Method: Combine tomatoes, cucumber, and onion in a bowl. Sprinkle With oil, lemon juice, oregano, and salt and pepper to taste. Sprinkle feta cheese and olives over salad.
Spinach Salad with orange - sesame Dressing
2 Tbsp. olive oil
2 Tbsp. rice vinegar
2 Tbsp. freshly squeezed orange juice
1 Tbsp. toasted sesame oil
1 Tbsp. agave nectar
1 clove garlic
1/4 tsp. smoked paprika
1 bunch fresh spinach, washed, drained, and chopped
2 medium-sized sweet peppers, sliced and deseeded
1/2 red onion, thinly sliced
1/2 orange, sliced into rounds or halves
Sesame seeds, for garnish
Method: Combine the olive oil, rice vinegar, orange juice, sesame oil, agave nectar, garlic, and smoked paprika in a food processor or high-speed blender and blend until combined. Adjust the flavours, as needed, then set aside. In a large bowl, combine the spinach, peppers, onions, and orange slices, then drizzle with the orange-sesame dressing. Garnish with sesame seeds and enjoy!
1/2 cup brown rice
3/4 cup water
1/4 cup salsa
1/2 cup black beans or veggie burger crumbles
Corn or flour tortillas
Diced tomato (optional)
Shredded vegan cheese (optional)
Shredded lettuce (optional)
Method: In a saucepan over medium heat, combine the rice, water, and salsa. Bring to a boil. Reduce the heat and simmer for 40 to 50 minutes, or until the rice is cooked. Heat the beans or veggie burger crumbles and stir into the rice. Wrap the tortillas with preferred taco toppings.
Tofu and Spinach Lasagne
2 x packages frozen chopped spinach, thawed and drained
500g soft tofu
500g firm tofu
1 Tbsp. sugar
1/4 cup soy milk
1/2 tsp. garlic powder
2 Tbsp. lemon juice
3 tsp. minced fresh basil
2 tsp. salt
4 cups tomato sauce
Method: Preheat the oven to 180 degrees. Squeeze the spinach as dry as possible and set aside. Place the tofu, sugar, soy milk, garlic powder, lemon juice, basil, and salt in a food processor or blender and blend until smooth. Stir in the spinach. Cover the bottom of a baking dish with a thin layer of tomato sauce, then a layer of Lasagne sheets. Follow with half of the tofu filling. Continue in the same order, using half of the remaining tomato sauce and lasagne sheets and all of the remaining tofu filling. End with the remaining noodles, covered by the remaining tomato sauce. Bake for 25 to 30 minutes.
Carrot and Ginger Soup
1 Tbsp. margarine
1 onion, chopped
1 1/2 lbs. carrots, peeled and diced
1 tsp. fresh ginger, grated
2 tsp. coriander seeds, crushed
4 cups vegetable stock or water
Salt and pepper, to taste
Method: Heat the margarine and fry the onions for about 5 minutes until transparent. Add the carrots, ginger, and crushed coriander seeds and stir on medium heat for 5 minutes. Add the stock or water and bring to a boil. Cover and cook until the carrots are tender. Purée the soup in a blender and then strain through a sieve. Reheat the soup and season with salt and pepper.
4 medium potatoes, diced
2 Tbsp. margarine
1/4 cup soy milk or liquid nondairy creamer
Salt, garlic powder, and pepper, to taste
1 medium onion, finely chopped
1 Tbsp. vegetable oil
12 oz. vegan ground beef-style crumbles or cooked lentils
1 1/4 cups vegan gravy of your choice
1 6-oz. can mixed peas and carrots, drained
Paprika, for garnish (optional)
Method: Boil the potatoes for 20 minutes, or until tender. Drain and mash with the margarine and soy milk or nondairy creamer. Season with salt and pepper. In a medium pan, sauté the onion in the oil until translucent. In a medium bowl, mix the cooked onions, vegan beef crumbles or lentils, mushroom gravy, peas and carrots, and spices. Pour into a pie pan. Top the crumble mixture with the potatoes, spreading to the edges. Bake in a 180°c oven for 30 to 40 minutes, until the potatoes are browned and the crumble mixture bubbles out the edges. Makes 6 to 9 servings
1/2 butternut pumpkin, or jap pumpkin
1 can coconut cream
1 pinch Himalayan salt, to taste
Method: Peel, remove the seeds and chop the pumpkin. Steam the pumpkin in a double broiler, with the lid on, over boiling water.Add the steamed pumpkin to the water used for steaming and puree with a hand blender. Add the can of coconut cream and the salt and puree again. Serve warm.
