January 18, 2024 / Lyn Jones / 0 Comments
makes 6
Ingredients
5 eggs
⅓ cup milk
1 bunch broccolini, chopped into 3cm pieces
2 spring onions, chopped
1 zucchini, shredded
100g cherry tomatoes, halved
½ bunch dill, leaves picked
50g marinated feta, crumbled
1. Place eggs & milk in a medium jug and whisk to combine. Season and set aside.
2. Add broccolini, spring onions, zucchini & cherry tomatoes in a medium bowl: toss to combine.
3. Lightly spray 6 silicon muffin moulds with oil. Divide mixture between moulds. Pour over egg mixture and top with feta & dill.
4. Microwave for 4-5 minutes or until cooked.
NOTES:
Alternate is to garnish with dill after they are cooked as it then won’t wilt as much.
You might have to make several batches: the middle ones tend to cook in different directions, so ensure you have extra ingredients to make a few back ups.
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