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Monthly Archives: October 2018

Cabbage and Potatoes with Mustard

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I used a recipe from Short-Cut Vegetarian by Lorna Sass as a guide. The recipe calls for leeks to be cooked in olive oil, then for cubed potato, Dijon mustard, water, salt, and vegetable stock powder to be added. Cabbage is added later, and the dish is finished with pepper.

I opted for different proportions of leek and potato than the recipe recommended (more leek, less potato). I also added extra mustard. I can see why the author recommended red-skinned potatoes, as the dish is rather bland in appearance, but I was unable to find them. I also added a bit of minced garlic to the leeks.

Red Cowpea Curry

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I used this recipe.

Mushroom Paradise Pasta

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Really this pasta was just an excuse to cook with grains of paradise. I can’t say that it actually tastes of paradise (it was okay) but I also got to put some alliteration in the title.

Ingredients

  • 1 clove minced garlic
  • 100 grams mushrooms (I used chanterelles), sliced
  • 1 bell pepper or romano pepper, thinly sliced
  • two handfuls of leafy green vegetables (I used one baby bok choy)
  • 1/4 teaspoon red chilli flakes
  • 1/2 teaspoon fresh ground grains of paradise, or black pepper
  • 2 tablespoons oil
  • 200 ml vegan white wine
  • 200 grams egg-free pasta
  • 6 tablespoons cream substitute (I used oat cream)
  • 2 tablespoons fresh chopped parsley (optional)
  • salt to taste

Methods

Set a pot of salted water to boil, for the pasta. When the water comes to a boil, cook the pasta according to the instructions on the package.

While the water is heating, heat the oil in a frying pan over medium heat. Add the garlic and red pepper flakes and cook for half a minute. Add the sweet red pepper and mushrooms. Cook for a few minutes, stirring frequently.

Add the wine to the mushroom mixture. If the leafy green vegetable has firm stalks (like bok choy), add it as well. If it is entirely soft (like spinach), add it after five minutes. Simmer the mushroom mixture until the liquid is completely evaporated.

Drain the pasta and add it to the mushroom mixture, along with the cream substitute. Add the fresh ground grains of paradise or black pepper. Season to taste with salt. Stir until the cream is absorbed. Garnish with parsley.

Serves two when accompanied by a salad.

Masoor Dal with Tomato

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I cook toor dal a lot more often than masoor (red lentils) but I’d get bored if I made the same dish every week, no matter how much I like it! Here’s a recipe for masoor dal. My dish differed because I added garam masala toward the end, and used oil instead of butter.

 

Broccoli and Carrots with Dressing and Yoghurt

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I made this recipe for lunch. I left out the onion and steamed the vegetables instead of boiling them.

Brinjal Curry Ennai Kathirikai Kulambu

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When I saw baby graffiti eggplant/aubergines in the shop, I bought them first, then thought of how to use them. I ended up with this recipe. It was quite tasty.

Papaya Fruit Dip

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I had some dressing (consisting of papaya, yoghurt, and lemon juice) left over from my salad, so I added maple syrup and used it as a fruit dip.