Zucchini Pasta with Coriander Pesto

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I remember making my first raw zucchini pasta, also called zoodles (zucchini noodles). It was such a revolutionary and awesome moment, being able to transform a simple vegetable into something extraordinary. It’s true: We feast first with our eyes. I cannot believe how much more appetising my dishes looked after bland slices of zucchini were replaced by sexy curly strands. They looked a hundred times better. But they’re also a hundred times more nutritious than your regular noodles or pastas. They’re low carbs and low calories too, but who’s counting?

Zucchini Pasta

Zoodles are great in salads, but they’re also good for hot dishes – or more accurately, warm dishes. They tend to wilt in high heat so you’ll need to be careful not to overcook them. They just need a light toss over low heat until they become bright green, 2 – 3 minutes or so and you’re done.

This recipe is an excellent introduction to zucchini pasta or zoodles. It’s very simple to make, requiring only seven ingredients (including salt!) and is a nifty way to use up any excess zucchini you may have. You will need a spiraliser to make the noodles but you can also use a vegetable peeler or a mandoline which will give you slight

Why this Zucchini Pasta with Coriander Pesto is the bomb!

Apart from the simplicity of the ingredients, this dish is the bomb because it’s a light but satisfying. For me, flavour is everything and the coriander pesto definitely delivers the kick. The spiciness of raw garlic, the earthiness of pine nuts and the bold fragrance of coriander give this pesto that creamy texture with bold, fresh and punchy flavours, without any added dairy.

Zucchini Pasta-4

Zucchini Pasta with Coriander Pesto
Recipe Type: Main
Author: Keren
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • Zucchini Pasta with Coriander Pesto
  • 1 bunch coriander
  • 1/2 cup pine nuts
  • 1/2 cup cashew nuts *
  • 5 garlic cloves
  • ½ – 1 tbsp lemon juice (I recommend using ½ tbsp to start with)
  • 1/2 tsp salt
  • 1 tbsp olive oil
  • 2 large zucchini
  • 1 tbsp olive oil
Instructions
  1. Make zucchini noodles using spiraliser or cut into thin stripes mandoline
  2. Make pesto by putting all the ingredient in a food processor and process until smooth. Taste and adjust flavour by adding more salt for saltiness, or lemon juice for acidity.
  3. Heat oil in pan on medium heat
  4. Add zucchini and toss until warm, about 3-4 minutes
  5. Turn off the heat and stir in pesto and toss until evenly coated.
  6. Serve immediately
Notes
You can also replace cashew nuts with walnuts or macadamia nuts.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and/or share a picture on Instagram and tag me in the picture.

Keren x

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Meat Free Week 2016

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Did you know that Australia is ranked in the top three biggest meat-eating countries in the world (per capita), behind the USA and Luxembourg. Australians eat an average of 111.5 kg of meat per person per year, which is more than double the world’s average of 41.9 kg. This consumption compromises our health and with global meat production predicted to double by 2020, raises serious concerns about long-term sustainability and animal welfare.

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Bowel cancer is now the second largest cancer killer in Australia. High consumption of red and processed meat has been linked to both bowel cancer1 and the increased risk of type 2 diabetes.

Globally, the growing demand for meat is leading to increased deforestation, water usage and climate change with the UN identifying the livestock industry as one of the most significant contributors to today’s most serious environmental problems. It has also created the number one animal welfare issue in the world, factory farming.

Australia’s annual Meat Free Week has returned bigger and better from 1-8 August 2016. This week is dedicated to raising awareness of the amount of meat people eat and the impact it has on human health, the welfare of animals and the environment.

Meat Free Week

Meat Free Week 2016 challenges Australians to sign up to go without meat, including seafood, for seven days. By being sponsored, participants have the opportunity to raise funds for one of three leading charities – Bowel Cancer Australia (health), Voiceless the animal protection institute (animal welfare) and The World Land Trust (environment).

