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Vegan Triple Cream Brie

Vegan Triple Cream Brie

Gosh, I love cheese. How can you not? I especially like the soft and creamy kind… like Brie, my favourite cheese ever. And so it makes sense to veganise it, doesn’t it? I honestly believe this Vegan Triple Cream Brie is the closest thing to Brie I’ve made in a long time.

Vegan Triple Cream Brie

For a couple of years now I’ve been experimenting with nut cheeses. Sometimes they work, sometimes they don’t. When they work, I get so excited that the whole thing is gone before I have the chance to photograph it (hence the lack of vegan cheese blogposts). But when they’ve failed, however, it knocks me down for months…. such as that time I tried to make hazelnut cheese. It was a massive fail. The problem with nut cheese is that the ingredients are expensive. Hazelnut is close to $30 a kilo and raw cashew is about $35 a kilo.

Vegan Triple Cream Brie

But lately I’ve been having more luck in the cheese department. And this vegan double cream Brie was a success in one go. I’ve since made it a few times and have been able to consistently reproduce it.

Vegan Triple Cream Brie

This recipe was inspired by Julie Piatt’s ‘This Cheese is Nuts’ cookbook. I’ve modified the ingredients to simplify the process a little. I definitely recommend you check out the book if you want to explore the world of nut cheeses. Unlike the other non-dairy cheese books I own, it has the least amount of ingredients, so you won’t have too much trouble sourcing most of them.

Vegan Triple Cream Brie

Vegan Triple Cream Brie
 
Prep time
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Creamy and delicious vegan brie
Author:
Recipe type: Sides
Serves: 2 rounds
Ingredients
  • 2 cups raw cashews
  • 1 probiotic acidophilus capsule
  • 400ml (13.5 ounce) can coconut of milk
  • ¼ cup unrefined coconut oil, plus extra for greasing the mould
  • 1 tsp fresh lemon juice
  • ¾ tsp sea salt
  • You will also need 2 mini spring-form round pans (11cm diameter)
Method
The night before:
  1. Place cashews in 3 cups of filtered water. Cover and refrigerate overnight.
  2. Place the can of coconut cream in the refrigerator overnight.
On the day:
  1. Oil the pans with coconut oil (you can also use coconut oil spray).
  2. Rinse and drain the cashews. Transfer to your power blender (I use my beloved Vitamix). Add coconut oil, lemon juice, sea salt and the contents of the probiotic.
  3. Open the can of coconut cream and scoop out the solid cream at the top of the coconut milk. Take ¼ cup of the remaining coconut milk in the can. Transfer the coconut cream and coconut milk into the Vitamix.
  4. Blend on medium speed, using the plunger to distribute the mixture evenly until smooth.
  5. Transfer the mixture into the spring-form round pans. Cover with baking paper cut to fit the pans.
  6. Dehydrate for 24 hours at 35C. You can do this in the oven if your oven can be set to lower temperature, otherwise leave in the oven with the headlight on for 24 hours.
  7. Carefully remove the cheese from the mold using a sharp knife to release the edges. Place in an airtight container in the refrigerator for a day before serving. You can also age the cheese by placing them in a wine fridge for 1 to 3 weeks. Rub fine sea salt over your cheese every few days or so to prevent mold growth.

I recommend eating the brie on crackers or sliced cucumbers. It’s so good that sometimes I just eat it on its own.

P.S. If you make this, I’d love to hear from you. Leave a comment below or find me on Instagram and share your creation. Don’t forget to tag me @passionatelykeren so I won’t miss your post.

Keren x


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Brown Rice, Kale and Bean Salad

Brown Rice, Kale and Bean Salad

Brown Rice, Kale and Bean Salad

If I have to pick my favourite grain, it’ll be rice every time. It’s delicious, nutritious and most importantly, it’s filling. This is especially important when making a plantbased salad, especially when you want something substantial that can keep you going for a few hours. This Brown Rice, Kale and Bean Salad is one of my favourites salads to make because, not only is it easy to make, it’s also a great make-ahead dish for dinner party, lunch boxes or picnic. Unlike most salads, this salad stays fresh for about three days in the fridge. In fact, it tastes better the day after you make it.

