Tag: Vegan

bombay carrot salad
Autumn, Gluten Free, Lunch, Meal, Salad, Snack, Spring, Summer, Vegetable, Winter

Bombay Carrot Salad

Spring is fast approaching and I am very excited – I love new beginnings, and this would seem the time for lush and abundant vegetables and fruit.   Maybe not so much? As always happens,  just when I start longing for springs perceived abundance, the reality hits and in truth I am a little bit premature in my thinking and in reality this is the time of the year in the south of New Zealand, when there is little in the way of abundance, last seasons produce is all but exhausted and this seasons not quite ready .  This situation requires a little creativity in order to get my taste of spring. Today it means using one of the few stars/work horses of the vegetable world, one that can survive the winter – the always available, humble and affordable carrot! Although this is a salad trying to welcome the change of seasons, it is still pretty comforting and as I am made to remember by the snow flakes on the weather map,  the truth is that this is still the tail end of winter. This salad can take you through all the seasons though and is lively and substantial.  The star of the salad is in the flavours brought by the curry powder – have some fun in the local deli and choose one made with care – you can use the same spice mix as in the http://Week Night Indian Spiced Fish Parcels  . Then, to make this salad something […]

mediterranean slow cooked rice
Gluten Free, Lunch, Meal, Sweet

Mediterranean Slow Cooked Rice

This rice is not one of my fastest recipes, but it is definitely delicious (and one of Ed’s favourites!)- plump, luscious grains of rice reminiscent of risotto, or paella rice, loaded with flavour. Although there are several steps to follow, none of them are arduous or time consuming – the time that is spent, is spent in soaking and in the cooking, not hard labour! I have had a few disappointments developing this recipe. I wanted to change it from a delicious white rice recipe to a more nutritious and delicious brown rice version.  I tried to hurry it – (sad but true) – and can only confirm what you already know, that is crunchy and chalky half cooked rice is not delicious! This adapted brown rice recipe is a dish for a day when you are able to think ahead and put the rice aside to soak in a bowl of acidulated water and know that later you will need an hour and a half to cook it.  This recipe was inspired by a recipe in one of my food hero’s books – Ottolenghi Simple – and as happens, it has evolved into something a little different. My rice recipe requires some soaking of brown rice with a little lemon juice or apple cider vinegar, between 8 hours (or overnight soaking is recommended!)  This is done to help breakdown the phytic acid and make the nutrients more available and easier for the body to digest  (or so I am […]

easy eggplant parmigiana
Autumn, Brunch, Lunch, Meal, quick meals, Spring, Summer, Vegetable, Winter

Weeknight Eggplant Parmigiana

Today is a beautiful Sunday in the middle of winter and although an unlikely time to be contemplating what I would normally think of as summer food, today I am going to tell you that this also makes wonderful winter comfort food.  This recipe is definitely given as a cheats version of a traditional Eggplant Parmigiana, a meal which is beloved by many, myself included.  It is a really delicious achievable alternative though, and can be made quickly at the end of a a work day.  I hope you will enjoy it and maybe it will remind you of all the joys of the long slow cooked version that you can make on a leisurely weekend. One of those weekends I imagine, with days which stretch out in long languorous hours allowing you to do all the things you think you can in one day. What a day that would be! Several years ago I was lucky enough to have one of my very first amazing “Cultural Exchange” guests, Katie, make this for me. She made it in the traditional manner with every element made from scratch, I will never forget her making her authentic version of this dish or the stories she told of learning to make this with her very traditional grandparents.  These experiences and memories are some of lifes amazing treasures, the love and kindness and the time spent are the gifts that make me keep cooking and sharing the experiences of the  kitchen and the table,  […]

jackfruit salad
Gluten Free, Lunch, Meal, Salad

Crunchy Jackfruit Salad

Jackfruit!  ????   One of my isolation challenges was to spend some time considering and using Jackfruit in our meals. It is something I have only come to even notice on the supermarket shelf or to cook with in the last couple of years and even then I have not cooked with it often. It comes in a can so is isolation friendly, it is also affordable, sustainable,  and it has a crazy texture that when torn up looks not dissimilar to pulled pork. All good reasons to spend some time experimenting! With most of us trying to mix up our diets and include more exciting vegan and vegetarian meals, Jackfruit is a really interesting option. I have mainly used Jackfruit in ways that mimic pulled pork with sticky, smokey barbecue sauces.  You add it to a pan of sticky barbecue type sauce and it heats through and is easily shredded which makes it a great vegan alternative in pulled pork Bau buns, Asian style Hoisin duck pancakes, sliders etc. These are all delicious options but today I was looking for something lighter and fresher and also something that would allow plenty of flexibility to use ingredients that I already had in the refrigerator and pantry. I have tried to write this recipe so that you too can use what you have available and still come up with a delicious salad to make you feel good, and potentially to try and enjoy something new. My favourite part of this salad making […]

