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Beetroot Juice/ 甜菜根果汁，Cheers！（中英文食譜/ 中文下拉）

Ingredients:
2 Beetroot
½ Carrots
1 Orange or Grapefruit
½ Lemon
1 Tsb Ginger Minced
⅓ Tsb Turmeric
⅓ Tsb Black Pepper

A great supplement to a clean eating lifestyle. A juice with heaps of Iron, vitamins & antioxidants.

When the Turmeric and Black Pepper are mixed together they create a natural pain killer. Always remember to add black pepper with turmeric.

The Black Pepper reacts with the turmeric, which is the part of Turmeric that creates the colour which helps the body absorb the turmeric in the bloodstream more easily.

You could add a dash of raw apple cider vinegar for an extra immune boost.
甜菜根果汁，Cheers！

材料：
2-3 顆 甜菜根（球部）
½ 根 紅蘿蔔
1 個 橙或葡萄柚
½ 個 檸檬（可省略）
1 茶匙 現磨薑泥
⅓ 茶匙 薑黃

來喝一杯含有大量鐵質、維生素和抗氧化劑的現打果汁吧！

甜菜根好處多多，球根部含有鐵質、醣類、B12、物質鎂、鉀和葉酸等豐富的營養（好處太多以下不多作解釋，請各位自行上網查詢）。總之，特別適合容易缺鐵的素食者以及生理女性者攝取。

薑黃大家應該也不陌生，知名優點是能夠淨化血液，幫助新陳代謝及幫助肝臟大掃除，不過單獨使用並不容易被人體吸收。研究報告指出（註1）當薑黃和黑胡椒共用，就能提高薑黃的吸收率，同時，它們都具有抗發炎、抗氧化、幫助循環和止痛的效果。記得以後兩個要一起用，但用太多可能會引起身體不適喔！

您也可以添加一些蘋果醋，據說可以增添免疫力。Cheers！
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Cocobella Coconut Yoghurt Natural 純素無麩質椰子優格

Here at Cloudeer, we’ve been trailing different brands of dairy-free coconut yoghurt. This morning I had Cocobella Coconut Yoghurt Natural — Cocobella Coconut Yoghurt contains 30% less fat than the leading coconut yoghurt brands and is also gluten free —— a 100% Australian-owned and independently operated beverage Company.

最近我們在嘗試各種不同品牌的椰子優格，今天我們嘗試了澳洲的本地品牌 Cocobella Coconut Yoghurt Natural —— Cocobella 的椰子優格除了純素和無麩質之外，據說其優格脂肪含量還比其他的優格品牌少了百分之三十。

My recipe for Coconut yoghurt is to heat the yoghurt mixed with some oats and fresh berries. Put these all together then heat them. It’s ready once the berries have started to melt and mix in with the yoghurt. I really love coconut yoghurt that fresh and creamy taste. Hope you enjoy too.

喜歡吃溫食的朋友可以花個幾分鐘將優格、燕麥和莓果加熱，微波爐設定一分鐘左右就夠，用鍋子則是輕輕地攪拌直到莓果化成果漿和優格融在一起後即成。

Eating delicious food doesn’t mean you have to harm or impact another life. Eating Vegan is pretty much as easy and simple as you can and it also is delicious. Everyday you can make a choice to do the right thing and be a better person.

在此還是要和大家呼籲，吃美食不一定要建立在生命上，每一次的消費，都是你/ 妳表達立場和改變世界的機會。
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Main Course | Korean spicy rice cake/ Tteokbokki / 떡볶이
（韓式辣炒年糕中英文食譜 / 中文下拉）

Every recipe and restaurant review we post at Cloudeer we try or replicate threes times before sharing them with you, to make sure that they really good and consistent. However, today's recipe I am sharing after only making it once- Because it is so simple yet so Delicious.

This is my first time cooking Korean Rice Cake and it really is simple, no skill required and very simple ingredients.

Just be sure to pay attention to your saucepan and boil for 15 minutes. Slowly cook your rice cake until you notice that the rice cakes have absorbed the flavour of the other ingredients and you can notice less sauce (liquid) in the pan.
Even if you are an amateur in the kitchen, with this recipe you can make as good a dish as you would find across any Korean Restaurant.

