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February 8, 2012 | 0 Comments

Tofu Neatballs

Move over falafel. My tofu neatballs are perfect party food. Make ahead of time and freeze. The secret is to bake them first and then stir fry at a fraction of the oil. Big hit in my Hide the Tofu Class. Rinse the tofu first. Want to use your frozen tofu? Read my book. Prep […]

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February 6, 2012 | 0 Comments

Mango Kiwi Dessert Sushi

Ever cooked sushi rice in coconut milk? Give it a try with this mango kiwi dessert sushi. Good quality wasabi with dye free ginger and mango with rice is so satisfying. Sweet and hot. Ingredients: 1 cup sushi rice 2 cups coconut milk 1 tbsp. mirin 6 sheets nori 1 ripe mango, peeled & thinly […]

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February 3, 2012 | 0 Comments

Tortilla Lasagna with Leafy Greens

This tortilla lasagna with leafy greens is a new spin on lasagna. Do you have tortillas in your freezer? Thaw them or use available tortillas, trim to fit in a round springform pan like a dress pattern. Allow yourself the required time to firm up in springform before removing outside ring. If you don’t have […]

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February 1, 2012 | 0 Comments

Quinoa Chili

Quinoa needs to be rinsed to remove bitter resin coating. It needs the coating to prevent insects and critters from eating it. You don’t. You can cook the quinoa in vegetable broth for added flavour. Roast the quinoa as you bring your water to a boil. Add broth or cubes to the boiling water. Usually […]

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January 30, 2012 | 0 Comments

Buddha Dragon Bowl

Like fine wine, miso has its own distinct flavour, aroma and texture. It is the powerhouse taste behind the flavour profile for this recipe. Amano is my favourite brand, lasts up to six months in the fridge. This Buddha Dragon Bowl recipe features barley miso. Serves: 4 Ingredients: 2 tbsp. toasted sesame oil 1 red […]

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