Easter buns

I do like a hot cross bun around easter & haven't been overly happy with the ones that I have been buying so decided to make my own. Many years ago I attempted making them with compeletely disastrous results, they were tiny, hard little almost inedible buns & given that I was veganising an existing recipe this time I wasn't expecting great results. So it was a nice surprise that these were incredibly easy & incredibly delicious. I left the crosses off so made them as plain easter buns rather than hot cross buns.

Hot Cross Buns (based on a recipe from Taste.com.au)

Ingredients (makes 16)

•  1 1/2 cups warm soy milk
•  2 tsp (7g/1 sachet) dried yeast
•  1/4 cup caster sugar
•  60g nuttelex, melted
•  Egg replacer equivalent to one egg
•  4 cups plain flour
•  1 tsp salt
•  3 tsp mixed spice
•  1 1/2 cups raisins
•  1/2 cup marmalade

Method

1. Combine the milk, yeast and 1 tbs of sugar in a small bowl. Set aside in a warm, draught-free place for 10  minutes or until frothy.
2. Combine the milk mixture, nuttelex and made up egg replacer in a jug and whisk to combine. Combine flour, salt, mixed spice and remaining sugar in a bowl. Add the raisins and stir to combine. Make a well in the centre. Pour in the milk mixture and use a wooden spoon to stir until just combined, then use your hands to bring the dough together.
3. Turn onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic. Place the dough in a bowl and cover with a damp tea towel and place in a warm, draught-free place for 1 hour or until dough doubles in size.
4. Preheat oven to 200°C. Grease a 23cm square cake pan. Punch the dough down with your fist. Turn dough onto a lightly floured surface and knead for 2-3 minutes or until dough is smooth and elastic. Divide dough into 16 even pieces and shape each portion into a ball. Arrange dough portions, side by side, in the prepared pan. Set aside in a warm, draught-free place for 30 minutes or until dough has risen 2cm.
5. Bake in preheated oven for 10 minutes. Reduce heat to 180°C and bake for a further 20 minutes or until golden and cooked through (buns are ready when they sound hollow when tapped on the base).
6. Turn onto a wire rack. Place the marmalade in a microwave safe bowl & microwave for 45 seconds or until melted. Brush hot marmalade over the buns. Enjoy with a cup of tea!

Cacao & Orange Balls

Last week when I was at work I was after a snack so headed to the supermarket conveniently located next door & spotted the Emma & Tom's Life Bars.  I have never seen these before but was intrigued so bought the cacao & orange flavour.  This was so good, like a healthy chocolate bar!  It also doesn't have any scary ingredients either, they are - dates, raw cashews, raisins, cacao powder & cold pressed orange oil.

But they are a bit on the pricey side at $2.60 each so I decided to try making my own version to take to work for snacks this week.  I used figs rather than raisins because that is what I bought at the supermarket & used a tiny bit of orange rind because I only had a quarter of an orange.  The orange flavour is not very strong at all but obviously if you use more rind it would be better.  I also decided to make balls rather than bars.  These turned out well, they are just slightly chocolately & I think they will be perfect afternoon snacks at work.

Ingredients(makes 8 balls)

• 1/2 cup raw cashews
• 7 pitted dates
• 4 figs
• 1 1/2 tsp cacao powder
• orange rind to taste

Method

1. Throw everything into the food processor & wizz until finely chopped
2. Roll into balls & refigerate

Las Vegan Bakery

After nearly 11 months on maternity leave (aka the best time ever!) I returned to work last week.  I am lucky enough to be only working 3 days a week but it is making me appreciate the weekends again.  So this weekend I decided that we should head out to breakfast to start the weekend off in the best possible way.

I hadn't been to Las Vegan since the new owners had taken over & Greg has never been so with the lure of pancakes we decided to go there.  After much indecisiveness I ended up getting scrambled tofu on rosemary & olive sourdough with tempeh bacon & avocado while Greg got the sour cherry pancakes.

Greg loved his pancakes, they were fluffy & cinamonny & very delicious.

The sourdough toast with my breakfast was filled with big chunks of olives & was amazing, I would have been more than happy just to have that toast on its own.   But I don't think that the olive & rosemary flavour went well with the curried flavour of the scrambled tofu.  I liked both things separately but not so much together.  The tempeh bacon was also really, really good & has inspired me to start experimenting with making my own.

Overall we did really enjoy our breakfasts & it was a great start to the day.  We paid $25 for both meals & a coffee each.  They are also quite baby friendly with a few high chairs available.

