a commonsense approach to eating well, living well and travelling
INGREDIENTS
750 grams asparagus
1 tablespoon extra-virgin olive oil
20 snow peas
200 grams broad beans, frozen
450 grams shelled edamame beans, frozen
2 ripe avocados
1 garlic clove
5-6 small table radishes, cut in half lengthwise
Continue reading “SPRING VEGETABLES ON EDAMAME &AVOCADO MASH”
In South India, several variations of dosas (savoury pancakes) are served anytime in the day. They really are a complete meal and are low GI (glycaemic index) making it perfect for a light dinner. Bonus they are vegan and gluten free as well.
INGREDIENTS
Mung Dhal (yellow) – 250 grams
Split chick peas (channa dhal) – 125 grams
2 tablespoons rice
2 dried red chillies, deseeded, cut and soaked in warm water for half an hour
Banana bread elevates ordinary breakfast to something special especially if it’s toasted and slathered with super crunchy peanut butter. This is a gluten free recipe and I used buckwheat flour and rice flour instead of a readymade gluten free mix.
INGREDIENTS
½ cup sunflower oil
½ cup brown sugar
2 teaspoons cinnamon powder
400 grams over-ripe bananas (4 small)
This was an instant hit with my family. The recipe is adapted from Fuchsia Dunlop’s Every Grain of Rice. The Cantonese dish derives its name from the resemblance of the tofu puffs, to the Chinese lute.
INGREDIENTS
FOR THE TOFU PUFFS
1 dried shiitake mushroom
300 grams tofu
50 grams very finely chopped carrot
This is a plate of goodness and deliciousness. I served mine with a raita but you can omit or use coconut yoghurt to make it vegan. For a crunch element, I roasted some harissa coated chick peas in the oven so they added a crunch element to the dish. Don’t let the long list of ingredients or elements daunt you, it is relatively easy to prepare. I chose to serve this way but you can mix and match the elements and for example pair the freekah and raita with fish or chicken. The oven roasted “popped” chick peas add a crunch element and textural variation to any meal. Freekah is green wheat that is toasted and crushed lightly.
FOR THE CAULIFLOWER STEAKS
INGREDIENTS
1 medium sized cauliflower, washed and dried
1/3 cup extra virgin olive oil
2 teaspoons ras el hanout
Sea salt
Continue reading “ROAST CAULI STEAKS, FREEKAH PILAF WITH MINT & BROAD BEANS”
Not a tagine, perhaps a Middle Eastern spiced Ratatouille, that is what my daughter said when I served this up for a weekend lunch. It is best eaten a couple of days after it is cooked, making it perfect as a make ahead meatless dinner. There are all sorts of spices and yes there are whole green chillies too!!
INGREDIENTS for the SAUCE
100 ml extra virgin olive oil
2 large onions finely diced
3 cloves garlic, finely chopped or use a Microplane
I first made this dish nearly 20 years ago and it was an instant hit with my then pre-schoolers. I must say it has remained a firm family favourite.
INGREDIENTS
2 medium eggplants
400 gram tin of Italian tomatoes, emptied into a bowl and squashed with your hand
Olive oil for frying the eggplants
2 tablespoons of extra virgin olive oil
3 cloves garlic, peeled and sliced thinly
INGREDIENTS
250 grams extra firm tofu
400 grams button mushrooms, wiped and thinly sliced
200 grams garlic shoots cut into 5 centimetre lengths
Continue reading “SPICY TOFU WITH MUSHROOMS & GARLIC SHOOTS”
If you have been reading my blog, you’d realize I love broccoli. It appears I have quite a few recipes using broccoli. The garlic butter is not real butter…
FOR THE GARLIC BUTTER
INGREDIENTS
1 head of garlic
1 teaspoon olive oil
1 tablespoon good quality extra virgin olive oil
Sea salt
METHOD
Preheat oven to 200 degrees Celsius. Cut the top off (about ½ centimetre or so) for the garlic head. Place on a large foil piece. Pour the olive oil on the head and sprinkle the salt. Wrap up the garlic tightly with the foil and place on a baking tray in the preheated oven for 30 to 35 minutes.
Once cooked remove from oven and allow to rest for five minutes before cutting open the foil. When cool enough to handle, squeeze out the pulp (yes like a toothpaste) into a bowl. Drizzle the good quality extra virgin olive oil, a little at a time continuously mixing the pulp so the oil is incorporated. Add a pinch of salt and when the consistency resembles butter, serve on baked potato or with other vegetables.
FOR OVEN ROASTED BROCCOLI
INGREDIENTS
2 heads broccoli
2 tablespoons extra virgin olive oil
Sea salt to taste
½ to 1 teaspoon chilli flakes
METHOD
Preheat oven to 200 degrees Celsius. Wash and dry the broccoli. Cut into florets and put on a large oven tray. Drizzle the oil on top of the florets and sprinkle the sea salt. Using your fingers, mix it all in well so all the florets are well coated with the salt and oil. Place in the oven for about 25 minutes. Shuffle them or turn them over and sprinkle the chilli flakes and return the tray to oven for a further 10-15 minutes of cooking. The edges of the broccoli florets should be caramelized and brown.
Place the florets into the bowl and add the garlic butter. Toss gently until all mixed in and serve immediately. Serves 4.
250 grams dried black eyed beans, washed and soaked overnight
2 medium onions, peeled and roughly chopped
1 small onion, finely chopped
75 grams fresh grated coconut or defrosted if frozen