Vegetables are too often "the boring side thing" in a meal, says Rosa Flanagan of cooking duo Two Raw Sisters.
She and her sister Margo hope the 70+ recipes in their new book Salads will inspire people to create more delicious plant-based dishes this summer.
Photo: Two Raw Sisters
Vegetables deserve to have energy and creativity put into them, Rosa tells Kathryn Ryan, whether you're gluten-free, dairy-free, vegan, low-FODMAP or a meat lover.
In Salads, the veges are served raw, roasted or stir-fried to enhance flavour and texture. Many people haven't roasted cabbage before but it's delicious on the barbie, Rosa says.
Salad dressings are usually based on (unhulled) tahini, yoghurt or coconut yoghurt and flavoured with delicious pantry staples like pomegranate molasses, miso paste, sesame oil and tamari.
Even if you don't have these items in your pantry, they'll be a good investment as they're used time and again throughout the book, Rosa says.
And it isn't just savoury salads in Salads - Margo created four sweet dessert recipes for the book.
Her "weird and wonderful creations" include an Anzac biscuit and fresh strawberry salad which would make a great Christmas dessert.
Three recipes from Salads by Two Raw Sisters:
Garlic Zucchini and Mint Pine Nut Salsa
Photo: Two Raw Sisters
Sumac Roasted Cauliflower, Pomegranate Caper Salsa and Tahini
Photo: Two Raw Sisters
Anzac, Strawberries and Burnt Caramel Yoghurt
Photo: Two Raw Sisters
