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Broccoli and soba noodle salad

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

Serves: 2
Ingredients
  • 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
Method
  • 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

Ingredients
  • 4 tbsp soy sauce
  • 2 tbsp tamarind paste
  • one tsp grated ginger
  • juice of 1/2 lime
  • one red chilli pepper, sliced
Method
  • Whisk all the ingredients together.
  • Set aside for at least 15 minutes, to let the flavours combine.

Vegan taco buffet

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

Serves: 4
Ingredients
  • 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
  • 1 lime
Method
  • 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

Ingredients
  • 2 sweet potatoes
  • 1 red onion
  • one tbsp olive oil
  • one tsp smoked paprika powder
  • one tsp sweet paprika powder
  • a pinch of salt
Method
  • 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

Ingredients
  • 100 g cashews, soaked overnight
  • 2 tbsp plant-based milk (I used coconut milk)
  • 1 lime (peel and juice)
  • a pinch of salt
Method
  • Blend soaked chashews with milk, to make a smooth paste.
  • Add lime juice and peel, combine. Season with salt
  • Refrigerate for at least 30 minutes.

Broad beans and asparagus salad

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

Serves: 2
Ingredients
  • a bunch green asparagus
  • 1/2 cup broad beans, shelled and cooked, skins removed

Recipe: Lemon dressing with chili flakes

Ingredients
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1/2 tsp dried chili flakes
Method
  • 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.

Sweet potato and butternut squash soup

A perfectly orange soup is a perfect way to celebrate fall.

It's slightly sweet, slightly spicy and wonderfully warming.

Recipe: Sweet potato and butternut squash soup

Serves: 4
Ingredients
  • 350 g of sweet potatoes
  • 350 g of butternut squash
  • 500 ml of vegetable stock
  • one onion
  • 2 gralic cloves
  • one tbsp. of rapeseed oil
  • a pinch of salt
  • one tsp. of chili flakes
  • 3 tbsp. of coconut milk
Method
  • Peel and dice potatoes and squash.
  • Heat the oil in a large pot, add diced onion and sliced garlic. Cook them for about 5 minutes, until the onion is softened.
  • Add diced pumpkin, squash and chili flakes, cook for about 2 minutes.
  • Add vegetables stock and a pinch of salt, simmer over low heat until the vegetables are soft (about 20 minutes).
  • Blend the soup with 3 tbsp. of coconut milk. Reheat if needs be.

Cucamelon Salsa

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!

Recipe: Cucamelon Salsa

Ingredients
  • 300 g of cucamelons, cut in halves
  • 50 g of feta, crumbled
  • 2 tbsp. of chopped Thai basil
  • 1/2 tsp. of chili flakes
  • juice of 1/2 lime
Method
  • Combine all the ingredients in a bowl.
  • Set aside for at least half an hour.
  • Serve with toasted bread.
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