tofu salad wraps

Another easy sick-person meal - we bought lots of flatbreads for our ill fated camping trip, so Chris made this.

They contain:
Grated carrot,
Shredded lettuce,
Tahini,
Shichimi togarishi,
Tofu fried in oil then smothered in teriyaki sauce & kecap manis,
Herbs from our garden.


The herbs include mint, garlic chives, basil, purple basil, some other sort of basil and vietnamese mint.

Yum!

raw salad

Raw salad, or, what I've been eating a lot of lately. Things have been busy busy in the business, so since my recent inspiration of raw chocolate cake, I've just been eating a lot of simple raw salads for lunch.

Usually with:
Bean shoots (sprouted by me, yay!),
Avocado,
Nuts,
Cucumber,
Lettuce / spinach,
Spring onion,
Tomato.

With my favourite dressing of lemon, olive oil, dijon mustard, salt & pepper.

Sometimes I eat it with a bagel. Almost raw.

Roasted Cauliflower Salad

We've had a lot of cauliflowers in our vegie box lately, and they're not a vegetable I usually enjoy cooking... it's been so hot, so I decided to do a bit of a salad.

Basically, I chucked all this in a roasting pan:
1 cauliflower, chopped into florets
1 tbspn olive oil
1 tspn coriander seeds
1/2 tspn cumin seeds
1/2 tspn ras el hanout
1/2 tbspn soy sauce
1/2 tbspn pomegranate molasses

Roasted for 30 mins (or until the cauli looks golden-ish and cooked)

Then, I squeezed on the juice of half an orange, some torn mint, and let it cool for a bit. Mmm!

Moroccan Pumpkin Couscous Salad

I'm not the world's biggest pumpkin fan, so when one happens to arrive on my doorstep as part of my Green Line delivery, I usually try and make something super-delicious. This week I was having a little browse through the Where's the Beef blog and found this recipe, which I adapted slightly. Yum!

Moroccan Spiced Pumpkin
1 small-ish pumpkin (about 1.5kg)
2 tbspn olive oil
1 tbspn soy sauce / tamari
1 tbspn pomegranate molasses*
1 tbspn coriander seeds
1 tspn cumin seeds
2 tspn ras el hanout
1 orange (or some orange juice)

Peel, deseed and chop the pumpkin into largish chunks.
Toss the rest of the ingredients (excluding the orange) together with the pumpkin in a baking dish.
Bake, uncovered at about 180 degrees C for 45 mins.

As you're baking, you'll see that the pumpkin is starting to get dry - you can squeeze over the juice of half an orange after 15 mins of baking, and the other half an orange again after 30 mins.

Hooray! That's it!

Serve with some a little couscous salad of mint, tomato, onion, sultanas & spinach.


*Pomegranate molasses is a tangy sweet syrup - if you don't have any you could use a bit of maple syrup or sugar and some lemon juice.

Carrot & Couscous Salad

I'm not a big couscous eater, but I had a craving for something carrot-y and Moroccan-y. This was extremely quick to make, and tasted rather delicious.

Carrot & Couscous Salad

Ingredients:
Couscous
Carrots
Onion
Olive Oil
Lemon Juice
Ras el Hanout
Pepper
Salt
More Carrots
More Onion
Orange Juice
Mint
Baby Spinach
Walnuts
Sultanas

(Sorry for lack of quantities, just make it up as you go!)

Okay.

Fry half the carrots & onions in some olive oil with a bit of salt & pepper, until they're nicely cooked and a little caramelised.
Chuck these in a bowl with some Ras el Hanout (this can be a bit spicy, so don't add too much), lemon juice & couscous, and add some boiling water (just cook as per instructions on your couscous).
- I just chuck everything in a bowl, cover with boiling water, and chuck on a lid and let sit for 5 or so mins.

Whilst the couscous is doing it's thing, take the rest of the onions & carrots and fry this batch. When this 2nd batch is lovely & golden, pour on the juice of 1 orange to kinda deglaze the pan & make a nice caramelized sauce.

Chuck it in with the cooked & fluffed couscous with some sliced baby spinach, mint, sultanas & walnuts. Hooray! Yummy!

savoury pumpkin pie

Lately we've been getting a lot of pumpkin in our weekly vegie box. I'm not a famed pumpkin lover, so my repertoire is pretty thin. My favourite way to eat pumpkin is usually with Moroccan / Middle Eastern flavours, hence this pie.


Super easy:
Roast some pumpkin pieces in olive oil (garlic optional)
Marinade the roasted pumpkin in lemon juice, ras el hanout, sesame seeds, sultanas (optional) & walnuts for about 30 mins.
Chuck it all on some pastry and bake.

Hooray!

I served it with this delish salad of steamed asparagus, avocado, apple & rocket in a dijon/lemon/olive oil dressing. Lovely.


This meal was totally super easy and quick, as are pretty much all the meals I've been cooking lately. I find cooking to be a huge way of procrastinating, I love cooking and can spend hours at a time, especially when I'm going through a macrobiotic phase. But, I'm trying to ramp up production in the business before Christmas, hence the easy recipes at the fore. It's better than take-out, right?