Last week I decided I was going to get one, knowing I would feel crummier then the chicken breast for the following few days.

After ordering I took a quick glance at the menu incase there was something cheap and gluten free that could change my mind. There it was, a gluten free parma. It was $2 extra but it was definitely worth it. I actually preferred the gluten free version better; the chicken was less processed and the coating was crunchier which stopped it from going soggy. The Cornish also offer a variety of different toppings and a vegan option. Plus on a Monday, Saturday or Sunday it’s still only $14 ($12 for non-gf or vegan).

Gluten Free Chicken Parma

Aside from the parma the Cornish Arms offer several gluten free options and they encourage you to ask if non-gf dishes can be altered to become gluten free. I would highly recommend a visit to the Cornish Arms for a classic, well priced pub meal that can be gluten free. Vegans will appreciate the full vegan menu that boasts treats such as peanut butter cheesecake and even a vegan seafood basket. Pop in and see what the vegan specials are.

Check out the Cornish Arms menu by clicking on the picture below. They also have special deals everyday, another favourite is their Wednesday $14 steak night which is also gluten free as are most of the sauces.

Cornish Arms, Sydney Rd, Brunswick

All Images © Neha Deshmukh

Ingredients

1 cup chopped raw mango (Kairee)

1 cup sliced jaggery  (sliced or broken into small pieces so that it melts easily)

1/2 teaspoon mustard seeds

1/2 teaspoon methi (fenugreek) seeds

One pinch hing (asafoetida) powder

2 teaspoons red chilli powder

1/2 teaspoon turmeric powder

1/2 teaspoon salt

2 teaspoons olive oil

Preparation

• Peel the skin off the raw mangoes and cut the flesh surrounding the seed into small pieces. Each piece shouldn’t be bigger than a teaspoon.
• Mix the mango pieces and the mango seeds along with jaggerry, chilli powder, salt and turmeric.
• Heat oil in a pot, and add mustard seeds to the oil. Once the seeds start to pop add fenugreek seeds and asafoetida to the pot.
• Now add the mixture of mangoes to the pot and mix well.
• Now cover the pot and lower the heat to minimum. Slow cook the pickle, stirring at regular intervals so that the jaggerry doesnt burn at the bottom of the pot.
• Approx 15 mins later the jaggery should be thoroughly melted creating a syrup in the pot.
• Once the mangoes have been thoroughly cooked and softened turn up the heat and boil for a few seconds and turn off the heat.
• Let the pickle cool down to room temperature. Bottle it and store it in the refrigerator for up to 15 days.

Now, we used 3 medium sized raw mangoes in the preparation here. If you use smaller mangoes then you might have to use around 4. The key is that the quantity of the chopped mangoes should be in the same ratio as to the quantity of the jaggery i.e 1:1

Maggiano’s is a gluten free, vegan heaven!
The chef will personally come to your table and help you create a meal
that caters specifically to YOUR dietary needs.
Needless to say, I always end up with the most delicious, allergen-friendly entrée possible.

When I went to Maggiano’s in preparation for my trip to Italy,
obviously my obsession with bargains forced me to order a classic pasta.

It was a good decision.

Not only do you get one scrumptious dish when you order from the “classic pastas,”
but you also get an extra pasta to take home!

All for $13.

My take-home dish was a regular gf, vegan marinara…YUM.
The best part about this whole ordeal is that I got to “Taylor-ize” it!

I searched my fridge and spices, then added whatever I could scavenge.
In this case — spinach, minced onion, vegan cheese & pepper

INGREDIENTS
-One serving of Maggiano’s take home pasta
-2 cups of fresh spinach
-Vegan parmesan, grated (to taste)
-Freshly ground black pepper
-Minced onion

STEP 1 - put pasta in a greased sautéing pan
STEP 2 - Add spinach, and stir until cooked
STEP 3 - Sprinkle Parmesan, black pepper, and onion to taste
STEP 4 - Poor into a bowl (obvi)
STEP 5 - Add some more Parmesan …because it’s delicious, and EAT!

IT. IS. DELECTABLE.

It would be SOO good to add asparagus, broccoli, mushrooms,
or other veggies you can find hiding in the depths of your fridge!
You can also add garlic, italian seasoning, etc.
IDK. Use your near-death produce.

