Photo – Panorama Shots

Here are some panorama shots taken on my iphone from places I have visited.

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Culloden, Scotland
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Gold Coast, Australia
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Yarrabilba, Queensland, Australia
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Fort Augustus, Scotland
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The Mound, Scotland
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Urquhart Castle


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Mt Tamborine Resort, Queensland, Australia
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Bangkok, Thailand Rajamangala National Stadium

 

 

 

Recipe – Tom Yum Soup

This is a re-post of a recipe I did a few years ago to share a wonderful simple Thai Tom Yum Soup.
It takes 30 minutes to make and when you take our first sip of the soup and close your eyes you
feel like you are in Thailand. The vegetables are entirely your choice you dont need to stick to these.

Tom Yum Soup 1
Serves 6 people

Ingredients
2 C bok choy cabbage chopped
4 Spring onion chopped
2 C mushrooms cut in half
2 C green beans
4 scraped coriander roots
4 sticks of lemon grass (Use only white parts)
1 tsp yellow asafoetida or 1 tsp garlic
3 hot red chillies
2 liters of vegetables stock
4 kaffir leaves
4 large ripe tomatoes
400g firm tofu
3 small fresh hot chillies sliced diagonally
5 Tbsp soy sauce
1/2 C lime juice
1/2 C chopped fresh coriander leaves
Tom Yum Soup 2
Instructions
Pound the coriander roots, lemon grass, asafoetida and hot chillies in a mortar and pestle
Boil the vegetable stock in a saucepan over full heat. Drop in the kaffir lime leaves
and tomato and cook for 2 minutes
Add the spice paste, reduce the heat to a simmer, add the tofu and cook for 2 minutes
Also add whatever vegetables you want. I added mushrooms, bok choy cabbage, spring onion
and green beans.
To serve divide the extra chilli, the soy sauce, lime juice and chopped coriander
into large deep serving bowls and pour the boiling soup over.
Serve with steamed rice or crusty bread

Recipe – Sticky Vanilla Coconut Rice with Mango

Sticky Rice with mango
My favourite dessert of all time !! Easy to make and delicious to eat.
Ingredients – Rice
1 C Sticky Rice (glutinous rice) You can buy this in the health store
1 1/2 C coconut milk
1 tsp vanilla extract
1/4 C raw sugar
1/4 tsp salt
Ingredients – Rice Sauce
1/4 C coconut milk
1 Tbsp raw sugar
1/4 tsp cornstarch
1 ripe mango
1 tsp black sesame seeds
Sticky Rice
Instructions
Cook the sticky rice
Wash the sticky rice and then place the rice in a pot along with 1 3/4
of water
Cook the sticky rice without stirring the rice for 10 minutes and then
check to see if any water is remaining. If water is remaining then
continue to cook for a further 5 to 10 minutes or until the liquid
has disappeared.
Remove the pot from the stove and let the rice stand for 10 minutes.
Sticky Rice Coconut milk
In a pot add the coconut milk, vanilla extract, raw sugar and salt
then whisk together on a medium heat then turn down the heat to
low and leave to simmer for 10 minutes then leave to the side
Coconut Sauce
Place the coconut milk, raw sugar, and cornstarch in a
pot on a medium heat and stir until the sauce becomes thick then turn off
the heat and place the pot to the side
Pour the sticky rice coconut milk into the sticky rice and combine.
Now leave the rice to the side to allow the sticky rice to absorb the coconut milk
for 30 minutes.
Slice a ripe mango and leave to the side
When the sticky rice has absorbed the liquid serve the sticky rice in a dessert bowl
then pour on top of the rice the sticky coconut sauce then sprinkle a few black
sesame seeds on top. Plate the mango up along with the vanilla coconut rice and
enjoy the taste of Thailand

Recipe – Lemon and Coconut Cupcakes with Vanilla Icing

Cupcakes
Ingredients
Cupcake
1 3/4 C self-raising flour
1/2 tsp baking powder
1/2 C non dairy margarine
1/2 C caster sugar
1 Tbsp fine lemon zest
1/2 C shredded Coconut
1 3/4 C Almond Milk
Icing
2 C icing sugar
2 Tbsp vegan margarine
1 Tbsp Vanilla Extract

Instructions
Preheat the oven to 160° C / 325° F.
Sift together the flour and baking powder.
Cream the vegan margarine, sugar and lemon zest together in a large bowl until light and fluffy.
Stir in the coconut, half the non dairy milk, and sift in half the flour.
Mix well. Fold in the remaining flour and the non dairy milk and mix until evenly blended.
Spoon the mixture into small cup-cakes paper cases.
Bake for 20 minutes, or until golden brown, well risen and spongy.
Turn off the heat, but allow the cakes cool for an extra 5 minutes
before removing and cooling on wire racks.

