Cashew -not-chicken
Just tried to make jackfruit and it is fantastic! A great substitute for chicken. You really can’t tell the difference. The jackfruit just needs to be drained well and shredded and it absorbs the flavours that it’s cooked in easily. This Asian dish is so so so good and another plant based delight.
Serves 4
Prep time 20 mins
Cook time 20 mins
Ingredients:
For the stir-fry
1/4 cup sunflower oil
400 gr canned jackfruit
1/4 cup corn starch
1/2 cup red onion, sliced
1 red bell pepper, sliced
1 orange pepper, sliced
1-5 red chillies (up to your spicy taste preference)
1/2 cup roasted no salt cashews
1 1/2 teaspoon minced garlic
1 tsp minced ginger
salt and pepper to taste
sesame seeds hulled for garnish
For the sauce
3tbsp low sodium soy sauce
1 1/2 tbsp hoisin sauce (True Nosh makes a nice one with no sugar)
1 tbsp sesame oil
11/2 tbsp coconut sugar
1 tbsp corn starch
1/4 cup vegetable broth
Directions:
Drain the jackfruit in paper towels till all the liquid is drained. Place in a bowl and coat jackfruit with corn starch, salt and pepper.
In a wok or deep frying pan, add oil and saute coated jackfruit till brown ( about 3 minutes) Remove from pan and cover to stay warm
In the same left over oil, add all sliced onions and peppers. Saute for a couple of minutes and add garlic, ginger and red whole chillies ( I usually chop my chillies in little bits- if you remove the seeds, it is less spicier) Add the roasted cashew nuts and coated jackfruit and saute everything together for a couple of minutes.
In the mean time, while vegetables are cooking, make the sauce. In a small bowl whisk all the sauce ingredients and add to jackfruit mixture and let boil till sauce is nice and thick.
Serve on jasmine rice and garnish with sesame seeds.
Enjoy!
Mac & cheese (Plant-based)
So comforting and no added preservatives, food colour and most of all completely dairy-free and plant-based. The star ingredients are nutritional yeast and cashews
Serves 8 people
Prep time 20 minutes
Cook time 20 minutes
Ingredients
16 ounces whole grain elbow macaroni (or gluten-free)
1 head broccoli florets cut up into small bite sizes (steamed)
1 1/2 cup raw cashews soaked in water (about 2 hours)
3tbsp lemon juice
3/4 cup water
1 1/2 tsp himalayan salt
1 1/4 cup nutritional yeast
1/4 tsp chilli flakes
1 tsp garlic powder
1/2 tsp turmeric
1/2 tsp mustard powder
2 tsp apple cider vinegar (optional)
paprika for garnish
Directions
Prepare pasta according to directions on package
While pasta is boiling, combine soaked cashews, lemon juice, water, salt, nutritional yeast, garlic powder, turmeric, chilli flakes, mustard powder, and blend till silky smooth. Add more water if mixture is too thick. Taste and if you need more tang, add apple cider vinegar.
Once pasta is cooked, drain and place in a large bowl. Add steamed broccoli and stir in the sauce. Garnish with paprika and serve right away!
Enjoy!
Asian tomato salad
Tomatoes and summer always go hand in hand and this Asian inspired salad with herbs, tomatoes and a funky dressing that does the trick and hits all your taste buds have them jumping with joy. This salad goes with my Asian summer rolls. So refreshing and so delicious!!
Serves 6 ppl
Cook time 10 mins
Ingredients:
1/4 cup coconut sugar
1/4 cup vegan fish sauce
1/4 cup fresh lime juice
1/2 Napa cabbage thinly sliced
2 mini cucumbers sliced in halves
1 green bell pepper sliced thin
1 small shallot thinly sliced
1 LB mixed heirloom tomatoes, halved
2 cups mixed herbs coarsely chopped (dill, cilantro, thai basil)
1/2 cup dry roasted peanuts, salted
1/2 cup fried onions
Directions:
Place sugar, fish sauce, lime juice and 1 tbsp water in a jar and shake jar till sugar is dissolved.
Combine Napa cabbage, cucumber, bell pepper, shallot, tomatoes and herbs in a large bowl and season with black pepper. Drizzle 1/2 the dressing and toss salad and taste. If you need more dressing, drizzle more in. Garnish with peanuts and fried onions and enjoy!
Bowen Island salad
Inspired by the salad I had at Snug Cafe at Bowen Island, I had to replicate this masterpiece. One needs to make this spectacular salad to enjoy the summer and bring a winning combination of beets, oranges, dill, and other ingredients to make this a healthy, plant-based treasure.
