Vegetable Jalfrezi

Vegetable Jalfrezi

Vegetable Jalfrezi – served here with a second curry made of lentils and spinach with fenugreek.

It didn’t seem to matter what I added to my curry, it never seemed to come out quite like the restaurants. So in desperation one day, I tried a new approach to really maximise the flavours, and it worked!

This recipe captures the tangy flavours of curry house jalfrezi. It’s so tasty… but beware it is laced with raw chillies! ┬áThe trick is adding lots of the flavoursome ingredients right near the end of cooking…

Serves 4 if accompanied with rice and/or breads.

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Chilli stuffed paratha (Indian fried bread)

I created this recipe in an attempt to replicate the best meal I had in India (in the few days before I got ill). They were chilli parathas, circular fried flaky breads with fresh chilli slices all the way through them, and I had them for breakfast in Haridwar!

Haridwar is an amazinig vegetarian city in North India and I arrived there in the middle of pilgrimage when it was packed and people were making offerings and chanting by the ganges. I ordered the chilli parathas at a cafe that had no menu, as I saw them being served to somebody else and thought “Yes! That’s what I want to eat!”

I couldn’t find any recipes online for what I’d experienced, so I adapted this plain paratha recipe to make it my own, and added fresh chillis of course.

Makes 4-6 parathas. Continue reading

The Quest!

We (John and Lorraine) set up this blog to note some of our culinary adventures, and in particular our current quest is to replicate the yumminess of a particular jar of chilli garlic sauce that we discovered. The sauce comes from the Philippines and we only know one place to buy it close to where we live. Its taste is indescribably yummy, really smoky and mellow, and it goes well with everything. On pizza, on bread, with rice, on crisps…

A crisp with chill garlic sauce on it

We could eat this sauce straight from the jar, and often do on crisps!

Our mission to make this sauce is just one part of our quest to make vegan food and drink that tastes good, and we’re always tweaking and trying new things. So we thought it might be fun to share some of our recipes with you!

Please let us know if you try our recipes and especially if you experiment with changing them, so that we can learn from your efforts too!

Our attitude is that if you can make it, you can make a vegan version of it ┬áthat is tasty and satisfying. We LOVE yummy food, so why would we eat the same few things week after week? Traditional cooking techniques have evolved over time to make some really tasty dishes so we want to learn from non-vegan cooking too, to make our food as delicious as we can. Just because our food is vegan doesn’t mean it has to be second rate!

We’re often asked, as vegans, what we eat and the answer is anything and everything that’s not from an animal (unless it’s mushrooms for John or Cucumber for Lorraine)…