Pumpkin, Cauliflower and Smoked Tofu Curry

I recently discovered smoked tofu, and it’s one of my new favourite foods. It has a lovely smoky, nutty flavour, and when fried, it has an almost “meaty” texture. It’s a very firm tofu, so holds it shape well for curries and stews.

If you can’t find smoked tofu, a normal firm tofu will also work well in this dish.

Gluten, dairy, nut, egg free. Contains soy. Suitable for vegans and vegetarians.

Ingredients

300g Smoked Tofu (I used Earnest Bean Smoked Tofu)

1 large brown onion, sliced.

1/2 teaspoon of ground cumin

1/2 teaspoon of ground cardamom

1/2 tpeadspoon of ground coriander seeds

2 teaspoons of ground turmeric

1 teaspoon of dried ginger

1 tablespoon of tamarind paste

400 gram can of coconut milk

half a butternut pumpkin (other types of pumpkin will also work well), roughly chopped into 3cm cubes.

1/2 a cauliflower, roughly chopped

1 bunch of English spinach, roots removed, and chopped.

salt to taste

vegetable oil

Method

Cut tofu into 1cm strips. In a large pot, shallow fry tofu until golden in oil about 1/2cm deep, until lightly golden. Remove from pot.

Slice onion, and fry on medium heat in remaining oil for a few minutes, until it starts to soften. Add dried spices, and fry for another minute. Add peeled and chopped pumpkin (about 3cm cubes) to the pot, and stir through.

Pour in coconut milk, and turn to low heat. Cook covered for about 3 minutes. Add roughly chopped cauliflower. Simmer covered for 10 minutes.

Place spinach on top of curry. Cover for 2 minutes, and simmer. Stir through wilted spinach and tamarind paste. Remove from heat.

Stir through cooked tofu, add salt to taste, and serve with steamed rice.

Anti inflammatory Cauliflower and Sweet Potato Salad

I’m a huge believer in food as medicine, and this warm salad is full of anti inflammatory goodness. Turmeric is a natural anti inflammatory, and can be a useful supplement for those with Inflammatory Bowel Diseases, like colitis and Crohns Disease. It also has the benefit of being delicious!

Cauliflower, sweet potato and rocket are packed full of vitamin C, which is also great for the immune system. I’ve paired it with a tahini dressing (cheating today, and haven’t made my own, this one is from IKU whole foods). Tahini is great for an iron boost, and has a lot of flavour. For those with a sesame allergy, switch the tahini for a simple balsamic dressing – 2 parts oil to one part vinegar, and sprinkle with pumpkin seeds for added iron and flavour.

This recipe makes a delicious meal on its own, but today I’m having some lean minute steak with it, as I’m currently low in iron, and do with a bigger hit.

gluten, dairy, nut, soy, and egg free. Contains sesame. Paleo friendly. Serves 4.

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Ingredients

Half a cauliflower, roughly chopped (approximately 3 cups raw)

2 cups of diced sweet potato

4 Chopped spring onions

3 tablespoons of olive oil

1 teaspoon of ground turmeric

Three cups of fresh rocket (baby spinach would also work well)

1 tablespoon of IKU Tahini salad dressing

sea salt

Method

Place cauliflower, sweet potato and spring onions into a baking dish. Drizzle with two tablespoons of olive oil, sprinkle with turmeric and season with sea salt. Bake at 180 degrees for 20 minutes. Take out, mix through, and return to the oven for another 20 minutes.

To serve, spread rocket out on the plate, and drizzle with remaining olive oil. Arrange baked vegetables on top. Dress with either tahini or balsamic dressing.

I served mine with pan fried minute steaks, cooked in coconut oil, and seasoned with sea salt and a squeeze of lemon juice.

Decadent Chocolate “Mousse” with fresh berries

OneĀ of the things I missed most when I embarked on the Coeliac, Food Allergy and Intolerence journey, was desserts and other sweet treats. This chocolate “mousse” is a big hit with my children, and it certainly hits the spot for me as well. It is packed full of goodness and is lovely and rich, so a little goes a long way!

Gluten, dairy, nut, egg and soy free.

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Ingredients

1 very ripe avocado

1 large ripe banana

1 table spoon maple syrup (rice malt syrup or honey also work well, you can add extra if you prefer it sweeter)

1/2 teaspoon of vanilla essence

2 teaspoons of coconut oil (this helps add richness and body. You can leave it out if you prefer)

1 1/2 tablespoons of raw cacao powder.

Pinch of sea salt

Method

Place all of the ingedients into a jug or bowl. Blend with a stick blender for a few minutes, until light and fluffy.

Serve with fresh mixed berries.