Australia Trip - 2017

I was lucky enough to get to see family and friends this November in Sydney, Australia. It's my favourite time of year there, the Jacaranda trees are still in bloom, there is a plethora of flowers (I love the smell of Jasmine everywhere) and wildlife and the weather is perfect.

Here are the vegan eats and treats I found during my stay...

Places to Eat

The Australian Hotel - I usually like this place for two reason; they always have GF vegan options and they have a "Ladies Lounge" which is perfect when you have a toddler and don't want to disturb other patrons! I went twice this trip and they had two gluten free beers on offer, this Wilde one was pretty good and I had never seen it before.

They don't have a vegan pizza on the menu but you can ask them to make it for you, they might resist at first but they will make it ;)

Their fries/chips and garden salad are also delicious, my toddler definitely got a taste for pub chips while we were away!

I went into Chippendale (just near Central Station) to a friends gallery opening and had dinner afterwards at this charming little secret gem...Spice Alley! It's on Kensington St, off Broadway next to Central Park Towers which are pretty good in themselves with all their greenery!

Basically it's like a replica of Asian street food, so cute!!! There were a few different places with vegan options and you can bring you're own alcohol which you can get from Central Park Mall. 

IKU is always a great go to eatery when you're out and about. Dotted around Sydney in food courts it's 100% plant based and mostly GF as well. I love the Balls!

My dad took me to Last Train to Bombay and they are great with showing you what's vegan/GF on the menu and making things especially for you.

That impressive looking chickpea pancake is called Dosa.

Japanese is one of my favourites and HaNa Ju-Rin in Crows Nest was on the nicer end of the Japanese restaurant spectrum, quite a few vegan options though!

I had the avocado rolls, plum & cucumber rolls, edamame, spinach salad, Nasuden (eggplant) and maybe some sneaky sake ;)

The Sunflower Lounge on Spofforth St, Cremorne was a place we went to a couple of times because it was in walking distance of our house, was close to a fenced in kid's park, had a good selection of vegan/GF options and had a box of toys for the kids! I had the breakfast plate one morning and just asked them for all the sides and GF bread and the next time had the Falafel Plate that has quinoa falafel.

Oh Newtown, oh Newtown, you have my vegan heart! This is the vegan hub of Sydney and I'd been dying to visit Bliss & Chips and all vegan seafood take away. Almost everything on their menu was GF too, and really wasn't pricey.

I had (wait for it); Seafood Basket (2 fish cocktails, 2 calamaris, 1 crabstick), 2 garlic prawn skewers (AMAZING), 2 potato scallops, chips, tartare sauce and a vegan gozleme for later.

Gelato Blue in Newtown is now a completely vegan gelato place! It was seriously amazing! I can't remember the flavours I got and they don't have a website but from memory it was coconut, choc mint and the last one was a an amazing mix that had caramel in it.

Saw this sign outside a store - even though I didn't get any Coco Whip I was very excited LOL

I love Vegan's Choice grocery in Newtown, their vegan yum cha (dim sum) place next door called Green Gourmet is amazing too and does lots of GF options. 

They have vegan baked goods, their own vegan meats (the ham is still the best I've tasted) and a few pantry items. I got the vegan Jelly packets for my son's upcoming second birthday. I've been wanting to try the mushroom

THIS is the reason I trek to Newtown every time I'm in Sydney. The Vegan's Choice Vegan Fish Sauce is AMAZEBALLS! I just wish I could carry more of it home. It's so essential for making all your Thai favourites like Red/Yellow Curry and Pad Thai!

Was very impressed to see these posters on almost every bus I got on! Nice work Animal Liberation Australia!

Grocery Items

Very importantly, wine!

I tried these three wines while in OZ and I have to say I miss Aussie/NZ wine so much. The stuff they send to the States is miserable and I miss being able to just read the back of the label to know if it's vegan!!

My favourite was the Catalina Sounds (NZ) SB, but the No Evil (AUS) Organic SB & La Boheme (AUS) Pinot Gris were gorgeous too. I also had a lovely vegan SB at a wedding at Ripples, Chowder Bay while I was in Oz called Aramis Pinot Gris.

