Plant Power Recipes

Sweet Potate & Lighty Curried Tofu Pilau

Sweet Potate & Lighty Curried Tofu Pilau

Plant Power  Recipes

When I asked mum last week what she would like to do for Mother’s Day she said she would love a cooking class with me and learn some more of my delicious plant power recipes.  Testimony to the fact that it is never to late to return to your kitchen and learn how to make these delicious recipes using ‘plants’.  I need to create a spectacular show stopping recipe for mum’s 90th birthday cake next year using all our favourite naturally sweetened ingredients.  In the meantime enjoy her Mother’s Day Menu Recipes.

Pureed Sweet Vegetable Soup

Lightly ‘Spiced’ Sweet Potato & Tofu Pilau

Apple Kanten with Chocolate Almond Nuggets & Raspberry Coulis


Sweet Vegetable Pureed Soup

Pureed Sweet Vegetable Soup

Pureed Sweet Vegetable Soup  You will feel relaxed and crave fewer sweets when you make this plant power soup an addition to your diet. Make a large batch and chill or freeze in portions. This is a delicious sweet soup to warm and nourish you over the colder months.

1 sachet of Miso Bouillon or 1 organic vegetable stock cube
4 cups of spring water
1 onion
1 parsnip
2 cups of squash
1 cup cabbage
1 large carrot
Sea Salt
1 tablespoon olive oil
Sweet white miso to taste
Fresh sprouts
Roasted pumpkin seeds

Mix the miso bouillon or vegetable stock cube with the water. Cut the vegetables into large pieces. Place the onion, squash, parsnip, carrot and cabbage in a pan and cover with the stock. Add a pinch or two of sea salt. Cover with a lid and bring to a boil over a medium flame. Simmer for about 20 minutes, or until vegetables are softened. Puree with a hand blender return to a simmer and add the sweet white miso and top with the sprouts and seeds.

Sweet Potate & Lighty Curried Tofu Pilau

Lightly ‘Spiced’ Sweet Potatoes Tofu Pilau

Lightly ‘Spiced’ Sweet Potatoes  Tofu Pilau

1 tbsp sesame oil
1 onion, diced
2 cloves garlic, minced
1 sweet potato, peeled and diced
¼ tsp sea salt
¼ cup filtered water
1 tsp mild curry powder
¼ tsp ginger powder
1 cup Clearspring organic coconut milk
1 pack organic pre-prepared tofu pieces
½ cup roasted sunflower or pumpkin seeds
Spring onions or chives for garnish

Heat the sesame oil in a heavy based pan over medium heat. Add onion, garlic, sweet potatoes, sea salt and water. Simmer on a low heat for 8 minutes, until onions are translucent, add more water if the pan becomes dry. Add the curry powder, ginger and coconut milk. Stir well and simmer for 15 minutes, the potatoes should be tender. Stir in the tofu pieces, mix well and cook for a few more minutes. Fold in the roasted seeds. Serve immediately over pilau rice and garnish with freshly chopped spring onions or chives.

Pilau Rice

Pilau Rice

Aromatic Pilau Rice

Aromatic basmati rice flavoured with cumin seeds, fennel seeds and saffron make a delicious accompaniment to so many dishes.

We made our own rice from this recipe but you can purchase ready cooked pilau from many supermarkets.  Make sure to read the labels and look out for added oils and sodium.

¼ tsp saffron threads soaked in 3 cups filtered water
1 tsp cumin seeds
1 tsp fennel seeds
1 tbsp sesame oil
1 onion, diced small
4 cardamom pods
4 cloves
1 tsp turmeric
2 cups basmati rice
2 cinnamon sticks

Heat a large pan, which has a tight-fitting lid. Sprinkle the cumin and fennel seeds over the base and cook for 30 seconds, stirring well to toast them but taking care not to burn them. Remove from the pan. Heat the oil in the pan. Add the onion and cook it over a medium heat for 5-7 mins, until it starts to soften. Crush the cumin and fennel seeds lightly with the cardamom pods.

Add the cumin, fennel, cardamom, cloves and turmeric to the pan and cook for 1-2 mins.

Rinse the rice well and add to the pan, along with the saffron and the soaking water and the cinnamon sticks. Stir briefly just to mix. Bring the mixture to the boil, cover the pan and cook over a low heat for 12-15 mins, until the water is absorbed.


Apple Kanten with Chocolate Almond Nuggets & Raspberry Coulis

Apple Kanten with  Chocolate Almond Nuggets & Raspberry Coulis

1 litre (4 cups) organic apple juice or juice of your choice
Small pinch of sea salt
Clearspring Agar-agar flakes (1 level tablespoon of flakes per cup of liquid) or less if you prefer a softer consistency
Pour the juice into a small saucepan and add the salt. Sprinkle the agar-agar flakes on top. Heat without stirring and then simmer for 3-5 minutes, stirring occasionally until the flakes dissolve.

Pour the kanten in a bowl or individual glasses. Allow to cool then place in the fridge to set. It’ll be firm in about one hour.

Raspberry Coulis

1 bag frozen raspberries
12 dates soaked overnight (in fruit juice or water if you prefer)
1 cup organic almond milk
¼ tsp teaspoon almond extract
1 tsp vanilla extract

Mix well in an upright blender.  Pour into a plastic squeeze bottle using a small funnel. This will last for up to two weeks in the refrigerator. Freeze also in small containers and serve as a sorbet.

The almond nuggets recipe is on my website under naturally sweetened desserts . Enjoy.
In good health






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