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Top 5 dishes made from chunk of ginger, peeled and grated
1 . Veggie noodle soup - vegan
Veggie noodle soup - vegan
This soup is delicious!
It’s also adaptable ... add more mushrooms if you like them, switch the broccoli for green beans, skip the corn...
Ingredient
1/2 tbsp
olive oil or coconut oil
2 handfuls
broccoli, chopped into small florets
Handful
sugar snap peas
1 tbsp
tamari
Cooking instructions
* Step 1
For the noodles: cook according to packet instructions but for 1-2 minutes less time than recommended.
* Step 2
Heat the oil in a pan (with a lid for later). Add the leek and two of the spring onions. Sauté until the leek starts to soften.
* Step 3
Add the ginger and garlic. Sauté for another 2-3 mins.
* Step 4
Add the mushrooms. Cook for 4-5 mins.
* Step 5
Add the star anise, broccoli and sweetcorn.
* Step 6
Add the stock. Put the lid on and simmer until the broccoli is just tender.
* Step 7
Add the cooked noodles to the pot. And sugar snaps and tatsoi/ pak choi/ leafy greens. And tofu if using. Stir through so the greens just start to wilt.
* Step 8
Turn off the heat. Add the tamari and lemon. Season.
* Step 9
Serve with the coriander/ chilli/ extra spring onions on top. Enjoy 😋
Note: if there is a photo you can click to enlarge it
2 . Carrot top and red lentil dal - vegan
Carrot top and red lentil dal - vegan
Not a classic dal but a good way to use carrot tops 😋#vegetarian #vegan
Ingredient
1 tbsp
olive oil or coconut oil
1 tsp
cumin seeds
2 cloves
garlic, peeled and crushed
1 cup
red lentils, rinsed well
1/2 tsp
ground turmeric
3 cups
water
1/4 tsp
garam masala
Cooking instructions
* Step 1
Heat the oil on a medium heat. Add the cumin seeds and cook for a few minutes.
* Step 2
Add the garlic and ginger. Sauté for 5-10 mins.
* Step 3
Add the lentils, carrot tops, turmeric, salt and chilli.
* Step 4
Add the water. Bring to the boil and then simmer for 20-25 mins. 5 mins before it’s done... stir through the garam masala.
* Step 5
When it’s ready, stir through the lemon juice and enjoy 😋
Note: if there is a photo you can click to enlarge it
3 . Sugar snap peas with ginger
Sugar snap peas with ginger
Easy way to cook sugar snap peas. Perfect as a side, part of a buddha bowl or added to noodles.
Ingredient
1/4-1/2 teaspoon
oil eg olive or grapeseed
100-150 g
sugar snap peas
Cooking instructions
* Step 1
In a pan of boiling water, add the sugar snaps. Cook for 2 mins and then drain.
* Step 2
In another pan, heat the oil. Add the shallot and ginger and sauté until softened - about 2-3 mins.
* Step 3
Add the sugar snaps to the shallot mix. Sauté for 2 mins.
* Step 4
Serve with a drizzle of sesame oil and a sprinkle of sesame seeds 😋
Note: if there is a photo you can click to enlarge it
4 . Sesame Ginger Tofu dressing - vegan
Sesame Ginger Tofu dressing - vegan
This is great on roast vegetables or salad or pretty much anything! This makes quite a lot and it keeps in the fridge for a few days. #vegetarian #vegan #healthy
Ingredient
1/2 packet
silken tofu, drained - about 150g
3 tbsp
tahini
3 tbsp
rice or cider vinegar
1/2 tsp
salt
Cooking instructions
* Step 1
Put everything in a bowl and whisk. Or pop in a blender.
* Step 2
That’s it! Drizzle/ dollop over vegetables and enjoy 😋
Note: if there is a photo you can click to enlarge it
5 . Cauliflower curry - vegan
Cauliflower curry - vegan
This is a simple curry recipe to use up some vegetables. I roast the cauliflower because i think it’s nicer than boiling it 🙂
Ingredient
1 tsp
ground cumin
1 tsp
mustard seeds
1 tsp
cumin seeds
1 tsp
garam masala powder
1/2 tsp
ground turmeric
1/2 tsp
chilli powder
1/4 cup
peas
1/2
lime
1/2 can
light coconut milk
Cooking instructions
* Step 1
Preheat the oven to 180C. Put the oil for the cauliflower in a bowl, add the ground cumin and some seasoning and mix. Toss the cauliflower in the bowl. Then put the cauliflower onto a lined baking sheet and roast for ~25 mins.
* Step 2
Heat the oil in a big pan. Add the mustard, coriander and cumin seeds. Once they start popping, add the turmeric, garam masala and chilli powder and cook for 1 min.
* Step 3
Add the garlic, ginger and onion and cook for 10 mins. Have the heat on medium-low so things don’t burn.
* Step 4
Add the potatoes. Coat them in the spices. Sauté for 10-15 mins.
* Step 5
Add the curry leaves and coconut milk. I also add 1/4 - 1/2 cup water. Depends on how soupy you want the curry. Bring to the boil. Then cover and simmer for 10 mins or so.
* Step 6
When the cauliflower is roasted, add to the pan along with the beans and peas. Cover and simmer for 5-10 mins.
* Step 7
Stir in the lime juice and the spinach. Cover and cook for a couple of minutes til the spinach starts to wilt.
* Step 8
Serve with rice or chapatti.
Note: if there is a photo you can click to enlarge it
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1. Start Small
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