Thursday, June 14, 2018

Eating Out: Mt Gravatt Marketta

For the most part it doesn't take me too long to get around Brisbane, but there is something nice about options closer to home. The Mt Gravatt Marketta is a weekly food market that is not too far from where I live, and has quite a few vegan options. I have only been once, and it was at the end of last year (I am so far behind in my posts, but catching up!), so the options may well have changed since then. In fact, I know they have because my mum sends me every vegan mention that the post about! I think it does vary from week to week, but you will definitely find something. Here is what I found!

Starting with this Vegan Tostada from Viva la Tostada. It is the vegetarian tostada minus the dairy, but of course the price is the same. Black beans and crunchy veggies and avocado, it was nice, though a little dry.

Vegan Tostada from Viva la Tostada at Mt Gravatt Marketta


I can't remember the name of this stall, but it had lots of bubble teas! I had a Peach Iced Tea with Pearls and Lychee jelly, and it was yum!

Peach Iced Tea with Pearls and Lychee Jelly at Mt Gravatt Marketta


I was super excited to try London Spuds, a baked potato stall. The potatoes themselves were baked in a special potato baker thing... I am sure it has an actual name. But the toppings left a little to be desired. I combined the toppings of two of the vegetarian ones (named Dr Who and David Beckham), minus the butter, cheese, and sour cream. Mine had baked beans, slaw, and mushrooms. My enthusiasm was a little dampened when I saw them tip a can of cold Heinz baked beans on to it, and topped it with some ready made slaw mix from Coles (which is always dry). Oh well, it was fine and the potato was good, but they need to do better for their vegan options... and maybe ingredient quality in general

Baked potato with Baked beans, slaw, mushrooms (Dr Who vs David Beckham) from London Spuds at Mt Gravatt Marketta


Could I be more vegan getting a falafel plate? But this one from Yossi's Falafel was excellent. The falafels were perfect texture and flavour, with some pita bread, pickled vegetables (I love pickles!), and super creamy hummus. Yum!

Falefel Plate from Yossi's Falafels at Mt Gravatt Marketta


Confession - I have never had churros. Well, except for the fancy ones from Terre a Terre in Brighton, but they are really in a category of their own. Barcelona Churros had vegan churros, though no vegan dipping sauce. They don't have any sort of small serve, so I did my best to get through this giant cone. I couldn't finish. Initially they were delicious, hot, crunchy, cinnamon sugary. But they cooled quickly and were not as good, and I was getting full. I needed someone to share with!

Churros from Barcelona Churros at Mt Gravatt Marketta


But not too full for ice cream! Heavenya was a small gelato stall, with two vegan flavours with the rest of their offerings. I picked the pineapple sorbetto over the coconut based chocolate, and it was refreshing and creamy and delicious. A perfect end.

Pineapple Sorbetto from Heven-yah at Mt Gravatt Marketta


Some other options I saw included a vegan burger, and a vegan Laksa. I had messaged a number of stalls before going to confirm vegan options, but it seems like these days there is always something. As I mentioned, this visit was several months ago, so attending stalls or menu items may have changed. But if you are looking for something fun to do on a Saturday evening on the south side of Brisbane, this is probably worth a visit.

Cute Kitty Photo of the Post

Dim Sim


It is winter here, so the sun is much slower to come up. Dim Sim takes this as a personal affront, but is pretty good at seeking it out where she can. She is perched on the back of a sofa here, and you can just see the sunlight on her fur.

Sunday, June 10, 2018

Recipe Round-Up: Minimalist Baker's Everyday Cooking

A while ago I bought Minimalist Baker's Everyday Cooking by Dana Shultz after seeing a bunch of Instagrammers do a cookbook challenge from it. The recipes I saw looked good, though once I got the book it took me a while to get inspired by it. However, eventually inspiration hit,and I have made many lovely recipes from it, with many more marked to make. This is the first proper round-up I've done of this book, though I have blogged about a few individual recipes in the past past

