tag:blogger.com,1999:blog-71991398944837868842024-03-19T04:44:34.829-07:00The Vegan ApronWhat's The Vegan Apron, you ask? We're a vegan husband and wife who hold our culinary own, ethically.
Listen and contribute as we have our way with a smorgasboard of treats - we'll cook nutritionally sound, budget friendly, scrumptious meals. In our weekly challenge listeners can vote on ingredients - the winner stars in the Weekend Cookup. All recipes made are posted on our blog with pictures. Its a multimedia jamboree any sane person - vegan or not! - can't resist. May the Fork be with you!The Vegan Apronhttp://www.blogger.com/profile/03916544533503027578noreply@blogger.comBlogger24125tag:blogger.com,1999:blog-7199139894483786884.post-11670898367674506912008-04-22T17:48:00.000-07:002008-04-22T18:03:44.210-07:00Chocolate Truffles - When gluttony breeds with celebration...<div> </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdeg7WwPdIBTIGnNzdtJiNNdwVW1HMqeKfKBOPDKh3PcREQb57D4jqpwD7J9OSH72qgAjDeCxPF70-s2t116BLRvNUMzIbYBqeeoxopraowbZiioeY4d9KjePgf3RUGQ1W-PM7QsgAV3c/s1600-h/john"><img id="BLOGGER_PHOTO_ID_5192239053661201330" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdeg7WwPdIBTIGnNzdtJiNNdwVW1HMqeKfKBOPDKh3PcREQb57D4jqpwD7J9OSH72qgAjDeCxPF70-s2t116BLRvNUMzIbYBqeeoxopraowbZiioeY4d9KjePgf3RUGQ1W-PM7QsgAV3c/s320/john's+birthday+cake.JPG" border="0" /></a></div><div>So, one half of The Vegan Apron is turning 24 today - awwwww. In celebration of his birthday and steady decline into geekish antiquity, the female half of this Apron decided to make a no-holds-barred chocolate cake. And oho, did I! This cake will probably have you in a) a straightjacket or b) Weight Watchers for the next ten years.</div><br /><div> </div><div>So, the deets: this cake tooks aaaages to construct - I won't pretend it was some easy feat of culinary architecture combining both finesse and speed. Nope. Loads of finesse, no speed. The cake is a chocolate almond fudge, and it is topped with chocolate 'buttercream' and piped maroon chocolate rosettes. Then, in the centre, there is a pile of handmade chocolate truffles, dusted with icing powder, and topped with a delicate spiderweb of chocolate. I wrapped some decorative gold print paper around the sides for kicks, and the whole thing went to work with my husband today so his workmates could gorge themselves. This exchange occurred in g-chat after the cake had made a hoity-toity entrance at work:</div><div><br /><strong>Husband</strong>: hmm. how about that.<br /><strong>me</strong>: what?<br /><strong>Husband</strong>: the owner of a multi-million dollar, international software company just said "well done" to you on the cake.<br /><strong>me</strong>: 0_0</div><div> </div><div> </div><div></div>It all just goes to prove what Matt Ball of Vegan Outreach says: being a vegan <em>isn't</em> about deprivation. I have the waistline to prove it!<br /><div></div><br /><div></div>The Vegan Apronhttp://www.blogger.com/profile/03916544533503027578noreply@blogger.com2tag:blogger.com,1999:blog-7199139894483786884.post-3702843224395222822008-03-14T16:43:00.000-07:002008-03-14T16:51:38.412-07:00The Republican Cupcake: Rich and Thick<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGf3oS9kWBk3UXbfyviCWqa-mm8Gamw8hrsZl8Bh2h6PDdswz4NHBCE51MtBr04kpDr6j1poW0QqNqyc0zMR5A0FHAY2uzakg3C7hlJoKGmf87X23fMefclMMjfXXgOZ3hZjP-AZsXRMw/s1600-h/peanut+butter+chocolate+cupcakes.JPG"><img id="BLOGGER_PHOTO_ID_5177748197852650386" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGf3oS9kWBk3UXbfyviCWqa-mm8Gamw8hrsZl8Bh2h6PDdswz4NHBCE51MtBr04kpDr6j1poW0QqNqyc0zMR5A0FHAY2uzakg3C7hlJoKGmf87X23fMefclMMjfXXgOZ3hZjP-AZsXRMw/s320/peanut+butter+chocolate+cupcakes.JPG" border="0" /></a> <strong><span style="font-size:85%;">The Republican</span></strong><br /><span style="font-size:85%;">Aheheh...the name says it all. Rich + thick!</span><br /><span style="font-size:85%;">The actual cake turned out a little fluffier and lighter than we would have liked, but the the icing? Oh. Sweet. Zeus. Portwine coloured peanut butter whip drizzled with (vegan) semi-sweet dark chocolate. </span>The Vegan Apronhttp://www.blogger.com/profile/03916544533503027578noreply@blogger.com0tag:blogger.com,1999:blog-7199139894483786884.post-55993717829246671362008-03-14T15:39:00.000-07:002008-03-14T15:44:40.625-07:00Yeasty Goodness<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqJ0I_-62SRXQNLJtD78wc1xR_weQuGc4rbVldkFIQhtwGJeEXmYY-yrwiL-JUyv_ZhjkbPrO7M6Yzvv8v0aE6bqsXFfr3A792j952n_eAoA2CMEjGit7uIhJwsSVXNK02QPNjKfLqrcA/s1600-h/garlic+pull-apart+bread.JPG"><img id="BLOGGER_PHOTO_ID_5177731181192223618" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqJ0I_-62SRXQNLJtD78wc1xR_weQuGc4rbVldkFIQhtwGJeEXmYY-yrwiL-JUyv_ZhjkbPrO7M6Yzvv8v0aE6bqsXFfr3A792j952n_eAoA2CMEjGit7uIhJwsSVXNK02QPNjKfLqrcA/s320/garlic+pull-apart+bread.JPG" border="0" /></a> <strong><span style="font-size:85%;">Handmade Garlic 'Pull-Apart' Bread</span></strong><br /><span style="font-size:85%;">Is there anything more fun than making fresh bread? It really is like regressing to child hood - sticky hands, kneading dough, and watching incredulously as something magically grows. This garlic pull-apart was super easy and was nommy when eaten warm in front of some escapist teevee. </span>The Vegan Apronhttp://www.blogger.com/profile/03916544533503027578noreply@blogger.com0tag:blogger.com,1999:blog-7199139894483786884.post-86985294804258750802008-03-05T04:46:00.000-08:002008-03-05T15:12:23.568-08:00'Allo Duckie!