Strawberry cupcakes

It was my cousin's 21st on sat night and so I made 80+ mini cupcakes for her party. I'm almost worked my way through vctotw so decided to try something else. I made Kittee's strawberry kake recipe (minus the food colour) and put them into mini cupcakes liners. I baked them for about 12 minutes. I was really really happy with the flavour of these moist cupcakes and have already put in a request for Mr T to make me the actual cake for my birthday. The recipe is quite interesting because it asks for blackcurrant cordial but I don't think you would ever guess it. I then made the vanilla icing from vctotw and added some of the cordial to it. I think next time I will just stick to the vanilla icing as I think flavouring it takes away from the actual cake part. I also made flowers but didn't like the way they tasted. I had one person at the party ask me if I would make cupcakes for children's parties, I said I would think about it. I kind of worry that if I bake for money regularly I will no longer enjoy baking. Besides I wouldn't know how much to charge, and also whether I would advise her that they are vegan.





I've recently updated my veg links on the site, if I have left someone out please let me know!

Sweet Potato Falafel

Our friend Ann recently made us some sweet potato falafel from 101cookbooks and I fell in love with it instantly. So for the last potluck-Lidia's farewell party Mr T made it. The sweet potato really pairs well with garlic and coriander. I think I actually prefer them over regular falafel, but that could be because I am all falafel-ed out, I do live in Brunswick the falafel capital. These aren't as firm as regular falafel but these are baked not fried. We will definely make them again.

Breaking news: Melbourne's newest veg cafe opened today!

I was super excited to find out that Tart n Round that make the amazing chocolate balls that are available at Fatto a Mano and many other places was opening a cafe. I was even more excited when I learnt that it was going to be in Thornbury and super close to my work. They opened today and so I popped in on my tiny lunch break. Everything they sell is egg free, dairy free, and wheat free and vegetarian of course. I didn't get a good look at the menu, but they had a few things in their fridge like veg burgers/patties, and lasagna. I also noticed that they had their amazing cherry bliss and peanut caramel balls, with some other chocolate balls and a few different varieties of giant cookies. One thing I did see on their menu was brownie sundaes that I will definitely try next time. I also heard rumours that they will see vegan choc tops but didn't see any. I needed something quick though so got a piece of lasgane. It was quite unique in that it had mashed potatoes on top but it worked. It had a range of vegies and mushrooms in and it and was yummy.

I also got myself a choc orange cookie.

It was huge like the size of my palm and I have long hands, see:

I can't wait to go back on sat with Mr T and try more. It's great to finally see a veg cafe around Northcote/Thornbury.


Tart N Round
839 High St
Thornbury
Tue- Sat 10-6
www

$3 Awesomessness

We once tried to order the pork rolls that are discussed in the Melb veg food guide but they didn't really understand when we asked for vegetarian pork roll and offered us either pork or vegetarian noodles, thankfully Mr T was with me and asked in Cantonese but they didn't have any. I have since asked Emily and she explained that you need to ask for "vegetarian rolls" .

These $3 rolls are frigging amazing, not just amazing but life changing. I'm not normally a fan of cold gluten products but the gluten is super tasty and when paired with a long bread roll(it's bigger than the pic looks), coriander and pickled carrots it is AMAZINGGGGGGG. And for $3? you can't even get a salad sandwich for $3.

Here is the place where you can get them from.

That's why I heart the western suburbs.

But if you need another reason to venture to Footscray there is also yummy jam donuts that are accidentally vegan here. I don't have the address yet but basically if you come out at the exit at Footscray market and turn left you will come across a bakery called Sunny Nguyen. Next time I will get the address and actual pics of the donuts I promise! It is a $1 for 2 donuts. They are greasy, and nice and cheap tasting in a good way. Much better than la panella jam donuts which have a slightly weird flavour.



Tan Truc Giang Restaurant
36a Leed St
Footscray
9689 9509

I've edited it so the pics are no longer miniature

Soups make winter bearable

We have been making lots of yummy soups lately. I can't remember exactly which one this was and I have lots more pics that even I won't post.



My two favourite soups so far include Cheri's Hearty Garlic and Lentil Vegetable soup which is so warming and comforting when you have a cold.

2 cups green lentils
1 head garlic, peeled and finely minced or pressed (we used less than this)
2 medium onions finely chopped
1 1/2 tablespoons olive oil
1/2 bunch celery chopped into 1/2 inch pieces
4-5 carrots sliced into 1/2 inch pieces
4 medium potatoes cut into 1 inch cubes
8 to 10 cups water or vegetable stock
2 bay leafs (remove before serving)
1 tablespoon finely chopped parsley
1 teaspoon thyme
1 teaspoon oregano
salt and pepper to taste


1. Sauté onions and garlic in olive oil over medium heat for about five minutes or until soft.

2. Add onions and garlic to stock pot with water or stock.

3. Add remaining ingredients and simmer, stirring occassionally for at least 1 hour. Like most soups of this type, this one will taste even better the second day when the flavors have had a chance to develop.

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A surprisingly awesome combination is apple and pumpkin soup from the great big vegetable challenge. The apple just adds a nice sweetness to this otherwise savoury soup. It has inspired me to try other soup recipes that I have seen about that contain fruit.

Roasted Pumpkin and Apple Soup

500g roasted pumpkin flesh

1 teaspoon smoked paprika

2 medium onions finely chopped

2 tablespoons of rape seed oil (or olive oil)

2 medium cooking apples, peeled cored and diced

1 roasted garlic bulb ( roast at same time as pumpkin flesh)

1 and a quarter pints (750 ml) of vegetable stock

Salt and pepper to season

Roast the pumpkin flesh by scraping out the flesh in large chunks and laying it in a baking tray, season with salt and pepper and mix round with a teaspoon of smoked paprika. Roast in the oven at 180 for about 35 to 40 minutes. Wrap whole garlic bulb in foil with a little oil drizzled on top and roast at the same time.

In a small frying pan, gently saute the chopped onions and apple together until both are soft.

Puree roast pumpkin, add squeezed out roast garlic. Add onion and apple and stock and puree with a hand held blender or in a food processor. Cook in a large pan over a medium heat for about 10 minutes.