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l as required 3 tablespoons tahini half a cup of pine nuts salt and black pepper to taste juice of a medium sized lemon 1 3 cup nutritional yeast flakes to make peel garlic and place in food processor cover with olive oil and blend into a paste add in all the basil leaves a little more olive oil and whizz again place the tahini lemon juice pine nuts and nutritional yeast flakes into the mix and blend until combined it should look quite chunky but thickly pourable carefully add little bits of oil until you achieve the right consistency add salt and pepper to taste eat immediately or transfer into an airtight container jars are good for this and refrigerate if you plan to store it for a while pour a very thin layer of oil over the top to help maintain freshness ways to serve on hot pasta or gnocchi as a pasta salad on yummy crusty bread as an entree a snack or with other toppings e g garlic mushrooms or baked beans as part of an anti pasto platter with grilled eggplant olives tofetta etc comments 1 tea tales may 14 2009 filed under enjoyment love love katrinacake 6 10 pm tags alfalfa house herbs tea i recently purchased an amazing tea cup and saucer for 3 so beautiful so sleek so much room for my tea i just cannot get over the capacity of this tea cup it s not one of those soup bowls disguised as a tea cup although i am quite partial to them as well but a genuine tea cup with a depth of 8cm and a diameter measuring 10cm so great this has inspired me to a drink more tea and hot chocolate perhaps the cold weather has something to do with this too b organise my pathetically small tea collection c expore a zine i acquired many moons ago at sticky in melbourne titled herbs and what they can do made by esther for the melbourne uni food co op this zine combines a few of my favourite thing botany cute zines and food co operatives what is better than people mobilising around food de nada i have also been having lung issues for quite a while and i m keen to explore non medicinal means of health improvement some herbs this zine recommends for lung healing elderflower aids mucous clearance especially in the upper respiratory tract angelica strengthens and supports the lungs warm concoctions including ginger garlic and cinnamon nettle helps with convalescence recovering from illness and general run down ness also a great source of iron and vitamin c rosehip gives loads of vitamin c and helps prevent colds write to me if you want some knowledge from this little book of herbs and i shall attempt to dish out the goods i am heading over to alfalfa house this weekend to get my hands on some of these in the meantime my as yet unnamed tea cup will continue to get a workout those are ginger cookies in the pics leave a comment stuffed baked potatoes with roasted garlic humous and other deliciousness may 12 2009 filed under baking home cooked katrinacake 11 19 pm tags basil fry garlic lemon mushroom onion potato salt spices tahini oh whow i have never had a stuffed baked potato before probably because i have never enjoyed sour cream and it seems to be a kinda vital ingredient i got a couple of massive taters yesterday so i thought i would give this a try and holy crap it was so tasty i topped mine with soy cheese that nice nacho flavour of cheesly sauteed mushrooms roasted garlic humous and caramelised onions what a combo i think i now stink like an obsessive vampire slayer oh well was totes worth it look at this on a side note i find the term stuffed baked potato quite humorous makes me think of this fat couch potato who got a bit stoned and ate too many snacks thus is stuffed full of food but maybe that s just me apologies for the photos in this post it seems the lighting in my kitchen at night isn t so great totally tasty stuffed baked taters multiply as necessary this will make loads of humous i am going to attempt to guestimate amounts i don t measure sorry also i am not even in possession of a tablespoon oh the shame 1 large potato a large handful of munchrooms or mushrooms you choose chopped one brown onion sliced into rings two teaspoons of nuttlex a sprinkling of paprika a dash of ground black pepper a pinch of thyme basil and oregano salt plenty a couple of drops of olive oil or canola oil or veggie oil some soy cheese to serve i like cheesely roasted garlic humous two heads of garlic yes two full heads roasted 1 can chickpeas rinsed and drained three desert spoons tahini juice of a whole lemon lots of olive oil better quality will better taste salt cumin and paprika to taste equipment there ll be a little washing up oven small baking tray food processor small saucepan small frypan pre heat oven to 200 degrees celsius i have an electric oven so i pre heat to 250 degrees then turn it down to 200 degrees just before i put the potatoes in wash the dirt off your potatoes dry thoroughly and prick the potato all over with a fork to let steam escape as your tater bakes about 10 times will do it this is