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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!

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It sure has been forever and a day.

I’ve been cooking – I promise!

I’ve even been photographing!

(just not posting anything.)

More importantly – I’ve been working and saving and WE BOOKED OUR FLIGHTS TO EUROPE!

Funnily enough, our mainly Europe trip has ended up consisting of:

  • 5 weeks in Cambodia, Laos, Thailand and Vietnam
  • 2 weeks in India and Nepal (my heart flutters for Nepal)
  • 2.5 MONTHS in Europe
  • 3 days in NYC (hehehe – this is solely for us to ice skate at Rockefeller Centre at Christmas time!)
  • and then back to Canada to live for a year or two or 5 million, who knows.
So throw any food/restaurant/cafe ideas my way for any of those extremely vague travel plans I have given you!
To keep your tummies rumbling, here’s a little of what I’ve been up to lately..
Moroccan Chick Pea and Vegetable Curry. Served with cous cous and yoghurt.

A sneak peak into my quest for the perfect flatbread! Tomato, Basil, Onion, Caper and Cheese Flatbread.

Chilli Soy Hokkien Stir Fry.
(I work near an Asian cafe’ and have been stealing stir-fry tips to get the smokey flavour!)

Pizza pizza maaaaan!

What you will need…

FOR THESE RAINBOW CUPCAKES!

Creating some artwork with food colouring and a handy-dandy toothpick!

Fresh outta the oven.

Rainbow Delights!
Both cupcake AND icing recipe are from JoyofBaking.com – I’m really enjoying this website, it’s so easy to find good basic recipes. Everything I have tested from it has turned out great!


CLICK HERE FOR RECIPE.

Nom Nom Nom Nom.

pssst, this is mah new do. Ya dig?!



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my goodness, I’ve been gone a while.

 

 

FEAR NOT YOUNG BLOGGERS (also slightly older) – I HAVE RETURNED!

 

 

new years resolution: keep my posts short sharp and shiny! More pictures, less words yo.

 

Where have I been you ask? You’ve missed me so much? you cried a little when you realised just how long it’s been?

 

I’ve been off gallivanting in Sydney, Melbourne and the Great Ocean Rd with my Muffin’s Canadian famjam for the past ever!

 

Did I get spoilt and receive a freaking MACBOOK for christmas? WELL YES I DID.

 

My carb-free livin was going relatively well… until.. well.. here’s some little tidbits of my recent times and recent foods:

 

before holiday… note healthiness?!

 

lapping up the sun at Manly Beach.

 

lookie what I found!

 

I fell entirely in love with Grigons & Orr in Melbourne.

 



how could I not?! I was like a kid in a candy store.

 

Glee!

 

Sydney was a bit hit and miss with good food. THIS was the best gnocchi of my life. And I love gnocchi. It was at The Rocks Cafe.

 

note the healthiness beginning? Best chips in Victor Harbor!

 

attempting to create a veggie main meal in posh places..

 

essentially the greatest picnic set ever.

I’ve heard on the grapevine that I throw at EXCELLENT PICNIC!

 

seasonal garden pasta dyed pink with beets!

 

nachos in a cake tin ala bug.

 

christmas lunch #1.

 

christmas lunch #2 (different day – different house…. stop judging me).

 

BEST. BEST. BEST. another tea infuser. and BEST new tea cup! Perfection.

 

the kind of meal that makes you drool when you think about it 2 weeks later. Vegie lasagna with fresh salad and dressing.

 

ahhhhh maaaan I could eat about 76 more of these bowls.

 

making a few new friends.

 

The most Australian dessert ever. Lamingtons, fruchocs and tim tams. Heart Attack.

 

Delicous breakfast field mushroom noms at ETC.

 

and what a way to end. We woke up to this guy standing this close to our room along the Great Ocean Road.

 

I squeeled with delight.

 

Who doesn’t love a llama?!

 

 

love and blueberries to ye all!

 

 

 

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I am thankful for American Thanksgiving and the fact that it is right around the corner from Christmas! Not because we celebrate Thanksgiving down in little old oz, but because it gives me great meal ideas for Christmas lunch 😀

 

So far I’ve been spoilt for choice! It all began with VegNews’ amazing list of Thanksgiving blog posts and from there the hunt was on!

