Instead of traditional lasagna pasta I used thinly sliced zucchini- I actually utilized a thick bladed peeler because I don’t yet have a mandolin to get the veggies pasta-thin! it actually worked so well and it went over as a hit! Rich- a lasagna connoisseur- said he couldn’t even tell the difference from a pasta based lasagna
As for alterations - I used a dairy based ricotta, but I actually think it would have tasted THAT much better if I used a plant based one and eggplant totally could also be used if your in a hitch on the vegetable department. Enjoy!
Halloumi & Aubergine Bake
This is seriously one of the most satisfying, comforting dishes I have ever made and goes off like a hit when I’ve made it for family and friends. It’s fulfilling, scrumptious and the halloumi on top when it browns to a crispy edge and gooey inside…. drool worthy! Its also an incredibly malleable recipe, I often use whatever herbs I have on hand such as thyme instead of oregano, or harissa paste instead of tomato paste and honey or maple syrup over pomegranate molasses. The world (or pantry!) is your oyster of endless possibilities! Serve hot with rice, a chunk of fluffy sourdough bread or simply on its own- it’s so delicious it deserves to be the star of the show!
Read morePaneer Saag Aloo (with Vegan Option)
The secret to great paneer in curry is to broil it first! It adds a layer of depth to the dish, a bit of crispness and is also the best way to really infuse flavor into the otherwise bland cheese. You can swap the paneer for extra firm, pressed tofu because they both have the same ‘blank canvas’ flavor and firm texture that makes this dish- and it can be cooked in the exact same way.
Read morePlant Powered Protein Scramble
Despite the name, Scrambled Health is NOT based on scrambled eggs but rather is the background of a nickname I’ve adapted to. Working in my first Michelin star French kitchen I was asked to make scrambled eggs for staff meal.
I began my culinary career at Le Cordon Bleu learning gastronomy and nutritional cooking. This, along with the fact that eggs always disturbed my esphogitus, I had spent years as a vegan, and the smell of any egg dish would make me gag… I could say that I had never scrambled an egg.
To this day, I struggle to make scrambled eggs as well as my ten year old brother can.
Back in my family home, I was known in my family for serving them my tofu scramble and pretending it was made from eggs. I fooled some! My traditional eggs and bacon English breakfast grandfather had been fooled multiple times.
This recipe is incredibly versatile. I’ve used it as egg salad (adding vegan mayonnaise), in a breakfast wrap with roasted potatoes, in salads, over toast, over sweet potatoes, with hummus on roasted veggies… the flavours are mild, enjoyable and complementary to a variety of foods.
Try this out and experiment!
I would love to hear how you served this dish!
xx
Plant Powered Protein Scramble
Vegetarian, Vegan (Option), Gluten Free, Nut Free
Serves 2
15 Minutes
Ingredients
-1 tsp rapeseed or avocado oil
-1/2 Red Onion, Minced
-1 cm Cube Fresh Ginger, Minced
-1 Clove Garlic, Minced
-1 tsp. Turmeric
-1/8 tsp. Cayenne Pepper
-1 Block Firm Tofu
-150 g Fresh Spinach
-Salt and Pepper to Taste
OPTION
-50 g Goat Cheese, or Feta
Method
Heat oil in a pan on medium-low heat, add the red onion. Sautee until becoming translucent (about 2-3 min).
Add minced ginger and garlic with the onion. Cook until fragrant and add the turmeric and cayenne pepper.
Meanwhile, remove the tofu from packaging. Drain and pat dry with a clean dishcloth or absorbent kitchen towel.
Crumble the tofu into the pan, so it is small chunks. Stir the mixture for about 3-5 minutes, until tofu is cooked and fully immersed with the spices and onion mix. Add salt and pepper to taste if necessary.
Add the spinach to the pan and slowly mix in until completely wilted.
At this time, you have the option of adding feta or goat cheese. Mix the cheese throughout for a great salty and tangy addition of flavour.
Serve warm as a replacement of scrambled eggs or cold as a egg salad. Keep leftovers in fridge for up to 3 days.