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0bLowfT3Oql207L76URU1i_kij_Glk63tjlnEh-EvM7f6UBUF7aac6Ari0vSpRQ1MPYNAPNotLcMKZe2kq32cv5skLxB_nn8-GfTtaV1VrR_bxFhvOpfBBIezoVWWvRtOu0-9svnfiRg/s1600-h/duck+egg+cupcakes.JPG"><img id="BLOGGER_PHOTO_ID_5174399296151031058" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0bLowfT3Oql207L76URU1i_kij_Glk63tjlnEh-EvM7f6UBUF7aac6Ari0vSpRQ1MPYNAPNotLcMKZe2kq32cv5skLxB_nn8-GfTtaV1VrR_bxFhvOpfBBIezoVWWvRtOu0-9svnfiRg/s320/duck+egg+cupcakes.JPG" border="0" /></a><br /><div>Your friends will be green with envy (yes I know, ha...ha...ha...) when they catch you ripping apart one of these zany duck-egg cupcakes. Marzipan = love. </div>The Vegan Apronhttp://www.blogger.com/profile/03916544533503027578noreply@blogger.com0tag:blogger.com,1999:blog-7199139894483786884.post-68964394226894959472008-03-04T18:49:00.001-08:002008-03-04T18:51:51.568-08:00Rollin' with the Sushi<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTSyATMHDO8mbxcGzoh1kyDs5L0RJESwH4p1_4TZ2riZ26GXHmG8Km5F9FFQoiGeT_ggLlY9RGCzuFPcjV_q69RJ79630B6MmkCrenhW_v-ETM9UVs9cJHZTNTa_jh_d7HsRlxa1V_uEY/s1600-h/sushi.JPG"><img id="BLOGGER_PHOTO_ID_5174084470753266930" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTSyATMHDO8mbxcGzoh1kyDs5L0RJESwH4p1_4TZ2riZ26GXHmG8Km5F9FFQoiGeT_ggLlY9RGCzuFPcjV_q69RJ79630B6MmkCrenhW_v-ETM9UVs9cJHZTNTa_jh_d7HsRlxa1V_uEY/s320/sushi.JPG" border="0" /></a><br /><div>Not just healthy - hearty! Although it can be difficult to approximate the wonders of professionally made, store bought sushi, we think ours comes pretty damned close. The marinated, lightly fried tofu in the middle helps. So what should we call this - Tofushi?</div>The Vegan Apronhttp://www.blogger.com/profile/03916544533503027578noreply@blogger.com0tag:blogger.com,1999:blog-7199139894483786884.post-48664141169030799662008-03-03T12:21:00.000-08:002008-03-03T12:25:19.508-08:00Lemony Snacket<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig6EWOHGVWdJdH8QR7NT_wpkW8O-T3jmfyK9VnEXVHZu2pFXz8I6GvIkZkT2hbZDyQQ-EF5Jqvd7o5fDR0rtmctaM99FW_6G-3c1pITHJsrDz1JK2mjsApBC4qHn9bwMMzevcFU_W_pOU/s1600-h/banana+cream+cheese+ccake.JPG"><img id="BLOGGER_PHOTO_ID_5173614050065016978" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig6EWOHGVWdJdH8QR7NT_wpkW8O-T3jmfyK9VnEXVHZu2pFXz8I6GvIkZkT2hbZDyQQ-EF5Jqvd7o5fDR0rtmctaM99FW_6G-3c1pITHJsrDz1JK2mjsApBC4qHn9bwMMzevcFU_W_pOU/s320/banana+cream+cheese+ccake.JPG" border="0" /></a><br /><div>These Lemony Snacket cupcakes are a thing of beauty, and utter self-indulgence. The cake is a soft banana cloud, and the icing is a whipped-to-hell concoction of tofutti 'cream cheese', fresh lemon juice and other goodies...</div><br /><div>Be warned: they're more-ish. You'll find yourself at the gym afterwards!</div><br /><div></div><br /><div></div>The Vegan Apronhttp://www.blogger.com/profile/03916544533503027578noreply@blogger.com0tag:blogger.com,1999:blog-7199139894483786884.post-24023653518528522442008-02-28T13:36:00.000-08:002008-02-28T13:47:56.906-08:00Pic Post!Food, food, food...where would we be without it? (Err, probably a lot skinnier.) Still, here's some delish pics of what we've been devouring lately.<br /><br /><br /><br /><br /><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_dzKMLItFlIpGjsGjx7JlMq17tof3FlqBhX4j9aBYmQbFxa2o9sSib9AC0qvbP9qtwn6uSnqlv-CkaehI3I2BJWE7iUIfRy_CSF8zFosz7l6P3qmheWpMeQNK93jEA3C8F9MzRgiCCaI/s1600-h/vegan+fry+up.JPG"><img id="BLOGGER_PHOTO_ID_5172149415967865154" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_dzKMLItFlIpGjsGjx7JlMq17tof3FlqBhX4j9aBYmQbFxa2o9sSib9AC0qvbP9qtwn6uSnqlv-CkaehI3I2BJWE7iUIfRy_CSF8zFosz7l6P3qmheWpMeQNK93jEA3C8F9MzRgiCCaI/s320/vegan+fry+up.JPG" border="0" /></a><strong>Vegan Brekkie Fry-Up</strong><br /></div><br /><br /><span style="font-size:85%;">Complete with soy bacon (NOM-NOM-NOM), rocket, sauteed garlicky mushrooms, split English muffins and those good ol' rib-stickers - baked beans - this fry-up was a delight to consume.