With a growing trend towards meat free or meat-reduced meals and the steady rise of flexitarianism over the past few years (a mainly a plant-based diet with the occasional inclusion of meat), Meat Free Week gives people the perfect opportunity to try out new foods, get more veggies in their meals and see whether a meat-reduced diet is for them, even if it’s just one day a week or one week a year.

And for the second time this year, Meat Free Week has expanded the campaign into the UK, gaining great traction with great supporters on board including Jamie Oliver, Paul, Mary and Stella McCartney.

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I know there are a lot of vegans who disapprove of campaigns that encourage people to eat ‘less’ meat such as Meatless Monday or Meat Free Week as they believe it distinguishes the consumption of other animal products (i.e. eggs or dairy) as being more ethically justifiably when they are all a result of tremendous violence, and it renders eating a small amount of meat any other day as ‘okay’ when it is not. The argument is that if we make an ethical decision to reject something that is morally wrong, then we must reject it all, every day, and not just on certain days.

I have mixed feelings about this ideal. On one hand, I want people to stop eating all animal products completely, but on the other hand I know that it is impossible for a lot of people to make such a drastic change without easing into it over time and I am glad for them to give it a crack without making them feel guilty as sin when they don’t stick to a plant-based diet from the very first day. I think Meat Free Week provides people with this opportunity in a fun and engaging way. It provides education. Education provides knowledge and awareness for people to make an informed choice. Love it or hate it, the campaign certainly has made a big impact with over 4,000 people signing up for the challenge, and raising over $150,000 for charity in its first two years. 

So here are the two really important things you can do to support Meat Free Week 2016:

1. Sign up for Meat Free Week OR if not participating, donate. It’s easy and you’ll be showing everyone how it’s done!

You can register here to be sponsored as an individual or as a team and encourage others to join you. OR simply donate money directly to the charities here. After registering, downloading the App from App Store  or Google Play is a great way to get friends and family on the spot to sponsor you whilst you’re out and about. Monitor progress, share messages, get sponsors via Facebook and have friends and family make a donation right from the fundraisers smartphone.

2. If you’re already vegetarian, sign up and go vegan for the week. And if you’re already vegan (or already living meat free), sign up and sponsor a meat loving friend for the challenge.

Some useful websites to read during the meat-free week:

Voiceless – An independent, non-profit think tank focused on raising awareness of animals suffering in factory farming and the kangaroo industry in Australia.

Bowel Cancer Australia – Bowel Cancer Australia works to reduce incidence, death and suffering associated with bowel cancer (aslo known colorectal cancer).

World Land Trust – A charity organisation with a 20 year track record of successful environmental projects. 

Meat free week

Here some of my favourite recipes from the Meat Free Week Website:

You can also check out my recipe page for some plant based recipes and inspiration

Check out the Meat Free Week website or their social media channels to learn how you can be part of this great event.

  • Facebook: Meat Free Week
  • Twitter: @meatfreeweekorg
  • Instagram: @meatfreeweek
  • Hashtag: #meatfreeweek

So, are you up for challenge? Of course you are. Give it a go! You’ve got nothing to lose, and everything to gain.

Keren xx

Watermelon Rind Pickles

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I always look for ways to reduce waste. I’m not a level 5 environmentalist and I still use plastic but I do try my best not to throw things out unless I really need to. Especially food. I hate throwing food away.

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If you usually throw away watermelon rind (the white part of watermelon just underneath the skin) like I previously did, you’re missing out on some serious nutrition and cancer fighting phytochemicals. It’s probably the healthiest part of the fruit and we’re not eating it. In all fairness though, it does taste rather bland and is not as exciting as the sweet, refreshing, red part of the fruit. But what if I tell you that you can turn it into delicious tasting watermelon rind pickles? Would you try it?

Of course you would! You should. It’s amazing!

Watermelon Rind Pickles-5

Why I love watermelon rind pickles:

They’re simple, very easy to make and taste delicious. They have a lovely spicy aroma from the cloves and the star anise, and the pickling juice makes the rinds super nice and crunchy.

