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Vegan tuna salad

This fishless tuna (funa) is really simple to make and tastes like canned tuna in brine. A lot of people like to make vegan tuna out of sunflower seeds or chickpeas, but I get the best result using a combination of the two.

This vegan tuna salad is elevated with the addition of these marinated mixed chickpeas. Suddenly, eating a salad for lunch isn’t the worst thing in the world. So, file this recipe in your list of best vegetarian recipes for lunch or those nights when you just can’t be bothered to cook. It will simultaneously nourish and satisfy you.


Vegan tuna salad
Serves 4 

For the tuna
1/2 cup chickpeas (cooked or canned)
1/2 cup sunflower seeds
2 marinated artichoke hearts
1/2 red onion, roughly chopped
1 tsp apple cider vinegar
Zest and juice of 1 lemon

For the salad
1 tbsp dijon mustard
1 tbsp extra virgin olive oil
1 tbsp nutritional yeast flakes
Juice of 1/2 lemon
3 gem lettuces, stems removed
1 punnet cherry tomatoes, or 4-5 small vine-ripened tomatoes, quartered
1/2 red onion, finely sliced
BA’s Marinated Mixed Beans (I use 1 cup of cooked chickpeas only in this recipe)
Radish, to serve
Dill, to serve

Add all tuna ingredients to a food processor and process on high until ingredients are combined. You want there to still be some texture, but overall, the tuna should be paste-like. Set aside.

Combine dijon, olive oil, nutritional yeast and lemon juice in a small bowl to make the dressing. Whisk until combined, then set aside.

In a large bowl, add lettuce, tomatoes, onion, marinated chickpeas, dressing and spoonfuls of tuna. Mix well to combine, before garnishing with radish and dill.

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Travel diary: Tasmania

We travelled to Tasmania this month. I was worried about what I’d be able to eat in the land of dairy and oysters, but I’m pleased to report I didn’t have a bad meal. I was even looked after when we visited an island off Tasmania with a population of 650! Sadly, my travel diary doesn’t contain any food pics, but I did take note of a couple of spots that are worth checking out next time you’re there.

Day 1
We arrive in Launceston late afternoon and go for a walk. It’s a Friday night and the city is a bit of a ghost town. I’m struggling to adjust to the slower pace. We have dinner at an Indian restaurant called Pickled Evenings, and ate dal as well as the mixed vegetables. I can report that it was good. Then, we stop at Red Brick Road Cider House and Bar to sample a couple of drops before stopping at Saint John, a craft beer bar. Saint John was the only place in the whole of Launceston that was overflowing with people.

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Bridestowe Lavender Estate

Day 2
We pick up the rental car and head straight for Bridestowe Lavender Estate. At $10 (each person) to gain access, you have free reign to do whatever you want once inside. January is a great time of year to visit because the lavender is in full bloom. The violet hue contrasted against the red soil. We took some photos then hopped in the car for the Little Blue Lake, which is where our smooth sailing ended. We both lost phone reception and I hadn’t even factored a map into my planning, so it meant we did a lot of guesswork. We were due in Hobart at 5pm and I had planned a lot of stops along the east coast.

Eventually, we were in range of a cell tower and I punched the address of the lake into maps. It navigated us to someone’s driveway. If the map took us here then it must be accessed through a sandy road off one of these streets, I thought to myself. So… we did it. We found a sandy road and drove down it but unfortunately, it led to a gate marked private property. A short walk down the path next to it leads us to… a big blue lake. Not quite what we were looking for but pretty nonetheless. We got back in the car because we were off schedule and after 20 minutes, we saw a sign for Little Blue Lake, which was easily accessible and a stunning turquoise blue. We don’t stay long, as you can’t get too close to the water, due to the high mineral(read: heavy metal) content from when it was once a mine.

