January 21, 2024 / Lyn Jones / 0 Comments
Serves 4
Ingredients
- 2 Tab olive oil
- 1 sprig spring onion, chopped finely
- 2 cloves garlic, minced
- 2 cans (800ml) full-fat coconut cream
- ½ can (200ml) diced tomatoes
- juice of 2 limes
- 1 head cauliflower, cut into florets
- 2 Tab curry powder
- 1 tsp salt
- 1 can (420g) chickpeas
- 60g spinach, chopped finely
- 1 small handful coriander1. In a saucepan, fry spring onion & garlic on med heat until they begin to brown.
2. Add coconut, tomatoes, lime, cauli, curry & salt. Mix well, simmer med heat 20-25 mins.Step 3. Add chickpeas & continue to simmer on medium heat for a further 5 minutes.
4. Add spinach & coriander, simmer a further 1 minute before removing from the heat.
5. Serve as desired, suggest with with rice, coconut yoghurt, lime, spring onions and coriander.
January 18, 2024 / Lyn Jones / 0 Comments
Garlic, ginger & spicy broth in winter is soothing & helps clear the sinuses.
Serves 6
Ingredients
8 cups broth*
2 Tab low sodium soy sauce
1/4 tsp ground ginger
1 Tab white miso
1 tsp sriracha or more to taste
4 cloves garlic diced
1/2 yellow onion julienned
1 bundle bok choy whites and greens separated and diced into bite sized pieces
2 cups white mushrooms sliced
1 package firm tofu drained and cut in squares
1 package Konjac fettuccine noodles drained and rinsed**
OPTIONAL TOPPINGS: green onion, jalapeño, red pepper flakes
1. Add water, broth, soy sauce, ginger, miso & sriracha to a large pot and bring to a boil.
2. Add garlic, onion, mushrooms and bok choy to pot and cook for 5 minutes.
3..Carefully add tofu and noodles to pot and cook for an additional 3 minutes.
4. Taste and adjust seasonings if needed. Ladle soup into bowls and add optional toppings****.
Notes
*I used vegan beef broth – (from Whole Foods or online or use favorite broth.
** If you can’t find these, feel free to swap for soba or rice noodles.
*** Add eggs for 3 minutes, remove with a slotted spoon and run under cold water. Remove the shell and set aside.
**** top with carrot, green onion and coriander. Cut the eggs in half and add to the soup, sprinkle with sesame seeds and chilli before serving.
from other recipe – 1L chicken stock, 4 cm piece of peeled ginger, 4 eggs***, 2 Tab sesame oil, 200g king brown mushrooms-sliced lengthways: pre-fry, 1 peeled & julienned carrot, 4 green onions – thinly sliced on the diagonal, ¼ cup coriander leaves, black sesame seeds & sliced chilli – to serve
Nutrition
Calories: 236kcal | Carbohydrates: 41g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Sodium: 375mg | Potassium: 152mg | Fiber: 3g | Sugar: 3g | Iron: 1mg
https://www.thissavoryvegan.com/ or Wiltshire