15 LichField Road556835 Singapore
This is the kind of soup we love at home: full of flavor, nourishing and enough as a main meal as it contains a nice amount of protein using red lentils. I will usually add some kind of flat bread and a side leafy green salad to make a complete meal, and if we don’t go vegan, top the soup with some goat cheese instead of coconut yogurt . Even when you live in a tropical country it is so nice to have a warm hearty soup some days ! Hope you try and like it 🙂
INGREDIENTS (Serves 6 large bowls)
- 400 grs chopped pumpkin
- 200 grs red lentils
- 175 grs chopped carrots
- 3 chopped celery stalks
- 1 chopped large yellow onion
- 9 cm piece ginger roughly chopped
- 3 chopped garlic cloves
- 2 tbsp olive oil
- 650 ml vegetable stock (ideally homemade or low sodium). Adjust according to consistency desired
- 400 ml coconut milk
- 2 tsp curry powder
- 1 tsp cumin
- 1/2 tsp salt
DIRECTIONS
- Put vegetables, onions and ginger drizzled with olive oil and a little salt on a baking tray in preheated oven at 200°C.
- Bake for 30 minutes (check after 25 min it doesn’t get to brown)
- In the meantime, cook the rinsed red lentils in your thermomix or in a large pot covered with a lid, with the stock, garlic, spices and vegetable stock.
- Cook for 20 minutes, then add half of the coconut milk and mix.
- Add the roasted vegetables (start with only half of the ginger and try before adding the rest, as I love ginger but you might want a bit less 🙂 and the rest of the coconut milk and top with some more stock or water until you reach the consistency you want. Adjust seasoning (salt, pepper and maybe ginger)
- Blend until smooth texture and serve in bowls topped with coconut yogurt, fresh herbs (cilantro, thai basil, ..) roasted seeds, chili flakes, a drizle of olive oil….
Note: if you don’t plan to eat it all, pour in a container and keep in fridge for up to 3 days or in freezer for 2/3 months.
Have you ever tried cauliflower couscous ? If not, you are missing something, especially if you like carbs and are trying to minimize their intake : )
If you don’t like cauliflower, I defy you to taste it in this recipe and the texture is so nice ! Recipe is below and if you make it, double quantities of the cauliflower couscous so you can enjoy and accommodate for a few meals !
RECIPE
INGREDIENTS
- 800 grs cauliflower florets (only the florets)
- 1 finely diced yellow onion
- 2 tbsp coconut oil
- 1 tbsp toasted sesame oil
- 2 tbsp lime juice and its zest (ideally organic)
- 2 to 3 tbsp grated fresh ginger (adjust to taste)
- 2 chopped garlic cloves
- 1 tsp turmeric
- 1 tbsp soy sauce (or coconut aminos for GF option)
- To top: 1,5 tbsp grated coconut + 1 kafir lime finely shredded and salt and pepper to taste
Directions
- Pulse your cauliflower florets in your thermomix until you get a texture similar to couscous.
- Steam it for 7 min, and drain thoroughly (I use a cheese cloth) when cooled down, to remove all water.
- Heat at medium heat your pan, add the coconut oil, then the onions, and after 5 min your garlic, ginger and turmeric. Stir well all along for an extra min.
- Add the cauliflower, cook for 1/2 min, and finish with the soy sauce, lime and sesame oil, and stir again.
- Transfer to a bowl and top with your grated coconut and kafir lime and serve
Note: you can add a few chili flakes when you add the ginger and turmeric, if you want it a little spicy
You can eat it warm of cold and add some pomegranate, roasted almond flakes, diced cucumber and feta (or marinated tofu if vegan) to have it as a salad.
Carrots are often thought of as the ultimate health food, right ? Like me, you probably heard a million times your parents say “Carrots will help you see in the dark” or “carrots will give you a nice skin” when you were a kids 🙂
Purple, red, yellow, white, orange…. whatever the variety, they are all rich in antioxydants and in vitamin A (good for your view). Also they can be found all year round and are so versatile to accommodate different bakes and meals! I always have lots of them in my fridge.
So today it’s a soup I cooked with orange ones (you can swap for purple if you want a fancy colored soup :). Adding some nuts and yogurt makes it a protein and healthy fat rich dish. If you are vegan opt for plant yogurt otherwise go for greek one, which creaminess completes so well this spiced soup.
