Today, we learned how to make risotto—a fantastic dish for practicing the combination of dry- and moist-heat cooking methods. Our teacher walked us through his step-by-step process for making his version of tomato risotto. Preparing risotto this way is quite time-consuming since the broth is made from vegetable scraps and simmered for about four hours, […]
Before leaving for VegChef school, I’ve decided to make one last delicious/nutritious lunch for my fam. Hopefully, it will also be enough for a few lunch boxes, since I’m the head chef (at least at home 😄).
Sometimes, I wake up realising there’s no lunchbox ready for work. This fifteen minute noodle dish is perfect for a morning like this. The rich and creamy sauce is really what brings this dish together, and the toppings can be anything we find in the fridge. This time, I fried some soy-mince and mushrooms, and […]