 

My belly is thinking C’est La Vegans Holiday nut roast. I’ve had a bad experience with nut roast.. my mumma made one one year and it was godddddddddd awfulHilarious at the time because she had put so much effort into it and we all tried to smile past the mouthfuls but soon we cracked and all laughed about how terrible it tasted! (Note: Not her fault – just a bad recipe!)

 

Bianca over at Vegan Crunk put up a delicious array of choices and made me wish I could get a tofurky here.. Can I?! I’ve never seen them and the website has no Australian listing..

 

And the stuffed cornbread stuffing over at Vegan Latina actually made my mouth water. I whole heartedly love me some pumpkin so I would make this dish every month of the year!

 

But to be honest, my crown of all Thanksgiving/Christmas menu ideas MOST DEFINITELY has to go to The Ordinary Vegetarian (which is actually anything BUT ordinary).  OHMYGOODNESS would I want to go to that dinner party. What a spread! So much choice! And the thing that makes her a winner… the choices of 4 pies of course!

 

 

Please oh pretty please won’t you link me to your favourite Thanksgiving/Christmas ideas?

 

I really want to find a great “meat” kind of main dish to make for myself amongst other things 😀

 

Back to me now! This week we have seen some crazy weather, from 36 degrees to 20 and pouring with rain – and everything in between. Needless to say I almost passed out at the start of this week because my body was confused as to what the HELL was going on!

 

So one night we had the most perfect hot weather food for dinner!


A vegie pattie, a vegie snossage, salad, coleslaw and fresh corn from the cob. Deeeeeeeeelish! Super easy to whip up and no need to heat the house up with pots, pans or an oven for very long 😀

Nom nom nom.


 

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Comfort food..

It’s a very personal thing. In the past, comfort food to me has been giant (i mean giant) bowls of pasta, even more giant plates of pierogis, fresh tiger loaf slathered with cold butter, and of COURSE absolutely massive turkish bread sandwiches and vegie burgers with poutine!

Didyanotice that that is all carbohydrates?! Thus my problem! So I am cutting down on me carbs! I do actually already feel a lot better already, 1 week into it. It is too easy to whip up a meal around carbs, so it definitely takes some brain power to steer clear of them. I haven’t cut out wrap bread though, as I am a wrap-lover and would probably cry without them 😉 Its been pretty easy to snack on fruits and nuts instead actually. For the time being I’ve also cut out anything overly sugary, such as energy drinks/high-suger juices and chocolate. (<<

One night this week Muffin and I shared a lovely salad plate. We ate it with a few multi-grain vita weats (my favourite bikkie), but essentially just filled up on vegie goodness.

And my most delicious meal this week was actually just a tofu scramble! I shouldn’t say just because you should never underestimate a good tofu scramble! This one was more of a dinner edition than a brekky edition though. So easy and SO delicious!

dinner tofu scamble:

1/2 zucchini, sliced

3 mushrooms, sliced

1/4 red capsicum, sliced

1 spring onion, sliced

1 carrot, grated

1/4 cup cooked spinach, chopped

1/2 block tofu

1 teaspoon nigella seeds

1/2 teaspoon turmeric

1 teaspoon garam masala

1 teaspoon sriracha

1 teaspoon salt

1 teaspoon pepper

1/2 avocado

1 Tablespoon toasted sesame seeds.

Add all vegies into a hot frying pan and fry for a couple of minutes until starting to colour. Crumble in the tofu and break down as much as you desire. Add in the rest of the spices and fry for about 5-10 minutes until it is relatively dry and toasty in colour! Serve with fresh avocado and sesame seeds sprinkled on top!

I ate this with beet hummus, rocket pesto and avocado spread onto corn thins.

Another night I made a sort of pizza but used a super thin whole-wheat wrap bread instead of white hunks of dough.

