- 500gms. organic tofu, firm
- 1 x sliced leek or diced onion
- 1 x clove of crushed garlic
- 1 x diced tomato (optional)
- chopped chives (optional)
- 1/4 tsp. Himalayan salt
- 1/2 tsp. turmeric powder
- 1/4 tsp. each of; cumin powder and coriander powder (optional)
- 3 Tbsp stock, water or bone broth (water or vegetable stock if vegetarian or vegan)
- butter (or alternative if vegan)
- Drain the tofu from the water.
- Heat a medium frypan (if frypan isn’t non-stick, you’ll need to have it well-greased) over medium-high heat. You can a little knob of butter (or alternative) too regardless for an even creamier taste.
- Fry off leek or onion and garlic.
- Add tomato and chives, if using.
- Add tofu and spices together. Using a spatula, cut up the tofu in the pan to look like scrambled eggs.
- Once incorporated, add the vegetable broth (1 tablespoon at a time) bringing the broth to a boil and allowing to fully absorb into the tofu each time.
- Remove from heat and season with sea salt and pepper as desired.
- 1 banana, peeled
- mango (optional to have instead of banana)
- handful of berries (optional)
- 150g low-fat natural yoghurt or soya yoghurt
- 100ml of milk or dairy-free milk
- 1/2 cup of silken tofu
- 1 tbsp peanut butter, nut butter or loose nuts and seeds
- 1 tbsp chia seeds
- dessicated coconut (optional)
- raw cacao (optional)
- ½ tsp cinnamon (or to taste)
- ice cubes on hot days!
Using a powerful blender, either a stick blender that chops ice (and nuts in this case) or thermomix or other strong kitchen blender, blend until smooth (about 1 minute).
- Splash of coconut oil, rice bran oil or butter
- 1 small brown onion, peeled and diced
- 1 tin of crushed tomatoes
- ¼ cup semi-dried tomatoes (or a tablesoon of tomato paste)
- 400g can of Borlotti beans (or your favourite beans), drained and rinsed
- 1 tsp dried cumin (optional)
- 1 tsp dried oregano (optional, but really nice!)
- 1 tsp dried thyme (optional, but really nice!)
- ½ tsp dried cayenne pepper (optional)
- Sea salt & cracked black pepper
- Heat oil in a frypan over medium heat.
- Add onions and cook, stirring, until onions are translucent.
- Add tomatoes and simmer for a few minutes to release their sweetness.
- Add beans, herbs and spices and continue to simmer for 10 more minutes.
- Taste and season with sea salt and freshly cracked pepper.
- 1/3 cup millet, rinsed and drained in a fine mesh strainer
- 1/2 cup milk of choice (almond, coconut, oat or soy milk)
- 3/4 cup water
- 1/4 teaspoon cinnamon
- 1/2 teaspoon vanilla
- 1/8 teaspoon salt
- 1 tablespoons raisins, optional
- Optional toppings: Pure maple syrup, honey, or sweetener of choice; sliced bananas, peaches, berries, or fruit of choice; nuts of choice, shredded coconut
- In a small saucepan, combine the millet through optional raisins and bring to a boil. Reduce the heat to low, cover, and cook at a very low simmer for 20-25 minutes, without stirring, or until the liquid is absorbed and the millet is the consistency of oatmeal or cream of wheat.
- Remove from the heat, drizzle with maple syrup or desired sweetener, and add toppings of choice.
Image courtesy of rakratchada torsap at FreeDigitalPhotos.net
Prep time: 40 minutes
Cooking time: 1 hour
- Ricebran oil, for greasing
- 100 g (½ cup) brown or Basmati long-grain rice
- 2 tablespoons finely chopped fresh chives
- 30 g (1 oz) butter, melted
- 90 g (⅓ cup) cottage cheese
- 2 eggs, lightly beaten
- 60 g (2¼ oz) butter
- 5 spring onions (scallions) chopped
- 4 eggs
- 250 g (1 cup) cottage cheese
- 1 x cup of spinach (omit for salicylate sensitivity)
- Ground sea salt
- Preheat the oven to 170°C
- Lightly grease a 23 cm (9 in) flan tin or pie plate with ricebran oil.
- Bring a large saucepan of water to the boil.
- Add the rice and cook for 12 minutes, or until very tender, stirring occasionally.
- Drain and cool. You will need 1½ cups of cold cooked rice for this recipe.
- Combine the cooled rice with the chives, butter, cottage cheese and eggs and press into the base and sides of prepared pan.
- Chill for 30 minutes.
For the filling;
- Melt the butter in a small saucepan over low heat.
- Add the spring onions and cook for 8-10 minutes, or until soft, but not brown.
- Remove from the heat.
- Combine the eggs, cottage cheese and a pinch of salt in a bowl.
- Add the spring onion mixture and mix well.
- Pour the filling into the prepared crust.
- Bake for 40-45 minutes, or until firm and golden brown.
- Serve the pie hot or cold.
HINT: The rice should be very well cooked and slightly mushy. This can be achieved by stirring it once or twice during cooking.