My partner cooked these delicious curries from Vegan Richa’s Indian Kitchen. In the background: cauliflower and peas in spicy curry. The sauce in this dish is made creamy with cashew nuts, yum. But the main event was chicken-free balti, using chicken-free strips from the Alternative Meat Co (available from our local supermarket, hooray!). This was a very flavoursome curry with a great blend of spices. The chicken strips were grilled first, then used as the recipe described. They added a smoky flavour to the balti.
Good work honey! Please can cook this again for us sometime.
This recipe is the first thing I have cooked from from Nom Yourself by Mary Mattern. The cauliflower is dipped in batter and then fried. There’s a very tasty orange sesame sauce. The recipe includes instructions for a chili mayo sauce, but I didn’t make that. Instead, I thought we could do with some greenery in the meal, so I included some broccoli and snow peas in the stir fry. This was a pleasing meal.
My partner is an omnivore but is happy to cook vegan food for us all to eat. He has also bonded with Isa Does It, which has led to him expanding his repertoire considerably. Recently he cooked this yummy pesto-cauliflower pasta with breaded tofu. The pesto uses basil and coriander (cilantro) and tastes really fresh. The breaded tofu was fun too.
At the back of the photo you can see some beetroot, which I prepared because my partner said he’d been craving it. I roasted some beetroot in their skins and served them warm. Not the most natural pairing with this pasta dish, perhaps, but it was tasty.
It’s been cold in Sydney lately: really cold! So I decided to use up lots of leftover veggies from the fridge and make a veggie soup. This soup had sweet potato, cauliflower, carrot, cabbage, celery, a little homegrown kale and parsley, and some brown rice. It was a very thick soup, even after blending with a stick blender. I quite like using white pepper instead of black pepper in soup sometimes, for a change.
I even got fancy and made a rosemary foccacia from Vegonomicon. I’ve made it before, but this one turned out really well: you can see it in the background. I was really happy with the texture, and it tasted great, with lots and lots of homegrown rosemary.
I’m heading off to Berkeley tomorrow for 3 weeks. It’s a work trip, but I’m going to make the most of the many vegan options available in Berkeley. Expect some updates here.
Meanwhile, since I’m busy with packing etc, here’s a quick post about a vegan paella I ate recently at The Shack, Monterey (not far from where I live). The Shack is an omni place with an emphasis on organic food, and with vegan-friendly options. I enjoyed this paella, and it was certainly very nourishing, packed with yummy vegies, some tofu and brown rice.
Did you know that you can make a vegan sauce with a cheesy kind of taste, using nutritional yeast? Nutritional yeast, sometimes called savoury yeast flakes, comes from the vegan cupboard of mysteries. It is dried, inactive yeast that has been pressed into flakes. Other ingredients in cheezy sauces can be nuts (almonds or cashews, for example) and mustard.
Here we find a vegan version of cauliflower cheeze, with brocollini added to the cauliflower, and with grilled tomatoes, garlic mushrooms and corn-on-the-cob on the side. Recipe for the cauliflower, brocollini and cheezy sauce from Leigh (a.k.a. ZuckerBaby)’s recipe blog.