Super easy recipe below. Have fun cooking and eating it 🙂
INGREDIENTS (for 4 bowls)
- 1 kg chopped carrots
- 400 ml low sodium vegetable stock
- 400 to 700 ml water (according to desired consistency)
- 300 grs chopped yellow onions
- 1 crushed garlic clove
- 25 grs grated fresh ginger
- 2 tbsp coconut oil
- 2 tsp ground cumin
- 1 tsp cinnamon
- 1 tsp chili flakes (omit if eating with your kids or adjust to spiced level you like)
- 1 tsp ground coriander
- Roasted spiced cashews: 50 grs cashews / 1/16 cup coconut sugar / 1tbsp coconut oil / 1 tsp garam masala /1/4 tsp salt / 1/8 tsp cayenne pepper
- To serve top each bowl with 1 heaped tbsp greek or coconut yogurt, chopped cilantro, sliced red onions and some of the roasted spiced cashews
DIRECTIONS
- Heat oil in a large pan (medium / low fire). Add the onions and cook until soft and translucent. Add the garlic and stir for a few min, then add all spices and stir for 1/2 min until fragrant.
- Add the salt, the carrots, the stock and bring to a boil. Top with the water and let it simmer, covered for 25 min (Check after 15 min if need to top up with water).
- In the meantime, mix the cashews with the oil, sugar and spices in a bowl to fully coat them, and then put in preheated oven (160°C) to roast for up to 20/25 min (should be golden but not overly brown :). this can be done of course ahead and you can also prepare a bigger batch to use as toppings for salads, other soups, or even as snacks …
- Once the veggies are cooked, blend the soup and add some more water if you need until you reach proper consistency.
- To serve, pour soup in bowls, top with yogurt, red onions slices, cilantro and roughly chopped roasted spiced cashews.
- Eat with some pita bread,GF wrap, or some grains and leafy greens to have a complete meal.
Trust me we are a pasta family ! Now that we live in Singapore, we have also turned into a noodle family 🙂 but seriously speaking, pasta are a staple in our cupboard and we can not have a week without any on our table for sure.
I tend to go for the healthy options: gluten free buckwheat ones, or wholewheat if with gluten, and when I have time, will make my own vegan pasta dough. Seriously super easy to make, just a bit time consuming for the shaping part. I use the Rouxbe recipe I learnt when I was graduating from Rouxbe plant based certification course. A winner with everyone, and as good as real pasta. This time I made proper ravioli as I wanted to use the little gadget I had just bought 🙂 Very nice result, kids were impressed and ate the mushroom filling easily 🙂
Sharing the pasta dough recipe below, once it’s done, you can laminate it and shape it the way you feel like. You are the chef artist ! Enjoy
INGREDIENTS
- 1 pack (8 to10 oz) silken tofu
- 1 tbsp olive oil
- 1/4 tsp turmeric
- 1/4 tsp sea salt
- 1 1/4 cup all–purpose flour
- 1 1/4 cup semolina
DIRECTIONS
- Blend the tofu, oil, turmeric and sea salt until smooth.
- Add the flour and semolina slowly, in equal parts, until the dough begins to clump into a ball.
- Remove from the food processor and place on lightly dusted board.
- Add more flour and semolina slowly until the dough is not sticking to the counter top.
- Knead the dough for about 10 minutes until very smooth.
- Wrap tight in plastic wrap and allow the dough to rest for at least 30 minutes, or overnight in refrigerator.
- Once rested, roll out the dough and use it as you feel like it 🙂
Wether you are in the mood for a brunch or a quick and easy lunch, those frittatas are meant for you !
Light and fluffy, thanks to the use of a rich ricotta filling, vegetarian, gluten free and nutritious with the addition of crispy quinoa, they are terribly yummy !
Quick and easy recipe just below !
INGREDIENTS (serves 4)
- 100 grs uncooked quinoa
- 8 big free range eggs
- 200 grs ricotta
- 200 grs halved cherry tomatoes
- 2 crushed garlic cloves
- 2 chopped spring onions
- A handfull chopped basil leaves
- 2 tsp fresh thyme
- Salt and cracked pepper
DIRECTIONS
- Preheat the oven to 180°C fan forced.
- Cook the quinoa, rinse and drain
- Combine the eggs, garlic and ricotta in a bowl and stir well
- Add the herbs, onions, tomatoes and 2/3 quinoa
- Season with salt and pepper
- Pour un muffin tins lined with paper cases. Top with the remaining quinoa
- Bake for 25/30 minutes (should be golden)
- Eat hot or at room temperature, with green leaves salad, or a nice sauce (avocado green dressing, tomato sauce, pesto….)
Note: can keep for 2 days in the fridge. You can also play with different herbs to vary flavors
So today I came back from the bakery and decided to finally update the blog with some of the recipes people asked for on IG. Sorry it took me so long, but I have been crazy busy trying to optimize house / work organisation lately.
Anyway, better now than never, especially as I am posting this delicious creamy roasted cauliflower soup now. It’s so easy and so delicious. You can trust me on that, your kids will love cauliflower with this soup, and you too !!
Recipe just below if you want to try, and please let me know your thoughts.
Enjoy !