For Gluten Free people, I don’t know why these stores brought rice cakes still come with gluten inside. Be sure to check your packaging and ingredients to make sure the rice cake doesn’t contain Gluten. We also include soy sauce in our recipe, this can either be replaced with gluten-free soy sauce or left out. I promise the flavour will be just as good with either option.

If you have any concerns with the 5 pungent spices, relax, just skip or substitute it with anything that you normally would in any other dish. As for the heat and spice of the sauce, this is up to you, Add or remove as much of the chili elements as needed for your required taste.
Vegan people can finally relax and eat delicious rice cake without having to worry about the chance that it will contain any animal products like fish cake, fish sauce or honey. 

Ingredients:
Veggie oil
Garlic 1
Onion ¼, cut small pieces
Spring onion 3, cut into 3 inch long pieces
Rice cake 200g
Water 300 ml
Chill paste 1 tablespoon
Chill power 1 teaspoon
Maple syrup 1 tablespoon
Soy sauce 1 teaspoon
Raw sugar 1 teaspoon

Directions
Add the oil and garlic, onion and spring onion into the pan then fried them until they look gold.
Add rice cake and water and all sauces into the same pan Boil for 15 minutes over medium-high heat with the lid. 

二十分鐘上菜 | 韓式辣炒年糕

在 Cloudeer 看到的食譜和食記，都是至少試過三次以上，確認每次都達標才敢和大家分享。

只有這道韓式辣年糕食譜例外，因為它竟是如此地簡單——簡單的食材和無需烹飪技巧的「技巧」，讓 Cloudeer 第一次做完就敢直接寫食譜推薦給各位。

沒煮過就從沒想過，韓式辣炒年糕，原來不是用「炒」的，而是用「煮」的。

這道料理的重點是有耐心地滾個15分鐘，慢慢將年糕和辣醬熬煮到入味收汁，無論是老手還是烹飪新手都能做出和韓國餐廳一樣的味道

麩質過敏者請看仔細了，不知道怎麼搞的這年頭就算是年糕還是米粉，裡頭也有可能有 Gluten，請各位保重；材料中的那一茶匙醬油可改用無麩質醬油或是直接跳過，在此（發毒誓）保證味道也是一樣好。五辛素者，Take easy，不能吃的就跳過，味道不會差太多的，隨意加一點自己愛吃的料也行。喜辣者和怕辣者在辣醬辣粉的部分可自由增減，真的很怕辣的人就用一小茶匙辣醬就好，辣椒粉可以跳過沒關係。素食者們趕快來做做看，自己做的好處就是再也不用擔心會不小心吃到魚板、魚露和蜂蜜啦！

希望你/ 妳們會喜歡這道零失誤又超級快速的食譜！

食材：
2-3 湯匙 植物油
1 瓣 蒜頭 切碎
¼ 顆 洋蔥 切碎
3 根 青蔥 切段
韓式年糕 200-300g
水 300g （可以自己熬蔬菜或是海帶高湯）

醬料：
1 湯匙 韓式辣醬
1 茶匙 韓式辣椒粉（我用手邊僅有的卡宴；怕辣可省略。）
1 湯匙 楓糖（任何花蜜植物糖漿都可以）
1 茶匙 醬油（可省略）
1 茶匙 二號砂糖

廚具：
含蓋小湯鍋一只

作法：

把植物油和辛香料放入小湯鍋中爆香（辛香料其實可炒可不炒，但花個兩分鐘做這個加分的動作真的很值得。）。

將所有年糕和水以及所有醬料一起放入爆香好的小湯鍋中，稍作攪拌後（韓式辣醬不好攪開，滾了就會自己化開了），蓋上鍋蓋用中小火煮約十五分鐘，收汁即成。
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Main Course | 蕃茄燉雜豆

豆類是最優質的蛋白質，不過為避免脹氣和吸收不良，請將豆子洗淨後泡水、催芽和去皮，最後放入冰庫。使用悶燒鍋、冷凍豆子或是在煮豆時加冰水，都是讓豆子更容易煮爛的方法。這個食譜使用的是事先煮好的雜豆罐頭。

