The Pear & The Purple Peach

Inspiring recipes for a compassionate lifestyle

The Vegan Teahouse

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I have known Katie for a couple of years now i stalked her on FB but we finally met a while back at a Vegan cheese making course run at Alfalfa House in Enmore.

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Since this time i have been a huge supporter of her addictive treats on offer. Katie started off selling at local markets and now distributes her wonderful morsels to local shops in and around Sydney and I think some of it even makes its way to Melbourne.

Well there is a gorgeous new product on the list that is so divine, sexy and delicious you need to source her out. (Serendipity) She is a dark, luscious, rich Fudge that sticks to your fingers and makes you close your eyes as you relish in the splendour. Products are Gluten Free & Refined sugar free.

All of TVT Offerings are named after girls names. I love this concept and you can tell that each one holds special meaning to Kate as the love and energy flows into the end result.

Not only are there tantalizing treats on offer but gorgeous hand blended teas that will address any and every tea drinking desire. My personal favorite is (Amrita) A Special blend of chai spices matched with Hazelnut milk and you have yourself some serious sex appeal!

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I was also lucky to be a taste tester of TVT new nut butter (Alice) that also was just perfect and available in store now.

Big things are going to happen to this wonderful local business,

Check out TVT Website for all other products and stockists

Facebook: http://thepearandthepurplepeach.com/2014/02/27/the-vegan-teahouse/

With compassion

Brett xx

Insulating cakes for baking

I learnt this trick years ago for she I was baking a lot of cakes for people’s events. It is especially great when cooking dense fruit cakes for Xmas as it insulates the cake to allow for it to cook right through and not overlook around the edge. It’s really simple and I hope the pics indicate how to do it.

Read the rest of this entry »

Brown Rice Gravy

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My Boss put me onto this magnificent creation a recipe from Angelica Kitchen there is a cookbook that is fantastic you can get it here

What you need

1/3 plus 1Tbs brown rice flour
3.5Tbs olive oil
3 cups vegetable stock
5Tbs Tamari
2Tbs fresh herbs (rosemary, thyme, etc)

What you do

Place olive oil and rice flour into a saucepan and bring to a boil then reduce stirring for a min or so to cook the flour.

Add stock a bit at a time and whisk until thick adding more until all incorporated. Add Tamari and herbs simmer gently until thick and your done.

This is a fantastic versatile gravy that goes with pretty much anything. Roast veggies, over rice anything :-) yummmmmmmmm

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Pumpkin Pie

I have wanted to make a Pumpkin Pie for a long time and I don’t really know why I never got around to it. I was invited to my first Halloween party a this year and I thought perfect finally I will try it out. Well can I just say AMAZING! I did not really have high expectations but yum yum yum and I had really great feedback so yay for pumpkin pie

Gratitude: Vegan Spoonful

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What you Need:

1 Pie Crust Recipe This is my go to pastry recipe. Savvy Vegetarian Note: I added 2 tbs evaporated cane juice to sweeten the pastry
2 cups pureed pumpkin * (See Note Below)
1 cup plain nondairy milk (soy, coconut)*
3/4 cup evaporated cane juice or coconut sugar
2 1/2 – 3 Tbsp cornstarch
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/4 tsp ground cloves
1/4 tsp ground nutmeg (or freshly grated nutmeg, just estimate!)

* Pumpkin Puree: So we don’t have canned pumpkin in Aus so I had a smallish whole pumpkin that I just cut into wedges and placed in an oven set to 160 Degrees C and cooked util very tender and I could insert a fork. I then scooped out the flesh and puree’s until super smooth (I use a Vita Mix) but a food processor should work well.

*Also use soy or coconut milk as it gives a much better and creamier consistency rice and almond wont achieve this

What you do:

Preheat oven to 180 degrees Combine pumpkin, non-dairy milk, sugar, cornstarch, salt, and spices in a large bowl, and mix very well with an electric mixer (alternatively, you can combine these ingredients in a blender). Pour into part blind baked pastry shell, and bake for about 60 minutes. The pie will still be jiggly when you take it out of the oven, but it will firm up as it cools. Cool completely on a cooling rack, cover with plastic wrap, and refrigerate for several hours or overnight before serving. Serve chilled and top with sweet cashew cream

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Raw Green Granola

For the first time last weekend I had Raw Green Granola in a parfait at one of my absolute favorite restaurants Earth To Table in Sydney’s Bondi Junction. This place is just amazing. Wonderful food, great service and the desert OMG they are to die for.

After eating my Green Granola Parfait it got me thinking that I should try making my own and this would also force me to use my dehydrator that I needed so desperately needed but don’t actually use. So late last night before I went to bed that’s exactly what I did.

