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Tag Archives: vegetarian

Creamy Vegan Pasta with Mushrooms

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I used this recipe with cashews in place of hemp seed. I used more wine than the recipe called for and let the mushrooms simmer longer. It was quite creamy and had sufficient flavour, plus I could not taste the cauliflower.  I liked the potato/cashew cream in this recipe better than the bean-based sauce in the creamy summer vegetable pasta.


Chard/Mangold, Onion and Goat Cheese Tart

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I used a prepared puff pastry as the base. The first layer is red onions which were carmelized slowly in oil, along with two sprigs of thyme. The chard stems are lightly par-boiled and the leaves were cooked to wilt. Honey goat cheese and pan-fried sweet pepper tops the dish.


Ginger-Lime Fruit Salad

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To make this salad, I made a simple syrup from water and sugar and included some slices of ginger before I started cooking it, so that the ginger infused the syrup. After letting the syrup cool, I mixed in juice from one lime, then poured it over the fruit. I let the fruit absorb the syrup for an hour in the fridge before serving.

I used an Asian pear, part of a Gala melon, some strawberries, and grapes. I was inspired by this recipe.

Smashed Cucumber Salad

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I used this recipe, but I had to make my own smoky vinegar as I didn’t have any black vinegar. It has a little too much sesame oil for my taste, so if I make it again I will reduce the sesame oil a little.


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Here’s a link to a recipe for this Georgian bean dish. I used ordinary fenugreek instead of blue fenugreek as I have no idea where I can find blue fenugreek.

Green Bean and Raspberry Salad

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This recipe is for a green bean and raspberry salad with buttermilk and grilled goat cheese. I decided to use lettuce from my garden instead of the little gem lettuce the recipe calls for, and I skipped the hazelnuts.

I thought the salad tasted nice but did not require so many ingredients. Due to the shallots in the dressing, I could not really make out the mint or tarragon, and I didn’t feel that the raspberries added anything to the dish. The goat cheese, however, went very well with the dressing and I would probably use it in a simplified version of the salad.

Cabbage Pachadi

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In my quest to find cabbage dishes I appreciate, I tried this cabbage chutney. The taste of cabbage was a bit too strong for someone who does not really like cabbage.