Cream of Broccoli and Potato Soup

One of my favourite soups in recent times is broccoli soup. I usually add at least one potato for creaminess and then let the Vitamix do most the work. This is not one of Marco’s favourites. I usually threaten him with my broccoli soup when I don’t feel like cooking so that he will go pick up some Thai. However he really liked this recipe. He was a bit apprehensive at first but thoroughly enjoyed it. The cashews give an extra creaminess that was missing without the cream. I promise  your family won’t know this recipe is dairy free when you use cashew cream.

DSC02980

Cream of Broccoli and Potato Soup (vegan, gluten free, soy free)

Ingredients:

1/2 cup cashews, pre-soak for an hour if you can

1/4 filtered water (plus 2 tablespoons)

1 tablespoon olive oil

1 onion, roughly chopped

2 garlic cloves, roughly chopped

2 medium dutch cream potatoes, chopped in cubes

1 medium broccoli head, roughly chopped (include the stem and leaves)

3 cups vegetable stock

sea salt and black pepper

hemp seeds and nutritional yeast to serve

Method:

1. If you haven’t already pre-soaked the cashews, then place them in a small pot of water and boil for 10 minutes to soften.

2. Place cashews in a high speed blender with 1/4 cup of water. Add more water if the consistency is too thick. Scrap out of the blender and leave to the side. No need to clean the blender.

3. Place the potatoes in the steam and steam for 15 minutes.

4. Place the broccoli in with the potatoes and steam for an additional 5 minutes or until cooked.

5. In the meantime heat a large pot with olive oil, then add the onions and garlic. Sauté for 5 minutes or until lightly browned.

6. Place onions, garlic, potatoes, broccoli and 2 cups of vegetable stock in the high speed blender. Blend until smooth.

7. Add the blended ingredients back to the pot and place on a medium heat.

8. Add the cashew cream (leave some for garnish later) and 1 cup of vegetable stock to the pot and heat through.

9. Season with sea salt and black pepper.

10. Serve with a teaspoon of cashew cream, hemp seeds and nutritional yeast.

*Serves 3 large serves or 4 medium

DSC02971

DSC02974

Potato and Green Lentil Curry

Tonight I have another curry for you. This is the first Indian curry that I have ever made that actually tasted Indian. I’m not sure why but whenever I try to cook something Indian, even if its from a cookbook, it never actually tastes that Indian. I have to admit though it did taste more authentic the next day, when we ate it again. I usually use pre-made spice pastes. But this time I blended onions, garlic, ginger, chilli and tomatoes into a liquid and then add it to some simmering ground spices. Perhaps that was the key or maybe it was a fluke.

What is your secret to making an authentic tasting Indian curry?

DSC02941

Potato and Green Lentil Curry (vegan, gluten free, soy free, nut free)

Ingredients:

1 onion, roughly chopped,

2 garlic cloves, roughly chopped

2-3 small red chilli

2 tomatoes, roughly chopped

1 small knob of ginger

2 tablespoons coconut oil

2 teaspoons ground cumin

3 teaspoons curry powder

1/2 teaspoon ground ginger

1/2 teaspoon ground coriander

1 teaspoon ground turmeric

1/2 teaspoon sea salt

2 cups vegetable stock

2 medium dutch potatoes, peeled and chopped into cubes

1/2 red green capsicum, sliced

1.5 cups green lentils, cooked

steamed brown basmati rice, to serve

Method:

1. First place the onion, garlic, chilli, tomato and ginger in a blender. Blend ingredients so that they are mostly liquefied.

2. In a large pan heat coconut oil  on medium heat until it has melted. Then add all the spices. Cook for a minute or two until it is fragrant.

