I love to collect things. Teacups, magnets, stamps, exotic spices… cookbooks. If you are a vegetarian/vegan/plant lover, chances are you have heard of Yotam Ottolenghi. While he is not a vegetarian chef, he has undoubted made vegetables a whole lot sexier. Ottolenghi’s Cauliflower Cake His cauliflower cake is somewhat of a standout recipe of…
Gluten Free
Vegan Korean Cauliflower Wings
Let’s Talk about Gochujang Gochujang, for the uninitiated, is a fermented chilli paste. A paste that is undoubtedly one of the backbone ingredients in Korean cooking, and used in anything from bimbimbap to tteokbokki. It is made of soybeans, glutinous rice flour and red pepper flakes (gochugaru), the last of which dyes the paste a characteristic deep…
Spring Sushi Bowl
Here is a fresh, vibrant spring salad inspired by my many failed sushi rolls (hint – you always need a sharp knife) and love for the subtly astringent rice wine vinegar. It is also a salad I created as part of the Asian Salad Feast by JinJoo of Kimchimari, and you will be able to…
Black Beans and Greens
I apologise if it’s looking a wee bit messy over here. I am giving the blog a little makeover, and we all know things have to get a little messy before they get better! Okay, maybe not all things. These black beans and greens, for example, was easy peasy. Minimal mess, maximal yum.
