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Vegan recipe collection

Carrot recipes

Hot carrot-and-coconut smoothie

10 minutes

Mushroom recipes

Hot beetroot, citrus and coriander drink

5 minutes

Citrus recipes

Fine french beans with Moroccan spiced dates and mandarin

10 minutes

Rocket, avo, lime and palm sugar

Chilli recipes

Smoky roasted tomato and chilli with hot and sour tamarind

30 minutes

Spicy pumpkin and gooseberry broth

10 minutes

Creamed avocado with yellow and red beetroot, squashed potato and watercress

15 minutes

18 of 22

Creamed avocado with yellow and red beetroot, squashed potato and watercress

Name: Hot carrot-and-coconut smoothie
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 to 6 servings
Cuisine: Beverages
Ingredients: Jalfrezi curry paste 1t,can coconut milk or cream 1 x 400g,carrot juice 4cups,stalks lemongrass, crushed 2-3,Sea salt and milled pepper, to taste ,Raw baby carrots, to serve

By Abigail Donnelly

Serves 4 as a starter or side dish

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

2 ripe avocados, peeled
2 T lime juice
1 clove garlic, crushed
1 green chilli
Sea salt and freshly ground black pepper, to taste
1 x 500 g punnet ready-cooked and chopped
Yellow or red beetroots
12 baby potatoes, cooked
Watercress, to serve

For the dressing

½ cup soy sauce
2 T olive oil
15 ml ginger, chopped
½ cup fresh coriander

Method

Blend the avocados, lime juice, garlic and chilli until creamy. Season and chill. Mix together the dressing ingredients. Pile the beetroot onto a platter.
Squash each potato and add to the beetroot. Drizzle with the dressing. Toss watercress over and add a large dollop of the avocado cream.

Cook’s note: If you can’t find yellow beetroots, use only red ones.

Per serving: 1799kJ, 6.25g protein, 27g fat, 14.1g carbs

TASTE’s take:
There is something special about the taste combination of Asian flavours and avocado.

This is a test recipe

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Creamed avocado with yellow and red beetroot, squashed potato and watercress

Creamed avocado with yellow and red beetroot, squashed potato and watercress

Ingredients

Method