Just when I thought I picked up all the kindy bugs, I just got another one this week. I was feeling pretty terrible today and was thinking of ubering some Japanese ramen. But I was so hungry I didn’t want to wait 40 minutes for delivery. I really wanted soup but I have ran out of stock. So while I was scouring the pantry, I found some Instant miso soup that I had bought in Singapore. So my lunch crisis was solved.
This noddle bowl for one was inspired by Vegan Ramen bowl from Chloe Flavor: Saucy,
Continue reading “Miso Noodle Soup with Hoisin Tofu”
Orecchiette is one of my favourite pasta since I was a child. It actually means ‘small ears’ and originated from the Italian region of Puglia (the heel of the boot). It is traditionally paired with rapini (Orecchiette alle cime di rapa) or a tomato based sauce with horse meat (Orecchiette con ragu’ di cavallo). However, since these ingredients are rarer and/or not appetising, I often see it paired with sausage, broccoli and chilli.
This is a veganised version of a recipe by Jenn Segal of Once Upon a Chef, which was adapted from Lidia Bastianich’s recipe found in Lidia’s Italian Table. I used Tofurky Sauage in place of Italian sausage as well as a salted organic vegan butter and vegetable stock. Jenn also uses Pecorino Romano, which is my favourite Italian cheese, but I held back, as I’m trying to go completely dairy free right now. There is plenty of flavour in this dish, so you really don’t need cheese or even a vegan cheese substitute. Of course, I tested this recipe on my meat and dairy loving partner, who approved of the flavours and didn’t add any sneaky cheese when I wasn’t looking. This recipe is quick and easy and of course delicious as well.
Continue reading “Orecchiette with Tofurky Sausage and Broccoli”
We aren’t huge fans of coriander in my household. It’s not a herb we cook with a lot or use as a garnish. One way that I do like to use it is when I make Coriander Cashew Pesto, to serve with potatoes (eg. Roasted Potato Salad with Coriander Pesto Aioli). Something magical happens when you blend it with cashews and the taste transforms into something really different delicious. Another way I love to have it is with noodles and sauteed vegetables.
This is a delicious 15-minute meal that you can make when you hangry and need to get some healthy greens in your body asap. I whipped this up last night after my toddler was put to bed and I finally had some peace to make something without complaints. After it was made and eaten I figured the rest of the family would probably have enjoyed this too. I just won’t mention its coriander next time…
You can make this dish gluten-free, by changing the noodles. I really like the crunch of green beans and bok choy, but you can use any quick cooking greens. If you don’t have cooked or can chickpeas, swap for tofu or some whole cashews. The Coriander Pesto can be made ahead of time. I also used this batch for in a chicken schnitzel and salad sandwich, on top of brown rice crackers and dollop on homemade veggie pizza.
Continue reading “Coriander Pesto Noodle Bowl”
For Octavia’s 3rd birthday this year, I made some special cupcakes for her big party, with her favourite fruit of the moment, blueberries. These mini cupcakes are a great size for little people and dessert tables with a few options.
This recipe is similar to the cupcakes I made last year for her Trolls 2nd Birthday. This year I changed the fruit, shrunk them down, used less sugar in my frosting and organic butter inside of Nutlex. I found that the butter did better in the heat since Nutlex seems to melt and separate. If you have a better dairy-free butter alternative in your country then feel free to make them vegan. If you can’t get a good quality vegan butter then an organic grass-fed butter is the healthier option if you really want to include the frosting.
Continue reading “Mini Blueberry Cupcakes with Blueberry Jam Frosting”
This recipe was not meant to be the star of lunch today. It was just meant to accompany the Roasted Carrot Hummus from my new amazing cookbook, Chloe Flavor: Saucy, Crispy, Spicy, Vegan, however, it was just so delicious I had to share it.
