WARM QUINOA SALAD BOWL

I'm not sure why I call this a salad - it's warm and doesn't have any salad in it! I think maybe it's due the mixture of different elements, along with the french dressing and the fact that you can eat it cold too.

I'm a big fan of year-round versatile meals (see my lasagne) and this one fits that bill perfectly. The flavours are light and Spring-like while the quinoa makes it's substantial enough to see you through cold Winter nights too. I personally love making huge batches of this so I can eat it with various meals throughout the week. As you can eat it cold, it's also a great one to pack up for work or a picnic down by the river.

Ingredients (Serves 4-6):

- 1 small cup quinoa for each person
- 2 blocks of firm tofu (I use Dragonfly)
- 1 can chickpeas
- 3 small apples
- 1 head of broccoli
- 1 tbsp agave syrup

Try to use all organic ingredients wherever possible.

To serve:

- I used the vegan friendly lemon and mustard seed dressing by Righteous. Alternatively any kind of french dressing would work or try tamari soy sauce for a different take on the dish.

Instructions:

1.) Wash and drain the quinoa then cook in an extra large pan, following the 1 cup quinoa to 2 cups water rule.

2.) While the quinoa cooks, chop up the tofu into chunks. Fry the tofu for about 6 mins till golden brown.

3.) Slice the apples and fry with some oil in a separate pan. Add the agave syrup to create a light caramelisation.

4.) Chop the broccoli into small florets and boil in a separate pan.

6.) Once everything is done, drain the brocolli and stir all the ingredients together in the quinoa pan.

7.) Drain the can of chickpeas then add in with the rest of the ingredients.

8.) Warm everything through and serve once the chickpeas are soft.

TOFU FRIED RICE

This has to be the easiest and most versatile meal you can make! All in all it must have taken me about 15 mins to make.

Serves 4/5

Ingredients:

- 4 cups of brown rice
- 2 cloves of garlic, minced
- 1inch cube of ginger, grated
- 6 spring onions, chopped diagonally
- 1tsp turmeric
- 1 block firm organic tofu
- 1 cup frozen peas
- 1 cup frozen sweetcorn
- 3tbsp soy sauce
- Sesame/olive oil to fry
- Soy sauce for serving

Instructions:

1. While the rice is boiling away, fry 2 cloves of garlic, a 1inch cube of ginger in a wok or large pan.
2. Next chop the block of tofu into little squares and fry them in the same pan as the garlic and ginger.
3. Add a tsp of turmeric to give the tofu a yellow look (I prefer this to pale tofu, plus turmeric is so incredibly good for you!).
4. In a separate pan fry the spring onions and any other veg you'd like to add.
5. Once the rice is done, pour it all into the same pan/wok and begin to stir fry.
6. Add the cup of frozen peas and sweetcorn.
7. Next pour in 2tbsp soy sauce.
8. Add 1/2-1tsp of basil and chives at the end.

I love that the combination possibilities for this are endless, next time I want to try adding mushrooms and mange tout just like my old favourite Wagamama's dish, Yasai Cha Han. 

PAD THAI

Here she goes again with another Vegan Eats World recipe post, sorry guys I just can't get enough! The more I use this book the more I want to make, which is great for me as I'm a lazy cook! This one was a bit of a tough recipe as there's a lot to coordinate - think chopping, stirring and boiling all at the same time. However I'm sure your all much more coordinated than me in the kitchen and the extra effort is so worth it for a wow factor meal. This one's sure to impress at dinner parties especially when you serve each one fresh off the wok as it's ready, authentic style! 

We sadly overcooked our noodles on this one, we left them in the water far too long so they became quite dense and heavy (you can see from the mass pile of noodles on our plate!). So long as your quick on your feet with this dish and follow the recipe it should turn to perfectly, the flavours are amazing. Like all good pad thai's the crushed peanuts, beansprouts and lime were used to garnish the plate at the end, we decided to omit the spicy greens and avocado as the dish has so many flavours already (maybe if our portions were smaller we might have been able to manage it huh!...). 

I'm more than willing to give this another whirl as Pad Thai is a fav of mine so would like to perfect it. Let me know if you've used the Vegan Eats World recipe book before and what your fav dishes are, or perhaps you have another awesome pad thai recipe to share?

VEGAN EATS WORLD

Vegan Eats World by Terry Hope Romero

I had to share with you my new recipe bible that is Vegan Eats World. This book came into my life recently and I'm so glad it did as I haven't been able to stop cooking/drooling over it's pretty plant based pictures ever since. 

This food is comforting, wholesome, filling and really flavourful. The instructions are clear and easy to follow and with over 300 international recipes there's bound to be something to take your fancy on any given day of the week.

Here are 3 of my favourite dishes so far:

Eggplant Shakshuka with Green Tahini Sauce

Egyptian Lentil Soup  

 Tofu and Potato Adobo Stew

This weekend I'll be making a Pad Thai from the book but what I really can't wait for is the dessert section (insert smug emoticon here). If this lot is anything to go by then they're bound to be incredible! Does anyone have any recommendations?

