August 2022

Roasted Cauliflower with Preserved Lemon Chermoula, Tahini Sauce and Crunchy Almond

Ingredients.

1 cauliflower, trimmed

Harissa marinade:
1/2 tsp turmeric
1/2 tsp sweet paprika powder
1/2 small lemon, juiced
1 tbsp olive oil
1 tbsp harissa
1 garlic cloves, minced
1 tsp coriander
1/2 tsp cumin

Tahini sauce:
2 tbsp runny tahini
1/2 small lemon juiced
Salt to taste
2 tbsp water

Preserved Lemon Chermoula:
1 tsp ground cumin
1 tsp ground coriander
1 tsp sweet paprika powder
1 small preserved lemon, finely chopped & seeds removed with peel.
1 garlic cloves, minced
1 small bunch coriander, finely chopped
1 tsp Aleppo pepper flakes
Flaky sea salt to taste
100 ml extra virgin olive oil

Method.

1. Mix together all ingredients for the harissa marinade in a small bowl and set to the side. Mix together all ingredients for the Chermoula in a separate bowl and set to the side.

2. Preheat oven to 200 C. Add 2 cm water to a large pot and bring to a boil. Add cauliflower, bottom down, cover and steam over medium heat for 5 minutes. Let drain well in a colander.

3. Place the cauliflower on an oven sheet and coat with the marinade, you can use a brush for this. Roast in middle rack of the oven 30 minutes or until cooked through and nicely roasted.

4. Spread thick layer of hummus on a serving plate, place the cauliflower on top.

5. Mix together ingredients for tahini sauce in a small bowl. Before serving, drizzle the cauliflower with the tahini sauce and the chermoula, finally top with roasted almonds. Enjoy.

Yellow Katsu Curry

Chili Tofu Katsu Ingredients:
350g Firm Tofu, pressed
¾ Cup Panko Breadcrumbs
¼ Cup Corn Flour/Starch
1 Cup Soy Milk
1 tbsp Wholegrain Mustard Seeds
1 tbsp Nutritional Yeast
1 tsp Garlic Powder

200g Enoki Mushroom:
1 Cup Basmati Rice, uncooked
1/2 Cup Vegetable Liquid Stock
350 ml Coconut Milk, tinned
2 Cups Broccoli, florets
100g Kale, sliced
1 tbsp Yellow Curry Paste

Method.

1. Pre heat fan forced oven to 180C and press the tofu for 20minutes.

2. Cook the rice as per package direction. Set aside.

3. Combine the corn flour, plant milk and mustard seeds in a large bowl. Set aside.

4. Combine the breadcrumbs, nutritional yeast, chili flakes and garlic powder in a large mixing bowl. Set aside. Cut the tofu into four large slices about 6mm thick.

5. Coat the tofu into the wet mixture then transfer to the dry mixture to coat well, then place on a baking tray lined with baking paper. Cook each side for 15 minutes or until golden brown. Once cooked, slice the tofu into even bite-sized strips.

6. Using a large pan on a medium heat add the broccoli and cook for 5 minutes then add the kale and cook for 2 more minutes. Reduce the heat to low/medium combining in the curry paste, cook for 2 minutes then add the vegetable stock, enoki mushrooms and coconut milk stirring well, simmer for a few minutes and taste to adjust seasonings.

7. Divide the rice between bowls then add the curry and top with the tofu katsu and enjoy.

Crispy Herb Potatoes

Ingredients.

2 lbs baby red potatoes, halved ⁣
1 tsp of baking soda ⁣
1/2 tsp of salt ⁣
1/4 cup of cilantro, finely chopped⁣
1/4 cup of parsley, finely chopped ⁣
1/4 cup of dill, finely chopped ⁣
1/4 cup of chives, finely chopped ⁣
2 garlic cloves, mashed into a paste ⁣
Lemon zest of 1 lemon ⁣
Juice of 1 lemon⁣
1/4 cup of olive oil ⁣
Salt/pepper to taste ⁣

Method.

1. In a pot of boiling water, add baking soda and salt. ⁣ Add potatoes and cook until soft. ⁣
Drain the water and set potatoes aside. ⁣

2. In a cooking pot, add 2 tbs of olive oil and mashed garlic. Cook for 5 minutes. ⁣ Add potatoes and gently mix with garlic. ⁣

3. Cook until potatoes are lightly browned. and let the potatoes cool off completely, Meanwhile, add freshly cut herbs in a mixing bowl. ⁣

4. Add olive oil, lemon zest and juice. Stir gently. ⁣Add salt/pepper to taste. ⁣

5. Pour over your potatoes and gently mix. ⁣

Enjoy! ⁣

Red Hot Crispy Bbq Cauliflower Bites

Ingredients.

1 large head cauliflower
3 cup plain flour
1 tbsp smoked paprika
1/4 tsp chilli powder
1 tsp garlic powder
1 tsp salt
2 cup plant milk
1 tbsp apple cider vinegar
2 tbsp vegan butter, melted
1/2 cup BBQ sauce

Method.