</span><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht6odWYfLxIybqKqcmBqPzxSLyN4TmsTtlXBaHUUgczIYHmgEZXSONe5vSzyg9ml1KaowCJi0DmAJfxLtYML42lPP0ziHiSxAwkHFfTEgFb1Rx28YcWSMR9_-vQDhrzNTERVN_iPfce94/s1600-h/bananabread.jpg"><img id="BLOGGER_PHOTO_ID_5172149682255837522" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" height="320" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht6odWYfLxIybqKqcmBqPzxSLyN4TmsTtlXBaHUUgczIYHmgEZXSONe5vSzyg9ml1KaowCJi0DmAJfxLtYML42lPP0ziHiSxAwkHFfTEgFb1Rx28YcWSMR9_-vQDhrzNTERVN_iPfce94/s320/bananabread.jpg" width="255" border="0" /></a><br /><br /><br /><br /><span style="font-size:85%;"></span><br /><div align="center"><strong>Late-night Banana Bread</strong></div><div align="center"></div><div align="center"><span style="font-size:85%;">Not to be confused with banana cake, its sweeter cousin, this bread had a rather strange effect on the male half of The Vegan Apron - sudden and unexplained swooning. Could it be the moist crumbs or the rough crunchy exterior? Could it be the immensely comforting cuddling-by-a-fire smell that wafted out of the oven? The mystery remains unsolved.</span></div>The Vegan Apronhttp://www.blogger.com/profile/03916544533503027578noreply@blogger.com0tag:blogger.com,1999:blog-7199139894483786884.post-55127831163703526562008-02-28T12:57:00.000-08:002008-02-28T13:34:38.560-08:00Rose-water LadiesThese mouth-watering cupcakes are straight outta England - prim and proper and oh-so la-de-da. They're perfect for that brunch with hard-to-impress friends or for your doting mother who deserves a treat. Time-consuming? Yes. Completely effing worth it? You bet. This is partly based on Isa Chandra Moskowitz's vanilla cupcakes from <em>Vegan Cupcakes Take Over the World</em>. Thanks for the inspiration, Isa!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb2_HknmdWh5CxHrJljC0CmVYbf10wF3dQTRfJQETO9-BZ4oUcfUqe8MB0Z-OP_lRGnOhYgq1Qj-48AkIHJ4PhkLz0kkvQLThbbM9DIOzVxTD2adwu1MvcJnoiRz54_jbDqmx5wkz2wII/s1600-h/resized+cupcake.JPG"><img id="BLOGGER_PHOTO_ID_5172138218988124450" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb2_HknmdWh5CxHrJljC0CmVYbf10wF3dQTRfJQETO9-BZ4oUcfUqe8MB0Z-OP_lRGnOhYgq1Qj-48AkIHJ4PhkLz0kkvQLThbbM9DIOzVxTD2adwu1MvcJnoiRz54_jbDqmx5wkz2wII/s320/resized+cupcake.JPG" border="0" /></a><br /><div align="center"><strong>Rose-water Ladies</strong></div><div align="center"> </div><div align="center"><strong><span style="font-size:85%;"></span></strong></div><div align="center"><strong><span style="font-size:85%;"></span></strong></div><div align="center"><strong><span style="font-size:85%;"></span></strong></div><div align="center"><em><span style="font-size:85%;"><strong>Ingredients (for the cakes)</strong></span></em></div><div align="center"><span style="font-size:85%;">1 cup of soymilk</span></div><div align="center"><span style="font-size:85%;">1 tablespoon of white vinegar</span></div><div align="center"><span style="font-size:85%;">1/2 cup of olive oil/vegetable oil</span></div><div align="center"><span style="font-size:85%;">3/4 cup of raw sugar</span></div><div align="center"><span style="font-size:85%;">1 tablespoon of cornflour</span></div><div align="center"><span style="font-size:85%;">2 cups of self-raising flour, sifted</span></div><div align="center"><span style="font-size:85%;">1 teaspoon of rose-pink food colouring</span></div><div align="center"><span style="font-size:85%;">2 tablespoons of rose-water essence</span></div><div align="center"><span style="font-size:85%;">1 teaspoon of vanilla extract</span></div><div align="center"><span style="font-size:85%;"></span> </div><div align="center"><span style="font-size:85%;"></span></div><div align="center"><span style="font-size:85%;"></span></div><div align="center"><span style="font-size:85%;"></span></div><div align="center"><em><span style="font-size:85%;"><strong>(for the icing)</strong></span></em></div><div align="center"><span style="font-size:85%;">2.5 cups of soft, twice-sifted icing mixture</span></div><div align="center"><span style="font-size:85%;">3 tablespoons of softened non-dairy margarine</span></div><div align="center"><span style="font-size:85%;">1 tablespoon of softened copha (about 20 grams)</span></div><div align="center"><span style="font-size:85%;">1/4 cup of soy milk</span></div><div align="center"><span style="font-size:85%;">2 tablespoons of rose-water essence</span></div><div align="center"><span style="font-size:85%;">1 teaspoon of vanilla extract</span></div><div align="center"><span style="font-size:85%;">Marzipan</span></div><div align="center"><span style="font-size:85%;">Green and rose-pink colouring</span></div><div align="center"><span style="font-size:85%;"></span> </div><div align="center"><span style="font-size:85%;"></span></div><div align="center"><span style="font-size:85%;"></span></div><div align="center"></div><div align="center"><span style="font-size:85%;"></span></div><div align="center"><span style="font-size:85%;"></span></div><div align="center"><em><span style="font-size:85%;"><strong>Method</strong></span></em></div><ul><li><div align="center"><span style="font-size:85%;">Preheat oven 180 degrees celcius. Line a 12 cake pan with muffin cases, or grease.