Be creative, and spice up your leftover food!
You won’t be disappointed.
Well, maybe you will be… haha.

Just remember one of my many life mottos:
Never let the fear of failure keep you trying!

Bon appetit
-Tay

This week’s bread. Fougasse (French focaccia). I had to finish this big bag of green olives.

So I’ve made a bread dough, not too firm with half of graham flour, I just mixed a few minutes. Let overnight. Formed flat breads, garnished, painted with olive oil and baked.

NB : graham flour is not simple whole wheat flour, it’s a mix of fine and fluffy white flour + bran that was broken in big chunks. That gives lighter breads than whole wheat.

Red chili pepper, new onion, marjoram….

Garlic, marjoram…

SORBET VS FROZEN YOGHURT:

Mom, Rea and I were on our way to Walla Walla, WA for my oldest niece Claire’s graduation from Whitman College, and we stopped in Ellensburg for a bathroom break.  When Rea asked if anyone needed anything else before we got back on the freeway my reply was, “I could go for an ice cream cone!”

Mom: “Ohhh yeahhh! I could go for an ice cream cone too… but I’d fart on you guys all the way to Walla Walla.”

PRETTY MISERABLE SISTER.

Mom’s stretched out in the backseat of my car and pipes up with very important information about every 5 minutes or so.Mom: “Boy! My right hip sure is a’hurtin!”

2-3 potatoes diced.

1 brown onion, chopped. 2 – 3 cloves garlic

1.5 cups of lentils (I used biodynamic french green lentils http://www.mountzeroolives.com/shop/products/4?category=PULSES+%26+GRAINS)

water or vegetable stock

juice of 2 lemons plus finely grated rind of one.

fresh thinly sliced mint, salt & pepper. Pinch of saffron if you have it, or some harissa for heat..

balsamic vinegar

Fry onion, then garlic lightly in olive oil. Add potatoes and lentils. Add water / stock, balsamic, saffron, harissa and cover. Bring to the boil. Turn heat right back to 1 to simmer for a while. When lentils have softened (40 mins or so, more if you want super smooth – I like some crunch) blitz with the stick blender. (again super smooth if you want it soupy, little bit of you want solid)  Add lemon juice and rind. Traditionally you would add Greek yogurt here…Stir in some mint. Top with mint and pour some olive across the top before serving. A healthy bowl of bloody goodness….26 grams of protein #youdontneedmeatforprotein#proteinisahoax…. mucho love from the cooking queen. eathappysmile… (my husband turned his nose up at this “too lemony”, he cried! Then he dreamed about it, then he had a craving, then he ate it and said “Shit that’s good babe”….men? Who can figure them…….

I followed the tree lined street to the store

The trees were contained in circles of dirt,

they were trained to be respectful

The store had aches and pain for sale

They had empty promises for sale as well as

dead animals in

plastics and styrofoam-

they will not decompose,

they will not die

But they will find an eternal resting place

I was told I would find nourishment there

but I held a piece of fruit

And found it rich with poisons,

for insects, for fish, for ecosystems and for me

I wondered,

if its very DNA had been reassigned

if someone had played god

There is no way of knowing

There are pictures of people smiling,

thin photoshopped mothers feeding their

children

There are massive women wandering the aisles,

their tired eyes rest on boxes and packages and bags,

garbage holding more

It will go on to lose the rest of its nutrients,

it will find carcinogens on a non stick pan

it will clog arteries and produce mysterious

side effects in breast milk

It will perpetuate suffering

in the cries of livestock

And in the compromised bedside manner of

a loved one

Who watches helplessly as the cancer

spreads

What is this nourishment?

It is a garden I need.

It is the soil rich with life that I crave,

and apples,

with worm holes.

I told my little one this morning that she was the most important, lovely person I know. She said ‘thank you’ and then asked why I said that. I could have said “Woo woo, because you are blah blah”. Instead, my response was that I wanted her to remember something positive and empowering before her day at school, that I know Tuesdays are tough for her and that I would see her tomorrow. 

According to wikipedia, ”Transparency is a general quality. It is implemented by a set of policies, practices and procedures that allow citizens to have accessibility, usability, utility,understandability, informativeness^[1] and auditability of information and process held by centers of authority (society or organizations). Feedback mechanisms are necessary to fulfill the goal of transparency.”