Carrot, Potato & Chickpea Red Curry with Cauliflower Rice: This is a hearty, comforting curry. The recipe calls for a quarter cup of red curry paste, plus more to taste. So cute. I used a tablespoon and got a nice mild heat. Because there is no coconut milk in this curry to mellow out the heat a bit (it is a tomato based curry rather than a creamy one), I increased the amount of sugar to use two of the larger Australian TBS (20mL each), rather than the standard US one (15 mL each), and also added a squirt of lime juice. I got a lovely sweet, tasty curry with just a very mild heat. I served this over cauliflower rice, which was just cauliflower processed up and sauteed in a little oil. Cauliflower rice will in no way replace real rice for me, but as there was a lot of potato in the curry for carbs already, it seemed like a fun thing to try. I think this was my first cauliflower rice!
Rating: Curry :) , Cauliflower Rice :)

Carrot, Potato & Chickpea Red Curry; Cauliflower Rice


Crispy Baked Tofu: This recipe is so simple and so easy and barely a recipe, basically just involving baking plain tofu cubes until they are crispy. But sometimes the simplest things are the most perfect. And I do really love tofu. I made this for another recipe, but I also just snacked on a bunch as well.
Rating: :D

Crispy Baked Tofu


Super Green Juice: I don't have a juicer, but this is a blender juice. It has parsley, coriander, spinach, kale, celery, ginger, cucumber, apple, lemon and either banana or pineapple (I used pineapple), that is blended up with water and strained. I am a rebel, so I had mine as a smoothie rather than a juice, because sometimes I am too lazy to strain. It was post sweaty yoga, so I used coconut water instead of regular water. It makes a lot of juice/smoothie! It was... OK. Not my favourite mix of greens. The texture was also a bit strange, though that is my fault for making it as a smoothie rather than juice. But the flavour was just not quite there for me.
Rating :|

Super Green Juice


Beet & Green Apple Yogurt Smoothie: So pretty and pink! Also very refreshing. This uses raw beet, a green apple, and vanilla soy or coconut yogurt, I obviously went for soy. It has berries in it as well as the beet and apple, and some lime for tartness. A great mix of earthy beet, sweet apple and berries, and the lime.
Rating: :)

Beet & Green Apple Yoghurt Smoothie


Super Powered Chocolate Shake: I know this looks more like hot chocolate than a shake. I styled this for a MiniMoFo challenge about warming up over Christmas. Of course, in Australia, Christmas is hot! So even though it is in a mug, that is one icy cold smoothie and the marshmallows are actually ice cream. I made a few changes to this simple recipe. I used peanut butter instead of almond butter (almond butter is just so expensive here, plus chocolate and peanut butter is a perfect match), oat milk instead of almond milk, and LSA mix (linseed/sunflouwer/almond meal) instead of flaxseeds (aka linseeds). The cacao powder, chia seeds, and banana I had as written. I also left out the date, because I knew this would be sweet enough for me without it.
Rating: :)

Super Powered Chocolate Shake


Garlic Cheddar Herb Biscuits: I haven't made a lot of biscuits, but these are the best I have ever made. They are salty, garlicky, cheesy, and delicious! I made a half recipe and for 4 biscuits using a 2.5 inch cutter. The cheddar flavour comes from lots of nutritional yeast. I loved these.
Rating: :D

Garlic "Cheddar" Herb Biscuits


Chickpea Fesenjan: I wasn't sure exactly what this would taste like before I made it, but it was a runaway hit. Roasted walnut meal is mixed into a sauce with pomegranate molasses and simmered with chickpeas. I am not always the biggest fan of walnuts, sometimes they can be bitter, but after the simmering there were no issues. The sauce had such a great flavour, including some lovely sweet onions as well. I served this over basmati rice, and we got 3.5 serves from it. The recipe calls for 1.5 cups, or 180g, of walnuts. My 1.5 cups was less than 180g.
Rating: :D

Chickpea Fesenjan


Masala Chickpea Curry: This comes together easily, and is a very lovely sauce. The recipe calls for 4TBS of garam masala, which seems like a lot. She does have a note to make a quite GM blend, though I used my regular store-bought one. My one was nothing like her one, and I decreased the amount to 4 tsps. It was quite peppery! As well as simmering chickpeas in the sauce, it is topped with some spiced chickpeas as well. I reheated these garnish chickpeas just before I put them on. I served this with rice and baby spinach, garnished with parsley and with a little lime juice squeezed on. It says it makes 4 serves, but really it is 3.
Rating: :)