在這道料理中，會用到一種翻譯名稱很多、台灣較少見的莙薘菜，即葉用甜菜，俗語又叫牛皮菜、厚皮菜、豬乸菜、瑞士甜菜、茄茉菜、恭菜，英文叫做Silverbeet。

莙薘菜是不是很像放大版的小白菜呢？許多食譜僅取用葉菜的部分來料理，因為莙薘菜莖非常硬。我們瀏覽了一些中文食譜，幾乎都是連莖一起清炒來吃，大家千萬不要如此挑戰自己的咀嚼和消化能力啊，連葉帶莖慢慢燉就好。

像這個食譜我是直接用了在同一餐要出的湯，那是加了月桂葉番茄馬鈴薯湯。如果各位手上有像是：蕃茄、洋蔥、紅蘿蔔、芹菜等適合熬湯的蔬菜，只要切成小塊滾上十分鐘，過濾掉蔬菜就是很好的高湯了。

香料類除了辣椒不可省略之外，其它真的沒有也沒關係，別為了一道料理而買進一堆自己平常不知如何使用的香料罐造成不必要的浪費。若是市場能找到新鮮的百里香或是其他香草，那就洗好將整株丟進去吧。

加了這麼多的辣椒是為了要中和蕃茄的甜膩，還能讓身體溫暖起來，品嚐過的朋友一致認同口味溫和，但每個國家的辣椒種類不同，若是非常怕辣的朋友就採適量或是慢慢加噢！

延伸閱讀：蕃茄燉雜豆就是要配 薑黃飯 食譜

材料：
¼杯 橄欖油
半顆 洋蔥（切碎）
1 根 紅蘿蔔（切丁）
半顆 青椒（切丁）（彩椒青椒皆可）
半把 莙薘菜（切小段）
1 罐 雜豆 （350g）
1 罐 蕃茄罐頭
1 罐 蔬菜高湯（約500cc）
6 根 辣椒（切碎）
4 瓣大蒜 （切碎） 可省略
1 茶匙 小茴香籽
1 茶匙 香菜粉 可省略
1 茶匙 甜椒粉 （原味或是煙燻的都可以）
半茶匙 百里香粉 可省略
2-3 片 月桂葉
現磨黑胡椒適量
半顆 檸檬汁 可省略

1. 加油熱鍋，用中小火將洋蔥拌炒上色，然後放入紅蘿蔔炒上色，最後放入青椒慢慢炒上色。

2. 將莙薘菜、雜豆、蕃茄罐頭、高湯和辛香料全部倒入鍋中，攪拌後上鍋蓋轉小火直到煮滾。

3. 轉到最小的火，切記每5-10分鐘攪拌一次，燉40-60分鐘即成。或是放在電鍋裡面蒸到跳起來即可。
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Main Course | 薑黃飯

這是 Cloudeer 認為最好吃又最簡單的薑黃飯食譜，也是很容易取得的材料。在一些原始的食譜中，辣椒和蒜頭的用量幾乎都10根/ 顆以上，怕辣的朋友別擔心，這個煸過的油，只香不辣，請盡量不要少於我們食譜的數字，另外，也都可以隨意增加辛香料。吃五辛素的朋友們，就把蒜頭跟紅蔥頭跳過吧！

很多食譜裡面都會用到高湯，而高湯塊或是罐頭確實是做出好菜的偷吃步，但，我們不相信那神秘的小方塊跟罐頭裡面的神秘液體能帶給人健康，在此還是建議各位現做吧，熬高湯短至五分長至一小時，這全取決於你/ 妳想付出多少。

這個食譜我是直接用了在同一餐要出的湯，那是加了月桂葉番茄馬鈴薯湯。如果各位手上有像是：蕃茄、洋蔥、紅蘿蔔、芹菜等適合熬湯的蔬菜，只要切成小塊滾上十分鐘，過濾掉蔬菜就是很好的高湯了。

薑黃飯單吃就已經非常香了，在飯上鋪上紅蘿蔔絲、腰果碎、香菜和辣椒，一旁擺檸檬，這個點子是來自於阿富汗料理，若沒有材料的話省略也沒關係，有的話就是加分啦。

延伸閱讀：吃薑黃飯就是要配 蕃茄燉雜豆 食譜

薑黃飯材料：
4 根 乾辣椒（新鮮辣椒亦可）
4 瓣 大蒜（切片）（可省略）
1 顆 紅蔥頭（切丁）（可省略）
1 指節 薑（切片）（老薑嫩薑皆可）
¼杯 植物油
1茶匙 薑黃粉
2.5 杯 長米（什麼米都可以）（洗淨後過篩去除多餘水分）
2.5 杯 高湯（水亦可）

