espresso almond biscuits

1Tbs ground flax seeds

2Tbs soy milk

0.25c agave or maple syrup

0.25c coconut oil, warmed to liquid

1tsp vanilla essence

1tsp ground cinnamon

80g ground almonds

1c plain flour

 2Tbs finely ground coffee

0.5tsp bicarb soda

0.25tsp salt

heat oven to 165C. with a fork, whisk flax seeds and milk in a large bowl. stir in sweetener, oil, vanilla and cinnamon. in a separate bowl, mix the dry ingredients with a whisk. add to wet ingredients and mix until combined. form rounded teaspoons of mixture and place on baking sheet, flatten to 1cm thick. bake for 10-13 minutes. 

i wonder if these could be made into pfeffernusse...

sheep lover's pie

i can't really remember what i put in this, but it was delicious and this was the general direction of the recipe. this is such a deeply satisfying dish!

1c cooked lentils

1c TVP (soaked in 2c boiling water for 5 minutes)

optional: vege sausages, chopped in to 1cm chunks

0.5c each finely chopped carrot, celery

1 small leek or half a small onion

3 cloves of crushed garlic

dry herbs (oregano, parsley, sage)

salt, pepper to taste

olive oil

2Tbs plain flour or cornflour

0.5-1c vegetable stock mixed with 0.25c red wine

1 tin (450g) tin tomatos or equivalent of passata

1c frozen peas

mashed potato

fry the carrot, celery, leek/onion and garlic for 5 minutes on low-medium heat. add 2Tbs extra oil, then flour. fry for 1 minute, then whisk the stock and wine a little at a time until thick. add more flour and liquid, continuing to whisk to make a thick gravy.

add tomato and lentils/TVP/sausage and peas. put in casserole dish, top with potato and bake for 15 minutes.

agedashi tofu

agedashi tofu, so delicious! i first started making this while living in a beautiful share house with lovely japanese people and this amazing lady and the memories return so fresh when i make this special dish.

i use firm tofu, not drained and pressed so that the texture is somewhere between extra firm and silken.

soup/sauce

per person:

1tsp vegetable stock powder

1Tbs finely chopped arame or other fine seaweed

1-2tsp tamari, or to taste

300ml boiling water

optional: shredded carrot, celery, leek, finely diced pumpkin

heat all ingredients in a small saucepan; keep warm until serving

potato starch

tofu

oil for frying

to serve: steamed rice and finely chopped spring onion, greens only

cut the tofu into 2cm cubes; dredge in a small dish of potato starch and fry on low-medium heat immediately. turn so that each side is cooked for about a minute, ensuring that the sides colour minimally if at all (turn heat lower if needed)

serve sauce in small bowls, and sit tofu in sauce. sprinkle with spring onion and eat immediately!