Serves 6
Prep time -20 mins
Cook time-30
Ingredients for the salad:
1 bunch curly kale
3 cups spinach or spring mix
2 beets
2 tsp vinegar
2 oranges seeded and cut in squares
1/4 cup quinoa cooked
2 shallots sliced finely
2 green onions
1/4 cup pumpkin seeds
2-3 tbsp chopped fresh dill
3oz of your favourite cheese (Feta, stilton, or your favourite plant- based cheese)
Ingredients for the dressing:
3 tbsp fresh orange juice
2 tbsp extra-virgin olive oil
1/2 tbsp apple cider vinegar
1 tbsp minced dill
1 tsp grated orange zest
1/2 tsp prepared mustard
salt/pepper to taste
Directions for the salad:
Scrub beets clean and trim off the green bits. Place in a steamer basket for 30 mins or until tender all the way. Once the beets are cool enough to handle, rub the skins off an cut into small bite size pieces. Toss with vinegar
Mix all ingredients for the dressing.
Toast pumpkin seeds in a pan or toaster oven for about 5 mins till toasted
Remove stems from kale and massage in 1/4 of the dressing
Add spring mix, beets, oranges, cooked quinoa, shallots, green onions, chopped fresh dill.
Toss all ingredients with dressing and top with toasted pumpkin seeds and and your favourite cheese
Enjoy!!!
Mediterranean summer quinoa salad
So filling and so nutritious and a great crowd pleaser! I also added millet and was amazed with the texture. You can add all your favourite vegetables to cooked quinoa and millet and add a nice Mediterranean dressing. The dressing I used was a creamy garlic tahini dressing. Make this salad during the summer and place on top of crispy lettuce leaves and enjoy the delicious flavours of the Mediterranean.
Serves 4 people
Ready in 40 mins
Ingredients
1/2 cup millet
1 cup water
1/2 cup quinoa (red, black, or white or Tri-color)
3/4 cup water
1 cucumber diced
6 cherry tomatoes seeded and diced
1 yellow or orange bell pepper diced
2 cups chickpeas (soaked and boiled) or canned
1 tsp cumin ground
1/2 tsp paprika
1/2 cup toasted pinenuts
1/2 cup green or kalamata olives quartered
100g feta cheese diced ( I used plant -based feta)
For the garlic tahini dressing
4 tbsp tahini
3 tbsp water
Juice of 1 lemon
1/2 tsp apple cider vinegar
2 tbsp good quality olive oil
1/2 tbsp nutritional yeast
1/2 tsp sea salt or to taste
1/2 tsp black pepper
1 garlic clove minced
Directions
Bring millet and 1 cup water to boil, reduce heat and simmer for five minutes and turn off heat, cover and let sit for 10 minutes,
Bring quinoa and 3/4 cup water to boil, reduce heat and simmer, covered, for 15-20 minutes till done and fluff with a fork.
Combine all ingredients in a bowl
Dressing
In a bowl, place tahini and then whisk all ingredients in one at a time. Dressing can be stored up to one week.
Black bean and mushroom burger
Plant-based burgers can have many ingredients that you can’t pronounce and you have to know what you are putting in your body. This amazing plant-based burger only has wholesome ingredients and is so absolutely delicious and healthy! I have tried so many restaurant, homemade and store bought vegetable burgers and I think I nailed this one down. These are thick and full of flavour and not mushy. You can enjoy these on a bun or a salad!
Makes 8 patties
Prep time- 30 mins
Cook time 20 minutes
Ingredients
2 (540ml) cans black beans, drained, rinsed and patted dry on a paper towel
3 tbsp olive oil
300g of your favourite mushrooms, sliced
1/2 red bell pepper chopped
1 /2 large yellow onion chopped
1 tbsp garlic paste
1 tsp cumin ground
14 tsp cayenne
1/4 tsp smoked paprika
1 tsp parsley flakes
1 tsp coriander powder
1 tsp garlic powder
1 tsp Himalayan salt
1 tbsp crushed tomatoes
1 tbsp vegan Worcestershire sauce
2 tbsp organic ketchup
5 tbsp almond powder
1/2 cup chopped cilantro
1/2 cup chopped green onions
Sriracha sauce to taste
Directions
Preheat oven to 325 degrees and place black beans on baking tray lined with parchment paper. Bake for 15 minutes to dry them up and remove and set aside.
Saute mushrooms for 15 minutes in 2 tbsp olive oil till liquid is dissolved. Remove and set aside
In the same pan, add rest of the oil and saute the onions and peppers and add garlic paste, cumin, cayenne, smoked paprika, parsley, coriander powder, and crushed tomatoes
In a food processor or blender, pulse and grind black beans, cooked mushrooms and vegetable mixture has a hearty consistency leaving some larger chunks of beans.
