Vegan MoFo2014 – Recipe: Chilli

So I’m going to this picnic and I tried to make baked doughnuts and they failed. So I had to come up with another dish. A little while ago I made a Salami Style Crumb. The taste wasn’t particularly salami like and I thought at the time that it would make a good base for chilli.


The original mix


1 batch of Salami Style Crumb.
1 Can of Diced Tomato.
1 Can of 3 Bean mix.
2 Large Tomatoes, diced.
2 Cups of Water.
1/2 A teaspoon of Cumin Powder.
1 Tablespoon of Sugar.
Chilli Flakes  and Salt to taste.


Put all the ingredients in a pan except the Chilli Flakes and Salt. Cook until excess water is gone and fresh tomatoes are softened.


In the pan

Add the Chilli Flakes and Salt to taste.



Verdict: I should have added the chilli flakes! There was too much pepper on the mix already and the chilli is very spicy. Mind you I am a chilli wimp, other than that it taste pretty good.

Vegam MoFo2014 – Help Please?

So on a whim a little while back I bought a discounted can of Pumpkin.

The can

The can

The issue is that in Australia we use pumpkin to make soup, salad or put it with a roast. All quite tasty but a bit boring and not really doable with canned pumpkin. Pumpkin is desserts is basically unheard of here so of course that’s what I want to try. But which recipe? I only have 1 can to use and I want it to be awesome.

A few recipes I have found:

Pumpkin Pecan Cinnamon Rolls

Pumpkin Cranberry Bagels (I’m pretty sure I’ve got some dried cranberries in the cupboard somewhere.)

Spiced Pumpkin Cookies

So which one should I make? Or do you have a different idea / recipe? Comment and let me know!

Vegan MOFO2014 – Recipe: Tomato, Lentil and Herb Lasagne

This recipe s for the 52 Weeks of Vegan Cooking week 36 Italian Challenge on Reddit. For all my talk of “Italian food is not just tomato and cheese” in the challenge introduction for this week… I’ve made a pretty traditional (westernised) lasagne. In my defence I’ve had most of the ingredient in the cupboard for a while but have been too lazy to actually make anything.

Tomato and Lentil Sauce


1/2 a Yellow Onion, diced.
1 Clove of Garlic, minced.
1/2 a Medium Capsicum (Red Pepper), diced.
1/4 head of Cabbage, chopped small.
125 Grams(4.5 Ounces) of Spinach, I used frozen.
2 Cans of Diced Tomatoes.
1 Can of Lentils, drained and washed.
Salt and Pepper to taste.


Heat some oil in a large pot and add the onion and garlic. Cook until onion is translucent.

Add the Capsicum, Cabbage and Spinach and cook until soft.



Add the Lentils, then add the Tomatoes plus one can full of water.


Before reducing

Cook until the excess water is gone, you want it wet but not watery.

Herbed White Sauce


1/4 Cup of Vegan Margarine or Oil.
1/4 Cup of Plain Flour.
1 Clove of Garlic, minced.
2 Cups of Water.
2 Cups of Non-Dairy Milk, I used Rice Milk.
1 Teaspoon of Vegetable Stock Powder, I used Massel.
1 Tablespoon of Dried Thyme.
1 Tablespoon of Dried Basil.
1 Tablespoon of Dried Oregano.
Mustard (Optional).
Salt and Pepper to taste.


In a large pan heat the Margarine and the Garlic. Add the Flour and whisk.

Add the Milk and the Water one cup at a time, whisking as you go.

Add the Stock Powder and the Herbs. Add the Mustard if you’re using it.

Add Salt and Pepper to taste.


The herbed white sauce (it’s under the steam)



1 Packet of Lasagne Sheets, I used Wholemeal.
Vegan Cheese (optional), I used Cheezly Parmasan style.


Preheat the oven to 180C (350F).

In a large deep baking pan ladle 1/4 of the White Sauce and spread evenly over the bottom. Place 1 layer of Lasagne Sheet.

