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Monday, 18 September 2017
I found a neglected avocado hidden in the corner of the fridge. It had been there so long I was grateful to rescue any flesh but it wasn't enough enough for a guacamole. I had seen a recipe for coleslaw with avocado mayo recently (while browsing magazines in the newsagents) so I turned it into a simple small coleslaw.
E and I enjoyed this simple dinner. It was quite unlike our usual Mexican meals. Though it was quite messy as with so many of our Mexican meals. I am still a little undecided with how much I would like to experiment further with jackfruit but it is quite a fascinating meat substitution.
I am sending these to Soups, Salads and Sammies hosted by Kahakai Kitchen.
More Mexican-inspired meals on Green Gourmet Giraffe:
Mexican lasagne with corn tortillas (gf, v)
Nachos with refried lentils with garlic scapes (gf, v)
Oaxaca tacos (with potato and cheese) (gf)
Super easy vegie layered tortilla casserole
Adapted fro Thyme and Love
1/2 cup raw cashews*
1/2 cup soy milk
1 tbsp water or as needed
1 tbsp lemon juice
1/2 tsp salt flakes
1/2 tsp cider vinegar
Blend in a high power blender, scraping down a couple of times until smooth. (*If you don't have a high power blender you would need to soak the cashews.)
Colelsaw with avocado dressing
2 and 1/2 tbsp avocado flesh
1 tbsp lemon juice
1/2 tsp mustard
1 cup finely sliced cabbage
1/2 carrot, grated
1/3 red capsicum finely sliced
Mash avocado flesh with lemon juice, mustard and salt. Stir into vegies and serve.
On the Stereo:
Tracy Chapman: self titled album
Wednesday, 13 September 2017
overnight sourdough bread which worked well.
The chocolate cake recipe is one that I had handwritten in my notebook many years before I started blogging or even surfing the net. It fascinated me then and continues to do so.
And I wondered from time to time if a vegan mayonaise would also work in this recipe. I was recently reminded of this by a Vegan Brownie recipe by Seitan is My Motor that uses vegan mayo. So having a jar of Kingland soy mayonnaise in the fridge that wasn't being used, gave me a good opportunity to try it.
I also liked the frosting, based on this one but using dark chocolate and less icing sugar. It is as creamy as it is sweet and gave the cake the little bit of extra sweetness it needed without making my teeth ache.
I am sending this cake to We Should Cocoa and to a new baking event called Baking Crumbs.
More vegan chocolate cakes at Green Gourmet Giraffe:
Chocolate spice cake (v)
Coconut and chocolate chunk cake (v)
Green ombre chocolate cake (v)
Vegan chocolate (layer) cake (v)
Zucchini brownie with smoked walnuts (v)
Chocolate Mayonnaise Cake
3 cups plain flour
1 cup sugar
6 tbsp cocoa
3 tsp bicarb soda (baking soda)
1/4 tsp salt
1 1/2 cups mayo
1 cup water
3/4 cup milk
1 tsp vanilla
60g dark chocolate
2-3 dessertspoons butter of margarine
Mix dry ingredients in a large mixing bowl. Lightly whisk together wet ingredients in a medium mixing bowl. Pour wet ingredients into dry ingredients and stir gently until combined.
Scrape into a greased and lined 13 x 9 inch baking tin. Bake at 180 C for 35-40 minutes or until a skewer inserted in the middle comes out clean. Cool on a wire rack.
Ice with chocolate frosting (melt chocolate, cook slightly and mix in margarine then mix enough icing sugar to have a soft icing). Keeps for 4-5 days in an airtight container.
NOTES: the recipe I based this on had 1 1/2 cups sugar and 3/4 cup water. I used vegan mayonnaise, milk, chocolate and margarine. Any old frosting or buttercream icing would work instead of the frosting I used. I used half white and half wholemeal flour. My tin was actually 12 x 8 inch which might be why it was a nice high cake and needed about 10 more minutes in the oven.
On the Stereo:
The Swell Season: Glen Hansard and Markéta Irglová
Monday, 11 September 2017
If you are in Coburg, I highly recommend a visit to Pictures and Pages. It is fantastic to see a local bookshop doing well and I am always pleased to be able to support them.
Disclaimer: I know Lee and Sharon who run Pictures and Pages but I was not asked to write this blog post or given any financial compensation. I wrote the post because I am a regular at the shop and really love it.
Pictures and Pages
Shop 5 Foleys Mall
441 Sydney Rd, Coburg Victoria 3058
Saturday, 9 September 2017
More street art posts are listed in my Reflections and Reviews index.
Saturday, 2 September 2017
I spent quite a bit of time just resting and reading when I wasn't sleeping in the afternoons. I highly recommend the Call the Midwife memoirs by Jennifer Worth to anyone who has watched the tv series (or even if you haven't). It is the tales of life in the East End that the tv series was based on. I also enjoyed a P D James novel, Cover Her Face. It was a little outdated but P D James writes so well.
Avocado, rocket and brie scone. So soft and melty when warmed up. Then I got sick and could not face the rest of it. I wrapped it in its paper wrapper in the fridge and when I returned to it a couple of weeks later, it was covered in mould. Very disappointing.
vegan pasties were also ignored in illness. I had intended to use them in a favourite chickpea, potato and tomato stew. By the time I got around to finally making the stew last week I had to throw out the last few potatoes who had even more impressive sprouts than in this photo.
Donut Fest.) We did get through quite a few crackers. Sylvia really loved the Margherita Pizza and Nacho Cheese shapes. I preferred the latter shapes. I liked the idea of the cheese and rice crackers but sadly Sylvia was not a fan. And I like the cracked pepper and sea salt crispini but did not enjoy them as much as Always Fresh's Hommus Crisps that I mentioned in last month's In My Kitchen post.
overnight sourdough bread. Some nights it just does not rise. This morning that dough was left for a good 11 hours but still did not rise as much as it usually does. The nights are still chilly. I had a friend's dance party to get to so I made one loaf and cut the other half of the dough into 6 pieces and made bread rolls. I baked a couple on a tray and the rest in a casserole dish for 20 minutes and then on a tray for another 20 minutes and they were lovely, though quite crusty. (And better than the ones on the tray that were baked less.) They weren't much quicker to bake but could be eaten quicker than the hour I usually wait for a loaf to cool. I ate one for dinner with leftover mac and cheese in it. It was that sort of night.
I am sending this post to Sherry of Sherry's Pickings for the In My Kitchen event, that was started by Celia of Fig Jam and Lime Cordial, If you would like to join in, send your post to Sherry by 10th of the month. Or just head over to her blog to peek into more kitchens.