Tag Archives: Gluten-free

Burmese fermented tea leaf salad

October 26-31, 2019

This recipe from the Lab Farewell Cookbook is actually two gifts. I’ll tell you about the second gift first: the recipe is for a salad with an ingredient I’ve never encountered before, fermented tea leaves. There’s a not-so-authentic-but-it’ll-do recipe for making them at home, and I took it on with a ‘lil help from my friends.

My mate Toby is an expert in all things tea, and he recommended Assembly in Carlton for green tea leaves that are good enough to eat. …

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Nat’s pumpkin rice dish

October 26, 2019

This Lab Farewell Cookbook recipe comes from Nat. She’d be the first to admit that she’s not a fancy or especially enthusiastic cook, yet she’s one of the two people who took charge of on this whole cookbook project as a gift to me.
Paradoxically, I knew that her recipe would be a handy one – she shared one of her stand-by dishes, something she made to low-key impress her partner in their early days of dating. It’s a bowl of pumpkin, …

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Brazilian slaw

September 27, 2019

We were tasked with bringing a salad to dinner at a friend’s place and we turned to the Smith & Daughters Cookbook for ideas. We’ve enjoyed this Brazilian slaw at the restaurant in the past (it even makes our 12 hours in Melbourne post), so we decided to have a crack at making it.

It comes together pretty easily, especially if you take the lazy option of using pre-made chips for your garnish. There’s a lot of chopping and prep involved, …

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Vegan enchiladas with coriander-cashew cream

September 16, 2019

When one of our friends has a baby, we have a tradition of delivering them a tray of tempeh lasagne. The newest little baby, though, has a gluten-free parent! Thus, we’ve prepared enchiladas as a wheat-free alternative.
I found this recipe on Oh She Glows during a brief browse online. It’s a long recipe, but not at all unreasonable. I really liked the smooth and warmly spiced tomato sauce, based primarily on tomato paste and vege stock. The filling is a mixture …

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Roasted cauliflower salad

July 7, 2019

Here’s another gem from the lab farewell cookbook, shared by Saras. It’s a recipe that she got from her cousin in Jerusalem for a salad with my favourite clash of flavours and textures – savoury cauliflower and hazelnuts refreshed with celery and parsley, in a sweet and warmly spiced dressing, all scattered with pretty, tangy pomegranate seeds. We’re already familiar with a very similar salad made by Ottolenghi, but I like that Saras’ version uses some of the celery leaves, not just …

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Vegan, gluten-free self-saucing chocolate pudding

June 29, 2019

This is a dessert recipe crying out to be made mid-winter! It comes from Mick, who was my very first supervisor when I arrived in Melbourne, and of course it’s part of the lab cookbook.
This self-saucing pudding uses a trick that I would’ve been very skeptical of if I hadn’t seen it before: it has you placing a teeny portion of cake batter in a baking tray, and then pouring half a litre of boiling water over the top! Amazingly, …

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Joma’s lemon cordial

June 5, 2019

This cordial is a simple and appealing recipe from the lab cookbook that I didn’t expect to get around to until next summer. But it’s very much lemon season right now, and we’ve received lots of lemons from friends.
The only challenge remaining was to buy tartaric and citric acids, which I’ve never cooked with before. It turns out that citric acid sits near the baking powder in most supermarkets. Tartaric acid is in the same spot but stocked less frequently. After …

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BBQ beans

May 4, 2019

Tash contributed not one, but two, recipes to my lab cookbook. After the excellence of the shortbread cookies, I knew I’d be onto a good thing here. These BBQ beans have a slightly longer ingredient list that the biccies, but a short weeknight-friendly method: all the sauce ingredients go straight into a blender, and then the sauce is simmered with drained canned beans for 15 minutes. Done-diddly-un.

That leaves plenty of time to get arrange them into something dinner-shaped. I …

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All-the-best-bits salad

March 31, 2019

When Fiona contributed this salad to the Farewell Cookbook, she mentioned that it was a very retro ’90s kind of dish, but it’s full of the flavours I still love today. Little chunks of salty haloumi and more astringent green olives, and handful of walnuts and a tangy double-down on pomegranate seeds and molasses; whatever green leaves you want to round this up into a salad.
I easily tossed it all together in the time it took to roast some pumpkin for

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Chickpea soup

March 18, 2019

After the success of one slow, soaked-chickpea recipe from the lab cookbook, we were keen to try another! If anything, this chickpea soup from Kate is even slower and simpler – it was a little bold of us to take on 1-1.5 hour simmer on a weeknight, but we persevered and were rewarded with big bowls of comfort and some parmesan-garlic toast on the side.

Since our dried chickpea stocks were running low, we made only two-thirds of the recipe …

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