Any Meal With Salad Is Healthy, Right?

WRONG!! I didn't care though! I have been working out a fair bit lately and I got a craving, just for chips with Nice N' Tasty Chicken Salt, yes vegan chicken salt!! :) :) :)  I figured I couldn't just have that though, so I started looking for seitan recipes, but it was getting a bit late to start making seitan and I was really, really hungry! (When I get like that I tend to get grumpy also, sometimes to the point that hubby tells me that I need feeding :-p)
Any-who, I Google kept directing me to "Southern Fried Chicken" recipes and that's when I remembered that I had a pack of  Redwood Gourmet Meat-Free Chicken in the freezer.
Now I have previously made this recipe and found that the coating was ACE, but that I didn't like the chicken I used as much 1) Because it's quite glutinous and 2) Because it has an Asian BBQ chicken flavour. You can check this out here.
So the recipe I was referring is one that many vegos would 
have come across in their quest to satisfy a meaty, chickey, fried, KFCy kinda craving. This recipe is all over the web, I have found it on About.com and on Yeah, That Vegan Shit, but just in case you haven't seen it before here it is:

Southern Fried "Chicken"

Ingredients:

• 1 tsp salt or seasoned salt 
• 1 tsp onion powder 
• 1 tsp garlic powder 
• 1 tsp black pepper 
• dash cayenne (optional) 
• 1 1/2 cups flour 
• 1/4 cup nutritional yeast (optional) Personally I think this shouldn't be skimped on.
• 1/4 cup prepared mustard (yellow/mild American is where it's at, but you could probably use any) 
• 2 tbsp baking powder 
• 1/2 cup water 
• 1 lb seitan or other chicken substitute, cut into 1-2" square pieces 
• oil for frying

Method:

1. In a medium to large bowl, mix together the salt, onion powder, garlic powder, flour, black pepper, cayenne and nutritional yeast. 
2. In a separate small bowl, whisk together the mustard and water. Add 1/3 cup of the flour mixture to the mustard mixture and combine well. 
3. Add baking powder to the flour mixture and combine well. 
4. Coat pieces of seitan or mock chicken with the mustard batter, then coat each piece with the dry flour mixture. 
5. Fry chunks of "chicken" in the oil on medium-high heat in a large skillet for 3-5 minutes, turning once until golden brown. Drain on a paper towel, serve with ketchup or barbeque sauce and enjoy! 
6. Tip: If your chunks are turning brown or black rather than a crispy golden brown, your oil is probably too hot! Reduce the heat a small amount and try again.

So as you can no doubt tell, this is not a healthy meal, especially when I served it with chips, at least I skipped the bread, but I did have salad with it to make it appear healthy :-P
The Redwood chicken worked really quite well, I did gently defrost it in the microwave prior to coating, and it cooked really quickly.

I highly recommend that the next time you feel like something naughty definitely give this a go, it's quick and easy to prepare, tastes great and you can totally play around with different seasonings and salts. 

So go on, have fun :)

SJ's Pad Thai

Hubby and I went out for dinner a few nights ago to a local Thai restaurant, the chef was more than obliging to make my Pad Thai vegan. I was pretty good, I did enjoy it and I was very grateful for the efforts she went to.

Tonight  Hubby wanted a stir-fry for dinner, he usually does. He feels that as I am now vegan I should be an honourary  Asian and eat stir-fires every night basically. 
(Please note that these comments are not intended for offence, he, well we, just think that Asians do the best food, but especially vego food!)

So, anyway, we have been eating a lot of Asian and Indian (inspired) foods lately which means we have been eating a lot of rice lately, white rice at that, not the healthier brown rice! I decided that I could not deal with rice again tonight so I would make noodles instead. Even though I had only had a Pad Thai style dish a few nights ago, I decided I would finally try to make my own. It turned out pretty good too, Hubby even went bakck for seconds (remember Hubby is omni, and not at all vego), though the dish was a little dry as I didn't have any peanut oil and only used a little bit of olive oil. Clearly restaurants use a hell of a lot more oil than I do (no shit!). I have adjusted this in my ingredients, but if you have the same problem just add more oil.

