Minted Pea, Fennel & Granny Smith Soup [Raw]

You may have guessed by my absence that it’s been a tough couple of weeks for me. Wolvie was euthanized and less than a week later, Mr. AA suffered an injury that required emergency surgery. Thankfully all his fingers are still attached, but he’ll be off work for a while and will be starting hand therapy soon.

Bunny Toys

Striving to see the glass-half-full so as not to induce self-pity and misery, I’m happy to report that there has been a silver lining.

1. We’re bonding strongly with our other bunny at the moment which has cheered us both up – she really is quite a sweetheart. We’ve showered her with new toys, heat packs and lots of extra play/cuddle time so she doesn’t get too depressed or lonely.
2. It’s really nice to come home and have a hug waiting and a cup of tea made for me.
3. While my grief somewhat steered me into some terrible eating habits, I’m starting to get back into my normal routine. I know this will take time; I just need to be forgiving and patient with myself.

I’ve never been a big fan of fennel, but I’ve been fennel-curious lately. Despite loving fennel seeds in spice mixes, adoring liquorice and enjoying the occasional liquorice tea, the pungent smell of fresh fennel makes me instantly feel like a pregnant lady – my stomach turns. I feel the same way when I smell absinthe, aniseed or star anise which is strange because I know all of those smells are fairly similar. Anyway – I’m pleased to say that if you feel the same way I do about the smell/taste, don’t fret. You don’t really notice the fennel in this soup because it’s overpowered by the sweet peas and sour lime & granny smith apple.

Minted Pea, Fennel & Granny Smith Soup
Serves 2 / Yields approx. 800ml

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Happy Blogiversary To Me!

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Hi Everyone!

Today is my two year blogiversary. It’s a proud milestone for me; there’s been many frustrating moments where I’ve lost my confidence and direction with blogging and felt incredibly intimidated by some of the wonderfully talented people in the blogosphere – but I’m glad I’ve persevered because Appetite Affliction brings me a lot of joy and an important sense of accomplishment.

For those of you that have eagerly been following the details of my blogiversary sale on Facebook, the time has come! $50 off Blendtec blenders + free postage at my shop for today only – what an amazing bargain!

I hope you all have a wonderful day,

Nat xx

HP3A Homeblender Fourside - Black with fruit

My Big Announcement

A few weeks ago I mentioned that I’d have some exciting news to share… Well, here it is!

Blendtec HP3A

If you’ve been snooping around my website in the past few days, you might have noticed a “shop” tab appear along the top. That’s because I’ve been working with Blendtec Australia to become an affiliated blogger & authorised dealer. Continue reading

Vegan Baking 101: Chia “Eggs” & Date Paste [and other substitutes]

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!

Chia Egg & Date Paste

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

Tangy Macadamia Ricotta Spread & Stuffed Tomatoes

Stuffed Tomatoes 2

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

Creamy Potato Bake (Scalloped Potatoes)

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.

Creamy potato Bake 1

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

Cashew Béchamel Sauce (White Sauce) – V2.0

When I came up with my own vegetable stock concentrate, I knew I needed to update an old recipe that’s very near and dear to me – my cashew béchamel sauce. This version is made from scratch, with no pre-packaged/processed ingredients. No more powdered vegetable stock; no more margarine.

The taste variation between this and the original recipe is VERY subtle; the only really noticable difference is that this one has a pale yellow tinge from my vegetable stock concentrate. The two recipes/variations are interchangable – your choice depends on how much effort you want to put into your food and how much you care about eating pre-packaged/processed ingredients. I’m not going to judge you either way!

Just like the original, there’s a number of ways you can use this very versatile sauce, so please don’t feel limited by my suggestions. My favourite way to have it is baked on nachos (instead of cheese), but it’s also good with lasagne, enchiladas & moussaka. It’s a great creamy pasta sauce base and works well on cauliflower & broccoli. I’m currently refining a creamy potato bake recipe that utilises it – so stay tuned!

Cashew Bechamel V2.0
Makes 3 & 1/4 cups

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Vegetable Stock Concentrate

Say bye bye to store bought vegetable stock, peeps; today I’m going to teach you how to make your own and you’re going to love it! Now you can control the amount of salt in your stock, make it organic & not have to consume questionable additives that are identified by numbers. It’s also allergen friendly as it doesn’t contain any gluten, soy or corn products which are sometimes found in store bought stocks.

Veg Stock Concentrate 1

I tried making a few variations of this, but they weren’t all amazing. I’ve shared the best/basic recipe below for you. Feel free to change this up a bit, but don’t stray from my recipe too much because it won’t always be a happy accident. You can use vegetable “scraps” to make this, like the ends of your carrots, the centre of your zucchini that was used for making raw “noodles/pasta”, old floppy celery or herbs that are starting to wilt. Unfortunately between the humans, dogs & rabbits in this house, we never actually have vegetable “scraps” hanging around. Continue reading

Recipe Review: Mini Raw Sweet Potato Caramel Pecan Pies

Raw Swt Potato Pie 1
Mini Raw Sweet Potato Caramel Pecan Pies

A friend of mine form out of town visited yesterday – she’s a raw food lover and requested that I make this pie for her from Fragrant Vanilla Cake. Admittedly, I was pretty apprehensive about eating raw sweet potato because I know it can get that floury coating on it like regular potatoes so I decided to make a back up recipe as well. To my surprise, the sweet potato was superb and my back up recipe was the one that failed! Continue reading