The sturdiness and toughness of kale leaves makes kale perfect for this salad. They hold their shape and keep their crunchiness and freshness in the salad mix even after three days in the fridge. You don’t even need to shred them finely, just chop the leaves and then ‘massage’ the leaves in olive oil for about 2 minutes. If you don’t know what that means, you’re essentially scrunching the leaves with your hands to break down the cell walls which, in turn, softens the leaves to make them more enjoyable and easier to eat. It also helps release the sugars within the leaves to make them less bitter. You know you’ve done enough when the kale feels softer and tastes somewhat sweeter than before.

This salad is also a great way to use up cooked brown rice. I cook rice regularly and so I always have leftover rice. This salad is a perfect way to transform a day or a two day old rice into a delicious lunch or dinner meal. I hope you give this salad a try!

Brown Rice, Kale and Bean Salad
 
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A deliciously simple salad that's full of protein and fibre. It is satisfying, easy to make and can be made a day ahead. Perfect for parties, potlucks, picnics and to fill up lunch boxes.
Author:
Recipe type: Main
Serves: 2-3
Ingredients
  • Kale bean salad
  • 2 stalks of kale
  • 1 cup of black beans
  • 1 red onion, finely chopped
  • 1 avocado, diced
  • 1 tomato, diced
  • 1 cup brown rice
  • 2 tbsp olive oil
  • ½ tsp cumin
  • ½ tsp garlic powder
  • 1 tbsp lemon juice
  • ¼ tsp cayenne pepper
  • ½ tsp pepper
Method
  1. Wash and rinse kale, tear the leaves off the centre leaves and the stem and then tear or chop to bite size pieces. Place into a bowl, add oil and a pinch of salt. Massage for about 2 minutes until kale softens and turns to a bright colour.
  2. Combine the massaged kale, red onion, brown rice, and beans. Set aside.
  3. In a small bowl, whisk together the olive oil, lemon juice, salt, pepper, cumin and garlic powder until thick, about 45 seconds.
  4. Drizzle the dressing over the salad. Gently toss, taste, adjust seasoning if needed and then top with diced avocado (I usually add the avocado last so it doesn’t get mushed when I mix the salad dressing). Let it sit to marinate for at least an hour if you can or leave overnight in the fridge for the flavours to develop.
Notes
I always have cooked rice in the fridge I didn't have to cook the rice. However, you can also buy instant brown rice at the shop that takes minutes to cook in the microwave.

What’s your favourite way to use up leftover rice? 

P.S. If you make this, I’d love to hear from you. Leave a comment below or find me on Instagram and share your creation. Don’t forget to tag me @passionatelykeren so I won’t miss your post.

Keren x


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Vegan Cardamom and Pistachio Shortbread Cookies (with Rose Petals)

Cardamom pistachio cookies with rose petals

I don’t normally bake cookies, but when I do, I go all out, calories and everything. No skimping on the fat or sugar (okay, maybe a bit less sugar than your traditional cookies, but only because I don’t like my cookies way too sweet). I especially love making shortbread cookies because they remind me of my childhood. My parents used to buy us a huge tin of butter cookies for Christmas, and I fondly remember those crispy, tender, melt-in-your-mouth buttery biscuits of goodness. Lately, I’ve been obsessed with putting spices in baked goods, so when I saw a packet of ground cardamom at the shops, I knew exactly what I had to do. And that’s how these Vegan Cardamom and Pistachio Cookies were born.

Cardamom pistachio cookies with rose petals

Cardamom pistachio cookies with rose petals

For these cookies I used ground coconut sugar, but you can use normal powdered sugar if you prefer. I pulsed coconut sugar in a power blender for a minute or so until it turned into powder form. I also did the same thing with the rose petals (just not for as long) – I removed the petals from the stem, and then pulsed a couple of times using my NutriNinja until crumbs form.

Cardamom pistachio cookies with rose petals

These cookies have that enchantingly sweet and aromatic smell of cardamom. They’re nutty and spicy, with a hint of aniseed and perfumed rose flavour. They will keep for about two weeks in an airtight container at room temperature, but I must say they didn’t last that long in our household before they were all gone.

