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Plant-based cooking and travelling

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Samphire

by ishbel21 June, 20161 February, 2018

Samphire growing on rocks at Fort Dorset Beach, Wellington, NZ

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A colourful plate of colours and textures combine to make Pomegranate Tofu Salad a well balanced plate of tasty food. Sweet, sour, pepper and acidity with a healthy amount of protein in this Middle Eastern inspired dish.

Autumn abundance. Perfectly imperfect, foraged finds and gifts from friends. My favorite kinds of food. Quince, chestnuts, walnuts, apples and crabapples. What Easter weekends treats would you bake?

Carry me back to the #mullofkintyre. Of the 4 towns/ cities (7 homes) we've lived in the last five years, a wee 200yr old cottage is one we miss the most. We spent nine months as caretakers for the four adjoining cottages and truly miss this magic place.

Have you heard of a 'chef's dozen'? Like a baker's dozen of 13 but only 11....no? Truth is I ate it, oven fresh Hot Cross Choc Orange(jaffa) buns. Recipe just passed the final taste test. Off to feed my neighbours.

Day old baguette, that means crostini. Tofu ricotta, crushed peas and shoots with lemon and jalapeño from the porch. Drizzle of Olivo smoked paprika olive oil and you have fancy toast for lunch.

The only reason I have dozens of little basil plants growing is to make fresh pesto, plant- based of course. Great basil, garlic, Seasalter, pine nuts and olive with plant based parmesan for that cheezy flavour.

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