soup · Tofu · vegan

Sweet ‘n’ Green Tofu Soup

Super soupy food 154 kcal        VE   Flavours: ½ vegetable stock cube, 1 tbsp tomato puree, 1-2 garlic cloves, 1 tsp ground coriander, pepper Bulk: 400g sweet potato, 200g firm tofu, 1 medium white onion, 1 green chilli, 300g spinach Jazzy: top with sliced pumpkin seeds or toasted sesame seeds Great with: a crusty-seedy-brown… Continue reading Sweet ‘n’ Green Tofu Soup

Tofu · vegan

Tofu Balls with Spicy Orange Spinach

Balls of happiness 280 kcal     VE Flavours: crushed garlic clove, 1 tbsp tomato puree, chilli powder (to taste), S/P, 2 tsp sesame oil, zest and juice of 1 medium orange Bulk: 400g firm tofu, 350g spinach (I used frozen), 1 tbsp cornflour, 1 small white onion Jazzy: add 2 tbsp yeast flakes to the… Continue reading Tofu Balls with Spicy Orange Spinach

vegan

Baked Avocado with Sweet Potato Puree Courgetti

Creamy, sweet veggies 294 kcal     VE Flavours: grated ginger (about 3g), crushed garlic clove, sprinkle of chilli, sprinkle of paprika, S/P Bulk: 1 medium ripe avocado, 200g peeled sweet potato, 400g courgette, small white onion Jazzy: handful or so of halved cherry tomatoes to roast alongside avocado (adds an extra sweet-tart level) Lets cook:… Continue reading Baked Avocado with Sweet Potato Puree Courgetti

vegan

Cranberry-Mint Pesto Quinoa with Roasted Veggie Top

Minty sweet zest 260 kcal     VE Flavours: 2 tbsp dried basil, 1 tsp mint, 2 tbsp cranberry sauce, 1/8 tsp garlic powder, S/P Bulk: 200g peeled sweet potato, 200g courgette, 1 large lemon, 80g quinoa Jazzy:  sprinkle with toasted sesame seeds Store: can be kept in the fridge for the next day Lets cook:… Continue reading Cranberry-Mint Pesto Quinoa with Roasted Veggie Top

vegan

Roasted Veggie-Topped Aubergine with Vegan Parmesan

Snuggy-roasty-toasty 293 kcal    VE Flavours: crushed garlic clove, 1 tsp nutritional yeast flakes, 2 tsp balsamic vinegar, ½ tbsp olive oil, S/P Bulk: medium aubergine, ½ red and yellow pepper, 100g mushrooms, 1 red onion, 10g ground almonds Jazzy: 1 tsp cranberry sauce, sprinkle garlic powder Lets cook: Set the oven to 200oC. Cut… Continue reading Roasted Veggie-Topped Aubergine with Vegan Parmesan

vegan

Avocado Gyoza (gluten-free and vegan)

Pockets of flavour 800-900 kcal total (around 16 gyoza)  VE Flavours: small crushed garlic clove, 3g grated ginger (or ½ tsp ginger powder), red/green chilli (to taste), S/P, 1 tsp sesame oil Bulk: 30g brown rice, medium avocado, 200g gluten free white flour (I used Doves Farm plain white flour which is a blend of rice,… Continue reading Avocado Gyoza (gluten-free and vegan)