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I made this gorgeous vegan quiche for a work-family picnic and it was a delicious hit. The crust turned out crunchy and crumbly (all thanks to chickpeas!) and the filling is a creamy, veggie loaded beautiful thing.

It is very easy to put together, though it takes a bit of oven time as you need to bake the crust first, then let it cool a little, then add the filling and finish cooking it. Besides that, it’s easy peasy and speaking of…peas would be a delicious addition to it.

This quiche is beautiful with a fresh side salad or to take to a picnic as a snack.

Broccoli and herbs quiche Ingredients for the base
  • 1 cup chickpea flour
  • 1 cup millet or buckwheat flour
  • 1 TBSP italian mixed dry herbs
  • 1/3 tsp salt
  • pepper to taste
  • 1/8 cup olive oil
  • 1/2 cup water
Ingredients for the filling
  • the florets of a bunch of broccoli, chopped small
  • 1 carrot, diced
  • 1 handful of fresh parsley, chopped
  • 1 garlic clove, grated
  • 1 TBSP apple cider vinegar
  • 2 TBSP nutritional yeast
  • 1/3 tsp salt
  • pepper to taste
  • 1 cup cashews
  • 3 TBSP tahini
  • 1 TBSP mustard
  • 1 cup water
Steps:
  1. Add all the ingredients for the base to a bowl and mix together to form a dough.
  2. Press the dough into a pan brushed with a bit of olive oil. Make sure you press it on the base and a little on the sides.
  3. Bake the base at 200C for 15 minutes. Then remove from the oven and allow it to cool a little (about 10 minutes).
  4. In the meantime, add the following to a blender:  cashews, parsley, garlic, vinegar, nutritional yeast, salt and pepper, tahini and mustard. Blend to make a sauce.
  5. Add the sauce to a bowl. Add the veggies to the bowl as well.
  6. Scoop the filling on top of the base and level it flat.
  7. Bake the quiche at 200C for 35 minutes, then at 220 for another 10 minutes.
  8. Remove from the oven and allow it to cool before removing it from the pan (it is HOT).
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I didn’t always love fennel. Truth be told, the first time I tried it raw, I found it too aromatic for my taste. And the first time I tried it roasted, I failed to cook it well and it turned out mush. Oops.

My friend Kat introduced me to proper fennel recently and I now LOVE it. Cooked right, it is a divine delicacy.

This salad is beautiful on it’s own, or with a side of sourdough toast or on a bed of herbed quinoa. The fennel will be oh so soft and chewy, yet still a little firm, while the apricots will develop a subtle caramelized flavor. With the fresh, slightly bitter micro greens and the crunchy pecans, it’s all a match made in taste bud heaven.

Roasted fennel salad with roasted apricots and pecans
Serves 2 as a side or light lunch
Ingredients
  • juice of 1 lemon
  • 2 TBSP olive oil
  • 1 fennel, thinly sliced
  • 5 apricots, halved
  • 1 T olive oil
  • 1 tsp mustard (I used chestnut mustard but English mustard will work well)
  • 1 tsp maple
  • freshly cracked black pepper, to taste (I used a generous amount)
  • 1/4 quarter of an avocado, chopped
  • 2 handfuls of micro greens (I used red vein sorrel as I found some at the markets, but anything will work – baby spinach is great or rocket)
  • 1 small handful toasted pecans
Steps
  1. Preheat the oven to 180C.
  2. Toss the sliced fennel and halved apricots in the 2 TBSP of olive oil and lemon juice and spread onto a baking tray lined with baking paper. Bake for 22 minutes.
  3. Add 1 TBSP olive oil, mustard, maple, pepper and avocado to a large bowl.
  4. When the fennel and apricots are cooked, add them to the bowl as well with 1 handful of the micro greens and toss to coat everything in the dressing.
  5. Arrange on a serving platter, top with the rest of the micro greens and the pecans and serve warm.
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I finally got a chance to cook with spaghetti squash! And I LOVED it at first taste. Even when cooked, it stays surprisingly firm and chewy, and it absorbs flavours and sauces very well.

I made this dish for my date night with Humble Ingredients and while I kept her on the hangry side for about an extra half hour than what I had originally promised (those who know me know why that is hardly a surprise), she was very happy to enjoy the final result and claimed it to be ‘dee-licious’.