Vegetarian Sushi Rolls
1 Raw Nori
½ tsp Tahini
1 Red Capsicum
1 Yellow Capsicum
½ Cup Purple Cabbage
2 Lettuce Leaves
Method: Mash Avocado with lime juice. Place a sheet of nori with the shiny side down on a bamboo mat. Spread a thin layer of Tahini onto the sheet. Lay your greens down over the bottom half of the sheet. Fill with all other ingredients. Roll tight and seal with more Tahini. Dip in soy sauce.
Spicy Bean Lettuce Cups
1 Tbsp Coconut oil
½ Cup Corn Kernels
1 tsp Cumin
1 Tbsp Chilli powder
1 tsp Lime Juice
1 Cup of Chunky Salsa
Pinch of dried Parsley
Lettuce to serve
Method: Rinse beans. Add corn, oil, chilli powder, lime juice and salsa. Sprinkle with parsley and chill for 1 hour before serving. Serve in lettuce cups.
1 ¼ Cups of Coconut Flour
1 Tbsp Baking Powder
1 Tbsp Sugar
¼ Tsp Salt
1 Cup of Coconut Milk
2 Tbsp Coconut oil
2 Tbsp Water
1 Ripe Banana
Method: Mix Flour, baking powder, sugar and salt in a medium bowl. Combine milk, oil and water and Banana and add to dry ingredients. Bake on a hot greased pan until golden brown on each side.
Chickpea and Sweet Potato Cakes
500g Sweet Potato, coarsely Chopped
1 x 400g Can of Chickpeas
½ Cup Chopped fresh Coriander
2 Tbsp Grated Parmesan / Vegetarian Hard Cheese
2 Tbsp of Flour
Mixed Lettuce leaves and Sweet chilli Sauce to serve
Method: Cook sweet potato in a sauce pan of boiling water until soft. Drain and return to pan. Mash until smooth. Place in fridge for 30mins. Mash chickpeas and add all ingredients except parmesan cheese to the sweet potato mash. Divide mixture into patties. Preheat oven to 180. Place patties onto baking tray and sprinkle with parmesan. Bake for 30mins turning once. Serve with lettuce and sweet chilli sauce.
Breakfast Burrito Serves 4 • 10 tortillas • 2 cups cooked beans • 1 Cup corn kernels • 1 large onion, diced • 1 Capsicum, chopped • 1 Tbsp fresh coriander, minced • 2 garlic cloves, minced • 1 Cup salsa Method: Heat up some olive oil in a skillet over medium heat. Add in garlic and onion and cook for one minute. Then add in pepper and cook for another 1-2 minutes. Next add in your corn and beans.`
Apple Pancakes Ingredients: • 2 Cups of Flour • 2 Cups of Almond Milk • 1/2 Cup Brown Sugar • 2 Tsp Cinnamon • 2 Tsp Butter • 4 Cups Apple Puree Method: Mix all ingredients together and fry until golden brown on each side.
Avocado & Chickpea Salad Serves 1 • 1 avocado • 2 tbsp. lime juice • 1 large can chickpeas • 1⁄2 tsp. salt • 1⁄4 tsp. pepper • 1 tsp. celery salt • 4 tbsp. Coriander • 1 tbsp. wholegrain mustard • 2 tbsp. diced red tomatoes Method: Cut the avocado and peel. In a bowl, combine avocado, cilantro, salt, pepper, celery salt, lime juice and the onion. Combine well. Top with the rest of the avocado and the chickpeas. Toss and add the diced tomatoes. Serve.
Curry Quinoa Serves 2 • 1 cup quinoa • 3 tbsp. red curry paste • 1 cup coconut milk • 1 cup water • 2 tbsp. brown sugar • 1 tbsp. vegetable Oil • 1 garlic clove • 1 tsp. red chilli pepper • 4 cups mixed vegetables Method: Combine the coconut milk with the quinoa. Add in the sugar, red curry paste, water and red chilli pepper. Bring the mixture to a boil on high heat and then reduce temperature to low. Cover and simmer for 20 minutes. Meanwhile, heat oil in a pan on medium heat and add vegetables. Stir fry them while adding the garlic. Combine the quinoa with the vegetable stir fry and stir together. Serve immediately.
