It Just Has To Be Delicious

Posts tagged ‘Vegan options’

Curry Munchers, Leederville

Curry Munchers Menu, Reviews, Photos, Location and Info - Zomato

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In the heart of Leederville, almost on the corner of Newcastle and Oxford Street, is Curry Munchers, a modern Indian restaurant.

The staff are friendly, and we were seated quickly at a comfortable table. As well as some usual Indian favourites, the menu contains a good selection of vegan and vegetarian options. The drinks menu is also quite extensive with cocktails and wines galore.

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We went with vegan options – bhindi dopiaza – a lovely combination of okra and onion in a tasty curry sauce:

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Tarka dhal:

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Kulcha naan:

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Peas pilau:

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Everything was thoroughly delicious and a perfect amount for two hungry people. Curry Munchers often have special offers, so look out for their happy hour deals. Definitely a go to option for your curry fix in the Leederville area.

Last Visit Date – July 2020

Click here to find out more

 

 

2 Fat Indians, Joondalup

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This Joondalup restaurant is one of the latest venues in the 2 Fat Indians chain. Bold and brash, it occupies a large area near the station concourse.

We originally had several takeaways from here when our local favourite Imli closed during the Covid pandemic, and found the food to be good quality with plenty of vegan/veggie options.

This was our first sit-down experience and the restaurant was busy with customers keen to return after the lockdown. Takeaway business was booming with several UberEats bags stacked up ready for collection, and we perused the menu looking for some vegan and vegetarian favourites.

We chose a pappadom basket to start with tamarind pickle and mint sauce. This was a little dissapointing, some of the pappadoms were underdone, and a bit tough – not the lovely crispy bubbly rounds that I am used to. The pickles were good.

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For mains we chose a Diwani Handi – mixed vegetables in a medium curry sauce with fenugreek. A wonderful mix of carrot, corn, sweet potato and peas – thoroughly delicious.

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We also chose tadka dhal which is a good staple of red lentils with turmeric and spices to give it the lovely yellow hue.

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The naan was a garlic naan – a delicious mix of soft and crispy.

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Jeera rice was served in a little pot.

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All in all the meal was good quality, the service was very quick which meant that we didn’t linger in the restaurant. You definitely get larger portions when you order a takeaway, but the meal was certainly enough for two and we really did enjoy our visit.

Bhuna Sauce

I made an epic prawn bhuna the other day and I’ve had a few people asking me for the recipe, so here it is. It doesn’t have to be a prawn bhuna, you can make it with any meat, or tofu, vegetables, paneer (Indian cheese) for vegetarian/vegan options.

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I make mine dairy free, so I use coconut yoghurt or coconut cream instead of usual yoghurt, but if you don’t mind dairy, feel free to use lovely thick Greek yoghurt. I also use fresh tomatoes because the produce here in Perth is outstanding, but feel free to use tinned tomatoes if you wish.
This is how I skin and prepare my tomatoes – it’s quick and easy and by the time you have chopped your onions and garlic, the tomatoes will be ready to peel. I boil the kettle, and with a sharp knife I cut a shallow cross in the top where the stem was and again on the opposite side. Then I place them in bowl of boiling hot water for about 5-6 minutes.

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Be careful when you remove them because they’ll be hot. The skin should come away easily just by rubbing it slightly, if it doesn’t then they need a bit longer.

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I also remove any thick inner stem and the fibrous part where it attached to the plant. For this recipe I also remove most of the watery seedy part so that the final product is chunks of skinless tomato flesh.

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This recipe is enough to serve 6 people, you can also freeze portions of sauce to use later then you can add fresh chicken, vegetables, or prawns on the day that you serve it.
Ingredients:
a quarter of a teaspoon each of:
coriander seeds
cumin seeds
fennel seeds
black mustard seeds
2 onions (chop one and a half of them and puree the other half in a blender)
2 teaspoons of garlic (either crushed or pureed with the onion puree above)
2 teaspoons of fresh grated ginger (or from a tube if that’s more convenient)
4 large ripe tomatoes
1 teaspoon of turmeric powder
2 teaspoons of chilli paste (or 1 teaspoon of chilli powder)
4 teaspoons of medium curry powder (I use Clive of India but choose your favourite brand or make your own)
300mls of chicken or vegetable stock
2 generous heaped dessertspoons of Greek yoghurt or coconut yoghurt or approx (150-200ml coconut cream)
4 tablespoons of tomato puree
2 teaspoons of garam masala
oil – vegetable, groundnut or something else with a mild or no flavour
salt and pepper

1. Get everything chopped, pureed, and ready:

2. Heat 3 tablespoons of oil in a large pan and add the whole seeds.

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3. Once you hear them pop and crackle, add the onions, ginger, and garlic and stir to coat them in the spicy mixture.

