Cheap and Easy Black Bean Veggie Burgers

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This may have been my breakfast this morning… I served it with guacamole, home grown stripy beets, grilled asparagus and some of my tangy macadamia ricotta.

Scott Marquart from One Week Without is guest posting here today. I was pretty stoked when Scott emailed me, because I love the concept of his blog – every week he goes without something and posts updates about how it’s going and what he’s learning from the experience – something that, contrary to a lot of blogs, is more self aware than self indulgent. It’s an admirable thing to dedicate yourself to and I was even more impressed when I saw that he’d been a week without television. He approached me because he was planning a week without meat and wanted to share part of it with Appetite Affliction’s readers – so here it is!

Until just over a month ago, my life was stale, conventional, and stagnant. Finally, I got fed up and decided to challenge myself to give up one aspect of my routine in order to learn, grow, and keep questioning and improving my habits.

This past week, I decided to go without meat (up until this point, I had been something of a die-hard carnivore) and instead indulge in vegetarian dishes which I had lived my whole life without trying. In the end, I discovered that I could live happier and healthier without having meat as a significant part of my diet.

Still, diving headlong into a vegetarian diet took some adjusting to. At the beginning, the easiest way for me to get my fix of my old diet, without indulging in meat, was through black bean burgers. In fact, I made these several times during the past week and perfected my own spin on the classic bean burger that’s cheap, easy, healthy, and most importantly, tasty.

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Serves 4

2 Cups Cooked/Canned Black Beans, rinsed
1/3 Cup Instant/Quick Oats
1/4 Green Pepper, minced
1/4 Yellow or Sweet Onion, minced
2 TBSP Ketchup
2 TBSP Mustard
1 TBSP Garlic Powder
1 TBSP Onion Powder

  • Preheat oven to 200C.
  • Mash the beans in a large bowl until they reach a smooth consistency.
  • Stir in Ketchup, Mustard, Garlic Powder, Onion Powder.
  • Fold in Oats, Green Pepper, and Onion until mixed evenly.
  • Form into 2 cm thick patties (roughly 10cm in diameter) and place on greased baking sheet.
  • Bake for 10 mins.
  • Take out and turn over patties gently (bean burgers are very fragile).
  • Cook for an additional 8-10 mins, or until crispy on outside.
  • Optionally, sear each side for one minute in a skillet over medium heat with olive oil.
  • Add toppings to taste (I like spinach and mustard on 12 grain bread) and enjoy!

About the Author:
Scott Marquart is a writer and the founder of One Week Without. You can follow his adventures at oneweekwithout.com and on Twitter @scottmarquart. He also has a Facebook page.

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Click to read the blog posts Scott wrote about his experience (1, 2 & 3). If you’re vegan you may feel uncomfortable reading some of it, but please don’t judge – I have nothing but encouragement and support for anyone who tries to better themselves and this world, regardless of the perceived significance.

Thank you, Scott, for sharing your experience and a tasty veggie burger recipe! I tried it out myself and the only thing I’d do differently next time would be lightly sautéing the onion & capsicum before adding it to the burger mix to help it stick together – and maybe a bit of salt. These were otherwise a winner and I can’t wait for Mr. AA to try them out.

*Photos taken by Nat/Appetite Affliction.

Himalaya Bakery & Café – Third Time Lucky!

Do you guys remember my last visit to Himalaya Bakery & Café? When I wrote about it, I wasn’t kind – but I stand by what I said. Their scrambled tofu is rubbish. Their pies, on the other hand, are delectable!

We passed through Daylesford a couple of days ago, and I decided to give the café one last chance. I grabbed a couple of pies to go and a mini orange cake to share with Mr. AA. Much to my delight, the pies were a pleasure to eat.

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Mexican Bean Pie

The first thing I noticed and loved was the pastry. Not only was it wholemeal, but it was also very bread-like, and not the typical greasy, flaky mess you’d expect. It was sort of like a calzone, but fluffy. I’ve never eaten a pizza pocket before, but I imagine this just about sums it up!

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Mexican Bean Pie – Inside

They were a little stingy on the filling, but what it lacked in volume it made up for in taste. It was not unlike burrito filling and corn stuffed into warm bread. How could that possibly be bad? It can’t. And wasn’t.