Add 1/2 of the Tomato Sauce, then 1 layer of the Lasagne Sheet.

Add 1/3 of the White Sauce, then 1 layer of the Lasagne Sheet.

Add 1/2 of the Tomato Sauce, then 1 layer of the Lasagne Sheet.

Add the remaining White Sauce and then top with Vegan Cheese if using.


Ready to bake

Bake for 40 minutes.



Cool for 10 – 20 minutes then serve.



Verdict: Yum yum yum! A little too salty, but that’s my own fault. Sweet too, presumably from the cabbage. The vegan cheese left a lot of oil on the top, otherwise fantastic!

Vegan MOFO2014 – Introduction

So due to some negative (and very rude) feedback from one of my restaurant reviews I’ve been neglecting this blog lately.

Anyway I was on Reddit last night and I noticed something… LOTS of new vegan recipe posts. With I little investigation I worked it out the 2014 Vegan Month Of Food (MOFO) has started! But wait… didn’t I sign up for that? I checked the official site and yes I did sign up. (A little commnication from the organisers prior to the start of the month would’ve been nice).

So what is Vegan MOFO? It’s a month long challenge for food bloggers. You don’t have to be a vegan to join in but all posts tagged for the challenge must be vegan. Participants must post regularly throughout the month. Many posts are recipes but you can post anything you want.

For Vegan MOFO2014 I intend to do a few different things:

Firstly I have a backlog of drafts, mostly restaurant and products reviews, and I hope get a number of these posted.

Secondly I have a lot of ingredients in my cupboard bought on a whim (or a discount) and I definitely need to make use of them (and make space in the cupboard).

Thirdly I have over 200 recipes bookmarked on my laptop and I hope to make a few of them.

Well welcome to Glitter Blog and Vegan MOFO2014 and I hope you enjoy reading my blog.

Vegan MOFO2014 – Recipe: Salami Style Crumb

52 Weeks of Vegan Cooking challenge on Reddit is back again (because I’ve recently taken over as moderator) and the Week 33 challenge was DIY Mock Meats. Now there was a recipe I saw and saved a while back that I’ve been wanting to try… sort of. I’ve never particularly liked the spice combination of chorizo but I thought the recipe had a good base. I used that base in an attempt to make my own vegan salami.


1 and 3/4 Cups of TVP (Textured Vegetable Protein) Mince.
2 Cups of Vegetable Stock, Hot. I used Massel brand.
1/4 Cup of Roasted Capsicum (Red Pepper), finely chopped.
1/4 Cup of Black Olives, finely chopped.
1/4 Cup of Red WIne Vinegar.
3 Tablespoons of Tomato Paste.
3 Tablespoons of Soy Sauce.
1/2 and White or Yellow Onion, minced. I used the food procssor for this.
3 Garlic Cloves, minced.
3 Tablespoons of Paprika.
Coarsly Ground Pepper.
A Pinch of Ground Cinnamon.


Put the TVP and the hot Vegetable Stock in a large bowl, cover and set aside for at least 10 Minutes. I only has TVP Strips so I had to rehydrated them then chop them into mince sized pieces; sooo time consuming!

Add all the other ingredients into the bowl and stir together.


All chopped up and ready to go

Set aside for about 20 minutes while you hang out the laundry (or whatever it is you need to do).


Almost done

Heat a little olive oil into a large pan or wok and add the mixture. Cook until all excess moisture is gone.


The finished product

Set aside to cool. Enjoy.

Verdict: So it doesn’t really taste like salami but that’s okay because it still tastes good. It has a rich flavour and a meaty texture. I added a bit too much pepper so it’s a bit spicy and I used all smoked paprika making it far to smoky. Next time I will use 1 Tablespoon of Smoked and 2 Tablespoons of Sweet Paprika.

