This stuffed and roasted butternut pumpkin (squash) is a beautiful thing to behold and delicious too! An excellent centrepiece for a vegetarian/vegan feast or as part of a celebration. Cindy cooked this one for just such an occasion. A winning recipe from the book RECIPETIN EATS: DINNER by Nagi Maehashi. Preheat your oven to 200°C…… Continue reading roasted stuffed butternut
Category: vegetarian dishes
halloumi chips + grilled asparagus
Halloumi (haloumi) is a traditional Cypriot cheese usually made from goat’s and sheep’s milk or sometimes cow’s milk. Because it has a high melting point, it can easily be fried or grilled. In this recipe, from Donna Hay, the cheese is coated with polenta and baked resulting in deliciously crunchy chips. Cindy served ours with aioli and sweet…… Continue reading halloumi chips + grilled asparagus
oyster mushroom satay
I love this idea for a vegan dish from a recipe by Simone Wimmer of Kitchen Stories. Substantial and tasty, it looks fabulous too. And we enhanced the flavour even further by cooking over coals. First, soak some bamboo skewers in warm water for 30 minutes. Meanwhile, make the satay dipping sauce. In a small…… Continue reading oyster mushroom satay
kung pao tofuÂ
Kung Pao (Gong Bao) is a classic dish from Sichuan province in south-west China. Traditionally made with chicken, vegetables and peanuts, here is a version using firm tofu instead. To start, cut a 450g (16 oz) block of firm tofu into 2.5cm (1″) cubes and marinate in 2 tablespoons of soy sauce and 1 tablespoon…… Continue reading kung pao tofuÂ
butter paneer + cauliflower dhal
Instead of the ubiquitous butter chicken, this recipe by Swasthi uses paneer cheese. Delicious! To make the sauce heat 1 tablespoon of oil in a saucepan and add 2 whole cardamom pods. Next add 1 large chopped onion and cook until it becomes translucent. Add an equal amount of chopped tomatoes and ¾ of a…… Continue reading butter paneer + cauliflower dhal
zucchini fritters + fresh mint chutney
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
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
michelle picker cooks 