vegangourmet

Falafel and vegetable plate with Baba Ganoush: falafel, celery, capsicum, cucumber, cherry tomatoes, topped with freshly made (nothing better!) Baba Ganoush

🍆😋🍆🌱🍆👌🍆🍃

#vegan#healthyvegan#vegansalad#vegetarian#melbournevegan#veganmelbourne#vegansofmelbourne#veganfoodshare#whatveganseat#vegansofaustralia#melbournevegans#melbournefood#melbourneveganeats#vegansofig#veganfood#gourmetvegan#vegangourmet#plantbased#veganfoodlovers#eattherainbow#vegantreats#wholefoods#babaganoush#vegandip#falafel#eggplant#glutenfree#glutenfreevegan

5

TODAY MY CLASSIC ..OMELETTE !

ONE PORTION

OMELETTE
A CUP , NOT TOO FELLED ,OF ORGANIC CHICKPEAS FLOUR
TWO OR THREE SPOONS OF BLACK SESAMY
TWO OR THREE SPOONS OF LINEN SEEDS
A LITTLE HIMALAYAN SALT
TROPEA OR RED ONION CUT THIN AND LEFT FOR ONE NIGHT IN THE FRIDGE WITH ALMOND MILK AND EXTRAVERGINE OLIVES OIL IN A HERMETIC BOX ,I AVOID THE PLASTIC ONE

SAUCE
THE WATER OF TWO TOMATOES JUST SQUEEZED
EXTRAVEGINE OLIVES OIL SOME OF THE ONIONS
A LITTLE SHOOTS THE ONE YOU LIKE MOST
BLACK OLIVES
MARJORAM
IF YOU LIKE SOME DRIED TOMATOES
THE SUN DRIED
AND PUT IT BEFORE ONE OUR ON WATER
TO TAKE OUT THE SALT AND WASHED IT

THE OMELETTE INSIDE
A ORGANIC GOOD WHOLE RICE SHOOTS CHEESE
SOME OF THE ONION AS MARJORAM

TO MAKE THE OMELETTE
IN A DEEP PLATE PUT THE CHICKPEAS FLOUR PUT ALL THE SEEDS AS SOME OF THE ONION
BLEND ALL AND MAKE A CREAM WITH A SMALL GLASS OF GOOD WATER I USE A FILTERED ONE
IN A STONE PAN PUT A DROP OF EXTRAVERGINE AND SPREAD IT ALL THE AROUND BY YOUR HAND
GOOD FOR YOUR HAND TOO :-)
TURN ON THE FIRE NOT TOO HOT PUT THE CHICKPEAS CREAM
MOVE THE PAN TO MAKE FLAT THE CREAM
COOK BOTH SIDE
PUT THE RICE CHEESE AS THE ONION AND MARJORAM CLOSE THE OMELETTE AND WAIT A LITTLE THAT THE RICE CHEESE MELT

THEN SERVE ON THE PLATE AND PUT ON THE SAUCE
CHEERS !

Eating at the new vegan spot in Stuart with mama. I wish them luck and hope more and more Vegan choices pop up around here. May they come to know what #Sattvic cooking is and expand their ideas! #Vegan #GammaWaves Here is a suggeation: add black salt to your eggless salad not pickles! This gives it the necessary flavor to fool the nose with the essence associated to cooked eggs! Need Vegan Gormet Cooking Lessons? Contact me for Skype and in person. #VeganLuscious #vegangourmet (at Fruits & Roots)

Cold weather calls for a warming cauliflower and broccoli bake. I made a roux from coconut flour and coconut spread and added almond milk, Himalayan pink salt, cracked pepper and @mylifebio cheese. In a bowl I then mixed the sauce through chopped cauliflower and broccoli, spooned into a baking dish and sprinkled with grated Bio Cheese. Baked until golden and sprinkled with freshly picked oregano.
🌿🙌🍃😋🌱👌


