Spicy Thai Braised Tofu

I just made this delicious dish of Spicy Thai Braised Tofu, which literally had my mouth watering. You wont be disappointed. It’s a beautiful warm evening here in Melbourne, and despite this dish having a little kick to it, it wasn’t too hot that it had me running for a cold hose down! (Although, on second thoughts – that does sound so very tempting…)

Give it a whirl and let me know what you think! (the dish… not the skinny dipping!) Oh heck – why not try that too?!

(Serves 4)

Sugar Free, Vegan, Gluten Free

Ingredients

500g tofu (cut into cubes – I used soft but you can use firm if preferred)
1 red onion (chopped)
1 red pepper/capsicum (chopped)
1/2 butternut squash (cubed)
1/2 cup of unsalted, natural peanut butter
Thumb sized piece of fresh ginger (grated)
2 tbsp organic tomato paste
6-7 leaves of kale (stems removed)
1 bunch of Bok Choy (roughly chopped)
1-2 tsp chilli flakes
1 tsp turmeric
1 tsp smoked paprika
2 cups no-salt added vegetable stock
Coriander to garnish
Himalayan Sea salt and cracked pepper to season|
Coconut Oil

Method

Preheat the oven to 180 degrees. Place tofu cubes on a lightly oiled baking tray and sprinkle with paprika and turmeric. Bake for 30mins, turning after 15mins.

Heat a large sauté pan and add onion, red pepper and ginger with 1-2 tsp of coconut oil. Cook until onion has softened. Add the chilli flakes, cubed butternut squash and Bok Choy and cook for a further one minute.

Stir in the vegetable stock, tomato paste and peanut butter and bring to the boil. Season with Himalayan sea salt and black pepper. Add kale leaves, stirring occasionally to allow them to wilt down. Add baked tofu, cover, reduce to a simmer and cook for a further 15minutes or until the butternut squash is tender. Add more water if needed.

Stir in lime juice and garnish with chopped coriander to serve.

 


Scrambled Tofu & Veggie Spaghetti

I’ve been experimenting with healthy spaghetti alternatives recently, and there are many made with single healthy ingredients such as quinoa and beans. They taste like the real deal to me!

I just made this delicious Scrambled Tofu & Veggie Spaghetti using Mung Bean fettuccine in as little as ten minutes, and it tasted delicious! Sometimes something quick and simple is needed, and this dish hit the spot without compromising on flavour. Next time you need a quick fix dinner, give this one a whirl! I even have left overs for lunch tomorrow. Double goodness. Yum!

(Serves 2)

Sugar Free, Vegan, Gluten Free

Ingredients 

100g mung bean fettuccine (or spaghetti of choice)
250g soft tofu
1/2 onion (red/spring chopped)
1-2 tomatoes (chopped)
3-4 mushrooms
2-3 leaves of silverbeet/swiss chard (stalks removed)
1 tsp dried rosemary
1 tsp turmeric
1 tsp smoked paprika
1 garlic cloves (crushed)
Mint leaves or coriander to garnish
Himnalayan Sea salt and cracked pepper to season|
Coconut Oil

Method

Bring a pan of water to boil ready for the spaghetti. Add the spaghetti to the boiling water and reduce the heat, cook for 7-8 minutes (check cooking instructions as they can vary depending on what spaghetti you use.)

Saute onion, tomatoes and mushrooms in a saucepan with coconut oil for 1-2 minutes. Add seasoning, garlic, tofu and swiss chard. Cook for a further 3-5 minutes.

Serve, add some mint leaves or coriander to garnish.

Scrambled Tofu & Veggie Spaghetti

 


Chunky Chickpea & Sweet Potato Soup

So it has been wet and drizzly here in Melbourne for the last two days. However, typical Melbourne weather means that the sun has now made a reappearance. When it rains I like cosy comforting foods like stews and soups, so I made this hearty Chunky Chickpea & Sweet Potato Soup to warm my tum. And now the sun is up again, I can freeze some and save it for another rainy day!

(Serves 2-3)

Ingredients 

1 onion, thickly sliced
2 garlic cloves (crushed)
1-2 tomatoes (chopped)
1 large sweet potato, peeled and cut into 1/2 inch pieces
1 tsp dried rosemary
2-3 stalks of celery (finely diced)
1.5 cups of water
1/3 cup dried beans
Himnalayan Sea salt and cracked pepper to season
Coconut Oil

Method

Soak Chickpeas the night before in water making sure that the water covers the chickpeas by at least 2-3 inches

In a saute pan, heat two tsps coconut oil. Add the onion and saute for 5 minutes until soft. Add garlic and cook for another 1 minute. Stir as needed.

Add the chopped tomato, sweet potato, chickpeas, rosemary and seasoning (salt and pepper) and cook for 1-2 minutes before adding the water.

Bring mixture to the boil then lower the heat to a simmer and cook until the sweet potato is tender (roughly 20minutes). Season again if needed. Once vegentables are tender, use a stick blender to roughly blend the soup, keeping it a little chunky. Add more water if needed.

To serve, add some mint leaves.

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Chunky Chickpea & Sweet Potato Soup

 

 


Choco-Berry Smoothie

I love smoothies, especially on a hot summers day like today here in Melbourne, Australia. I also love chocolate. It makes me happy. But sugary chocolate leaves me feeling lethargic and foggy headed, which is why I love this smoothie recipe so much. It’s packed full of anti-oxidants and tastes like it should be naughty, but it is in fact free from nasty refined sugars. This Choco-Berry Smoothie is the real deal – and it tastes yummo!

So if you want to begin your day in the right way, or simply need a healthy sweet-fix, then this smoothie is for you.

