Ingredients Step 1 1 Chinese cabbage 1/4 cup of salt Step 2 1 C water 1 tbsp rice or sweet rice flour (better to use sweet rice or glutinous...Read more
Kimchi pancakes served w/ sesame carrot salad and dipping sauce
Forget about the maple syrup (Or not. Not here to judge. Just let us know how it goes.) we’re going savoury for these bad boys. We’ve written about Korean and Japanese pancakes enough, time to show you how we go about it.Read more
Tom Yum Soup
I thought I would celebrate the addition of Greendale mushrooms to the lineup with my favorite soup, tom yum. by Noemie & PedroRead more
Gnocchi, glorious gnocchi!
Anyone hearing the call of the carb? A slight change towards cooler temperatures and my body stops humming the tune and starts bellowing like Pavarotti. Noemie’s Gnocchi is one of my...Read more
Oh dumplings! Who doesn’t love a good dumpling? We have included a recipe at the end for making your own wrappers if you like to set the difficulty to hardcore...Read more
Gluten free multi-seed crackers
Another recipe to help you eat your streamside vege au naturel! The summer season vege is perfect the way it is; slice it, dice it, season and Voila! You're ready to slap it on a cracker. We felt like our gluten-free friends might have felt left out after the very floury flatbread recipe, so we're here to remedy that.
These crackers are so rewarding to make. Once you have the basic recipe down it's a great one to tinker with. Adding different kinds of flavoured salts, herbs, spices and other healthy dusts will have them tuned just to your liking. They last a good week or so stored airtight and these wee beauties have rice crackers aced on all fronts; taste, plastic waste and health factor. Give 'em a crack... Sorry, couldn't help myself.
Cultured Parsley Butter
Parsley is an herb, hailing from the rock-strewn shores of the Mediterranean. It is often relegated to the garnishing role of a plate, that speckled green scatter of chopped leaves, or a sprig of curly savoury atop the main offering. Such a shame, because the flavour of fresh parsley is divine. It is also a holder of nutrients and history; the ancient Greeks held the plant sacred, and it was renowned for its medicinal properties. There are two main varieties of parsley, curly and flat-leaf. Both are a wonderful addition to the herb garden and kitchen, hardy and vibrant.
Simple Sexy Mesclun in Vinaigrette
Mesclun is actually not one vegetable, but a mixture of fresh leafy salad greens, grown to be harvested young. They are valued for their variety of flavours, colours, and nutritional diversity. The name mesclun comes from 'mescal' meaning 'to mix thoroughly' or 'mixture'; pretty straightforward. The blend changes with the season and growers personal preference, comprising some assortment of baby lettuce leaves, young silverbeet, arugula, chervil, endive, various herbs, dandelion greens, mizuna, immature mustard greens, tiny pak choi, baby spinach, et cetera. Originating in the Provence region of France, mesclun mixes are now found at most farmers markets, restaurants, and supermarkets.
Nachos con Cavolo Nero
Cavolo nero translates literally to 'black cabbage' in Italian, which is a descriptive name for this dark leafy green. It is a non-heading vegetable that belongs to a branch of the cabbage or brassica family, descendent of the original wild cabbage. Like it's cousin kale, it shoots dark, rich bluey-green leaves from the central stalk in majestic plumes, unlike familiar round cabbage heads in green and purple. Once well cooked (the best way to consume), the leaves turn an almost inky black, bearing witness to the 'black' title. The flavour of cavolo nero is sweeter and simultaneously more subtle than kale varieties, easier on the palate but no less health-giving.
Cauliflower Custard Bake
I touched on cauliflower some time ago (see Miso Cauliflower & Walnut Tacos), and it's about time we returned to praise the virtues of this brassica babe.
New fact? Cauliflowers are actually a highly modified version of cabbage in the mustard family; hence that occasional hint of a mustard nip when raw. They also have some powerful health benefits: an impressive nutritional profile, high in fibre, and a good source of antioxidants and choline. Moreover, they're easy to add to a wide variety of meals, and the clincher is they taste dang good.
Leek, Apple and Sharp Cheese Flatbread
The most statuesque member of the onion family, leeks stand tall beside their onion and garlic kin. Their flavour is more delicate and sweet than that of an onion, and made sweeter yet with cooking. They can be eaten raw, though are typically found cooked, popular in winter soups and well sautèed dishes. Leeks are a 'zero-waste' vegetable, as all parts can be used in one way or another, from the stronger tasting white to pale green base, to the darker green top of the sheaves.
Celeriac & Root Vege Mash
Celeriac is one of those 'what the heck is this?!' vegetables. To the uninitiated, that knobbly tough facade hides any inner virtues, but do not fret- it is a cinch to prepare once peeled, is versatile and can be eaten both raw or cooked, and is really tasty. Celeriac is also known as celery root, which is semi misleading; while it is true that it is a hearty root, and also has a taste profile that points toward celery, it is not the 'root' portion of the better-known celery stalk- it is a cousin, grown specifically for the gnarly bulbous root. Celeriac is a great swap for some of the traditional go-to's like potatoes as it is far lower in starch, meaning it won't spike your blood glucose levels.