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 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!
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!
We are still in summer even though people are back at work or school. These burgers are great for BBQs or quick lunches when you’re in between pool time. The sundried tomatoes, basil and chilli flavors brings a punch of flavor mellowed by the sweetness of the potato. And I love the crispy crunch of a burger that has been cooked with patience.
I often use these burgers in a buddha bowl (you know I love my buddha bowls). If you do use it in a bun, I suggest using an olive tapanade as a spread, then loading it up with crisp lettuce and sweet juicy tomatoes slices.
1 garlic minced
1/4 onion chopped
2 button mushrooms diced
4 sundried tomatoes chopped
1 chilli chopped
1/2 cup oat flour
1 can white beans, rinsed and drained
1 cup cooked sweet poatoes
1 tablespoon ground flaxseed
2 teaspoons smoked paprika
1 tablespoon nutritional yeast
1/4 cup spring onions, sliced
Sautee onion, garlic, mushrooms, sundried tomatoes and chilli in a pan until onion is translucent and mushrooms cooked.
Place all ingredients in a food processor, except for sauteed ingredients and spring onion. Process until a smooth paste.
Add sauteed ingredients and spring onions and pulse several times.