Sticky and spicy, these cauliflower bites make a perfect vegetarian starter or side. Preheat your oven to 220ºC (425ºF). In a large bowl combine ½ a cup of all-purpose flour, 2 tablespoons of cornflour (cornstarch), ½ a teaspoon of cayenne pepper, ½ a teaspoon of salt and 1 teaspoon of garlic powder. Whisk well while…… Continue reading sticky sesame cauliflower
Tag: vegetarian
spicy tofu stir fry
Firm tofu lends itself to frying and is a perfect vehicle for a tasty sauce. Cut a 400g (14 oz) block of tofu into flat squares, dry them with a paper towel and dredge with a little cornflour (cornstarch). Heat some peanut or other neutral vegetable oil in a frypan and fry the tofu over…… Continue reading spicy tofu stir fry
Korean braised pumpkin + green cabbage kimchi
This Korean recipe from Julia Park is a simple and delicious dish of Japanese pumpkin (AKA Kabocha squash). Clean and slice the pumpkin into wedges about 2cm (¾”) thick. You can leave the skin on. Choose a large fry pan which has a lid and heat 1 tablespoon of olive oil over medium heat. Brown…… Continue reading Korean braised pumpkin + green cabbage kimchi
buckwheat crêpes with mushroom, spinach and goat cheese
Buckwheat flour pancakes are popular in a number of countries including Eastern Europe, Korea and Canada. In France, buckwheat crêpes are usually made with a savoury filling. To make the batter, slowly add 1 cup of milk to 1 cup of buckwheat flour making sure there are no lumps. Add 2 eggs and ½ a teaspoon…… Continue reading buckwheat crêpes with mushroom, spinach and goat cheese
impossible quiche
Impossible pie is so named because it’s impossibly easy. It’s origin is unknown but in the 1970s and 80s it became one of the most successful food marketing strategies in the U.S. for both General Mills (Betty Crocker) and General Foods (now Kraft General Foods). It can be adapted to any kind of pie, savoury…… Continue reading impossible quiche
moreish vegetable soup
This vegetable soup, from a recipe by Kathryne Taylor of COOKIE + kate, truly is moreish! In a large soup pot heat 3 tablespoons of the olive oil. Over medium heat cook 1 chopped onion, 2 – 3 peeled and chopped carrots, 2 chopped celery stalks and 2 cups of chopped seasonal vegetables of your…… Continue reading moreish vegetable soup
sweet potato and red lentil patties
Ugly delicious! Eat these patties as they are or enjoy them on a burger bun with all the trimmings. Tomato sauce (ketchup) is a must and (for those who like it spicy) Sriracha sauce as well. Peel 1 large or 2-3 small sweet potatoes, chop them into large pieces and steam them until soft. Take…… Continue reading sweet potato and red lentil patties
buckwheat and mushrooms
Buckwheat is a popular grain in the Slavic countries of Estonia, Latvia, Lithuania, Russia, Ukraine, Belarus and Poland. Here it’s paired with dried porcini (cep) mushrooms in a deliciously nutty and flavourful casserole. Soak 55g (2 oz) of porcini mushrooms in 2 cups of warm water for 2 hours. Now preheat your oven to 190ºC…… Continue reading buckwheat and mushrooms
roasted stuffed butternut
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
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