Followup Cookbook Review: Street Vegan

Some time ago (long ago, September 2015!) I reviewed one of my favourite cookbooks ever, Street Vegan by Adam Sobel. Since then I’ve made more of the recipes, so here’s a little recap.

Starting with the top photo, the Rosemary Hemp Seed-crusted Tofu with Tarragon Garlic Bread Pudding was pretty good. I didn’t shake off enough of the crumb mixture off the tofu so it was a little floury but I liked that the tofu was baked, not fried in oil though I chose not to use oil for the baking. The bread pudding would have been loads better if I’d had something other than wholemeal multigrain! If I make this again, I’m going for regular old white bread or spelt (like the recipe suggests). My tip: don’t use wholemeal multigrain!

Next, the Sage Tempeh Sausage Sliders with Fried Sage Leaves and Lavender-Roasted Shallots. I love everything about that except the tempeh but I gave it a try anyway. The flavours of the patties were great but it was still too tempehey for me. The sage leaves though, I couldn’t stop picking at them. I used regular white onions instead of shallots as shallots cost a millions bucks per kilo compared to onions at the time. This is another recipe where I want to gush about Adam Sobel being a genius with how he has all these different flavours and textures working so brilliantly together. I want to make this again, minus the tempeh somehow:

I’ve made the Thai Barbecue Seitan Ribs with Pickled Thai Basil and Onions and Smoked Chile-Roasted Peanuts (whew!) before but this time I messed up the seitan. The recipe just says use half a block of tofu and perhaps my block was bigger than what Adam Sobel used, because my seitan was way mushy. Tasted great, though this would also depend on using a fantastic red curry paste. Another great sandwich:

Then I had the leftovers in a bowl with some rice:

From the breakfasts chapter, I had the Fried Dandelion Greens (well, I used kale) with Lemon Garlic Potatoes. Gotta admit this one killed me a bit, it was way too heavy on the vinegary elements (3 tablespoons umeboshi plum vinegar, and I had halved the amount). Perhaps it all works better with the dandelions? I also found the potatoes were too heavy on the lemon and I usually love lemon potatoes (I’m Greek!). I want to make this again with dandelion leaves but I’ll definitely cut that lemon and vinegar way down (forgive the yucky coloured bits of kale):

Croquettes are things I love ordering in restaurants but hate making myself. Damn fiddly things that make you wait around, you know? Then again I’m a proud resident of Lazy Town. So for whatever reason, I had to go and make the Rosemary White Bean Croquettes with Roasted Fennel and White Wine Jus. I wasn’t a fan of these, when I see wheat germ or oat bran in a patty/croquette recipe my alarm bells go off and yeah, I found these a bit… wheat germy. I wasn’t sold on the white wine jus though I used a wine which I thought matched well to the recipe but yeah, didn’t work in the end.

There are quite a few pancake recipes and here’s the Blue (I used yellow) Corn Pancakes that I topped with candied hazelnuts. I don’t know why, but I could really taste the 1 teaspoon baking soda in these and so I was unable to finish them. I did cut down the oil a bit too from the 3 tablespoons so I don’t know how much that would have affected the aftertaste. Crappy photo of pancakes but really, I have to throw a cat pic in: I also made the Fresh Fig Pancakes with Chamomile and Blood Orange Syrup. I couldn’t find blood oranges so I used regular oranges and it was a nice syrup. But these pancakes also had a strong baking soda aftertaste (2 teaspoons each of baking powder and baking soda). Another pancake recipe has two teaspoons of baking soda so yeah, that’s way too much for me.

The Flaky Spinach Pie had a nice tasting filling but I waaaay overdid it with the pastry crust topping as it made the top layers way too bitter. A light sprinkling of the spicy dry mix would be better. I made another mistake with this but can’t remember what it was:

I liked the Vanilla Sesame Milk and Chocolate Cashew Milk, however these are things I’ve made on my own so I don’t need a recipe. My versions are pretty much the same as the recipes in Street Vegan minus the coconut oil (I haaaate coconut oil added to drinks). So the cashew chocolate milk is your regular cashew milk (cashes, water, salt but don’t strain it), cacao powder, a sweetener (Sobel uses agave, I use Medjool dates as my son had a bad allergic reaction to agave in the past) and that’s it.

If you follow Cinnamon Snail on social media like the Instagram account, you will be treated to photos and descriptions of amazing food (baked ziti burger!). Lucky folks, those who have easy access to the Cinnamon Snail food!


