Thai Red Curry Soup with Cocunut Rice
An amazing flavour and comfort food, red curry is both spicy and smooth. Curried coconut milk with carrots, bell peppers and napa cabbage, served with toasted flake coconut
Mind-blowing Vegan Burger
One year anniversary of jLAmode!
Too good to be vegan! A local restaurant inspired me to make this flavourful stack. The patty is also gluten free.
First, set out the spices: garlic powder, dried chives, turmeric, salt, onion powder and smoked paprika.
Then mix with a puree of beans (nearly any kind will do). To help hold things together add tofu, oats and white rice flour.
Form the patty and give it a good fry:
Add some char for a deep flavour.
I baked fresh burger buns just for this:
Completed with lettuce, tomatoes, yellow bell pepper, avocado and grilled onions. Served with a salad made of: fresh-from-the-garden mixed greens, toasted pine nuts and pomegranate seeds.
Roo's Baby Blanket
Designed with recollections of Island life, a baby blanket for a dear friend:
Concept: Buttoning Cowl Neck Pullover
I designed this quite a while ago. I envision it constructed with a muted gray cotton fabric.
Omelette aux asperges
Three whites, one yolk and blanched asparagus. Topped with gruyère; served with a buckwheat biscuit and chili roasted fingerling potatoes.
Chili roasted fingerling potatoes: Coat with olive oil, chili oil, smoked paprika and parsley.
Sweet Potato Souffle
This is a "souffle" not a genuine soufflé. It's also vegan.
Seasoned with cinnamon, ginger, nutmeg and salt. Garnished with brown sugar and pecans.
Personally, I think yams taste like puke so I try to make them edible. Perhaps I'll get ambitious and try my hand at a genuine soufflé made with sweet potatoes.
Avocado Spread
This isn't like most mushy avocado spreads, rather the addition of fresh, shredded kale gives it a texture. Also, it's not a guacamole flavoured spread. Instead, it's seasoned with smoked paprika, onion powder and saffron.
It goes great on (or in) grilled wraps:
Citrus stack cake
Layers of zippy lemon cake and mellow whipped cream; topped with lemon and tangerine zest. Served with a dash of nutmeg and a kumquat slice.
Pomegranate Cranberry Muffins
Some tasty fresh fruit:
I sauteed this with a bit of orange juice to so that they'd be sure to cook properly.
Golden brown perfection:
Strawberry and Kiwi Tarte
So good, with the fresh and acidic flavours of the fruit.
First, start with a sponge (a cake one). I make this one by following the following ratio - 1:1:1:1 Eggs, Fat, Sugar and Flour. That's the basis for the cake, but will require adding in the rest of the needed ingredients: flavouring (vanilla), salt, soda, powder, etc.
Bake in a fluted tart pan and cool on a wire rack.
Fill the top with either a custard, or whipped cream.
Arrange the fruit and brush with a pastry glaze (melted apple jelly or apricot jam).
Let the glaze cool for a few minutes to all ow it to set.
Slice and enjoy:
Pecan Cake
An easy preparation for the holidays.
Simply a vanilla cake (boxed, or your favourite recipe). Covered in whipped cream and pecans. Easy to make and a delicious winter treat.
Butternut Squash Soup
Butternut Squash Soup served with Greek Youghurt, shreds of beet leaf and kale.
This soup, like most takes a while to prepare, but it's worth it!
Made from:
- roasted butternut squash
- parsnips
- onions
- peppers
- smoked paprika
- turmeric
[Omit the youghurt or substitute it with a vegan alternative]
Pfeffernüße
This recipe is a fat free dough; a spiced, sweet holiday treat.
Because there's no fat in the dough, it's best to bake them on sprayed parchment paper.
Traditional pfeffernüße are usually hard after they've cooled - then stored for a few weeks in loosely covered tins. During this time, the spices develop a full flavour and the flour absorbs moisture, making them edible.
I can't wait for weeks, so this recipe produces ready to eat cookies. Simply dust with powered sugar while still hot and cover them while they cool.
Gluten Free Apple and Pear Tarte
The gluten free crust is made from ground almonds, walnuts pecans and oats. Mixed apples and pears, garnished with dried cranberries.
Gluten free and vegan can taste great.
Citronnée chou frisé
Three varieties of baby kale with lemon juice and macadamia oil. Garnished with fleur de sel and roasted pine nuts.
Balsamic Baby Carrots
Blanched baby carrots in a sauce of balsamic vinegar, macadamia oil and fresh basil. Served with fresh beet leaves.
asperges et pommes de terre
From the grill: asparagus and mixed new potatoes, served over sesame brown rice.
Black Risotto
Although it's not a classic risotto (not made with Arborio rice) it's got an amazing flavour. The rice is full grain, so texture is a bit looser and chewy. Forbidden rice and black trumpet mushrooms, garnished with pan roasted parsnips.
Morel and Truffle Risotto
Such deep flavours!
Morels and truffles are both pricy, so I don't make this often. All the same, it's a worthwhile treat!