Tasty Express launched quietly yesterday, without fanfare. I almost missed it. I did share a video on Instagram
giving you a quick flip-through the book. Many of you have already bought it (Thank you!) and many of you intend to (Thank you!). Some of you have even cooked from it. If you are sharing pictures on social media, don’t forget to tag them with #tastyexpress
. I am so excited to see your creations. Thank you for all your comments, emails, messages of love and support. I truly appreciate each and every one of them and am blown away by your incredible love. You are all so amazing!
You can now buy my cookbook on Amazon US
, Amazon UK and on Bookdepository
which offers Free Worldwide Shipping! In Australia, you can buy a SIGNED COPY in my online shop
. Tasty Express has 110 delicious recipes for fast weeknight dinners, work lunches, nourishing breakfasts and naughty and nice treats along with heaps of useful information of growing your own sprouts, making bread in 30 minutes, making frozen yoghurt, chutneys, crackers, iced teas, cold drip coffees and mug cakes. 93 are plant based recipes with heaps of gluten free and vegan options. If you love the book, please don’t hesitate to send me a review via email or a link to your blog.
Today l am sharing a couple of recipes from the book. You can grab the entire FREE Recipe Sampler with 7 recipes by downloading the link at the bottom of the page. There is a great mix of recipes you can try out from the different chapters in the book. This sampler includes recipes for Big Breakfast Bread, Quinoa Spice Croquettes, Citrus Sushi Bowl, Zucchini Noodles With Thai Pesto, Sticky Caramel Chicken Wings, Nick’s Chilli Chicken and Chai-Spiced Apple Crumble.
The recipe for Zucchini Noodles with Thai Pesto is the cover recipe and one of my favourites from the book. I am a Pad Thai fanatic and this is my healthier, greener more wholesome take on the recipe. It comes together in less than 20 minutes and uses raw zucchini shredded into ribbons. It is fabulous warm or cold and is Tasty Express personified with its fast flavours of sweet, salty, spicy and sour. The Chai Spiced Apple Crumble is one of my most favourite desserts. It is warming and aromatic with the spices. You can easily make it gluten-free too. I hope you enjoy it!
- 100 g rice vermicelli noodles, cooked and drained
- 2 large zucchini, julienned
- 1/2 cup 80g crushed peanuts
- lime wedges, to serve
- chopped spring onions, to garnish
- Thai Pesto
- 1/4 cup 40g raw peanuts
- 1/2 cup coriander leaves
- 1/2 cup basil leaves
- 1 teaspoon red chilli flakes
- juice and finely grated zest of 1 lime
- 1 garlic clove
- 2.5 cm piece of ginger
- 2 teaspoons fish sauce
- 1 1/2 tablespoons brown sugar
- 1/2 teaspoon salt
- 1/3 cup 80ml olive oil
For the Thai pesto, place all the ingredients in the bowl of a food processor and process to a coarse pesto consistency. Set aside.
Place the cooled rice noodles in a large bowl and top with the zucchini. Add the pesto and toss to mix well. Top with crushed peanuts, garnish with spring onions and serve with lime wedges.
Glass noodles will cook in just a minute in boiling water. Remove from heat and drain. Refresh several times in cold water until the noodles are cold and don't stick together.
It is important to squeeze the liquid out of the julienned zucchini to avoid it becoming gluggy.
Book Update – I might see you at the book launch in Wahroonga this Saturday. Come say hello if you are in the neighbourhood. I will also be speaking at Five Docks library in Canada Bay on Aril 29. Tasty Express can now be pre-ordered on Amazon (US, UK, Canada) for a September 28 release. You can also buy it on the Kindle and iTunes store. Signed copies of my book are available to buy on my website. See my book page for more information on upcoming book events and release dates.