A VISUAL LIFE | Creative Direction + Design

Tag: vegetarian

TUCKER TIME // india v australia

India v Australia – sounds like cricket right? So with the COVID-19 pandemic still in full force across most countries, many of us aren’t venturing out as much as we used to. Lots of restaurants and cafés are offering takeaway or delivery options which is great but I’m still cooking a lot. The extra time to plan meals has allowed me to be more creative and try cooking dishes I’ve never made before. I thought I’d experiment with making a traditional dish that represents a country’s culture and cuisine. This cauliflower tikka masala was a delicious vegetarian version to represent India, and I also added potatoes (recipe here). Sausage rolls were an obvious choice for Australia but I swapped the sausage mince for lamb and used carrots, celery and sweet potato as they were the vegetables I had on hand (recipe here). It was such a great test match that I still can’t pick a winner…

TUCKER TIME // conscious cooking

I feel conflicted about what I should post since we are in the midst of the coronavirus crisis that is changing life as we know it. The tragic pandemic is evolving every day with people all over the world in lockdown or self isolation. Staying at home is the best way to stop the spread of the virus and it’s a simple thing to do. Being isolated allows us to reflect on how we normally live and changes we need to make to adapt to the new normal (for now anyway). Being more mindful as individuals will hopefully make us more aware to prepare for a better future as a society.

I’m generally good with the way I shop and prepare meals, by trying to keep waste minimal and using all my produce. However I’m even more conscious now of letting food spoil, especially since I want there to be plenty of supplies for everyone while also limiting my trips to the supermarket. I’ve searched online for ways to prepare and freeze various fruits and vegetables that I can use at a later time. I had some white cabbage, kale, carrots and celery left so I made this Japanese vegetable pancake stack (recipe here) served with an Asian inspired coleslaw.

Everybody used to always complain of never having enough spare time and now we do. Although it is a stressful situation for most, especially with the threat to our health and uncertainty around finances. Take care of yourself, appreciate your loved ones and try to enjoy the simple pleasures.

TUCKER TIME // stuffed vegetables

Personally I prefer vegetarian dishes since I love all vegetables and have always felt my body prefers them too. Going meat free is growing in popularity as people are more aware of the obvious impact on animals and the environment. There are also a number of documentaries highlighting these issues as well as the health benefits of a plant based diet. Since I was a kid, a favourite dish of my Mum’s are Greek stuffed vegetables called Yemista. Traditionally they always include tomatoes but this family recipe includes a variety of vegetables. Feel free to try others but just keep in mind that the cooking time should be similar so they all cook evenly.

PREP: Rinse tomatoes, zucchinis, eggplants and capsicums. Slice the tops off the vegetables and set aside. Scoop out the insides of the vegetables with a spoon leaving the shell. Putting the pulp and flesh that was removed into a blender, blend a little but keep checking so it doesn’t become a puree. In a fry pan, saute olive oil, chopped brown onion and crushed garlic, then place in a bowl. Add to this bowl the blended vegetable mix and short grain white rice (which will cook in the oven). Gauge the amount of rice to be a half/half ratio to the blended vegetables. Mix in chopped parsley and mint, season with salt and pepper then stir well.

COOK: Arrange the empty vegetable shells in a baking dish and sprinkle salt inside, adding a little sugar to the tomatoes to reduce their acidity. Fill the shells with the mixture then replace the lids. Cut potatoes into wedges and place them around the stuffed vegetables in empty areas of the dish. Drizzle olive oil, sprinkle salt and pepper over everything and place in the oven. Bake and occasionally remove the lids to check if the rice is cooked. If you’re not vegan, you can sprinkle parmesan cheese on top of the lids when it’s nearly ready and leave it in the oven until the cheese has melted.

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