I had to put the word creamy in the title because otherwise this guy just screams HEALTH and I didn’t want to scare everyone off. Plus it is creamy so why wouldn’t I mention that? This curry is delicious! I’m a big fan of tofu these days and this curry comes together pretty quickly with a big punch of flavour.
MEAL PLANS WEEK 18
It’s that time of the week again! Time to get life sorted for the week ahead… or just thinking about it while you laze around enjoying your Sunday. I’m planning on spending some time recipe testing so I can get new content up asap… but that is my version of relaxing some times. I need to start yoga.
CREAMY VEGAN MUSHROOM AND THYME SOUP
This mushroom soup is the perfect thing for autumn. It’s earthy and warming and super filling thanks to a secret ingredient that also gives it a creamy texture – without the cream.
MUSHROOM, KALE AND LENTIL VEGETARIAN SAUSAGE ROLLS
Who doesn’t love a good sausage roll? We do these so well in Australia and I’ve been branching out occasionally recently and doing something I never thought I would. Eating vego sausage rolls. Sorry, ‘sausage’ rolls. I’m still calling them that as they’re the right shape and the same idea but just filled with veggies! Super nourishing and filling and all encased in flaky puff pastry.
MISO AND GINGER TOFU CURRY
This curry is like a love child between ramen broth and a coconut curry. I wanted the curry ‘gravy’ to have that flavour bomb thing going on that you get with ramen but to be served over rice like a curry. And wait for it… I cooked tofu in a pan not the oven for once! Turns out I can let go of my safety net!
VERY GREEN MATCHA SMOOTHIE
This is a green smoothie that packs a punch in the antioxidant and good for you departments. There’s matcha for those antioxidants, a good dose of omega 3’s, potassium, vitamins A, C and K to name a few, fibre, protein it’s like a powerhouse. I love serving it in a bowl over some muesli for hidden crunch and topped with fruit for contrasting flavours. And because it looks pretty tbh.
KOREAN BBQ TOFU BOWLS
VEGAN EGGPLANT KATSU CURRY
Eggplant is such an amazing vegetable, it’s texture changes so much depending on the amount of heat applied. With lots of quick heat, like in this dish it becomes soft and creamy. The katsu crumb is the perfect thing to hold it all together and the spice laced curry sauce brings the extra flavour it needs. This is a delicious dinner and it just happens to be vegan.
BANANA BUZZ SMOOTHIE
RICE NOODLE BOWLS WITH THAI PEANUT SAUCE AND SESAME TOFU SCHNITZEL STRIPS
I finally tried a slightly different way of cooking tofu and I’m such a big fan! It’s like eating chicken schnitzel – really! I’m clearly excited about this and you should be too. You’ll probably see this rendition popping up again but for now it’s finding a place in a noodle salad bowl and you’re going to love it.