Purple Sprouting Broccoli Two Ways

Sunday, March 14th, 2010

Purple Sprouting Broccoli Tart (Gluten Free and Vegan)I’ve been enjoying my purple sprouting broccoli arriving fresh every week from Abel&Cole. I encourage all of you to take advantage of this fine vegetable while it is still in season. Boiled, steamed or sauteed, purple sprouting broccoli makes a fine side dish, but here are two recipes where it takes center stage. Both are Gluten free and vegan.

Rolled Aubergine–Eggplant Dolma

Friday, May 29th, 2009

Rolled Aubergine/ Eggplant Dolma I have been wanting to make Dolma for a while now, it is an Eastern European way of hollowing and stuffing vegetables which have the typical appearance of looking rolled. Most cooks will stuff their chosen vegetable with cheese and meat, or cheese and fish. I decided to stuff mine with Orzo, a rice shaped pasta, sweet peppers, chili peppers, tomatoes, garlic and onions. Why not just use rice instead? Orzo has the most delicious flavor, that even the finest risotto rice cannot duplicate. I use this a lot in my pasta dishes and soups. Be sure to try it some time!

Dia’s Quorn English Sausage Jambalaya

Monday, January 5th, 2009

Jambalaya finished and looking yummyOK, so English Sausage is probably not the first thing to come to mind, when you think, “Jambalaya”, but trust me with this recipe, the flavors permeate through the sauce and it all works out well. The word Jambalaya may sound like it would be complicated to make, but it is really simple.

Baby Corn and Chili Stir Fry

Sunday, December 28th, 2008

Something I have trouble explaining to my carnivorous friends, is that you don’t need meat on your plate to feel full. A nice vegetable stir fry can do the trick. It is warm and comforting, and best of all delicious. 2 cups of chopped baby corn 1 chilli pepper 3 cups vegetable stock 1 orange [...]

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