***UNDER CONSTRUCTION***
An adventure in cooking and eating vegetables—I’m cooking and eating my way through Hetti Lui McKinnin’s Tenderheart cookbook. Once I’ve cooked a recipe 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
- Brussels 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
- Tea Leaf and Cabbage Salad
- Carrot top gremolata breadcrumbs
- Roasted Carrots with black-eyed peas and basil green goddess
- Carrot Peanut Satay Ramen
- Carrot and vermicelli buns
- Carrot and cannellini bean tray bake with yuzu vinaigrette
- Olive oil-braised carrots and chickpeas
- Carrot-almond polenta cake with lemon drizzle
- Cauliflower manchurian
- Cauliflower adobo
- Stir-fried cauliflower with capers, chilli and parsley
- Hoisin-glazed cauliflower with mixed grains and peanuts
- Cauliflower and kale pesto pasta salad with burrata
- Ras el hanout cauliflower wedges with mashed chickpeas
- Charred cauliflower and crispy tofu with sweet peanut sauce
- Cashew Celery
- Black bean, Chinese celery and noodle stir-fry
- Celery Leaf Soup
- Marinated celery with cous cous and pickled golden raisins
- Celery and vermicelli rolls
- Tiger salad with green tea noodles
- Mapo Eggplant
- Grilled Eggplant and soba noodle salad with nearly nuoc cham
- Smoky Eggplant and lentil stew with baked feta
- Eggplant balls with spicy tamarind sauce
- Eggplant katsu
- Creamy Whole roasted Eggplant with Tomato and Lentil Sauce
- Eggplant, “char siu” style
- Chocolate-eggplant brownie
- Fennel Frond Pesto
- Fennel and gnocchi salad with fennel frond pesto
- Fennel and black olive fried rice
- Fennel, orange and haloumi grain salad
- Fennel and lentil avgolemono soup
- Fennel quickles
- Pickled fennel nicoise
- Fennel and black pepper icecream
- A sesame-infused kale salad
- Kale and risoni
- Torn lasagne with kale and kimchi
- Matcha Kale Noodles
- Kale, ginger and green onion noodles
- Kale Dumplings with Brothy Butter Beans
- Cheesy kale and rice cake bake
- Salt and vinegar kale chips with fried chickpeas and avocado
- 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
- Everything Bread Soup
- Turnips with harissa cashew cream, kale and lemony breadcrumbs
- The whole turnip pasta
- Japanese turnip curry
- Miso butter-glazed turnips with black rice
- Turnip tortilla
- Roasted turnips with red onion, lentils and wasabi aioli
- Daikon with cold spicy noodles
- Lo bak gao
- Zucchini and yuzu bread
- Smooky zucchini dop with za’atar flatbread
- Fried zucchini pasta
- Zucchini and kimchi stew
- Zucchini, dill and tahini soup
- Za’atar zucchini ramen noodles
- Charred Zucchini and Sweetcorn with Basil Caesar-ish Sauce
- Zucchini flower pajeon