In hotter weather, salads are a go-to food. This enoki mushroom recipe is a Chinese cooked salad, which means that like last week’s aubergine recipe, the mushroom is steamed before the sauce goes on, and the mushrooms soak up the flavours as it cools with the sauce.
You can also look into using other sorts of mushrooms, like oyster mushrooms, although it would be best to slice them thinly, as enoki mushrooms are naturally so thin and absorb the flavours easily. Continue reading “Steamed Enoki Mushrooms with Garlic – a ‘Cooked Salad’ Recipe”
We’re starting January with a simple Chinese veggie recipe, as we’re probably all nursing some headaches and watching the scale. Aubergine and spice also makes a very warming combination, so it’s good for the winter months! The recipe does require oyster sauce, but if you can making a vegetarian version then you can get vegetarian oyster sauce made from mushrooms instead. Continue reading “Aubergine/Eggplant and Beans Stir-Fry (Qiezi Doujiao)”
When your partner is from Andalusia, you don’t just become familiar with Spanish habits, expressions and dishes. You soon learn that Andalusia is an entirely different ecosystem entailing different dishes, subculture and slang from the rest of Spain. This vegetarian potato salad recipe has the philosophy of an Andalusian summer built into its core. One of those perfect dishes to have ready in the fridge: fresh for the sultry weather, nutritious because you’ll probably have a freezing beer with it. The Andalusian passion is carried in its name, which instead of being the correct, extended version “patatas aliñadas” (try to ask for that at any Andalusian tapas bar and you’ll cause hilarity amongst diners and hosts!), is the condensed, coarse version “papas aliñás”. Continue reading “Spanish Potato Salad – Papas Aliñás”
When you’re not feeling 100% or just want a light soup to start your summer meal, this tofu and sweetcorn soup is perfect – it’s so simple to make, and still nutritious. You can also stir in an egg (just beat it and stir it in right at the end, pouring while stirring so that it forms strings in the soup). There are only two main ingredients: sweetcorn and tofu. I prefer soft tofu for this, just because the texture goes down a lot easier, but firm tofu does make the soup look nicer, because you’ll get more even cubes! Continue reading “Tofu and sweetcorn soup – back to basics – a Chinese recipe”
Now that spring has arrived, it’s time for lighter food, but still with a touch of warming spice. That’s why we’re sharing this vegetarian dry fried
green bean with chillies recipe today. It’s a very quick and simple recipe, and you need very few ingredients to cook it – mainly just the green beans and chillies! Although you will need to fry the green beans twice, you will only need one wok, as the oil is recycled.
Continue reading “Dry fried green beans with chilli (gan bian sijidou) – a simple veggie recipe”
While it’s in season and at its best, I’m proposing a recipe with cauliflower. In Sardinia this dish is called cavolo soffocato, literally meaning suffocated cauliflower, and it’s called like that because you let it steam in the pot by closing the lid. Apart from the quality of the ingredients, you only need a bit of patience for the success of this very simple and satisfying vegetarian recipe. Have it as it is with some home made bread or fluffy basmati rice, or make it a side dish for a meaty dinner. Continue reading “Cauliflower with olives – A simple recipe”