Baby's First Tofu Scramble

After a very long hiatus, we're back! What better post to have than a first? Am I right? My first tofu scramble, made a while back (I know, I've been vegan for over 2 years an this is the first tofu scramble I've ever made..)

Tofu Scramble, featuring Nona Cheesy Sauce!

This is surprisingly easy to whip together, especially with the help of NONA's trusty Cheesy sauce- it never disappoints, trust me.

Ingredients:

1/4 Block of firm tofu
1/4c of NONA Cheesy Sauce (or any other kind of cheese sauce you fancy)
2 tsp cumin
1/2 tsp cayenne
1/2 bell pepper (the more colours the better!)
1/4 spanish onion
1/2c spinach
1/2 tomato (I like roma because they keep their shape)
2 chives (to make it pretty)


Directions:

1. Get your frying pan with a bit of oil over medium heat. Cube up your tomatoes, peppers and onions. Toss them all on the pan and sauté them for about 5-7 minutes until they've softened.
2. Add in your spices (cayenne and cumin) and mix them in thoroughly with the veggies.
3. Turn your stove onto low heat then add in your NONA Cheesy Sauce and stir in evenly with the veggies.
4. Crumble your tofu into the pan then mix everything in together.
5. Serve on a nice plate, add some chives (or any other kind of green really), add in some nice toast and a side dish of jam and you have a lovely brunch, fit for any age.

Keep brunching, babes.

Garlic Spinach & Tomato Pasta

More Pasta! Sauceless, but still tasty as ever. This dish is a cross between a hot, saucy one and a cool, refreshing pasta salad. Garlic, tomato and spinach are great basic ingredients, put together in a not so basic way and the result is delightful. Combined with Maria's chickpea fusilli - there is no going wrong.

Garlic Spinach & Tomato pasta

Ingredients:

1/2 bunch fresh spinach

10 cherry tomatoes

3/4c dry Fusilli pasta (This is super flexible, use whatever pasta you like... or even rice or quinoa!)

1 clove garlic

1 1/2 Tbsp olive oil

1 tsp oregano

Sunflower oil for sautéing

Salt & pepper to taste

Directions:

1. Put the pasta on to boil and cook.

2. While the pasta is cooking, mince a clove of garlic and sauté it a bit in some sunflower oil.

3. Halve the cherry tomatoes and toss them into the pan once the kitchen is filled with a lovely garlic scent.

4. After about 4 minutes with the tomatoes, toss in the spinach. Remove after about 4 minutes, or until the spinach has wilted.

5. Once the pasta is done, take it off the stove, drain and rinse. Place back into pot. Once this is done, add in the olive oil and oregano until all the noodles are well coated.

6. Add in the sautéed spinach and tomatoes and mix together.

Whabam - delicious, top-notch pasta and all so simple!!

Quick, easy, refreshing and delish- Enjoy friends!

Quinoa Pear Crumble

It's a breakky post! I had the morning off the other day so I indulged in creating this concoction. This is a kind of twist on traditional apple crumble. The "crumble" doesn't really crumble, it's really more of a mash.  It takes a while to put together so I wouldn't advise it for a regular morning meal, however you could do some prep the night before and put it together in about 20 minutes! Regardless, it's deliciously worth it. It could also be a healthier alternative to a dessert. Would pair wonderful with some vanilla coconut milk ice cream. Please excuse the messy presentation; I was too hungry to tidy it up before taking pictures.

Quinoa Pear Crumble

Ingredients:

For the filling:
1 pear (I used bartlett)
1 Tbsp lemon juice
1 1/2 Tbsp maple syrup
1/2 tsp cinnamon

For the "crumble"
3/4 c cooked quinoa flakes (I used Go-Go Quinoa brand flakes)
1 1/2 Tbsp maple syrup
1 Tbsp chia seeds

Directions:

1. Dice up the pears and toss into a bowl with the lemon juice, syrup and cinnamon. Mix them all up until well coated and put into a baking dish. Bake this base for 30 minutes at 400 degrees
2. While the pear mix is baking, cook up some quinoa flakes. Once the flakes have cooked up, pour into a bowl and stir in the syrup and chia seeds.
3. Take the pear mix out of the oven after a half our and top with the quinoa-chia mix.
4. Put back into the oven and bake for another 15 minutes.
5. Take our the dish, drizzle with some syrup and dust with cinnamon. Food tastes better when it looks pretty.


I don't have the biggest sweet tooth so I mixed in about 3/4 c of unsweetened almond milk. This also made it more of an appropriate breakfast dish. However if you wanted it to be a dessert, toss some ice cream on.

Stay Happy.

Fresh Veg Pasta Salad

Pasta! What a wonderful, wonderful thing. It's quick, filling and absolutely scrumptious. I've grown particularly fond of Maria's Pasta - made from lentils, vegetables and my personal favourite - chickpeas. Packed with protein, the noodles taste like a regular pasta but with far more benefits. I needed something quick before work and this dish came into my life. Here it is folks:

Fresh Veg Pasta Salad

Ingredients:

For the pasta:
3/4 Maria's chickpea fusilli
1/2 yellow bell pepper
8 cherry tomatoes
1/2 Tbsp dried oregano
Salt & Pepper to taste

For the dressing:
1 1/2 Tbsp tahini
3 Tbsp lemon juice
1 Tbsp olive oil

Directions:

1. Put the pasta on medium heat to cook.
2. While the pasta is cooking, dice up the pepper and halve the cherry tomatoes.
3. Whisk together all the ingredients for the dressing.
4. Drain the pasta and then put back into the pot. Toss in the veggies and oregano.
5. Add the dressing and mix together until the pasta and veggies are well coated.
6. Add salt and pepper to taste, then serve.

The great thing about this dish is that it's so flexible. You can add any fresh veggies you have, herbs you like, etc. For a lighter salad dimply do and olive oil and lemon juice mix, adding a touch of apple cider vinegar. Eat up and enjoy!

Stay Protein Packed, dudes.