Remove mixture into a bowl and add garlic powder, Himalayan salt, Worcestershire sauce, ketchup, almond powder, chopped cilantro, chopped green onions and Sriracha sauce.
Mix with hands and make 8 patties. I used a metal measuring cup (about 1/3 cup) to shape them into perfectly round patties.
Line a baking tray with parchment paper and place the patties and bake at 375 degrees for 10 minutes on each side. For grilling method, place patties on aluminum foil and grill for 8 minutes on each side on medium high heat.
Serve with toppings on a bun or on a salad. Store leftovers in the refrigerator for up to 5 days or freeze between parchment paper in a zip lock bag or container.
Vegan mayo mixed with mustard is amazing on a toasted bun with mango salsa on the pattie.
Mango salsa
This summer salsa with all the right combination of spices, mango and crunchy vegetables will give you a zing and wanting to party by the pool all day long with your friends!! Enjoy this salsa with tortilla chips or on a burger or in a taco!!
Serves 4-6
Prep/ cook time 15 minutes
Ingredients:
1 avocado, cut in cubes
1 chopped white onion
1 ripe mango, cut in cubes
1 chopped green onion
1/2 cup cilantro chopped
4 cherry tomatoes, cut in quarters
1/2 red bell pepper chopped
juice of 1 lime
1 tsp sriracha or any hot sauce to taste
1/4 tsp himalayan salt to taste
1/4 tsp cumin ground
Directions:
Combine all the ingredients in a bowl and serve with tortilla chips. Mango salsa can also be served on burgers, or on tacos or sandwiches.
Enjoy!!
Okra curry
Okra, a very unconventional vegetable is high in nutrients and high in fibre. Okra contains high levels of nutritious fibre called “slime”. Research indicates that when okra is infused in water, it is good for managing blood glucose, preventing constipation, and lowering blood cholesterol.
Okra curry has got to be one of my favourite plant-based curries. I never quite liked it when I was younger, but appreciate the healthy benefits and the gourmet taste now that I am older.
Serves 4-6 (with roti and rice)
Prep time 15 mins
Cook time 15 mins
Ingredients
3 tbsp avocado oil or grapeseed oil or any other oil of your choice
3 finely sliced medium yellow onions
1 finely sliced medium yellow onion
3 chopped Roma tomatoes
3 (300g) bags of frozen okra or 6 cups fresh cut in round circles
1 tsp ginger paste
1 tsp garlic paste
2 tbsp coriander ground
1 tbsp cumin ground
1/4 tsp cayenne (to taste)
1/4 tsp turmeric
11/2 tsp Himalayan pink salt or to taste
2tbsp lemon juice
1 cup chopped cilantro
Directions
Heat oil in a medium sized pot on medium heat
Add 3 sliced onions and saute for 2-3 minutes making sure they don’t turn golden
Add tomatoes and saute for a minute and then add garlic and ginger and saute for a minute
Add all spices, salt and lemon juice and saute for 3 minutes
Add okra (f frozen, cook for about 5-7 minutes) -(If fresh, more like 15 minutes and cook till “slime” disappears)
Add the finely sliced onion on top with cilantro and remove from heat. Cover for a minute and serve with roti, rice and a pickle of your choice.
I sometimes add one cup of yogurt to the curry as a variation and it turns out amazing and I eat it with rice or (Khitchadi- rice and split mung bean mixture)
Lebanese Fattoush salad
Fattoush is the perfect go-to lunch! Fattoush is a very popular Mediterranean salad and it literally translates to “crumbs” in Arabic because day old pita bread is toasted and added to seasonal vegetables. I love using pomegranate seeds and pomegranate molasses in the dressing! Sumac gives it that citrusy flavour and the combination of mint, parsley and crispy vegetables make this a divine combination. Here’s my take on Fattoush.
Serves 4-6
Prep time: 15 minutes
Cook time: 5 minutes
Ingredients
1/2 of a romaine lettuce head (or any other greens)
1/2 cup fresh parsley chopped
1 tbsp mint leaves finely chopped
1/2 roma tomato diced
1/2 red onion diced
1/2 cucumber sliced
Day old pitas (2) brushed with olive oil and toasted
2 tbsp pomegranate seeds
1 tsp sumac
Dressing:
3 tbsp pomegranate molasses
1 tbsp olive oil
1/2 tsp Himalayan pink salt
1/2 tsp sumac
1/4 cup lemon juice
Arrange all vegetables and herbs on the bed of lettuce; top with cut up toasted pita bread, and pomegranate seeds
Whisk all the dressing ingredients together and pour over salad and sprinkle sumac and enjoy!