INGREDIENTS (serves 4)
- 2 large heads cauliflower washed and cut in regular sized florets
- 2 garlic heads (or 1 if you like it less garlicky)
- 1 large white onion, diced
- 3 tbsp olive oil
- 4 cups vegetable broth
- 2 cups unsweetened plant milk (I used almond)
- A handful fresh thyme sprigs
- 1 tbsp fresh shredded rosemary
- 1 tbsp nutritional yeast flakes
- 1 tbsp apple cider vinegar
- Freshly ground black pepper, to taste
DIRECTIONS
- Preheat the oven to 180°C fan forced
- Cut the tops of the garlic heads, coat them with olive oil.
- Drizzle the cauliflower florets with olive oil and a little salt.
- Put garlic and cauliflower on a baking sheet on a tray to roast for 35/40 min (cauliflower should turn golden and garlic will be tender).
- Medium heat a pot, add the olive oil, then the onions, and cook until translucent (7/10 min). Then add the thyme sprigs and rosemary and cook for another 2 min.
- Add the roasted cauliflower, garlic (removed from the garlic head), stock and rosemary.
- Bring to a boil, reduce and let simmer for 20 min.
- Then use your high speed blender or hand mixer to purée the pot content.
- Add the plant milk, vinegar, nutritional flakes (add more for a cheesier flavor), salt and cracked pepper and blend until creamy. Add more water to adjust the consistency to your taste.
- Season with salt and pepper.
- Transfer to bowls, drizzle with olive oil, fresh herbs and some veggie crispy bites (I used oven roasted purple carrots) or nuts / seeds. Enjoy !
- If you have left over you can keep in the fridge for 2 days or freeze for 1 month
I first discovered dumplings when we were living in Australia and I was travelling to Hong Kong regularly for work.
Of course I had eaten some “Chinese raviolis vapeurs” in France before… But oh my god, nothing slightly comparable ! From the skin to the filling, dumplings can be so versatile and flavorful. Of course, I always go for the vegetarian options when I eat dumplings in restaurants or hawker centers in Singapore, and the choice is more limited. So sometimes I prefer to make them at home, especially when I want to have more consistent ones, like those tofu veggie ones, which are super balanced and nourishing.
I am sharing below the recipe of the filling, but for the dough, I must confess I haven’t found the proper recipe yet. So just buy some good quality wraps like these wholewheat I found, or wait until I crack the recipe 🙂
Instructions (serves 4)
- 3 tbsp coconut oil (or olive oil)
- 1,5 cups finely shredded cabbage
- 0,5 cups grated carrots
- 1 block (200 grs firm tofu), drained
- 1/2 cup shredded cilantro
- 1/2 cup shredded chives
- 1 chopped white onion
- 1 big tbsp minced ginger
- 2 tsp minced garlic
- 2 tbsp sesame oil
- 2 tbsp shaoxing rice wine (substitutes can be mirin, then omit the sugar, or dry sherry)
- 1 tsp sugar
- 3/4 tsp salt
- A good pinch of pepper
Instructions
- Heat up your wok or large pan, and add the coconut oil, then add the onions and cook until translucent. Add the garlic and ginger and cook stirring well for 1 more min.
- Add the cabbage, carrots and crumbled tofu and cook until veggies are tender (5 min stir fry approx).
- Take it away from the fire. Add the herbs, and all the other ingredients, stir well to mix everything all together and let it cool down
- Once it has cooled down, you can start assembling your dumplings. Take a wrapper, wet one half, pour a heaped tbsp of filling (or more depending on the size of your wrapper), and pinch the sides to close your dumpling.
- Then finish cooking, but heating up a pan with 1 tbsp of oil. Put some dumplings (ensuring they don’t touch) and let them fry for 2 min (until the bottom is crusty). Pour 1/4 cup water and cover with a lid and let cook until all water has been absorbed (approx 8/10 min)
- Remove the lid, let them for 1 more min in the pan, and eat with some spice sesame oil (recipe in dressings)
- Enjoy
Nb: if you don’t plan to eat all your dumplings, freeze the raw dumplings and when you feel like having some, follow the same process as with fresh ones to reheat and cook them.
When you have a few veggies left in the fridge and some nice herbs and nuts, soups are the easiest, yummiest and super nutritiously healthy way to have the perfect meal. This soup is a pretty (yet basic 🙂 ) Roasted Thyme Zucchini and Peas soup. You will see it is really really easy to make and requires very few ingredients. And yet it is so delicious. Vegetarian and gluten free, but skip the parmesan and it will be vegan and GF 🙂 If you try it let me know how you enjoyed it. Recipe just below.
