All posts filed under: Easy dinners

Lemon Grass & Coconut Soup

This Fresh and light coconut broth is the perfect meal to kick-start your healthy eating in 2018. Its the love child of Coco-nutty tom kha soup & fragrant hai green curry. Lemongrass, ginger, Kaffir lime leaf & fresh herbs are blended with coconut milk & veggie stock to create a delicious broth which is simmered gently then ladled over brown rice noodles, broccolini and tofu. I love topping this soup off with fresh cucumber and bean sprouts for extra crunch. Snow peas, boy choy and capsicum also work amazingly. If you want an extra green kick you can blend a handful of spinach into the broth. This soup is great if you want to calm and soothe your tummy after an indulgent silly season. Lemongrass, ginger & mint are digestion superstars! They’re full of compounds that can help ease common digestive symptoms like bloating, nausea & cramps. You can also use the leftover herbs to brew a delicious tummy tea and sip throughout the day. Lemongrass & Coconut soup Serves – 2 hungry people   …

Green Caesar Salad + Rosemary Croutons

This is a rockin Ceasar salad recipe! Even though it’s 100% vegan it still has all the moorish flavours and textures that make the classic version so yummy. The tangy dressing is made with a base of natural yoghurt instead of mayonnaise which makes it a lot lighter but still creamy. I use nutritional yeast and dulse flakes in place of parmesan cheese and anchovies. They’re optional but they give the dressing that cheesy salty flavour caesar salads are known for. I highly recommend giving them a go. The rosemary rye croutons add an extra savoury flavour and crunch. Not only does this recipe taste like the real deal it looks beautiful arranged on a platter showing off the green tones of kale, cos lettuce, asparagus and beans. I love eating this as an easy weeknight meal ( it tastes even better for lunch the next day ) but you could also serve it as a side. It’s a great make-ahead salad as you can prep all the ingredients separately and toss them together just …

Jewelled ‘Couscous’ Salad

If you’re looking for your next weeknight dinner, Look no further. This warm ‘couscous’ salad is for you. This isn’t your traditional bland couscous dish, It’s bursting with amazing flavours and ticks all the boxes for a winter meal when you feel like something light but comforting. I have a low-key crush on middle eastern/ Moroccan food. The dishes have the perfect combination of sweet, spicy and savoury notes that are indulgently comfy but never overly heavy. I’ve combined my favourite ingredients from both cuisines to make this simple but tasty salad. The base is made by swapping out traditional couscous for millet. If you haven’t tried millet before you should immediately add it to your rotation of whole grains. It is a tiny gluten-free grain with a slightly nutty flavour & a fluffy texture once cooked, making it the perfect swap for couscous or bulger.  The fluffy millet ‘couscous’ is layered with sweet dried apricots, cubes of spicy, savoury Za’atar roasted eggplant & sweet potato and juicy cherry tomatoes & pomegranate seeds. All the …