Because pumpkin (of any kind and origin) pairs so well with mushrooms and herbs, these ingredients had to be included in the recipe. And because my love for cauliflower is never ending, that had to be featured as well. The rest is kind of optional and you can substitute if you wish. You can use roasted almonds or pumpkin seeds instead of cashews, your favorite spicy tomato sauce instead of the cashew turmeric one, brown rice or millet instead of quinoa – I reckon it would be tasty in any combination.

Happy cooking!

Spaghetti squash pasta with mushrooms and roasted cauliflower
Serves 3-4
Ingredients
  • 1 spaghetti squash
  • 1/2 cauliflower
  • 2 TBSP olive oil
  • salt and pepper, to taste
  • 10 button mushrooms, roughly chopped
  • 2 brussel sprouts, finely shredded (this is option and you can leave it out – I had two lonely brussels so made good use of them)
  • 2 TBSP olive oil
  • 1.5 cups cooked quinoa (or brown rice or millet)
  • 1 TBSP fresh thyme leaves
  • salt and pepper, to taste
  • roasted nuts (try these dukkah almonds or smoky pumpkin seeds)
Ingredients for cheesy turmeric sauce
  • 100g raw cashews
  • 2 garlic cloves
  • 2/3 tsp turmeric powder
  • 10g nutritional yeast flakes
  • 1 TBSP mustard
  • 100ml water
  • 15ml olive oil
  • 1 TBSP apple cider vinegar
Steps
  1. Preheat the oven at 200C.
  2. Half your spaghetti squash, remove the seeds and pop it on a tray, hollow side up.
  3. Add the cauliflower on the tray as well, brush it and the squash with olive oil and season with salt and pepper. Bake them for 20 minutes.
  4. To make the dressing, add all the ingredients to a blender and blitz until creamy. Scoop in a jar.
  5. Add the olive oil with the mushrooms and the brussels to a big pan and sautee them on medium heat. Stir every now and then.
  6. When cooked, add the quinoa, salt, pepper and thyme to the pan and toss everything to combine. Leave it on low heat.
  7. When the cauliflower and squash are cooked, chop the cauliflower into smaller florets and add them to the pan.
  8. Scrape the 2 halves of the spaghetti squash, lenghtwise, with a fork to get spaghetti strands – avoid going across and try to be delicate about it to get them as long as possible.
  9. Place the spaghetti squash on a serving platter and top with the mushroom and quinoa mix.
  10. Drizzle some sauce (as much or as little as you want), top with your favorite roasted nut or seeds and fresh thyme, if you have any left, and serve.
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What to cook when you don’t have time to cook at all but still want the nourishment of a home cooked meal? Well, I have a little tip/secret up my sleeve. There’s few ingredients which are staples in my fridge and pantry which help me pack a lot of flavor into quick, cheat meals.

I won’t list all my staples, but relevant to this recipe are:

  • tahini (always and forever),
  • homemade kimchi (a must for gut health and flavor – you can try this simple recipe)
  • miso (for the same reasons – gut health and depth of flavor)
  • avocado (when they’re in season)
  • some toasted nut or seed – I toast a heap of them at a time and keep them in an airtight jar to sprinkle on meals (healthy + a crunch factor)

If you add the ingredients above even to simple, plain cooked rice, it will surely transform even plain rice into a beautiful meal. Fact. Tried and tested (with a sprinkle of nori) and enjoyed thoroughly.

I made this recipe on Sunday afternoon when the weather was so hot I could not be bothered to lift a feather, let alone slave above the cook top. It is ridiculously easy and delicious and so quick. It takes the water longer to come to a boil, than it will take you to make this bowl. You’re welcome.

5 minute Korean noodle bowl
Serves 2
Ingredients for the noodles
  • 2 servings of your favorite noodles (I used Korean sweet potato noodles)
  • 2 Lebanese cucumbers, sliced into fine matchsticks
  • 2 medium carrots, sliced into fine matchsticks
  • 1 avocado, cubed
  • 100g chili marinated, ready to eat, tofu (I used the Tallyho one which is readily available in Australia and made with really nice ingredients)
  • 3 TBSP kimchi, finely chopped
  • toasted nuts and seeds to top – I used toasted pumpkin seeds and sesame seeds
Ingredients for the dressing
  • 2 TBSP tahini
  • 1/2 tsp of your favorite chili paste or a sprinkle of chili
  • 1/2 tsp miso (I used red miso)
  • 2 TBSP apple cider vinegar
  • 6 TBSP water
Steps
  1. Bring a pot of water to a boil and cook the noodles as per packed instructions. Mine needed to boil for 2 minutes.
  2. Drain and rinse the noodles in cold water and set aside.
  3. While the water comes to a boil, prepare the veggies – chop, slice and dice and add everything to a medium/big bowl.
  4. To make the dressing add all the ingredients to a small bowl and mix together until you get a runny, smooth saucy thing. Pour onto the veggies.
  5. When the noodles are ready, add them to the veggie bowl and toss to cover and mix everything together well.
  6. Divide between 2 serving bowls, top with the seeds and enjoy.
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This beautiful, simple recipe is one of my go to dishes for beetroot. The end result is a gorgeous, tender and caramelized veggie, with earthy and tangy notes from the oil and molasses. I just love it.

