So while browsing on the Internet one evening after Christmas, I came across a very sassy and sexy cookbook called, “Vegan soul kitchen: Fresh, healthy, and creative African American cuisine” by Bryant Terry. Thank god for kindle, it was in my hand in a matter of seconds.
In the book, I found a very simple yet interesting tofu recipe that I could try. So when I arrived at my sister’s house, I was delighted when she presented me with a box of tofu (and two soya milk cartoons).
- 500g extra firm tofu
- 1tsp extra virgin olive oil
- 1tsp minced fresh rosemary
- ½ tsp paprika
- ½ tsp coarse sea salt
- Preheat the oven to 220C.
- Pat the tofu dry with a paper towel and then cut it into cubes.
- In a medium bowl, mix together olive oil, rosemary, paprika and salt. Add the tofu and fold in gently with a spoon until all the tofu pieces are fully coated.
- Transfer the tofu on to a baking sheet lined with a parchment paper. As you can see, I lined the tofu pieces up beautifully unevenly into tree single lines!
- Serve with brown rice and a green salad or roast vegetables.
These healthy muesli bites were my project for the week and I’m really happy about how they turned out. They are full of goodies and really filling! I gave some to a friend and she said they disappeared very quickly (I hope she was telling the truth).
I got this recipe from an Icelandic website called Gulur, rauður, grænn og salt (it means yellow, red, green and salt. The first part is from a children´s nursery rhyme). I just amended the recipe a little.
(If you are not sure what I mean by silicon muffin tray then here is a picture from amazon.co.uk.)
- 100g oats
- 25g sunflower seeds
- 25g pumpkin seeds
- 50g raisins
- 50g pitted dates, chopped
- 25g almonds
- 100g honey
- 30g agave syrup
- 50g dark chocolate
- Preheat the oven to 180C.
- Place all the ingredients in a bowl (except dark chocolate) and mix well.
- Coat a silicon muffin tray with non stick vegetable spray (I tried without and muesli bites stuck to the tray) and then scoop the mixture into the tray and press down. Don’t fill it all the way up, as you want to leave space for chocolate.
- Bake for 10-12 minutes.
- While the muesli bites are baking, take a small pan and fill it up with about 1cm of water and place on the stove over low heat. Then break up the chocolate and place in a (large) bowl that will sit snuggly in the pan. Stir with at spoon until the chocolate has melted. Please be careful no to burn yourself!
- Cover each bite with melted chocolate and then place in the fridge for an hour so to set.
I found this recipe in a book that a friend got for Christmas. The recipe was in Swedish and I just about managed to read through it with my basic knowledge of Danish and rapidly declining comprehension of Icelandic. The overnight oats turned out good! So I must have read the recipe right?
- 500ml of milk (normal, soya or almond)
- 150g mango
- ½ vanilla essence
- 1tbsp maple syrup
- 150g oats
- 50g chia seeds
- Place the milk, mango, vanilla essence and maple syrup in a blender and whiz until smooth. Fold in the oats and chia seeds, and stir well. Divide between two bowls (or jars) and place in the fridge. The next morning, take out of the fridge and top with nuts, seeds, fruit and or chocolate.