Plant-mosas
I grew up eating traditional fried samosas in Kampala, Uganda and made them here and taught them in my cooking classes as well. They aren’t a very healthy snack as they are deep fried. So I came up with a healthier version and an easier version. These cute snacks are a healthy baked version of a plant based samosa and so I am calling them PLANT-MOSAS. These are made with the same samosa wrapper but cut into squares to fit into a muffin tin with a little oil brushed on both sides and baked.
You can pretty much put any sweet or savoury filling in them, provided you eat them right away as the pastry tends to get soggy.
I have a traditional vegetable samosa recipe here, and links to an Indian chick pea chat recipe, a Mexican bean and salsa recipe and a sweet avocado and chocolate mousse recipe.
Ingredients
For the vegetable filling
3 tbsp grapeseed oil
½ tsp black mustard seeds
½ tsp cumin whole
¼ tsp asafoetida (hing)
4 curry leaves
1 cup potatoes ½” diced
3 cups mixed vegetables of your choice
1 tsp garlic paste
1 tsp ginger paste
½ tsp turmeric
½ tsp cumin ground
½ tsp cayenne
1 tbsp lemon juice
1 tsp sugar
1 tsp salt ( to taste)
½ onion finely chopped
1 tsp garam masala
1 bunch cilantro finely chopped
25 samosa wrappers cut in squares
oil to brush the wrappers
Directions
For samosa wrappers:
Preheat oven to 400 degrees F. Dip cut up samosa wrappers into water and brush them with oil. Place each square into a muffin tin and bake for 8-10 mins till golden. Add your favourite filling and enjoy!
For the vegetable samosa filling:
Heat oil and stir in mustard seeds, cumin, asafoetida, curry leaves. add potatoes and stir about two to three minutes. add in garlic, ginger, turmeric, ground cumin, cayenne,salt, lemon juice and sugar. keep stirring for two minutes and then add vegetables. cook covered until vegetables are tender. add onions and garam masala and cook until mixture is dry. cool mixture and add cilantro.
Enjoy more sweet and savoury filling recipes below or create your own!
Mexican black beans and salsa (savoury) recipe
Chaat (Chickpeas and potatoes with tamarind and crunchy chips)
If you can’t travel to India for their delicious vegetarian Indian street food, make your own refreshing and tangy savoury snack. Chana (chickpea) chat is a flavourful chickpea salad with potatoes, red onions, tomatoes, green onions, cilantro, yogurt and a drizzle of tamarind chutney. You can add more crunch with samosa chips, cassava chips, peanuts, indian chewdo or sev. I love samosa chips as they keep their crunch and don’t get soggy.
Ingredients:
Serves 3-4
2 large russet potatoes boiled with skin on and diced in 1/2 inch cubes
1 cup chickpeas (I used canned)
1/2 cup red onion finely chopped
1/2 cup tomatoes finely chopped
3/4 cup cilantro finely chopped
1/2 cup green onion chopped
1/4 cup tamarind chutney
1/4 cup green chutney ( optional)
1/4 cup plant-based yogurt
2 -3 cups samosa chips
1 1/2 tbsp chat masala
Juice of half a lemon
1/4 cup pomegranate seeds.
Directions:
In a large bowl, mix chickpeas, boiled potatoes, chat masala and lemon juice. Stir in the red onions, green onions, half the cilantro and tomatoes.
Serve in bowls layering samosa chips at the bottom then add chickpea/ potato mixture. Drizzle yogurt and tamarind chutney then finish with pomegranate seeds, rest of cilantro and if you want more crunch, add more samosa chips. Enjoy with masala chai !!
Plant based charcuterie board
Charcuterie boards are a great centre piece and so much fun! You can build your own and be creative and impress your guests with very little effort. Snack boards are a great way to incorporate veggies, fruits, bean spreads, artisan breads, gourmet crackers and plant-based cheese (with no preservatives). I like the Miyokos brand. It’s important to unwind and gather around the table and enjoy food in a relaxing atmosphere and slow down, talk and enjoy time together.
