Speedy Green Goddess Soup (Vegan/GF/Sugar Free)

Speedy Green Goddess Soup (Vegan/GF/Sugar Free)

This green goddess soup is one of the easiest ways to give your body a nutritious boost and get it glowing from the inside out! It’s packed full of antioxidants, phytonutrients, fibre, vitamins and minerals, and most importantly, it tastes delicious. I’ve tried a lot of green soups that taste like grass clippings and I assure you this recipe is not one of them. The addition of sweet potato balances out the green flavours and gives this soup a lovely full texture.

Speedy green goddess soup can be whipped up in just 20 minutes, making it the perfect recipe when you’re short on time or just want something quick and easy that your body will thank you for.

Feel free to swap or add in any other green vegetables of your liking and make this soup your own. To ensure you get a lovely green colour just be sure to add your soft leafy greens like spinach and parsley right at the end just before you blend it. You can boost the protein content by adding a can of white beans while the soup is simmering which will also bring a delicious creaminess. If you like your soup to have a bit of texture simply keep the blending to a minimum, alternatively, if you’re a super smooth kind of soup person go to town with the blending.

Serve this soup with a sprinkling of crunchy seeds and a side of crusty sourdough. Enjoy!

 

Speedy Green Goddess Soup Recipe

Speedy Green Goddess Soup (Easy Vegan Recipe)

Serves: 4
Prep time: 10 minutes Cook time: 20 minutes

6 cups filtered water
1 Tbsp vegetable bouillon (or veggie stock)
2 medium sweet potato (red kumara/Japanese sweet potato work best)
1 head of broccoli
4 stalks celery
4 cloves garlic
2 large handfuls spinach
1 handful fresh parsley
salt + pepper

To serve:
pumpkin seeds
hemp seeds
crusty sourdough

Optional protein boost:
1 can white/butter/canellini beans

 

Place the water and vegetable bouillon in a large saucepan, add a lid and bring to a simmer over medium heat.

Peel the sweet potato, chop into cubes and add to the pan of simmering water.

Chop the broccoli and celery into small pieces and add to the pan, along with the crushed garlic. If adding the optional white beans, add them at this point.

Allow the soup to simmer gently for 5 to 10 minutes until the sweet potato is cooked through.

Turn off the heat and add the spinach and parsley and season with salt and pepper.

Blend the soup with either a stick blender or in a blender.

Serve soup warm with a sprinkling of pumpkin and hemps seeds and a side of crusty sourdough.

Store any leftover soup in a sealed container in the fridge for up to 5 days.

 

 

Speedy Green Goddess Soup Recipe
Wild Blueberry Quinoa Breakfast Cookies ~ Easy GF/Vegan Recipe

Wild Blueberry Quinoa Breakfast Cookies ~ Easy GF/Vegan Recipe

These amazing wild blueberry and quinoa breakfast cookies are quite the revelation! Who would have thought cooked quinoa would work in a cookie, yet it makes the perfect base for these healthy protein packed cookies. Despite their appearance, these cookies have a lovely soft texture and are not overly sweet making them a great way to start the day. Bake up a batch at the start of the week so that you’re sorted for a quick, healthy breakfast option or whenever you need a delicious healthy snack on the go.

I created these cookies to celebrate NZ organic week using Ceres Organics amazing organic ingredients. The ingredients list is short and made up of simple, whole food ingredients. Quinoa, almonds, tahini, pumpkin seeds, hemp and chia seeds provide the plant-based protein. Wild blueberries add a subtle blueberry flavour and are bursting with antioxidants. Cinnamon and ginger are beautiful anti-inflammatory spices that add a touch of warmth, and a small amount of pure maple syrup brings the sweetness which means they’re refined sugar free and low GI.

This cookie recipe couldn’t be easier to make. Simply stir all the dry ingredients together, add the wet ingredients, shape into cookies and bake. The hardest part is not eating all the mixture before it reaches the oven! 