I couldn't find anyone else talking up the Las Vegan breakfast, but others who have paid a visit at other times of the day are Vegan About Town, In the Mood for Noodles & Easy as Vegan Pie.


Las Vegan Bakery
22 Smith Street

Collingwood

03 9415 9001

Bo De Trai

Last weekend Greg & I found ourselves over the west side of town around lunchtime so luring Greg with the promise of wonton soup, we decided to make our way to Bo De Trai.  I love Vietnamese food & it is something that I have not gone out to eat much of since being vegan so I have been wanting to go to Bo De Trai for awhile.

I was planning on having a wonton soup but it was a warm day & I ended up getting the spring rolls on rice vermicelli.  This ended up being exactly what I wanted, not too heavy or spicy but with good flavours.  It was plain vermicelli noodles with lettuce, mint, chopped spring rolls & it came with a sauce on the side.

Greg went with the wonton soup which he enjoyed.  I tried some & it was nice, but featured coriander which I am not a fan of.  I am planning on going back soon & getting it without coriander which I think will be really good.

It is cheap & cheerful with fast efficient service - what more could you want from lunch?

Other bloggers who have been to Bo De Trai are Where's the beef, This is Vegan Melbourne, Footscray Food Blog & Aduki

Bo De Trai
94 Hopkins St
Footscray
9689 9909

The Abyssinian

I am so, so behind & have lots of posts to write for places I have eaten out at & some new cookbooks that I have so stay tuned!

Anyway, a couple of weeks ago a group of us went to The Abyssinian for my friend's birthday.  I have never eaten Ethiopian food before, but have been keen to go here for ages so was pretty happy when told we were going there.

The staff were wonderful & suggested we all get the combination plates to share so we did as we were told.  The others got meaty plates & being the only vegos there Greg & I got a vegetarian plate.  It is a massive big round plate covered in delicious injera covered in little bits of all the different vego dishes.  It was so, so good.  The food was super tasty & fun because you get to eat with your hands & who doesn't love that??  The highlight was without a doubt the shiro which is chickpeas ground to gravy tasting deliciousnes.  A big bowl of this might be a bit too much but just having a little bit was very yum.  I think our meal was $35 & well worth it, they are also BYO which is my favourite thing ever.  I am definitely looking forward to returning soon.

The Abyssinian
277 Racecourse Road

Kensington

03 9376 3031

Christmas Eats

Christmas lunch is always held at my mum's house & whilst she is fearless with veganising desserts she sometimes gets a bit confused about what vegan main meals to make us so I like to take something along.  It is especially important to make it incredibly delicious so that my omni family realise how delicious vegan eating can be.  After reading a thread on PPK about what people were making for Christmas I read about a Jamie Oliver recipe in the December/January issue of Delicious magazine for Pumpkin & Mushroom Wellington & knew immediately that this was going to be what I brought to lunch.
This recipe incorporates lots of ingredients that I love - pumpkin, mushrooms, chestnuts, sage, pine nuts, lemon, rosemary...  This is not a difficult recipe, but there are a lot of steps so it does take awhile.  I am not going to type out the recipe because it is loooong, but someone has done it here with beautiful photos to boot.  I did really enjoy this, as did my family bit I found the cinnamon flavour a bit overpowering so would reduce that by half if I were to make it again.
I hope everyone has had as wonderful and delicious Christmases as I was lucky enough to.

Christmas Eve Eats

This year since it was Holly's first Christmas and we would be spending all of Christmas Day with my family I decided that it would be good to have a nice meal for just the three of us on Christmas Eve.  I ended up spending a lot of time on Christmas Eve preparing my lunch for the next day so decided to go the easiest option & get a Sanitarium vegie roast.  It was my first time eating this & I actually didn't mind it except the glaze on it was waaaaay too sweet so I would definitely leave it off next time.  To go with this I made Vegan Dad's scalloped potatoes & butternut pumpkin with roasted chestnuts.  This is ugly but it is so, so good!!!!  I followed the recipe exactly except that I added in a bit of nooch to the sauce & I used canned chestnuts since fresh aren't in season.  I will definitely make this again. I also just steamed since green beans as Holly loves them so we have them with most meals & served them with this mushroom gravy but I found it to be way to strong in molasses flavour.

I made an easy dessert from ice cream which I softened & then mixed in chopped dark chocolate & dried fruit which I macerated in Grand Marnier overnight - very easy & very tasty.