Build your own board:
You can choose the following ingredients:
Raw vegetables (red ,yellow pepper, cumbers, broccoli, cauliflower,, zucchini,, cherry tomatoes and radishes
Fresh fruit (grapes, apple slices, strawberries, blueberries, cantaloupe, pears,mandarine oranges)
Dried fruit (figs, apricots, raisins, dried cranberries, and dried mangoes all found in the dried fruit section in the website)
Olives (marinated green olives or kalamata pitted olives or sun dried olives)
Cheese ( try plant-based cheese with not too many ingredients you can’t pronounce- I like the Miyokos brand)
Dips (Hummus, red beet hummus, Baba ganoush, roasted vegetable dip
Nuts (Almonds, cashews, walnuts, pecans, macadamia nuts all found in our nut section on our website)
Crackers (pick crackers that don’t have ingredients that you can’t pronounce- there are many that have good ingredients and are wholesome and delicious)
Bread (baguettes, or home made bread)
Other (roasted chickpeas, tortilla chips, potato chips, sweet relishes, pickles, sweet compotes)
Plant based Thai curry (red or green)
Thai curries are so easy to make and if you have ingredients like coconut milk, red curry paste, green curry paste, kaffir lime leaves, and Thai basil, you are all set! All you need is an array of your favourite vegetables that you have in your fridge and a plant-based protein ( I love using Shitake mushrooms)
Serves 4
Prep time 15 mins
Cook time 15 mins
Ingredients
1 3/4 cup coconut milk ( I use the Organic Aroy-D brand) You will need to divide it.
3 tbsp green curry or red curry paste (I use the Mae-Jin brand)
2 tbsp coconut sugar
3-4 kaffir lime leaves torn
1 1/2 cups bamboo shoots
1/4 cup Thai basil
1-2 Thai red chilli (chopped into small pieces)*
300g Shitake mushrooms ( stems removed and soaked in hot water for 10 minutes and water squeezed)
Firm tofu (water drained and cubed)
Himalayan salt to taste
Soy sauce to taste (for red curry)
Choice of vegetables used for green curry:
1 cup broccoli cut up
handful of baby corn
1 long eggplant cut in semi circles
1/2 red bell pepper, julienne cut
1/2 orange bell pepper, julienne cut
Choice of vegetables used for red curry:
1 red bell pepper, julienne cut
1/2 green bell pepper, julienne cut
Serve with:
Jasmine rice (white or brown), or Wild blend rice
Bean sprouts for garnish
Directions:
in a saucepan, add 3/4 cup coconut milk and bring to boil then reduce temperature to medium and cook to reduce the coconut milk till thick.
Add either green curry or red curry paste and keep cooking mixture till you see the coconut fat floating at the top.
Then add soaked and drained mushrooms and or drained tofu (or your choice of protein). Cook for about 2 minutes till flavours are absorbed; then add the rest of the coconut milk. If making red curry, add soy sauce here.
Add all your favourite vegetables and lastly add kaffir lime leaves, Thai basil and Thai chillies and serve as soon as the vegetables are cooked.
Serve with your choice of rice. Garnish with bean sprouts and Enjoy!!
*Red thai chillies can be quite spicy. Add one at a time or remove seeds to make them less spicy.
Mexican fajita bowl with corn salsa
Mexican food has to be my most favourite cuisine and is inherently plant-based. I love the flavours of the lime juice, cilantro and chilli powder. It reminds me of my time in Kampala, Uganda where I was born. It’s funny how similar food is, around the world and yet so different. Enjoy this amazing refreshing dish through the summer with your friends and family at home or at a picnic gathering.
Serves 4
Prep time 15 minutes
Cook time 15 minutes
Ingredients:
Black beans mixture:
1 tablespoon vegetable oil
1 small yellow onion diced
3 cloves garlic minced
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper optional
3 cups cooked black turtle beans
1/4 tsp Himalayan salt
1/4 cup fresh cilantro leaves chopped
Corn salsa:
2 cups cooked corn kernels
1/2 cup finely chopped red onion
½ cup finely chopped fresh cilantro
1 to 2 medium jalapeños, finely chopped
juice of one lime
1 tablespoon white wine vinegar
¼ tsp Mexican chili powder
¼ tsp ground cumin
½ tsp Himalayan salt
Guacamole:
3 avocados, ripe
1/2 small onion, finely diced
2 Roma tomatoes, diced
3 tablespoons finely chopped fresh cilantro
1 jalapeno pepper, seeds removed and finely diced
1/2 tsp cumin ground
2 garlic cloves, minced
1 lime, juiced
1/2 tsp Himalayan salt
Fajita veggies:
3 multi-colored peppers, stemmed and sliced into strips
1 red onion, sliced into wedges
2 tablespoons vegetable oil
2 garlic cloves, chopped
½ teaspoon Mexican chili powder
½ teaspoon cumin ground
½ teaspoon sea salt, more to taste
Splash of balsamic vinegar
2 limes, sliced into wedges
Freshly ground black pepper
Serve with:
White rice ( I used Indian basmati rice- you can use any rice of your choice)
Tortilla chips
Directions:
For bean mixture, saute onions till golden brown and add cooked beans and spices and cilantro and cook till beans are coated with spices.