 

Wild Blueberry Quinoa Breakfast Cookies Recipe

Wild Blueberry & Quinoa Breakfast Cookies

Serves: 12
Prep time: 10 minutes Cook time: 30 minutes

1 1/2 cups cooked quinoa (1/2 cup uncooked)
1/4 cup chopped almonds
1/4 cup dried wild blueberries
2 Tbsp pumpkin seeds
1 Tbsp hemp seeds
1 Tbsp chia seeds
1 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp sea salt
1/4 tsp baking soda
1/2 cup tahini
2 Tbsp pure maple syrup (honey or rice malt syrup will also work)

To Make The Cookies:

1. Cook 1/2 cup dried quinoa according to the packet instructions, which should make 1 1/2 cups cooked quinoa.

2. Mix all the dry ingredients together in a large bowl.

3. Add the tahini and maple syrup and combine well.

2. Place spoonfuls of mixture onto a lined baking tray and shape into cookies.

3. Bake at 170C fan bake for 30 minutes or until cookies are golden brown.

4. Allow to cool completely before eating (cookies will firm up on cooling).

5. Store cookies in an airtight sealed container for up to a week, in warm conditions store sealed container in the fridge.

 

Wild Blueberry Quinoa Breakfast Cookies
Romanesco, Cauliflower, Quinoa Salad with Pine Nuts & Basil

Romanesco, Cauliflower, Quinoa Salad with Pine Nuts & Basil

This vibrant cauliflower pesto salad recipe is inspired by a memorable dish I enjoyed last summer on the island of Ibiza. It was at a restaurant called El Silencio which sits on a picturesque little beach called Cala Moli. El Silencio is a sand-under-your-feet, raw wood tables, thatched roof style chiringuito (beach restaurant), and it’s menu didn’t disappoint.

We started our lunch with their homemade focaccio from the clay oven, followed by fresh hamashi sashimi alongside the coldest, most refreshing bottle of sparkling water I’ve ever had. I’m not sure how they achieved that level of coldness, but it truly was amazing and made the perfect refreshment on such a hot day alongside a jug of sangria.

We followed up our starters with a pasta dish and their cauliflower pesto salad, gthe latter of which was such a highlight I knew I had to recreate it. The cauliflower and broccoli florets had the most amazing texture and juciness to them, it was as if they’d been cooked in a seasoned broth, yet they were still firm and definitely didn’t have that boiled cauliflower smell or taste. Similarly, the quinoa also had a delicious flavour to it, combined with fresh green leaves and toasted pine nuts the combination was just perfect.

After a bit of experimentation with the cooking of the cauliflower and quinoa, I have recreated this recipe for you to enjoy now too. We’ve been enjoying this dish whenever I come across a romanesco broccoli (which look like green cauliflower) and when I can’t find one but still crave this salad I substitute with regular broccoli. You could also use purple cauliflower in place of the romanesco or keep it super simple and double the amount of regular white cauliflower. If you choose to make your own pesto for this recipe using my plant-based green pesto recipe below, it’s full of spinach and herby greens so you won’t miss the green romanesco if you can’t find any.

I hope you enjoy this quinoa pesto cauliflower salad as much we do!

Cauliflower, Quinoa Pesto Salad - vegan recipe

Cauliflower Quinoa Pesto Salad with Spinach & Pine Nuts

Serves: 4
Prep time: 30 minutes Cook time: 20 minutes

1 cup quinoa
2 tsp vegetable bouillon (or your favourite veggie stock)
1/2 head cauliflower
1/2 head romanesco broccoli (green cauliflower)
2 cups/large handfuls baby spinach leaves, washed
1 handful basil leaves
1 /2 cup green pesto (storebought or see below for a vegan recipe)
1/3 cup pine nuts, toasted
salt + pepper
Extra virgin olive oil to serve

 

To make the salad:
Cook the quinoa according to packet instructions with 1tsp of vegetable bouillon added to the cooking water.

Toast the pine nuts in a 160C oven for 10 minutes or until lightly browned.

Cut the caulflower and romanesco broccoli into large florets. Steam the cauliflower and romanesco broccoli either using a steamer pot or simply add 2 cm of water to a large saucepan and 1 tsp of vegetable bouillon. Bring the liquid to a simmer then add the florets and cover with a lid. Check after a few minutes and stir as needed to ensure the florets are evenly cooked. The aim is to gently steam the florets so they’re cooked but retain their colour and firm texture.

While the florets are steaming, add the washed greens to a large mixing bowl along with the cooked quinoa, toasted pine nuts and pesto. Add the steamed cauliflower and romanesco broccoli and toss until the pesto is thoroughly mixed through.

