Product Review: Gardein Golden Fishless Filets


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Gardein Golden Fishless Filets are an absolute life-saver in the kitchen. They are so practical; I stopped making my own vegetarian fish and chips from scratch. There is nothing fishy here, just great taste and 0mega-3s without cholesterol. Dip in … Continue reading

Jazar Bil Kamoun Wal Toum (Moroccan Carrot Salad)

I hope you guys all had a wonderful Christmas. Ours was fun and it lasted (the fun bit) until we were finally exhausted. Exhausted from eating and drinking but that’s what you do at this time of the year, right?

As promised… this is the salad we had for Christmas as a side to the main and a couscous dish. I thought it would be a good idea to keep all three Moroccan. I remember considering this particular salad for Vegan MoFo a few years ago when I had the Mediterranean theme for the whole month but never got around to it.

Recipe Notes: You might like to play around with the spices. I personally LOVE cumin and hot chilli so I use a lot more than specified in the recipes and even add more later on—which is true for cumin every time.

Jazar Bil Kamoun Wal Toum (Moroccan Carrot Salad)

Jazar Bil Kamoun Wal Toum (Moroccan Carrot Salad)

5 medium sized carrots (I must admit, Olly ate some while I was preparing. So, I can’t guarantee the exact amount 🙂 )
2 tablespoons vegetable oil
2 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon ground chilli
½ teaspoon ground cinnamon
½ tsp freshly ground black pepper
Salt to taste
juice of ½ lemon, freshly squeezed
A few black olives, pitted and halved ( used 6 olives)

• Cut the carrots into four lengthwise, then into sticks. Steam until al dente. Drain well and set aside.
• Heat the oil in a large frying pan (I used a non-stick, stone pan which is big enough for the job).
• Add the carrot sticks and sauté on a medium heat for a few minutes, until carrots are covered in oil evenly.
• Add the crushed garlic, cumin, chilli, cinnamon, salt and pepper, and sauté until the garlic is aromatic and slightly golden.
• Drizzle the salad with lemon juice and decorate with olives. Serve cold.

Product Review: Gardein The Ultimate Beefless Sliders


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Gardein, you’ve done it again! Guys, I cannot even begin to tell you how happy I am with Gardein The Ultimate Beefless Sliders. You know every time I see a new Gardein product at one of those places where I … Continue reading

Recipe: The Mighty Lemon Coconut Slice

A couple of weeks ago, I was reading The Dalai Lama’s Cat and The Art of Purring by David Michie. It was my lazy Sunday read. In the book, “Mrs. Trinci, Serena and Lobsang were sitting on stools at the kitchen counter, sipping mugs of tea and munching on coconut slice that Mrs. Trinci had brought with her.” That was the moment coconut slice entered my life. Well, the idea of it. I had to find the recipe. John came to my help as he has been brought up with lemon coconut slice. So, he found one recipe and I found one, too. After trying both recipes and adjusting lamington tin size etc. I have come up with these beauties.

lemon coconut slice

As for the book… The Dalai Lama’s Cat and The Art of Purring is the second one from the series. The first one is The Dalai Lama’s Cat. There is another one in the series which came after The Dalai Lama’s Cat and The Art of Purring: The Dalai Lama’s Cat and The Art of Meow. I haven’t got it yet but I’m sure I will. They are all available from Amazon.

