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Sweet Potato and Quinoa Patties

You can bake these babies in the oven at 180C for about 20 minutes, but we like them fried each side in a little olive oil on the BBQ or a frypan so they’re crispy – the women at last January’s mini-retreat did too!

Ingredients

1 large sweet potato (350-400g)

250g quinoa

Juice from 1 lemon

1/4 cup tahini (or any nut butter if you’d prefer, I’ve made it with cashew butter – delicious!)

1/4 tomato puree/passata (not tomato sauce or tinned tomatoes!)

1/2 cup gluten free flour (I generally go for tapioca)

2 tsp ground coriander

2 tsp ground cumin

1/2 tsp smoked paprika

salt and pepper to taste

Instructions

Peel the sweet potato and chop it into small cubes. Steam (preferable) or boil until very soft, about 20-25 mins.

Meanwhile, rinse the quinoa then steam it in a rice cooker/thermomix for 15-20 mins or add it to 2 cups of boiling water in a saucepan and simmer with the lid on until all the liquid has evaporated (15-20 mins).

Blend the cooked sweet potato in a food processor with the lemon juice, then add the tahini, tomato passata, flour, spices and continue to process until smooth. Season to taste.

Transfer the quinoa to a large bowl and add the sweet potato mix. Stir it up until it’s all blended together, the mixture should still be a little sticky, but add extra flour if too sticky.

Make each patty by scooping about 2 tbsp of the mixture, rolling it into a ball with your hands then pressing it to make a circle. Yes the mixture will want to stick to your hands so just keep a bowl of water handy to wet your hands at regular intervals – this will keep the mixture from sticking to your fingers. Pop each patty on a tray/large plate, cover and pop in the fridge for at least an hour to harden up.

Keep them cold until you’re ready to cook them…As mentioned above, heat them in the oven or fry on the grill and serve warm with a salad, steamed or sauteed veggies and sweet chilli or your favourite dipping sauce.

 

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Scrambled Tofu with grilled Truss Tomatoes, Field Mushrooms and Spinach

Scrambled tofu 2

This has got to be my favourite brekkie ever, so of course I had to have it for Mothers Day brunch – it’s simple enough for the dads (with help from the kids) to fire up on the BBQ! When I was studying Jivamukti teacher training in Costa Rica I would eat scrambled tofu at every breakfast. Back here in the real world of a busy family it’s now a once in a while weekend treat…although I’m not sure why as it’s pretty simple to make…

IngredientsScrambled tofu spices

1 Tbsp curry powder

1 tsp ground coriander

1 tsp ground cumin

1 Tbsp nutritional yeast flakes

1/4 tsp smoked paprika

1/4 tsp cayenne pepper (optional if you like heat like me)

1/2 tsp sea salt

3 Tbsp nuttelex or other vegan margarine

400g block firm tofu

2 large truss/vine-ripened tomoatoes, halved

5 field mushrooms, halved

about 100g of baby spinach (I included rocket) to serve

MethodScrambled tofu spice paste

Place all of the spices in a small bowl and mix well. Add 1/4 cup of water, stir well until combined to a paste then set aside.

Chop the tofu roughly until it has a crumbled texture. Melt the nuttelex in a large frying pan over medium heat the add the tofu and saute for about 1 minute. Add the spice paste, stirring to coat all of the tofu pieces evenly. Cook for another 2 minutes, adding a little more water if the mixture looks too dry.

Scrambled tofu closeupPush the tofu to one corner of the frying pan and add the tomatoes and mushrooms, cut-side down, to the frying pan. Put the lid on the frying pan and cook for a further 3 minutes or until the cut-side of the veggies has browned.

Carefully remove the tomato and mushrooms from the pan with BBQ tongs and set onto serving plates with a handful of the spinach. Divide the tofu scramble between the plates and serve hot.

Serves 2 big hungry eaters (i.e – my husband and I) or 4 little mouths (my daughters)!Scrambled tofu

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Vegan French Toast

IMG_1418

What does your Sunday brunch look like? Whoever said vegan is boring hasn’t tried this French toast! Served best alongside a strong long black (americano) and the current edition of Australian Yoga Journal on Sunday mum’s day.

Ingredients

2 Tbsp egg-replacer powder (I use Orgran brand)

250mL soy milk or almond milk

1 Tbsp maple syrup (or stevia powder if you want to be completely sugar free)

pinch of cinnamon powder

6-8 slices of bread of choice

coconut oil for frying

200g berries

maple syrup and icing sugar to serve

Instructions

IMG_1416Add the egg-replacer, sweetener, cinnamon and milk into a large bowl and whisk until smooth and a little frothy.

Heat the coconut oil in a pan or, like us, on the BBQ over a medium heat. Dip each slice of bread into the frothy mixture and turn until well coated, then quickly transfer to the pan/BBQ and fry for about 5 minutes each side or until golden brown.

IMG_1423Divide bread onto 4 plates and top with berries, a drizzle of maple syrup and a light dusting of icing sugar.

 

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