Category: Vegan
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Authentic TexMex Carrot Sofrito: Josef Centano’s Recipe
When the world is in turmoil, it’s good to go back to the comfort basics and, for a lot of Australian families, taco night has become something of an institution. Australia has a tiny Mexican population but we still love our taco nights, even if our version of tacos is less than authentic, simply because…
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Creamy Vegan Chickpea and Coconut Korma Curry Recipe
There’s nothing traditional about this take on korma. The meat and the yogurt have been replaced with chickpeas and coconut milk but it still makes a deliciously mild and creamy curry. I first made this curry when I was visiting my brother and his kids in the country. It’s super easy with an accessible ingredient…
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Easy Bengali Zucchini Sabzi with Panch Phoron Spice Mix
This zucchini epitomises the best of Indian home-style cooking, simply spiced and freshly made. You will never find this kind of vegetable sabzi on a typical Indian restaurant menu, it’s far too simple and homely. It uses the Bengali five spice mix panch phoron, a mixture of – cumin, fennel, fenugreek, nigella and mustard seeds.…
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Crunchy Chinese Celery Salad with Spicy Chilli Crisp
We don’t celebrate celery enough. How many times have you bought half a bunch of celery because you couldn’t work out to with the rest of the bunch. This salad solves that problem for you: it tastes sensational, uses five large stalks of celery, but it also keeps excellently in the fridge for a few…
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Sensational Adzuki Bean Dal | Madhur Jaffrey Recipe
Adzuki beans are not something I associate with Indian food so when a friend first told me about this adzuki bean dal I thought it was some kind of macrobiotic hippy/ Indian fusion dish. In fact adzuki beans are used in all over India where they are known as red chori beans. I’m glad…
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Quick Carrot and Cucumber Pickle Recipe
I love pickles and quick pickles are so good because you can whip them up with very little effort and you know exactly what’s in them. This pickle makes an excellent side to all coconut based curries, it’s great on sandwiches of all kinds and I’ve also used it in Vietnamese Banh Mi style rolls…
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Delicious Coriander Pesto: Perfect for Noodles and Tofu Dishes
Last week, I had to go away to Melbourne for five days and I spent a couple of days clearing out the fridge. I made some laksa paste and a shallot, ginger, chilli paste for a Burmese curry base. Things were going well and I was feeling pleased with my thrifty frugal house-wifery when I…
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Easy Indian Carrots and Green Peas with Fresh Coriander | Aromatic Vegetarian Side
Peas (almost always frozen) were a staple vegetable when I was growing. I’m still partial to peas as a vegetable and I always have a packet of frozen peas in the freezer, though I don’t dish them up for dinner quite as much as my mum used to. I particularly love peas and rice as…
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Aromatic Vegan Thai Red Lentil Soup by Yotam Ottolenghi
Finally, Sydney has a bit of a cold snap, making it feel like a proper winter at last. In the cooler months, there’s no such thing as too much soup. This Thai red lentil soup from Yotam Ottolenghi is wonderfully aromatic, rich and warming. I’ve doubled the original recipe because I found it didn’t quite…
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The Back Yard Lemon Tree 