#vegan#healthyvegan#vegansalad#vegetarian#melbournevegan#veganmelbourne#vegansofmelbourne#veganfoodshare#whatveganseat#vegansofaustralia#melbournevegans#melbournefood#melbourneveganeats#vegansofig#veganfood#gourmetvegan#vegangourmet#plantbased#veganfoodlovers#eattherainbow#vegantreats#wholefoods#cauliflower#broccoli#roux#veganroux#glutenfree#glutenfreevegan#oregano#biocheese

5

SHIITAKE MUSHROOM SALAD

ONE PORTION

TWO SHIITAKE MUSHROOM ,ONE LARGE AND THE OTHER SMALLER
SHORT BAMBOO STEAMED WITH GARLIC AND ALLORO

ONE OR TWO SMALL POTATOES BAMBOO STEAMED LIVING THE SKIN TOO THAT HAS MANY ATTRIBUTES

I/4 OF CABBAGE CUT THIN
BASIL LEAFS
CAPPERS
TROPEA ONION
DRIED ORGANIC ROSE PETALS
DRIED ORGANIC TOMATOES LEFT BEFORE 30 MINUTES TO TAKE OUT THE SALT THAT OFTEN IT HAS

COOK QUICK THE SHIITAKE WITH GARLIC AND ALLORO
AS THE SMALL POTATO AT THE BAMBOO STEAMER

IN A DEEP PLATE BUT THE CABBAGE CUT THIN THE TROPEA ONION ,THE BASIL LEAFS AND “THE CABBAGE SAUCE”(IN A MIXER PUT SOME WHITE CABBAGE THE DRIED TOMATOES FRESH ORANGE JUICE I MEAN SQUEEZED ORANGE JUICE ORGANIC AND BIODYNAMIC ONE,EXTRAVERGINE OLIVES OIL )
YOU CAN ADD A LITTLE MORE EXTRAVERGINE AND MORE ORANGE JUICE

PUT IN A PLATE THE CABBAGE WITH HIS SAUCE
ON THE TOP THE BAMBOO STEAMED LARGE MUSHROOM
THEN CUT THE POTATOES PUT ON IT
THEN CUT THE OTHER MUSHROOM AND PUT ON IT ALL
ON THE TOP
I HAVE MADE BEFORE A SIMPLE SAUCE WITH EXTRAVEGINE OLIVES OIL GARLIC ,THAT YOU CAN TAKE OUT BEFORE USING IT,WASHED CAPPERS AND ORGANIC DRIED ROSE PETALS

CHEERS !!!

Govinda's Vegetarian - Gourmet To Go - Philadelphia

A few days ago I picked up a rental car in preparation for my trip back home to NYC to visit la familia, and had a major craving for dessert.  This is the first time I haven’t had a car of my own since sophomore year of college (which was a good little while ago), and while Philly is easy to navigate transportation wise, there is nothing like the freedom you have with your own vehicle.  That being said, when I picked up my rental on Thursday, I felt excitement bubbling through my bones!  Immediately, I scanned my brain thinking of all the places and things I wanted to do now that I had some wheels.  That’s when my sweet tooth kicked in and I remembered the gluten free, vegan friendly, bakery I had found online (see my review of Sweet Freedom Bakery).  So, I called my friend Niya and twenty minutes later we were heading down to South Philly.  On the way, we passed one of Niya’s favorite eateries and because food is one of the many things that unites us as friends, there was no need for her to ask if I was hungry.  “Stop here Mish.  We’ve gotta get something from here before we go anywhere else.” 

The signs outside read Gourmet To Go Vegetarian, but once you enter, there’s a big huge chalkboard menu behind the cashier that says Govinda’s Vegetarian.  Niya went on to tell me that she’s been coming to this place for years and can’t pass it without coming in and ordering something.  All dishes are vegetarian with vegan options like soy cheese and vegan mayo.  They don’t have gluten free breads or desserts but all desserts are vegan.  Also, if you are looking for a gluten free meal, it can be found here in the form of a soup and salad or their veggie meatballs.

