For the first time ever, a short winded recipe.
(Recipe for Lemon Tahini Dressing follows)
Read moreHarissa Spiced Cashew Carrot Cream
I first envisioned this dish on a train from Venice to Trieste. Something about the Adriatic to my right and the lush hillside to my left had me dreaming of carrots. Hey, I’ll take inspiration where I can find it. This vegan and gluten free carrot cream uses cashews to provide some extra protein and fat - when soaked and blended, these nuts become irresistibly smooth and creamy. With pomegranate molasses for a little sweet and sour and harissa-inspired spices for kick, this cashew carrot cream ticks all the boxes.
(Recipe for Harissa Spiced Cashew Carrot Cream follows)
Read moreSavory Mushroom and Coconut Gravy
To summarize my experience of the Doe Bay Music Festival is an impossible task. Believe me, I’ve been trying. To allow the reader to fully understand what that place means to me entails me telling you everything, starting at the beginning, and putting into words memories that only great artforms like melody and dance are capable of expressing. Frankly, I’m just not that good enough of a writer. Or perhaps, the story is simply too large to fit in a recipe post. But, I have to try.
(Recipe for Savory Mushroom and Coconut Gravy follows)
Read moreChili, Garlic and Shallot Jam
I have no story to tell about this recipe other than the fact that it is so good it deserves its own post. I mean, just look at it.
This is another recipe adapted from the Night + Market cookbook by Kris Yenbamroong based off the dishes served in his Los Angeles restaurants by the same name, and featured in my post for Chicken, Coconut & Lemongrass Soup.
(Recipe for Chili, Garlic and Shallot Jam follows)
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