St Paddy's day creations

Well, feeling in the mood for baking I tried a two color biscuit from the Coles Easter magazine. The only change was to use non-dairy margarine. They were easy to make and look fantastic. I used a shamrock to cut out the centre.

Next up was a pasta lunch.
Sautee a few asparagus and mushrooms (I used oyster, they are awesome!) in some olive oil
Add some milk, and 1/2 cup of veg broth (I used veg-chicken) along with some chives, ground celery seeds, onion powder, pepper and nutrional yeast.
Simmer until reduced a little.
If you need to thicken add some cornflour mixed in a little cold water.
Don't thicken too much though. You want to add the pasta to the sauce so it is all coated, this also thickens the sauce.

Lastly, our 'green' item. This was simple. Choc cupcakes with peppermint frosting! These are the same ones I have made before from "Vegan Cupcakes take over the world". I love choc-mint and this is perfect. I added some edible green glitter, so they look great too.

Filled Omlete

Mmmmm, vegan omelet. My lovely husband has perfected another egg like, but egg free dish. I will post the recipe asap.

Vegetable Garden

The patches, with the pumpkin vines at the front



After all the wonderful rain we have been getting, out vegie patch is over run with pumkin and watermelon vines. The other patch has some healthy corns and stawberries which are producing and a single carrot which was all that servived the ants before all the rain.

The pumpkins grew from seeds from a pumpkin I bought. So I will be looking forward to posting lots of delicious pumpkin recipes as they start maturing.

Snobby Joes with a twist

Not being too familiar with sloppy joes, I tried the PPK version of "Snobby Joes". But instead of serving it on a roll, I served it IN a roll. A similar idea to getting a big cob loaf and using it to put your dips in. I made some bread rolls and cut of a little hat, pulled out the inside and filled it with the 'Joe' mix. The mix was delicious, but taking note of comments on the site I reduced the chilli, also I don't think my girls would handle anything too spicy. But it was delicious.

Egg free scrambled eggs

That's a typo you say. It's not! If you have ever made tofu scramble the key to making it truly taste like scrambled eggs is a wonderful spice. BLACK SALT. What gives this salt its egg like fragrance and taste is the sulfur content as it is a volcanic mineral. If you can find it (we found some in an Indian spice market in Canberra) get some and make my husbands wonderful super quick tofu scramble.

Ingredients:
Packet firm tofu. Drained and squeeze some liquid out.
1 tsp black salt
1 tbs nutritional yeast
1/2 tsp dried rosemary
pinch ground cloves
1/2 tsp onion powder
1/8 tsp pepper
olive oil for frying

Method:
heat oil in pan
crumble the tofu into the pan
add remaining ingredients and mix well trying to keep some chunks
fry for about 5 mins continually stirring.
Remove from the heat when the mix started to brown
serve on your favourite toast