Tofu Satay on Salad

Salad

• 1cups of shredded carrot
• 1 cups of bean sprouts
• 1 cups of shredded cabbage
• half a cup of thinly sliced mint
• half a cup of thinly sliced cilantro
• 1 cup of thinly sliced green onion
• 1 cup of thinly sliced bell peppers
• half a cup of roasted pine nuts
• half a cup of diced roasted unsalted peanuts
• one quarter cup of slithered almonds
• one quarter cup of toasted sesame seeds

Sesame salad dressing

• half a cup of tahini
• sesame oil
• rice wine vinegar
• light soy sauce
• sweet chili sauce

Marinade for tofu

• 4 cloves of garlic diced
• 4 fresh red chilies
• one half ginger root diced
• 2 Tbsp of turmeric
• 3 Tbsp. ground coriander
• 2 Tbsp of cumin
• 1 Tbsp of cardamom
• half a cup of sliced green onions
• half a cup of sliced cilantro
• half a cup of mint
• 1 cup of light soy sauce
• half a cup of sesame oil
• half a  cup of coconut oil
• half a cup of fish sauce
• 3 Tbsp of honey
• 2 cans of coconut milk

Tofu

• 1 packet of firm tofu
• slice into cubes

Steps:

Blend all marinade ingredients in a food processor and place in a bowl. Add tofu into marinade in bowl. Let it sit for at least 2 hours.  Skewer 4 pieces of tofu onto a wooden skewer that has soaked in water overnight. Continue until all tofu has been used.

Combine all salad ingredients into a large bowl. Stir in salad dressing  and toss.

Barbecue the tofu for around 3-4 minutes on each side-- until golden brown.

Sit 2 skewers a top 2 cups of salad in a shallow bowl. Provide chopsticks as utensils.

Vegan Style Chocolate Mousse

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Vegan Style Chocolate Mousse

Ingredients:

• 6 avocados
• 2 cans of coconut cream
• 2 cups of 100% Tumaco Cocoa beans Cocoa Powder
• 1 cup of honey
• half a cup of pure bourbon vanilla extract

Steps:

Combine all ingredients in a food processor. Place in small bowl or small mason jars overnight. Seal the lid or cover the bowl. In this case I used small mason jars as they are adorable to serve but they can be stacked in the fridge after being sealed air tight.

Before serving, garnish berries and a sprig of mint.

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Portobello Mushroom on Parmesan Tortillas

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Portobello Mushroom on Parmesan Tortillas 

Ingredients:

• 4 portobello mushrooms
• a bunch of large basil leaves
• half a cup of extra virgin olive oil
• sea salt and cracked black pepper
• 3 garlic cloves
• 5 Reduced Carb Whole Wheat Flour Tortillas (from Trader Joes)
• one and a quarter cup of grated (not finely) parmesans cheese

Steps:

I used the same mushroom recipe from above but instead of using the basil leaf as the wafer on which to serve the mushrooms on I uses Parmesan infused tortillas. Whilst the mushrooms are barbecuing, I placed each individual tortilla in the oven (not on a baking sheet).  I cooked each until crisp. I then added one quarter of a cup of shredded.

Parmesan on each tortilla and placed 6-7 pieces of mushroom atop the cheese. I then returned the tortillas, on a baking sheet, to the oven, and cooked until the cheese was melted. I cut the tortilla into 6 pieces. And before I could say, "Luvvies", the guests have devoured them all.

Grilled Portobello Mushroom on Basil Leaves

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Grilled Portobello Mushroom on Basil Leaves

Ingredients:

• 4 Portobello mushrooms
• a bunch of large basil leaves
• half a cup of extra virgin olive oil
• sea salt and cracked black pepper
• 3 garlic cloves

Steps:

I peeled the portobello mushrooms and removed their storks. In a bowl I soaked the portobello mushrooms in the extra virgin olive oil and massaged every last bit of the oil into each mushroom. I add shredded basil leaves taken from the smaller leaves that are too small to use as the wafer on which I would later serve the grilled portobello mushrooms on. I diced up the garlic cloves and sprinkle over the portobello mushrooms. I add the sea salt and cracked black pepper and then place on a hot grill on the BBQ. I like to cook the mushrooms for at least 2 minutes on either side.

Once removed from the grill I placed the portobello mushrooms onto shallow dish and sliced into pie shapes. I tend to cut approximately 8 pieces per mushroom. With the juices oozing out of the cut mushroom, the pieces marinate in the amazing combination of flavors. I then place each pie piece on an individual basil leaf and serve.

Sliced Pear with Goat's Cheese

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Sliced Pear with Goats Cheese

Ingredients:

• one large log of goats cheese
• 6 pears
• 4 green onions
• half a cup of chopped European parsley
• one quarter of a cup of chopped basil
• half a cup of sautéed diced pancetta
• one tablespoon of extra virgin olive oil
• half a cup of pomegranate seeds
• sea salt and cracked black pepper

Steps:

In a wide flat bowl, I squeezed one lemon and rolled in a log of goats cheese into the juice. I the added salt and pepper and kneaded the goats cheese into the accumulating flavors. I then added extra virgin olive oil, thinly sliced green onions, chopped basil and chopped parsley.

I sliced the pears like thick wafers. I smeared the goats cheese on the pear as one would peanut butter onto a sandwich. I then  sprinkled with pancetta and on a separate batch I sprinkled pomegranate seeds (for the vegetarian). Voila lean deliciousness.

Penne Vodka

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Penne Vodka

Ingredients:

• Half a red onion

• Half a brown onion

• Four garlic cloves

• 1 Tbs. Extra Virgin Olio

• 4 ripe tomatoes

• 2 tinned whole tomatoes

• 12 basil leaves

• Black pepper

Steps:

Sauté half a red onion, half a brown onion and four garlic cloves in 1 tablespoon of extra virgin olio.

Once transparent, pour ingredients into a blender and blend into a cream.

Return the onion mix to the sauté pan and add 4 ripe diced tomatoes with 6 sliced basil leaves.

Once the tomatoes have cooked and infused with the onions, add 2 cups of tinned whole tomatoes.

Add ground black pepper and another 6 clicked basil leaves.

Simmer on low heat for 30 minutes and then all all ingredients into the blender and blend.

Pour over the pasta and serve.