Loafers bread makers

As I have stated before sometimes dealing with restaurants about my food allergies can be a pain. Id just like to quickly say thankyou to Loafers. Im going for breaky to a restaurant that stocks their bread, so this morning I emailed to find out which, if any, I could eat. Not only did I get an email back in 20mins. But the guy actually called me to make sure I made a safe bread choice. Other soy freers out there will be happy to know they have a number of soy free breads. Really looking forward to breakfast now. Oh and they're all organic. So thanks again Loafers.

www.organicloafers.com.au

Happy eating.

Salad - mania 2

Todays salad is a little less salad, a little more veggies.

1 eggplant cut into 1cm thick slices
3 spring onions sliced
4 cloves of garlic sliced
1 brown onion sliced
1 small red capsicum cubed
300g sugar snap peas, washed and de-ended
Cous cous, cooked
Chilli powder
Coriander powder
Cumin powder
Olive oil

Place eggplant slices in a container with the oil and chilli powder and shake until well covered. Allow to sit for a few minutes.

Heat a grill pan and place a single layer of eggplant.  Once cooked on one side flip to cook the other.

Meanwhile heat some oil in a pan and when hot, add the peas. Stir constantly to avoid sticking. Add the spices. After a minute or so add the capsicum and onion. Stir for a further minute then add the spring onion and garlic.

Remove from the heat and place in a large bowl with the cous cous.

Serve with the eggplant.

I had the left overs for lunch with some light sour cream, very tasty however not required.

Happy eating,

Odette.

Restaurant Review - The Terrace Lounge

The Terrace Lounge on St Georges Terrace,  Perth.

Now these guys went above and beyond. After my initial email I got a not so helpful response. Another example that if you don't have the allergy you have no idea what it's in. 

However, they turned it around when the heaf chef called me to find out what I'd like for lunch.

The meal I got was tasty and I was very impressed. Two thumbs up.

Happy eating.

Odette.

Restaurant Review - Grill'd

Grill'd in Shafto lane, Perth.

Grill'd is a burger joint, and according to my co-diners does very good burgers. They have 3 veggie burgers on their menu, unfortunately 2 contain soy and the third is a mushroom. 

I know what you're thinking, if I can't eat the burgers what did I have? Well, I emailed Grill'd a few days before my meal. After it was established that I couldn't eat the burgers I was ready to give up entirely and resign myself to a lunch of hot chips. 

However, when talking to them on the phone, they suggested a salad and told me to explain my situation when I got there. On arrival I dealt with the same nice girl who I had talked to on the phone. Together, using their very handy list (which details the ingredients in everything on their menu) we came up with a salad. It was delicious, huge and they didn't skimp on the good stuff. I was very impressed. 

So even though I didn't have a burger, I still managed a very tasty lunch. But the nicest thing about the whole situation, they didn't make me feel like I was being annoying. In fact they were happy to take a detailed look through their list of ingredients for my salad, even though there was a line out the door of people behind me.

So from this soy free vego Grill'd gets 4 stars and a smile for their customer service.

Happy Eating,

Odette.

Perth Restaurant Review

As a soy and mushroom allergic vegetarian I sometimes find eating out difficult. I dislike putting others out so I usually have my meal chosen (via a string of emails with restaurants) before I get there. My experience with restaurants and how they handle a difficult eater has been VERY varied, as I'm sure anyone with an annoying in-everything-allergy will tell you.

My biggest issue is that many people don't realize how much soy they eat every day. Many restaurants assume if there's no Soya sauce or tofu I'm good. It's not until I start asking them specifics do they realise (and in some cases, actually bother to look).

In fact, I've been very surprised how nonchalantly some restaurants have approached my actually quiet serious allergy. Now, if I were in America, I think they'd take it more seriously. America is a country where people understand that if you tell someone a product/meal does not contain a specific allergen, and they have an allergic reaction,  that's grounds to sue! (If you can sue McDonalds for making you fat anything is possible :) ).

So I've decided to keep a record / review of restaurants I go to and how they handle my annoying eating habits  In the hopes to help other allergic affected individuals, regardless of your allergy.  Because if they'll cater for me, they should for you too.

Do let me know if there is a restaurant near you that has gone out of it's way to help you eat, or even gone out of it's way to make things difficult for you. Doesn't matter if it's not here in Perth.  

Happy Eating,

Odette.

Salad -mania

How many different salads can a girl make before she just can't stand it anymore.
My first salad was strangely really tasty and very simple.

300g green beans, washed and ends sliced off
1/2 an onion
1 green apple
Olive Oil
Balsamic vinegar.

Cook the green beans by placing them in a pot of boiling water for a few minutes. Very important not to over cook.
Slice the onion and dice the apple.

Mix all ingredients in a bowl and drissle over the oil and vinegar. Now let it sit in the fridge for a few hours.

Really simple and really good.

Happy eating.

Roast Veggies with Squash Sauce

Yummy yummy veggies in my tummy. I really enjoy roast veggies, well I think by now it's evident that there is very few kinds of veggies I don't like. But I'm attempting to try new things with them. So I've decided to try an old favourite (roast veggies) with a new twist (squash sauce).

Roast Veggies

Ingredients

1/2 eggplant, cubed

1/2 zucchini, cubed

1 head broccoli, cut into little trees

1 large onion, cubed

4 cloves garlic

5 potatoes, cubed

1/4 C olive oil

1 tsp basil

1 tsp thyme

1 tsp chives

1 tsp sage

1 tsp oregano

Method:

Mix the oil and herbs in a bowl. Place all the veggies into a large bowl and toss in oil mix. Let it sit in the fridge over night. 

Heat oven and cook the veggies to your liking. 

Note: as something different I piled the veggies into two pyrax dishes and poured a bottle (330 mL) of beer over them. Then I placed al-foil over the top and cook in the oven like this until the potatoes were soft. Then I took the al-foil off and let them crisp a little. Turned out really well, they weren't as crunchy as roast veggies often are but so full of flavour. Well worth a try. 

Squash Sauce

Ingredients

1/2 kg yellow squash

2 small onions (or one large ones)

2 cloves garlic

1 tbs olive oil

1 tbs lemon juice

1 tsp vegemite

3/4 C oat milk

1/4 C white wine

salt and pepper to taste

sprinkle paprika and turmeric

Method

Boil the squash until cooked, drain and set aside to cool. Combine all ingredients in a blender and process until smooth. Add additional liquid if required. Drizzle sauce over roast veggies.

Happy Eating!