3. Add the blended ingredients to the spices in the pan. Cook for another 2 minutes.

4. Add the vegetable stock and potatoes. Bring to the boil, then leave on a simmer for 20 minutes.

5. Add the capsicum and lentils and cook for a future 10 mintues, or until the capsicum has softened.

6. Serve the curry with steamed brown basmati rice

*Serves 4

DSC02942

Vegan Polish Potato Pancakes

I was reminiscing of my time in Poland and got a craving for Placki Kartoflane (Potato Pancakes). This had to be one of my favourite dishes that I had in Eastern Europe, that is still vegan friendly. 182507_10151023948612292_459393868_nThey are usually served with Sour cream, but I ordered my with a spicy paprika sauce. You can find different variations of Potato Pancakes across Europe. I even made some delicious Italian-Austrian in my cooking class in Italy, that I will definitely have to be making soon. The potato in Polish Pancakes are much more finer and very crispy.

Although I didn’t completely nail mine, they were still pretty good. I served them with Cashew Sour Cream, Roasted Brussels Sprouts with Maple Wholegrain Mustard Glaze and Pickles.

DSC01805

Vegan Polish Potato Pancakes (vegan, gluten free, soy free, nut free)

Ingredients:

4 large potatoes (about 4 cups tightly packed grated potato)

1 large brown onion, diced  (about 3/4 cup tightly packed)

2 egg replacer (2 teaspoon plus 4 tablespoons water)

3 tablespoons gluten free or unbleached plain flour

sea salt & black pepper to taste

rice bran oil or other vegetable oil to fry

Method:

1. Grate the potatoes and onion finely. Use a processor to grate or hand grate then place in in the processor to get finer.

2. In the process add egg replacer, flour, sea salt and black pepper and mix well.

3. In a pan heat oil, then place 2 tablespoons of the potato and flatter with the spoon, so it resembles a pancake. Cook for a couple of minutes on both side.

4. Drain oil from the pancakes with paper towel, then serve with some vegan sour cream.

*Makes 10 pancakes

DSC01807

Roasted Brussels Sprouts with Maple Wholegrain Mustard Glaze (vegan, gluten free, soy free, nut free)

Ingredients

20 brussels sprouts

2 teaspoons wholegrain mustard

1 teaspoon maple syrup

3 tablespoons rice bran oil

sea salt to taste

Method:

1. Preheat the oven to 180 degrees.

2. Remove the outer leaves from the brussels spouts. Chop of the woody end and slice in half.

3. Combine the rest of the ingredients in a small bowl and stir well.

3. In a larger mixing bowl add brussels spouts and coat in the mustard maple mixture.

5. Roast the brussels sprouts for 20-30 minutes or until the brussels sprouts are cooked.

*Serves 2-3 as a side dish.

Linda McCartney Sausages

???????????????????????????????I have heard lots of other blogs and vegan cookbooks mention that their favorite vegan sausages are Linda McCartney Vegetarian Sausages. I finally got around to trying them tonight and now I can see what everyone is raving about. These sausages are fantastic. They have a very similar texture and taste to real sausages, both on the outside and inside. Both mum and Marco also really liked them as well. ???????????????????????????????

These sausages don’t contain any soy, however they do contain gluten, wheat and sulphar dioxide. Sulphar dioxide often use in processed meats, like salami, sausages and hams.  This is definitely not healthy. I am not sure how much are in these sausages, but considering that I would not eat these regularly. In saying that, as a transitioning food these do hit the spot.

I made these sausages tonight with the leftover Onion Sauce from the Energise Your Life recipe, Spinach Parcels with Onion Sauce. On the side I made Sautéed Broccolini with Potatoes and a Spinach, Alfalfa and Cucumber Salad with Sweet Sesame Dressing.

???????????????????????????????

Sausages with Onion Sauce (vegan, nut free)

Ingredients:

Linda McCartney Vegetarian Sausages/other brand

grapeseed oil/other oil

Ingredients for Onion Sauce (makes about 1 1/2 cups):

2 tablespoons olive oil

225 g onion, finely chopped

2 tablespoons soy sauce

2 tablespoons flour

400 ml liquid vegetable/vegan chicken liquid stock

100 ml soy milk

sea salt & black pepper to taste

Method:

???????????????????????????????

1. Heat a griddle pan with oil. The cook sausages according to packet directions. These ones took 15 mins.

2. In the meantime,  heat olive oil  in a pot on medium heat, then add onions. Cook for 5 mins or until soften and browned.

