Australian Yoga Journal - April 2016

Reprinted with permission from Vegetarian Times ® copyright © 2015 Cruz Bay Publishing Inc.

ROASTED BROCCOLI KHAO

SOI (COCONUT THAI SOUP)

SERVES  | 30 MINUTES OR LESS

Roasting the vegetables in this Thai-inspired soup is a hands-off

way to sweeten and caramelise their flavour—a welcome contrast

to the soup’s spicy, savoury broth. Just 1 cup of coconut milk gives

the whole pot a rich, cooked-all-day flavour, somewhere between

soup and chowder.

2 medium broccoli crowns, florets separated (2½ cups)

½ large yellow or red onion, quartered and thinly sliced (1½ cups)

1 large red capsicum, thinly sliced into bite-size pieces (1½ cups)

3 Tbs. olive oil

230 g. spaghetti or Chinese egg noodles

1-2 Tbs. red curry paste

4 cups low-sodium vegetable broth

1 cup full-fat coconut milk

1 Tbs. lime juice

1 cup bean sprouts

½ cup coriander or mint leaves

2 limes, halved, for garnish

1 Set rack in top third of oven, and preheat oven to 220°C.

Toss broccoli, onion, and capsicums separately with 1 Tbs.

oil each to coat. Separate oil-coated vegetables, each on

one-third section of baking sheet. Roast 10 minutes, or

until vegetables are just tender with slight bits of brown.

Stir vegetables separately to turn, then roast 3 to 5 minutes

more, or until al dente and only lightly coloured.

2 Meanwhile, cook pasta according to package directions; drain.

3 Cook curry paste in large pot or Dutch oven over medium

heat for 2 minutes, or until fragrant and lightly browned. Quickly

whisk in broth, then coconut milk. Add roasted capsicums

and onions to pot, and bring soup to a simmer, then stir in

lime juice. Divide pasta among four soup bowls, then ladle

soup over each. Top each bowl with ½ cup broccoli, ¼ cup

bean sprouts, and 2 Tbs. coriander. Garnish with lime halves.

PER 1 1/3 -CUP SERVING 341 cal; 9 g prot; 16 g total fat

(8 g sat fat); 43g carb; 0 mg chol; 366 mg sod; 1 g fibre;

1 g sugars

Substitute brown

or white-rice noodles

for the spaghetti or

egg noodles

MAKE IT

GLUTEN-FREE

& VEGAN!

BAKED OATMEAL

WITH BLUEBERRIES,

ALMONDS AND

COCONUT MILK

30 MINUTES OR LESS | SERVES 8

With a lightly crunchy, granola-like layer on top and a

doughy, coconut-saturated centre, this baked oatmeal is

hearty and comforting. Serve warm or at room temperature,

either on its own or with a dollop of tangy yoghurt.

1 large egg

2 cups light coconut milk, whisked, if necessary

2 Tbs. honey, plus more for serving

¼ tsp. rough sea salt

(^1) ⁄ 8 tsp. ground cinnamon
3 cups gluten-free rolled oats
¼ cup plus 2 Tbs. brown sugar
1 heaping cup fresh blueberries, plus more for sprinkling
5 Tbs. sliced almonds, plus more for sprinkling
Greek yoghurt, to taste, optional; honey, to taste, optional
1 Preheat oven to 190°C. Coat 20-cm-square glass baking
dish with cooking spray.
2 Beat egg until lightly frothy in medium bowl. Whisk in
coconut milk, honey, salt, and cinnamon.
3 Toss oats with brown sugar in large bowl. Pour coconut
mixture over oat mixture, and toss to coat. Stir in blueberries
and almonds. Spread oatmeal mixture in prepared baking
dish, and sprinkle with rest of blueberries and almonds.
Bake 25 to 30 minutes, or until lightly golden on top and
cooked throughout.
4 Serve warm or at room temperature, and drizzle lightly
with honey and Greek yoghurt, if using.
PER 1-CUP SERVING 255 cal; 7g prot; 9g total fat (4 g sat fat);
40g carb; 23 mg chol; 77 mg sod; 4g fibre; 19g sugars
67
april 2016
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