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Ayurvedic lunch.
Spiced chickpeas, beetroot and carrot pakoras with mint chutney, and purple cabbage and sesame coleslaw.

28 notes

Rhubarb banana bread with blueberries (sugar-free)
I made this recipe for my partner who is diabetic - using agave and including some non-wheat flours keeps this loaf’s glycemic index down without sacrificing the sweet flavour. The rhubarb acts as an egg replacement and reacts superbly with the baking soda giving a good amount of lift and keeping the loaf light yet moist. To stew the rhubarb, simple place cleaned, chopped rhubarb stems in a pot with a small amount of water. Cover and let simmer, stirring regularly to break it up. It’s ready once it’s turned to mush. Prepare the rhubarb ahead of time. Any left over can be added to muffins or eaten warm with agave, custard or with muesli.
Makes one loaf1/2 cup margarine1/3 cup agave nectar3 very ripe bananas, mashed1/2 cup stewed rhubarb 1 1/2 cups plain flour1/4 cup oat bran1/4 cup desiccated coconut1 tsp baking sodapinch of salthandful of fresh blueberries (or other berry or nuts)
Preheat the oven to 180C and grease your loaf pan.In a large bowl blend together the marg and agave. Next add the bananas and rhubarb. Fold in the dry ingredients and mix until just combined. Gently fold in the blueberries. Scrape the batter into your pan and back for an hour or until a skewer inserted into the middle comes out clean. Let the loaf rest for 5 minutes before turning out and cooling on a wire rack. Store in an airtight container.

7 notes

Vietnamese-style coleslaw.
Carrot, purple and green cabbage, bean sprouts, fried tofu, coriander, mint, sesame seeds, fried shallots, in a sesame-soy dressing.

10 notes

Pear, walnut and roquette pasta salad with olive oil, balsamic and garlic dressing.

11 notes

Question:

Hi! I just made your beetroot chocolate cake and it was AMAZING so thanks for the recipe! Just one thing... it didn't seem to rise that much - not as much yours did. What size pan did you use? Or could it be something else? thanks! Kate

Asked By: Anonymous

Answer:

Excellent! A few things that might have affected your cake rising - make sure your baking powder is fresh - it can go stale and become less active over time; don’t over-beat the batter - it knocks air out that will help rising; oven temp can be a factor, rising takes time and a quick oven may cook batter before those essential chemical reactions have had a chance to take place (but an oven too low will not provide enough heat for the reactions to take place). I think I baked my cake in 2 9” pans (it’s been a while since I made it) just keep experimenting till you get it right!

2 notes

Pho.
Pho is my favourite. I am by no means an expert on the subject, but I knows what I likes, and I knows that a really good bowl of pho is actually quite a simple task to undertake provided I have plenty of fresh, fragrant crunchy veggies and a little bit of time to prepare it.
I used this recipe, which I like because it’s straightforward, and doesn’t require a list of ingredients as long as my arm. I added a few dried shitake mushrooms to the broth as it was simmering for extra flavour, and served it with slices of fried eggplant, rice noodles, Swiss brown mushrooms, strips of zucchini and carrot, sliced green chili, fresh mint and basil, spring onions, and red chili oil.
Vegan Pho (from Kitchen M)
Broth:1/2 onion, chopped into half1-1/2” cube ginger, chopped into half3 cloves garlic, peeled, whole4 cups vegetable broth1 pod star anise2 cloves1 cinnamon stick (about 3”)2 Tbsp soy sauce1/2 Tbsp raw sugar
Heat a large pot and lightly brown onion, ginger and garlic. Add vegetable broth, star anise, cloves, cinnamon stick, soy sauce and raw sugar and simmer over med to med-high for 20-25 min. Check the flavour of the broth, and strain. Keep hot.
Meanwhile, prepare your noodles (rice or wheat, dried or fresh, whatever you prefer), vegetables (whatever you have on hand, lightly steamed), any tofu, eggplant, mushrooms or mock meat you’d like to include, and toppings (fresh mint, basil, Vietnamese mint, coriander, bean sprouts, sliced chillies, spring onions etc).
Place noodles, veggies, mushrooms/tofu et al in 2 large bowls and ladle over the hot broth. Add toppings and extra chili if required. Serve.

73 notes

Vegan okonomiyaki.
My first attempt. We had these babies for breakfast yesterday morning. I based them loosely on this recipe, using about 1/2 cup tapioca flour, 1/2 cup potato flour and maybe 2 cups wheat flour with about a teaspoon of powdered veggie stock, enough water to make a thick batter, grated potato (drained of as much liquid as I could get out of it), grated carrot, shredded kale, shredded wombok cabbage, some grated ginger, and sliced purple onion.

17 notes

Chocolate beetroot cake.
Re-using a recipe from a long long while ago. Don’t let the vegetable fool you - this cake is extremely rich and almost too sweet for my taste, but it’s so damn pretty I can’t help but make it.

34 notes

Slow-roasted mushrooms on polenta bread (bottom), and Yucatan peasant beans (top), plus some damn fine coffee.
My birthday lunch at Monk Bodhi Dharma in Balaclava.

6 notes

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