Eggplant Lasagna Serves 4-6 • 1 large eggplant (cut into thin slices) • 5 oz. vegan mozzarella cheese • 1 cup spinach • 3 cloves garlic, chopped • 1 can crushed tomato • 1 tbsp. dried basil • Coconut oil for greasing Method: Preheat oven to 180C. Take out a medium sized pot and add your sauce, garlic and basil and allow to simmer on low for 10 minutes. In a large skillet heat up oil and add slices of eggplant. Allow to cook for 3-5 minutes per side or until lightly browned and softened. Repeat until all slices have been cooked and set aside. Take out a large baking dish and grease it with coconut oil. Add in a layer of eggplant, sauce, spinach, cheese and then sauce. Repeat the layers one to two more times making sure to end with sauce on top. Cover with foil and place in the oven. Bake for 20 minutes or until heated through and cheese is melted. Remove and let cool for 5 – 10 minutes.
Vegetable Soup Serves 4 • 1 chopped onion • 1 tbsp. olive oil • 1 tbsp. cumin • 4 chopped carrots • 1 can diced tomatoes • 1 can vegetable broth • 1⁄2 tsp. salt • 1 cup lentils • 1⁄4 tsp. fresh black pepper • 1 cup cooked baby spinach Method: Heat oil in a pan, toss in the onions. Cook for 1 minute. Add carrots. Cook for 10 minutes. Add cumin and cook an additional 2 to 3 minutes. Combine the broth, salt, pepper, lentils and two cups of water. Cover and reduce heat. Simmer with a lid for 10 to 12 minutes. Lentils should be tender. Add spinach and combine well. Serve.
Vegan Chilli Serves 6. • 1 onion, chopped • 1 green capsicum, chopped • 1 red capsicum, chopped • 1 jalapeno pepper, chopped • 1 yellow capsicum, chopped • 2 tbsp. olive oil • 1 can crushed tomatoes • 1 can black beans, drained • 1 can kidney beans, drained • 1 cup vegetarian refried beans • 1 cup vegetable broth • 3 garlic cloves, crushed • 1 tbsp. ground cumin • 1 1⁄2 tbsp. chilli powder • 1⁄4 tsp. salt • 6 dashes hot sauce • Vegan shredded cheese Method: Heat oil in a pan. When warm toss in the capsicum and pepper, onion and sauté for 10 minutes. Add garlic and continue cooking for 3 to 6 minutes. Add vegetable broth. Reduce the amount of liquid in the pot by cooking for 4 to 5 minutes. Add the beans and tomatoes. Simmer for 10 minutes. Add chilli powder, hot sauce, salt and the cumin. Simmer an additional 8 minutes. Stir in refried beans. Cook an additional 7 minutes. Pour chilli into bowls and top with green onions and shredded cheese.
No Bake Date Bars Not only can these date bars be made without cooking or baking, they are also perfectly tasting and delicious. This recipe makes 16 bars. • 2 cup raw almonds • 1⁄2 tsp. sea salt • 1⁄2 c. gluten-free oats • 10 Dates, pits removed and cut • 1⁄2 cup water • 1⁄2 cup coconut oil Method: Line a baking dish with Baking paper. In a blender, mix the oats and almonds until crumbly texture forms. Add the salt and 5 dates and mix well. Add the coconut oil and blend until mixture is thick. Place all but 1 cup of the date mixture into the prepared baking pan. In the blender, combine water and remaining dates and mix until pasty. Scoop the mixture onto the crust and spread evenly. Add the leftover mixture to the top and press firmly. Refrigerate for 1 to 2 hours. Cut into squares.
