healthy fat

A delicious and vibrant vegan carrot tahini soup packed made with no added oils, and no dairy. Vegan, gluten-free, oil free, nut free, paleo and refined sugar free.

Vegan Carrot Tahini Soup (gluten-free, oil free, paleo)

yellow onion

garlic, sliced (optionally, roasted)

oregano

garlic powder

tsp smoked paprika

turmeric

cinnamon

ginger

carrots, chopped

juice of 1/2 a lemon

tbsp tahini

veggie broth

salt and pepper

In a large pot over medium high heat, sauté onion with a teaspoon of neutral oil or a splash of veggie broth until translucent and fragrant. Add garlic and spices and sauté for another minute or so until fragrant.

Next add carrots to the pot, and sauté for another 2-3 minutes. Add tahini and lemon juice, toss to coat and then add veggie broth. Bring to a boil and cook until carrots are fork tender.

Transfer contents into a high speed blender and blend until completely smooth, adding additional veggie broth if you&#8217;d like to adjust the texture to thin out. Add salt and pepper to taste and garnish with toppings of choice.

Delicious! Didn't have a lemon so used some concentrated lime juice which gave it a great flavour!

Just made this and it is delicious! Thanks Remy :)

Such a yummy soup, highly recommend anyone to try it. Super easy and quick to put together. I made a double batch but did not have 6 full cups of carrots. So I made the soup with 4 cups of carrots and 2 cups of potatoes and it turned out amazing!

Glaze succulent salmon fillets, then serve on a bed of noodles and beansprouts for an easy and quick dinner party main

Grilled miso salmon with rice noodles

salmon

sunflower oil

tsp brown miso paste

tsp balsamic vinegar

soy sauce

tsp Spanish smoked paprika

dried rice noodles

garlic

spring onions

red chillies

beansprouts

coriander

tbsp fish sauce

Boil the noodles for 3 mins in a large pan, drain and rinse under cold water through a sieve and set aside to drain completely.

Heat the grill to high. Mix together the miso paste, balsamic vinegar, soy sauce and paprika to make the miso glaze and brush over the salmon fillets with a pastry brush. Lay the salmon skin side down on a greased baking tray and grill for 6-8 mins until just cooked through.

Heat the oil in a wok and stir-fry the garlic, ginger, spring onions and chillies for a couple of mins until soft, then add the cooked noodles, beansprouts and coriander. Toss everything together until well combined and turn off the heat. To finish, stir the fish sauce into the stir-fried vegetables and noodles, then pile onto plates, topping with the salmon.

This hearty, whole grain seeded bread is gluten-free and vegan.  The oil-free plant-based recipe uses oats, pumpkin seeds, sunflower seeds, flax seeds, chia seeds, and sesame seeds for a delicious, healthy combination.

Gluten-Free Vegan Seeded Oat Bread

oat flour

¼ cups 100 grams rolled oats*

pumpkin seeds

sunflower seeds

¼ cups 140 grams chopped walnuts

ground flax seed meal

chia seeds

black sesame seeds

salt

baking powder

maple syrup

¼ cup 57 grams unsweetened applesauce

¼ cup 10 ounces unsweetened plain almond milk

oats (sunflower seeds, or sesame seeds, for decoration)

Preheat your oven to 350F.

In a large bowl, combine the oat flour, rolled oats, pumpkin seeds, sunflower seeds, walnuts, flax seed meal, chia seeds, black sesame seeds, salt, and baking powder.  In a separate smaller bowl, whisk together the maple syrup (or date paste), applesauce, and almond milk.  Pour the wet ingredients into the bowl with the oats and seeds.  Stir well to combine.

Let the mixture sit for about 5 minutes so that the flax and chia can absorb some of the liquid.  In the meantime, line a 9x5 inch loaf pan with parchment paper.

To make the Gluten-Free Vegan Whole Grain Seeded Bread:

Pour the mixture into your pre-lined loaf pan.  Spread the mixture evenly in the pan.  Then, tap the pan a few times on the counter to get rid of any bubbles.  Sprinkle the extra oats on the top of the loaf.  Press down gently into the top of the loaf.

Place the loaf in the oven and bake 60-65 minutes.  It should be golden brown on the edges, and a toothpick should be inserted and cleanly removed.

Remove the bread from the oven.  Let cool in the pan 10 minutes.  Remove from the pan.  Let cool completely before slicing.

Slice and store in the refrigerator for up to 1 week.  Freeze for up to 3 months.

To bake the Gluten-Free Vegan Whole Grain Seeded Bread:

Fresh and flavoursome, this simple seafood supper with soy, ginger and teriyaki sauce is a great go-to midweek meal for two

Chilli salmon & teriyaki noodles

red chilli

mirin

pack coriander

mangetout

tbsp teriyaki sauce

straight-to-wok noodles

Heat oven to 190C/170C fan/gas 5. Line a baking tray with parchment and put the salmon, skin-side down, on top. Mix together the chilli, mirin, soy, ginger and coriander, and spoon over the salmon. Roast the salmon in the oven for 12-15 mins until just cooked.

Heat a large frying pan or wok and cook the mangetout with 1 tbsp water for 2 mins until tender but still with some bite. Stir in the teriyaki sauce and noodles to heat through. Divide between 2 plates and top with the salmon.

Top 4 healthy fat recipes from across the web

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Top Tags

Vegan Carrot Tahini Soup (gluten-fr...

Grilled miso salmon with rice noodl...

Gluten-Free Vegan Seeded Oat Bread

Chilli salmon & teriyaki noodles

Top 4 healthy fat recipes from across the web

The most viewed healthy fat recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Carrot Tahini Soup (gluten-fr...

Grilled miso salmon with rice noodl...

Gluten-Free Vegan Seeded Oat Bread

Chilli salmon & teriyaki noodles

The most viewed healthy fat recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine