Category Archives: food

Friday Love List: Cooking Up A Storm & Kids These Days

Embroidery on photographs is an amazing idea. I fucking love this.Via Candy Ping Pong; More here!

 

The back of the ladies’ toilet door at Enigma cafe on Courtenay Place

 

That door is always covered with the notes and scribblings of local misfits. Enigma happens to be the best cafe close to Cosmic on Manners St, which has been my focus at work lately (and I will be back to it soon: heal, leg, heal fast!). The courtyard out back is a really good spot to just hide away for a while – every now and then, I plonk myself on a table in front of the heaters with a pot of fruit tea and do some planning. I always have a few flashbacks to the old days, when it used to be Espressoholic (“open 8am ’til late am”) and I would regularly be in there to lounge around, smoking and studenting, sipping on the best soy chai latte around.

 

Nathaniel Goldberg for Harpers Bazaar, via Ffffound

 

Right now I have a whole lotta love for:

♥ Plotting from my couch throne.

Six Barrel Soda Co.  A boutique soda shop and cafe on Eva Street – I can’t wait to check this place out.

♥ It pleases me greatly that Karl Lagerfield is a crazy cat lady. From the article: “She eats with Karl at the table, twice a day, and her every action and emotion is recorded by the maids in a journal…” Love it.

♥ Auckland! NZers stereotypically love to hate it, but I think it is awesome. My being such a mess when I lived there five-or-so years ago got in the way of a full appreciation of the the place’s charms. It actually wasn’t until a holiday last November, spending a week chillin’ in the CBD sunshine, that I realised how cool it is. The inner city is so great, especially around High Street and the Britomart precinct. I miss the big sky; the more diverse, busier city; the tall, old buildings and everything being open late.

♥ The Wire. We just finished watching it through for the second time. Such an amazing, smart, hype-transcending TV show.

♥  Finding it hilarious how old and nefarious this article makes me feel: How Rave Music Conquered America

♥ “It’s the most valuable collection of western modern art outside Europe and the US.” Former queen of Iran on assembling Tehran’s art collection

♥ Cookbooks! I decided to grab a handful of vegan ones recently because, even though the internet is a jaw-dropping resource for all things food related, there is an indefinable something about flicking through a good book of recipes that makes cooking a lot more fun. Also, I can never return cookbooks to Central library on time, ever; checking out How It All Vegan every few months was becoming an expensive habit. Finally, it’s on my bookshelf permanently!

 

Heels by Hades, via Hades on Amazon.
As much as the words ‘steampunk fashion’ tend to colour me cynical, these shoes are fucking awesome.

 

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Rolled Oat Revelations

Dreams of Space by Fleck, via Ffffound

Pre-dawn lifeplanning over blueberry porridge.

I’m trying my best to get into breakfast lately. Right now it’s all about the rolled oat combos. Favourites so far:

1/3 cup rolled oats, 1 cup rice milk*, plus:

  • chopped dates and cinnamon with walnut pieces on top (the simple one)
  • frozen blueberries, cinnamon and LSA, with brown sugar & chopped walnuts on top (the fancy one)
I’m loving this being-up-early scenario. Sleeping city, quiet house, tea brewing, pottering productively. I’d love to be awake at 6am every day but the only time I am is, like today, when I wake up in the early hours and can’t get back to sleep again! I’ve been awake since 3.30am! Insomnia isn’t the sole culprit this time around, though, one of my molars has decided to start yelling “DESTROY!”.

Hopefully the ‘ol head-in-sand ignore-and-it’ll-go-away response bears fruit, because there is no way in hell I am paying for dental work right now.

The sun just began to shine outside.
Time for some balcony-seaview-cup-of-tea action.
I think I’d be lost without the ocean.

* So.much.better than soy; get on it

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Vegan Goodness: Masala Baked Tofu, Roast Potatoes & Isa’s Punk Rock Chickpea Gravy

 By Frieke Janssens, from her series The Beauty of an Ugly Addiction, via Ffffound

MASALA BAKED TOFU 

From Appetite for Reduction by Isa Chandra Moskowitz.

For the masala marinade:
3/4 vege stock
2 tbsp rice wine vinegar
2 tbsp soy sauce/tamari
2 tsp fresh ginger, minced
2 tbsp curry powder
3 cloves garlic, minced

Tofu:
You’ll need 1 block (about 400g/14oz) of extra-firm tofu, pressed.

