Archive for December, 2008

Green Gourmet : Vegan Yum Cha

Okay Okay, so it’s been a while since we have updated this modest little blog. Life just seems to have gotten a little out of control with wedding plans and working and Christmas preparations. Seems like there has been barely time to speak to one another let alone cook delicious vegan meals or blog about them. We leave tomorrow for 6 weeks of sun and fun (and a wedding too) so there won’t be much cooking going on for the next little while. I will do my best to keep up with some restaurant reviews while we are gone though, and in that spirit:

Green Gourmet – Newtown

We are big fans of the Green Gourmet weekend yum cha. There was a stage a while ago where we visited this lovely little place in Newtown every weekend. This was our first visit in a while and it was just as good as I remember. Unfortunately I didn’t remember my camera so I didn’t get any photos but when we come back from our honeymoon we will be sure to go again so that I can get some nice pics.

This place is really lovely, the decor is basic and nothing to write home about but the service is fast and there are always a bunch of people here. Yum cha is served from 12 – 3 on weekends and it’s our preferred way to enjoy the Green Gourmet, we are yet to try something we haven’t liked but our favourites are: Mushroom Steak – meaty enough to fool even the most devoted meat fan, Not Pork Buns – better than the real thing and Seafood Rolls wrapped in bean curd. My mouth is watering just thinking about it.

They serve tea all through the meal – you just pay once, refills are free – but if you’re not a tea fan they have a variety of organic soft drinks available in the fridge as well. Meals are bought out as fast as you can eat them and you can either load up the table for a vegan feast (as we tend to do) or just try a dish or two for a budget lunch.

We have taken many omnivorous friends here over our time, all of them entering with trepidation, and all of them loving it. We struggle to spend more than $25 per person, even after we eat so much we are practically rolling out the door.

Best of all, they even have the vegan choice grocery next door so you take home your favourite dishes and put them in the freezer.

We love this place (did I mention that?)

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Busy busy bees

We have been pretty busy these last couple of days with meetings and wedding planning so there haven’t been many new recipes. We have been cooking, there just hasn’t been time for updating. Hopefully I will get a chance over the weekend to do some blogging.. We have a garden fresh pasta and a tofu thai green curry ready to go and plans for some more vegan baking this weekend.

Until then…

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Vegan Ice Cream (Double Chocolate!!)

I am so excited about this recipe.. I currently have half a tub of this ice cream in my freezer and I can’t stop thinking about it.. I doubt it will survive the night. I love ice cream (and I mean LOVE!), especially chocolate ice cream with extra crunchy bits. Well, let me tell you, this recipe REALLY hit the spot, especially today on such a hot summers day. You will need an ice cream maker for this one, we just bought ours on the weekend for about $40. I’m pretty sure you can get them cheaper than that if you are a bargain shopper.. anyway, without further ado..

Dairy-Free Double Chocolate Ice Cream
(Vegan Planet)

Ingredients:
4 cups cold soy milk or other dairy free milk
2 tablespoons arrowroot
1/4 cup unsweetened cocoa powder
3/4 cup sugar or natural sweetener
1/2 cup semisweet vegan chocolate chips (we used our usual whittakers dark chocolate cut into chunks)
1 tablespoon pure vanilla extract

Method:
In a small bowl, combine 1/4 cup of the soy milk and the arrowroot. Blend well and set aside. Place the remaining 3 3/4 cups of soy milk in a medium saucepan over medium heat. Add the cocoa powder and sugar and bring to a simmer, stirring to dissolve the sugar. Stir in the arrowroot mixture, stirring constantly until the mixture thickens and starts to bubble, about 5 minutes. Do not let boil. Remove from the heat and add the vegan chocolate. Let the chocolate sit in the hot liquid for a few minutes before whisking to combine thoroughly. Stir in the vanilla and let cool to room temperature. Refrigerate until chilled, then freeze in an ice cream maker according to the manufacturer’s directions.

(about halfway through the freezing process we added some crushed up Oreo cookies for some extra crunch, next time I might also add some vegan choc chips and some crushed nuts.. yummo!)

And now the photo montage (although, silly me, was so excited to EAT the ice cream, that I forgot to get a photo of it being served up and looking all pretty, so instead, the end of the series is just a boring old shot of inside the tub after we had eaten some):

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