 I love tempeh meatballs but I've got to say that the pecan nuts takes this dish into a crazy delicious territory! This is one that people ask me to re-make for them when they come for dinner, it is super easy and absolutely filling and delicious. Serve with tubular spaghetti or zucchini pasta ... or make a sub :) The possibilities are endless :)  Tempeh and Pecan Meatballs 2-3 tablespoons of olive oil ½ onion 3 cloves garlic 1 cup of pecans 300grams Tempeh ½ cup tomato paste 2 chia eggs (2 Tablespoons of Chia and 6 Tablespoons of water presoaked together in a small bowl for five minutes before adding). 1 tablespoon of cumin 1 tablespoon of garlic powder 1 teaspoon of dried basil 1/2 teaspoon of dried chilli flakes, more if you like it spicy! Salt and Pepper to taste Process: 1) Preheat Oven to 180 degrees 2) Sauté olive oil, garlic and onions together for 5 minutes on low – medium temperature. 3) Process pecan nuts until they become fine. 4) Add all other ingredients into food processor, and process until combined. 5) On an oven tray, lined with baking paper, make walnut size balls. 6) Cook for 20-25 minutes until brown and firm on outside. Garlic Tomato Sauce: 2-3 Tablespoons of olive oil 12 cloves of garlic, diced 1 jar of passata (700 grams) 1 teaspoon of chili Salt and Pepper Process: 1) Saute olive oil and garlic on a low heat for 3-5 minutes. 2) Add all other ingredients, and cook for 20 minutes. On a freshly steamed bowl of zucchini pasta, or normal pasta, add garlic sauce and five meatballs and garnish with fresh basil if desired.    My first sandwich recipe and I wanted to beyond delicious – I wanted pops of flavor, freshness, colour and palate vibrancy … and this, I promise, delivers  Vegan Asian marinated tofu and peanut slaw sandwich Recipe Type: Vegan Sandwich Prep time: 50 mins Cook time: 20 mins Total time: 1 hour and ten mins Serves: 4 Ingredients Marinated Tofu
Peanut Slaw
Other optional salad ingredients:
Instructions Preheat the oven to 180C and prepare one baking tray with baking paper. Make marinade by whisking all ingredients together, except tofu: olive oil, tamari, lemon juice, maple syrup, liquid smoke, sriracha sauce and nutritional yeast. Press tofu, this allows for excess water to be eliminated and will mean a tasty tofu experience. If you haven’t pressed tofu before check spork food for further instructions: https://www.youtube.com/watch?v=UDK24td_BOM Cut tofu into ½ inch steak slabs, to create at least 8 slabs (2 for each sandwich). Now it’s marination time, so leave at least 30 minutes to marinate before baking! To make the peanut slaw dressing, add the peanut butter and warm water, and mix until there is a creamy consistency. Then add the tamari, lime juice, maple syrup, sriracha sauce, and mix all together. This can be particularly intense if you test taste it, especially the lime. This will mellow when you add it to the cabbage and carrot. Now, dress the cabbage and carrot with this awesome dressing. This can marinate while you get the tofu baking! Place the tofu on the baking paper, and bake for about 20-25 minutes. When it’s cooked perfectly, take out of the oven and place on serving tray. I love letting my friends prepare their own sandwiches, so I have gorgeous fresh bread sliced, the baked tofu, the peanut slaw and some additional options like coriander, spinach, avocado and extra fresh chilli so they can create their perfect sandwich. Everyone has different preferences so it’s great when you can cater and allow them to experience food the way they love. If you liked the recipe, or know someone who will, please share, like or comment via the social media links below. Love and light, Penelope    I love potato salad and I love Mexican food … combine them and get an awesome salad that can be served as lunch, dinner, potluck or a side – it’s fresh, delicious, and you’ll be making this one over and over again!  Vegan Roast Potato and Mexican Salad Recipe Type: Vegan Main Prep time: 30 mins Cook time: 45 mins Total time: 1 hour 15 mins Serves: 4 mains Ingredients
Mexican lemon Vinaigrette:
Instructions Pre-heat the oven to 180C degrees. Add your cubed potatoes and olive oil to a roasting dish, cover (with lid or aluminum foil) and place in oven for 25 minutes. Take roasting dish out of oven, add cumin, garlic, salt and pepper, mix and then place back in over for another 15-25 minutes. You want these potatoes to be able to be cooked to your roasted potato preferences – I like them soft in the middle and lightly crunchy on the outside. Prepare vinaigrette – it’s as easy as whisking or mixing all the ingredients together. I like to do this even the day before so the flavours and chili can marinate. Shake well before use. In a large mixing bowl, combine all salad ingredients and vinaigrette. Mix well so dressing is applied evenly. If preparing salad early, then leave potatoes out at this point and allow the salad ingredients and vinaigrette to marinate. Add the potatoes just before serving, mix well, and then pour into the serving dish. Taste test time – are you happy? This is about what you find delicious, so feel free to add a little extra salt, pepper, chili, lemon or cumin as you prefer. Can eat with warmed potates, straight out of the oven, for a winter dish, or serve everything chilled in summer. If you liked the recipe, or know someone who will, please share, like or comment via the social media links below. Love and light, Penelope    When I turned 30, I went to Europe for three weeks and celebrated! One of my best memories is doing a Tuscan cooking class, it was all vegetarian and uber-delicious, and I’ve decided to take this original Tuscan recipe and turn into an easy, delicious plant based meal, perfect for lunch or dinner served with a fresh, crispy salad! The one thing I was taught is to keep onion and garlic separate when cooking pasta sauces, as in if you use garlic you don't use onion, and vice versa. It allows for stronger flavour identification for your palate, and gives that home cooked, simple, rustic truth to your dish. Sometimes I mix that up with other recipes, but never for authentic pasta sauce recipes. I hope you love this as much as I do!  Thyme and White Bean Cheesy Pasta Recipe Type: Vegan Lunch or dinner Prep time: 10 mins Cook time: 15 mins Total time: 35 mins Serves: 4 Ingredients
Optional garnish: Fresh sprigs of Lemon Thyme. Instructions Bring a pot of salted water to boil, and cook pasta as per their directions. Sauté the oil and onion with a medium-low heat in a large skillet until the onions are soft and translucent. About 3-5 minutes. Add cannellini beans and the brine from the can, and cook for a further five. You can use a hand held blender or mash the beans, the blender will make it a smoother texture. Add nutritional yeast, fresh thyme, lemon zest, lemon juice, chili flakes, salt and pepper. Mix until taste. Ensure you’re happy with the level of salt, pepper, cheesiness and chili. Some people like to add a teaspoon of mustard to deepen the flavors of cheese, but it’s an optional addition. When the pasta is cooked, drain and add to bowls; then dress with the thyme and white bean cheese sauce. You can garnish with sprigs of lemon thyme if desired. Now enjoy, this cheesy, white bean and thyme sauce! If you liked the recipe, or know someone who will, please share, like or comment via the social media links below. Love and light, Penelope  Original recipe for Two People  |
Categories
All
AuthorPenelope Jane Jones. Archives
November 2017
|
RSS Feed
