cookbook

This cake is one of my favorite recipes from the Love &amp; Lemons Every Day Cookbook

A Favorite Cookbook Recipe: Vegan Chocolate Cake

sweet potato (enough

semisweet chocolate chips

cocoa powder

coconut oil

sea salt

all-purpose flour

whole wheat flour

baking soda

cinnamon

almond milk

maple syrup

olive oil

apple cider vinegar

vanilla extract

Make the sweet potato frosting: Preheat the oven to 425°F. Use a fork to poke a few holes into the sweet potato. Place on a baking sheet or on a piece of foil and roast until very tender, about 60 minutes. Let the potatoes cool slightly, then measure 3/4 cups of the soft flesh. In a (small) food processor, puree the sweet potato, chocolate chips, cocoa powder, coconut oil, and salt. The heat of the sweet potato will melt the chocolate.

Make the cake. Reduce the oven heat to 350°F and grease an 8x8 baking pan.

In a large bowl, stir together the flours, cocoa powder, baking soda, salt, and cinnamon. To the same bowl, add the almond milk, maple syrup, olive oil, apple cider vinegar, and vanilla. Stir until combined.

Pour the batter into the prepared cake pan and bake for 25 to 30 minutes, or until the top of the cake springs back when pressed or a toothpick inserted in the center comes out clean. Place the pan on cooling racks and cool for 10 minutes.

Gently loosen the sides of each cake with a knife. Remove the cakes from the pan and place back on the racks to cool completely. Frost the cake and serve!

Forget your canned fish recipes, it's all about the fresh catch here. This is an edited extract from The Whole Fish by Josh Niland (Hardie Grant Books, $55) and is available where all good books are sold. Photographer © Rob Palmer 2019.

Sardines and anchovies in lemon thyme oil recipe

sardines

anchovies

(500 milliliters) good-quality extra virgin olive oil

lemon thyme leaves or native thyme leaves

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Emma Galloway's Tempeh & Mushroom Burgers with Smashed Avocado

onion, finely diced

garlic,

button mushrooms, trimmed & finely chopped

tsp finely chopped fresh thyme leaves

paprika

tempeh, rough chopped

gluten-free breadcrumbs

salt & black pepper,

olive oil,

gluten-free buns, sliced in half

avocado, pepper

lettuce

Heat a small saucepan over medium-high heat. Add oil and onion and cook, stirring often, for 4–5 minutes or until tender and golden. Add garlic, finely chopped mushroom and thyme and cook, stirring often, for a good 5–8 minutes or more, until the mushrooms have released their juices and these have evaporated, so that the mushrooms are almost dry, tender and golden (this is important because you don't want any excess moisture or your patties won't hold together). Add paprika and cook for a further 20–30 seconds.

Transfer to a food processor, add tempeh and breadcrumbs and pulse until finely ground. Season with salt and pepper. Shape into 4 large patties, cover and chill for at least 30 minutes, or up to 2 days if preparing ahead of time. If you don't have a food processor, finely chop the tempeh, add onion mixture and breadcrumbs then, using your hands, scrunch everything together until it holds its shape.

Heat a large saucepan over medium-high heat, add a splash of olive oil and cook the patties for 3–4 minutes on each side, or until golden. Grill buns on the cut side until golden. Spread a little mayonnaise and pesto onto the base of each burger bun, then add a patty, a few micro greens or lettuce, some onion slices. Top with smashed avocado and spread a little relish on the cut side of the top bun and place over.

“You’ll need to allow a day in advance to dry out the pork skin, uncovered, in the fridge, which will help achieve crisp crackling. The fat from the roast that drips
into the pan is liquid gold; use it to roast potatoes to serve alongside the porchetta, or strain into a container to use later. Store in an airtight container in the refrigerator" - Anthony Puharich. This is an edited extract from Meat by Anthony Puharich and Libby Travers (Murdoch Books, $79.99). On sale now.

Easy and simple porchetta recipe

pork

fennel seeds

dried chilli flakes

garlic cloves, finely chopped

sage leaves, chopped

thyme sprigs, leaves picked

tbs olive oil, plus extra for drizzling

lemon

Lemon

large handfuls of wild rocket (arugula)

peaches, stones removed, sliced into wedges (optional)

parsley

mint

Extra virgin olive oil,

Red wine vinegar,

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"Welcome to Hanoi's bun cha - little burgers wrapped in lettuce with rice noodles" - Matt Preston. This is an edited extract from Yummy Easy Quick Around the World by Matt Preston (Plum, RRP $39.99). Available from October 30.