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Smoked Tofu & Veg Pie

The pastry on this was the same as the Mexican bean pie and had a lone cashew pushed into the top.

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Smoked Tofu & Veg Pie – Inside

The filling in this was much like what I remember veggie pasties being like (though I could be way off the mark here, as it’s been a loooong time since I had one). The first thing to hit my senses was the smoky flavour, but it subsided after a few bites. If the girl behind the counter hadn’t told me it was vegan, I would have gone back and insisted that it had egg in it. The filling held together really well and was the perfect consistency. Whatever they used to bind it works a charm.

Orange Cake
Orange Cake

I made a careful choice with this, knowing that the apple scroll on offer was far too big and the chocolate cake was going to be more rich than what I was in the mood for – so I settled on the only option in the cabinet that was both vegan for me and sugar free for Mr. AA – the orange cake. The zest in it gives off a slightly bitter flavour, but it’s otherwise excellent. It melted in my mouth and reminded me of the Greek cake “revani” that my great aunty makes every Christmas. I’m not sure if it’s a typically Greek tradition or just something my family does, but every year my great aunty Sophia bakes the cake with a coin wrapped in aluminium foil in it. Whoever happens to get the piece of cake with the coin in it is supposed to have good luck. My middle sister and I fought over it every year as kids – not for the good luck, but for the fact that it was $2 with no strings (chores) attached.

Anyway – family memories aside, at the very least Himalaya Bakery & Café is worth it for the pies. I’ll be insisting on stopping by every time we pass through Daylesford in future!

Note: For those of you concerned, there’s gluten free options on the menu & in the sweets cabinet.

Loving Hut [Richmond, Melbourne]

We made a trip to Melbourne recently, which ended up in tetris-ing the car with items from Ikea. FOUR TIMES. If you’ve ever bought more than you can take home (I’m looking at you, Shantael!), you’ll understand how stressful it is at the time – but how funny it is afterwards. We had to call someone with a ute to help, which was pretty embarrassing (thanks dad!). My boss likes to call Ikea “the relationship test”… I now understand why.

I was confident that the Ikea café wouldn’t have anything vegan for me to eat, so I did a quick Google on the way and found this post at Veganopulous about Loving Hut in Richmond. My eyes glazed over at the sight of the “lucky rainbow pockets”, so I insisted on stopping there, despite the horrendous traffic/lack of parking.

LH Outside

Loving Hut [Richmond, Melbourne]
10/242 Victoria St
Richmond, Victoria 3121
AUSTRALIA
P:(03) 9427 8916

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Fruity Noodles

Today’s recipe is brought to you by the fruit “mango”. I’ve been eating so many of them lately that in the [thankfully untrue] words of any adult to a child, I’m “going to turn into one”! I’ve used a Honey Gold mango in this recipe – they’re man-sized mangoes. If for some reason you can’t find these, use 3-4 smaller mangoes.

I’m normally one of those freakishly organised people that makes meal plans for the week – then I write out my shopping list according to what store & aisle I need to visit to buy the ingredients I need. I’m not kidding. Yes, it’s a bit over the top for most people, but it works for me. This routine has fallen by the wayside over the past few months, as I’ve lacked time and energy and decided to let loose in the kitchen with whatever I can find. At first, this was pretty scary – it still is sometimes. But for the most part it’s liberating and my diet it seeing a lot more variety than before. My bank account, on the other hand, is not quite so impressed.

These “fruity noodles” were a high risk experiment that went right. Really right. Mr. AA ate seconds. If that’s not a seal of approval, then I don’t know what is!

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Serves 3

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Taking Chances in Regional Victoria: You Win Some, You Lose Some

Mr. AA & I recently made day trips to nearby towns – to get out of the house and look at old junk. We love old junk and the only thing that trumps early morning garage sales is second hand stores & markets. We rarely buy anything; we just love to look and in a sense, feel like we pushed the “random” button on a time machine.