1. Preheat oven to 180•c and line two baking sheets. Add plant mylk to a jug with ACV, stir well and leave to sit for a few mins until thickened to form a vegan buttermilk.

2. In a mixing bowl, combine flour, smoked paprika, chilli powder, garlic powder and salt. Chop cauliflower into evenly sized florets.

3. Dip each one in the buttermilk and then into flour mix. Set onto the baking tray, leaving space between each floret.

4. Bake for 15 minutes, then flip them over and bake for another 15 minutes.

5. Make the BBQ sauce by combining BBQ sauce and melted butter in a small bowl. Brush sauce over the florets, or dip them into the sauce and then return to the oven for another 10 minutes, until crispy.

6. Best eaten right away, or can be reheated in a hot oven for 15 minutes, turning over half way through. Enjoy.

French Lentil Bolognese

Ready in about 30 minutes, Serves 5

Ingredients.

1 onion small dice
2 garlic cloves minced
1 carrot peeled and cubed
1 cup dry French lentils
2 cups water
1 tbsp Vegan Beef Bouillon
1 tbsp smoked paprika
23 bay leaves
18 oz crushed tomatoes
1 tsp salt
1 pinch crushed red pepper
12 oz Whole Grain Pasta
1 tbsp olive oil

Method.

1. Put on water to boil and cook the pasta in the background while you make the sauce.

2. Heat a large and deep skillet over medium heat. Add olive oil, garlic, onion and carrots and cook for 5 minutes until fragrant.

3. Add water, bouillon, bay leaves, smoked paprika and lentils and bring to the boil. Cook for about 15 minutes until lentils are soft.

4. Add crushed tomatoes, salt, and crushed red pepper and simmer to meld the flavors. The sauce will be thick and hearty and lentils will be soft yet hold their shape when it is finished.

5. Toss Cooked pasta in the sauce.

6. Top with nootch, red pepper and serve with wilted spinach and roasted cauliflower and enjoy.

Gnocchi and Zucchini In Creamy Saffron with Grilled Pepper Sauce

3-4 servings

Ingredients.

500 g gnocchi
200 ml unsweetened vegan heavy cream
0,25 g tsp ground saffron threads
1 clove of garlic
2 roasted red peppers
1 small zucchini, sliced
1 tbsp olive oil
1/2 tsp Aleppo chili
1 tbsp nutritioal yeast
salt and pepper to taste
2 tbsp pistachios, chopped
small bunch parsley

Method.

1. Mix saffron with the cooking cream in a small bowl and set aside for 20 minutes.

2. Heat olive oil in a pan and add the whole garlic clove and the zucchini, fry on medium heat until they have browned a little.

3. Mix roasted peppers to a smooth puré in blender and add to the pan along with the saffron oat cream mixture, nutritional yeast, Aleppo pepper and salt. Mix well and let simmer on low heat for 5 minutes.

4. Cook gnocchi in lots of salted boiling water for 1 minute or until they float to the top. Reserve 100 ml of the cooking water.

5. Add gnocchi to the pan and mix well with the sauce for 30 seconds then remove from heat, mix in some of the cooking water if the sauce is too thick.

6. Top gnocchi with fresh parsley, pistachios and Aleppo chili before serving and enjoy.

Sweet Chili Tofu And Cucumber Salad

Ingredients.

For The Sweet Chili Tofu:
1 block extra firm tofu, pressed then broken into chunks
½ cup corn starch
½ cup chickpea flour
¾ cup water
1 tsp onion powder
1 tsp garlic powder
1 tsp sea salt
¼ cup avocado oil to fry

For The Sauce:
⅓ cup sweet chili sauce
2 tbsp soy sauce
1 tbsp chili oil

Method.

1. In a bowl mix together the corn starch, chickpea flour, onion and garlic powders and salt then add the water and whisk to create your tofu coating, should have the same thickness as pancake batter.

2. Add your tofu to the corn starch mix and gently stir, making sure all the tofu pieces are well coated.

3. Heat up the oil and once hot add the tofu and fry until crispy on all sides. You could alternatively use only 1 tbsp oil to air fry or bake the tofu.

4. Meanwhile in a pot on medium heat stir together all the sauce ingredients until seamlessly combined. Remove from heat and add the tofu, making sure to coat all the pieces in the sauce. Serve topped with red pepper flakes (optional) and enjoy!

For The Cucumber Salad:
2 Persian cucumbers, sliced
⅓ red onion, sliced
1 tbsp rice wine vinegar
1 tsp toasted sesame oil
½ tsp white sesame seeds
½ tsp black sesame seeds

Combine all the ingredients together in a bowl and stir till well combined. Chill 1 hr and enjoy!

Lentil Veggie Curry

​Serves 5 , Ready in 15 Minutes

Ingredients.

2/3 cup dried green, brown, or French lentils
2 tablespoons olive oil (or veggie broth)
1 small yellow onion, diced (about 1 cup)
4 garlic cloves, minced
1-inch piece ginger, grated
1 tablespoon curry powder
2 teaspoons garam masala
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon sweet paprika
½ teaspoon turmeric
1 14-ounce can coconut milk
1 cup vegetable broth plus more as needed
½ cup tomato puree or strained tomatoes (tomato passata)
¾ pound sweet potato (about 2 small), peeled, cut into 1-inch pieces
2 packed cups baby spinach
Fresh lime juice to taste
Salt to taste
¼ cup chopped cilantro, for garnish

Method.

