super easy & crazy tasty kalamata olive & rosemary focaccia made for my housemate’s birthday party using this recipe! (note: used plain bread flour instead of regular plain flour)

smoky tempeh (marinated in liquid smoke, maple syrup, water & chili powder) & peach salsa soft tacos!

rocket (arugula) and potato soup with polenta croutons.

SESAME GINGER SOBA NOODLE SALAD (adapted from the Women’s Weekly Detox Cookbook)

This recipe is not only delicious and refreshing but quick ‘n’ easy to put together. Will feed two or make a giant main meal for one!

• 90g soba noodles
• 1 carrot, julienned
• 1-2 lebanese cucumbers, julienned
• half a red capsicum, julienned
• a big handful of snow peas, julienned
• 1-2 tablespoons of minced ginger
• 2 teaspoons of sesame oil
• juice of half a lime
• 1-2 teaspoons of soy sauce
• sesame seeds & dried seaweed to garnish

1. Cook your soba noodles according to the packet instructions, drain & rinse under a cold tap.

2. Combine the noodles & the rest of the ingredients in a large bowl! Easy! EAT UP!

jerusalem artichoke & roast garlic soup!

summertime granola (coconut, macadamia, almond, apricot, cranberry) with home-made soy yoghurt and fresh strawberries. eating this every day (sometimes for dinner) since i made the granola!! so good.

BLT sandwich with TEMPEH BACON

• 300g tempeh
• 1 tablespoon of olive oil
• 1 tablespoon of maple syrup
• 2 teaspoons of soy sauce
• 1/2 teaspoon liquid smoke
• 1 tablespoon water
• salt & pepper to taste
• 1/8th teaspoon of cayenne (optional)
• 1/8th teaspoon of smoked paprika (optional)

1. mix all the marinade ingredients (except tempeh) and whisk to combine.

2. cut your tempeh into long thin slices (about 5mm should do it). arrange them on a big plate & cover with marinade. let rest for 5 minutes.

3. coat a frying pan with olive oil and fry the marinated tempeh. if you have left over marinade pour into the frying pan. fry until nicely glazed.

4. to make BLT arrange tempeh, vegan mayo, lettuce greens, tomato (avocado maybe??) onto your favourite sandwich bread. yum yum!

GINGER MISO UDON WITH FRIED TOFU & BROCCOLINI

a little while ago i made nasu dengaku & i was blown away by the miso/mirin dressing.

both miso and mirin are a staple in my pantry and the dressing is really versatile & quick to whip up… so it’s perfect when you’re hungry and in a hurry. i know stir-frys are kind of a no-brainer so skip straight to the sauce part of the recipe and use it in place of your regular stir-fry sauce/dressing if you like.

cook/soak 200g of udon according to the packet instructions.

while noodles cook/soak oil a frying pan/wok with 1-2 tablespoons of sesame oil and fry about 200g of firm tofu (cut into strips) and a handful of broccolini stems.

in a small pan combine 1/4 cup or mirin, 1/4 cup of water and half-1 tablespoon of soy sauce. bring to boil & turn down immediately. add 1/4 cup of miso and tablespoon of sugar (or agave) and a teaspoon of fresh grated ginger. whisk to combine.

pour approximately 1/4 of your miso dressing into the frypan/wok. this will glaze the tofu/veg. cook until the tofu is golden & broccolini is easily pierced with a fork.

add the miso dressing & udon noodles to the tofu/veg. will serve two!