Vegeramalamadingdong! (The Post Katy Perry Post)

We’ve been away. I’m sure someone noticed. Road trip and hiking for me and G.F, holidays for Kid and family, new job for me, etc….

Vegerama1We just haven’t had time to be here.
Oh and somewhere in there I turned 40. Yay!


Last night we went to Katy Perry. Holy Wow!
I’ve been to loads of gigs in my life but never the full Popstar experience.
There was me and Kid and Kid’s BFF. Show was great. What a good fun night.


We ate Fish and Chips, icy poles, lollies, chocolate, popcorn and as we were leaving I decided we’d need a late night ice-cream. Because, that’s why.
I asked Kid the best thing about her family holiday?
‘The gelati shop.’ Of course.
We need vegetables.
Along the way on our road trip we were often left with less than inspiring choices for vegetarians so G.F and I would just order chips, vegetables and gravy. ( What’s that? The vegetarian police are knocking at the door? Well we did eat gravy.)

Go. Away.

So I thought I’d recreate something similar. A nostalgia dinner of sorts.
Roast  Vegetables, Greens and Vego Gravy
Potatoes, Pumpkin, Carrots, Sweet Potato or whatever.
Chop and apply a little olive oil and salt. Roast on 180*c until everything is cooked nicely.
Greens –
Broccoli, Beans, Peas or whatever.
Simmer gently in lightly salted water until just tender. Beans first, then peas, then broccoli. Drain and serve.

Vego Gravy
2 medium carrots
1 large onion
5 cloves garlic
1 cup red wine
100  ml light soy
3 cups veg stock/water
a pinch of thyme or rosemary or sage.

Slice the vegetables thinly and sauté in a pan until really soft. It’s good to get some colour on them too, for flavour. Make sure they’re really soft and caramelised. Add the red wine and simmer gently until the wine has all but disappeared. Add soy and repeat. Add stock and simmer gently for 3-4 minutes. Puree in a food processor or with a bar mix or vitamiser.
You won’t need to add salt. There is plenty in the soy and on the vegetables already. Pepper or sliced sauté mushrooms will give you that authentic rural bistro feel.
Serve liberally over your vegetables.
Vegerama7We also had vegetarian sausages. Because, that’s why.

What Kid Did
Kid was up until after midnight on a school night so after the beans were picked and the table set I let her roam free. On the couch.
Well done Kid.
Baby, you’re a firework!

The Wash up
Awesome, nutritional, yummy dinner that left us all flopped on the couch Al Bundy style afterwards. Just the effect I was hoping for.
If vegetarian isn’t important to you, use beef or chicken stock. You’ll find my chicken stock recipe in the tags list. Serve liberally over your favourite roast.
Carrots are naturally very sweet once you get them cooking. It is also the carrots that will determine the consistency of your gravy.

Get cooking 🙂


Carrot and Feta Dip w/ Mountain Bread Crisps (or) Grandad’s New BBQ.

In recent times family catch up nights have taken place in my teeny apartment. It’s a “bring your own chair, I think I’m right for plates and forks but mum can you bring some dessert please,  someone will probably be drinking wine from a kids plastic cup” style affair. We squeeze into my lounge room, I squeeze food out of my little kitchen and we have a nice time. Kid will play her clarinet or entertain us with one of her joke books.

Tonight is different.
Grandad (my Dad) has a new bbq and bbq area out the back of the family house so of course it must be christened. Dad will be cooking. His bbq, his castle after all.
Can I bring dessert then? ‘Nah, nah I think your mother’s done something. You don’t need to bring anything.’

Rubbish, I have to take something at least. So I’m making this simple,healthy dip and some crackers that don’t come from a packet.

Carrot and Feta Dip.

Ingredients -( makes about 2 cups of dip)
2 good looking large carrots. About 100gm soft feta ( I used Danish, Persian would be great but is expensive), olive oil.


Peel and grate the carrots. Sauté them in a fry pan or saucepan using about a tablespoon of olive oil and a pinch of salt, stirring all the while. They will begin to soften. Put a lid on after a couple of minutes and let them cook right through. Allow them to cool a little, crumble the feta in and process thoroughly until smooth. Refrigerate.

Carrots are full of sweetness and you want to use that here to get maximum flavour whilst sauteing. They are also full of water and we want to use that to help cook them instead of adding liquid and watering down the great natural flavour. That’s why I put a lid on, to trap in some moisture.

Mountain Bread Crisps.

3 sheets of mountain bread or similar, olive oil, 1 tspn sea salt, 2 teaspoons sumac.

Brush the sheets of mountain bread lightly and evenly with olive oil. Sprinkle liberally with the sea salt and sumac. Cut them into pieces.

Arrange oiled bread pieces on a baking tray using some baking paper, it’s a bit like crispbread tetras


Cook them on 150*c for about 10-15 mins, checking all the while.  When they are a light brown colour and snap when broken you are ready.


Beware the bottom of the oven – the left hand tray are a little over done. If I was at work and I was my apprentice I would be making me do them again. Luckily we are at home where we celebrate some imperfections.
I used mountain bread because it is light and delicate. You could easily replace it with tortilla bread, pita or even some sliced up old French stick or burger rolls.

Off to Mum and Dad’s!
I also took along some nuts and green olives from my favourite deli. We were 8 people and that was plenty for pre dinner.
Dad cooked sausages, chicken and lamb. We had mum’s sought after potato salad, some green salad from their garden and there was a wonderful sweet potato pie for  my wonderful vegetarian girlfriend.
Then there was cheesecake.

Here’s ‘What Kid Did’ with Grandma.

Mum baked, kid decorated ( and licked the beater).There weren’t many left!

Marcey's Table

We All Eat And It Would Be A Sad Waste Of Opportunity To Eat Badly~~ Anna Thomas

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