Today’s culinary revelation is smacking vegetables, which is not a description of how delicious they are but rather how you give them a good bash before cutting them. This is to ensure that any dressing clings to the uneven surface created by said bashing rather than sliding off neatly sliced chunks. Meera Sodha led me to this epiphany via this vegan recipe for sesame noodles with smacked courgette, and this video dramatically illustrates the Chinese cucumber smack she references. Smashing!
I subscribe to The Guardian because I deeply value their news reporting, but I also really love so many of their food writers and recipes!
This vegan Creole rice by Meera Sodha is delicious and pretty easy. I’ve made it a few times and it is so reliable. Last night we had it with some Mighty Mushroom Bites (oh, the plastic packaging, but so good and vegan!). Tonight I’ll take the leftovers in another directions and serve them with some of Ranald MacFarland’s sausages.
Recipe hack: use bottled roasted peppers if you can’t be bothered to char your own. If you don’t have the jasmine rice they prescribe, buy a little and try it. And now that you have jasmine rice, try a Kylie Kwong fried rice recipe.