I know people who aren't in Queensland scoff when I say it's getting cold. For example, today, the temperature is expected to range from 8 - 22 degrees (Celsius) and was a chilly 12 when I was up making breakfast. My colleagues based in Melbourne often laugh at me when we are having video meetings and I'm encased in a woolly jacket and scarf while they are still walking around in t-shirts in much colder temperatures. What can I say, I'm thin blooded and feel the cold more! So, with that in mind, something that is back in my kitchen now that the weather has cooled down, are my old trusty Ugg boots... I do so appreciate toasty toes!
Leading into the end of financial year time, work starts to get very busy and the hours longer. I always have a snack drawer with various bits and pieces in it to tide me over, but of late I've noticed lots of sweets creeping in along with the porridge sachets and soup mixes. It feels like I hadn't had gummy anything for ages (due to gelatine) but lately I'm noticing lots of vegan friendly gummy things... like these highly addictive Sour Patch kids. It's hard to stop at one or two, but they're great for a sour/sweet sugary hit.
While grocery shopping, I like to walk methodically aisle by aisle, just looking at all the things available. My kids saw this in the jelly crystal section and couldn't walk past the glitter. Surprisingly, it's also another ninja vegan product, with no gelatine in it either. I didn't eat any, but both my children highly approved of it as a treat.
I had to pick up a few bits and pieces from Ikea recently, and as usual, I walked out with what I intended to get, and a haul of things I didn't know I needed but obviously did (hmmm). I like to look through the food hall after shopping and spied this vegan-friendly imitation black caviar. I had to have it, even though I've never eaten caviar in my life. I just like to support vegan friendly products when I see them, and the novelty of it tickled me. I don't actually know how to consume it - any suggestions?
While meeting a friend for a catch up at a vegan friendly bakery, the little man and I shared this piece of vegan carrot cake. I really loved that the cake was so moist and appropriately carrot and walnut packed. My child was rather taken with the icing more than the cake, although it's fair to say he also ate his share of the cake too. A definite winner. Cake is good anytime, but I especially appreciate it when served with coffee and eaten with friends.
I have wanted to try spaghetti squash as soon as I heard of them. They have always seemed illusive, and I thought it was just one of those things that wasn't to be had in Australia. However, I happened to be near a fruit shop I don't usually frequent and popped in for a look. They had half of a spaghetti squash for sale (and for a bargain 99c!) so I snapped it up. I scraped the seeds out, sprinkled it with a bit of olive oil and roasted it cut side down for about 40 minutes. I then used a fork to scrape the inside and all these glorious little strands resulted. I was pleasantly surprised at just how much flesh there was - it all easily detached from the skin. I served these little squash strands topped with a quick mushroom stroganoff sauce made with cashews for creaminess and it was delicious, but I think that was overkill. If I get my hands on another one, I think it would be best served more simply, maybe as a side dish with some good olive oil, salt and pepper.
I'm not-so-secretly hoping the seeds sprout from the compost. Mr Fork does not like me growing pumpkins on purpose as he is very proud of his lawn, and the pumpkin vines do tend to sprawl out of my garden space and take over whatever they touch. If one was to grow *accidentally* of course... well, it's like it was meant to be, right?!
While meeting a friend for a catch up at a vegan friendly bakery, the little man and I shared this piece of vegan carrot cake. I really loved that the cake was so moist and appropriately carrot and walnut packed. My child was rather taken with the icing more than the cake, although it's fair to say he also ate his share of the cake too. A definite winner. Cake is good anytime, but I especially appreciate it when served with coffee and eaten with friends.
I'm not-so-secretly hoping the seeds sprout from the compost. Mr Fork does not like me growing pumpkins on purpose as he is very proud of his lawn, and the pumpkin vines do tend to sprawl out of my garden space and take over whatever they touch. If one was to grow *accidentally* of course... well, it's like it was meant to be, right?!
Finally, talking of gardens, ripening on the windowsill of my kitchen (and visible behind the spaghetti squash above) are homegrown tomatoes. I'm not sure what variety they are, they are smaller than a roma but bigger than a cherry variety. They grow like a truss and are sweet and delicious with a good flavour. I think they might be from a heirloom variety I threw in and have just sprouted randomly. I am picking a handful daily and they make a nice addition to winter salads or just for snacking.
I am linking this into the monthly In My Kitchen round-up, hosted by Sherry of Sherry's Pickings. What's happening in your kitchen this month?
I was quite shocked when I heard that 22 C was like a heatwave in scotland when I lived there years ago. But now I really like it at 22 C in Melbourne. Looks like you have had fun browsing for different food - we tried the glitter jelly a while back and found it didn't set as firm as regular jelly. I can't say I am a huge fan of spaghetti squash but wonder if it would help if I found a way I loved to serve it. And carrot cake with friend sounds lovely.
ReplyDeleteI too thought that glitter jelly was a bit wobbly, but I am not the jelly connoisseur in this house! It was all consumed regardless. I think maybe its the novelty of little strands of pumpkin... maybe if I had it available all the time I might like it less. 22 degrees is certainly a matter of relativity isn't it! :)
Deleteoops trying again to comment. not sure if it came thru. just saying how much i love a good moist carrot cake full of nuts and icing.. thanks for joining in IMK. cheers sherry
ReplyDeleteComment worked Sherry! I've been having a few issues with Blogger lately, so not sure what is going on there. Thanks for having me!
Deletehi lisa
Deletemy first comment didn't go thru it seems:) I tried to add it using my name and url but i guess it didn't like it. yes Blogger is having problems due to the new GDPR laws in the EU. I'm hoping they fix them really soon. It's all a bit of a pain having to follow the laws even tho we are not in the EU. I still have to fix a few things myself like the privacy policy and asking all my subscribers if they still want to be on the mailing list etc. blaaagh:) I'm having to comment via google rather than my name - oh well....
Ok...so for caviar...a very simple snack with cashew cheese (or other vegan soft cheese) on some of your amazing sourdough. Maybe with some chives.
ReplyDeleteAhhh... that sounds legitimately amazing! Thanks! :)
DeleteWhat great produce. Stay warm!
ReplyDeleteIt's so funny to read about other kitchens where it is finally warming up for them!
DeleteYour tomatoes are still growing? And you think it's cold weather? That's amazing to me, a resident of the rather far north. The tomatoes do look delicious. And Uggs are really your native invention, aren't they. So they must be just right for your climate.
ReplyDeletebest... mae at maefood.blogspot.com
I think you and I would be good shopping buddies - I like to wander aisle by aisle too and always want more time at the Ikea food section but sadly am rarely on my own and my family never want to add to the already long outing by perusing that bit! Great ninja vegan finds and what a win with the spaghetti squash - they are elusive in the UK too.
ReplyDelete