I know I’ve already posted a dal recipe on here previously but stay with me on this one, because that was before this tarka dal was born. I thought my hidden veg dal was good but I don’t always have eggplant handy. If I’m going to make dal without much in the way of extra veg, I have to make sure it has lots of flavour. There’s no point having dal if it doesn’t have layers upon layers of flavour… that’s where my recipe for tarka dal comes in.
I managed to come across some tinned jackfruit in an Asian supermarket and thought I’d give vegan pulled pork a go, especially since my local supermarket had started stocking vegan Worcestershire sauce. With a bottle of that and some jackfruit in tow, I was ready.
I came across this fantastic hand-crafted Mexican spice mix from New Zealand a few years ago and have been addicted to it ever since. I stockpile packets of it because nothing I’ve come across comes close, and I have not been able to replicate it from a DIY spice mix. It definitely helps give the flavour a lot more dimension.
Is your Instagram feed full of galettes right now? Every time I scroll through my feed I come across at least one. I knew that if I was going to join this party, I should at least bring something new to the table (pun intended). And indeed I did. This savoury galette is filled with butternut pumpkin ribbons and finely shaved brussels sprouts.
I was saying to my sister-in-law (can I call her that yet? I’m just going to do it) today that I had no idea what to post this week, and this was with just half of Sunday left to go. I mentioned I had this cashew stir-fry as a back-up but felt it wasn’t substantial or exciting enough to share with you. She told me to go for it and I’m glad she did because I forgot just how much the flavours pack a punch.
You’ll love this recipe because it looks like chicken, is super crispy, has tonnes of flavour, is gluten-free without tasting like it’s gluten-free, is good for you and is 100% cruelty free. There’s not much more left to say. I’ll let the pictures do the talking.
I’ve been on the hunt for the best dal recipe for years. I wanted one that had more depth to its flavour. The simple ones I had tried were too one dimensional in taste, while the complicated recipes were not worth my time. I was reading a recipe by J. Kenji López-Alt recently where he recommended roasting eggplant, removing the skin and blitzing it up to add to ramen. I wondered if it would work for dal so I gave it a shot. I wanted this dal to be really flavoursome so I decided to pierce the skin of the eggplant before roasting and stuffed it with garlic cloves.
Did it work? You bet it did.
I have been due to make a dish on the sweeter side for a while but lately, I’ve lost a bit of the sweet tooth that has carried me through life for 20-something years. I settled on banana bread because it’s the perfect treat that a sweet tooth or non-sweet tooth can enjoy. I’m not huge on bananas but I’m challenging myself to diversify and find ways to enjoy foods I don’t like. Plus, when have I ever turned up my nose at a slice of Alannah-friendly banana bread? Never.
You’ll love this san choy bau. It’s actually mushroom-free. I toyed with the idea of adding mushrooms for some meatiness but I’m not the biggest fan, and I really want to show you that there’s so much more to vegan meals than mushrooms.
I have been dreaming about getting a good ‘meatiness’ for my tacos before now. Mexican-spiced scrambled tofu wasn’t going to cut it and nor was nut meat, especially after recently discovering I have a mild walnut allergy (just another food allergy/intolerance for the already long list). The secret? A little bit of tofu, a little bit of tempeh, and some baked kidney beans.
A few years ago I came across sweet potato noodles in an Asian grocer and I bought them because they were surprisingly gluten-free. The noodles sat on a shelf in my cupboard for a good six months before I finally settled on what I would do with them: make japchae, also known as Korean glass noodles.
Finding sweet potato noodles can sometimes be like finding a needle in a haystack. Without them I could have gone for regular rice noodles, or even pasta but I decided to push myself towards something even healthier and landed on zucchini noodles.