These are inspired by one of my food heroes, Alton Brown. They’re quick, they don’t need a lot of ingredients and you’ll never have to throw away watermelon rind ever again.

Watermelon Rind Pickles

 

Watermelon Rind Pickles
Recipe Type: Sides
Author: Keren
Prep time:
Cook time:
Total time:
Serves: 2 jars
A delicious way to use up those watermelon rind
Ingredients
  • Rind from half watermelon, approximately 500 grams
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 1/2 cup sugar *
  • 2 teaspoons sea salt
  • 4 whole cloves
  • 1 star anise pod
Instructions
  1. Scoop out melon leaving about 1/4-1/2 inch of red flesh.
  2. Peel off outer green with vegetable peeler and then cut into 1-inch cubes.
  3. Bring the apple cider vinegar, water, sugar, salt and spices to a boil over medium-high heat in a saucepan.
  4. Add the watermelon. Return to a boil and turn off the heat. Remove the pan from the heat.
  5. Transfer hot pickles to a quart jar carefully using a ladle. Pour on as much of the pickling juice as possible. Cover the jar and leave at room temperature until cool.
  6. Refrigerate overnight before serving. Great on salads or as a side to grilled dishes.
  7. Keep in the refrigerator and consume within a month.
Notes
You can replace sugar with your favourite sweetener such as stevia, xylitol, agave nectar or maple syrup. I use Natvia because it tastes more like real sugar.

 

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and/or share a picture on Instagram and tag me in the post.

Keren x

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The secret to fluffy, pillowy vegan pancakes

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Today I will share with you the secrets to perfectly round fluffy, pillowy vegan pancakes that will rock your world.

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The world (or your mum) may have once convinced you that you can’t make a soft, fluffy baked goods without eggs. But that world is changing now. Welcome to the age of egg-free cooking and baking. We’ve got pancakes, baby.

Soft fluffy vegan pancake

  1. Do not overmix the batter. Use a spoon or a fork to mix it all through, they don’t need to be smooth and God forbid, do not use an electric mixer!
  2. Do not use the batter straightaway. Let the batter rest for about ten minutes to allow the gluten to settle and the baking powder and vinegar to react. Usually this is about the time you need to get your pan out, oil it and preheat it for cooking.
  3. Use medium low heat. Not hot, not low but medium low, meaning slightly on the low side but not too low. Each stove is different and so you will need to play a bit with your stove to figure out the right setting.
  4. Do not use too much oil. You want a very thin layer of oil. You can try using an oil spray or use a paper towel to spread the oil on the pan. You can also use a non-stick pan.
  5. Do not overcrowd the pan. Make one or two pancakes at a time (unless you have a very large pan). If making more than one make sure you leave enough room between each pancakes as the batter may spread a little before they start to puff up.

Bonus Pro Tip: Use an oiled measuring cup to scoop out the batter. This will ensure your pancakes are all the same size and the oil prevents batter from sticking to the cup.

Fluffly Vegan Blueberry Pancake

Let the chicken have their eggs as our pancakes do not need them to puff, fluff and be as the soft, pillowy goodness that they are meant to be.

Now let’s pancake.

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Blueberry vegan pancakes
Recipe Type: Breakfast
Author: Keren
Prep time:
Cook time:
Total time:
Serves: 4-6
Soft, fluffy pancakes with
Ingredients
  • Dry ingredients
  • 1 cup flour
  • 1 1/2 tbsp baking powder
  • ¼ tsp salt
  • Wet ingredients
  • 1 cup soy milk (or your favourite nut milk), I use Nutrisoy brand
  • 1 tsp apple cider vinegar
  • 1 tbsp sugar, mixed in 3 tbsp water
  • 2 tbsp vegetable oil (plus extra to oil the pan)
  • Half a cup of blueberries
Instructions
  1. In a large mixing bowl, sift together all the dry ingredients. Make a well in the center.
  2. Mix all the wet ingredients together.
  3. Add the wet ingredients into the dry ingredients and mix until just combined. Careful not to overmix the batter (a few lumps are ok).
  4. Let the batter rest while you preheat the pan over medium-low heat.
  5. Lightly coat the pan in oil and preheat your pan for about 5 minutes. You could also use a non-stick pan.
  6. Pour about 1/3 cup of batter of pancake batter on the pan to form a circle. Drop 5-6 fresh blueberries into the pan. Cook for about 3 minutes until bubbles start to appear. Flip and cook for another 3 minutes or so until the pancakes is golden
  7. Keep pancakes covered to keep warm until ready to serve. Top up with more blueberries or maple syrup. Enjoy!
Notes
You can replace blueberries with chopped bananas, chocolate, coconut flakes, nuts, anything you want really.

