Tofu Pad Thai

A Passion for Food… A Passion for Flavour – Melanie daPonte

Melanie daPonte

Image courtesy Steve daPonte

This is a quick and easy recipe for a Thai restaurant favorite. I like to make this dish at home, because I can choose the ingredients. I think it tastes even better than traditionally prepared. Most Thai restaurants season with fish sauce– a real bummer for vegans.

I also like to press and freeze my tofu, then thaw it completely before using in dishes where I want more texture. This method also helps tofu absorb marinade more readily. I just wrap it airtight, freeze overnight, then when thawed, I squeeze it out one more time, and use as desired.

Tofu Pad Thai

from “Big Vegan” by Robin Asnell

• ¼ cup Vegetable broth
• 2 tbsp. Lime Juice (or more, to taste)
• ¼ cup Tamari
• 2 tbsp. Sugar
• 2 tsp. Cornstarch
• 2 tbsp. Canola oil
• 12 ounces Firm tofu, drained and pressed
• 1 tsp. Red pepper flakes
• 1 tbsp. Ginger, fresh, minced, peeled
• 2 cloves Minced garlic
• 8 ounces Rice noodles, banh pho
• 4 Scallions, Cut in 1 inch…

View original post 162 more words

Butternut Squash Tacos

The OM Project!

The OM Project

I probably should have waited for Tuesday to post this one up, but every day is a good day for a taco, especially when it’s a healthy one! I love the color contrast of the purple, green, and orange of these butternut squash tacos.

Feel free to get creative with the dressings too: green goddess, lemon dill, or even a shawarma sauce would work.

Try to pick out a whole grain tortilla that you enjoy instead of those plain paper-like white ones, or if you’re feeling up to it, you can give making cauliflower tortillas a try.

Let us know what you think and what your favorite taco topper is in the comments below. 🙂

Time: 45 minutes (prep + cooking) | Serves: 2-3 peeps

Ingredients:

• 1 butternut squash, seeded + cubed
• 1/2 head of red cabbage, shredded
• 1 red onion, diced
• 1 can of black beans
• 1 can of…

View original post 131 more words

Orange Curry

Boo Wholefoods!

Boo Wholefoods

So called because of the colours of vegetables used to make this dish, no fruit in sight. This is a fantastically simple recipe and it’s delightful cold in tomorrow’s lunch boxes. The lentils and sweet potato make for a creamy texture, without the addition of any actual cream. It’s a cheap dish too and one that I’ve used for a long time to fill the hungry gap before pay day. I like tikka flavour the best, but I’m sure any curry paste would be just as tasty.

Orange Curry

Serves 4

Peel and dice one large onion. Peel and slice 2 medium carrots into crescents. Heat 1tsp coconut oil in a large pan and saute the vegetables slowly. As I have learnt from Meera Sodha, cook your onions for as long as you can, low and slow.

Meanwhile, peel and dice one large sweet potato. You want the chunks to…

View original post 168 more words

Chocolate Muffins with Pear / Chocolademuffins met Peer

When you love chocolate and pears, why not combine the two?

Vegetable delight, fruitful joy

These sweet chocolate muffins contain pieces of pure chocolate, pear and pecans.

Type: sweet

Season: summer, autumn, winter, spring

Ingredients for 6 muffins

• 180gr spelt flour
• 2 teaspoons of baking powder
• 1 egg
• 150gr yogurt
• 5 tablespoons of olive oil
• 1 tablespoon of honey
• 20gr cacao powder
• 30gr pure chocolate
• 2 small pears
• handful of pecans
• bit of salt

Ingrediënten voor 6 muffins (Dutch)

• 180gr speltbloem
• 2 theelepels bakpoeder
• 1 ei
• 150gr yoghurt
• 5 eetlepels olijfolie
• 1 eetlepel honing
• 20gr cacaopoeder
• 30gr pure chocolade
• 2 kleine peren
• handvol pecannoten
• beetje zout

Recipe

1. Chop the pear, chocolate and pecans in small pieces.
2. Mix the eggs.
3. Add the spelt flour, baking powder, a bit of salt. Add the pieces of pear, chocolate and pecans.
4. Add the yogurt, olive oil and honey and mix.
5. Bake for 30 minutes in an oven on 200 degrees (a pricker should come out dry out of the…

View original post 1 more word

Broccoli, Courgette and Wasabi Soup

The Circus Gardner’s Kitchen!