mock crispy duck canapés

these are a lower carb version of the little mock duck pancakes that I get from Feng Sushi in London. They are absolutely delicious and moreish and I love a canapé, I’d live on them if I could as they are tiny and tasty. You can serve them on Chinese pancakes if you prefer.

makes about 15

Ingredients

1 block of very firm tofu ( I use Tofoo co but Sainsbury’s are making it too now)

a jar of good quality hoisin sauce (check for gluten if you are gluten free)

a bunch of spring/green onions

1 large cucumber

a cup of cornflour in a bowl

quarter of a cup of oil (I use mild coconut)

black sesame seeds

Salt

Lime wedges (optional)

How

firstly slice the onions lengthwise as fine as possible and put them into iced water to curl up, this takes about an hour.

Next chop the tofu into very small cubes and stick into the cornflour bowl, then remove and gently shake the excess flour off (this can be a bit messy, wear an apron to be on the safe side) Heat the oil in a large frying pan and fry the tofu till crispy and golden then drain on a clean kitchen towel and sprinkle with salt.

Cut the cucumber into thin discs that are thick enough to be rigid to hold the rest of the ingredients and place on a serving plate.

Put one or two pieces of tofu on to the cucumber discs with a splodge of the hoisin sauce. Drain the onions on a tea towel and garnish the tofu with as much as you fancy. Sprinkle with black sesame seeds and add an optional squeeze of lime and serve.

If using Chinese pancakes (available from Chinese supermarkets, Waitrose and Tesco) cut them in half and add the crispy tofu, onions, and hoisin sauce with some slivers of cucumber and roll them up.

vegan red thai curry with coconut, lime and basil

This healthy creamy tangy curry is a bit crunchy and packed with good things. You can also add any vegetables you like to it like mushrooms, sugar snap peas or whatever you fancy or have lying around in the fridge if you prefer.

Perfect for a dinner date or dinner party with thai sticky rice and vegan prawn crackers.

Continue reading

vegan chilli paneer

This recipe is really easy, dairy free, gluten free and vegan. Vegan food lends itself really well to the flavours of middle eastern and Indian ingredients because it peps up foods like tofu which has little flavour and adds va va voom. This recipe is converted from a Madhur Jaffrey recipe and I replaced the paneer cheese with a very firm tofu by The Tofoo Co, which is available in my supermarket. It’s the perfect paneer replacement. I serve this with hot chapatis, salad and pickles but you can serve it as a side with any of my other Indian recipes.
Continue reading

pad thai

This version of Pad Thai is a delicious warm noodley stir fry salad. Perfect on a summer evening. You can add cooked prawns or chicken to this recipe, if you want to, it’s totally versatile, but stands alone as an outstanding vegan recipe. I love that it’s a tangy mixture of flavours and it’s a variety of textures. It was a great hit at dinner with my vegetarian boy pals (it can be made with white noodles too).

Continue reading