Hold off on the hyperventilating – today’s recipe tastes nothing like “chops”, I promise. The shape, however, was too similar for me to pass up on the name. I know it’s been a week since I posted here – it’s because I’ve been working on something special… And I don’t just mean this dish. I’ll be revealing some exciting news about Appetite Affliction over the coming weeks, so hang tight and stay tuned!
Photo credit: Russell Watkins / UK Department for International Development
Do you remember the photos that circulated a while back, of the trees in Pakistan cocooned by spider webs due to severe flooding? When I asked some friends what famous tree images (photographs, paintings etc.) they could think of, my friend Hugh mentioned them – and a recipe idea started to drive me crazy. It drove me crazy for a few weeks, actually, and I was finding inspiration in the most unexpected places. After some trials, I eneded up with these beautiful, delicate, rice-paper-wrapped stalks of broccolini. I used tamarind as the main flavour, as it’s a prominent ingredient in that part of the world.
Webbed Pumpkin-Tamarind Trees (or… Broccolini® “Chops”) – yields approx 15
Lyttleton Terrace (next to Bendigo Wholefoods)
Bendigo, VIC 3550
P: (03) 5442 3499
The Cakewalk shop front is barely two weeks old. Julianne, the owner, has been making custom cakes from home for over a year and has now expanded with this neat little bake shop next door to Bendigo Wholefoods. Continue reading
With the cooler weather sneaking up on us, it only seems fair that I share one of my favourite comfort foods with you. Mum used to make this with dairy cream and Vegeta for us when we were kids and I seriously loved it. I always ate seconds.
All the vegan versions I’ve found use soy milk or soy cream. I have one word to say about this: Gross. Please don’t do that. Soy doesn’t do dairy any justice in the flavour substitute department and it’s really not that good for you anyway. Plus – it’ll make you REALLY gassy. So unless you’re entering a disgusting-food-farting-contest later that evening, I suggest you skip the soy.
My recipe uses my cashew béchamel as the base, so it’s gloriously rich and hearty. You’ll be able to cut this and serve it in neat lasagne-like slices rather than be forced to slop an ugly, runny mess onto a plate. Continue reading
When I came up with my own vegetable stock concentrate, I knew I needed to update an old recipe that’s very near and dear to me – my cashew béchamel sauce. This version is made from scratch, with no pre-packaged/processed ingredients. No more powdered vegetable stock; no more margarine.
The taste variation between this and the original recipe is VERY subtle; the only really noticable difference is that this one has a pale yellow tinge from my vegetable stock concentrate. The two recipes/variations are interchangable – your choice depends on how much effort you want to put into your food and how much you care about eating pre-packaged/processed ingredients. I’m not going to judge you either way!
Just like the original, there’s a number of ways you can use this very versatile sauce, so please don’t feel limited by my suggestions. My favourite way to have it is baked on nachos (instead of cheese), but it’s also good with lasagne, enchiladas & moussaka. It’s a great creamy pasta sauce base and works well on cauliflower & broccoli. I’m currently refining a creamy potato bake recipe that utilises it – so stay tuned!
Makes 3 & 1/4 cups