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.

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.

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!

Steamed silken tofu with caramalised onion and mushrooms (No Oil, No Refined Sugar, Gluten Free)

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.
Ingredients

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
Method

  1. 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.
  2. 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.
  3. As the onion and mushrooms start to caramalise, add 1/2 tablespoon of the soy sauce.
  4. Remove the tofu bowl from the steamer carefully as it will be hot. Drain as much of the liquid as you can.
  5. 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.