Wednesday, September 3, 2014

Mango coconut buckwheat breakfast pudding

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I have shared several other buckwheat porridge recipes over the last six months, so you may wonder why this recipe deserves to be included with my Vegan MoFo posts. The main reason, in a nutshell, is that I really liked it! Moreover, unlike my previous buckwheat porridge recipes, this dish is super smooth - definitely more of a pudding than a porridge. If you are hesitant about trying raw buckwheat breakfasts, I definitely recommend this as a first step.


Tuesday, September 2, 2014

Homemade apple and strawberry muesli

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I only 'discovered' muesli last year, when we visited Australia's Daintree region. Our accommodation included breakfast, and my vegan-friendly option was muesli with a generous quota of dried tropical fruits. Contrary to all my muesli beliefs, I liked it! In addition to the tropical fruits, I appreciated the oats being only lightly toasted - just enough to give a slight crisp without hiding the underlying texture and flavour of the oats. I realised that my muesli stereotypes were based on supermarket mueslis, and there were other, better, options out there.

Monday, September 1, 2014

Vegan French toast

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I think I was about 12 before I realised that French toast was the same as the 'eggy bread' I grew up with. Apparently other names for the dish include 'gypsy toast' and 'omelette bread'. I think we can probably agree that French toast sounds the most sophisticated!


Whatever you call it, this dish is traditionally made by dipping bread in a mix of egg and milk, and frying until cooked. As a child, it was an occasional special breakfast, perhaps for a birthday or during school holidays. On those occasions, my siblings and I always topped our eggy bread with a generous amount of golden syrup. In my very young years, eggy bread was even an occasional dinner (minus the golden syrup). It was one of the few ways I enjoyed eggs, and it was one of the earliest dishes I learnt how to make.

Sunday, August 31, 2014

Vegan MoFo 2014: Kicking things off

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Just one month after my sister's London visit, we are fortunate to have my Mum in London over this weekend. She is heading south to spend time with her parents tomorrow, and we will be joining in a mass family gathering next weekend. Australia and England are seeming very close with the regular family visits!

Vivid London flowers

Around family time and London sightseeing, I have been preparing for the 2014 Vegan Month of Food. My first Vegan MoFo was in 2012, and I loved both the challenge and camaraderie of near daily vegan-focused posting. Last year we were in North America over Vegan MoFo month, but I am pleased to be back participating this year. Things start tomorrow and run across September.


Thursday, August 28, 2014

Jerk spiced sweet potato fries with lemon-paprika lentils

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Are you familiar with jerk seasoning? Our new neighbourhood has a strong Caribbean influence, so Jamaican dishes are common and jerk chicken is available on every other corner. Obviously jerk chicken doesn't hold much appeal to me, but the spice mix itself is full of things I like: chilli, ginger, coriander, cinnamon, lime and pepper, amongst other things. You could make the spice mix up from scratch, but I opted to pick up a prepared version from the supermarket. It is spicy, salty, a little sweet (the mix I bought has some added sugar) and very moreish. When the spice mix is paired with sweet potato fries, the result is very moreish!


Tuesday, August 26, 2014

Welcoming Vegan Life magazine - my highlights

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I received a complimentary digital copy of Vegan Life, which has allowed me to post this review with screenshots included. My delight in the magazine is entirely my own.


You may have heard of the recent release of Vegan Life, a new magazine that is celebrating all things vegan. I am pretty excited by its arrival. The magazine has a broad focus, and considers the social, economic, ecological and political aspects of a plant-based diet. It aims to 'bring vegan into vogue', and is certainly working to achieve that aim. In this first issue alone, there are recipes, new product alerts, interviews with athletic, activist and chef vegans, and articles that highlight how veganism works in real life - whether that be in a family, solo, or with animals in tow.

Screenshot courtesy of Vegan Life