Little Blue Lake took us around 2-3 hours out of our way and without a map or reception, we keep on driving in the hope we’ll get to the Bay of Fires soon. Some highlights on this part of the drive include: turning the car around in the same spot three times because I’m not sure where to go because there is no signage, driving through national park on what I still don’t even know was a real road, needing to go to the toilet but there not being any sign of life let alone a toilet, pulling over to let the car on the opposite side of the road through, driving over a little rock which ended up being quite a large rock (Jess went ballistic, but the car was fine despite the sound the car made when I drove over it), my sunglasses laying on the side of the road for half an hour (they were fine… can you believe it?!).

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‘The Gardens’ in the Bay of Fires Conservation Area

We arrive at the Bay of Fires. It’s hands down the most beautiful coastline I’ve ever seen, and I don’t go gaga for beaches. The water is clear and blue, the sand is white, and there’s virtually no one else around. Sadly, we can’t stay, we are way off schedule.

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Bay of Fires Conservation Area

Now that we’re on the correct route, I have to come to terms with the fact we don’t have time to go to Freycinet, get out of the car at Bicheno, or stop to snap this amazing abandoned shack on a low cliff. We’ll come back, I say. We don’t. But, when I need a quick break from driving, we stop briefly at Spiky Beach, which was a surprising beauty.

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Spiky Beach

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Spiky Beach

We drive on and reach Hobart two hours after I had planned. After meeting Lesley and Alan (we stayed in their studio), we enjoy a pizza (yep! gluten-free and vegan) at a restaurant called Solo.

Day 3
It’s ‘MONA Day’. The permanent collection is incredible, and it challenges you mentally, but the architecture itself is by far the best part.


Accommodation at MONA (shot on film)


An installation in the carpark at MONA (shot on film)

We have a rest in the afternoon and then go to North Hobart for dinner. There’s a strip of about three blocks lined with restaurants, and we choose Burger Haus. Surprisingly, this was both of our best meals. The place wasn’t vegan, but their vegan burger was better than anything I’d ever had at a vegetarian or vegan burger joint.

Day 4
We discuss whether we should do a day-trip to Freycinet or Bruny Island, and end up choosing Bruny because of its closer proximity.


The view from our studio while we decided how to spend our day (shot on film)

After a very short ferry ride, our first stop is The Neck lookout. The 360 degree view up here is easily one of the most recognisable ‘Tasmania’ photos. Then we walked down to the beach. It was 11.30am and I was hungry (when am I not?). With limited dining options on the island made even more limited by our dietary restrictions, we decide to eat lunch now so we aren’t caught in the tourist lunch hour. Hotel Bruny is like a diner out of a 70s movie. Surely this isn’t the place I looked up online, I thought. Turns out they focus on the food, rather than the interiors, and I’m OK with that. They do a gluten-free vegan pasta for me, and Jess gets the root vegetable pie. I’m jealous, but glad he ordered the best-sounding thing on the menu. Meals come out and we tuck in. Presentation was restaurant quality and food is the same. I regret not taking a photo of the meals, especially that pie.

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The Neck lookout

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Walking to the beach on Bruny Island

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One of Bruny’s beaches

Next stop is the lighthouse on South Bruny. Getting to it is via another non-road, but directions are clearly signed and the ‘road’ has been maintained. Unfortunately, we arrive at the same time as a few other tourists, which means we’re stuck in a row of cars. After some strange manoeuvring I manage to exit the traffic jam and park outside the gates. I’m thankful we are paying to have no insurance excess on the car – we really needed it.

On our way up to the lighthouse, we see a little path to the beach, and decide to walk down. We walk through the lush garden and arrive at a secluded beach where we stay and admire before returning to the top fully out of breath. The lighthouse is a no go.

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Walking down to the beach at the South Bruny Lighthouse

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Made it! The beach at South Bruny

Next stop is tasting some famous (and limited) Tasmania whiskeys. Jess does a tasting of four and, of course, the most expensive one is his favourite. We call it a day and head back on the ferry. Everyone is really friendly in Tasmania, so I say “have a good day” to one of the ferry workers. Only problem is he thinks I said “I had a good day” because he responds with “oh, well that’s good”. It’s a bit awkward.

