Notes about Recipes in this book

• Japanese vegetable stock (Dashi #1)

  • Ganga108 on March 19, 2025

    a go-to vegetarian dashi recipe

• Pressure cooking short-grain brown rice

  • Ganga108 on September 02, 2024

    I love rice cooked in the Instant Pot - and so easy to do small servings of rice using the pot-in-pot method. Holly's method is good but perhaps too long cooking .... I am sure pressure cookers have changed in the intervening 25 years :). I used 24 mins pot-in-pot for 1/2 cup rice. Cooking directly in the IP would be a shorter time, around 20 mins. (10mins NR)

• Pilau rice

  • Ganga108 on March 19, 2025

    a lovely, lightly spiced pilau.

• Sweet glutinous white rice or black rice pudding

  • Ganga108 on March 19, 2025

    Delish! Baked slow oven for hours with water too, covered, sweetened with golden syrup, raisins, palm sugar. Served with coconut. (Cooked 2020)

• Rice congee

  • Ganga108 on March 19, 2025

    Lovely, simple recipe. Congee is standard here throughout winter.

• Spring miso soup

  • Ganga108 on March 19, 2025

    Miso soup is always very special, and miso is a standard item in our kitchen.

• Roast garlic and zucchini soup

  • Ganga108 on March 17, 2023

    This is a gorgeous soup and we make it just at the end of the zucchinis in the garden and as the autumnal weather begins to roll in. This time I roasted all the veg listed, as well as others from the garden (replaced potato with butternut pumpkin); added them to the vitamix with stock, walnuts, vinegar, seasoning; and selected the "Soup" setting. A couple of minutes later, piping hot and wonderful soup. Perfect for this Autumn weather.

• Pressure-cooked barley broth with root vegetables

  • Ganga108 on September 02, 2024

    I made this on the stove-top in 2017. Delicious in a healthy, Wintery sort of way. Now I have a PC, I'll be making it again.

• Warm baked root vegetables and kombu salad

  • Ganga108 on March 19, 2025

    LOVE THIS. Not really a salad, a hot dish, Love doing the potatoes, covered, in stock. (Cooked multiple times since 2015)

• Red rice under pressure with shiitake mushroom sauce

  • Ganga108 on March 19, 2025

    Somewhere between a kitchari and a congee, I made this pressure cooker recipe on the stove top where it is slow cooked for nearly 2 hours. This is a perfect quiet Sunday Afternoon sort of dish. Slow cooking also helps to preserve the taste and health properties of the kombu which should always be simmered and not boiled. It is a recipe that has been a scribbled note sitting in my pile of recipes collected over more than 30 years! I eventually located the source when I was gifted this book from a good foodie friend.

• Short shortcrust pastry

  • Ganga108 on March 19, 2025

    A lovely pastry, I made it with half whole wheat and half plain flour. Not as soft as egg pastry but really quite good. I've used the pastry on the Sweet Potato and Poppy Seed Pasties, and the Vegetable and Pecan Pies, both in same book.

• Roasted vegetable and pecan pie

  • Ganga108 on March 19, 2025

    Nice. Not fabulous, but nice. I added some curry powder to the mix to add flavour - could have added more. Next time I'll add garlic to the vegetables, and add herbs either while roasting or when making the pie. (Cooked 2023)

• Sweet potato and poppyseed pasties

  • Ganga108 on March 19, 2025

    Pastry (shortcrust) was easy to make. Cut the sweet potato and onion tiny bit smaller than suggested, but it does break down during cooking. Added miso paste instead of fish sauce, added lemon juice at the end of cooking. I used the leftover pastry, rolled again, and the last tspn of filling smeared over half the pastry, then folded over and crimped around the edges. Delicious! (Cooked 2020)

• Silken tofu with garlic chives and ginger

  • Ganga108 on March 19, 2025

    I've taken some left-over silken tofu blocks from the freezer and will make this dish with a few adjustments. I'll steam the tofu so it is not a cold dish. Will use my dried orange peel powder with some lemon zest in place of the mandarin peel. And make a sauce based on chilli crisp oil, and orange powder and oil. It will be more suited to this autumn weather, and Oh So Good. Yesterday I found a large young ginger root amongst the older knobs at the green grocers - excellent for this type of recipe. UPDATE: excellent - steamed the tofu, made the sauce as stated, plus a few other bits and pieces I have in the cupboard. A new favourite recipe made that way.