Shrug off any cares with these saintly vegetarian dishes from The Yoga Kitchen by Kimberly Parsons (Quadrille, $39.99), designed to make you feel as good as they taste.
Dukkah eggs with broad bean & avocado mash
For the dukkah
1 tbsp each coriander seeds, cumin seeds and fennel seeds
1 tbsp black peppercorns
⅔ cup each raw hazelnuts and raw pistachios, lightly roasted
⅓ cup each sesame seeds and sunflower seeds, lightly toasted
1 tsp sea salt
½ tsp sweet paprika
For the broad bean & avocado mash
100g shelled fresh or frozen broad beans, skins removed (or if unavailable use shelled fresh or frozen peas)
1 ripe avocado
1 handful coriander leaves, washed
Finely grated zest and juice of 1 lime
Sea salt and freshly cracked black pepper
For the eggs
2 tbsp distilled white vinegar
2 or 3 radishes, thinly sliced, to garnish
To make the dukkah, place the coriander, cumin and fennel seeds in a dry frying pan and toast for 2 minutes or until fragrant. Place in a mortar and pestle with the peppercorns and pound together until finely ground. Put the hazelnuts, pistachios, sesame seeds and sunflower seeds in a food processor and pulse until they form a chunky, sand-like texture.
Add the pounded spices, sea salt and paprika and quickly pulse together. Taste and adjust the seasoning. Place the dukkah in a shallow bowl and set aside.
To make the broad bean and avocado mash, place the ingredients in a bowl and mash roughly with a fork. Taste and adjust with more lime and sea salt if needed.
To poach the eggs, heat 4cm of water in a deep frying pan over a low heat until just simmering. Add the vinegar and use a wooden spoon to create a whirlpool. Crack each egg into a small mug, then slip them into the water. Poach the eggs for 3-4 minutes until cooked to your liking. Remove with a slotted spoon and drain well.
Coat the eggs in the dukkah and serve on the broad bean and avocado mash, garnished with radish slices.
Soba noodle buddha bowl
For the broth
1.2 litres (5 cups) mushroom stock
1 star anise
2 cardamom pods
1 tbsp peeled and julienned fresh ginger
100g soba noodles
2¾ cups fresh chestnut (cremini) and enoki mushrooms (or mushrooms of your choice)
For the bowl
1 cup finely shredded red cabbage leaves
1 cup finely shredded Savoy cabbage
1 cup peeled carrots
75g sugar snap peas
1 cup bean sprouts, washed
Juice of 1 lime
Tamari soy sauce, to taste
Fresh coriander leaves
1 fresh chilli, cut into thin slices (optional)
Mixed sesame seeds
Place all the ingredients for the broth, except the noodles and mushrooms, in a large saucepan and bring to the boil. Once boiling, reduce the heat to a gentle simmer, add the soba noodles and cook for 5 minutes or until the noodles are cooked through.
Divide the broth among 4 serving bowls, discarding the cardamom pods and star anise if you prefer.
Begin to add the vegetables to the broth by piling a little of each type around the outside of each bowl. Add a squeeze of lime juice, a little soy, coriander leaves, chilli (if using), a sprinkle of sesame seeds and a lime wedge.
Serve immediately with chopsticks, a spoon to drink the broth and extra tamari to taste.
Cinnamon yoghurt bark with strawberries
For the yoghurt bark
2¼ cups full-fat natural yoghurt or Greek yoghurt
4 tbsp pure maple syrup
½ tsp ground cinnamon
2 tbsp vanilla extract
2⅓ cups fresh blueberries or blackberries, stray stems removed
25g cacao nibs
⅓ cup raw pistachios, roughly chopped, plus a few extra to serve
For the roasted strawberries
3⅓ cups fresh strawberries, washed and quartered
2 tbsp vanilla extract
1 tbsp balsamic vinegar
1 tbsp filtered water
Line a 20 x 20cm shallow baking tin with baking paper. In a medium-sized bowl, stir together the yoghurt, maple syrup, cinnamon and vanilla. Gently stir in the blueberries and cacao nibs and mix until combined.
Pour the mixture into the prepared tin, spreading it out evenly and making sure the blueberries are evenly distributed. Sprinkle the chopped pistachios over the top, cover with cling film and place in the freezer overnight or until required.
On the day of serving (you need to work ahead of time as the mixture needs time to cool), preheat the oven to 160°C fan bake. Arrange the strawberries in an even layer in a glass baking dish. In a small bowl, stir together the vanilla, balsamic vinegar and water, then pour this mixture over the strawberries and place in the oven for 20 minutes or until the berries are tender and cooked. Remove from the oven and allow to cool.
Drain the liquid from the strawberries into a small saucepan. Bring to the boil and bubble until reduced to a thickened sauce. Leave to cool.
When ready to serve, spread a little of the strawberry sauce over 6 serving plates and add the roasted strawberries and yoghurt bark. Serve immediately with a few chopped pistachios scattered on top.