Recipes — Savoury

Green Curry

Green Curry

INGREDIENTS 1 Medium Onion 1/2 tbsp ginger and garlic paste 2 tsp Garam Masala 2 tsp coriander powder 1 tsp cumin powder 1/2 tsp cinnamon powder 1/2 cup loosely packed fresh coriander (stems and all) 2 sticks lemongrass (white part only and use the zest of lime if can’t find lemongrass) 1/2 tsp vegan fish sauce (Optional) 1 tbsp Soy sauce 1tbsp brown sugar/2 tbsp maple syrup 2 tbsp vegetable oil Rest of the ingredients 1 can coconut milk (400g) 1 cup veggie stock 1 tbsp lime/lemon juice 2-3 lime leaves 2 cans chickpeas (drained and washed) 150g Pumpkin about...

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BANANA PEEL PULLED PORK LOADED FRIES

BANANA PEEL PULLED PORK LOADED FRIES

INGREDIENTS Peel of 3 Bananas 1/2 onion sliced 2 tsp paprika (smoked/sweet) 1 tsp garlic powder 1/2 tsp garam Masala 2 tsp dijon mustard Zest of 1 lemon (optional) 1/4 cup vegan bbq sauce 2 tbsp extra virgin olive oil 3/4 cup water 500g Frozen Fries Vegan Sriracha mayo to serve Salt to taste METHOD Scrape the banana peels with the back of a spoon, cut them lengthwise and keep aside. Heat up oil in a large and deep non-stick frying pan. Add onions and cook for 2-3 minutes on high heat while stirring occasionally. Toss in the banana peels...

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CRISPY THAI CHICKEN WRAPS

CRISPY THAI CHICKEN WRAPS

INGREDIENTS 175 grams vegan chicken (Can replace with Tofu) 2 clove roughy chopped garlic 1 thumb roughly chopped ginger 1 roughly chopped red chilli (more or less as per taste) 1tbsp brown sugar 2 and 1/2 tbsp lemon juice 1tbsp soy sauce 1 tsp paprika 1tsp cumin powder 1 tbsp olive oil Salt (if needed) FOR SERVING Small Wholegrain Wraps Rocket salad (Arugula) Thinly Slices Carrots and Cucumber Coconut yoghurt Lemon wedges METHOD Add all the ingredients except the chicken in a pestle and mortar and pound until it’s a coarse marinade. taste and add salt if needed. Shred the...

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MASALA POTATOES

MASALA POTATOES

400g boiled potatoes 1 tsp Garam Masala 1 tsp cumin powder 1 tsp coriander powder 1/2 tsp turmeric 1 tsp chilli powder (less or more as per taste) 1 tsp fennel powder 1 cup zucchini finely chopped 1 cup capsicum finely chopped 1/2 cup coconut milk 1/3 cup water 3 tbsp oil 3 tbsp roughly chopped fresh coriander (optional) Salt taste METHOD Once cooled down, peel the boiled potatoes and cut them in cubes (3-4 cms). Pat dry the potatoes if too wet. Heat up the oil in a large and deep non stick frying pan. Throw in the potatoes...

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