15 LichField Road556835 Singapore
I don’t know for you, but when I am tired and don’t feel like cooking but still want something healthy, stews and curries are my go to food. Coconut milk based stews are so indulgent and flavourful ! And then they are sooo easy to make and twist. Once you have the base (onions, garlic, ginger, a few spices and lots of coconut milk :)) you just have to throw in there different veggies, a protein source like tofu or beans, some herbs and let it simmer, right ? And the magic of these is that they taste even better the next day, so make more and keep in the fridge of freeze for those lazy days ! My kids love them with naan of buckwheat pancakes to dip the sauce. Quinoa, millet or red rice are also super great to eat with them with and make a complete and nutritious meal. My super basic recipe below in case you don’t have already yours or want to revamp it a little. Happy cooking !
Ingredients
1,2 kg veggies: I would usually used pumpkin or sweet potato cut in dices, brocoli and or cauliflower florets, Brussels sprouts, carrots, or even some potatoes
250 g protein: either chickpeas, or pat dried firm tofu cut in cubes
3 handfuls fresh green leaves preferably organic
2,5 tbsp coconut oil
2 medium red onions minced
4 fat garlic cloves crushed
5 cm grated fresh ginger (don’t hesitate to put more if your love ginger like me 🙂
800 ml canned coconut milk
3 tbsp lemon juice + 0,5 tbsp lemon zest
1,5 tsp ground turmeric , 1 tsp ground cumin, 1 tsp garam masala
1 tsp salt (adjust to taste), cracked pepper, pinch of chili flakes (optional).
To serve: thai basil or fresh coriander, roasted cashews or pepitas, toasted coconut flakes
Directions
Add your coconut oil to a large sauce pan on medium heat.
Once hot, add your onions and leave to saute for 6/9 min until translucents
Add your garlic and ginger and saute for 1 min
Add your spices, stir and cook for a few minutes
Add the starchy vegetables to your pan if using any (potatoes, pumpkin, …) and sauté for 10 min
Add your other veggies, and protein source, sauté for 2 min, then add the coconut milk and cook for 10/15 min (starchy veggies should be cooked but not mushy:)
Finish, by adding your green leave and, lemon juice. Taste and add more salt, pepper, lemon or even spices if needed. Add your fresh herbs, some roasted nuts or seeds and serve !
Was craving for Thai food today and looking for a bright salad to enlighten a dull rainy day in Singapore 🙂 Remembered how much I love the Mango Papaya salad but had no papaya …. Never mind, zucchinis were going to replace it, and I also wanted to make it vegan and GF so skipped the fish and soy sauce. Added some avocado for indulgence and health fats, and edamame to make it more nutritious and get some texture as zucchinis are not as crunchy as the papaya. Result turned out super yummy, and it was done in 10 min max ! So here it is below, for you to try. Let me know your thoughts !
Ingredients (Serves 4)
- 2 large spiralized zucchinis (chose them organic to keep the skin ideally) If you don’t have a spiralizer, use a vegetable peeler to peel the zucchini into long strips. Once done, place your spiralized zucchini on a paper towel to absorb part of their water before you add them to your salad.
- 1 mango cut in small dices or also spiralized (don’t chose it too ripe in that case)
- 3 tbsp edamame pods
- 1 medium avocado cut in cubes
- 1 handfull chopped thai basil leaves and same with chopped cilantro
- Dressing: 3 tbsp lime juice + 2 tbsp sesame oil + 2 tbsp coconut aminos (if using tamari, add 1/2 tbsp coconut sugar) + 2 cm fresh ginger bit grated + 1 crushed fat garlic clove + fresh chili or 3/4 tsp chili flakes (adjust to your tastebuds)
- Toppings: Large handful or roasted unsalted crushed peanuts (or cashews if you don’t like peanuts) + 1 tbsp black sesame seeds + more thai basil, salt and cracked pepper to taste
Directions
In a large bowl, combine all your salad ingredients. Prepare the dressing combining everything. Pour the dressing over the salad and toss well. Add your toppings and serve ! If you are not going to eat it straight away, keep everything in containers in your fridge and assemble at the last min, as zucchinis will release water and avocado will quickly turn brownish.
