Larp Tofu (No Oil, No Refined Sugar, Gluten Free)

Ingredients:
1 block of firm tofu
1 tablespoon vegan fish sauce (or soy sauce* if you cannot find fish sauce)
1 tablespoon chopped lemon grass (or grated lemon rind of 1 small lemon)
1 1/2 tablespoon lemon juice
1/2 red onion, sliced
1/2 cup chopped corriander and mint
1/2 teaspoon chilli powder

Method:
1. Break tofu into small pieces with your fingers, into a hot non-stick pan.
2. Sautee for 5 minutes and add lemon grass, lemon juice, chilli powder and fish sauce. Cook for another few minutes then remove from heat and leave to cool slightly.
3. Toss tofu through with with red onion, corriander and mint.
4. Eat on its own as a warm salad, or served with rice or as an addition in buddha bowl.
*Soy sauce is not gluten free, use tamari instead.

Sauteed Green Beans (No Oil, No Refined Sugar)

This is one of my favourite dishes from my childhood. It goes perfectly as an addition in a buddha bowl or even just accompanied with rice. But if you’re like me, I just dig into it on its own.

Ingredients:
1 large handful of green beans with stringy tip removed
2-4 mushrooms sliced
1/2 onion, sliced
1 garlic, chopped
1 tablespoon soy sauce
1 teaspoon kechap manis

Method:
1. Sautée onion in a non-stick pan until it starts to caramelise. Add a small amount of water if it starts to stick.
2. Add mushrooms and cook further until it starts to brown.
3. Add garlic, green beans and soy sauce and cook for a couple of minutes.
4. Add kechap manis.
5. Serve with rice or as an addition to a buddha bowl.

Moroccan Chickpeas and Peach Salad (No Oil, No Refined Sugar, Gluten Free)

I love this combination of warm spices on the chickpeas, against the sweet summer flavours of peaches.
Serves: 4

Ingredients:
1 can chickpeas, drained
1 tablespoon soy sauce
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground cardamom
1/4 teaspoon turmeric
1 punnet cherry tomatoes, halved
2 peaches, cut into wedges
1/4 red onion, thinly sliced
2 cups spinach
1 tablespoon lemon juice

Method:
1. Marinade chickpeas with soy sauce and spices for 10 minutes or longer.
2. Roast chickpeas in pre-heated oven 180C for 20 minutes.
3. Allow chickpeas to cool, then toss all ingredients together.

Roasted Pumpkin, Chick Peas and Pecan Salad (No Oil, No Refined Sugar, Gluten Free)

These roasted pumpkin are so sweet in this salad it easily eliminates any need for sugar in the dressing. And so filling too!

Ingredients:
2 cups roasted pumpkin
3 cups spinach
1 cup grated carrot
1 cup chickpeas
1/2 cup dried cranberries
1/4 red onion, thinly sliced
1/2 cup pecans
Sprinkle of cinnamon
2 tablespoons lemon juice

Method:
1. Dry roast pecans in a hot pan for 5-10 minutes with no oil. Sprinkle some cinnamon. Allow to cool.
2. Toss all ingredients together.
3. Ready to serve.

Peach, Quinoa and Greens Salad (No Oil, No Refined Sugar, Gluten Free)


Summer peaches are the best at the moment. They add an aromatic sweetness to salads which is so good with the pepperiness of rocket and crunch of almonds.
Serves: 4




Ingredients:
3 cups of mixed greens including rocket
2 peaches, cut into segments
1 cup cooked quionoa
1/2 cup cherry tomatoes, halved
1/4 cup toasted almonds
1 tablespoon balsamic vinegar
1 tablespoon pomegranate molasses




Method:
1. Put vinegar and molasses in a jar and shake to combine.
2. Toss all ingredients together.
3. Ready to serve.

Black Bean Salad (No Oil, No Refined Sugar, Gluten Free)





This is one of my favourite salads to make. It tastes delicious, and comes with black beans which is packed full of iron and other goodness. Adding fruit as an ingredient allows you to have the sweetness you need, without having to add sugar to the dressing.
Serves: 4

Ingredients:
1 can black beans
1 cup corn
1/2 cucumber, deseeded and cubed
1 small capsicum, cubed
1/4 red onion, sliced
1/2 cup coriander, chopped
1 mango, cubed
2 tablespoons lemon juice
1/4 teaspoons mustard

Method:
1. Put corn in a hot pan without oil, and toss around frequently for about 5-10 minutes until corn has char marks.
2. Put lemon juice and mustard in a clean jar and shake to make a dressing.
3. Toss all ingredients and dressing together.
4. Ready to serve.

Mexican-Style Vegetables (No Oil, No Refined Sugar, Gluten Free)

This is a quick way to cook up some vegetables and give them a delicious Mexican flavour to it.
Ingredients:

1 zucchini, chopped
1 capsicum, sliced
10 mushrooms, quartered
1/2 cup fresh coriander, chopped
1 red onion, sliced
1 clove garlic, minced
1 teaspoon oregano
1 teaspoon paprika
2 teaspoons cumin
1 teaspoon soy sauce (use tamari for gluten free)
Method:

  1. Sautéed onion in a non-stick pan until it starts to caramelise. Add a small amount of water if it starts to stick.
  2. Add all remaining ingredients (except coriander) and continue to sauté until vegetables have softened.
  3. Toss coriander through and serve with rice.

Serves: 4

Eggplant and mushrooms in black bean sauce (No Oil, No Refined Sugar)

This was an accidental and very delicious experiment when the plan was to cook some mushrooms but discovering that an eggplant had to be used. You can obtain black bean sauce which comes in jars, from most Asian grocers.
Ingredients:

1 eggplant, cubed
10-15 white button mushrooms
1 clove garlic
1 red chilli, deseeded (optional)
1/4 onion, chopped
1 tablespoon black bean sauce
1 tablespoon soy sauce
1/2 tablespoon kechap manis
1 teaspoon corn starch mixed with 3 teaspoons water to form a slurry
Method:

  1. Sprinkle salt liberally over eggplant and leave to “sweat” for 20 minutes. Rinse and pat dry.
  2. Sautéed onion in a non-stick pan until it starts to caramalise. Add a small amount of water if it starts to stick.
  3. Add black bean sauce, eggplant, mushrooms, garlic and soy sauce. Put a lid on the pan and stir occasionally. Turn the heat down.
  4. When the eggplant and mushroom looks close to being cooked, remove the lid. There should be a sauce from juices of the mushroom.
  5. Add the slurry to thicken the sauce and you’re done!

Tofu scramble (No Oil)

My desperate need to enjoy a tofu scramble that is creamy and fluffy lead me to this creation. I hope you enjoy it as much as I do!

Ingredients

300g silken tofu
2 teaspoons chick pea (besan) flour mixed with 3 teaspoons of water to make a watery mixture
1/2 tablespoon nutritional yeast
1/4 teaspoon black salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon prepared mustard
1/8 teaspoon turmeric

Method:

  1. Place tofu in heated non-stick or ceramic pan and break up into very large chunks. There is no need to use oil when using a non-stick or ceremic pan.
  2. As the water in your tofu starts to sizzle on the pan, sprinkle all dry ingredients over the tofu. Start to break the tofu into smaller chunks that looks like large pieces of scramble.
  3. Add the besan mixture and continue to cook until the mixture is creamy.