The Aussie Who Ate The Big Apple
Post #Hercules comfort dinner: Fire Roasted tomato, kale & potato soup w/ garlic-rosemary whole wheat baked croutons. Recipe via @food52 so good! #food #soup #nyc #cooking #eastvillage #vegetarian  (at www.theaussiewhoatethebigapple.com )

Post #Hercules comfort dinner: Fire Roasted tomato, kale & potato soup w/ garlic-rosemary whole wheat baked croutons. Recipe via @food52 so good! #food #soup #nyc #cooking #eastvillage #vegetarian (at www.theaussiewhoatethebigapple.com )

What’s for Lunch: quick fried kale, broccoli, red pepper w/ garlic, sesame, Thai fish sauce + chilli. #food #healthy #eatthis #vegetarian thanks for the beautiful bowl @erickahunter

What’s for Lunch: quick fried kale, broccoli, red pepper w/ garlic, sesame, Thai fish sauce + chilli. #food #healthy #eatthis #vegetarian thanks for the beautiful bowl @erickahunter

Health kick dinner - gluten free spaghetti, kale, tomato, corn, mushroom, baby zucchini and garlic. Yum! #vegetarian #healthy #yum #summer #cooking #food #vegan

Health kick dinner - gluten free spaghetti, kale, tomato, corn, mushroom, baby zucchini and garlic. Yum! #vegetarian #healthy #yum #summer #cooking #food #vegan

[HomeCookin’] Coconut curry vegetable soup w/ carrot, fennel, red pepper and celery. Creamy & super spicy! [Saute] 2 cloves of garlic, 1 chopped shallot, 1 cup chopped celery, 1/2 cup red pepper, 2 cups chopped carrots, 1/3 cup chopped fennel in a heavy pot until softened. Add a sprinkle of red pepper flakes, dried thyme, fennel seeds and a tablespoon of curry powder. Add one chopped chipotle in adobo.
[Cover] with 2 cups of water and season with salt and pepper. Simmer on low for 15-20 mins until al the veggies are soft. Add a can of coconut milk and stir through. 
[Blend] with a stick mixer until smooth and all veggies are combined. 
Serve and enjoy! 

[HomeCookin’] Coconut curry vegetable soup w/ carrot, fennel, red pepper and celery. Creamy & super spicy! 

[Saute] 2 cloves of garlic, 1 chopped shallot, 1 cup chopped celery, 1/2 cup red pepper, 2 cups chopped carrots, 1/3 cup chopped fennel in a heavy pot until softened. Add a sprinkle of red pepper flakes, dried thyme, fennel seeds and a tablespoon of curry powder. Add one chopped chipotle in adobo.

[Cover] with 2 cups of water and season with salt and pepper. Simmer on low for 15-20 mins until al the veggies are soft. Add a can of coconut milk and stir through. 

[Blend] with a stick mixer until smooth and all veggies are combined. 

Serve and enjoy! 

[HomeCookin] Molè roasted cauliflower, corn + black bean tacos w/ salsa fresca & sriracha yoghurt crema. 
[PRE-HEAT] oven to 400F. Toss a head of cauliflower chopped into small bites, a can of organic corn and a can of drained organic black beans with 2 cloves of crushed garlic, 2 teaspoons of mole seasoning and salt and pepper. Dizzle EVOO to cover the veggies. Toss to coat.
Spread out evenly on a tin foiled lined baking sheet. Roast for 20mins or until slightly browned/colored.
[MIX] one chopped plum tomato, salt, pepper, a drizzle of olive oil, one chopped scallion & one handfull of finely chopped cilantro to make salsa fresca.
[STIR] one small greek plain yoghurt, 2 tablespoons sriracha and a small handfull of chopped cilantro to make your crema. Add a little salt and pepper for taste. 
Serve the roasted veggie filling on warmed corn tortillas w/ salsa fresca, fresh avocado, crema and garnish with cilantro & fresh chili. 

#tacos #food #mexican #vegetarian #simple #healthy #cooking #instafoodie

[HomeCookin] Molè roasted cauliflower, corn + black bean tacos w/ salsa fresca & sriracha yoghurt crema.

[PRE-HEAT] oven to 400F. Toss a head of cauliflower chopped into small bites, a can of organic corn and a can of drained organic black beans with 2 cloves of crushed garlic, 2 teaspoons of mole seasoning and salt and pepper. Dizzle EVOO to cover the veggies. Toss to coat.

Spread out evenly on a tin foiled lined baking sheet. Roast for 20mins or until slightly browned/colored.

[MIX] one chopped plum tomato, salt, pepper, a drizzle of olive oil, one chopped scallion & one handfull of finely chopped cilantro to make salsa fresca.

[STIR] one small greek plain yoghurt, 2 tablespoons sriracha and a small handfull of chopped cilantro to make your crema. Add a little salt and pepper for taste. 

Serve the roasted veggie filling on warmed corn tortillas w/ salsa fresca, fresh avocado, crema and garnish with cilantro & fresh chili. 

#tacos #food #mexican #vegetarian #simple #healthy #cooking #instafoodie