This week I would like to share with you all some vegan and gluten-free recipes that I love to make that are really yummy but dont break the budget. I plan to write a recipe a day for 7 days.
These recipes could easily feed a family of four (or have plenty of leftovers for lunches or effort-free dinners). I definitely emphasise vegetable content in these recipes also as we can all use more vegies in our diet plus they are not very expensive.
My first recipe I will share is what I made us for dinner tonight. Tofu & Vegies in coconut turmeric broth and cumin potatoes.
I make this when silverbeets are in season as they are usually only a couple of dollars and the bunches are so huge as I like to use the whole bunch in this dish. This recipe was inspired by a couple of different dishes that I have had on my travels through Malaysia and Fiji. When in those countries these dishes were eaten with your fingers and no cutlery and served on a banana leaf. Tonight I didn’t have any banana leaves handy so a bowl and plate it is 😊.
This dish is also great for making little modifications based on flavour preferences or available produce in your fridge and pantry which is how I do most of my cooking. Generally I would prefer sweet potatoes instead of white potatoes but I only had the latter today as I got them cheap!
Tofu & Vegies in Coconut Broth (V, GF)
- 1 tbsp coconut oil
- 250g of firm tofu chopped into (approx) 2cm cubes
- 1 bunch of silverbeet (swiss chard) washed and sliced across leaves like ribbons.
- 1 large onion roughly chopped
- 1 large carrot peeled and sliced thinly
- 1 handful of chopped broccoli or other vegies you would like to add (e.g., cauliflower, asian greens, zucchini)
- 1 can of coconut milk/cream
- 1 cup of water
- 1 vegetarian gf stock cube
- one (approx) 4cm chunk of fresh ginger finely chopped or grated.
- 3tsps of turmeric
- salt and pepper to taste
Heat oil on high heat in large soup pot and add onion and carrots and handful of chopped vegies and sautè with lid on pot and stirring regularly until they begin to soften slightly (about 3 mins) then add tofu and 1 tsp of turmeric. Keep regularly stirring the ingredients another couple of mins so they don’t stick and burn the bottom but keep the lid on between stirs. Add stock cube and cup of water and put the lid on again to let that simmer for about 3 more minutes then add the ginger and all of the chopped silverbeet, stir it as best you can then replace lid to let the silverbeet steam and soften. When it looks like the silverbeet has softened stir the mixture then add the coconut cream and 2tsp of turmeric (you may want to add more depending on personal preference) and a good dash of black pepper, turn the heat to med-low and leave lid off. Let simmer for about 10mins for flavours to intensify and mixture to reduce slightly. Adjust seasonings to taste and ensure vegies are soft but not mush! Voila!!
Cumin Potatoes (V,GF)
- 1tbsp coconut oil
- 2 tsps cumin
- 4 cups of chopped potatoes with peel on (in rough cubes approx 2cms)
- 1 onion roughly chopped
- salt to taste
Heat oil on med-high heat in deep frypan (that has lid) and add onions and potatoes then put lid on between stirs to allow heat to build up and potato to soften. If oil dries up you can add a little bit of water or a bit more oil to potatoes to keep steaming and cooking them. Next add cumin and salt and stir frequently but placing lid on frypan after each stir and cook until potatoes are soft but still retaining a firm shape (this can take a while depending on how large you diced the potatoes).
This recipe could be modified with sweet potatoes or by adding curry powder or chilli powder instead, but as I have a fussy 2 year old our options for spicy food are limited. This dish is great as is or if you would like to extend it a bit further in case of large families or friends over; it is great with rice, cous cous or flat bread. ENJOY 💛
Peace and Love,