Concept
I’ve decided to dedicate about 2 weeks to worshiping vegetables. No, it’s not any weird religion and I didn’t become a vegetarian either. I was already eating a lot of vegetables before embarking on the veggie feast. So what is the veggie feast? *Clearing her throat* Aham… It’s a period of reflection but also physicality, a time we set aside for ourselves to contemplate and enjoy the gift of vegetables……
The concept is: you dedicate each day to one particular vegetable. You start by saying thanks and doing a yoga posture inspired by the shape of the selected vegetable (I’ll do my best to add pictures at some point), and you then go onto creating a brand new recipe for a main dish AND a side dish based on that vegetable. Most of these are not strictly vegetarian dishes, but they have very little meat or protein, and very little carbs too. Large quantities ensue; it’s likely you’ll feel very bloated at the end. But you’ll also feel very satisfied and inspired by a feeling of accomplishment. Hail Yo Goh Veggie.
Cauliflower main (serves 2)

No picture of this dish, sorry! I’ll add next time.
- 500g cauliflower
- 380g celeriac
- 130g onion
- 1/3 tin of light coconut milk
- 1 heaped tbsp curry powder
- cumin, ground coriander, chilli flakes and cayenne pepper
- pinch of salt
- 1 cup freshly chopped coriander
- 1 chicken cube stock
- 2 medium eggs
- 1 tsp Flora light (or 1tbsp olive oil)
Preparation
Cut the cauliflower in large florets and steam for a few minutes until slightly tender. We want to add this cauliflower to the sauce we’ll prepare in the pot and let it season for the last 10min, achieving a good consistency – not too soft, braking too much apart or melting away, but not too hard or uncooked either. Cut the celeriac in medium cubes (about 3cm wide) and boil them in water until tender, with one cube of Knorr chicken stock.
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