It Just Has To Be Delicious

Posts tagged ‘vegetarian options’

Dusit Dheva by the Sea, Hillarys

I used to go to Dusit Dheva in James Street fairly regularly and was interested to visit the new kid in town at Hillarys to see if the quality and authenticity was the same. The restaurant is near the Breakwater Tavern on Sorrento Quays boardwalk, there is plenty of parking around.

We have now been back a second time and found the quality of ingredients, choice and service to be excellent. We found plenty on the menu to suit our pescatarian/vegetarian diets, and the flavours are so good, it’s hard not to be delighted.

The first time we visited we tried one of the signature dishes of soft shell crab and watermelon. What an absolute star of a dish, crunchy crab, refreshing watermelon and a lovely umami background flavour.

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We followed this with a vegetable green curry, which had a great depth of flavour and a really authentic flavour enhanced by thai basil.

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The third plate was prawn pad thai – again authentic, tasty, plump and plentiful prawns – we loved it.

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Here are some similar but different pictures from our second visit:

Prawn and pineapple curry – amazingly good – this inspired me to make my own at home:

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Vegetable pad thai:

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We really love this place for Thai food – it is in a great location, the guys serving are friendly and helpful, and you will leave here very satisfied. Premises are licensed, however you can BYO wine for a corkage fee.

Last Visit Date – May 2020

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Category:

Restaurant review, Vegan/Vegetarian

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Chinese Orchid, Joondalup

Chinese Orchid is on the top floor of Joondalup Lakeside shopping centre, and they serve all of your Asian favourite comfort foods – noodles, soups, rice as well as having a serve yourself buffet that includes incredibly good barbecue meat options and sticky wings.

My go to vegan option dish is the veggie Singapore noodles, the one in the picture is cabbage based, but you can also have the dish with a mixture of other vegetables like broccoli and capsicum:
co sing veg

Singapore noodles with mixed veg:

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The nasi goreng is incredibly good:
co nasi goreng

My partner likes the mee goreng.
Veggie mee goreng:
co mee goreng veg

Chicken mee goreng:
co mee goreng chicken

Seafood kway teow:
co kway teow seafood

Seafood Singapore noodles:
co sing seafood

Wanton noodle soup with bbq pork:
co wanton soup pork

Chinese Orchid has something for everybody, and the service is always friendly. Totally recommended.

Last Visit Date – June 2020

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Category:

Restaurant review, Vegan/Vegetarian

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Huevos Rancheros

This is my recipe for huevos rancheros. I am not sure if it is totally authentic, but it is very tasty and works well as breakfast, brunch or supper.

huevos

This is a recipe that can be adapted to be suitable for vegetarians.
If you are vegetarian, leave the chorizos out, and if you are vegan leave the eggs out.

Ingredients:
4 fresh eggs
1 – 2 chorizos sliced or diced
2 medium potatoes
1 – 2 onions sliced
1 -2 fresh chillies sliced (any variety depending on how hot you like them)
2 cloves of garlic chopped finely or crushed
2 capsicums, one red, one yellow sliced
2 fresh ripe tomatoes chopped (Roma are good)
1 tin of mixed beans, drained (pinto beans and black beans are traditional but you can use any bean mixture)
1 tin of diced or crushed tomatoes
Thyme – fresh or concentrate
Flat leaf parsley
Smoked paprika
Salt and pepper

Method:
1. Wash the outside of the potatoes and dice them (leave the skin on – it is full of goodness and life is too short to peel potatoes). Boil them in salted water for about 10 minutes until they are soft but still holding their shape. This can be done a day in advance and if you like a crispier texture, the potatoes can then be fried or oven baked to add a bit of crunch, however, if you don’t have time the recipe still works with just boiled diced potatoes.
2. Choose a pan that is suitable for the hob and the grill (one with a handle that won’t melt) and put a little olive oil in the pan.
3. If using chorizos, put them in first to render the fat from them and add flavour to the oil. Fry them for a few minutes.
4. Add the garlic, onion, chilli, potatoes, capsicums, approx. 1 teaspoon of smoked paprika and 2 tablespoons of thyme and fry for approx. 5 minutes until the onion and capsicums have softened.
5. Add the beans and the tinned and fresh tomatoes and stir well, cook for a further 2 – 3 minutes. Turn the grill on.
6. Taste the mixture and add salt and pepper to your taste. Stir in some chopped flat leaf parsley.
7. Now make 4 wells in the mixture and break an egg in to each well. Cook for another minute on the hob and then transfer to the grill to finish off the eggs. I like my eggs to be slightly wobbly and dippy, but if you prefer your eggs well done, cook them for longer. Garnish with a little parsley.
8. Traditionally this is served on corn tortillas, but I like to serve it with crusty bread to mop up all of the sauce.

Category:

Recipe, Vegan/Vegetarian

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