For corn salsa, mix all the ingredients till corn is covered with spices and lime juice.
For the guacamole, mash the avocados in a bowl and add all the ingredients and mash with a fork ( If you like it smoother, you can blend the avocados and then add the other ingredients)
For the veggies, heat oil and stir fry the onions, peppers, and add all the spices, garlic and vinegar and remove right away not to get them too soggy. I like them a little crunchy.
Arrange bowl with rice, beans, guacamole, fajita vegetables and garnish with lime slices
Teriyaki tofu bowl
This amazing dinner can be made easily on a weeknight and smothered in your own home made teriyaki sauce. Serve with either jasmine rice or your favourite noodles and vegetables. I like to make my teriyaki sauce a little spicy with some sriracha sauce on top!!
Serves 4
Prep time 15 minutes
Cook time 15 minutes
Ingredients
Sauce
5 tbsp coconut sugar
1/4 cup Soy Sauce or Coconut Aminos
1/4 cup rice vinegar
1 tsp garlic minced dried
1 inch fresh ginger minced
1 cup water
2 tbsp corn starch mixed with water
Stir Fry Ingredients
2 tbsp sesame oil
2 cups of tofu cubed ( I used puffed)
1 sliced fine red pepper
10 baby corn
1 red onion sliced fine
1 carrot sliced fine
1 green onion chopped and a few bean sprouts
2-3 Baby bok choi
Serve with
Rice or noodles ( I used eggless noodles)
Sprinkle with black sesame seeds
Handful your favourite nuts (I used cashew nuts)
Directions
Add all the sauce ingredients (accept the corn starch mixture) to a saucepan.
Place the saucepan over a low heat to cook ingredients for 5-6 minutes.
Meanwhile chop your vegetables.
Whisk the cornstarch mixture into the sauce mix, let the sauce cook until it thickens to a glaze like consistency.
Pre heat a wok or large saucepan over a high heat and add the oil.
When the pan is hot add the tofu followed by a couple spoonfuls of the sauce. Glaze the tofu for a minute or so before adding the stir fry vegetables.
Wok fry the mixture for 3-4 minutes before adding enough sauce to nicely coat all the vegetables.
Once the vegetables are cooked and nicely glazed, serve the stir fry with cooked noodles or rice and sprinkle some sesame seeds and cashew nuts.
Aubergine and tofu satay
This amazing Indonesian dish with so many flavours will have you coming back for more. You really don’t miss the original marinated skewers of meat or chicken here as the eggplant and tofu seems to absorb the flavours of the peanut butter, miso and coconut milk. You can add your own vegetable garnish and be creative with all the vegetables out there or just do what I did.
Enjoy this amazing Southeast Asian dish which is also enjoyed in Malaysia, Philippines, Singapore and Thailand.
Serves 4 people
Prep time 15 minutes
Cooking time 15 minutes
Ingredients
250g tofu puffed
5 baby aubergines
1 red pepper, chopped
1/2 red onion, chopped fine
1 clove garlic, minced
1 tablespoon ginger, minced
1 tablespoon crunchy peanut butter
1 tablespoon maple syrup
1/2 tablespoon miso paste
240ml coconut milk
2 tablespoons tamari
2 tablespoons dried chilli flakes
Juice of 1 lime
2 baby bok choi
1 tablespoon sesame oil
Glaze
1 tablespoon maple syrup
1 tablespoons tamari
1 tablespoon sesame oil
1 tablespoon miso paste
Caramelized peanuts
3 tablespoons organic cane sugar
2 tablespoons water
1 cup blanched peanuts, raw
Vegetables and garnish
1 handful pea shoots
4 leaves mint
4 leaves thai basil
1 handful sugar snaps
1 teaspoon sesame seeds
1 carrot, cut into ribbons
2 spring onion, thinly sliced (to serve)
Serve with
1 cup cooked jasmine rice
Directions
Pre-heat your oven to 300 degrees F.
Split the aubergines down the middle lengthways and score. Place them on a baking tray flesh side up.
Mix together the glaze ingredients then brush the glaze over the aubergines
Place them in the oven for 10 minutes
Meanwhile, place a wok over a high heat. Add a touch of sesame oil. Followed by the onion, garlic, ginger and red pepper.
Once softened, add the puffed tofu.
