3 plant-based delights the whole family will enjoy
Niulife’s Vegan Fysh Sauce has the same fish sauce taste while being 100 per cent plant-based. It’s a deliciously healthy fish-free alternative containing no preservatives, gluten or MSG. Use as a direct vegan substitute for fish sauce in stir-fries, marinades and laksas.
Sweet & Salty Grilled Bok Choy & Cucumber Salad
Serves: 2
DF, GF, VG
=R1=
Coconut Mango Cheesecake
Serves: 2
DF, GF, VG
=R2=
Coconut Raspberry Dark Chocolate Muffins
Makes: 12 muffins
DF, GF
=R3=
For more information visit niulife.com.au
3 plant-based delights the whole family will enjoy
Made using Niulife’s coconut range, these plant-based delights are full of colour and flavour, guaranteed to become family favourites in just one bite!
Servings
Prep time
Cook time
Recipe
Ingredients
- Dressing
- ¼ cup Niulife Naked Coconut Aminos
- ¼ cup tahini
- 2 tbsp toasted sesame oil
- ¼ cup Niulife Coconut Cider Vinegar
- ¼ cup hemp seed oil (or avocado oil or olive oil)
- Salad
- 2 cucumbers, chopped
- 2 carrots, spiralised
- 1 tbsp sesame seeds, black or white
- ½ cup coriander, chopped
- 3 spring onions, green part only, finely sliced
-
- 1 tsp Niulife Coconut Oil
- 6 heads bok choy, sliced & washed
- 1 tbsp Niulife Naked Coconut Aminos
Method
- Prepare the dressing by combining all the ingredients in a small bowl or jar and whisking continuously until you get a smooth homogeneous mixture. It may seem like it’s not coming together but it will.
- Place the cucumbers, carrot, sesame seeds, coriander and spring onion in a large bowl. Pour in half the dressing and toss to coat. Set aside.
- Heat a skillet over a high heat and add the coconut oil. Add in the bok choy and stir-fry for about 30 secs. Pour over the coconut aminos and continue to stir-fry for another 30-60 secs. Serve the bok choy on a large platter.
- Spoon over the tossed salad mixture and drizzle over some extra dressing. Top with extra sesame seeds to serve.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