strangely satisfying put a drop really just a little of olive oil on the potato and rub over the skin this will help it crisp up nicely but not burn adjust oven temp if needed and place the potato directly onto the oven rack with a tray underneath just in case there s any drips it ll take between 1 1 1 2 hours to bake thoroughly mine took 1 hour 25 minutes and it was big get out of the kitchen for half an hour place two heads of garlic on a lightly greased tray and pop in the oven if you leave them whole it should take about 30 minutes for the garlic to nicely bake this also makes it steam a little so the skins will slip straight off return to your propaghandi sing a long for another 30 minutes while the oven does it s job remove the garlic from the oven and let it cool for 5 minutes melt a teaspoon of nuttlex in a small saucepan stir in the rings of onion and sit on the heat stirring every couple of minutes caramelised onion requires dilligence restraint and patience all of which i find hard when hungry it takes approximately 30 minutes for 0nions to properly caramelise to that brown slightly crispy yet sweet goodness good things come to those who wait whilst the onion is caramelising concentrate on making humous once you can bearably touch the garlic remove the bulbs from their skin and pop straight into the food processor add some olive oil 3 desert spoons and blend for until you have garlic paste add the chickpeas and tahini blend again add more olive oil if necessary add in the papprika cumin tumeric salt and lemon juice then blend one last time taste and add more flavour if needed melt a teaspoon of nuttlex in a small frypan stir in the sliced mushrooms and saute for a couple of minutes once the mushrooms are slightly soft sprinkle in the paprika black pepper basil thyme and oregano continue to saute and add salt to taste remove your potato from the oven hopefully it is baked to perfection and all your toppings are ready now split the potato in half place a layer of soy cheese in the middle then spoon on the mushrooms followed by lashings of humous and topped with the caramelised onions because i am a garlic fiend i added an extra sprinkling of fried garlic on top in case you haven t notice garlic is one of my favourite foods second only to basil on my list of faves do not underestimate the powers of salt people love my humous and i think it s because of the copious amounts of salt cumin and lemon juice i add comments 1 c c c cold may 11 2009 filed under brunch home cooked katrinacake 4 41 pm tags avocado corn bread fry garlic mushroom shallot spices tofu who hates this icy cold weather me that s who these wintery mornings are contributing to an extra sluggishness at the start of my days the remedy cooked breakfasts of course i m not afraid of hectic savory flavours in the morning most notably garlic and shallots delish i say cold morning cook up up ingredients splash of olive oil or melted nuttlex two shallots sliced spring onions are good too or you can use regular brown onions as much garlic as you can handle diced handful of mushrooms sliced the more the better sliced firm tofu aka stir fry tofu approx 1cm thick i like two slices corn bread that s a recipe for another day sprinkling of sweet red paprika salt and pepper to taste avocado enough to spread be generous lemon lime wedge to serve tofu marinade 2 tablespoons soy or tamari sauce 2 tablespoons sweet chilli sauce one teaspoon powdered ginger how to the night before mix marinade ingredients in a bowl until combined with a fork stab the tofu slices a few times this helps the marinade absorb into the middle of the tofu place the tofu slices in the marinade and toss until marinade evenly distributed cover the bowl and leave in the fridge overnight in the morning heat oil or nuttlex in a reasonable sized fry pan and saute shallots for a few minutes add the diced garlic and mushrooms toss and saute for another couple of minutes stir through the paprika and a dash of salt and pepper move this mixture to one side of the pan place the pre marinated tofu slices in the other pan fry for 3 minutes turning as required pour the remaining marinade mixture over the tofu if some of this mixes with the mushroom mix that s ok extra flavour take off the heat once most of the sauce has evaporated cut two slices of cornbread and heat in the toaster or under the grill to serve spread warm bread with a generous amount of avocado plce tofu slices on the bead and top with the mushroom and spring onion mix serve with a slice of lemon or lime you could use any sort of bread here really a note on avocados these things really are delicious i read somewhere sorry no reference here at all that if you could only eat one thing to keep you alive you could survive longest on either bananas or avocados that s fairly awesome i would hazard a guess and suggest that this is due to the high fat content of avocados and the potassium in bananas regardless avocados are joyously creamy and a tasty addition to almost