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4. Once the onions start to soften, add the turmeric, chilli, and curry powder.

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5. Give everything a good stir, cook for a few minutes, then add the tomatoes and tomato puree

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6. Cover and cook for approximately 10 – 15 minutes then stir in the yoghurt and the garam masala. The garam masala will make the sauce take on a brown colour. Once the tomatoes and onions are soft and a bit mushy, turn the heat off and leave the sauce covered to cool down in the pot. Add salt and pepper to taste. If it’s too spicy, add a little sugar to balance the spices. Freeze in appropriate portion sizes.
7. If using the same day, reheat the sauce and add the protein of your choice e.g. raw prawns, chicken, lamb, tofu, veggies and cook until the protein or veggies are cooked through. I used lovely fresh large raw jumbo tiger prawns and they were delicious.
8. Bhuna tends to be quite a dry curry, so use as much sauce as you like that suits your needs. I prefer more gravy so I tend to be quite generous with the sauce. If you reheat it uncovered, you can reduce the sauce if you prefer a thicker, richer flavour.

Jaffa chocolate brownies

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Another variation on the brownie theme is the orange flavoured brownie. I first tasted one of these at Mooba coffee bar when it used to be in Subiaco, and it was very memorable. This recipe is enough to fit in a standard loaf tin.

Ingredients
100g butter or dairy free spread
100g of dark chocolate such as Lindt 70% or 80%
the zest of an orange (pick a nice deeply orangey coloured one, not a pale one)
2 eggs
150g sugar
50g plain flour
a pinch of salt
25g cocoa powder
50g of chopped orange flavoured chocolate such as Lindt Orange Intense

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Method
1. Line a loaf tin with baking parchment and set the oven to 180 degrees C.
2. In a small saucepan gently heat the butter or spread, chocolate and orange zest to melt it. Once melted, cool it slightly but don’t let it go too stiff.
3. In a bowl whisk the eggs and sugar until the colour goes pale and the volume doubles.
4. In another bowl sift and mix the flour, salt and cocoa together.
5. Add the cooled melted chocolate to the whisked egg and sugar mixture, keep whisking as you add. If the chocolate is too hot, the eggs will scramble, so make sure that the chocolate mix is cooled as much as possible without going stiff.
6. Stir in the flour, salt and cocoa mixture.
7. Stir in the chocolate orange pieces.
8. Pour the mixture into the loaf tin, tap the tin to make sure that the mixture gets to the corners.
9. Bake for approx 35-40 minutes. It should be slightly gooey in the centre.

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Once cool(ish) slice into pieces and share with only your very best friends.

 

 

 

 

 

 

 

 

 

Kung Po

This is a nice recipe for mid-week dinner. You can pretty much make it up as you go along – it’s probably not the definitive authentic kung po recipe, but it works for me and is very tasty.

Kung Po Chicken:
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Kung Po Tofu:
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Serve it with rice. You can vary the veggies that you add to it depending on what you have in the cupboard, but traditional favourites are carrot, onion, baby sweetcorn, capsicum and tomatoes. You can also add peanuts and extra chilli if you like it hotter.
It contains dried chillies, which are quite hot, if you don’t want it to be quite so spicy, leave the dried chilli seeds out.
You can also use fresh chilli instead of dried – use whatever you prefer or have available – even a teaspoon of chilli paste would work.
This recipe is for chicken, but you can use tofu, prawns, or pork instead.

