CAFE REVIEW: Rosey's on Unley Road

Rosey's is one of the most delightful little places I've visited in a long time. As soon as you enter the place, you're greeted with a gorgeous vibe and lovely smiling faces. You can be sure to see its namesake working hard amongst her customers and kitchen always with a smile and greeting. Artwork graces the walls as well as jewellery available for sale from local artists which all in all adds to the atmosphere. 

Now down to the most integral part....the food! Rosey's boasts an all day breakfast 6 days a week and with a daily alternating lunch menu as well! While i haven't yet had the opportunity to try their lunches from what I've seen so far, it definitely seems to be a winner. 

For breakfast, this is my usual - the veggie platter:

Poached eggs on sourdough, spinach, roasted mushroom, capsicum, sweet potato, tomato, beetroot and smashed avocado. 

There are many various sides available with eggs however you want them although you can just as easily go straight for the veggie platter which gives you a little taste of everything. There are many, many other delicious options available such as pancakes with maple syrup and yogurt, muesli and for vegans, scrambled tofu! 

If you're hungry and want some value for money whilst leaving with a full belly, definitely give Rosey a visit! Even if you just fancy a snack, a coffee and a little sweet treat is their to tempt you!

References:

https://www.facebook.com/pages/Roseys/272806146072080

http://www.roseys.net.au/

RECIPE TIME! Jen's awesome vegan lasagna!!

I am a massive fan of lasagne, really really massive. Any type really, it's pretty hard to eff up a lasagne. My mate Jen just posted this recipe on her FB page this evening and it sounded so delicious I had to ask her if i could put it up here! She has recently started her vegetarian/vegan adventure and it has been so wonderful to watch her discover, learn and teach herself this fantastic choice she has made. So proud of her! This is all from scratch so I imagine this is not the last recipe i will be requesting from her. :D

Thanks Jen, one of my oldest and still dearest friends! xxoo

Vegan Lasagne with Cauliflower and Cream Cheese Bechamel Sauce

Cauliflower puree and cream cheese bechamel

                        

3tbs white spelt flour    

3tbs nuttelex spread     

2cups soy milk (warmed slightly)

salt and black pepper

few pinches of nutmeg

quarter head of cauliflower

Lasagne sauce

half a small onion (chopped)

2 cloves garlic (crushed)

1 x large eggplant (sliced round or longways)

3 x medium zucchini

handful of mushrooms (chopped)

1 x carrot (grated)

1 can diced tomatoes

1 jar of pasta sauce or sauce base of your choice

mixed herbs to taste

GF lasagne sheets

1.)                 steam cauliflower until soft, then puree with a dash of milk, salt and pepper

2.)                 melt nuttelex, add pepper and nutmeg, then add flour and make a rouge.

3.)                 Add slowly, whilst whisking, warmed soy milk until bechamel sauce consistency reached.

4.)                 Add cauliflower puree and stir through. Remove off heat and set aside.

5.)                 Saute garlic, mixed herbs and onions in olive oil

6.)                 add carrot and mushroom and stir until soft.

7.)                 Add tin tomatoes and Domlio's sauce

8.)                 Start layering process, sauce, pasta sheets, zucchini, eggplant, then finish with bechamel sauce and bake in oven 180 degrees for 40mins ( do more veggie layers than pasta)