any meal comments 4 breathless brunch beans may 4 2009 filed under brunch enjoyment home cooked katrinacake 1 06 pm tags black eyed beans butter beans chilies corn jura veggie box spices tomato there is something so great about digging into a tasty bowl of beans at brunch not those pathetic baked beans they sell in over priced chat cafes but really tasty flavour full melt in your mouth beans this is also a great way to use up some slightly tired looking veggies in the fridge for me corn rocket chilies and tomatoes i have a ridiculous collection of jars filled with dried beans and i only cook with them once a week in an endeavour to clear these jars out i soaked some tasty black eyed peas overnight soaking overnight really does help bring down cooking time i put the beans in a plastic container cover with boiling water and leave to sit overnight you can t really put too much water in there as these babies soak it up an equal height of water above the height of the beans is good ie if there is 2cm of beans in the container fill with water so there is at least 2cm of water above the beans make sense you could always just use canned beans but i have a feeling that this is more energy intensive and carbon emitting does drastically reduce cooking time though a note on onions please cook your onions thoroughly be patient and wait until the bits are transparent these are not translucent onions brunch beans ingredients 1 cup black eyed peas soaked overnight and then rinsed also great are butter beans and fava beans 1 can tomatoes two green chilies more or less depending on taste 1 brown onion 5 cloves garlic a handful of cherry tomatoes chopped some chopped rocket a cob of corn shucked 3 cups veggie stock paprika cumin turmeric cayenne pepper salt and black pepper to taste juice of one lemon lime is good too vegetable oil a spoonful how to dice the onion and saute in oil for a couple of minutes finely chop the chilies and garlic add to the onion and saute the whole lot until the onions are see through be patient stir the spices into the onion mix approx 1 teaspoon of each except cayenne paper just a little of that don t be afraid of spices stir in the beans veggie stock and can of tomatoes bring the mixture to a boil continue to simmer and add the remaining veggies corn cherry tomatoes and rocket allow to simmer for at least 20 minutes when most of the liquid has evaporated off taste a bean is it crunchy add more water and simmer for longer does it melt in your mouth proceed to step 7 take off the heat and stir in lemon juice serve in an over sized soup mug these are handy devices as you don t burnt your little hands on the sides of a hot bowl genius variations additions you can add any sort of veggies that take your fancy small bits of potato or kumera would be ace as would capsicum and mushrooms a mix of beans can add variety and variety is the spice of life soy cheese crumbled on top is delectible a side serving of warm bread particularly corn bread tasty guacamole on top do be wary of adding the correct spices do these two look the same to you they did to me as a result i got a bit excited with the cayenne pepper thinking it was paprika and made the whole thing rather spicy yeow hence the breathless ness leave a comment you beaut birthday burgers may 3 2009 filed under baking birthday celebrations cake enjoyment love love katrinacake 12 24 pm tags birthday cappuccino chocolate cupcakes picnic last weekend was burga s birthday hooray he doesn t like cakes but even he dug into one of these little babies apologies for lack of photos close ups i didn t have my camera these were super easy to make i must admit it s not an original idea i saw a picture of a similar thing somewhere on the internet a few weeks ago the layers 1 cappuccino cupcake sliced in half half a choclate cupcake so for 12 burgers you need 6 choc cupcakes vanilla butter cream icing half tinted red and half green sesame seeds for topping vegan food colourings are something i know almost nothing about stay tuned for more experiments in brightly coloured food comments 2 next page rise up bake coming soon to a food outlet near you recent posts technical issues let them eat bread lasagna it s always time for soup dearly departed dinos my dear basil ingredients addison road markets alfalfa house avocado basil birthday biscuits black eyed beans black lentils bok choy bread butter beans cappuccino capsicum cherry chickpeas chilies chocolate cookies corn corn bread cupcakes decadence dinosaur eggplant fry garden veggies garlic ginger gluten free green beans herbs jam jura veggie box lemon lime mushroom nutritional yeast flakes onion picnic potato quinoa salt scones shallot spices strawberry tahini tea tempeh tofu tomato vegan punx vitamin b12 food blogs cupcake kitteh fairest feed fat free vegan get sconed show us you mitts sporks spoonerisms tofu for two vegan cookies vegan eats treats vegan yum yum vegansydney com food politics 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