Tuesday, 19 May 2015

Popcorn Tofu

Coated in couscous and baked in the oven, these crispy little bites are rather moreish!

Ingredients (for 200g block of tofu, increase ingredients accordingly for a larger blocks)

  • 200g block of firm tub tofu (ideally frozen then defrosted before use)
  • 125 of couscous 
  • 1 tablespoon of tarragon
  • 1 tablespoon of nutritional yeast
  • 1 tablespoon of cayenne pepper
  • 1 teaspoon of salt
  • 2 teaspoons of black pepper
  • 1 tablespoon of chia seed powder or other egg replacer such as ground flax
  • Water
  • Spray oil 
  1. Place the couscous in a pan then cover with boiled water, leave to soak in, fluff with a fork then set to one side 
  2. Press the tofu between two chopping boards to remove as much moisture as possible, then cut into cubes
  3. Place the couscous in a mixing bowl, then add the herbs, spices, and seasonings and mix together 
  4. Meanwhile, set the oven to 180c and spritz a baking tray with oil  
  5. In a separate dish, add the chia powder/egg replacer to 7-10 tablespoons of water and mix thoroughly - you want a thinly gloopy consistency so add a little more water if needed
  6. Dip each piece of tofu in the egg replacer, then coat in couscous
  7. If needs be, shape and press the couscous mixture around the tofu, until evenly coated
  8. Place onto non-stick or oiled baking tray then do the same with the rest
  9. Once all the pieces are on the baking tray, spritz with a little more oil then bake for 20-25 minutes at 180 degrees C, or until golden and crispy
  10. Serve with the dip of your choice - my choice was buffalo sauce

Sunday, 17 May 2015

Summer Super Bowl with Walnut & Balsamic Vinaigrette

So I've been experimenting with the goodies I got from Indigo Herbs and it turns out the Walnut Butter in particular lends itself really well to dressing all kinds of dishes.  This dish is just perfect for summer, it's light enough for the warmer weather but packed with plenty of nutrients and protein to fill you up nicely.  Before you ask, I'm going to go with the view that technically, it's not a salad (shhh, you!) as most of the ingredients are cooked (I said shhh!).  It's versatile too, and works very well on its own or as an accompaniment.

Ingredients (serves 4)
  • 100g of giant couscous 
  • 2 medium carrots
  • 200g of shelled edamame (soya beans)
  • 200g of fine green beans, trimmed & cut into thirds
  • 200g of mange tout
  • 1 red pepper, sliced
  • 400g tin of chickpeas
  • 400g tin of lentils 
  • 50g of pomegranate seeds
  • 3 tablespoons of walnut butter
  • 5 tablespoons of balsamic vinegar
  • 1 teaspoon of thyme
  • 1 teaspoon of garlic flakes
  • Salt & pepper to taste
  1. Pre-heat the oven to 180 degrees C
  2. Spritz the sliced pepper in oil (optional) and pop in the oven for 10 minutes
  3. Place the couscous in a pan, covered with cold water, bring to the boil then simmer for 8 minutes
  4. Bring a pan of generously salted water to the boil 
  5. Blanch the green beans, mange tout, and edamame for 6 minutes
  6. Peel & grate the carrots
  7. Rinse the couscous and greens in cold water, then drain
  8. Place the grated carrots, greens, lentils, chickpeas, and couscous in a large bowl together, and mix well
  9. In a separate dish, mix the walnut butter, balsamic vinegar, and thyme together to make a vinaigrette 
  10. Drizzle the vinaigrette over the vegetables & couscous and mix again
  11. Sprinkle the pomegranate seeds, red peppers, garlic granules, salt, and pepper over the top
  12. Serve with your preferred accompaniments, & enjoy! 

Friday, 8 May 2015

Goodies from Indigo Herbs

How exciting, the lovely people at Indigo Herbs sent me some goodies to play with from their new high protein vegan product range. I'm looking forward to experimenting with them and sharing some of the recipes I make.  They've sent me:
I feel some smoothies and mountains of houmous coming on!