 

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Creamy Mushroom Vegan Pasta

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Because carbs make you happy, science says. And I’m all about happiness.

Last year on my short trip to Europe I had one of the best mushroom pastas I’ve ever had. It looks like what would have been a dieter’s nightmare – an enormous serving of spaghetti laced with sliced mushrooms, sitting on a glistening pool of olive oil and garlic.

It was delicious! (Insert lip-licking emoji here) I figured that life’s too short to think about calories, especially when you’re in Italy.Rome

This recipe is my attempt to re-create that memory, this time with a bit less oil and a bit more cream. Because who wouldn’t want a creamy mushroom pasta?

Creamy Mushroom Pasta-6

This recipe is very simple to make. You just need mushrooms, zucchini and broccoli (you can also use broccolini, snow peas or asparagus).

The sauce is inspired by Minimalist Baker and is a delicious blend of almond milk, vegan cheese, nutritional yeast, lemon juice, and dried chilli. I used a mixture of Miyoko Schinner and Sprout and Kernel vegan cheeses for optimum creaminess but you can use any of your favourite vegan cheeses. If you don’t have vegan cheese, you may be able to replace it with ½ cup of cashew cream.

Creamy Mushroom Pasta-3

 

 

Creamy Mushroom Vegan Pasta
Recipe Type: Main
Author: Keren
Prep time:
Cook time:
Total time:
Serves: 2
A deliciously creamy pasta dish that’s cheesy, satisfying and undetectably vegan.
Ingredients
  • 300 grams dried spaghetti
  • 3 tablespoons exra virgin olive oil (I used Cobram Estate)
  • 10 cloves garlic, minced, divided into 2 portions
  • 1 cup sliced Swiss brown mushrooms
  • 1½ cups (200 g) roughly chopped asparagus
  • 150 g vegan cheese, grated (I used Miyoko’s Kitchen’s Cheese and Sprout and Kernel Monster Cheddar)
  • ¾ cup (180 ml) unsweetened almond milk or your favourite non-dairy milk
  • 2 tablespoons nutritional yeast
  • 1-2 tablespoons lemon juice
  • ¼ tsp dried chilli
  • Sea salt and black pepper to taste
Instructions
  1. Bring a large pot of water to a boil. Season generously with sea salt. Add pasta and cook according to package instructions, then drain and set aside.
  2. Heat a large skillet over medium-high heat. Once hot, add olive oil, 1 portion of the chopped garlic, and broccoli.
  3. Sauté for 3-4 minutes, stirring frequently until the broccoli is almost tender.
  4. Lower heat on the skillet to medium and add mushroom, almond milk, vegan cheese, the remaining portion of chopped garlic, nutritional yeast, and dried chilli. Season with a generous pinch sea salt, black pepper and add lemon juice.
  5. Taste and adjust flavour as needed, adding more nutritional yeast for cheesiness, dried chilli for heat, or lemon juice for acidity.
  6. Add cooked drained pasta directly to the sauce along with sautéed broccoli and mushrooms. Toss to coat and enjoy immediately.
  7. Leftovers can be stored in the refrigerator up to 3 days. Reheat in the microwave or on the stovetop, adding a bit of almond milk if it’s dried out.

Creamy Mushroom Pasta-1

If you made this recipe please let me know how it turned out for you! Leave a comment below or share a picture and tag me on Instagram!

