This dish incorporates two of my favourite vegetables, aubergines and mushrooms. Heavily influenced from all the years I’ve spent in Asia, expect powerful, fresh and punchy flavours with that underlying sweetness that South-East Asian cuisine is known for.
SERVES 4
PREP TIME 10 MINS
COOK TIME 20 MINS
TOTAL TIME 30 MINS
INGREDIENTS
2 small – medium sized aubergines (cut into 3/4 inch cubes)
175g oyster mushrooms
1 and a half courgettes (I used up the 2 cores from my Easy Courgette Ribbon Salad and sliced them into squares)
1 tbsp rapeseed oil
1 tsp salt
1 tbsp tamari / soya sauce
1 tbsp apple cider vinegar
1 tbsp brown sugar / maple syrup
1/2 lime (juiced)
1/4 zest of lime
1 large mild red chilli (adjust as per your taste)
1 sq inch of ginger (minced)
1 clove of garlic (minced)
2 spring onions (sliced)
1 tsp sesame seeds
Large handful of coriander (chopped)
STEP 1
Prepare your 3/4 inch cubes of aubergines and sprinkle them with salt then set aside as you prepare the rest of your vegetables.
STEP 2
Heat a pan until it’s very hot and add rapeseed oil. When the oil is hot, add the aubergines and reduce the heat to medium. Cook for 10 minutes turning regularly to ensure all sides are golden brown the centres are soft.
STEP 3
Add chilli, garlic, ginger, mushrooms, tamari, apple cider vinegar, lime zest and a splash of water then cover and heat for another 3-4 minutes.
STEP 4
Add courgette cores (if you are cooking with whole courgettes and not just the cores then add these in with the mushrooms in step 3) and sugar then cover and cook for another 4 minutes.
STEP 5
Turn off the heat and stir through lime juice, sesame seeds, spring onions and coriander and serve with rice or noodles.
This super easy, light, refreshing salad is the perfect accompaniment to a BBQ, a pasta dish or anything that can do with a quick dose of ZING!
You simply cannot go wrong with this fool-proof recipe that tastes amazing and is just so good for you! Feel free to get creative with your own variations…like swapping dill and lemon for chilli flakes and lime – whatever your preference!
Being raw, nutritious and delicious it’s a crowd pleaser and takes just 5 minutes!
SERVES 4
PREP TIME 5 MINS
COOK TIME 0 MINS
TOTAL TIME 5 MINS
INGREDIENTS
1 yellow courgette
1 green courgette
1/2 lemon (juiced)
Handful of dill (chopped)
1/2 tsp Himalayan salt / sea salt
Black pepper (to taste)
Healthy glug of extra virgin olive oil
STEP 1
Use a vegetable peeler to make wide, thin ribbons by dragging it from the top to the bottom of the courgette. Repeat on one side until you reach the softer inside where the seeds are and turn and repeat. When you are finished you should have a long, thin rectangle of courgette cores.
Zero Waste Tip: Save the cores of your courgetters to put into a stir fry or roast them with some other veggies. Check out my Sweet and Spicy Aubergine and Mushrooms dish where I used mine!)
STEP 2
Add your dill, salt, lemon juice, black pepper and oil then use your hands to thoroughly mix your salad and voila! It’s ready to serve!
Top Tip: If you are pre-prepping your salad, don’t add your lemon juice until just before serving.
One of the main things I miss the most about home when I’m living on the road is having access to an oven and it is simple dishes like this that show you why. Incredibly easy, insanely tasty and the perfect addition to any lunch or evening meal or even just as a delicious snack, these bite-sized delights couldn’t be simpler! 5 minutes prep, whack them in the oven, toss them over halfway through and hey presto! Epic, crispy, deliciousness in just 40 minutes.
SERVES 4
PREP TIME 5 MINS
COOK TIME 35 MINS
TOTAL TIME 40 MINS
INGREDIENTS
650g new potatoes (halved/quartered, keeping size consistent)
1/2 tsp garlic powder
1/2 tsp sea salt
3/4 tsp mixed herbs / fresh rosemary (minced)
Pepper (to taste)
Healthy drizzle of rapeseed oil / olive oil
STEP 1
Heat your oven to gas mark 6 before you prep the potatoes. Wash the potatoes well but keep the skin on then cut into halves or quarters making sure you keep the size consistent.
STEP 2
Transfer to oven dish and spread out evenly. Toss in oil, garlic powder (or fresh if you prefer), see salt, herbs and pepper and put in the oven on the top shelf.
STEP 3
Check after 20 minutes – turn over potatoes and put them back in the oven. Cook for another 15 minutes or until crispy and serve with an extra sprinkle of sea salt.
Aloo Gobi is a traditional North Indian dish that is enjoyed widely around the world but most commonly in India and Pakistan. Made up of the main ingredients ‘aloo’ meaning ‘potato’ and ‘gobi’ meaning ‘cauliflower’, this dish is hearty and full of goodness. There are many variations that may include peas or other veggies but the name stays the same.
Authentic Aloo Gobi does not have a liquid gravy which means the flavour comes from the aromatic spices added including tumeric . It is found all over India because the ingredients are widely accessible and cheap, it fills your stomach and it’s also simply delicious!
