Music for your Mouth: Jello Biafra

We don’t really call it Jello here – it’s Jelly – but I am not going to let that get in the way of some good edible audio.

Today’s beats to eat come to you from the great Jello Biafra – you might know him from acts such as the Dead Kennedys and his collaboration with the Melvins, or for having a sense of onomatopoeia about him, with a voice that sounds somewhat like wobbly jelly. Today, however, he comes to you in the form of a delicious dessert.

jello5It’s like trifle, but not as daggy. Truth be told, I never really liked that weird sponge cake layer in trifle anyway, so this suits my tastes juuuuuust fine.

Jelly is another one of those foods that reminds me of being a kid – in fact, I’m pretty sure I haven’t had it in years. I used to love when my mum would make it for me when I was home from school with a sore throat – it was such a treat!

jello4I’m still impressed with just how cool this looks. I love the way the berries are suspended at different heights, reminds me of being in space or something (obviously I know all about being in space).

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Fancy Layered Jelly Cups
(makes 2)

1 pack vegan jelly crystals
400ml boiling water
Handful of blueberries and strawberries

1 cup cashew milk (or other nondairy milk)
1.5 Tbsp vegan custard powder
1 Tbsp coconut sugar
1/2 vanilla bean, scraped

1-2 squares chocolate, shaved

Empty jelly crystals into a heat proof jug, then pour in boiling water and stir until dissolved.

Prepare two fancy glasses by popping a few blueberries and some chopped strawberries in the bottom. Distribute jelly mix evenly amongst the glasses, then place in the fridge to set.

Next, prepare the custard. In a small saucepan, whisk together a couple of tablespoons of cashew milk with the custard powder and coconut sugar.

Add remaining milk and heat over medium heat until it starts to bubble, whisking constantly. Allow to cook for about three minutes, until the mixture is noticeably thicker, continuing to whisk to avoid lumps forming. Turn off heat and stir through vanilla. Set aside to cool – you don’t want to put hot custard onto your jelly as it will melt. Allow to cool, but check in every so often to whisk up and ensure it doesn’t set. When cool enough, divide custard among the glasses and return to the fridge to set.

When cool, garnish with some extra berries and shaved chocolate.

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veganmofo

Music for your Mouth: Vanilla Ice

Oh Vanilla Ice. How your song always used to get me excited, thinking I was about to hear Queen and David Bowie sing Under Pressure. The disappointment every time…

Still, there’s no denying that the song has entertainment value, especially with the 80’s film clip. Ha ha ha. Oh lordy.

vanillaicee1I originally made this ice cream with coconut milk but found that the coconut was a little too overpowering, outshining the vanilla beans. I decided to give it a go with cashew milk, as I thought the flavour might be a bit more neutral and the consistency creamier. I think it worked out really well, and I enjoy the subtle hint of cashew.

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Vanilla Bean Cashew Ice Cream

400ml cashew milk
400ml coconut cream
1/3 cup agave nectar
2 vanilla beans
1 tsp vanilla extract
1/8 tsp sea salt
1 Tbsp arrowroot
1 Tbsp vodka

Heat cashew milk, coconut cream, agave and salt in a pot over medium-low heat. Scrape vanilla bean out and add to pot, chucking the pods in as well to cook out all the flavour.

Remove a small amount of liquid from the pot and whisk arrowroot into it, before returning it to the pot.

Turn off heat and stir through vodka. The vodka helps by acting as an ‘anti-freeze’, which means your ice cream will stay creamy rather than going as hard as a rock. Cool trick huh?

Transfer to a bowl and place in the fridge until mixture is completely cool. Remove vanilla bean pods and pour mix into ice cream maker to do its magic! Once complete, eat straight away for a soft serve style ice cream, or transfer to the freezer to firm up.

If you don’t have an ice cream maker, do not fear, you can still make ice cream! You will just need to pour the mix into a dish of some sort and place it in the freezer, and check in on it every half an hour or so to whisk it up until it freezes. This is important to ensure you get the creamiest ice cream possible!

I served this with some pureed strawberries on top and a shaving of chocolate and/or a sprig of mint. Deeelicious.

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veganmofo

Music for your Mouth: The Lemonheads

The Lemonheads remind me a lot of being in high school. A time when I was absorbing a LOT of music, much of it from before my time. The song at the bottom of this post was the first I ever heard from the band, and it got me interested enough to find some more tunes, which led me to some of their earlier, heavier stuff, such as the recommended blending song below. I’m pretty excited to spotlight this band, because they’re coming to Australia at the end of the year, and I’m going to see them! Yeehahhhh!

I guess this is kind of a strange dessert to match the Lemonheads – I don’t think they are really a raw dessert kind of band. Nevertheless, these tarts are a tasty treat. To be honest, I just thought it would be an easy lemon thing to make. I’m copping out already – on day two! Ahhhh…who cares, it is a delicious cop out at worst – I can live with that.

lemonheadsApart from setting time (and even then, they only really need about 45 mins), these are such a quick and simple dessert to whip up that is sure to impress any guests. The filling is super zesty and not too sweet, which is how I like my lemony desserts. The tarts have had the tick of approval from the Bear and the family, so they are definitely being added to the repertoire.

