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Whilst on my travels I will just be updating my blog from my blogger acount.. yep.. that’s right – I’VE BEEN LIVING TWO LIVES! (well.. two identical lives)

 

SO head on over there and subscribe and it’ll make your life a whole lots easier!

 

www.vegiebug.blogspot.com

 

Much love from Vietnam!

X.

 

 

My final installment of food snippets whilst in Adelaide:
Soooo this Sunday we leave for a 5 month trip of a lifetime!
Thailand, Vietnam, Cambodia, Laos, Nepal, Europe (in general!) NYC, then moving to Canada for a year (or two or more or who knows, so don’t ask me!) 😀
So this blog will do one of two things..
a) slow down a little while I enjoy my actual LIFE and can’t be bothered with this cyber world
b) feel bad and put some posts up for my family and friends
c) continue on it’s merry way because I will miss it
a&b&c) a slittle of all
Once moved to Canada this blog will change from “in the sunshine” to “in the snow” and will feature more scarves, boots, beanies, poutine and burgers than ever before! I tried to refrain last time I was over there but it was just too too hard for my weary chipsngravy loving soul!

So. Thus. Finally. To conclude. In conclusion.

Bon voyage! Wish me good times, new food experiences and I’ll see ya soon! Don’t you go anywhere now, ya hear?!
Much love,
your vegie bug.

tomatoey lentil pasta.

roast vegie noms.

3 best spreads!

tandoori vegies!

roast vegetable plate.

pickle burger!

cookies before.

cookies after!


spicy pumpkin soup.

tea with the best cookie ever!

piggy just had to go.

I sure do like beans.

hash, beans, eggs, sauce.

burger set up.

ambience!

mushroom burger perfection.

pea pesto pasta.

pies!

MY GOING AWAY CAKE AT WORK! A SWIMMING POOL!

bubyeee!

Just coz.

hehehe.

Date day!


Adelaide is full of cute, quirky, little cafe’s – the thing is that you just have to know where to find them!

Vego & Loven It; “Vego’s” to the locals, is one of those very places. Although being placed on one of the busiest streets in Adelaide – it is hidden away up a tiny staircase. The only sign of life up there (which to be honest is pretty hard to read anyway) is a cracked mosaic sign!

But once you find this place… once you try it’s delectable goods… you are a lover for LIFE! For life, I tells ya. The decor inside this tiny cafe is a mash up of kitsch, old hollywood, hippie, hoarded cluttered goodness! This little gem is one of the things I’ll miss the most when I leave Adelaide.

I can never go past their vegie burgers, but they sell salads and soups as well, which look equally as amazing. A full burger costs $11 (I think?) or you can order a half size for $7.5.

BLOODY BARGAIN.

A warning to you: don’t eat at all before heading there (or expect to be able to function afterwards!) – these burgers are MASSIVE and will fill you up for the rest of your day. Amazing value and so so delicious. I’m pretty certain all burgers are also vegan – but I’ve never asked. They make everything in house and all ingredients are always fresh.

This time around I ordered the Curry N Lovin It burger and Muffin ordered the Mexican Burger (he loves/misses his Canadian nacho fix).

His is a soft vegie pattie, tomato, lettuce (and I’m not sure what else) on a dark rye bun, covered – AND I MEAN COVERED in a “cheese sauce” and then swirls of chilli sauce, served with a jymungo side of corn chips.

Mine is a more solid chickpea pattie, cucumber, carrot, avocado, tomato, sprouts, lettuce, brinjal pickle and mango chutney served on a dark rye bun. It is spicy and delicious, the contrast of the pickle and the chutney make me wanna just eat more and more and more!

cross section!

We manage to finished them (well Muffin left a bit of bread! Shock horror!) and then we stumbled to a park bench in the sunshine to digest and discuss the nap we would have when we got home! Hahaha.

Vego & Love'n It

Adelaide – I love you.

Vego’s – you’re partly the reason why!

Sushi seems to be my go-to cheap lunch for work days. Orrr non-work days really. hehehe.

Truth is, I used to hate sushi. I actually had a gag reflex whenever I tried it. BUT ENOUGH ABOUT THAT! 

Now, somehow, I love it, am possibly obsessed with it and spend too much money on it. Thus, came my desire to make my own! 😀

I watched lotsa youtube movies and read many recipes to come up with my own. It really is super easy and the options of fillings are endless. I opted for easy cucumber, avocado, capsicum this time; but tempura pumpkin is my favourite! Check out this blog post for sweet ideas!

Here goes:

500mL sushi rice* (2 cups)

600mL water

75mL rice vinegar

10mL sugar

5mL salt

nori sheets

vegies for the filling, thinly sliced

wasabi

soy sauce

sushi mat
sushi buddy
THE RICE: 

Rinse rice in a colander for a good five minutes until the water running off is entirely clear. Leave to drain for 1 hour.

In a heavy saucepan, place measured water and rice and bring to a boil.

Once boiled, turn down to lowest setting, place the lid on top and set the timer for 15 minutes.

After 15 minutes, turn off the heat but DO NOT OPEN THE LID! Let the rice steam for another 15 minutes.

Meanwhile, mix together your vinegar, sugar and salt and microwave for 30 seconds until all dissolved.