I must admit, I was pretty overwhelmed with the menu and while I try to go gluten free as much as possible, I am not totally off the bread bandwagon yet, so I knew I was getting a sandwich.  I opted for half of a Kofta Sub (veggie meatballs, marinara, and soy cheese) and a small Yellow Split Pea soup.  Niya got the same soup but ordered the Golden Tofu wrap (soft tofu in a ginger tamarind & tahini sauce, rice, peppers, cheese in a red chili flour tortilla), and the Tuna Salad Wrap (peppers, celery, lettuce, mayo in a spinach flour tortilla).  The portions are nice and big and the staff is very friendly.  

The soup was different from any Yellow Split Pea soup that I’d ever had.  It was pretty good, but whatever extra spice they threw in there gave it a bit of a bitter taste that I wasn’t crazy about.  The Kofta Sub was quite tasty (and messy), but after tasting Niya’s wraps, I kinda wished I had opted for a burrito or wrap instead.  Her tuna wrap tasted so much like the real thing, that we actually went back to the chef to verify that it was really a vegan dish!  I didn’t try any desserts, but they looked absolutely delicious.  They will definitely serve as my excuse to go back, and boy, am I looking forward to it!

Govinda’s Gourmet Vegetarian

1400 South St.,

Philadelphia, PA 19146

215.985.9303

Raw cacao brownie @radhey_chai_bar. So delicious! Everything at Radhey Chai Bar is amazing!
🍃🌿😋🌱👌


#vegan#healthyvegan#vegansalad#vegetarian#melbournevegan#veganmelbourne#vegansofmelbourne#veganfoodshare#whatveganseat#vegansofaustralia#melbournevegans#melbournefood#melbourneveganeats#vegansofig#veganfood#gourmetvegan#vegangourmet#plantbased#veganfoodlovers#eattherainbow#vegantreats#wholefoods#radheychaibar#fitzroy#brunswickst#brownie#rawbrownie#glutenfree#glutenfreevegan (at Radhey Kitchen and Chai Bar)

4

ONE OF MY OMELETTE’S

INGREDIENTS
FOR TWO
THE OMELETTE
A CUP OF ORGANIC CHICKPEAS FLOUR
A GENEROUS SPOON OF ORGANIC MAIS FLOUR
BLACK SESAMY SEEDS THREE GENEROUS SPOONS
PUMPKIN SEEDS TWO GENEROUS SPOONS
A SMALL GLASS OF GOOD WATER
SEEDS ARE VERY HEALTHY AND GOOD
HIMALAYAN SALT
CORIANDOLO

THE SAUCE
A ORGANIC BIODYNAMIC COURGETTE CUT WITH THE SPECIAL CUTTER THAT MAKE COURGETTES LIKE LINGUINE
TWO ORGANIC ORANGE JUICE
EXTRAVEGINE OLIVES OIL
CORIANDOLO
BLACK OLIVES
SALT CAPPERS WASHED
ORGANIC SUN DRIED TOMATOES / PUT IT ON WATER BEFORE
A LITTLE MARJORAM
HALF ORGANIC TROPEA ONION

MAKE THE SAUCE BEFORE SO CAN REPOSE :
PUT IN A DEEP PLATE THE CUT COURGETTES WITH THE ORANGE JUICE AND THE EXTRAVEGINE OLIVES OIL AS ALL THE OTHER SAUCE INGREDIENTS
CUT THIN THE DRIED TOMATOES AS THE TROPEA ONION

THE OMELETTE
PUT IN A DEEP PLATE THE CHICKPEAS FLOUR AS THE OTHER OMELETTE INGREDIENTS
CUT THIN THE ONION BLEND WITH THE FLOURS AND SEEDS AFTER PUT THE WATER AND MAKE THE CREAM

IN A STONE PAN PUT A SMALL DROP OF OLIVES OIL
SPREAD IT ALL OVER THE PAN
TURN ON THE FIRE NOT TOO HOT
PUT THE CREAM ,MOVE THE PAN TILL THE CREAM BECOME FLAT
COOK BOTH SIDE

THEN CUT IN TWO
AND SERVE IT WITH THE RAW COURGETTE SAUCE
CHEERS !

