All posts tagged: vegan

Black Rose Tea Infused Tofu

Tofu is a good source of protein, iron and calcium. It has a lot of health benefits. Although it doesn’t have much taste, tofu absorbs the flavours from other ingredients very well when you cook it. That’s the way to make tofu tasty. One of my favourites is black tea infused Tofu. It can be prepared beforehand and stored in the fridge. You can use it in salad, some stir-fry dishes, grill it, or just eat it directly cold. The taste is quite mild with a light tea flavour. You only need few ingredients to cook this marinated tofu, cinnamon bark, Star anise, bay leaves, and tea of your choice. I used black rose tea this time, which had strong rose aroma. It turned out quite well. Feel free to add some other spices you like. Some dry chilli flakes maybe if you like spicy food. Tofu has high water content. If you have time, it would be great to press some water out of tofu. I didn’t have much time. What I did was that I …

Black rice salad

The weather in Brisbane is getting warm. I start carving for salads. I have been loving black rice lately. So I thought I might put them together to have a nice light dish for lunch. Black rice is rich in antioxidants, high in iron and fiber. I found it’s really filling and healthy. Good for my blood sugar level too. How to cook black rice? I wash and soak the rice in the water overnight. The next morning, I cook it in my rick cooker. If you don’t have a rick cooker, you can cook 1 cup of black rice with two cups of water/stock in a deep sauce pan. Bring is to boil, reduce the heat, leave it to simmer until all the liquid is gone. Let it cool in the pot. At lunch time, I just mix it with some fresh vegetables I have in the kitchen. Quick and easy! Makes 2 INGREDIENTS 1/2 cup cooked black rice 1/2 onion – diced 30 g baby rocket 1/2 capsicum – diced 1/2 preserved lemon (optional) 5-6 …

Spinach feta dip with almonds and mint

This is the husband’s recipe. It has his name written all over it. It’s creamy, fresh, yummy and super easy to make. He made this last Saturday for a dinner party we had. Everyone loved it. I thought it would be a good idea to share here with my new friends. I asked him to recreate it last night and took some photos. The dip is great on toasts, crackers, or even  as a salad dressing.   INGREDIENTS Feta cheese – 100g Fresh spinach leaves – 125g Olive oil – 50g Almonds – 30g some dry mint or fresh mint Lemon juice – half lemon salt INSTRUCTIONS Rinse the spinach leaves and mint (if you use the fresh ones). Pat the leaves dry with paper towels. Put all the ingredients in a food processor. Now let the food processor do the work. Add salt to taste. Done and done! So easy and quick! 🙂