Sugar Free, Vegan, Gluten Free

(Serves 1)

Ingredients 

1 small frozen banana (or half a large one)
1/2 cup frozen blueberries
1 cup of almond milk
1 tsp natural nut butter of choice (I like to use Mayver’s Cacao Spread which is available at Coles in Australia)
1 tsp cacao powder
1 tsp honey/maple syrup (raw organic)
2-3 ice cubes (optional)

Method

Chop frozen banana into chunks. Add everything to the blender and blend until smooth.

Top up with extra almond milk if needed.

 http://hayleygledhill.com/choco-berry-smoothie/
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Chickpea and Tapenade Salad

This chickpea and tapenade salad is simple yet filling. It has the perfect balance of flavour and is quick and easy to prepare! Great for work lunches or enjoyed as a simple salad with some substance.

Gluten Free, Dairy Free, Sugar Free, Vegan, Vegetarian

(Serves 4)

Ingredients for Salad

2 cups chickpeas (soaked over night)
1/2 cucumber, diced
4 large beefsteak tomatoes, chopped
1/2 red onion, chopped

Tapenade Dressing
2 tbsp extra virgin olive oil
1 tbsp balsamic Vinegar
2 teaspoons tapenade
Coriander to taste

Method

Bring chickpeas to the boil in a saucepan of water, then simmer until tender and soft. Drain and allow to cool for a few minutes whilst you chop the cucumber, tomatoes and onion.

Mix the chickpeas in a bowl together with the salad ingredients.

For the dressing, whisk together the oil, vinegar and tapenade then drizzle over the salad. Add coriander to taste.

Enjoy!

Organically Yours,

Hayley xx

Chickpea-&-Tapenade-Salad
Chickpea and Tapenade Salad

Coconut & Currant Curried Quinoa

I love cooking with quinoa (pronounced KEEN-WAH). It is so versatile and can be used to make both sweet and savory dishes. Plus quinoa boasts a host of health benefits, which is why I aim to consume a portion most days.

A few health benefits of quinoa:

  • it is a complete protein containing all nine essential amino acids.
  • it has almost twice the amount of fiber than most other grains.
  • quinoa contains important minerals such as iron and magnesium.
  • is is gluten free.
  • quinoa is high in antioxidants.

And the best part about quinoa is that it tastes great when combined with your favourite flavours. So why not check out my Coconut & Current Curried Quinoa and let me know what you think?

Gluten Free, Dairy Free, Vegan, Vegetarian

(Serves 3-4)

Ingredients

1 cup quinoa (washed)
2 cups water
1 cup of mushrooms
2 stalks celery
1 red pepper (capsicum)
3-4 leaves of swiss chard/silverbeet (stalks removed)
1 clove garlic (grated)
1-2 tsp Indian curry powder (depending on how spicy you like it)
1 tbsp desiccated coconut/coconut flakes
1 tbsp currants
Himalayan sea salt to taste

Method

Bring quinoa to the boil with your 2 cups of water in a saucepan, and then simmer at a low heat with the lid on. Stir occasionally and add more water if needed.

Slice the vegetables and cook on a low/medium heat in some coconut oil. Add the grated garlic and curry powder.

Once the vegetables are covered in the flavours, add them to the pan of quinoa and stir occasionally. Add water if needed.

Towards the last 1-2 mins of cooking (quinoa should be soft to taste) add the currants and coconut and salt to taste.

Enjoy!

Organically yours,

Hayley xx

Coconut and Currant Curried Quinoa
Coconut and Currant Curried Quinoa

Cleansing Winter Kale & Beet Salad

Despite the cooler weather here in Melbourne, Australia – I still aim to consume at least one cleansing salad each day. It’s a misconception that salads are boring. When prepared with creative flair and flavour in mind – they can taste simply divine! (Plus, salads are one of the quickest and easiest ways to provide your body with a healthy dose of nutrient rich food.)

Whilst some foods are best consumed raw, others are better digested when cooked, which is why this salad contains the best of both! Using a mixture of raw AND cooked ingredients, this one is sure to tantalise your taste buds.

Whether you enjoy this winter cleansing salad as a side dish or a main – be sure to let me know what you think!

Gluten Free, Dairy Free, Vegan, Vegetarian

(Serves 4-6)

Raw Ingredients

1/2 thinly sliced red cabbage
Chopped Kale
1 Sliced Carrot
1 Grated Beetroot
1 Avocado
Coriander to taste

Cooked Ingredients

2 cups of mushrooms
1 sweet potato (Kumara)
2 stalks celery
2 cloves garlic
Rosemary
2 tbsp sesame seeds

Dressing

1/4 cup Apple Cider vinegar
1/4 cup Flaxseed Oil
Squeeze of lemon juice

Method

Place the sweet potato (kumara) in a saucepan (skin on) with some water. Bring to the boil and then simmer for 20mins. Once cooked, the skin can easily be removed.

Whilst the sweet potato is cooking, slice the raw ingredients and combine in a large salad bowl. Grate the beetroot on top and add the avo and coriander.

Cook the mushrooms, celery, sesame seeds, garlic (grated) and rosemary in a saucepan using some coconut oil for 5-7 minutes. (Add the garlic and sesame seeds towards the end as they cook quicker.) Add to the salad mixture.

Add the cooked sweet potato to the salad mixture (allow to cool for 5-10mins before handling.)

Combine the flaxseed oil with the apple cider vinegar and add a squeeze of lemon. Drizzle over the salad.

Enjoy!

Organically Yours,

Hayley xx

Winter Kale & Beetroot Salad
Winter Kale & Beetroot Salad