Crispy Sesame Tofu with stir Fry noodles

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Crispy Sesame Tofu with stir Fry noodles
This tofu is delicious and crispy and goes well with the noodles and stir fry.
Prep Time 30 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Tofu
Stir fry
Prep Time 30 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Tofu
Stir fry
Instructions
  1. Heat the oven to 180C. Cut the tofu into long rectangles. Place the pieces of tofu in a bowl and sift over the cornflour and then season. Shake the pieces so that they get evenly coated.
  2. Oil an oven proof dish and then add the slices of tofu. Pour the olive oil evenly over the tofu and then sprinkle over the sesame seeds. Place in the oven for 30-40 minutes - turn half way through.
  3. Mix the sauce, adding all the ingredients together
  4. Remove the tofu from the oven and pour over half of the sauce and leave to stand.
  5. Heat the sesame oil in a wok and add the vegetables and stir fry for 3-5 minutes. Add the cooked noodles - then add the sauce and thoroughly stir. Season to taste with extra tamari if required.
  6. Finally add the crispy tofu pieces and cook until heated through.
  7. To serve, sprinkle with chilli flakes, sesame seeds, chopped spring onions and chopped coriander.

Vegan Raspberry Trifle

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Vegan Raspberry Trifle
This is a delicious vegan, gluten-free, low sugar dessert. It's really delicious. You can make your own raspberry juice or buy some from the supermarket which is just made from raspberries and is sugar and additive free. You do not need to use a lot of agar to make the jelly - it is amazing stuff! I've then added some vegan custard, which again you can shop buy if you do not have time to make - then topped with creamy natural coconut yogurt and fresh organic raspberries - it goes down a treat in my house!
Prep Time 15 Mins
Cook Time 15 Mins
Servings
People
Ingredients
Prep Time 15 Mins
Cook Time 15 Mins
Servings
People
Ingredients
Instructions
  1. To make your own raspberry juice - place the3 fresh raspberries in a saucepan and add 600 ml of water. Bring to the boil and simmer until the raspberries have lost most of their colour.
  2. Pour the juice and raspberries through a sieve ans squeeze any extra juice from the raspberries.
  3. Add 1-2 tablespoons of xylitol to the juice and stir until dissolved - taste to check sweetness and adjust according to taste. Let the juice cool.
  4. In a seperate cup mix the agar with a tablespoon of water until combined.
  5. Place the cooled juice back onto the heat and stir in the dissolved agar and stir frequently until it comes to the boil. Simmer for a few minutes and then remove from the heat.
  6. Pour the raspberry jelly into 4-6 separate dishes and place in the fridge to set for 2 hours.
  7. In the meantime prepare the vegan custard. Place the coconut milk in a saucepan and bring to the boil. Then simmer.
  8. In the meantime in a seperate bowl put the cornflour, maplesyrup, vanilla essence and turmeric (if using ) and mix with some extra cococnut milk to make a smooth paste.
  9. Pour the paste into the simmering milk and whisk vigourasly to blend. If the custard is not thick enough - mix another tablespoon of cornflour with some milk to make more paste and add to the custard to thicken. Set aside to cool.
  10. When the jelly is set, remove from the fridge and add a layer of cooled custard. Then add on top of that a layer of coconut yugort.
  11. Finally, place some frsh strawberries on top and sprinkle some pumpkin seeds over the top. Serve.

Teriyaki Tempeh and Asian Salad

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Teriyaki Tempeh and Asian Salad
Tempeh makes a delicious protein addition to any meal. Tempeh is fermented soya beans that are formed into a sort of cake or loaf. Tempeh actually contains more fibre and protein than tofu because it is less processed. It is also a good source of potassium, magnesium, B6 and iron. This is a fresh, delicious and nutritious light lunch, full of flavour.
Prep Time 30 mins
Cook Time 15 mins
Servings
people
Prep Time 30 mins
Cook Time 15 mins
Servings
people
Instructions
Teriyaki Tempeh
  1. Prepare the tempeh first. Cut tempeh into triangles and steam for 10 minutes.
  2. Add all the ingredients for the marinade into a bowl and mix.
  3. Place tempeh in a dish and pour over marinade and ensure that it is all covered. Set aside for 20 minutes to marinate.
  4. In a frying pan, melt the coconut oil. Fry the tempeh for 5-7 minutes on each side until crispy.
  5. Mix the teriyaki sauce ingredients
  6. Once the tempeh has been fried, pour the teriyaki sauce into the frying pan and cover the tempeh. Continue cooking for 2 minutes, and then set aside.
Asian salad
  1. Whisk all the dressing ingredients together and set aside.
  2. Place all vegetables and herbs in a large bowl and mix.
  3. Drizzle the dressing over the salad and then top with the Teriyaki Tempeh. Serve immediately.

Sweet Potato Rosti with Spinach Masala and Spiced Tofu

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Sweet Potato Rosti with Spinach Masala and Spiced Tofu.
This is a smooth and subtle curry made with spinach, tomatoes, onions and spices. The sweet potato rosti is spicy and delicious and goes well with the curry and spiced tofu.
Instructions
  1. Squeeze the grated raw potato in a clean teacloth or kitchen towel to remove most of the water.
  2. Mix all the ingredients together in a bowl to combine.
  3. Heat 1 tbsp of olive oil or coconut oil in a pan over a medium heat
  4. Shape spoonfuls of the sweet potato mixture into patties.
  5. Place the patties into the hot pan and cook until golden brown on both sides - about 7/8 minutes on each side.
  6. Remove from heat and serve.
Masala
  1. Heat 2 tablespoons of olive oil in a pan and gently fry the onion for 5 minutes until softened.
  2. Whilst cooking, place spinach in a steamer and steam until wilted. Then place spinach in a food processor with half tablespoon of oil. Season. Blend until you have a coarse puree. Set aside.
  3. Add the spices to the onions in the pan and cook for a further few minutes.
  4. Add the chilli, ginger and garlic and cook for a further 2-3 minutes.
  5. Then add the spinach puree and the tinned tomatoes and chopped tomatoes and cook for a further 5 minutes. Season.
Tofu
  1. Place tofu in an oven proof dish. Mix the oil, tamari, and spices in a separate bowl and then pour over the tofu. Season.
  2. Put tofu into oven on 180C and cook for 25 minutes.
  3. To serve, place some sweet potato rosti, spinach masala and spiced tofu onto each plate and garnish with fresh chopped coriander.

Warm Asian Vegetable Salad

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Warm Asian Vegetable Salad
This is a quick and easy salad, great for winter and full of flavour. No need for cutlery with this dish - just pick up the lettuce leaves and enjoy.
Instructions
  1. Mix together the sauce ingredients and set aside.
  2. In a bowl mix the tamari and cornflour to make a smooth paste -if too thick add some water. Add mushrooms, spring onions, red pepper and garlic to the bowl and stir so that all the veg is covered with the paste.
  3. In a wok or frying pan heat the olive oil. Add the vegetables and stir fry for 10-12 mins until golden brown. Set aside.
  4. Fill the lettuce leaves with the veg mixture and drizzle over the sauce. Sprinkle over some sliced red onion and coraiander. Serve.