BRIGHTON BIRTHDAY

I wanted to get away from crazy city life for my Birthday this year (I must be getting old), so my boyfriend took me on a trip to Brighton for the day. The sun was shining and it couldn't have been a better day to have fun and enjoy the last of the Summer sun.

First we had a little stroll around the lanes then went for lunch at a vegetarian restaurant called Terre a Terre (sorry don't know how to do the accent on the a!). We opted for the sharing platter which comprised of mini versions of all the popular main dishes - we were blown away! There were mini nachos and guacamole, sesame tofu, wasabi cashews, aubergine zhuganoush and a teeny weeny glass of kale soup to name a few. 

All of this was followed by a chorus of Happy Birthday which was sung to me by the waiter (highly embarrassing but very sweet) and an amazing dark chocolate ganache and mixed berry birthday cake to take home - all vegan of course. 

The food was out of this world and we will definitely be visiting this restaurant in the near future (if not just to sample the churros). I'd recommend this place to everyone from veggie to meat eater as the quality of food is top notch, the service is excellent and presentation is incredible - what's not to like! All in all it was the perfect Birthday meal. 

MY VERSION: WASABI YAKI SOBA

I have a bit of a thing for Japanese food and think I would be in my element if I decided to visit Japan one day. Wagamamas, Dim T and Wasabi are all at the top of my list for a casual meal out or a quick grab and go. When I worked in Central London I would religiously order the Roasted Veg Yaki Soba noodles from Wasabi, which are accidentally vegan (you can check out their allergy info here). Looking at the handful of ingredients in the Yaki Soba I thought this would be easy enough to recreate at home, plus it's always fun to experiment in the kitchen with foods you love. I actually now prefer the home cooked versions of my restaurant faves to the real thing (Read: check out my Wagamamas recipe). At least this way you can control what goes in and you know exactly what your eating!

Ingredients (serves 3):

2 bundles of organic udon or buckwheat soba noodles
Firm organic tofu
Frozen garden peas
1 onion chopped into chunks
2 tbsp oil
Salt
Hot sauce and soy sauce to taste

Instructions:

1. Chop the tofu into large cubes and the onion into chunks.
2. Fry the onion in 1tbsp oil in a large pan till lightly brown.
3. Boil the noodles in a pan of lightly salted water for about 8mins.
4. In a separate pan add 1tbsp of oil and fry the tofu cubes for about 6mins.
5. Meanwhile boil the peas for 4mins in a pan of lightly salted water.
6. When everything is ready drain the noodles and sprinkle them with cold water, toss till they are dry. Then put them into the same large pan as the onions and add the tofu. Drain the peas and add those to the pan. Cook everything in the pan together till warmed through.
7. Add salt, hot sauce and soy sauce to taste. Delicious served with miso soup and vegetable spring rolls.

I'm ready for my close-up.

Healthy tips:

• Skip frying the noodles at the end and just serve the ingredients straight on top of the boiled noodles after draining.
• I usually make this dish with udon noodles but it's a matter of preference and depends on how healthy you want to be, the soba noodles are healthier as they're made from buckwheat.
• You could always try adding more veggies to this dish to make it as nutritious and colourful as you like.

What's your favourite place to eat? Have you ever attempted to make your favourite restaurant dish or adapted it to make it vegan? I'd love to know! 

TERRIFIC TURMERIC TOFU

I have been adding turmeric to my favourite tofu scramble for a while now, mainly as it gives it that yellow 'egg' look and also because I love the warm taste and fragrance it gives to an otherwise (let's face it) pretty bland dish, but it wasn't until this week that I discovered the long list of fantastic health benefits it has too, such as:

1.) Combating depression

2.) Anti-inflammatory properties

3.) Preventative cancer blocking

4.) Radiation reduction (from daily usage of mobile/cell/cordless phones etc.)

5.) Boots the immune system 

And too many more to mention here! You can read more about the fantastic benefits of turmeric here.

Above: Linda McCartney vegetarian sausages (vegan friendly), tofu, spinach, onions and tomatoes.

I love this dish as you can eat it for breakfast, lunch or dinner! It's so easy to make and you can get lots of veggies in one go if you chuck 'em all in to the mix. Be sure to use organic tofu though as 89 percent of soy beans grown are genetically modified. 

Here's how I make my scramble:

1.) Take a block of tofu and drain any liquid, if you prefer the scramble to be dry then pat with a kitchen towel. (It doesn't have to be firmed first as your going to scramble it). 

2.) Heat some oil in a frying pan then add the tofu and begin to break it up in the pan.

2.) Fry the onions separately till lightly brown, then add the tomatoes and fry for a couple of minutes.

3.) Boil some spinach, do this towards the end as this only takes around 4 mins.

4.) When the tofu is cooked after around 6-8 mins, add the fried onions and tomatoes. Stir in (approximately) a teaspoon of turmeric then add some salt and black pepper.

5.) Serve with veggie sausages or vegan 'meat' substitute. Also equally nice on toast or a bagel. 

I also recommend adding generous amounts of turmeric to rice and curry dishes. Another easy way to make sure you get a large dose of turmeric into your daily diet is by taking capsules. I have been taking Viridian capsules as in my opinion these are the best brand (and vegan too), you can get them from Revital stores or online here.

Do you have any great turmeric recipes to share?