Recipe – serves 2 :
300g chicken sliced into thin bite sized strips (or other meat or firm pieces of tofu)
1 tablespoon cornflour
1/2 teaspoon crushed szechuan peppercorns
2 tablespoons hoisin sauce
1 tablespoon dark soy
1 tablespoon rice wine vinegar
1 or 2 chopped dried red chillies with or without seeds
Mixed veg, sliced thinly for stir frying e.g.:
Carrot, baby sweetcorn, red onion, capsicum, tomatoes, mushroom, broccoli, beansprouts, snow peas.
Peanuts (optional)

1. Mix the cornflour with the crushed peppercorns, and coat the chicken with the flour mixture.
2. Mix together the sauce ingredients in a jug – hoisin, dark soy, rice wine vinegar and dried chilli.
3. Prepare your veggies of choice by washing and slicing them thinly – allow a handful of veggies per person.
4. Heat a wok with 2-3 tablespoons of vegetable or groundnut oil in it.
5. When hot, add the chicken and stir fry for approx 4 minutes.
6. Now add the veggies and peanuts and stir fry for a further 3-4 minutes.
7. Add the sauce (rinse the jug with a little water to get every last drop). Heat the sauce through and stir it to coat all of the veggies and chicken. When the chicken is cooked, it is ready – cut through a piece of chicken to be sure.
8. If you like it salty, you can add some salt at this stage, but I find that the dark soy adds plenty of salt flavour.
Serve with rice and enjoy.

Fried Kway Teow

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If you have leftover chicken or some veggies to use up, there’s nothing easier than char kway teow for a quick supper.
You can make this dish entirely with vegetables, it will work fine like that, however if you want to add some meatlike texture, feel free to add mock meat.
Firm tofu chopped into small bite size pieces also works well.

You will need some flat rice noodles (pad thai noodles) and some beansprouts – I tend to use the dry ones and allow 75g dry weight per person, but you can use the ready softened ones if you like.

1. Boil the kettle, and soak the dry noodles in a bowl in boiling hot water – they will take about 5 minutes to soften – test them regularly and drain them in a colander when they are done to your liking. Stir a little oil through them to keep them separate.
2. Peel and chop a clove of garlic, slice a small onion, and any other veggies that you may have handy – you can slice mushrooms, tomatoes, capsicum, chilli, carrot, broccoli, cabbage etc. most veggies will work as long as you slice them small enough to cook quickly.
3. If you have some leftover roast chicken, slice that too, you can also use prawns – I think that raw tiger prawns work best, each prawn chopped into 3 or 4 pieces. I have also added sliced chinese sausage (lap cheong) to mine, but you don’t have to if you can’t find any.
4. Heat some oil in a wok – use peanut or canola oil because they will not add flavour. Fry the onion and garlic for a few minutes, then add vegetables in order of hardness – harder veggies first (like carrot and capsicum), squishier veggies last (like tomato and beansprouts).
5. If you like it spicy, add a generous dollop of chilli paste (sambal oelek) while you are cooking the veggies.
6. Add the leftover chicken or prawns. Add two to three tablespoons of ketjap manis (thick sweet soya sauce), and a squeeze of lime. Now add the drained noodles and stir fry, coating the noodles in the sauce.
7. Garnish with some crispy onions and/or crushed peanuts. Nice.

Petite Mort, Shenton Park

Petite Mort Menu, Reviews, Photos, Location and Info - Zomato

Petite Mort opened in 2011 on the site of the old favourite Star Anise in Onslow Road, Shenton Park. Run by New Zealander Todd Stuart, Petite Mort is renowned as one of Perth’s finest fine dining establishments.
I don’t know why it took me so long to visit, maybe it was the restriction of only having a degustation menu at the weekend, but as it was our anniversary we decided to celebrate in style and the degustation seemed perfect. As we are now both intolerant to too much dairy, I emailed ahead to ask about the dairy
content of the menu and Todd was most helpful in his reply giving me an approximate percentage of dairy in each course, he offered suitable alternatives, and gave me the heads up about which items we might want to go easy on.
When we arrived the restaurant was buzzing with conversation. It’s a classy establishment with interesting artwork mounted on rough brick walls. Unlimited still and sparkling water is included in the price of the degustation menu, and there’s an option where you can have wine matching. We chose to have glass of wine to start, but in future I will definitely try the wine matched menu – looking at neighbouring diners, the matched wines seemed generous and varied.
We chose a cremant wine to start, not too different from a champagne, a little less effervescent but still with the biscuity edge and dry fruit that champagnes carry – we really enjoyed it.

