Skip to main content
https://demuths.co.uk/blog/sichuan-style-vegetarian-living-november-2017
+44 (0)1225 427938
6 Terrace Walk, Bath, BA1 6LN

Sichuan Style, Vegetarian Living, November 2017

The November 2017 issue of Vegetarian Living is now available and features my latest column of seasonal cooking ideas, tips, recipes and more. This month is all about Sichuan cooking, a feast for the senses, offering wonderfully aromatic and delicious dishes abundant with chilli and spices.. This articles covers key Sichuan ingredients, from Sichuan peppers to fermented black beans to chilli bean paste. Recipes include our hot pot style noodle bowl, fragrant spicy aubergine, and mayo doufu.

Click on the link below to read the article in full:

Related articles

Carrot Gravlax with Almond Cream Oatcakes

Carrot Gravlax with Almond Cream Oatcakes

08.12.21

This is Lydia’s vegan version of gravlax using carrots instead of salmon. The method of ‘curing’ very thinly sliced

Christmas Tofu Wreath

Christmas Tofu Wreath

05.12.21

For the ultimate Christmas showstopper you'd be hard pressed to find something more outstanding than this vegan pastry "wreath"

Roasted Beetroot, Cashew Cheese and Hazelnut Tartlets

Roasted Beetroot, Cashew Cheese and Hazelnut Tartlets

03.12.21

These festive beetroot tartlets are perfect for a party. They're easy to put together, look beautiful on the plate