Larp Tofu (No Oil, No Refined Sugar, Gluten Free)

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.

Sauteed Green Beans (No Oil, No Refined Sugar)

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.

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.

Peach, Quinoa and Greens Salad (No Oil, No Refined Sugar, Gluten Free)


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.
Serves: 4




Ingredients:
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 molasses




Method:
1. Put vinegar and molasses in a jar and shake to combine.
2. Toss all ingredients together.
3. Ready to serve.

Mexican-Style Vegetables (No Oil, No Refined Sugar, Gluten Free)

This is a quick way to cook up some vegetables and give them a delicious Mexican flavour to it.
Ingredients:

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)
Method:

  1. Sautéed onion in a non-stick pan until it starts to caramelise. Add a small amount of water if it starts to stick.
  2. Add all remaining ingredients (except coriander) and continue to sauté until vegetables have softened.
  3. Toss coriander through and serve with rice.

Serves: 4

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!

Tofu scramble (No Oil)

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!

Ingredients

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

Method:

  1. 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.
  2. 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.
  3. Add the besan mixture and continue to cook until the mixture is creamy.

Pea, Celery and Potato Soup (No Oil, No Refined Sugar, Gluten Free)

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

  1. Sautee onion in a stock pot, add a little water as the onion start to caramalise to prevent sticking. Add garlic.
  2. Add celery, potatoes, stock and bring to boil. Then reduce to a simmer. Add herbs and seasoning.
  3. Simmer for half hour or until potatoes have soften.
  4. Add peas and simmer for a minute. Turn off heat.
  5. Using a handheld blender, puree the soup until it has a smooth consistency. Ready to serve!

Israeli Cous Cous Salad (No Oil, No Refined Sugar)

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.
Ingredients:

Cous cous
1.5 cups wholewheat cous cous
1.5 cups water
1 bayleaf (optional)
Salt to taste (optional)

Dressing
1 lemon, juiced
1/2 teaspoon prepared mustard
1/4 cups raisins (blanched if oil free preferred)

Salad
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
Pepper
Method:

  1. Toast cous cous in a saucepan over moderate heat for 5 minutes.
  2. 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.
  3. 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.
  4. Mix cous cous and salad items and serve.

Sundried Tomatoes Sweet Potato Burger (No Oil, No Refined Sugar)

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.

Ingredients:

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
1/4 basil

Method:

  1. Sautee onion, garlic, mushrooms, sundried tomatoes and chilli in a pan until onion is translucent and mushrooms cooked.
  2. Place all ingredients in a food processor, except for sauteed ingredients and spring onion. Process until a smooth paste.
  3. Add sauteed ingredients and spring onions and pulse several times.
  4. Shape mix into burger patties. Makes four.
  5. Pan fry on low heat until brown on each side.