Restaurant: HypnoTHAIzed

HypnotTHAIzed is a small Thai cuisine restaurant in Henley Beach South. The Adelaide Vegans group chose to dine there for our latest Friday night dinner. Firstly I have to say that some of our group found the restaurant rather hard to find as there are two 43 Henley Beach Roads and the restaurant lists it suburb as Adelaide on their Facebook we had people going to the address near the city rather than the coast.

The restaurant itself is quite small. Squashed rather than cosy. The interior is very high spec with lots of mirrors and lights (yet still quite dark) and its very pretty.

We were approached by the owners daughter who was very enthusiastic about the food and the restaurant. She explained to us that anything on the menu that says vegetarian can be made vegan (except the laksa) as well as a couple of the meat dishes. She also told us about the vegan desserts available; supplied by The Vegan Tart. I ordered a Tom Kha and the Chocolate Peanut Butter Tart.


Vegan Tom Kha

Tom Kha is a hot and sour soup with coconut milk. I ordered my soup mild so it wasn’t hot but unfortunately it also wasn’t sour. It was sweet, dessert sweet. I tasted some of my fellow dinners dishes and they were also overly sugary. Perhaps the removal of the fish sauce for the vegan versions altered the balance? The vegetables in my soup were cut far too large which made it hard to eat. The soup also had quite a lot of woody, inedible chunks of lemongrass. The menu description for the Tom Kha mentions cherry tomatoes and mushrooms; I had one of each.


Peanut Butter and Chocolate Tart

The tart was excellent. The base tasted like butternut biscuits and the chocolate and peanut butter layers were perfectly balanced. However am number of my dining companions were not as happy with their desserts. At the start of the we were told of a vegan peanut butter cheesecake, which most of the table ordered. As the dessert were coming out we were told that upon cutting into the cake it was discovered that it was in fact a chocolate mudcake with peanut butter icing. (How they didn’t realise the difference before cutting is beyond me as mudcake and cheesecake are a rather different shape.) Anyway the mudcake was tasty but a bit of a let down.

We overheard one of the waitresses and a couple having a conversation making fun of vegans. It appeared to us that the waitress was joining in on the vegan bashing and knew full well that we could hear; however we have since been informed by management that she was telling the couple off but it didn’t appear that way to us.

Food: My main was unbalanced and overly sweet. The dessert was yum, but that wasn’t made by the restaurant. 2/5

Service: The owner and his daughter were great. 2/5

Setting: Very nice to look at but very cramped. Also too dark. 2.5/5

Overall: We felt insulted by what we viewed at the time as anti-vegan sentiments from the waitress and the food wasn’t that great. I personally won’t be coming here again. 2/5

HypnoTHAIzed on Urbanspoon

Recipe: Tofu Scramble

I was scrolling through some recipes and I came across this one. I had all of the ingredients (almost), so I decided to give it ago. I added a few extra veges to use up what had in the fridge.


500 Grams (14 Ounce) of Firm Tofu
3-4 Tablespoons of Tamari or Soy Sauce
2 Tablespoons of Sesame Oil
¼ Cup of Nutritional Yeast (also known as Savoury Yeast)
¼ Teaspoon of Garlic Powder
¼ Teaspoon of Salt
¼ Teaspoon of Tumeric
½ Teaspoon Ground Cumin

1 Small Yellow Onion, diced
¼ a Cup of Red Capsicum, diced
5-6 Large Sun-Dried Tomatoes, chopped into small pieces (the kind that are lightly seasoned, packed in olive oil – don’t use the dry ones!)
2 Cups of Washed Baby Spinach
10 Mushrooms, sliced
Plus additional Sesame Oil, Soy Sauce and Nutritional Yeast (to taste)


Put Soy Sauce, Sesame Oil, Nutritional Yeast, Garlic Powder, Tumeric and Cumin in a large mixing bowl and combine.

Squeeze excess liquid out of Tofu and crumble into pieces. Add to the mixing bowl and coat thoroughly with sauce.

Pit a little vegetable oil in a large frying pan/wok and heat. Add Tofu mixture and fry for about 10 minutes.