Vegan Cardamom and Pistachio Shortbread Cookies (with Rose Petals_
 
Prep time
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Deliciously nutty, spicy, and aromatic buttery cookies that just happened to be vegan :)
Author:
Recipe type: Dessert
Serves: 4 dozen
Ingredients
  • 1 cup vegan butter or Nuttelex (220g), room temp
  • ⅓ cup powdered coconut sugar (see note)
  • ½ cup pistachio nuts
  • 2⅓ cup plain flour
  • 2 teaspoons rose water
  • 1 teaspoon almond extract
  • 1 teaspoon cardamom powder
  • ½ teaspoon of salt
  • 2 tablespoon dried rose petals, plus extras for sprinkling (see above)
Method
  1. Preheat oven to 180 degrees.
  2. Sift all dry ingredients together (flour, sugar, and salt).
  3. In a medium bowl, using a wooden spoon, mix butter and almond extract together.
  4. Pulse pistachio nuts in a blender a few times until fine crumbs form.
  5. Add the dry ingredients and the pistachio nuts into the butter mixture and mix everything together. Use your hands if necessary to incorporate the butter and get the dough to come together. Stop when it has just come together. Careful not to over mix.
  6. Shape 1 tablespoon of the mixture into even sized balls and press into flat discs. Place onto a baking sheet lined with baking paper.
  7. Bake for 12-15 minutes until set and the edges are golden brown.
  8. Leave to cool completely.
  9. Enjoy!
Notes
To make powdered coconut sugar, pulse coconut sugar in a power blender for a minute or so until powdery.

If you’re a cardamom fan, I hope you will try this recipe. And if you do, I’d love to hear from you. Leave a comment below or find me on Instagram and share your creation. Don’t forget to tag me @passionatelykeren so I won’t miss your post.

Keren x

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Halloween post – my new routine and the cold-pressed blood juice

Cold Pressed Beetroot Juice

I have a new routine. For about three weeks now, I’ve been doing half-day juice fasts for two or three days each week, and it’s been great. I will talk about this more in the next blogpost, but today, I thought I’d give you a quick rundown of my routine, what I use to juice, and share a Halloween-themed juice recipe – Cold Pressed Blood Juice, seeing that the big trick-or-treating day is just around the corner.

Cold Pressed Blood Juice

My half-day juice fast routine

Essentially I’m drinking just juice from the morning until the afternoon. When possible I’m trying to have my first juice as late as possible so I can maximise my ‘fasting’ period. I normally undertake this routine on Monday, Tuesday and sometimes Wednesday as well.

I find it easier to do the juice fast during the first half of the week as I have more time to prepare on the Sunday prior, and I like to make my juices in advance so I needn’t waste time in the morning juicing. Cold-press juicing does take quite a bit of time, and since I personally hate cleaning up, I always like to do everything in bulk so I won’t have to clean the juicer every day.

Green Juice

Here’s a breakdown of my juice fast day

  • 8 pm (the night before): Finish dinner
  • 9 am: Breakfast – 450ml green juice (kale, spinach, celery, parsley, green apple and lemon)
  • 11am/12 pm: Lunch – 450ml carrot and beetroot juice (carrot, beetroot and ginger)
  • 3pm: Afternoon Snack – 450ml orange and carrot juice (or other fruit juice)
  • 5pm: Light snack (can either be fruits, nuts, rice cakes or other light snacks)
  • 6:30-7pm: Normal dinner

My Cold Press juicer

I use the Hurom H25 Alpha. It’s a bit pricey but it’s a great little machine. It’s much smaller than my old Breville Fountain juicer that I used way back in the day.

I must say that assembling the machine for the first time was quite daunting. I’ve never used a cold-pressed juicer and there were so many more parts than what I’ve used to. I had to actually read the user guide (as you should!) to make sure that I was assembling it correctly.

It has a pretty small chute, which means that you have to chop your larger fruits and veggies so they fit through. I had known about this requirement from reading reviews of the juicer and I honestly don’t mind the process. I mean, as a vegan, I already spend 80% of my time in the kitchen chopping fruits and vegetables so a bit more chopping won’t hurt. And, furthermore, I find chopping to be rather… therapeutic.

Cleaning the machine has been a breeze, especially now that I’ve gotten used to it. It took me 10 minutes to clean at the beginning but now, I’m down to about five minutes flat.

Overall I’m very happy with my Hurom H25. It does its job, it’s quiet and compact, and it looks pretty slick on the kitchen bench.

