cooking up a storm for the post-peak future
Garlic is sprouting round my way right now, which means garlic stems are in season. The stems taste mellower than the garlic cloves we usually use for seasoning food, so make a tasty vegetable ingredient in their own right. But hold on a minute, what are we talking about here anyway? Garlic stems grow out … Continue reading Garlic stems with seasoned tempeh
Everyone loves good spag bol, right? And everyone’s got their own recipe they think is the best, right? Well, I’m not saying mine is the best, but it is a way of making spag bol vegan-friendly and making use of that vastly underrated ingredient: tempeh. Tempeh, in case you’re not already familiar with it, is … Continue reading Tempeh bolognese
Nam prik means chilli paste in Thai, literally translated as “spicy water”. Nam prik ong is a chilli paste from northern Thailand made traditionally with tomatoes and ground pork. My version substitutes ground tempeh for the pork, and I think it works great as a meat-free substitute. Nam prik ong, like any Thai chilli paste, … Continue reading Nam prik ong (tomato chilli paste)