It can be served simple, on a bed of quinoa or millet, as a side dish to whatever else you are preparing, in a sandwich, or as part of a roast veggie salad.

For fresh herbs, I used a combination of basil, parsley and oregano, but anything else you fancy should be delicious.

Glazed beets with fresh herbs
Serves 2-4
Ingredients
  • 4 large beets, cut into wedges
  • 5 TBSP olive oil
  • 3 TBSP balsamic vinegar
  • 2 TBSP pomegranate molasses
  • generous amounts of freshly ground black pepper
  • a handful of mixed herbs (I used basil, parsley and oregano)
Steps
  1. Preheat the oven to 180C and line a pan with baking paper.
  2. Clean and cut the beetroots and place them in a bowl.
  3. Add the oil, vinegar, molasses and pepper and toss to coat.
  4. Arrange the beetroot in the pan and pour the dressing from the bowl on top.
  5. Cover the beetroot with al foil and bake for 1 hour covered.
  6. After an hour, remove the al foil and continue to bake for another 15 minutes.
  7. Remove from the oven (careful not to burn yourself!) and place on a serving platter.
  8. Add the fresh herbs and serve warm.
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Happy to share this burger and grateful to Humble Ingredients for letting me share her recipe! She created these beautiful cauliflower burgers during one of our Sunday cooking sessions while I was busy preparing a cheesy polenta sort of pie! What a feast that Sunday was! So much good food.

So Kat is an awesome chef and you can follow her on Instagram here, where she promises to post more recipes for rest of us to make at home.

These cauli burgers are juicy and crispy on the outside and packed with goodness and flavor. The burger itself could not be any more delicious. Simple veggies like lettuce and tomato and avocado are enough to create a most impressive stack.

Happy cooking!

Cauliflower open burger
Serves 4
Ingredients for patties
  • 1 medium cauliflower, cut into small florets
  • 3 thick slices of rustic sourdough grain bread, toasted to dark golden
  • 2 spring onions, finely sliced
  • 1 flax egg (1 TBSP ground flaxseeds mixed with 1/4 cup water – let is sit for 10 minutes)
  • 2 large garlic cloves, minced
  • 1/2 cup chopped parsley
  • 2 tsp wholegrain mustard
  • juice and zest of 1/2 small lemon
  • 1/2 cup buckwheat flour (spelt or wholemeal works well too)
  • pinch of nutmeg
  • pinch chili powder
  • 1 tsp ground cumin
  • 1 TBSP nutritional yeast flakes
  • 1 tsp salt
  • 1/4 tsp cracked pepper
  • 1 TBSP sesame seeds
  • olive oil (for cooking)
Ingredients for burgers
  • 8 slices of rustic sourdough grain bread
  • 8 leaves of lettuce, washed and dried
  • 16 slices of tomato
  • 1 avocado, peeled and halved, sliced lenghtways into 8 slices
  • 1/4 red onion, thinly sliced
  • 1 cup grated vegan cheese (cheddar type works well)
Ingredients for chipotle mayo
  • 1/2 cup vegan mayo
  • 1 tsp sauce from a tin of chipotle peppers in adobo sauce (or more if you like it hot!)
Steps
  1. Put the cauliflower florets in a small saucepan with 1cm of water.
  2. Bring to boil on high heat, then put the lid on and turn down to medium.
  3. Simmer for 15 mins or until tender, then drain and leave to cool.
  4. Cut the 3 thick slices of well toasted bread into small pieces then blitz in a food processor to form chunky bread crumbs. You should get roughly 1 cup of breadcrumbs.
  5. Add the onion and flax egg to the food processor and pulse until the mixture is loose and crumbly, but not a paste.
  6. Add this mix to a large bowl, along with the garlic, mustard, parsley, lemon juice and zest, flour, nutmeg, salt and pepper, chili powder, cumin and nutritional yeast flakes.
  7. In the empty food processor, pulse the cooked cauliflower briefly so it remains chunky.
  8. Mix the cauliflower into the other ingredients and form into 8 patties, roughly 2cm thick.
  9. Sprinkle sesame seeds lightly on top of the patties and gently pat them in.
  10. To cook the patties, cover the base of a non-stick pan with olive oil over medium high heat, and when oil is hot, place patty seed side down and fry for 5 mins or until golden, then flip and cook for another 5 mins.
  11. Alternatively, you can brush the patties with olive oil and place them on a tray lined with baking paper into a preheated 200 degrees Celcius oven for 20 minutes.
  12. When the patties are almost cooked, toast your bread.
  13. To make the chipotle mayo, mix the vegan mayo with chipotle sauce. Spread the mayo onto the toasts.
  14. Top each toast with a lettuce leaf, two slices of tomato, two slices of avocado, some red onion and a sprinkling of cheese.
  15. Put a cauliflower patty on top, then drizzle with more chipotle mayo and serve.
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Let me introduce you to what I think is the most delicious tomato salad. Fresh, sweet, creamy, crunchy and full of flavorsome herbs.

