One of those nights I was really craving vegetables and warm gooey pasta.
1tbsp olive oil
2 cups dry pasta – fusilli or penne or whatever you like i suppose
3 garlic cloves
2 cups chopped asparagus
2 cups frozen spinach
1/2 green pepper
1/2 cup chopped carrot
1 cup chickpeas
1 can pizza sauce
salt and pepper
1 cup shredded cheddar cheese
Heat olive oil in deep pan. Chop onion, cook until soft. Add chopped asparagus, green pepper, and carrot. Toss with diced garlic cloves, spices, salt and pepper. Add chickpeas and frozen spinach. Cook 10mins. Add can of pizza sauce with some water to dilute. Cook mixture until chickpeas are soft.
Meanwhile boil salted water until pasta is al dente. Stop cooking process by draining and placing pasta in cold water. Take out baking pan, not sure the size, smallish. 8×12? Anyways, plop in pasta and top with vegetable mixture. Toss together. Top with shredded cheese, bread crumbs and pepper.
Set oven for 350 celcius and let back for 20mins. Broil for 5 to brown top.
I add hotsauce to the mixture either before or after cooking depending on who is eating/how much heat they can handle.
Let me tell you, I made this soup straight outta Compton. And by Compton I mean my brain. I found an old bag of green split peas and decided to mash it together with my leftover sweet potato and red potato. Things escalated quickly.
Time: Approximately 1 hour, plus 3 to soak. So be sure to leave enough time to soak the peas.
1tbsp butter (salted or not depending on your salt intake abilities)
1 red potato
1 medium or half a large sweet potato
2 garlic cloves
2-3 cups dry split green peas
4 cups vegetable broth (cubes, powder or whatever you gots)
1/2 cup cream
1 bay leaf
salt and pepper
secret hot sauce
Let the split green peas soak for most of the day. Yeah you gotta kind of think ahead on this recipe. Or cook the crap out of them for a couple hours on high heat. Either way, get them semi soft. Drain water and set the peas aside.
Meanwhile chop up onion, heat butter in large pot, add onion and cook until soft. Add peas. Stir for a couple minutes. Add salt and pepper and a bit of veggie broth to loosen the peas from the bottom of the pot. Add garlic, chopped. Add cubed potatoes (sweet and red). Pour in rest of vegetable broth. Toss in bay leaf, dijon, secret hot sauce and more salt and pepper to taste.
Let mixture cook for 30mins, simmer on low, partially covered. Stir occasionally, make sure peas and potatoes are cooked through.
Pour mixture into blender on high until smooth like velvet. Pour soup back into large pot and add cream. Salt and pepper to taste.
Serve hot, or cold. I like to pour a bit of balsamic vinegar on top and some croutons.
In a world of rising environmentally aware foodies, the eternal search for the perfect vegetarian burger is upon us. In my expedition across the Victorian galaxy for this delectable item, I began to think about some requirements for the perfect veggie burger. It must be moist, flavourful and creative – unlike any other food item ever consumed.
I am a strict vegetarian, not to be confused with being vegan, as my love for cheese has set me far apart from that category of dietary restriction. My vegetarian endeavours across this fine city have included both horrible and heavenly experiences. You see, a dry burger is something I dread more than the blood of a living bovine. There is nothing worse than biting into a crumbling piece of soy and cardboard. Since veggie burgers do not have the inimitable taste of meat, there is a dire need for delicious and innovative flavours.
Below I give you the top three medalists for the best vegetarian burger in town:
3) Rebar Almond Burger
This mouth-watering nut burger is served on a multi-grain kaiser bun topped with fresh salsa, mayonnaise, Dijon mustard, sprouts, red onion, tomato and jack or feta cheese. The nutty flavour explosion mixed with a perfectly soft texture gives this burger a bronze medal in this local burger competition.
2) Irish Times Garden Burger
A housemade chickpea patty surprisingly captivates the palette with artichoke, roasted garlic and wild mushrooms, topped with Amber ale cheddar and smoked garlic aioli. The Irish Times busts this beauty out of nowhere giving you a flavourful beast of a burger making it the silver medal contender.
1) Scotty’s Veggie Burger at The Fernwood Inn
The gold medalist in this vegetarian food-off is from the ever-so-lovely Fernwood Inn. I am a huge fan of this garbanzo bean, oat and brown rice patty. Enticing flavours include roasted bell pepper, hummus, garlic, gooey melted smoked cheddar and what I believe to be is a secret hint of cumin and curry. There is something about this moist and saucy burger that is like no other – if I ever meet this so called “Scotty” I will give him a firm handshake and Vulcan mind meld to steal his recipe and make millions. Beam me up Scotty.
While travelling through Australia, specifically Melbourne, I came upon a shack that served one of the most delicious sandwiches I have ever had. I call it “THE ULTIMATE SANDWICH” as I lack any descriptive means of naming this sandwich.
Let us begin.
2 teaspoons olive oil
1/2 cup finely chopped onion
1 garlic cloved, mashed or finely chopped
1 cup 2% cottage cheese
1 avacado (sliced lengthwise)
1/2 teaspoon freshly squeezed lemon juice
whole wheat bread (2 slices, preferably homemade)
salt and peppa to taste (usually heavy on da peppa)
Fry the onion and garlic in olive oil until crisp. And I mean crisppayyy.
Meanwhile, mix cottage cheese, lemon juice, salt and pepper in a bowl and toast the two slices of bread. Medium toast.
Once onion and garlic are done crispin, toss them into the bowl and mix well.
Construct THE ULTIMATE SANDWICH.
First, place toast on plate, plop on cottage cheese mixture, open faced. Layer slices of avocado on top. Add lemon and pepper to taste.
I found an amazing recipe that blew my mind. Broc-a-mole. Instead of avacados, you use cooked broccoli.
The original recipe can be found at The Novice Chef. I’ve tweaked the recipe a bit for my own tasting as follows:
2 cups cooked broccoli
1 garlic clove
1 small jalapeno, seeded
1 green onion stalk
2 oz asagio cheese, shredded
1/4 cup light sour cream
1/4 cup mayo
1/3 cup shredded cheddar cheese
1/2 teaspoon curry
1/2 teaspoon salt
1 teaspoon lemon juice
1/2 teaspoon cumin
1/2 teaspoon freshly ground pepper
2 tablespoons fresh cilantro, chopped
1/2 teaspoon-3 tablespoons of sriracha/cayenne pepper
Mash all that shit together. Okay so I barely tweaked the recipe cause it’s amazing as is, I am just a huge fan of sriracha (notice the large variation for the weak and the bold), black pepper and a dash of cumin in pretty much everything mexican. Also. Cilantro, man.
My apologies for my lack of food photography experience. You will just have to deal with my high tech instagram photos until I can afford a fancy ass camera. You get the point man, it’s gooey cheese broccoli deliciousness!