Masala Chickpea Curry


1-Pot Chickpea Noodle Soup: I scaled this recipe for six down to a recipe for one, when I was under the weather and needed something soothing. I used 1 carrot (instead of 5), 2 celery sticks *instead of 4), 2.5 cups of stock (instead of 7-8 cups), and a 70g bundle of ramen (instead of 225g of spaghetti). After simmering for 10 minutes, a lot of the liquid had absorbed. It made one big serve, for one not so well girl. And it definitely hit the spot.
Rating: :)

1-Pot Chickpea Noodle Soup


Butternut Squash, Kale & Quinoa Bake: I had to use silverbeet (swiss chard) for this recipe because the kale in the store was no good. As well as butternut a kale, this also has onions and mushrooms. I could have decreased the dried quinoa from 3/4 cup to half a cup, as I would have preferred a heavier vegetable ratio. I got three to 3.5 servings out of this. I used a shallow rectangular baking dish, rather than an 8x8 inch one, and it was the perfect size. I served this over some more silverbeet.
Rating: :)

Butternut Squash, Kale & Quinoa Bake


Cute Kitty Photo of the Post

Burm brothers


Look at these two ridiculous Burmese brothers. They love snuggling!

Sunday, June 3, 2018

Eating Out: EatMii

One of West End's many offerings, EatMii is a Vietnamese and brunch cafe that has several vegan options. While they do offer some more 'traditional Australian' breakfast options, all I ever see people order here is the Vietnamese food, with good reason. It is delicious. They have several vegan options on the menu, and I have tried all but one. For research, of course. The one I didn't try is a spicy noodle dish, so I must leave that research to someone braver.

If you need a refreshing beverage, you can get a coconut in the shell. I always forget how awkward I am with these. But they are fun every now and then.

Coconut juice at Eat Mii


Of course, pho is one of the first things that comes to mind when I think of Vietnamese food. Their vegan version is a steaming hot bowl of fragrant broth, full of tofu, mushrooms, herbs, and vegetables.

Vegan Pho at Eat Mii


The also offer a Tofu Banh Mi, which can be made vegan. They don't replace the pate or mayo with anything, so it isn't quite as fun as it could be, but it is still a very satisfying sandwich.

Tofu Bahn Mi at Eat Mii


Rice paper rolls are a refreshing snack or starter. Their vegan ones are filled with tofu and crunchy vegetables. I got mine with the hoisin and peanut sauce, because why would you not choose that.

Tofu Rolls with Hoisin Peanut Sauce at Eat Mii


But my pick of the bunch is the Vegan Tofu Bun. A delicious vermicelli salad with crunchy noodles and tofu. And the tofu is to die for. It is so delicious, I wish I could just order a bowl of that tofu alone. Now that I have been through all the non-spicy vegan menu options, this is what I will be ordering at any future visits. So good!

Vegan Tofu Bun at Eat Mii


EatMii - 181A Boundary Street, West End - (07) 3846 3161

Cute Kitty Photo of the Post

Dim Sim


Sitting on clothes was always Sahara's thing. But the other day I came up to find that Dim Sim had unexpectedly taken a liking to these black pants. In fact, the light was off when I came looking for her and I couldn't see her until I turned it on! Camouflage kitty. At least her fur will match the pants, Sahara left red fur all over things, and Gizmo was tabby, so you could always see where they had been sitting!

Monday, May 21, 2018

Recipe Round-Up: Let Them Eat Vegan

Turns out that it has been quite a while since I have done a dedicated recipe round-up from Let Them Eat Vegan by Dreena Burton. It has a special place in my heart as the source of the amazing Berry Patch Brownies that I have made more times than I can count for bake sales! But it is also full of other very lovely recipes. You can see my previous round-ups (and bake sale contributions) here.

Goji Strawberry Smoothie: This sweet pink treat adds banana, cinnamon, and flaxseeds to the mix. It calls for 2 cups of liquid, but I only one and a half cups of oatmilk, with all frozen fruit, and that made one pink, thick, smoothie. The recipe is for 2 smoothies, but you know I had it all for myself!
Rating: :)

Goji Strawberry Smoothie


Creamy Carrot Miso Dip: This beautiful dip is a bit reminiscent of eating a very thick carrot soup. It is creamy from cashews, and delightfully spiced. I made it in my Froothie Optimum blender, and it was so smooth. Excellent on crackers, or for dipping vegetables or dolloping anywhere.
Rating: :)

