Roasted Cauliflower head | Cauliflower dishes #3

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This is a very simple, yet extremely delicious, recipe I’ve learned from an Israeli friend.
It’s basically a whole cauliflower head boiled until tender then roasted to get a beautiful golden colour and an amazing caramelised flavour. It seems this was created by an Israeli chef and since then it’s getting more and more popular. I totally understand why. 🙂

You can’t believe how delicious this thing is. Sometimes I need to control myself because I could eat the whole thing alone. I’m telling you, this is amazingly good!

Ingredients
  • 1 head of cauliflower
  • 3 tablespoons of olive oil
  • 2 tablespoons of salt
  • Black pepper to taste
Directions
  1. Fill a pot with water. This pot needs to be large enough to fit the whole cauliflower head in it. Also, make sure to pour just enough water to cover it.
  2. After the water starts boiling add in the salt and the whole cauliflower head.
  3. Boil it for a maximum of 10 minutes.
  4. Then, place a baking sheet on a tray and put the cauliflower head over it. Brush olive oil all over it and season with black pepper to taste.
  5. In a preheated oven at 200C (392F), bake it for approximately 30 minutes or until its surface becomes golden and brown.
  6. It’s done!

Keen to learn more recipes with cauliflower?
If so, here’s our collection of cauliflower recipes!

KyoTofu Fujino Cafe | Nishijin District – Kyoto

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KyotoTofu Fujino Cafe entrance.
KyoTofu Fujino Cafe entrance.

Within walking distance from the Kinkaku-ji temple you can treat yourself with delicious soy-based desserts at KyoTofu Fujino Cafe. There is also a restaurant serving traditional tofu meals and soy milk treats, but I only had time to visit the cafe during this occasion.

The place serves different types of desserts, all soy milk based and a yummy and creamy ice cream. Which sounded like heaven after walking the whole morning in a heat of 38C degrees. Geez, it was scorching ☀️ in Kyoto that day.

My order

For a quick stop and to refresh ourselves before the next attraction, we decided to have:

  • Hubby: Soy milk ice cream, with mochi, azuki beans paste, fried gluten, and soy milk cinnamon stick.
  • Mine: Soy milk cheesecake with black sesame seed crust.
Soy milk ice cream.
Soy milk ice cream.
Soy milk cheesecake.
Soy milk cheesecake.
Soy milk cheesecake.
Soy milk cheesecake.

As every Japanese dessert, they were just sweet enough. In case you have a strong sweet tooth, you may find it needed more sugar, but for my taste it was amazing! I got a little bit of the ice cream, it was very creamy and you could definitely taste the soy milk.

About my choice, the cheesecake, it was extremely delicate and light. I could feel some lemon or citrus flavour, what gave a special kick to it. Although the ice cream had a clear soy milk taste, the cheesecake had nothing like that. Definitely, a must go if you are around the area. 🙂

The verdict

They say their soy milk and all soy based products sold in the store are homemade. I really liked the desserts and would go back in case I return to Kyoto one day. Ah! For all vegans out there, I don’t know about the desserts (they are vegetarian for sure), but for the traditional tofu meals, they can adapt everything to be vegan, you just need to book in advance.

About the English: English menu available and staff can communicate just enough in English.

Bill: 824 yens (A$10) – no drinks.

Exact location: https://goo.gl/maps/EDcM2PjCUaU2

More information: www.kyotofu.co.jp/en/

Out there: Cocowhip | Sydney

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Cocowip original (plain)
Cocowhip original flavour (plain)

Have you heard about Cocowhip? It seems like this is the new healthy trend this summer here in Sydney.
It is vegan, refined sugar-free and according to their website: this refreshing cream is “loaded with bio-fermented freeze dried coconut water powder providing the equivalent of over 10 cups of Yoghurt!“.

Before trying it I did a bit more research on their website and they say in each 100 grams of the original flavour, you will find 16.1g of carbs, 0.1g protein and 3.7g of fat. However, I’ve found the ingredients list a bit disappointing and not that real food-ish as you can see below:

Ingredients:
Coconut Water, Vegan Premix (Cocowhip Coconut Powder, Corn Starch [Non GMO], Natural Sweetener [Xylitol], Coconut Sugar, Inulin, Guar Gum, Carob Bean Gum, Vegan Mono-diglycerides), Coconut Probiotic (Bio-fermented Coconut Powder, Freeze Dried Coconut Water, Lactobacillus Acidophilus, Lactobacillus Plant Arum).

I understand they need some of these ingredients to get the creamy consistency, like corn starch and guar gum. But I don’t know why they decided to use 3 types of sugar?! There is xylitol, coconut sugar, inulin and I’m not even counting the natural sweetness of coconut water.

Anyways, I’ve decided to take the risk and tried some. Below I have the original one with mango swirl, and hubby got also the original version with gluten free caramel slices and chocolate syrup.

Cocowip with mango and Cocowip with gluten free caramel slices
Cocowhip with mango and Cocowhip with gluten free caramel slices

The ice cream is very, very light, and you can feel it’s not as sweet as a regular ice cream (which is great, but why all those sweeteners?). I found it very refreshing as well, and a nice option for any vegan friends out there. However, it’s not something out of this world, of course, better than regular ice cream but maybe it works better as part of a dish as I saw some cafes doing.

As far as I could understand, they sell the ice cream to cafes and restaurants, and then they make their own creations. These two I had at Heart & Soul Organic Chai Cafe, at Cronulla beach. You can check their website for more locations: www.cocowhip.com.au

Forks over Knives | Food Documentary

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Forks over Knives
Forks over Knives

Every time I watch a food documentary I have the final impression we should all live of air. You know, like everything we’ve been eating in recent years is bad. 😛

Well, jokes apart, this time I bring you Forks over Knives as a documentary suggestion. This movie goes against what I believe it’s good for my personal diet, however, it’s always important to understand other perspectives and keep an open mind, don’t you think?

Forks over Knives advocates a plant-based diet (it’s not what is commonly called vegan too), where you would avoid meat and dairy products and instead have plenty of vegetables, greens, legumes, and grains. They also show the danger of a high consumption of protein and why this should be avoided.

It is an interesting point of view and worth some of your attention. You can find it on Netflix or download via their website.

In case you are curious, here is their official trailer:

Avocado & chia pudding | Low Carb Breakfast #1

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This is the first video of a Low Carb Breakfast series we created. So many delicious things we prepared to show you! Can’t wait to post all recipes. 🙂

To start, I decided to bring you a refreshing breakfast option: an Avocado & Chia pudding. This is perfect for a hot summer morning, refreshing and super filling. The recipe is enough for two servings, but you can double (or even triple) it to make extra servings for other days or maybe somebody you like.

Ingredients
  • 1 avocado
  • 1 and ½ cups (300 ml) of coconut cream
  • ½ cup (120ml) of water
  • Half lime/lemon juice
  • 2 tablespoons of chia seeds
  • Coconut flakes to garnish
  • Sweetener to taste (we didn’t use any, this is totally up to you).
Directions
  1. Add to a blender, the avocado, coconut cream, and lemon juice. Blend until you get a nice and smooth mixture.
  2. Turn off the blender and mix in the chia seeds.
  3. Pour the mixture into a container and refrigerate it for at least 3 hours (overnight is better).
  4. It’s done! Garnish it with some coconut flakes before serving.