Mushrooms add such amazing flavour to a dish. this recipe uses a mixture of fresh and dried mushrooms as the intensity of the dried mushrooms adds a real umami flavour. The buckwheat ‘risotto’ has been in the works for sometime now but it took a while to get the texture and flavour just right. Hitting the stock with pureed spinach adds extra flavour and intense green to this dish. It’s a lighter version of risotto, and full of vegetables, and a magnesium boost from the buckwheat.
I love brussel sprouts. Four words my 10 year old self would be horrified to hear me say. Luckily that scenario is not possible! Because I don’t live in a science fiction movie (unfortunately, damn you stupid reality)- not because the statement is untrue. Brussel sprouts are up there with my favourite vegetables. And they love butter and some heavy caramelisation. They are very good friends with those two things. Add some garlic and chilli and you have brussel sprout bliss. Top that with a liberal squeeze of zingy lime and some coriander and you’ll start converting brussel haters. And did I mention that the before mentioned butter has been mixed with miso paste? No, well that part is pretty essential….
This recipe marries two of the greatest things in the world. Both are cheese based (aren’t many great things?), both are comfort food, and both bring on fond memories for me. Cauliflower cheese was my absolute favourite thing as a kid. Well one of my favourite’s, a high school friend’s brother once had a whole head of cauliflower covered in cheese sauce and baked in the oven as a birthday cake so I would dare say it’s actually his favourite thing haha. As a teenager I was obsessed with macaroni and cheese, actually I still am, there may be no greater comfort food. But I can’t sit here and pretend that mac’n’cheese is particularly good for me – not that everything I eat has to be! However, that doesn’t mean I can’t try to make it a little more nutritious. And I think I have… even better, it’s just as comforting and delicious.
Guac and corn chips… is there any better snack? This is a favourite late afternoon nibble of mine (or as a series of nibbles with drinks, including popcorn cauliflower florets and spicy sweet potato crisps). It’s a super simple snack and you probably don’t even need the guac recipe but this is how I like mine! I know you wanted to know ha. And guess what? Baked corn chips are friggin fantastic! Skip the fried and pop some tortilla’s in the oven.
This is my go to slaw. It makes it into my rainbow lunch bowls, chicken burgers and is the base of my favourite chicken salad. I also love serving it with a roast chicken! I even mix around some of the ingredients in the dressing and take it more towards Mexican and add it to tacos. It’s full of flavour, texture and colour. What more could you want?
Yesterday felt like a summer’s day, I was craving a summery salad and simple pasta for dinner. I love this salad as a side at a barbecue (such as with the Middle Eastern inspired bbq chicken), or with pizza or pasta. It’s light and has a great balance of flavour, texture and nutrients – and that’s pretty much what my approach to eating is all about. And just check out those colours…
I clearly had no idea what to call these. They are sweet and tangy and crispy and fresh. And spicy. Well as spicy as you want them I guess! It’s also sort of a salad. Or a nibble. Or a side dish. Or even a bar snack, along with popcorn cauliflower florets of course! The crisps themselves are baked rather than fried and placed on a mixture of sauces (green thai curry, molasses, black vinegar). They are then topped with a light and fragrant salad of fresh herbs and spices. It’s all a bit magical and crazy really, thus the trouble with the name.
Sometime beige on beige tastes anything but. The main ingredient in this sauce is cauliflower and it can be used on pasta instead of bechamel sauce, it also works well as a substitute for mashed potatoes! I’m a little addicted…
WARNING: these are very addictive, I almost ate a whole head of cauliflower by myself and that amount of cauli would do bad bad things to me… a narrow escape… Very narrow, I kept moving them further and further away from me and eating more each time I moved them. Idiot.
For me, summer means salad and BBQs and this salad is delicious with barbecued anything! It has great flavours and textures and is full of a variety of nutrient dense ingredients. I think kale has such fantastic flavour and texture when it’s treated correctly… but sometimes big undressed pieces of it can seem grassy or have a bit too much bite. Whenever I use it raw in a salad I like to roughly shred it and allow it to soak up flavour, it keeps its great texture still but doesn’t over power other ingredients. The lentils and quinoa keep mean that it works as a whole meal as well as in smaller portions as a side.