SJ's Pad Thai

Serves 3-4

Ingredients:

• 2 Tbs peanut oil (you may need more), coconut oil would probably go alright in this as well, though I would use the refined
• 3-4 cloves garlic, crushed
• 1 small-medium brown onion, sliced into thin half moons
• 1 Tbs vegetarian Tom Yum Paste, I used Vessimix by Lamyong and yes, it is vegan
• 1 tsp tamarind puree 
• the juice of one lime, including pulp, plus an extra lime (or lemon) to serve
• 2 Tbs kecap manis, soy sauce or tamari to keep it GF
• 1 Tbs brown sugar, muscovado or coconut palm sugar
• 1/4 tsp (or one good pinch) dried kelp/seaweed, Sea Power Dulse Flakes or Wakame Leaves 
• Coriander to taste, I am not a fan so I only used a few, maybe 5 or 6, leaves chopped up for the whole dish, plus extra for garnish, some recipes say a whole bunch, ew!
• 200g firm tofu, pressed and sliced into bite sized pieces
• 100g of vegetarian chicken seitan (NOT GF!) or 1/4 cup unprepared soybean chicken (optional) ~ I tend to just use tofu more often than not
• 1 1/2 cups bean sprouts, washed, drained
• 1 1/2-2 cups mixed veggies, be as traditional or not as you like! I used yellow capsicum, beans, snow peas, carrots and broccoli simply because these are what I had in my fridge and they need to get used!
• 200-400g rice stick noodles
• Crushed peanuts, these should be natural, raw peanuts

Method:

1. Prepare your veggies and put them aside.
2. Heat oil in a large pan or wok.
3. Add sliced onion and cook gently for about 1 minute. Add garlic, do not allow to colour.
4. Add the Tom Yum Paste and tamarind puree allowing the pastes to cook off.
5. Now add the lime juice and pulp, kecap manis/soy sauce/tamari, kelp/seaweed and brown sugar. You may need to add a little more oil or a little bit of water if it seems to be drying out.
6. Once well combined and sugar has dissolved transfer to a small bowl, mug or measuring jug, makes about 100ml, and put aside.
7. In the same pan/wok that was used to make the sauce, which should now be empty, throw in the tofu and "chicken" if using.
8. Start preparing the noodle according to packet directions.
9. Add veggies to pan, once tofu is starting to get golden. Stir-fry nice and hot for a few minutes. Drizzle on 1/4-1/2 of the sauce that was put aside and allow the flavours to start to infuse the veggies and tofu.
10. Drain noodles once ready and add to pan along with bean sprouts. Add remaining sauce and stir everything through thoroughly, let cook for about a minute.
11. Serve with crushed peanuts on top (if desired) and garnish with leaves of coriander and wedges of lime, my fave, or lemon.

Enjoy (:

"Meat"balls.

A few nights back I was hungrily plodding around the kitchen trying to think of what to have for dinner. As I had had my weekend cut short by being called into work last week, I didn't have any really meal planner prep time, which I try to do!

Then I happily remembered that in the freezer I had a box of Redwood's meat free meatballs in the freezer which I get from my most favourite store in the world Vegan Online.

So I quickly grabbed them out and heated up my oven and made a kick arse marinara sauce and boiled some pasta.

Marinara Sauce

Ingredients:

• 1-2 tsp olive oil
• 1/2 - 1 onion diced
• 4 cloves garlic, crushed
• 1 500g jar pasta sauce, I like Raguletto's Venitian herbs
• 1 400g tin diced tomatoes
• fresh oregano, fresh basil, salt, pepper and dried mixed herbs to taste 
• Pasta 

Method:

1. Heat oil in a saucepan.
2. Add onion and saute for 2-3 minutes.
3. Add garlic and saute fror 2 more minutes.
4. Add tomato paste and let it cook off, another few minutes.
5. Add fresh herbs, tomatoes and pasta sauce, mix thoroughly and let simmer until heated through.
6. Add salt, pepper and fresh herbs to taste, you may also want a little bit of sugar in it, depending how acidic it is. Let simmer for as long as you like, when you're happy with it serve.

You could also add red or white wine to the mix as well.

This was a really great base the next night for a pizza sauce, SOO YUMMY!

But here was the dish I made

There is easily 4 serves here, you really only need 5 or 6 meatballs per dish, especially when eating with pasta, bread and salad like we did. Actually we didn't have bread, we didn't need it! And they were a great lunch of leftovers as well :)

Now I think these are gluten free, but I can't be 100% certain, just (obviously) check the ingredients first.

