When I decided to focus on TVP for this newsletter, I knew what recipe I wanted to cook with it: Vegan Bolognese.
Myself and my colleague Kellie both do a different version of vegan bolognese. Kellie uses TVP, while I use lentils and walnuts. At the risk of causing a bitter divide by choosing one recipe over the other, I experimented and discovered that a combination of both recipes was just the best darn vegan bolognese I've ever tasted.
And here it is. A really excellent, convincing, rich, hearty bolognese sauce that will be loved by vegans and carnivores alike.
I love ghee. Its rich flavour, high smoke point and shelf stability (i.e. it lasts for ages in the pantry) make it the secret weapon to so many dishes. Use it for frying, roasting, baking, & smothering corn on the cob, asparagus, baked potatoes and popcorn. Recently I was horrified to see a 300g jar of ghee selling for about $20 and I thought: it's time to share another great thing about ghee, which is just how easy it is to make yourself! If you have a block of butter, a small saucepan, a strainer, a piece of kitchen towel and 30 mins, you can make a jar of ghee.
So let's get started. Make a jar for yourself, and one for a friend…homemade ghee makes a fantastic gift for your keen cook friends.