Peanut and Coconut Tofu/Veg Noodles

This is my version of a favourite takeaway meal of ours from a local Thai restaurant.  Except I like my homecooked one better ;)

INGREDIENTS:

1 packet of Hakubaku Udon Noodles

Liquid Vege Stock

2 - 4 cloves Garlic

1 inch piece of fresh Ginger, grated or shredded

1/2 tsp Tumeric

1/2 tsp Fenugreek Seeds

1/4 tsp Fennel Seeds

1/4 head of Cauliflower, broken into florets.
1 head of Broccoli, cut into florets.
2 Carrots, thinly sliced
1 Zucchini or 4 squash, cut into fine slices

1 Tbsp Peanut Butter (100% peanut!)

1 tin Ayam Coconut Milk

1 Tbsp Coconut Palm Sugar

300g Tofu (I love using the Soyco Malaysian Peanut Satay Tofu in this recipe!)

Bean Shoots and freshly toasted Cashew nuts or Peanuts to serve.


METHOD:
Cook Udon Noodles in a large saucepan of water until cooked but still firm.

Into a large wok or deep sided frypan, start by covering the base with the vege stock, then add the 5 spices listed above.  Cook until well combined and highly aromatic.
Add vegetables and stir fry.  Add extra stock if required at any stage.
Add Peanut Butter, Sugar and Coconut Milk and stir through, particularly ensuring that the peanut butter is well mixed in (no clumps!).
Whilst vegetables simmer, drain and rinse noodles and chop tofu into strips.
Add noodles and tofu to vegetables and carefully mix together.

Take 1/2 cup raw peanuts or cashew nuts and toast lightly in a separate frypan.
Set them aside to cool on paper towel or in an unsealed wooden bowl where they won't sweat.
Serve noodles into bowls.
Put nuts and Bean shoots in the centre of the dinner table for diners to help themselves during the meal.

Enjoy!!! xx

Mammabake Quinoa and Roast Veg Salad

This is a Mamma bake, big batch style recipe.  It makes enough to feed 5 families for a meal!  Obviously this isn't a regular everyday thing to do, so you'll need to scale down as appropriate... but then it's always nice to have enough left over for lunches or as a side to another meal... :)

You do need to begin this recipe well in advance, in order to have time to cook and cool the quinoa before putting it all together.  The roast veg can still be warm if you are going to eat it straight away, but don't mix it through the greens hot if you're going to set aside until later or overnight!!

INGREDIENTS:
2 cups white Quinoa
1 cup red Quinoa
6 cups liquid Vegetable Stock
1 whole medium/large Butternut Pumpkin
1 large Sweet Potato
Olive Oil
Salt
Lots of mixed greens
Big bunch of Fresh Basil
4 largeish Lebanese Cucumbers
2 small Fennel Bulbs
1 cup of dried Chickpeas, soaked overnight and pre-cooked (or two tins strained and rinsed)
670g Jar of Sundried Tomato Halves
4 large avocados.

METHOD:
Cook Quinoa in the Vege Stock in a rice cooker or on the stove.
If cooking on the stove, place the Quinoa and stock into a large saucepan together with the lid on.
Bring to the boil and then reduce heat to a simmer and cook until liquid has been absorbed, 10-15 minutes.

Preheat oven to 200-220°C
Cut the Pumpkin and Sweet Potato into large bite sized chunks, and place into a large bowl.
Add Olive Oil and Salt and toss through.
Transfer to baking trays and spread evenly, roast for about an hour, turning the pieces over and around after about half an hour.
Keep a close eye on the roasting process, as individual ovens vary widely and cooking time will also be affected by the size of the pieces you have cut.

Once the Quinoa has completely cooled, you can begin assembly.
Roughly chop any large greens (kale, spinach, silverbeet, chard, broccoli leaves, lettuce) that you would like to use. Baby spinach can be left whole. The quantity and variety of greens can be varied greatly, but try to include a decent amount. They are SOOO good for you!!
Place the greens into the bottom of a large salad/serving/mixing bowl.

Place the cooled quinoa into a second large mixing bowl.
Chop the cucumbers, fennel and avocado into smalish pieces and add to the quinoa, along with the chickpeas.
Remove the sundried tomato halves from the oil (without discarding the oil), slice into smaller pieces and add them to the quinoa also.
Add cooled(ish) roasted veges and fresh basil.
Drizzle with a sundried tomato oil and balsamic vinegar, and toss to combine all ingredients and dressings well.

Add quinoa salad mix to the greens.  For presentation you might like to leave the quinoa mix sitting on top of / inside of the nest of greens, or you may like to toss the whole lot through!!

Enjoy immediately or within the next 24(ish) hours.