Bun cha

pork mince

garlic cloves, crushed

lemongrass stalks (white part only), finely chopped

tsp fish sauce

egg, lightly whisked

coriander, leaves picked, stalks finely chopped

onions

tbs oil

rice vermicelli noodles

iceberg lettuce, leaves

mint (use Vietnamese

bean shoots

Nuoc cham to serve

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“Many methods for beef Wellington involve wrapping the meat in a thin crepe or blanched cabbage leaves, to keep the moisture contained and prevent the puff pastry from going soggy. A sheet of filo pastry is a simple option. This recipe is an exception to the rule of
letting the meat come to room temperature before cooking, because you want the beef rare while the pastry is well cooked” - Anthony Puharich. This is an edited extract from Meat by Anthony Puharich and Libby Travers (Murdoch Books, $79.99). On sale now.

How To Make Beef Wellington

1kg beef eye fillet,

Dijon mustard mustard

store-bought pâté

mixed mushrooms,

butter, chopped

eschalots, finely chopped

tsp finely chopped thyme

garlic clove, finely chopped

(80 milliliters) brandy

tbs pure (thin) cream

prosciutto

butter puff pastry

egg yolk, beaten

Sea salt

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A comforting one-pot wonder that's also genuinely good for you? We're sold.

This recipe is from Magdalena Roze's new cookbook, Happy & Whole, available nationwide from March 28.

Magdalena Roze's easy one-pot chicken and wild rice pilaf

(60 grams) coconut oil

curry leaves (from grocers and selected supermarkets)

tbs turmeric

tbs coriander

tbs cumin

tbs brown mustard seeds

onion,

(360 grams) wild rice, rinsed, drained

1L (4 cups) chicken stock

1.8kg whole chicken, skin on, quartered

garlic bulb, halved crossways

Coriander sprigs and lime cheeks,

(280 grams) thick Greek-style yoghurt

mint leaves

Lebanese cucumber, seeds removed, finely chopped

lime

green chilli, seeds removed, finely chopped

A delicious take on an ancient Arab pastry. This is an edited extract from Saffron in the Souks by John Gregory-Smith, published by Hachette Australia (hardback RRP $40). Food photography by Nassima Rothacker. Location photography by Alan Keohane.

Date and cinnamon squares (maamoul mad)

(225 grams) semolina

(130 grams) fine semolina

caster sugar

(half a sachet) dried yeast

tsp mahlab (Middle Eastern spice – optional)

(80 milliliters) rose water

unsalted butter, melted, plus extra, for greasing

(100 grams) walnuts

medjool dates, pitted

tsp cinnamon

(80 milliliters) runny honey

(35 grams) pistachios, finely chopped

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A delicious and cozy vegetarian supper and/or a fabulous side dish everyone will love.

Wood Fired Spaghetti Squash Parmesan

Each Spaghetti Squash

Olive Oil

Kosher Salt

Black Pepper

Tomato Sauce (-Homemade

Ricotta Cheese

Pecorino Cheese or Parmesan Cheese

Basil Leaves

I like to set my spaghetti squash on a dry, clean kitchen towel and then using a large, sharp knife split it in half. The towel will keep the squash from slipping, and you from losing a digit! This recipe is fairly easy and doesn&#039;t take a lot of work, leaving you ample time for sipping a delicious Pinot Noir or Chianti Classico!

Split spaghetti squash in half and scoop out seeds. Rub squash with olive oil and place in an oven-proof baking pan. Sprinkle with kosher salt and black pepper and place in a 400 degree F oven for about 15 minutes.

Pull the squash and fill each half with half of the tomato sauce, and a dollop of ricotta, and place back into the oven. Allow the squash to cook for 20-30 minutes longer, being careful not to let it brown too much. Remove from oven when edges are golden brown and cheese is showing a little browning as well. You can also check the doneness by inserting a fork into the squash and having it easily pull out.

Before serving, freshly micro-plane pecorino cheese over the cooked squash and tear some basil to drop on top. To serve, put on a little Frank Sinatra and start twirling and lifting the spaghetti squash out using the shell as your bowl. A sprinkle of red chili flakes and, Mamma Mia! you&#039;ll feel like your at Nonna&#039;s table!