Day 5
My friend Kym tells me that getting a donut at small fry is the thing to do. Unfortunately, they’re not gluten-free or vegan, so I watch Jess eat one as he has neither of those restrictions. Next stop is Mount Wellington, where we hope to see views of Hobart. We reach the top and the thickest cloud blankets us. We attempt to wait it out in the comfort (and warmth) of the Pinnacle. After waiting for 15 minutes, we realise the cloud isn’t going anywhere, so we head back down the mountain to get some lunch. Veg Bar in North Hobart was on the list after walking past a few nights ago. The food is good but not amazing, and we agree the cauliflower buffalo wings were the best thing (and, they were gluten-free!).

Next is a visit to Glenorchy Art & Sculpture Park (GASP!). It’s a nice walk along the river, and the pavilion framing the Derwent Basin is unusual architecture for a public space.

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Reflecting at GASP!

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Incredible architecture in a public space

After GASP! we go to Salamanca Place and wander through the shops. There’s a lot of stuff I want, but I manage to leave without parting with a cent. Dinner is at a local Thai restaurant.

Day 6
We have a slow start to the day before starting our drive to Pumphouse Point in Lake St Clair. The drive wasn’t too bad but I was eager to get out of the car after a couple of hours. We arrive, and, spoiler: it’s amazing. We put our stuff in our room and explore the grounds. We look out for the resident platypus, but he’s hiding today. Dinner is a group dining ‘experience’ with the other guests, and I debate whether waking up for sunrise is a good idea.

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In heaven (nature + mid century interiors)

Day 7
I wake up early but not early enough, catching only the last of the pink sky and clouds. Breakfast is ok, but I overeat and feel sick for the rest of the day. We check out and start driving to Cradle Mountain. Jess ends up driving the whole way despite barely sleeping during the night. We get there and stop for a light lunch before driving down to Dove Lake. It was much more beautiful than I thought it would be. I drive for three mins but miss some great photo ops so Jess drives to let me snap away.

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Sunrise at Lake St Clare

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Sunrise at Pumphouse Point

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Dove Lake at Cradle Mountain

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The terrain outside of Cradle Mountain

Guess who doesn’t have mobile reception or a map again? You’d think I’d learnt my lesson. Jess keeps driving and suddenly we are back in Launceston.

We return the car to the place we hired it from and the guy can’t believe we haven’t smashed it up. He says they’ve had a lot of returned cars that had been smashed this year. It was only the 10th of January. In the defence of those drivers, we did see a lot of roadkill on our travels.

We check in at our accommodation for the next few nights. Turns out I made a mistake with the booking and we had two single beds. We are tired after a long day of driving (lol… my three minutes of it), so we take it easy that night.

Day 8
Launceston’s City Park has a monkey enclosure, so we check it out as a bit of a joke, before having a look at Design Tasmania where there was a lot of nice furniture.


The monkey enclosure at City Park (shot on film)


Inside a greenhouse in City Park (shot on film)


Me at Design Tasmania: “I’ll take the lot” (shot on film)

Lunch is at Samuel Pepy’s Cafe, which is 100% gluten-free. It’s great. Dinner is at Buddha Thai. It’s great, too. Then we see Monumental: The Holy Body Tattoo with live music by Godspeed You! Black Emperor at the Princess Theatre. It’s incredible, definitely worth seeing.

Day 9
We have another slow start, before we go to the art gallery and then the beer festival. There are several food stalls and none of them offer anything that is gluten-free and vegan, so I’m in trouble. I try a good cider and Jess tries a few good beers. There’s some live music, but it’s not amazing. In the evening, we see Goyte Presents a Tribute to Jean-Jacques Perrey, which is another incredible experience, and really intimate. A few people walk out during the show. They were obviously expecting Goyte’s hits.

Day 10
Today is the MONA FOMA (MOFO) Block Party, and the last day for us in Tasmania. We watch a few bands and stick around to see Violent Femmes before grabbing some Vietnamese for dinner and heading back to our accommodation. We have an early start the next day as we have a plane to catch.