</span></div></li><li><div align="center"><span style="font-size:85%;">With a spoon, measure the vinegar into the soy-milk and stir. Sit for five minutes so it thickens. </span></div></li><li><div align="center"><span style="font-size:85%;">Now, add oil, colouring, essences and sugar and beat until frothy.</span></div></li><li><div align="center"><span style="font-size:85%;">Add dry ingredients and beat through until no clumps remain.</span></div></li><li><div align="center"><span style="font-size:85%;">Pour evenly into muffin cases and bake for 18-20 minutes until a skewer comes out mostly clean. </span></div></li><li><div align="center"><span style="font-size:85%;">DO NOT ICE UNTIL COMPLETELY COOL. Trust us on this one!</span></div></li></ul><p align="center"><em><span style="font-size:85%;"><strong>(for the icing)</strong></span></em></p><ul><li><div align="center"><span style="font-size:85%;">Sift, sift, sift. You want your icing sugar to be as soft and light as possible.</span></div></li><li><div align="center"><span style="font-size:85%;">Now, add copha and margarine and beat until it turns from a powder into a clotty paste. Stay with it. Sometimes it looks like it isn't going to happen but the longer you beat it, the better it will be.</span></div></li><li><div align="center"><span style="font-size:85%;">Add soymilk and essences and beat until thick and creamy. It should hold shape well - if too solid, add a bit more soymilk.</span></div></li><li><div align="center"><span style="font-size:85%;">Pipe onto cupcakes in swirls using a star nozzle.</span></div></li><li><div align="center"><span style="font-size:85%;">For the roses and leaves - knead a couple of drops of colouring through a small, 2 cm knob of marzipan. Make a ball of pink and a ball of green. Make sure your hands are clean and damp before the next stage.</span></div></li><li><div align="center"><span style="font-size:85%;">To make roses, flatten out a thin rectangle of marzipan, about 1 cm high and 2 cm wide. Curl up the marzipan, and pinch off the excess at the bottom. Make a couple of other "petals" and layer them around, flaring them slightly before pinching them off to give a blooming effect. When they are dry, use a pin to drop pink colouring inside the heart of each rose. </span></div></li><li><div align="center"><span style="font-size:85%;">To make leaves, make a small oval of green marzipan and lightly pinch the top and bottom to create the shape. Then use a sharp knife dipped in water to score the middle and sides to create veins. When dry, use a clean paintbrush and paint over them with green colour - it will flow into the veins and make them appear more marked.</span></div></li></ul><p align="center"><span style="font-size:85%;">Enjoy with tea and lots of cheerful company!</span></p><div align="center"><em><span style="font-size:85%;"></span></em></div><div align="center"></div><strong></strong><br /><strong></strong><br /><br /><br /><div></div>The Vegan Apronhttp://www.blogger.com/profile/03916544533503027578noreply@blogger.com0tag:blogger.com,1999:blog-7199139894483786884.post-86781940442731641912008-02-01T04:32:00.001-08:002008-02-01T04:32:54.205-08:00cookies and cream chocolate cupcakes<div style="float: right; margin-left: 10px; margin-bottom: 10px;"> <a href="http://www.flickr.com/photos/20734721@N08/2233975481/" title="photo sharing"><img src="http://farm3.static.flickr.com/2210/2233975481_cc53d32666_m.jpg" alt="" style="border: solid 2px #000000;" /></a> <br /> <span style="font-size: 0.9em; margin-top: 0px;"> <a href="http://www.flickr.com/photos/20734721@N08/2233975481/">cookies and cream chocolate cupcakes</a> <br /> Originally uploaded by <a href="http://www.flickr.com/people/20734721@N08/">missmai_chan</a> </span></div>Mmmm. These are too good to be true. The recipe is from Isa Chandra Moskowitz's 'Vegan Cupcakes Take Over the World' and the topping idea is mine.<br /><br />The cupcake itself is a tender, moist chocolate and the icing is whipped chocolate buttercream (with neither butter or cream) and smashed up oreos tumbled through (yep. vegan!). <br /><br />Result!<br clear="all" />The Vegan Apronhttp://www.blogger.com/profile/03916544533503027578noreply@blogger.com1tag:blogger.com,1999:blog-7199139894483786884.post-52373825950846553962008-01-28T15:47:00.001-08:002008-01-28T15:48:50.723-08:00The Vegan Apronhttp://www.blogger.com/profile/03916544533503027578noreply@blogger.com0tag:blogger.com,1999:blog-7199139894483786884.post-12930948107957187202008-01-28T15:45:00.000-08:002008-02-28T16:02:49.253-08:00The Vegan Apronhttp://www.blogger.com/profile/03916544533503027578noreply@blogger.com0tag:blogger.com,1999:blog-7199139894483786884.post-55108398063584787602008-01-11T16:34:00.000-08:002008-01-11T16:39:32.024-08:00Banana Walnut Oaties<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrBa83v6WPwrFTzUSi_Q3F1NSeMmvmWXM8m9DF6C8HX_NaQ9QFvnMtIUFirsaXViLPA68ApLShiw9IRTZwOClX-WvzlpTq4jFMoqrWTMEQh1Fxoc2B5bF86gFEfny-aE8Zgnt6tuXeI00/s1600-h/banana+walnut+oaties.