I love, and toddler loved these Fry's vegan GF chicken nuggets. I've had them before and begged the company to sell in the States were there aren't many GF vegan foods but to no avail :(

Taste Organic in Crows Nest have been carrying these Addiction Food GF vegan brownies for as long as I can remember (at least 8 years) and there's a reason. And it tells you why in the company name, they are SO addictive!

Got this Lo Bros Organic Kombucha on sale from IGA and it was really good, tasted like ginger beer so went down a treat!

My brother and sister-in-law always have me over for dinner while I'm visiting and are so sweet to get me a plethora of vegan items for my enjoyment. 

Dessert is of course a staple LOL

These Weiss Dairy Free Dark Chocolare & Coconut bars were heavenly!!!

They also got me these Smooze Coconut Milk based ice blocks too because I had loved them last time I was there. At least these are available in the States...in theory.

I got this Paw Paw Ointment from Aldi and it tasted horrible so probably fine for cuts/nappy rash etc but not nice for lips which is what I like Lucas' Paw Paw Ointment for. I know a lot of people don't like Lucas' because of the petroleum but I like the way it works. 

This Organic Suvana Paw Paw & Coconut Balm was recommended to me when I went into the pharmacy to get Lucas' well loved version. I didn't love it honestly, it was much thinner and oilier than Lucas'  and tasted sweet and I didn't like it on my lips at all. Back to old faithful!

Got these Syndian Curried Pumpkin Bites from either Coles or Woolworths. They felt a bit dry but other than that were fairly tasty. Toddler didn't like them though.

I've always loved this Japense style tofu by Soyco. It's just perfect for stir fries and my favourite Japanese Tofu & Carrot dish

Had a hard time finding something suitable for my toddler to drink but I did really like these Nutty Bruce organic nut milks, especially the almond/coconut blend which is what we normally like to drink by Califia Farms.

I found these Tasti Smooshed Wholefood Balls (from NZ) in Aldi or IGA (sorry I can't remember!!)

The Berry, Cashew & Cacao were my favourite - tasted like Cherry Ripe bars, definitely going to try to replicate!

Found these Moser Roth dark chocolates in Aldi - LOVED orange almond - so creamy! I loved that inside it wasn't a block but individually wrapped portions. Not very environmental of me, I know but it made it easier for travel!

Found these Blackstone Gourmet Snack Co. Rosemary & Garlic kettle chips at Aldi - SO GOOD!!!!

Choceur Mint Thins from Aldi - these do contain a small amount of gluten but I decided to take the risk and they were so amazing!

These Beanfields Bean & Rice Chips, Nacho Flavour were from Woolworths. So delicious. Can't remember when I last had cheesy corn chips!

Vege Deli Crisps - Chia tasted like prawn crackers to me. Really addictive! From Woolworths also.

These are the vegan cheeses I go while in Australia from IGA, Coles and Woolworths.

Bio Cheese is always good, a nice block/sliced cheese for sandwiches or crackers. 

Sprout & Kernel tree nut cheese - Herb Nut Cheese was a nice spreadable cheese from Thomas Dux.

I don't remember where I got the Follow Your Heart Parmesan but I prefer the shredded version they have in the States.

With cheese must go a fruit paste of course! This Tuckers Fruit Paste from IGA was even marked vegan and had two separate serves which was great.

Toddler/Baby Items

The Baby Puffs went down fairly well but he wasn't loving the Rice cakes, not sure why. They were overly sweet which maybe he didn't like as much as savoury.

I always eat my body weight in vegan chocolate biscuits when I'm back in my homeland because the States really doesn't offer anything like these in terms of gluten free & vegan. The Woolworths brand is now doing a Tim Tam, Mint Slice & Oreo version and of course the go to is always Leda's version of Tim Tams and Mint Slice (IGA) which I prefer but only slightly ;)

I ALWAYS get Suzy Spoons vegan meats when I'm in Sydney. They are now available in a few health stores which is where I got mine but honestly at the prices they were charging it would have been cheaper to buy them directly from Suzy and pay the postage costs! Live and Learn! And eat lots of delicious vegan food ;)

A friend bought me these Blooming Beautiful bath bombs by Lush which was very sweet and were marked "vegan" :)

I saw someone post about these Alternative Meat Co. faux meats from Woolworths so I thought I'd give them a try. They are already pre-flavoured. I didn't love any of them because of the texture but the seasonings they used were nice. I think my preference would be the chicken, followed by the beef. I think the shredded pork should be left to mushroom or jackfruit!

