Tag: Vegan
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Vegan Fasolatha Soup – Greek Recipe with White Beans
I love it when the weather gets cooler and we can just have soup for dinner. We all love soup in our house but I love it the most because it is a complete one pot meal, which can stretch over two nights and even a lunch or two. Fasolatha is one of those simple…
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Ultimate Slow Cooked Chickpeas by Ottolenghi
I use canned chickpeas a lot, for their ease and convenience, and they are perfectly fine and good, but something happens when you take the extra trouble to soak and cook your own chickpeas that turns this humble store cupboard staple into something extraordinary. These slow cooked chickpeas from Yotam Ottolenghi’s latest book Plenty More…
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Paula Wolfert’s Creamy Vegan Hummus
I’ve made a lot of hummus over the years. When I’m in a rush, I use canned chickpeas, throw them in the processor and in five minutes, I have a pretty decent hummus that is miles ahead of any of the tubs of supermarket hummus you can buy. But, if you want to make a…
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Vegan Moustakouloura: Ancient Greek Grape-Must Cookies Recipe
I’ve recently come to the conclusion that the Greeks make the best cookies in the world. If you want to call them by their Greek names, they are real tongue twisters and difficult to pronounce, but they are simply the best. If you are a ‘dunker’ (as all our family are), they are great for…
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Fluffy Cuban Mojo Sauce Recipe for Grilled Asparagus
Asparagus is particularly good at the moment with nice juicy, fat stems that are perfect for grilling. For years, I blanched asparagus and then refreshed them in iced water before dressing them, but last year, I discovered the joy of just baking, sauteeing or throwing them on the barbie, which makes fresh asparagus a snap…
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Udon Miso Soup with Pumpkin and Mushrooms
Who doesn’t like a good noodle soup? There is something so completely satisfying about this meal in a bowl. You don’t have to muck around with bread or anything else – you get your carbohydrates veggies and a bit of protein, all in one bowl. This udon soup is a proper meal with everything you…
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Vegetarian Greek Baked Beans Recipe
It is August and Sydney’s short winter is almost over and, because we’ve had a particularly mild winter this year, I feel like I haven’t really got into my stride with winter food. With the thought of no more cauliflower and winter greens, I felt a slight sense of panic from the rapidly approaching heat…
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Wholesome Thai-Style Pumpkin and Tempeh Curry Recipe
Iku is a wholefoods cafe in the inner-city Sydney suburb of Glebe, started by the British-born macrobiotic chef, Holly Davis, in 1985. Over the years, Iku has expanded into other suburbs but going into the original Glebe cafe with its simple wooden stools and eating benches is like stepping back in time to the macrobiotic…
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Delicious Quick Refried Beans with Store Cupboard Ingredients
The best refried beans are those made with beans you have soaked overnight and simmered until they are meltingly soft, and then fried with with onion spices and lots of olive oil. Like these refried black beans. In an ideal world, we would always soak and cook our beans but we live in an imperfect…
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The Back Yard Lemon Tree 