Giveaway: Green Kitchen At Home

In Green Kitchen at Home, David Frenkiel and Luise Vindahl share over 100 vegetarian recipes for the family favourites which feature in their own kitchen every day of the week.

From quick, delicious weekday breakfasts and dinners, to more elaborate meals for weekend celebrations, this is food that will make you look and feel great.

Ingredients

Serves 1
1 tbsp virgin coconut oil View
1 onion
2 cloves of garlic, peeled
2 tbsp peeled and grated ginger
250g frozen green peas
250g fresh broccoli roughly chopped
400ml vegetable stock
sea salt and freshly ground black pepper
400g coconut milk
20 fresh mint leaves
200g cooked lentils View
1 tbsp extra virgin olive oil View
zest of 1/2 unwaxed lemon

To prepare the lentil topping, add the cooked lentils to a small bowl, stir through the oil and zest and seasoning to taste. Set aside.

For the soup, heat the oil in a large saucepan on a medium-low heat. Roughly chop the onion and garlic, add them to the pan along with the ginger and sauté for about 10 minutes or until the onion begins to soften. Add the peas and broccoli to and sauté for a further 5 minutes. Add the stock and season to taste.

Bring to the boil, reduce the heat and simmer until the vegetables are tender, stirring occasionally so the soup doesn’t burn. Remove from the heat and stir through the coconut milk and mint. Using an immersion (hand) blender or food processor, blend until smooth.

Top with a sprinkling of lentils, pumpkin seeds, mint and some seasoning and a drizzle of oil, along with toast on the side.

This is an edited extract from Green Kitchen At Home by David Frenkiel & Luise Vindahl published by Hardie Grant Books RRP $39.99 and is available in stores nationally.

Photographer: ©David Frenkiel

Thanks to Hardie Grant we have 8 copies to give away.

To a win a copy, simply email us at win@essentialingredient.com.au and tell us about your favourite vegetarian dish.

Include your full name, address and mobile phone number.

Entries close 12:01am E.S.T. Wednesday 16 August 2017.

* Terms and Conditions *
The winners will be chosen randomly from correctly submitted entries. Only one entry per individual will be entered into the drawer. Entries must be submitted by 12:01am on Wednesday 16 August 2017. Winners will be selected by The Essential Ingredient and will be notified via email. Entrants must be residents of Australia and must be 18 years of age or older. Entry is not open to employees of The Essential Ingredient or their families. Each prize is valued at AUD$39.99. The Essential Ingredient retains the right to publish the winner’s name. Prizes are not transferable or exchangeable. Prizes will be posted to the winners by Hardie Grant Books and any issues of postage are not the responsibility of The Essential Ingredient.

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