Dinner Time

You will never be stuck for what to cook for dinner ever again!

Whether you crave pork, fish, tofu or lamb – there is something for everyone. I’m a firm believer in lowering my carbon footprint by eating more vegetarian meals, so there are plenty of those, and although I don’t have any food intolerances I have lots of friends who do so I cook my fair share of vegan and gluten free goodies too.

Sweet potato and red capsicum frittata

Posted on October 29, 2012

Here we are at Meatless Monday again. Gosh they come around fast!

This week I’m going to do a bit of annoying boasting… all the herbs in this dish came from my garden. Cue smug smile.

And, we’re done. I’ll be back boasting again when I can claim some vegetables too.

Nothing much to say about today’s recipe except that frittatas are just fantastic for breakfast, lunch or dinner when you need to clean out the fridge of odds and ends. Bits of cheese, odd vegetables, limp herbs – they can all go in – and what comes out is a quick and filling meal.  (more…)

Silken tofu and pineapple red curry

Posted on October 8, 2012

Spicy, sweet, crunchy and silky – this red curry has got it all going on!

Adapted from a duck red curry I made earlier in the year, it’s the perfect dish for a Meatless Monday feast – and you definitely won’t miss the meat. At all.

I don’t know about you, but Thai curries just have to be my favourite of all the global curries. I particularly love the Thai red ones as they include tropical fruits like lychee and pineapple that really help to cut through the spiciness and richness. (more…)

Miso eggplant with rice noodles {vegan}

Posted on September 24, 2012

I’ve been having a bit of a love affair with my wok the past few weeks.

I often get into an obsession with one appliance or cooking utensil and use it over and over until I’m sick of it. Do you do that?

For the past fortnight it has been my wok. I’ve used it for stir frying (obviously), steaming, deep frying (oops, naughty) and making omelettes.

They are GREAT for making omelettes. You know the chunky oval ones that chefs make at hotel buffet breakfasts where they push all the egg mixture to one corner and the result is a fat, fluffy cylinder of egg? Those. Are. Yum. If you don’t know what the hell I’m talking about, watch this.

But back to today’s recipe. (more…)

How to make vegan soy salad cream / mayonnaise

Posted on September 17, 2012

Did you ever think it was possible to make salad cream using soy milk and still get a consistency that’s thick like mayonnaise? Me neither, but it is very possible.

And very easy.

Yes, there is a lot of oil in it, but this recipe makes about 2 cups, which is far too much for the one salad. Keep the leftovers in a sealed container for up to 1 week in the fridge and use in all sorts of things like sandwiches, for dipping chips, on roasted vegetables or even on top of tacos in place of sour cream.

It’s really that versatile! Did I mention it works fabulously as a caesar salad dressing too – I told you it was versatile! (more…)

Ruby red chicken noodle parcels {gluten free}

Posted on September 11, 2012

Gluten-free cooking is a personal challenge of mine. My mother-in-law follows a gluten free (GF) diet for health reasons, and I enjoy making yummy dishes that don’t make her feel like she is missing out on the ‘good’ stuff like pastry and sourdough bread.

Asian dishes are a good place to start, as they are (mostly) naturally GF; however, I know many people on a GF diet eat lots of rice in place of pasta, so I decided to go down the ramen noodle route for this dish.

These parcels are kind of a more substantial san choy bau or, to liken them to a completely different cuisine – a type of asian burrito – with noodles instead of rice, and lettuce instead of a tortilla, and saucy chicken instead of beef. Um, OK, they’re not really like a burrito at all!

But you DO fill the lettuce leaves with noodles and chicken thigh chunks simmered in ruby red grapefruit juice, ginger and kaffir lime, then roll it up and dig in. Yum! (more…)

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