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Charlie Big Potatoes

climate kind eating

Sesame Chocolate Toasts with Sea Salt

Something a little special for National Toast Day. We’re celebrating with these deliciously decadent sesame chocolate toasts.

An out and out winner this. Chocolate, melted, and embraced tenderly by a quirky combination of tahini, sea salt and olive oil.

And guess what, they’re vegan too! No further ado…. Continue reading “Sesame Chocolate Toasts with Sea Salt”

Spinach and Mushroom Quinoa

A lite bite for you that’s so easy there’s no need for a recipe.

Ready in the time it takes to cook some quinoa, so… 20mins. And as long you use oil to fry the mushrooms and wilt the spinach then you have a vegan dish of loveliness to devour.

Ensure to drizzle the ensemble with olive oil and lashings of s&p to serve.

This is a base recipe really, to wit you can add whatever you fancy. Go to it!  Continue reading “Spinach and Mushroom Quinoa”

Butternut Squash & Feta Wellington

Classy veggie fayre right here, butternut squash and feta wellington with caramelised onions. Don’t cha know.

Be sure to get vegetarian feta using a plant-derived rennet if you wish for this to be veggie. Veegs it is not but easily translated by those in the knack.  Continue reading “Butternut Squash & Feta Wellington”

Upma

Upma is made from semolina and we’ll take it over rice any day.

It’s ready in 5 mins with no chopping, so flavourful and much lighter than rice – and veegs!

The effort in this wonderful side dish, in these more western parts at least, is sourcing the ingredients.

According to our roving reporter who bought this recipe back with her from a friend in South India, it has to be extra course semolina, and one must, but must, use fresh curry leaves at all times – dried will not do. And you can’t omit the urad dhal either. All very well in South India, bit of a mish to find these things here. Thankfully we live in hackers. They’re not available all the time but when I see them I grab them up – and then I make this.

Hopefully you’ll be able to find the extra course semolina and urad dhal (white interior of the split urad bean) at a Turkish food shop, and we’ve also had decent results with just plain old course semolina if you can’t get yer hands on any of the good stuff! Continue reading “Upma”

Sriracha

5 DAY FERMENTATION ALERT

Ahh Sriracha, let me count the ways I love thee.

We’ll fess up, it took 3 attempts. We’ve made mistakes, learnt lessons and are passing those savings on to you. All that ‘info’ is at the end of the recipe and worth a read before you start fermentin’.

This is the real deal folks, strap in!
Continue reading “Sriracha”

Chargrilled Broccoli & Cauliflower with Ancho Salsa Verde

Another incidentally veegs delight from Smith & Daughters in Melbourne.

While easy, we did find this recipe pretty darned involved to be honest, lots of stages. Was it worth it? Emphatically YES!

Plus, you make way more salsa verde than is needed for this dish and it makes a great marinade yada, yada. T’is a long old list of ingredients too but it’s good to go all out for a stellar dish that will impress yourself every now and again, in’t it.

It’s also great to be able to turn to the old faithfuls cabbage, cauli and broccoli when there’s not much in season, and create something so unexpected, gorgeous and substantial.  Continue reading “Chargrilled Broccoli & Cauliflower with Ancho Salsa Verde”

Daikon and Carrot Salad

Simple (veegs) health in a bowl.

Ready in under 5, especially with a julienne peeler.  Continue reading “Daikon and Carrot Salad”

Artichoke Carpaccio with Fonduta and Gremolata

We love this recipe for sunchokes a million times over. Forget everything else in your life, none of it matters until you’ve tried this. It will stop you in your tracks.

Another bad boy for which a mandolin is highly recommended.

From the culinary genius Mario Batali, as seen on Munchies.
Continue reading “Artichoke Carpaccio with Fonduta and Gremolata”

Kohlrabi and Apple Salad

Kohlrabi and apple salad, eh.

It’s probably now immediately apparent why we were banging on about kitchen kit yesterday.

This salad has to be one of the easiest salads ever, it’s crisp, fresh, light and delicious – and cheap as chips.

If, you have a mandolin that is. It’s possible to make this gorgeous dish without one of course, but a right old faff. See what I’m saying to ya, new avenues!

Kohlrabi is a year round vegetable, energising, and extremely good for you not to mention very tasty in its mild mannered impersonation of a radish. This combination of kohlrabi and tart granny smiths apples, with lemon zest and dill, is simply stunning to the taste buds and the eye.  Continue reading “Kohlrabi and Apple Salad”

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