Cauliflower for days.

Roasted Cauliflower Salad 4

Cauliflower seems to be having a moment in the sun lately.  When I was growing up, it was much dreaded on any dinner plate…having been boiled to within an inch of its life, tasteless and with an awful texture.  Now, however, we’re starting to see just what a magic little powerhouse it really is – versatile, tasty, practically fat free and packed with vitamins C and B-6. How could you say no?

Cauliflower is showing up in everything from the ever-trusty cauliflower cheese (comfort food heaven) to being finely ‘riced’ and used as a carb-friendly substitute to grains, being steamed and shaped into pizza bases, or being roasted whole with spices as a hearty vegetarian main course.  It holds other stronger flavours brilliantly, and it lends itself to so many interpretations – so it’s unsurprising that the humble cauli has become vegetable of the hour 🙂

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Tofu tacos.

Tacos 3

I mentioned when I posted my Tasty Baked Tofu recipe ealier this week that I was planning to test out using it for a meat-free taco.  Well, the results are in and it was a success!  So much so, i’m writing this at 9:30am and i’m already salivating over them…is it a thing to have tacos for breakfast?  If not, maybe it should be 😉

This is so easy i’m not even sure it constitutes a separate recipe, but i’ll write up what I did for those of you who want a bit of a guide.

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Veggie bonanza.

Veggie Bonanza

Some nights, it’s all about the veggies for dinner – pictured above is a beautiful farro & pomegranate salad, grilled baby zucchinis, stuffed zucchini flowers with tarragon, garlic green beans, roasted pumpkin with cumin, and roasted mushrooms with goats cheese & thyme.  Soooooo delicous!

The zucchinis, zucchini flowers, green beans, garlic and herbs were all from my garden…so glad to see my efforts showing up on my dinner plate at long last.  It’s making all the hard graft so satisfying.

This is also a perfect illustration of my pathalogical inability to cook for one…I just can’t do it!  Well at least I have leftovers for lunch today…and who doesn’t love leftovers.

As Julia Child might say…Bon Appetit!

 

Tasty baked tofu.

Tofu 1

I’ve been a bit ambivalent about meat lately…like most things, I go through stages with it, but right now it’s just not really on my culinary radar.  I’m still having the occasional bit of fish, and a slice of bacon every now and then (because, well…bacon), but for the most part i’m happy with a predominantly plant-based diet.

I spent most of my 20s eating either a pescatarian or vegetarian diet, and even a couple of years as a strict vegan…I guess you could say that these were my ‘formative cooking years’, so my diet mostly came of age foccused on plant foods.  As a consequence, I had a steep learning curve figuring out how to cook meat in my 30s!

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Magical carrots.

Carrot Tart

Carrots are pretty amazing little nutritional powerhouses.  Packed with beta-carotene (which gives them their vibrant orange colour), they’re fantastically antioxidant, and have a list of health benefits as long as your arm.  In western herbal tradition, carrots have been variously used as a treatment for night blindness, whooping cough, and cancerous tumours – to name but a few things – and researchers are now isolating various compounds in them that have indeed proven to be beneficial for some of the many ailments they’ve been used to treat over hundreds, if not thousands, of years.  I love it when science catches up with folklore 🙂

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Zucchini madness.

Zucchini

I absolutely love zucchinis – they’re so versatile.  Which is a good thing too because once those babies get going in the garden, they go MAD.  This year, i’m trying to keep ontop of them, partly by making sure I pick some of them while they’re still small and attached to the flowers, and partly by remembering that if you turn your back on them for just a second, they’ll have exploded into veritable monsters before your very eyes – so once they start reaching a resonable size, I pick them there and then.

I’ve been collecting a little cache of go-to zucchini recipes over the past few years, so the backlog doesn’t get out of hand.  I think this was part of what made me wait so long to pick the beetroots last year – I simply didn’t know what to do with so many of them!  Now i’ve realised that having a few reliable, delicious recipes to hand for all the anticipated garden bounty is definitely the way to go – and this recipe for gluten free zucchini fritters is one of that collection.

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