About the Recipes

When I sat down to write the recipes it became quite obvious that they couldn't be too cheffy! They had to be quick and tasty, not require too specialised equipment, nor should you have to go out and buy a huge amount of ingredients that cost a fortune. As I sat here typing away I remembered a conversation I had with the friend of a client in Sydney last summer. She was lamenting the modern recipe. She had been fortunate enough to be given a cookbook by a well known Sydney Chef, when she and her partner had dined at his establishment. Captivated by a dish on the menu, she, with the help of her partner set out to replicate it at home. To spare the details, after eight hours of shopping and kitchen toil, they were left exhausted, stressed and with a fridge full of ingredients that they would probably never use.

So if your missing something like vanilla or cinnamon or agave or coconut nectar use what you have.  I will give a guide in the recipe, or you can leave a comment on the comment page at the end. Please don't go out and buy it unless you want to.  The recipes will work with the core ingredients, the rest are the finishing touches.  You might want to build up your pantry while you build up your cookery repitore which is great.  New flavours are always fun and interesting.

So often I read cookbooks that are written to provide recipes, but not to teach you how to cook. I want to teach you how to cook, not just follow a recipe. Once you can cook you don't need a recipe.

Cooking is like any skill it has basic techniques that once mastered are the key to the door of food.  What I want to try and do is build up a solid base of simple recipes that you can do quickly to improve your intake of plant based foods and at the same time provide a solid platform to learn how to cook.  Cheers and happy cooking.