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This dish is something my sister would always cook for me when I visited her. As she has gotten older, she's modified the recipe due to certain dietary restrictions and lifestyle choices that she's made, however we all agree it's more delicious this way. Try substituting out the heavy cream found in most vodka sauces with this cashew cream alternative!
Made for Rebecca Bradley's Food Illustration course, Spring 2020.
I get a veg box delivered most weeks. It started as a way of encouraging me to eat more veg and has become a creative outlet both in and out of the kitchen.
It forces me to use vegetables I probably wouldn't buy myself. I was never a huge fan of cauliflower unless it was smothered in cheese sauce. However it kept coming in the boxes, and would just loiter in the fridge... so I had to find a way of using it.
This curry is an adaptation of one from a Sainsbury's magazine. It's delicious, it uses a lot of cauliflower, it's simple and (bonus) it's vegan. It's brilliant for big parties because you can just make a huge pot of it, it's not overly spicy and avoids the most common allergens.
The 10 Steps or Less recipe series is something I'm working on part time, but this was the first one I made entirely on the iPad rather than doing the lineart by hand.
Here I tried to bring in some Indian influence on the border. I am a fan of the paper texture and how organic a drawing looks. This was supposed to have been submitted for the beans around the world contest but I didn't finish on time.
Well. I’ve been told that I should steer clear of these delicious veg from the Solanaceae famjam. I guess these beloveds have in fact been betraying my bod while enticing my palate as they can trigger inflammation in people prone to it. Ugh. Here’s an homage to these mysterious veggies who have had my heart for a great many years. I’m sure I’ll still enjoy them from time to time, but like anything, moderation needs to be top of mind. Goodnight, my sweet night garden. Goodnight 🌙 💫
Rajma is a rich, hearty, spicy, tangy quintessentially Indian Red Kidney bean recipe that is typically eaten with rice. The base is onions, tomatoes, ginger, garlic and green chilies. It is slow cooked with spices like cinnamon, cloves, black pepper and cumin till the aroma wafts through the air and the beans are smooth and tender. It is perfect with a squeeze of lime and a sprinkling of chopped onions.
Created and submitted for the "Beans Around the World" contest, under the "It's BEAN in the Family for Generations" sub-category, this chili recipe is one of my go-to staples. It's a slightly-adapted version of a recipe from my grandma and is wonderfully simple. If you try it out just be sure to add generous spices (cumin, pepper, garlic powder, chili powder, paprika, and oregano) if you aren't using a taco seasoning spice blend (and maybe add some extra even if you are).
Fresh, crunchy, creamy and tangy...this bean salad is healthy comfort food. I always make a huge bowlful expecting it to last 2-3 days but it never does! I use as many colours and textures in the vegetables as I can so it looks as good as it tastes. Whenever I feel a little run down, this salad is my go-to booster!