Indian cuisine has some wonderful vegetarian dishes. This one is very similar to the oh so popular butter chicken but uses paneer, a pressed Indian cottage cheese, similar in texture to haloumi but perhaps a little more solid.
I got a request for Kumara salad via facebook. This one was very popular in the cafe and is really easy to put together. It’s great to take to BBQ’s as it is gluten free and vegetarian so will please those on special diets.
Filo pastry 1 onion 1 tspn cumin 2-3 medium potatoes 2 large bags spinach, washed and chopped 100g feta 2 Tablespoons toasted pine nuts 2 eggs ¼ cup milk Salt and pepper Peel the potatoes and cook until just tender. Allow to cool and slice into ½ cm pieces. Peel and dice the onion. …
This recipe is vegetarian and easily vegan and gluten free but very wholesome and tasty! I used red lentil but you can use other lentil varieties such a puy they just won’t break down as much so it’s really a matter of preference.
always cook too much pasta so this dish is a great way to use it up. Carrying on the theme of using leftovers you can pretty much put anything in this, vegetable wise mushrooms, capsicums and zucchinis all work well. Also feel free to add any odds and ends of cheese you might have in the fridge
Here is a twist on leek and potato soup using Jerusalem artichokes. This recipe is both gluten free and vegan and perfect for a cold winter’s night. Look out for Jerusalem artichokes at your farmers’ market in winter. These knobbly tubers, which look a lot like large root ginger, make a wonderful mash or in…
20g butter ½ an onion finely sliced thinly sliced fennel bulb equal in amount to the onion 1 garlic clove, finely chopped ½ cup dried oyster mushrooms 1 cup hot water 1 tsp finely chopped thyme 500g mushrooms, roughly chopped wine 1 tbsp flour 125g cream cheese (or sour cream, mascarpone or Philadelphia cooking cream)…
In a large pot of salted water cook the pasta shells. Meanwhile cook the spinach in a pan until completely willted. Your large bag of spinach will turn into around a cup of cooked spinach.
To make the pastry, place the flour in a food processor along with the chopped cold butter. Process until you get a fine bread crumb texture. With the motor running add 3 Tablespoons of cold water continue to process until the mixture comes together.
Turn a great risotto into another meal. Double the recipe and serve pumpkin risotto one night as a side and then use the rest the next night to make risotto cakes.