Feasting

vegan food (mainly photos, sometimes recipes) blog based in newcastle, australia. my personal blog is HERE.

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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)

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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.

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that cake makes me want to cry/sigh. crigh. sry. miss you.

i bet it's because this cake is still amazing (taste, texture, not sinking in the middle) after being baked in an oven where the door does close & maybe you knew that somehow. there is an analogy about us being strong and powerful and witchy in there somewhere. miss you.

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carrot cake with cream cheese frosting

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mushroom & barley soup i made last week! i used maggie beer's recipe (here) but used white wine instead of sherry. perfect for a rainy afternoon.

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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.

[feasting]

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.

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

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

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Can I just have all of your recipes?

i am really bad at recipes! if there are any food stuffs in particular that take your fancy let me know & i'll do my best to give instructions!!

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

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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).

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rocket (arugula) and potato soup with polenta croutons.

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super excellent hangover cure waffles with whipped coconut cream, mango, macadamias & maple syrup.

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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. :)

[feasting]

(by blackmountain)

crepes with almonds, home-made soy yoghurt & cinnamon, cardamom and vanilla poached apples and syrup.

[feasting]

(by blackmountain)

(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!