Hurom H25 Alpha

Here’s the video to see me (and the juicer) in action, making my favourite carrot juice and the Cold Pressed Blood Juice.

Cold-Pressed Blood Juice

This recipe is so simple that I almost didn’t want to share it. But it really is one of my favourite juices to make. And it does look impressive, especially when served in a skull jar!

Cold-Pressed Blood Juice
 
Prep time
Total time
 
This recipe is so simple that I almost didn’t want to share it. But it really is one of my favourite juices to make. And it does look impressive, especially when served in a skull jar! Cold-Pressed Blood Juice (makes 500ml)
Author:
Recipe type: Drinks
Serves: 1 jar
Ingredients
Method
  1. Wash and rinse your vegetables. Chop them if required.
  2. Add the carrots, beetroot and ginger into your cold press juicer and run as per manufacturer’s instruction.
  3. Transfer to a jar and top with coconut water if required.
  4. Serve immediately or store in the fridge for up to three days.

What’s your favourite cold-pressed juice? I’d love to hear from you!

Keren x

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Easy Strawberry Jam

Easy Strawberry Jam

I love strawberries! Especially when they’re in season. Sometimes I like adding strawberries to my smoothies and oats, but mostly I like eating them fresh out of the punnet. However, the other week, I made some vegan waffles and I felt like slathering them with some peanut butter and strawberry jam. But the problem is, I don’t have any jam. I’ve stopped buying jams two to three years ago as I find them too sweet for me. Did you know that traditional jam uses 1 cup of sugar per 250g strawberries? That’s insane! So I’ve decided to make my own quick and easy strawberry jam.

YUM! This easy strawberry jam is not only simple to make (you only need four ingredients), but it also tastes soooo fresh. I use raw sugar in this recipe, but you can replace it with your favourite natural sweetener such as Stevia, Norbu or even Xylitol. Nowadays, I don’t mind a bit of sugar here and there, and plus, it’s nowhere near the amount of sugar in storebought jams. Only three (3) tablespoons instead of one cup of sugar used in the traditional jam recipe!

Easy Strawberry Jam

If you ever wanted to make a small volume of jam, without all the fuss of finding jam sugar, pectin, or having to sterilise jars, then this recipe is for you.

Easy Strawberry Jam
 
Prep time
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Make your own homemade low sugar strawberries using only a handful of ingredients.
Author:
Recipe type: Breakfast
Serves: 150ml
Ingredients
  • 1 punnet (250g) fresh strawberries
  • 3 tablespoons of raw sugar*
  • 1 tablespoon lemon juice
  • Zest of half lemon
Method
  1. Wash, drain and hull strawberries.
  2. Add to a small pan on medium heat and start mashing the strawberries (use potato masher or fork).
  3. Add sugar and lemon juice into the pan.
  4. Bring to boil and then lower the heat and simmer until most of the liquid has evaporated and the mixture thickens, about 15 minutes.
  5. Transfer into a clean, airtight jar (I got mine from IKEA), let it cool, and store in the fridge for about 2 weeks.
Notes
*You can replace sugar with your favourite sweetener such as Stevia, Norbu or Xylitol

If you make this, I’d love to hear from you. Leave a comment below or find me on Instagram and share your creation. Don’t forget to tag me @passionatelykeren so I won’t miss your post.

Keren x



 

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Vegan Lemon Curd and yum. Glutenfree book giveaway

Vegan Lemon Curd

Well hello!

Sorry for being a bit quiet this week. I’ve just started a new part-time consulting role and so things have been a bit hectic the last few days. But now I’m here and I’ve got a little surprise for you.

I’m giving away two (2) yum. Glutenfree 2017 Mini Cookbook, thanks to Olivia from yum. Glutenfree.

It has 30 home-cooked 100% gluten-free recipes from a variety of food bloggers, health coaches, nutritionists, and foodies. It is also in a super cute A5 size.

It is not a vegan cookbook but there are many vegan and easily veganised recipes. They also have “allergen buttons” at the bottom of each recipe, so you can see all the allergens that each recipe is free from. This makes it super easy to select a recipe for people with allergies.

The recipe book is about one-third sweet, savoury and snacks, so there’s something for everyone.

