Tag Archives: recipes

Student winter-warmer recipes

Your tips on what to cook this winter …

Eggplant (or seasonal veggie) Slow Cooker Curry

 Melissa Walker
4 cups chopped eggplant (peeled, if desired)
4 cups chopped zucchini (or more eggplant)
1 medium yellow onion
4 cloves garlic, minced
1 tablespoon curry powder
1 tablespoon garam marsala
¼ teaspoon cayenne pepper
¼ teaspoon cumin
1 teaspoon salt
1 6 oz can of tomato paste
1 15 oz can coconut milk
¼ cup vegetable broth (optional)
chopped fresh parsley or cilantro for garnish
Place onion and garlic in a food processor or chopper to finely chop.

Add chopped onion and garlic mixture, eggplant, zucchini, spices, tomato paste and coconut milk to your slow cooker. Stir everything together. At this point if the mixture seems too thick you can add in a little vegetable broth. Cook on low for 4-5 hours. Garnish with fresh parsley or cilantro. Serve warm with rice and naan.

Asheh Reshteh

Pariya Noeparvar

Asheh Reshteh is a delicious hearty soup that is part of the Norouz menu.  Reshteh in Farsi means noodles. This soup is made with Persian noodles which are flat, similar to fettuccine, but slightly less wide.  The noodles in this soup symbolize good fortune and success in the path ahead.

Just like any other Persian Ash, it is best when this soup is allowed to rest before it is consumed. It is perfectly OK to make it the day before or give it at least a couple of hours of rest before it is served so that the flavors better come together.

Some opt to use canned chickpeas and red beans for this soup. I have done this before to save time.  However, I have discovered that cooking the beans from scratch makes a huge difference taste wise.

Asheh Reshteh is always a winner for the vegetarians and vegans that attend our Norouz gathering. Of course, the latter group will have the soup without the whey!


2 large onions, sliced thinly length wise

6-8 cloves of garlic, minced

1/3 cup chickpeas

1/3 cup red beans

1/2 cup lentils

2 tsp turmeric

3 cups fresh parsley (packed – equivalent to 1 1/2 bunch)

2 cups fresh cilantro (packed – equivalent to 1 bunch)

2 cups fresh mint (packed – equivalent to 1 bunch)

20 springs of fresh chives or  scallions ( green portion of scallions only)

1 1/2 lb baby spinach

2 oz reshteh

1 tbsp flour


1 large red onion, thinly sliced

2 tbsp dried mint

kashk, whey ( sour cream can be substituted for kashk)

Eco Week Friday 18 September

It’s the last day of Eco Week, and the UC Sustainability Office is going to give your taste buds a bit of a tingle…..

12.00-1.00 pm: Fermented Friday for Foodies
Find out why fermented foods are eco-chic power foods! Taste a sample of fermented goods (yoghurt, kombucha, sauerkraut, and sour dough bread) and nip home with a few recipes to try out. Where: The Living Room.


Recipe: Thai Pumpkin Soup

Sometimes the humble pumpkin needs a bit of jazzing up! Well have no fear, here is the recipe that will revolutionise your pumpkin soup experience!


  • 1 small pumpkin (I like using bumpkins)
  • Red curry paste (to taste)
  • 1 onion (finely chopped)
  • 2 tsp grated ginger
  • 1/2 can of evaporated milk


  1. Chop up the pumpkin, cover with water in saucepan and boil till tender.
  2. Meanwhile, place chopped onion, ginger and red curry paste (about 2 heaped tsp, or to taste) in a small fry pan and cook till tender and fragrant.
  3. Drain the cooked pumpkin leaving around 1 cup of cooking liquid.
  4. Using a stick blender or food processor, blend the cooked pumpkin with the onion mixture till smooth.
  5. Finally, add in the evaporated milk and blend till combined.

This twist on plain pumpkin soup is sure to be a winner at your place this winter!


pumpkin soup