Hand luggage full of snacks!!

GF Vegan Tim Tams

If you don't know what a Tim Tam is then you're obviously not Australian or don't know many ;)
Tim Tams are a chocolate coated chocolate cookie with a layer of chocolate cream in the center. Sounds pretty good? You have no idea, I've hooked more Americans on these things that I care to say but the non-vegan Arnott's variety is available at World Market. When you've successfully done a Tim Tam Slam* you can call yourself an Aussie ;)
Veganized from the recipe on Gluten Free Table. I think next time I would use a harder cookie base (I like to dunk in my tea), these were a bit soft, definitely needed to be kept in the fridge or freezer...but who doesn't love a cold Tim Tam! These didn't exactly taste like Tim Tams but they were sugary goodness which is really all you're after!

GF Vegan Tim Tams

Ingredients for cookie
115 g vegan butter, softened
1/2 cup (115 grams) vegan fine grain sugar
1 egg replacer
1/4 cup (30 grams) unsweetened cocoa powder
1 cup (150 grams) gluten free all purpose flour
Pinch of salt

Ingredients for Filling
115 g vegan butter, softened
1 cup (125 grams) vegan powdered/icing sugar
1 Tbls cocoa powder
1 tablespoon vanilla bean paste

Ingredients for Coating 
100 grams milk chocolate
100 grams 70% dark chocolate
1 Tbls coconut oil


Method
First make the cookie.
Using an electric mixer, beat butter and sugar for 5 minutes or until light and fluffy.
Add egg replacer and beat until combined (mixture may curdle).
Sift flour, cocoa powder and salt over butter mixture and beat until combined.
If the dough is too soft, add 1/4 cup additional flour and beat to combine.
Repeat this process until the dough comes together and can be handled.

Place the dough onto a piece of non-stick baking paper on a work surface, top with another piece of baking paper, and roll out into a large rectangle about 0.5cm thick.

Put the dough on a tray and place in the freezer for 30 minutes.
Preheat oven to 180°C/350F. and line two baking sheets with non-stick paper.
Take the dough from the freezer and using a small sharp knife, cut into 3cm x 5cm (1.5x2") rectangles.

Re-roll scraps and repeat to make 28 rectangles.
Separate the rectangles and spread them out on the lined baking trays.
Bake for 8 to 10 minutes.
Stand on trays for 10 minutes.
Transfer to a wire rack to cool completely.
Next make the filling.
Use an electric mixer to beat icing sugar, cocoa, vanilla paste and butter until light and fluffy. Sandwich biscuits together using 1 1/2 teaspoons chocolate mixture. Refrigerate for 20 minutes.

Lastly make the coating.
Place milk chocolate and dark chocolate and coconut oil in a heatproof, microwave safe bowl or a double broiler. Microwave on medium for 2 to 3 minutes, stirring every 30 seconds with a metal spoon, or until melted and smooth.
Place a sandwiched biscuit on a wire rack set over a baking tray lined with baking paper.
Dip the sides of each biscuit in chocolate mixture and place on rack.
Pour 1 tablespoon melted chocolate over each biscuit to cover.
Set aside for 1 hour or until set (see note).


*The Tim Tam Slam
This is what Australian call a Tim Tam move where you bite both ends off the cookie and then suck your tea (coffee) through the cookie like a straw. The cookie will become gooey and the chocolate will melt slightly. It's sheer heaven but don't suck too long or your Tim Tam will fall into the depths of your tea ;)

Gluten Free Vegan "Vegemite"

Should really call it Sesamemite because it has sesame flavour due to the tahini. I really liked this recipe though. It doesn't taste exactly like Vegemite but is very pleasant and I think I will add less soy next time and more coconut aminos. I found it a bit too salty. Recipe from Unconventional Baker.

Gluten Free Vegan "Vegemite"

Ingredients

½ cup black tahini sesame butter
4 tbsp tamari (I used half tamari and half braggs/coconuts liquid aminos)
3 tbsp nutritional yeast flakes


Method

Place all ingredients in a blender and process into a creamy and smooth consistency.
(I used a food processor because my blender isn't that great.)
Store in the fridge.
Lightly spread on non dairy buttered toast and enjoy!

Vegan Meat Pies

Recipe from Vegan Sweet & Simple! Serve with Homemade Tomato Sauce/Ketchup!

