All posts filed under: Mains

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 …

Harissa Roasted Eggplant with Fennel Salad

Eggplant (aubergine) is one of my favourite vegetables, I could seriously eat it every day. It’s the star ingredient of baba ganoush but you’ve most likely sampled it in a rich Indian curry or a savoury tomato pasta. It’s a gem of a vegetable and when cooked well brings so many hearty flavours & textures to a dish. Perfect if you’re going meat-free. This recipe is currently my favourite way to cook eggplant. I marinate the flesh with a warming harissa paste then bake it in the oven until the outside is golden and the flesh turns melt in your mouth tender and serve it alongside a crisp fennel and citrus salad.  It’s  bursting with flavour and much easier to prepare than it looks as the oven does all the hard work.  I make it on days when I feel like I need a break from starchy foods as its a bit of a lighter meal but is still flavourful enough to comfort you on chilly winter nights. Harissa Roasted Eggplant + Fennel Salad Serves …