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrBa83v6WPwrFTzUSi_Q3F1NSeMmvmWXM8m9DF6C8HX_NaQ9QFvnMtIUFirsaXViLPA68ApLShiw9IRTZwOClX-WvzlpTq4jFMoqrWTMEQh1Fxoc2B5bF86gFEfny-aE8Zgnt6tuXeI00/s320/banana+walnut+oaties.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5154383144271947010" /></a>The Vegan Apronhttp://www.blogger.com/profile/03916544533503027578noreply@blogger.com0tag:blogger.com,1999:blog-7199139894483786884.post-32658425372851659082007-12-12T03:14:00.001-08:002007-12-12T03:14:20.579-08:00Nipples of venus chocolate truffles<div style="float: right; margin-left: 10px; margin-bottom: 10px;"> <a href="http://www.flickr.com/photos/20734721@N08/2104767283/" title="photo sharing"><img src="http://farm3.static.flickr.com/2025/2104767283_6033b4afe5_m.jpg" alt="" style="border: solid 2px #000000;" /></a> <br /> <span style="font-size: 0.9em; margin-top: 0px;"> <a href="http://www.flickr.com/photos/20734721@N08/2104767283/">nipples of venus chocolate truffles</a> <br /> Originally uploaded by <a href="http://www.flickr.com/people/20734721@N08/">missmai_chan</a> </span></div>Some delicious holiday fare - my family are being spoilt this year.<br /><br />Easy peasy recipe too!<br /><br />Ingredients:<br /><br />500 g icing sugar<br />2 cups of cocoa<br />70 g of melted copha/vegetable fat<br />1 generous tablespoon of vanilla essence<br />1 cup of cool water mixed with 2 tablespoons of eggbinder and allowed to sit for ten minutes and whisked to froth<br />extra cocoa for rolling<br />a smidgin of vegan marg (like a teaspoon)<br />another 4 tablespoons icing sugar<br />a tablespoon of cool water<br />1 teaspoon vanilla essence<br /><br />Sift and combine cocoa and icing sugar, pour in egg-binder/water mixture and combine well. Add copha and combine. Consistency should be of a dough/fondant type mix.<br /><br />Turn out onto a surface dusted with icing sugar. Knead for five minutes, dusting more if it sticks. Dust surface with cocoa and roll into small balls (about a teaspoon each). <br /><br />Place on plate and allow to harden in fridge. Combine marg, extra icing sugar, vanilla and water to make a paste. Shovel into the corner of a small glad-bag/zip-lock sammich bag, and cut off a tiny bit of the tip of the corner (about a matchstick head's worth). You have an icing bag! Now squeeze 'nipples' onto each truffle, cover again (making sure not to smoosh your nips) and refrigerate overnight.<br clear="all" />The Vegan Apronhttp://www.blogger.com/profile/03916544533503027578noreply@blogger.com0tag:blogger.com,1999:blog-7199139894483786884.post-78126411830249665662007-11-13T13:52:00.001-08:002007-11-13T13:52:51.853-08:00cover of bite<div style="float: right; margin-left: 10px; margin-bottom: 10px;"> <a href="http://www.flickr.com/photos/20734721@N08/2005776043/" title="photo sharing"><img src="http://farm3.static.flickr.com/2333/2005776043_9420208a97_m.jpg" alt="" style="border: solid 2px #000000;" /></a> <br /> <span style="font-size: 0.9em; margin-top: 0px;"> <a href="http://www.flickr.com/photos/20734721@N08/2005776043/">cover of bite</a> <br /> Originally uploaded by <a href="http://www.flickr.com/people/20734721@N08/">missmai_chan</a> </span></div>Announcing our upcoming cookbook - here's a taste of the cover!<br /><br />Stay tuned. It will either be an e-book or it will be sold through Lulu. Half of all proceeds will be going to an animal welfare group.<br clear="all" />The Vegan Apronhttp://www.blogger.com/profile/03916544533503027578noreply@blogger.com0tag:blogger.com,1999:blog-7199139894483786884.post-37159670563789187092007-10-20T16:15:00.000-07:002007-10-20T16:33:46.405-07:00Food snaps to make you fat just by looking at themNo recipes (comment if you'd like one), but here's a taste of what can be done with some funky vegan skillz in the kitchen. You don't need those cholesterol raising animal products to have a Bacchanalian feast!<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFEjbWj-BP-nui2k7urH62aatquIwlj05585cisVsRiSbhGNEvsZBXZI5gzXSN8j2n1IqQi4PLd17ypRxI10L_JOSDqbbjrrsaBtIJUPfB2aiyNuhL3wVWUgBMy5WbiOMHu_BAZ5Kl2jE/s1600-h/coconut+and+chocolate+cake+.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFEjbWj-BP-nui2k7urH62aatquIwlj05585cisVsRiSbhGNEvsZBXZI5gzXSN8j2n1IqQi4PLd17ypRxI10L_JOSDqbbjrrsaBtIJUPfB2aiyNuhL3wVWUgBMy5WbiOMHu_BAZ5Kl2jE/s320/coconut+and+chocolate+cake+.jpg" alt="" id="BLOGGER_PHOTO_ID_5123562362069492722" border="0" /></a><br /><span style="font-weight: bold;"><br /><br /><br /><br /><br /><br /><br /><span style="font-style: italic;">Chocolate and Coconut Cake</span><br /></span><br /> Moist and decadent, yet (compared to other cakes) refreshingly healthy!