Garlic Lemon Mushrooms Serves 6 • 2 garlic cloves, chopped • 2 tbsp. extra-virgin olive oil • 1⁄2 tsp. white sugar • 1 tsp. lemon juice • 500gfreshmushrooms Method: Combine the olive oil, sugar, lemon juice the garlic together in a bowl. Mix well. Clean the mushrooms, and it there are stems, throw them away. Do not cut mushrooms. Add the mushrooms to the lemon garlic mixture and coat well. Place the mushrooms in a baking dish and place in a pre-heated 180 degree oven for 5 to 7 minutes. Remove from the oven and turn mushrooms. Bake for an additional 5 to 7 minutes.
Mini Pizza Zucchinis Serves 4. • 2 zucchini, sliced • 1⁄2 cup pizza sauce • 1⁄2 cup diced vegetables • 1⁄2 cup vegan shredded cheese Method: Prepare a baking sheet with a single layer of zucchini. Add sauce to the top of the vegetable. Add cheese and toppings. Bake in a preheated 300 degree oven for 18 minutes.
Lemon Vinaigrette Serves: 1⁄2 cup Ingredients: • Pepper and salt to taste • 2 teaspoons lemon juice • 1 teaspoon lemon zest • 2 tablespoons vinegar • 1⁄2 cup virgin olive oil Method: Place all ingredients in a glass jar with well-fitting lid. Shake well to combine Use as salad dressing
Guacamole Ingredients: • 2 Avocados • 1 Small Tomato • 1/4 Cup of coriander • 1 Tbsp Lime Juice • 1 Tsp Chilli Powder Method: Mash Avocado and mix in the other ingredients.
Homemade Hummus Ingredients: • 1 Can of Chick Peas• 1 Lemon • 1 Cup of Olive Oil • 2 Tbsp. Tahini Paste • 2 Tbsp. Minced Garlic Method: Blend all ingredients and chill before serving.
Protein Balls • 1 cup of Organic Rice puffs • 1 cup of LSA Meal • 1⁄2 Cup Mixed nut and seeds • 1⁄2 cup of cocoa powder • 4 Tbsp. of coconut oil • 2 scoops of Protein powder • 2 Tbsp. of Organic Peanut butter Method: Put all dry ingredients in a bowl and mix together. Place coconut oil, peanut butter and cocoa in a sauce pan and gently heat until it is a smooth liquid. Poor over dry ingredients, mix and roll into balls.
Roasted Cauliflower Soup • 1 purple cauliflower head (large) • 1 large red onion (diced) • 4 cups stock (chicken) • 2-3 cloves garlic • 1 tsp paprika powder • 4 tbsp olive oil Method: Preheat your oven to 180° C. Rub the cauliflower head with some olive oil, paprika powder, and sea salt before placing the entire head in a large baking dish. Roast the garlic cloves with the cauliflower in the last 20-25 minutes. Add 1⁄2 a cup of water to the baking dish before placing it in the oven to bake uncovered for at least 1 1⁄2 hours, or until your knife can cut through the cauliflower’s core easily. After removing from the oven let it cool for a while, before chopping up coarsely. Add the chopped cauliflower and garlic to a food processor with the chicken stock and process until completely smooth. Now pour the soup into a saucepan and season with sea salt and black pepper and heat through properly and garnish with some coconut cream before serving.
Cauliflower Rice Ingredients: • 1 large head Cauliflower, finely grated Method: Finely grate or process cauliflower. Don’t over process or you’ll end up with puree. Steam in microwave for 11⁄2-2mins (depends on microwave) or pan fry for fried rice.
Cauliflower Base Pizza Ingredients: • 1 cup cooked, cauliflower rice (see recipe above) • 1 cup shredded mozzarella cheese/cottage cheese • 1 egg, beaten • 1 tsp dried oregano • 1⁄2 tsp crushed garlic • 1⁄2 tsp garlic salt • olive oil (optional) Method for Crust: preheat oven to 230°. Spray cookie sheet with non- stick spray. In a medium bowl, combine cauliflower rice, egg & cheese. Add garlic & herbs/spices, stir. Transfer to cookie sheet & using hands, pat into a 9” round. Optional: Brush olive oil over top of mixture to help with browning. Bake for 15mins. Top with your choice of sauce, toppings & cheese. Place under grill on high heat until cheese melted on top (approx 3-4mins)
Gluten Free Bubble and Squeak •1 small Broccoli, cut in small florets •1⁄2 Cup of grated carrot •2 Cups of Mashed Potato •1 x Can of Corn Kernels, Drained •2 Tbsp Chopped Chives •2 Tbsp Gluten Free Wholegrain Mustard •1/3 Cup Rice Flour •2 Tbsp olive oil •Baby Cos lettuce to serve Method: Steam Broccoli and roughly mash. Add potato, carrot, corn, chives and mustard. Mix and roll into patties. Place on a tray and leave in the fridge to set for 30mins. Place rice flour on a plate and lightly coat patties. Heat oil in fry pan and cook patties until golden on each side.