Curries are one of the most comforting food for me. Don’t you think ? And being vegan most of the time, they are one of the easiest one pot dishes I love to make and share with friends or family to show them how delicious vegan healthy food can be 🙂 This one is a regular at our place, I sometimes change the sweet potatoes for carrots and / or pumpkins. Same for the greens, replace spinach with collard greens or even kale, and if you don’t have thai asparagus, omit them and just replace with snap peas or super fine green beans. From a nutrition stand point it is a very well balanced meal, rich in fibers, leafy greens, good fats. To increase proteins and limit carbs, ensure you use brown rice or quinoa as a side and add some beans if you want to load it with more proteins.
Hope you’ll like it.
Ingredients
Serves 4
- 500 ml coconut milk
- 850 g sweet potatoes (washed and cut in dices)
- 80 g organic baby spinach leaves
- 100 g thai asparagus (washed, trimmed and cut in 3 parts lengthways)
- 2,5 tbsp lime juice
- 2 tbsp white miso
- 1 tbsp organic green curry paste
- 300 ml water
- 1 tbsp coconut aminos or tamari if not soy free
- 10 kaffir lime leaves finely minced
- 2 to 3 lemongrass stalks (I love lemongrass so would use 3 but start with 2 🙂
- 1 tbsp finely minced fresh ginger
- 15 gr coriander (leaves and part of the stem)
- A few thai basil leaves
- Chili flakes (optional)
Instructions
- Put your miso, water, lime leaves and ginger in your pan an bring to a boil. Add your coconut milk, lemongrass stalks white parts you will have bruised and halved.
- Leave to boil for 2 min, then add your sweet potatoes, bring to a gentle simmer and leave until the potatoes are tender (around 15 min, check with toothpick)
- Add your spinach and cook for 2 min
- Add your coconut aminos and lime juice, half your coriander and the asparagus, and transfer in your serving pot.
- Taste and adjust if needed adding more salt, cracked pepper, lime juice and optional chili flakes.
- Top with remaining chopped coriander and some more shredded kaffir lime leaves and thai basil leaves.
- Serve immediately with quinoa, red or brown rice, millet, …
Have you ever eaten real Lebanese Tabouleh ? If so, this recipe is probably very similar to the one you ate / made. If not, then please try it, as it is soooooooo delicious, fresh, flavorful, and healthy ! Yes healthy as it blends parsley and mint with tomatoes, lemon, EVOO and very little wheat. You can even make it GF using quinoa, cauliflower or brocoli rice instead of bulgur. It’s been super hot lately in SG and this very simple salad has been on rotation in our menu over the last few weeks I must confess 🙂 Of course it is an entree and not enough for a meal, but from a nutrition point of view, it brings you so much antioxidants, vitamin A, K and C (parsley contains 3 times more Vitamin C then oranges). Recipe is super basic, it just requires a bit of time to finely shred / mince the herbs (use a herb grinder if you have one to save time :). Make it shortly before eating to ensure you maximize vitamin intakes !
Ingredients
Serves 4-6
– 4 bunches Parsley super super finely shredded
– 1 bunch mint super super finely shredded
– 3 super finely sliced green onions
– Optional 1/2 red onion diced super thin
– 2 large ripe tomatoes finely chopped and deseeded
– 1/4 cup super fine Bulgur
– Juice of 2 lemons
– 1/4 cup EVOO
– Salt and pepper to taste
Instructions
- Soak the bulgur in water and set aside.
- Mix together all the herbs, tomatoes and onions
- Drain the bugur and add it to the bowl.
- Add the lemon juice, EVOO, salt & pepper then mix all the ingredients thoroughly.
- Taste check and adjust the lemon, salt and pepper if needed.
Green Muffins today ! Cause it’s the week end, it’s Brunch mode at home and I feel like having something easy to bake a little sweet and savory, and it’s a good way to stuff some leafy greens in my kids food :).
I am sure you have a similar recipe at home, but if not, don’t hesitate to try it ! Spinach are super rich in Calcium and antioxydants polyphenols, real feta cheese rich in protein and Calcium, and we use Extra Virgin Olive Oil instead of butter in the dough, a great source of healthy omega 3 fatty acids.
Nb: if you don’t have feta use soft goat cheese instead, it works too. I have also tried them with GF flour blend from Bob’s Redmill and they also turned out well, so it can be made GF very easily.
