Learn how to make fermented tofu, also known as Chao, from scratch! It's the perfect condiment to use in sauces, marinades, soups, and more!

These Parsnip Samosa Pies have appeared on my blog before, but in a slightly different guise. This time round, I decided to add a little elephant motif to look a little more attractive to the eye. After all they do say, people eat with their eyes first! If you want to see what the inside of this pie looks like, then please follow this link and you will be able to feast your beady eyes on the spicy filling. l am sharing this recipe with The Spice Trail hosted by Bangers and Mash. The theme this month is chilli - fresh, dried or powdered.; and to who Deena Kakaya who is hosting Fabulous Fusion Food Challenge As a woman who loves her spices and fusion food, I am looking forward to participating in both these new challenges whenever I can. Spiced Parsnip Samosa Pies Makes 6 - 8 pies depending on the size of your individual tins Ingredients 4 - 6 medium parsnips, peeled and chopped 2 medium potatoes, peeled and chopped into small cubes 120g - 160g frozen peas 1 medium onion, finely sliced 2 tablespoons olive or vegetable oil 1 tablespoon garam masala or to taste 1 red or green chilli, sliced (remove seeds if you wish) Salt to taste Method In one pot, steam the parsnips until soft. Then roughly mash and set aside. In another pot, either steam or cook the potato cubes in salted water until cooked. Drain and set aside. In another pot, boil the peas until tender. Drain and set aside. In a wide pan, slowly fry the shallots in the oil, until soft and caramelised – this will take about 15 minutes. Halfway through the process, add the spices and cook for a few minutes more. Now in a large bowl, combine all the ingredients. Season with salt to taste. Now make the pastry You have three choices for the pastry. For ease, you can use shop bought puff pastry or shortcrust pastry. Or you can make your own shortcrust pastry. For recipe follow here. Or You can make you own hot water crust pastry. Follow here for the recipe. For individual pies, see here. Preheat the oven to gas mark 5. Fill the pastry and top with lid. Bake for 25 - 35 minutes depending on the size of your shortcrust or hot water crust pastry pie(s). Allow to cool, before serving.

Tucking into a bowl of this, warm, nourishing polenta will make you feel you’re eating a home-cooked meal at Nonna’s.

These Roasted Maitake Mushrooms are full of savory and umami flavor, and served in a buttery miso sauce! They are so delicious. Read on ...

Nelson's knowledge is vast. She grew up with parents who were outdoorsy and started learning about wild, edible plants at a young age. She forages in her own yard, in parks and in the woods, where she finds all different kinds of mushrooms. "It's like Disney World, but full of plants and much cheape...

thank you so much to aiya matcha for sponsoring this post! all opinions are my own. the cooking grade matcha blend that i used is available here . xo

Braised black beans (geomeun-kongjorim) is a popular and easy side dish. Sweet and a little nutty, it goes well with beer, but usually we serve it with rice. Korean housewives make it on a regular basis and keep it in the fridge so it's available any time, because children love it. There's...

General Tso's Tofu (Sautéed) is typically deep fried, but this version uses sautéed tofu with the sauce, and served with rice and broccoli!

Baked Jackfruit & Mushroom Mini Vegan Spring Rolls

Quick-cooking, gluten-free rice noodles tossed in a sweet and spicy Thai sauce with lean chicken, zucchini, garden fresh bell peppers, carrots, and summer basil.

Today's recipe is something I call L.A. jangajji, a Korean style pickle popular in the Korean community in Los Angeles. I first tasted it years ago when I visited my mom in L.A. She said all her friends were making pickles that way in those days. Usually Korean jangajji only pickles one...

Soft, tender and moist sandwich bread with just a hint of coconut flavor.

The ultimate sweet and savory summer toast pairs perfectly grilled peaches with honey and basil for a delightful summer treat.

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Growing vegetables from seeds may take a little effort, but there are several advantages for the home gardener.

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These Curried Soy Curls are seasoned with curry powder and served with a sesame-cinnamon dressing for a flavorful and delicious dish!

This soup served at traditional Passover seders is very much akin to this one, except that’s made with chicken broth. In truth, the Passover soup course functions primarily as a venue for the matzo balls.

This year, though, I may forgo all of the appetizer-style dishes for a big, steamy bowl of this flavor-packed pulled jackfruit chili and a side of cornbread

This is my desert-island dish. I use fresh chillies in the sauce and dried chillies in the pangrattato for a double hit of flavours and texture.