Yellow Lentil & Coconut Curry with Cauliflower Ingredients: • 1 tbsp. Olive oil • 1 onion, thinly sliced • 2 Cloves of garlic, crushed • Small piece of ginger, sliced • 3 tbsp. Curry Paste • 200g Yellow Lentils, rinsed • 1 1/2 Cups of Vegetable stock • 3 tbsp. unsweetened desiccated coconut • 1 Cauliflower • Cooked brown rice and coriander leaves Method: Heat the oil in a large saucepan, then add the onion, garlic and ginger. Cook for 5 mins, add the curry paste, and then stir-fry for 1 min before adding the lentils, stock and coconut. Bring the mix to the boil and simmer for 40 mins or until lentils are soft. During the final 10 mins of cooking, stir in the cauliflower to cook. Spoon rice into 4 bowls, top with the curry and sprinkle with coriander leaves, and coconut if you like.
Fresh Green Salad Serves 1 Ingredients: • Salad Greens • 1/2 Cucumber • Handful of Fresh Parsley • 1 Avocado • 1 Tbsp Olive oil • Juice of 1/2 Lemon • 1 Tsp Apple Cider Vinegar Method: Wash and place salad greens into a bowl. Chop avocado, cucumber and parsley and add to the salad greens. Mix olive oil, vinegar and lemon juice with a whisk and drizzle over the salad.
Five Veg Lasagne
4 Tbsp Olive Oil
4 Roasted Capsicums Chopped
8 - 10 Lasagne Sheets
400g Frozen Spinach
250g Tub Ricotta
25g Grated Parmesan Cheese
25g Pine Nuts
Method: Pre heat oven to 180C/fan 160C/gas. Heat 2 tbsp olive oil in a large, non-stick frying pan. Fry the eggplant for 5 mins until softened, then tip into a bowl. Fry the mushrooms in the remaining oil for a few mins until golden, then mix with the eggplant and capsicum. Spoon half of the veg into a 20 x 30cm baking dish. Spoon over half the pasta, then arrange a layer of lasagne sheets on top.Spread the rest of the veg over the pasta, cover with pasta and another layer of pasta. Drain any excess liquid from the spinach and mix together with the ricotta and half the Parmesan. Spoon over the top of the pasta, then sprinkle with the remaining Parmesan and pine nuts. Cover with foil, bake for 20 mins, uncover, then bake for another 10 mins until browned. Serve with a crisp green salad.
GRILLED HALLOUMI CAESAR SALAD • 1/2 TABLESPOON EXTRA-VIRGIN OLIVE OIL • 100G HALLOUMI • 1 TABLESPOONS NO EGG MAYONNAISE • 1/2 TABLESPOONS SHERRY VINEGAR • 1/2 GARLIC CLOVE, MINCED • 1⁄4 TEASPOON FRESHLY GROUND BLACK PEPPER • 2 CUPS TORN COS LETTUCE • 1/2 CUP DICED UNPEELED CUCUMBER • 1/2 CUP CHERRY TOMATOES • 1⁄8 CUP TOASTED CHOPPED WALNUTS OR PUMPKIN SEEDS METHOD: Heat a pan over medium-high heat. Brush the oil over the haloumi, and grill for 4 to 5 minutes per side. Add the mayonnaise, vinegar, garlic, and pepper and mix well. Arrange the lettuce on a plate. Divide the cucumber and tomatoes evenly among the lettuce pieces. Cut the haloumi crosswise into thin strips and arrange the strips over the lettuce. Drizzle the dressing over the salads and top them with the nuts.
