Posts Tagged ‘Mushrooms’

Vegetarian Paella

Sunday, June 14th, 2009

vegetarian-paella

I was asked by my dear brother in-law some time back if there is such a thing as a vegetarian paella and I said yes just replace the meat or fish with vegetables.  I had never made it before but always enjoyed the passionate description given by TV chefs when they make or try paella. Every time I would say to myself I should make it but never did venture out to try and find a recipe or recreate a traditional paella with just vegetables.

So as he was coming around for dinner one day I thought  let me try making it. I looked at various different  traditional recipes. Some had just seafood and others with game and seafood mixed together. Certain things that came out of my research were that there is usually wine, saffron, and specific types of rice used. However the method changes per region and family recipe, much like the Indian biryani or the Creole rice dish jambalaya, which I make often. So I started thinking of the vegetables that I could use, or that would have similar colours to a seafood paella – orange, black, green, red etc. It turned out to be a tasty dish which we all enjoyed.

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Scrambled Tofu

Friday, April 3rd, 2009

scrambled-tofu

Tofu is fairly recent regular addition to my kitchen /cooking. It is very similar to paneer, which is an Indian cheese that does not have any particular taste and can be used for sweet and savoury recipes. As a result I use tofu more regularly. It absorbs all the flavours and hence makes it very versatile.

A few years ago I bought a basic quick vegetarian recipe book from a supermarket and Scrambled Tofu was one of the recipes in it. It was a simple red capsicum, tofu and chives scramble. I like the idea and added a few other ingredients to give extra taste and flavour to the tofu. This is a good breakfast / brunch recipe, or even to eat as a healthy snack and a good alternative to scrambled eggs.

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Thai Green Curry with Coconut & Lemon Rice

Friday, March 13th, 2009

thai-green-curry

I fell in love with the wonderfully fresh, aromatic and spicy Thai food, whilst on honeymoon in Thailand. We went to a beach restaurant in Koh Samui and being vegetarian we were well looked after. It was reassuring to know the pots and pans were well cleaned in our view before preparing our food but it meant our food always took longer to prepare.
While we were there we were told that the authentic food is very spicy, so this is a challenge to me as I love spicy food. Towards the end of our honeymoon, in Phuket we went to another beach side restaurant. I asked for the real authentic green curry that the locals would have, to this I was told we would not be able to handle it !! It was a great curry for me I just loved it :D, on the other hand even though  my dear husband had it, it was too much for him and as a result he needed a few glasses of drinks to cool him down.

With Thai food the way in which the food is prepared and served is very interesting as it shows that, if you add the correct ingredients at the right time into the curry you get the most of the herbs and spices and that adds to the flavour and entire eating experience. It not only is a fantastic treat to the taste buds but also the eye as all the food is carved and looks beautiful, even the pineapple served after every meal was cut up in such away that you just wanted to leave it rather than eating it up.

The inspiration for my vegetarian version has been created by basing it on a Tarla Dalal recipe as well as looking at ingredients on ready made jars of curry paste and from TV shows. I put more lemon grass and coriander in the paste and less coconut in the curry, or as I did this time, none at all as the rice had coconut milk. This is a great curry to have if you like spicy food, and would like a change from Indian food and don’t quite fancy Chinese.

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Ants on Trees

Thursday, January 29th, 2009

ants-on-trees

When I was growing up in Malawi, we used to go to a Chinese restaurant and this was one of the items we used to always have. I don’t know why it has this name but I guess that is part of the novelty of having this fun snack / starter / side dish. After many years, I made it last summer when my older sister and nieces came for the summer from Hong Kong. We just went by memory and recreated it but later I found a recipe from an old recipe file, which had cabbage and carrots in it also. It is a messy but fun dish to eat, kind of like Mexican tacos. All the same it is a good recipe to share with friends and family. Perhaps you can serve this dish as a self service meal, that way the lettuce leaves will not become soggy and people can have the amount of filling and garnish they want.
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