Ellen De Meulemeester
Photographer, Recipe Creator, Cookbook Author
One Healthy Family, One Healthy Kitchen and the upcoming Everyday Vegan
Creating an Ultimate Salad
I love my salads with mango and avocado with a Thaiinspired dressing: soy sauce, lime juice, maple syrup, roasted sesame oil, ginger and unsweetened soy yogurt. And by adding lots of fresh herbs! My favorite must be basil!
Not original, I know, but it must be avocado.
Newest Food Discovery
Hempfu. It’s made of hemp seeds and it’s a great source of protein. I like to bake the hempfu with a little garlic, salt, pepper, turmeric, dried tarragon with mushrooms and zucchini, like a scramble. Such an easy and healthy quick fix.
Easy, Creamy Basil Curry Recipe (VEGAN + GLUTEN-FREE)
o 1 eggplant, cut in cubes
o 1 sweet pepper, thinly cut
o 2 onions, sliced
o 2 cloves of garlic, thinly cut
o 1 small piece of ginger, thinly cut
o 200 g oyster mushrooms
o 1 can chickpeas, rinsed
o Handful of cherry tomatoes, cut in half
o Handful of fresh basil, chopped
o Salt and pepper, to taste
o 1 tbsp maple syrup
o A squeeze of lime
o 1 tsp cumin
o 1 tsp cilantro powder
o 1 tsp (or more) red curry paste
o 600 ml coconut cream
o 2 tbsp olive oil
o 3 tbsp tomato paste
• Heat the olive oil in a large saucepan. Add onion and a pinch of salt. Sauté for 3 to 4 minutes.
• Now add the spices, garlic, red pepper and ginger and sauté for a few minutes more. Now add the eggplant, mushrooms, cherry tomatoes, tomato paste and coconut cream.
• Simmer covered for another 12 to 15 minutes. Add the chickpeas, squeeze of lime, maple syrup and the fresh basil.
• Serve with rice or noodles, extra basil and coconut or unsweetened soy yogurt.