Your recipes have been amazing over the years I love your book, excited for the next one! Thanks for sharing this one too!! (Let’s not talk about those brothers, like why White Lotus, why?? No spoilers just questions this deeply)
So relatable! I want to make vegan versions of my favourite dish to 'not miss out' on anything, but usually the finest plant-based meals are the ones that are totally creative, no look-alikes and vegan from scratch!
As a longtime professional vegan chef/baker (retired from the restaurant biz), I very much relate to what you share. And…this article is breaking my spirit a little cuz I’m newly diagnosed with a special (read awful) kind of reflux and can’t eat anything as delicious as this must be. I am DYING for onions, garlic, and spices! Dy-ing. And almost crying. A girl can dream.
Oh I’m so sorry Trish! My mother in law has Barrats Oesophagus (read also terrible reflux) so I’m always coming up with stuff to feed her when she visits. I’ll be sure to share some of these too, as I’m sure you’re not alone!
I'm looking forward to benefiting from this new direction 😆 Your flavors are always spot on 🙌 and due to new circumstances my ability to spend time in the kitchen has decreased significantly. These recipes are arriving at the perfect time, thank you!!
Yes to this!!! I have literally felt bad/guilty that there are so many lovely recipes I would like to try but just do not have the time for. There are certain things that I do want to try such as your recipe for grated Parmesan cheese. I think that would be something worth doing on a weekend to have on hand during the week, but there’s so many other things that I just don’t have the time to try nor the inclination, knowing that my family may not like it after I’ve gone to all that trouble. I love this idea of wholesome but quick meals, and in fact I have got gochujang paste in my cupboard that I have not yet opened and I think this will be the dinner I make this evening. Can’t thank you enough for sharing.
Can’t thank you enough for this comment! I really hope you enjoy the recipe! Just a heads up, all gochujang pastes vary in heat, so maybe start with a few teaspoons if you’re not into heat/cooking for kids.
Wow, sounds delicious. I do love your 'old' recipes though, being retired, I have plenty of time to make them. Your stuffed roast turkey is the bomb!
Haha I LOVE that recipe too! For special occasions of course ☺️☺️☺️
Your recipes have been amazing over the years I love your book, excited for the next one! Thanks for sharing this one too!! (Let’s not talk about those brothers, like why White Lotus, why?? No spoilers just questions this deeply)
Hahaha! Right??? Thanks for being here for so long! Love the dedication!
So relatable! I want to make vegan versions of my favourite dish to 'not miss out' on anything, but usually the finest plant-based meals are the ones that are totally creative, no look-alikes and vegan from scratch!
As a longtime professional vegan chef/baker (retired from the restaurant biz), I very much relate to what you share. And…this article is breaking my spirit a little cuz I’m newly diagnosed with a special (read awful) kind of reflux and can’t eat anything as delicious as this must be. I am DYING for onions, garlic, and spices! Dy-ing. And almost crying. A girl can dream.
Oh I’m so sorry Trish! My mother in law has Barrats Oesophagus (read also terrible reflux) so I’m always coming up with stuff to feed her when she visits. I’ll be sure to share some of these too, as I’m sure you’re not alone!
Thank you Richard. Also, you’re a good son-in-law.
Haha I do try!!
I want to make this tonight. How many is the recipe for?
I'm looking forward to benefiting from this new direction 😆 Your flavors are always spot on 🙌 and due to new circumstances my ability to spend time in the kitchen has decreased significantly. These recipes are arriving at the perfect time, thank you!!
Yes to this!!! I have literally felt bad/guilty that there are so many lovely recipes I would like to try but just do not have the time for. There are certain things that I do want to try such as your recipe for grated Parmesan cheese. I think that would be something worth doing on a weekend to have on hand during the week, but there’s so many other things that I just don’t have the time to try nor the inclination, knowing that my family may not like it after I’ve gone to all that trouble. I love this idea of wholesome but quick meals, and in fact I have got gochujang paste in my cupboard that I have not yet opened and I think this will be the dinner I make this evening. Can’t thank you enough for sharing.
Can’t thank you enough for this comment! I really hope you enjoy the recipe! Just a heads up, all gochujang pastes vary in heat, so maybe start with a few teaspoons if you’re not into heat/cooking for kids.
Ok thank you! I will do. We like a little heat and yes there will be a kid involved, so I’m going to be cautious. Thanks again!!