Tofu & Veggie stir fry with peanut sauce

 Adapted from recipe by Vegan aloha kitchen Serves 2-3 people

2 cups  rice

Packet Firm Tofu (cut into cubes)

4 cups mixed vegetable (ie. onion, mushrooms, bok choy, capsicum, broccoli)

Peanut Sauce 

1/2 cup  peanut butter

3 tbsp soy sauce 

Sweet Chili Sauce to taste(approx 1/4 cup)

Prepare rice according to the package instructions 

Cut tofu into cubes, spray with some avocado oil and sprinkle with herbamere or garlic salt.

Cook in air fryer approx 10mins or in frying pan.

In a small bowl mix peanut butter and soy sauce until the mixture is combined. Add sweet chilli sauce to taste

Saute mixed vegetables over medium heat until lightly brown

Add in tofu &  peanut sauce and mix until coated 

Serve over rice and enjoy. 

Great additions to this dish include: garlic, basil, ginger or crushed peanuts if you have them on hand. 

Recipe : Pumpkin Pasta Bake

This is something that I made up (which is very unusual for me) so there is no actual recipe. Instead I will let you know what I included and how I put it together and you can decide how much of each ingredient you want to use – there really is no right or wrong with this “recipe”.

What you will need :

Butternut Pumpkin (or any type of pumpkin) : Diced

Pasta : Any type and quantity (I used a whole packet of bow tie pasta)

Baby Spinach : Lots and lots and even more (as it wilts down to nothing)

Favourite Pasta Sauce : 1-2 jars depending on size

Grated Vegan Cheese (or whatever you prefer)

How to make :

Baked pumpkin (or cook the air fryer as I did). No need for any oil.

Once pasta is cooked, drain and return to pan. Add baby spinach, mix through and put lid on to allow it to wilt.

Then add all other ingredients (except cheese) and mix well. Add more pasta sauce if desired.

Transfer to casserole dish or oven safe dish and top with vegan cheese.

Cook/bake in moderate oven (180C for about 20mins.

Serve and enjoy. And be sure to let me know if you like it.

*** Hubby always add extra cheese to his once served

***If doing as part of a meal prep I can leave the baking until the day of serving or I can cook and store in fridge to reheat in the microwave.

*** This freezes really well (at least when using white pasta)

Vegan Nacho Cheese Sauce

1 Onion – diced

1 Red Capsicum / Pepper – diced

Saute in fry pan (no oil, just add a bit of water if needed)

When cooked (approx 7mins) add 1 tsp minced garlic

Add to blender with

1 cup savory yeast flakes

3 TBL cashew nuts

1 tsp herbamere (or mixture of salt & herbs)

1/4 cup vegetable stock

AND BLEND until smooth.

 

So easy and so delicious. I use this on everything from air fried potatoes, salads, rice bowls and, of course, nachos. It’s such a versatile sauce.

In The Kitchen (November)

It was the month our love affair with overnight oats was reinstigated.

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Rice Bowls…

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A typical start to the day – tea and a few biscuits – usually homemade, but sometimes store bought.

 

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Lunch packed for Kevin

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Green smoothie

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Bliss balls

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Chia cookies

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Lots of washing up.

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Lunch made while watching youtube.

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My favourite takeaway – Fried rice with tofu from Country Noodles.

 

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Popcorn

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Cookies made by Christy

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First mangos of the season

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Homemade Pizza

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A delicious wrap from the new shopping center in town.

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Vegetable lasagne

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Lots of food prepped and ready in the fridge. The only way to succeed on a plant based diet when you’re not in the best health.

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