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Mushroom and Sour Cream Pasta

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A friend who cooked a meal at my house left me with most of an open container of sour cream. To avoid wasting it, I prepared pasta with mushrooms in a sour cream sauce. While the pasta was cooking, I cooked mushrooms and garlic gradually with a bit of oil, then I added some marjoram, thyme, salt and pepper. I added the sour cream to the mushrooms and let it simmer on low to thicken, before adding the pasta and mixing it well. I topped it with chopped parsley.

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Vegetarian Keema

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This cauliflower mince does not taste much like cauliflower, and I kept sneaking tastes when I was meant to be preparing other dishes.

Potato Spinach Coconut Curry

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I used Meera Sodha’s recipe, but reduced the amount of peas, replaced the chard with spinach, and used twice as much spinach as the recipe called for. The result was quite tasty.

Penne Arrabiata

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This classic pasta dish consists of little more than garlic, tomato and chilli pepper, but is nonetheless delicious.

 

Aloo Methi

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I really like fenugreek leaves, and they are quite tasty in this simple potato dish.

Thai Coconut Rice

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Here is the recipe for the rice. I opted for a mix of white rice and brown rice, and half purple, half orange carrots.

Chinese Mushroom Noodle Soup

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Using vegetarian oyster sauce, vegetable stock, and egg-free noodles makes this dish vegan. For mushrooms I chose Shiitake mushrooms and black fungus.