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!
Nourishing Red Lentil Daal
Vegan, gluten free, nourishing goodness. If you can’t tell by my content- I’m obsessed with south Asian flavours- and the trick to ultimate flavour in these dishes- is knowing when and how to add the spice.
Daal is a dish that I find ultimately comforting. It’s easy on my tummy, super quick, warming, filling and CHEAP to make. Also- it’s a one pan meal meaning less dishes which is always a plus!
Saffron Rice
A super simple recipe but oh so luxurious. Luxurious because the price of real saffron is! It’s the reason why I always go into the grocery store on a budget and leave thinking ‘what did I even spend that on??’ No regrets! Some people have expensive chocolates- I have golden strands of delicate saffron.
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 moreSesame Glazed Tofu Sticks
Gloriously crispy, savory, and boasting a delicate flavor profile of sesame this tofu literally can top any dish. With simple ingredients and only taking a short 15 minutes to make, how could you go wrong?
Read moreGarlic Dijon Crispy Tof
I LOVE tofu.
Cold. Scrambled. Silky. Stinky. Fried. In Soup. Baked. Crispy.
It is a versatile protein that you can make taste like anything, yet people seem so scared to try it. Its foreign, its weird, it comes in a big block immersed in strange liquid. I get it!
But seriously, I think it’s the name ‘tofu’ that people don’t like more so than the actual dish. Once I got Richard to actually TRY it, he was obsessed.
The other thing about tofu, is people are afraid of its estrogen content, but lets clear the air of this myth for a second.
Simply put, Soy, what tofu is made of, contains plant based phytoestrogens thought to be linked to breast cancer and male sterility. These isoflavones have been under serious scrutiny in the life sciences field. Current research suggests that estrogen in soy behaves differently from the bodies naturally produces hormone.
Still confused? Just follow this one rule: too much of any good thing, no longer is good! Everything in moderation, even moderation.
This recipe can either be baked or fried (though I prefer baking as I can just throw it on a tray and walk away for half an hour) and can last up to 3 days in the fridge.
You can also mix up the flavors a lot! Add, take away, or alter amounts and let me know what you think! In the image, I served it over a bed of quinoa with wilted spinach, bruschetta topping, artichokes, broiled mushrooms, and balsamic green beans.
My goal in sharing these recipes is not telling you how to cook, but rather offering guided self discovery!
Garlic Dijon Crispy Tofu
Serves: 4
35 Minutes
Ingredients
-1 Block Extra Firm Tofu
-1 Tbsp. Rapeseed Oil
-1 Tbsp. Dijon Mustard
-1 Clove Garlic (Minced)
-1 Tbsp. Arrowroot Starch or Cornstarch
Method
Preheat Oven to 200C.
Drain tofu. Pat dry with either paper towel or clean cloth. Cut into even cubes.
Place the tofu cubes with the oil, mustard, minced garlic, and cornstarch in a bowl. Toss until tofu is evenly coated.
Bake in oven for 30 minutes or until browned.
Enjoy warm!
Plant 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.