Tofu Scramble, Two Ways

Last weekend, after a particularly challenging game of squash, the husband and I came home in need of some serious protein. Enter tofu scramble. I had seen a recipe a few years back in Veg News Magazine, but couldn't remember a) if I had saved it and b) where on earth it would be even if I had saved it (in the past 18 months, we've moved to a new continent and to 3 different flats). So I figured I'd just wing it and see what happened. Since we usually do our grocery shop on Saturdays, there wasn't much in the fridge except for a solitary tomato, a few leftover mushrooms and a small bunch of coriander. Oh, and a handful of spinach that I was planning on throwing in a green smoothie but opted for the tofu scramble instead. The results were delicious. So delicious in fact, that I made another variation of it this weekend. So folks, you get two recipes for the price of one!

The flavours in the first scramble worked really well together and the whole thing had a lovely mexican feel to it. All in all, it was a great way to take the edge of the beating I took on the squash court!

2 cloves garlic
1 tbsp EVOO
1 tbsp lemon juice
1 package tofu, drained
handful spinach
1 tomato, chopped
5-6 chestnut mushrooms, cut into quarters
handful coriander, chopped
S&P to taste

Combine the lemon juice, salt and pepper, and tofu in a bowl and crumble. Heat the olive oil in a pan and add garlic. Sauté for 1-2 minutes and add the tofu mix. Once some of the water from the tofu has evaporated (about 5 minutes), add the mushrooms and cook for a few more minutes. Next, add the spinach and stir until wilted. Finally, add the tomato and coriander and cook for 1-2 more minutes. Serve with a side of whole grain toast for a well-rounded and filling weekend treat.

These two tofu scrambles may look the same, but the minor substitution of sun-dried tomatoes for vine tomatoes and parsley for coriander give it a completely new taste.

2 cloves garlic
1 tbsp EVOO
1 tbsp lemon juice
1 package tofu, drained
handful spinach
1/4 cup sun-dried tomatoes, chopped
5-6 chestnut mushrooms, cut into quarters
handful parsley, chopped
S&P to taste

Follow the same directions and enjoy! I know it's not nice to play favourites, but each bite of sun-dried tomato felt like a little party in my mouth, and I have to admit that this variation was better (for me anyway). Whichever version you prefer, I hope you enjoy it as much as we did.

Bon appetit!
x

Giant Salads Take Over the World!

I got so excited about the giant salad I made the other night, that I decided that due to a) laziness b) healthiness and c) the huge amount of fresh veg still left in our fridge from the surprised delivery a few days ago, I would make an even more giant salad as our dinner. I threw in the same mixed green base, added carrots, celery and tomatoes and topped it off with some cannellini beans to up the protein factor. The result? A fantastically delicious nutrient-packed healthy dinner. One that we will definitely be throwing into the weekly rotation!

watercress
spinach
rocket
broccoli
tomatoes, de-seeded and chopped
carrots
can of beans (I used cannellini but chickpeas or butter beans would work really well here)

1/4 cup lime juice
1 tbsp evoo (extra virgin olive oil)
1 tbsp water
handful chopped corriander
1-2 clove chopped garlic

Whisk dressing ingredients together and pour! I like my dressings to be a feature of the salads, so I tend to use a lot. Mixing a 1:1 ratio of oil and water helps to do just this without too much oil and fats. If you prefer your dressing to be more of a whisper, feel free to omit the water and adjust the quantity of lime juice.

This was enough for two grown hungry people to walk away feeling full and happy. Adding beans to any salad adds is a great way to make a salad feel more like a meal.

Bon appetit!
x

Creamy Tomato Risotto & Giant Salads

In light of having my lovely friend Gilly over for dinner on Thursday night, I decided to make this simple recipe from one of my favourite blogs. When the Mr. came home unexpectedly early, I scrambled to make this meal for two into enough food for the three of us. Luckily, we we received a random surprise the day before in the form of 3 grocery bags full of all kinds of veggies and herbs (yes, I am the kind of girl who gets giddy over greens and puts free veggies up there with Christmas). So with the addition of a giant salad, stretching this creamy tomato risotto into a feast for three was easy peasy lemon squeezy!

I'll leave you to click here for the risotto recipe and just provide the ingredients and dressing for the salad below (no need to give step by step instructions for salads, right?).

watercress

spinach

rocket

broccoli

tomato, de-seeded and chopped

celery

carrots

small handful of parsley, chopped

s&p to taste

YUM - Just look at all of those fresh and delicious veggies!

2 tbsp evoo (extra virgin olive oil)

1 tsp balsamic vinegar

1 tbsp dijon mustard

Whisk together the salad dressing ingredients and pour! You may need to adjust the quantities according to your desired taste/ thickness.

Bon appetit!

x

Black Bean Salad

Being born and raised in Los Angeles, there are very few things that can satisfy me food-wise like a big plate of Mexican food. Some flavours were just meant for one another - like lime and coriander or tomatoes and avocado. Or lime, coriander, tomatoes and avocado. And just the slightest suspicion of extra virgin olive oil.

This salad was inspired by my love of Mexican food and my new resolve to eat whole and simple foods as often as possible. The flavours that I drooled about described above really shine through in this easy-peasy salad, and each bite feels like a delicious and healthy piñata party in my mouth. Mixing in a few big handfuls of steamed spinach adds a nice serving of veggies, making this a pretty complete meal.

1 can black beans, drained and rinsed
1 tbsp evoo (extra virgin olive oil)
1/4 cup lime juice

1 bunch coriander, chopped
1 large avocado, diced
1 large tomato, diced
chilli flakes and salt, to taste
1-2 cups cooked brown rice

2-3 big handfuls spinach, steamed

Place the black beans in a large bowl and coat with lime juice and olive oil. Next add in the coriander, chilli flakes and salt and mix together. Add in the avocado and tomatoes, and gently mix so as not to mash the avocado or beans. Serve over a bed of brown rice and spinach.

Bon appetit!
x

Happy New Year!

And... relax. Now that the holidays are over, I can start to feel like a normal person again, start having proper meals (as opposed to cookies for breakfast/lunch/dinner) and have the time and energy to blog again. This year, I'm going to be a bit more purist about my meals - meaning I'm going to be experimenting with more whole foods with very little ingredients and using garlic, oils and herbs to add flavour rather than dousing stuff with processed junk (than means YOU Bisto gravy!). 

The first meal is a delicious and nutrient-packed take on veggie favourite channa masala, because well, who doesn't love a good curry?! With just a few ingredients, this is one of the easiest and tastiest curries to make.

1tbsp sunflower oil

1 medium onion, roughly chopped

2-3 cloves garlic, minced

1 can chopped tomatoes

4 tbsp curry paste of choice (I use Pataks tikka masala)

1 can chickpeas

Veggies of choice (I used leftover broccoli this time, but spinach or greens works really well here)

Coriander, chopped

1-2 cups cooked brown rice

Heat the oil in a saucepan and add onions. Cook on a medium heat for about 5 minutes or until the onions are translucent. Add garlic and cook for another 2 minutes. Next add 1 tbsp of the curry paste and cook for and additional 2 minutes, stirring frequently so all of the flavours combine. Add the tomatoes and remaining curry paste and cook for 10 minutes or so. Next add the chickpeas and cook for another 10 minutes. Finally, add the veggies and cook for 5 minutes or until desired tenderness. Serve over brown rice and garnish with coriander.

Bon appetit!