TOFU SALAD • 1/8 CUP EXTRA-VIRGIN OLIVE OIL • 1 1/2 TABLESPOONS FRESH LIME JUICE • 1 GARLIC CLOVES, MINCED • PINCH OF SEA SALT • 1/8 TEASPOON HOT SAUCE OR CRUSHED RED PEPPER FLAKES • 100G TOFU • 1/2 AVOCADO, PEELED AND SEEDED • 1/2 CUP CORIANDER LEAVES • 2 CUPS MIXED SALAD GREENS • 1⁄2 CUP UNSALTED RAW OR TOASTED PUMPKIN SEEDS METHOD: Heat a grill or cast-iron grill pan to medium-high heat. Combine the oil, lime juice, garlic, salt, and hot sauce in a small bowl and mix well. Grill the tofu for 4 to 5 minute. Scoop half of the avocado into a blender or food processor. Add the coriander and remaining oil mixture to the bowl and process until creamy. Add the salad greens to the large bowl and toss with the dressing. Dice the remaining half avocado. Arrange the tofu over the salad. Top each salad with diced avocado and pumpkin seeds to serve.
WALDORF SALAD • 1/2 TABLESPOON WALNUT OIL • 1/2 TABLESPOON DIJON MUSTARD • 1/2 TABLESPOON APPLE CIDER VINEGAR • 1/2 UNPEELED RED APPLE, CHOPPED • HANDFUL CHOPPED WALNUTS, TOASTED • 2 LARGE COS LETTUCE LEAVES METHOD: Combine the oil, mustard, and vinegar in a medium bowl and mix well. Add the apple, and walnuts, and toss until lightly coated. Serve the salad on a bed of lettuce leaves.
SUSHI ROLL-UPS • 1/2 AVOCADO, PEELED, SEEDED, AND DICED • 1 TABLESPOONS FINELY DICED CUCUMBER • 1 TABLESPOONS THINLY SLICED SPRING ONIONS • 1 TEASPOONS GRATED FRESH GINGER • 1/2 TEASPOON WASABI PASTE (OPTIONAL) • 1 NORI SHEET, SOFTENED FOR 5 MINUTES IN WARM WATER • 1/2 CARROT, CUT INTO MATCHSTICK PIECES • 1/4 CUCUMBER, CUT INTO MATCHSTICK PIECES • 1 1/2 TABLESPOONS SOY SAUCE • 1 TEASPOON TOASTED SESAME OIL METHOD: Combine the avocado, cucumber, green onions, ginger, and wasabi paste (if using) in a medium bowl and mix well. Place the ingredients on the nori sheet, layering over one half of the sheet. Spread the avocado mixture over the other half of the sheet. Top the avocado mixture with the carrots and cucumbers and roll it up, working from the longer side, into a long spiral. Cut each roll crosswise into 2 smaller rolls. Serve the rolls with combined soy sauce and sesame oil for dipping.
FRIED CAULIFLOWER RICE WITH TOFU • 1/2 HEAD CAULIFLOWER, STEMS REMOVED • 1 TABLESPOON COCONUT OIL • 1/2 RED CAPSICUM, DICED • 1/2 CUP SLICED SNOW PEAS • 1/2 CARROT, PEELED AND CUT INTO MATCHSTICK PIECES • 100g TOFU • 1/2 TABLESPOON SOY SAUCE • 1/4 TABLESPOON TOASTED SESAME OIL • 3 SPRING ONIONS, SLICED • 1/2 TEASPOON RED PEPPER FLAKES (OPTIONAL) • 1 1/2 TABLESPOONS SESAME SEEDS (OPTIONAL) • 1/2 CUP CHOPPED FRESH CORIANDER (OPTIONAL) METHOD: Place the cauliflower in a food processor or blender, and pulse until it is the consistency of rice. In a large wok, heat the oil over medium-high heat. Add the capsicum, peas, and carrot and cook until the vegetables beginning to soften, 3 to 4 minutes. Add the tofu and cook. Add the cauliflower rice, soy sauce, sesame oil, spring onions, and red pepper flakes (if using). Toss until heated through. Serve this dish with sesame seeds and coriander (if using).
