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11-02-2021
Column: Food for Thought - VEGETARIAN PIRATE SHEPHERD’S PIE
Column: Food for Thought - VEGETARIAN PIRATE SHEPHERD’S PIE
“How is it a pie when it has no pastry” is how it usually starts, but arguing with some chefs is like wrestling with a pig in mud; sooner or later you realise the pig actually likes it. So, I’ve long since refrained from joining in the debate. Who cares? It tastes delicious.
Now this recipe requires something called TVP, or textured vegetable protein, and it’s come a long way since it first came on the scene and edamame is soooo much better than peas. If you don’t know where to find them, simply ask Google or head to your local Asian grocery.
If you are a vegetarian, seriously, add this to your arsenal of dishes. Trust me, your meat-eating mates won’t even know it’s not meat.
When I had Eden Restaurant, I made a point to make the menu almost 50 per cent vegetarian. Why? Because vegetarian food is delicious and nutritious. Most restaurants will do a spinach and ricotta something or a tomato and lentil something. BORING! This is because nine times out of 10 the chef hasn’t cooked much vegetarian.

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