Whole Sea Bream Al Forno

2-3 lb. Sea Bream (cleaned and scaled)

white wine

potatoes

parsley (chopped)

herbs

container cherry tomatoes (halved)

artichoke hearts (drained)

black olives

lemons (1 sliced; 1 quartered)

Heat wood fired oven to around 400 degrees.  While oven is heating, check cavity and fish to make sure it is clean and that the fish is properly scaled.  Stuff fish cavity with poultry herbs and sliced lemon.  Assemble oven pan-such as paella pan-and all other ingredients near oven. Heat pan for 3-4 minutes in the oven.  Remove pan and swirl in 2 tablespoons olive oil and add the potatoes lined around the bottom of the pan.  Return the pan to the oven for 2 minutes.  Remove pan and place fish on top of potatoes. Scatter in the tomatoes, olives, artichoke hearts and white wine.  Return to oven for 5-10 minutes depending on the size of the fish, turning the pan every few minutes.  Remove the pan when the fish skin looks slightly charred.  Top pan with parsley and remaining olive oil.  Serve with lemon quarters.

This is an edited extract from Always Add Lemon by Danielle Alvarez (Hardie Grant, $50). Photography © Benito Martin and Jess Johnson.

Iceberg with dried oregano dressing and creamy sheep's milk cheese recipe

iceberg lettuces, outer leaves

chives, snipped

dill, fronds picked

creamy sheep’s milk feta

thinly sliced eschalot

vinegar

salt

1/ 2 tsp dried oregano

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A sticky, spicy and slightly sweet tofu and broccoli dish, this is the best of Chinese takeout food but made at home and in the Instant Pot! It’s a recipe from my cookbook, The Vegan Instant Pot Cookbook!

Chinese Takeout-Style Tofu and Broccoli (recipe from The Vegan Instant Pot Cookbook)

(14-ounce) block extra-firm tofu

reduced-sodium tamari or soy sauce

Sriracha chili-garlic sauce

sesame oil

rice vinegar ((also known as rice wine vinegar))

1⁄4 cup agave nectar

water

rice vinegar

1⁄2-inch piece fresh ginger, (grated

grapeseed oil

broccoli,

cornstarch

White rice rice

Marinate the tofu: Drain the tofu and cut into 4 slabs. Place the tofu on a cutting board lined with paper towels. Place more paper towels on top of the tofu and weight them down with a few heavy cookbooks or a heavy skillet filled with a few cans of beans. Let sit for at least 30 minutes or ideally 1 hour, changing the paper towels in between to drain all of the moisture. Cut the tofu into 3⁄4-inch cubes.

Place the tofu in a gallon-size zip-top bag and add the tamari, Sriracha, sesame oil, and vinegar. Toss to combine and let the tofu rest in the marinade for 5 minutes, massaging occasionally.

Meanwhile, make the ginger-chili sauce: In a medium bowl, whisk together the tamari, agave nectar, water, the Sriracha, sesame oil, vinegar, and ginger until well combined.

Finish the dish: Select the Sauté setting on the Instant Pot and let the pot heat up for a few minutes before adding the grapeseed oil. Once the display reads “HOT,” use a slotted spoon or fork to carefully transfer the marinated tofu to the pot. Cook the tofu for 1 1⁄2 minutes undisturbed. Use a spatula to flip and cook the tofu until it starts to brown on all sides, 3 to 4 minutes total. Add the ginger-chili sauce and stir to combine. Select the Cancel setting.

Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 3 minutes.

Once the 3-minute timer has completed and beeps, perform a quick pressure release by carefully switching the Pressure Release knob from Sealing to Venting.

Open the pot. Add the broccoli florets to the tofu and stir with the sauce to combine. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting to LOW PRESSURE and set the cook time to 1 minute. Once the 1-minute timer has completed and beeps, carefully perform another quick pressure release.

In a small bowl, stir together the cornstarch with 1⁄4 cup water, whisking until combined without any lumps. Select the Sauté setting and press the Sauté button again until you reach Less heat. Add the cornstarch slurry to the Instant Pot and gently stir to combine. Cook, stirring gently, until the sauce thickens, 2 to 3 minutes. Serve the tofu and broccoli over rice.

https://www.youtube.com/watch?v=BcOURAxef-Q&feature=youtu.be

Vegan Instant Pot Takeout-Style Tofu and Broccoli: https://www.rainbowplantlife.com/blog/chinese-takeout-style-tofu-and-broccoli
(also on page 117 of my cookbook) 
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TAKEOUT-STYLE TOFU AND BROCCOLI | vegan Instant Pot recipe

A plant-based and Instant Pot spin on pho, an incredibly delicious Vietnamese noodle soup.  With the magic of the Instant Pot, you get the umami and depth of flavor of traditional pho in a fraction of the time.

Instant Pot Vegan Pho

rice rice

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Top Tags

A Favorite Cookbook Recipe: Vegan C...

Sardines and anchovies in lemon thy...

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Nici Wickes: Ricotta gnocchi

Vanya Insull's whole roasted pumpki...

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Slow Cooker Seitan Roast

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