Love,

Keren x

Superfood Tempe Taco

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With the weather getting cooler it’s time for something comforting, something warm, and something spicy. It’s time to Taco!

Avocado and Tomato

There’re a few reasons why I love Mexican food. I love food with bold flavours, the kind of food that punches you in the face with a strong taste and then makes you come back for more. It’s sexy and daring. It’s passionate.

One of my favourite Mexican foods is taco. I mean, who doesn’t like taco? It’s tasty, easy to make and it’s great for parties!

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Traditionally, taco is made with meat but I make mine with tempe, walnuts and chia seeds. These make the taco highly nutritious and their unique texture gives the taco that ‘meaty’ and chewy taste, even though it’s completely plantbased.

You can find tempe (also spelled tempeh) at your local supermarket, health food store or an Indonesian or Malaysian speciality grocery store. You want to get raw tempe, as the cooked version is often flavoured and not as firm as the fresh type so it might be difficult to grate.

Superfood Tempe Taco

Why I love it

It’s not only that this superfood tempe taco is easy and quick to make, it’s also nutritious, delicious, and high in protein. The added chia seeds provide a boost of omega 3 and they also help thicken the taco’s ‘meat’ mixture in next to no time.

The leftover ‘taco meat’ can also be used to spice up salad or sandwiches for lunch the next day, if you can manage not to eat it all in one sitting.

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The key is to a good taco is a good taco seasoning. You can get it at the store or you can make it your self. If you’re a big taco fan, I recommend making it yourself because it’s so easy to do and you can customise it to suit your preferences.

You just need to get all the spices, mix them together and then store the mixture in an airtight jar to keep its freshness. The best thing about making your own taco seasoning is that you can adjust the taste to your liking. You can make it as hot (or as mild) as you like, you can add more of the spices you like, maybe reduce the salt, or add more pepper.

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Superfood Tempe Taco

Ingredients:

  • 1 pack (250) raw tempe, grated
  • ¼ cup walnut, finely chopped
  • 2 cups vegetable broth
  • 2 tablespoons taco seasoning*
  • 1 tablespoon olive oil
  • 2 tablespoon of chia seeds
  • 1 onion, diced
  • 3 garlic cloves, diced
  • 1 avocado, diced
  • 2 tomatoes, diced
  • ½ red onion, sliced
  • ¼ cup non-dairy cheese
  • 8 hard taco shells

Method:

  1. Heat oil in a sauté pan on medium-high heat.
  2. Add onion and stir for about 3 minutes, until it begins to soften.
  3. Add garlic; cook and stir until fragrant, about 1 to 2 minutes.
  4. Stir grated tempeh; cook, stirring occasionally until lightly browned, about 5 minutes.
  5. Pour vegetable broth over the tempeh mixture and reduce heat to low. Add the taco seasoning, oregano, and ground red pepper. Cook, stirring regularly, until most of the liquid has evaporated, about 5 minutes.

*How to Make Taco Seasoning

Ingredients:

  • 1 tablespoon cumin
  • 1 tablespoon oregano
  • ½ – 3 teaspoon chilli powder (depending how hot you like it)
  • 2 teaspoon garlic powder
  • 2 teaspoon onion powder
  • 2 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • ½ teaspoon salt
  • ½ teaspoon pepper

Method:

Mix all the ingredients together

Tips:

  • Make a big batch of taco seasoning and use it to season roast vegetables, salads, wraps, etc
  • Use lettuce leaves in place of taco shells if you want to make it lighter (or if you run out of taco shells)
  • Use leftover taco meat to fill sandwiches or to sprinkle upon your salads.

Did you make this recipe?

Please let me know how it turned out for you Leave a comment below or share a picture and tag me on Instagram!

 

Keren x

 

This recipe is also created in collaboration with Australian Avocado

New Zealand – North Island

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Being an ex-pat who has lived in the land of Down Under for over 15 years, New Zealand presented an experience which felt a little like Australia, and yet was a vastly different setting. The mix of beautiful landscapes, the omnipresent Māori culture, friendly, easygoing Kiwis, and delicious Sauvignon Blanc was both charming and disarming. I loved it.

