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