3. Add soy sauce and flour, stir through.

4. Gradually add the stock, stiring constantly. Simmer for 3 mins.

5. Add soy milk and heat through.

6. Season with salt and pepper then serve on top of sausages.

???????????????????????????????

Sautéed Broccolini with Potatoes (vegan, gluten free, soy free, nut free)

Ingredients:

4 small potatoes

2 tablespoons olive oil

2 garlic cloves

brunch of broccolini

sea salt to taste

Method:

1. Place potatoes in a pot of water. Bring to the boil, then cook on medium heat for 20 mins or until cooked.

2. In the meantime, slice the garlic and cut the broccolini into thirds.

3. Peel the skin off the potatoes, then slice.

4. Heat olive oil in a large pan on medium heat. Add the sliced garlic and sliced potato. Then cook for 5 mins or until the potato begins to brown.

5. Add the broccolini and cook for a further 5 mins or until its tender. Season with salt then serve.

*Serve 3 as a side

???????????????????????????????

Spinach, Alfalfa and Cucumber Salad with Sweet Sesame Dressing (vegan, gluten free, nut free)

Ingredients:

50 g baby spinach

handful of alfalfa

1 small cucumber

2 tablespoons vegan soy mayo

1-2 tablespoons extra virgin olive oil

1 tablespoon toasted black/white  sesame seeds

agave to taste

1 teaspoon dijon mustard

sea salt to taste

Method:

1. Slice the cucumber, roughly chop the spinach and combine together with alfalfa.

2. Combine the remaining ingredients in a small bowl.

3. Add the dressing to the salad then serve.

*Serves 3-4 as a side

Worldwide Vegan Bake Sale!

Hi all, happy Worldwide Vegan Bake Week! I have been looking forward to this day all week. Today we went to the new Green Edge store in Lutwyche, Brisbane, for their Bake Sale. I don’t eat baked sweets that often, so I was really looking forward to eating a whole lot of sweetness in the name of  our furry friends. I took along Marcos little nieces and ???????????????????????????????nephew and spent a small fortune on brownies, cupcakes and cookies. Here is just some of what we bought today, which included Berry Patch Brownies, Fairy Bread Cupcakes (GF, SF), Pecan Slices, and Chocolate Chip Cookies. We managed to eat it all between 4 1/2 of us and now I am feeling a little sick, but it was so worth it.

Was their a Worldwide Vegan Bake Sale in your city? What did you eat?

I can’t believe how many people showed up this year. Last year their weren’t as many people, at least when I was there. We??????????????????????????????? had a wait in line for a while and tried to keep those sticky little fingers away from the sweets which we hadn’t purchased yet. While I was there I bought a couple of dry goods that I haven’t tried before. I got a few organic spices for 50 cents each, The VEGG, All Natural Custard Powder, Texas BBQ Primal Strips (meat free jerky) and more Nutritional Yeast (can never have enough). I can’t wait to try out The VEGG, as I have heard its very good. Also I am looking forward to using the Custard Powder to make one of the only desserts I ate as a kid, custard with fresh fruit. I’ve never liked jerky, but it was at the counter so I thought I would try it out.

This dish below is something I made a couple of nights ago. I have been staying at Marco’s house, to keep the dogs away from my house and spend time with the kids, which has been great, but I didn’t bring much supplies with me. This was something I came up with, after it got to dark and cold to walk to the local supermarket. The sauce I made was more like of a soup consistency, as the bar mix I used didn’t blend very well and I ended up just placing half the gnocchi into the sauce. Marco didn’t like it when he first saw it, but it grew on him. He said it tasted more like a Serbian dish that his mother use to make, which was probably why his parents and niece loved it. I would have liked to use vegan chicken stock, but without any the nutritional yeast gave the sauce nice flavor.

With the leftover Gnocchi, I frozen them on trays and then used them the next day in a spicy tomato sauce with spinach. Marco much preferred this as it he loves tomato sauces better. I liked both ways. I did also find that after the gnocchi had been frozen they were more firm and cooked much better.

Another Gnocchi dish I made a while ago is Butternut Pumpkin Gnocchi, which was really delicious! The gnocchi from this batch was also really good, after it had been frozen and cooked. I hope to experiment with some more different recipes soon. I much prefer making my own gnocchi, as store bought have so many preservatives and ingredients that I really prefer not to eat.

