Avocado Pasta Salad Serves 2 Ingredients: 1 Large Ripe Avocado 1 Block Firm Tofu 200g Pasta (or enough for 2 people depending how hungry you are) 1/2 Red Pepper 1/2 Broccoli Head, cut into little florrets 1/2 Red Onion, sliced 1/4 of an Iceberg Lettuce, Sliced salt & pepper 1 tsp Garlic Granules 1 tsp … Continue reading Avocado Pasta Salad
Category: Mains
Sticky Satay Cauliflower
Ingredients: For the cauliflower: 1/2 Cauliflower Head, cut into florets 2 tbsp. Corn Flour 1 tsp. Garlic Granules Salt & Pepper (to taste) Coconut oil for frying For the Satay Sauce: 1/4 Jar of Peanut Butter (I prefer crunchy) 1 Garlic Clove, minced or grated 1 tbsp. Soy Sauce 1 tbsp. Sesame Oil Juice of … Continue reading Sticky Satay Cauliflower
Crispy Tofu Stir-fry
Soy marinated and pan-fried crispy tofu pieces served with stir-fried vegetables and rice. Tofu is my favourite protein source. Yet so many people find it bland and boring. If cooked right, and by "right" I mean crispy on the outside but soft in the centre, tofu is delicious. Its sponge like texture means it can … Continue reading Crispy Tofu Stir-fry
Pea Pesto
Vegan or non-vegan, it's seemingly impossible to resist pesto. I remember in my high school years, as soon as the lunch time food schedule would be assigned, all would long for pesto pasta day. With this in mind I sought the perfect vegan pesto recipe, which holds all the classic flavours without the use of … Continue reading Pea Pesto
Butternut Squash & Chickpea Coconut Curry
This curry is very versatile. The butternut squash can be replaced by pumpkin (or any other type of squash) or sweet potatoes. I have also added various vegetables to this recipe, such as a red pepper and mushrooms in order to bulk out the meal and increase veg consumption. However, this recipe is delicious whether … Continue reading Butternut Squash & Chickpea Coconut Curry
Kate Cooks Vegan 