Vegan Meat Pies

Crust
1 cup superfine brown rice flour
1 cup sorghum flour (I substituted for rice flour)
½ cup potato starch
¼ cup sweet rice flour
1 tsp xanthan gum
1 tsp salt
½ cup cold, hard vegan butter or margarine.
¾ cup ice water

Filling
1½ cups of dry textured soy protein (I used Gardien crumbles so didn't need the water or bouillon)
Hot water
2 tsps vegetable bouillon paste or powder
1 small brown onion, diced
¼ cup corn flour
1 cup vegetable broth
¼ cup ketchup (I used homemade)
1 tbsp BBQ sauce (i used homemade)
1 tbsp vegan and gluten-free worcestershire sauce
2 tsps vegemite (I used Marmite).
¼ cup peas
I also included a spash of red wine
Water, as necessary


Method

Crust
In a mixing bowl, mix together the dry ingredients so that they are well combined.
Add the butter a little at a time and mix using a pastry cutter on your stand mixer or by hand using a fork.
Once the butter has been evenly incorporated into the mixture and it appears crumbly, make a well in the middle and add the ice water.
Mix with a fork until you have a nice dough, but don’t overwork it!
Pat dough together with your hands and then turn it out onto a sheet of plastic wrap.
Enclose the dough in the wrap and refrigerate for at least 30 minutes.

Filling
While the crust is chilling, prepare the filling
Put 1½ cups of dry textured soy protein in a medium bowl and cover with hot water.
Add 2 tsps of bouillon to the soy protein, mix and allow it to absorb the water and flavors until it is soft (10-15 minutes).
Heat a pan with enough oil to lightly coat the bottom for a few minutes on medium-high heat until hot.
Add the onion to the pan and sauté until soft and translucent.
Add the textured soy protein and sauté for 3-5 minutes more until it begins to brown.
Mix together the corn flour and the vegetable broth and set aside.
Add the remaining ingredients to the pan, mix well to incorporate, and allow the gravy to come to a boil and thicken.
Turn the heat down to medium-low and allow it to simmer for about 10 minutes more to allow the flavors to incorporate. You may need to add a few tablespoons of additional water here to prevent it from drying out too much.
Remove from the heat.

Preparing the pies
Turn your oven to 350 degrees Fahrenheit or 180 degrees Celsius.
Grease a 12-cup muffin tin and dust it with rice flour.
Separate the dough into 3 even pieces, roll into balls using your hands and set aside.
Place one piece of chilled dough between two sheets of plastic wrap and using a rolling pin, roll out the dough until it is about ¼ inch thick.
Using a small bowl (about 2½ inches in diameter) or something else of the size that would allow you to fill the bottom of the muffin tin, cut out rounds and gently press them into the muffin cups so that they are completely lined and there is a little bit of overhang. You should be able to cut 12 appropriately-sized rounds out of two of the three pieces of dough. Be prepared to roll out the dough several times to do this.
Fill each of the muffin tins with the filling right to the top of the pie.
Combine the remaining dough and roll out to ¼ inch thick. Using an appropriately-sized glass just big enough to cover the tops of the pies, cut out 12 rounds.
Place the rounds on top of the pies and gently press together the edges of the bottom and top crusts using your fingers first and then a fork.
With a fork, poke some holes in the top of each pie to allow the filling to breath and stop it from bursting out while baking.
If you like, brush some olive oil or butter on the top of each pie.
Place the muffin tin on the top shelf of your oven and bake for 25-30 minutes until the crust starts to lightly brown.
When done, remove from the oven and let the pies cool in the muffin tin for about 5 minutes.
Eat!
Notes
You could add additional veggies to the filling or just leave the veggies out altogether (but keep the onion!)
These pies freeze really well, so if you’re not going to eat them all within 3 or so days, just pop them in the freezer.

Happy Australia Day!

Here are some vegan ideas for your Australia Day! Although living in the States now I try and celebrate where I can by making one or more of these items, streaming Triple J's Hottest 100 and plastering my family with Australian Flag temporary tattoos. Whatever Australia Day has in store for you I hope it's a good one. Miss my homeland so much!!!! :(

Vegan Meat Pies

Faux Meat Sausage Rolls (not GF)

Pavlova

Double Chocolate Lamingtons

ANZAC Biscuits