Pearfect Pantry is a gem of a cafe near Herdsman Lake. It’s a bit hard to find, just off of Herdsman Parade. There is parking around the back by the lake and in some of the side streets off Herdsman Parade. Once you find it, it is a cave of vegan delights with numerous options for breakfast and great cakes. It’s quite quaint and casual – a place where the food is made with love.
I chose coffee and a vegan lemon cake.
On another occasion we chose the vegan Big Mack. This was really nice and came with hash browns and a great vegan sweet chilli/sour cream sauce. The bun was great, nice patty and tasty vegan cheese.
We also chose the vegan nachos, made with jackfruit, lots of chilli, onions, avocado and pickles and tasty nacho chips. The pulled jackfruit was a little soft, but tasty and the vegan sour cream delicious.
Here are some pictures of the food on offer.
Kobe sushi has been serving up great Japanese options for many years at Whitford City Hillarys. There are a few vegan things on the menu – delicious vegetable tempura, and vegetable sushi rolls. There are bento box options and donburi as well as items in the cold cabinet. I chose the tempura with udon noodle soup. This was freshly made to order.
The tempura veggies were beautifully crispy, a selection of onion, potato, broccoli, zucchini, and sweet potato served with a tentsuyu sauce. The noodles were nicely soft and in a delicious broth.
Kobe is definitely a good choice for lunch when you are shopping at Whitfords.
Imli is an Indian restaurant on Reid Promenade in Joondalup. They have an extensive menu which includes several vegetarian and vegan options. We found that asking the wait staff to make the dishes dairy free, they substituted coconut milk and coconut yoghurt where they could.
Veggie samosas are a great starter option, but quite filling.
Dhal is always a favourite and good for providing protein. Tarka dhal is delicious.
Mushroom muttar is a delicious spicy curry of mushrooms and peas.
The naans are great and beautifully prepared – pillowy and delicious. We choose methi naans with fenugreek leaves.
The rice is always beautifully cooked too – lovely separate grains.
Other vegan favourites are bhindi masala (okra) probably my go to dish on the whole menu. The bhindi is always fresh, not tinned or frozen.
We also like the aloo gobi – potatoes and cauliflower.
Imli has a great vegan and vegetarian selection and is consistently good. They also have the standard meat options for those who eat meat, so there is something for everybody and you won’t be disappointed.
Mashawi continues to be a firm favourite for middle eastern fare in Currambine.
Vegetarian and vegan options are plentiful, although they have stopped providing pickles with the breads which is a shame. Hummus and baba ghanoush are great dip options, and vegan soups also appear on the menu.
Hot tapas include a vegan moussaka and shakshouka, although we found the okra a little disappointing.
There are several vegan tagines and our favourite is mujaddara, rice and lentils with caramelised onions and crispy cauliflower.
Other tagine options include vegetable couscous, cauliflower and potato, sweet potato and zucchini, and black fez (tomatoes and eggplant with couscous).
Mashawi also provide non dairy smoothies. Lots of great options for plant based dining here.
I love tempura – the light batter and the soft veggies are such a great contrast. You can make your own dipping sauce for these kakiage, but I prefer to serve them with a nice thick homemade mayonnaise. Mine are a bit smaller than the traditional round ones that you see at sushi bars, but they cook fairly quickly and are great to be prepared in advance and then reheated in a hot oven for 10 minutes.
You can use any veggies, but I chose a combination of sweetcorn, broccoli, carrot and onion. This recipe makes 6 kakiage (plus a tester).
1 Onion thinly sliced
2 Small carrots cut into matchstick size pieces
1 Portion of kernels cut from the cob of one ear of corn (remove husk and silk first)
5 florets of broccoli cut into small pieces
8 tablespoons of plain flour
2 tablespoons of corn flour
1 teaspoon of salt
200mls of cold water (preferably from the fridge)
Enough vegetable oil to fill a small saucepan about a third full.
- While the saucepan of oil is heating, prepare the vegetables and place them in a bowl.
- In a separate bowl or jug, mix the batter ingredients – salt, flour, cornflour and water. Don’t overmix the batter – a few small lumps will be okay.
- Add the batter to the vegetables and mix well.
- Check that the oil is ready by dropping a very small droplet of batter into the pan. If it fizzes and rises up, the temperature is probably right.
- Using a very large metal spoon or heat resistant spatula, scoop up a large spoonful of the batter/veg mixture. Carefully slide it off the spoon and into the oil. It might look like it won’t hold together, but it will – don’t worry.
- After 3-4 minutes, flip the kakiage and cook for another 3-4 minutes on the other side. The kakiage won’t go really dark, but some of the veggies may look a little brown, The onion strands should be lovely and crispy.
- Drain on kitchen paper and serve immediately.
- Alternatively place in a an oven dish and cover with foil. When you are ready to serve, warm them up in the oven for 10 minutes at 190 deg C.
- Serve with mayonnaise, or tentsuyu sauce with grated daikon.
Other good veggies for this recipe are potato, sweet potato, green beans, eggplant, squash, mushrooms, cauliflower, broccolini, spring onion. I would always recommend using onion because it adds so much flavour and gives some nice raggedy crispy edges.
I recently decided to change my diet to more of a plant based diet, and so far it has had some amazing health benefits such as dropping my blood pressure.
I am not totally 100% vegan, I eat eggs, but I don’t eat dairy or meat, and I am still having fish once a week, but I thought that it would be fun to share some of the new recipes that I am creating in the kitchen and some of the restaurant experience that I have had.
I do have some wonderful books for inspiration.
Planted by Chantelle Nicholson is a great book for when you need dinner party ideas. Everybody thinks of a vegan dinner party as a nut roast, but she has brought together a collection of sublime plant based recipes that will wow your guests.
The Global Vegan by Ellie Bullen is a collection of recipes from around the world and more of your ‘everyday’ dishes that you can prepare for midweek meals, She has a great vegan ‘fried egg’ recipe too.
I have found it quite easy to substitute dairy products except for cheese. It’s really hard to find a good vegan cheese substitute for lovely melty cheddar or mozzarella, but things are slowly improving and there will be a pretty close version very soon. It doesn’t help that I am allergic to guar which is often used as a thickener in vegan cheese and vegan ice cream.
I tend to use Nuttelex buttery instead of butter and Cocobella coconut yoghurt instead of regular yoghurt. I mix up my milks using a combination of soy, almond and coconut milk. Cream can be substituted with cashew/coconut cream and with a little effort you can get the lovely thick creamy consistency.
I am not a fan of vegan things that ‘look like meat’, because I am not missing the texture of meat, but there are are some good burgers and sausage substitutes around. Grill’d have a vegan burger as well as a Beyond Burger patty, and both are fairly good although the Beyond Burger has a slight tang of cat food about it.
If you are planning to go to more of a plant based diet, do your research and consult your doctor. Make sure that you get enough protein and that you supplement your vitamins appropriately.
Stay tuned – most of my blog posts from now on will be vegan based or mainly vegan.