Easy Tofu Nuggets

This is a delicious yet simple tofu recipe! 

EASY TOFU NUGGETS 

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Ingredients

  • 1 block of tofu – cut into nuggets
  • 1 cup vegetable stock
  • 1/2 cup cornflour 
  • oil for frying

Directions

Place the vegetable stock in a bowl and submerge the tofu.  Allow to marinade for an hour or more.

Drain the tofu.

Dip the tofu nuggets into the cornflour.  Fry in a pan till golden brown.

Enjoy with ketchup.

 

Zucchini Fritters

These fritters are mind blowing! Adding chickpea flour gave these a unique taste.

ZUCCHINI FRITTERS – 6 fritters

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Ingredients

  • 2 medium zucchini, grated
  • 1 small onion, finely chopped
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper – optional
  • 1 tsp baking powder
  • 3/4 cup chickpea flour
  • 1/2 cup water
  • oil for frying

Directions

In a large bowl combine the zucchini and salt.  Set aside for 5 – 10 minutes.  Press all the water out of the zucchini.

Add chickpea flour, water, cayenne pepper and black pepper to the zucchini.  Combine well.

In a large pan heat the oil.  Drop about a tbsp of the batter into the oil and fry until golden brown, flip and repeat.

Serve hot or cold.

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I’m going to do another post later tonight about all my gallivanting 🙂 have a lovely day guys.

Roasted Eggplant and basil pesto sandwich

If you’re looking for a tasty lunch treat be sure to try this sandwich.  Its not on the healthy side of life, but its a great sandwich to have when you feel like a guilty pleasure!

ROASTED EGGPLANT AND BASIL PESTO SANDWICHserves 1

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Ingredients

  • 2 slices roasted eggplant ( I used baby eggplant, so I used more)
  • 2 tbsp basil pesto
  • 1 tbsp butter bean dip (optional)
  • 2 slices tomato
  • 2 slices whole wheat bread
  • salt and pepper to taste

Directions

Spread one slice of bread with the basil pesto.  Spread the other slice of bread with the butter bean dip.

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Top with eggplant and tomato, season with salt and pepper and top with remaining slice of bread.  

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Cut and enjoy.

 

Cottage Pie with Sliced Potato

Hello lovelies, I hope everyone had a lovely weekend and is ready for a beautiful week.  I had another wonderful weekend.  It consisted of beach times and catching up with my best friend and our other wonderful friends.

This is a great recipe for a rushed night. Switching mashed potatoes for sliced potatoes speeds up the cooking time a lot.  This is a wonderful and filling recipe.

COTTAGE PIE WITH SLICED POTATOES – serves 5

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Ingredients

  • 1 cup brown lentils
  • 2 1/2 cup water
  • 1 large onion, finely chopped
  • 4 cloves garlic
  • 1 small green pepper chopped
  • 1 1/2 cup mixed frozen vegetables
  • 1/4 cup light soy sauce
  • 1/2 cup passata 
  • 1 tsp each basil, marjoram and thyme
  • 1 large russet potato, thinly sliced

Directions

Preheat oven to 400 degrees.

In a small pot add the lentils and water. Bring to a boil, reduce to heat and simmer until tender. Drain and set aside

In a large pan add 1 tbsp oil.  Add the onion and garlic, cook until translucent.  

Add in green pepper, lentils and frozen vegetables.  Cook for 2 minute.  Stir in the soy sauce, passata, basil marjoram and thyme.  When the vegetables are ready, remove from heat.

Transfer mixture to a baking dish and pour in evenly. Top with the potato, overlapping slices.

Drizzle with olive oil and garnish with paprika. Bake until the potatoes are golden and tender.  30 -40 minutes. Let stand for 5 minutes before serving.

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