I cannot take credit for this method. I learned it from Kip and this recipe for tamarind coffee fried tofu (which in itself is super delicious and I urge you to try it). She opened my eyes to the proper preparation of tofu. If you want crispy tofu that is super delicious, you have to…
mains
Pasta e Zucca: Easy Pumpkin Pasta
I love the colour orange. I have to restrain myself from buying orange coloured clothing. It’s a problem. I know. During Autumn, I can buy all sorts of orange foods and that makes me extremely happy. And the best one to buy is pumpkin, also known as winter squash. One of my favourite dishes as…
Cheesy Marrow and Chickpea Hot or Cold Soup
Marrows are a type of squash/gourd. They originated in South America and, in the Summer, they are ubiquitous in the UK. They have bright, shiny green skin (stripy, usually) and a tender and very tasty interior. They tend to be huge (picture giant courgette/zucchini) and are inexpensive. This soup is tangy, savoury and satisfying. It…
The Easiest and Creamiest Mac & Cheese
I have been experimenting with, what to me is, a revolutionary cooking method for pasta that uses the gluten released by the pasta as a creaminess enhancer. I was inspired to try this method by a fellow vegan whose details I’ve now misplaced and by preparing my Lady Assassin Spaghetti. As you will see from…
Courgette Noodles with Lemon-Avocado Pesto (and What does Pesto Mean Anyway?)
It has been hot in London lately and firing up anything is not an option I wish to contemplate. But still, it doesn’t mean one must sacrifice taste. The Italian word pesto has a number of meanings, but in the culinary sense, it means to reduce chopped ingredients into a poultice. The ingredients per se don’t matter,…
Broccoli-Cauliflower Penne with Dill Mayonnaise
This is an easy (cook all in one pot), indulgent (well, it has mayo!) and very tasty dish. Don’t be afraid to make your own mayonnaise. It is super easy. And… if you don’t want to indulge in mayo, that’s ok too. You can, instead, replace it with a bit of olive oil. Recipe after…
A Simple Marinade for Tofu
Here, Mondays are stir fry days (to atone for the weekend’s excesses). Before marinating the tofu (firm or extra firm), follow these instructions – simple boiling and cooling – to optimise the texture of the tofu. Here is a very simple and tasty marinade for tofu: tamari (I prefer its flavour to soy, but any…
No Butter Better! Chestnut Risotto
The season for fresh chestnuts is over, but with the extended winter we’re having, this warm and savoury risotto is still appropriate. I have used fresh chestnuts, vacuum packed (Merchant Gourmet) as well as canned (Clement Faugier) and they all work and are available at any supermarket (in the UK at least). What you use…
