Waste not want not: Little Lentil Pies

(again, Mr Camera is on holidays – he’ll be back this weekend – bear with me and my iPhone until then)

The other night Ash was part of a volunteer team cooking up a feast of quiches and pies (450~?) for the homeless people in Sydney. Oz Harvest is a charity that collects leftover food and ingredients from shops and restaurants, and feeds it to the people on the street. Such a wonderful way to a) improve the quality of life for people who are suffering disadvantage, and b) reducing the ‘waste’ food we so thoughtlessly discard. Continue reading

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BBQ Chickpeas with Mushrooms and Onion

My camera is on holiday, so here’s a photo taken by a friend of mine while holidaying in France. It makes me happy just seeing all the colours.

Do you remember how I had been cooking to a ‘theme’ each week? I still sort of do, I just haven’t mentioned it in a while. This week’s theme is recipes from a book called ‘Tasty Chicken’. On a vegan blog you ask? Yes, I’m not exactly following the recipes. Continue reading

Escaping to the Blue Mountains: two soups and a spicy curry

For the past few days we have been staying in an adorable cottage in the Blue Mountains. We’ll staying the entire week.

Reading a lot, writing a lot. And taking photos.

Today it’s about zero degrees (or so it feels to us, softies that we are), and drizzling rain.

We’ve been pottering around the house in flannelette shirts, red wine in hand, nibbling rum’n’raisin chocolate and playing rummy in front of the fireplace.

While confined to the house, I’ve had the luxury of simmering soup for hours, slow-cooking a curry, and generally appreciating all that is warm and comforting.

Today I’ll share with you the hot and sour soup I whipped up yesterday, a more traditional vegetable and bean soup that sat on the stove for a good two hours before making it’s way into our tummies at lunchtime, and a spicy, creamy, slow-cooked mushroom and eggplant vindaloo. Continue reading

Cooking tom yummy soup from scratch

This post wouldn’t have been so overdue had WordPress not crashed and lost my post at 11pm last night. Here goes!

According to a meat-lover who isn’t too crazy about vegetables, this soup is really good. Ash and I loved it too, so I thought it would be worth sharing. Loaded with fresh vegetables, the broth is tasty with only just a touch of coconut milk, which gives it that moreish small-children-would-ask-for-seconds flavour.

Plus, it’s made without tom yum paste. Continue reading

There’s a man in my kitchen!

As I was drawing names out of a hat for the chocolate giveaway (speaking of which, Fiona Andrews, please Facebook or email me to claim your prize, or I will have to redraw a new winner on Wednesday), Ash was proving once again that he is a capable and creative cook in his own right. Boys aren’t only good for doing the dishes you know. Continue reading

Charred broccoli with white bean mash and grilled vegetable skewers

This looks so fancy but it is oh, SO, simple. I’ll let you in on a sercret – searing lemon halves is an easy trick to make any plate look gourmet. Do it.

One of our favourite dinners used to be from the Stonesoup – tuna, broccoli and white bean mash. Fast, delicious, healthy and cheap. This is an adaption that subtracts the tuna and adds some grilled vegetable skewers. Call me biased, but I think it’s even better. If you’d like to try the tuna variation, you can find it here. Continue reading

A Friday night feed – spicy chickpeas with thyme and peanuts

As bizarre as that sounds… it was delicious!

The flavour profile was inspired by a recipe for blackbean fritters from of my favourite recipe books, Vegan Soul Kitchen. This book is full of interesting African-American dishes, a cuisine I had never before explored. We discovered it when Ash made this recipe for ‘Jamacian veggie patties’, posted on 101cookbooks (see Blogroll). And for the record, those patties are mindblowing! Continue reading

Indian quinoa curry

made on a camp stove

I’m pretty stuck on this Indian spice combination… you might recognise it from the orange lentil soup recipe, and it’s likely to crop up again in various shapes and forms. Whatever, when something works why change it? Continue reading

Secret sauce…

It sounds like something naughty doesn’t it.

It’s so secret, mainly because I don’t remember the exact mix of ingredients or the measurements. But I’ve made it a few times so I have a general idea of what goes in, and each time it seems to taste the same. Next time I’ll measure it, I promise. Continue reading