cooking up a storm for the post-peak future
This is a dish I made up one day when I was going through a serious gnocchi-experimentation phase… and it worked so well I felt I had to share it with fellow fusion-food fans! It’s simply massaman curry, served without rice on the side, and with gnocchi as the starchy element instead of the usual … Continue reading Massaman gnocchi
The way to my heart is through a marriage of mushrooms and thyme, with a splash of white wine, a hearty serve of gloopy arborio rice, and a generous grind of black pepper. Did I mention I like mushroom? And risotto? With thyme? And wine? And pepper? OK, you got the memo…! This is what … Continue reading Mushroom risotto
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
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
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