裝飾材料：（可省略）
紅蘿蔔（切細絲）
腰果碎
果乾
香菜（切碎）
辣椒（切碎）
檸檬（切片）

1. 辛香料放入開小火的油鍋裡煸至焦黃後將辛香料取出。

2. 將長米倒入油鍋中炒至均勻後加入一茶匙或是適量薑黃粉拌勻。

3. 將長米和高湯放入電鍋蒸熟即可食用。

4. 將裝飾材料隨意地撒在盛好的米飯上。
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A Conscious Mind- The perfect chia pudding 奇亞籽布丁（中英文食譜）
So good everyone has to try this out, and it's so simple too!
Just want to throw a big thank you to our good friend A Conscious Mind for the recipe. We love following her food journey and you can too at A Conscious Mind. Here is her recipe for a delicious and easy Chia Pudding. We just tried it out using Almond Milk, Chocolate bits, and Maple Syrup.

奇亞籽布丁是正餐也是甜點，營養價值高、熱量低還有幫助排便的功效，不僅非常容易製作，材料單純也很容易取得，尤其適合廚房新手和沒時間好好吃飯的人。奇亞籽布丁好吃的關鍵就是材料的「比例」，Cloudeer 試作的（好好吃）範本是參考 A Conscious Mind/ Plants 主廚 Lily Lin 所分享的「完美比例．奇亞籽布丁」食譜。Cloudeer 手邊沒有花蜜，所以改用楓糖，另外混合了一些手邊剩下的純巧克力塊，上面再放了一些穀類、堅果、果乾和食用花。
希望大家也可以和我們分享你/ 妳的奇亞籽布丁！

A Conscious Mind- The perfect．chia pudding recipe
The perfect chia pudding \
makes \ 2 servings
2 cups homemade nut milk
1/4 cup chia seeds
2 Tablespoons coconut nectar
．whisk all ingredients together
．wait for the chia seeds to soak up takes about 20-30 mins
．serve right away or chill in the fridge for an hour
．top off with seasonal fruit, nuts, shredded coconut, rawnola and more coconut nectar

黃金比例奇亞籽布丁 \
份量 \ 兩人份
2 杯 自製堅果奶
1/4 杯 奇亞籽
2 湯匙 椰子花蜜
．將所有食材攪拌均勻
．等待奇亞籽吸滿堅果奶，大概20-30 分鐘
．常溫食用或冷藏1小時
．擺上時令水果、堅果、椰蓉、穀片和更多椰子花蜜

Follow A Conscious Mind 
Facebook: https://www.facebook.com/thisisaconsciousmind
Instagram: https://www.instagram.com/thisisaconsciousmind/
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10 or 60 minutes Cooking Vegan Simple Recipe / Vegan Hot Pot 蔬食火鍋（中英文食譜 / 中文下拉）
I’ve Always loved hot pot because it’s so easy to cook and very healthy for the body.

Today we wanted to eat something fresh and clean, using the flavors of the veggies as the hero of the soup.

We commonly used four different hotpot soup bases. All varieties are very simple and have a great refreshing taste.

1. Cooking Time: 1 hour- a simple version of red and white Carrot soup base: After cutting a red and white carrot, add cold water and boil for one hour. After one hour add one tablespoon of Salt (less you make a smaller soup).

2. Cooking time: 1 hour - Rich version of red and white Carrot soup base: cut red and white Carrot, then also cut and add corn, tomatoes, and dried mushrooms. Boil for one hour and again- add required amount of Salt.

3. Cooking time 10 minutes - tomato soup base: Put the tomato and all the hot pot ingredients together in a pot to boil, add a tea/ tablespoon of salt to serve.

4. Kimchi soup base: You can use the above three kinds of soup to make soup base (add salt to the soup base), add two spoons of kimchi, boil and stir to serve.

For our soup, we used two different colors of carrot, corn, tomatoes and dry mushrooms- cooking for an hour to build the soup, then after one hour adding one spoon of salt.