If you have them as a meal, complete with nutrient dense food like a green salad combined with healthy avocado fats and some roasted nuts or seeds..You can add some proteins on the side like smoked salmon or eggs if you are not vegetarian, and to make it a completely balanced meal, add some low GI fruits for dessert like a berry salad with lemon zest and mint.
Enjoy !
Ingredients (Makes 12 small muffins)
- 2 cups self-raising flour (for GF substitute by GF blend and add 2 tsp GF baking powder and 1 tsp salt)
- 125 g baby spinach roughly shredded
- 3 chopped spring onions
- 2 tbsp fresh thyme
- 135 g crumbled real feta (extra yum with soft marinated one)
- 2 tablespoons finely grated parmesan
- 1 cup butter milk (replace with milk + 1 tbsp lemon juice if you don’t have any)
- 80 g EVOO
- 1 free range egg
- 1/4 tsp grated nutmeg
- Cracked pepper to taste
- 2 tablespoons finely grated parmesan and poppy seeds to top your muffins before going to the oven
Directions
- Preheat oven at 190°C fan, forced
- Grease with EVOO or lay with cooking paper your muffin tinSift your flour into a bowl, add your nutmeg, cracked pepper, parmesan, spring onions and shredded spinach.
- Stir. Add the feta and combine gently. In another bowl whisk your liquid ingredients until well combined. Add the wet to the flour mixture and use a metal spoon to stir until just combined (do not over mix to keep big feta chunks).
- Transfer to your baking tin, top with reserved parmesan and poppy seeds and put in the oven for 25 min, checking after 20 min and reducing to 180 if it turns golden to quickly (adjust / muffin sizes and oven)
- Once done, left to cool down for 5/10 min and enjoy warm with a nice salad !
Being in Lockdown and far away from home, I guess some days I just crave for the food I grew up with. As a kid, I loved quiches, which were my Mum go to dish when she was running out of time and ideas 🙂 Being already a vegetarian I loved those days ! It’s also one of the first savory dish I learnt to cook by myself. At first using pre made dough my Mum would buy at the supermarket (to save time again 🙂 but then when I started to learn how to read food labels (scary :)) I decided to make my own dough. Except for “pate feuilletée” which requires some skills, you have no excuse not to make your pie pastry ! In the recipe below I have twisted a little the dough adding a few tsp of thyme, you can also add some spices or even seeds… when you make your own, combinations are infinite !!
If asparagus are not in season, switch for brocoli, broccolini, spinach… and you can also replace the feta with soft goat cheese. Whatever the combo, I promise it will turn out super yummy !
Recipe just below. Happy Baking and eating.
Serves 6
Ingredients
Quiche
- A Bunch of green asparagus, washed and trimmed
- 100 g crumbled soft real feta cheese
- 3 large pastured eggs
- 250 ml full fat fresh milk
- 1 medium red onion thinly sliced
- 1 tbsp grated organic lemon zest
- 4 tbsp chopped herbs (chives and parsley)
- A pinch of grated nutmeg, salt and pepper to taste
Dough
- 200 g T55 flour, 100 g butter, 75 ml water, 5 g sugar, 3 g sea salt (optional: 2 tsp dried thyme or 1/2 tsp turmeric or 1 tbsp poppy seeds…)
Instructions
Start making the dough:
- Mix all dry ingredients. Add the butter cut in small pieces and mix using your hands to get a sandy texture. Don’t overdo it ! Make a well in your “sand” and add the water gradually. Using your hands incorporate the water to the dough until you get something homogenous and smooth. Cling wrap it and put it in your fridge for 30 min. It is then ready to be used 🙂
- Preheat your oven at 190°C fan forced
- Mix your liquids: eggs, add the milk, mix well, add the lemon, chopped herbs, nutmeg, salt and pepper.
- Roll your dough and transfer it to a pan layered with baking paper. Top with your liquids, then add the red onions and finish with the crumbled feta and the asparagus (I chose to keep them in full as I find it nicer 🙂 but you can cut them if you prefer)
- Put in the oven for 30 min, until it is nicely golden brown.
- Enjoy with a nice salad as a main meal.
