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For someone who spends their life thinking about f

For someone who spends their life thinking about food you’d think I’d remember snacks on a 5 hour uphill hike.. 🙄 another one of those ‘how cool is life’ views today! I now see why Yosemite is a big holiday destination 😅

Herby Rainbow Slaw with Sesame Tofu 🤤🤤 The m

Herby Rainbow Slaw with Sesame Tofu 🤤🤤 The most vibrant tasty lunch recipe! Packed with so much flavour and nutrients 🌱 enjoy!

1 red capsicum, sliced
1 yellow capsicum, sliced
3 kale leaves, roughly chopped
¼ purple cabbage, thinly sliced
1 large carrot julienned
Large handful of coriander, chopped
Large handful of mint, chopped
Large handful of basil, chopped
300g firm tofu, sliced into cubes
3 tbsp tapioca or corn flour
1 tbsp sesame oil

For the dressing
1 tbsp soy sauce or tamari
1 tbsp maple syrup
1 tbsp apple cider vinegar
1 tbsp vegan aioli
1 tsp grated ginger
2 garlic cloves, crushed

In a large bowl add all of the salad ingredients and mix well.

Coat the tofu in the tapioca or corn flour and place in a large pan over medium heat with the sesame oil. Cook for 2-3 minutes on each side until golden. Remove from heat and set aside.

To make the dressing add all of the ingredients to a bowl and mix well. Massage the dressing through the salad. Serve with the tofu and extra herbs.

Found the cutest little beach town today 💗💗

Found the cutest little beach town today 💗💗 4 year old Kelsi would have loved to live in that pink house 😅

Just a being a tourist and stuff 🌁🍓

Just a being a tourist and stuff 🌁🍓

Peanut Butter Curry! I made this recipe for dinner

Peanut Butter Curry! I made this recipe for dinner tonight and forgot how good it is - I had to share again 😍

1 tsp olive oil
1 onion, sliced
3 cloves garlic, finely chopped
1 tsp graham masala
1 tsp ground coriander
1/2 tsp turmeric
2 sweet potatoes, cut into cubes
400g canned chickpeas
400ml canned coconut milk
1 tbsp soy sauce
3 tbsp peanut butter
1 tbsp lime juice
1 cup spinach

Add your onion and garlic to a pan with a bit of olive oil and cook for a few minutes before adding the spices. Next add your sweet potato and stir to coat in the spices.

Add the chickpeas, coconut milk, soy sauce, peanut butter and lime juice to the pan and stir through. Cover and leave to simmer for around half an hour until the sweet potato is soft. Add the spinach and stir through until wilted. Serve with brown rice and top with fresh coriander and chilli.

Ginger Mushroom & Tofu Dumplings!! A lot of people

Ginger Mushroom & Tofu Dumplings!! A lot of people don’t know how easy it is to make your own dumplings. It’s such a fun dinner idea for the family or with a group of friends. You can also wrap the dumplings in all sorts of different ways!
 300g mushrooms (we use white button but any would work,) finely chopped
200g tofu, scrambled
2 of spring onions, finely chopped
Handful of fresh coriander, finely chopped
4 garlic cloves, finely chopped
2cm piece of ginger, finely chopped
1 tbsp soy sauce
1 tsp sesame oil
300g store bought dumpling wrappers (around 20 wrappers)
Vegetable oil for cooking the dumplings

For the sauce
2 tbsp soy sauce
1 tbsp honey or maple syrup
1 tbsp tomato sauce
1 tbsp sesame seeds

To make the filling add the mushrooms and tofu to a pan and cook for 3-4 minutes until the mushroom is soft. Add the spring onion, coriander, garlic, ginger, soy sauce and sesame oil and stir to combine. Cook for another 2-3 minutes and set aside.

Assemble the dumplings by adding 1-2 tsp of the mixture to the inside of the wrapper. Fold and squeeze the wrapper to make sure there’s no gaps.

In a pan over, high heat add 1 tbsp of vegetable oil and 1/3 cup water. Cover the pan and when the water is simmering add your dumplings. Cook for 2-3 minutes until the water is evaporated (make sure you have enough oil in the pan to stop them from sticking) then repeat with the remaining dumplings.

To make the sauce add all of the ingredients to a bowl and mix well to combine.

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