut milk (to what temp is debatable, if it's fresh out of the can there shouldn't be any bacteria to kill off like dairy milk) but it needs to be 40ish degrees when you add the starter, then kept Anonymousnoreply@blogger.com3tag:blogger.com,1999:blog-5562443448029959503.post-71741542428651875252011-09-08T14:27:00.004+10:002024-01-20T15:27:49.439+11:00dhal
I assure you this dhal tastes far better than it looks. It's one of those things that's just impossible to photograph nicely (thrown DOWN DONNA HAY). With the impending arrival some months ago of my flatmate and my kitchen having been quartered in the new house I had to get rid of my enormous stock pile of ingredients. So, I went on a dhal binge (my colon thanked me repeatedly). Red lentils, Anonymousnoreply@blogger.com6tag:blogger.com,1999:blog-5562443448029959503.post-25308838382232436832011-09-01T09:03:00.001+10:002024-01-20T15:27:49.429+11:00mac n cheese
Ahh mac n cheese, the much fetishised vegan dish - there's even a whole blog dedicated to it. It's more of an American thing than an Australian thing, I do remember having a few KDs (Kraft Dinners as they're known) as a kid but it was by no means part of our regular meals. Sometimes you just want some comfort food, something creamy, something cheesy, something so full of carbs you feel like Anonymousnoreply@blogger.com2tag:blogger.com,1999:blog-5562443448029959503.post-25715262124613004682011-08-30T09:33:00.003+10:002024-01-20T15:27:49.430+11:00cherry pie
Cherry pie to make Dale Cooper blush. On my recent trip down a portion of the Great Ocean Road we stopped at a servo hawking $10 boxes of mangoes, cherries and other deliciousness and picked up some goodies. No prizes for guessing what I got. These cherries were unreal, so fresh, plump and firm, they didn't really need *anything* to make it into this pie. I kept it plain with a tiny bit of Anonymousnoreply@blogger.com1tag:blogger.com,1999:blog-5562443448029959503.post-19860712152475808462011-08-25T10:18:00.007+10:002024-01-20T15:27:49.428+11:00raw fettucine with cashew alfredo
Inspired by the Vegie Bars raw menu I have started experimenting at home. I had a raw uncookbook about 8 years ago, put it in storage when I went overseas and it never surfaced again (seriously where did it go?). I also had a dehydrator for 3 years but used it twice and sold it. So the interest has been there, but much like veganism in the beginning it just seemed too hard.
This recipe is Anonymousnoreply@blogger.com3tag:blogger.com,1999:blog-5562443448029959503.post-6959940466848331732011-08-23T07:47:00.004+10:002024-01-20T15:27:49.425+11:00dr tempehcon - or I how I stopped wretching and learned to love the tempeh
Ahhh "tempeh-con". I have to admit I've abhorred tempeh until now. The only time I'd eaten tempeh and liked it was at Real Food Daily in their burger. It's a texture thing, it's a taste thing, it's an all over tempeh you are seriously gross thing. But something came over me. I just became obsessed with recreating the tempeh bacon from Real Food Daily and although I couldn't be bothered making Anonymousnoreply@blogger.com4tag:blogger.com,1999:blog-5562443448029959503.post-58459286450570362532011-08-16T10:14:00.003+10:002024-01-20T15:27:49.436+11:00quinoa salad
This is a variation on handful salad and incorporating the Ayurveda 5 tastes this salad rocks my wheat free socks.
ingredients
1 cup of cooked quinoa
2 tbsp of pomegranate seeds (sour)
1 tbsp of sultanas or cranberries (sweet)
1 tbsp of coriander leaves (bitter)
1 tbsp of toasted pine nuts
5 semi dried tomatoes, chopped (bitter, sweet, hot)
fresh cracked pepper and salt (heat and salt)
drizzleAnonymousnoreply@blogger.com1