For our hot pot set up, we used Chinese cabbage as a base in the pot and then Added a mix of 6 different kinds of mushrooms, okra, Taro, tofu, tofu skin and some Asian greens. But you can put any vegetables or ingredients that you think would taste delicious.

After a while, we also decided to add in some green bean noodles on our second addition of more soup.

We have a pot that is split into two sections, so today one side had original flavor soup and the second we added some kimchi to the soup broth for a more spicy flavor.

We also made some sauce to go with it and tried to makes these as healthy as possible. We had fresh chili and coriander, Japanese sesame sauce and a mix of vegan mayonnaise and soy sauce. 

Vegan Hot Pot 蔬食火鍋

疲勞的時候最喜歡吃蔬菜火鍋，因為它簡單容易做，又有均衡的營養。

有時在旅途中不知道該吃些什麼，或是在不充裕的時間內要招待朋友晚餐，火鍋也總是我們心中的首選。

無需烹飪技巧，僅需將當季蔬菜洗淨。煮火鍋的器材僅需砧板、菜刀、湯鍋、瓦斯爐或卡式爐（可省略），十分鐘即可上桌。

這頓是Cloudeer 要招待當晚要回英國的日籍和澳籍友人的午晚餐，在這之前，這兩人已被澳洲垃圾食物的摧殘數週，在晚上的長途飛行前，就想吃點像是火鍋這種新鮮乾淨（不會便秘）的東西，順便淨化沈澱身心。希望你/ 妳也會喜歡今天的簡易食譜。Cheers, m8.

Cloudeer 常用的四種火鍋湯底，其實都是互相通用的簡單清爽口味。

1. 烹調時間1小時——簡易版紅白蘿蔔湯底：滾刀切紅白蘿蔔後，加冷水滾一小時後一湯匙鹽巴後即可使用。

2. 烹調時間1小時——豐盛版紅白蘿蔔湯底：滾刀切紅白蘿蔔，玉米、番茄切塊，乾香菇掰碎，加冷水滾一小時後一湯匙鹽巴後即可。

3. 烹調時間10分鐘——番茄湯底：將番茄和所有火鍋材料一起放入鍋中煮到滾，加入一茶/ 湯匙鹽巴即可上桌。

4. 泡菜湯底：可使用以上兩種湯頭作湯底（湯底須加鹽），加入兩匙泡菜，攪拌後煮滾即可上桌。

調味醬準備了新鮮切碎的辣椒和香菜、日本芝麻醬和素食美乃滋佐醬油。

要擺出漂亮的火鍋，就要將大白菜切塊後鋪在雙耳鴛鴦鍋底層，才整齊地擺上混合菇、秋葵、芋頭、豆腐、豆腐皮，撈出湯底裡的紅白蘿蔔和一塊熬的玉米、番茄和乾香菇擺在空隙處，最後才到入湯底；鴛鴦鍋的一側使用原味湯底，另一側則是泡菜鍋，兩側煮滾即可開吃。

建議想品嚐湯的朋友們，盡量在火鍋剛煮好時（第一回合）多喝點，避免攝取過量的鉀離子、普林、鹽分，第二次加湯後，就可以開始下春菊、茼蒿、青江菜或是粉絲、烏龍麵等味道鮮美的蔬菜或食材。

#vegan #veganfoodshare #whatveganseat#vegansofinstagram #vegansoup #eeeeeats #instafood #foodstagram #Melbourneeats #plantbased #Homemade #eatingfortheinsta #veganoptions #Melbournedining #health #healthyeats #glutenfree #火鍋 #dairyfree #veganfoodie #cleaneats #vscofood #foodandwine #純素 #goodvibes #peaceonaplate #smorgasburg #horngryvegan #hotpot #veganhotpot
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5-15 minutes Cooking Vegan Simple Recipe / Vegan Kale Pesto （中英文食譜 / 中文下拉）

This is a speedy simple Pesto recipe, requiring little to no skill, which is great for everyone who is new in the kitchen. The ingredients can also easily be changed for seasonal green leafy vegetables such as carrot leaf, basil, spinach, broccoli etc. Today we are using Kale.

It’s always good to have Pesto in the fridge, it can be used for pasta, pizza, sandwiches or eaten as a dip.