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Bread was lovingly prepared and tasty – we had a French baguette slice and sun dried tomato bread. The waitress exchanged our butter for olive oil and balsamic vinegar.

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The first course of the degustation soon arrived – a butternut pumpkin veloute poured over coconut, squid and nam jim. Wow what a start. Who knew that soup could be so special. Every element added value to the dish – the heat from the nam jim, the sweetness of the pumpkin, the soft coconut cream, the texture of the squid. It truly was a great dish, and the bread came in handy to soak up every last morsel of the veloute.

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Next came another triumph – Cured salmon, wasabi sorbet, wakame (seaweed) and ponzu, served with a rice cracker. Again every taste and texture added something and the wasabi sorbet was a standout item – not too hot but intense enough to know that it was wasabi. We now knew that this meal was going to be something special.

pm 4

The next dish was a palate cleanser – a pineapple sorbet with pineapple pieces, tapioca and a dash of Angostura bitters. There was nothing plain about this palate cleanser, it was exquisite – everything had been well thought out, and it was a lovely refresher.

pm 5

The first of the main courses was pork belly with pomelo, avocado and corn. The pork was presented as a slice of crispy roast pork belly – one of my favourites plus an amazing croquette of pork that had a wonderful intense and rich flavour. Corn was presented in 3 ways – as a mini cob, as char grilled kernels and as popcorn, and everything was set on a bed of avocado puree with a gorgeous blob of pomelo reduction.

pm 6

The next main course consisted of beef, potato pave, quail egg and onion jam. I asked for my quail egg to be left off (because I am very allergic to quail eggs), so the photo is of my partner’s dish. The beef came as a succulent round fillet and piece of rich slow cooked brisket. The potato pave was small, but packed a punch with its intense earthy flavour (potatoes are my favourite vegetable), and definitely brought a dreamy smile to my face. It was topped with a delicate lacy tuile and accompanied by bearnaise sauce. Wow yet another stunning dish.

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For the next main dish we had a choice of fish or duck and I chose the fish – barramundi with olive, witlof, beetroot an dill. The braised witlof was the most delicious form of witlof that I have ever tried, sitting atop the fresh sweet barramundi, with blobs of beetroot and dill, pieces of olive, and a wonderful radish pickle. A lovely symphony of flavours.

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My partner chose the duck with fig, buttermilk and pumpkin. This included a delicious confit and a juicy tender breast fillet on top of pumpkin and fig pieces and a pumpkin puree. He thoroughly enjoyed the dish.

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Next came a pre-dessert palate cleanser – a hazelnut sorbet with other seeds and nuts and some puffed rice. Simple and smooth, this was a good palate reset before the main dessert.

pm 10

The main dessert was Todd’s signature dish – death by chocolate – consisting of chocolate macaron, a white chocolate coated truffle, a dark chocolate truffle, a brownie, chocolate mousse, raspberry sorbet and aerated chocolate sitting atop chocolate soil and butterscotch sauce. This dessert was special and memorable and finished off a wonderful meal, or so we thought – there was still more to come….

pm 11

We didn’t choose to have tea or coffee, but the wait staff brought box of petit fours – a cookie, a madeleine and a macaron. More exquisite goodies that we polished off despite being very full.

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It’s not often that we eat a meal where every course is perfectly constructed for texture and flavour, but this meal was faultless from start to finish. The staff were knowledgeable and helpful, and the evening was well paced. I will definitely return for more of this outstanding food finery. Absolutely amazing.

We have revisited several times and found that Todd will happily adapt menus to include vegan and vegetarian options.

Last Visit Date – January 2020

Click here to find out more

Source Foods, Highgate

Source Foods Menu, Reviews, Photos, Location and Info - Zomato

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Source Foods is a cafe and deli that know what they are doing. Everything about the ambience, the menu, the coffee, displays a real love and knowledge of food. One of the most popular breakfast/brunch spots along Beaufort Street, it is located at the City end of Beaufort on the junction of Brisbane Street.