Continue reading “Pasta with Lemon Cashew Cream Sauce, Mushroom and Zucchini”
I hope you’re having a great Easter weekend. We are spending the weekend at home, cleaning, toilet training and cooking. On Good Friday I decided to was a great opportunity to make fresh pasta, while I had a couple of grandparents home to watch my tot. I love making pasta, but its something I don’t do often. However, recently I was catching up on Gastropod episodes (my favourite podcast channel) and I listened to Remembrance of Things Pasta: A Saucy Tale. This really got me yearning to make homemade pasta.
So I finally got out the handwritten Italian recipes that I learned while studying in Milan. As part of our Food and Culture course at the university, we had about five cooking lessons that taught us how to make regional dishes. We actually had to write the recipes in Italian, while we watched and help the chef making the dishes. So with a little help from my Italian dictionary, I refreshed my memory on some of those delicious and more unusual dishes we made.
One of the dishes I prepared was Culurgiones Campidanese. This regional Sardinia filled pasta, typically containing potatoes, pecorino cheese, casu ‘e fitta (Sardinian cheese), mint and pepper, but it varies from town to town. It is served with a tomato sauce or butter and sage and can also be grilled or fried. The town of Ulassai (Ogliastra, Sardinia), until the 1960s, only prepared this filled pasta on the day of the dead (sa di e ir mortos). Other towns throughout Oglisstra and Barbagia regions also served this dish for special occasions, such as giving thanks at the end of a wheat harvest and to honour their ancestors. The culurgiones is a symbol of esteem, respect and friendship.
The recipe that we made at the university didn’t contain cheese, possibly because some of us were dairy free. Since I’m a big lover of Pecorino cheese (a hard sheep cheese), next time I would add it for a bit more flavour. The culurgiones were filled with potato, mint saffron and black pepper. So I have shared my translated and hopefully accurate account of this recipe for you today.
For the shape of this pasta, I consulted this Youtube video. I’m not sure I nailed the shape but I haven’t had as much practice as these ladies.
Continue reading “Good Friday for Pasta”
Today I bring you another 15min meal, which is easy to put together. I used one of my favourite ingredients that I recently discovered, pecorino cheese rind. I remember reading a while ago to keep Parmesan rind for sauce and soup. It’s meant to give great depth of umami flavour.
I try to stick to sheep and goats cheeses since I have an intolerance to cows milk and cheese. So my cheese of choice is always pecorino, which is a hard Roman sheeps cheese. I buy the imported cheese from Costco, rather than then Australian blends that usually have cows milk in them. I have been saving my pecorino rinds for a while and adding cubes of them to red pasta sauces. I recently found they are delicious to add to fresh tomato or olive oil to coat the pasta. They melt a little and have a chewy texture and nice cheesy taste.
For this dish, I also used Chickpea fusilli pasta, which has extra protein and fibre, then regular pasta and gluten-free. Semolina fusilli pasta would also work fine, which is my usual go-to. I had organic cherry tomatoes, which were so full of flavour. Cherry tomatoes are usually sweeter and delicious then regular tomatoes, but you could always use diced tomatoes instead. For the vegetables I just used some zucchini and silverbeet, which complement the pasta. You could use your favourite veggie combination to add to this dish or no veggies at all if you prefer.
Chickpea pasta with Cherry tomatoes and Pecorino rind
(vegetarian, gluten free, nut free)
200g Chickpea Fusilli Pasta (I used San Remo Pulse Pasta)
1-2 tbsp olive oil
1 zucchini, diced
1 punnet of cherry tomatoes, quartered
1-2 garlic cloves (optional)
5x5cm piece pecorino rind, cubed
3-4 silverbeet leaves, spines removed and sliced
Sea salt & Black Pepper to taste
- First, boil the pasta water and cook according to packet instructions. To cut down time boil the water in the kettle first. Add sea salt to the water. Drain when ready.
- Heat olive oil in a frying pan and saute the zucchini, cherry tomatoes, garlic Cook for a few minutes or until they start to soften. Add 1/2 a ladle of pasta water to make a little juicy.
- Add the pecorino rind and cook another couple of minutes.
- Add silverbeet leaves and allow to wilt, before turning off the heat. Season with sea salt and black pepper.
