The Living Cookbook – The one and only recipe software for me

Living Cookbook

I have been using Living Cookbook since 2010. It is a wonderful recipe software which does a lot of cool things for me. I am a Virgo so organising everything has a deeper meaning for me than most people out there.

Here’s what you can do with Living Cookbook recipe software. You can organise:
• Recipes
• Menus
• Ingredients
• Shopping lists
• And even pantry inventory

I have thousands of recipes, either on my computer or as in the form of clippings –clippings are the worst. Some of those recipes are irreplaceable like the family recipes that had been passed down to younger generations. In case I lose them I may never be able to recover as most of my family members are dead. Or cooking magazines that are no longer available, like a particular one from Turkey. I don’t see the publisher reprinting the entire 15 years of magazines simply because I lost the clippings from them. And what about those recipes which came exclusively from all the neighbours I had during the time I lived in Turkey?

Talking about recipes from Turkey… One of the most important features of Living Cookbook for me is the fact that it has no problems with some of my recipes being in Turkish. All the characters are displayed as they are typed.

At the moment I have 4448 recipes only on Living Cookbook divided into 20 cookbooks (for now, of course). That’s probably a small portion of my entire recipe archive. I am still in the process of de-cluttering. Only the important ones will make it to the “finale”. Do I sound like Cat Deely from So You Think You Can Dance? I think I do since I have a posh English accent too!

Living Cookbook comes with over 8,000 ingredients in its database with full nutritional information provided by the USDA. It’s very cool but what if they missed Tofutti Sour Supreme? Well, you could easily add ingredients to the actual database and include nutritional information too!

You don’t have to have a huge archive on your computer like me; you can import recipes from the internet. You could even do that with my recipes on VegFusion if you want to. All the recipes you have on Living Cookbook can be e-mailed, shared and printed. Printing options are insane; you can print them on your usual A4s or on index cards, you can publish your own cookbooks in the shape and size you choose. You can add multimedia like photos, videos to each dish you have on it.

I have just upgraded to 2013 version of it on one computer -every computer uses one license key by the way and if you want to use Living Cookbook on more than one computer, you will have to buy separate licenses. Once my other computer is cleaned up, I will do the same with that one too. Here’s a tip about licensing; when you purchase your license key, write it down somewhere -you will also need your previous ones when upgrading. If you lose it then you have to go to Radium Technologies Forum. They recover it for you. I recently lost mine -like all of them except for one -and Paige from the forum resent them to me.

There are a few features which I haven’t used yet –like the shopping list –so I can’t comment about them but I will probably come back and update the review here when I finally try them out. That’s all for now Peoples…

Vegan Duck Salad

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Sometimes, a good salad is all I want for my lunches. Especially when the weather is right for some good, cool salad. Lamyong Golden Duck is ideal for that style of salad as it adds bulk to a fresh salad without being greasy.

I actually thought I posted this recipe when I did the review for Lamyong Golden Duck. Apparently, I didn’t because one of my followers on Twitter asked for the recipe this morning after seeing the photo of it. Sorry for the delay and thanks Troy for drawing my attention.

Ingredients:
4 slices Lamyong Golden Duck, pan-fried and cooled
Handful baby spinach, washed and dried
5 cherry tomatoes, halved
Handful red cabbage, shredded
Olive oil
Lemon juice
Salt

Method:
• Once the Golden Duck is cooled, tear it apart.
• In a salad bowl, combine the spinach, cherry tomatoes and red cabbage. Add the duck.
• Mix together the oil, lemon juice and salt and drizzle over the salad. Enjoy!

Vegan Chicken and Okra in Clay-Pot

Soy nuggets are from a local Australian company, the okra is from Egypt and my clay-pot is actually made in Malaysia. The dish itself is Turkish. Welcome to my global kitchen!

I decided to put two different versions of the dish together, covering all the good bits at one go. I believe, it worked really well. We had this dish with Antakya style Bulghur and Lentil Pilaf which complemented it perfectly.

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Vegan Chicken and Okra in Clay-Pot
Serves 2

Ingredients:
20 pieces Lamyong Soy Nuggets, thawed
1 cup frozen okra
2 small tomatoes, peeled and chopped
1 tsp Turkish chilli flakes
1 tsp dried mint
Handful flat-leaf parsley, chopped coarsely
Juice of ½ lemon, freshly squeezed
1 tbsp vegetable oil
Salt and pepper
Rice or bulgur pilaf to serve

Method:
• Preheat the oven to 180°C/350F/Gas Mark 4.
• Brown the soy nuggets in enough oil and set aside.
• Arrange the layers of tomato, okra, parsley and soy nuggets in a clay-pot. Add the chilli flakes, mint and lemon juice. Drizzle with the oil and season to taste.
• Place the clay-pot in the oven and bake for about 45 minutes or until tomatoes release their juice and okra is cooked thoroughly.
• Serve with pilaf (rice or bulghur).