Another salad ! And again Brocoli ! You are going to think we love brocoli at our place ! And you’ll be right 🙂 My kids used to be a little reluctant, I guess when I was busy working in corporate and asking my au pair to cook them brocoli, it was probably not the yummiest meal of the week for them 🙂 And I do remember eating some watery green little trees at my grandma’s place (I love my grandman don’t get me wrong) as a teenager, which I really found tasteless and would only force myself to eat as I was told to be polite and because they were good for me !
And yes Brocoli is good for you : this super veggie is loaded with fiber, antioxidants to reduce inflammation, and vitamin C to aid iron absorption ! And yes it is also super tasty and versatile when you cook it well. Think, roasted coated with a little evoo and spices, boiled and blended with cashews for a creamy soup, shredded as an alternative to grains in tabouleh, and even better mixed with fruits for a creamy smoothie… The list is endless and this time it is a very simple yet very tasty salad I propose you to make. 20 min max, only a few ingredients, and you’ll thank me after tasting it for sure !
INGREDIENTS (Serves 4 as a side)
- 1 large brocoli ( or brocolini, or cauliflower)
- 1 red onion
- 100 gr haloumi cut in small bites ( or smoked tofu for vegan alternative)
- 45 grs roasted walnuts chopped ( or any nuts)
- 3tbsp goji berries ( or cranberries, raisins,…)
- 1/4 cup chopped cilantro ( or parsley if you prefer)
- 2 tbsp evoo
- Zest and juice of 1 organic lemon
- 1/2 tbsp chia seeds
- 1/2 tsp cumin
- Optional chili flakes
DIRECTIONS
- Separate the brocoli florets from the stem. Don’t throw it away, you ll use it later.
- Coat the florets with 1 tbsp evoo, cumin powder, salt and pepper and optional chili flakes. Add the onion cut in quarters to the same bowl and mix well. Transfer to roast in preheated oven at 190 deg C fan forced for 20 min ( until you get a nice roasted colour)
- At the same time, grill your halloumi as per package instructions.
- Once done, take it out and leave to cool down
- Cut the stem of the brocoli to get some crispy brocoli match sticks you ll add to the salad later.
- Once your brocoli and onions are at room temperature, transfer in your salad bowl the roasted broccoli and onions, the raw brocoli, the walnuts, herbs, goji, grated lemon and toss.
- Drizzle with your lemon juice and 1 tbsp evoo. Toss well again. Finish adding the chargrilled haloumi, add more herbs, cracked pepper, chia seeds sprinkle and serve immediately 🙂
Hey there ! So if you know me a little, you know we live in Singapore and are surrounded by a mix of Asian cuisines, which I looooove ! Noodles and vermicelli are a main staple in every kitchen here, and I always carry brown rice vermicelli for a quick and easy stir fry or salad in this case. I prefer to use brown rice ones, as they are more interesting from a nutritional standpoint and tastewise, you can really not tell the difference once blended with the rest. In the salas below, I use a mix of veggies I like, but feel free to change / skip / replace (cauliflower or brocollini can also work very well, change for red cabbage for more polyphenols and a burst of colour, and play with the herbs: dill or asian thai basil are really nice alternatives). If you don’t like goji berries, use raisins, dried cranberries or blueberries or omit (though I like having that little natural sweet note). Finally, peanuts work very well in Asian flavored dish, but omit if allergic, or replace by toasted crushed cashews or sunflower or pine nuts. If you are not GF you can use soba noodles (some are 100 GF, but not all, so check the label). As always, this is a ridiculously easy recipe, you can do quickly and twist with your current mood ! ENJOY 🙂
INGREDIENTS
Serves 4 large portions as a main
250g brown rice vermicelli cooked as per package instructions
Half a brocoli, cut into small florets, blanched and sliced
1 large carrot julienned
100 g blanched snow peas sliced
Half a yellow raw capsicum sliced
25 g shredded mixed herbs (mint, coriander, chives, thai basil, ..)
2 tbsp crushed grilled peanuts
1 tbsp black sasimi seeds
1 tbsp goji berries
Optional chili flakes
Dressing: Juice and zest of 1 small lime, 3 tbsp rice vinegar, 3 tbsp sesame oil + 2 tbsp avocado oil (or grapeseed), 1 tbsp tamari sauce, 3 tbsp maple syrup (honey is also ok if not vegan)
INSTRUCTIONS
Prepare your dressing.