Transfer salad to a large serving dish or individual plates if desired. Drizzle with a little extra virgin olive oil, salt and pepper.

Any leftovers can be stored in the fridge for up to 5 days.

 

Vegan Basil Pesto
1 cup fresh basil leaves
1 cup baby spinach leaves
1 cup cashews, almonds, pine nuts
1 clove garlic
1/2 tsp pink Himalayan salt
1/2 cup extra virgin olive oil
2 Tbsp lemon juice
1 Tbsp nutritional yeast (savoury yeast flakes)
2 tsp apple cider vinegar

To make the basil pesto:
Wash the basil and spinach leaves well, drain and place in a food processor along with the garlic and salt. Pulse/blend until they resemble coarse crumbs.

Add the remaining ingredients and pulse to combine but be careful not to over blend. You’re aiming for a chunky pesto rather than a smooth sauce.

Store the pesto in a jar in the fridge for up to 5 days (can also be frozen for up to 3 months).

 

Cauliflower, Quinoa Pesto Salad - vegan recipe

Aubergine & Mushroom Lentil Lasagne (Vegan + Pasta Free)

Aubergine & Mushroom Lentil Lasagne (Vegan + Pasta Free)

We’ve had this Aubergine & Mushroom Lentil Lasagne on repeat the last few weeks because it’s just so good! It has all the flavours and elements you’d expect from a classic lasagne, yet it doesn’t contain any pasta or refined grains/flours. There’s no cheese or dairy products, and of course no meat. Instead it’s made entirely from whole, plant foods!

The “mince” component is made from a combination of red onion, mushrooms and red lentils. If you like your “mince” layer to have a bite to it then you have the option to add brown lentils in too. To give the plant mince an authentic taste I use coconut aminos (or soy sauce), smoked paprika, salt, pepper and Italian style herbs. It honestly tastes so good you really won’t miss the meat. It’s also delicious on it’s own served with noodles, aka spaghetti bolognaise!

The pasta component in this lasagne is created with sliced aubergine. This is gently baked in the oven beforehand to ensure it’s lovely and soft by the end of the cook time. Which in turn ensures the lasagne is easy to slice and serve. I’ve also made this lasagne with zucchini strips instead of aubergine and this works really well too.

Of course, you can’t have a lasagne without a cheese sauce, and this is made from cashews. Simply soak to soften, then blend with nutritional yeast, lemon juice, salt and pepper.

When the three components are ready, simply assemble the lasagne as usual. Layer up the plant mince, aubergine and cheese sauce, and repeat. Bake the lasagne in the oven until the top is golden and enjoy!

Aubergine & Mushroom Lentil Lasagne (Vegan + Pasta Free)

Aubergine & Mushroom Lentil Lasagne (Vegan + Pasta Free)

Serves: 8
Prep time: 40 minutes Cook time: 1 hour

Plant-Based “Mince”

1 Tbsp avocado or olive oil for cooking
1 red onion, finely chopped
1 red capsicum, chopped
4 cloves garlic, crushed
1 cup/large handful mushrooms, chopped
1 can chopped tomatoes
1 Tbsp  tomato paste
1/2 cup red lentils, washed/drained
1 cup water
1 can brown lentils (optional)
1 Tbsp smoked paprika
1 Tbsp vegetable bouillon (optional)
pinch cayenne pepper (optional)
2 Tbsp coconut aminos (or soy sauce)
1 Tbsp Italian herbs (or fresh if you have them)
salt + pepper
2 large handfuls spinach, washed/chopped

“Pasta” Sheets
1 aubergine, thinly sliced

Cashew Cheese Sauce
1/2 cup cashews, soaked 2-4 hours
1/4 cup filtered water
2 Tbsp lemon juice
1 Tbsp nutritional yeast
1/2 tsp pink Himalayan salt

 

Start by soaking the cashews. Place them in a bowl, cover with cold water and stand for 2 hours. Alternatively, if you’re short on time use boiling water and soak for 15 minutes.

Next make the plant mince. Heat a small amount of oil in a large pan, add the red onion and cook a couple minutes until it begins to soften. Add the red capsicum and garlic, continue cooking a few minutes then add the mushrooms. If anything starts to stick to the pan, add a little water to deglaze and continue cooking.