I can't wait to put in my next order for these, I loved them so much, even just dipping them in BBQ sauce!

Chinese Roast Duck with Steamed Rice and Lemon Stir Fried Veggies.

When I went to Hobart recently stocked up on various awesome food stuffs, including frozen fake meats by Lamoyng. I was so stoked at my finds at the Asian grocer Wing & Co., then I ate too much fake meat too quickly and the thought of eating anymore made my stomach turn. So all this food has been taking up room in my freezer and tonight I decide I had better start making a dent in the stocks so as I can restock it with other meals I want to make. 
Because the fake meat is quite glutinous, and I still don't know how to go about preparing it, I wanted to try and make it crispy, which I have tried before and failed, but tonight it was a success.
Check it out :)

Chinese Roast Duck with Steamed Rice and Lemon Stir Fried Veggies. 

Serves 2.

Ingredients:

• 200g Lamyong (Sayur) Vegetarian Roast Duck
• Vegetable oil (I used Canola) for shallow frying
• 2 packets of Lee Kum Kee Lemon Chicken sauce (from the Asian section of the supermarket)
• Mix of your fave veggies to stir fry, I used capsicum, snow peas, carrot, onion and broccoli
• 1 tsp olive oil for cooking veggies
• Steamed white rice

Method:

1. Start steaming rice, I just use a rice cooker.
2. Cut up veggies and have them ready to go.
3. Heat the oil for frying the the "duck".
4. Whilst oil is heating cut duck into thin strips. Fry when oil is hot, this only takes a few minutes, I did it in batches. I also drained the "duck" on a cooling rack over a baking sheet and then kept the strips warm in the oven set to 160oC whilst I was prepping everything else as I wasn't overly organised, watch them though, mine dried out a little too much.
5. Heat oil in a large fry pan or wok and stir fry veggies.
6. When just about cooked to your liking add the packets of sauce, you may only need 1 pack, I like things a bit saucy though.
7. When everything is cooked put the "duck" into the saucy veggies and coat it all with the sauce and dish up with the rice (which I happen to think is the way to go) or do what I did and dish the "duck" up on the rice and the veggies on the side, as pictured above.

This did not turn my stomach at all, as even though it may not be the healthiest method of cooking out there, shallow frying the "duck" took away the spongy glutinous feeling of the product and left it very crispy and let the flavours shine through!

Get Behind My Seitan! (Well Lamyong's Seitan).

As mentioned in my last post I've been craving crazy things like KFC, well today I pretty much stopped that by making some SF"C", Sarah's Fried Chicken, which isn't actually my recipe, but rather one that I stole from Yeah That Vegan Shit!, which was stolen from somewhere else, just like everything else on the internet!
So with my huge stash of groceries that I got in Hobart ( from Wing & Co. by the way) I got some Lamyong Vegetarian Chicken (which is vegan) and looks like this (after being cut up):

The lumps on the right have been cut into bite sized chunks for apricot chicken and the lumps on the left have been into 2" squares for my fried chicken, which looks like this:

Apart from being a bit too oily it really does taste quite good, and very satisfying!

And for those wondering the "raw" product smells like Asian BBQ chicken and reminds me of Vietnamese street food, and that's what it tastes like too, but no the texture is not like chicken, its glutinous (DUH!) and not tough like meat.

Hobart Trip.

Lately I have been craving such naughty, horrible things as KFC, eating real animals! Of course I have NOT wavered and given in to such a deplorable temptation, even though I have been particularly lazy and uninspired lately and it would have been easy, I just knew it wasn't worth it!
Well this weekend just gone I went down to Hobart to visit with my friend that I mentioned in my previous post. Well the beautiful Tahlia lives nice and close to an Asian grocer, and even though I have the same one here in Launceston, I very rarely get time to go there. So I figured I would stop in and stock up, and that's exactly what I did!

I stocked up on seitan, dumplings (as when I tried making them it was a huge fail after a huge effort!), tofu puffs, panko and some pastes. So happy about this!! My freezer is packed so tightly and I've had to put things in the fridge and try to figure out how to use it all before it goes bad.