Lemon Coconut Slice

80g unsalted butter
250g sweetened condensed milk (about ¾ cup)
250g milk arrowroot biscuits (or Marie biscuits)
1 cup fine desiccated coconut
Juice of 1 lemon
Grated lemon zest from one lemon

Ingredients for Lemon Frosting:
240g pure icing sugar
60g unsalted butter, softened to room temperature
3 tablespoons lemon juice

2 tablespoons desiccated coconut

• Grease and line a rectangular Lamington tin with baking paper (mine is 30 x 20.5 x 3 cm). Make sure you have enough room for overhang all around –it makes it easier to lift the slices up before they are cut into squares.
• Crush biscuits in a food processor very finely and place into a large bowl. Add coconut and grated lemon rind. Mix well.
• Melt butter in in a saucepan on medium heat until completely melted. Alternatively, microwave it. Add melted butter, condensed milk and lemon juice to the biscuit mixture. Mix thoroughly until well combined. Press into the prepared tin and place into the fridge.
• Meanwhile, whisk the icing sugar, room temperature butter and lemon juice in a bowl until creamy and ‘frosting-like’ – if the frosting is too thick to spread, add a little more lemon juice.
• Spread the frosting over the slice, sprinkle with the extra coconut and place back into the fridge to set completely. Cut into slices.

Recipe Note: Lemon Coconut Slices can be stored in an airtight container in the fridge for up to 1 week.

lemon coconut slice

Product Review: Sanitarium Bacon Style Rashers


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We love our Sanitarium Bacon Style Rashers. They are incredibly versatile and easy to get, too! I buy ours from Woolworths online and get them delivered with our weekly groceries. Great source of protein, high in iron, zinc and vitamin … Continue reading

Linda McCartney’s Vegetarian Sausages (New Recipe)


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The new recipe Linda McCartney’s Vegetarian Sausages new recipe are vegan friendly and made from rehydrated textured soya protein. The company recently changed their recipe by adding soy and palm oil and reducing sugar and sodium. Most people want the … Continue reading

Ingredient Profile: Purslane or Green Purslane

Purslane (Portulaca oleracea) comes from Portulaceae family and has many names like green purslane, pigweed, portulaca, kitchen-garden purslane, poor man’s spinach and munyeroo (Aboriginal term).

purslanePurslane is considered as a weed by many farmers. However, it is an edible succulent with a chewy texture and a mild, slightly lemony taste. Depending on the variety, the leaves can be very fleshy, too –like juicier cuisine of lamb’s lettuce.

Selection and Storage
Purslane is a delicate creature. So buy it only a day or two before you use it. Because it won’t last long –even in the fridge. Choose purslane with bright green leaves. Seal it in a plastic bag and store in the vegetable crisper at the bottom of your fridge.

• Wild purslane
• Asgen
• Partulaca
• Vilmoin

Where to Use
Salads: Purslane is widely used as a raw salad ingredient in countries like Turkey, Greece, Lebanon, Cyprus, Armenia and Syria. Purslane Salad with Yoghurt or Yoğurtlu Semizotu Salatası from Turkish cuisine and the famous Middle Eastern salad Fatoush are great examples.

Stews: In Turkish cuisine, there is a vegetarian stew featuring purslane and it’s called Zeytinyağlı Semizotu. There is a variation of it with rice, too.

Soups: Purslane is one of the main ingredients in the French soup called ‘bonne femme’ mostly for its gelling, binding, thickening effect. Very much like okra.

Complimentary Flavours
Purslane goes particularly well with these ingredients:
• Oregano
• Yoghurt
• Basil
• Garlic
• Flat-leaf parsley
• Bay leaves
• Cucumber
• Chervil
• Chilli flakes
• Parsley
• Onion and spring onion (scallions)
• Thyme
• Nutmeg
• Chickory
• Cheeses like feta or halloumi
• Tarragon
• Watercress
• Chives

Purslane is a good source of iron, vitamins A and C, calcium, magnesium and one of the best plant sources of the Omega 3 fatty acids.

Haydari (Turkish Yoghurt Dip)


Haydari is a Turkish yoghurt meze. Herbed and spiced yoghurt, so to speak. There is another variety of it which uses both yoghurt and feta cheese. The recipe below uses yoghurt only. But, I know how to make cheesy one, too. So, I will publish that one as well as soon as I have the photo. Stay tuned, Peoples…

Haydari is made from very thick, strained yoghurt. In Australia, a yoghurt that ‘thick’ is very difficult to find. So, I use Farmers Union Greek Style Natural Yoghurt. It is gelatine free and does the job nicely. I also want my Haydari is a little bit more spreadable. I must admit, real Haydari looks as if you would need knife and fork to eat.

