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 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.
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!
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.
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.
- Shape mix into burger patties. Makes four.
- Pan fry on low heat until brown on each side.
Happy New Year readers! It’s summertime here in Melbourne. And that means BBQs and burgers to me. I love these black bean burgers that are packed with flavors that remind me of a Mexican taqueria and they are full of protein! Pound for pound, black beans has a third more protein, almost eight times more iron and 30 times less saturated fat than beef. You are getting all the good stuff without the stuff that inflames your body in these burgers.
I usually make up a bunch of these and pop them in the freezer. Then when I’m ready, to eat them, they are defrosted and a quick crisp up in a pan on low heat.
1 can black beans, rinsed and drained
1 potato, cooked and roughly chopped
1/4 cup corriander
1 clove garlic
1/2 lime, juiced
1/4 red onion
1 tablespoon ground flaxseed
1/2 teaspoon chili powder
1 teaspoon ground cumin
1/2 cup oats
1/2 cup sweet corn
- Place all ingredients except the sweet corn in a food processor. Process until
- ingredients are well combined.
- Add sweet corn and pulse several times. You want to still be able to see some of the corn kernels.
- Shape into balls, then press down gently to make a patty. Makes approximately 6 patties.
- Cook on low heat in a non-stick pan until crispy. Approximately 10 minutes on each side.
The weather took a turn for the colder the last few days and I thought it the perfect time to cook up another holiday recipe for you. I have made my own whole food plant based glaze here which means there is no processed sugar. If this is too much effort for you, you can also use a ready made BBQ sauce but know that commercially made BBQ sauces frequently contains a large amount of sugar.
1 onion, chopped
1 mushroom, chopped
2 garlic, minced
2 cans white beans, rinsed and drained
2 stalk celery, roughly chopped
1 2/3 cups oats
1/2 cup plant milk
3 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 teaspoons ground flaxseed
2 teaspoons tomato paste
1 teaspoon smoked paprika
1 handful parsley
1 tablespoon rosemary
Salt and pepper
2 carrots, grated
1/4 cup tomato paste
3 tablespoons apple sauce
2 teaspoons apple cider vinegar
1 teaspoon soy sauce
1 teaspoon smoked paprika
- Sautee onion, mushroom and garlic.
- Add sauteed ingredients and remaining ingredients for loaf except for carrot into food processor. Pulse until all ingredients chopped and well combined.
- Stir through grated carrots.
- Put ingredients in a lined loaf tin and bake at 190C/375F for 30 minutes.
- Mix all the ingredients for the glaze in a separate bowl. After loaf has been cooking for 30 minutes, add glaze to the top of the loaf and bake for another 20-25 minutes.