Asian Vege Stock

Sunday, June 13, 2010

food painting for the vegetarian cookbook by Fiona Morgan
Quick. Easy. Versatile. Homely.


Food painting artwork

30 x 24cm collage of cotton, paper, pen and gouache. Inspired by seeing asian vege bundles ready to sell that were all wrapped up in newspaper at asian grocery stores, and by the brush and ink style of traditional painting in countries such as China and Japan.

By the way, all the food painting artwork is available to own in the Official Art Store.


The meatless meals recipe

This is a really easy way to get a general oriental flavoured vegetarian stock. Another unrelated way is to use the water used for rehydrating shitake mushrooms, which is worth keeping and freezing as it retains a lot of flavour.

2 fresh coriander plants with cleaned roots
3cm sliced fresh ginger
2 teaspoons salt
2-4 cloves garlic
2-4 shallots/spring onions

Add all to 6-8 cups water and boil lightly for 20 mins or more.


More vegetarian cookbook goodies

Need help with conversions? Download this handy dandy pdf of cooking conversion charts for every cooking measuring system I could find. It should make your life easier.

Want to check out more vegetarian dinner recipes? They're all in the Table of Contents.

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