There’s nothing so comforting as the delightful combination of salt, spice & warmth, and our potato, paprika and choko soup fits the bill perfectly. Chokos can be a little difficult to know how to use. Even if you grew up with a choko vine in the backyard, those vintage recipes can be a little ho-hum.
A traditional Australian favourite yet rarely seen on restaurant menus, the humble backyard choko is experiencing a resurgence. No-one is surprised. This classic vegetable is at once unique, nutritious and filling. Its mild, buttery flavour means it can be adapted to a wide variety of sweet and savoury dishes (apple pie with choko, anyone?), and
Kosho is a (traditionally Japanese) condiment or spicy paste that is used to liven up & add flavour to a wide variety of meals. Combining the double whammy of citrus and chilli, this fermented blend usually features the north Asian fruit Yuzu. Here, we’ve swapped the yuzu out for makrut lime, better known as kaffir
Long prized for its health-boosting and purported medicinal properties, turmeric (curcuma longa) is a flowering plant in the ginger family. This heat-loving perennial is easy to grow at home if you can provide the right growing conditions. But beware- growing turmeric is addictive, and the harvests can be huge! Turmeric is a natural source of
Miso, mushroom & green bean bake is a fresh, modern take on green bean casserole, which Americans will know as a traditional thanksgiving side dish. Green bean casserole is usually made with tinned mushroom soup, as it was invented during the 1950s by Campbells specifically to boost sales of their tinned soup. Here, we freshen
Whether you’re looking for a light meal, an unusual side dish or something different to make from your own produce, these roast zucchini w/nasturtium leaf pesto fit the bill! Tasty yet vitamin-rich, this neat little dish packs a serious punch of greens. Sure to be a crowd-pleaser for vegetarians, roast zucchini w/nasturtium leaf pesto showcases
What do you do on a dark, cold and rainy afternoon? You go into the kitchen to make vanilla nicecream, right?!I may be the only pleasantly nutty person who does this, but I’d been wanting this vanilla nicecream for a while. So when I had some free time, I just went ahead and made it,
Hearty, filling, & easy to make with lots of ways to change it up! This kidney bean bowl is perfect for veggies that need using up, helping you make sure nothing goes to waste. The only thing that is a constant ingredient in this kidney bean bowl is the tomato sugo (aka passata), which brings
This is a ‘carrotcake’ oatmeal that you can vary to your hearts content, which makes it easy to eat every day without getting bored. Just switch up the nuts, the dried fruit, the spices or the sweetener, & it’ll taste completely different! Make it the way you like it and use the ingredients that take
Some dishes just brings warmth to your soul… this red currant rice pudding is one of those dishes. It brings back good memories of being at my grandparents house as a child. When the weather was cold, the kitchen was warm, in more ways than one. So much love in one bowl of food is
Elegant yet simple, roast almond & potato spiced rice is sure to become your next family favourite. Fragrant & delicious, the double carbs make it hearty and substantial, and it is suitable to serve as a side dish or a main meal. Super-easy to make & supremely adaptable, it can be made vegan, vegetarian, or
Nut creams are a fresh, nutrient-rich alternative to traditional dairy cream, so can be eaten by vegetarians, vegans and carnivores alike. As the name indicates, nut creams are a cream made from nuts- and they really are creamy! If you’ve never made a nut cream before, I guarantee you’ll be delighted by the smooth, dairy-like
Dreamy, creamy & easy to make- this vegan vegetable soup ticks all the essential boxes! Despite the small ingredient list, this soup has a delightful taste and creamy mouthfeel. Big enough to feed a family or make dinner for several nights, this zucchini, potato & pine nut soup makes for a perfect quick weeknight meal.
This recipe for vegan strawberry mylk and the bonus recipe for strawberry lemon mylkshake are cooling, creamy, fresh, sweet and sour. The perfect summer drinks if you ask me. As a child we used to get strawberry milk (or pink milk, as we called it) as a treat. We loved it! The colour, the taste,
This vegan apple & carrot cream is extremely versatile! You can use it on its own as a dessert (pudding), as breakfast, as a sauce, a condiment, a side dish, an ice cream topping or as a pie filling…the possibilities are endless. It’s no wonder I love this recipe and keep coming back to it!
This typical Dutch ontbijtkoek literally translates as ‘breakfast cake’. It is a rather fitting name as this is a dish we “Dutchies” like to eat for breakfast. But we also eat it as a snack and/or with lunch. So it is not limited to breakfast at all-eat it whenever you fancy! This Dutch ontbijtkoek recipe
The melt-in-your-mouth texture of a sorbet is all the more delicious when you’ve made it from fresh home-grown fruit. Pretty enough for a dinner party and good enough for every day, this dragonfruit and finger lime sorbet makes a great guilt-free snack. Quick and easy to whip up after school, it’s a nice summer treat
This traditional Sicilian chickpea and spinach braise is a resourceful meal derived partly through tradition and partly through need. My grandparents came to Australia in the early 1950s armed with gardening knowledge but little else. While they quickly established a productive vegetable garden, grandads fledgling fishing business didn’t always bring home the catch of the
A great new way with pumpkin which is ideal at a dinner party or on a festive table! This appetising dish is easy to make, and will work as a side or a main. Sure to please vegans and vegetarians too, honey roasted hasselback pumpkin with blueberries and toasted coconut has just 7 ingredients which
This middle eastern-inspired chard carrot casserole combines the earthy taste of rainbow chard with the sweetness of carrots. Chickpeas & cumin provide the protein and base notes, while parsley, mint and lemon juice round out this beautiful looking and tasting dish. When I see Swiss rainbow chard I always sigh because it is so beautiful!
Self Sufficient Me is a blog about self-sustainment by growing our own produce (plant/animal), and self-fulfilment by looking after our health (physical/mental) through exercise and slowing life down a little.
