Winter Vegetable Stir Fry

Wow ok so I know I’ve been gone for legit forever. I mean I can’t actually even remember the last time I blogged? Eeeek… bad blogger! Don’t get me wrong though, I have been rustling up delicious food (read chickpea flatbread, lentil mushroom burger, rostis) but this winter lighting is not doing me any favours, it gets dark at like 3!

So I’m here to actually write that I’m going to make an effort. 2016 HERE I COME! More blog posts (I mean like two a week, but ya know, still more than the however-many-month hiatus I seemed to have posting nothing) and more fun!

So onto the post, I can’t even get my head around the fact that it’s Christmas day in 3 DAYS. And the new year is like a week away!! SAY WHAT!!! To get into the mood, I’ve been eating so many seasonal vegetables which I’ve been digging. Red cabbage is so good and can’t believe I haven’t really cooked with it before!

This stir fry is perfect post or pre Christmas when you’re looking for something a bit lighter yet still full of flavour, texture and goodness. Filled with the king of greens, kale, red cabbage and crunchy and sweet carrot as well as the kick from ginger. It’s great on its own as a side but also delicious on a bowl of steaming brown rice for the ultimate bowl of nourishment!

Winter Vegetable Stir Fry vegan, gluten free, dairy free
Serves 2

Stir fries are the ultimate quick meal, prepped and cooked in under 15 minutes, yet full of flavour and texture. Feel free to add other vegetables like brussels sprouts or even spiralised/ julienned parsnips which I’m sure would make a fantastic addition! Make sure to get toasted sesame oil as it has a fantastic deep aroma that really makes this dish.

1/4 cabbage, sliced thinly
2 large handfuls kale
3 carrots, julienned
1 onion, sliced
1 teaspoon ginger, grated or cubed
1 tablespoon flavourless oil (rapeseed works well)
Salt and pepper, to taste
1/2 tablespoon apple cider vinegar or 1/2 lime, juiced
1 teaspoon toasted sesame oil

To serve: brown rice or rice noodles, sesame seeds, quick pickled cabbage

Heat oil in a medium heat pan and add onions.

Sauté onions for about 2 minutes until starting to brown then add ginger and sauté until fragrant.

Add carrots, cabbage and kale and sauté and season with salt and pepper for about 4 minutes, until all vegetables are cooked.

In the last few second of cooking, add acid of choice and toasted sesame oil to coat the vegetables and add flavour.

Serve atop freshly cooked brown rice or add rice noodles and sauté.

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5 Minute Beetroot Salad

All you need is 5 ingredients and 5 minutes to create a delicious and easy side salad.

I love beetroots – not only do they provide the most gorgeous colour but I love the deep earthy taste they bring to any dish.
One of my favourite ways to eat them is raw in a salad. Grating the beets are lovely, but I also love them julienned or spiralised because they give a lovely crunch and they are so sweet!

The simple dressing with apple cider vinegar adds a lovely tang to the dish and makes the salad so addictive – I could easily eat all of it in one go!

5 Minute Beetroot Salad vegan, gluten free, dairy free

This is a super quick salad that packs a punch of flavour. You can easily add any herbs you like – parsley and coriander both work really well in the salad and taste super fresh. Capers also work well for a salty kick! The salad lasts well for a few days in the fridge, but be warned that a lot of liquid comes out of the sweet vegeatbles. I also love mixing this in with a simple kale salad.

3 beetroot, grated
1 large carrot, grated
Apple cider vinegar
Extra virgin olive oil
Salt and pepper, to taste
Fresh herbs, optional

Combine the beetroot and carrot and optional herbs.

Mix in apple cider vinegar and olive oil to taste, as well as the salt and pepper.

Let it marinade for a while in the fridge and serve when ready.

Green Bean Salad with an Asian Onion Dressing

Slightly lenghthy title for the simplest side salad you’ll ever make!

After coming back from Tokyo I was seriously in need of my favourite tamanegi dressing (onion dressing, Kewpie brand btw if anyone wants to try it)!
I had to come up with a solution and the only way was to try an make it at home.

3 ingredient. Stir them up. Let the marinade. Done!

Seriously as simple as that and it tastes amazing on any salad!

One of my favourites is to pair it with some green beans – letting them steam until soft but still remaining a slight crunch and bright green colour, topping with lots of onion-y dressing and a good sprinkling of sesame seeds!

You better believe that I’ve been eating this pretty much every day since I got back!

Green Bean Salad with an Asian Onion Dressing vegan, dairy free, can be gluten free
Serves 2

This dressing packs a flavour punch and although the ingredients list is short, don’t be fooled by the flavour it will bring! If you are able to somehow hunt down irizake, I recommend you buy it as it’s one of my favourite ingredients in the kitchen and I assure you you will never look back (I can’t remember the last time I used soy sauce). It’s packed with umami and  has such a well rounded flavour.
The dressing will also make more than you need but you can keep it in the fridge and put it on any side salad or even a bowl of grains!

250g green beans
1 onion, finely diced
2 tbsp apple cider vinegar
2 tbsp extra virgin olive oil (you can substitute with toasted sesame oil)
1-2 tbsp irizake (you can substitute with soy sauce or tamari, but be careful as this may bring a stronger flavour)
Toasted sesame seeds, black or white

Mix the salad ingredients and store in a jar in the fridge for atleast a few hours so the onion bits can marinade.

When ready to serve, steam the green beans for 3 minutes or so and once done, put into a bowl of ice water.

Drain the beans and serve on a plate, with lots of dressing and a generous sprinkling of sesame seeds.