I haven’t had a chance to make any of the recipes from the cookbook yet, but Olivia was kind enough to let me share one of my favourite recipe from the cookbook, the Vegan Lemon Curd by Monica Topliss from Gluten Free Food Co – this is probably one of my favourite recipes from the cookbook.

Hope you will give it a go!

5.0 from 2 reviews
Vegan Lemon Curd
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 650ml
Ingredients
  • 100 ml lemon juice
  • 1 tablespoon lemon zest
  • 400g coconut milk
  • 50g raw sugar
  • 80g coconut butter
  • 15g maize starch
Method
  1. Place coconut milk, sugar, coconut butter and zest into a small pot and bring to the boil. Mix the lemon juice with the maize starch and mix well.
  2. When the mixture in the pot has reached the boil, turn down the heat and whish in the lemon juice mix paste. The mixture should thicken almost instantly
  3. Continue to cook over a gentle heat, whisking continuously for one minute
  4. Remove from the heat and spoon into a sterilised jar

How to enter the giveaway

To enter the giveaway, simply do any one of the following to gain entry points. Winners will be drawn in on the 4th November 2017.

yum. Glutenfree Mini Cookbook Giveaway

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Healthy Turmeric Stir Fried Brown Rice

Turmeric Stir Fried Brown Rice

Today I will share with you one of my favourite things to make (next to these tasty things). *Drumroll*….. please be upstanding for the Healthy Turmeric Stir Fried Brown Rice!

Healthy Turmeric Stir Fried Brown Rice

Everyone has a favourite recipe. It’s that dish that you love, that everybody else loves, that always works, no matter how crazy you get with the ingredients or how lazy you may get with the steps. It’s the recipe that you can almost make blindfolded.

For me, that go-to recipe is fried rice!

Boy, do I love making fried rice. It’s such a simple and delicious dish with endless possibilities! I love loading mine with veggies and tofu and, lately, turmeric. The turmeric adds such a nice spicy and earthy flavour to the rice. At home, back in Indonesia, my mum used to make me a similar dish so it always reminds me of her whenever I prepare this dish. And I make this almost every week.

Healthy Turmeric Stir Fried Brown Rice

Here’s the recipe video followed by the full recipe. Some professional chefs and seasoned cooks might express scorn for adding my aromatics (onions and garlic) after the tofu and not before, and how I haven’t set aside the tofu pieces after browning them. Sorry. I’m occasionally lazy, and in my opinion, there isn’t a significant difference in taste. Furthermore, it saves me an extra few minutes and a dish which, at 6 pm after a long day at work, makes all the difference in the world.

You can get really creative with this dish. I use brown rice with broccoli and carrots but you can use different veggie combinations or a different type of rice. One time I even used cooked barley and it worked well, too. You can also use tempeh instead of tofu, seitan, mushroom, chickpeas, or all the above. Trust me, I’ve tried almost every possibility under the sun.

Healthy Turmeric Stir Fried Brown Rice

4.0 from 2 reviews
Healthy Turmeric Stir Fried Brown Rice
 
Ingredients
  • 1 head of Broccoli, cut into florets
  • 1 Red Onion, diced
  • 5 garlic Cloves, sliced
  • 200g Firm Bean Curd, sliced
  • 2 cups of cooked Brown Rice
  • 2 Carrots, sliced thinly
  • 3 tablespoons of Coconut Oil
  • 1-2 teaspoon of Light soy sauce
  • ½ teaspoon Turmeric Powder
  • A sprinkle of Ground Pepper
  • 1 cup chopped fresh Coriander
  • 1-2 cups of chopped mushroom (optional)
  • A sprinkle Kala Namak (optional)
Method
  1. Heat oil in wok (preferably non-stick) over high heat, add sliced tofu, swirling to coat surfaces; add sliced bean curd.
  2. Add 1 teaspoon of salt to bean curd and then add ½ teaspoon turmeric powder. Stir-fry for 2 minutes until brown.
  3. Add chopped red onion, stir, add garlic and then stir-fry until onions are soft and slightly brown, about 3 minutes.
  4. Add brown rice, broccoli and carrots, stir. Then add soysauce and stir for about 3 minutes to mix.
  5. Add chopped mushroom (optional) and, stir-fry for another 2 minutes more, taste.
  6. Adjust the flavour by adding more sauce or season to taste.
  7. Fold in chopped coriander to finish.
  8. Serve
Notes
Serve with slices of fresh chilli for spicy boost.

