15 LichField Road556835 Singapore
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, …
Long time since I posted a Houmous or a dip recipe. As I was taking part to the launch project of a new cafe here in Singapore, we did some recipe testing and I proposed those vibrant flavorful dips during one of our meetings.
The pinky bubble gum colored one was not meant to be that color.. as I chose purple sweet potatoes by mistake… was meant to be rather orange… but everyone loved this playful colour 🙂
As for the yellow one, the curry powder gives it this colour and its flavored with coconut to get a very nice thai twisted flavor.
Both houmous (like the third spread which is baba ganoush) are of course vegan, GF and really nutritious.
Recipes super easy to follow are just below. Try it and let me know if you liked it !
Enjoy your food, enjoy your day 🙂
Thai spiced houmous
Ingredients
- 1 1/2 cups cooked chickpeas
- 1/4 cup coconut milk
- 2 cloves minced garlic
- 3 to 4 tbsp fresh lime juice
- 1 tbsp lime zest
- 2 tbsp tahini
- 1,5 to 2 tbsp yellow curry paste
- 1 tbsp olive oil
- Salt and pepper, to taste
- Pinch of Red chili flakes and grated coconut
Directions
- Place all dry ingredients in your high speed blender. Add 3 tbsp lime juice, half the coconut milk and blend at high speed.
- Add gradually the remaining coconut milk. Add the olive oil and a little water if too thick.
- Taste and add the remaining lime tbsp, more salt or some chili flakes if you like it really spicy.
- Transfer to a glass jar and store in the fridge for 2/3 days. Before eating, stir, top with a drizzle of olive oil, unsweetened grated coconut and some more chili flakes.
Sweet potato houmous aka “bubble gum houmous” 🙂
Ingredients
- 2 medium sweet potatoes (go for the Japanese purple one to get this pinkish color or golden ones for a more standard colour and a bit less sweet)
- 2 cups cooked chickpeas
- 3 tbsp tahini
- 4 Tbsp olive oil
- 3 tbsp lemon juice (approx 1 lemon)
- zest a full lemon (start with 1/2 in the recipe and add more according to taste)
- 2 garlic cloves
- 1/2 tsp cumin
- 1/4 tsp ground coriander
- 1 tsp dried chilli flakes (start with 1/2 and add according to taste)
- Pinch of salt and cracked pepper according to taste
Directions
- Bake your sweet potatoes in preheated oven at 190°C for approx 50 min
- Put all your other ingredients in your high speed blender, except the olive oil, and add the chopped baked sweet potatoes (skin removed :). Add the olive oil gradually.
- Blend until it becomes smooth and the texture you want (might need to add a little water, lemon juice or zest, more spices or salt according to taste)
- Serve topped with some sesame seeds and chili flakes, chopped fresh cilantro and a good drizzle of olive oil.