<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSN3oBpTv6uhdegpuU59_-QMwBMg0b5N3-XWmTESvllONezIZeSFrAgxMZpB9paMmVgVUYPGZHhHr7jhhiGkOrDS9KuYUQqPyA3Z_5wfKuAOv-ZYhS6D3zQAxbpD7PpbSWN0avtlAYoZ8/s1600-h/pumpkin+curry+pastries.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSN3oBpTv6uhdegpuU59_-QMwBMg0b5N3-XWmTESvllONezIZeSFrAgxMZpB9paMmVgVUYPGZHhHr7jhhiGkOrDS9KuYUQqPyA3Z_5wfKuAOv-ZYhS6D3zQAxbpD7PpbSWN0avtlAYoZ8/s320/pumpkin+curry+pastries.jpg" alt="" id="BLOGGER_PHOTO_ID_5123564973409608706" border="0" /></a><br /><br /><span style="font-style: italic;"><span style="font-weight: bold;"><br /><br /><br /> <br /> Curried pumpkin pastries<br /><br /> </span></span><span><span>Hearty, pretty and delicious by even the most hardened omni's standards!<br /></span></span>The Vegan Apronhttp://www.blogger.com/profile/03916544533503027578noreply@blogger.com2tag:blogger.com,1999:blog-7199139894483786884.post-48351385115909603782007-10-17T17:28:00.000-07:002007-10-17T17:47:42.448-07:00New fresh delicious recipes, your way comethWell, after a protracted hiatus (due to work and study keeping us well-in-hand), we're back!<br /><br />We're sorry for the length of the radio silence; but we promise to start bringing you fresh, vegan goodies once more.<br /><br />World Vegan Day is coming up on Nov 1st, so we're planning to unleash a new feast then. There'll be an entree, main AND a dessert. Voting on the ingredients will open very soon, so keep stopping by here to look out for that.<br /><br />To whet your appetites, we'll be posting pictures and/or recipes of some of the tongue tingling things that have been happening in our kitchen. Here's a recipe for some banana walnut muffins I made this morning - with only five key ingredients, what could be simpler?<br /><br />Big vegan love to you all!<br /><br />- The Vegan Apron<br /><br /><br /><span style="font-weight: bold;">Banana Walnut Muffins</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHM1MVFizFQIsa2lgVAFVTpcKmSFJKltY_7cfh9FjdoUsgbzNq6-hXfSPT-YNjTumhTX3kSK0yzuozbPjx8UQ5QkVX3_q4pl9abZSUtW2DPwiO2JZT_bX6S2N46LE1xYAyR24iHLEPix4/s1600-h/banana+walnut+muffins.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHM1MVFizFQIsa2lgVAFVTpcKmSFJKltY_7cfh9FjdoUsgbzNq6-hXfSPT-YNjTumhTX3kSK0yzuozbPjx8UQ5QkVX3_q4pl9abZSUtW2DPwiO2JZT_bX6S2N46LE1xYAyR24iHLEPix4/s320/banana+walnut+muffins.jpg" alt="" id="BLOGGER_PHOTO_ID_5122471677328157778" border="0" /></a><br />Great as a breakfast, mid-morning or afternoon snack, these banana muffins are dead-set certs in the "winning friends and influencing people" recipe stakes.<br /><br /><br /><span style="font-style: italic;">Ingredients<br /><br /></span>4 mashed, large, uber-gooey ripe bananas<br />1 cup of bashed up california walnuts<br />3/4 of a cup of raw sugar (a lot of refined sugar isn't vegan)<br />2 tablespoons of macadamia oil/vegetable oil<br />2 cups of organic whole-meal self raising flour (I reckon organic flour tastes better)<br /><br />**optional - this will brown them slightly**<br />1 level tspn of bicarb<br />1 tblspn of apple cider vinegar<br /><br /><span style="font-style: italic;">Method<br /><br /></span>This couldn't be easier! Combine mashed bananas with oil and sugar and mix well. Add flour and walnuts and give the whole lot a good stir. If adding the optional ingredients, do so at this stage.<br /><br />Dollop out into about 12 muffin cases and bake in a pre-heated oven at 190 degrees celsius for 20- 25 minutes.<br /><br />Try to wait for them to cool before eating. Hot walnuts HURT. Alternately, for the kamikaze eaters among us, spread with butter and go for it.<br /><br /><br /><span style="font-style: italic;"></span><span style="font-style: italic;"></span>The Vegan Apronhttp://www.blogger.com/profile/03916544533503027578noreply@blogger.com0tag:blogger.com,1999:blog-7199139894483786884.post-59398064947901847952007-06-03T18:07:00.000-07:002007-06-03T18:10:44.141-07:00Challenge 3: The letter 'C'Please vote for your favourite ingredient that starts with the letter 'C'! The ingredient with the most votes will star in the weekend cookup.<br /><br />Voting closes every Friday, 5pm EST.<br /><br />This week's list of challenge ingredients is as follows:<br /><br /> * Chocolate<br /> * Cauliflower<br /> * Chokoes (we have an over-productive vine out the back of our house!)