The sweet (vegan) life

In other words, La Dolce Vegan!

I’m very lucky, living across the road from not only one of my oldest, best friends, but also, she’s vegan! Recently she gave me this book, which I’ve now read cover-to-cover. And she is willing to jump around in front of my tv with me as I (we?) do the 30-day shred. She is wonderful.

So the book, La Dolce Vegan, is primarily a recipe book, but has a considerable amount of other useful DIY, household and general life stuff in it. Did you know 45 things to do with salt? Or how to make a perfectly tailored duct tape dummy? Read this book and you soon will. The recipes are awesome too, as we certainly discovered tonight.

Need I tell you what the theme of the week is?

Aside from all recipes either coming straight from or being inspired by La Dolce Vegan, the theme continues to be low-FODMAPS eating. Last week’s efforts seemed to do good things to my tum, so I’m continuing into the 2nd week of being tummy happy. Win.

From Choosing Raw I’ve picked up the meal approach that everything should have a side salad. Honestly, soup with salad? I used to think bread was what you had with soup. I was wrong. Salad is always appropriate.

Here we have a creamy, lightly spiced,roasted carrot coconut soup, balanced by a crunchy, shredded pak choy slaw. Ash said that if there had been more salad, he would have had seconds. Next time I’ll make more.

Carrot coconut soup (serves 3)

Ingredients:

  • 6 large carrots, unpeeled, chopped
  • 1 tsp minced ginger
  • 6″ lemongrass, sliced and chopped finely
  • 1 tsp garam masala
  • 1/2 tsp ground coriander
  • 1 tbsp olive oil
  • 1 cup vegetable stock
  • 270ml coconut milk
  • 1 cup water
  • 1 shallot, just the green parts, sliced
  • 1 tbsp lime juice
  • 1/2 cup fresh coriander, chopped
  • salt & pepper

Method:

  1. Preheat oven to 200C.
  2. Combine ginger, lemongrass, garam masala, coriander and oil in a small bowl. Toss through the carrots until well coated, lay out in a baking tray and pop in the oven for 35 minutes.
  3. Bring stock, coconut milk, water and shallot to a simmer in a large saucepan and add the carrots. Simmer for 3 minutes.
  4. Blend soup in batches and return to the saucepan.
  5. Stir through lime juice and coriander. Salt and pepper to taste.

Sesame miso pak-choy slaw (serves 2 as a side)

I was in the mood for coleslaw, but cabbage isn’t always tummy friendly apparently. So for now that’s off the menu, at least until it gets the tick of non-irritability approval. Pak choy is light and crunchy in the same sort of way, and as it turns out, mild and delicious when raw. Do it!

The dressing makes almost 1 cup. You’ll only need about 2 tbsp to 1/4 cup at the most, so there’s plenty leftover for tomorrow’s lunch. Don’t be tempted to overdress your salad, you’ll only make it feel awkward.

Ingredients:

  • 1-2 heads pak choy (baby bok choy), shredded
  • 1/2 small red capsicum, sliced thinly into matchsticks
  • 1 handful fresh basil, chopped roughly
  • small handful dried cranberries or other dried fruit (sultanas, raisins, goji berries)
Dressing
  • 3 tbsp water
  • 1 tbsp oil (peanut, rice bran … something fairly neutral)
  • 2 tbsp rice vinegar
  • 2 tbsp miso
  • 1 tbsp sugar (or maple syrup)
  • 1 tbsp tahini

Method:

  1. Combine dressing ingredients in a jar and shake until it’s well blended.
  2. Toss 2 tbsp dressing with salad ingredients in a large bowl. If you need more, add a little at a time. If there’s a pool of dressing at the bottom of the bowl, you’ve gone a bit overboard.
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