I learned this word from working in the nonprofit sector for almost 6 years. I saw it in action with my last boss, who was incredible. And I have developed this parenting style as an extension of what I value in people, and in myself: Just to the point honesty. My heart and my intentions, out there.

I do not think it’s an avant garde way to parent. I believe that honesty, and straight forward answers are probably typical when raising children. The idea that my choices can be supported by an explanation of my logic. That the endless “why” questions have an answer and my attempts to get her to bed, in the bath, to eat all of her food, or to listen to her father are simple because of my transparency.

She knows what I expect, and she is not afraid to ask when she does not understand what it is that I am expecting. The dialogue is always open. Feedback is appreciated. This will become so important when she’s older, right?

My transparency gives her an opportunity to participate in her upbringing. To choose, to be in conversation with me about what it is that she needs. Needless to say, children are people who will have the whole rest of their lives to be manipulated by in a variety of power struggles. I prefer to be a non judgmental ally, rather than her point of contention. The more transparent we can be as parents, the more we let our kids into our lives, the more they will reciprocate.

This smoothie is a quick and easy way to get your daily dose of leafy greens! It will keep in the refrigerator for about a week, so you can make it in advance to grab as a quick breakfast on your way out the door.

Ingredients:
3 cups chopped spinach
2 cups water (increase amount of water if you like a thinner smoothie)
1 apple
1 pear
1 banana
Juice from 1/2 a lemon
Chopped fresh ginger, according to taste
Chopped fresh mint, according to taste

Method:
Put the spinach and water in a blender on low speed until smooth. Increase the blender speed and add chopped fruit, lemon, ginger and mint. Blend until nice and smooth, adding additional water if desired.

I was encouraged to have fun with my writing and experiment creatively in order to develop my own style, below are excerpts and links to my published articles, including interviews with Australian and International musicians.

Monk Bodhi Dharma- Balaclava’s hidden oasis of seasonal health.

“Finding your dharma is something you’ve potentially never considered, or have ever even heard of. You’re unlikely to find it wedged between your dirty couch cushions, in an old jacket pocket, or whilst searching for a tiny man in red and white stripes.

Instead, your dharma is your purpose in life. Simple enough.”

Interview with Marwin Shaw. http://t-squat.com/monk-bodhi-dharma/

The Rubens Interview- Speed dating Sam Margin.

“I was sitting across the table/telephone with Sam Margin- front-man, lead-singer, and eldest brother of Sydney band The Rubens. I guess it was kind of like a speed date. The introduction was polite, time was limited, no chance for ice-breakage. We chatted, we laughed, the word inspiration was thrown about a few times.” 

Interview with Sam Margin. http://t-squat.com/the-rubens-interview/

Sleigh Bells Interview.

“A perspective, and a fusion of noises marking them as a powerhouse in electro, pop, rock, loud music. Find a flashy adjective, that’s them, and even though they’re two solid records in, Miller admits when it comes to making albums, he is no wiser now than he was twenty years ago. “I really feel like I don’t know what the hell I’m doing.” Words not so comforting, but churs for honesty. Nonetheless, the blinder the better it seems and the combination of Krauss’ crazy bitch antics with Miller’s pledge of sensory overload continues to perpetuate and fuel Sleigh Bells’s creative prowess; raw, rough and ready for their next record.”

Interview with Derek Miller. http://t-squat.com/sleigh-bells-interview/ 

Silversun Pickups Interview.

“We take our music very, very seriously, but we don’t take ourselves very seriously. It’s funny to see us working around the world and it’s the four of us doing what we do and it’s hard for us to see ourselves as a band. Sometimes you think you’re on holidays with your friends, but no it’s, alright we’re in a rock band.”

Interview with Brian Aubert. http://t-squat.com/silversun-pickups-interview/

Shredfest @ Lounge- Skateboards on the dance floor.

“In the mid-nineties, Melbourne’s CBD was a breeding ground for sweaty skaters and a brooding community of concrete, ramps and rails. The Sail Yards skate park on the corner of Lonsdale and Swanston Street was the destination for grinders and the birthplace of urban legends. It was the precinct where Melbourne skaters congregated, shredded, lost skin and broke bones. Skating was a lifestyle and it was just as popular back then as it is now, and the culture was just as thriving; thirsty too.”

