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More Martha Goes Green

Following from our recent article on the Martha Goes Green girls, more delicious recipes (samples from their book) follow…

Visit to purchase the gorgeous Martha Goes Green cook book and find out more about the girl’s who created it.

Vegetarian pho (rice noodle soup)

Serves 4, vegan

  • 2 cinnamon sticks
  • 4 whole star anise
  • 4 whole green cardamom pods, bruised
  • 6 whole cloves
  • 3 shallots, peeled, halved
  • 6 garlic cloves, halved
  • 5cm piece of ginger, peeled and sliced
  • 1/2 cup dried shitake mushrooms
  • 6 cups of vegetable stock
  • 3 cups water
  • 1/4 cup of light soy sauce
  • 200g vermicelli (rice noodles)
  • 2 cups fried bean curd puffs, cut into bite sized cubes
  • 3 cups roughly chopped chinese cabbage or pak choy
  • 16–20 whole vietnamese mint leaves
  • 1/2 cup roughly torn fresh coriander leaves
  • 2 long red chillies, thinly sliced
  • 1/2 cup thinly sliced spring onions
  • 1 1/2 cups mung bean sprouts
  • 2 limes, cut into wedges – to serve

Place cinnamon sticks, star anise, cardamom pods, cloves, shallots, garlic, ginger and dried mushrooms in a large pot over a medium to high heat. Dry roast for 2-3 minutes or until garlic and ginger begin to char. Add vegetable stock, water and soy sauce to the pot, bring to a boil, reduce heat and simmer uncovered for 30 minutes.

Strain broth through a colander, discard solids and return liquid to pot. Place back on to heat and simmer for a further 15 minutes.

Meanwhile prepare rice noodles by placing in a bowl or pot and covering with boiling water. Rice noodles generally take 2-5 minutes to soften but more specific times can be found on the back of the packet. Drain and divide into four large serving bowls.

In the last few minutes of simmering time place bean curd puffs and Chinese cabbage or pak choy into broth to heat through for 2-3 minutes. Using a slotted spoon or tongs, remove vegetables and bean curd puffs from pot and divide among serving bowls.

Ladle broth into each bowl and top with Vietnamese mint, coriander, chilli, spring onions and bean sprouts. Serve with lime wedges.

Note: Fried bean curd puffs are found in the chilled section of Asian supermarkets.

Chana masala (chickpea curry) with cucumber raita

Serves 4, gluten free


  • 200g natural yoghurt
  • 1/2 Lebanese cucumber, seeds removed, finely chopped
  • 2 Tbsp chopped fresh mint leaves
  • 1/2 tsp ground cumin


  • 2 Tbsp oil
  • 2 tsp cumin seed
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 tsp grated ginger
  • 1/2 tsp dried chilli flakes
  • 1 tsp garam masala
  • 1/2 tsp turmeric
  • 1 tsp ground coriander seed
  • 2 x 400g cans chickpeas, rinsed, drained
  • 2 x 400g cans diced tomatoes
  • 1/2 tsp salt

To serve

  • cooked basmati rice
  • 1 bunch coriander leaves, chopped
  • 1 lemon, chopped into wedges

To make raita place yoghurt, cucumber, mint and cumin in a small bowl and stir to combine. Refrigerate until needed.

Heat oil in a large pan over a medium-high heat. Add cumin seeds and let pop. Add onion and cook until translucent. Add garlic, ginger, chilli flakes, garam masala, turmeric and ground coriander and cook, stirring, for 1-2 minutes.

Add chickpeas and stir, covering chickpeas in the spices. Add tomatoes and salt, stir and bring to a gentle boil. Reduce heat, cover and simmer for

20-25 minutes, stirring occasionally.

Serve on rice topped with chopped coriander leaves, lemon wedges and a dollop of cucumber raita.

Note:  Adjust chilli to taste, this recipe results in a medium spiced curry.

Chocolate tofu mousse

Serves 4, vegan, gluten free

  • 250g silken tofu
  • 250g vegan chocolate, melted
  • 2 tsp pure maple syrup
  • 2 tsp peanut butter

To serve

  • grated chocolate

Blend all ingredients until just smooth, be careful not to overmix. Pour into jelly moulds, small dishes or glasses and garnish with grated chocolate.

Refrigerate for a few hours until set.