***UNDER CONSTRUCTION***
An adventure in cooking and eating vegetables—I’m cooking and eating my way through Hett Lui McKinnin’s Tenderheart cookbook. Once I’m done, I’ll link it here.
- Umami Crisp
- Garlicky Chilli Oil
- Choy sum and feta galette
- Charred gai larn and farro with soy tahini
- Curry gai larn chow fun
- Grilled baby bok choy with miso-gochujang butter and crispy chickpeas
- Soy-butter bok choy pasta
- Baby bok choy and rice vermicelli soup
- Ong choy, five-spice tofu and noodle stirfry
- Stir-fried lettuce
- Broccoli forest loaf
- Charred broccoli Reuben salad
- Sesame broccoli with crumbled tofu
- Roasted broccoli and crispy chickpeas with Sichuan dukkah
- Food court omelette
- Huck’s broccoli and lettuce salad with an accidental ranch
- Tumeric-yoghurt roasted broccoli
- Broccoli and mint soup with crispy spiced chickpeas
- Broccoli wontons with umami crisp
- Longtime broccoli
- Red Braised Brussels sprouts and tofu
- Brussel sprouts two ways with pear and mustard chutney
- Caramelised brussels sprouts and kimchi with rice cakes
- Sticky gochujang brussels sprouts
- Brussels sprouts and green onion noodles
- Brussels-sprouts-instead-of-egg Salad
- Roasted Wombok with Sesame sauce
- Cabbage and kimchi okonomiyaki
- Wombok and (Pomelo) Mandarin Salad with Coconut-peanut Crunch
- Tomato and Coconut-braised Cabbage and Lentils
- Cabbage Carbonara-ish
- Roasted Carrots with black-eyed peas and basil green goddess
- Carrot Peanut Satay Ramen
- Celery Leaf Soup
- Eggplant, “char siu” style
- Creamy Whole roasted Eggplant with Tomato and Lentil Sauce
- Fennel and gnocchi salad with fennel frond pesto
- Kale Dumplings with Brothy Butter Beans
- Kale, ginger and green onion noodles
- Miso-maple sugar snap, turnip and strawberry salad
- Smushy spiced peas with any roasted vegetables
- Sweet Patatas Bravas Salad
- Butternut Pumpkin Lasagne
- Spinach and Black Bean Enchilada Bake – Tenderheart
- Charred Zucchini and Sweetcorn with Basil Caesar-ish Sauce