Not Very Experimental Vegan Anzac Biscuits (V.1.0)

This little recipe has been in development for a while now, and is also the first v.1.0 recipe I've posted.

I really need to emphasise that I have borrowed most of the recipe from VeganEasy.org, the recipe is by Jo. However, I have modified it to suit my own taste and cooking style, so I am including my version here. This version is much, much less sweet than the original, but likely more crumbly (which I like).

Not Very Experimental Vegan Anzac Biscuits (V.1.0)

Preheat oven to 180C (FF).

1 cup of oats
1 cup of self-raising flour, gluten free
1 cup of desiccated coconut (or shredded, but des. works better)
1/2 cup of soft brown sugar
2/3 cup of liquid coconut oil
1 tsp of warm/hot water

Combine all the ingredients in a mixing bowl and then form into biscuits (squish into walnut sized balls, then flatten slightly), place onto a baking-paper-lined-baking-tray, and bake at 180C for about 25 minutes or until you think they are suitably baked.

Enjoy.

Buckwheat Soba Noodle Salad (V.0.2)

Buckwheat Soba Noodle Salad (V.0.2)

This thing was inspired by the salad with the same title that Disco Beans in Preston (Melb, Vic) have on their menu at the moment. I am seriously considering doing their cooking class to learn how to make at least the dressing that comes with it. But I thought this would be a pretty tasty lunch on a fairly warm day.

My partner thinks it was too fatty tasting and too strong on the olive oil, but I disagree on both counts. However, if you decide to make it, keep that in mind. In future, I would add some seaweed and avocado, and possibly a sprinkling of crushed chilli on top.

Revision two modifies the dressing a little, and includes avocado and alternative leafy greens.

Salad Ingredients

You could use whatever you want, really. But I used:

5-10 cherry tomatoes, quartered.
The entirety of the inner heart of an iceberg lettuce, loosely chopped OR;
Two big handfuls of mixed greens, OR;
Two big handfuls of baby spinach
1/2 a lebanese cucumber, cut lengthways into small lengths.
1/2 a zucchini grated
1 bunch (about 8-9) spring onions, chopped
1 large avocado, cubed
1 tube of Chinese buckwheat soba noodles (dried, boiled for five minutes, strained, washed with cold water, and left to cool). These have wheat in them.

Dressing

~1/3 cup of extra virgin olive oil
~1 tbsp of sesame oil
~1 tbsp of black sesame seeds
~1/3 cup of soy sauce
~1 heaped tsp of white miso paste (optional)
~1 tsp of vegan "fish" sauce (made with pineapple juice)
~2 basically juiceless limes, but would use 1 juicy one.
~1 tbsp lemon juice
~1/3 cup of rice wine vinegar
~1 tbsp of tepid, brewed, black tea.

Whisk that all together, assemble salad and toss, pour on the dressing, toss again (I used hands!) and serve.

Needs revision, but it was really good.