Thursday, December 9, 2010

Wonderful Tofu-Vegie Spread

This is a great  recipe I came up with we really enjoy. You can use this as a dip, cracker spread, sandwich spread or just  put on bread and heat in the oven or grill til cooked and a nice colour .
Take a small block of tofu , mix in a few large spoons of soy cream cheese (or your cream cheese) then add 1/4tsp of turmeric and salt,
Finely chop-dice small amount of tomato, cucumber, red capsicum, avocado, spring onion,
Mix all ingredients together in a bowl and use as you prefer. Extra tip, use nice tasting tofu that you like.


 

Monday, November 15, 2010

Miso/ Veg Noodle Soup

this soup is very easy and quick to make. You can use any  vegies you like I use chinese style vegies = mushrooms- spring onions- snowpeas- broccoli- grated carrot- bok choy- spinach- grated zucchini , thin rice noodles ( I use Rice Vermicelli Rice Stick,  tofu- bean curd from Asian Grocer, Miso sachet ( Spiral Instant White Miso Soup) or you can use any miso paste, Tamari -wheat and sugar free soya sauce  -, herb salt or veggie salt or celtic sea salt/himalayan salt ( I use Herbamare, good for seasoning has no yeast sugar or wheat)

So what you do is chop tofu into cubes, slice and chop vegies . You can either stir fry the vegies first or put them straight into water in saucepan , add your noodles add your seasonings and at the end add miso sachets and tofu. Cook until vegies are just cooked but not overcooked. Use 1 square of noodles and the amount of water to cover the vegies and noodles. If you want alot of soup use more quantity of ingredients or make a small amount for one, it's up to you.

Sunday, November 7, 2010

Banana IceCream

Banana Ice Cream - my recipe~ healthy and wonderful. Put some bananas in blender with some coconut creme , vanilla, your sweetener ( I use pear concentrate by Pureharvest and Stevia), small amount of tofu-beancurd optional, some peaches in mango juice- optional, blend and pour into either small dessert bowls to freeze or icypole plastic molds, yum and ...healthy. We have put some blueberries into the bowl also and poured the mix over them and froze them, you can add any fruit you like or just have it as icecream. You also can use it unfrozen to go with any other dessert or fruit . its very yummy.

 P.S. for info on ingredients please click  here

Wednesday, October 27, 2010

Vegan & Wheat Free Lasagne

This is a simple basic recipe I have created over time , I used to think lasagne was not in my cooking skills area but one day I decided to make one and lo and behold I can make lasagne. It is made without dairy or wheat or gluten and you can vary it however you like to. Any questions please leave a comment and if you make it and you want to share how it turned out please do for us all .

INGREDIENTS:
Wheat free lasagne sheets ( from Health food store or Supermarket health food section)
SoyMilk ( or milk of your choice)
Tofu     ( Asian Grocer or health food store)
Brown rice flour ( or any flour for thickening you like)
Salt ( I use Herbamare for flavouring -in Supermarkets and HFS.)
Eggplant, Onions, Mushrooms, Zucchini, Potato, Pumpkin and Carrots.(again your preferred choice of vegies these are mine , vary this how you want to)

HOW TO MAKE IT:
Slice eggplant and salt it and wipe off moisture, slice Zucchini and mushrooms and onions and shallow fry them til soft but not too cooked.
Slice potatoes pumpkin carrots thickly and steam them til just cooked . How much amount of vegies is up to you, too many and it all won't fit in !
Put the layer of eggplant zucchini mushies and onions on the bottom of a large high baking dish. then put a layer of lasagne sheets over them. Next layer the potatoes pumpkin and carrots over the sheets and salt if you like, then another layer of lasagne sheets goes over the vegies. ( some lasagne sheets you precook others you don't read instructions on pkt)

Make the topping by making a white sauce with flour milk and marg and salt (herbamare or another vegie salt, I just mix the milk with 1-2 spoonfuls of flour to make  half a  small to medium saucepan full and heat it stirring til it thickens. I add about a small block of tofu to the white sauce  and then  mix it in a blender til smooth, you may need to cool the white sauce down first . If you don't like tofu/beancurd then use soy cheese or dairy cheese  if you like. Then pour this over the top of the lasagne to cover the top sheets and you want a good amount covering the whole lasagne say half an inch or more . So use your judgement with all of this and your preferences . The tofu white sauce will set on top and be very nice but be wise to use nice tasting tofu- (Bean curd) Cook for 45mins to 1hr til cooked through and top is set and golden brown. Feel free to make it how you feel inspired to , as cooking is very creative and inspiring , try letting your Angels guide your cooking or God or say Angels 'I request a Most Benevolent outcome for this dish to turn out exceptionally good, thankyou" and watch what happens !

Enjoy
Erika L Soul
www.rainbowhealings.com