The Marinated Tofu

Place cooked tofu in a clean bowl and add a little more oil to the pan and add the vegetables.


The Veges

Cook until tender, then add in the Tofu. Combine.

Taste and add Sesame Oil, Soy Sauce and Nutritional Yeast to taste.


Ready to eat!

Verdict: Not bad. I think there was too much soy sauce, which made it a little too strong in both colour and flavour. For some reason it had a bitter flavour.


Restaurant: Papa Mia’s Wood Oven Pizza

Papa Mia’s is a small local pizza place in Colonel Light Gardens. It sits just off Goodwood Rd amongst a number of other fast food outlets. The interior is… well… crappy. It’s your regular el cheapo take away. A drinks fridge, some uncomfortable chairs and a counter. What makes this place unique is that a few months ago they started making vegan pizzas. Yay! There’s four pizza options, plus garlic bread and, as of the day after I ordered from them, some dessert options. They alas have gluten free options.

I ordered the Gourmet All Veg Vegan pizza with added mushrooms and the vegan Garlic Bread.


The Gourmet All Veg Vegan Pizza

The base was average; not the worst I’ve ever had but certainly not the best. It was also a little burnt on the edges but that’s what you get with wood fire pizzas. The pizza is topped with Vegusto cheese which has a good flavour and a nice creaminess.


Close Up

The toppings were full of flavour and the tomato sauce had a good amount of herbs but just a little too much pepper. There were not many olives which is a good thing in my mind (mouth). However there were other toppings lacking as well. There were only a few small pieces of the artichoke and even less of the roasted pepper. There was quite a lot of fresh tomato which tasted nice but made the pizza very moist. All of these complaints are trivial as the pizza was fantastic!


Vegan Garlic Bread

The garlic bread was very tasty. Lots of garlic and just a little too much salt. The bread was a tad dry and the crusts weren’t nice at all.

Food: The pizza was amazing; best vegan pizza I’ve ever had. Garlic bread was average. I can’t wait to try some of the desserts. 4/5

Service: Basic. 3/5

Setting: Cheap take away venue that hasn’t been updated in a long while. 2/5

Overall: Great vegan pizza so who cares about the rest. It’s a suburban take away; it’s not meant to be pretty. 3.5/5

Papa Mia's Wood Oven Pizza on Urbanspoon



Restaurant: Vego and Lovin’ It

Vego and Lovin’ It is a quirky little vegan place hidden behind a bright yellow door fame and then up a steep narrow flight of stairs off Rundle St in the CBD. The place is tiny! Lots of random 70’s op shop furniture crammed in and an even randomer (it’s a word if I say it’s a word) bunch of stuff on the walls. Also on the walls is the menu. A bunch of burgers, soup, a few drinks. Most things can be made gluten free (if they’ve remembered to buy the bread). There are never any specials though the soup will occasionally change if the owner feels like something different. Actually the owners whims seem to run this place; he’s well known for being eccentric. Closing early or not opening at all. Limiting customer numbers for no apparent reason. Whether or not the owner is in an odd mood it’s pretty hard to get a table here during rush hour, it gets packed out with people hanging out in the stairwell waiting for a seat or two to be free. Best to go early or late.

I’ve been here a few times and have tried a number of different things. All quite yummy and massive serves! They offer half serves for a very good reason. Only order a full size burger if you have a massive appetite and some Tupperware in hand for what you were unable to finish.


The full Mexican Burger

The Mexican burger is awesome. The “cheesy” sauce is awesome even if it does make the burger rather messy to eat. You can get it with mild, sweet or hot chilli sauce, but beware, if you’re chilli sensitive there is chilli in the patty as well. The bun is a dark rye (my favourite) with a little nuttalex which is yum, the patty is… something? All the patties are an unidentifiable homemade mix of beans and other stuff but they taste frinckin’ amazing.


