These breezy meals are sure to please vegetarians and meat eaters alike. All recipes are edited extracts from Modern Australian Flexitarian (published by DK Australia, an imprint of Penguin Random house, $39.99).
“By themselves, konjac noodles have very little taste, so pan-frying them in the curry sauce allows them to absorb the gently spiced flavours of this simple vegan dish. If you eat seafood, top each portion with four cooked prawns.“- DK Australia. This is an edited extract from Modern Australian Flexitarian (published by DK Australia, an imprint of Penguin Random house,$39.99).
“The pico de gallo, a salsa, adds wonderful texture to these burgers. If meat is okay, cook a finely diced rasher of bacon with the garlic and jalapeño for smokiness.”- DK Australia. This is an edited extract from Modern Australian Flexitarian (published by DK Australia, an imprint of Penguin Random house,$39.99).
“Based on the traditional Vietnamese dish of ‘bún’, this refreshing noodle salad is tossed in a zesty citrus dressing and topped with chicken flavoured with ginger and lemongrass. For a vegan version, replace the chicken with 450g of tofu cut into four pieces, marinated, then seared, and replace the fish sauce with extra soy sauce.- DK Australia. This is an edited extract from Modern Australian Flexitarian (published by DK Australia, an imprint of Penguin Random house,$39.99).
“The hearty yet delicately shaped pasta is a perfect partner for creamy roasted cauliflower and light, fresh herbs. If you can’t find yellow cauliflower – a slightly sweet variety that provides vital carotenoids – substitute it with white cauliflower. They taste similar but yellow contains additional nutrients. To make a vegan version, use a vegetable oil spread in place of the butter, and a plant-based parmesan” – DK Australia. This is an edited extract from Modern Australian Flexitarian (published by DK Australia, an imprint of Penguin Random house,$39.99).
“This simple stir-fry is light, yet full of flavour and colour. The lime gives it an added zing that pairs well with the sweetness of the toasted cashews and crunchy vegetables. Meat eaters can add 200g of sliced chicken breast when frying the vegetables.”- DK Australia. This is an edited extract from Modern Australian Flexitarian (published by DK Australia, an imprint of Penguin Random house,$39.99).
Their earthy, sweet and buttery taste add another dimension to many dishes in a variety of cuisines.
