Recipe – Life is a Journey

Tofu & Veggie stir fry with peanut sauce

Posted on March 26, 2020February 2, 2023 by Libby Withnall

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

Posted on October 25, 2019 by Libby Withnall

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

Posted on April 6, 2018April 6, 2018 by Libby Withnall

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.

Clean Cuisine Chia & Chocolate Cookies

Posted on August 16, 2013 by Libby Withnall

These are the cookies I have been raving about for some time now. Not only do I love them, but so do my kids!!! The best thing is that they think they’re having a treat, yet they are packed full of goodness.

Ivy from Clean Cuisine and More was kind enough to allow me to share this delicious recipe with you all.

This makes 24 cookies.

• 1 ½ cups raw almonds
• 8 pitted dates
• 2 cups barley flour
• 1/4 cup chia seeds (such as Barlean’s)
• ½ cup organic extra virgin coconut oil (such as Barlean’s), softened
• ½ cup real maple syrup
• ½ teaspoon unrefined sea salt
• ½ cup vegan mini chocolate chips

—————————————

1. Preheat oven to 350 degrees.
2. Put the almonds in a food processor and process into crumbs. Transfer almond crumbs to a large mixing bowl. Put the
dates in the food processor and pulse 6 to 7 times, or until dates are well ground. Add the dates to the almonds.
3. To the mixing bowl, add the barley flour, chia seeds, coconut oil, maple syrup and salt. Combine all ingredients with a
wooden spoon. Form the mixture into tablespoonful balls and space them evenly on a large cookie sheet. Using your
index finger, make an indent in each cookie. Fill each cookie with 4 or 5 mini chocolate chips.
4. Bake cookies for 18 minutes. The cookies should be done at this point, but the chocolate will not be totally melted. As
soon as you remove the cookies from the oven, take the back of a spoon and gently press on the chocolate so that
it melts. Set the cookies aside to cool and harden for at least 15 minutes before eating.

MY MODIFICATION : I just use normal choc chip (can’t find the vegan kind) and mix them in with the ingredients. Cook as above.

NOTE: I make at least 2 batches of these each week. I can also highly recommend the book (and blog) for great nutritional information and other fabulous recipes.

The recipe is from Clean Cusine (An 8-Week Anti-Inflammatory Nutrition Program that Will Change the Way You Age, Look & Feel) by Ivy Ingram Larson & Andrew Larson, MD

Clean Cuisine is published by the Berkley publishing group.