Here’re some of the highlights of my short adventure trip with the boy to New Zealand – North Island region, which includes Auckland, Rotorua, and Lake Taupo.

Me and my Lowell backpack

Me and my Lowell backpack at the airport – ready to go

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Waiting to board the plane

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Māorian welcome sign at the airport

Moments after we touched down in Auckland, we headed straight to Countdown (the largest grocery store chain in New Zealand) and bought oats, bread, fruits, nuts and some snack carrots. We knew we wanted to make breakfast every day and have healthy snacks available all the time so it was a good move on our part. We stayed at Quest serviced apartments equipped with a kitchen which helped tremendously with our effort to maintain a somewhat healthy diet during our travels.

Quests Apartments
AUS 1800 334 033
NZ 0800 944 400
International +61 3 9645 8357

Our breakfast every morning looks a little like this.

Every morning looks a little like this

Wai-O-Tapu

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Stairs at Wai-o-tapu

We started our journey with a trip from Auckland to Rotorua via Wai-o-tapu. It’s a great spot for geothermal gazing complete with an extensive walking track and funky coloured bubbling thermal mud pools.

Wai-o-tapu - Dew on tree branches

Dew on tree branches

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One of the many thermal pools at Wai-o-tapu

Green smoothie coloured pool

Kryptonite coloured pool

Champagne Pool at Wai-o-tapu

The famous Champagne Pool

My favourite picture from Wai-o-tapu and NZ. A girl taking a photograph with her man supporting her. Hashtag love!

Wai-o-tapu Thermal Wonderland
Open every day including all Public Holidays
April-October: 8:30am-5:00pm (last admission 3:45pm)
November-March: 8:30am-6:00pm (last admission 4:45pm)
Christmas Day: 8:30 am-5:00 pm (last admission 3:45pm)
Phone: +64 7 366 6333

Rotorua

When in Rotorua, one must visit the hot spring pool. Nothing is as pleasant, or potent, as a mineral-rich thermal spa (and a shivering cold rinse after) to ease one’s troubled mind and relax one’s tired body.

We went to the Polynesian Spa which was within walking distance from our Quest apartment and I must say, it was pure bliss. The spa encloses five shallow hot mineral pools with various degree of ‘hotness’ and a picturesque view of  Lake Rotorua.

Polynesian Spa
Address: Hinemoa St, Rotorua 3010, New Zealand
Hours: Monday – Sunday 8AM-11PM
Phone: +64 7-348 1328

Rotorua lake view from Polynesian spa

Rotorua lake view from Polynesian spa

Taupo

From Rotorua we drove to Lake Taupo where we stayed overnight at the largest and probably most scenic freshwater lake in New Zealand.

Lake Taupo

View from the balcony – Lake Taupo

View from the motel, can you see the steam coming off the surface of the lake?

Can you see the steam coming off the lake’s surface on the left hand side? It’s like a giant hot spring

For dinner we went to Bistro Lago, located at the Hilton Lake Taupo. It’s not the most vegan-friendly restaurant but we were quite happy with our fresh green salad and our simple yet delicious veggie roast featuring snow peas, green beans and potatoes.

Dinner at Bistro Lago - Taupo. Roasted vegetables featuring snow peas, green beans and potatoes

A simple roasted dinner at Bistro Lago

Bistro Lago at the Hilton Taupo
Hours: Restaurant 7am-9pm Bar 8am until late
Address: 80/100 State Highway 5, Taupo 3330, New Zealand
Phone:+64 7-378 708

Huka Falls

One highly recommended activity in Taupo is a visit to the Huka Falls and the Huka Falls Jet ride.  The ride offers a thrilling 30 minute ride along the Huka river while passing through bushes ‘so close you almost crash’ at high speed, and lots of 360° donut spins to keep your adrenaline rushing.

If that doesn’t appeal to you then this might: it’s the only water jet that can take you right in front the magnificent Huka Falls.

