cooking up a storm for the post-peak future
As far as French cuisine goes, my repertoire pretty much starts and ends with ratatouille. And the French would probably be upset with my version of it, as I’m not a purist… but I personally think it’s pretty darned yummy 🙂 Ratatouille is basically a chunky stew with tomato as its base, usually featuring onions, … Continue reading Ratatouille
I’m not sure if curry risotto is a socially acceptable concoction, but I just got a craving for it out of the blue one day, and came up with a dish that was more than just passable – it made me giggle with delight. While it sounds totally gross, it’s worthy of being labelled a … Continue reading Curry risotto
I’m not sure what the French would say about serving ratatouille with potato-polenta cakes, but this is one of my favourite ways to eat it. It’s hearty, and incredibly moreish, and has a way of bringing a smile to my face because it’s an elegant twist on traditional peasant fare. Here’s how to concoct a … Continue reading Crunchy potato-polenta cakes with ratatouille
Risotto, that most elegant of comfort foods… need I say more? If you’re a risotto fan, you’re sold on this already 😉 The first risotto recipe I learned was a butternut squash risotto, back when I was a vegetarian yet to make the leap into a dairy-free kitchen… years later I conducted my first experiment … Continue reading Pumpkin & tomato risotto
I’d never really been much of a fan of millet, but every now and then I get a craving for something different. This dish was created as an alternative to a rice or bread-based accompaniment to Indian vegetable dishes. A mix of vegetables, nuts, and spices, this dish is a bit like a biryani, but drier … Continue reading Spiced millet with cashews
Indian food is sometimes surprisingly mild and comfort-foody, and this heartwarming lemony peppery loveliness really hits the spot. The combination of tangy lemon, spicy black pepper, creamy coconut, and traditional curry spices rounds out the flavour of this dish that’s also a barrage of textures, with tender potatoes, firm chickpeas, and crispy kale. I came … Continue reading Lemon-pepper spiced potatoes and kale with chickpeas
I came up with this dish when I wanted something to accompany Lebanese cauliflower, and didn’t feel like making flatbread. What emerged was a no-less complex recipe, but one that really sets off the slightly bitter moreishness of tahini cauliflower with a burst of fragrant flavour. My spiced lentil rice takes quite a bit of … Continue reading Spiced lentil rice