<br /> * Cinnamon<br /><br />In the interest of fairness, try and keep it to one vote per person. (This means - recruit listeners for us and voters for you!!) You may split your vote by giving .5 to an ingredient and the rest to another. This is great for the indecisive among you - I know I am! However, you can't split to quarters or thirds. My brain will reduce to the consistency of agave nectar.The Vegan Apronhttp://www.blogger.com/profile/03916544533503027578noreply@blogger.com6tag:blogger.com,1999:blog-7199139894483786884.post-86684892758870555092007-06-03T17:56:00.000-07:002007-06-03T18:02:43.828-07:00Challenge 2 now closed: Blueberries wins!Thanks to everyone who voted! Challenge two is now closed and blueberries were the clear winner. Apparently you guys are nuts over those little anti-oxidant rich orbs of delight.<br /><br />We're going to make you a scrumptious dessert with blueberries which should go up tomorrow. Until then, you can prick your brains with some uber-facts about blueberries from World's Healthiest Foods.<br /><br /><a href="http://www.whfoods.org/genpage.php?tname=foodspice&dbid=8">"With flavors that range from mildly sweet to tart and tangy, blueberries are nutritional stars bursting with nutrition and flavor while being very low in calories..."</a>The Vegan Apronhttp://www.blogger.com/profile/03916544533503027578noreply@blogger.com1tag:blogger.com,1999:blog-7199139894483786884.post-57535879333189253202007-05-29T18:11:00.000-07:002007-05-29T18:23:10.411-07:00Challenge 2: The letter 'B'Please vote for your favourite ingredient that starts with the letter 'B'! The ingredient with the most votes will star in the weekend cookup.<br /><br />Voting closes every Friday, 5pm EST.<br /><br />This week's list of challenge ingredients is as follows:<br /><br /> * Bananas<br /> * Borlotti beans<br /> * Basil<br /> * Blueberries<br /><br />In the interest of fairness, try and keep it to one vote per person. (This means - recruit listeners for us and voters for you!!)<br /><br />You may split your vote by giving .5 to an ingredient and the rest to another. This is great for the indecisive among you - I know I am! However, you can't split to quarters or thirds. My brain will reduce to the consistency of agave nectar.The Vegan Apronhttp://www.blogger.com/profile/03916544533503027578noreply@blogger.com9tag:blogger.com,1999:blog-7199139894483786884.post-31957187507812656302007-05-29T17:56:00.000-07:002007-05-29T22:19:41.674-07:00Challenge week 1, Episode 1: Eggplant and polenta stack with avocado mash<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7tpvh6xOVZAqaNTzh6TYXVzdvHEedmVY3ddRifANIc5aSd4dHdpdjEYhCFkSNcY4b5cRuaAKXPca0FJVUBq0wlGYDG8YCB6m1B9nGjjUJ25N7r9D4CR9syWdWr2UQYFA4zBFMPWFiEQE/s1600-h/eggplant.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7tpvh6xOVZAqaNTzh6TYXVzdvHEedmVY3ddRifANIc5aSd4dHdpdjEYhCFkSNcY4b5cRuaAKXPca0FJVUBq0wlGYDG8YCB6m1B9nGjjUJ25N7r9D4CR9syWdWr2UQYFA4zBFMPWFiEQE/s320/eggplant.jpg" alt="" id="BLOGGER_PHOTO_ID_5070153909836602178" border="0" /></a><br /><span style="font-weight: bold;">Recipe:<br /><br /></span><span style="font-style: italic;"><span style="font-style: italic;">Ingredients<br /></span></span><br />1 cup of polenta<br />1 cup of breadcrumbs<br />2 pinches of salt<br /><br />4 tbspns of soy milk<br />2 tspns egg replacer (mixed w) 4 tspns water<br />1 tbspn of flour<br />Pinch of salt<br /><br />1 large eggplant<br /><br />1-2 large hass avocados<br />1 red onion, finely diced<br />1-2 tspns wasabi<br />1 tspn minced garlic<br />1 tspn chilli powder<br />salt and pepper to taste<br />1 handful chopped coriander<br />olive or vegetable oil for frying<br /><br /><br /><br /><embed src="http://www.gcast.com/go/gcplayerlg?xmlurl=http://www.gcast.com/u/theveganapron/http_theveganapron_blogspot_com.xml&autoplay=no&repeat=no&colorChoice=4" type="application/x-shockwave-flash" quality="high" pluginspage="http://www.macromedia.com/go/getflashplayer" height="219" width="241"></embed><br /><a href="http://www.gcast.com/htdb/popup/subscribe.html?u=http://www.gcast.com/u/theveganapron/http_theveganapron_blogspot_com.xml">Subscribe Free</a> <a href="http://www.gcast.com/htdb/popup/gethtml.html?u=http://www.gcast.com/u/theveganapron/http_theveganapron_blogspot_com.xml">Add to my Page</a>The Vegan Apronhttp://www.blogger.com/profile/03916544533503027578noreply@blogger.com5tag:blogger.com,1999:blog-7199139894483786884.post-48505708676698236322007-05-27T22:43:00.000-07:002007-05-27T22:53:04.982-07:00Winner of challenge 1!Avocados won out in the voting for challenge 1: A. Thanks to everyone who voted!<br /><br />Stay tuned for our weekend cookup creation - think avo, think eggplant - think wasabi....The Vegan Apronhttp://www.blogger.com/profile/03916544533503027578noreply@blogger.com0tag:blogger.com,1999:blog-7199139894483786884.post-48020332066744843442007-05-22T03:17:00.000-07:002007-05-22T03:39:52.968-07:00Episode 0: Chili non carne and hand-made flour tortillas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v629/theeph/tortillasrolledout.