Add the chopped tomatoes and tomato paste, followed by the lentils and water, and stir well.

Sprinkle in the herbs and spices, salt and pepper, stir well and turn down to a simmer.

Simmer for around 20 minutes, stirring occasionally, until the red lentils are cooked through. If the mixture starts to look dry or begins sticking to the pan, add a little more water.

When the plant mince is cooked, turn off the heat and stir in the spinach.

While the plant mince is cooking, preheat the oven to 180C. Slice the aubergine as thin as you can (ideally around 3mm), lay the slices on 2 lined baking trays and bake for approximately 10 minutes. You’re aiming for the aubergine to soften but not gain too much colour.

To make the cashew cheese sauce, simply drain the cashews and place all the ingredients into a blender. Blend until smooth and check the taste. If you want it more cheesey add more yeast, and more tangy add a little more salt or lemon.

Assemble the lasagne in an oven-proof baking dish. Place a layer of plant mince in the bottom, top with aubergine slices and then a layer of cashew cheese sauce. Repeat until you have used up all the ingredients, ending with a layer of cashew cheese sauce on the top.

Place the lasagne in the centre of the oven to bake for 40 minutes to 1 hour. The longer you bake, the better the flavours.

To serve, slice the lasagne into squares and serve warm with a side of fresh salad greens.

Any leftovers can be stored in the fridge for up to 5 days. Be sure to reheat well before serving.

 

Aubergine & Mushroom Lentil Lasagne (Vegan + Pasta Free)

Vietnamese Cashew Noodle Salad with Chilli Lime Dressing

Vietnamese Cashew Noodle Salad with Chilli Lime Dressing

Even though it’s officially autumn here, this Vietnamese Cashew Noodle salad has been making a regular appearance on our table. I love it because it’s super easy to make, it’s deliciously fresh, and is bursting with exotic flavours that transport me to tropical locations far far away! It’s also completely plant-based, gluten and soy free.

The only equipment you need for this recipe is a peeler (ideally one that julienne’s but a regular grater would also work), a knife and a bowl of boiling water to soak the noodles. There’s absolutely no cooking required.

The flavours and textures are just amazing. Fresh ginger, lime, garlic and chilli form the base of the Vietnamese nuoc cham inspired dressing. I left out the traditional fish sauce element to keep this recipe completely plant-based, and instead substituted it with coconut aminos (aka coconut tamari sauce).

Bean thread noodles (aka glass noodles) form the base of this salad with their soft sparkly texture, and provide an element of protein. Add to that fresh carrot and cucumber strips for a some crunch, alongside bean sprouts and toasted cashews. Sping onions add a spike of green alongside fragrant coriander leaves.

This salad is so well rounded it’s perfect all by itself. But feel free to up the protein content by adding crispy tofu or tempeh or any other protein that takes your fancy. If you can’t find a particular vegetable, simply swap it for something similar, or just leave it out.

I hope you enjoy this recipe as much as we do!

Vietnamese Cashew Noodle Salad

Vietnamese Cashew Noodle Salad with Chilli Lime Dressing

Serves: 4
Prep time: 20 minutes 

2 bundles (approx 125g) bean thread noodles (glass noodles)
2 carrots
1/2 cucumber
1 cup mung bean spouts
2 spring onions
1 cup coriander leaves
1/2 cup cashews, toasted

Chilli Lime Dressing
1/4 cup rice wine vinegar
1/4 cup coconut aminos (coconut tamari sauce)
2 limes, juiced
1 Tbsp pure maple syrup
1 clove garlic, crushed
2 cm piece ginger, grated
1 tsp chilli flakes

 

To toast the cashews, preheat your oven to 160C fan bake. Place the cashews on a lined baking tray in the centre of the oven and toast for approximately 10 minutes, or until cashews have turned golden brown.

Place the noodles in a large heat proof bowl and cover with boiling water. Stand for approximately 10 minutes, or until noodles are soft. Drain, then use scissors to cut them into shorter, fork-friendly lengths.

While the noodles are soaking, peel the carrot and use a julienne peeler (or grater) to shred into strips. Place strips into a second mixing bowl.