Interview with Jure Kodre. http://t-squat.com/shred-fest-lounge/

This was my dessert tonight. Mmmm, weekly dessert deliciousness……. There is powdered sugar and a little cinnamon and chocolate sprinkles on there too. And, yes, it’s vegan.

I know there are those of you who at first glance will not find this appealing but it is so freaking good. You should try it.  It is sweet and rich and fun to eat too!

The pasta was bought in Seattle but I think you could find something similar in ( insert your large city here). Or if you know how to make pasta there are many recipes out there -PS  we need to become good friends .  The vegan white chocolate is actually a German product – labelled Weisse Schakalode (strange spelling) – that comes in buttons for easy melting. I found it at one of my favourite stores in the Vancouver area – Karmavore in New Westminster  They also have the most amazing vegan peanut butter cups, macaroons and SOFT SERVE ICE CREAM! So if you, like me, like dessert but can’t do dairy and eggs then try them – and Edible Flours on West Broadway!

But I digress, the sauce is melted (vegan) white chocolate with a touch of almond milk. I think it would be amazing with a dollop of ice cream (Coconut based for me!). This could also be done non-vegan, with milk chocolate etc.

For those of you who can only cook pasta: This is a dessert to impress your friends. Or just yourself.

spare a breath of me
in the silence of your plate
while i whisper the meekest ode;
spare this agony and necrosis
of anguish and demise
while between your teeth and tongue:
my body rolls like scrap
on your mouth, which is a mortuary;
a mortal wasteland.
you are part and parcel
of the mass infanticide
of fratricide
of matricide
of patricide
dominating this land,
an ally of the “manslayer”
to which you lend your ears
for commands
that mutilate my individuality.
for in devouring sentience
you find solace; a mindless gratifying
of the distress and unitization
of my species’ innocence.
spare a moment
spare a tear
spare a fondness for breathing
while you fancy cadavers
more than you do the living
as if you defy seeing
how i writhe in the luxury
of your feasting.
and as you struck
a joyful jubilation
of spoon and fork, please,
spare a breath of me,
whose breath was once
a reflection of your being.

~ @ ~

~veganmusa (May, 2013)

~

After a few failed attempts at a vegan granola bar, I got a little frustrated and needed a break so I thought I would go back to what I do best…. sweet bread-y goodness. Maybe the third time will be the charm for the bars…. Anyway, I didn’t want to give up completely on the vegan theme, so we arrive here at this delicious, super moist, Vegan Orange and Cranberry Bread. Seriously, this is delicious. You would never even guess that it’s vegan and super healthy. Lots of fiber, antioxidants and omega-3′s from the flaxseed meal. Coconut oil is a healthy fat which is less sensitive to heat so you still get all the incredible health benefits even when baked into this gorgeous bread! I think I’ve already written enough about how much I adore chia seeds for their health benefits but this bread glorifies them in a whole new way. These little wonder seeds make a great alternative to egg in baking when you make them into a gel like we did here.

I was tempted to try and make this a gluten free recipe as well by using a gluten free alternative for the flour…. however, I didn’t think I could suffer another baking failure. So if anyone else tries making it gluten free I would love to hear how it worked out!

Here’s what you’ll need: (I always try to use organic where I can – and where necessary)

1 1/2 Cups wholemeal flour

1/2 Cup plain flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

1 Tablespoon flaxseed meal

3/4 Cup coconut sugar

2 Tablespoons coconut oil

1/2 cup chia gel (this is achieved by combining about 1/4 Cup chia seeds and 1/4 Cup water, stir and let sit for a few minutes for gel to form)

1/2 Cup fresh squeezed orange juice

1 teaspoon vanilla extract

1/2 Cup hot water

1 Tablespoon orange zest

3/4 Cup dried cranberries

Method:

Preheat oven to 176 degrees Celsius (350 F). Line a loaf pan with baking paper (this helps to lift the loaf easily out of pan without sticking).

In a large mixing bowl, combine flours, baking powder, baking soda, salt and flaxseed meal. Sift with a fork to combine.

In a medium sized bowl, combine coconut sugar, coconut oil, chia gel, orange juice, vanilla, and hot water. Stir to combine.

Pour liquid mixture into flour mixture and stir to incorporate completely. Once combined, add orange zest and cranberries and stir through mixture. You’ll end up with a thick but pourable batter.

