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Tag Archives: vegetarian

Kadai Mushroom Gravy

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In place of cream I used a nut-based milk in this dish.

Brussels sprouts stew

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I used this recipe but opted to grind the cashew nuts before adding them to make a creamier sauce.

Chocolate-Banana Smoothie with Cauliflower and Spirulina

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On days when I feel like making my dessert smoothie a bit more healthy, I add a handful of frozen steamed cauliflower, a teaspoon of milled flaxseed and a teaspoon of spirulina powder. Because of the strong, sweet flavours I don’t really notice the cauliflower and spirulina as distinct ingredients, only as a reduction in sweetness.

I’ve decorated this bowl with goji berries, blueberries, milled flaxseed and a raspberry.

Pasta e Piselli

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This dish typically has pancetta in it, but I left it out for a perfectly fine vegetarian version. I used this recipe.

Spring Onion Salad

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I made a variation of this spring onion salad, using a large cucumber but retaining the seeds, and leaving out the coriander leaf because I didn’t have any. I also opted for a yellow sweet pepper instead of a green pepper, which I find too bitter.

The second time I made this I had the coriander leaf handy but reduced the spring onions because they hadn’t yet recovered from my previous salad. The mint, coriander and cucumber combination reminded me a little of Thai beef salad, which I think would work quite well without the beef. The main difference is the Thai salad contains soy sauce, garlic and basil as well.

 

Atakilt Wat

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This dish is made with cabbage, carrot and potato, and is slightly spicy. I quite liked it.

Roasted Radishes

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Two people who don’t like raw radish appreciated this roasted radish dish, which I served with crema di balsamica instead of balsamic vinegar. I used Himalayan black salt in place of sea salt.