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Himalaya Bakery & Café
73 Vincent St
Daylesford, VIC 3460
AUSTRALIA
P: (03) 5348 1267
Himalaya Bakery & Cafe on Urbanspoon

The bad news first: We went to Himalaya Bakery & Café in Daylesford and it proved to be terribly overrated.

We hadn’t planned to go there. We’d been there once before, and, after being loudly humiliated in front of other customers by the venomous shrew behind the counter (for simply requesting a side salad, mind you), I was disgruntled enough to vow never to return.

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I thought the fair trade, organic, carbon neutral sugar was a nice touch.

Since then, I’ve heard other vegans rave about how much they love the place, so I finally decided to give it a second chance. I’m not sure whether it has changed hands since I was last there, but the old so-and-so wasn’t around, which immediately gave me hope.

Then this happened:

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Scrambled tofu with tomato, capsicum & onion.

My initial reaction: “did someone just eat my meal and regurgitate it back onto the plate?”

Now, I know that ugly food can be delicious. Curries are a prime example of out-of-this-world tasty but generally not at all sexy. But this… Was pretty horrifying. And sloppy. And bland. The thing is, it didn’t need much to lift it – salt, pepper & some fresh coriander would have been perfect to fix the flavour (I added S+P which at least made it sort of edible), but believe me when I say I hesitated to even try it. The tomatoes were too watery and the tofu was too soft/the wrong type, so the whole thing just ended up being a very disappointing slush.

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The coffee was alright, but nothing to write home about.

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The sweets looked beautiful – so I tried not to let my brunch discourage me. I ordered a vegan cupcake to go (vegan items were clearly labeled), only to realise half an hour later when I was about to eat it that I was actually given the wrong cake — one which wasn’t vegan. Cue intense pouting.

Daylesford Mill Market Vegan Cake 2

Daylesford Mill Market / Peppermill Café

We ended up at the Peppermill Café later, which is part of the Daylesford Mill Market building. While the vegan food options were scarce, they DID have a lonely little vegan cake in the bottom corner of their display cabinet so I grabbed a slice. It was sweet, rich and very more-ish! I was also pretty pleased that they had a big brew of iced fruit tea up on the counter (it was a Tea Tonic one) – I can’t remember what variety it was, but it was sugar free, a deep pink-red in colour and absolutely divine. The tea & cake saved the day!

In other winning news, we went to Geelong a couple of days later – again with only a very loose plan of what we were going to do. We stopped at the closest café to where we parked because, quite frankly, I was being lazy.

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Cravings Without the Guilt Café
24 Malop St
Geelong, VIC 3220
AUSTRALIA
P: (03) 5222 8877
Cravings Without the Guilt Cafe on Urbanspoon

It was a gorgeous day and outdoor seating was available, so we decided to roll with it.

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I loved the colour coded menu that showed gluten free, diabetic friendly, vegetarian and other options. Unfortunately vegan wasn’t listed, but of the two vegetarian items I spotted, one of them was definitely vegan and the other could have been made vegan.

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I went with the Mediterranean salad which was lush with bright spinach and roasted veg. It was served cold with toasted walnuts and you guys, THE WALNUTS TOTALLY MADE IT. I didn’t think I was really *that* into walnuts, but this converted me. I’ve had some in the fridge ever since! (In the fridge because it’s been morbidly hot here. We just experienced 5 days straight of 41-44C weather.)

The only down side was that this was the “large” serving and it wasn’t quite enough to sustain me for a big day of walking/looking at old crap. If I’d had it for lunch on a day at the office, it totally would have been enough. But on this occassion, I ended up grabbing a fruit & nut bar a couple of hours later.

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The café was very clean and quaint and the staff were extremely familiar with the customers, which led me to believe that people get sucked into being regulars here – and I could see why. If I were a local I’d want to kick back there on a nice day, too, despite the busy road.

Leaf Tea Geelong

Leaf Tea
124 Ryrie St
Geelong, VIC 3220
AUSTRALIA
P: (03) 5223 1750

We came across a happy accident between lunch and one of the stores we were heading to – Geelong’s own tea company, Leaf Tea. After doing a miniature happy dance in this tiny store, I sampled a couple of teas, then spent what felt like forever feeling completely overwhelmed and sniffing jar after jar of infusions. The woman in the store was super helpful and explained the cleverly colour coded labels, which made the experience seem a lot less daunting. We ended up walking away with Samurai Lime, Earl Grey Blue & Glo-Skin Tonic. To be honest, they all smelled amazing – I would have happily gone home with any/all of them!