Whilst in Hobart I got to try a couple of Asian vego eateries one of which, Mo Mo Bubble Tea and Coffee House, I had been desperate to try, and found it was alright, but not as good I had hoped. The other one Thai Veggie Hut, located in the Bank Arcade off Liverpool Street, but that website shows a whole different building at a different address, but the take away menu was the same as the hole in the wall we visited. Anyway, the food there was GREAT! I had "Triple Delight" which consisted of mock chicken in a clear sauce with snow peas, mock beef with mushrooms in a slightly peppery brown sauce, crispy roast duck slices (my fave!) and steamed white rice. I meant to take a photo of my food, but forgot :( This dish was SOO good and yummy though, and totally helped with all my horrible rotting flesh cravings!

A lovely weekend full of friends, fun and food.

A couple of months ago a friend of mine from Canberra, Tahlia, moved to Tasmania, but a couple of hours away from me. This weekend we finally both had the time to catch up, so she drove up to stay at our place on Saturday night, just to hang out.
It wasn't just that I hadn't seen her in a couple of months that made the visit exciting, but also the fact that she is trialing a vegan diet. Finally I had somebody that could really appreciate the food I make and understand my excitement over gluten flour and imitation sour cream! 

So here is the menu I came up with.

Dinner Saturday night:

Isa’s Veggie Korma

I've mentioned this recipe previously, but I thought I would post the whole recipe with the changes I've made this time. Isa's original post can be seen here. 

I halved this recipe, next time I will be adding more garam masala and probably a bit more curry powder too.

For the cream:
2 cups raw cashew pieces (plus water for soaking)
2 cups vegetable broth

Veggies to boil: (I’ve made some changes here to suit me)
1 ½ lbs yukon gold potatoes (1 1/2 inch chunks)
1 lb sweet potatoes (1 1/2 inch chunks)
1 lb cauliflower in large florettes (don’t cut em too small or they will fall apart)
1 lb broccoli in large florettes (don’t cut em too small or they will fall apart)
1 lb carrots, sliced on a bias 1/2 inch thick
1 lb sugar snap peas (or omit these for extra broccoli)

Puree:
2 medium sized yellow onions
2 inch nub of ginger
8 cloves garlic
2 teaspoons red pepper flakes

Everything else:
3 tablespoons peanut oil
1 tablespoon coriander, crushed
2 teaspoons red pepper flakes
1 tablespoon curry powder
2 teaspoons garam masala
Fresh black pepper
2 teaspoons salt
1 tablespoon tamarind concentrate OR the juice from 2 limes (I forgot this, this time, wish I hadn’t!)
2 tablespoons tomato paste
4 cups vegetable broth
1 can coconut milk ( I use 1 can of Carnation soy milk)
2 cups frozen peas (or omit for sugar snaps and have extra broccoli)
1 large caramelized red onion

Chopped cilantro (coriander) for garnish (optional)

Method:

First, soak the cashews. This will get them really soft and make them easier to blend really smooth. Place them in a bowl and submerge in water. Set aside for at least an hour. In the meantime prep everything.

Boil the veggies. Place them in a big ass pot (8 quart is ideal), and cover them in cold water. Cover the pot and bring to a boil. Once boiling, lower heat to a simmer (so you don’t overcook the veggies), for about 15 minutes. Potatoes should be fork tender. Drain and set aside.

Next, puree the onion, ginger and garlic. It shouldn’t be completely smooth, some texture is good. No need to wash the processor bowl just yet, you’re going to puree the cashews in a bit.

Preheat another big pot over medium heat. Cook the puree in the peanut oil with a sprinkle of salt for about 15 to 20 minutes, until it’s nice and browned.

This is a good time to puree the cashews. Drain them and place them in the food processor along with 2 cups vegetable broth. Puree until smooth. This can take up to 5 minutes to get it as smooth as possible.

Back to the puree. Once it’s browned, add the coriander seed and the red pepper flakes and saute for about 3 minutes. Add curry powder, garam masala, several dashes fresh black pepper and salt and saute for another minute.

Add tamarind or lime juice, tomato paste and vegetable broth and bring to a simmer. Now add the coconut milk and the cashew cream. Let cook uncovered for about 15 minutes, it should thicken a little and be really creamy.

In the meantime, saute the red onion in a little peanut oil in a separate pan with a pinch of salt for about 15 minutes, it should be browned and slightly caramelized. This adds a really nice sweetness and some added texture to the finished dish.

You’re pretty much done. You can shut the heat off then mix in the peas. Now fold in the boiled veggies, put the lid on the pot and let it heat through. Taste for salt and seasoning and serve garnished with cilantro if you like.

