mat osv.

INGREDIENTS (Serves 4)
12 oz. extra-firm tofu, drained and pressed
3 tablespoons sesame oil
2 garlic cloves, minced
1 inch ginger, peeled and minced
2 limes, juiced
1/4 cup tamari
1/2 cup red cabbage, shredded
1/2 cup green cabbage, shredded
1/2 cup carrots, shredded or matchstick
4 oz. shiitake mushrooms, chopped
1/2 cup shelled edamame
1/4 teaspoon cayenne
1 teaspoon brown rice vinegar
1 tablespoon black sesame Seeds
1 tablespoon grapeseed oil vegenaise
2 large bibb lettuce heads, remove stem, wash & pat dry

# Drain and press tofu: Place drained tofu on a cutting board wrapped in many paper towels. Use a heavy, steady object, such as a cast-iron skillet, to press the remaining water out of the tofu. Set aside.

# Once tofu has drained, cut into cubes. In a large 10-inch skillet, add 2-3 tablespoons sesame oil with minced garlic and ginger. Sauté over medium heat for for 2 minutes.

# Then add tofu cubes, tamari, cayenne, brown rice vinegar and lime juice. Mix to combine well and cook for 10 minutes or until tofu is browned and tender. Add in cabbage, carrots, shiitake mushrooms and shelled edamame.

# As soon as mushrooms are cooked, remove mixture from heat. Let cool for 5 minutes. Stir in grapeseed oil vegenaise and add mixture to lettuce cups. Top with black sesame seeds, sea salt and fresh ground pepper to taste.

GROCERY LIST
Extra-firm Tofu, 12 oz.
Sesame Oil
Garlic
Onion, 1 small
Ginger, 1-2 inches
Lime, 2
Tamari
Sesame Seeds
Cayenne
Brown Rice Vinegar
Red Cabbage, 1/2 cup
Green Cabbage, 1/2 cup
Carrots, 2-3 medium/large
Shiitake Mushrooms, 4 oz.
Edamame, 1/2 cup
Grapeseed Oil Veganaise
Bibb Lettuce, 2

Coconut sugar pavlova pots W sweet labneh & strawberry salsa
Serves about 6. Pavlova lovingly adapted from Bill
Start draining the yogurt a day ahead

5 egg whites
3/4 cup of raw caster sugar
1/2 cup of dark coconut sugar
1 tsp vanilla essence
2 teaspoons of white vinegar
2 tablespoons of cornflour
1 tablespoon of arrowroot

Sweet Labneh

700g of full fat Greek yogurt
3 tbs honey
Seeds of 1 vanilla bean or 2 tsp vanilla extract

Strawberry Salsa

Juice of 1 orange
500g strawberries, finely diced
1 bunch of mint
1/2  tsp cinnamon

To make the labneh, combine the yogurt, honey and vanilla in a bowl. Line a  sieve with muslin and place over a bowl. Drain the yogurt over a bowl in the fridge overnight. In the morning, scoop out the thick strained yogurt and set aside. Discard the watery whey.

To make the pavlova, Preheat your oven to 200 degrees. Beat the egg whites and vanilla in a bowl until firm peaks form. Slowly add the sugars and beat until thick and glossy and the sugar is completely incorporated. This could take up to ten minutes.
Fold in the cornflour, arrowroot and vinegar.
Spread the mixture on a baking tray lined with baking paper. It should be about 5cm thick. Put it in to the oven and immediately turn it down to about 110 degrees. Bake for 1 and a half hours. The meringue should be completely dry to the touch. Then turn off the oven, open the door slightly and allow the pavlova to cool completely inside.

To make the salsa, While the pavlova is cooking, combine all the strawberry salsa ingredients in a bowl, and transfer to the fridge to let the flavours mingle a little.

When the pavlova is cool, crumble it – perhaps the most fun of all! Leave fairy large chunks, you don’t want powdery crumbs.

There’s no real fancy way to assemble these babies. A ratio of 1 -1 -1 is favoured but by no means a concrete rule. A good few spoonfuls of each layered atop each other then repeated works a treat. The best part is, if you’re throwing a dinner party you can just put all the components out and everyone can assemble themselves.