Bendigo Craft Beer Festival 2013

Bendigo Craft Beer Festival 2013 - Flyers
Bendigo Craft Beer Festival
Saturday 30th November, 2013

I’m not going to sugar coat it – I had a lot to drink at this event. And there wasn’t any opportunity for palate cleansing between drinks. So about all I’m going to be useful for is my “top picks” and a heap of photos. Sorry in advance for literally not remembering most people’s names (thank Christ I came home with a heap of business cards) – I did a lot of hand shaking but there wasn’t much that sunk in… Because I was there primarily to have a good time with friends. Enjoy! Continue reading

The House of Donkey

THOD Mural

The House of Donkey
188 Sturt St
Adelaide, SA 5000
AUSTRALIA

We drove to Adelaide last weekend for a wedding – a high tea affair which was creative, relaxed and great fun! While we were barely there for a day and a half, I read about The House of Donkey on the way in Frankie magazine (obviously I wasn’t driving) and insisted that we visit. Continue reading

Guest Post: Ally from “Made of Stars” on Being a Vegan Mum

Ally from Made of Stars is a vegan mum & blogger that I hold in high regard. I was stoked when she agreed to write a guest post for me, not only because I’m a big fan of her blog, but also because she can discuss a topic that my readers will probably never hear about from me personally – vegan parenting. Ally’s approach is gentle, age-appropriate and practical. If you want to follow Ally, in addition to her blog, she’s also on Facebook & Twitter.

Enjoy the read and the wonderful recipes!

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Does apple juice have eggs in it?

My daughter was 3 years old when she posed this question. It marks the first occasion that she asked about the ‘vegan status’ of a food. It was an important milestone in my eyes, and I remember the moment fondly.

Today, I have been sharing my life with tiny vegans for almost a decade.

For this blog post, I will share some of my experiences of raising vegan children in the age range of 0-5 years.

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Vegan values

Before my young children have the ability to pronounce the word ‘vegan’ or ask if their apple juice contains eggs, they are exposed to vegan values in our home.

Parents and caregivers are their children’s earliest role models. Young children observe and emulate our actions and attitudes towards animals, both human and non-human. As a vegan parent, it is my role to nurture and promote my children’s natural curiosity and enthusiasm for animals.

For example, my toddler son is interested in the birds (magpies) that visit our garden. I encourage his interest by giving him the opportunity to spend time outdoors, observing the magpies as they go about their day. I speak kindly about – and to – the magpies. Also, we assist him to be gentle with companion animals, teaching him how to pat them and respect their space.

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Reading books together provides an opportunity to nurture a child’s interest in nature and animals. If we encounter a book that promotes ‘non-vegan’ principles, I encourage my children to imagine the world through the eyes of the animal characters. For example, when observing a picture of a goldfish in a habitat the size of a soup bowl, I encourage my children to think about how the goldfish may feel about living alone in that type of home. Naturally, there are plenty of similar ‘real life’ scenarios that parents can use to encourage empathy and compassion.

I use the word ‘vegan’ in conversations with my children, and I am specific about what we do and don’t eat: ‘we don’t eat that yoghurt because it is made with cows’ milk’.

For toddlers and pre-school aged children, I aim to keep explanations simple: ‘We don’t drink cows’ milk because the cows don’t like it when we take their milk. It’s for their babies’. If my children ask further questions, I answer them directly, in an age appropriate context. I aim to avoid burdening them with information or images that could distress them.

My 4 year old son does not know what a factory farm is. I intend for many years to pass before he is inflicted with that knowledge. He has an understanding of animal suffering. For instance, he actively displays empathy for dead or injured animals. On occasions that he has observed a supermarket catalogue featuring fish and sea creatures (‘seafood’), he says: ‘oh, poor prawns’. In response, I usually repeat his statement: ‘yes, poor prawns’, and we sit with that feeling of sadness for a moment. I don’t attempt to ‘jolly’ him up or fill the space with half-truths and falsehoods. It can feel like a ‘fine line’ sometimes. I do not want my children to suffer, or experience distress. However, I want to be authentic with them. While I believe it is important to provide age-appropriate explanations, which oftentimes means withholding some information, I do not want to falsify the information or ‘sugarcoat’ it.

