cooking up a storm for the post-peak future
I came up with this riff off a traditional Chinese plum sauce one day when I made up a batch of cold rolls, and needed something to dip them in… …a quick survey of the fruit bowl revealed nectarines, which are a tad tangier and less fragrant than their plummy cousins, and thus a perfect … Continue reading Nectarine dipping sauce (riff off plum sauce)
I came up with these one day because I was just craving something fresh and light, but snacky not salady… A quick rummage through the cupboards revealed rice paper for making cold rolls, and the fridge yielded the fresh, crisp veg that sets off the crunchy, spicy, fragrant peanutty filling. If it’s a warm, sunny … Continue reading Peanutty Thai-inspired cold rolls
Honey-soy chicken is probably one of those westernized Chinese favourites that I’m not sure is even a thing in China… I’d never even thought to try it myself until I saw it on a menu in a vegan Asian restaurant in Sydney, and figured I’d give the not-chicken version a whirl. Well, it was a … Continue reading Honey-soy not-chicken
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
This is a dish I came up with on the fly one time, which isn’t exactly what you’d expect from a stuffed gnocchi, which sounds like a complicated recipe to make! All it boils down to really, though, is a simple potato dumpling made with mashed potato and a little flour, and a simple basil … Continue reading Pesto butter-stuffed gnocchi in pesto oil
Making your own dairy-free yogurt isn’t nearly as hard as you might think, and only requires a handful of ingredients. The only specialty ingredient you’re not likely to have just kicking around your cupboards is agar agar, a non-animal derived setting agent that’s actually derived from seaweed. Agar agar sets a little differently from gelatine … Continue reading Coconut-lime-coriander yogurt
Pesto… who doesn’t love it? When it comes to pesto, I try and stay as traditional as possible, although my version swaps out the parmesan cheese for nutritional yeast, and I tend to use cashews instead of pine nuts… largely because the latter are so darned expensive and are far from a local food product … Continue reading Pesto