Transfer all your salad ingredients (except the nuts, seeds and keep 1 tbsp herbs) in your nicest large salad bowl. Using your clean 🙂 hands, mix all dry ingredients well, add the dressing and combine everything well again together. Top your salad with remaining ingredients and serve immediately (or keep in fridge for a few days, but then better not to pour the dressing)
Hello Guys !
Looking for new meal options ? I have a very simple one for you today that everyone should love even if they are not vegan ! so don’t tell them 🙂 (kidding :)) As a teenager I discovered cucumber egg mayo sandwiches in London as they were most of my lunch meals while on a student exchange. At that time I was already a vegetarian, not a vegan, and even if I was never fond of mayonnaise on its own, I found the chives / egg / cucumbers / cracked pepper and mayo combo very addictive at that time (maybe also because my other lunch box options were not really exciting :). Anyway since then I sometimes go for egg mayo sandwiches options when I know it comes from a good production place ! But as it gets more and more difficult for me to eat animal products I tried to find the right vegan alternative and believe I have found it !
Recipe is just below for a very simple vegan mayo you can use in this egg sandwich base but also for any other recipe asking for mayo.
Have fun cooking and let me know how it turned out !
SUPER EASY YUMMY VEGAN MAYONNAISE
INGREDIENTS
160 grs blanched almonds soaked in water for min 4 hours and then rinsed and drained
125 ml purified filtered water
125 ml cold pressed light extra virgin olive oil
2,5 tbsp apple cider vinegar
2 tsp dijon mustard
1 tbsp lemon juice
1/4 tsp turmeric powder
kalak nemak to taste (will bring some salt and eggy flavor)
INSTRUCTIONS
Blend all your ingredients except black salt and olive oil in your high speed blender until you get a super smooth texture. In my termomix I did it for 10 min roughly.
Add gradually the olive oil while continuing blending, to get a smooth well combined texture.
Taste, add a little more lemon or cider vinegar for tanginess or kalak nemak to increase egg flavor. Transfer to your mason jar glass container, close tightly and keep in the fridge for up to a month.
To make your egg mayo mixture, simply chop drained firm tofu (ideally organic and ensuring non GMO), add a few tbsp of your vegan mayo, some cracked black pepper, chopped chives a bit more kalak nemak, a little apple cider vinegar a tsp of dijon mustard. And stir well.
Choose nice sourdough bread or focaccia, GF toasts or wraps, … try to avoid white and refined flours option breads if possible … drop a few tbsp egg mayo mixture, top with sliced cucumber (use mandoline to get thin ones), some baby spinach, cilantro or additional spring onions, and have a nice meal 🙂
Yes salads can be pretty, healthy, nourishing and very tasty ! The one I am sharing with you today is super well balanced, combining, good GF carbs, legume proteins, veggies, sheep dairy, lots of herbs and a healthy fat dressing. It can be satisfying as a main on its own but feel free to add some more protein if you have a busy/ sporty day and a few more greens as a side salad to have a complete lunch. It can be easily adapted if you don’t have sorghum, don’t worry (replace with quinoa, farro or millet) and also switch for a vegan cheese alternative if you eat plant based. I rarely eat dairy nowadays, but feta can bring that special twist I want sometimes. If you do use feta, ensure it is real one made only with goat and sheep milk, please ! as there are so many bad ones on the market !
The only time consuming step is the lentils cooking in the recipe, so ensure you cook more and keep some for some lentils burgers patties/ falafels / a nice dahl / another salad…. in coming days.
Recipe below, serves 6 as a main / 8 as a good side !
200 grs uncooked Puy lentils
200 grs shorghum
300 grs cherry tomatoes quartered
100 grs persian style soft marinated real feta (or marinated tofu for vegan alternative)
2 red onions diced
2 large garlic cloves crushed
20 grs chopped parsley / 20 grs chopped chives / 20 grs thyme
70 ml lemon juice
100 ml extra virgin olive oil
salt and cracked pepper and roasted pepitas to top
Rinse and cook your lentils. Do the same with the sorghum.While they are cooking prepare the lemon dressing, mixing garlic, lemon juice, olive oil and a bit of salt.
When your grains and lentils have cooled down, put them in your serving bowl, add the cherry tomatoes, the onions and pour over the dressing. Finally add the feta and the herbs and top with extra salt/ black pepper and roasted pepitas. As simple a that !