Cloudeer chooses to eat only cooked food for Chinese medicine health reasons, therefore, has blanched/ steamed the kale. If you prefer raw, just skip the steam part, then cooking time would be less than 5 minutes!

Ingredients:
1 Bunch/ handful Kale ( Cut small with stalk after washed)
1 Clove Garlic
1 handful Mix nuts (I used raw nuts that had been soaked overnight)
3 Tablespoon Pine Nuts
Half Tea Spoon of Good Salt and Black Paper
1/2-1cup Olive Oil
Some Lemon Juice ( optional)

1 Sauce Pan with Steamer and lid. (Raw kale pesto can skip)
1 Blender

1. (Raw kale pesto can skip this step. )
Put water in a kettle and boil.
Wash Kale and cut into small pieces then put into the steamer.
Add boil water into the saucepan and start to steam kale with a lid on for around 8 minutes.

2.
Add Kale, garlic, mix nuts, pine nuts, salt, black paper and olive oil into blender and pulse until everything are ground to desired consistency.

Now you’re done. Be sure to taste your pesto for a flavor to see if there is any extra of an ingredient you might need to add.

五/ 十五分鐘上桌 / 純素簡易食譜 / 無麩質/ 羽衣甘藍堅果松子青醬食譜

這是一個簡單又快速的青醬食譜，無需技巧，但需要食物調理機。非常適合第一次或是不常下廚的朋友們嘗試。

青醬可以用在義大利麵、披薩、三明治或是直接當沾醬來吃，非常好用。今天的青醬使用的是羽衣甘藍，但在國內售價並不便宜，所以大家可以隨意替換成手邊有的季節性蔬菜，像是：紅蘿蔔葉、羅勒、菠菜、綠青花菜等香草菜葉。

Cloudeer 一直在推廣熟食對身體的好處，所以這個食譜是蒸燙過的青醬，若妳/ 你喜歡裸食，那就跳過蒸的步驟，那烹調時間僅需要5 分鐘。祝好運！

材料：
一把 羽衣甘藍（可替換成任何手邊的綠色蔬菜）
一瓣 蒜頭（五辛素者可省略）
三湯匙 松子（使用原味生堅果保持讓身體減少負擔，浸泡一晚還能讓身體更好吸收。）
一把 綜合堅果（腰果與杏仁果特別地適合此道青醬。）
半茶匙 好鹽（我用海鹽）
半茶匙 黑胡椒
適量 橄欖油（要能蓋過絞碎後的所有食材）
適量 檸檬汁（可省略）

器具：
蒸鍋（生食者不用）
食物調理機

1. (生食者跳過）
羽衣甘藍洗淨切小段後，蒸約8分鐘。

2.
將羽衣甘藍、蒜頭、松子、綜合堅果、鹽、黑胡椒、橄欖油和檸檬汁一起放入食物調理機絞碎。

3.
檢查味道是否需要再增加更多的調味和橄欖油是否蓋過絞碎後的食材。

#pestopasta #homecook #pinoli #homemade #fastfood #ricepasta #penne #broccoli #vegan #glutenfree #freshpesto #carrotleaf #10minutemeals #health #healthy #delicious #glutenfreepasta #melbournevegan #melbourne #terramadre #simpledinners #vegansofig #Vscofood #純素 #動物性不使用 #無麩質 #全食物 #健康 #青醬 #素食食譜
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Vegan & Vegetarian Adventures｜Eat'aliano by Pino
（中英文食記 / 中文下拉）
Eat’ Aliano by Pino is an Australian/Italian restaurant between Windsor and Prahran in Melbourne. They opened since early this year, and I tried Eat'aliano by Pino in the first month when they started the restaurant. Anyway, it was absolutely stunning. The food was absolutely delicious and fresh, has a comperitive price and nice service.

They have few dishes for vegan and vegetarians, some entrees, salads, homemade tomato base pizzas and homemade pastas. I strongly recommend you go there on Tuesday. Every Tuesday, their special pizza with beer only costs $20 and pasta with wine cost $25, it’s very nice price to try it.

In fact, I’ve eaten at Eat'aliano by Pino more than fifteen times. It is very airy, cosy and welcoming. Most important, the food is tasty, and I thought was very reasonably priced. I also want to tell you, don’t miss the lovely bar which serves coffee and the best cocktails in the city.

