Screen shot 2014-10-20 at 16.29.55

This clearly dates back to asia, I’m in Helsinki now. Starting to think that maybe a travel blog would be more convenient these days. But life isn’t about convenience, it’s about passion. And yes food, and animals are my passion.

Maybe one day when I have a camera (mine went walkabouts into someone else’s possession a few weeks back), when I get round to getting another one or a decent camera phone, maybe I can do a few veg carving tutorials, as you may have noticed this is garnished with a shrimp…also known as a carrot.

Until that day comes, I’ll stick with what I know and can do which is recipes.

The list of ingredients for this curry is pretty extensive, and a few ingredients (particularly the fresh ones) may not be too easy to get hold of in other continents. However, a curry is a curry and you can adapt it best you can, I’ll even offer a few suggestions 😀

So what is a jungle curry? Well by a definition, as i’ve been told, a curry is a soup with chunks of meat (or veg in our case) with a paste as a base. It doesn’t need curry powder, but the paste are often strong in flavour, typically chili. A jungle curry, is different to a normal curry, as it has no coconut milk. Different flavour and also low fat and low calories, yay!

Ingredients (makes a lot! 6-8 portions):

1 cup of mixed mushrooms (keep small mushrooms whole, and chop bigger mushrooms to be similar size)

1 cup bamboo shoots (you can usually find this tinned in europe at least, if not substitute with another cup of mushrooms)

1/2 cup cubed courgette

1 cup mixed veg (eg baby corn, carrot, greens etc)

1/2 cup lime (thai) basil (you can usually find this in asian grocery stores. If not DON’T substitute for italian basil, or dried basil. You can use coriander, it will have a different taste, but will taste good still)

1/2 cup climbing wattle (i have never seen this in europe. If you’re feeling ambitious you could substitute for nettles. Or omit then to get a similar flavour, when making the paste in step 1, add about 2 inches of lemongrass)

1 tbsp uncooked rice (i used sticky rice, but you can use any white rice. needs to be soaked in cold water for approx 20 minutes)

5 shallots

1 chili

1 tbsp soy sauce (i used a mix of dark with light, but either will work in this recipe)

1 1/2 tbsp mushroom sauce (available at asian grocery stores, or just substitute with extra soy sauce)

1 tsp salt

2 cups water

2 heaped cups spinach/chinese kale (you can use either or both)


1. To make the paste/base, crush the soaked rice, shallots and chili using either a pestel and mortar or mini food processor.

2. Blend the spinach/kale with the water, then sieve through to extract the juice. You may need to get messy and use your hands to squeeze out all of the liquid. If you have a juicer, then you can also do that, but make sure to add the water through the juicer as well, otherwise you will need A LOT of spinach/kale, and it will also be a very strong flavour.

3. Warm up a cooking pot on the stove, and add the curry paste and the juice at the same time (you don’t want the inredients in the paste to fry).

4. Add the mushrooms and bamboo and cook for about 10 minutes until it is boiling, then add the soy sauce, mushroom sauce and salt.

5. Add the courgettes and the rest of the mixed veg ( if using carrots make sure they are quite finely chopped or else they will take too long to cook). Turn down to a medium heat and keep cooking for a few more minutes.

6. Finally, add the thai basil (or coriander) and continue to cook on a high heat until it begins to wilt.

7. Serve with rice and enjoy!


Polenta Fries

Let’s start with ‘hey’. Been about a month and a half since I’ve posted due to being in Asia, consequently I have zillions of lovely asian inspired recipes to follow on. However, for now I’ll post some of the recipes I’d planned to post while I was away, but due to lack of computer access, I didn’t.

We’ll start with the fact that polenta is not an asian ingredient! African if anything, I’m not 100% sure of that but they seem to like cornmeal over there, and it’s pretty similar.

Normal fries are actually vegan, so this is just a different option, offering different nutritional value and taste. Homemade fries can be healthy if baked, so it’s not necessarily a healthier option.

I hope to gradually start posting more things, but my travels aren’t over, as I move to Sweden this week, so things may still be a little slow. Feel free to check out my instagram; username @xx_lozzy_xx91. I tend to post pictures of travel and food (some of the upcoming recipes are on here already).

It is a good recipe however, for if you’re just getting to grips with how to cook with polenta. 6tag_230614-171714

250ml vegetable stock
65g polenta
2 tsp mixed dried herbs (i used basil and thyme)


1. Heat the stock in a pan. When simmering, slowly pour in the polenta, and continue to stir so it doesn’t go lumpy.
2.Spread out on a tray to dry out overnight.
3. Cut into fries, and put in the oven for 20 minutes at 180 degrees.

Chow chow for now 🙂 xx




If this post seems a little different to usual, it’s because I am not on my own computer. I am in fact, believe it or not sitting at a computer, in a youth hostel in Hong Kong! 

As obvious as it is to me I made this before I left, I realised amidst writing this, that there aren’t any major giveaways if one has never been to Hong Kong. I think the main clue would be that as far as I can tell, beetroot is not a popular ingredient over here. Also the picture is on grass as apposed to a concrete pavement (it’s a concrete jungle which is beautiful in it’s own way) but not much greenery in the area I’m staying.

As I have never intended for this to be a travel blog, I won’t blab on about my travels too much, but despite the excessive amounts of meat that’s on offer, the vegetarian dshes here are more often than not, vegan as well. Me and my friend then noticed, that in asian cooking (authentic asian cooking), there really isn’t much use of dairy. We came to the conclusion that it’s because cows are sacred in their religion (we think) as well as the majority of the substitutes that are often used in vegan cooking, originate and are grown here. I’m mainly referring to coconut and soy.

Travels aside, this was part of my vegan feast (in the previous post). It is very simple, so easy to make, and is very aesthetically pleasing. Went down a treat among my friends and family and also spraked quite a lot of conversation due to the pinkness of it. Aside from cooking the cous cous, this is much more a matter of just assembling it, and is better prepared overnight to let the cous cous cool.


Without further ado, the recipe;

Ingredients (serves 4 as a small main):

1 cup giant cous cous

1 cooked beetroot, diced

Large handful of watercress

1 tbsp lemon juice

1 carrot, peeled and spiralled or finely sliced



1. Boil some water in the kettle, and cook the cous cous on a medium heat with 2 cups of water. It should take around 15-20minutes for all the water to be absorbed.

2. Rinse the cous cous under a tap for a couple of minutes, then leave for a minimum of a few hours to cool, but preferably overnight.

3. About 5 minutes before serving, mix the cous cous with the beet, then toss it around a little to allow the beet to dye the cous cous.

4. Finally, add the carrot, watercress and drizzle the lemon juice over to serve.