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.
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.
I was so inspired by the pea, celery and potato soup I had at Table8 in Tokyo that I had to recreate this. This soup can be portioned and freezes well for a quick, healthy and heart warming meal. Ingredients
1/2 onion, diced
1 garlic, minced
3 stalks celery, diced
3 cups peas
2 potatoes, cut into big cubes
5 cups broth
Small bunch of thyme and handful of parsley chopped
Salt and pepper to taste Method
Sautee onion in a stock pot, add a little water as the onion start to caramalise to prevent sticking. Add garlic.
Add celery, potatoes, stock and bring to boil. Then reduce to a simmer. Add herbs and seasoning.
Simmer for half hour or until potatoes have soften.
Add peas and simmer for a minute. Turn off heat.
Using a handheld blender, puree the soup until it has a smooth consistency. Ready to serve!
I am a huge fan of hazelnut chocolate anything. Naturally, I had to come up with a hazelnut chocolate recipe that is as whole food plant based as possible. This is a super delicious slice that I make for special people in my life. You will find it a winner to bring to parties or batch and freeze in small portions to add as a lunch box treat. Ingredients:
1/4 cup peanut butter 1 cup dates (soaked and drained to soften) 1/4 teaspoon salt 2 tablespoon flaxeed 3 tablespoon cocoa powder 1 cup raw hazelnuts 1 1/2 cups oats 1/4 teaspoon vanilla essence 3-4 tablespoons water
Toast hazelnuts in a pan until slightly browned. You can use roasted hazelnuts and skip this step, but I have found freshly toasted hazelnuts make the slice even more aromatic.
Place dates in food processor and blend. Add remaining slice ingredients and continue to blend.
Add the water teaspoon by teaspoon and stop once the ingredients come into a dough consistency.
Line a square 20cm x 20cm cake tin with baking paper.
Place slice ingredients into tray and press down with the back of a spoon until mostly level. Place in fridge for at least an hour.
For the topping, melt the chocolate in a microwave oven for 30 seconds, or in a bowl placed over a saucepan of boiling water. If you are using the microwave, make sure you watch the chocolate so it doesn’t burn.
Drizzle melted chocolate over slice. Sprinkle with nuts and goji berries. Return to the fridge for another 30 minutes before slicing and serving. If you are observing a strict while food plant based diet, you can leave this step out.
I love having friends who love to cook. Apart from admiring their delicious looking Instagram accounts, it has given me an appreciation at the accents of Asian inspired meals I create. This week, I was inspired to explore the use of 5-spice. It has a strong aroma, marked by the inclusion of ground star anise, and is used in Chinese and Taiwanese cooking. Traditionally, it has been used mostly to season meats. In the next few weeks, I will be inspired to create plant based meals that uses this spice mix creatively, starting with this 5-spice tofu. The marinated tofu brings a warm and comforting aroma, finished with a sticky and garlicky sauce. It’s a great addition in any buddha bowl. Ingredients:
1 block firm tofu, well drained
1/2 teaspoon ground 5-spice
1/2 cup water
1/4 cup soy sauce
1 clove garlic, minced
1 tablespoon brown sugar Method:
Cut tofu into large pieces and arrange in a container where they can all lie flat.
Mix 5-spice, water and soy sauce and pour over tofu. Marinate for several hours. During this time, flip the tofu on its other side so both sides are marinated.
Place tofu in a hot pan, then turn the heat down. If you use a ceramic pan, there is no need to use any oil.
Brown tofu on all sides then remove from pan.
Pour remaining marinate into the pan with the garlic and sugar and slowly reduce until it has a stickier consistency.