Marinara Pizza $15
Napoletana Pizza $17
Margherita Pizza $16
Parmigiana Pizza $17.5
Nutella Pizza $18

Eat'aliano by Pino
122 High Street,
Windsor, Melbourne
03 9077 4147
Open
Tuesday - Sunday 17:30pm - 22:30pm
Friday - Sunday 10:30am - 15:00pm

IG: eatalianobypino
FB: Eat'aliano by Pino
Eat'aliano by Pino :
http://www.eatalianobypino.com.au/

墨爾本素食食記－Eat'aliano by Pino

年初開張的Eat'aliano by Pino，位於墨爾本城市南邊，座落在Windsor 車站和Prahran 車站之間的High St. 是一間中等價位並擁有極高評價的義大利餐廳。早在Eat'aliano by Pino 在裝潢期間，Cloudeer 就從窗戶外觀察裡面的大烤窯很久了，所以早在開張的第一個月時，約好幾個Foodies 馬上就跑去吃了。特別喜歡那裡不太亮、點到為止的光線，氣氛舒服、通風、服務親切而且非常乾淨，重點是非常好吃。老實說，我們至少去了十五次以上。

藉這次機會跟大家聊兩件事
 — Cloudeer 目前的生活方式是「As vegan as I can」，ㄧ特別注重垃圾減量，尤其是減塑。所以目前選擇食物的重點，好比說在新鮮麵條和無麩質麵條中，則會選擇新鮮麵條（傳統義大利麵是含蛋的），因為個人的評估下，不願他們特地為此拆開一個塑膠包裝，只為給提供一份無麩質或無蛋麵條。

 — Cloudeer 的食記、食譜寫得很慢，因為課業（障）重，但只要是食記裡的餐廳，一定是去過三次以上，確保餐廳品質穩定才會推薦給大家，所以目前仍有好幾間好吃，但品質不穩定的餐廳仍在審核中。

週一公休，週二提供披薩佐啤酒20元和義大利麵佐紅酒25元的特價晚餐，週五至週日上午十一點半至三點，提供披薩和義大利麵佐紅酒或咖啡25元的午間套餐，週間至週日晚間五點半後營業至十點半，提供當日特別套餐、傳統窯烤披薩、新鮮手工義大利麵前菜、炸物點心、甜點、調酒和咖啡。

Eat'aliano by Pino 使用來自Prahran 市場的聖莫扎諾蕃茄 (San Marzano tomatoes.)來製造披薩基底醬， 而Marinara Pizza 是最能嚐到這個風味的純素披薩— 僅用了聖莫扎諾蕃茄醬、蒜頭、新鮮奧勒岡和冷壓橄欖油— 義大利餐點其實充滿陷阱，不是有起司就是有蛋，如果你是純素者的話，只有這道主餐可以選；另外推薦蛋奶素食者，同Marinara材料，添加一筆莫扎瑞拉起司的 Pizza（瑪格麗特披薩）；由番茄醬基底、茄子、櫻桃番茄、帕瑪森起司、新鮮羅勒組成的Parmigiana Pizza（帕瑪森起司茄子披薩），還有Napoletana Pizza（朝鮮薊披薩）等，飯後別忘記點一份Nutella Pizza （巧克力披薩）和朋友們分享。記得有含肉的披薩都是可以更換的材料，例如：La Verde Pizza（堅果起司披薩），請直接問他們不用客氣！強烈推薦在此點披薩，若要吃麵請至 Da Guido La Pasta Melbourn（點按名稱看食記）。

Marinara Pizza $15
Napoletana Pizza $17
Margherita Pizza $16
Parmigiana Pizza $17.5
Nutella Pizza $18

Eat'aliano by Pino
122 High Street,
Windsor, Melbourne
03 9077 4147
Open
Tuesday - Sunday 17:30pm - 22:30pm
Friday - Sunday 10:30am - 15:00pm

IG: eatalianobypino
FB: Eat'aliano by Pino
Eat'aliano by Pino :
http://www.eatalianobypino.com.au/

#Vegetarian #whatwedo #pizzaporn #pizzaobsession #italianmelbourne #melbourneitalian #melbourneeats #eatmelbourne #eatalianobypino #italian #restaurant #restaurantmelbourne #windsor #windsoreats #windsoritalian #pizza #pizzamelbourne #pasta #pastamelbourne #italiano #iloveitalian #ilovepizza #melbournefood #Vegan ＃披薩 #墨爾本 #食記 #素食 #純素 #Cloudeer
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Vegan Adventures｜Da Guido La Pasta Melbourne （中英文食記 / 中文下拉)


My friend’s Lisa and Glenn Invited me to their flat for dinner, this isn't my first time going to Lisa and Glenn’s flat therefore I knew Lisa is a great vegan cook, so when I got invited, I was very excited.

