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.

Mexican Bean Baked Potato

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Mexican Bean Baked Potato
This is a delicious baked sweet potato filled with spicy hot beans, corn, avocado, vegan cheese and chopped coriander. Served here with fresh spinach, cherry tomatoes with a squeeze of lime. This dish is full of protein, fibre, good fats and nutrients.
Instructions
  1. Wash sweet potatoes, prick with a fork and place in oven on 180C for 30 mins or until cooked.
  2. In a frying pan heat the oil and add the onion and spices. cook for 5 mins and then add water and passata and cook for further 2 mins. Add beans and cook for further 2 mins. Set aside.
  3. Take the avocado and mix with the lemon juice.
  4. Take the cooked sweet potatoes and cut them in half. Fill with the bean mixture, followed by the sweet corn. Top with the avocado and then sprinkle over the grated vegan cheese. Then sprinkle over the chopped coriander and sliced chilli. Season
  5. Serve with some fresh lime and salad.

Salmon Kedgeree

 

 


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Salmon Kedgeree

Prep Time 30 Mins
Cook Time 30 Mins

Servings
People


Ingredients

Prep Time 30 Mins
Cook Time 30 Mins

Servings
People


Ingredients


Instructions
  1. Roast the salmon in a tablespoon of olive oil for 20 minutes. Meanwhile, boil the eggs.

  2. Boil the rice for 25 minutes or until soft. Add the frozen peas to the rice 10 mins before the rice is cooked and drain. Leave to one side.

  3. Fry the chopped onion in the coconut oil, together with the cauliflower florets on a low heat until soft.

  4. Add the spices to the pan and stir. Cook for another 5 minutes.

  5. Add the cooked rice/peas and stir. Flake the salmon into the pan and stir.

  6. Peel the eggs and slice these in half. Add the eggs, spring onions, chilli and coriander and serve hot.

Thai Fish Cakes and Sweet Chilli Sauce

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Thai Fish Cakes and Sweet Chilli Sauce
Prep Time 30 mins
Cook Time 15 mins
Servings
people
Ingredients
Prep Time 30 mins
Cook Time 15 mins
Servings
people
Ingredients
Instructions
  1. Into a food processor add all the ingredients and blend until it forms a smooth paste.
  2. Pick up a tablespoon of the mixture and roll into ball and pat down to make into oval shapes.
  3. Take a frying pan, add oil and shallow fry each little pattie for a few minutes on each side (making sure not to burn) until golden and cooked through.

Spicy Butternut Squash Soup



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Spicy Butternut Squash Soup

Prep Time 25 mins
Cook Time 1 hour

Servings
people


Ingredients

Prep Time 25 mins
Cook Time 1 hour

Servings
people


Ingredients


Instructions
  1. Heat oil in a large saucepan and add garlic, onions, and all spices/herbs for a few minutes to infuse.

  2. Add all the remaining ingredients other than the stock and stir to all coated with the spices. Allow to infuse for a further 2 minutes on a low heat.

  3. Add the stock, bring to the boil and then allow to simmer for a further 45 minutes

  4. Place soup into a food processor/blender. Blend until smooth. Serve.