Smooth and Spicy Soup with Onion, Squash and Coconut milk


2 large onions, sliced
2 Tbsp vegetable oil
4 cups prepared squash, such as butternut, diced fine
1 to 2 stalks lemongrass, chopped fine
3 small red chillies, seeded if wished and chopped fine
3 kaffir lime leaves, finely grated or shredded rind of 2 limes
5 cups vegetable broth
salt and black pepper
1/2 cup coconut milk
2 Tbsp fish sauce
yogurt and chopped cilantro to serve


  1. Cook the onions in the oil in a covered pan for 10 minutes, until softened but not browned.
  2. Add the squash and cook for a further 5 minutes.
  3. Stir in the lemongrass, chillies, and lime leaves or shredded rind, then add the broth and bring to a boil. Season lightly, cover, and simmer for 20 minutes, or until the squash is tender.
  4. Cool slightly, add the coconut milk and fish sauce, then blend the soup to a smooth puree. Season to taste with salt – if you have left the chili seeds in it is very unlikely you will need pepper!
  5. Serve with a spoonful of plain yogurt and chopped cilantro.

Makes 4 to 6 servings.

Source: Onions


Sweet Potatoes Stuffed with Quinoa and Fruits


4 medium sweet potatoes
1 cup water
1/2 cup uncooked black or white quinoa
1 large apple, cored and cut into small cubes
1 cup halved seedless red or green grapes
1/4 cup plain yogurt
1 Tbsp extra-virgin olive oil
1 Tbsp lemon juice
1 Tbsp chopped fresh chives
1/4 tsp salt
1/4 tsp ground black pepper


  1. Preheat oven to 400ºF (200ºC).
  2. Line large baking sheet with parchment paper. Add sweet potatoes and pierce a few times with a knife. Roast for 45 to 65 minutes, until tender when pierced.
  3. In medium-sized saucepan, bring water and quinoa to a boil. Reduce to a simmer, cover, and cook for 15 minutes.
  4. Remove from heat and steam, covered, for 5 minutes.
  5. Fluff with fork and add to large bowl with remaining ingredients. Mix well to combine.
  6. To serve, slice potatoes in half and fill with the quinoa salad.

Makes 4 servings.

Source: Alive magazine

Savoury Pancakes with Greek Yogurt and Honey


3 Tbsp unsalted butter, plus more for frying
1 Tbsp olive oil, plus more for frying
1-1/2 cups small-diced zucchini (1 medium-small zucchini, or about 7 oz)
Kosher salt
1-1/2 cups fresh corn kernels (from 2 to 3 ears)
1/2 cup sliced fresh green onion (white and light green parts)
1/2 to 1 tsp minced fresh serrano peppers
freshly ground black pepper
2 Tbsp chopped fresh flat-leaf parsley
2 Tbsp sliced fresh chives
1/2 cup plus 1 Tbsp unbleached all-purpose flour
1/2 cup cornmeal
2 tsp sugar
1/2 tsp baking powder
1/2 tsp baking soda
1 large egg, beaten
2/3 cup whole milk
2 Tbsp plain thick Greek yogurt or sour cream, plus more for serving
honey for serving


  1. In a medium (10-inch) heavy, nonstick, ovenproof skillet, heat 1/2 Tbsp of the butter with the olive oil over medium-high heat. Add the zucchini and 1/8 tsp salt and cook, stirring only occasionally, until the zucchini are shrunken a bit and starting to brown lightly, about 3 minutes.
  2. Add another 1/2 Tbsp butter, the corn, scallions, serranos, and 1/2 tsp salt. Cook, stirring occasionally, until the corn kernels are glistening and some are slightly shrunken, 2 to 3 more minutes.
  3. Remove the pan from the heat, season the veggies with black pepper, and transfer to a mixing bowl. Let cool to room temperature, stirring occasionally (20 to 25 minutes). Stir in the parsley and chives.
  4. In a medium mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and 1/2 tsp salt.
  5. Melt the remaining 2 Tbsp butter (in the microwave or on the stovetop) and let cool slightly.
  6. In a small bowl, whisk together the egg, milk, yogurt, and the melted butter.
  7. Make a well in the center of the dry ingredients and pour in the liquid mixture, whisking until just combined.
  8. Combine the batter with the vegetable herb mixture and stir well. Let the batter sit for 5 minutes or up to 30 minutes.
  9. In a large (12-inch) nonstick skillet, heat about 1/2 Tbsp butter and 1 Tbsp olive oil over medium heat. When the butter has melted and is bubbling, use a 1/4-cup measure to scoop batter into the pan, forming 3 to 4 pancakes. Cook for about 2 minutes, until the pancakes are golden brown on the bottom (you will see a lot of bubbles on top), then flip. Cook for 1 minute more. (The bottom will brown more quickly.)
  10. Transfer to a paper towel-lined plate and keep warm in a low (200°F) oven, if desired.
  11. Repeat with the remaining batter, adding butter and oil as necessary, and turning the heat down as necessary.
  12. Serve warm with dollops of Greek yogurt and a generous drizzle of honey.

Makes 12 pancakes.

Source: Cook Fresh magazine

Vegetarian Breakfast Bowl with Beet, Yogurt and Crunchy Skillet Muesli


1 lb beets. ends trimmed. chopped into chunks (about 5 beets)
1 tsp grapeseed, camellia or sunflower oil
1-1/4 cups light coconut milk
juice of 1/2 lime
3 Tbsp honey, divided
2 Tbsp fresh mint (optional)
2 tsp chopped fresh ginger
1 tsp cinnamon, divided
1/8 tsp salt
1 Tbsp coconut oil
1 cup rolled oats or quinoa flakes
1/3 cup unsalted pumpkin seeds
1/3 cup dried cranberries or dried cherries
3 cups plain Greek yogurt


  1. Preheat oven to 400ºF (200º).
  2. Place beets on baking sheet and toss with oil. Roast until tender, stirring once, about 35 minutes. Let beets cool.
  3. Place cooked beets in blender container along with coconut milk, lime juice, 2 Tbsp honey, mint (if using), ginger, 1/2 tsp cinnamon and salt. Blend until smooth. Chill mixture until needed.
  4. To make muesli, heat coconut oil and 1 Tbsp honey in skillet over medium heat until liquefied.
  5. Add rolled oats or quinoa flakes, pumpkin seeds, cranberries or cherries, 1/2 tsp cinnamon and a pinch of salt to skillet. Heat until grains are toasted, about 5 minutes, stirring frequently.
  6. Spread mixture on baking sheet or cutting board to cool.
  7. To serve, place about 1/2 cup yogurt in each serving bowl and stir in some beet puree. Top with muesli mixture.

Makes 6 servings.

Source: Sage magazine