Tofu Stir Fry

A tasty sauce, vibrant veggies, and crispy tofu come together in this quick and simple stir-fry. Ideal for a wholesome dinner on a weeknight.

Ingredients:

• 200g firm tofu, cubed
• 1 cup broccoli florets
• 1 cup bell peppers, sliced
• 1 cup snap peas
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon cornstarch
• 2 tablespoons vegetable oil
• Salt and pepper to taste

Instructions:

To make the sauce, combine the cornstarch, sesame oil, and soy sauce in a small bowl

In a pan, heat the vegetable oil over medium-high heat

Add the cubed tofu and cook for 5 to 7 minutes, or until crispy on all sides

Take out and place aside

Add the ginger and garlic to the same pan

Saut for one minute

Add the snap peas, bell peppers, and broccoli

Cook the vegetables for 34 minutes, or until they become soft

Place the crispy tofu back in the pan and cover it with the sauce

To evenly coat everything, give it a good stir

Simmer for a further two minutes to allow the sauce to get thicker

To taste, add salt and pepper for seasoning

Enjoy your tasty tofu stir fry hot out of the pan!

Goat Cheese and Walnut Tarts

These Goat Cheese and Walnut Tarts are the perfect combination of creamy, nutty, and sweet flavors. They make for a delightful appetizer or snack that's easy to prepare and even easier to enjoy.

Ingredients:

• 1 sheet of puff pastry
• 4 oz goat cheese
• 1/2 cup chopped walnuts
• 2 tablespoons honey
• 1 egg for egg wash
• Salt and pepper to taste
• Fresh thyme leaves for garnish

Instructions:

Preheat your oven to 375F 190C

Roll out the puff pastry sheet and cut it into small squares or rectangles, depending on your preference

Place the pastry squares on a baking sheet lined with parchment paper

Spread a generous amount of goat cheese on each pastry square, leaving a small border around the edges

Sprinkle chopped walnuts evenly over the goat cheese

Drizzle honey over the tarts for a touch of sweetness

In a small bowl, beat the egg and brush the edges of the pastry squares with the egg wash

Season the tarts with a pinch of salt and a dash of pepper

Bake in the preheated oven for 15-20 minutes or until the pastry is golden brown and puffed

Remove from the oven and garnish with fresh thyme leaves

Allow the tarts to cool slightly before serving

Enjoy your delicious Goat Cheese and Walnut Tarts!

Crispy Chickpea Snack Mix

A salty and crunchy snack mix with peanuts, pretzel sticks, and crispy roasted chickpeas. It has smoked paprika and nutritional yeast added to it to make it taste different. Great for a snack or a party treat!

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon cumin
• Salt and pepper, to taste
• 1 cup pretzel sticks
• 1/2 cup roasted peanuts
• 1/4 cup nutritional yeast
• 2 tablespoons maple syrup

Instructions:

Preheat the oven to 400F 200C

Pat the chickpeas dry with a paper towel and remove any loose skins

In a bowl, combine the chickpeas, olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper

Toss to coat evenly

Spread the chickpeas on a baking sheet lined with parchment paper

Roast in the preheated oven for 20-25 minutes, shaking the pan halfway through, until crispy

In a large bowl, combine the roasted chickpeas, pretzel sticks, peanuts, and nutritional yeast

Drizzle the maple syrup over the mixture and toss to coat evenly

Spread the mixture back onto the baking sheet and bake for an additional 5-10 minutes, until the mixture is crispy and golden brown

Allow to cool before serving

Enjoy!

Vegan Hollandaise Sauce

A creamy and flavorful vegan version of the classic Hollandaise sauce, perfect for drizzling over roasted vegetables, tofu scrambles, or vegan eggs Benedict.

Ingredients:

• 1/2 cup cashews, soaked overnight
• 1/2 cup unsweetened almond milk
• 2 tablespoons nutritional yeast
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons vegan butter

Instructions:

Drain and rinse the soaked cashews

In a blender, combine the cashews, almond milk, nutritional yeast, lemon juice, Dijon mustard, turmeric powder, garlic powder, salt, and pepper

Blend until smooth and creamy

In a saucepan, melt the vegan butter over medium heat

Pour the blended mixture into the saucepan with the melted butter

Cook the sauce, stirring constantly, until it thickens, about 5 minutes

Once thickened, remove from heat and serve immediately over your favorite vegan dishes