I love this combination of warm spices on the chickpeas, against the sweet summer flavours of peaches.
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
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.
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.
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 molassesMethod:
1. Put vinegar and molasses in a jar and shake to combine.
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.
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 mustardMethod:
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.
1.5 frozen chopped bananas
1/4 cup frozen blueberries
2 tablespoon cocoa powder
1/4 cup peanuts
Blitz all ingredients in a good processor. Serve topped with peanuts.
This is a quick way to cook up some vegetables and give them a delicious Mexican flavour to it.
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)
- Sautéed onion in a non-stick pan until it starts to caramelise. Add a small amount of water if it starts to stick.
- Add all remaining ingredients (except coriander) and continue to sauté until vegetables have softened.
- Toss coriander through and serve with rice.
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.
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
- 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!
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!
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
- 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.
- 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.
- Add the besan mixture and continue to cook until the mixture is creamy.
Making dumplings is always a family affair in my parents’ house. Someone is chopping with a cleaver, someone is kneading dough and many people are wrapping dumplings. These dumplings freeze well and can be added to soups or steamed up quickly for a quick dinner that feels extra fancy. You can pick up dumpling wrappers at all Asian grocers, and some supermarkets.
2 cups shredded cabbage
1 small carrots, shredded
2 cloves garlic, minced
1 onion, diced
4 button mushrooms, sliced
1 dried shitake mushroom, soaked in water to soften and sliced
200g firm tofu, roughly mashed
1 small can of bamboo shoots, drained and chopped
1/2 teaspoon grated ginger
2 tablespoons soy sauce
1/4 teaspoon ground white pepper
500g dumpling wrappers
Dipping sauce ingredients:
1/4 cups soy sauce
1/4 cups rice vinegar
1 tablespoon sesame oil
1 teaspoon sugar
1 chilli sliced
- Sautee onion in a non stick pan. As the onion start to caramalise, add water used to soak the shitake mushroom to prevent the onion for sticking to the pan. If you run out of the mushroom water, you can add some water.
- Add ginger and garlic. Then the tofu and all other vegetables except for the bamboo shoots.
- Sautee until cabbage softens, add soy sauce and white pepper and cook for a few more minutes. Allow the mixture to cool.
- Put mixture through the food processor. There is no need to push the mixture on the sides down. Some chunks is good for texture.
- Add the chopped bamboo shoots and stir through the mixture.
- Fill a dumpling wrapper with 1 teaspoon of the mixture, wet half the circumference of the wrapper, fold in half with the filling inside, so it now forms a semi-circle. Form pleats on the outside of the dumpling. See this dumpling video below to illustrate how it’s done. Credit to Delightful Vegans for this clip.
- Make as many dumplings as you have filling or the wrappers. It can be a difficult estimate to have the exact amount of filling for number of wrappers you have. If you have excess wrappers, they freeze well in a ziplock bag. If you have excess filling, they can be eaten on its own or with some rice.
- To cook the dumplings:
Oil free: place the dumplings in a steamer lined with baking paper for 10 minutes.
Non-oil free: In a hot non-stick pan, put in 1 tablespoon of oil. When oil reaches smoke point, put dumplings in the pan. Add 1/4 cups of water into the pan, it will sizzle. Cover the pan with a lid and turn the heat to its lowest plan and let the dumplings steam in the pan. Once the water is fully absorbed, turn the dumplings and put the lid on. Continue to do this until sides of the dumplings is browned.
- Mix all ingredients together until the sugar has dissolved.
- Serve with slices of the chilli depending on how spicy you like your dumplings.
I love this sweet and salty miso glazed eggplant which is another delicious addition to a buddha bowl, or just served with cooked grains.
2 large or 3 small eggplants
3 tablespoons miso
2 tablespoons water
2 tablespoons mirin
1 tablespoon sake
1 tablespoon sugar
Dash of sesame oil (optional, leave out for oil free option)
- Halve the eggplant and sprinkle with salt to “sweat” the eggplant for 15 minutes.
- Rinse off salt and dry the eggplant. Cut a criss-cross pattern on the inside surface of the eggplant.
- Sear the eggplant on a non-stick pan, face down, until it is slightly brown. Then remove from heat.
- Mix all the other ingredients in a bowl into a smooth paste. Coat the seared surface of the eggplant with this mixture.
- Bake the eggplant in a pre-heated oven to 200C for 20 minutes or until the tops of the eggplant is glazed.
I’ve been missing my Dad of late and trying to recreate some of the dishes that he cooks, although it’s never quite as good as how he does it. I enjoy the delicate texture of the silken tofu with the salty and umami flavours of topping. Some people serve the tofu cold with the topping hot, but I prefer steaming it first.
1 silken tofu
1/4 onion, sliced
1 slice ginger
1 teaspoon fermented blackbeans
2 white button mushrooms, roughly grated
2 dried shitake mushroom, soaked then sliced (reserve soaking liquid)
1 tablespoon soy sauce
Chopped spring onion or corriander
- Place silken tofu in a bowl and drain it as much as you can then place into a steamer. This is the serving bowl as the silken tofu is delicate and cannot be moved around too much or it will break. Steam for 10-15 minutes.
- As the tofu is steaming, in a non-stick pan, sautee the onion, ginger, black beans and mushrooms. Add some of the mushroom liquid as the onion starts to brown to prevent it from sticking to the pan.
- As the onion and mushrooms start to caramalise, add 1/2 tablespoon of the soy sauce.
- Remove the tofu bowl from the steamer carefully as it will be hot. Drain as much of the liquid as you can.
- Place onion and mushroom topping on the tofu, pour remaining 1/2 tablespoon soy sauce over topping. Garnish with chopped spring onion or corriander. Ready to serve.