Raya Higgs | Contributors - Nourish plant-based living

Raya Higgs

Raya Higgs
Raya is a fully qualified vegan chef and the owner of Ayarah, a vegan cooking school in Perth, where she runs cooking classes and retreats. A former professional bodybuilding athlete, she also loves her four huskies, organic gardening, the outdoors, and inspiring others to live a plant-based lifestyle.

Articles by Raya Higgs

View ›
Recipe

Mie goreng

This Indonesian fried noodle dish can be found at both high-end restaurants and street food vendors in the region – it’s a popular dish for...

- Raya Higgs
View ›
Recipe

Ginger ramen with vegan eggs

Ramen is an all-time favourite Japanese dish, full of flavour and nutrition. The secret ingredient to our vegan eggs is black salt. Known as kala...

- Raya Higgs
View ›
Recipe

Cucumber, coconut, pomelo, and mint salad with spicy Thai dressing

This salad will complement many Thai dishes. It’s crisp, fresh, light, and super tasty!

- Raya Higgs
View ›
Recipe

Lemongrass and galangal tofu skewers with peanut satay sauce

This dish is great for a light dinner and perfect for entertaining. These little skewers will have everyone asking for more!

- Raya Higgs
View ›
Recipe

Thai red curry with banana blossom

The key to perfecting Thai food is beautifully balanced sweet, salty, and sour notes. This dish uses coconut milk to balance the salty and sour...

- Raya Higgs

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Mie goreng

Raya Higgs

This Indonesian fried noodle dish can be found at both high-end restaurants and street food vendors in the region – it’s a popular dish for all.

bowl foodquick and easystir-fries
Indonesian

Ingredients

SERVES 2

TO SERVE

Method

  1. If using dried noodles, cook as per packet instructions and then set aside.
  2. Heat the oil in a large frying pan over medium–high heat. Add the tofu, garlic, sauces, and cabbage to the pan and cook for 1–2 minutes.
  3. Add the cooked noodles, toss well, and heat through.
  4. Serve topped with spring onion and fried shallots, then squeeze over some fresh lime juice.
Raya Higgs
Raya Higgs

Raya is a fully qualified vegan chef and the owner of Ayarah, a vegan cooking school in Perth, where she runs cooking classes and retreats.

This recipe was featured in Issue 75 of Nourish plant-based living • View magazine

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Ginger ramen with vegan eggs

Raya Higgs

Ramen is an all-time favourite Japanese dish, full of flavour and nutrition. The secret ingredient to our vegan eggs is black salt. Known as kala namak, this is what gives them that true eggy flavour.

dinnerlunch
bowl food
Asian fusionjapanese

Ingredients

INGREDIENTS

VEGAN EGGS

TO SERVE

Method

1 Make the vegan eggs before preparing the ramen. Add the oat cream and milk to a saucepan on low heat. Add the gelling powder and miso, then mix well. Increase the heat to medium and whisk for 2–3 minutes, bringing the liquid to a light boil. Remove from the heat, then add the black salt.

2 Pour the mixture into the egg moulds, then tap lightly on the bench to remove any air bubbles. Place in the fridge to set for about 3 hours.

3 Once the vegan eggs have set, use a small ice cream scoop or melon baller to scoop out the centre of each egg half to make room for some ‘yolk’.

4 Remove the eggs from their moulds, then pipe the vegan mayo into the egg yolk space. Set aside.

5 To prepare the ramen, add the oil and mushrooms to a medium-sized saucepan. Cook on medium heat for 3–4 minutes. Add the garlic and ginger, then cook for a further 1 minute until fragrant.

6 Add the water and stock powder, then bring to a simmer for 10 minutes to infuse the flavours. Next, add the cooked noodles and heat through for 3 minutes. Set aside.

7 To assemble, place the bean sprouts, enoki mushrooms, and bok choy into bowls. Divide the ramen between the bowls, then place vegan eggs on top. Garnish with spring onion, red chilli, ginger, and sesame seed to serve.

Raya Higgs
Raya Higgs

Raya is a fully qualified vegan chef and the owner of Ayarah, a vegan cooking school in Perth, where she runs cooking classes and retreats.

