Tag Archives: mushrooms
Vegan Khinkali
It seems that every language, cultural or ethnic group who cook their food and have access to some sort of flour have their own version of the filling-filled pastry lump I know as a dumpling. Italy has ravioli, Russia has … Continue reading
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Eggplant and mushrooms and walnuts, of course
Kamarjoba! (Yup, that’s the only word, other than bread, that I can say in Georgian). Last night’s dinner was intended to be all Georgian, all the way, however, of course, it didn’t quite turn out that way. I had intended … Continue reading
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Risotto and arancini
Probably my favourite little-food-that-goes-on-trays-at-work-things is arancini (risotto balls). I especially love the ones with something cheesy in the middle.(yes there’s a theme – I like cheesy stuff). I also love risotto, having discovered it as an easy, cheap and filling … Continue reading
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Stromboli (ok so not exactly Italian)
I’ve seen it around, but I’ve never actually eaten stromboli before. Its basically pizza, rolled up to make a loaf. I was about to tell you that Stromboli came from Sicily, and was named after the eponymous volcano. I’m certain … Continue reading
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beouf bourguingon
At the risk of being very clichéd (ooh, French word), I’m going to ask… have you seen Julie and Julia? If you haven’t, as a food blog reader, you should. If you have, you’ll know that Beouf Bourguingon has become … Continue reading
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tart n stuff
On the menu this post is a tart, a salad, and some paté (i totally just worked out how to add accent I might be slow to the game, but I’m still pretty pleased with myself). First, the mushroom pate. … Continue reading
Filed under Recipes, Vegan adaptions
Scattered Sushi
Scattered sushi, or bara sushi, or chirashi, is basically just potential sushi fillings/toppings arranged over rice in an interesting way. Some people make it by actually just scattering the toppings, but others pay a great deal of attention to presentation. … Continue reading
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The taste of Autumn
According to Practical Japanese Cooking, Yudofu, or simmered tofu, has become so synonymous with Autumn that the word is now considered a ‘season word’. Essentially just blocks of tofu simmered in barely flavoured water and served with condiments, I thought … Continue reading
Filed under Vegan adaptions
