Simply Sarj

CF 33/60 My Mum’s Sardines...

A return trip to my...

OYESTER MUSHROOMS AND CAPERS IN CREAMY SAUCE

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500g Oyster mushrooms 150g onions halved and sliced 30g capers 1 cup plant based cream 4 cloves garlic – grated 10 to 20g fresh parsley or thyme 1 ...
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TOFU and MUSHROOMS in WHOLE SPICES

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500g Tofu steaks cut into chunks 300g mushrooms cut into halves 200g onions thinly sliced 20g fresh garlic crushed 10 small tomatoes (cherry tomatoes) 10g chopped parsley leaves ...
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PLANT-BASED MINCED COCKTAIL BURGERS

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500g Plant-Based mince 5 to 10g freshly chopped Rosemary 50g freshly crumbed white bread or dried bread crumbs (optional) 80g onion 10g garlic 10g ginger 1/4 cup tomato ...
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SHEPHERD’S PIE ‘MY WAY’

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500g Tofu or mushroom mince 700g potatoes, peeled, cooked and mashed 1 large carrot–peeled and diced 100g finely chopped onions 5g finely chopped or grated garlic 3 tablespoons ...
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CF 60/60 Okonomiyaki my style Japanese Pancake

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An easy Japanese pancake that saves time and money!
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My Plant-Base Cooking Videos are now on Instagram

Hi Everyone! Time escapes when one is having fun 🙂 in my case keeping busy during this Covid situation I have had no spare time for some fun. ...
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Adelaide Central Market – My Plant-Based Cooking Journey continues

My Plant-Based cooking is now available from the Adelaide Central Market. Stall number 11 is located on the Eastern Roadway from the Gouger Street entrance. It is nicely ...
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SIMPLY SARJ at STALL 11 MENU

Simply Sarj Plant-Based Menu POT LUCK lunch special (gluten free) – 2 Bain Marie meals plus boiled rice. Comprising of seasonal vegetables cooked with lentils/chickpeas etc $12 ...
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HOTEL MUMBAI – Adelaide Film Festival

Today is a special day! I have been in anticipation since the filming of Hotel Mumbai over a year ago and finally it is premiering in my home-town ...
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Sarj Cooking on The Chefs’ Line

Yes!! Can’t wait to share with you my journey on SBS The Chefs’ Line on Monday 20th August at 6pm. Please follow the Eventbrite link below and I ...
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Contestant on The Chefs’ Line Season 2 – Indian Cuisine – SBS Cooking Show

Being a contestant on the second series of The Chefs’ Line was both challenging and exciting! I recommend it to anyone who thinks they have food they want ...
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Cooking Classes start from 24th March 20018

Are you a beginner-cook? Or are you an experienced cook who still enjoys learning new things in cooking? If so do you prefer cookbooks or go to Google ...
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My Plant Based Market Stall at Plant 4 Bowden

It has been nearly a year and a half since I embarked on my journey of strictly plant-based Malaysian/Indian Street Food at Plant 4 Bowden; since they opened ...
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Sarj cooking at Bowden Plant4

My journey to publish my book My Recipe for Cultural Interchange and then turning it into a video documentary 6NORTH by filming in Japan, South Korea (Busan), China, Vietnam, ...
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PREVIEWS OF my DOCUMENTARY “6NORTH”

It’s a year since we filmed 6NORTH in Japan, Korea, China, Vietnam, Malaysia and Singapore in 16 days. It was a remarkable journey that Stephen and I shared ...
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A few prepared earlier

Starters

Zucchini Corn and Chick...

Easy to make and easy on taste! ...more
Vegan and Vegetarian

CF 13/60 Charred String...

A clean, simple and healthy dish, it deserves to be on our dinner plate, once a week! :) ...more
Sweets

CF 24/60 Moist Banana...

Have it hot or cold as a cake or dessert! ...more
Sweets

Quick Strawberry Trifle

250 – 500g fresh strawberries 300g frozen strawberries 3 – 85g packets of strawberry flavoured Jelly Crystals 800ml boiling hot water 300ml thickened cream ...more

News and Events

My Plant-Base Cooking Videos are now on...

Hi Everyone! Time escapes when one is having fun 🙂 in my...more
Adelaide Central Market – My Plant-Based Cooking...

My Plant-Based cooking is now available from the Adelaide Central Market. Stall...more
SIMPLY SARJ at STALL 11 MENU

Simply Sarj Plant-Based Menu POT LUCK lunch special (gluten free) –...more

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A few prepared earlier

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