If you know how to press tofu: awesome! FTW! Skip this next paragraph. If not, read on. Pressing tofu is the key to unlocking its awesomeness. It’s really easy. You’ll need paper towels, a heavy book, a couple of cans. Stack ’em in this order: paper towels, tofu, more paper towels, heavy book, cans. Let the stack sit for 30 minutes, then flip the tofu, restack everything & leave another 30 minutes. Viola! Tofu ready to marinade.

What to do:
Preheat oven to 190C/375F.

Combine marinade ingredients in a wide, shallow bowl (I make the marinade in a small bowl then transfer it to a 9 x 13″ baking dish instead, work with what you’ve got, it’ll be all good)

Cut tofu widthwise, into 8 equal pieces. Slice these corner to corner to form triangles. Marinade for at least an hour (up to 12), flipping after 30 minutes. Remove tofu & set aside marinade.

Spray baking sheet w/ nonstick spray (I put a layer of lightly canola-oiled tinfoil in a roasting pan instead). Place tofu down in a single layer (I drizzle a little extra marinade on top of each piece as well). Bake for 20 mins. Flip the pieces. Spoon a little marinade over top. Bake another 10 mins.

Serves 2 hungry people, 4 snackers.

 Via Retronaut

EASY AS FUCK ROAST POTATOES

What you need:
5 med. unpeeled potatoes, washed & roughly chopped
1 1/2 tbsp olive oil
1 tbsp herbs & spices that you like (I mix 1/4 tsp paprika, 1/4 tsp turmeric, 1/4 tsp dried oregano, 1/4 tsp garlic powder)
1/2 tsp sea salt*
black pepper to taste

What to do:

Preheat oven to 190C/375F. Pour olive oil into a large ziplock bag (or reuse a clean plastic shopping bag) & add potatoes; seal bag & shake so oil covers potatoes. Add herbs & spices, salt & pepper. Seal & shake again.

Lightly oil the bottom of a roasting pan and spread potatoes evenly in a single layer. Bake 40 – 45 minutes, flipping after 20 mins, until potatoes are cooked through. Stab with a sharp knife to see if they’re done.

So simple, soooo good. Serves 2 hungry people, 3 snackers.

 Via Retronaut

LISSA’S VERSION OF ISA’S PUNK ROCK CHICKPEA GRAVY

In case you don’tevenknow Isa is a badass vegan chef & author; her book ‘Vegan With a Vengeance’ is a bible for conscious eaters everywhere, and is where the original recipe for this gravy comes from. Until I made this last month I didn’t think that fucking amazing, mouth-watering vegan gravy was possible.

What you need:
1/4 cup all-purpose flour
2 cups water
1 tbsp olive oil
I onion, diced
2 tsp mustard seeds
3 cloves garlic, minced
1 can chickpeas, drained & rinsed, then mashed (mash ’em good!)
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp dried rosemary
1/4 tsp dried oregano
1/4 tsp ground coriander
3 tbsp soy sauce/tamari
Juice of 1 lemon

What to do:
Sift flour into a bowl & slowly add water, whisking while you do so to destroy any evil lumps that wanna emerge. Set aside for later on.

Heat a large frying pan/skillet over medium heat. Add olive oil and let heat for 20 seconds or so, then add onions & mustard seeds; cook for about 10 minutes, until onions begin to brown. Add garlic & saute 2 more minutes.

Add chickpeas, herbs & spices, soy sauce & lemon juice. Mix well. Lower heat & pour the flour mixture into the pan. Mix well. Cover & check every couple of minutes until gravy starts to thicken, then stir constantly until it’s as thick as you want it. If gravy is too thick (or if you fuck up and forget that it’s on the stove for 10 mins), add water by the tablespoon until it’s lookin’ good.

Set aside to cool a little (about 10 mins) before blending it* (blend it on high until you’re satisfied, or use the puree setting). Transfer to medium saucepan & reheat just before dinner is served.

Makes about 3 cups of gravy. That’s heaps

* if you don’t have a blender, you can totally eat the gravy in it’s chunky form. The original recipe doesn’t actually have a blending step, I just love smooth gravy, so I puree it. Nom nom.

Tofu + roast potatoes + boiled broccoli & peas + gravy all over = the happiest of bellies. It’s perfect for a rainy Sunday.

If you love awesome vegan food, I write a hippie-free plant-lovin’ food blog called Kitchen Rebellion, check it out!

 By Alexandros Vasmoulakis, via Ffffound

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Cupcakes Take Over

I was pretty excited to walk into the kitchen to discover that the following had taken place…

VICTORY!

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