Marcelle Rogers - A Tasty Vegan Table

Welcome to My Kitchen

Cooking and eating brought our family together each evening, and now brings us together each birthday and each Christmas to share and laugh and live. The plant-based meals we enjoy preparing and eating passes on more than a collection of recipes, they teach the next generation a way to live.

Zoodle & Mango Salad

Zoodle & Mango Salad

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We’re having a party this weekend and I’ve decided the green salad will celebrate summer vegetables and fruit. Zucchini (courgettes) are ubiquitous in our garden, so I pulled my spiraliser from the cupboard and added mango and avocado chunks, green edamame, tangy fresh basil, drizzled with lime juice and a a few drops of sesame oil. The salad is a balanced meal: high in protein, fibre, healthy fats and antioxidants.

Healthy benefits:

·       Zucchinis are low in calories, carbs and sugars, and high in essential nutrients like antioxidants, vitamin C and A, fibre and potassium which boost the immune system, lower cholesterol naturally, lowers blood pressure, and improves digestion. One zucchini is about 31 calories.

 

ZOODLE & MANGO SALAD

PB, V

 

1 cup (170 g) broad beans/fave beans

3 zucchini

1 avocado slices

1 mango slices

fresh basil leaves

lime juice

sesame oil

Pod and cook the broad beans for 2 minutes, drain, and immediately plunge into ice cold water. Use a spiraliser to turn the zucchini into zoodles and pile on a serving platter, adding mango and avocado slices, broad beans and fresh basil leaves. Squeeze a lime over the salad and add a few drops of sesame oil before serving.

Moroccan Butternut Pumpkin Salad w Carrot Dip

Moroccan Butternut Pumpkin Salad w Carrot Dip

Raspberry Walnut Coconut Loaf

Raspberry Walnut Coconut Loaf