Aubergine Unagi – This Japanese-inspired vegan recipe is originally made with eel, but it’s also AMAZING with aubergine. The aubergine is first steamed until beautifully tender, then fried in vegetable oil until crispy on the outside and melt-in-the-mouth on the inside. Then comes the best part: it’s braised in a rich, glossy sauce packed with all the incredible umami flavours of Japanese cuisine. Think soy sauce, mirin, and sake coming together to create a sweet, savoury, and deeply satisfying glaze. If you love bold, complex flavours, this Aubergine Unagi recipe is a must-try! This vegan unagi take on the classic…
umami
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Continue ReadingGochujang Miso Grilled Chicken Thighs must be my favourite way to cook chicken thighs—the meat has so much flavour and stays nice and juicy, whatever you do to it: stir fry, grill, roast, stew, it’s the best! Plus, it’s more affordable than chicken breasts. We always opt for organic chicken;…
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Continue ReadingThanks Nigella for this amazing recipe! I saw it come by on BBC Saturday Kitchen last weekend and added it on my list to make for the following week. Silky soft fall off the bone lamb, spicy aromatic broth, al dente noodles and crunch cabbage. What a dish! This is…
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Continue ReadingYesterday it was world animal day and although we don’t eat as much animal products as we did years ago I wanted to make something special to highlight how delicious vegan and vegetarian food can be. Soft, charred aubergine glazed with an umami dressing of miso, ginger, sake and loads…
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Continue ReadingWhat is it with aubergine that it get’s all rich and luscious? It’s a sponge soaking up all the flavours it can get it’s hands on, transforming into butter soft vegetable goodness. And in combination with miso paste it’s an absolute winner. A perfect umami dish full of flavour and…