Brunch, Canape, Condiments, Gluten Free, Lunch, Meal, quick meals, Salad, Savoury, Seafood, Snack, Spring, Summer, Vegetable, Winter

My Japanese Ponzu Sauce

Home made summer inspiration coming right up.  This cooling Japanese condiment while delicious at any time is particularly suited to hot summer days when you are wanting to do little more than some quick chopping and mixing to achieve dinner. I was initially motivated to make this having had a delicious Beef Tataki at a local restaurant.  Inspired, I decided to pair it with Ponzu Sauce and some of Eds venison fillets. This worked really well, but over the next few weeks it came into its own making big entertainment salads with venison Shitake mushrooms, Mushroom House-Crispy Oyster Mushroom Chips (worthy of a mention on there own for there utter deliciousness)…., simple salads for one – namely me – with a piece of salmon, tofu or beef over the top,   and more Tataki inspired  dishes. It turns out though that this amazing and complex sauce lasts well in the refrigerator – up to six months as long as no water is added and it it works over and beside a huge number of meals.  Use it – As a simple salad dressing with a Japanese twist. Make a great big family style salad Over raw or cooked fish such as salmon, tuna, oysters… Beef thinly sliced. Tofu. Potstickers or dumplings as a dipping sauce Shabu – shabu Noodles Poke bowl Buddha or grain bowl Steamed sautéed or charred vegetables Tempura. Crumbed fried or baked meats or vegetables… I am sure there are many other ways just waiting to be tried.  […]

eggplant meatballs
Autumn, Canape, Gluten Free, Meal, Vegetable

Simple Vegan Eggplant ‘Meatballs’

These delicious little “meatballs” have been simmering in my mind for several months. After two beautiful, and hardworking!, vegetarian Swedish girls came to stay, I promised them I would work on a recipe for vegetarian ‘Swedish meatballs”.  There were a few fails before this recipe, and now that I have made it this far, I confess the inspiration was Swedish but the translation from this non Swedish chef (me) who has never been to Sweden (yet!!!!!! ) – is probably far from anything Swedish, luckily it is versatile and delicious and I am sure my friends will enjoy them. With todays rendition I have tried to channel my best “Swedish chef” and  have thought about the flavours that might work for Tess and Adela home in Sweden at the beginning of their autumn.  I have paired the eggplant meatballs with a  dill, horseradish beetroot, apple and red cabbage salad (very similar to the beetroot salad here – A Quick Fridge Pickle and a Favourite Easy Raw Beetroot Salad,)  I made a mash consisting of potato, peas, broccoli, spring onions, dill, lemon and mint yoghurt sauce, with a drizzle of olive oil  to finish the plate.  This tastes as good as it looks with lots of fresh vegetables, crunchy texture and a little comfort from the potato vegetable mash. I made the same recipe last week with the addition of curry powder and served them with an Indian spinach “Saag” sauce with was also delicious.  My next plan is to serve […]

tahini eggplant bake
Gluten Free, Lunch, Meal, Vegetable, Winter

Tahini Eggplant Bake

This is delicious winter comfort food that can be served as a side dish, or the main event.  It is also exciting because this vegan and gluten free bake is comfort food at its wintery best. I was was inspired in this dish by the Lamb Siniyah recipe in the beautiful Ottolenghi book Simple, a recipe described as the middle eastern equivalent of Shepherds Pie. I absolutely loved this recipe and the tahini sauce baked on top was a revelation to me.  I have since talked it up and spent a lot of time in the middle of the night creating recipes to use it. This is the first of my experiments and one that I have enjoyed three times already and now a forth in the writing and photographing of it for this post. I have made it in my favourite smallish 5 cup capacity enamel baking pan and find it is the perfect size for four people as a side vegetable dish or two as main meal with side salad.  This is another of those recipes that can easily be doubled or more to feed a crowd.  It is also great, and possibly even better (as are most similar baked dishes) the next day.  This also makes me very happy when Ed is away and I am cooking for one as it is delicious as leftovers and makes a tasty easy start to the next days meal. Today I had a friend coming to visit and I wanted […]

