Super quick and super easy recipe for an Asian-style lunch. Few ingredients, little work and a very satisfying meal. Tenderstem broccoli go great with soba noodles and spicy dressing with soy sauce, tamarind paste and lime juice. You have to try it!
Recipe: Broccoli and soba noodle salad
200 g soba noodles
250 g tenderstem broccoli
a handful coriander leaves
1/2 tsp finely chopped red chilli pepper
one tsp black sesame seeds
Cook the noodles according to the package's instructions.
Blanch the broccoli in a boiling water for 3 minutes. Submerge in a bowl of ice water for one minute.
Place noodles and broccoli in a targe bowl.
Combine with coriander leaves, chopped chilli and soy-tamarind dressing.
Divide between two plates and top with black sesame before serving.
Recipe: Soy-tamarind dressing
4 tbsp soy sauce
2 tbsp tamarind paste
one tsp grated ginger
juice of 1/2 lime
one red chilli pepper, sliced
Whisk all the ingredients together.
Set aside for at least 15 minutes, to let the flavours combine.
Perfect tacos: crispy, aromatic, colourful and vegan. Great for small or larger gatherings. All you have to do is prepare the toppings and ask your guests to compose their ideal snacks. I chose roasted sweet potatoes, black beans and corn, creamy cashew paste, pomegranate seeds, fresh chillies, aromatic coriander and lime juice. You can add your favourite fruit, vegetables and herbs.
Recipe: Vegan tacos
8 soft corn tortillas
a bunch coriander
one corn on a cob
one cup cooked black beans
rosted sweet potatoes (recipe below)
cashew paste (recipe below)
2 green chilli peppers
1 small pomegranate
Roast the corn at 180C for about 30 minutes, until tender.
Kut off the kernels and combine with cooked beans.
Deseed the pomegranate, slice the chillies and cut the lime into quarters.
Heat the tortillas in the oven or on a pan and cover to keep them warm.
Serve all the ingredients together and let everyone compose their own tacos: roasted sweet potatoes with pomegranate and fresh coriander or corn and beans with cashew paste and fresh chillies. Or everything altogether :)
Recipe: Roasted sweet potatoes
2 sweet potatoes
1 red onion
one tbsp olive oil
one tsp smoked paprika powder
one tsp sweet paprika powder
a pinch of salt
Peel and dice the potatoes.
Cut the onion into eitghts.
Mix diced potatoes with onion, olive and spices.
Transfer into a baking dish and roast at 180C for about 30 minutes.
Recipe: Cashew paste
100 g cashews, soaked overnight
2 tbsp plant-based milk (I used coconut milk)
1 lime (peel and juice)
a pinch of salt
Blend soaked chashews with milk, to make a smooth paste.
Add lime juice and peel, combine. Season with salt
This asparagus and broad beans salad is extremely easy, takes very little time to prepare, but still is a truly satisfying Spring meal. It’s green, crispy and delicious. Makes a great quick lunch or a perfect addition to your picnic basket.
Recipe: Asparagus and broad beans salad
a bunch green asparagus
1/2 cup broad beans, shelled and cooked, skins removed
Recipe: Lemon dressing with chili flakes
2 tbsp olive oil
2 tbsp lemon juice
1/2 tsp dried chili flakes
Cut off the asparagus tips, cook them in boiling water with one tbsp of sugar for 3 minutes.
Using a vegetable peeler, hinly slice the asparagus lengthwise into strips. Cook them for 30 seconds.
Whisk the ingredients of the dressing together.
Combine broad beans and asparagus with the dressing.
Cucamelons, also known as mouse melons, Mexican miniature watermelons or Mexican sour cucumbers, look like tiny watermalons (and you know that I love all things tiny, see: baby eggplants) and taste like cucumbers with a hint of lime. In spite of appearances, they have not been created by a crazy gardener - cucamelons are native to Mexico and Central America. Oh, and they are also delicious!