The entry to the MOFO Block Party (shot on film)


Violent Femmes at MOFO (shot on film)

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Vegan fried ‘eggs’ {soy-free, vegan, gluten-free, dairy-free, egg-free}

I dream about eggs. There are a few variations of the dream, but the key elements are always the same: I’m frying up some eggs, and I’m happy – truly happy.

To remedy this, I’ve come up with something that comes a little close. It has stopped the egg dreams, which is both good and bad depending on which way you look at it. It sure as hell isn’t a fried egg, but it sure as hell is better than no egg. I reckon you should give it a go, this one might surprise you.

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Vegan fried ‘eggs’ {soy-free, vegan, gluten-free, dairy-free}
Makes 2 ‘eggs’

For the egg white
1/4 cup chickpea flour
1/4 cup filtered water
1 tbsp olive oil
Pinch of salt

For the egg yolk
2 tbsp nutritional yeast flakes
2 tsp olive oil
4 tsp filtered water
Pinch of turmeric
Pinch of salt

Whisk water and chickpea flour together to ensure no lumps then add olive oil and salt.

In a separate small bowl, add the yolk ingredients and mix to combine.

Pour half of the egg white ingredients onto a hot non-stick pan with a small amount of melted coconut oil. Let cook for 1 minute, then carefully spoon half of the yolk mixture into the centre of the batter that is cooking.

Let cook for 1 minute longer, then carefully transfer it to a plate.

Repeat with remaining batter and yolk, and serve with some toasted gluten-free and vegan bread.

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Tofu, mango + cashew sheet pan {gluten-free, vegan, dairy-free}

For me, the best thing about summer is mango season. We’ve had a lot more 40+ degree (Celcius!) days than I can ever remember having. It was virtually impossible to go anywhere near the kitchen when it was that hot. Cold mango and an ice pack on my forehead was the only cure.

You know how I mentioned there would be more gluten-free and vegan sheet pan meals coming up? Well, here’s your next one, and it’s best enjoyed with some basmati rice and a light drizzle of my mother-in-law’s (can I call her that?) homemade sweet chilli sauce – there’ll be more on that delightful sauce later.

While you’re here, I wanted to thank you for reading Kale Mary and following me on the journey so far. Can’t believe it’s been a year already. I can promise that there will be more to love like my fried cauliflower and sushi burgers (your fave recipes to date) in 2018 and beyond.

Tofu mango cashew sheet pan

Tofu, mango + cashew sheet pan {gluten-free, vegan, dairy-free}
Serves 3-4

2 tbsp + 4 tbsp freshly squeezed orange juice
1 tsp maple syrup
1 tsp nigella seeds
1 tsp turmeric powder
1 tbsp coconut oil
150g organic, non-GMO tofu, cubed
1 cup raw cashews
1 brown onion (see note)
1 tsp garlic powder
1 tsp curry powder
1 inch piece of ginger, finely grated
1 mango, skin removed and roughly chopped into large pieces
2 tbsp gluten-free soy sauce
6 tuscan kale leaves, finely sliced

Pre-heat oven to 180 degrees C.

In a medium-sized mixing bowl, add 2 tbsp of orange juice, maple syrup, nigella seeds, turmeric powder and coconut oil and stir to combine.

Add tofu and cashews to coat with the marinade. Pour tofu, cashews and all the marinade sauce onto your baking tray and place in the oven for 10 minutes.

While the tofu is in the oven, gently saute the onion over a low heat on the stove. Set aside once starting to brown.

Remove tray from oven and add onion, garlic powder, curry powder, ginger, mango, soy sauce, remaining 4 tbsp of orange juice and kale. Return to oven for 10-15 more minutes, ensuring the cashews don’t get too burnt.

Serve with some rice and sweet chilli sauce, or eat it as is without the carbs, topped with some freshly chopped herbs.

NOTE: You can replace the onion with 1 tbsp onion powder if you’d like to skip the sauteeing step.

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Chickpea and kale soup {gluten-free, vegan, soy-free, dairy-free}

So, it turns out I needed a holiday more than I realised. The good news is that I’m back.

