Spicy Korean rice cake stew with mushrooms - Vegan, DF and GF

There's a pork version of this later in the blog. There's a bit of heat from gochujaru and gochujang; chucnks of pumpkin, swiss brown mushrooms, tahini for creaminess, miso stock and tamari, spring onions...is a very satisfying meal in one, and will only take half an hour or so to make. 

Kale and chickpea spread - Vegan, DF and GF

Here you go, let's make those holiday adventure lunches adventurous... and super nutritious also... There are a lot of vegetables stacked in here! Kale, carrot, chickpeas, flatleaf parsley, spring onions... and there's tahini, lemon and mustard and nutritional yeast - also curry powder and cumin. This really is a good shout.

Gochujang glazed potatoes - Vegan, Df and GF

This is another Korean style recipe. The potatoes are partly cooked in oil, then you add the sauce ingredients - gochujang, soy or tamari, mirin, sugar and garlic. Cook for a bit longer, shaking the pan to coat the potato chunks evenly. Then it's all finished off with sesame oil, some more tamari/soy, a sprinkle of sesame seeds, a splash of rice wine vinegar and shredded spring onion. simple and delicious!

Leek and lemon risotto - Vegan, DF and GF

Was making fast food for dinner on Friday and this was the result - the lemon is a great combo with the gentle oniony flavour of leeks, also added chopped cauliflower in there and some veg stock. A new flavour hack i learned recently was to drop the squeezed-out lemon husks into the dish while it cooks, to get the max amount of flavour extracted. 

Lamb, kumara and mushroom stirfry - DF and GF

This is super simple to make and the end result is very yum. It's a step-by-step stir fry - start with matchsticks of kumara, then slices of mushroom. The lamb (i used leg steaks but rump or backstrap would be amazing also) is also sliced thinly, then dredged in flour/salt/smoked paprika - obviously, chickpea flour for GF. Add that to the pan, add some veg stock to loosen things up, then add the broccoli - use the stems, peeled and sliced - and cover to steam. Done. It was a real winner!

Spicy Korean rice cake stew with pork (Tteokbokki) - DF and GF

This is the pork version of the first recipe. Just a heads-up - i have used the Wrong Shape of rice cake in the dish photographed above; the lady at CJ's pointed this out and showed me which ones i needed to use for a stew. These flat discs are for soup. This version uses pork belly, sauteed until golden and the fat has rendered out. Yum and Yum.