TOFU BURGERS AND CARROT/CABBAGE SLAW FOR THE SLAW: • 1 CUP SHREDDED RED CABBAGE • 1/2 CARROT, SHREDDED • 1 1/2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL • 1/2 TABLESPOON APPLE CIDER VINEGAR • 1 TEASPOONS DIJON MUSTARD • 1/8 TEASPOON FRESHLY GROUND BLACK PEPPER FOR THE TOFU BURGERS: • 100g TOFU • 1/4 CUP ALMOND MEAL • 1 TABLESPOONS FINELY CHOPPED FRESH CORIANDER, PLUS MORE FOR GARNISH • 1 TABLESPOON FINELY CHOPPED ONION • 1/8 TEASPOON SEA SALT • 1 EGG REPLACER • 1/8 TEASPOON FRESHLY GROUND BLACK PEPPER • 1 TABLESPOONS EXTRA-VIRGIN OLIVE OIL • LIME OR LEMON WEDGES, FOR GARNISH METHOD: To make the slaw: Toss together all the ingredients and refrigerate the slaw until it’s ready to be used. To make the tofu burgers: Combine the tofu, almond meal, egg replacer, coriander, onion, salt, and pepper, mixing well. Shape the mixture into 2 patties, each about 1⁄2 inch thick. Heat the oil in a large nonstick pan over medium heat until hot. Add the patties and cook for 4 minutes per side or until golden brown. Serve the burgers topped with the slaw and garnished with the lime or lemon wedges.
TOFU FAJITAS • 200g TOFU • 1 TEASPOON CHILLI POWDER OR CAYENNE PEPPER • 1/2 TEASPOON GROUND CUMIN • PINCH OF SEA SALT • 1 1/2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL • 1/2 RED CAPSICUM, THINLY SLICED • 1/2 GREEN CAPSICUM, THINLY SLICED • 1/2 ONION, THINLY SLICED • 1/4 CUP ROASTED TOMATO SALSA OR NO-SUGAR-ADDED SALSA • 4 LARGE ROMAINE LETTUCE LEAVES • 1/2 AVOCADO, PEELED, SEEDED, AND SLICED • LIME WEDGES, FOR GARNISH METHOD: Toss the tofu with the chilli powder, cumin, and salt. Heat the oil in a large pan over medium-high heat. Add the capsicums and onion and stir-fry for 4 minutes. Add the tofu strips and stir-fry them until they are browned, about 4 minutes. Add the salsa and simmer, about 2 minutes. Serve the fajitas in lettuce leaves topped with avocado and garnished with lime wedges.
HERBED TOFU BALLS WITH SPAGHETTI ZUCCHINI SERVES 4 TO 6 • 500g TOFU • 2 TABLESPOONS CHOPPED FRESH BASIL, PLUS 1⁄2 CUP FOR GARNISH • 2 TABLESPOONS CHOPPED FRESH FLAT-LEAF PARSLEY • 1 TEASPOON DRIED OREGANO • 1⁄2 TEASPOON SEA SALT • 1⁄2 TEASPOON FRESHLY GROUND BLACK PEPPER • 2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL • 2 CUPS TOMATO SAUCE • 4 ZUCHINNI METHOD: Combine the tofu, 2 tablespoons of the basil, parsley, oregano, salt, and pepper in a mixing bowl and mix well. Using wet hands, shape the mixture into balls. Heat 1 tablespoon of oil in a large pan over medium-high heat. Add the balls and cook them, about 5 minutes, turning as needed. Pour the Tomato Sauce into the pan and bring it to a simmer. Cover and reduce the heat to medium-low, and cook. Meanwhile slice zucchini into very thin slices (spaghetti Slices). Place it on a paper towel or microwave-safe plate in a microwave oven. Cook on high for 8 minutes. Turn zucchini spaghetti over and continue to cook it until it gives when pressed gently, 5 to 7 minutes. Allow to cool for 5 minutes. Toss the zucchini strands in the remaining 1 tablespoon of olive oil. Arrange strands on four serving plates. Serve the balls and sauce over and garnish it with 1⁄2 cup of basil.
RED CAPSICUM, LENTIL AND CHEESE SALAD • 70g DRY LENTILS • 2 TEASPOONS OF OLIVE OIL • 2 TEASPOONS OF RED WINE VINEGAR • 1/4 TEASPOON OREGANO FINELY CHOPPED • 1 ROASTED RED CAPSICUM, DESEEDED AND SKINNED • 50 g CHEESE • HALF A BUNCH OF FLAT LEAFED PARSLEY Method: Cook the lentils in boiling water for 20mins until tender. Drain the lentils and toss with the olive oil, vinegar and oregano. Cut the capsicum into strips and toss in the salad. Sprinkle with vegan cheese.