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A song for you to drown out the whizzing of the blender:

 

Raw Lemon Tarts
(makes 3 tarts, maybe 4 if you use smaller tins)

Base:
1 cup pecans
1/2 cup walnuts
1/2 cup medjool dates, pits removed
1 tsp vanilla
Pinch of pink himalayan salt

Filling:
1 cup cashews, soaked
1/4 cup fresh lemon juice
1 Tbsp lemon zest
1/4 cup coconut milk
1 tsp vanilla
2 Tbsp agave nectar
Pinch of pink himalayan salt

Dash of turmeric for colour

Lemon zest and strawberry to garnish (optional)

Place pecans and walnuts in a blender or food processor and blend until they resemble coarse crumbs. Add dates, vanilla and salt and blend until the mixture holds together. Press into tart tins and put in the freezer to set.

Blend filling ingredients until smooth and creamy. The mixture should be pourable – add a little more coconut milk if necessary. Spread evenly amongst tart bases, then return to freezer to set.

Garnish with some extra lemon zest and strawberry.

lemonheads3As I said, this is the first Lemonheads song I ever heard, and it has always had a knack of sticking in my head for ages – I’m too much with myself, I wanna be someone else, I’m too much with myself, I wanna be someone else.

I love the little vocal harmony from Juliana Hatfield. The folky tune and smooth warm voice meant I could listen to it over and over and over. Sit back, relax and enjoy the delicious tunes.

veganmofo

Apple Polenta Flan

This flan is a little something that I had forgotten about until not long ago. I remember my mum making it when we were little, however it was a lost memory until a couple of months ago, when all of a sudden she brought it back into my life.

As soon as I tasted a mouthful, I had instant taste recognition and memory of this delicious treat – it’s like we never parted!

polentaflan1This recipe actually comes to you from the Australian Women’s Weekly Vegetarian Cookbook – classic meals coming to you from 1990. When mum made it most recently, she omitted some of the non vegan ingredients.

I enjoyed it so much, I made it again the following week, but tweaked the recipe, making some substitutions and minor changes.

5This flan is like nothing else I’ve ever eaten and I love it to death. It’s the perfect thing to eat in the afternoon over a cuppa.

You’re welcome.

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Apple Polenta Flan

1 litre non-dairy milk
3/4 cup coconut sugar
45g nuttelex
1 Tbsp
lemon zest
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup polenta
3/4 cup sultanas
1/3 cup chopped walnuts
1/2 cup coconut cream
1 large granny smith apple, thinly sliced
1 1/2 Tbsp maple syrup
3 tsp coconut sugar, extra
1 tsp ground cinnamon, extra

Preheat oven to 180C and lightly grease a 20cm springform tin.

Heat the milk, sugar, nuttelex, lemon zest and spices in a medium saucepan. Stir over high heat, without boiling, until sugar is dissolved.

Bring to boil, reduce heat and stir in polenta. Cover and cook over a low heat for about 10 minutes, stirring occasionally.

Remove from heat, stir in sultanas, walnuts and coconut cream. Pour into prepared tin.

Combine extra sugar and cinnamon in a small bowl. Arrange apple slices on the top of the flan, then pour maple syrup over the top. Sprinkle with sugar mix.

Bake for approximately 35 minutes, or until apple is tender and the flan has come slightly away from the side of the tin.

Cool to room temperature. Remove from tin, serve with a drizzle of coconut cream if desired.

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Yong Green Food

At the start of June, my Granny came over from Perth to visit. On one of the first days she was here, she and my mum came to meet me in Fitzroy and we went to Yong Green for lunch.

I was happy to find they were open when we arrived, as I have been having some poor luck with them this year – every time I make an effort to try and go, they end up being closed for holidays! Thankfully, not this time.

Yong Green Food have a wonderful menu which is based around healthy, sustainable and seasonal food and conscious eating. Pretty much the entire menu is vegan, or vegan on request, and they also cater for other dietary requirements such as organic, gluten-free and garlic/onion-free.

If the food’s not enough to draw you in, their sustainability initiatives are also admirable – Yong Green have taken steps to reduce their greenhouse emissions by purchasing their own GreenPower and acquiring carbon credits through abatement projects. They also donate 10% of their profits to support farmer-managed natural regeneration in East Africa.

yonggreen2We had a lot of trouble choosing what to eat – we couldn’t decide between entrees or desserts. Ultimately, we went with mains to ensure we had room for coffee and cake afterwards.

I went with the famous dragon bowl – brown rice, topped with various veggies (I think there was carrot, cucumber, sprouts and more) and sliced soy beef. There is also the option to have it with tofu.

yonggreen1Excuse the crappy photos and shadows plz.

