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”

Aquafaba

If you haven’t already heard of aquafaba, you’re gunna love this. Well, we did anyway.

Aquafaba is the gloopy gunk that is produced when legume seeds such as chickpeas are cooked, the stuff that encases your tinned and jarred goods of the same name.

It also behaves in the same way egg whites do, which is to say it foams and binds. Aquafaba does this so well in fact, you can make meringue from it. Yes, completely vegan meringue, you heard me right. Continue reading “Aquafaba”

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