This colourful mu-err mushroom (black fungus) salad with coriander leaf (cilantro) and onion contains re-hydrated goji berries.
I had some ready-made puff pastry left over from the chard/mangold tart I made recently. This puff pastry is made with vegetable oil rather than butter. I also had an overripe banana which I didn’t want to eat as it was. To make this I simply sliced the banana into the puff pastry and sprinkled maple sugar and cinnamon on it, then closed the pastry and baked for the recommended time on the package. It is a good way to use up leftovers and would work with any soft fruit.
This is an example of a simple pasta I threw together for lunch. To make it, I cooked two cloves of minced garlic in olive oil while bringing the pasta water to a boil. I added thinly sliced courgette/zucchini and salt to the pan and cooked the vegetable while the pasta cooked. After draining the pasta, I added it to the frying pan along with black pepper and juice of half a small lemon.
A similar dish could be made from any other vegetables. The picture below shows the same dish with broccoli and dried chilli flakes. In this case I cooked the broccoli together with the pasta, albeit for only half as long.
I was inspired by a recipe for torta pasqualina, but I used only one egg.
I used this recipe for Irish tea brack, a lightly sweetened fruity bread best served with butter and tea. I found that it did not need to bake as long as stated in the recipe: 40 minutes was more than enough at that temperature.
I made these dumplings using kimchi, leek, bean sprouts, sesame oil and minced garlic. I used a pre-made wrapper. Because the kimchi contains fish sauce, these are not vegetarian. If you make your own kimchi without, and ensure the wrappers don’t contain egg, it could be easily made vegan.
I then fried them in a bit of oil on one side with the lid on, before turning them, adding a bit of water, putting on the lid, and cooking them until they were brown on the other side as well.