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Food

I am a strong advocate of breastfeeding (including extended breastfeeding, ie. beyond 2 years). I believe it is important to nourish my body with healthy plant foods (and the occasional slice of cake!) to nurture my breastfeeding child.

We all take a liquid sublingual B12 supplement. My toddler is still breastfeeding, but I have been giving him his own source of B12 since he was about 14 months old.

I am of the opinion that it is important to be clear and consistent regarding food. I do not want my children to experience confusion or frustration when encountering food choices on a daily basis. Consequently, my husband and I don’t promote or encourage ‘part-time’ veganism to our children. Our kids always have access to vegan foods at birthday parties and other ‘special’ events, whether provided by us or the hosts.

My children do not regard animals as food. My son, 4, recently commented: ‘I don’t want to eat chickens. I like chickens’ when he overheard a conversation that referred to chickens as food.

When we encourage our children to respect and admire animals that they encounter in their daily lives – cats, dogs, birds – it becomes easy for them to transfer those feelings to other animals, including those that are traditionally thought of as ‘food animals’.

I don’t think there is anything unique about vegan children in this regard. Generally, all young children have an affinity for animals. Most parents nurture this interest by teaching their babies how to ‘moo’, ‘meow’ and ‘oink’; parents read their children storybooks about animals, and buy stuffed animal toys as gifts.

As vegan parents, we take it a step further. We teach our children that animals are not commodities or waste products. We don’t serve animals for dinner, or consume the products of their ovulation and lactation. My children know that ‘pork’ and ‘beef’ are dead animals. They also know that animals want to live, and be free of pain. They do not regard a dog as more worthy of compassion than a pig.

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Chocolate Orange Cupcakes

Social events

If we are attending a social event, I always plan ahead: will vegan food be available? If it won’t be, or I am unsure, we bring our own food or eat beforehand. My children’s tiny bellies have never suffered!

When my pre-school aged children are invited to birthday parties, I prepare them beforehand: ‘the birthday cake will have eggs in it, so I will make a vegan cupcake for you’. I contact the parents of the birthday child prior to the party if they don’t know we are a vegan family. I do not expect them to do anything special for my child. I inform them that my child will have their own cupcake, and I offer to bring a vegan dish to share with all of the party goers.

In my experience, ‘accidentally’ vegan foods are available at most parties – rice crackers, hummus, popcorn, fruit. I have also discovered that most young children are more interested in running around and playing games than sitting down to eat. My children have never been teased or interrogated for eating a cupcake instead of the birthday cake. It is not uncommon to encounter other party goers who are refraining from the cake due to a gluten-free diet or dairy allergy. Sometimes, we are fortunate to attend parties that feature vegan cakes. This is always very exciting, and it means that I don’t have to bake a batch of cupcakes. I appreciate that!

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Orange and Coconut Mini Muffins

Pre-school

I keep a supply of mini muffins or mini raw cheesecakes in the freezer at my son’s pre-school. I have fallen down with this ‘requirement’ in the past. I was confronted with the sight of a half-eaten, pink princess cake as I arrived to pick my daughter up from pre-school. At that moment, I recalled that her pre-school muffin supply had run dry. Oh no! Thankfully, she took it rather well. Upon discovering that the freezer was empty of muffins, my daughter (aged 4) lamented: ‘I think it’s a bit unfair that I don’t even have a soy yoghurt’. Fair enough.

I also aim to be clear and detailed with pre-school staff. On enrolment forms, under the dietary restrictions section, I write ‘vegan diet’ followed by: ‘ie. no meat, eggs, dairy, honey, gelatine, or other animal products’. We have found our pre-schools to be inclusive and positive. When my daughter attended pre-school, her teacher asked me to write down some vegan sources of protein and calcium so that she could include the information in an activity for the children. The teacher also found a simple, vegan cake recipe to bake with the children, and she always checked ingredients with me prior to commencing cooking activities.

