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.
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.
Still super hot in Singapore, but fancying a soup today !
Not so many ingredients in my fridge, but enough to make a super tasty vegan soup 🙂 Topped with sunflower petals, parsley, seeds and a good serve of coconut yogurt, it turned out to be heaven on our table.
Follow the link below to try it.
The first time I tried pasta with white lemon sauce in Italy, I was very curious about the flavor and wondered whether I’d like it.
Since then I am in love with the combination of lemon and mediterranean herbs and veggies with either pasta or pizza.
Today I made a pizza as we hadn’t had some for quite sometimes and kids love it. Also it is a good way to have them eat veggies they don’t like so much, like zucchinis 🙂
I chose to make a new dough recipe, using spelt flour which I find nice with a nutty wholemeal flavor.
This version is vegetarian as I used parmesan cheese but you can chose vegan parmesan and plant based yogurt or cashew white sauce to make this recipe vegan.
If you try it, let me know 🙂