slow roast

our oven has been broken over the past few weeks. so in celebration, tonight we will be cooking a meal utterly dependent on the warm splendour of the wonderful machine! try our take on the traditional family roast, complete with tofu steaks, roast vegetables in a bed of spices, and creamy broccoli & cauliflower.

serves 6

ingredients
tofu steaks:
1 1/2 blocks extra firm tofu
3 Tbsp rice wine vinegar
2 Tbsp tamari (or soy sauce)
1 Tbsp miso paste
2 Tbsp white sesame seeds
3 Tbsp sesame seed oil
4 Tbsp water

roast vegetables:
1/2 cup potatoes
1/2 cup pumpkin
1/2 cup kumara
pinch of cinnamon
pinch of curry powder
pinch of turmeric
2 tsp cardamom pods
1/4 cup of maple syrup
salt and pepper
drizzle extra virgin olive oil

creamy broccoli & cauliflower:
1/4 head broccoli
1/4 head cauliflower
2 Tbsp margarine
1/4 cup wholemeal flour (stoneground)
1 Tbsp miso paste
3/4 cup soymilk
1 Tbsp tahini
2 Tbsp miso paste
1 Tbsp tomato sauce/paste
juice of half a lemon



directions
for tofu steaks:
1. cut tofu into "steaks" (pieces about a centimetre thick & the block cut in half longways)
2. now press the tofu to reduce water content: place steaks on a towel & fold over, covering them. gently press, releasing excess liquids
3. then spread the tofu out in a casserole dish
4. mix marinating sauce in a small bowl & drizzle over tofu. if you want to, drizzle some maple syrup over the top
5. bake at 200 C for around 25-30 minutes

for roast vegetables:
1. roughly chop root veggies into inch-cube pieces
2. place in a somewhat deep casserole dish & coat liberally with seasonings
3. bake in 200 C oven for around 40-45 minutes, until slightly crisp on outside and tender on inside

for creamy broccoli & cauliflower:
1. start with creamy sauce: melt margarine in a large pot & once melted, mix in flour
2. turn the heat to low and slowly add in the rest of the ingredients
3. roughly chop broccoli and cauliflower into small pieces and add into the mix!
4. pour into a casserole dish and bake at 200 C for 15-20 minutes

breathe in deep & hold onto the dazzling aroma and tastes of this delicious meal!

rainbow rice

we realised we didn't have a single rice dish here! so here's the classic rainbow rice or vegetable fried rice, with our personal touch! a sea of vegetables served with rice, crispy tofu, and chilled pineapple chunks!

ingredients:
2 1/2 cups of brown rice
2 cloves of garlic
1 zucchini
1 red bell pepper
3 red onions
1 veggie salt cube
1/2 head of broccoli
1/3 cup button mushrooms
1/3 cup cabbage
1/3 cup peas
5-6 Tbsp tamari
2 Tbsp rice wine vinegar
1 Tbsp sweet soy sauce
half a pineapple

for the crispy tofu:
batter:
1 block extra-firm tofu (250g)
2 "eggs"
3 Tbsp mustard seed oil
1/4 cup spelt flour
1/4 cup water


sauce:
3 Tbsp rice wine vinegar
4 Tbsp water
2 Tbsp ketchup/tomato sauce/rocket fuel
2 tsp tamari
3 Tbsp spelt flour
pinch ginger powder
pinch sea salt


directions:
cook your rice!
1. then... saute minced garlic & onions in veggie stock in a wok for five minutes 
2. finely chop all your vegetables & throw them in (not the pineapple though, not until the end!)
3. once rice is cooked, add to wok & add rest of flavourings and let cook together for 15 or so minutes


crispy tofu: 
1. cut tofu into small triangles
2. make batter & then coat triangle pieces
3. make sauce
4. fry up your battered tofu & as they are frying coat in sauce - let each side cook for 5 or so minutes... until wonderfully crispy
5. then add the tofu into the rice and serve!


eat up & top with some chilly pineapple chunks

sensual spaghetti

a delicious alternative to the classic "spag bol"! a flavoursome combination of roasted eggplant, broccoli & softened onions in a herby tomato sauce. the tastes arouse homely & comforting sensations

ingredients:
spaghetti pasta
1 large eggplant
1 brown onion, 1 red
3 cloves garlic
1/2 cup broccoli
1 can tomatoes
250g extra-firm tofu
olive oil (for roasting eggplant)
2 pinches of sea salt + another 3-5 pinches
hefty sprinkle of pepper
large squirt of tomato sauce
pinch or two cayenne pepper
juice of  half a lemon
1 veggie stock cube
1-2 Tbsps maple syrup
1-2 Tbsps mixed herbs
3 Tbsps margarine
generous splash of red wine
basil, salt, & pepper, to garnish


cook your spaghetti!
and...
1. cut eggplant into cubes & drizzle in olive oil and season with 2 pinches of salt. roasted in oven for 15 or so minutes
2. saute garlic and onions (finely chopped) in veggie some water cube & some water for 5 minutes
3. add broccoli (also finely chopped), tofu (crumbled with your hands or in cut small cubes), tomatoes, and the rest of your seasoning!
4. once the eggplant is roasted, add to the sauce & then let this mixture cook on low for 15 or so minutes!

serve with basil, salt, & pepper
bon appetit!

Holy Tofu Burgers

this is a simple yet sumptuous dish. a wonderful combination of spread, veggies, and a crispy tofu pattie that may certainly take you to heaven

for four!

ingredients
for crispy tofu:
1 block extra-firm tofu (250g)
2 "eggs"
3 Tbsp mustard seed oil
1/4 cup spelt flour
1/4 cup water

3 Tbsp rice wine vinegar
4 Tbsp water
2 Tbsp ketchup/tomato sauce
2 tsp tamari
3 Tbsp spelt flour
pinch ginger powder
pinch sea salt

other ingredients:
burger buns
tahini
blueberry jam
avocado
tomato slices
sun-dried tomatoes
red onion slices
bell pepper slices
grated carrot
sprouts
ketchup
basil
hot sauce

the only part of this delicious meal that really requires some work is the tofu patties:
1. combine "eggs", mustard seed oil, flour, water in a bowl
2. cut tofu block into 4 patties & coat in the mixture
3. heat a lil oil in a frying pan & begin to fry these delicious creatures up!
4. now whip up the sauce: combine rice wine vinegar, water, ketchup, tamari, flour, ginger powder & salt
5. drizzle the sauce over each side of the patties as the fry!
this should take maybe 5 minutes on each side to get wonderfully crisp

for deliciously sweet twist, simply drizzle maple syrup over the slices of tofu & grill instead


then all you need to do is compile your burger!
golden!!!