Sub Categories in Vegan

Category of: Vegan

Lentil salad

September 19, 2019

  Grains and legumes are a big part of our food at home, served on their own , combined with other ingredients or made into delicious winter soups. There are different kinds of lentils and each lend itself to different preparation: Brown lentils are soup lentils for me as they don’t retain their shape well when cooked and in a soup, melt into beautiful creamy oblivion. Mind you, I often use a few different varieties... View Article

Sage Pesto

September 5, 2019

Sage pesto Here is an easy recipe for a pesto that doesn’t use basil and goes well with vegetables. Sage grows in my rooftop garden as a perennial that comes back strong and vigorous every year. In fact I had to cut it back early in the season to prevent it from going too wild. I make this pesto much like a basil pesto but changed the core ingredients to sage and pistachios or walnuts... View Article

Summer tomatoes with grilled sourdough

September 4, 2019

  There is nothing like a good ripe tomato in the summer. Not much needs to be done to it other then slice and place on top of a delicious slice of grilled bread, perhaps with a drizzle of olive oil, special sea salt and a twist or two of black pepper. Sometimes I brush the grilled bread lightly with a pesto, made with either basil or my garden sage that it threatening to take... View Article

Rice Noodles Salad, peanuts, peanut dressing

July 18, 2019

      Sometimes nothing but a little Asian flavour would do and on those occasions I may make salad rolls, Sushi, Asian soup or a noodle salad. Here is a quick an easy version that you can adapt to what’s in your kitchen or what is in season. Enjoy Ingredients: 8 oz rice stick noodles Toppings: 1 carrot, 3 radishes, 1 celery rib , 3 asparagus, thinly sliced on a mandolin Parsley or cilantro, whole... View Article

Sydney Cooking School: DYI Dumpling Cooking Class and Recipe

January 20, 2019

    As soon as we arrived in Sydney (and even before) I was looking for cooking classes teaching Asian cuisine. I was interested in Chinese, Japanese, Thai, Malaysian, whatever I could find. From watching hours of Masterchef Australia I knew that there is a major Asian influence on Australian cooking, likely because of the proximity to South East Asia. From watching the show it seemed like almost everyone knows how to cook Asian food... View Article

Carrots three ways: carrot tahini, roasted and pickled

November 20, 2018

    In late summer I received a bag of heirloom carrots, small, delicate and so fresh that they lasted a while in my fridge. I wanted to do something special with them because they were given to me by a special family that grows produce with love and integrity (sunshine farm seeds) and I wanted to honour their work and extend it to my kitchen. I thought I’d follow the trend of cooking and... View Article

Grilled eggplant with sesame oil, herbs and flat bread

November 2, 2018

    Grilling the eggplant over flames gives it a charred smoky flavour that you don’t get by roasting it in the oven. Same thing for the grilled bread. The blackened, caramelized strips on the flatbread are a good accompaniment to this eggplant dish. Having said that, if you do not have access to a grill you can still make this dish successfully roasting the eggplant in the oven and cooking the bread in a... View Article

Vegan banana peanut butter muffins with caramel walnut crunch

October 26, 2018

Here is an easy recipe for vegan banana muffins with peanuts butter as a second flavour. The caramel walnut crunch is a nice addition to the soft muffins. Enjoy.           Ingredients: 2 cups flour 1/2 teaspoon baking soda 1/2 tsp baking powder 1 teaspoon salt   1/2 cups sugar 1/4 cup canola oil 3 ripe bananas, mashed with a fork 1/3 cup peanut butter Caramelized walnuts 1/2 walnuts 1 tablespoon sugar... View Article

Radishes with butter and za’atar

August 30, 2018

Radishes and butter is a classic French “thing” but I have never had them with za’atar before. I found this recipe in Alison Roman’s book Dining In from which I have been cooking lately and thought I’d share it here, slightly adapted to my own kitchen. Za’atar is a middle eastern spice blend made with fresh thyme, oregano, sesame seeds, sumac and salt. You can make your own or buy a good za’atar at a middle eastern... View Article

Red lentil dal

August 25, 2018

Dal is my go-to dish when I want the flavours of India at home. It is a simple dish of red lentils (or other legumes) cooked with spices and water to a creamy consistency and served with rice and other dishes.       Ingredients:   3 tablespoons vegetable oil (canola, sunflower) 1 teaspoon cumin seeds1/2 teaspoon cumin powder 1 onion, halved and sliced 1 1/2 cups red lentils, rinsed and drained 1 teaspoon turmeric 1... View Article

Sweet n’ spicy cauliflower

August 19, 2018

I had a couple of lunches at 50th parallel’s winery Block One restaurant and came back with a few food ideas to make at home. One of the items on the menu is either wings or cauliflower with Korean sauce, which was a nice way to offer a vegetarian version of a dish. I had the cauliflower and enjoyed it so here is my version of this dish. If you have summer fresh cauliflower be... View Article

Cauliflower Coconut Curry

August 5, 2018

Once in a while I get out of my comfort zone and try cooking a different cuisine. Today is flavours of India and with the help of a couple of cookbooks I came up with this dish as well as a red lentil dal that I will post next. The curry is inspired by Vij’s at Home cookbook, I had to simplify as I didn’t have all the ingredients and anyway, I always adapt recipes. This... View Article