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Tempeh Tacos (Makes 2 servings)
200g tempeh
1 red bell pepper
2 cloves of garlic
1 small white onion
Salt to taste
1 tsp. chipotle paste
1 tsp. smoked sun-dried tomato paste
1 tsp. ground ancho chili
1 tsp. cumin (ground or whole seeds)
Olive oil for cooking
A generous bunch of fresh cilantro
Cashew “Cheese” Sauce
1 cup soaked cashews
1/4 cup water (additional water as necessary)
2 tsp. nutritional yeast flakes
1/2 tsp. ground turmeric
1/2 tsp. powdered onion
1/2 tsp. powdered garlic
1/4 tsp. freshly ground black pepper
Salt to taste
1.5 tsp. fresh lime juice
Pico de Gallo Salsa
200g ripe cherry tomatoes
1/4 of a red onion
A generous bunch of cilantro
1/2 tsp. chopped jalapeño
2 tbsp. fresh lime juice
Salt to taste
6 taco shells
Roasted Eggplant & Butter Bean Curry (Serves 4)
Roasted Eggplant:
1 large eggplant
1 tsp. ground cumin
Salt to taste
Olive oil for drizzling
Curry:
400g butter beans
1 red bell pepper
1 onion, preferably white
2 garlic cloves
A piece of fresh ginger
Season with salt and black pepper
1 tbsp. tamari or soy sauce
1 tbsp. cumin (ground or seeds)
1/2 tsp. fennel seeds
4 pods of cardamom
1.5 tsp. curry spice blend
1 tbsp. ground turmeric
10-12 fresh or dry curry leaves
1.5 tsp. concentrated tomato paste
400 ml can of coconut milk
Add water if needed
A generous handful of fresh cilantro
Peanut Tahini Tofu Noodle Salad (Serves 2)
Noodles:
100g your choice of noodles
200g shredded red cabbage
2 medium-sized carrots
1 red bell pepper
150g snap peas
2 stalks of spring onion
30g fresh cilantro
Crispy Tofu:
300g firm tofu
2 tbsp. garlic powder
Salt and pepper to taste
40g cornstarch
Peanut Tahini Chili Dressing:
1.5 tbsp. creamy peanut butter
2 tbsp. tahini paste
2 tbsp. tamari
1 tsp. hot chili sauce
1 tsp. pure maple syrup
A piece of fresh ginger, approximately 1 inch
1 tsp. rice vinegar (mirin)
1.5 tbsp. lime juice
3 tbsp. water (add more as necessary if the sauce is too thick)
Credit: YouTube/Tish Wonders