One of my not-new-year resolutions (I don’t set new year’s resolutions) is to slow things down. Part of that means setting more realistic goals for myself. That means, I’m going to blog on my own terms rather than religiously every Sunday. I want to make sure I don’t lose the love, because for a while there, I did lose the love.

In the spirit of new beginnings, this chickpea and kale soup is the perfect way to kick start the year (AKA January, the Monday of the year). It has a surprising ingredient of rooibos tea, which has anti-inflammatory properties, has anti-aging powers, and is rich in calcium. I’ve used the tea as a face toner (true story!) and I immediately noticed a reduction in inflammation around spots and patches. I highly recommend rooibos tea for anyone suffering from inflammation in the body.

Speaking of things I love… I have discovered soy-free miso paste made from chickpeas and it has changed my life. I have been adding it to everything, like this soup. It can be very easy to consume a lot of soy products when you are living as a vegan, and I think it’s important to watch your consumption, and enjoy it in moderation.

Chickpea and kale soup

Chickpea and kale soup {gluten-free, vegan, soy-free, dairy-free}
Serves 4

1 brown onion, finely chopped
1 garlic clove, roughly chopped
2 celery sticks, finely chopped
1 tsp cumin powder
1/2 tsp sweet smoked paprika
1 tbsp white miso powder (I use Meru Miso)
1 tin chickpeas, drained and rinsed
2 cups vegetable stock
2 cups rooibos tea
1 bay leaf
6 tuscan kale leaves, finely chopped
salt and pepper, to taste
Juice of 1/2 lemon
1 tsp lemon zest
1 tsp olive oil, to serve
1 tsp nutritional yeast flakes, to serve

Heat some oil in a saucepan and add brown onion. Cook 3-4 minutes until starting to brown. Add garlic and cook a further 2 minutes before adding the chopped celery.

Once celery softens and becomes fragrant, add cumin, paprika and white miso, and stir to combine.

Add chickpeas, stock, tea and bay leaf. Bring to the boil then simmer for around 10-15 minutes.

Next, add the kale, salt and pepper, lemon juice and zest and simmer for a further 5 minutes. Adjust seasonings to taste.

Serve in bowls and drizzle with a light olive oil and some nutritional yeast flakes.

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GF vegan nut loaf

I’ve been thinking about nut loaf for a while. I wanted to make one that was simple, didn’t involve too much pre-cooking, and didn’t involve too many ingredients. I think I’ve hit the nail on the head with this one. It’s perfect on its own, or with vegan gravy or tomato sauce. This, my friends, is a dish that makes good lunch leftovers.

Can you believe Christmas is next week? If I don’t write to you before then, happy holidays dear readers!

GF vegan nut loaf

GF vegan nut loaf
Makes 7-8 slices

200g brown mushrooms, blitzed in a food processor
1 brown onion, blitzed in a food processor
2 carrots, thinly sliced
2 celery sticks, thinly sliced
1/2 cup curly parsley, roughly chopped
4 sprigs fresh sage, roughly chopped
1 cup brazil nuts, blitzed in a food processor
1/2 cup cashew nuts, blitzed in a food processor
3 chia eggs (3 tbsp chia seeds mixed with 9 tbsp water and left to sit 10 mins)
3 cups brown rice, cooked
1/2 cup gf bread crumbs or rice crumbs
1 tsp dried thyme
1 tsp salt
1/2 tsp cracked pepper
2 tbsp tomato paste
2 tbsp nutritional yeast flakes

Preheat oven to 180 degrees C.

Heat a little olive oil in a skillet. Add mushroom pieces and cook 5-8 minutes. Remove from pan and set aside.

Add onion to same skillet with a touch more olive oil if needed. Cook until onion starts to caramelise then set aside with the mushrooms.

Place all ingredients including cooked onion and mushrooms into a large bowl and mix until combined well.

Spoon mixture into a loaf tin and place in the oven for around 40 minutes or until top is browned.

Let sit 5-10 mins before taking a spatula around the edges and flipping onto a serving plate.

