Following a delicious meal at Ganesh, we headed to Lygon St to eat gelato. After receiving bad customer service further down the road (she didn’t offer to check ingredients), we wandered up the road, to find Casa Del Gelato at 163 Lygon St.
On the back wall of Casa Del Gelato is a list of their soy gelato flavours, which are also sweetened with fructose, and definitely ok for vegans!
I tried the pistachio, bacio and chocolate. Nom city!
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.
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
Onion, garlic, celery and kale, with grated carrot and lots of lemon juice and cracked pepper added when the kale is cooked.
I didn’t have any tomatoes to make this, so I made tomato paste and water taste good by adding red wine, balsamic vinegar, nutritional yeast, tamari and fresh herbs to the sauce. nom.
in a small saucepan, mix:
1 teaspoon sunflower oil
3 teaspoons oat, or other non-dairy milch
1 tablespoon wholemeal wheat flour
1 clove organic garlic, chopped (cheap garlic is grown in China, bleached and irradiated )
1 tablespoon nutritional yeast/savoury yeast flakes
add more milch, slowly. put on a medium-low heat, stirring a lot, and gradually adding more milch, until you’ve added about 3/4 of a cup, add about 1/2 cup of water gradually (preferably pasta cooking water). Add frozen peas, carrot, anything else that takes a couple of minutes to cook, and bring it to a slow boil. Then add smoked tofu, parsley and cooked pasta.
Adjust seasonings with a small amount of lemon juice or vinegar, and some cracked pepper. Nom.