Posts Tagged With: yum

7 Days a Vegan – Comfort Food

This vegan adventure hasn’t been easy on me. I won’t lie. By Friday I was super cranky and yearning for something familiar. I had anticipate this and kept a few meals in my back pocket for such an occasion.

My friends and i were heading to the theatre on Friday evening, so I needed something quick, delicious, and comforting to prepare and gobble down before we started the long drive downtown. I opted for chapatis and dengu (lentils/dhal).

chapo

I can’t begin to describe how I make the chapatis, it’s so instinctive for me. But I can do a quick rundown of how to make the dengu.

Take some red lentils and boil them in water with salt. I don’t understand people who boil lentils in stock. I always feel like the water doesn’t “enter” them properly.

While the lentils are boiling away, in a separate pan fry up some chopped onions, green peppers, garlic and ginger. When they are translucent, push them to the side and toss some whole spices into the oil. I used cardamom, mustard seeds , cumin and coriander. When the mustard seeds start popping, mix the onions and spices together, before frying off a healthy dollop of tomato paste. Once the tomato paste is cooked out, throw in some chopped tomato and a healthy glut of coconut cream, then add the boiled lentils and let the two cook together.

Just before serving throw in some chopped fresh coriander leaves, and enjoy!

 

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Last night…

Dinner last night…

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Dinner prep

Dinner prep – Woolworths thick-cut mature sirloin steaks marinated in lemon-infused olive oil, soy sauce, whole coriander seeds, dried tarragon, dhania jeera and, of course, freshly-ground black pepper. Talk about fusing food cultures! We’ll see how it works out.

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Did I Do That?

If there’s one kitchen task I’m utterly hopeless in it is baking. And yet, somehow, I managed to create this:

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It’s a super chocolatey chocolate cake with a dark chocolate ganache filling (and a touch of Nutella), frosted with vanilla and Pomegranate buttercream.

This is the first time I’ve successfully baked and decorated a cake.

I’d like to thank Martha Stewart for the cake recipe, random websites for the crumb coating and buttercream recipes, my ingenuity for the idea to add pomegranate concentrate to some of the frosting, the Internet for its support, and my loyal dog Biscuit for keeping me company through this process. *bows to humbly accept award before thrusting said award skywards in celebration, silent tears rolling down face*

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