Now grab a big bowl (wooded is best, but I used glass), dump the rice in and spread it out with a wooden spoon/sushi paddle and get your sushi buddy ready with a fan (we used a placemat)! Carefully spoon the vinegar mixture all over the rice as your sushi buddy fans and you cut and move the rice around – being careful not to break up the grains or damage any of your hard work!

Continue to fan/move rice until it reaches room temperature – about 5 minutes (depending on how good your sushi-buddy’s fanning skills are).

LETS ROLL:

(mmm don’t use this much filling)

et voila!

Roughly divide your rice into four parts – this will make 4 large sushi rolls.


Get your nori sheet and lay it shiny side down on your sushi mat. Using wet hands place 1/4 of the rice on your sheet and spread it out evenly, pressing it down hard and leaving 5cms at the top for rolling/sealing.

Rub a tiny squeeze of wasabi across the middle of the rice for extra joy. Layer your vegies in the centre of the rice.

Wet the opposite end of the nori a little to help it to stick to the roll. Using the sushi mat, roll the nori over the filling and pull back to form a tight circle. Proceed to roll the nori all the way to the end and squeeze to seal.

Make sense?!

NOW:

Invite all of your friends over for a sushi party and as you place your sushi platter on the table scream

“I MADE THIS, GUYS, I MADE THIS!” ; )


Tipstips:

*The only thing I would change for next time would be to buy real Japanese brand sushi rice, as mine was expensive for how much I actually got in the end.

Also, mine tasted more like authentic sushi after a few hours in the fridge – the nori was still quite dry and crispy before that allowed time.

Remember our world travels?


WELL. 

We are extending our Asia part of the trip by 3 weeks!

For Muffin this is mainly for the joy he feels towards Asia.

For ME this is mainly for the panic I feel towards the price of 2.5 months in Europe!

This means 2 weeks each in Thailand, Cambodia, Vietnam and Laos 😀

The stress of saving money is only really helped by one thing.. damn straight that that thing is cookies.

Whether they be choc chip, peanut butter, white chocolate pistachio or cappuccino cookies!

My cookie making has come far and with lots of research (and cookie eating.. for research) I think I have made the perfect peanut butter cookie!

EXCLAMATION!

 


The Perfect Peanut Cookie.

1/2 cup white sugar

1/2 cup brown sugar

1/2 cup (114 grams) softened butter

1/4 cup crunchy peanut butter (crunchy>smooth)

1 egg (or egg replacer)

1 1/4 cups plain flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

dark chocolate to melt (optional)

Preheat oven to 180C

Cream the butter until it appears light and fluffy. Add the sugars, cream for 2 additional minutes.
Mix in the peanut butter and egg.

In a separate bowl, mix together the dry ingredients and whisk out any lumps.

Stir this into the wet butter mix until combined.

Using a dessert spoon shape the dough into balls (wet your hands if it’s too difficult and sticky).

Place cookies on a baking tray about 6 cm apart.

THIS IS THE TRICK NOW.. smoosh them ever so lightly with the palm of your hand. When I say smoosh, I think I mean slap! Mine made a slapping sound one after the other.

Leave them about 2cm thick and they will melt down to ultimate cookie width! Trust me!

Place the trays in the fridge for 5-10 minutes so they are cool to the touch.

Bake until slightly browned, 9-10 minutes.

Cool on baking trays until not soft anymore and then transfer to rack to cool completely.

If desired, melt dark chocolate and drizzle over cookies when they are completely cooled.

Makes about 2 dozen cookies.

NOM.

I AM SICK! Why am I always sick?!


My Muffin and I spent a lovely week in Tasmania visiting my best friend one last time before our world travels. Twas a lovely week apart from the chest/ear infection I gained about 1 day in! Gahhhh.

Thus, today was the first day I had strength to stand and cook anything and this was what I was craving. 

I feel better already!


I packed in the garlic in this soup and had dessert of 2 oranges plus my antibiotics AND a glass of flat lemonade (my mum always said this cures sickness?!) – so surely  I will be in tip top shape again soon! Don’t you worry your little cotton socks. 

spicy coconut punkin soup to kick sickness’ butt:

 

1 Tablespoon red curry paste

1 teaspoon cumin

1 teaspoon dried chilli

 

1 onion

2 spring onions

6 cloves garlic

1 leek

1 carrot

1/4 cauliflower

1 small butternut punkin

 

1/4 cup coconut milk

1/4 cup desiccated coconut

2-3 cups vegie stock

2 Tablespoons natural greek yoghurt

 

salt

pepper

love

 

oven roasted seeds from pumpkin (optional)

 

Chop all vegetables to similar size.

In a large saucepan fry onions, garlic and leek and when starting to soften add in curry paste and spices.
Fry until paste is fragrant.
Add in the rest of the vegetables and stir until all coated.

Pour in the coconut milk, stock and coconut and let boil until vegetables are able to be blended. About 20 minutes.
Add yoghurt and blend soup until smooth. Add more stock/water if it is too thick.


Serve with crunchy oven roasted salty pumpkin seeds and swirls of yoghurt!

Eat with crusty bread and hope that the bugs that have given you a chest AND ear infection bugger the hell off 😀