Note: You could substitute soy nuggets with cooked chickpeas.

Linda McCartney’s Vegetarian Sausages

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Please note that this is the review of old recipe Linda McCartney’s Sausages. For the new recipe Linda McCartney’s Vegetarian Sausages review, please click on to this link here. Linda McCartney’s Vegetarian Sausages Vegan friendly sausages from Linda McCartney range … Continue reading

Beetroot Dip with Garlic and Cumin

The moment I noticed that small tin of beetroot in my pantry, the decision of making something like this was made.

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Well, this pink beauty was my lunch yesterday. It is so easy to make, has a nice colour and if you have it with crudités, it is also gluten free. And here’s the recipe…

Beetroot Dip with Garlic and Cumin
Ingredients:

1x225gr tin sliced beetroot, drained
1 tbsp vegan mayonnaise
1 small clove garlic, crushed
½ tsp ground cumin
½ tsp Hungarian sweet paprika (ground)
1 twig fresh mint, chopped finely
A drizzle extra virgin olive oil
Salt and pepper

Method:
• Process the beetroot, vegan mayonnaise, crushed garlic and extra virgin olive oil until smooth.
• Transfer into a small bowl.
• Add the cumin, sweet paprika, chopped mint and black pepper. Add salt to taste. Serve with crudités.

Bulgarian Cucumber and Walnut Appetizer

I have another “converted” Jewish recipe from Marlena Spieler’s Jewish Cooking book. I remember looking at this very recipe at the bookstore and making a snap decision of buying the book right there and then. At the time, I was vegetarian so the yoghurt bit didn’t bother me. However, I still haven’t found a palatable substitute for it in Australia. At the risk of being boring, I will be mixing lemon juice and Tofutti Sour Supreme –again.

DPP_00016 (1280x853)Bulgarian Cucumber and Walnut Appetizer is quite tangy and refreshing even without the real yoghurt.

Ingredients for Bulgarian Cucumber and Walnut Appetizer:
1 cucumber, diced (unpeeled)
3 walnuts, shelled and chopped roughly
1 tbsp fresh dill, chopped

Yoghurt Substitute:
1 garlic clove, crushed (minced)
2 tbsp Tofutti Sour Supreme (vegan sour cream)
Juice of ½ lemon
Salt

Method:
• To make the yoghurt substitute: Whisk together Tofutti Sour Supreme and lemon juice in a small bowl. Add the garlic and salt.
• In a salad bowl, combine the cucumber and with fresh dill. Add the yoghurt substitute and mix well. If you are not going to serve it immediately, then cover and chill until you do.
• To serve, pile the mixture into a bowl and sprinkle with walnuts. Garnish with dill if you prefer.

VeganMoFo 2013 Wrap Up

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I am quite sad that VeganMoFo has come to an end. I’m not even tired. As a matter of fact, I was just warming up and now it’s over.

Some of you may have noticed that I had a theme this year: Vegan Mediterranean Food. In the beginning, I made a list of Mediterranean countries. Here’s the list of 11 countries I covered during the month:
• Turkey (What do you expect? I am from Turkey)
• Italy
• Spain
• Croatia
• Israel (I am having an ongoing affair with Jewish food)
• Morocco (Tagine and lots of harissa)
• France
• Greece
• Lebanon
• Egypt
• State of Palestine

Unlike last year, I was well prepared for VeganMoFo this year. I created this special folder with food ideas which was shared between my two computers –and somewhere in the cloud too, just in case. We knew that Mum was going to visit us during the first 10 days of VeganMoFo so I had quite a few recipes which were written, photographed and scheduled way ahead of time.

While Mum was here, I spent most of my time in the kitchen, starting in the morning. It’s because the light is much better during the day, I decided to prepare tapas style cold dishes soon after breakfast so that they could be photographed better. As a result, we always had extra this and that to add our meals. I must admit, being Mediterranean food, things got pretty colourful.

While I was going through all my VeganMoFo posts, I noticed that this year I started VeganMoFo with Yotam Ottolenghi’s Tomato and Pomegranate Salad with Garlic Dressing and finished with his Freekeh Pilaf. And here’s what happened in between this crazy Ottolenghiness:

Sep 3: VegFusion received 164 hits in one day which made it second busiest day in the history of VegFusion.
Sep 4: The biggest day with 176 hits. VeganMoFo is treating me well.
Sep 14: I was mentioned in a post by Rachel. So incredibly honoured.
Sep 16: The blog views reached 20.000.
Sep 18: Emily from Triumph Wellness re-vamped one of my recipes. Honoured again.
Sep 21: I was included in VeganMoFo Friday Round Up.
Sep 25: The blog reviews reached 21.000.

One of the highlights of the event, and it is the best one ever, I met a lot of great new blogger friends, not just from Australia but from all around the world.

Lastly, thank you all for being here, following my kitchen adventures although some of them are unpronounceable. Hope to see you again next year.