More cold. More wind. Saturday sniffles. This is my response to all of those.
If the farmer’s market is overflowing with onions and tomatoes and eggplants of all kinds – kick back with a beer (or some sparkling water) and some mellow music and get the cooking on.
Why post a tofu scramble recipe when there’s so many good ones out there to choose from already? Shio koji. Shio koji.
Stewp: a one-pot meal of comfort with whole grain something, bean-based something and tons of vegetable somethings in a savory and flavourful broth of some kind.
A summery quinoa salad to serve cool on a hot day.
Give a go to this addictive one-pot meal and reduce on dishes!
Who ever though that pasta and natto were a match made in heaven?
Doesn’t matter if you call it a cutlet or a croquette – it’s delish either way!
For my Mother: the first of a series of Quarantine Cabbage recipes. It’s what she has in her larder and these are ideas for her on how to use it!
Continuing on the food waste reduction effort: turn your broccoli stems into a satisfying savory sauce.
Recognize hummus not only as a dip or spread – but as a versatile cooking ingredient too.
Make your leftover vegetable bits work for your benefit: recycled as soup!