parsley overload! salsa verde with everything

roasted mushrooms with salsa verde

I love parsley, but I have so much at the moment, that a scatter thrown on dishes as a garnish just isn’t going to make a dent in it. So I’ve started making salsa verde to use more of it.

This isn’t a burden, because salsa verde adds a wonderful fresh, sharp, salty zing to everything it touches. It goes well with so many things, I’ve been eating it with asparagus, with avocado on toast and with roasted cauliflower,  but I love it most with roasted mushrooms.

The quantities below are very rough, this is how I like to make it, but you can vary the proportions to suit your own taste.

 

salsa verde
 
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author:
recipe type: sauce
cuisine: vegan
serves: 1 cup
ingredients
  • ½ cup finely chopped parsley
  • ¼ cup finely chopped mint
  • ¼ cup finely chopped basil
  • 2 tsp finely chopped capers (I like the tiny dry salted ones, rinsed)
  • a splash of red wine vinegar
  • 1 tsp smooth dijon mustard
  • olive oil to cover
instructions
  1. Place all the ingredients except the oil into a jar.
  2. Add enough oil to just cover. Mix.
notes
The salsa will keep for a few days in the fridge, though it may lose some of its bright green colour.

 

white bean and kale soup with gremolata

white bean and kale soup

After a warm weekend, the weather in Melbourne has taken a wintry turn with the temperature dropping 15 degrees. This cool weather, and a desire to eat some healthier, simpler food after a month of eating out non-stop while on holiday, means that soup is back on the menu for me.

This is the most simple of soups. It takes about 10 minutes to make when using canned beans and it has the advantage of making a small dent in the madness that is my kale and parsley crop. It is a combination of stock, beans and kale with a garnish of parsley, garlic, lemon zest and olive oil to give it some spark.

I love it.

 

white bean and kale soup with gremolata
 
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author:
recipe type: soup
cuisine: vegan
serves: 2
ingredients
  • 1 400 gram can of cannellini beans
  • 3 large handfuls of chopped kale
  • 2 cups of vegetable stock
  • 1 large handful of parsley
  • zest from one lemon
  • 1 clove of garlic
  • 1 splash of olive oil
instructions
  1. Drain and rinse the beans and combine them in a saucepan with the stock and the kale.
  2. Bring to a boil and cook until the kale wilts.
  3. Mash some of the beans against the side of the pot but leave most of them whole.
  4. Make the gremolata by combining the finely chopped parsley, lemon zest, garlic and olive oil.
  5. Serve the soup garnished with gremolata.

 

 

vietnamese rice vermicelli salad

vietnamese rice vermicelli salad with grilled tofu

A Vietnamese rice vermicelli salad would have to be a candidate for one of my favourite dishes of all time. My desert island dish. Well, I lie. I probably have 10 desert island dishes. :)

It has so much going for it. It is easy to make, it is fresh and vibrant, it is healthy AND it tastes spectacularly good.

It is just a bowl of vermicelli noodles topped with a variety of raw or lightly blanched veggies, some protein and a sweet, salty and spicy dressing.

The dish varies every time I make it. It really depends what is in the fridge. The only constants are the vermicelli, lettuce and carrot. And the dressing of course.

Today’s bowl contained rice vermicelli, lettuce, carrot, coriander, snow peas, satay flavoured tofu, sliced fresh chillies, spring onions and the chilli, garlic and “fish sauce” dressing.

Today I came home from a walk, hungry and ready to eat so I used some already flavoured tofu. In the past I’ve used crispy fried tempeh or some seitan mock chicken.

Here is the recipe for the dressing. You will need about 1/3 cup per bowl.

 

dressing for vietnamese rice vermicelli salad
 
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author:
cuisine: vietnamese, vegan
serves: 1 cup
ingredients
  • ¼ cup vegan fish sauce
  • ¼ cup white vinegar
  • 2 tbsp sugar
  • ½ cup water
  • 1 garlic clove, finely chopped
  • 1 small hot red chilli, finely chopped with the seeds removed (or less if you're scared)
  • 2 tbsp lime juice
instructions
  1. Heat the vegan fish sauce, vinegar, water and sugar in a saucepan until the sugar dissolves completely. Don't let it come to the boil.
  2. Allow to cool, then mix in the garlic, chilli and lime juice;

 

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