While I thought curry platters were a standard item on the menu at the Abbotsford convent, I went there recently expecting some of their delicious cabbage curry. I was wrong.
On this occasion there was only one vegan item on the menu, which consisted of potatoes in a tomato sauce. While it tasted fairly good (the potatoes were delicious, but there was too much crap garlic), It’s really not a nutritious or filling main meal.
To add to the experience, the background music was really loud rap music! Rap is known for being sexist and violent, I don’t think it’s such a great thing to be playing in a place so opposed to these things.
At least the ‘pay what you feel’ system makes it less of a disappointment.
Ingredients (all organic) for one big serve:
around 1 inch of ginger
1 clove garlic
2 T apple cider vinegar
2 T tamari
187g firm tofu
1 hungarian hot wax chili
1 teaspoon honey or rice syrup
2 T sesame seeds
1/2 bunch choi sum, roughly seperated into stems and leaves
1 carrot, julienned
small handful green beans
100g buckwheat noodles, or other dry pasta
In a mixing bowl combine 1 inch of ginger, 1 chili, and 1 clove of garlic, all finely chopped. Mix in about 2 tablespoons each of apple cider vinegar and tamari.
Chop 1/2 a 375g block of tofu into cubes and mix in the marinade.
Chop 1 onion into half-moons, and 1 hungarian hot wax chili into rings, and scatter through the tofu, gently mixing it all up.
Drizzle with 1 teaspoon honey or rice syrup. Set aside for at least an hour.
Cook noodles according to package directions and set aside (do this either right before, or during stir-frying)
In a large frying pan or wok dry fry sesame seeds until golden. Add 1 teaspoon sunflower oil and the tofu mixture, trying not to add any of the marinade liquid.
Add the choi sum stems, carrot, and green beans and stir fry for 3 minutes or so. Add the choi sum leaves and the rest of the marinade, cook until just wilted.
This place seem to be doing the right thing sustainably, taking responsibility for their own water collection, and all their food ingredients and beers sourced from Victoria. It’s been open for nearly a month now, and the other night I got to see what they were like.
I tried the sauteéd mushrooms, the tofu skewers and the chickpea battered vegetables. Shared between three, these were a nice size for a light meal. The vegetables had so much flavour, and the cooking really brought out the best in them. I would really appreciate more vegan options on the menu, it is sad to see a delicious sounding veggie burger that I can’t eat! The mushrooms weren’t labeled on the menu as vegan, but only needed to have the butter changed for oil, so maybe this is the case with some of their other dishes.
On tap the Holgate pilsner was delicious, I have emailed the brewery and all of their beers are suitable for vegans. The raspberry beer in bottles was quite nice, and they make a good vodka and raspberry too.
The service was not grumpy at all, and the atmosphere was really nice and relaxed, with an excellent beer garden, and plenty of different spaces to sit in.
This is parsley root. It is delicious grated into coleslaw. The woman who grew it told me it’s excellent in soups, I will try that sometime soon.
Regenbogen quinoa salat is not a german recipe, but I wanted to use the word ‘regenbogen’ somewhere, so here it is. This makes 2 small servings.
1 small onion, diced
1 clove garlic, finely chopped
1 chili, finely chopped
1 teaspoon olive oil
1/2 cup quinoa mix (red, black and white quinoa with amaranth)
1 cup cold water
1/4 cup chopped smoked tofu
balsamic vinegar, salt and pepper to taste
fresh basil, parsley and calendula petals
Saute the onion, garlic and chili for a couple of minutes in a small saucepan.
Thoroughly rinse the quinoa, and add this and the cold water to the saucepan. Bring to the boil.
Simmer for 10 minutes, covered, add the smoked tofu, and simmer for 2 more minutes.
Turn off heat and leave for 5 minutes with the lid on.
Add the herbs and seasonings and serve hot or cold, with other salads.
While both these varieties are inferior to bintjes, I thought I should settle it in this haus, which one really is better.
I cooked them up to the recipe I posted here and dutch creams won that battle.
Red Cabbage Stew
1 teaspoon sunflower oil
1 medium onion
2 stalks celery
2 cloves garlic
1 potato, diced
1/2 cup textured vegetable protein
1 – 2 litres water
1 veggie stock cube
1 tablespoon tamari
2 teaspoons vegan worcestershire sauce
1 teaspoon fresh or dried thyme
1/4 small red cabbage, shredded
1 zucchini, diced
1 carrot, diced
1 handful green beans, sliced
1 teaspoon hot english mustard
Heat oil over high heat, add onions and sauté until slightly golden and nice-smelling.
Add the garlic, celery and potato and reduce heat to medium-low.
Sauté for a minute, then add water, stock cube, tamari, Worcestershire sauce, and thyme
Bring to a slow boil, cook for 5-10 minutes, then add cabbage.
Cook for 5 minutes, then add Zuccini, carrot, green beans and mustard.
Garnish with parsley and pepper.
I never thought I would ever be enthusiastic about mayonnaise. It is something that I used to dislike and constantly avoid, but since discovering a supermarket variety of vegan mayo three days ago I have gone through half a 400g bottle! It is so nice with homemade chips, and in coleslaw (another thing I never liked) and on bread with veggie sausages.
A dressing made from flaxseed oil and apple cider vinegar or lemon juice
The same amount of vegan mayo
Finely shredded cabbage
Optional: green beans, cucumber, mustard, parsley…
Heat 2 teaspoons of sunflower oil in a non-stick frying pan on medium-high heat
Add chopped potatoes and fry on each side for a few minutes, until golden.
Reduce heat to medium-low until thoroughly cooked. Add a little salt and maybe some pfeffer. Takes around 20 minutes.
Pictured is the Vegan, and the Broccolini. Nom.
Their website isn’t working at the moment, so I will tell you about their pizza bases. The pizza bases are made of wholemeal wheat flour and are really nice. They have heaps of different pizzas on the menu, which can be seen on this slow-loading website: http://www.menulog.com.au/mr_natural_vegetarian_pizza
I didn’t have enough potatoes to make kartoffelpuffen, so used carrots and corn as well. It turned out well, but not as good as the usual kartoffelpuffen that I make.
Served with avocado, salad, veggie bratwurst, relish und saurkraut.
Onion, garlic, celery and kale, with grated carrot and lots of lemon juice and cracked pepper added when the kale is cooked.
Adapted from this recipe. I added some apple cider vinegar and fresh ginger to the sauce, and doubled the amount of tomato sauce.
I had no potato in the house so making this involved making a pancake-like batter of wholemeal flour, oat milk and water, and letting it sit for 5 minutes, then adding finely shredded cabbage, carrot, celery leaves, ginger, green beans and a little mustard.
It didn’t taste that great, but was still edible, it probably makes a better snack than it does a meal.