Power Plant Cafe, Templestowe

Today I’m talking about eating out – something that I am no stranger to, and certainly enjoy. I have every second Friday off, and while I usually spend these days doing personal admin kind of stuff (seriously, how do people survive on full time employment?), I also like to enjoy the occasional brunch on these days as it’s so nice to be able to avoid the craziness of the weekend cafe rushes. I’d heard rumours of a recent menu change at Power Plant Cafe, so the Bear, one of our housemates and I decided to head out there and check it out. It was a cold, wet and miserable “spring” day, which once again meant that we didn’t get to sit in the outdoor area. Regardless, the indoor area was as bright, open and fresh as ever.

This particular day, our breakfast got pushed back to brunch, and brunch to lunch so by the time we got there I was starving. So while I knew from past experiences that options such as their macro bowls are delicious and nutritious, they were not appealing to me in that moment. I needed solid, carby goodness.

powerplant1

With that in mind, the Bear and I agreed to split two dishes – choosing the Brekkie Burger from the specials board and the Reuben. My housemate went for the Brekkie Burger too. The Reuben consisted of corned tempeh, sweet onions, house made pink kraut, horseradish dressing and a side of crisps. The horseradish was a little overwhelming in the first bite, however I adjusted to it quite quickly and enjoyed the different spin on the sandwich. It was perhaps a bit sweeter than the other reubens I’ve tried, though I appreciated the tempeh as something different from usual mock meats. In saying that, the Smith and Deli Reubenstein is still number one in my heart, sorry Power Plant.

powerplant2
I asked for carby and carby was what I got with the Brekkie Burger. Inside was a hash brown, a slice of a kind of eggy quichey thing, tomato, rocket and a cheesy sauce. I had thought that the tempeh bacon was going to be in there too, but it was probably a good thing it came as a side as I’m not sure I would have been able to get my mouth around it otherwise. The bun was perfectly soft and flour dusted, and on the whole this was just what I needed.

Not pictured are the bowl of fries and aioli we got for the table. I was a little disappointed to find they weren’t the smoked paprika coated fries of previous visits, but they were still delicious and the aioli so damn creamy. We also had coffees and remembered to request Bonsoy rather than the standard soy (Vitasoy?) they have on offer. We were far too full to have any cake afterwards, and racked with too much indecision to choose something to take home, though the Bear got a free mini cupcake with pink icing and hundreds and thousands to celebrate Plant Power’s 1st birthday which he was pleased with. It was very cute, though disappeared before I even got the chance to ask for a picture of it. With the first year under their belt, Power Plant have also decided to extend their opening hours to 7 days giving us plenty of time to treat ourselves with their goodies. Hoorah!

Power Plant Cafe
2-6 Swilk St, Templestowe
Open 7 days – 8am – 3.30pm

 

corn2016-1-1024x343


Save

Save

Quick and Easy Spicy Noodle Soup

Today’s recipe fits in well with today’s theme of “your easy cook meal”. Last year there was a similar prompt of “quick, easy and delicious” for which I made these zucchini and sweet potato fritters with sumac yoghurt. This time I’m sharing an Asian inspired soup that is (in my opinion) equally quick, easy and delicious.

I always have various ingredients on hand to make a noodle soup of this nature, and it’s great as it’s a really flexible meal. You can easily mix up some of the flavours with different sauces and spices, and use whatever veggies you have – depending on how I’m feeling and what I’ve got I might use broccoli, cabbage, capsicum, spinach or bean sprouts. A squeeze of fresh lime never goes astray either. But the point is, it’s a satisfying meal that can be whipped up fairly quickly and without too much stress.

0m4a3364new
Spicy Noodle Soup

(Serves 2)

2 tsp sesame oil
4 button mushrooms, sliced (approx 1 cup)
3 cloves garlic, minced
1 Tbsp ginger, minced
2 birds eye chillis, minced (or less, according to your taste)
3 cups veggie stock

200g firm tofu, sliced into small rectangles
3 Tbsp soy sauce
1 Tbsp mirin
2 instant noodle cakes (approx 150g)
1 carrot, sliced with julienne peeler
2 small bunches bok choy, ends removed

Optional garnishes:
Spring onion
Fresh coriander
Black sesame seeds
Garlic chilli sauce
Sriracha

Heat 1 teaspoon of the sesame oil in a pan over medium high heat and add tofu. Cook until golden brown on most sides, approx 10 minutes. Turn off heat, and pour 1 tablespoon of the soy sauce over. Set aside.

While this is happening, heat the other teaspoon of sesame oil in a decent sized pot over medium heat. Add mushrooms and saute for approx 1 minute. Add garlic, ginger and chilli and saute for another 30 seconds, being careful not to let them stick. Add vegetable stock, the other 2 tablespoons of soy sauce and mirin, and bring to a boil. Turn down and allow to simmer for 5-10 minutes. Prepare other veggies and garnishes while waiting.

Add noodle cakes and cook according to packet, until tender. Turn off heat and add bok choy to the pot, covering with a lid to allow to steam slightly.

Divide noodles and bok choy between two bowls and pour over liquid. Add tofu, carrot and desired garnishes.

0m4a3375new

broccoli2016-300x300

Save

Save

Rosemary Syrup & Rosemary Gin Fizz

Hello and welcome to Vegan MoFo 2016! Isn’t it great to be back here? For those who aren’t aware, MoFo stands for Month of Food, and it’s an annual event during which everyone talks about vegan food every damn day. Sound good?

From the Vegan MoFo website:
As the world catches on that vegan food really is the best choice for animals (suck it, humane meat!), the planet (bite me, melting ice caps!) and people (piss off, heart disease!) let’s show them what vegan eating is all about.

I wasn’t planning to participate this year, as we all know how time consuming it can be and frankly, I haven’t even been posting once a month let alone once a day since who knows when. But at the last minute I had a change of heart – probably a bit of FoMo to be honest – and signed myself up. HOWEVER, I am aiming low – I know I won’t be able to do a post a day this year, so am going for a couple a week instead. I’m just glad to be a part of it, as despite the stress it is always so much fun.

This year there are three options for participation – choose your own theme, go with the weekly themes provided or stick to the daily themes. I didn’t really give myself enough time to plan my own theme, so instead I’m following the weekly themes while sometimes touching on the daily prompts. The first week’s theme is “treat yourself”, and as we move into the warmer weather I thought what better way to treat myself with a refreshing cocktail, while giving a big cheers to all participating this month, in whatever capacity. Happy MoFo!

0m4a3337new
A nice and easy one too! First I’ll hit you up with a recipe to make rosemary sugar syrup, after which you can make these babies until your heart’s content. For this recipe, I’ve used castor sugar to produce a nice clear syrup, but you can also use raw sugar for a golden brown syrup – this is lovely in cocktails with darker spirits.

0m4a3344new
Rosemary Syrup

1 cup sugar
1 cup water
5 sprigs rosemary (approx 10cm)

Stir sugar and water together in a pot, then slowly bring to a boil, stirring to dissolve sugar. Once sugar has dissolved, add rosemary sprigs and boil for a further minute. Turn off heat, cover, and allow to steep for 1-2 hours. Keep refrigerated.

Rosemary Gin Fizz
(makes 1)

60ml gin
15ml fresh lemon juice
15ml rosemary syrup
Ice
Soda water (approx 90 – 120ml)

Pour gin, lemon juice and rosemary syrup into a cocktail shaker with some ice and shake.

Pour over ice in a glass, top up with soda water. Garnish with fresh lemon and rosemary.

0m4a3339new

tomatotemplate-300x285

Save

Save