???????????????????????????????

Gnocchi with Creamed Pea Sauce (vegan, gluten free option, soy free nut free)

Ingredients for Gnocchi:

6 potatoes, peeled and chopped

1 cup unbleached plain flour, plus more for dusting (use gluten free flour if you prefer)

sea salt to taste

Ingredients for Sauce:

2 tablespoons olive oil

1 onion, diced

2 garlic cloves, diced

500g frozen peas

2 cups unsweetened plant milk (oat or rice, soy or almond if you can tolerate)

8 tablespoons nutritional yeast or more to taste

sea salt & black pepper to taste

Method:

To make Gnocchi:

1. First boil potatoes in a large pot of water for 20 minutes or until they are soft enough to mash.

2. Strain potatoes and mash with a potato masher. Make sure their are no lumps Season with plenty of sea salt.

3. Add 1 cup of flour and work into a dough on a floury board. If its easier split dough into 2 or 4 batches. Add more flour if the dough is too soft.

4. Roll  dough into logs about 2cm-diameter and 30cm long. Cut dough into pieces with a lightly floured knife. Then form small balls and place on a tray with baking paper. Press a fork on the top of the balls so that they form an oval.

5. Bring a pot of  salted water to the boil, then cook gnocchi for 3 mins or until they are floating on the top of the water. Strain and add to the sauce.

*If you are not using straight away place in the freeze on trays until they harden, then place into airtight bags until ready to use.

*Makes 8 Serves

To make Sauce:

1. In a large pot heat olive oil, then add onion and garlic. Saute for 3 minutes or until onion has soften, but not browned.

2. Add frozen peas and saute until the peas have lightly cooked.

3. Add milk, then blend with a bar mix or processor. Leave it a little bit chunky or puree.

4. Add nutritional yeast, sea salt and pepper  and bring to the boil. Then let it simmer for 5 to 10 mins.

5. Add cooked Gnocchi and serve.

*Sauce makes 6 serves with Gnocchi, or 8 if you want a bit thinner consistency.

???????????????????????????????

Friendly Fish and Chips with Sweet Chimi Mayo (vegan)

As I have mentioned before, giving up seafood has been probably the hardest thing about going vegan for me. I often end up eating fish or seafood when we go out with friends, because I have no other option on the menu. I haven’t been eating it that much lately, with all the recent controversy surrounding our quality and health of the seafood we get in Australia. However, every so often when I don’t feel like cooking, Marco and I have been buying takeaway fish and chips. It always sounds like a good idea at the time, but I end up feeling really full and sickly after. Our local one doesn’t have the best quality chips and the oil that they promote that they fry the food in vegetable oil. If I wouldn’t use vegetable oil at home because its so unhealthy, why am I buying it from there?

We don’t eat fried food often, but when we do I prefer to make it at home. Occasionally Marco twists my arm, to have fried chips. In fact its one of the only things he can or will make is fried chips. I don’t even have to do anything, which is very convenient for him. So last night when he offered to go get fish and chips, we decided instead we would make our own.

Do you remember on Valentines Day I posted about Kuan Yin Tea House? I ordered Veggie Snow Fish Rice. I was blown away by how great the ‘fish’ was. The texture, the flavor was very fish like. Silly me thought this was something they made in store. I never seen or heard of veggie fish before. However, last week when I was buying up at Green Edge, I was looking in their freezer section and saw Lamyong Vegetarian Chunky Fish. It looked very similar to what I had at restaurant. So I got some to try and yes it was the same thing.

I decided to make my usually go-to battered fish recipe. I used to dip the fish in flour, then into beaten eggs with herbs, then finished off in corn crumbs. I really prefer corn crumbs, as I find bread crumbs are a bit plain in flavor. Instead of using eggs I used whole organic soy (from Aldi) and it works just as well as eggs. The Lamyong Veggie Fish cooked  just as well as my usually fried fish, so it makes a really great substitute. Marco also really liked it and was happy to have this instead of regular fish. The pieces were quite thick and it was very filling, so you don’t need to have too many pieces to be satisfied.

