Tofu Kartoffelkuchen with Mango-Coriander Dip

Hello everyone. I was on a short holiday. I really missed posting on my blog. It was a nice change and I hope that you will like the recipes that I have tried recently.

The versatile and delicious potato is featured in this recipe along with Tofu. I loved the combination and the Kartoffelkuchen turned out to be a winner. Everybody loved it.

Continuing my experiments with mangoes, I decided to make a mango flavoured dip. I added pureed mango with other condiments to vegan mayo that I make on a regular basis. The result was heavenly. It was just perfect with the Kartafelkuchen.

The recipe for the vegan mayonnaise is from here https://lovingitvegan.com/vegan-mayo/ . However, I just use sunflower oil instead of the avocado oil. It’s rich, thick and creamy. I usually make this and store it in the fridge. It takes just a few minutes to make this and it’s much better than the store-bought mayo.

This is an excellent breakfast dish. This recipe makes about 10 4” cakes.

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PREP: 30 minutes COOK TIME: 30 minutes SERVES: 4-6

Ingredients

8 medium potatoes, grated

400 gms tofu

1 large onion, grated

1/4 cup fresh coriander, chopped fine

6 tbsp flour

2 green chillies, chopped fine

1 tbsp fresh ginger, grated

2 cloves garlic, minced

1 tsp cumin seeds

1/2 tsp black pepper

1/2 tsp turmeric powder

Salt to taste

Vegetable oil

Mango-Coriander Dip

1 large mango, pureed

1/2 cup fresh coriander, chopped

2 green chillies

1 recipe vegan mayo (Please refer the website mentioned above)

Instructions

Blend the tofu in a food processor or blender. Mix all the ingredients together.

Heat a frying pan or skillet, brush with oil and spoon about 3/4 cup of the potato mixture on to the pan and flatten to about 1/2 inch thickness. Fry on each side until it is golden brown. Serve hot with the mango-coriander dip.

For the mango dip, place the coriander and the chillies in a blender and using a little water, make it into a fine paste. Add the mango and blend again until it is well combined. Add this to the vegan mayo and mix well.

Chocolate Chip Chickpea Protein Balls

When you need a sweet fix, these protein balls are good for your sugar cravings. They offer a mix of carbs, proteins and good fats, which give you a boost of energy, especially in the afternoon. Pack them in your purse or gym bag to snack on at anytime of the day.

If you like cookie dough, then you’re sure to love these chickpea balls. Chickpeas, peanut butter and flaxseed along with dark chocolate – what’s not to like? The cayenne pepper gives it a touch of heat, which you can taste when you’re eating them.

I have given below the recipe for the sunny butter. I had used it in a previous recipe Vegetable Patè. The quantity is more than what is needed for this recipe. It keeps very well in the fridge and it’s a delicious and healthy spread.

This recipe has been adapted from www.livestrong.com. It makes around 20 balls.

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PREP: 15 minutes

Ingredients

1 cup chickpeas, cooked and drained

1 tbsp ground flax seeds

3 tsp coconut nectar

1 tsp virgin coconut oil

1 tsp vanilla extract

1/8 tsp almond extract

1/8 tsp sea salt

1/8 tsp cayenne pepper

½ cup peanut butter

¼ cup sunny butter

1/3 cup bittersweet chocolate chunks

Sunny Butter

1 cup unsalted toasted sunflower seeds

½ tsp coarse salt

½ cup honey

Instructions

Place the sunflower seeds in a food processor and grind. Add the salt and honey and process until a ball forms. Set aside.

Add the chickpeas,flax seeds, coconut nectar, melted coconut oil, vanilla and almond extract, salt and cayenne pepper to a food processor and process until creamy, about two minutes.

Add the peanut butter and a quarter cup of the sunny butter and blend until well combined, about one minute.

Chill the mixture in the fridge for about an hour. Add the chocolate chips and mix well. Form into 15 balls and place in a sealed container. Store in the refrigerator for a week.

 

 

 

Vegetable Patè

Is lunch boring? Try this vegetable patè. It’s so delicious and easy to make. It can keep in the fridge for a week, but the batch that I made disappeared within a few days! It’s just the thing when you’re rushed for time and want to eat something healthy. A great alternative to traditional liver patè.

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I have been wanting to make this vegetable patè for ages. I was thinking of putting some lentils in it but then decided to make it veggies only. It’s just vegetables that everyone has in their fridge. You can also try a combination of other vegetables. It’s also got spices, herbs and nuts. I added the chopped nuts at the end which gives it a nice crunch. Fussy children might just enjoy this as sandwiches in their lunch box.

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I love this sunflower seed butter that I have incorporated into the patè. I got the recipe from Sean Sherman who is the author of “The Sioux Chef’s Indigenous Kitchen” which features authentic Native American cooking. The honey in the nut butter gives it a lovely depth of flavour. You can get the original recipe from http://www.cbsnews.com.

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This is great served as a simple starter at a party. Serve with crispbreads, baguettes and fresh cruditès. This recipe makes about 3 cups of patè.

 

PREP: 30 minutes COOK TIME: 30-40 minutes

Ingredients

2 medium potatoes, cubed

1 sweet potato, cubed

3 carrots, sliced

2 onions, chopped roughly

1 whole head of garlic

!/2 cup fresh coriander, chopped

11/2 tsp nutritional yeast

11/2 tsp cumin powder

1 tsp fennel seeds, powdered

3 tsp olive oil

½ cup sunny butter (recipe below)

3 tbsp walnuts, chopped

3 tbsp cashew nuts, chopped

Salt and pepper to taste

Sunny Butter

1 cup unsalted toasted sunflower seeds

½ tsp coarse salt

½ cup honey

Instructions

Preheat the oven to 180 C.

