Category: Mains

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  Spinach & Ricotta Gnocchi

  Posted at 7:10 pm by tastewithoutwaste

  Jan 13th

  Today’s million dollar question: how many types of gnocchi are there? What’s that? Speak a little louder. Oh, just the potato one? Hmm not quite right. Turns out there’s three. You’ve got Gnocchi Romaine (made from semolina), Gnocchi Parisienne (made from choux pastry) and the aforementioned ‘potato one’ – Gnocchi Piedmontaise. I’ve made the former and latter and could ramble on for a while about the various ins and outs of each one, but a) that would probably send you to sleepy land and b) I want to talk about something else. That something else being this Spinach and Ricotta Gnocchi. I know what you’re going to ask. Please don’t. I haven’t the faintest clue what ‘category’ it fits into. Does the ‘yummy type’ count? Continue reading →

  Posted in Mains | Tagged Brown Butter, Gnocchi, Ricotta, Spinach, Vegetarian
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  Squirrel’s Quiche

  Posted at 7:07 pm by tastewithoutwaste

  Jan 10th

  This quiche is a family staple, ‘borrowed’ from Squirrel’s Restaurant in the 1980’s. Hence the odd name. There’s certainly no squirrels in it. As of this year it’s a new improved family staple. You see, sometimes tradition requires alteration. Some tweaking here and there. To produce a real winner of a dish. That’s not to say the essence of the quiche has been modified, oh no. That’s been carefully preserved (I would have faced the wrath of certain family members had it not). With the application of a few key culinary techniques (blind baking, anyone?) this quiche has been transformed from decent nosh to a top notch feed. A smooth, light custard is dotted with florets of nutrient packed broccoli, sweet leeks and butternut squash and topped with golden cheddar. The whole thing is encased in a crisp, crumbly whole-wheat crust. A pastry to knock your socks off. The crowning jewel of the Squirrel’s Quiche 2.0 revamp. Continue reading →
  Posted in Breakfast, Mains | Tagged Broccoli, Butternut Squash, Leek, Quiche, Vegetarian
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  Get Your Greens Egg Fried Rice with Tofu

  Posted at 8:47 pm by tastewithoutwaste

  Dec 30th

  How do you treat your stir-fry? In our household it’s been relegated to the ‘rubbish bin position’. That sounds quite unfortunate, however it’s actually an honorable position. The humble stir fry is the go to meal for when there’s an array of lonely old vegetables sitting in the fridge. It’s often a rush-job affair – throw in the vegetables in question (almost anything will suffice), along with a big dollop of ginger and garlic, blast it all with some serious wok heat, scrounge up a packet of noodles or rice and douse the whole lot in whatever sauces you’ve got on hand. Around here it’s usually Bragg Liquid Aminos (tastes akin to soy sauce) and sweet chilli sauce. Tofu and/or toasted nuts add a bit of pizazz, as well as a protein hit. Clean-out-the-fridge-meal done and dusted. Continue reading →

  Posted in Mains | Tagged Fried Rice, Sesame, stir fry, Tofu, Vegetarian
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  Mushroom, Haloumi & Avocado Stack with Pesto

  Posted at 7:25 pm by tastewithoutwaste

  Dec 20th

  It’s time to stack. To layer, with a lazy supper/lunch/breakfast that’s low on fuss and big on impact. It might look a little piddly in the image – sorry about that – but that’s just because I couldn’t find any nice big Portobello mushrooms and had to settle for smallish field mushrooms instead. We’ll manage. It proves that looks aren’t everything. Salty, squeaky haloumi meets juicy grilled mushroom in this ‘open’ sarnie. There’s zesty pesto for added flair and creamy avocado because, well, avocado makes anything taste better. It’s a fact. And because we’re feeling a tad luxurious (it is the holiday season after all) we’re going to cut the crusts off the bread. Oh my. Continue reading →

  Posted in Mains, Sandwiches, Wraps etc. | Tagged Avocado, Halloumi, Mushroom, Pesto, Sandwich
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  Creamy Cannellini Bean & Vegetable Pies

  Posted at 7:56 pm by tastewithoutwaste

  Dec 9th

  Who said that vegetarian food couldn’t be indulgent? It just so happens that many vegetarians choose to prepare and eat healthier options. That’s not so say there aren’t gluttonous opportunities out there. These pies are one of them. You’ve a few key staples of French cooking – wine, cream and rich, buttery pastry. With those three under your belt you really can’t go wrong, unless you decide to throw in some tripe or a pair of smelly old boots (both of which are actually quite comparable). Then you’re quite on your own.

  A long, loooonnnnnng time ago these were Chicken and Vegetable Puff Pastry Parcels. Somehow along the way they’ve morphed into Creamy Cannellini Bean and Vegetable Pies. I can’t help myself. Fortunately in this case the tweaks drastic alterations have paid off. Would you believe it if I said that the vegetarian version is far more scrum-diddly-umptious than the original chicken one? And wait for it…healthier too? Now we’re really onto something – indulgent and healthy. Ish. It’s all relative, right? Continue reading →

  Posted in Mains | Tagged Cannellini Bean, Pastry, Pie, Vegetarian

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  Hullo! I'm Shani. Thanks for stopping by! Here you'll find vegetarian recipes oriented towards balancing that fickle line between supreme indulgence and wholesome eating. There's also many a musing about food waste (and it's many manifestations), with tips on how to reduce it at a household level. To find out more, hit the 'About' tab in the top menu...