The dragon bowl comes with a miso soup and chili sauce – the warm miso an especially nice touch for a winter’s day. The meal was delicious, filling and nourishing.

I didn’t actually take photos of my mum or granny’s meals – mum went with the macro dragon bowl, so it was very similar to mine. Granny went with a Japanese curry, which was absolutely scrumptious.

Then the cake!

yonggreen3We got a piece of raw cake each, and split them three ways so we could each have a taste. This was the white chocolate raspberry cheesecake. Not too dense and with a generous amount of raspberries and sauce, this was lovely.

yonggreen4I’d never had a raw pecan pie before, and our first meeting was successful. I would definitely eat you again pie!

yonggreen5The tiramisu was my favourite, and unfortunately the smallest (and most expensive) of the three. This was also my first raw tiramisu, and the addition of spiced rum was most welcome.

The cakes were very nice, though I’ve probably had better elsewhere, and given the price ($9 – $10.50/slice) I would probably prefer to spend the money on entrees next time as the savoury food on offer is more interesting.

Yong Green Food
421-423 Brunswick St, Fitzroy
Mon – CLOSED
Tues – L – 12pm – 4pm, D – 5pm – 10pm
Wed – 5pm – 10pm
Thurs – Sat – L – 12pm – 4pm, D – 5pm – 10pm
Sun – L – 12pm – 4pm, D – 5pm – 9pm

Berrissimo (for the last time)

Bummer to hear that Berrissimo has closed up shop.

And just when I started enjoying it!

Well, I sort of enjoyed it the first time but not as much as I had hoped I would. Yet Billy and I popped in last week to give it another go, this time opting to share a small one between us.

They had some different vegan flavours on offer this time – I think these were peach and strawberry, with those little delicious popping balls and some kind of truffle-y thing. And gosh darnit, they were delicious! Last time we couldn’t eat it all, this time we couldn’t get enough. So fruity, fresh and delicious.

Oh well, hopefully something wonderful will take its place.

Berrissimo CLOSED
2/360 Brunswick St, Fitzroy
Mon-Thurs – 1pm-9.30pm
Fri – 1pm-10.30pm
Sat – 12pm-10.30pm
Sun – 12pm-9.30pm

Raw Choc-Mint Mousse

Happy Vegan MoFo everybody! Wahoo!

This is my first time participating, which is a bit exciting for me. I was umming and ahhing over whether or not I was going to do a theme as I thought posting every day as I travel around might already be quite a challenge, but hey, I love a good challenge – so I’m hitting the ground running and doing a theme.

I’m opting for what I am hoping will be quite a simple one, which is ‘locally sourced’. This means that I will be aiming to use at least one locally sourced (from wherever I am local to at the time) ingredient every day, which as well as a fun theme is a great way to support local farmers and industry. As we are in quite a big veggie growing region at the moment, it shouldn’t be too difficult. And it’s an excuse to visit more farmer’s markets too! I know, tough gig right?

So we’ve moved on from Gympie – we left today and are currently in Bundaberg, as I have picked up a week of work selling jewellery at a stall starting tomorrow. Billy finished up his labour gig yesterday, so it was perfect timing.

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Before we left though, I had a chance to go on a little trip of my own to Eumundi to visit the infamous markets there. Eumundi is about half an hour south of Gympie, and a little closer towards the coast. It’s a really cute, funky little town and it is buzzing on market day.

The markets were awesome – a diverse range of arts, crafts, food, clothing, jewellery, instrument, handmade toys and so on. I had just eaten brekkie before arriving, which was a bit of a bummer as there were a few different vegan options on offer including momos, smoothies, raw sweets and a Hare Krishna café. I just couldn’t justify buying food for my already full tummy.

I did grab some organic veggies though – some local garlic, salad mix and a big bag of avocados. How I love cheap avocados!

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Afterwards, I decided to travel a little further to the coast as it had been a while since I’d seen the ocean. I drove through Noosaville to Sunshine Beach, where I was able to enjoy the last day of winter under the sun (not that Queensland could call this ‘winter’….29 degrees! That’s summer in Tassie!)

Anyway, enough talk, more food!

Last week I made this deliciously creamy mousse with some avocados that I got in Nanango….being well stocked in the avo department I thought it would be a great start to MoFo to share this simple and sweet recipe.

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Raw Choc-Mint Mousse
(serves 2)

2 avocados
3 Tbsp cacao powder
1-1.5 Tbsp stevia or other sweetener (depending on taste)
1/4 cup fresh mint
1 tsp vanilla extract
1 tsp virgin coconut oil

Add all the ingredients to a food processor or blender and blend until smooth. Chill in the fridge before serving, and garnish with extra mint leaves.

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That’s it. It is sooo easy and I just can’t get over the creaminess..it’s amazing. It’s also super versatile, as you can easily alter the flavours – I’m thinking Mocha, Raspberry and Jaffa next. Mmm…

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