Place the sunflower seeds in a food processor and grind. Add the salt and honey and process until a ball forms. Set aside.

Cut the ends of the garlic bulb, exposing the cloves but still leaving the bulb of garlic whole.

Place the vegetables, onions, garlic and coriander in an ovenproof dish and drizzle the olive oil over it. Mix well, cover and bake for about 30 minutes until the vegetables and garlic are tender.

Cool and remove the skin from the garlic cloves. Add all the other ingredients except the sunny butter and the nuts. Puree in the same food processor that you used to make the sunny butter. Add the sunny butter and the walnuts and cashew nuts and mix well. Enjoy.

Korean Barbecue Tofu

This tasty Korean recipe is flavoured with soy sauce, mustard and spices. The resulting dish makes them quite irresistible. Served with rice/rice noodles, they are perfect for a light and refreshing meal.

Tofu is a plant based protein and has about 22 grams of protein per half cup serving. This nutrient powerhouse is rich in calcium, iron, B vitamins, fibre, potassium and magnesium. This vegan dish is a great way to add tofu to your meal rotation.

I left the tofu marinating overnight in the fridge. It just takes a few minutes to make the marinade and it’s ready to be fried whenever you want it. Super easy and delicious.

I used Basmati rice, but you could use any type of white rice. This recipe is from the book Tofu Cookery by Louise Hagler.

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PREP: 10 minutes COOK TIME: 20 minutes SERVES: 4

Ingredients

400 gms firm tofu, cut into ¼ inch slices

½ cup dark soy sauce

6 tbsp sugar

2 tsp dry mustard

½ tsp garlic powder

2 tsp onion powder

Cooked rice

Vegetable oil

Instructions

Mix the soy sauce, sugar, mustard, garlic and onion powder in a bowl. Marinate the tofu slices overnight in the refrigerator.

Heat a frying pan and fry the tofu slices in a little oil on both sides until they are browned. Serve the tofu on a bed of rice or rice noodles. Garnish with chopped green onions. You can also garnish with sliced mushrooms and snow peas. 

Spicy Roasted Cauliflower Steaks

This recipe has become one of our family favourites – even if you don’t like cauliflower, you will love this dish. It’s really easy to make and tastes incredible. And it’s vegan!

To cut the steaks, wash the cauliflower and cut off the stems as much as possible. Cut off the florets at the end. Cut the vegetable into one inch pieces. You will have about two steaks from each cauliflower. Look for ones that are firm and have the florets firmly packed together.

All the gaps in between the florets and the stems have to be filled with the spice paste. You also need to turn the steak and rub the paste into the florets and the stems. The important thing is to use as little water as possible while grinding the paste. I also pan fried them gently for a few minutes in a frying pan at the end.

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It goes really well with hummus or vegan mayonnaise. Or you can just have it with some Greek yogurt.

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PREP: 30 minutes COOK TIME: 40 minutes SERVES: 2

Ingredients

1 large cauliflower, washed well

Vegetable oil

4 tbsp almonds, blanched and sliced

4 tbsp raisins

Cauliflower leaves, roasted

Spice paste

1 onion, chopped

1 tbsp ginger-garlic paste

2 tbsp coriander seeds

1 tsp cumin seeds

1 tsp fennel seeds

2 pieces cinnamon

4 cloves

2 cardamoms

1 tsp black peppercorn

5-6 red chillis

1 tsp turmeric powder

½ cup coconut, grated

Vegetable oil

Salt to taste

Cut off the stems of the cauliflower and cut them into one inch steaks leaving the ends. You can use these to make many things like soup, cauliflower rice, curry, etc.

For the spice paste, heat about a teaspoon of oil in a small pan and add the cinnamon, cloves and cardamom. Add the red chillis and pepper after a few seconds and then add the cumin, fennel and coriander seeds. Add the onions and sautè for a few minutes. Add the turmeric powder and coconut. Remove from heat and cool. Grind into a paste using as little water as possible. Add the ginger-garlic paste to the mixture and mix well. Stuff this paste into the gaps between the florets and the stems and also on the head of the florets, turning the steaks once. Grease a baking sheet with a little oil and place the cauliflower steaks on it. Drizzle a little oil on the top and around the steaks. Bake for about 20 minutes on each side, until the steaks are tender.

Heat a frying pan and gently place the cauliflower steak on it with a little oil and fry until they are browned on each side.

Roast the cauliflower leaves in the oven with a little oil.

To serve, place the steaks on a serving plate and garnish with the almonds, raisins and roasted cauliflower leaves. Serve with rice/flatbreads and/or hummus, vegan mayonnaise or Greek yogurt.

Nutty Protein Energy Balls

These energy balls provide protein, carbs and good fats. It’s just the thing for a quick snack in the morning or anytime of the day, perfect to pack for a long flight and ideal after a workout. They are fun to eat and so easy to make.

If I need an excuse to eat chocolate, then these protein balls are it! The sweet and salty flavour is sure to be a crowd pleaser.

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TOTAL TIME: 30 minutes

Ingredients

2/3 cup almonds, powdered

15 dates

2 tbsp coconut nectar

1 tbsp coconut oil

½ cup peanut butter

1 tbsp cocoa powder

3 tbsp dark chocolate, chopped finely

1 cup rolled oats

1 tbsp chia seeds

1/4 cup coconut chips

1/8 tsp sea salt

Blitz the dates in the food processor to a paste. In a large bowl, place the dates, coconut nectar, coconut oil and peanut butter together and mix well. Add the almond meal, cocoa, chocolate, oats, chia seeds and salt. Mix together until all the ingredients are evenly combined. Form into 12 balls with clean hands and place in a sealed container. It can be stored in the refrigerator for one week or freezer for 1 month.