ZUCCHINI FRITTERS • 3EGGS • 6 ZUCCHINI’S GRATED • 3/4 CUP FLOUR • 2 TABLESPOONS OF DILL • 1 TABLESPOONS OF MINT • 1/2 TEASPOON OF SALT • 1/4 CUP OF BEER • 2 TABLESPOONS OF OIL FOR FRYING Method: Place zucchini, flour, herbs, salt and egg replacer in a bowl and mix. Just before cooking add the beer and mix with a fork. Heat oil in a fry pan and drop a tablespoon or 2 of the mixture into the pan. Cook for 1-2 mins per side. Add more oil if necessary. Serve with a salad.
EGGPLANT GRATIN • 3-6 EGGPLANTS • 3 TABLESPOONS OF OLIVE OIL • 1/2 CUP VEGAN CHEESE • 1/2 CUP BREAD CRUMBS FOR THE SAUCE • 6 SPRING ONIONS • 4 CLOVES OF GARLIC • 2 X 400g TINS OF CHOPPED TOMATOES • SPRIG OF OREGANO • SALT AND PEPPER Method: Pre heat oven to 200 C. Wash and slice eggplant into thick slices. Spread it out on a baking dish and bake until golden. Meanwhile make the sauce by heating the oil over a medium heat. Stir in the onions, add the garlic. Next add the tomatoes, herbs and salt and pepper. Bring to the boil then reduce to simmer for 20mins. Spread the sauce over the bottom of a baking dish and layer the eggplants over the top. Add more sauce on top and continue to layer. Sprinkle with bread crumbs and vegan cheese and bake for 20mins.
STIR FRIED TOFU WITH BROCCOLI AND RED CAPSICUM SERVES 4 • 250g TOFU • 1⁄4 CUP SOY SAUCE • 2 TABLESPOONS RAW HONEY • 1⁄2 TEASPOON CRUSHED RED PEPPER FLAKES • 2 TABLESPOONS COCONUT OIL • 2 CUPS BROCCOLI • 1 RED CAPSICUM, CUT INTO SHORT, THIN STRIPS • 2 SPRING ONIONS, SLICED • 1⁄3 CUP CHOPPED UNSALTED TOASTED ALMONDS (OPTIONAL) METHOD: Cut the tofu crosswise into thin slices. Combine the soy sauce, honey, and pepper flakes and set aside. Heat the oil in a large pan or wok over medium-high heat. Add the broccoli and capsicum strips and stir-fry for 4 minutes. Add the tofu and stir-fry the mixture for another 2 minutes. Add the soy sauce mixture and spring onions. Stir-fry for 3 to 4 minutes or until the vegetables are crisp-tender and the sauce thickens. Serve hot, topped with almonds (if using).
THAI RED CURRY WITH ASPARAGUS • 1 TABLESPOON OF PEANUT OIL • 400G FIRM TOFU CUT INTO TRIANGLES • 1 CAN OF UNSWEETENED COCONUT MILK • 1/4 CUP OF CURRY PASTE • 3/4 CUP OF VEGETABLE BROTH • 2 TEASPOONS OF SOY SAUCE • 1 TABLESPOON OF BROWN SUGAR • 1 CAPSICUM • 1 BUNCH ASPARAGUS • LIME WEDGES AND CORIANDER FOR SERVING Method: Heat peanut oil in large wok over medium high heat. Add tofu triangles and cook for 5 minutes; flip tofu over and cook 5 minutes more on other side. Place tofu on a plate lined with paper towels (to soak up excess oil) and wipe out wok (carefully!). Return wok to medium-high heat. Add 1/2 cup of coconut milk and cook, stirring constantly, until it thickens (about 2 minutes). Stir in red curry paste and cook until fragrant, about 1 minute. Add remaining coconut milk, broth, soy sauce, and sugar. Once sauce comes to a simmer, add red pepper; cook for 2 minutes. Stir in asparagus and cook 3 minutes more. Return tofu to wok and stir until coated with curry sauce. Remove from heat and serve, garnish with lime wedges and coriander.