On the side we had the chips, which we have learned from our mothers, that you must soak the potatoes before frying. I never knew why I could never make fries. Now we have no problems and they are cooked all the way through and unbroken. I also made this quick dipping sauce with the left over Chimichurri. Obviously I won’t eat this kind of vegan product often, but it is a nice vegan treat that can be prepared at home.

???????????????????????????????

Friendly Fish and Chips with Sweet Chimi Mayo (vegan, nut free)

Ingredients for Vegan Fish & Chips:

Potato and/or Sweet Potato (enough for 2 serves)

Canola or Sunflower oil to fry

6 pieces Lamyong Vegetarian Chunky Fish/other vegan fish (defrosted)

unbleached plain flour

whole soy milk (thick)

fresh minced herb of choice (optional)

corn crumbs or other bread crumbs

sea salt to taste???????????????????????????????

Ingredients for Sweet Chimi Mayo:

2 tablespoons vegan mayo

2 teaspoons Chimichurri

agave to taste

Method:

1. Wash and chop the potatoes and sweet potatoes into batons. Then place them in cold water for 10-20 mins. If you haven’t defrosted the vegan fish, place it in water and set aside.DSC04258

2. In the mean time make the Sweet Chimi Mayo, by combining all the ingredients in a small bowl. Add more of each for taste.

3. If you fish is ready (completely defrosted on inside) then you can batter it now. Just dip it in flour (pat off excess), then dip in thick whole soy milk with herbs mixed through (optional), then dip in corn crumbs.

4. To fry the fish and chips just heat the oil in a wok/pan and cook the fish and chips until fish is golden brown and chips are cooked. Then place them on paper towels to drain any excess water, top with sea salt and serve.

*Serves 2

DSC04268

Hasselback Potatoes with Lemon Almond Pesto and Beans, Broccoli & Spelt Croutons

I have been wanting to try Hasselback Potatoes for a while. I came across this recipe one day and was intrigued  I have never seen potatoes prepared like this before. This recipe was adapted from Joy the Baker’s Hasselback Potatoes with Spinach Cashew Pesto. I had to change the recipe for the pesto a bit, since I was missing some key ingredients. For some strange reason my processor wouldn’t liquefy all the ingredients and left it a bit chunky. I was so frustrated that I just gave in to it. It turned out to still taste good and Marco said he liked it chunky, so I guess it wasn’t that bad.

The potatoes themselves were so delicious. They were a bit of a pain to cut and stuff with garlic. I did go all the way through on a couple of them.  I ended up served them with these simple vegetables and some leftover risotto, as I was in a hurry to watch My Kitchen Rules.

???????????????????????????????

Hasselback Potatoes with Lemon Almond Pesto (vegan, gluten free, soy free)

Ingredients for Hasselback Potatoes:

4 large potatoes

4 garlic cloves

4 tablespoons vegan butter

olive oil to coat

sea salt

Ingredients for Pesto:

2 cups basil

2 garlic cloves

1/4 cup toasted almonds

3 tablespoons lemon juice

1/3 cup vegan parmesan

sea salt & pepper to taste

1/3 cup extra virgin olive oil

Method:

1. Preheat oven to 220 degrees.???????????????????????????????

2. Thinly slice a layer from the bottom so that the potato can sit on its side. Then slice slits in the way along the potato. Be careful not to cut right through to the bottom.???????????????????????????????

3. Thinly slice the garlic and stuff a piece in each slit in the potato.

4. Put the potatoes in a small baking dish and top with vegan butter and coat in olive oil. Roast in the oven for 1 hour. If you can check the potatoes a few times and baste in the olive oil.

5. In the meantime place all the ingredients for the pesto in the processor, except for the evo. Process until smooth. Lastly add the olive oil.

*Serve the potatoes topped with the pesto

*Serves 4

???????????????????????????????

