Baby Spinach and Chickpeas Salad with Fry’s Schnitzels and Tangy Dressing

My lunch today was shaped up around some excess in the house. I think, I may have gone crazy for Fry’s Vegetarian Crumbed Schnitzels at some stage as I found out today that I have 3 unopened packs of it in the freezer and some free floating ones as well. How did this happen? Absolutely no idea. Something good came out of it though, like this lunch option below. Enjoy!

Ingredients:
1 Fry’s Vegetarian Crumbed Schnitzel, cooked, cooled and cut into thin strips
Handful baby spinach, washed and pat dried
½ tin boiled chickpeas, rinsed and drained

For Tangy Dressing:
1 tbsp vegan mayonnaise (I used Plamil)
1 tsp Dijon mustard
1 tbsp extra virgin olive oil
½ tbsp apple cider vinegar
Freshly cracked black pepper

Method:
• Mix together the baby spinach and chickpeas in a salad bowl. Add schnitzel strips.
• Whisk together all the ingredients in the tangy dressing section. Drizzle over the salad and serve.

Fruit Cup with Whipped Coconut Milk Cream


The Whipped Coconut Milk Cream part of this recipe is not one of my own. I won’t even try and come up with my own recipe for this because you cannot beat Kathy’s recipe on lunchboxbunch. I just used it in this Fruit Cup. Enjoy!

Ingredients:
1 punnet strawberries, washed and halved
1 punnet blueberries, washed
A drizzle orange liquor (optional)
Handful pistachio nuts, chopped

For Whipped Coconut Whipped Cream:
1 can full fat coconut milk (placed in the fridge overnight)
1 tsp sugar vanillin

To make the vegan whip cream:
• Open the can of coconut milk without shaking it or turning upside down.
• Carefully spoon out the top layer of opaque white stuff that has gathered at the top of the can. Spoon into a mixing bowl. You will be left with about 1/2 cup of white syrup-y looking translucent liquid. Leave this in the can. Add the sugar vanillin to the white stuff.
• Whip the coconut milk froth until creamy with a hand beater or use the electric one if you have it. Same results. If you are using the electric one, start on low and move to a higher speed, move the beater in an up and down motion to infuse the mixture with as much air as possible.

To assembly:
• Place half the berries and strawberries in beer glasses. Drizzle with orange liquor (if using) and half the nuts.
• Top them up with half the coconut cream. Create another layer of fruit and then top them up with another layer of cream. Sprinkle the rest of the nuts on top. Chill and serve.

Note:  You can also use this whipped cream on top of vegan ice cream, for cream pies or even in your coffee.

Cruelty Free Festival Sydney

It is that time of the year again. Same place, same kind of weather -minus the drizzle- although it seems bigger this year.

Our lunch (sausage sandwich from Spoon’s vegetarian butcher). The food options at the festival were better than last year with new additions like Spoon’s Vegetarian Butcher and Lamyong.

Lamyong is participating for the first time. It was very nice to get this package deal from Lamyong as I use their products on a regular basis. With Lamyong Package Deal for $30 we got:

  • Vegan Country-Style Bites
  • Vegetarian Prawn
  • Vegetarian Soy Nuggets
  • Vegetarian Thai Green Curry Paste
  • Natural Health  & Vegetarian Life Magazine
  • And free Vegetarian Thai Tom Yum Paste

Can’t wait to create new dishes with these ingredients and expand my repertoire.

 

Loving Hut Auckland, New Zealand

We had lunch at Loving Hut, Auckland during our 2-day visit to Auckland after spending time with Mum and Dad in Waipawa. Just like other Loving Huts all around the world, this one is also a pleasant place to eat for vegetarians and vegans.

Loving Hut, Auckland is very easy to find; it is located right opposite the Skycity Tower -as in the photo below- although we call it Auckland Syringe.

Here’s what we had:

Lemon Chicken

My husband had lemon chicken and I tried the roast duck.

Loving Hut Auckland, New Zealand
61 Victoria Street
West Auckland CBD 1010
New Zealand

Phone: +64 9 303 2531
Website: www.lovinghutnz.com Their whole menu can be found here along with other information.

This sparrow kept coming back for crumbs. If you ever pay a visit to Loving Hut in Auckland, watch out for this little bold creature. We think it is vegan 🙂

Cajun Spiced Kipfler Potatoes

I have stopped making roast vegetables since I bought my ActiFry. It is much quicker, you use less energy and the whole process is much cleaner –all of ActiFry’s parts are dishwasher safe, including the top lid.

We have been having a Spoon’s Vegetarian Butcher sausage-schnitzel frenzy these days as you can tell from my previous posts. Cajun Spiced Kipfler Potatoes became the side dish to Polenta, Tomato & Basil sausages.

Ingredients:
500 gr Kipfler potatoes, washed, peeled and cut into small, even pieces (about an inch)
1 tsp Cajun spice mix (I used Herbie’s)
1 tbsp vegetable oil (I used light olive oil)

Method:
• Place the potatoes in ActiFry.
• ActiFry comes with its own measuring spoon and it sits on top the rotating part –as seen in the photo. That’s where I mix my spice mix and the oil.
• Mix the oil and spice mix together and drizzle over the Kipflers. Set the timer to 22 minutes. When it beeps your side dish will be nicely spiced and crispy around the edges. Enjoy!

… and this is the moment when beer glasses come in handy 🙂

Tasty Traditional Vegetarian Sausages by Spoon’s Vegetarian Butcher

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This gallery contains 3 photos.

