Food news

Meera Sodha’s vegan recipe vegan recipe for lentils with pomegranate molasses and lemon tahini | The new vegan

11-05-2024 13:00 via theguardian.com

These sweet-sour lentils are beautifully offset by a whipped lemon tahini that just might become your favourite condimentThese gently sweet-and-sour lentils are great, and you should definitely make them, but the real head-turner here is the whipped lemon tahini, shown to me by plant-based chef Kali Jago – it is now my favourite condiment. In short, tahini can transform into a creamy, delicious thing, which, like mayonnaise, is neither solid or liquid, and lovely to spoon down regardless.

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Ask Ottolenghi: what can I use instead of chilli?

11-05-2024 10:30 via theguardian.com

You could get spicy with the ginger, garlic and onion, try flavourful but less hot varieties of chilli, or get busy with a lemon …So many recipes rely on chilli for flavour, but unfortunately it numbs my mouth and I then can’t taste anything, so it’s just an unpleasant experience. What’s a good substitute so dishes still pack a punch, but not in a painful way?Yvonne, Netherlands
Just fresh chilli or all chilli? Lots of dried chillies are much more about their smoky depth

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Yotam Ottolenghi’s five-ingredient (or thereabouts) recipes

11-05-2024 09:00 via theguardian.com

A simple, one-tray take on Hainanese chicken rice, heady with ginger and topped with a spring onion oil, and braised broad beans in their pods with chilli and garlicSetting ourselves a five-ingredient limit on any recipe really gets the Ottolenghi test kitchen going. Well, that, or it sends us spiralling into existential doubt, not least regarding what, exactly, constitutes an ingredient. Everyone has salt and pepper, right, so we don’t need to include them in the tally? What about white p

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How to use turn tough asparagus ends and herb stalks into a vibrant salad dressing | Waste not

11-05-2024 07:00 via theguardian.com

A green goddess salad without eggs tossed in a knockout dressing using tasty odds and ends you might otherwise have thrown awayToday’s recipe is a whole plant-based take on the Instagram-viral green goddess salad (I’ve even posted a video about it on my Instagram feed). It’s vibrant, dazzling green, nourishing and remarkably flavourful, while the dressing incorporates the tough ends of asparagus, herb stalks and aquafaba to minimise waste altogether.Discover this recipe and man

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