Wednesday, 20 July 2011

What the hell ARE you eating?

Okay, so here's my first week of recipes and Vancouver eats, rounded up. Dining out has been an interesting experience - luckily there is no shortage of brown-rice sushi or vegan donburi in this town. Props to The Eatery, Rasoee Indian Kitchen, and Sushi Maro for keeping me going during the day. No shortage of inspiration for making my own lunches, just laziness / lack of time (ahem Game of Thrones!).

Anyway, on to the recipes! I don't care if you're an omnivore, a vegetarian, a vegan, a gluten-avoider, this shiz is good stuff. I recommend HIGHLY!

Friday Night Snack Platter
  • selection of houmous (what is the plural of houmous?)
  • goat's cheese (mix into plain houmous for extra points!)
  • rice crackers
  • cassava crisps
  • celery, cut into sticks
  • cucumber, cut into sticks
  • more extra points: peach puree and Prosecco for Bellinis

Also known as "Food Is More Fun in Fancy Snack Form", and credited to DK.

Combined as artfully as we were able on to my grandmother's three-tiered cake tray and accompanied by Bellini cocktails (NOT the shitty frozen Milestone's kind) and, naturally, comedy mustache sticks which DK found in her trunk. She makes EVERY meal fancy, that one.


Curried Cauliflower

(fair dues, this one is stolen directly from Serious Eats, with some lazy-cook adaptations. Thanks for the inspiration, JF!)
  • head of cauliflower, cut into florets no bigger than 2 in (speeds up roasting)
  • 1 tbsp fresh grated ginger
  • 1 tsp cumin
  • 2 tsp dried coriander
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne
  • pinch salt
  • half can of diced tomatoes
  • 1/4 c chopped fresh coriander
  • lime wedges to garnish (if you're fancy that way)
  • veg oil for cauliflower roasting and spice-reviving (maybe 1 tbsp)
Toss the cauliflower in a bit of oil and whack into a preheated (400F) oven. It'll take about 20 minutes to cook through. About 10 minutes into that, heat the rest of the oil in a pan until it's shimmering hot, then add the ginger. After the ginger is 'cooked', throw in the other spices and the salt, allowing the flavours to combine. The finished cauliflower is added to the spices and oil and covered well, before adding the tomato. Toss the chopped coriander in at the last minute before serving. Serve on a bed of rice or wilted spinach, or mix with quinoa like I did with the leftovers. Yum!




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