Before going vegan, I always had this impression of Western veggies only working in Western dishes and the same with Asian veggies in Asian dishes.
Now with a greater appreciation of all things local, I’ve realized that a more freestyle approach to cooking keeps it entertaining!
Lunch today was pasta cooked with Italian herbs, balsamic vinegar, maple syrup and some old okra, capsicum and long beans lying at the bottom of the fridge, topped with fried tempeh.
Delicious! And packed to look after me during some work travels to Johor.