Lunch Sunday:

Baked Mexican Seitan Chimichangas

Mexican Seitan

Although this isn’t the quickest recipe to make as it does have to bake for 1 ½ hours, it is really quite simple to prepare and great in any meaty/mincey Mexican recipe.

Ingredients:
1 ½ cups gluten flour (I think GF gluten can be used instead…)
¼ cup nutritional yeast
2 tsp paprika (optional)
1-2 tsp cumin
2-3 Tbs taco seasoning powder (I use salt reduced)
¹/₈ tsp cayenne pepper (optional)
¾ cup cold water
1Tbs tomato paste
3 Tbs Salsa (heat level is up to you)
1 Tbs ketchup/tomato sauce
2 Tbs vegetable oil (olive/canola/refined coconut oil, melted)
2 Tbs (GF) vegan Worcestershire sauce
3 cloves garlic, crushed

Method:
Preheat oven to 165°C.
Simply mix all the dry ingredients in a large mixing bowl.
Mix the crushed garlic and all the wet ingredients in a smaller mixing bowl, whisk until well combined.
Add the liquid ingredients to the dry ingredients. Mix well, then knead for several minutes to ensure is well combined, some of the veggies in the salsa will fall out, but you can just stick them back in.
Place some foil on the bench, long enough to wrap the mixture in, I usually cut 2 sheets of foil out the same length and fold up a seam through the middle. Lay the ball of seitan out and form   into a log in the centre of the foil. Wrap the log up, but not too tightly, twisting ends.
Place in preheated oven and bake for 1 ½ hours.
When cooked, unwrap and leave to cool completely if you’re going to put in the fridge or freezer for later use. Otherwise just let it cool enough to handle.

Baked Seitan Chimichangas

Ingredients:

½ - ¾ log of baked Mexican seitan
1 Tbs olive oil

1 Spanish (red) onion, finely diced
2 cloves garlic, crushed

1 tin diced tomatoes

1 tin red kidney beans, drained and rinsed
Taco seasoning powder, to taste, about ½ the pack/whatever’s left over from the seitan recipe
1 Tbs cummin
1-2 large flour tortillas or 2 packs of mini flour tortillas, depending on the quantity seitan used and if you want meal or finger food sized chimichangas (or some form of GF wrap)

Cooking/olive oil spray
2 Tbs extra olive oil for brushing

Method:
Preheat oven to 180^oC
Cut the desired amount off the seitan log, cut that into smaller chunks and place in the food processor. Pulse until “minced”. If you don’t have a food processor you can coarsely grate it into a bowl.
Heat the oil in a large pan, gently fry the onion and garlic.
Add the seitan, kidney beans, tomatoes and taco seasoning to the pan, combine and sauté.
Open the pack of tortillas and heat up according to microwave instructions.
Lightly coat 1 or 2 baking trays, depending on quantity of chimichangas being made, with cooking spray.
Lightly brush around the edges of each tortilla with the extra olive oil, the brushed edges will form the inside of the pockets.
Spoon about 2 tablespoons of seitan mixture in the middle of each (large) tortilla, and pat it into a rectangle shape.
Fold one edge of the tortilla over the mixture, then the edge on the opposite side, the other 2 edges over the top of each other to form a sealed pocket. Lay each pocket seam side down on the baking tray.
Bake until tortillas are golden brown, about 20 minutes.
Serve with Tofutti Sour Supreme, enchilada sauce, guacamole, vegan cheese, Mexican rice and salad.

Mexican Rice

Ingredients:
2 cups white or brown rice
3 cups water
2 vegan “chicken” stock cubes
1 tin crushed or diced tomatoes, in juice
1-2 cloves garlic, crushed
1 Spanish (red) onion, sliced
1 red and 1 yellow capsicum, sliced
½ tsp paprika
2 tsp cumin
2-3 bay leaves
chilli to taste (I don’t usually bother, but I’m not much of a chilli fan)
1 cup frozen corn

Method:
Put all ingredients, except corn, into rice cooker.
Combine everything well, cover with lid and set to cook.
Once cooked add the frozen corn, stir and let sit on “Keep Warm” for a while.
Stir again and serve.

This is really nice with a squeeze of lime over the top as well.

