Mascha’s Nut, Lime & Dill “Cream Cheese”
- 1/2 organic raw walnuts
- 1 cup organic raw cashews
- 120 ml filtered water
- 2.5 tablespoons lime juice
- 1.5 tablespoons nutritional yeast
- 2 cloves garlic
- 1 teaspoon coarse black pepper
- 1 tablespoon cold-pressed virgin olive oil (optional)
- sea salt (to taste)
- 1-1.5 tablespoons dried dill
- Place all the ingredients apart from the dill in the blender and blend well until creamy cheesy mixture forms.
- Add the dill and stir with a spoon.
- Use it as a dip or creamy pasta sauce. Or serve on a wholegrain or gluten-free toast.
Easy-PEAsy Carrot, Zucchini & Tofu Scramble (serves 4)
For the Scramble:
- 4 carrots
- 2 medium zucchinis
- 350-380 grams firm tofu (1 block)
- 2-3 large mushrooms
- 1 teaspoon dry dill
- 1 tablespoon chopped coriander leaves (optional)
- 1 small chilli
- 3 tablespoons tamari (or any other good quality soy sauce of your choice)
- 1 tablespoon coconut oil (olive and canola also work)
- 1 onion (sliced)
- 2 garlic cloves (minced)
For the pea mash:
- 3 cups frozen peas
- 1 tablespoon chopped mint leaves
- ½ small lime (juiced)
- 2 teaspoons coconut oil
- salt (to taste) – I do not add any salt to the mash, as I serve it on top of the scramble which has enough saltiness from the soy based tamari sauce.
- Grate the carrots and zucchinis into a large mixing bowl.
- Slice the mushrooms.
- Use your hands to crumble the tofu into the consistency of ‘scrambled eggs’ into the bowl.
- Mix the carrots, zucchinis, tofu, dill, chopped coriander, chilli (if using) and tamari sauce in the bowl and set aside for about 10 minutes to marinate.
- Heat the oil in the pan, add the sliced onion and sauté until translucent.
- Add the garlic and sauté for another minute or so.
- Add the vegetable and tofu mixture to the pan, cover and cook for further 6-7 minutes over medium heat stirring occasionally.
- To make pea mash, add the frozen peas into a saucepan with boiling water, cover and boil for 4 minutes over the medium heat.
- Drain the peas and transfer them into a food processor.
- Add the mint leaves, lime juice and coconut oil and process until the mixture forms soft mash. Yum!
- Serve the pea mash over the vegetable and tofu scramble!
- Season with cracked pepper.
Easy-PEAsy, highly nutritious, fast and delicious!
Zpaghetti Two Ways (Serves 2)
- 4 large zucchinis
- 10 basil leaves (finely chopped)
- 1 teaspoon cold-pressed olive oil
- 1 teaspoon lime juice (optional)
- dash of salt
for Creamy Sauce:
- ¾ cup macadamia nuts
- 60ml water
- 1 garlic clove
- ¼ teaspoon white pepper
- ½ small date OR ½ teaspoon maple syrup
- dash of nutmeg
- ¼ teaspoon salt OR to taste
for Marinara Sauce:
- 1 large ripe tomato
- 8-10 sun-dried tomatoes (preferably oil-free)
- ¼ red onion
- 1 small garlic clove
- ½ small red chilli (optional)
- 1 tablespoon cold-pressed olive oil
- pinch of salt
- Using spiraliser, spiralise the zucchinis into a big bowl. If you do not have a spiraliser, use a vegetable peeler to shave zucchini into long strips.
- Toss the Zpagetti (spiralised zucchinis) with chopped basil leave, salt, olive oil and lime juice (if using) and set aside to marinate for around 5-10 minutes while you prepare the sauces.
- Make the Creamy Sauce by putting its all ingredient in the blender and processing until smooth creamy texture is reached.
- Make the Marinara Sauce by placing all its ingredients in the blender and processing until you reach chunky consistency of the traditional Italian marinara.
- Pour any access liquid off the Zpaghetti and divide them into two separate bowls.
- Add the creamy sauce into one bowl and mix the Zpaghetti with the sauce until coated evenly.
- Add the marinara sauce into the other bowl and gently toss.
- Now the Zpaghetti is ready to be served. Arrange the Zpaghetti into two separate servings (one with the creamy sauce and the other with the marinara) on the plate and serve.
Note: both Creamy and Marinara sauce can be used as delicious and nutritious dips.
|Simply Korma (Serves 4) Ingredients:
- 1 ½ teaspoons coconut or canola oil
- 1 large onion
- 2 large garlic cloves
- ginger (3cm thick slice)
- 4 medium carrots (cut into 1 cm cubes)
- 2 large zucchini (cut into ¼ rounds)
- ½ medium cauliflower (cut in florets)
- 2 cups frozen baby peas
- 10-15 round beans
- 1 cup water
- 1 cup coconut milk (if you are on low-fat diet, use ½ cup coconut milk diluted with ½ cup water)
- 1 teaspoon maple syrup
- 1 teaspoon seasoning (I use Herbamare; if using just sea salt start with ½ teaspoon and add more to taste)
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon dry basil (optional)
- Process the ginger and garlic in the blender and place aside.
- Heat the oil in a large pan (or pot) over the medium heat.
- Add the sliced onions and cook for 4-5 minutes until soft.
- Add the ginger and garlic mix and cook for another minute.
- Add the spice mix and the water and stir for about 1 minute.
- Add the carrots, zucchini and cauliflower, cover the pan and cook for 7-8 minutes over the medium heat stirring frequently.
- Pour in the coconut milk and maple syrup. Add the beans and the frozen peas.
- Stir the vegetables together and cook for another 4-5 minutes.
- Garnish with parsley or coriander leaves and serve over steamed brown rice.
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