Wash the cucumber and julienne into strips (including skin) until you reach the seeds which you’ll have to discard, then add to the bowl.

Wash and drain the bean sprouts and add to the bowl.

Wash the spring onions, finely chop and add to the mixing bowl.

Wash the coriander, pick the leaves off of the stems and add to the bowl, along with the toasted cashews and noodles.

Combine all the dressing ingredients in a jar with a tight lid. Shake until well combined, pour over the salad and toss well.

Any leftovers can be stored in the fridge for a couple of days, although the coriander will start to wilt. So if you’re making this salad ahead of time, leave the dressing off until just before serving.

 

Vietnamese Cashew Noodle Salad
The Best Crunchy Smashed Potatoes with Herbed Yoghurt

The Best Crunchy Smashed Potatoes with Herbed Yoghurt

These Crunchy Smashed Potatoes make an appearance at our dinner table at least once a week because they’re just so good, not to mention super easy to make! 

There’s something so moreish about a crunchy roasted potato that’s akin to a french fry. But luckily with this recipe you don’t need a deep fryer to achieve it.

Believe it or not, this also happens to be the first potato recipe I’ve ever posted here, so lucky it’s an epic one! I have nothing against potatoes, but in the past if I had to choose I would always go for a sweet potato over the regular type. This is because sweet potatoes are higher in antioxidants (particularly beta carotene), vitamins and minerals, and my goal is always to pack in as many antioxidants as possible.

The secret to achieving that perfect crunch is the type of potato you choose and the way you smash them. I’ve found the best potatoes for maximum fluffiness on the inside, and crispy crunch on the outside are Jersey Bennes. Other potatoes will work too, but Jersey Bennes will guarantee a great result every time.

The trick to smashing them is to ensure the potatoes are cooked through, but not yet crunchy on the outside before you smash them. When the potato is properly cooked through, their insides will burst out the sides as you smash them and little bits will break off which crunch up beautifully as they cook.

Some recipes say the secret to the best crunchy smashed potatoes is boiling the potatoes before you roast them. However, I’m all about efficient cooking with as little washing up as possible. So given you have to roast the potatoes anyway, why would you want to add another pot and lid to the wash up pile if you can get an amazing result without it.

Serve your crunchy smashed potatoes simply with a sprinkle of salt and freshly ground pepper. They’re also amazing when baked with crushed garlic and mixed herbs, and if you like your potatoes with a creamy sauce, serve them with dollops of herbed yoghurt and a scattering of fresh herbs.

I hope you love this recipe as much as we do, enjoy!

Crunchy Smashed Potatoes with Herbed Yoghurt

Crunchy Smashed Potatoes with Herbed Yoghurt

Serves: 4
Prep time: 15 minutes  Cook time: 1 hour 20 minutes

1kg Jersey Benne potatoes, or similar
1 Tbsp avocado cooking oil, coconut oil or oil of choice
salt + pepper
3 cloved crushed garlic (optional)
1Tbsp dried mixed herbs (optional)

Herbed Yoghurt
1 cup unsweetened coconut yoghurt
1 Tbsp chopped herbs (chives, thyme, rosemary)

Preheat oven to 200ºC fan bake.

Wash any dirt off the potatoes then place on a lined baking tray. Ideally you want the potatoes to be no bigger than 5 to 6 cm. If any larger, cut them in half to ensure even baking.

Place a drop of oil on each potato then place in the centre of the oven and bake for 40 minutes.

Remove potatoes from the oven and place the tray on a flat surface. Use a potato masher or a flat bottomed cup to smash the potatoes. You’re aiming for the potato skins to crack and the insides to splurge out the sides. If any get stuck in the masher simply shake back onto the tray as these will form the extra crunchy bits.

Drizzle the smashed potatoes with a little more oil, sprinkle with salt, pepper, crushed garlic and herbs if using.

Return the potatoes to the oven and bake for another 40 minutes.

While the potatoes are cooking mix the yoghurt and herbs together and set aside.

The potatoes are ready when the edges have turned a golden brown and are looking crispy.

To serve, place the potatoes on a serving plate, dollop with herbed yoghurt and sprinkle with freshly chopped herbs. Serve potatoes warm, as a side to your favourite main.

 

Crunchy Smashed Potatoes