I do have a vegan version of Haydari here on VegFusion, by the way. I remember substituting real yoghurt with Tofutti Sour Supreme and lemon juice. It is close but still not quite the same. Anyway, you can find Vegan Haydari recipe here.

Haydari (Turkish Yoghurt Dip) is very easy to make and is a great addition to any meze platter. Here’s the recipe…

Haydari (Turkish Yoghurt Dip)

1 cup Farmer’s Union Greek yoghurt
1 tablespoon extra-virgin olive oil
1 clove garlic, crushed
½ teaspoon ground cumin
½ teaspoon Turkish ground sweet paprika (Use Hungarian sweet paprika if you can’t get Turkish one)
½ teaspoon black pepper
1 teaspoon dried spearmint
½ tablespoon chopped flat leaf parsley
Salt to taste

• In a small bowl, mix together yoghurt, olive oil, crushed garlic, cumin, sweet paprika, black pepper, dried mint and parsley.
• Salt to taste and serve.

Serving Suggestions
Haydari is served along with other mezes as part of a meze platter. You could also serve Haydari with:
Gardein Seven Grain Crispy Tenders
• Fresh bread (preferably Turkish bread)
• Toasted rustic bread
• Corn Fritters
Mücver (Zucchini Fritters)
• Crudités
• Water crackers
• Pitta bread

Afiyet olsun Peoples!

Yoghurt Soup with Rice or Yayla Çorbası

yoghurt soupThis morning my husband woke up with quite a bit of muscle ache. He felt the first signs of whatever he’s got yesterday while we were at Art Gallery of New South Wales for Frida Kahlo and Diego Rivera exhibition. After we got home, we had another plan for the day: supporting a friend of ours at his live gig. Of course, we had to cancel. The exhibition was really good though. For photos see our photo blog here.

When someone from your family is ill, Yayla Çorbası (yoghurt soup with rice) is what we make. That is the reason why it is mostly referred to as ‘sick soup’. Not that the soup is only made when someone is sick. I actually quite like it for many reasons like it’s creamy, nourishing and being a soup it is warm –something I especially appreciate in a cold winter day. And of course, it brings back memories of my old life back in Turkey.

Well, my husband is downstairs at the moment, enjoying his share. And I am getting ready to post the recipe for you. Please don’t wait until you’re sick to try this soup. Afiyet olsun Peoples!

Yoghurt Soup with Rice or Yayla Çorbası

2 tablespoons medium-grain white rice
2 cups water

For the soup base:
3 tablespoons plain yoghurt
1 egg
1 tablespoon freshly squeezed lemon juice
1 tablespoon plain flour
3 cups water

For the mint tempering:
1 tablespoon butter
1 teaspoon dried spearmint

Salt to taste

• Wash the rice and drain well. Place it in a small saucepan with 2 cups water and cook until the rice is soft.
• Whisk together the yoghurt, egg, lemon juice and plain flour. You could use your blender for the job, too. Once it is smooth, dilute the soup base with 3 cups of water. Boil the mixture stirring all the time. Once it starts to bubble, add the rice. Add salt to taste.
• To make the mint tempering, melt the butter in a small saucepan and add the mint. Swirl it around a little and remove from the heat. Add a ladle of boiling hot soup into the mint tempering and pour it all together into the soup. Serve warm with fresh bread.

Ingredient Profile: Broccoli


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Ingredient Profile: Broccoli Broccoli –botanical name is Brassica oleracea cv.italica—comes from the highly nutritious Brassica family and considered to be a cruciferous vegetable. Brassica family also includes Brussels sprouts, cabbage, spinach and chard. Origin Broccoli is originated from Italy more … Continue reading