|Shadow people walking through glittering lights; Kings Park, Perth.|
February is often a busy month. It is the middle of the birthday season that hits a lot of families at this time of year. My brother, Mr Bite's sister-in-law (does that make her my sister-in-law? what if the law is de facto? confusing!) and one of my school friends all had birthday celebrations in the last week.
As I've noted before, it is also the Perth International Arts Festival and we are continuing to see some enjoyable free events. The lights above are currently set up in Kings Park, Perth's main botanical gardens, as are some other light displays around Perth. We went to an outdoor street theatre a week ago where shop fronts were turned over to actors, who played out nine separate scenes over the evening.
|My brother's birthday cake (not made by me).|
On the birthday side of things, my brother's celebrations provided another opportunity for barbecue-cooked tofu. This time I made tofu bacon, and my sister remarked that it was indeed reminiscent of bacon. She seems to have recently discovered tofu, or at least well prepared tofu, and now happily eats it alongside meat.
|Barbecued tofu bacon|
Birthday celebrations for our sister-in-law (I'm adopting 'our') were fish and chips at the Kings Park botanical gardens. It is getting dark around 7pm now, instead of the 8pm that characterised mid-summer, so our picnic was a little on the dark side. It didn't matter.
|Picnicking at night has certain challenges...|
I took along two salads to provide food options for me. One was a basic green salad, which others enjoyed alongside their fish and chips, and the other was an Asian-inspired chickpea salad, which I did ate rather a lot of on the night and have been continuing to enjoy since.
|...but enjoyable views; Perth by night.|
The chickpea salad was loosely inspired by my recent lunch at The Raw Kitchen Cafe, in the sense that it included coriander and shredded zucchini, apple and carrot. It also included cabbage, soy sauce, a dash of agave nectar, and, of course, chickpeas. I loved it. I have eaten it for at least one meal a day for four days and am a little sad that it is now finished!
If you have need for an easy, make-ahead salad dish that backs protein and vegetables in one, I hope you enjoy it too.
Asian-inspired chickpea salad
Easy to make if you have a food processor, and low fuss even if you don't.
Vegan and high raw.
1 medium zucchini
1 medium carrot
1/4 white cabbage
1 red apple (I used a Pink Lady variety)
1 bunch coriander, roughly chopped
2 cups cooked chickpeas
1 tbsp soy sauce
1 tbsp kecap manis (or another of soy sauce and add a little more agave)
1 tsp mirin (rice vinegar)
1 tsp agave (or palm sugar)
If you have a food processor, grate the zucchini, carrot, cabbage and apple using the grater attachment. If you don't have a food processor, finely chop the cabbage and then grate the zucchini, carrot and apple manually.
Place the shredded vegetables and apple, chopped coriander, and chickpeas in a large bowl.
In a small bowl, combine the soy sauce, kecap manis, mirin and agave. Mix to combine and then pour over the salad and stir through.
Submitted to Ricki's Wellness Weekend 28th February to 4th March 2013, and