Prepare the icing topping:
Sift the icing sugar into a bowl.
Stir in the vanilla and vegan margarine.
Ice the cupcakes whilst the cake is cooled down.
Serve warm or cool.

Quote – Go Vegan

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It’s easy to do.
It’s better for your health.
It’s better for the health of the planet.
But most important, it’s the morally right thing to do.

By Gary L. Francione: The Abolitionist Approach to Animal Rights

Recipe – Vegan Party – Umami Dip

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Ingredients
2 C raw, unsalted cashews (leave to soak overnight)
1/2 C red miso
1/4 C nutritional yeast flakes
1 tsp granulated onion
1 tsp granulated garlic
1 tsp smoked paprika
1/2 C vegan beer
2 Tbsp Sriracha sauce
Instructions
Add all of the ingredients into a high speed blender and blend until the consistency is creamy.\

Recipe – Vegan Party – Hummus bi Tahina & Black Bean Hummus with Fresh Vegetable Canapes

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Black Bean Hummus Ingredients
3 Tbsp reserved liquid from the black beans
2 cloves garlic
1 1/2 C Black Beans
2 Tbsp Tahini
3 Tbsp Lemon Juice
1/3 tsp cumin powder
Black Bean Hummus Instructions
Add all of the ingredients into a high speed blender and blend until the consistency is creamy
Vegetable Sticks – Capsicum, sugar peas, cucumber and snow peas
Place the black bean hummus in the bottom of the dip container and then add the vegetable sticks
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Hummus bi Tahina Ingredients
1 1/2 C cooked chickpeas
2 Tbsp chickpea liquid
1/4 C lemon juice
1/2 tsp yellow asafetida powder (OR to two cloves garlic)
1/2 C Tahini
1 tsp Olive Oil
1 tsp salt to taste (I prefer no salt)
For presentation add Paprika powder, pepper, olive oil and lemon slices

Hummus bi Tahina Instructions
Place the chickpeas in a food processor with the lemon juice, asafetida, tahini and half of the salt.
Process to a smooth puree, adding some of the reserved chickpea liquid if necessary to achieve a smooth result.
Add the remaining salt if it needs it.

Recipe – Tom Yum Soup

I have posted this a few times and it is such a tasty soup which encapsulates all of the delicious flavours of Thai cuisine.
Tom Yum

Serves 6 people
Takes 25 minutes to make
Ingredients

4 scraped coriander roots
4 sticks of lemon grass (Use only white parts)
1 tsp yellow asafoetida or 1 tsp garlic
3 hot red chillies
2 liters of vegetables stock
4 kaffir leaves
4 large ripe tomatoes
400g firm tofu
300g spicy tofu
3 small fresh hot chillies sliced diagonally
5 Tbsp soy sauce
1/2 C lime juice
1/2 C chopped fresh coriander leaves
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Instructions
Pound the coriander roots, lemon grass, asafoetida and hot chillies in a mortar and pestle
Boil the vegetable stock in a saucepan over full heat. Drop in the kaffir lime leaves
and tomato and cook for 2 minutes
Add the spice paste, reduce the heat to a simmer, add the tofu and cook for 2 minutes
Also add whatever vegetables you want. I added mushrooms, red capsicums and green beans.

To serve divide the extra chilli, the soy sauce, lime juice and chopped coriander
into large deep serving bowls and pour the boiling soup over.
Serve with steamed rice or crusty bread

Ultra Running

I love trail running. In fact the longer the distance the better. I trained for many months
to complete my first 100k run last November but, I got injured and had to stop. I will
keep trying until I complete this, because the feeling of running long distances is an
amazing feeling on the body and on the mind. This photo is of me running past the gate
keeper “reaper” who I joked with him saying I am not dead yet !
Happy running everyone. Remember if you think you will only run 10k you will only
run 10k. Think big ! Run far ! Go Vegan and stay vegan !!

Blackall 100km 9

Recipe – Peanut Masala

Peanut Masala
I ate this first on my travelling trips to Chandigarh which is in the northern
part of India which serves as the capital for the states Haryana and Punjab.
Being vegan and always on the look out for recipes whenever I travel, so I was
excited to find this one. I love simple tasty recipes and ones that are quick too.
This one you can eat as an entree or a snack.

Ingredients
2 C Peanuts
1 small Onion finely chopped
2 handfuls Coriander finely chopped
2 hot red or Green Chilies finely chopped
4 Tbsp Lemon Juice
Pinch of salt

Instructions
Gentle fry the peanuts in a frying pan with a small amount of oil until they turn light
golden brown then remove from the heat and leave to cool
Mix in the other ingredients well and then serve