- Sanitarium Vege Roast
- Baked Eggplant Chips & Hummus
- Roast Pumpkin with Dukkah
- Raw Broccoli, Rocket, Tomato, Walnut, Beetroot, Pumpkin Seed and Chickpea Salad
DIY Middle Eastern Platter
- pita bread
- olive oil
- simple parsley, red onion and lemon salad
- alfalfa sprouts (probably not very middle eastern)
- chickpeas with salt and pepper
Fried Rice, with Ginger Tofu and Brown Rice
- soy sauce
- sesame oil
- powdered ginger
- red (or brown) onion
- half a block firm organic tofu
- 1 cup brown rice (will make about 4 serves)
- Cook rice as per normal (in rice cooker, pressure cooker or on the stove.
- To prepare your tofu, cut into thick slabs of about a 1cm width. Coat each side of the rectangles in powdered ginger. Put them aside while you prepare the vegetables.
- Cut up the veggies into small cubes or strips. Roughly dice onion, shallots and chili.
- Next, shallow fry your ginger tofu slabs until each side is slightly crispy and golden. Remove from heat and set aside for later.
- When your rice is almost cooked, lightly stir fry everything but the tofu. When the veggies are just slightly soft (you still want them to be quite crisp), add soy sauce to taste, stir, then remove from heat.
- Stir through 1 tsp or so of sesame oil and as much fresh lime juice as you like.
- Once rice is cooked, mix it through the stir fried veggies. Take your fried tofu slabs and cut them into cubes, then stir through with the rice.
- Add more lime, soy or sesame to taste.
- Garnish with fresh shallots, chili, lime and basil or coriander.
I used the Lamyong’s ‘Mushroom Nuggets’ instead of the ‘chicken’ ones like in the recipe and they worked just as well. I think they are slightly healthier as well! I usually slice them up a bit to make them go further, and always defrost them before cooking.
I also used 1 tsp of Chinese Five Spice instead of adding the cinnamon, cloves and nutmeg separately. This is because I already had it at home and did not have any nutmeg.
You could certainly also use tofu instead of the mushroom or ‘chicken’ nuggets, or simply add more veggies ~ potato, cauliflower, broccoli, carrot, eggplant are all veggies that could work well.
All up, I definitely recommend this recipe as it is super easy and definitely delicious. My sister says this smells and tastes like good, authentic, takeaway Indian food!
- Ginger fried tofu
- Avocado, tomato and lemon salad
- Baby cos, granny smith apple and walnut salad
- Roasted potatoes with garlic, rosemary, (iodized) sea salt and paprika
This is more filling than it looks! Plus I definitely went back for more potatoes, holy moley they were good. The lettuce looks a little weird here, like it’s been cooked but that’s just the colour. I always try to buy darker variations of lettuce as they have more nutrients.
Simple Ginger Tofu and Chinese Cabbage Stirfry
- 1 block firm tofu
- 1 head broccoli florets, halved
- 1/4 head wombok (chinese cabbage), sliced thickly
- 1 red chili, sliced
- 1 brown onion sliced
- 2 cloves garlic, crushed and diced
- 3 to 4 tbsp soy sauce (or to taste)
- 2 tsp ginger powder
- 1 tsp sesame oil (or to taste)
- juice of 1 lime (or to taste)
- Saute tofu and ginger powder until browned on both sides.
- Add onion, garlic, chili, broccoli, wombok and soy sauce. Saute until broccoli is just softened.
- Remove from heat and stir through sesame oil and lime juice.
- Serve over brown rice, with extra lime. Would go well with bean sprouts, basil and snow peas.
Chickpea, Potato and Spinach Soup
- 1.5L vegetable stock
- 1.5 tbsp olive oil
- 1 onion, finely chopped
- 1 large potato, chopped into 1.5cm cubes
- 1.5 tsp paprika
- 2 garlic cloves, crushed
- 1 tin chickpeas, drained and rinsed
- 1 large tomato, chopped into small cubes
- 1 cup English Spinach, shredded
- Slowly bring stock to boil in large pot.
- Saute onion in the olive oil for 2 to 3 minutes or until soft.
- Add potato, paprika, garlic and chickpeas. Stir and saute for 1 to 2 minutes.
- Add onion mixture to boiling stock. Stir through the tomato and season with salt and pepper as required.
