All posts tagged: vegetarian

Car park dining at its finest – WILDFLOWER, Peckham

I don’t think I can keep up with the rate London changes. I’m not saying that’s a bad thing and it’s definitely what makes me love this city so much. The last time I went to Peckham, the multi-storey car park was merely an empty space with a cheap Campari bar with a good view on the roof. Last Friday however, turned out to be a shock when I visited Wildflower. Hailed by Time Out as one of London’s best new restaurants, this veggie / vegan heaven was top of my list of places to try. Not that I’m vegetarian, or vegan for that matter… but that doesn’t mean I don’t appreciate a great meat free dish. So off lunch.money and I trotted off to Peckham Levels. It was the launch night of open studios, so it was fairly busy around the building. Wildflower however wasn’t quite full when we arrived – but was on its way there – diners making their way to eat well executed veggie fare, drink innovative cocktails and listen to …

Recipe: Za’atar Baked Cauliflower with Harissa Garlic Yoghurt

It has been a bloody long time since I posted a recipe. Why? Honestly, I have been very lazy at trying new things. It isn’t that I haven’t been cooking – I still take a weekly trip to the market on Saturday mornings, but for the last few months I have been cooking the exact same thing every week. Boring, I know, but I haven’t had the head space to think about other options. Until now. This dish is inspired by one of the most delicious things I tasted when I lived in Melbourne. I worked as a waitress in a cute little neighbourhood restaurant called Huxtable, which sadly closed down not long after I left. This cauliflower with harissa yoghurt had been on the menu since the restaurant opened in 2012. And remained one of the favourites until they closed their doors. Try it and you’ll see why. The only real difference between their version and my version is that they deep fried it. I’m not nutty enough to buy a deep frier for …

Recipe – Winter Vegetable Stew

A healthy mix of vegetables, pulses and spices makes this an ideal dish for warming your cockles on a cold winters day. It’s quick and easy to make, and very filling too. Serves 4 Ingredients Glug of Olive oil 1 large onion, chopped 2 garlic cloves, chopped 1 celery stick, chopped 1 carrot, peeled and chopped 1tsp ground turmeric 1tsp spicy paprika 1 inch fresh ginger, peeled and chopped 1 tin chopped plum tomatoes 500ml water 1 tin butter beans Handful broccoli, chopped Handful green beans, chopped Sea salt and black pepper, to tste To serve Yoghurt Fresh Coriander Method Heat oil in a large saucepan and add the chopped onion and garlic. Lower the heat and cook for a few minutes until the onions have softened. Add the celery and carrot for a few minutes, before stirring in the ginger, turmeric and spicy paprika, ensuring that they do not burn. When the spices smell fragrant, add the tomatoes, lentils, butter beans, water, salt and pepper. Cover and simmer for 20 minutes. Stir in all …