This recipe gives a zero waste spin on this traditional dish making use of the whole cauliflower, including the stalk and stems for added crunch! Super easy, super tasty and always a crowd pleaser! Enjoy 🙂
SERVES 6
PREP TIME 10 MINS
COOK TIME 25 MINS
TOTAL TIME 35 MINS
INGREDIENTS
2 large potatoes (cut into 3/4 inch cubes, skin on)
1 medium cauliflower (cut into large florets and peel the outer layer of the stalk. Remove 1/2 inch off the bottom (and compost!) and cut the rest of the stem into 1/4 inch slices) 1/2 cauliflower leaves (separate leaves from stems and cut stems into 1/2 inch slices (like you would with celery) – chop leaves roughly)
3 shallots (diced)
1/2 red onion (finely diced)
3/4 green chilli (finely chopped) (optional)
1 sq inch ginger (minced)
3 garlic cloves (minced)
2 tomatoes (finely diced)
1/2 lemon (juiced)
2 tbsp rapeseed oil
1 tbsp garam masala
1 tbsp coriander powder
1 1/2 tsp salt
1 tsp tumeric
1 tsp cumin seeds
Handful of chopped coriander (including stalks)
Cup of water
GARNISH
Coriander
STEP 1
Heat your pot and add oil. Once the oil is hot, add the cumin seeds and cook for 30 seconds until fragrant.
STEP 2
Lower the heat (medium) and add your shallots, onions and cauliflower leaf stems sautéing them for about 5-6 minutes until soft.
STEP 3
Add ginger, chilli and garlic and cook for 2-3 minutes.
STEP 4
Add salt and spices, stir and cook for another 1-2 minutes over a low heat.
STEP 5
Pour in your diced tomatoes, stir and simmer for a few minutes before adding the potatoes. Increase the heat slightly, add a splash of water and cover for 5 minutes.
STEP 6
Add the cauliflower stalks and florets, cover and cook for another 10 minutes. Add a splash of water if necessary.
STEP 7
Squeeze half a lemon and mix in with a handful of roughly chopped coriander.
STEP 8
Serve with rice, chapati or other Indian bread with a sprinkling of extra coriander as garnish.
As you may already know, I’ve spent a lot of time in India and I’ve even got Indian heritage as my grandad was from Kolkata, West Bengal. And as a vegan foodie, it’s simply impossible to not love everything about Indian cuisine because it’s always bursting with the most exceptional spices! Every region is the home to different unique flavours and after having slept in so many different random family homes with different cultural practices and ancient family recipes, I’ve picked up a few tips and tricks along the way!
This southern Indian style coconut dahl recipe is hearty, full of flavour and packed with fiery spice! Omit the chillies if you can’t handle the heat otherwise embrace the flames because this is a dish jammed with goodness, protein and an exotic taste which is delicious on its own or to pack a punch alongside other curries.
The term ‘dal’ / ‘dahl’ / ‘dhal’ means split lentils or pulses in the Indian sub-continent and is a staple dish served all over with many variations (most likely because India is the largest producer of pulses in the world!). The more southern states are known for their affinity to powerful and spicy flavours and the typically tropical coconut milk based dishes. The southern states usually use dahl as the base to the famous dish, Sambar, whereas in the north it is a staple dish in its own right.
It is commonly eaten with chapatis (also known as rotis) or rice and one variation or another is found on (almost) every thali plate in India. For those of you that have never heard of a ‘thali’, it’s a ‘little bit of everything’ type of plate where you’ll get a selection of batch cooked curries, dahl, rice and chapatis which are served at the local dhabas (restaurants). It’s the best and cheapest way to try as much delicious food as possible when you’re visiting India!
Dahl is a great source of protein and fibre and is also low in fat so it makes an excellent addition to your cooking repertoire! It’s also rich in nutrients like vitamin B and iron which is always helpful too!
Anyway, on with the recipe…
SERVES 6
PREP TIME 15 MINS
COOK TIME 30 MINS
TOTAL TIME: 45 MINS
INGREDIENTS
200g red lentils
400ml coconut milk
300ml water (extra cup of water to hand)
2 tbsp coconut oil
2 white onions (finely diced)
2 red pepper mild chillies (halved lengthways) (optional)
1 hot green chilli (halved lengthways) (optional)
1 lime (juiced)
2 tsp coriander seeds
2 tsp cumin seeds
1 1/2 tsp mustard seeds
1 tsp salt (adjust to taste, especially if you remove the chillies)
3/4 tsp turmeric
1/2 sq inch ginger (minced)
2 cloves garlic (minced)
Handful of fresh coriander
GARNISH
Drizzle of chilli oil
Desiccated coconut
Fresh coriander
STEP 1
Soak the lentils in hot water for 10-15 minutes (as you prepare your veg and complete step 2).
STEP 2
Toast the coriander and cumin seeds in a pan over a low heat. Once you can smell the fragrant aroma, remove the seeds before they burn and transfer them to a spice blender or pestle and mortar. Grind the seeds into a dust-like powder and set aside.
Featuring my glamorous assistant (AKA Mum) with our make-shift pestle and mortar after the spice blender broke!
STEP 3
Add coconut oil to a large pot on a low heat and slowly cook the onions for 8-10 minutes.
STEP 4
Add mustard seeds, garlic, chillies, ginger, turmeric and salt . Cook until the mustard seeds start to pop then add the ground cumin/coriander mix.
STEP 5
Pour in the coconut milk, water and lentils and stir thoroughly. Increase to a medium heat until the contents are boiling then cover and simmer for 15 minutes until the lentils are soft. Have a cup of water on hand to add as and when needed.
STEP 6
Add the lime juice and roughly chopped fresh coriander and stir, covering and cooking for another 5 minutes.
STEP 7
Garnish with desiccated coconut, a generous drizzle of chilli oil and torn coriander leaves and serve with your choice of rice or Indian bread.
So that’s it! Super simple, one pot, no mess and packed full of nutrients and yumminess! I hope you like it and drop me a message to let me know how you get on!