Beans, Broccoli & Spelt Croutons (vegan, nut free, soy free)

Ingredients:

1 head of broccoli, roughly chopped

2 handfuls green beans

2 garlic cloves, chopped

1 slice of old spelt bread, toasted and chopped

extra virgin olive oil

sea salt & pepper to taste

Method:

1. Heat olive oil in a pan then add garlic and spelt bread. Saute for 2 mins.

2. Add broccoli and green beans and saute for 4 mins or until tender.

*Serves 4

Lentil & Potato ‘Meatballs’ and Spaghetti in a Creamy White Wine Sauce with Mushrooms & Kale

Hi all! These recipes are inspired by the leftovers in my fridge. I love using leftovers, because it means its time to go food shopping again.

The recipe for the ‘Meatballs’ is adapted from this Italian vegan recipe, Polpette di lenticchie, from Veganblog.it. I just tweaked some of the ingredients and the method a bit, so it was more like the meatballs I use to make. I have never used potatoes in meatballs before, but it bound the ingredients really well and tasted really good fried. I was going to make a sauce, but my family really liked them the way they were.

DSC03405

Lentil & Potato ‘Meatballs’ (vegan, gluten free option, soy free, nut free)

Ingredients:

400g of cooked green lentils

250g of boiled potatoes

1 carrot grated

1 red or brown onion, diced

2 garlic cloves, diced

3 tablespoons diced parsley

1/2 tablespoon sea salt

4 tablespoons corn crumbs or breadcrumbs

plain flour (use gluten free plain flour if you prefer)

grapeseed oil for frying

Method:

1. If you haven’t already cook the lentils and boil the potatoes with water in separate pots.???????????????????????????????

2. Take a large mixing bowl and place the lentils inside. Mash the boiled potatoes then add to the lentils.???????????????????????????????

3. Heat a drop of oil in a pan on medium heat and add the onion, garlic and carrot. Cook for 3 mins or until softened and slightly browned. Stir constantly, so its consistently cooked.???????????????????????????????

4. Add the onion, carrot and garlic to the mixing bowl. Add parsley, corn crumbs and stir and stir through. Add more corn crumbs is the mixture is too wet.

5. Form a small balls with the mixture and roll in flour. Repeat until mixture has been used. You should have about 40 balls.

6. Heat a pan with oil to fry. Then fry the balls for 2-3 mins or until they are golden brown on all sides.

*Makes 40 balls

???????????????????????????????

Spaghetti in a Creamy White Wine Sauce with Mushrooms & Kale (vegan, gluten free option, nut free)

Ingredients:

4-5 serves of spaghetti or other long pasta

2 tablespoons olive oil

2 garlic cloves

10 white mushrooms, thinly sliced

leaves from three large leaves of kale

1/2 cup white wine

2 teaspoons vegan butter

2 cup soy milk (more if too thick)

2 teaspoons arrowroot flour

4 tablespoon vegan parmesan (or nutritional yeast)

sea salt to taste

Method:

1. Cook pasta in boiling salted water. When its ready strain and set to the side.???????????????????????????????

2. In a large pan heat olive oil, then add garlic and mushrooms, saute for 2 mins.

3. Add the kale and saute for another minute. Then add white wine and cook for 3 more minutes. Then take off the heat.???????????????????????????????

2. In the meantime heat vegan butter in a small pot then add soy milk and arrowroot. Cook until it has thickened, stirring constantly.

3. Place mushrooms back on the heat and add the cream sauce. Add vegan parmesan and sea salt. Add more soy milk if it is too thick.  Cook until heated.

*Serves 4-5

*I really recommend making some vegan parmesan, rather then using nutritional yeast. The cashews give the sauce creamy sweet taste.

???????????????????????????????

Egg-free Frittata and Satay Tofu Panini

Today’s is Marco’s Birthday, so I had a special breakfast planned for him. This morning I made Chef Chloe’s End-of-Summer Frittata. I also got a Rustic Baguette from the bakery, fresh cherries, shaved chicken (his idea) and I made a fresh orange and mango juice to go with it. The frittata was great! He really loved it, which I am really pleased about, since he has a egg intolerance and I have been trying to find a breakfast egg alternative for a while.