Stuff I Ate

Delayed again with the weekly What I Ates! Stuff is still super busy around here and I have been making quick meals and not bothering to photograph them. Or maybe too much time has been spent trying to de-stress with a bunch of Dolly Parton music videos. And then more time spent trying to look up metal covers. I did enjoy the process of introducing my nine year old daughter to Dolly because she thought the song was called Trollene. It was a sad day when she started pronouncing Britney Spears correctly and was no longer saying Brick Knee of Spheres. Just like when my son thought Shortbread Creams were Shortbread Crimes. ANYWAY.

First up, the leftover lemongrass tofu from Huong Viet with veg and soba noodles:

Tabouli Rasa Vegan & Vegetarian Food is a market stall. I got this falafel and salad lunch box from the Coburg Farmers Market. Really lovely and fresh:

One of the quick meals was some roasted eggplant, tomatoes and basil from the garden:

Another quick meal, this time a load of veg, brown lentils and a curry paste and tomato base, served over brown basmati rice:

This was the only green on St. Patrick’s Day, a mint smoothie made with frozen banana, oats, Prana On Supergreens (mint flavour) and a couple drops of green food colour for the novelty factor. I also managed to place it on the part of the marble slab that has those weird stains I can’t remove:

And that’s really about it. Quite uninspired and mehhhh (the veg lentil curry looks way better than it tastes), but very quick and easy. Rice cookers really are amazing.


Vegan Mocha Breakfast Smoothie

You know those people who hate drinking coffee but love coffee flavoured anythings? That’s me. I never drink the hot stuff but coffee flavoured cake or iced coffee are another story.

During the summer I suddenly decided I needed some iced coffee or mocha in my life. This recipe came about as a result of simply chucking stuff in the blender, and discovering it was actually pretty good.

And that’s really about it. Creative genius at work…

Use as little or as much coffee as you like. Whatever works for you!

And urgh, my recipe plug-in is still displaying weirdly. Sorry.

Vegan Mocha Breakfast Smoothie
Print Recipe
A simple iced coffee/mocha smoothie: get your morning coffee and breakfast in one!
1 serving
1 serving
Vegan Mocha Breakfast Smoothie
Print Recipe
A simple iced coffee/mocha smoothie: get your morning coffee and breakfast in one!
1 serving
1 serving
Servings: serving
  1. Mix the coffee with a little hot water to make a coffee liquid. Add everything to your blender and enjoy!
Recipe Notes

The amount of coffee and cacao is up to you, I won't judge.

The sweetness level is of course up to you as well. I use overripe bananas and Prana On protein which is quite sweet, so I don't use additional sweeteners like dates.

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Girls And Boys in Fitzroy

Girls and Boys is the latest venture from the owners of The Vegie Bar and Transformer. Located right next to The Vegie Bar, Fitzroy has scored yet another all-vegan affair.

The pictures I’d seen online certainly looked good enough and there were some great reviews about the soft serve ice cream, so on a hot day I dropped in and ordered the Baklava Pimped Out soft serve ($12).

It was way bigger than I’d anticipated and I wasn’t able to finish it so next time I’d share. But this was really good soft serve icecream– I’ve never had a vegan soft serve and I’m fussy about ice cream in general. The filo sheets were nice and crunchy and there was a sweet lemony sauce with pistachios and walnuts. Close up!

There’s also a selection of beautiful looking/sounding small cakes (with unrefined sugars), smoothies, housemade gelato, lattes, coffees and juices. There are gluten free options though I’m not exactly sure which are GF:

You can also grab some Vegie Bar take away from the next counter and fridge.

There’s a flavour-of-the-day special for the Pimped Out soft serve, and on the day I went it was a mango-something.

Having a 100% plant based dessert bar is a great addition to Melbourne and although Fitzroy is a bit of a public transport hike for me, I’d make the effort to go and try some of the cakes and another soft serve.

You can read another review over at Where’s The Beef?

Girls & Boys

382 Brunswick Street, Fitzroy





Quick Lunch at Huong Viet in Footscray

Huong Viet is a recent newcomer to the veg*n restaurant scene and it’s great to see another ‘vegan’ sign at restaurants in Footscray!

This will be a short review because I’ve only been to Huong Viet once when passing through Footscray. I took a detour so I could have some lunch here, after seeing good reviews on Facebook and pictures of awesome Vietnamese food. Usually I like to visit a place at least twice before blogging, but I won’t be in Footscray again for a while.

I love lemongrass tofu, so that stood out for me. I anticipated it would be exactly what you see, which is a more dry dish, which is fine by me. I got some rice on the side and ended up taking half the tofu home because it was a very big serve.

This was beautifully flavoured and I was so glad to have leftovers the next day. I think this would make a fantastic option for a share dish.

Service was very friendly and if I were around Footscray often, I’d be going back to try more of the menu. I can’t remember what I paid, but the serving was generous and it wasn’t expensive.

Huong Viet

36a Leeds Street