DELICIOUSLY ELLA WITH FRIENDS by Ella Mills (Woodward). Hodder & Stoughton 2017.
DELICIOUSLY ELLA WITH FRIENDS by Ella Mills (Woodward). Hodder & Stoughton 2017.

Making vego easy and good

FOOD blogger and author Ella Mills's latest offering, Deliciously Ella with Friends, aims to make healthy eating approachable, particularly for those who want to introduce plant-based eating to their friends and family.

Ella provides an extensive range of recipes so you can offer delicious meals to the more sceptical members sitting around your dinner table, in the hope that they too will discover healthy food can actually taste good.

In this, her second book, Ella covers sweet and savoury brunches, picnics, comfort foods, salads, afternoon teas, birthday celebrations, light meals, hearty meals, you name it, she's come up with a selection of menus to cover just about every occasion.

She has also thoughtfully provided a tip at the end of each recipe with what food might complement that particular dish, handy for those new to a plant-based diet.

Sweet potato noodles with a creamy peanut satay sauce

Serves: 2

Ingredients

For the noodles:

Olive oil

1 celery stick, finely chopped

5 garlic cloves, crushed

2.5cm root ginger, finely grated

Pinch of salt

250g mushrooms, thinly sliced

2 small sweet potatoes, about 200g each, peeled and spiralised

100g baby spinach

For the sauce:

3 tbs crunchy peanut butter (almond butter also works)

70ml almond milk, plus more if needed

1 tsp tamari

1 tsp chilli flakes

Juice of 1 lime

1 tsp honey

A little olive oil, if needed

Method

Heat a glug of oil in a large frying pan, then add the celery, garlic, ginger and salt and saute over a low heat until the celery is softening. Once the pan has been bubbling for a couple of minutes, add the mushrooms.

After a minute or so more, add the sweet potatoes and cook for about 10 minutes.

Next, make the satay sauce. Simply place all the ingredients in a blender and blend until smooth, adding oil if it helps to process the sauce, then add salt to taste.

Once the noodles and mushrooms are tender, add the spinach and the satay sauce. Stir until the spinach has wilted and the sauce is warm. If the sauce feels a little thick, add a splash of water, olive oil or almond milk and stir it in until it reaches your desired consistency.

This recipe is extracted from Deliciously Ella with Friends by Ella Mills, published by Hachette Australia on January 31, 2017, RRP $29.99.



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