Hi all! I haven’t blogged in a few days. I have been busy with work and uni. Since making Indian food a few day back I have been craving more, so I have been out to eat to Indian a couple more times. I checked out Top in Town Pure Vegetarian at Mt Gravatt, but to be honest I wasn’t terribly impressed. It wasn’t that the food was bad, but it wasn’t great either. The service wasn’t very good and the food was just from a hot box and the samosa we ordered was microwaved. I guess it was very cheap, but not good enough to recommend.
We were still craving good Indian food, so last night we took Marco’s niece and nephew to A Night in India at Carindale. These kids have never tried Indian food before and are usually a quite a bit picky with stuff they haven’t tried, like most kids. Recently we have taken them a couple of times to a Chinese restaurants and they love fried rice and bubble teas. The little boy loved it so much that China is now his favorite country. So we thought we would see how they would go with Indian food. First the papadums came out and I told them it tastes like a big potato chip. So they hesitantly tried them and before long they were all gone. Then the curries came out with the rice and the naan bread. They were a bit hesitant to try the curries as well, since they haven’t seen anything like that before. But they agreed to try a tiny bit. I was surprised how much they loved the curry. They ate what was on their plates and then went for more. They also loved the rice and naan. The rice they would eat with the curry, but dipping naan into the curry was a bit too strange for them. I was really proud of how grown up they were and happy that we have some new food buddies for when we need our Indian hit.
Last night I decided to try something I haven’t had before. Alu Dhall Palak is now my favorite curry. Its got dhall, potatoes and spinach in a fragrant spiced sauce. It was rich and saucy and was loved by the whole table.
Something else I wanted to share with you guys was my review of Tofurky Smoky Maple Bacon Marinated Tempeh, that I bought last week end from the Green Edge. I have never been a huge bacon eater, as I remember my mum telling me when I was little that bacon and butter is bad for your heart and the fat with suffocate it. She was saying that for my brothers benefit, who from a little boy would want to have a man size Sunday breakfast. But I was the only one that those kind of comments usually actually effected. So going without bacon (as great as it smells) hasn’t been too hard for me. The only vegan bacon I have tried previously is Redwood’s Cheatin’ Rashers, which I posted about a while ago (Fakin Bacon). That one didn’t have that strong taste or smell of bacon, but had a kind of rubbery texture liked overcooked bacon.
So what do I think about Tofurky Smoky Maple Bacon Marinated Tempeh? I loved it. The texture is not bacon like at all, it is tempeh after all. But the flavor of it is amazing. It’s not as sweet as I thought it would be, rather it has a delicious smokey savory flavor. Although it doesn’t taste like bacon, the after taste does, which was a bit strange, but good. It feels like I just ate bacon, except without the guilt.
So far I have made tried it grilled in a skillet with olive oil and topped on a salad of mixed salad, tomato, red onion, cucumber, vegan mayo, vegan cashew parmesan and mango. This salad was so delicious on its own, but the ‘bacon’ took it to a whole new level and the protein from the tempeh kept me full for hours.
For brunch today I made Banana Wholemeal Pancakes, topped with pan fried ‘bacon’, agave and strawberries. I have never had bacon with pancakes before. In fact I think its kind of weird, but I thought why not be different for once. It was deee-lusicous! I can see why this savory and sweet combination is so popular, except mine was guilt free.
Banana Pancakes with Smokey Maple ‘Bacon’ (soy free, nut free)
2 overly ripe bananas
1.5 cups wholemeal, spelt or unbleached white flour
2 cups plant milk (coconut, rice or oat; almond or soy if you can tolerate)
3 tablespoons brown rice syrup (or other natural sweetener)
canola spray oil
Tofurky Smoky Maple Bacon Marinated Tempeh (or home-made)
agave or maple syrup
fresh fruit to serve (optional)
1. Peel the bananas, then place the flesh into a bowl and mash the banana with a fork. Continue to mash till most of the lumps are gone. If can want you can blend them to make them less lumpy.
2. Place the mashed banana in a mixing bowl then sift in the flour. Stir it through well. Then add the soy milk and brown rice syrup. Whisk until it is a consistent batter.
3. Heat a non-stick pan and add spray oil. Then ladle the batter into the pan and cook on both sides for 2-3 mins or until golden brown and cooked all the way through.
4. Heat the Smoky Maple Bacon in a not stick pan with spray oil. Cook on both sides for 1-2 mins.
5. To serve place pancakes on a plate, then add the Smoky Maple Bacon, top with agave and fresh fruit (optional).
* Makes 8-10 pancakes