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.
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!
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.
This is a beautiful creamy pasta without the queasy feeling after eating a rich and greasy meal.
250 grams fettuccini
1 cup peas
1/4 cups cashews soaked for 6 hours and drained
1/2 white onion, diced
2 cloves garlic, sliced
1 cup cooked cauliflower
1 tablespoon lemon juice
2 tablespoons nutritional yeast
1/4 teaspoon mustard
1/2 cup broth
Salt and pepper
- Cook fettuccini following instructions on package.
- Whilst fettuccini is cooking, sautee onion in a non-stick pan. Add a small amount of water as onion starts to caramalise to prevent sticking. Add garlic.
- Put all ingredients into a food processor and blend until a smooth sauce.
- One minute before fettucini is cooked, add peas.
- Complete cooking pasta and drain pasta and peas.
- Return pasta and peas back into pot, toss alfredo sauce through pasta.
- Top with chopped chives. 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.
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
- 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!
Chilly mornings call for pancakes. This is a pancakes for one recipe which you can multiply for number of people you’re sharing the love with. Full of oats that have the superpower of cleaning out your arteries. Delicious at the same time!
1 ripe banana
100ml plant milk
3/4 cups rolled oats
1/4 teaspoon cinnamon
1/4 teaspoon ground flaxseed
1/4 teaspoon baking powder
1/3 cup frozen berries
1/4 teaspoon cornstarch
1 tablespoon maple syrup
- Blend all pancake ingredients in a blender until smooth
- Drop batter on medium heat pan to gently cook. Once pancake bubbles on top, flip over to cook and brown the other side. There is no need to use oil of you are cooking on a non-stick ceremic pan.
- Whilst pancake is cooking, microwave or cook over the stove all pancake toppings for a minute. Watch the fruit of cooking in a microwave that the fruit doesn’t bubble over.
- Serve pancake stacked with fruit compote as a topping with a doll so of nut butter.
Summer seem to have made a return to Melbourne today and I was inspired to make this salad with vibrant colours of summer and aroma of fresh herbs.
1.5 cups wholewheat cous cous
1.5 cups water
1 bayleaf (optional)
Salt to taste (optional)
1 lemon, juiced
1/2 teaspoon prepared mustard
1/4 cups raisins (blanched if oil free preferred)
1 red pepper/capsicum
1 punnet cherry tomatoes, sliced in half
1/2 cup parsley, chopped
1/2 cup mint, chopped
Rind of a lemon
- Toast cous cous in a saucepan over moderate heat for 5 minutes.
- Add water and bayleaf. Bring to boil. Then simmer at a very low heat covered. Cook for about 8 minutes. Turn off heat and leave cous cous to rest and cool.
- To make dressing, put lemon juice, mustard and raisins in a jar and shake. Pour dressing over cous cous, mix and leave to rest whilst you prepare the salad items.
- Mix cous cous and salad items and serve.