Tofu · vegetarian

Chinese-pork style tofu ramen salad

Feel good ramen 285 kcal     Flavours: 1 tsp Chinese five spice, ½ tsp smoked paprika, ½ tsp soy sauce (preferably light), 1 tbsp miso paste, small garlic clove, ginger, 2 tsp light mayonnaise, fresh red chilli (to preferred spiciness) Bulk: 100g ramen noodles, 100g firm tofu, 1 egg Jazzy: spring onions and crispy fried… Continue reading Chinese-pork style tofu ramen salad

vegetarian

Curry-feta stuffed sweet potato

Quick filling happiness 193 kcal     Flavours: 1 ½ tbsp tomato puree, 1 ½ tsp mild curry powder, pepper Bulk: 2 sweet potatoes (around 250g), 50g feta*, 6 black olives, 1-2 sundried tomatoes Great with: a rocket-leafy salad Lets cook: Pre-heat the oven to 200oC. To speed the potatoes up, stab the potatoes a few… Continue reading Curry-feta stuffed sweet potato

vegetarian

Cauliflower toasts with minted broad bean hummus and goats cheese

Food arm workout 492 kcal – eat as you like Flavours: 3 tsp dried mint, 2tsp lemon juice, ½ tsp sweetener, S/P, ½ tsp dried basil Bulk: 400g cauliflower, 140g frozen broad beans, 1 egg, 50g light mozzarella, 35g soft goat’s cheese Jazzy: top with any of the following: olives, rocket, spinach, sun dried tomatoes,… Continue reading Cauliflower toasts with minted broad bean hummus and goats cheese

Dips and sauce · vegetarian

Baked sweet potato rosti with poached egg and blueberry-thyme sauce

Rich, blueberry deliciousness 284 kcal     Flavours: 1 tsp paprika, 1 tsp balsamic vinegar, ½ tsp lemon juice, 1 tsp dried thyme, S/P, sprinkle cayenne pepper Bulk: 400g sweet potato (grated), 2 large eggs, 100g blueberry Jazzy: use fresh thyme and freshly squeezed lemon juice Lets cook: Preheat the oven to 220oC. Peel and grate… Continue reading Baked sweet potato rosti with poached egg and blueberry-thyme sauce