5

SUPPER CLUB ON SOUTH STREET

Course 1:  Roasted Garlic, Parsnip and Cauliflower Soup

Serves 4-6

·         2 heads of garlic

·         1 large head cauliflower, inner core removed and cut into florets

·         6 cups low sodium vegetable broth

·         3 leeks, cleaned and diced (white and light green parts only)

·         1 large potato, peeled and diced into 1 inch cubes

·         1 large parsnip, cubed

·         1 tablespoon fresh thyme

·         1 cup unsweetened almond milk

·         sea salt to taste

·         Freshly ground pepper to taste

Preheat oven to 400 degrees F.  Cut off tops of garlic heads and wrap the whole garlic heads in parchment paper and aluminum foil. Place the garlic in the oven and roast for 45-55 minutes.  Meanwhile, spread cauliflower florets and parsnips into a large shallow roasting pan with 1 cup of water and place and roast for 35-45 minutes.  Remove both from oven and let cool. 

In a large soup pan, steam-fry leeks until lightly caramelized adding splashes of broth as needed.  Add thyme, potatoes, and 3 cups of vegetable broth.  Bring to a boil then reduce to medium heat and cook for 15 minutes.  Next, add the cauliflower, parsnips, roasted garlic and remaining broth.  Cook for an additional 15 minutes over medium heat until cauliflower is very soft. 

Process the soup in batches in a blender or food processor until very smooth.  Pour mixture into a soup pot, stirring in the almond milk.  Heat through and season with salt and pepper.

Course 2:  Jeweled Citrus Fennel Salad with Cranberry Orange Vinaigrette

Serves 4-6

·         6-8 cups of fresh greens

·         2 Oranges, peeled, sliced into cross-sections

·         1 Fennel bulb, thinly sliced (reserve fronds for garnish)

·         1 cup of Celery, sliced

·         ½ small Red Onion, thinly sliced

·         ½  cup Dried Cranberries, unsweetened (or ½ cup pomegranate seeds)

·         ½  cup Pistachios

Cranberry Orange Vinaigrette: 

·         2 Tbs Dijon Mustard

·         1 Tbs 100% cranberry juice

·         1 Tbs 100% orange juice

·         2 Tbs apple cider vinegar

·         ½ Tbs agave nectar (optional)

·         Salt (to taste)

Whisk together salad dressing ingredients.  Toss together greens, fennel, oranges, celery, and red onion with dressing.  Plate each dish with tossed salad.  Sprinkle pistachios & cranberries on top.  Garnish with fennel fronds. 

Course 3:  Italian Polenta Towers with Asparagus served with Sundried Tomato Pesto & Olive Bagna Cauda, drizzled with Balsamic Glaze

Serves 12

·         6 cups water

·         2 cups uncooked polenta

·         1-2 teaspoons minced garlic

·         1 cup nondairy milk

·         1 teaspoon salt

·         ½ teaspoon pepper

·         1/3 cup nutritional yeast

·         3 tablespoons parsley flakes

·         1 teaspoon basil

·         1 teaspoon oregano

·         Asparagus

Bring the water to a boil in a large pot.   Slowly stir in the polenta and garlic.  Whisk until fairly smooth.  Reduce heat to low and cook, stirring frequently, until quite thick, about 25-30 minutes.  Stir in the nondairy milk, salt, pepper, nutritional yeast and herbs.

Line a 9x13 inch baking dish with parchment paper.  Pour the polenta into the baking dish and smooth out evenly.  Cover with parchment paper and foil and refrigerate for at least 2 hours to firm.

Preheat the oven to 425 F.  Remove chilled polenta from refrigerator.  Slice into triangle or squares and place on a baking lined with parchment paper.  Lay asparagus spears on a separate baking sheet lightly sprayed with oil.  Season the asparagus with salt and pepper.  Bake the polenta and asparagus in the oven, flipping half way for about 10-12 minutes total. (Hint: to get polenta and asparagus crispy, place under the broiler for 3-5 minutes after baking).

On each plate, arrange 4-5 spears of asparagus in a fan.  Lay 2-3 polenta triangles on top of the asparagus.  Top with Sundried Tomato Pesto and Olive Bagna Cauda.  Finish with a drizzle of Balsamic Glaze.  Garnish with Fresh Basil and a sprinkle of Nutty Parmesan Cheese.