Half Gourmet Tofu Burger

The Gourmet Tofu Burger was interesting. The patty was the usual unidentifiable yumminess with the added bonus of random chunks of tofu. The salad (lots of salad!) was fresh and the sauces were… interesting. The so called tomato relish was overpowering and tasted like cheap store bought salsa. The olive tapenade was surprisingly delicious. I really not a fan of olive and was dreading the tapenade but it tasted excellent more garlic than olive.


Chocolate, Apricot and Banana Smoothie

Vego has a few drink options. Tea, instant coffee, fresh squeezed juices (yum! Perfectly balanced goodness). Then there’s the smoothies. Soy based with limited options (chocolate, carob, mango, banana, apricot. This time I had Chocolate, Apricot and Banana. It was good, nice and thick, but could have used a little more apricot.

Food: Overall very good. Great serving sizes but sometimes brought down by store bought condiments. 4/5

Service: Friendly, polite but nothing special. 3/5

Setting: A bit mental. Every time you go here you’ll discover something new, just don’t look at it too hard or it’ll warp your brain. Also the steep stairs are a bit awkward for someone with nervousness about stairs. 3.5/5

Overall: I love this place. It’s quirky, reasonably priced and thy have good food. What’s not to love? 4/5

Vego & Love'n It on Urbanspoon

Restaurant: Cherry Darlings Bakehouse

Cherry Darlings Bakehouse is a newly opened bakery in Forrestville, right next to the tram stop. Oh yeah and it’s completely vegan! (Though they style themselves as Cruelty Free). Cherry Darlings is the evolution of a home based vegan catering business called Veganised who are well known for their Bakehouse Boxes (full of sweet and/or savoury yumminess) as well as supplying vegan treats to places like Godzilla Pizza and Out Of Step. The bakery opened yesterday (21/06/2014) and has been a big hit.

It’s a smallish shop with some indoor seating and another seating area out the back which includes  well stocked children’s play area. The interior is pastel colours with interesting things on the wall including a classic series Star Trek poster and a small embroidered gun control message. Like many an Adelaide eatery these days they’ve gone with a bit of a retro Americana theme.

The shop sells the usual bakery fare; lots of interesting pies and other savouries, many kinds of cupcakes and so many other yummy (and unhealthy) treats. A number of the treats are gluten free. They also do milkshakes, soda floats, tea and coffee. It’s all very reasonably priced with the cheapest item at $2.50 and nothing above $10. I ordered the BBQ Rib Mac & Cheese Pie and a slice of Banana Caramel Pie.


BBQ Rib Mac & Cheese Pie

The pie was interesting The BBQ marinated gluten strips were well balanced and the capsicum, onion and (oddly) broccoli were a nice flavour combo. The Mac and Cheese didn’t have much flavour but added a nice texture contrast and creaminess to the pie. The pastry was unremarkable; I know I ate it but I can’t remember it


Banana Caramel Pie

The Banana Caramel Pie was pretty awesome. One of the people who was with me (pictured below) said it was one of the best things she’s ever eaten. The caramel sauce was clearly homemade and delicious (and very sweet!) The cream was wonderful and it tasted like the real thing. However I found the base to be a bit to thick and a little lacking in flavour. It could’ve used a little more banana as well.


So many desserts so little time

I also had the chance to sample a few other desserts thanks to a companion who couldn’t decide and ordered more than she could eat. All very yummy though the cup of tea was ludicrously strong due to the fact that they used enough loose leaf tea for a whole pot!

Food: Very yummy and lots of options. 4.5/5

Setting: A nice leafy area not too far from the CBD. The interior is a little cramped but once the opening fervour calms down it should be fine. 4/5

Service: Polite but a little clunky. Should improve with time. 3.5/5

Overall: Very good. I’m a bakery fan from way back and I’ve been missing it so much since going vegan. Now if only they had profiteroles on the menu (hint hint). It’s probably a good thing I don’t live to close to Cherry Darlings because I’d be there at least once a day. 4/5

Cherry Darlings Bakehouse on Urbanspoon