Category: Vegetarian

Roasted Beetroot with Za’atar and Fried Mint

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I’ve just realised this recipe for Roasted Beetroot with Za’atar and Fried Mint has a certain pink Hi Barbie! energy, which is entirely coincidental because I’m too tired to come up with any ruthless marketing tactics proactively this week. That being said, if it’s my subconscious who thought of it then I thank them (love doing things subconsciously, it’s like having an executive assistant whose work I can take credit for). This recipe is the seasonal inverse of my Tomatoes and Fried Mint; I’ve given it a thick, wool-lined winter coat and a darker shade of lipstick and am sending it on its way again.

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Pecan Pie Crunch Slice

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Asking what my favourite anything is — colour, song, movie, production of Sondheim’s musical Company — will not warrant a simple response but instead invites you to a dialogue, no, a diatribe, where I meticulously explain the respective merits of my many, many favourite things. I’m indecisive, sure, but may I reframe it: there is just so much in this world for me to love, and who could possibly commit to a singular favourite under such circumstances? That being said, slices — both the baked and the melt-and-mix-and-refrigerate type — are high up in the echelons of my favourite sugar-based foods and possibly, if I really had to choose, they could be my actual favourites (along with cakes, cookies, muffins, puddings, ice cream, pastries…) It’s that texture-forward focus of slices that makes them so inviting to the bite, and their oddly alluring ability to hold numerous pre-packaged ingredients; this Pecan Pie Crunch Slice absolutely delivers on both fronts.

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Cauliflower Marbella

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I am a woman of some few traditions; one of which is that every summer I reread Jilly Cooper’s 1988 novel Rivals, which got its hooks into me at a formative age and whose pages comfort despite my not particularly enjoying any of Cooper’s other books that I’ve tried. Maybe I should hastily add more intellectual titles that I’ve read to balance this admission, but whatever, my post-Christmas humid somnolence is simply not the same without this poorly-aged yet wildly scintillating book. And besides, Rivals is intellectual, with its characters quoting poetry off-book and enthusing over operas, and provides a treasure trove of 80s food references throughout its ceaseless parade of dinner parties and boozy lunches. And one such reference inadvertently influenced today’s recipe for Cauliflower Marbella.

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Hands-free Black Bean and Brown Rice Casserole

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Where last week’s recipe was flighty and fancy, this Hands-free Black Bean and Brown Rice Casserole is more sensible and functional — not exactly dinner party fare but highly amenable to that evening slump in energy and inspiration when you require dinner but wish to neither think nor try. While my blog is not generally a perky resource for busy people with many mouths to feed — it’s merely a collection of recipes that I love — I aim, at least, to be practical about the outwardly impractical. This recipe, however, is pure pragmatism without qualification. You plonk a bunch of long-life pantry ingredients in an oven dish, bake for an hour, and there’s your dinner.

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Lemon Vodka Pasta

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You might well ask, how can I possibly wring further mileage out of the pairing of lemon and pasta when there’s already the Pasta with Lemon, Garlic, and Thyme Mushrooms; the Lemon Rosemary Fettuccine; and the Lemon “Parmesan” Spaghetti recipes on here for starters? It’s not just a case of if you get it you get it, but to me each of these recipes has their own personality, narrative, energy, and — importantly — flavour — and I could probably come up with another ten recipes combining lemon and pasta and argue for each of their relevance. But still, you might well ask, and I shall answer: what sets this Lemon Vodka Pasta apart is its spirited spin on the French beurre blanc sauce, where wine and vinegar are evaporated down before having butter whisked in. Here, the strong and sour components come from vodka and lemon, further adulterated with cream to give the emulsion a helping hand.

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stovetop buffalo cauliflower mac and cheese

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This may be a common way of visualising the various events and diary-dates of one’s life and not worth commenting on but when drifting through my memories I tend to recall most sharply what I ate and what I wore — that night was the Chorizo Wellington, that evening was the vintage black velvet jumpsuit, that party was the Lemon Prosset when I tried to make a double batch and it didn’t quite set, and so on. And so, it is with earned confidence that I can claim I’m very sure I’ve never actually had buffalo sauce, or any buffalo-adjacent dish in my life, and it is with unearned confidence that I present today’s recipe for Stovetop Buffalo Cauliflower Mac and Cheese. Does dousing something in buffalo sauce make it, well, buffalo? Possibly not. But, does this taste good? You already know!

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Small-batch Peanut Mocha Cookies (gluten-free)

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Despite the fact that not once in my sixteen-year career as a food blogger have I ever had a large group of dependents to regularly feed, I still tend to bake as though many hands will be reaching for the finished product. What can I say, I like filling the tins, I like abundance, I like knowing that the sweetmeat I’ve eaten won’t be my last, that it has brothers rising up and multiplying behind it like the brooms in The Sorcerer’s Apprentice (actually that’s not a great analogy because that part terrified me as a kid, but it demonstrates the vibe nonetheless.) What care I for the small-batch cookie? Not much, initially. But my head can reliably be turned by novelty value, and so here we find ourselves with these Small-Batch Peanut Mocha Cookies, the yield of which can be easily summarised by Dee Dee Ramone counting off a song.

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Sheet Pan Gnocchi Puttanesca

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Look, I’m the first to yell about how SEO has ruined food blogging and I know we probably don’t say “sheet pan” in New Zealand, but sometimes you have to dance with the enemy in order to steal their jewels, and so this recipe is called Sheet Pan Gnocchi Puttanesca in the hopes that capitulating to Big Algorithm delivers me some sweet, sweet optimisation. That modern ugliness aside, what this recipe will undoubtedly deliver you is a delicious, hands-off dinner in little more than half an hour.

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Banana, Pear, and Dark Chocolate Muffins

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Of all the foods we’ve done a disservice to, muffins are probably low on the apology list, but! I just don’t think muffins should be six dollars, or the size of a sandcastle, or bogged down with too much ostentation. These are a simple, small cake, best homemade, cosy rather than mind-blowing, an accompaniment rather than dessert. Whenever a muffin is too rich or gilded or secretly a brownie or cupcake in a fake moustache and trenchcoat the effect is somewhat unsettling, like being drunk at 9am or regarding a map of Pangea with its sloshed-together outlines of all the countries. Muffins should be calm and small!

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Four-Bean Soup with Kewpie Aioli

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It’s the verboten, not-as-intended foods that I’ve always been drawn to — cake batter, cookie dough, pilfered leftovers straight from the fridge, cold canned spaghetti, uncooked 2-minute noodles. To this list, we can add today’s Four-Bean Soup with Kewpie Aioli in its ice-cold, waiting-for-tonight state. Despite the unappetising prospects of congealed barley, I could not stop swiping spoonfuls of it. Luckily for those of you who do not share my deranged tastes, it’s also excellent in the more expected temperature of piping hot — but it does benefit significantly from cooling down before being reheated. In that time the barley hungrily absorbs the murky broth while the beans mind their own business, and the flavour develops from 480p to 1080p in that mysterious way food can do.

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