In a small saucepan, combine the lentils with 2 ½ cups water. Bring to a simmer and cook for about 10 minutes, or until the lentils are al dente. Drain.

Meanwhile, in a small bowl, combine the curry powder, garam masala, cumin, coriander, paprika, and turmeric.

Heat the oil in a medium saucepan over medium-high heat. Cook the onion for about 3 minutes, or until translucent. Add the garlic, ginger, and mixed spices. Cook for one minute more, stirring constantly.

Add the coconut milk, vegetable broth, tomato puree, and sweet potato and stir to combine. Reduce the heat to a simmer and cook for about 10 minutes, or until the sweet potato is just fork tender. Add more broth as needed.

Stir in the cooked lentils, and spinach and cook until warmed through. Add lime juice and salt to taste. Garnish with cilantro⁣⁣.

Enjoy!

Chickpea Sweet Potato Kale Nourish Bowl with Israeli Couscous and Lemon Tahini Vinaigrette

Ingredients.

⁣The bowl:⁣
⁣1 tbsp extra virgin olive oil, divided⁣
2 small sweet potato, peeled & diced⁣
⁣1 small cauliflower, in florets⁣
⁣1 can chickpeas, drained and rinsed⁣
1 handfuls kale, torn into bite sized pieces ⁣
⁣1 tsp garlic powder⁣
⁣1 tsp smoked paprika⁣
⁣Salt, to taste⁣
⁣300g Israeli couscous⁣
⁣1 tbsp hemp hearts⁣
⁣2 tbsp almonds, toasted & roughly chopped⁣

⁣The vinaigrette:⁣
⁣1 tbsp tahini⁣
1 small lemon⁣ ⁣juice
⁣1 tsp dijon⁣
1 tsp maple syrup⁣
⁣1 cup avocado oil⁣
⁣1 tbsp fresh dill, chopped⁣
⁣Salt + pepper, to taste⁣

Method.

⁣1. Preheat oven to 425 degrees. ⁣
⁣⁣
⁣2. In a small bowl, whisk together vinaigrette ingredients. Set aside. ⁣
⁣⁣
3. ⁣In a baking dish, toss bite sized pieces of sweet potato with 1 tbsp olive oil and salt. Roast for 25 minutes. ⁣
⁣⁣
⁣4. Remove baking dish from the oven and add cauliflower, chickpeas, remaining olive oil, garlic powder, paprika and a pinch of salt. Stir to combine. Roast for an additional 20 minutes. ⁣
⁣⁣
⁣5. Add kale and stir in. Roast for an another 5 minutes. ⁣
⁣⁣
⁣6. For the last 10 minutes while that roasts, cook couscous according to package instructions. Drain. ⁣
⁣⁣
⁣7. Removing baking tray from the oven. The sweet potato should be cooked, the cauliflower tender and the kale wilted and green. Stir in couscous and 1/2 or your vinaigrette. Adjust seasoning according to your personal preference. ⁣
⁣⁣
⁣8. Top with almonds and sprinkle with hemp hearts. Drizzle on remaining vinaigrette and enjoy!⁣

Sticky Garlic Sesame Tofu and Broccoli

Ingredients.

FOR THE CRISPY TOFU:
½ block super firm tofu, patted dry and cut into triangles
½ cup corn starch
1 tsp garlic powder
1 tsp onion powder
1 tsp sea salt
1 tbsp neutral oil

Combine the corn starch and all the seasoning together in a bowl and whisk to combine. Roll the tofu pieces in the corn starch mix until coated on all sides. Heat up the oil in a skillet and once hot add the tofu and cook until crispy and lightly golden on all sides, ~5 minutes.

FOR THE GARLIC SESAME TOFU & BROCCOLI:
1 batch crispy tofu
2 cups broccoli florets, sauteed or steamed
3 medium cloves garlic, minced
¼ cup soy sauce
2 tbsp maple syrup
2 tbsp tahini
1 tbsp corn starch dissolved in ½ cup water
1 tbsp toasted sesame oil
1 rice wine vinegar
1 tbsp lime juice
White and black sesame seeds, red pepper flakes and chopped scallions to top

Method.

1. In a pot or pan heat up the toasted sesame oil on medium low and once shimmery add the garlic, stirring and watching closely to prevent burning, and fry for 1-2 mins, until fragrant and lightly golden.

2. Add the soy sauce, maple syrup and tahini. Stir to combine and let bubble 1-2 mins then add the cornstarch mixture and whisk until sauce has thickened to the consistency of a glaze. Remove from heat.

3. Add the rice wine vinegar and lime juice and whisk until well incorporated into the sauce.

4. Add the broccoli and tofu and mix until well coated. Serve topped with sesame seeds, scallions and red pepper flakes with a side of noodles or rice.

Enjoy!