super easy & crazy tasty kalamata olive & rosemary focaccia made for my housemate’s birthday party using this recipe! (note: used plain bread flour instead of regular plain flour)

coconut & blackberry ice cream!

to make this delicious frozen treat (which my housemate swears tastes like lemon meringue pie) i combined approximately 1/2 cup of sugar with 300 grams of blackberries, the zest of one lemon & a splash of lemon juice in a pot over low-medium heat, until the berries were soft and the sugar dissolved. i mashed the berries to a jam like consistency & passed the whole mixture through a sieve to remove the seeds & placed the blackberry mix back into the pot.

to this i added a can (400ml) of coconut cream & a can of coconut milk. in a bowl i combined 1/3 cup of oat milk with 2 tablespoons of arrowroot. when the coconut/blackberry ‘custard’ started to boil, i took it off the heat immediately & added the arrowroot mixture, stirring for about 30 seconds until the custard thickened. 

i placed the whole shebang into the fridge to cool & churned it in my ice cream maker the next day.

carrot cake with cream cheese frosting

delicious hard cashew cheese! (that will be enjoyed on pizza & with crackers in the next few days).

i adapted this from the nutty pepperjack recipe from the complete guide to vegan food substitutions by steen & newman, omiting the jalapenos & tinkering with the nutritional yeast and agar ratios.

a few weeks ago i made a smoked paprika soft tofu cheese that was so delicious spread on sandwiches that i didn’t get to take a picture! if you’re thinking of making cashew cheese i strongly suggest you make it a smoked paprika cashew cheese! or maybe macadamia cheese? almond cheese? so many possibilities.

big bowl of ramen! mushrooms, tofu, carrots, corn, menma (bamboo shoots)*, cabbage & pickled ginger AND amazing shiitake and chestnut gyoza (so so so good!!). ramen bar (inside berkelow books, 6-8 o’connel st, newtown).

* i just looked menma up & it appears that the bamboo shoots are fermented in milk. if you plan on eating here you might wanna ask the staff to make sure they’re vegan or omit them from your order.

generous serving of tofu ice-cream from vegan’s choice (113 king st, newtown): coconut and goji berry / black sesame. both delicious!

smoky tempeh (marinated in liquid smoke, maple syrup, water & chili powder) & peach salsa soft tacos!

vegan laksa with rice noodles, eggplant, broccoli, snow peas, carrot, vietnamese mint & thai basil.

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).

rocket (arugula) and potato soup with polenta croutons.