- Simmer for 10 minutes or until the potato is tender.
- Add the spinach and cook until wilted.
This is actually a lot tastier than its simplicity would imply! Super easy, super healthy (depending on salt content) and super yummy.
Pumpkin, Potato and Sweet Potato salad with Chili, Garlic and Cashews.
1/2 cup roughly cubed potato
1/2 cup roughly cubed pumpkin
1/2 cup roughly cubed sweet potato
3 cloves diced garlic
1/2 large red chili diced
1 cup cubed tofu
2 tbsp macadamia or olive oil
1 pinch sea salt
3 cups rocket
1/2 avocado cubed
1 handful dried cranberries
1 handful raw cashews
1 handful fresh coriander leaves
- Heat oil in large fry pan and saute pumpkin, potatoes and salt until almost cooked. (Should take just under than 10 mins or so).
- Add garlic, chili and tofu and saute until everything is soft and slightly browned.
- Add cashews and saute until warm (30 seconds or so).
- Remove pan from heat and stir through rocket, coriander, cranberries and avocado. Squeeze a little fresh lime juice over everything.
- Serve and enjoy! Add whatever else might take your fancy!
Marinated Tofu Stir fry with Kale and Chili
Ingredients (serves 3)
1 red chili, sliced
1 bunch bok choy
Juice of half a lime
1 red (or brown) onion, sliced
2-3 cloves garlic, crushed and diced
1-2 sticks of kale, torn into bite size pieces
2 squares marinated tofu (soy and sesame ‘Chinese’ flavor), cut into strips
- Saute tofu strips for 2 or 3 minutes, then add garlic, onion and chili. Saute for a further minute or 2.
- Add 1 to 2 tbsp soy sauce, stir through then add kale and cook until wilted.
- Add bok choy and cook until wilted.
- Stir through lime juice and serve with noodles or brown rice.
Delicious creamy dhal with potato, capsicum and sultanas.
Yellow rice with carrot, chopped brazil nuts and sultanas.
Chilled banana slices covered in coconut.
Oily Turkish style eggplant with tomato, lemon and parsley.
Ingredients (serves 3 large portions):
1 large eggplant, diced
2 large brown onions, diced
4 tomatoes, diced
4 cloves garlic, crushed and diced
1/4 cup fresh squeezed lemon juice
Parsley to taste, preferably flat leaf
(You will need to prepare the eggplant at least 4 hours before you want to eat!)
- Cut eggplant in half length wise. Cut each half into 4 strips, and then those strips into chunks, roughly 2 to 3cm wide. The recipe I first looked at said to peel off the skin, but you don’t need to do this and next time I will leave the skin on!
- Put all pieces in a strainer, either in the sink or sitting in a pan as the salt acts to expel liquid from the eggplant. Roughly cover the pieces in salt and let sit for around 3 hours or so (at least 2).
- After the 3 hours rinse eggplant thoroughly, let dry for a few minutes and then place in a baking tray and cover in olive or macadamia oil. Bake at 180 degrees for 35 minutes, or until soft and slightly slimy from the delicious oil.
- Remove eggplant from oven and set aside for now.
- Cover the bottom of a large pot generously with olive oil. Cook onion on medium low for 10 minutes, till translucent.
- Add tomato and garlic and cook, stirring occasionally, for a further 5 minutes or so.
- Mix in eggplant and cook for 5 to 10 minutes.
- Add lemon juice and parsley and continue to cook until the eggplant is deliciously soft and slimy.
- Serve with brown rice, and a salad, as the meal is quite oily and therefore heavy!
Scrumptious, quick, easy and healthy tacos.
Bean mix: Olive oil, onion, shallots, garlic, half tin kidney beans, half tin chickpeas, third of a cup tinned crushed tomato, half tomato (diced), 1 tsp curry powder, 2 tsp nutritional yeast.
Guacamole: 1 third of an avocado diced, 1 quarter of a tomato (flesh only, no pulp or seeds) diced, 2 - 3 tsp lime juice, 1 tbsp finely sliced shallots, salt and pepper to taste.
Plus grated carrot and, as I had no salsa, some hummus which I dolloped on top later and it actually worked deliciously!
Cous cous with roast potato, pumpkin, sweet potato and onion, as well as corn, peas, basil, currants and pinenuts.