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px;" src="http://img.photobucket.com/albums/v629/theeph/tortillasrolledout.jpg" alt="" border="0"></a><font style="font-weight: bold;">Recipe:</font><br /><br /><font style="font-style: italic;">Tortillas<br /></font><br />1.5 cups of unbleached self raising flour (organic if poss.)<br />4-5 tbsp of olive oil<br />3 pinches of salt<br />1 tbsp of sugar<br />1/2 cup of warm water<br /><br /><font style="font-style: italic;">Chili non-Carne</font><br /><font style="font-style: italic;"><br /></font>4 cups of kidney beans, drained and rinsed<br />1 brown onion, diced<br />2 tbsp of coriander<br />2 tbsp of cumin<br />1 tbsp of chilli powder (or paprika for a milder chili)<br />1 tsp of sugar<br />3 tbsp of tomato paste<br />Salt to taste<br />Water for consistency and to avoid sticking<br /><br /><embed src='http://www.gcast.com/go/gcplayerlg?xmlurl=http://www.gcast.com/u/theveganapron/main.xml&autoplay=no&repeat=no&colorChoice=7' type='application/x-shockwave-flash' quality='high' pluginspage='http://www.macromedia.com/go/getflashplayer' width='241' height='219'></embed><br><a href='http://www.gcast.com/htdb/popup/subscribe.html?u=http://www.gcast.com/u/theveganapron/main.xml'>Subscribe Free</a>&nbsp; <a href='http://www.gcast.com/htdb/popup/gethtml.html?u=http://www.gcast.com/u/theveganapron/main.xml'>Add to my Page</a>The Vegan Apronhttp://www.blogger.com/profile/03916544533503027578noreply@blogger.com7tag:blogger.com,1999:blog-7199139894483786884.post-55149695718410309372007-05-21T17:24:00.000-07:002007-05-27T22:42:44.280-07:00Challenge week #1: A<span style="font-weight: bold;">This challenge is now closed. Thanks to all who voted! Avocados were the winner of the week. Stay tuned!</span><br /><br />Please vote for your favourite ingredient! The ingredient with the most votes will star in the weekend cookup.<br /><br />As you can see, we're going to work our way through the alphabet, with four potentials up each week.<br /><br />Voting closes every Friday, 5pm EST.<br /><br /><span style="font-style: italic;font-size:100%;" ><span style="font-weight: bold;">This week's list of challenge ingredients (with a running tally of votes):</span><br /></span><ul style="font-weight: bold; font-style: italic;"> <li><span style="font-size:100%;">Apples: 3.5<br /></span></li> <li><span style="font-size:100%;">Avocados: 13.5<br /></span></li> <li><span style="font-size:100%;">Almonds: 4.5<br /></span></li> <li><span style="font-size:100%;">Artichokes: 4.5<br /></span></li> </ul> In the interest of fairness, try and keep it to one vote per person. Heh. (Doesn't mean you can't recruit your flatmates, though.)<br /><br />EDIT: You may split your vote by giving .5 to an ingredient and the rest to another. This is great for the indecisive among you - I know I am! (However, you can't split to quarters or thirds. My brain will reduce to the consistency of agave nectar.)The Vegan Apronhttp://www.blogger.com/profile/03916544533503027578noreply@blogger.com25tag:blogger.com,1999:blog-7199139894483786884.post-91200728290971985522007-05-21T17:05:00.001-07:002007-05-21T17:21:36.230-07:00The Vegan Apron: An Introduction<span style="font-weight: bold;">To all our new (potential) listeners,</span><br /><br />What the hell is <span style="font-weight: bold;">The Vegan Apron</span>, you ask? A good question. First, let's start with who we are and go from there.<br /><br />We're a cheerful, food obsessed husband and wife team from Newcastle, NSW, Australia (yes, that's right - downunda).<br /><br />Both of us grew up in homes that taught a love of food and hearty cooking but it wasn't until six months ago that we made the choice to go vegan. It has been a colourful and joyful journey of innovation and discovery and now <span style="font-weight: bold;">we're proud to say that we can hold our own without exploiting our animal neighbours. </span><br /><br />We want to invite you to listen and contribute as we wend our way through a plethora of curries, chilis and hand-made goodies. Using fresh produce - including some organic veggies and herbs from our garden - and not a skerrick of animal, we'll cook nutritionally sound, budget friendly meals.<br /><br /><span style="font-weight: bold;">Our big feature will be our weekly challenge. This is where </span><span style="font-style: italic; font-weight: bold;">you</span><span style="font-weight: bold;">, our listener, get to vote on a list of ingredients and the winner will star in the weekend cookup.</span><br /><br />All recipes made on the show will be posted on our blog with pictures, making for a multimedia jamboree any sane person - vegan or not! - can't resist.<br /><br /><span style="font-weight: bold;">May the Fork be with you!</span>The Vegan Apronhttp://www.blogger.com/profile/03916544533503027578noreply@blogger.com0