I dry-fried the wrap bread on one side and then topped it with some rocket pesto and a mixture of fried zucchini, mushroom, eggplant and spinach. I added fresh diced tomato, some salt and pepper and a little bit of cheese. I grilled it in the oven and the whole process took about 15 minutes! To serve I dolloped on some beet hummus, avocado and sriracha. Yuuuuuuuuuuuumm.

 

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What’s the best kind of smoothie?

(well berry of course)

SMOOTHIE IN A JAR!

I love drinking out of jars. Then again, I think I love everything kitsch.

One thing I always loved about Canada was ordering an iced T and having it arrive in a glass jar with a handle : D Most of the time that was my reasoning for ordering iced T.

I love smoothies. They are a meal in a glass (jar).

In this one I put raspberries, strawberries, a banana, a passionfruit and a splash of orange juice. I freeze my strawberries so there’s no need to use ice!

Don’t worry folks. A Blag about actual food tomorrow! Cause pie counts as food right?!

Have a lovely day.

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Contrary to what my absent blogging may lead you to believe, I have  actually been cooking quite a bit. Most of it has been un-blog-worthy or Carla’s recipe tests!

See? see? Photo proof!


As far as my own recipes, this week I made a vegie stir fry with hokkien noodles.

I didn’t write down a recipe, just threw in whatever vegies we had and added ginger, garlic, lemongrass, soy, sesame and chilli! Voila. It was pretty tasty, but even better the next day.

TODAAYYYYY I made the tastiest moussaka ever! Well. Possibly a little exaggerated, but it was my first moussaka attempt and it is pretty damn tasty if I do say so myself. It’s one of those recipes that seems like a lot of effort – but once you get going you can do everything as something else is going along… ya know!? Try it, it’s worth it.

Bug’s First Moussaka:


2 large eggplants, 1/4 inch slices (yet again, I don’t work in inches but this sounds about right!)
1 large zucchini, 1/4 inch slices
1 Tablespoon Cape Malay Seasoning*
Salt + pepper
2 cups sliced mushrooms

2 garlic cloves, minced

1 brown onion, sliced
2 Tablespoons tomato paste
3/4 cup passata
2 tomatoes, diced
1 teaspoon red wine vinegar
1 Tablespoon dried chilli flakes (i like spice :D)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
salt and pepper
1 cup blacked eyed peas, cooked
1 tin lentils

2 Tablespoons butter

2 Tablespoons flour
500-750mL soy milk (depending how thick you want it)
1/4 cup grated cheese (optional)
white pepper
salt

1/2 cup breadcrumbs

1/4 cup parmesan
1 Tablespoon toasted sesame seeds

OK, GO!

Preheat oven to 200C.

Roast eggplant and zucchini with spices and oil until soft. About 20 minutes for zucchini, and 40 minutes for eggplant.

Fry mushrooms in olive oil until brown. Remove and set aside.

In a big saucepan, fry garlic and onion until softened. Add in tomato paste and pasata and let reduce for 5-10 minutes. Add in the rest of the sauce ingredients (except lentils and peas) and season to taste. Remove from heat and add lentils and peas at the last minute so they don’t over cook.
Make your bechamel by melting butter in a saucepan and adding in flour. I use a whisk to combine and let then the flour cook out a little. Make sure your pan is quite hot and add the milk a little bit at a time at first – and then all in one go. Whisk like crazy and then let thicken. It shouldn’t take any longer than 10 minutes. Add the cheese and seasoning at the end and season to taste.

To assemble:

Lay half of the breadcrumbs on the base of your baking dish. Make a layer of eggplant, then zucchini, then mushroom.

For the next layer pour all of the tomato bean mix and spread evenly. It will look like quite a lot but the eggplant will suck it up.

Add the rest of the breadcrumbs, top with your bechamel.

Finish with a sprinkling of parmesan, sesame seeds, salt and white pepper.

(if you would like to be awesome like me, then also top with 3 pretty eggplant flowers!)

Bake until browned, about 40 minutes.

* I got this from Oxfam. It’s a spice mix of coriander, salt, cumin, pepper, fennel, chilli, mustard seed, cinnamon and turmeric! If you can’t find it, just use a pinch of the first 5 spices.

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