vegetarian chirashi

Chirashi is delicious deconstructed sushi in a bowl. I have made this recipe with black rice because I not only love it, it’s low glycemic and packed with nutrients and flavour. Then I added my favourite things like avocado, edamame beans, pink pickled onions and eggs, and made a dressing that I think works well with those ingredients. I made it for one, but you can make it for two or more.

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roasted aubergine and chick pea shawarma with forbidden rice

Belazu sent me a jar of their spicy shawarma paste and I immediately thought of roasting aubergines and chick peas with it. To that I added their forbidden black rice and a little salad and garlicky yogurt it became a shawarma bowl. You can also serve this in a warm flatbread wrap with tahini or humus instead of the rice. It’s Middle Eastern and spicy, creamy, salty and super healthy.

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leeks roasted with parmesan and breadcrumbs

This leek recipe is excellent as a side dish to a roast, or with fish. Although leeks can be a bit stringy it’s worth it as the flavours of the leeks roasted with the parmesan, garlic and bread crumbs is delicious and leeks and Parmesan according to anti ageing doctors I have been reading about claim they boost your bodies own collagen production which helps reduce wrinkles…

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warm spaghetti with fresh tomato sauce

This spaghetti is a proper Tuscan summery delight and my Italian family favourite. It not only is fresh and simple but it has very few ingredients too. It reminds me of summer evenings sitting in our garden as children with a glass of fizzy apple juice pretending it was champagne. This spaghetti can be served with Parmesan, but it traditionally is served without. I love this with a plain salad with my vinaigrette.
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creamy egg curry with a coconut sauce

This recipe is from Madhur Jaffrey’s cookbook Simple Indian Cookery. I have made a few alterations to the recipe, like removing the dairy and chicken stock, and replacing them with coconut cream and coconut milk. I have also used an assortment of different eggs and put less oil in so it’s healthier. It is an excellent dinner party recipe and I would serve it with freshly made wholemeal chapatis from the Indian section of my supermarket in the freezer (Shana)as they are a great combination with this curry and super easy. I also would add a salad with wedges of lemon and my {okra} and or basmati rice. My friends think this is the most delicious curry ever, see what you think. I love it.

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sweet and sour okra

This okra recipe is taken from my first ever Madhur Jaffrey cookbook my then boyfriend was given by someone he worked with because he loved curries and he loved cooking. We often used to argue about who cooked the dinner because we both loved to cook so much. Which led me to realise that theres’s room for only one domestic goddess in a relationship. The book has inspired me ever since then although I change the recipes to contain much less oil, and I use coconut oil instead of ghee. It is one of the most delicious ways to eat okra because it’s full of flavours which are sweet and fragrant and it has the gentle perfume of cumin and coriander. I also replace the sugar in her recipes with maple syrup, but you can use sugar if you prefer. I often serve it with other Indian dishes like dhal or just with plain basmati rice and an Indian pickle. One of reasons Indian food lends itself to vegetarian and vegan cooking so well is because it’s very, very tasty and has great textures and colours. I usually cook Indian food if I’m having my friends over for a vegetarian feast as I know everyone loves it.

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