Peanut Butter Blondies

From Vegan Cookies Invade Your Cookie Jar, Page 129

On Wednesday I received a fresh batch of cookbooks: Appetite for Reduction, Veganomicon, Vegan Cupcakes Take Over the World and Vegan cookies Invade Your Cookie Jar, all of these by the fantabulous Isa Chandra Moskowitz and Terry Hope Romeo of The Post Punk Kitchen fame.  

So on Sunday morning Tahlia and I were going through my hoard of vegan books and told her to see if there was anything she wanted to pick out to bake. And what do you know, she picked the recipe I also really wanted to try!

So Whilst I was making chimichangas and Carl was taking care of the rice, Tahlia volunteered to make the Peanut Butter Blondies. It was so awesome all of us in a patch of kitchen making separate dishes to make an afternoon complete, so much fun :)
The blondies (pale brownies) turned out so good and yummy that I thought that recipe alone made buying the book worthwhile! 

At the end of the day I packed Tahlia up with a care package of everything we had made, as there was a lot of food, but that's part of the fun; making a truckload and sharing it!

Thanks for coming Tahlia :) xo

Lamyong Mini Steaks.

Small bite size pieces of soy patties marinated with a sweet and spicy sauce. Add to stir fries or simply add pineapple and serve on a bed of rice.

Whenever I find a packet of food that is vegan I instantly want to try it. This isn’t necessarily a good thing. I found this out with Lamyong Mushroom Chunks, which admittedly I didn’t taste, just opened the bag, thought they smelt like dog food and chucked the pack away!
I bought this pack along with Lamyong Mini Steak from my favourite online store Vegan Online.
Due to my unwillingness to try the mushroom chunks I was really hesitant to try the mini steaks, which is why I had the pack in my pantry for about 3 or so months.

A Couple of nights ago we realised there wasn’t much in the fridge or pantry, but I did have a pack of the mini steaks, reluctantly we decided to give them a go, here's what happened:

SJ’s Lamyong Mini Steaks

I sautéed some onion and broccoli in a medium sized fry pan.
Then added some:
Sweet and sour sauce
lime juice
mirin seasoning
rice wine vinegar
1 ½ pineapple rings, cut into small pieces
and the pack of mini steaks

I cooked it gently for about 5 minutes or so, until the steaks were heated through, then thickened the sauce with some corn flour mixed with water. Cooked it for another minute or two and served it with some steamed white Basmati rice.

And guess what? It wasn’t too bad at all! A quick and easy no fuss meal with plenty of flavour :)

Family Time.

Recently I got to spend a long weekend with my Mum and Dad, who currently live in WA, but are in the process of purchasing a property so they can move back to here to Tassie.
As this was the first time I have spent time with my parents since I became vego so, I really wanted to show them how well I eat, as I'm sure they were somewhat concerned.

Sunday night I made a huge lasagne packed full of crumbled lentil-veggie burgers, crumbled tofu, home-made Napolitana  sauce, mushrooms, spinach, onion, carrots and zucchini. Instead of a white/cheese sauce I used lashings of Tofutti "Better Than Cream Cheese" on the top layer I mixed in nutritional yeast flakes with the cream "cheese" which worked really well. The whole meal was fantastic, and because of the crumbled tofu, burgers and lentils it had a great great chewy texture, and the omnivores didn't seem to miss the meat.

Monday, to me, was a bit more of a flop. I REALLY wanted dumplings so I made Vegan Yum Yum's "Pot Stickers" which were a huge hit, just not for me. I also made wonton soup, also not so great to me!

Then there was Tuesday, night of Mexican feasting! Oh, it was SOOO good!! We had oven baked seitan chimichangas, bean chilli, Mexican rice, Orgran cornbread and corn chips. Of course no Mexican feast is complete without cheese and sour cream, yes I have all vegan substitutes thanks again to Tofutti and Cheezly. Also Corona with lime, naturally!

Clockwise from top left: Chimichanga with enchilada sauce and Tofutti sour supreme, Mexican rice, vegan chilli with a knob of Cheezly white cheddar and sour supreme and lastly Orgran corn bread, garnished with a wedge of lime.

As payment for staying in the Chateau Sarah, the folkies bought me 2 AWESOME presents! A waffle iron, my new favourite toy and a huge new recipe book: 500 Vegan Recipes, which I am loving, I just need more time to go through it.

Plain vanilla waffles with sliced banana, agave nectar and Soyatoo soy whip.
This was an AWESOME breakfast!