Creamy Carrot Miso Dip


"Vegveeta" Dip: I have never had the Velveeta dip that this was inspired by, but this was very good. It is described as a cheesy dip, though in this recipe the nutritional yeast is optional. Nutritional yeast is never optional in my book! Even with that added I found that although it was tasty, it was not very cheesy. This recipe is made on a stove and I was a little bit worried that it wasn't going to get thick enough, but it thickened up quickly once it was off the heat.
Rating: :)

Vegveeta Dip


KD Dip: This fun dip was apparently inspired by squeezing ketchup onto Kraft dinners. Unlike the above recipe, this has a big whack of nutritional yeast to make it cheesy. It is made creamy with some tahini, and I found the taste of the tahini to be quite strong. I like tahini, but you may want to back off a little (or use cashew butter) if you are wanting a milder taste. The recipe calls for organic ketchup, but you know I just used trusty Heinz. As you can see, I went for some chopped hotdogs, steamed broccoli, and chunks of vegan cheese (because, why not) as my dippers.
Rating: :)

KD Dip


Peanut Thai Vegetable Stew: I love peanut butter stews! This calls for 400mL of coconut milk, and the first time I made it I hadn't quite identified my coconut issues so it was too rich. But now I know that 400mL of coconut milk means a 270mL tin plus 130mL of water for me. As well as tofu, there are vegetables including zucchini, sweet potato, spinach, and onion. I left out the capscium for more of each of those.
Rating: :)

Peanut Thai Vegetable Stew


Carribean Fusion Stew: One of the recipes I made when I chanced upon some plantains, this uses the barely ripe fruit. It also has lentils, kidney beans, zucchini, broccoli, and onion. I just left out the capsicum. Served over rice, this was a warm and filling dinner.
Rating: )

Carribean Fusion Stew


Thai Chickpea Almond Curry: I used extra vegetables in this, and also made an extra half quantity of sauce to cover them. The sauce is based on coconut milk (diluted with some water for me) and almond butter. Almond butter is super pricey here, so it is a rare occasion that I make a recipe using it. The sauce nicely coats chickpeas and zucchinis, but I added some carrots and cauliflower as well.
Rating: :)

Thai Chickpea Almond Curry


Winter Veg Chickpea Potpie: This is a messy photo, I am no good at getting potpie serves out without getting it all jumbled up. This was very nice on a cold night, full of sweet potato, potato, celery, leek, fennel, green beans, and chickpeas. I used some frozen ready made vegan puff pasty for topping. Excellent with some ketchup.
Rating: :)

Winter Veg Chickpea Potpie


Jerk Chickpeas: Simple and fast. The ingredient list looks long, but it is mostly just spices that mix together easily. The recipe called for red capsicum, I used some red onion instead. Served over brown rice and kale, with some avocado on the side as well.
Rating: :)

Jerk Chickpeas


Corn Chowder Quinoa Casserole: This was absolutely delicious, and perfect on a cold night. Cannellini beans and quinoa are baked with a corn chowder inspired mixture, to create an amazing dinner. I loved this one.
Rating: :D

Corn Chowder Quinoa Casserole


Cute Kitty Photo of the Post

Sleepy Dim Sim


With the colder weather, Dim Sim has been sleeping... well, as much as usual, really. But she looks extra snuggly as her winter coat comes in.

Friday, May 18, 2018

Eating Out: Insane Acai Bar

West End is a cornucopia of vegan options, including the all-vegan Insane Acai Bar. While I am not in love with the name, it is a good place to stop by if you are craving a smoothie, bowl, or fresh juice. But they also have a big selection of raw and baked vegan treats as well. I don't normally go there as a primary eating destination, but I have picked up a few smoothies for afternoon snacks after eating lunch elsewhere.

The one time I did go in to West End just to eat there, I was feeling like I was getting sick, and I was desperately craving some sort of smoothie bowl. I will always pick a dragon fruit bowl over an acai bowl, because I like the colour pink a lot. Plus they are tasty! All the fresh fruit on top definitely helped me feel a little better.

Dragon Fruit Bowl at Insane Acai Bar


Speaking of dragon fruit, I also love it in smoothie form!

