Food photos - recipes to follow

I've been terribly slack on the food blogging front (well on the blogging front in general) and so I thought that I would share a few photos of what we have been cooking (and eating) and that this might prompt me to get some recipes up to go with the images.

Beans on toast (with parsley, tomatoes and spices)

Lentil and rocket salad (with a tahini and lemon juice dressing)

Grilled veggies (mushrooms, zucchini and eggplant)

Rosemary roast veggies (pumpkin and sweet potato)

Polenta encrusted tofu (with mushrooms, asparagus and fried polenta)

Choc-chip cookies

Coconut sticky rice

Spinach and tofu pie

I made this yummy tofu and spinach pie with lots of nutritional yeast, lemon juice and herbs. It makes a great dinner (with a side salad if you have the energy) and also saves well for a yummy lunch the next day.

Tofu burger lunch box

Sorry about the presentation, I wrapped the tofu burger up in a paper bag before remembering to take a photo. Anyway, I can tell you what was in it - a sourdough roll with tahini, strips of tofu dry fried with garlic, ginger and Braggs, tomato, baby spinach, shredded carrot, shallots, fresh chilli, and grilled mushroom.

The rest of the lunch is a baby version of the tofu burger on sour dough olive bread (for that hungry time around 11am), some corn crackers, baby tomatoes, almonds, dried apricots and a lemon poppy seed muffin.

Rice paper lunch box

Ingredients:
Rice paper (from an Asian grocer, or the supermarket)
1/4 pack of Vermincilli rice noodles
150g Firm tofu (sliced into narrow strips)
1 cup small button mushrooms (quartered)
1/2 bunch of shallots (chopped finely)
1 carrot (cut into thin julienne strips)
1/2 bunch baby buk choy (chopped finely)
1 cup mung bean sprouts (washed well)
1 clove garlic (diced finely)
small square of fresh ginger (diced finely)
1 fresh chilli (diced finely)
vegetable oil
sesame seeds

Sauces:
sesame oil
lemon juice
fresh chilli - diced finely
Braggs (or soy sauce)


Brush a wok or pan with a small amount of vegetable oil and heat over medium. Add half of the garlic, ginger & chilli. Stir for a couple of minutes and add the mushrooms. Raise heat and fry for up to five minutes adding some Braggs or soy sauce towards the end.

Repeat this process with the tofu.

Cover the carrots with a small amount of lemon juice and sesame oil and sprinkle with sesame seeds.

Fill a wide bowl or serving dish with about an inch of cold water and slide in one sheet of rice paper. Remove after about 30 seconds, it should still be a little stiff (it will soften afterwards). Lay flat on a clean surface and place a small amount of each of the ingredients in a narrow strip along the centre, leaving space up the top and bottom of the strip.


Dribble a teaspoon of the sauce over the ingredients so that you don't have to dip them later for flavour (this makes them more portable).

Fold the top and bottom over and then pick up one side and bring it over the strip to lay on to the other side, before rolling the remaining package into a roll.


Set aside and repeat the process.

Vegan Chocolate Pie

This was such a simple recipe that I didn't really have very high expectations, but I must say this pie was simply delicious!


Ingredients
1/4 cup spelt flour
1/4 cup rice flour
1/2 cup almond meal
1 tablespoon of vegetable oil
water
500g silken tofu
150g dark chocolate (preferably organic and fair trade)


Mix flour, almond meal and oil together and add water until you get the right consistency - it should stick together without being sticky. Press the pastry evenly into a pie dish or a shallow cake tin with the pastry and bake in oven for around 8 minutes on 180 celcius. (I placed some chickpeas on the base for the last few minutes to stop it from rising up too much)

Melt the chocolate and then combine with tofu in a blender. Blend the mixture together and pour onto baked pie crust. Place in fridge for at least two hours while it hardens.

Serve with strawberries or other yummy fruit.

Scrambled Tofu

Ingredients:
1/2 tblp olive oil
Firm tofu, crumbled
1 clove of garlic, finely chopped
1 tblp Braggs
1 tblp lemon juice
1 tblp nutritional yeast
1/2 bunch of baby buk choy, coarsely chopped


Heat the olive oil over a medium/high heat and add the tofu. Stir for a few minutes, lower the heat to medium and add the garlic. Stir for about a minute and add the Braggs, lemon juice and nutritional yeast. Stir together for a few minutes and add the buk choy. Allow to wilt slightly and remove from heat.

Serve with garlic mushrooms & tomatoes on sough dough toast.