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Waiting for our boat ride

Huka Falls

Up close and personal with Huka Falls

Huka Falls Jet
Address: 200 Karetoto Rd, Taupo 3330, New Zealand
Hours: Monday to Sunday 9AM – 4:30PM
Phone:+64 7-374 8572

Auckland

We ended our trip where we started, in Auckland, New Zealand’s largest city, where we spent most of our time mmm.. eating.

Street Art in AucklandStreet Art in Auckland

We made sure to visit The Unbakery at Little Bird Organics. It’s a raw, organic, vegan cafe which came highly recommended by a lot my vegan friend. It serves delicious salads, sumptuous raw cakes and dairy-free coffee. It was fabulous!

Little Bird Organics
Address: 385 New North Road, Kingsland, Auckland 1021, New Zealand
Phone:+64 9-550 7377
Hours: Monday – Friday 8AM-2:30PM Saturday – Sunday 8 AM-3PM

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Cold drip coffee at Little Bird Organics

Tea selection at Little Bird

Tea selection and sprouting kit at Little Bird Organics

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Superfoods and other goodness

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Bird Bowl from The Unbakery – A tasting bowl of delicious salads and dehydrated raw goodness

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Special of the day – Dosa pancake with slaw, corn and creamy avocado dressing

On our last night in New Zealand we treated ourselves with a lovely dinner at Eight at the Langham. They had buffet and à la carte menus available. We chose à la carte and managed to get a few dishes specially made vegan for us.

Eight Restaurant
Address: The Langham Hotel 83 Symonds St, Grafton, Auckland 1010
Hours: Friday to Wednesday 6AM-10PM
Phone:+64 9-300 2924

Veggie burger at Eight at the Langham

Veggie burger at Eight

Eight at the Langham

Digging into some deep fried tofu with peanut sauce

The following morning we managed to squeeze another organic vegan meal at Wise Cicada, thanks to Zarah from VegTravelGuide who told us about this gem. Their raw banoffee pie is to die for!

Wise Cicada Café
Hours: 8am – 6pm Monday to Friday & 9am – 6pm Sat & Sunday
Address: 23 Crowhurst, Newmarket, Auckland
Phone: +64 9-529-9529

Wise Cicada Cafe

Wise Cicada Cafe

Bits of everything lunch at Wise Cicada

Bits of everything lunch at Wise Cicada Cafe

And that’s a wrap.

E noho rā New Zealand. You’ve been awesome!

Vegan Degustation at Yellow

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I still remember my first fine dining experience. It was about 12 years ago at a French Restaurant in Surry Hills. I can’t remember the name, but I remember everything else. I remember the dress I was wearing, the people I was with, the service, the food, and I especially remember the amazing experience which sparked a decade of fine dining pursuits. I collected degustation menus like stamps and spent most of my salary on eating out. It was my dope.

Yellow Vegan Degustation

My recent visit to Yellow reminded me of that first fine dining experience. Sure, I’ve had gorgeous vegan meals at Otto and delicious customised vegan degustation at Marque. But Yellow stood head and shoulders above any those venues. It was splendid in every way possible. The efficient service, the romantic ambiance, the delicious food, everything was exactly on point.

Yellow Vegan Degustation-6

I had the 5 course vegan degustation menu and by the end of the night I promised myself that I will go back to try the even longer 7 course menu. It was good. Really.

Yellow Vegan Degustation-2

My pictures don’t do justice on how attractive all the dishes were. They were as bright and beautiful as a flower garden. There’s no seitan here. Instead, you’ll be delighted by plant-based whole foods which were carefully prepared and minimally processed, with lots of textural elements and umami-rich flavours – dishes that will make you forget they were vegan. That my friend, require some serious skills.

Salted Mexican Cucumbers + Tomatillos + OcaYellow Vegan Degustation-10

It was my first time trying Mexican cucumbers. They look like miniature watermelons but they taste like cucumbers with a hint of citrus. It was slightly tangy, enjoyably light and refreshing.