Dragonfruit Smoothie at Insane Acai Bar


I tried out their Red Velvet Smoothie, which apparently not many people had ordered. I don't know why! It is a lovely mix of banana, beetroot, cacao, strawberries, dates, and coconut milk (I had them switch out the coconut milk for soy). It was a really nice flavour, plus pretty! I foolishly took the option of chocolate drizzle, which I wouldn't do again because it was full of coconut oil. But it froze solid on the side of the cup as soon as the cold smoothie hit it, so I didn't have to worry about it. It would be annoying if you actually wanted to mix the drizzle through.

Red Velvet Smoothie at Insane Acai Bar


I also love the Superfoods Smoothie, which has acai, banana, goji berry, cacao, and almond milk. It isn't quite as good as the superfoods smoothie is at Charlie's, but it is still pretty good.

Superfoods Smoothie from Insane Acai Bar


I just realised that these are all shades of pink, which is very on brand for me!

One annoying thing is that even if you are eating in (and they do have some tables inside and outside), everything comes in plastic, and with a plastic straw. So much waste! I'd like to see them start using reusable cups and paper straws, though I know that would mean extra work out the back for them with the washing up.

Insane Acai Bar - 120 Boundary St, West End, Brisbane - (07) 3846 7445

Cute Kitty Photo of the Post

Gizmo and Sahara


I miss Gizmo and Sahara so much. It still hurts, as it always should.

Thursday, May 10, 2018

Cruelty Free Shop May 2018 Vegan Mystery Box

My final box from my six month Cruelty Free Shop Vegan Mystery Box arrived last week. What was inside?

2018_05_VeganMysteryBox


  • Amisa Falafel Mix: Falafel is fun, though I often find mixes can be a bit dry or fragile. Hopefully these will stick together well, they will make a quick lunch.
  • Geo Organics Satay Sauce: Satay sauces is one of my favourites, but this one is apparently a fiery blend of chilli, curry, and cumin... so probably not for me!
  • Dr mcDougall's Soup - Miso Ramen: I've had these before. They are great for quick meals. I have a couple of conferences coming up, and the vegan lunch options are never good, so I always like having a couple of these on hand. Conferences always have hot water!
  • Human Bean Co - Pizza Supreme Faba Beans: I haven't had this brand before, but I really like savoury flavoured crunchy beans from other brands. So I am looking forward to snacking on them.
  • Addiction Foods Coconut & Orange Dark Chocolate Truffle: I love these!
  • The Ginger People Gin Gins Chewy Apple Candy: I love chewy ginger treats. I am looking forward to trying these, and hope that they have a good hit of apple in them.
  • Smooze Coconut and Mango Fruit Ice: These are such a great treat on a hot day. They have a guava one that I love, I am hoping that this one won't be too coconutty for me. I haven't tried this flavour before.
  • Go Vegan Rock Candy: Not the biggest fan of hard candies, though these are very cute with their little vegan messages stamped on. They are meant to be lemonade flavoured.
  • Orgran Quinoa Porridge: In winter (which we are heading towards here in Australia) I often like to have some microwave oats as an afternoon work snack, so these will be used here.
  • Coco Mylk Coconut Milk Latte: Eh. Even if the coconut milk wasn't too coconut fatty for me, I still don't do coffee.


My final box, a little underwhelming. It has still been a fun six month!

Cute Kitty Photo of the Post

Dim Sim


A perfect princess!

Monday, May 7, 2018

ALQ Worldwide Vegan Bake Sale at The Green Edge

I organised a bake sale that was held yesterday, as part of the WWVBS initiative. The bake sale was to raise funds for Animal Liberation Queensland, and was held at The Green Edge. It was amazing! As well as some ALQ members helping me with the baking, The Green Edge also asked for donations of baked goods. At one point during the set up it seemed like the food would never stop coming! It was such a huge and successful day! We sold out of almost everything, and we raised over $1400 to help ALQ with their important campaigns!

So, onto the food. First up, things that I baked. I had planned on only baking a little, but then panic set in and I baked a lot. Next time I know I can relax a bit, because so many donations! Oh well, let's see what I made! Strap in, this is a long ride!