Ingredients (serves 4)Serves 4
- 1 kg zucchini
- 4 garlic cloves
- 2 tbsp olive oil
- 500 ml vegetable stock
- 3 tbsp almond milk unsweetened
- 300 gros frozen peas thawed
- 3 tbsp fresh thyme
- 50 grs parmesan (or use vegan parmesan for vegan variation)
- 2 tbsp shredded basil
- 2 tbsp pine nuts
Instructions
- Preheat the oven to 180ºC fan forced
- Dice the zucchinis in small cubes, put them with the garlic cloves (with their skin but trimmed edge) in a bowl and drizzle with the olive oil, a pinch of salt and pepper. Stir to coat well.
- Place on the baking fray and roast for 40 min, stirring halfway (the zucchinis should be golden brown)
- Pour the cooled down roasted vegetables in your high speed blender (remove the garlic skin 🙂 and add the peas, parmesan, thyme and half the stock.
- Blend to get a puree and add the almond milk.
- Add more stock to get the consistency you like, taste, add more salt and pepper if needed and keep aside.
- Roast the pine nuts in a pan
- Serve the soup in a pretty bowl, topped with the roasted pine nuts, shredded basil, a thyme sprig, a drizzle of olive oil and shaved parmesan.
- Enjoy with a nice slice of sourdough bread or olive oil focccacia !
Nb: this soup keeps well in the fridge for up to 36 hours in an airtight container.
I have always heard burgers were the utmost comforting food ! And now I can confirm it ! Well at least my version of a burger, ie : one made of grains, lots of veggies, avocado spread and homemade spelt seeded buns !
I will also post the recipe for the buns, which are super easy to bake, but if you are in a real hurry, those burgers will accommodate any kind of nice bun you buy or bake. Use GF buns, if you are Gluten intolerant as the patties are GF.
100% vegan, GF, nutrient and protein rich and super moist and flavorful. YESS !
Follow the quick and easy recipe below and let me know your thoughts.
Happy Burger Guys 🙂
Ingredients (serves 4)
- 1 can red beans rinsed and drained
- 150 gr cooked quinoa
- 35 gr sunflower seeds
- 10 grs chia seeds
- 1 diced red onion
- 2 cloves garlic
- 10 gr chia seeds
- 2 tbsp extra virgin olive oil
- 3 tbsp lime juice
- 1/2 tsp apple syrup
- 1 tsp cumin
- 1 tsp “herbes de provence”
- 1/4 tsp curcuma
- 1/2 tsp red chili flakes (or more if you like it really spicy 🙂
- 1/2 tsp salt and a good pinch of black pepper
Directions
- Preheat your oven to 180C fan forced
- Pulse the onion and garlic in your high speed blender then add all the other ingredients until you get some kind of a dough. If it is too sticky, add 1 to 2 tbsp GF flour such as oat or buckwheat.
- Divide the dough in four to make your patties
- Place on a baking sheet lined with baking paper
- Bake for 35 to 40 min (should become golden but not brown 🙂
- Enjoy inside a bun filled with raw and/or grilled veggies, avocado spread, … anything you like providing you add lots of veggies and play with textures !
Nb: you can make them 1/2 days ahead and keep in the fridge, or make a big batch you freeze (keep 2 months) to make easy burgers on demand 🙂
Hi there ! Quite some time since my last post ! I haven’t forgotten you guys, but I am still a lazy blogger I believe 🙂 And when I get to choose I always tend to prefer trying a new recipe than updating the blog ! Apologies 🙂
But as promised I am posting today the recipe of this super delicious spinach miso pesto so you can try it and use it with pasta, on toasts or in a buddha bowl like I did with some left over sauce this Sunday.
It is 100 % raw, vegan, Gluten and Nut Free, super delicious and packed with lots of the good nutrients from the spinach and seeds. It is super fresh and green ! YUMMMM ! Not cheesy like the traditional pesto, though the use of white miso brings a super nice umami taste to it.
Would love to know what you think after you have tried it 🙂
Recipe just below.
Ingredients
- 5 packed cups organic spinach leaves washed
- 2 cups parsley or cilantro
- 1/4 cup activated sunflower seeds (if you don’t have activated seeds, toast them). You can also use toasted pine nuts like real traditional pesto if you can eat nuts
- 1/4 cup cold pressed extra virgin olive oil
- 3 tbsp lemon juice
- 2 tbsp white miso paste
- 2 to 3 medium sized garlic cloves crushed
- 0,5 tbsp sesame oil
Directions
- Put all the ingredients in your high speed blender (except the olive oil, and just 2 tbsp lemon juice)
- Blend at high speed until you get a paste and add slowly the olive oil and the sesame oil.
- Taste it and add more lemon / a bit of water or salt if you feel like it (though I don’t use any as the miso already brings saltiness)
- Enjoy or keep in the fridge for 2/3 days in airtight container (You can also freeze it for up to 2 months )