polenta chips
Condiments, Gluten Free

Polenta

Such a simple cupboard staple with so many variations.  A block of cooled polenta is great fridge food for busy lives, the polenta can be made in minutes and refrigerated ready to snap to action.  Best of all it goes with almost anything and makes it better.  Most of these photos have been taken over the summer but as we transition to winter I am looking forward to teaming it with the likes of – buttery mushrooms with loads of garlic and parsley or roast pumpkin, maybe some chorizo, spinach, walnuts and cheese, or a slow cooked juicy ragout – mmmmm. Sliced into “chips” and baked or fried polenta is never a bad choice and will make the most conservative palates happy.  Set it like a trivit under a stack of roast vegetables and olives or a whole cauliflower drizzled in a spicy paprica oil, or for meaty options – think chicken pieces, lamb fillets, chops, rumps or racks, or a steak on the bone to roast and catch the juices – any of these choices will never be wrong and if you want to test its versatility just crumble it and bake or fry to use as croutons in your next salad and you will be equally happy. Another great feature is that although like most foods polenta can be richly enhanced with any amount of butter cream and cheese, the polenta can be equally delicious when made with fresh herbs, olive oil and or spice mixes such as […]

simple and sophisticated bean sallad
Gluten Free, Lunch, Salad, Summer, Vegetable

Simple and Sophisticated Summer Green Bean Salad

Summers on its way and this simple salad is sophisticated enough to have with your Christmas turkey, a beautiful lemony roast Bostok organic chicken or your weekend barbecue leg of lamb.  Tarragon is one of my favourite herbs, it reminds me of amazing traditional French cooking and it matches fantastically with the beans, the hazelnuts and the blueberries in this salad. Tarragon is not often seen in todays cooking but it is a beautiful and under used summer herb and not difficult to grow. If you have left over tarragon from this salad or a glut of it in your garden pop it in a sterilised  jar or bottle with some white wine vinegar and you will have tarragon vinegar for your next salad.  Leave the tarragon in the bottle with the vinegar for several weeks and then strain it off for delicious tarragon vinegar that will keep in a cool dark place for at least a year.  There are definitely more sophisticated methods for making tarragon vinegar but this has worked for me. Tarragon works well with eggs, potatoes, seafood,  poultry, and is great in creamy or lemony sauces, think about delicious hollandaise or bernaise sauces or a butter, white wine, caper and tarragon pan reduction over fish  ….. My favourite salad at work recently used tarragon vinegar, brown rice and a mix finely sliced and grated different coloured beetroot that I marinated in tarragon vinegar and then olive oil mustard and lots of seeds chervil and chives.  So […]

chickpea and broccoli curry
Gluten Free, Lunch, quick meals, Vegetable

Chickpea and Broccoli Curry

This isn’t rocket science and it isn’t fancy but it has been on the menu at home this week and I have really enjoyed it and so wanted to share it with you.  It is another quick midweek meal requiring little in the way of forethought or planning and better still few dishes to clean up. In full disclosure I did soak and cook the chickpeas for this meal as I definitely prefer them this way, but having said that I know most people would simply prefer to use the tinned variety and that is great – no judgement either way. I have made this to feed two people but as always adjust the quantities to the number of people you want to serve or make more so you can have leftovers for lunch tomorrow. The Curry paste I used was a home made one gifted  to me by the lovely Angela, but I would happily have used any prepared curry paste.  Be prepared to taste for spiciness but the coconut milk and the broccoli help to soak up the spice so don’t fear if it seems a little to spicy. CHICKPEA AND BROCCOLI CURRY Quantities to feed two people Warm a large pan with a couple of tablespoons of cooking oil. Saute your onion until starting to brown. Add the chilli, ginger, garlic, curry paste or powder and kafir lime leave and saute carefully for a minute or so until aromatic taking care not to burn. Add your chickpeas and […]