As you’d expect, it’s very easy to put together – it’s basically chopping a few veggies and tossing them in the dressing.

This is perfect to make in summer when tomatoes are at their best.

A couple of notes about this recipe.

  • I used purple basil because I was lucky enough to find some at the farmers markets. But you can use regular basil, it will taste the same.
  • I used yellow cherries tomatoes because, similarly, I scored them at the farmers markets. You can use regular red cherry tomatoes if yellow are not in season.

Summer tomato salad with avocado and pecans
Serves 2 as a light main or 4 as a side
Ingredients
  • 3 handfuls of cherry tomatoes, red or yellow …or both!, halved or quartered
  • 1 small handful parsley, finely chopped,
  • 6 green olives + 1 TBSP of their marinade
  • 1 handful basil, roughly chopped if the leaves are big
  • 2 small handfuls of chopped vegan cheddar
  • 1/2 avocado (1/4 cubed to go in the salad and 1/4 sliced to go on top)
  • 1 handful toasted pecans
  • leaves of 2 sprigs fresh thyme
  • 2 TBSP olive oil
  • 1 T pomegranate molasses
  • freshly cracked black pepper, to taste
Steps
  1. Add the 1/4 cubed avocado, olive oil, pomegranate molasses and pepper to a medium large bowl.
  2. Add the tomatoes, parsley, basil, olives and marinade, vegan cheddar and thyme to the bowl and toss to coat well.
  3. Scoop the salad on a serving platter and top with pecans and the rest of the avocado.
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I cooked radish greens for the first time in my life and it felt GOOD. It felt good because I made use of the whole vegetable and I did not throw away food that is edible. And it felt good because they’re bloody delicious.

And even if you don’t like greens, in all honesty, these reduce to almost nothing so you won’t even notice them in your meal. Almost. Sort of. Well, they’re still there, but not bucketfuls.

So there you go. You got your radishes. You got your radish greens. You got the whole vegetable that you’re paying for anyway.

Pan seared radish with sweet peas and red rice
Serves 2 as a light main or a side
Ingredients
  • 1 bunch of radishes, with the greens
  • 6 TBSP olive oil
  • juice of 1 lemon
  • 2.5 TBSP balsamic vinegar
  • 1 TBSP molasses
  • 1 cup frozen sweet peas
  • 1 cup cooked rice (I used red rice, but brown will work just as well)
  • 2 TBSP fresh thyme
  • freshly cracked pepper, to taste
  • toasted almonds (I used these dukkah almonds)
Steps
  1. Cut the greens of the radishes, wash and chop.
  2. Add 1 TBSP olive oil to a pan on medium heat. Add the radish greens, half the lemon juice and 1/2 TBSP balsamic vinegar and cook for about 5 minutes.
  3. Scoop the greens and set aside.
  4. Wash the radishes and quarter them.
  5. Add 3 TBSP olive oil to the pan on medium heat, with the rest of the balsamic vinegar, molasses and radishes. Cook on medium heat until the radishes soften to your taste – I prefer them still a bit firm.
  6. While the radishes cook, add a small pot of water to medium heat. When the water boils, add the sweet peas and blanch for a couple minutes.
  7. Drain the peas and add them to a medium bowl.
  8. Add the rice to the peas with the radish greens, the fresh thyme , 1 TBSP olive oil, rest of the lemon juice and pepper and toss to coat. Scoop the rice onto the serving platter.
  9. Place the radishes on top of the rice and top with toasted almonds.
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