Sundried Tomato Pesto

Makes about 1 cup

·         ¾ cup Sundried Tomatoes

·         ½ cup slivered blanched almonds

·         2 cloves of garlic, minced

·         1 cup Fresh Basil leaves, packed

·         Salt and pepper, to taste

Pour boiling water over the sundried tomatoes and cover until rehydrated, about 5 minutes.  Meanwhile, toast the almonds in a dry skillet until lightly golden, about 2 minutes.  Remove soaked tomatoes from soaking liquid and add to a food processor with toasted almonds and remaining ingredients (Set soaking liquid aside).  Add small amounts of reserved soaking liquid at a time, pulsing into a chunky puree. 

Olive Bagna Cauda

Makes about ½ cup

Pulse the following ingredients in a food processor:

·         4 ounces kalamata olives (pitted and rinsed)

·         1 Tbs capers (rinsed)

·         1 teaspoon chopped thyme

·         2 teaspoon sherry vinegar

·         ½ teaspoon crushed red pepper

·         ¼ cup water

Nutty Parmesan Cheese 

Makes about 1 cup

·         1 cup walnuts

·         ¾ cup nutritional yeast

·         ½ teaspoon salt

Place all the ingredients in a food processor.  Using the pulse mode, blend the ingredients together.  (Be careful not to over process the ingredients, otherwise the consistency will become “pasty.” ) *store in refrigerator for up to 1 week.

Balsamic Glaze:

Makes about 1 cup

·         2 cups balsamic vinegar

·         Pinch of salt

·         Agave nectar (optional)

Bring vinegar to a boil in a small heavy saucepan; reduce to a simmer, and cook until thickened and syrupy, about 15 minutes. Remove from heat; stir in 2-4 Tbs of agave (if desired) and salt. Allow to cool completely before serving (glaze will thicken slightly as it cools).

Course 4:  Decadent Chocolate Pudding with Toasted Almonds & Coconut

 Serves 4

·         ½ cup unsweetened cocoa powder

·         ½ cup agave

·         3 Tbs cornstarch

·         3 cups soymilk

·         1 ½ teaspoons vanilla

·         ½ cup Almond slices

·         ¾ cup Coconut flakes, unsweetened

Preheat oven to 325 F and line 2 baking sheets with parchment paper.  Spread a single layer of slice almonds on one baking sheet and coconut on the other.  Bake for 5-7 minutes, tossing half way until lightly toasted.

Meanwhile, whisk together cocoa, agave nectar, cornstarch, and soymilk in a medium saucepan.  Bring to a boil over medium low heat, stirring until thickened.  Remove from heat and add vanilla.  Mix well.  Pour into a bowl. Cover with plastic wrap and chill for 4 hrs.  Spoon the pudding into individual bowls and top with toasted coconut and almonds.  Enjoy!

Starting Saturday with a Nourish Bowl @healthyselfco is starting the weekend right🙌🍃😋🌱👌


#vegan#healthyvegan#vegansalad#vegetarian#melbournevegan#veganmelbourne#vegansofmelbourne#veganfoodshare#whatveganseat#vegansofaustralia#melbournevegans#melbournefood#melbourneveganeats#vegansofig#veganfood#gourmetvegan#vegangourmet#plantbased#veganfoodlovers#eattherainbow#vegantreats#wholefoods#healthyself#yarraville#westisbest#nourishbowl#glutenfree#glutenfreevegan (at HealThy Self Co.)

If the Raspberry & Coconut Crumble is @radhey_chai_bar next time you’re there, order it. So freaking good! It can also be served heated with vegan ice cream 😋🌱👌


#vegan#healthyvegan#vegansalad#vegetarian#melbournevegan#veganmelbourne#vegansofmelbourne#veganfoodshare#whatveganseat#vegansofaustralia#melbournevegans#melbournefood#melbourneveganeats#vegansofig#veganfood#gourmetvegan#vegangourmet#plantbased#veganfoodlovers#eattherainbow#vegantreats#wholefoods#radheychaibar#brunswickst#fitzroy#vegancrumble (at Radhey Kitchen and Chai Bar)