After 3 minutes of cooking, deglaze the pan with the coconut milk, then add the miso, peanut butter, tamari and maple syrup. Mix well.
Remove the aubergines from the oven then add them to the wok, followed by the chilli flakes, lime juice and baby bok choi
Allow the satay to cook for 3 minutes.
Meanwhile pre-heat a non-stick frying pan over a medium heat.
Add the sugar and water to the pan and let it gently turn into a golden caramel.
Once golden toss in the blanched raw peanuts. Once all the peanuts are coated, remove from the pan carefully.
Remove the wok from the heat. Serve the satay with jasmine rice, vegetables, caramelized peanuts and sesame seeds.
Paneer or tofu tikka tacos
What do you do with leftover paneer tikka? You make paneer tacos! Enjoy this amazing Indian-Mexican colourful dish with your friends and family on a regular weeknight or a small get together at home.
Paneer or tofu tikka is a popular Indian street food and originates in northern India. The combination of yellow, red, orange peppers, red onions, garlic, chipotle chilli , lemon and cilantro sautéed into a spicy fajita mixture on top of a piece of spicy paneer or tofu tikka placed on a corn tortilla and a dollop of guacamole is full of an Indian-Mexican fusion delight!
In olive oil, sauté sliced peppers, red onions, garlic, Himalayan salt and chipotle chili powder.
Paneer tikka tacos
Serves: 4-6
Prep Time: 30 minutes
Cooking Time: 20 minutes
INGREDIENTS
Panneer or tofu Tikka (Recipe in previous post)
24 mini corn tortillas
3 tbsp olive oil
1/2 red pepper sliced
1/2 orange pepper sliced
1/2 yellow pepper sliced
1/2 red onion sliced
2 garlic cloves minced
1/2 cup cilantro
1 green chilli chopped (optional)
1/2 tsp chipotle chilli ground
juice of half a lemon
INSTRUCTIONS
In a skillet on medium heat add olive oil and sauté the red onions and all the peppers on medium heat. Add garlic, salt and chipotle and add cilantro and lemon juice after vegetables are cooked through.
On a separate pan, heat the tortillas on both sides or place on a grill and place them in a towel so they stay warm.
Layer each corn tortilla with paneer tikka (recipe from previous post, fajita style pepper mixture and serve with a dollop of guacamole and sour cream or your favourite Mexican or Indian hot sauce.
Enjoy!
Paneer /tofu tikka
Paneer tikka is a popular Indian appetizer where chunks of paneer (Indian cottage cheese) are marinated in yogurt and spices and then grilled in a tandoor( a traditional clay oven) and if you don’t have one, just barbecue the paneer tikka on a barbecue! And if you don’t have a barbecue, pan fry the tikka on a tawa (Indian griddle). If you are plant-based vegan, you can use firm tofu as well.
My take on this dish is that I have changed it up a bit and included Harissa, a North African Chilli paste which is a blend of hot red peppers, coriander seeds, cumin seeds, caraway seeds, olive oil, garlic, tomato paste, salt and lemon juice.
The marinade is a blend of yogurt, garlic paste, ginger paste, Harissa, Himalayan salt and cumin ground.
PANEER TIKKA WITH SPICY MINT CHUTNEY
Serves: 4-6
Prep Time: 40 minutes
Cooking Time: 10 minutes
INGREDIENTS
2 lbs Paneer cheese or firm tofu
First marinade
2 tbsp lemon juice
2 tsp garlic paste
2 tsp ginger paste
1 tsp Himalayan salt
1/4 cup olive oil
Second Marinade
4 tbs plain greek yogurt
1 tbsp tomato paste
1 tsp fine sea salt
1/2 tsp cayenne
1/2 tsp turmeric powder
1 tsp cumin powder
1 tsp dried parsley
INSTRUCTIONS
Cut paneer or tofu into thick cubes or in triangles or rectangles.
Mix the ingredients from the first marinade and marinate (paneer, tofu) for 20 minutes
Mix the ingredients from the second marinade and pour over the paneer, tofu , or chicken and marinate for 6 hours at least in the refrigerator
Grill on barbecue on medium high heat for 10 -15 minutes till you see the paneer with grill marks or golden brown.
Serve immediately with spicy mint chutney from my previous post.
Click here for Chicken tikka recipe
Grilled eggplant with a garlic-cumin and feta dressing
I am always looking for ways to pump up my eggplant. Summer always inspires me to go Mediterranean. This grilled eggplant with a flavourful garlic, cumin and feta dressing will make you a star with your guests. This dish looks really nice served on a platter with the luscious Mediterranean dressing scattered all over it. Get your favourite Mediterranean music on and enjoy this amazing side dish or appetizer with your friends or your inside bubble family.