Pour batter into lined loaf pan. Place on center rack in oven and bake for about 45 minutes or until the top is a golden color and a skewer inserted in the center of the loaf comes out clean.

Yum!

Allow to cool for about 10 minutes in pan before transferring to a wire rack to cool completely. Make sure the loaf is completely cool before slicing and devouring!!!

Enjoy!

Perhaps it’s getting used to the new job and hours, maybe it’s the allergies, maybe it’s because I actually did fall down and go scrape on the concrete and it still hurts like heck, or maybe it’s PMS. Maybe it’s all just excuses for why I have not only not felt like cooking but not firing up the computer to post. I’m not on the computer as much since I got my shiny new phone. I guess I am on the computer, probably much more, it’s just much smaller.

Whatever it is, here is my peace offering for being away. I fell in love with edamame (soy beans) at the sushi restaurant. Steamed edamame is an appetizer and snack in Japanese cuisine. The little bowl of fuzzy pods are cracked open and consumed in no time at our table. Once I knew what to do with them I bought a bag of frozen beans for at home. A quick boil and voila! Snack time. If I’m craving something salty I’ll use a couple dashes of soy sauce on them, soy on soy action. That is what gave me the idea for this salad dressing.

It’s really pretty simple and lovely and easy, which is exactly what one needs to crawl back on to the salad wagon.

Edamame Salad

1 Tbsp. toasted sesame oil
2 Tbsp. soy sauce
12 oz. edamame, cooked and at room temperature
4 cups shredded cabbage
1 cup shredded carrots
1-2 green onion sliced thinly
2-3 Tbsp. sesame seeds

In a small bowl, whisk together the soy sauce and sesame oil. Place the rest of the ingredients in a salad bowl and pour the soy sauce dressing over the salad. Toss gently. Enjoy!

Ingredients:

Filling

• 3 Ripe Champagne Mangos (diced)
• 2 Cups Raw Cashews (Soaked for 4 hours)
• 1/2 Cup Coconut Meat
• 1 lemon Juiced
• 1/2 Cup Coconut Nectar
• 1 Tsp Ground Vanilla Bean
• 1/2 to 1 Cup Coconut Water

Crust

• 3/4 Cup Raw Macadamia Nuts (soaked for 2 hours just to soften)
• 3/4 Raw Almonds (soaked for 2 hours just to soften)
• 8 Dates

Optional

• Raspberries for garnish
• Coconut Oil for greasing pie pan

Starting with the crust, in a food processor combine macadamia nuts and almonds together. Pulse until the nuts are slightly ground. Add the dates to the food processor and process mixture until the mixture is sticky and moldable.

In your pie pan, take a small amount of coconut oil and grease the entire surface of the pan. This will make it easier to remove the pie from the pan when serving. Take the crust mixture and press it into the entire pan. Place crust in the refrigerator to chill.

For the filling, combine mangos, coconut meat, lemon juice, coconut nectar, vanilla, and 1/2 cup of coconut water in blender. While these ingredients are blending, slowly add cashews to the blending mixture. You may need to use a spoon to help the blender along (be careful of the blade). If necessary add more coconut water to the mixture so that the mixture can blend but not too much to make it soupy. The cheesecake filling should be as thick and creamy as possible.

Remove the crust from the refrigerator, pour filing into the shell. Cover and place in the freezer. Serve cheesecake directly from the freezer by slicing a desired portion and letting it thaw before serving. Keeping the cheesecake frozen is necessary for it to maintain its shape when cutting because there are no solidifying agents (which tend to be made from awful stuff) to help keep the cheesecake solid. Garnish and serve with raspberries or any other fruit. Enjoy!

(recipe adapted and modified from chefahki.com)

Tortilla chips are a major weakness of mine (especially dipped in hummus) so I like to have some grain free options to cut down on my carb load. I have found a few brands of blue tortilla chips that are non GMO/organic and that makes me happy. I still haven’t been able to find a non GMO corn tortilla so we are avoiding those until I can find some that I approve of. These squash tortillas can be made with pumpkin, butternut or any type of squash. Dip these chips in pesto, hummus, salsa or any yummy dipping sauce!