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Stylishly decorated, the cafe has a long list of juices and smoothies, the odd special, some beautiful looking cakes and bagels in the cold cabinet, and informative tasting notes on the house blend coffee and available single origins. The menu sources the best local produce and includes items such as breakfast burger, coconut and passion fruit pannacotta with stone fruits, feta and spring onion scrambled eggs, nasi goreng, vegan feast (chick pea & black bean falafel, smoked field mushrooms, charred asparagus, butternut hummus, smooth avocado, rocket, vegan feta & smashed hazelnuts), pan fried brussel sprouts with broad beans, cress, pesto, artichoke and confit tomato, and they seem to cater for all dietary needs while still keeping the food interesting
and appetising.
My partner said that his coffee was in the top three that he has tasted in the world. High praise indeed considering that the number one coffee is in Chicago (Ipsento, in case you are interested on N Western Avenue).

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I ordered a monkey business style protein smoothie with banana, almond milk, peanut butter and protein powder. They even double checked the type of protein powder that I wanted in case of allergies ! It tasted beautifully smooth, not powdery at all, and not sickly like some peanut butter smoothies can be. Yummy indeed.

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For breakfast my partner chose the pulled pork quesadilla with chipotle beans,
cheddar, rocket, chilli mayo and onion jam. It was a lunch special, but they very accommodatingly allowed it as a breakfast item. The last mouthful was as good as the first and everything about it was beautifully prepared and delicious.

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I chose the miso hot-smoked salmon, with roasted kipfler potato, chorizo, torched eggplant hummus, asparagus, herbs & soft fried egg. Again a wonderfully constructed dish where nothing on the plate was out of place. Also a nicely sized portion. The torched eggplant hummus was smoky and delicious, and the salmon was plentiful, good quality and very very tasty.

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It took all of our strength not to have something to takeaway from the cold cabinet afterwards – it all looked so appealing.

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It was a wonderful meal, and we were serenaded by 80’s music, which had us tapping our feet. Source is definitely a favourite with the local

Last Visit Date – December 2019

Click here to find out more

Pictures from another visit:
Kimchi avocado on toast with poached egg:
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Vegan feast. Crispy cauli, yellow beetroot, amazing cherry tomatoes, zoodles and mushrooms:
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F5 Coffee Co, Belmont

F5 Coffee Co Menu, Reviews, Photos, Location and Info - Zomato

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F5 Coffee Co is an unassuming cafe in amongst some local shops on Belvidere Street in the airport suburb of Belmont. It’s clean and tidy with an appealing cake and sandwich cabinet and a menu with an Asian twist. They serve 5 Senses coffee which is a bonus, and today’s blend was a special roast (made especially for the cafe) of Ethiopian and Brazilian beans. It was smooth and delicious – no sugar needed to sweeten this coffee – and we loved our soy latte and soy flat white.

It was hard to choose something from the menu because everything sounded great, from toasted bagels and big brekky, to Lamington style French toast , zucchini, corn and sweet potato fritters, tom yum salad, and truffled mushroom ragu.
Eventually I settled for a nasi goreng and oh my goodness it didn’t disappoint. Served with a wedge of lemon and sriracha sauce, it was beautifully spicy, but not overly so, and contained the most delicious selection of capsicum, beans, chilli, chicken and prawns, all topped off with a wonderfully dippy fried egg. I ate the lot and enjoyed every mouthful.

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My partner chose the pulled pork benny, served on sourdough toast with a sriracha hollandaise, bbq sauce, and perfectly cooked poached eggs. The pulled pork was soft and melting, the combination of flavours on each forkful really complimentary, sweet, hot and savoury. Absolutely delicious.

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We really enjoyed our visit to F5 and will definitely return next time we are down in Belmont. The service was friendly and it’s a place where the locals all know each other and get a warm welcome from the staff. Ooh that Lamington French toast – I can’t wait to try it !

Pictures from another visit:

Soy Cappuccino:

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Zucchini, Pea and Broccoli fritters with spinach pesto, avo and feta smash, beetroot hummus and fried egg:

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Vegan black bean, beetroot, and walnut burger with chips, pickles, tomato relish and aioli:

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Last Visit Date – June 2020

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