This recipe was featured in Issue 69 of Nourish plant-based living • View magazine

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Cucumber, coconut, pomelo, and mint salad with spicy Thai dressing

Raya Higgs

This salad will complement many Thai dishes. It’s crisp, fresh, light, and super tasty!

dinnerlunchside dish
salad
Thai

Ingredients

Makes 2 small bowls

DRESSING

Method

  1. Start by peeling the cucumber into thin strips for the salad and cutting the coconut flesh into small pieces.
  2. Add the cucumber, coconut, pomelo, and mint leaves to a mixing bowl and toss lightly.
  3. To make the dressing, add the vegan fish sauce, sugar, lime juice, and chilli to a small serving bowl. Mix well and then toss some through the salad. Any remaining dressing can be served on the side.
  4. Serve in bowls. You can use the leftover coconut husks as serving bowls, if you like. Garnish with more fresh mint and edible flowers.

TIP: You can buy whole young coconuts at most supermarkets, and special coconut opening tools from kitchen stores, which make opening them easier.

Raya Higgs
Raya Higgs

Raya is a fully qualified vegan chef and the owner of Ayarah, a vegan cooking school in Perth, where she runs cooking classes and retreats.

This recipe was originally published in Nourish plant-based living, Issue 70 • View magazine

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Lemongrass and galangal tofu skewers with peanut satay sauce

Raya Higgs

This dish is great for a light dinner and perfect for entertaining. These little skewers will have everyone asking for more!

dinnerlunchside dish
barbecueentertaining
Thai

Ingredients

Makes 6 skewers

to serve

Method

  1. Combine all ingredients in a bowl, except the tofu and vegetable oil. Mix until it becomes a smooth sauce.
  2. Add the tofu to the sauce to marinate. Leave it overnight to infuse the most flavour, if you can. Once marinated, remove and thread 5 cubes onto each wooden skewer.
  3. Heat the oil in a large nonstick frying pan over medium heat. Add the skewers to the pan and cook on each side for 3–4 minutes until golden.
  4. To serve, brush the skewers with leftover sauce and garnish with peanuts, lemongrass, chilli, and coriander. Give them a squeeze of lime juice and enjoy!

TIP: If you have time, marinating the tofu overnight will help to infuse a lot more flavour.

Raya Higgs
Raya Higgs

Raya is a fully qualified vegan chef and the owner of Ayarah, a vegan cooking school in Perth, where she runs cooking classes and retreats.

This recipe was first published in Nourish plant-based living, Issue 70 • View magazine

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Thai red curry with banana blossom

Raya Higgs

The key to perfecting Thai food is beautifully balanced sweet, salty, and sour notes. This dish uses coconut milk to balance the salty and sour notes. 

dinner
gluten-free option
Thai

Ingredients

Serves 2

curry paste

Method

  1. Start by making the curry paste. Add the paste ingredients into a mortar and pestle, except the tops of the lemongrass, which will be used later. Add a few ingredients at a time so that it’s easier to grind. Start with the drier ingredients, then work your way to the wetter ingredients. Keep adding more ingredients until you achieve a smooth paste.
  2. To make the curry, add the vegetable oil to a medium saucepan over medium heat. Add the paste and fry for 4–5 minutes. Cook the paste until it starts to catch a little on the pan and becomes very fragrant. Add a little more oil if you need to, or otherwise turn down the heat.
  3. Finely slice the reserved lemongrass tops. To the saucepan, add the coconut milk, banana blossom, water, stock powder, and sliced tops of lemongrass. Stir and bring to a low simmer. Cook for 15–20 minutes to infuse the flavours. Taste and adjust to your liking.
  4. Serve in bowls and garnish with and some fresh coriander leaves and slices of red chilli. Add a squeeze of lime and enjoy with a side of rice.

TIPS:

  • Banana blossom is a nutritious wholefood, plant-based meat alternative, comprised of tear-shaped flowers found at the end of a banana cluster. It is widely stocked in the canned food section at most supermarkets.
  • Vegan fish sauce is made with soy beans and vegetable seasonings, and is also stocked at most supermarkets.
  • You’ll love making your own red curry paste; however, if you’re in a hurry, you can always use a pre-made one, such as the Maesri brand, which is vegan, oil free, and easy to find in mainstream supermarkets and Asian grocery stores.
Raya Higgs
Raya Higgs

Raya is a fully qualified vegan chef and the owner of Ayarah, a vegan cooking school in Perth, where she runs cooking classes and retreats.

This recipe was originally published in Nourish plant-based living, Issue 70 • View magazine

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YOUR INPUT