I'm not going to give you my whole life story about this recipe or some story about a balmy summer evening blah blah blogger things blah. This is just a super easy recipe that I make probably once a week because it's tasty and easy.
Firm tofu, cubed
Red curry paste - my absolute fave is Maesri (pictured)
Coconut milk 400ml
Sweet potato, diced
In a frypan add enough olive oil to cover the base and fry the tofu on a medium heat for a few minutes on each side to get it crispy-ish (doesn't have to cook through) then remove from the pan onto a plate with paper towel
Add a little more oil if you need and add the whole tin of curry paste, followed by the coconut milk, stirring for a minute then throw in the sweet potato and simmer for 15-20 minutes covered
Add the baby corns and tofu back in and cook for another 5-10 minutes
While thats cooking, prepare the vermicelli as per packet instructions
Turn the heat off the red curry and add the snow peas (doing it right at the end keeps them nice and crispy)
Serve some vermicelli into a bowl and add the curry on top and enjoy
If you want your curry a but more soupy, use some vegetable stock to water it down a little
If you want to add a different protein source, chickpeas, chicken or seafood can be subbed in for the tofu
I use either Woolworths or Coles brand small pack tofu (~300g)
I use the Maesri brand of curry paste (pictured) for red, green and masaman curries - it's sooooo good - the green curry is the hottest thing I've ever eaten in my life though so just be warned, and Woolworths and some IGA's are the only place I can find this brand just FYI x
I don’t even think there is enough words in the english language to express the love and obsession I have for salads. A salad that’s full of healthy, fresh ingredients, that not only satisfies the tastebuds but fills you up and gives you energy - SIGN ME UP!
I’ve always felt a little weird about sharing my salad ‘recipes’ though; I think my brain doesn’t agree its a recipe because it’s so simple and just random things thrown in a bowl together, but now that I say that out loud, I see that I was being silly because these salad recipes are too good not to share.
I have a few go to salads lately, including this super easy, super tasty asian inspired crispy tofu and pickled ginger salad. I’ve become obsessed with the convenience of pre-shredded/julienned (matchsticks) vegetables because they make salads like these so easy to make. If you’re not a fan of pre-packeted vegetables (which I totally understand) but you want to have the convenience of being able to whip up a salad like this in no time, I recommend prepping a large amount of whatever vegetables you want at that start of the week so you’ve got them ready to go in the fridge every time you make a new salad - aka, everyday, sometimes twice a day in my house.
With no refined sugar, only five ingredients and being vegan friendly, these protein balls will be lucky to last a few minutes in anyones household! You can change the flavour depending on what flavour protein you use and by subbing out the cacao for a different flavour. I've used cacao and salted caramel in these photos to get two different flavours and they were both amazing!
I’m loving creating meat free versions of my old school fave recipes and this is another delicious winner! I serve mine with zucchini pasta since the lentils and beans are so filling but you could easily serve yours with pasta if you want more of a traditional spag bol. Another amazing bonus about this meal is it is unbelievably cheap to make, so going meat-free won’t break the bank with this one!
Let's be honest, who doesn't love a good platter these days? I know I am a sucker for a good platter paired with the perfect wine and these three dips - olive, beetroot and roast pumpkin hummus - are perfect for any platter. They are also great to use as a dip for carrot/celery sticks as a healthy snack during the week.
I recently visited Bhutan and Nepal where I was introduced to Dal. Different types and flavors of Dal were served to me with almost every meal I had which made me fall in love with this meat-free, easy meal... So of course I had to learn how to make it.
Here I've shown you a tweaked version of the traditional Dal but still with the same amazing flavors. I love making this dish because it's so cheap, simple and healthy - my three favorite things about a recipe.