Lisa is a sweetie, she knew that I don’t eat raw or cold food, so this time she cooked a 90% vegan menu, an all-you-can eat for me and everyone else!

Let’s go check what dishes she cooked! For our Dinner Lisa has cooked a lot of dishes. Oven baked mushrooms, potatoes and cauliflower- marinated in Cashew nut yoghurt and lemon, Chargrilled Capsicum, fennel, eggplant and Jalapeño peppers, Humous, toasted pita bread, couscous tabouli, Fresh figs, split green olives, silver beet and almonds with garlic and lemon and last but not least a Eggplant, chickpea and tomato tanjine. for more information, see photo descriptions.

Yum! Can’t wait to visit again ! Hopefully this inspires you to go out and create beautiful dinner parties of your own!

前陣子受邀至好友Lisa和Glenn家作客，這讓我相當興奮，因為Lisa是個品味非常好的Vegan home cook，每次去她家吃飯，她總是能做出令人驚喜讚嘆的純素料理。

Lisa知道我也是純素者並且不吃生冷的食物，於是當晚的餐桌上幾乎有九成的料理，通通都是全熟的熱食，貼心的她真的讓我非常感動呢。

以下是當晚的菜色，有興趣的朋友可以到我們的臉書「Cloudeer」看全部的照片及細節和說明噢！

炭火烤辣椒（這真的超辣），烤蘑菇、馬鈴薯、白花椰菜、茄子和辣椒墨西哥辣椒，自製素腰果酸奶佐檸檬汁、鷹嘴豆泥、無花果、綠橄欖、銀甜菜和杏仁，庫斯庫斯，皮塔餅，鷹嘴豆與摩洛哥塔吉鍋。

也和我們分享你/ 妳和朋友的純素晚餐吧！


#Africanfood #middleeastfood#africanvegan #veganinstagram#homecook #dinnerparty #cleaneating#homecook #food #eggplant #superfood#vegan #melbournevegan#igersmelbourne #素食 #蔬食 #健康#wholefood #vegansofig #veganfoodshare#plantbased #plantstrong #cleaneats#whatveganseat #vegetarianfoodshare#glutenfreevegan #veganmelbourne#veganfoodporn #instafoodapp
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（中英文食記 / 中文下拉）

Walk Don’t Run, Armadale 


Today’s brunch from this seasons special board, featuring Organic pine mushrooms, kale and lentil ragout topped with mixed herbs and white truffle oil, all on Walk Don’t Runs house- made Gluten Free Life Loaf. Served without the poached egg (vegan option) , Very delicious.

Walk Don’t Run

17 Morey Street
Armadale VIC 3143
03 9500 0823
Open 8am - 3pm, 7 days a week

Walk Don’t Run是我每週都會去造訪至少一次的咖啡店，是乾淨、友善又讓人放鬆的雅緻空間，這間店最吸引我的是店內食材與飲品皆為100%有機，吃起來能明顯感受到不同。

今天我點了季節特餐—由自製無麩質吐司、水波蛋、松蕈、羽衣甘藍、燉扁豆、綜合香草、白松露油組合而成。因我吃全素，所以照片中是沒有蛋的。我仍非常享受，因為當季的松蕈真是太美味了！

#walkdontruncafe #cafe #organic #healthy#cleaneating #melbournevegan#glutenfree #gf #vegetarian #dairyfree#Vegan #Loaf #breakfast#Melbournesuperfood #Superfood#MelbourneCafe #urbanlisted#armadaleCafe #melbourne #coffee#Vscofood #pinemushrooms
#純素 #動物性不使用 #菜食 #無麩質 #松蕈#墨爾本食記 #中英文食記 #素食
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