April 30, 2022 / Lyn Jones / 0 Comments
Super satisfying and flavourful vegan meal – from https://minimalistbaker.com
serves 2
- 397 g extra-firm tofu, drained and pressed
- 2 small (~250 g each) sweet potatoes, cut into 1-inch wedges
- 200 g small cauliflower florets
- 1/2 medium red onion, halved and thinly sliced (1 medium onion yields ~100 g or 1 cup sliced)
- 30 ml olive or avocado oil
- 2 Tbsp Tandoori Spice Mix* (or store-bought) in separate recipe
- 1/2 tsp sea salt
serve with Easy Green Chutney* (or Easy Mint Chutney
Prepare:
* Preheat oven to 425 F (218 C) and line a large baking sheet with parchment paper (if making a larger batch, use multiple baking sheets to avoid overcrowding the pan).
* Wrap your extra firm tofu in an absorbent towel. Set something heavy on top — like a cast iron skillet — to press out extra moisture for 15 minutes. Alternatively, use a tofu press.
- Prepare the vegetables: cut sweet potatoes into 1-inch wedges, cauliflower into small florets, and thinly slice the red onion. Place the veggies on the parchment-lined baking sheet in two sections: 1) sweet potatoes and 2) red onion and cauliflower. Crumble the tofu into pieces less than 1/2-inch in size and arrange the tofu crumbles next to the veggies.
- Drizzle the veggies & tofu with olive (or avocado) oil and sprinkle evenly with tandoori spice mix and salt. Use your hands to toss each section (veggies, sweet potatoes, and tofu separately), to fully coat with oil and seasonings. Add more of either as needed.
- Bake for 20 minutes, toss, and bake an additional 10-15 minutes or until the sweet potatoes and cauliflower are golden brown and tender and the tofu is slightly crispy.
- If serving with chutney, prepare it while the veggies and tofu are cooking.
- Serve warm garnished with chutney of choice (optional).
- Leftovers will keep stored in a sealed container in the refrigerator (chutney stored separately) for 2-3 days. Reheat in a skillet until warm. Not freezer friendly.
December 4, 2020 / Lyn Jones / 0 Comments
Just like a cup a noodle soup, but delicious and wholesome and not full of nasty things. This is loaded with flavour and light on the dishes you’ll be eating this one on the reg. Actual cook time is 7 minutes so I’m allowing you 8 minutes to get everything else sorted. To make the most of this time, do as the recipe suggests and prep the chicken first and while that sits in its marinade, chop all the veg up. Everything doesn’t need to be perfect – just all about bite sized so that you don’t need to get super awkward when eating it and it will cook at the same rate. Serves 2
Ingredients1 chicken breast (approx 200g) or try 2 thighs
1 tsp ginger (ground?)
1 tsp chilli flakes
1 Tbs soy sauce
1 tsp Chinese cooking wine (optional)
a few drops sesame oil
1 clove garlic, crushed
1 Tbs coriander stalks, finely chopped
1/2 cup finely chopped spring onion
1 carrot, finely sliced
1 bunch broccolini, chopped into 1-2inch pieces
2/3 cup mushrooms, finely sliced
1 cup cauliflower florets, bite sized pieces
200g fresh noodles of choice or rice noodles (must be something that takes 3 mins or less to cook)
Approx 400ml boiling water
Toasted sesame seeds to serve
Chop the chicken breast into bite sized pieces and place in a bowl along with ginger, chilli, soy, wine, sesame oil, garlic and coriander stalks. Toss to coat and let it sit for a few minutes while you prepare all your vegetables.
Put a medium pot on medium high heat, lightly spray with oil (if pot is non stick you can skip this) and add chicken pieces along with their marinade. Cook, moving around the pot regularly, until the chicken breast pieces have got some colour. This should only take a few minutes.
Add the mushrooms, carrots, cauliflower and broccolini along with 1/2 the spring onion. Toss to mix well with the chicken and cook for 1 minute. Add the noodles and fill with the pot with enough boiling water to just cover the noodles with the tops of the vegetables sticking out. Simmer 3 mins.
To serve: place noodles, chicken and vegetables into bowls and top with the stock.
Sprinkle with remaining spring onion, coriander and toasted sesame seeds.
Have some extra chilli flakes on hand if you like things hot.