If you make this, I’d love to hear from you. Leave a comment below or find me on Instagram and share your creation. Don’t forget to tag me @passionatelykeren so I won’t miss your post.

Keren x

 

Healthy Turmeric Stir Fried Brown Rice

 

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15 Things You Can Do to Boost Your Mental Health

“They called me mad, and I called them mad, and damn them, they outvoted me.”
― Nathaniel Lee

To celebrate Mental Health awareness week in Australia, and the National Mental Health day on Tuesday 10th October, I thought I’d share with you some fun ways you can boost your mental health. But first, let’s clear up some confusion, shall we? What is Mental Health?

What Mental Health is NOT

The term mental health is often misunderstood. I too have been guilty of misrepresenting it. For a long time, when people talk about mental health, I think about a particular mental health condition, such as paranoia schizophrenia as depicted in the movie A Beautiful Mind, which by the way, is a very good movie; or clinical depression, which is another common (if misunderstood) condition.

But mental health is not about mental condition or illnesses or the absence of these conditions.

What is Mental Health?

According to the World Health Organization, mental health is “a state of well-being in which every individual realises his or her own potential, can cope with the normal stresses of life, can work productively and fruitfully, and is able to make a contribution to her or his community.”

So it is the combination of our emotional and psychological well-being. It affects how we feel, how we think and how we function in the society.

It is more about wellness rather than being about illness.

I like this explanation from Beyond Blue:

“…it’s important to remember that mental health is complex. The fact that someone is not experiencing a mental health condition doesn’t necessarily mean their mental health is flourishing. Likewise, it’s possible to be diagnosed with a mental health condition while feeling well in many aspects of life. Ultimately, mental health is about being cognitively, emotionally and socially healthy – the way we think, feel and develop relationships – and not merely the absence of a mental health condition.”

Why we need to look after our mental health

When we look the true definition of mental health, it is clear that keeping in good mental health is vital in order to function at your utmost in life.

It can be very easy to dismiss the idea of maintaining a good mental state if you haven’t had to go through difficult times. If you have had some hard knocks or you’ve experienced traumatic events, then you’ll know how important this can be.

Think of mental health like your physical health, but for the mind. And just like your physical health, if you want to improve your mental fitness, you have to do the work!

And that brings us here, to a list of things you can do to boost your mental health. If you can make time to go to the gym, then you sure can make time for some of these activities, especially since they’re all fun!

15 Things You Can Do to Boost Your Mental Health

  1. Watch a feel-good movie
  2. Take that class that you’ve always wanted to take, just for fun (such as an art drawing class)
  3. Paint, draw, write or do something creative
  4. Eat something you absolutely love
  5. Spend some time outside in nature or visit a museum or a gallery
  6. Pat a pet, or your friend’s pet, or a stranger’s dog at the park
  7. Do something fun or silly that makes you happy
  8. Spend time with close friends and other people who lift you up
  9. Enjoy a long bath or shower
  10. Wear something that makes you feel and look great (the two go hand in hand, by the way- if you look good, you’ll feel good as well)
  11. Do a mini spring clean and find things to donate to the less fortunate
  12. Learn yoga and mindfulness practice
  13. Read your favourite book
  14. Exercise (think of fun exercises like rock climbing, dancing, martial arts, pole dancing?)
  15. Play – whatever that might look like to you

If the list above sounds unexpectedly simple, that’s because it is. Self-care, social interaction, and play are all simple but oh-so-vital to maintaining your good mental health.

Please note that if you are non-neurotypical, or suffering from a debilitating mental illness, or simply feel overwhelmed by the above list and the potential of not being able to achieve many of the activities. Don’t stress. These are just suggestions. Just try to pick one of the activity if you have the energy and don’t feel defeated if you can’t. You might even have other things you love to do that is not on this list.

On that note, what are your favourite things to do for mental health? Do share them in the comment section below.

Keren x

If you need any mental health advice or support in Australia, visit Beyond Blue – they have a great library of resources on their website and a good support network.

