Tag Archives: dairy-free

Asian chicken noodle soup

19 Apr

Asian chicken noodle soup is less of a recipe than an idea.

When I find myself with a pot of chicken stock in the fridge (from making chicken tinga tacos, perhaps), one of my favourite things to do with it is to make what we call Asian chicken noodle soup.

Stock simmered with Asian aromatics is ladled over freshly cooked noodles, shredded chicken and thinly sliced vegetables, then garnished with fresh herbs. Continue reading

Carrot and sunflower seed energy balls

10 Apr

I haven’t really bought into the whole energy ball idea.

For starters, I’m anti-snacking – I’d much rather my family brought a good appetite to their meals.

Secondly, energy balls always seem to contain nuts, which rules them out for school lunches. In any case, they also seem to require storing in the fridge (or what, they melt?)

Thirdly, I’d rather eat the nuts, dates and whatever as they come, without first blitzing them into sticky mush. Continue reading

Double happiness beans

5 Apr

Easy to make, pretty to look at, tasty to eat – this dish could be called triple happiness beans.

I assume the “double” refers to the two types of bean involved – Chinese black beans and fresh green beans.

These are not the same black beans that feature in Mexican recipes like sweet potato and black bean tacos, but soybeans that have been dried and fermented with salt.

Pungent and intensely salty, Chinese black beans should be soaked before use to avoid overpowering the other ingredients.

Continue reading

Beef goulash

25 Mar

Beef goulash

Beef goulash is one of the first dishes I learned to cook on my own. The original recipe is from Seventeen magazine – that’s how long I have been making this dish…;-)

Continue reading

Cuban black bean soup

21 Mar

Cuban black bean soup

Traditional Cuban black bean soup is made with a ham hock, which is simmered along with the beans and removed before serving.

I prefer this vegetarian version, adding smoked paprika to give the soup an element of the ham’s smokiness. Anyway, for me it’s the vinegar that gives Cuban black bean soup its distinctive flavour.

This soup tastes even better the following day, and freezes well too. Continue reading

Roast squash and chickpea salad with tahini dressing

7 Feb

Roast squash and chickpea salad

This roast squash and chickpea salad with tahini dressing is becoming a favourite winter lunch around ours.

It’s lovely served with the squash still warm from the oven, and keeps well in the fridge. I bring it back to room temperature before serving, and freshen up the seasoning. Continue reading

Margo’s martini

25 Jan

Margo's martini

With only two ingredients to worry about, you’d think it would be a straightforward matter for a bartender to make a decent martini.

But the number of crummy martinis I’ve been served over the years are proof that this isn’t the case.

Happily, we are in the fortunate position of having two good friends who are known for their skill with martini shaker. Continue reading