Gram flour is made from chickpeas and is a great protein option as well as being full of fibre. These pancakes are spicy and go well with this hearty moroccan stew which is made with eggplant, chickpeas, spices and tomatoes. Its served here with some freshly chopped coriander and avocado which provides freshness to the dish.
Place eggplant on a baking sheet and drizzle with 2 tbsp of olive oil and sprinkle with salt. Roast for 30-35 minutes at 180C.
In the meantime, heat a large pan, add 2 tbsp oil and sauté onions for 4-5 minutes until soft. Then add garlic, cumin and paprika and stir for 1 minute.
Add tomatoes and water and stir thoroughly. Simmer for 5 minutes.
Add chickpeas, maple syrup, and harissa paste and stir well. Add the roasted eggplant and then continue simmering for another 10 minutes. Season.
In a food processor add all the ingredients and combine until you create a smooth batter, the consistency of double cream.
Place a frying pam over a medium heat. Drizzle a few drops of oil into the pan. Pour a large spoonful of the batter into the pan and swirl it around to make a small pancake. Cook until the edges of the pancake begin to turn lightly golden. After 2-3 minutes flip over and cook the other side. Repeat with the remaining batter.
Serve the pancakes with some sliced avocado, freshly chopped coriander and the Moroccan stew.
Buddha Bowl with Peanut Tofu and Tahini Turmeric Dressing
The tofu in this dish is marinated in a peanut sauce and then baked - which makes it really delicious. The buddha bowl is then made up of steamed broccoli, roasted sweet potatoes, spinach, red cabbage, avocado, and roasted red peppers - but you can add whatever veg is to hand or your favourite vegetables. I've then added a tahini and turmeric dressing which is full of flavour and also protein.
Make the peanut sauce by placing all the ingredients into a blender and blend until smooth.
Place the cubed tofu into a bowl and pour over the peanut sauce and ensure that it is all covered by the sauce.
Place the tofu on a oiled baking sheet. Add extra sauce to each tofu cube. Put into oven on 180C for 25 minutes. Then remove from the oven and set aside.
Place the sweet potato and a baking sheet and drizzle over olive oil and season. Bake for 20-25 minutes or until soft.
Place the red pepper on a baking sheet and drizzle with olive oil. Bake for 10 minutes.
To make the tahini turmeric sauce, combine all the ingredients into a blender and blend until smooth.
In a large bowl, place at the bottom 100g of fresh spinach and then add on top in layers the tofu, steamed broccoli, chopped avocado, shredded cabbage, red pepper, and sweet potato. Serve with the sauce.
This is a delicately flavoured curry. Although this curry is quite subtle, it has a great flavour and the butternut squash goes well with the chickpeas and beans. This curry is full of fibre, phytonutrients and protein. Serve with brown or cauliflower rice.
Press the tofu on a clean tea towel to dry it as much as possible. Then cut it up into cubes.
Mix the Chinese five spice and flour together in a bowl and then place the tofu into the bowl and toss so that it is covered in the dry mixture.
Heat the oil in a frying pan and add the tofu. Cook on each side until crispy. this will take about 10 minutes. Season. Remove from the heat and set aside.
Add the arrowroot to a pan and then stir in the vinegar to ensure that no lumps form. Add the rest of the sauce ingredients and blend well.
Place over a medium heat and keep stirring until it becomes thick. Add more arrowroot if not thick enough (just mix up a teaspoon of arrowroot with some water and pour into the mix)Season. Remove from the heat.
Place the tofu on a serving plate and drizzle over the sauce. Sprinkle over some sesame seeds. Leave the sauce on the side and let everyone drizzle extra sauce as required.