Blog Post & Recipe: The Best Way To Roast a Pepper
The most common method of roasting a pepper is to place them whole in a hot oven or over coals. Undeniably, this creates perfectly cooked, juicy flesh but the post-cooking removal of the seeds makes me swear furiously. Those sticky little buggers get everywhere!
Blog Post & Recipe: Easy Baked Tofu
I love it when dishes are good out of the oven and straight from the fridge. The marinade bakes into the tofu so it’s not a saucy dish. Add cubes to stir-fried veggies and serve over rice, toss on a salad, as a sandwich filling, with cooked quinoa, in a rice paper wrapper or just pop them in your mouth
Blog Post & Recipe: the saturday soup – creamy edamame soup
The texture of this is a little thick because of the edamame – think split pea soup. Feel free to thin it out with some more stock or water if it’s too thick for you. I ate this soup warm but I think it’s also a good base for a summer soup served cold or at least room temperature. My version is a simple whiz of the soybeans with a little coconut milk and S&P. Use it as a base to add some curry flavors, some heat from a chili or wasabi or some zing from a bit of ginger.
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