Vegetarian puff pastry turnovers with mushroom gravy
There is something comforting about pie and gravy. These vegetarian puff pastry turnovers and mushroom gravy made meat irrelevant. Big rich complex flavours. Truly delicious.
There is something comforting about pie and gravy. These vegetarian puff pastry turnovers and mushroom gravy made meat irrelevant. Big rich complex flavours. Truly delicious.
The sweetness of shrimps and the boldness of New Zealand green-lipped mussels are encapsulated in a rice paper wrap and fried until crisp. These seafood spring rolls sit atop a vibrant pea and mint mash.
An alternate take on beer-battered fish and chips, with the chips replaced by grilled halloumi cheese and accompanied by sweet and sour mango and walnut salad. No need for the traditional sauces when you have a salad like this to compliment the fish.
The sweet umami-packed deliciousness of the miso-marinated salmon and the grilled miso butter corn is balanced with fresh asparagus and roasted red pepper. Top with a soft poached egg for a touch of velvety decadence.
A ubiquitous Middle Eastern street food made from ground chickpeas, these herb-infused falafel with pita bread and chilli jam are the equal of a great burger but without the calories.
Vietnamese curries are quite distinct from those of Thailand. They have more in common with South Indian curries, thanks, interestingly enough, to the French. This roast vegetable and chickpea curry is a great example of using Vietnamese curry powder.
Cauliflower is a versatile vegetable. Here, it used two ways: a panko-crumbed cauliflower fillet, and second, it was combined with ricotta as a creamy topping. Your guests will ask, what is this?
With some prawn shell stock left over from a tom yam dish, what better way to utilise it than in a chickpea and roast pumpkin bisque.
“Kimchi Bokkeumbap” in Korean, but with quinoa instead of rice, plus a generous portion of mushrooms. This Stir-Fried Quinoa with Kimchi and Mushrooms is an easy, quick, and very healthy dish to prepare.
This miso grilled eggplant dish evokes childhood memories of exploring a rocky shoreline. The miso and seaweed bring the salty sea notes and an intense umami flavor, nicely balanced by the nutty quinoa.
This dish invokes some mystery for me. Within this tortilla, the black beans, black rice, and black garlic provide a dark backdrop to the colour and light of the red peppers and fresh mozzarella.
The fresh vegetables in a rich green curry sauce make this dish not only healthy but intensely tasty. Wonderfully textured egg noodles encourage serving a few more spoonfuls of that delicious sauce.
This quinoa salad with blueberries is a meal in itself in terms of taste, texture, and nutrition – nutty quinoa, sweet corn and red peppers, and the flavour bursts of the blueberries.
Udon noodles are immersed in a rich and nutritious mushroom soup and topped with smoky grilled mushrooms and sweet roasted garlic. Delicious and so healthy.
The base of this salmon chowder with coconut milk is a salmon head stock. Its great depth of flavour works with the coconut milk, mussels, and just-cooked salmon fillet to deliver a very comforting fish chowder.