Disclaimer: The content provided in this post is not intended and should not be construed as medical advice. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition.

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Sydney Night Noodle Market – What’s Vegan?

The Good Food Month is here and the Night Noodle Market is on again! From 5 – 22 October 2017 Hyde Park is going to be full of hungry crowds and delicious food. “If only they have more vegan dishes”, says every vegan foodie!

I have to say that although it’s not very vegan-friendly, you can certainly find something there. I used to love going to these types of events back in my pre-vegan days and I see no reason to stop. My motto is “you always find something!”

Anyway, if you’re planning to go to the noodle market with your friends and wonder what plant-based options are , I’ve reviewed all the vendors’ menu so you don’t have to waste time checking the menu of the stallholders that don’t serve vegan foods.

I’ve tried to be as thorough as I can but as this is simply a review of all the menus, please check with the vendors to confirm that they are indeed vegan.

For all item marked with asterisks (*) – make sure to specify no egg, ghee or fish sauce or check for their absence just to be sure.

BANGKOK STREET FOOD

Pad See Eew *


BITE CHEW DRINK

None


BLACK STAR PASTRY

None


CHAT THAI

Mango Sticky Rice – Fresh-cut mango with salty coconut cream, mung beans and sweet sticky rice

Pad Thai Vegetarian*


CHEFS GALLERY

None (pretty disappointed with this, they actually do have vegan dishes in their restaurant)


CHINESE DIM SUM KING

Vegetarian and mushrooms dumplings*

Vegetable Spring rolls

Red Bean Buns*


CHUR BURGER

None


CHUR-KEN

None


CLOUD THIEF (Formerly Bao Stop)

None


DIN TAI FUNG

Vegetarian Dumpling*

Vegetarian Spring Roll*

Sweet Buns*


DONBURI STATION

Vegetarian Gyoza*

Edamame


GELATO MESSINA

None


HANOI STREET VENDOR

Vegetarian Spring Rolls*
Lemongrass tofu – with mushroom vermicelli noodle


HARAJUKU GYOZA

Long fries Deep fried long fries with salt
Raindrop Cake* (I actually had this in their restaurant and it was confirmed vegan. However, I believe this comes with green tea ice-cream so check if they can omit it)


HOUSE OF CRABS

None


HOY PINOY

None (unless you fancy eating just rice)


INDU

Garam Masala Eggplant Dosa Garam masala eggplant dosa, bitter melon, beetroot coconut cream*


LET’S DO YUM CHA

The vegetable dumplings are vegan


LITTLE KYOTO

Yakisoba Japanese fried noodles*


MAMAK

Roti Pisang Roti with freshly sliced banana*
Roti Canai Original roti with vegetarian curry*


MAYS MALAYSIAN HAWKER

Char Kway Teow Flat rice noodles stir-fried over high wok fire with Chinese chives, bean sprouts and special soy*


MONTANITA

None


MR BAO

None


NUTIE DONUTS

All the ice creams sammies and bentos vegan. For the donuts, the vegan options are:
– snickers
– couch potato
– blueberry pie
– pandan taro
– deluxe mango coconut nest

P.S. Everything is gluten-free too


ONE TEA LOUNGE

Matcha Baoger sliders without Green Tea Mayo

Ramen Sliders do contain egg content along with the green tea mayo has dairy content however the ramen tofu sliders are fine for vegetarians.

They also have served vegetarian customers our Waffle Fries without the duck but includes the housemade Spicy Hoisin sauce


POKE BEAR

Sweet Potato Poke Bowl is Vegan as standard


POKLOL

None


PUFFLE

None


SATAY BROTHERS

None


SHALLOT THAI

Thai Vegetable Spring Rolls*


SPANTHAI

Fresh mango & sticky rice with coconut sauce

Pad see-iew (ask for vegetarian option)*

Vegetable spring rolls & samosas*


TAIWAN NOODLE HOUSE

None


TEPPANYAKI NOODLES

Yakisoba Veggie*


THAI RIFFIC

Vegetable Spring Rolls*


THE BURMAN KITCHEN

None


THE RICE PANTRY.
Crispy Netted Vermicelli with Vegetarian option*


THE WAGYU

None


TWISTTO

Korean twist potato deep fried (the only product they sell and it’s vegan)


WAFFELAND

None


WATERMAN’S LOBSTER CO.