The recipe did take me longer then I thought it would.  But was 36 degrees (96.8 fahrenheit) and I was trying to do so many things at once. But it is pretty straight forward. I used firm tofu by accident, since the packaging looks exactly the same as the silk tofu when I bought it. However, it blended fine in my processor and still had a rich flavor when mixed with the other ingredients.  It tasted very much like the yolk of a hard boiled egg. I think if I had used silky tofu, then it would of been less dense. After I made the tofu mixture, I added it to the vegetables and I let it cook for 15 mins as the recipe said  Then when it came time to put it in the oven to brown, I don’t have a boiler in my oven or oven safe pans. So I tried to stick my pan under the oven grill, with the handle sticking out of the oven. It didn’t brown the top of the frittata as well as I would liked. But it didn’t matter. The frittata was cooked inside enough and turned out really delicious.

Most importantly Marco loved it and didn’t even realize it didn’t have eggs in it. I really recommend this recipe if you miss egg frittata or want to just try something different. It wasn’t as rubbery as eggs would usually be so I think I prefer this to an egg fritata. The potatoes tasted really good in it and were nice and soft by the time it was finished. Definitely one of my favorite recipes to date.

DSC01283

DSC01290

DSC01287

We weren’t planing on having lunch since its so hot here and breakfast was a bit late. But this afternoon after a swim in the pool we changed our mind. I didn’t have much in the fridge, so this is what I came up with. I recently bought Vessimix Satay Peanut Sauce from the Asian supermarket. It is also available at health food shops as it is vegan. Its made by Lamyong Vegetarian Health Food. I also recently had Satay Tofu burger from the Green Edge and it was amazing. So I decided to try and recreate it. This must be the same satay sauce they use, as it tasted exactly the same. I used the rest of the Rustic Baguette and added some salad. If you don’t love tofu, you won’t be able to tell when your eating this panini. This is a simple go-to recipe for a lazy summer day.

DSC01292

Satay Tofu Panini (vegan, gluten free option)

Ingredients:

Baguette or other fresh bread (use gluten free bread if you prefer)

firm tofu

Vessimix Satay Peanut Sauce

grated carrot

sliced tomato

diced wombok/lettuce

sea salt to taste

Method:

1. First slice the block of firm tofu. About 2 slices per panini (depending on the size of it). Press the water out of it with a paper towel. Then place in a plate and cover with the satay sauce.

2. Heat a griddle pan with canola oil (brushed on/sprayed).

3. Add the tofu to the griddle pan and cook for both sides for a couple minutes each on medium heat. Then take off the heat.

4. Slice the bread, then add two slices of tofu and then top with rest of the ingredients and serve.

Butternut Pumpkin, Potato & Coriander Soup

Tonight I made a really easy soup and just grabbed whatever I could find in the fridge. I don’t know what it is about pumpkin soup but it always makes me feel great and its a crowd pleaser. Butternut pumpkin is my favourite out of all the starches vegetables and its really versatile. Also taste great cut thin and roasted till crispy or as a pasta filling. Make sure you save the seeds as well, you can roast for a healthy snack. Unfortunately I burned my in the toast oven earlier, so next time.

Butternut Pumpkin, Potato & Coriander Soup (gf, sf, nf)

Ingredients- 2 tbsp olive oil/coconut oil, 1 red diced, 2 garlic cloves diced, 2 tbsp ground cumin, 2 tbsp ground turmeric, 1 tbsp ground coriander, 1/2 butternut pumpkin chopped, 2 sweet potatos chopped, 2 potatos chopped, 3 tbsp coriander chopped, 1 litre liquid vegan vegetable/chicken stock, 1 can of soy carnation/coconut milk, salt & pepper to taste

1. Heat oil in a large pot, then add onion, garlic and spices. Stir so it doesn’t stick.

2. Once onion & garlic are brown and spices are fragrant, add pumpkin, potato & sweet potato and stir all spices through vegetables.

3. Add coriander and liquid stock, bring to the boil, then put to simmer. Cook for 30mins or till vegetables are soft.

4. Take off the heat, add the soy/coconut milk, then use a hand mixer to blend

5. Put back on a medium heat and adjust seasoning. Once its heated and taste right, then serve. (Tastes great with home-made garlic bread!)