David made these spicy Indian style fritters and served them with a refreshing mint chutney. In a large bowl mix together 2 eggs, 1 minced clove of garlic, ½ a cup of gram (besan, chickpea) flour and ½ a teaspoon each of ground turmeric, ground cumin, ground coriander, ground ginger, chilli powder and black onion…… Continue reading zucchini fritters + fresh mint chutney
Category: vegetarian dishes
mushroom ceviche
Ceviche (cebiche, seviche) is a popular South American dish which hails from Peru. It is generally made by curing fresh raw fish in citrus juice and spices, but here is a delightful vegetarian version from The South American Table by Maria Baez Kijac. Serve it with tostadas (tortilla chips). Bring a large saucepan of water to…… Continue reading mushroom ceviche
kale with paneer
Saag is an Indian dish of finely chopped or creamed greens which can include spinach, mustard greens collard greens or, in fact, anything green. It’s usually served with rice or Indian breads and is often cooked with meats, shellfish or, as in my case, with paneer. Paneer is a cows’ milk cheese which can be made…… Continue reading kale with paneer
tempeh kecap
Tempeh (tempe) is a fermented soybean cake from Indonesia, particularly popular in Java where it is a staple protein. Unlike tofu, tempeh is made from whole soybeans which are fermented using a fungus as starter. The whole soybeans retain more protein, fibre and texture and the earthy taste develops over time. Tempeh is widely available…… Continue reading tempeh kecap
olah olah
Olah olah is an Indonesian vegetable curry of crisp stir fried vegetables in a creamy coconut sauce. The recipe comes from the fabulous cookbook FIRE ISLANDS Recipes from Indonesia by Eleanor Ford. An excellent side dish or a meal on its own – serve it with rice and prawn crackers. First make the spice mix.…… Continue reading olah olah
corn fritters + cucumber peanut salad
These Thai corn fritters are easy to make and absolutely delectable. Adapted from Marion’s Kitchen. For this recipe use 400g (14 oz) of fresh or frozen corn kernels – I used a mixture. Take 1 cup of the corn kernels and blitz them in a food processor to a fine consistency. Mix them back in…… Continue reading corn fritters + cucumber peanut salad
tortilla de patatas
This is the ubiquitous Spanish dish, tortilla Español, made from potatoes and eggs. Some purists leave it at that but others, including Thomas who followed this Serious Eats recipe, add onions. This dish is so versatile – it can be served hot or cold, as a snack with drinks, for breakfast, lunch or dinner. In…… Continue reading tortilla de patatas
ricotta gnocchi, gorgonzola, butternut and spinach
This one is for all you cheese lovers. To make the gnocchi, combine 340g (12 oz) of fresh full-fat ricotta with 2 whole eggs, ¾ of a cup of plain flour and ⅓ of a cup of finely grated parmesan. Mix with a pastry cutter or fork. When the mixture is well combined, flour a work…… Continue reading ricotta gnocchi, gorgonzola, butternut and spinach
cauliflower pizza crusts
This low carb pizza option has been around for some time. Supermarkets are even selling cauliflower pizza crusts although the ones I’ve seen have added flour and are not truly low carb. I decided to make mine with just cauliflower and was pleasantly surprised. The pizzas held their shape, could be eaten by hand and…… Continue reading cauliflower pizza crusts
glazed tofu + pumpkin salad
Here is a tofu recipe, from Serious Eats, that’s a fusion of two cuisines. Glazed with a combination of chipotles in adobo and miso, it’s spicy, umami and delicious. Finely chop 2 chipotle peppers in adobo sauce. Place them in a small bowl, along with some of the adobo sauce, and add 1 tablespoon of…… Continue reading glazed tofu + pumpkin salad
michelle picker cooks 