Everyone Loves A Good Curry (well I do anyway and this is a fantastic curry recipe)
I realized when writing the title of this blog post that it’s probably not true that everyone loves a good curry. I know a few people who actually don’t like curry and may possibly go through their whole lives not enjoying curry. I figured those people won’t read this blog post anyway and the ones who do love a good curry will be delighted and read on to get yet another curry recipe. At the moment the dish I want to eat the most is steamed veg and rice with tahini sauce. I can go seven nights eating that and then wham the curry cravings hit big time. So here is my latest curry recipe.
Cooking with Seasonal Produce – It’s Asparagus time!
It's asparagus season and I need to get in quick with this blog as asparagus season is often short lived, where I live anyway. There are all sorts of nutritional benefits to eating asparagus, like it has a good source of vitamin A (which we need for our eyesight, building our immunity and reproduction of cells and it also helps with organ health) is a great antioxidant, can serve as a diuretic, apparently nourishes the digestive tract, is of course a good source of fibre and is high in B1.
Black Rice Salad with Steamed Broccoli and Pickled Veg
Who’s heard of forbidden rice? I hadn’t until I cooked up some delicious black rice and my partner Mak did research on the nutritional content of it. Black rice is still today referred to as forbidden rice. This stems back to the Ching and Ming dynasties in China.
Creamy Malai Kofta (with sunflower seed sauce)
Last week the graduating chefs of 2016 came together for a two day refresher course. On the first day we made all things Indian and one of the many dishes we made was Malai Kofta which are vegetable balls served with a creamy sauce. It is a simple recipe which you can easily make nut free by using sunflower seeds instead of cashews. This is the third and final recipe in my series of blogs on nut free recipes. I hope you enjoy this wonderful Indian meal.
A scrumptious recipe for left over rice or quinoa
I always make too much rice. Is that what you do, or are you more accurate with your estimations of how much you will eat? I always cook too much so will often throw it in my salad for lunch the next day. However the other day there was far too much left over so I did some creative thinking and came up with this sweet little recipe. We had left over rice and quinoa and yum it worked so well together.
Meals to Take Away On Holiday
Do you love to go out to eat when you are on holiday? Or are you like me and the sheer thought of going out to eat when away fills you with dread? As I love to eat good quality organic food, eating out doesn’t always interest me, then the whole vegan thing and possibly having my food cooked in the same pans as meat thrills me even less. So I usually do the majority of the cooking when I go away.
Nourishing kidgeree inspired by a brand new cookbook
Last week I went into our local book shop to buy a novel for my holiday and of course I walked out with a cook book. It happens every time. I love looking through cookbooks even though I rarely follow a recipe I still find them incredibly useful for inspiration. For example I have been making Kidgeree (an Indian rice and lentil) the same way for years then last week after I purchased Saffron Soul by Mira Manek, I was inspired to make a kidgeree entirely different to my original recipe. Guess what? I love this new recipe more than the one I have been making for years. I didn’t really follow the recipe and I decided to make the coriander chutney in the book but I used macadamia nuts instead of peanuts, didn’t have anything near the quantity of coriander that the recipe suggested and I used dates instead of honey and added lime because in my not so humble opinion a chutney is not chutney without lime. The result looked anything but a chutney but was sensational mixed through the kidgeree.
A burger recipe worth trying (you’ll want to make it every week I guarantee)
I have a variety of burger recipes and I love them all. Then I have a burger recipe which I teach on the food photography cooking class as part of The Vegan Chef and Lifestyle Training. Every year when I make these burgers I wonder to myself why I don’t make them more often. They are really good, they are juicy and soft and sit well in a burger bun or on top of a quinoa salad.
If you are still struggling to digest legumes try this wonderful recipe
I hear from many people that they cannot digest legumes or beans properly and when I enquire into what type of beans they eat they usually say beans from a can. If you follow the guide of information I have collected from many sources and from 40 years of problem free bean eating you may find out that you actually can digest beans well.
A fuss free tart or pie crust that is gluten free
I love pastry but my belly doesn’t. I can make gluten free pastry and it’s delicious but I always find it too fussy. This recipe that I recently taught on module four of the Vegan Chef and Lifestyle Training is a simple one to follow and a delicious alternative to pastry, which really is fuss free. You can fill the crust with anything. One of the tofu bakes in my cook book would fill this base beautifully or you can fill them with the two filling options I suggest below.
