Lazy Sunday brunch would have to be one of my all-time favourite meals – what’s not to love – a sleep in on a chilly winter morning and then whipping up a yummy feast and Tofu Scramble fits the bill!
I’ve been reading about the benefits of adding turmeric to food – it has anti-inflammatory properties, is a powerful anti oxidant, helps indigestion and fights colds and flu among a number of claims – that’s one powerful little spice!
And with cooking magic at work here – you could throw in a side of mushrooms, avocado and some crusty bread – Yum!
What you will need:
1 Tablespoon Olive oil
1 small red onion – diced
250 g firm tofu, thinly sliced and then crumbled
1 ½ teaspoons turmeric
½ teaspoon cumin
½ teaspoon coriander
Handful of pine nuts (toasted)
1 small tomato – diced
¼ red capsicum – diced
Handful of spinach leaves
Salt and pepper to taste
What to do:
Place tofu on a plate lined with several layers of paper towel (to absorb moisture from the tofu)
Toast the pine nuts – just a light toasting in a pan works but watch them as they can overcook really quickly
In the same frying pan add the olive oil and add the onion and sauté for about a minute or two.
Add the tofu and spices and salt and stir through to coat. Next add the tomato and capsicum and sauté another minute and finally add the spinach leaves.
Plate up and add salt and pepper to taste.
Serve with crusty bread
One of my favourite meals has been for many years Biryani and its one of those meals which lends itself easily to a Vegan makeover! With the addition of lentils you are getting your protein hit and I’m thinking chickpeas could also work really well – might have to try them next time.
This recipe, inspired by 500 Vegan Dishes by Deborah Gray is really easy to cook (don’t let the list put you off – once you’ve gathered your basic ingredients you are on your way!) It’s packed with lots of lovely aromatic spices which fill the air AND you can feed a host of peeps on this!
What you will need:
2 tablespoons sunflower oil
1 large onion, finely sliced
2 cloves garlic, crushed
2.5 cm (1inch) piece root ginger, shredded
2 teaspoons black mustard seeds
1 red chilli pepper, finely sliced
3 tablespoons madras curry paste
175g (6 oz) each of fresh cauliflower, carrot, green beans, potatoes, cut into chunks
175g (6oz) button mushrooms
200g (7 oz) rinsed brown lentils
1 litre (1 ¾ pints) vegetable stock
175 g frozen peas
Juice of 1- 2 lemons
Large pinch saffron threads
1 teaspoon of turmeric
350 g (12oz) basmati rice, washed
Salt to taste
2-3 tablespoons chopped fresh coriander
150 g (5oz) unsalted roasted cashew nuts
Sultanas or Raisins – good handful
What to do:
Preheat the oven to 180 C (350 F/Gas mark 4). Heat the oil in a large casserole dish – one that can go from stovetop to oven, then add the onion and cook over medium heat for about 5 minutes until the onion is soft. Add the garlic, root ginger, mustard seeds and chilli. Continue to cook, stirring, until the mustard seeds begin to pop. Stir in the curry paste and turmeric. Then add the brown lentils and all the vegetables – stir well to coat.
Pour in the stock and gently bring to the boil. Reduce heat and simmer for 10 mins, until the vegetables are nearly tender. Stir in the peas, lemon juice, saffron and rice, then season to taste with salt. Cover with baking or greaseproof paper, then with a tightly fitting lid and bake for approx 30 minutes until the rice is tender and the stock is absorbed.
Sprinkle with fresh coriander, cashews and sultanas
Serve with mango chutney, pappadums or Naan bread
Will feed four to six hungry people easily!
Another recipe which proves just how easy being Vegan really is!