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 moreButterbean Shashuka
Traditionally made with red peppers, shashuka is what I consider a ‘Clean Out The Fridge’ meal where the base is always eggs poached in a tomato sauce- in fact, if a can of chopped tomatoes is all the veg you have its STILL luxuriously delicious and fulfilling. In this butterbean derivative of the classic middle eastern meal, I used spinach, zucchini and butterbeans making it a bit of a more eastern fusion of traditional shashuka and ranchos hueveros (a Mexican tomato and egg based brunch often served with black beans).
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!
Easy Apple Crumble
Working in Catering, I some days was making a berry or apple crumble for over 400 people at a time.
Have you ever tried to make a controlled dish? Its hard right?? The topping of the crumble recipe I had to use was one that had to be checked every few minutes, and turned every 3. For up to 16 trays.
It was stressful, but it taught me so much about myself, how to elevate stress, and deal with unproductive emotions in a work setting. It was a time of personal growth and while it wasn't easy, no meaningful transformation is.
I had swore off baking for about a year after leaving my pastry chef career. It was a part of the growth I needed in order to heal, become grounded, and re-center. I had discovered an acute gluten sensitivity while working in pastry getting rashes on my hands after handling dough, and becoming instantly sick when tasting my dishes. This fear of being sick again was a large part of my swear-off of sweets, but I have rekindled my love and now work towards making healthy versions of the dishes that I made during my time in work.
This apple crumble is not at all based on those recipes, but largely inspired by the giant bag of baking apples in my mother in laws pantry!
So over a year after making crumble for hundreds of people, i’m back at it, in a relaxed setting and on my own terms with ingredients I trust.
Oh the excitement!
This crumble is best served warm, but can be easily reheated in the microwave.
I have served it with regular vanilla ice-cream, vegan caramel (recipe coming soon), vegan custard (recipe also coming soon) or -unashamed to say- for breakfast with kefir and goji berries.
The crumble can be left covered on the counter or fridge for up to 4 days (so you can treat yourself all week long).
Easy Apple Crumble
Gluten Free, Vegan, Vegetarian, Refined Sugar Free
Serves 8
45 Minutes
Ingredients
Apple Base
-6 Bramley Apples
-1 tsp Cinnamon
-1/8 tsp Nutmeg
-2 tbsp. Maple Syrup
Crumble
-2 1/2 Cups GF Oats
-1/2 Cup Pecans
-1/3 Cup Ground Almonds (or Almond Flour)
-1/3 Cup Maple Syrup
-1/4 Cup Melted Coconut Oil
-Pinch Salt
Method
Preheat Oven to 180 C.
Peel the apples. Make clean cuts around the core into four sides. then thinly into semi circle slices.
Place the apple slices in a bowl. Add the cinnamon, nutmeg and maple syrup. Ensure the fruit is evenly coated with the spices and syrup. Spread in a 8 x 8 tray, and set aside.
In a bowl add the oats, ground almonds, maple syrup, melted coconut oil, salt, and half of the pecans (1/4 cup). Roughly chop the other half of the pecans (1/4 cup), add to the mixture, and fully combine.
Spread the topping evenly over the apples in the pan.
Bake 30 minutes or until fragrant and golden brown on top.
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.