Summary (TVP Tortiere)

I found the bare bones of this recipe while perusing the internet some time ago. It was such a weird idea, I never thought I'd actually make it. Then the blog happened...

Tortiere (Adam 4.5/5 Alex 4/5)


Ok, so I feel the need to justify giving this only a 4/5. The recipe is amazing, but when we made it we used oil instead of vegetable shortening in the crust- big mistake. Vegetable shortening makes the world go round, and the blood pulse through my veins (although ironically it does the opposite of that). There. I said it.

Otherwise the recipe was yum yum, yum yum yum. yum.

Summary (Ketchup)

This was a nice easy ketchup to make. Further, the results were astonishing! I think Adam almost fainted with tasty overload- I soon followed.

No one eats ketchup just like that!! Here it is on some of Adam's favourite home made burgs' and focaccia.

Ketchup ( Adam 5/5  Alex 5/5) 

When considering the rating, Adam said "put me down for 5/5, no question". THAT'S how good it was! 

'nuff said.

Actually no. It was quite easy to make and has a high yield. Cost was pretty low too, so it's a good investment. 

Meal 1 Summary (Mushroom Wine Risotto)

A classic Italian dish. Using Arborio is key here in order to create the thick consistency desired. Usually risotto is cooked with white wine, but Adam had some leftover red from a friend, which gives it a super dooper wooper fun colour.

Oh, we also had some leftover baguette and bruschetta topping from a family supper, so we tossed it in!

Mushroom Wine Risotto (Adam 4/5 Alex 4/5)


A great filler meal. Prep was easy and decent output. As it always happens when I don't watch Alex, he added too much rosemary. I keep telling him, but he doesn't listen. BEWARE! Rosemary is good, but not too much. edit: yes I do

Meal 3 Summary (Cabbage Salad, Chinese "Steamed" Buns)

Wowee. Lots of good food and unconventional to boot. We were not sure what to expect, but it turned out to be quite filling.

Cabbage Salad (Adam 3.5/5  Alex 3.5/5)
This recipe worked out well: not too much work and a ton of salad. We have a giant tupperware of leftovers for today. Although it must be admitted that we were initially wary of the notion of a cabbage salad, this dish brought an unexpected surprise. We added some extra filling from the Chinese "Steamed" Buns on top of the salad, which made the dish even tastier.

Chinese "Steamed" Buns (Adam 4/5 Alex 4/5)
I got the idea for these buns from a place I used to go in China Town in Victoria. They sold steamed buns filled with barbecued pork, so this is in essence a vegan adaptation of that. Though traditionally steamed, we baked the buns instead as a way to make the recipe easier. The first time making these was a bit chaotic and took a little long, but most of the time was spent trying to figure out what we were doing. We suggest using left over seitan if you have any from the mandarin seitan. The result was really really tasty.