Squash tortillas/chips

1 cup of cooked or canned squash

2 tablespoons ground chia seeds

2 tablespoons ground flax seeds

(optional) herbs, sea salt, lime juice for flavoring

Mix ingredients together and let sit for about 5-10 minutes for the solidifying action of the seeds to occur. Place 1 large spoonful of the mix between two pieces of parchment paper and flatten by hand or with a rolling pin. Bake at 300 for about 15-20 minutes or until you are able to peel the paper off without it sticking and it feels slightly firm and bendable. For chips turn down the heat to 200 and cook until crispy or put in a dehydrator for about 3 hours.

One of my good friends has recently been given a promotion at work and been asked to lead a few of her colleagues.  The problem is they are already her good mates – so how can she tell them what to do and boss them around?

It’s all about ‘empowering leadership’ I told her.

Well, what is empowering leadership?

In order to get the most out of those around you it is important that you make them feel important by giving them some authority.  Rather than telling them exactly what to do and how to do it, give them a job and let them work it out for themselves.  Give them the power to be in control (or the sense of control), let them know that you trust them.  Show them encouragement.  If a problem arises let them work out how to fix it, rather than tell them how to fix it.  That is what leading is all about – you aren’t teaching and you aren’t managing.

How to empower those around you?

-       Create clear goals that you and your team can realistically achieve

-       Share information with them

-       Create a work environment where successes and failures are both celebrated.

-       Don’t fear making mistakes, fear not taking risks.

-       Everyone is your team should have equal contribution so encourage a collaborative  effort
-       Lastly, make sure you are there to support and listen to your teammates.  This is the best thing a leader can do – be extra supportive and offer sound advice in times of need.

-       Lastly, make sure you are there to support and listen to your teammates.  This is the best thing a leader can do – be extra supportive and offer sound advice in times of need.

-       Empowering leadership is much like making a cake, you can’t make it rise but if you give it the good quality basic ingredients and mix them correctly, the cake will rise and cook itself in a lovely environment.

My most favourite banana cake recipe

 Ingredients:

-5 Large bananas, mashed
-1 cup of gluten free flour (can substitute with buckwheat or quinoa flour)
-½ C of coconut flour
-1 cup of nut meal (I like almond meal but you can also LSA mix)
-1.5 teaspoons baking powder
-0.5 teaspoon bi-carb soda
-1 teaspoon cinnamon
-1 teaspoon vanilla extract
-8 chopped medjool dates (pips removed)
-1/4 cup of coconut oil (melted)
-2 free range eggs beaten
-a pinch of salt
-seeds or chopped banana slices to decorate

Method:

Pre-heat oven to 180 degrees celcius.
Oil a 20cm cake tin with some coconut oil or organic butter.

Combine dry ingredients in a bowl (flour, nut meal, cinnamon, baking powder, bi-carb soda and salt).
In a separate bowl combine eggs, coconut oil, mashed banana and vanilla.
Add your wet ingredients to your dry ingredients and stir through the chopped dates.
Evenly pour batter into cake tin.
Top with chopped banana slices and seeds.
Bake for 40 minutes or until a skewer comes out clean.
If you are patient enough, allow to cool for 10 minutes before removing from tin.
Enjoy!

NOTE:
If you’re vegan you can substitute eggs with:
-Agar Agar Powder: Use  2-3 tsp per egg you would replace.   Sprinkle it on your wet ingredients and let soak 5- 10 mins. You can find it cheapest at your local Chinese or Indian grocery store. If your batter is too thick add 2 teaspoons of almond milk.

If you’re allergic to bananas: I want to shed a tear for you – but substitute with apple sauce or pumpkin puree (1 – 1.5 cups).

lunch on 21 May 2013: tofu black bean burrito with chips and salsa

These little lunch burritos are filled with one of my favorite tofu taco filling concoctions, which has a mix of extra firm tofu, black beans, red potatoes, kale, onions, nutritional yeast and cilantro. The filling is vegan, but I did use a little real cheese to glue the burritos together, because I didn’t want a falling-apart-burrito-catastrophe at school. The kiddos love tofu burritos. They also love bean burritos and chicken burritos and carne asada burritos—they are equal opportunity burrito lovers. I decided to serve these burritos with some sweet potato tortilla chips (yum!) and salsa. The gorgeous strawberries are from the farmers market.