Recipes, thoughts, and occasional musings, all of them plant based.
Orangey, Datey, Bran, Muffins
I work in a bakery and start work around 7am. It’s not as early as some of the team but it’s early enough for me. In my past corporate job, I used to be an ‘eat breakfast and go’ type of gal but my body has changed with menopause and now I need an hour or so after getting up before i eat.
Beans from scratch
Every chef and its dog has a version of beans …..and here’s mine. My bean-du-jour at the moment is the Lima Bean from Rancho Gordo
My Favourite Stock
When you’re a vegetarian or even a vegan, cooking is about layering flavours and adding richness to the dish. Stock plays a leading role in this for me and it’s taken me a while to find a stock that works for all occasions.
Leek, Fennel, and Potato Soup
If you wanted a little more ooomf in your leek and potato soup, try this version with fennel. Easy and satisfying, you’ll add this to your weekly rotation in no time.
Thanks Bill
Pistachio/Thyme Vinaigrette
This is really a great all rounder of a dressing great on soft butter lettuce as well as a crunchy gem, or romaine. Truly reliable, plus It has a toasty, nutty, and herby flavour.
Mushroom Pasta with Shoyu and Pesto
Having a busy week? Need a quick and filling lunch to keep your brain and stomach going? Look no further for I have a very simple dish that can be thrown together in less than 20 mins… I kid you not.
Not Your Usual Pasta Salad
It's almost getting to that time of year when the salad season starts but that shouldn't mean the end of pasta.... oh no, pasta is a year round dish as long as you know how to use it.
Miso Magic
I was so inspired by a Shared Cultures IG post when someone used their miso for a miso butter pasta sauce that I had to give it a go. I used the two misos mentioned below but they should all work.