For those of you that are baking pros, bear with me for a moment. This is a necessary precursor to a recipe that’s on its way to you!
So here’s the thing: sometimes, substituting things in vegan baking is common sense. We all know that you can substitute non-dairy milks for regular milk when it comes to baking (right?). My top choice for this is rice milk because of its neutral flavour, but I’ll use almond milk if the recipe looks like it needs something creamier/fattier. I don’t use soy – especially not in chocolate flavoured things, because you can taste it. It doesn’t necessarily taste like soy, but it definitely reminds me of cheap, nasty easter eggs.
As far as egg replacers go, you have a lot of choices. You should consider what’ll suit your recipe best – not all vegan egg substitutes are as flexible as using actual eggs. I’ve made some notes below for your reference; all of these are for using egg substitutes as a binding agent, not a rising agent (I’ll talk about this in another post). Continue reading →
Alice from Smokin’ Tofu is my favourite potty mouthed lady in the blogosphere, so when she suggested we guest post for eachother, naturally I was pretty stoked. I asked her to write about her top 5 happy foods – in hindsight a fairly difficult task – but she came through for me with some brilliant choices! What are your top 5? Continue reading →
217 Commercial Rd
South Yarra, VIC 3141
P: (03) 9826 6162
A friend recently alerted (and invited) me to Mozartbar Café. Being the considerate, lovely lady that she is, she contacted the venue to get copies of the menu so I could make sure they catered to vegans – and boy did they! Their “classic menu” has both vegan and non-vegan wraps, salads, burgers and tapas – but what really blew me away and got me feeling all giddy was their “raw menu”. I really love that these guys are tackling the raw food niche in such a brave, robust way.
The vegan options on the classic menu aren’t marked, however a combinaton of the menu descriptions and asking the staff questions will help you choose what’s suitable to your dietary needs. The raw menu is clearly marked as being all vegan, gluten free, wheat free, live & organic. It’s a fairly good guide to what a basic raw diet includes – dips, blended soup, rice paper & nori rolls, salads, zucchini pasta & lasagna and a veggie burger stack. There’s also an additional menu for smoothies, juices and a small selection of desserts. It really is a raw foodies’ wet dream. Continue reading →
It was my birthday last Friday. I took a week off from work and a week off from blogging – though I assure you I was thinking about food almost the entire time. My appetite really is an affliction; it’s rare for my brain to not be overwhelming itself with an overload of food related thoughts at any given moment. Anyway. We ate out a few times during my week off – but I’ll only share one of our experiences with you today.
11-13 Carlisle St
St Kilda, VIC 3182
P: (03) 9534 9990
Open from 4pm on weekdays and from midday on weekends. Open on most public holidays.
I’ve been swooning over Radio Mexico for quite some time now (I’m talking more than 6 months here, guys), so when I knew I’d be staying the night in town, I made it my mission to finally eat here. It was an intimate dinner with only me, Mr. AA & a close, long-term friend of mine in attendance.
Upon arrival, I noticed that the restaurant was full and there was already groups of people spilling out onto the street waiting for tables. Some people might find this a bit of a turn off – I, however, found it to be a sign of excitement and dedication. Continue reading →
I’ve been feeling a bit cashewed-out lately, so I turned to macadamias for a change of scenery. I’m really loving experimenting with them and already have lots of recipe ideas whirring around in my head – and a couple of experiments already in the fridge!
This macadamia “cream cheese” heavily influenced today’s recipe. I made it the other week and loved it, but wanted to change it to suit my palate. More lemon, less chives and the influence of my Greek heritage: throwing tomatoes and dill into the mix. Continue reading →
We visited the Bendigo Corner Store Café the other day. You might remember me mentioning local chef Lee Bryant in my post about “Dejustation”, a local vegan & gluten free degustation event last month. Lee works at the Bendigo Corner Store Café along with three other chefs, so I thought I’d pop in and check out what sort of food they have on offer. Continue reading →
Hold off on the hyperventilating – today’s recipe tastes nothing like “chops”, I promise. The shape, however, was too similar for me to pass up on the name. I know it’s been a week since I posted here – it’s because I’ve been working on something special… And I don’t just mean this dish. I’ll be revealing some exciting news about Appetite Affliction over the coming weeks, so hang tight and stay tuned!
Do you remember the photos that circulated a while back, of the trees in Pakistan cocooned by spider webs due to severe flooding? When I asked some friends what famous tree images (photographs, paintings etc.) they could think of, my friend Hugh mentioned them – and a recipe idea started to drive me crazy. It drove me crazy for a few weeks, actually, and I was finding inspiration in the most unexpected places. After some trials, I eneded up with these beautiful, delicate, rice-paper-wrapped stalks of broccolini. I used tamarind as the main flavour, as it’s a prominent ingredient in that part of the world.
Webbed Pumpkin-Tamarind Trees (or… Broccolini® “Chops”) – yields approx 15
Lyttleton Terrace (next to Bendigo Wholefoods)
Bendigo, VIC 3550
P: (03) 5442 3499
The Cakewalk shop front is barely two weeks old. Julianne, the owner, has been making custom cakes from home for over a year and has now expanded with this neat little bake shop next door to Bendigo Wholefoods. Continue reading →
With the cooler weather sneaking up on us, it only seems fair that I share one of my favourite comfort foods with you. Mum used to make this with dairy cream and Vegeta for us when we were kids and I seriously loved it. I always ate seconds.
All the vegan versions I’ve found use soy milk or soy cream. I have one word to say about this: Gross. Please don’t do that. Soy doesn’t do dairy any justice in the flavour substitute department and it’s really not that good for you anyway. Plus – it’ll make you REALLY gassy. So unless you’re entering a disgusting-food-farting-contest later that evening, I suggest you skip the soy.
My recipe uses my cashew béchamel as the base, so it’s gloriously rich and hearty. You’ll be able to cut this and serve it in neat lasagne-like slices rather than be forced to slop an ugly, runny mess onto a plate. Continue reading →