Raspberry Dark Chocolate Banana Bread
If you find a place with this bread, I will move there. Straight up.
BBC - Living Britain
Chocolate Beetroot Smoothie (via Chocolate Beetroot Smoothie)
Ingredients 2 cups dessicated coconut, unsweetened 1 ripe banana (the more ripe the better), chopped 1 tsp vanilla extract 1 pinch cinnamon 3/4 cup whole fresh or frozen raspberries (via Gormandize With A-dizzle and K-bobo: Sugar-free and Vegan Raspberry Fudge)
The rosemary pinenut shortbread is the best cookie I’ve ever had in my life. These look a bit irregular but only because I’ve packed most up to give away- they come out pretty perfect and just like the photo. Highly recommend. Also I made them first two days ago and they taste even better the day after then they did at first so make them ahead of time and keep them around for a while. First attempt at biscotti and they taste fantastic but definitely room for improvement on shaping. And the lemon poppy seed are good cookies but I actually don’t like sweet sweet cookies so I made them more for everyone else who seem to love them. I also attempted a ginger honey cookie but my oven works in waves of heat instead of degrees so they spread too much for presents.
(via Beetroot & Chocolate Cake – Recipe) Not vegan or gluten free, but adaptable enough and road tested for moisture, which is my main thing with new cake recipes.
Mention the words ‘food truck’ and visions of hot dogs, stodgy burritos and greasy burgers come to mind. The proposed food truck named Veggie Patch is working to change all of that and Sydneysiders can expect a very different meal to be rolling up to their sidewalks soon.
Conceptualised by Milenka Osen and Georgie Swift from TMOD, along with Karl Cooney from Yulli’s – a Surry Hills vegetarian restaurant – Veggie Patch is an eco-friendly approach to the food truck movement. As described by the trio, “Inspired by the ‘paddock-to-plate’ movement, the Veggie Patch aims to reconnect us to what we eat and where is comes from.”
I like that this lady, after becoming a biggish name vegan blogger, came out about how she isn’t always 100% vegan. 95% not 100%. Depends on the area she’s in, ethics and economics of food available in that place.
People responded badly, but frankly most vegans aren’t 100% because it’s so difficult to be: so were they angry because she did something they didn’t, or angry because of her candor about adaptation and complexity?
Wait, this is a tangent. Oh yeah, what I meant to say is: vegan followers - why is it so popular in vegan recipes to use almonds and date instead of flour as cake/pie/baked goods bases [as this recipe does]?Flour is still vegan, massively cheaper than dates or almonds, and offers more flavour contrast when date or other fruit sweetner has also been used in the main pie filling. Do you all know something about flour that I don’t???