I looked at a few recipes for inspiration. But decided to go with throwing things into a bowl and see what happens. This recipe is really easy. one bowl, put on the dehydrator sheet and wait till morning. I especially love how when you add milk it goes green. YUM

Tip: You could do this in the oven on a low heat until crisp if you don’t have a dehydrator.

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What you Need:

1 cup buckwheat, soaked and sprouted
1 large ripe banana (Mashed)
1/3 cup dried fruit of choice, chopped (I used Sulfur free Apricots)
1/4 cup Evaporated cane Juice. (you could use coconut sugar, nector or maple surup)
2 tbsp chia seeds
2 tbsp hemp seeds
2 tbsp Sead Mix (Flax, Sunflower, Pepitas)
1 heaping tbsp Spirulina Powder
1 tsp vanilla extract
Cinnamon,cardamon, Fresh nutmeg to taste

What you Do:

Mash your banana good then combine and mix well with all other ingredients. add more Spirulina for a darker green, Spread mix onto dehydrator sheet and dehydrate @ 115 Degrees for 10 – 12 hours. I did mine for 10 with great results.

Serve with your favorite non dairy milk. I will also do this again and make a cashew yogurt for a parfait like I had at Earth to Table.

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Banana Bread

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I have been trialling a few banana bread recipes for a while now but I have finally perfected this one. The addition of the apples and apricots add to the moistness. It’s quick, easy and super yummy and a perfect way to use up those super ripe bananas.

What you need

2 large or 3 smaller ripe bananas
Dried apricots *
1 Apple peeled and chopped in small prices
2/3 cup Maple syrup
1 3/4 cups whole wheat flour
1/2 cup applesauce
1 teaspoon baking soda
1 teaspoon salt
1/4 cup melted coconut oil
Vanilla

Handful of chopped nuts (optional)

* look for organic sulphur free apricots. (I get mine here) They are brown colour are simply magnificent. You could use prunes or dates in place if you don’t have apricots.

What you do

Line a loaf tin with no stick paper and heat your oven to 190 degrees

Combine all ingredients in a large bowl and stir until combined. Ensure you don’t over mix this be gentle

Pour into a loaf tin, Cook in the oven for around 45 mins until golden and a skewer cones out clean. Allow to cool then slice.

Freezes well

Enjoy

With Compassion

Brett

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Adzuki Butternut Pumpkin Soup

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Recipe Gratitude 101 Cookbooks

I have a love affair with Adzuki beans lately. They are so easy to prepare and are so versatile I soaked some last night and had no idea what I would do with them. Feeling a bit tired from work I needed inspiration and of course 101 Cookbooks came through as always.

This recipe is divine! So simple, fresh and a whizz to prepare. The smell of the spices is exciting and fills the house with happiness.

Because we don’t have Chipotle chilies in Aus I used cayenne pepper and liquid smoke. Chipotle from what I can see are smoked chillies. So this was a good substitute I think

What You Need

2 tablespoons olive oil
1 teaspoon cinnamon
1 teaspoon ground coriander
1 teaspoon Cayenne pepper
Good Splash of liquid smoke or 1/2 teaspoon Smoked paprika
2 teaspoons fine grain sea salt
2 medium-large onions
6 cloves garlic, minced
4 cups butternut pumpkin, peeled and cut into 1/4-inch dice
6 cups water
5 whole tomatoes from canned, chopped (you could use fresh)
4 cups cooked or canned adzuki beans*

Coriander drizzle (optional)* do it so YUM

What you Do

Heat the oil in a large pot over medium heat. Add the cinnamon, coriander, cayenne and salt and saute for a minute or two or until aromatic. Add the onions and saute another 5 minutes or so, until they start to go translucent. Add the garlic and butternut pumpkin, stir well, and then add 6 cups of water. Increase the heat to bring to a boil, and once boiling, reduce heat, cover, and simmer for a few minutes, until the squash begins to soften about 5 to 10 mins .

Once the pumpkin has softened, use a potato masher and break up the squash pieces a bit. Add the tomatoes, and cook a couple more minutes before adding the beans. Serve drizzled with the cilantro.

* Make a quick Coriander drizzle by finely chopping a handful of coriander, put it in a jar, and add just enough olive oil over to cover – plus a couple pinches of salt. Shake and your set

* Soaking your Adzuki beans is so simple. Just throw a cup or 2 of dried Adzuki beans in a jar. Fill with water seal and leave over night until they swell and double or even triple size. Rinse very well place in a saucepan with lots of fresh water. Bring to the boil then simmer until tender. EASY!

