Crispy Cauliflower with Torn Basil and Lemon Dressing

Vegan, Gluten Free, Low Fat IMG_2309 Guys, where have I been the past few weeks?? I’ve been so slack! Holidays are only three weeks away though and assignments will be done and dusted so get ready for some very exciting posts coming up!! (Salted coconut gelato anyone?!) Also, it’s almost mango season. If you don’t know what that means for this space, perhaps consider checking out last years mango frenzy, when I went a little cray cray and made about ten mango desserts in two months. (Mango Honey Tart, Mango Froyo, Coconut Mango Tarts… I am obsessed.) But before we get ahead of ourselves, it’s time to have some salad appreciation. This salad is literally the best combination of flavours. See that platter of salad in the photo? I ate the entire thing over about two hours, no joke. And I have zero regrets too. IMG_2293 Also, you can spruce it up with all kinds of fun things like broccoli, brussel sprouts, green beans, some lettuce if you want. The dressing is so tasty you can just dip fresh vegetables in it and call it a day. If you’ve never tried roasting cauliflower before, you are living a half life. I was a roasted cauliflower sceptic until I had it at a restaurant one day and my mind was BLOWN. Such a simple vegetable, transformed! If you follow my Instagram you probably know I eat this salad all the time, in some form or another. But that’s because it only takes 30 minutes and it’s better than any other meal I can think of! I’m notoriously bad at making nice food when I’m going to uni and always end up spending $15 on random snacks because I convince myself it’s cheaper than just buying a sandwich. I made this salad last week though, and it tasted just as good a few hours later. Very impressed with myself 🙂 Have a great week guys! I will be back soon with ice cream. One Year Ago: Vegan Chocolate Fudge Jaffa Cupcakes (GF)IMG_2317 Cauliflower Salad with Basil and Lemon Dressing:

1 small cauliflower head, cut into florets

1 small butternut pumpkin, sliced in half long ways, de-seeded and sliced into 1cm strips

1 tbsp olive oil

3 tbsp za’atar

1 large handful fresh basil

1 small handful fresh coriander

Dressing: 3 tbsp tahini juice of 1 lemon

1 tbsp olive oil

2 tbsp warm water  IMG_2306 Preheat the oven to 200C/390F and line a large baking tray with baking paper. Toss the cauliflower and pumpkin slices in a tbsp of olive oil and a pinch of salt and pepper and spread out on the tray. Sprinkle all over with za’atar. Bake for about thirty minutes, until the vegetables are crispy. Tear up the herbs and toss with the vegetables. Mix all the dressing ingredients together and stir well. Spoon over the vegetables and serve either warm or at room temperature. Serves 4-6 IMG_2292

Chilli and Basil Mushrooms on Avocado Toast

Vegan and Gluten Free

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 I LOVE MUSHROOMS. 

I love them. I don’t know about any other vegetarians out there, but the only thing I kind of miss from eating meat is eating chewy food. Vegetables can be crunchy and tempeh and tofu can be crumbly, but there isn’t much chewy food in a vegetarian diet. (Unless you count chewy worms and jelly snakes, which I do…) So whenever I feel like all I’ve been eating is soft and mushy food and get scared my teeth are about to fall out,  I crave mushrooms. 

Last week the farmers market had the best mushrooms! We bought four boxes of them! I ate mushrooms in four different meals in a row. By the last one I will admit I was feeling a little over-mushroomed. We made mushroom stir fry, baked mushrooms, mushroom pasta sauce, and my favourite way; chilli basil mushrooms on toast. 

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 The number one crime when making mushrooms on toast is to only use one type of mushrooms. ESPECIALLY if you just use button mushrooms. Button mushrooms are great, but they aren’t very flavoursome by themselves. They need the help of their little mushroom friends enoki and oyster. I went to Bill’s Cafe with some friends recently and got the mushrooms on toast, and I think there must have been four different types used! It was incredible. This recipe is partially inspired by that breakfast because it was amazing!

The number two crime is overcrowding the pan. Don’t do that. Mushrooms release juices when they cook and your pan will fill with liquid and they will broil. You will be sad. They will be sad. Make sure there’s lots of room for them to get brown and crispy and soak up all the flavours you add. (Thank you Julia Child!)

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I’m so excited to keep posting savoury recipes on this blog. This recipe is so easy, even if I haven’t quite mastered the ‘how to take a photo of a hot pan without burning yourself’ skill yet.  But I’m hopeful for the future. I used sour dough bread as the base of choice but the recipe is really about the mushrooms, so you can use gluten free bread or serve it over pasta or rice if you want. 

For the chilli jam I used a homemade jar made by a friend, so you could either make your own or buy a good quality one from a deli or market. I wouldn’t recommend a commercial brand just because they’re so much sweeter and less spicy than homemade, but if that’s all you have I’m sure it will taste fine. If you don’t like spice, you can also leave it out. 

You can put a poached egg on top too if you eat eggs. That’s what my sister did this morning, after I finally let her have the plate when I was finished photographing it. And it did look pretty good! Enjoy!

One Year Ago: Wholemeal Brown Sugar Strawberry Cake

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 Chilli and Basil Mushrooms on Avocado Toast:

For 2 people – 

30 ml (1.5 tbsp) olive oil 

2 small cloves of garlic, chopped 

2 big handfuls chopped field mushrooms

1 handful oyster mushrooms

2 handfuls mixed other mushrooms like enoki, button, flat etc

2 tsp chilli jam

1 tbsp balsamic vinegar

1 handful torn basil leaves, split in half

2-4 pieces of bread (gluten free fine)

1/2 an avocado

Optional: poached egg, grilled tomato, lemon juice to serve

salt and pepper, to serve

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 Fry the garlic in the oil in a large pan on a gentle heat until soft. Increase the heat to medium and add in the mushrooms, chilli, and vinegar and sauté. Fry the mushrooms so that they become crispy and brown. Taste to check the seasoning. Grill your toast and spread with avocado. Squeeze on some lemon juice if you want and spoon over the mushrooms. Top with salt and pepper and extras, if you want. Serve hot!

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