Kohlrabi + Enoki Mushroom + Vegetable BrothYellow Vegan Degustation-3

I had to look at the menu again when I was presented with this dish. I was expecting roasted kohlrabi or a soupy dish but, instead, I got beautiful and crunchy ribbons of kohlrabi with enoki mushrooms and violet flowers. It was a gorgeous dish which was rich in textures and, oh my, that consommé! A true umami experience.

Black Rice + Celtuce + KojiYellow Vegan Degustation-4

What is celtuce? It doesn’t really matter. Delicious chewy rice, rich kryptonite green sauce and crunchy koji fit to die for.

Spaghetti Squash + Persimmon + PepitasYellow Vegan Degustation-5

Gorgeous yellow strings of perfectly cooked squash with sweet melty persimmon, crunchy pepitas and a thick nut cream. Divine!

Raspberry Sorbet + Plum + HazelnutYellow Vegan Degustation-8

Finely sliced plums encasing a delectable sorbet which was super smooth and creamy with just the right amount of sweetness. I could only say that I wish I could have had more of this. Come to think of it, if my boyfriend had any manners he’d have given me his plate as well.

Yellow Vegan Degustation-9

As I concluded my night at Yellow I bade farewell to Australia, my friends, my dog and my dear love. It was my last night in Sydney before my 3-month trip overseas and I couldn’t have wished for a better place to end the night. Adieu, till we meet again.

Keren xx

Yellow Vegan Degustation-6

The Colonel via Deliveroo + Coupon Code

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Deliveroo-1

As much as I love going out for dinner, there are days when I don’t feel like eating out, even on the weekends. Lately this has been a frequent occurrence thanks to the arrival of the boxed DVD sets for Breaking Bad (the complete series) and Walking Dead (seasons 1- 5). I had forgotten how addictive television series can be. The last few shows I was into were Gossip Girl, True Blood and Man vs. Food…. sad, I know… but they’re nothing in comparison to these two gems. Breaking Bad and Walking Dead are a hundred times better, and a hundred times more addictive. Goodbye, life.

Deliveroo-13A lot of times when Nat and I choose to eat in, we’d get takeaway at a local Thai restaurant, Khaohom, which is cheap and easy. Some days however, especially on the weekend, I want something a bit different. Something fancier. Without having to leave home. Just so I can squeeze in another literally gut wrenching, skull-smashing episode of Walking Dead.

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Deliveroo is a restaurant delivery start-up which seeks to satisfy this need. It was founded in London two years ago and the company has recently launched in Australia. They may seem like just another food delivery service, but Deliveroo is different in that they focus on delivering food mainly from mid to high-end restaurants – restaurants that traditionally don’t offer a delivery service in the first place. This opens up a completely new range of delivery options.

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Image from uk.businessinsider.com

Image from uk.businessinsider.com

Here’s a short clip of my experience using Deliveroo to get one of my favourite dinners home-delivered. I found the website very easy to use and I especially love the ability to add special dietary requirements for my order. I selected The Colonial, a lovely Indian Restaurant in Neutral Bay. Nat is not really (not at all) a fan of spicy food so it takes a lot of effort (or a huge faux pas on his part) for me to get him to an Indian Restaurant. So getting the food to come home instead is the next best thing!

Coupon Code
I’ve teamed up with the cool kids at Deliveroo to give you $10 off your first order with so you can try their service. Just type in the code PASSIONATE when you place your order. This code is valid until 14 June 2016. Enjoy!
Have the best day ever,
Keren
Disclaimer: I received credits from Deliveroo to try and review their service. This is not a sponsored post and as always, all opinion is my own. 

My thoughts on 4 My Earth eco-friendly food bags

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What if we don’t need to use plastic to cover or store our food?

 

I have to say, I was not brought up to care much about the environment. Growing up in a developing country it is not a subject that people would discuss. No one seemed to care. It wasn’t until my first year of university here in Sydney that I learned about the some of major environmental issues the world is facing, and how we as human beings play an important role in protecting the environment.

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