Tofu Shiitake stacko with ginger-bok drizzle!

The above recipe is a modified version of this one. It was so delicious, I wished I had made more than one serving, but upon reflection, you never want too much of a good thing... Right? Wrong! Make double! Make triple! Either way, this is going to make your stomach sing, and that is something I can guarantee!

Recipe:

for the marinade and tofu
1 cup vegetable broth
2 TB dark sesame oil
1 TB soy sauce
1 TB raw agave syrup
1 tsp rice vinegar
1 block of firm tofu, pressed-if you are really gungho (me, well I pressed mine in this method for 30 mins. It was fine)

for the puree
4 TB of the leftover prepared marinade (above)
1/2 TB grated fresh ginger
3 cups chopped bok choy
1/4 tsp salt

6 fresh shiitake caps, stems removed

Method: 

Combine all of the marinade ingredients in a large and shallow glass pyrex. Cut each of the slabs in half to create 8 squares, then place the tofu into the marinade. Cover and refrigerate overnight(again, only if you are gung-ho. I left mine in the marinade for 45 minutes and it was pretty good). Flip the tofu at some point in case the tofu is not totally submerged in the marinade.

When you are ready to make the dish, place 4 TB of the marinade into a skillet or flat pan over medium-low heat. Add in the ginger and saute for about a minute. Add in the bok choy and salt, and allow to soften for about 5 minutes, stirring occasionally. Add to a blender and allow to cool while you prepare your tofu.

In the same pan, add in about 3 TB of the marinade, then add in the tofu. Increase the heat to medium. Allow to saute for about 5 minutes. Check the bottom of the tofu—if it is nicely browned, flip it over, then allow to saute for an additional 5 minutes. Check it occasionally to ensure it does not burn. Transfer to tofu to a separate plate to slightly cool.

Add in 3 TB of the marinade to the pan. Place the shiitake caps into the pan, then cover. Allow to steam for 3-5 minutes, then remove them from the heat.

By now, your puree should be cooled enough to safely puree it. Puree until smooth, adding a little bit more of the marinade if needed.  To serve, stack the tofu and shiitake, then drizzle with the bok choy puree.   

I served mine on top of corn cous cous and pine nuts with a furry salad hairdo. Yum.

Blissed out Bounties!

I'm not a big chocolate fan, but there are some tastes I miss. Such as Bounty Bars. Holy wow. Who doesn't think of the soft, gooey, delicious coconut treat with fondness and longing. Well now you can make your own! Without sugar, gluten or dairy but with mega amounts of taste and mouth watering meltiness. And it's easy. And raw. Live it up my friends!

Recipe:
1 cup shredded coconut
3 1/2 to 4 tbsp agave, rice syrup or pure maple syrup
2 tbsp virgin coconut oil
1/2 tsp pure vanilla extract
1/8 tsp salt
1/4 cup plus 1/2 tbsp cocoa powder
up to 1 1/2 tsp rice syrup or pure maple syrup
1/4 cup liquid virgin coconut oil

Method:
Combine first 5 ingredients in a food processor or by hand if you are especially tough!  Press the filling into the bottoms of mini muffin cups or into the buttom of a flat container. (Press HARD!) Freeze at least 25 minutes. 

Meanwhile, make the chocolate coating by mixing the last three ingredients together to make a thin sauce. Line a tray with wax or parchment paper, then pop out the now-hardened coconut treats and coat in chocolate. Immediately put them in the fridge or freezer, as coconut oil melts when warm.

These CAN last you a week. But I doubt they will be around that long. The. Best.

Smoky Tempeh steaks with a mush-a-boom! Gravy.

Let me set the scene... Sunday afternoon. The weekend is leaving, the gloom of Monday is looming large, you see the sun move over the horizon. Sigh. I think you need something. I think you need comfort. I think you need Smoky Tempeh steaks! Oh yes! Rug up on the couch (or if you are currently in Melbourne, disrobe) and scoff this blissful comfort into your tum. You will have the Sunday sads no more my friends!

Recipe:

1 slab of plain Tempeh carved down the centre lengthwise and halved (nb. A slab makes 4 Steaks but the following recipe is for making 2 only)

5 large mushrooms

Steak seasoning:

a small spray/couple drops Liquid smoke (too much makes for grosstown - Beware)

a generous shake Cajun seasoning

a couple drops Tamairi

a couple drops Sesame oil

1/2 veggie Massel cube 

1/4 tsp Orgran gravy mix

1 Tbsp water

And a normal serving of Orgran gravy made as per package instructions

Method:        

Heat up a little olive or sesame oil in grill pan or fry pan. Add 2 tempeh slices as above. Spray a tiny amount of liquid smoke onto the tempeh and follow with a few drops of Tamari, sesame oil, 1/4 crumbled massel cube, 1/8 tsp of gravy mix and a shake of Cajun seasoning and water. Flip Tempeh and repeat all except for the liquid smoke and water. Push Tempeh around pan to mix flavours then let brown on each side. 

When the tempeh is almost cooked, add Mushrooms to the pan and few extra drops of oil or water. Let cook. While mushrooms cook prepare a normal serving of Orgran gravy as per package instructions.

When mushrooms and tempeh are cooked, put half of the mushrooms directly into gravy mix and stir. Serve up tempeh and place the remaining mushrooms on top of your 'steak'. Add a nice pour of gravy and serve with your favourite steamed vegetables and a hearty baked potato. Dole out gravy as per your personal requirements. Eat it!

Quick. Easy. Hearty. And now you are happy again.