Cabbage and Cucumber Cups with Filo
Roasted aubergine and cabbage simmered with coconut milk are combined with finely diced cucumber, radish, cilantro and herbs. Serve in small cups with golden baked filo crisps.
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Recipes by Vera Lark
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Cabbage and Cucumber Yogurt Sauce with Lime
A cool, pale green sauce made with tender cabbage, squeezed cucumber, thick yogurt and lime. Makes about 450 g, eight small sauce portions.
Mushroom and Mango Soup
Mushrooms and cabbage simmer in a coconut milk broth infused with lemongrass. Mango is warmed through near the end.
Mushroom and Pak Choi Rice Salad
Cold brown rice, raw button mushrooms, pak choi and sweetcorn are dressed with ginger and basil vinaigrette, with lemon wedges alongside.
Pak Choi and Aubergine Cups
Roasted aubergine, softened mushrooms and wilted pak choi are folded with feta, cilantro and basil. Spoon into small cups over crisp toast pieces.
Peanut and Pineapple Cake with Mint
Pineapple pieces and chopped peanuts give texture to a mint oat cake. The pineapple core is removed, the mint is finely sliced, and the rolled oats rest in the egg mixture before baking.
Sweetcorn and Cabbage Sauce with Lemongrass
A strong lemongrass infusion is strained to remove every stalk before blending with fresh sweetcorn kernels and raw cabbage. Basil and black pepper season the pale yellow sauce, with red wine vinegar adding a tart note.
Tofu and Cabbage Soup with Coconut Milk
Tofu, cabbage and mushrooms simmer with coconut milk and onion. Lime wedges accompany the soup after a brief rest.