All you need is one eggplant, extra virgin olive oil, garlic, lemon juice, one small chopped green onion, heirloom tomato chopped, crumbled feta, cumin, cayenne, fresh mint, and cilantro. It can be served as a side dish with chicken or lamb or as an appetizer with pita or a baguette.
Slice eggplant length wise, brush olive oil on both sides and add salt. Fire up the grill to 425 degrees F and grill for 3 minutes per side or till you see golden brown grill marks. For the garlic-cumin dressing, pound garlic and a pinch of salt into a paste. Combine garlic paste with lemon juice and let sit for 10 minutes. Add the green onions, chopped tomatoes, slightly roasted and crushed cumin seeds, cayenne, crumbled feta, mint and cilantro. Scatter the dressing over the grilled eggplant and serve.
GRILLED EGGPLANT WITH A GARLIC-CUMIN AND FETA DRESSING
Serves: 4-6
Prep Time: 15 minutes
Cooking Time: 15 minutes
INGREDIENTS
1 large globe eggplant
6 Tbsp Extra virgin olive oil
Sea salt
1 clove garlic
1 1/2 Tbsp fresh lemon juice
1/2 cup chopped green onions
1 chopped heirloom tomato
1/2 tsp roasted, crushed cumin seeds
1/4 tsp cayenne
1/4 cup crumbled feta (Vegan option can be used)
2 Tbsp coarsely chopped mint
2 Tbsp coarsely chopped cilantro
INSTRUCTIONS
Slice eggplant length wise, brush 3tbsp of olive oil on both sides and add salt. Fire up the grill to 425 degrees F and grill for 3 minutes per side or till you see golden brown grill marks. Set aside the grilled eggplant on a serving platter.
Garlic-cumin and feta dressing:
For the dressing, with a mortar and pestle, pound garlic and a pinch of salt into a paste. Combine garlic paste with lemon juice and let sit for 10 minutes. Add the chopped green onions, chopped tomatoes, slightly roasted and crushed cumin seeds, cayenne, crumbled feta, mint and cilantro. Stir all ingredients and pour the dressing over the grilled eggplant and serve. Serve as a side dish to lamb or chicken or as an appetizer with pita bread or a baguette.
Enjoy!
MEDITERRANEAN GRILLED EGGPLANT ROLL WITH FETA AND OLIVES
We all love backyard barbecues with burgers, steaks and chicken. But why not try some grilled eggplant to switch it up a notch? These rolls are simple, easy and delicious. These grilled eggplant slices are filled with a tangy feta cheese, briny olives and fresh herbs mixture. The rich flavours make these a great summer appetizer for your backyard barbecue! This dish can also be vegan if you use vegan feta.
All you need is a large eggplant trimmed and sliced length wise, a good extra virgin olive oil, crumbled feta, Kalamata olives or other briny olives, chives and parsley.
Fire up the grill to 425 degrees F . Brush eggplant slices with olive oil and season with salt and pepper. Grill the eggplant slices about 3 minutes per side or until grill marks form on each side.
In a small bowl combine feta, chopped olives, olive oil and herbs. Spread the eggplant slices on a work surface and add one heaping tablespoon of the feta mixture on each slice and then tightly roll up. Arrange the rolls seam side down on a platter and finish with a little olive oil, pepper and chopped herbs.
MEDITERRANEAN GRILLED EGGPLANT ROLL WITH FETA AND OLIVES
Serves: 4-6
Prep Time: 10 minutes
Cooking Time: 15 minutes
INGREDIENTS
1 large dome eggplant trimmed and sliced length wise
Extra virgin Olive oil for brushing and for feta mixture
Sea salt and fresh ground pepper
1/2 cup crumbled feta (You can use vegan feta)
2 Tbsp chopped olives (Kalamata or any briny green olive)
2 Tbsp chopped fresh herbs (Chives, parsley and basil)
INSTRUCTIONS
Fire up the grill to 425 degrees F . Brush eggplant slices with olive oil and season with salt and pepper. Grill the eggplant slices about 3 minutes per side or until grill marks form on each side.
In a small bowl combine feta, chopped olives, 1 Tbsp olive oil and herbs. Spread the eggplant slices on a work surface and add one heaping tablespoon of the feta mixture on each slice and then tightly roll up. Arrange the rolls seam side down on a platter and finish with a little olive oil, pepper and chopped herbs. Best to eat them right away as they do tend to get soggy !
Enjoy!