Enjoy

With Compassion

Brett

Suzy Spoon’s Vegetarian Butcher

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What an exciting day for Newton as Suzy Spoon reopened her brand new Store at 22 King Street Newtown

We jumped on our bikes and peddled like mad to see what was in store.

The new store is so bright and welcoming. I was surprised to see ample room for a seat to eat in and quickly grabbed a seat to secure our spot as it was obvious the word was out!

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The menu is completely Vegan friendly with salads, sandwiches, burgers, lasagne, Bolognaise and the list goes on.

I already knew I wanted the Schnitzel burger and scored the last one in store. YAY for me! For $10.50 you get a fresh bun lettuce, tomato, beetroot, a pan fried schnitzel that has crunch, great flavor and texture. Topped with mayo, sauce and onions. Extras are $1.00. YUM

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My hubby ordered the lasagne and it was fantastic tasted yummy and traditional and just what you want from lasagne served with a salad for $14.50 it’s great value.

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Washed down with the best Ginger beer I have ever tasted.

There is a great array of sausages and burgers to take home with you like Sunday sausages and polenta there is lots for everyone’s taste buds and to impress guests at your next BBQ or just to fry up for your Sunday big breakfast.

They also sell fresh baked bread, cupcakes, caramel slice, lamingtons, tea, coffee and other goodies to take away

So looking forward to going back and trying more from the menu.

Congratulations Suzy on a fantastic space, awesome food and a great atmosphere!

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Smoked Tofu Benedict

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A recreation on my all time favourite breakfast has been on the to do list for a while now. After finding an unbelievable, fantastic wood smoked tofu I had an idea to recreate smoked salmon eggs Benedict. Well this recipe is pretty darn close for me! The tofu brings the smokiness of smoked salmon and also the texture I used to love from eggs. Sautéed kale & spinach on the base of crunchy toasted sourdough topped off with lashings of that creamy tangy hollandaise and I have just created a superb memory. Yum yum yum

What You Need

Sourdough Bread toasted
Good handful of baby spinach
good handful of kale
Olive oil
Salt & Pepper
1 Block Smoked tofu sliced in 8 slices

Hollandaise

I used this recipe but changed slightly

¼ cup raw cashews. Soak for 4 hours or overnight *
pinch sea salt
pinch cayenne pepper
2 tbsp + 1 tsp lemon juice
3 tbsp water
2 tbsp olive oil
½ tsp apple cider vinegar
1 tsp Mustard
1 Tbs Nutritional Yeast
1/4 water
Fresh cracked pepper

What you do

Start with hollandaise, add all ingredients but not the pepper into a high power blender. Blend until smooth, pour into a bowl over a pot of gently simmering water and stir until thick and hot, season with pepper remove from heat and Keep warm. If sauce is to thick just add a touch of water at a time and whisk to desired consistency.

Meanwhile Heat a splash of oil in a pot, add spinach and kale and sauté until wilted. Season with salt and pepper. In a medium frypan heat a splash of oil and cook tofu until just cooked don’t overcook or it with go to firm, you want it golden and just cooked to remain smooth silky texture.

Place toasted sourdough on a plate. Pile on sautéed spinach and kale, two slices of smoked tofu and good generous spoon of hollandaise sauce

* I have a vitamix so did not bother to soak the cashews. If you don’t have a high powered blender ensure you soak the cashews so they blend up smoother.

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Warm Zucchini & Fennel Bruschetta

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Last year while visiting Tasmania we went to the Mona museum in Hobart. We sat down at the wine bar for a glass of white and a bite to eat. I ordered zucchini bruschetta, it was so yum and ever since I have wanted to recreate it. Well a year later I have created my version with a twist.

This is so yummy, warm and the flavour and pop from the fennel seeds is a really refreshing change. This would be perfect to serve to friends one weekend afternoon over a few drinks and good laughs.

What you need

4 Small zucchini diced
1/2 Red onion chopped
1 Garlic clove crushed
1 tomato halved and seeds scooped out
1 tsp fennel seeds
Olive oil
Fresh Coriander chopped
1/2 lemon
Salt & pepper
Loaf of good sourdough sliced

What you do

Heat a good splash of olive oil in a pan over medium heat. Add onion, garlic and fennel seeds and cook until onion starts to become translucent. Add zucchini and cook until soft stirring occasionally. season to taste remove from heat, add tomato, lemon juice and coriander and set aside to let the flavours meld together.

Toast sourdough, spoon mixture on top and garnish with a little more chopped coriander

Enjoy

With Compassion

Brett xx

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