My Recipes
Oat Milk Green Curry with Chickpeas & Vegetables
Lighter dairy-free Thai green curry using oat milk and peanut butter. Aromatic curry leaves add depth to chickpeas, mushrooms, and vegetables.
My Recipes
Indonesian-Style Stir-Fried Red Chili Tofu with Peanuts
Crispy tofu stir-fried with Indonesian red chili paste, peanuts, and kecap manis. A vegan take on Jakarta's kering tempeh.
My Recipes
Braised Whole Cauliflower alla Diavola
Whole cauliflower braised pot-roast style in spicy tomato sauce with garlic, green olives, and pecorino Romano
The Michael Collection
Dahi Baingan (Aubergine in Spicy Yoghurt)
A Pakistani dish of pan-fried aubergine simmered in a tangy, spiced yoghurt sauce. Smoky, bittersweet, and tangy. Serve with roti, naan, or basmati rice.
The Michael Collection
Fish-Fragrant Eggplant — Vegetarian (鱼香茄子)
A vegetarian adaptation of the Sichuan classic. Blistered eggplant and finely diced mushrooms in a spicy, tangy, sweet doubanjiang sauce.
To Try
Sichuan Mapo Lentils
Vegan take on classic mapo tofu using green lentils with doubanjiang, Sichuan peppercorns, and chili oil. Intensely numbing and spicy.
To Try
Sweet Potato Vindaloo
A sweet, sour, and pungent vindaloo curry featuring sweet potatoes, based on the traditional Goan dish with Portuguese origins. Spicy but balanced.
My Recipes
Hot Honey Shrimp
Plump shrimp roasted at high heat in a cayenne-spiked honey glaze with lime and ginger, finished with jalapeño and chives.