Peach Cobbler Cupcakes from Bake and Destroy by Natalie Slater: Natalie has such fun recipes, and I'd had my eye on this one for a while. Peaches were recently in season, so it seemed like the perfect chance! The recipe says to coarsely chop the peaches, but next time I'd cut them a bit smaller because the cupcakes baked a bit lumpy and uneven. It doesn't matter too much though, because they taste great and you cover them in frosting anyway. The book gives too options - wither whipped coconut cream (no thank you), or maple buttercream frosting. I obviously chose the latter, which I had made before for her banana bread french toast cupcakes, and it was a great combination.
Rating: :)

Peach Cobbler Cupcakes


Swirly Berry Brownies from Sinfully Vegan by Lois Dieterly: I am currently trying to make recipes from some of my older cookbooks, rather than just being new ones all the time, and this was one of those. I haven't used this book much, she has a reliance on so much maple syrup that most recipes would just be too expensive to make! This one is sweetened with sugar and applesauce. It is a cakey brownie, though nice and chocolately, and the raspberry jam swirled into the top makes a nice flavour contrast.
Rating: :)

Swirly Berry Brownies


Dulce Sin Leche Cupcakes from Vegan Cupcakes Take Over The World by Isa Chandra Moskowitz and Terry Hope Romero: I had made these once before, a long time ago, but neglected to take a photo. So I tried them again! This time I decided to make them GF, by using the Bob's Red Mill All Purpose GF flour blend and some xantham gum. I ended up with enough batter for 13 cases, but even then they rose a lot and were kind of messy! They are swirled and topped with Dulce Sin Leche glaze, which is based on the Brown Rice Glaze (also from the book) but with extra brown sugar added. When baking, the caramel swirled into them bubbled up a lot, also making them a bit messy. I had to cook for an extra 10 minutes as well. They are topped with more glaze, and toasted coconut. The flavour was nice, a good caramel. The texture was OK for GF, but was obviously better when I first made them with gluten. The glaze is very sticky, which was a big attraction for people.
Rating: :)

Dulce Sin Leche Cupcakes


Perfect Berry Muffins from Eat Like You Give A Damn by Michelle Schwegmann and Josh Hooten: These are simple muffins to make, and are sweet and pleasant. You can use either raspberries, blueberries, or a mix, I went for straight raspberries. They were fairly soft, and the raspberries made them a little smooshy. But I liked the slight tartness of the raspberries with the sweetness of the batter.
Rating: :)

Perfect Berry Muffins


Orange Chocolate Chip Cookies from Eat Like You Give A Damn by Michelle Schwegmann and Josh Hooten: These actually have Cappuccino in the title, but coffee doesn't agree with me so I left it out. Even if you like coffee, pretty sure leaving it out is the best option anyway. These were AMAZING! The orange flavour comes from zest, but it packed such a great orange punch. With the chocolate chips, it was like eating a chocolate orange... but in an oat cookie. So fabulous!
Rating: :D

Orange Chocolate Chip Cookies


Chocolate Goji Macadamia Cripsy Squares from Let Them Eat Vegan by Dreena Burton: Another one of my gluten free offerings. These are so fast to make - melt chocolate, mix in goji, macadamia, rice cripsies, orange zest, let set! I took the option of using more rice cripsies and less goji berries,and I also subbed the coconut oil used when melting the chocolate for canola oil. The recipe calls for 1/4 cup (or 7-8 oz) of chocolate, though when I measured out the volume I only had about 6 oz. You can see they are fairly thin slices, but they pack lots of flavour and crunch. The subtle orange is a particularly nice touch. The recipe makes 12-16 squares for normal snacks, but for the bake sale I cut it into 8 big bars.
Rating: :)

Chocolate Goji Macadamia Crispy Squares


Gingerbread from Easy Vegan Cooking by Leah Leneman: Another dip into an older cookbook, I had made this recipe before and loved it. But I hadn't photographed it, so it seemed like a good one to make. I still loved it, all these years later. It is dense, syrupy goodness, and the batter itself is so yummy! The recipe calls for molasses, black treacle, golden syrup, or a mixture. I used treacle, because I have some and hardly anything calls for it. This gave it a perfect sweetness.
Rating: :D

Gingerbread


Blondies from The New Vegan by Janet Hudson: Another older cookbook, not to be confused by Aine Carlin's cookbook of the same name. I made a half batch of these to fit into an 8x8 pan, and got 8 bars. They have macadamias and butterscotch chips in them, and are sweet and pleasant, and very moist. They liquid used in them is water, and I wonder if using a non-dairy milk would have a better flavoury, they just needed a bit more something for me. But other people really liked them!
Rating: :)

