Tag: Vegan
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Easy Roasted Cauliflower with Punjabi Spices
When I was in my twenties, one of my standard dinner party side dishes was fried cauliflower with a Turkish garlic and yoghurt sauce. It was a recipe from one my cooking bibles Tess Mallos’s The Complete Middle East Cookbook and it was always a big hit, but how can you go wrong with fried…
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Simple Spiced Spinach Dahl with Cumin Seeds
When I first moved to Sydney about 15 years ago, there was a hole in the wall Indian eatery up at my local shops. I’m calling it an an eatery because it wasn’t as grand as a cafe or restaurant, just a un-renovated shop with a few tables and chairs, offering a small selection of…
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Classic Vegetarian Split Pea Soup Recipe
This is my family’s favorite split pea soup, it’s an old-fashioned vegetarian classic from the Moosewood Cookbook. There’s nothing fancy about it. Hearty, thick and filling – served with some good bread it’s all you need to make a meal. Start early because the split peas take a few hours simmering on the back burner.…
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Hugh Fearnley-Whittingstall’s Fast Grated Vegetable Stock
The days are getting cooler and its time to stock up on some stock for soups, risottos and stews. This stock from River Cottage Veg everyday is a good, quick, all round stock. The vegetables are grated so it only needs to simmer for 10 minutes. For those who like to think ahead double the…
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Quick Lacquered Tofu with Green Beans and Cashews Recipe
You can never have too many braised tofu dishes in your repertoire. This one from Deborah Madison is a particularly good one. It’s a wok and rice pot meal that gets dinner done fast in the mid-week lull when all cooking inspiration has disappeared. I like to serve this with brown rice, but I’ve temporarily…
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Quick and Easy Nigerian Kidney Bean Stew Recipe
The two can bean dinner is a staple of vegetarian home cooking. You can never have too many quick meals up your sleeve using a couple of cans of beans. It’s fast and convenient and if you compare, preparing a meal of beans and rice to ordering and picking up takeaway, the canned beans and…
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Vegan Cashew Hummus: Perfect for Summer
We’re big hummus eaters in our house, up to this date I’ve got three chickpea hummus recipes on this blog, a quick green herb hummus, a labor intensive but super creamy hummus with peeled chickpeas and our latest favorite an Israeli style hummus . I’m not a hummus purist though, my sister makes an awesome…
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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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The Back Yard Lemon Tree 