Vegan Egg Mayonnaise
I was lucky enough to find myself in Fitzroy, Melbourne a few weeks back attending a 5 rhythms workshop. I hadn’t been to Melbourne for three years so it was a pleasant surprise to see that even more vegan restaurants, cafes and shops had opened up. One morning before my class I took a stroll to Smith and Deli and was amazed by all they had to offer there and also by how busy this gorgeous sandwich/salad/breakfast takeaway joint was.
Sorrel Hummus
In the vegan foundation course we cover an hour or so on essential sauces to have in your fridge. I extend the sauces to also include pesto and most people’s favourite, hummus. No one’s fridge needs to be without hummus for too long. It is interesting watching the participants in the class when they first taste my hummus as I have got so used to making hummus without garlic and just love it, but many think it is lacking something and I always know what it is. Its the pungent sharp taste that garlic provides. If I do add garlic I will cook the garlic first. In my traditional hummus recipe I ensure like my Israeli friends do, to add the lemon last and make sure there is ample of it as well as ample tahini.
Vegetarian Burgers
Preservative Free Cooking 3 and Burger Recipes
A few months back I wrote a blog on eating preservative free food and how it is easier than you think. Now I want to write a further blog on taking small steps. On quizzing my sister in law on what seasoning her family in Timor Leste used before Ayam seasoning (which contains MSG and many other preservatives), she told me stock cubes and before that her grandmother just used salt, lemongrass, ginger, galangal and garlic.
