vegan laksa with rice noodles, eggplant, broccoli, snow peas, carrot, vietnamese mint & thai basil.
10/29 15:07 - 57 notes
outta my witch cauldron: vegan fettuccine carbonara with mushrooms, peas, spring onion, facon, white wine & a salty peppery garlicky nutritional yeast cream (but not enough of it because i ran outta soy milk).
10/28 15:41 - 36 notes
super excellent hangover cure waffles with whipped coconut cream, mango, macadamias & maple syrup.
10/4 13:33 - 56 notes
ellennilsson asked: Wow your ice cream looks perfect. How do you make it? Do you use an ice cream maker?
Hi Ellen!
I use an ice-cream maker (Cuisinart 1.5L) but they aren’t essential! Instead of chilling your ice-cream mixture in the fridge & churning it in an ice-cream maker, you can chill it in the freezer (in a steel bowl) & take it out and mix it every 30-45 minutes to break up the ice crystals.
You’ll have to repeat this step about 4 or 5 times! If you’re making a small amount you can use a plastic zip-lock bag which you can squish around to break up ice crystals… but I’ve only ever made ice-cream using my machine… so I’d recommend doing some research. :)
9/25 18:01 - 1 note
(by blackmountain)
crepes with almonds, home-made soy yoghurt & cinnamon, cardamom and vanilla poached apples and syrup.
9/25 17:48 - 38 notes
(by blackmountain)
home-made vegan white chocolate gelato with raspberry swirl!
i have been making ice creams all week & this is the latest effort! there is a scoop of pistachio gelato underneath the white chocolate one & peanut butter ice cream & lemon gelato in the freezer… & they’re all disappearing very quickly!
9/25 13:09 - 39 notes
date & cashew truffles!
to make: in a food processor, pulse 1/4 cup of cashews until finely chopped, reserve for later! put a cup of cashews in the food processor & pulse into small chunks. add a cup of pitted dates (approx. 200grams) and 1-2 tablespoons of non-dairy milk. once mixture is done, form into small balls (1 1/2cm diameter) & roll in the reserved chopped cashews, cocoa powder or shredded coconut. place in the fridge to firm up. will make 35-39 truffles.
macadamia & dried apricot truffles rolled in coconut are a winning combo too!
9/16 15:10 - 22 notes
(by blackmountain)
another photo off my recent roll of film from my recent visit to melbourne: saffron french toast with cardamom, cinnamon & vanilla poached pear & vegan cream/yoghurt with pistachios (so so good) from monk bodhi dharma (rear 202 carlisle st, balaclava)! have a peep at the menu over here.
9/15 18:10 - 17 notes
(by blackmountain)
outta focus (defective eyes, guys) CLT (smoked coconut, lettuce, tomato & avocado) bagel at new day rising (221d blyth st, east brunswick).
9/13 16:22 - 17 notes