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Easy vegan summer tostadas

Summer is here all right. In the furniture shipment for the house, a leather lounge was included. Of course, in the excitement to complete the puzzle of furnishing a unique living and lounge situation, I forgot that skin sticks to leather on 30 degree (Celsius) days. But hey, at least it looks good.

We’re up to the part of the year which I call the worst. Driving anywhere is not by any means pleasant and you can forget trying to get a car park at a shopping centre – unless you’re prepared to do three laps of the lot. Work is a nightmare. We close for two weeks and I’ll be taking an extra week off in January. Can’t wait. That’s if I make it to the 22nd. I need to do about six weeks’ worth of work in three. Thankfully a colleague has spared my ears the trauma of listing to the Christmas playlist she has enjoyed playing in the office for the last two Christmas seasons.

The one thing I like about this time of year? Summer fruit. There are mangoes everywhere, and I’ve been wanting to make these easy tostadas for the longest time. There’s no cooking time involved – only a short amount of prep-time. That’s what you want in summer.

Summer tostadas ingredientsSummer tostadasSummer tostadas 1

Easy vegan summer tostadas
Serves 3

4 limes, juiced
1/4 cup + 1 tbsp orange juice
1/4 cup coriander, finely chopped
1 tbsp olive oil
Pinch of salt
1 mango, finely diced
200g grape tomatoes, quartered
2 green spring onions, finely sliced
½ red onion, finely diced
1 red capsicum, finely diced
1 avocado, halved and sliced
Tostadas (crispy tortilla chips), as many as you want to eat

In a medium-sized mixing bowl, add lime and orange juice, coriander, olive oil and salt. Stir to combine and adjust flavourings to your preference.

Add mango, tomatoes, onions, and capsicum and mix to ensure ingredients are coated well. Refrigerate for at least two hours.

Lay a couple of tostadas on a plate and top with marinated mixture. Add a slice of avocado and enjoy!

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Vegan summer palak paneer | Easy sheet pan dinner

I’ve been on a mission recently: to find vegan sheet pan dinners that can save me on weeknights. Unfortunately, it hasn’t been as easy as I thought it would be. There’s plenty of chicken sheet pan dinners, plenty of taco ones and plenty of nacho ones, but very few are vegan, and more interesting than roasted vegetables.

Sometimes I make the marinade from this recipe and turn it into a veganised palak paneer, which is what I started doing last week when I realised I could turn it into an easy sheet pan dinner. The first attempt wasn’t so great – I undercooked the mushrooms, burnt the marinade and added too much coconut milk. But every attempt since has been simply delicious. And guess what? It only takes 35 minutes.

This palak paneer is probably quite different to what you’ve seen and eaten. My take on the Indian classic is light, fresh and vibrant – the perfect food to enjoy on a hot summer’s day. The umami and saltiness of the marinade meets the sweetness of the red onion and cherry tomatoes.

Sheet pan palak paneer

Vegan summer palak paneer
Serves 2

200g organic, non-GMO tofu, sliced into rectangles
4 tbsp + 2-3 tbsp nutritional yeast flakes, divided
1 tbsp garlic powder
1 lemon, juiced
1 tsp salt
1/4 cup filtered water
1 red onion, halved and sliced
12 cherry tomatoes
100g baby spinach
3-4 tbsp coconut milk

Heat oven to 200 degrees C.

Place the tofu in a shallow bowl and add 4 tbsp nutritional yeast flakes, garlic powder, lemon juice, salt and water. Mix until combined well and tofu is coated.

Place the tofu on a greased oven tray. Add the red onion and cherry tomatoes, and place in the oven for 15 minutes.

Remove tray from the oven and add baby spinach to the pan. Don’t mix it through yet as it will wilt down in the oven.

After 10 more minutes of cooking time, remove tray and mix everything around. Gently push your spoon on the tomatoes – they should be soft enough that their juices ooze out.

Drizzle the coconut oil onto the pan and the ingredients, then sprinkle additional 2-3 tbsp nutritional yeast flakes and return the pan to the oven for a further 10 minutes.

