Monday, April 30, 2012

Baked Vanilla Tofu with Sour Cherry Topping

I found these gorgeous little dishes at the op shop. I know, it's an addiction but there are worse things in life, plus the money goes to charity and I get cute kitchen things to play with. So a few things came to mind, I could use them for entree size soups, savoury crumbles, bean dishes, lentil dishes, mini veggie casseroles, mini pilaffs, even baked puddings like clafoutis, tofu puddings, chia puddings, overnight oats, baked oats etc etc etc. I went with a vegan version of sweet baked ricotta...sweet baked tofu!


Baked Vanilla Tofu with Sour Cherry Topping
Makes 3 serves (103 calories per serve)
Baked Tofu
1 tsp agar
1/2 cup hot water
1 x 300g packet of silken tofu
20 drops vanilla sweetener
1 vanilla pod
3 tsp natvia (stevia sweetener) to top
Sour Cherry Topping
1/4 jar Organic sour cherries in water
1 tsp agar agar

Baked Tofu
  • Combine
  • blend
  • refrigerate if you want it more creamy 
  • bake
  • enjoy hot
  • or refrigerate and enjoy cold
  • or add cherry topping!
Sour Cherry Topping
  • Blend cherries and their juice
  • simmer for 20 mins to reduce
  • add agar agar
  • stir until dissolved and evenly distributed
  • spoon over baked tofu
  • enjoy warm as a thick jammy consistency
  • or refrigerate and enjoy as a jelly consistency
These are delicious. Completely and utterly delicious. Sweet, creamy- just what you want from a dessert and they're healthy! 

All the best,
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Tuesday, April 10, 2012

Blueberry Lime Salad Dressing

This low fat dressing is bursting with flavour and ridiculously good for you! It's a sweet, tart, fresh summery dressing that tastes amazing (if I do say so myself). 

If you want it creamy and high protein just add some silken tofu or blended soaked nuts, it'll taste great- but I like it just like this. The blueberries make it sweet and the lime and vinegar give it that kick that makes it just savoury enough to be a dressing rather than dessert sauce. 

I tested it out on my husband, father and 2 friends and they all loved it too. If you're yet to try fruit in your salads or dressings I can't say enough- give it a go! it may sound odd but it tastes divine.
Blueberry Lime Salad Dressing
Makes 2 large or 3 small serves
1.5 cups blueberries
juice and zest of 1 lime
2 tbsp apple cider vinegar
fresh ground black pepper to taste
  • Defrost blueberries
  • Zest and juice lime
  • Combine ingredients and blend (I use the stick blender)
  • Enjoy!
Apologies for the lack of posts recently but uni work comes first! Don't worry, we've been eating well- the most recent 2 minute recipes have been vegan pesto (basil, pine nuts, nutritional yeast blended) then because it tastes so good a parsley pesto (parsley, pine nuts, nutritional yeast blended) I didn't blog them because a) I was in a hurry and b) it's not rocket science... the other half has been making filo pastry samosas full of potato, pumpkin, carrot and spinach with a ginger cumin, coriander, lemon, garam masala flavour base. It's not exactly what I'd call healthy but how can you complain when it's full of veggies and not deep fried?

Hope you're all well and smiling! 






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Friday, April 6, 2012

'Creamy' Green Mustard & Dill Sauce

This 'creamy' herb packed sauce is my new favourite addition to veggies. If you like dill you'll love it too! The silken tofu base give it a thick texture without being high fat/cal and the dill and mustard punch through the flavour. 

It's perfect on veggies, grains, beans or thinned out as a salad dressing. You know you want it, I've made another batch already it's so good.

'Creamy' Green Mustard + Dill Sauce

I enjoyed it on my favourite grilled veggie Sunday breakfast (eggplant and mushrooms)
Makes 4 serves
1 x 300g packet silken tofu (organic japanese style)
2 tbsp wholegrain mustard

1 cup chopped fresh dill
1/4 cup peas
1/2 cup broad beans
1/2 cup water (or to your desired consistency)
  • cook peas amd beans
  • skin broad beans
  • combine all ingredients (except dill)
  • chop dill
  • blend well
  • enjoy with veggies/grains/pasta anything!
For all you Aussies this tastes like the red rooster sub sauce...I wasn't trying and hadn't even thought of it for years but it was a happy accident.

I made this sauce again with with all peas instead of broad beans (we were out) and dijon instead of wholegrain and it was still wonderful- I prefer the wholegrain mustard and using all peas makes it sweeter but when you're out you have to be a bit flexible :)

If you don't like veggies just cover them in a really delicious sauce and you'll have no problems going back for seconds!

All the best,





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Wednesday, April 4, 2012

Black Forrest Jelly Cakes

You know how much I loved the wonderful sweet and sour cherry jelly cakes so I couldn't resist making another batch with cacao! This time I used less agar agar to make them more moist and slightly less firm... because they weren't reduced for as long they're slightly less jammy but it made more serves so these have less calories in them! Quick, healthy, delicious- perfect.
Black Forrest Jelly Cakes
Makes 10 serves (50 cals per serve)
2 x 720g jars organic sour cherries in water
4 tbsp raw cacao powder
8 tsp or 16g of agar agar
stevia to taste (optional)
  • combine all ingredients in a pot (the water/juice of the cherries too!)
  • simmer on a low heat for 5-10 minutes while stirring
  • blend well
  • pour into moulds/nice bowls
  • refrigerate for 30 mins to set
  • enjoy! These keep well uncovered in the fridge for a week
I hope you give them a try, they're fast becoming a favourite dessert of mine along with fruit 'ice cream'.

All the best,
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