I love Sichuan food. It’s so full of robust flavour without overpowering the ingredients. This recipe from Serious Eats has the perfect balance of salt, sweet, sour and spice. All the ingredients you might not recognise are readily available at Asian supermarkets. Cut 900g (2 lbs) of eggplants into chunks. Place them in a large…… Continue reading eggplant and tofu in garlic sauce
Category: vegetarian dishes
eggplant mexican style
Eggplant (aubergine), not a common ingredient in traditional Mexican food, is now appearing in modern Mexican cuisine. Here it’s served with a sauce made with tomatillos and chipotle chillies in adobo sauce. Both are sold in cans and widely available where Mexican ingredients are sold. Slice some eggplants lengthwise into thin slices. Season with salt…… Continue reading eggplant mexican style
leek, butternut and pea risotto with tarragon
One of France’s fines herbs, tarragon is traditionally used with fish, chicken or eggs. Fragrant, bittersweet and with a mild anise flavour it shines in this vegetable risotto. I like to make my risotto in a pressure cooker. To cook the rice, first toast it lightly in a good olive oil before adding double the…… Continue reading leek, butternut and pea risotto with tarragon
stuffed poblanos
Poblanos are mild chillies which originated in Puebla, Mexico. When dried they are known as ancho chillies and the fresh chillies are popular stuffed and roasted. Here’s my version. Roast or barbecue 4-6 whole poblano chillies and 1 red pepper until they are softening and slightly charred. Meanwhile in a little oil fry 1 finely…… Continue reading stuffed poblanos
warm vegetable and quinoa salad
Here’s a quick, delicious and satisfying meal. Rinse some quinoa allowing approximately ½ a cup per person. In a medium saucepan bring some water to boil. Add the quinoa and cook until it still has some texture but is no longer crunchy. Meanwhile prepare the vegetables of your choice – I cooked leeks, pumpkin, parsnip,…… Continue reading warm vegetable and quinoa salad
miso grilled tofu and vegetables
Here’s a lovely way to eat tofu and should appeal to both vegetarians and omnivores. You will need a firm tofu for this meal. For the vegetables I used butternut pumpkin (squash), zucchini (courgettes) and whole Swiss brown mushrooms but the choice of vegetables is flexible as long as they keep their shape reasonably well.…… Continue reading miso grilled tofu and vegetables
stuffed mushrooms
Whoever said life was too short to stuff a mushroom was wrong. I love mushrooms and this recipe uses 3 types of mushrooms to make a most delicious and satisfying vegetarian meal. For this recipe use portobello mushrooms (these are large, mature button mushrooms) with a good edge to hold the filling. For the filling…… Continue reading stuffed mushrooms
shiitake mushrooms
Shiitake mushrooms are used widely in Asian cuisines and considered to have many health benefits. They are widely available in their dried form but are a little harder to find fresh, although Asian stores are a good place to try. We decided to attempt to grow them. This a lengthy procedure with some inherent difficulties for…… Continue reading shiitake mushrooms
black truffle
When in France I spent some time in the Dordogne, the home of the Périgord Black Truffle. I felt compelled to bring one home and here’s what I did with it. 60º eggs on potatoes fried in duck fat with shavings of black truffle. Actually, these were really 62.8ºC (145ºF) eggs as I prefer my…… Continue reading black truffle
mushroom, walnut and lentil loaf
Not in the mood for meat? Here’s a high protein, gluten free loaf that everyone will enjoy. Preheat your oven to 180ºC (350ºF). Line the base and sides of a 1.5 litre loaf tin with baking paper. Heat 1 tablespoon each of olive oil and butter in a saucepan and add a mirepoix of finely diced onion, celery…… Continue reading mushroom, walnut and lentil loaf
michelle picker cooks 