- Add pasta to the hot pan and coat with ingredients. Serve immediately.
What do you do when you’re so hot and hangry and there seems likes there’s nothing to eat for lunch. Well, nothing except some leftover couscous and a few veggies in the fridge. Salad would be my usual go-to, but my little girl doesn’t eat salad. I thought about a warm salad with beans and veggies, but I had no canned beans. So this lunch was created in 15 minutes using whatever I could find on hand.
I spiced the veggies with Turmeric Latte spice blend, which has been neglected lately in back of the cupboard. The Coconut Yoghurt Tzatziki was also a nice refreshing side that helped cool the meal down. Octavia won’t swallow cucumber, so she got yoghurt and with a dash of honey on the side, so everybody wins.
What is your go-to dish that you can whip up in a jiffy in times of hangriness?
Continue reading “Turmeric Spiced Couscous Ratatouille with Coconut Yoghurt Tzatziki”
Do you hate coriander (cilantro) or just not that fond of it? I am not crazy about it myself and my partner really hates it. However, there is one way that we love it. When blended into a creamy pesto sauce, the taste transforms into something else.
We love coriander pesto drizzled over roasted potatoes. I usually serve it over roasted kipfler potatoes or roasted sweet potato mash (flesh removed from whole sweet potato).
Continue reading “Roasted Potato Salad with Coriander Pesto Aioli”
Tuna is something I gave up long ago. I was wanting to avoid BPA, Mercury and was trying to follow a plant-based diet. Fast-forward a few years later and I still remember the delicious taste of tuna but it’s not so tempting anymore. I came up with this recipe a while back I found that it really fixes my tuna craving.
This mock tuna is primarily made with chickpeas and get’s its fishy taste from the umeboshi vinegar and nori. You can enjoy it in a salad, on a sandwich or wrap it in a nori roll.
Continue reading “Vegan Tuna Salad: 3 ways”
Now that it’s starting to warm up again juices are back on the menu! I love this recipe. Its refreshing, healthy and a little bit fancy.
Carrot Ginger Mojito
(vegan, gluten free, soy free, nut free)
4 small carrots
small knob ginger
3 cm wide round slice lemon (including skin)
mint leaves from 2 sprigs
cold sparkling water
1. Place all the ingredients except the sparkling water in a juicer.
2. Place the juice in a tall glass or large jar and top with some sparkling water and some mint leaves to serve.
Continue reading “Carrot Ginger Mojito”
Trying to get my toddler to eat vegetables every day is a really challenging. Considering I have been giving her green vegetables every day since she started eating, she still decided that green foods are yucky. I’m not sure how she got so picky, but I guess it’s normal for most toddlers. She also isn’t a fan of chewy her food, so if it’s not soft it comes back up. She also hates anything pureed, since she isn’t a baby anymore. Strangely pasta, rice, meat and biscuits seem to get chewed and never come back up. Despite this not eating vegetables in this house is non-negotiable. So I’m trying to normalising it as much as I can, so it doesn’t become an issue. I try not to hide the veggies, but rather serve them in a way she would prefer. Sometimes that means having something else on the table that she likes and can eat between bites. Other times we reward with stickers or shovel it down while she watches her favourite Disney song clips or TV show.
So this recipe was created to get my daughter to eat her most despised vegetables. Cauliflower and broccoli seem to be the most disliked. Green beans get choked on and leafy greens are picked out. Now when I prepare pasta or noodle dishes I try to steam the vegetables first and put them in at the last minute. That way they are soft enough but still retain their nutrients. The crunchy bread top is her reward between eating all her greeny mouthfuls. This is also a great recipe if you need to empty the fridge.
This is also a great recipe if you need to empty the fridge or just want to incorporate many vegetables into one dish. You can add or subtract depending on what you have or like to eat. If you like your cheese you can always add some grated pecorino, crumbled feta or your favourite vegan melting cheese before baking.
Continue reading “Veggie Pasta Bake with Creamy Cauliflower Sauce”