None


That’s it. Hope this list can help you navigate the night noodle market.

Again, for all the above item marked with asterisks (*) – make sure to specify no egg, ghee or fish sauce or check for their absence just to be sure.

It is my dream that the Good Food Month event will become more and more vegan-friendly in the future, but the only way for that to happen, I believe, is to attend the various events around this month and show that the demand is there. If all the vegans in Sydney go and say, “I wish you have more vegan options” I’m sure that would make a difference, perhaps?

Enjoy the good food month peeps!

Keren x

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How to make perfect roast potatoes

Perfect Roast Potatoes

Today I will share with you some of my tips on how to make perfect roast potatoes. You know, the kind that have a deliciously crispy crust and are fabulously fluffy inside.

Let’s get to it.

Tip #1. Start with the right type of potatoes

To make perfect roast potatoes you need to use the right type of potatoes. There are two main types of potatoes:

Floury potatoes

These potatoes have a higher starch content and low moisture content which makes them perfect for roasting and chipping.

and…

Waxy potatoes

These potatoes are higher in moisture and lower in starch content. They’re good at keeping their shape when boiled and therefore are excellent for salads and soup.

You need the floury kinds.

Tips: You can also use the popular all-rounder which often have a medium starch content that sits somewhere in between the waxy and starchy potatoes, such as Desiree or Royal Blue potatoes.

Did you know that most of the potatoes in Australia are grown in South Australia?

Here’s a good website that lists the different varieties of potatoes. Contrary to what you see at the shops, there is much more variety of potatoes beyond ‘washed’ and ‘brushed’ potatoes.

For roasting, my favourite are Coliban, King Edward and Kestrel Potatoes.

Tip #2. Get them rough around the edges 

In order to get that lovely crispy skin which makes roast potatoes so delicious, you can do two things:

  1. Pre-boil the potatoes and cook them until the edges start to get rough, or
  2. Cook them in the oven and shake the pan to rough the surface once the potatoes are cooked.

The oil will gather in the cracks and crevices creating a crispy outer skin. Method number one produce crispier potatoes but it does involve another step (and an extra dirty dish). Number two is a tad simpler, but it takes a bit more time as the potatoes take longer to cook in the oven.

Tip #3. Do not skimp on the oil

If you do, you won’t get that lovely crispy skin you’re lusting after. For 1 kg of potatoes, I won’t use less than two tablespoons of oil. And for the oil, you can use oil you like. I normally use olive oil and coconut oil because I like the flavours.

Tip #4. Do not crowd your pan 

You want a single layer of potatoes on your pan, no more.

If your pan looks a bit overcrowded, use a second pan. You need enough space between each piece of potato to ensure perfect roasting and maximum crispiness.

Tip # 5. Be patient

To make the perfect roast potatoes you need to be patient. It takes time! Between 1.5 to 2 hours to be exact. Some things you just can’t rush!

Here’s my basic roast potato recipe, which makes deliciously crispy potatoes, every time.

I hope you will try them.

  

5.0 from 1 reviews
Perfect roast potatoes
 
Prep time
Cook time
Total time
 
Make deliciously crispy potatoes at home.
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1 kg Coliban potatoes (or any floury potatoes)
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • Fresh herbs to flavour (optional)
Method
  1. Cut potatoes into halves or quarters (depending on their size). I like keeping the skin on but feel free to peel them. Wash under running water to remove the starch and then drain.
  2. Preheat the oven to 180°C. Transfer potatoes into a large saucepan and then add enough water to cover them.
  3. Cook for about 20 minutes until the potatoes are soft but not mushy. Drain potatoes. Return to the pan and heat for a few minutes to evaporate any remaining water. Then shake the pan briskly to ‘rough up’ the surface of the potatoes.
  4. Pour olive oil into a roasting pan big enough to hold the potatoes in one layer. Add the potatoes to the pan and coat them in the oil.
  5. Place in the oven and cook for 45 minutes. Turn and then cook again for another 30 minutes, or until the potatoes are golden brown and crispy all over.
  6. You can also add one to two tablespoon of fresh herbs such as rosemary or oregano at the end of the baking period to give a nice boost of flavour to your roast potatoes.
  7. Serve immediately.