VEGAN LUNCH IDEAS

February 1, 2020 / Lyn Jones / 0 Comments

Raw Spicy Avocado Soup (recipe here)

LETTUCE CUPS –
raw tuna, avo, sauerkraat – with a soy/sesame oil dressing
pulled cooked chicken, diced mango/avocado with spicy coconut milk dressing*
black bean, corn & tomato salsa with guacamole

  • For the spicy coconut dressing:
  • ½ cup full-fat coconut milk
  • 2 tablespoons freshly squeezed lime juice (about one small lime)
  • 1 tablespoon coconut sugar
  • 1 tablespoon fish sauce (sub soy sauce if vegan)
  • 1 Thai chilli, finely chopped
  • 1 teaspoon freshly grated ginger
  • 1 tablespoon finely chopped mint

HONEY SPICED CHICKEN PIECES

July 3, 2016 / Lyn Jones / 0 Comments

Servings: 6

Ingredients:
2 chickens, 1.5kg each, broken into roasting-size pieces
½ cup honey
1 tsp salt
¼ cup butter, melted
¼ cup prepared mustard
½ tsp curry powder, optional

  1. Rinse chicken; pat dry.
  1. Combine rest of ingredients and mix well. Dip chicken pieces in sauce.
  1. Place chicken pieces skin-side up, in roasting pan.
  1. Bake 1 hour at 375 degrees, basting occasionally with remaining sauce.
  1. Serve over rice if desired.
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