Remove from oven and serve atop some fresh spinach on a bed of steamed basmati rice.

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Easy chana masala

If you couldn’t already tell, I’ve bitten off a little more than I can chew at the moment. Between work, appointments, ceramic classes, more ceramic classes, and seeing friends and family, I’m barely home at all. It’s also that time of year when you realise the new year starts in T minus 1.5 months.

I woke up not feeling motivated to do a post today, but after doing some spring cleaning and furniture rearranging (ok… more of pot plant rearranging), the motivation came to me.

Have I spoken here about my love for cast iron pans? I can’t believe it has taken me all these years of cooking to get onto the bandwagon. In the two months since my 12-inch skillet arrived, I’ve used my stainless saucepans all of three times, and that doesn’t include for cooking grains. Everything tastes better in it. Everything! How does that even happen? I don’t know, but I’m hooked.

Chana masala is one of my favourite Indian dishes. And I’ve been enjoying it even more with my trusted cast iron pan in tow. I know there are a lot of recipes for chana masala out there, so why does the interwebs need another one? Well, this one is the only one you’ll need and it’s so easy, you can whip it up on a weeknight after a long day. It’s a dish I’ve had on rotation every week lately for that very reason. It’s also harder for me to order this at an Indian restaurant now that I have making it at home down pat. I don’t feel heavy or lethargic after my home made version.

Chana masala

Easy chana masala
Serves 4

1 brown onion, diced
2-inch piece ginger, sliced into matchsticks
3 garlic cloves, diced
1 tsp ground coriander
1 tsp ground cumin
1 tsp pink salt
1/2-1/4 tsp ground chilli powder
1/4 tsp ground turmeric
2 tbsp tomato paste (I use one that has no added salt)
4-5 large tomatoes, roughly chopped
1/2 cup water
2 BPA-free tins of organic chickpeas
1 tbsp fenugreek seeds
1 tsp garam masala
1/2 tsp amchoor (dried mango powder – you can use lemon juice in place of this)

Cook the diced onion in a pan over a medium heat. Once starting to caramelise, add ginger and garlic, and cook a further 3 minutes.

Add coriander, cumin, salt, chilli, turmeric and tomato paste, and cook until everything is mixed into the tomato paste and spices become fragrant.

Add tomatoes and 1/2 cup of water. Cook for 5 mins before adding the chickpeas.

Cook for 15 minutes, stirring occasionally, then add fenugreek, garam masala and amchoor, and cook a further 10 minutes.

Remove from heat and serve with cooked basmati rice and chutney.

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Gluten-free vegan sticky date slice

It feels like it should only be May, but here we are, in November already. My ceramic work has been keeping me so busy that I only have one day at home on the weekends. The ‘one day’ weekend goes by so quick.

This is a case of when bad photos happen to good food. I am always in such a rush to eat this, that I forget about trying to get ~the~ shot. You’ll just have to trust me that this is good. I’ll come back and update the photos for this gluten-free and vegan sticky date slice later. In the meantime, I’m going to share this recipe with you so you’re not deprived of something so tasty any longer.

Sticky date slice

Gluten-free vegan sticky date slice
Makes 8 slices

For the slice
2 cups almond meal
1/2 cup coconut sugar
1 tsp baking powder
3/4 cup dates, soaked and chopped
1/2 cup boiling water
1/4 cup coconut oil, melted
6 tbsp aquafaba, whisked into soft peaks

For the sauce
1/2 cup coconut milk
1/4 cup coconut sugar
1/4 cup dates, soaked and chopped

Preheat oven to 180 degrees C.

Mix almond meal, coconut sugar and baking powder in a bowl. Add dates, water, coconut oil and aquafaba. The mixture will be quite wet, as it is essential for the slice to be moist.

Pour into a lined tray and place in the oven for 30-40 minutes, until top is golden and knife comes out clean.

To make the sauce, heat coconut milk, coconut sugar and chopped dates over a low-to-medium heat. Remove from heat when sauce thickens.

Pour sauce over slice. Best enjoyed warm.