These are the best vegan sausages I have ever had in my life! They are hand-made, vegan, gluten free and available from Spoon’s Vegetarian Butcher. Ingredients: Non GM soy protein, water, organic olive oil, onion, miso paste (water, soybean, rice, … Continue reading

Vienna Style Vegetarian Schnitzel by Suzy Spoon’s Vegetarian Butcher

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This gallery contains 2 photos.

It is always nice to discover a new ingredient or a product but we seem to be in vegan heaven with some of the products from Spoon’s Vegetarian Butcher recently. First we tried the traditional sausages –and that should be … Continue reading

ActiFry – the one and only kitchen gadget for me

Is there a kitchen gadget that you can’t live without? I don’t think I ever promoted any of my kitchen gadgets to that rank until I bought this ActiFry by Tefal.

To be completely honest, I had no plans of adding another kitchen appliance to my small and dysfunctional kitchen but I’m glad I did. It wasn’t love at first sight. My first encounter with this gadget was at a friend’s place in Istanbul. Because she is such a zucchini lover, she fries large quantities of the vegetable and eats the whole lot after gym. Clearly, ActiFry is working for her. But what about me? Would I be going to the gym? Would I like zucchini more? Would eating ActiFried zucchini make me taller like my friend? More importantly, would I use it?

Before I even got my answers to those questions, the ActiFry sightings in Australia were already happening. First we located one at Harvey Norman and then The Good Guys. At some stage we even came across the competitor’s gizmo: Philips Air Fryer.

My husband wanted to get involved and that is a very good thing as he is fantastic at reading and comparing reviews about anything electronic. Well, in the end, we bought one from Costco for AUD239.99.

Yes, it’s big but ActiFry turned out to be incredibly versatile. I use it all the time and some days, it doesn’t even go back in the kitchen cupboard. What makes ActiFry special is that you use a tablespoon of oil to make a kilo of potato chips.

The cookbook that came with it was a big disappointment though. Clearly, it is designed for Australians but it is boring and not suitable for vegans. My dear friend again came to the rescue. She told me about Tefal’s ActiFry website with recipes –in Turkish. If you open an account with them for free, you can even put together an online ActiFry recipe book. In the end, basics came from one place and interesting or potential ideas came from another. The photos you see on here as part of this post, all made in ActiFry.

 

Now, I have a special cookbook chapter in Living Cookbook –the recipe software I use to store my recipes, archives, etc. – for every recipe that I cook in ActiFry. Actually, they should pay me to write their vegan friendly cookbook for ActiFry.

Vegan Chopped Not-So-Egg and Onions

The original recipe is called Chopped Egg and Onions and is a Jewish dish, an Ashkenazi one to be precise. It is said that it is one of the oldest dishes in Jewish history, even going back to Egyptian times. It is quite the deli material but I assume it could work as a jacket potato topping, in a sandwich or on crackers.

Ingredients:
1/3 pack firm tofu, diced
1 tbsp nutritional yeast
1 tsp black salt
Vegetable oil
2 tbsp prepared The Vegg
3 spring onions (scallions), very finely chopped
3 tbsp vegan mayonnaise
2 tsp Dijon mustard
1 tbsp fresh continental parsley, chopped
Salt and freshly cracked black pepper

Method:
• To make boiled egg white substitute: Mix together the nutritional yeast, black salt and 1 tablespoon of oil in a small bowl. Drizzle over diced tofu and fry them in a non-stick pan until the tofu is slightly crispy. Add a little bit of water and turn the heat up. Fry the tofu until the water is completely absorbed, stirring constantly. Remove 2/3 of the tofu and place in a bowl.
• To make boiled egg yolk substitute: You now have 1/3 of the tofu left in the pan. Add 2 tablespoons of prepared The Vegg. Continue to fry. Once The Vegg is well combined with the tofu, remove from the heat and add to the rest of the tofu. Allow to cool.
• In the meantime, wash and chop the spring onions and parsley. When the tofu is cool enough, add the spring onions (scallions), chopped parsley, season with salt and pepper and mix well. Stir in the vegan mayonnaise and mustard. Again, mix well.

Note: Chill before serving but do it in an airtight container as onions stink up your fridge.

The Cruelty Free Shop, Sydney

The Cruelty Free Shop is becoming a one-stop vegan heaven. You may remember my post about The Cruelty Free Online Shop. I have been shopping online since the day I found out about it but when I heard that Jessica was just about to extend her successful online business into an actual shop in Glebe, I was ecstatic!


The shop window (left) and classy shopping baskets with PU straps (right).

Actually, it must be so exciting for a lot of people because we have been reported that the morning on the opening day, the staff found a group of people waiting outside.

cruelty free shop
Chilled Section

It is such a relief of not having to check every label, every ingredient when you shop at The Cruelty Free Shop. The shop is full of 100% vegan products carefully selected by Jessica.


Shelves full of 100% vegan products.

At the The Cruelty Free Shop, they stock a large variety of vegan products. Not just food but also vegan cookbooks, vegan make-up, candles, pantry items, vegan vitamins and minerals, cleaning products and bath and body products.


… and something for the sweet tooth.

If you are a member of Vegan Society NSW, your 10% discount is also valid here.


Veganly beautiful…

If you live in or near Sydney, The Cruelty Free Shop is worth the trip. Highly recommended. By the way, their online shop now has just received a facelift.

The Cruelty Free Shop
83 Glebe Point Road, Glebe NSW 2037
Phone: 02 9660 9426
e-mail: info@crueltyfreeshop.com.au
website : www.crueltyfreeshop.com.au

An update on The Cruelty Free Shop: Jessica recently further expanded her successful vegan business and opened another Cruelty Free Shop in Melbourne. VegFusion wishes her and her team all the best for her new adventure.