My son’s pre-school teachers cook vegan recipes on the days that he attends. I was delighted to learn that a parent had baked vegan cupcakes for all of the children in celebration of her (non-vegan) son’s birthday. This kind gesture was extended solely for my son’s benefit.

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Family members

I believe it is important to educate family members from the outset. Chances are, your children will spend time alone with non-vegan family members (grandparents, aunties, uncles) at some time in their young lives. Make sure they are on the same page as you. This may require you to stock their pantry and fridge with healthy vegan food when your children are visiting. Also, be clear that your veganism extends beyond food, so you can avoid your children being presented with non-vegan gifts like leather shoes or woollen jumpers.

Vegan children love (and are loved by) people who do not share their family’s vegan ethic. My daughter was 3½ when she began asking why some family members ate animal products; specifically, eggs. I wasn’t entirely sure how to answer her. I replied: ‘not everyone knows that the chickens don’t like it when humans take their eggs’. She implored me: ‘You have to tell them mummy! You have to tell them every day that the chickens don’t like it’. Her passion brought tears to my eyes, and the conversation is seared in my memory. My 4 year old son appears to be satisfied with: ‘not everyone is vegan’. Thankfully!

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It remains to be seen how my toddler will respond to the news that some people he loves eat animals.

As I write this, I can hear his tiny voice calling to the magpies. I hear their birdsong.

I feel saddened by the fact that he will one day learn about the brutality and violence inflicted on our fellow beings; knowledge that will make his heart weep.

My daughter calls to me from the garden, bringing me back to the present moment: ‘Mum, he’s calling out to the magpies’. His tiny voice, louder now: ‘maa maa, maa maa’.

A surge of love and hope banishes my pensive thoughts… and I smile.

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Interested in more from Ally? Check out her blog! And just because I can… Here’s some more of her tasty recipes!

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Rainbow Salad

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Almond-Goji-Cacao-Buckwheat Muesli

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Green Curry Paste

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Moroccan Pumpkin and Sweet Potato Stew (I’ve made this one – it’s pretty darn good!)

The Good Loaf Sourdough Bakery & Café

Sourdough is undoubtedly my favourite type of bread – so I’m grateful to have an excellent sourdough bakery local to me. The Good Loaf is situated in an iconic round building that used to be a Beaurepaires tyre store. As you can imagine, a lot of renovations were carried out to convert the building to a bakery.

While this blog is primarily a gluten free zone, I desperately wanted to give The Good Loaf a write up because their bread is amazing and gluten is often given a bad rap no matter what form it comes in. What many people don’t realise is that true, traditional sourdough, like what’s produced at The Good Loaf, takes 2-3 days to make. During this process, the natural fermentation pre-digests the wheat/gluten through enzymatic activity creating greater bio-availability of nutrients and a lower G.I., allowing those of you with gluten sensitivities and intolerances to have greater success digesting sourdough than regular bread containing baker’s yeast.

For those interested, The Good Loaf makes gluten free bread on Wednesdays but it’s not recommended for celiacs because of the gluten in the environment/possible cross contamination. There is, however, a dedicated gluten free bakery up the street that I’ll talk about another time.

TGL Front Counter

The Good Loaf Sourdough Bakery & Café
404 Hargreaves Street
Bendigo, VIC 3550
AUSTRALIA
P: (03) 5444 2171
Open Mon – Sat
Facebook Page

Cheryl, one of the owners, was kind enough to give me some of her time earlier this week in the form of a behind-the-scenes tour of the bakery. She introduced me to the staff and gave me a lot of information about producing sourdough and creating natural yeast in a temperature controlled environment. Admittedly I was unable to absorb some of the information because I was just so excited to be there! Yep, I’m a dork.

It was clear in the first 10 seconds of our conversation that Cheryl is highly dedicated and passionate about her business – it shows not only in her enthusiasm and wealth of knowledge, but also in the standard of products the bakery produces. There’s a strong driving force behind the success of the bakery that shouldn’t go unnoticed. Continue reading

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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