Blondies


White Chocolate Lime Cookies from 500 Vegan Recipes by Celine Steen and Joni Marie Newman: I had some white chocolate baking buttons to use up from a mystery box, so a bake sale seemed like a good place for them. I don't like white chocolate myself. These were more like a vanilla cookie to me, the lime flavour was very subtle. The recipe makes 20 cookies regularly, but I used my ice cream scoop and got 11 big bake sale cookies, which I baked for 25 minutes.
Rating: :| (for me, other people liked them a lot with the white chocolate)

White Chocolate Lime Cookies


Pumpkin Cupcakes with Cream Cheese Frosting from 500 Vegan Recipes by Celine Steen and Joni Marie Newman: I made these to use up some canned pumpkin I had kicking around, but oh my gosh they are amazing! The cupcakes themselves are like eating a little slice of pumpkin heaven, they are packed full of amazing spices. I could eat the batter, or the cupcakes, forever. The cream cheese frosting was very nice tasting, but was really more of a glaze. It was way to runny to do anything else with. So I ended up with a bunch left over, which is in my freezer. But I wouldn't mind making these again to help use it up. ;)
Rating: :D

Pumpkin Cupcakes with Cream Cheese Glaze


I also made a batch of my regulars, the gluten free soulhaus cookies from Great Gluten Free Vegan Eats. This time they had chocolate chips and crushed peanuts in them. And now, for the food that was donated!

These beautiful cupcakes were donated by local bakery Baked by K. They also donated some super cute little sugar cookies with Friends Not Food icing, that I didn't get a chance to take a photo of.

Chocolate and Vanilla Cupcakes


Someone donated these gorgeous vanilla cupcakes - look at the details on those roses!

Vanilla Cupcakes


My friend Mandy donated some gorgeous Mandarin Cupcakes, as well as some delicious Mini Baked New York Cheesecakes. Mandy also makes full sized cheesecakes, which you can get by the slice at The Green Edge!

Mandarin Cupcakes


Mini Baked New York Cheesecakes


Mandy's friends also donated some Lemon Cupcakes, Chocolate Strawberry Cupcakes, and Chocolate Jam Drop Freckle Cookies.

Lemon Cupcakes


Chocolate Strawberry Cupcakes


Chocolate Jam Drop Freckle Cookies


Fellow ALQ volunteer Cameron made some Ginger Pear Muffins, and some Pizza Muffins.

Ginger Pear Muffins


Pizza Muffins


Speaking of savouries, check out these amazing Mini Creamy Potato Pies that someone donated!

Potato Pies


Bec, ALQ member and graduate of vegan culinary school, brought some of her famous Cinnamon Rolls.

Cinnamon Rolls


Katie, who used to run Cloverly Cupcakes, donated some amazing looking muffins - Blueberry, and Orange Poppyseed!

Blueberry Muffins


Orange and Poppyseed Muffins


I didn't even get a chance to take photos of everything! Also donated were:
  • Chocolate Chip Cupcakes that were so beautiful and I am sorry I didn't get the name of their baker!
  • Anzac Cookies donated by Samantha, The Green Edge's event organiser and general amazing employee
  • Salmon Bechamel Filo Pastries, Spankopita, and Cherry Tomato Pesto Tarts donated by Lisa and Paul, ALQ members, amazing cooks, and vegan advocates extraordinaire
  • Raw Peanut Butter Cups and Raw Walnut Brownies donated by Bliss & Co., whose peanut butter cups don't make me sick from coconut oil and are the best raw treats ever!
  • Savoury Gluten Free Chickpea Muffins, from the lovely baker of the potato pies, and I am sorry I didn't get her name either!
  • Snickerdoodle cookies donated by ALQ volunteer Michelle
  • Some super cute doughnuts for doggies, which were enjoyed by the many glorious puppers who visited throughout the day

Table


As you can see, the sheer amount of food donated was staggering! And we sold almost all of it in 4 hours!!! Huge thanks as always to The Green Edge, and to everyone who donated, and came and bought food, to support ALQ!

Cute Kitty Photo of the Post

Dim Sim sleeping


I was exhausted after I got home yesterday, and was very glad to go to sleep nice and early with this sleepy little girl.