Skip to main content
https://demuths.co.uk/blog/sichuan-style-vegetarian-living-november-2017
+44 (0)1225 427938
6 Terrace Walk, Bath, BA1 1LN

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

Chocolate Fudge Cake

Chocolate Fudge Cake

06.06.22

Spinach Malfatti with Saffron-Roasted Fennel

Spinach Malfatti with Saffron-Roasted Fennel

05.05.22

Malfatti are misshapen gnocchi, so don’t worry if yours are not perfect rounds! Make them when you have lots of

Vegan Hot Cross Buns

Vegan Hot Cross Buns

15.04.22

Vegan Hot Cross Buns Makes 16 buns Ingredients1 tbsp dried active yeast 1 tsp caster sugar 100ml warm water