Vegan Roast (or Vegetarian) with Cranberry, Sage and Cashew Nut Stuffing Balls and Tomato Onion Gravy By Nadia Lim

Vegan Roast (or Vegetarian) with Cranberry, Sage and Cashew Nut Stuffing Balls and Tomato Onion Gravy By Nadia Lim

Pumpkin, date and feta Sorghum tabouleh By Nadia Lim

Pumpkin, date and feta Sorghum tabouleh Sorghum is a gluten-free pseudo grain, like millet and quinoa. Botanically speaking, it’s actually a grass, but it cooks like a grain.

Thai beef salad with roast pumpkin, kaffir lime and peanuts By Nadia Lim

This recipe is an Autumn/Winter version of a Thai beef salad, with roast pumpkin and some spinach tossed through it - super delicious!

Butternut and Red Lentil Soup with Mint Yoghurt By Nadia Lim

Peter Pereira: "A Pot of Red Lentils" I want to remember us this way— late September sun streaming through the window, bread loaves and golden bunches of grapes on the table, spoonfuls of hot soup rising to our lips, filling us with what endures.

Cauliflower cheese fettuccine with bacon, peas and garlic crumbs By Nadia Lim

Cauliflower cheese fettuccine with bacon, peas and garlic crumbs - Nadia Lim

pork bun cha with mango salad and vermicelli By Nadia Lim

I adore this recipe – the Pork Bun Cha (little meatballs with vermicelli noodles) are inspired by my travels around Vietnam and the mango and raw bok choy salad is fresh, light, crunchy and zesty with a sweet, sour and salty … Continued

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