mat osv.

 

place the onions, shallots, and ginger in a mortar and sprinkle with the salt (alternatively, a food processor on pulse works fine if that's what you have). pound with the pestle until the onions are quite bruised, but not pastelike. heat the oil in a small saucepan until hot enough that you could saute something in it. add the onion mixture to the oil, remove from the heat and transfer it to cool. drain off (and save) most of the oil before using it in the spring rolls, leaving just the paste.

 

pat the tofu dry and cut into 6 equal slabs before arranging in a single layer on a rimmed plate. place the garlic in a mortar and pestle, sprinkle with salt and sugar and pound into a paste. work the oil in a bit at a time, continuing to work the ingredients until they come together (i added a splash of tamari here for fun, optional). scrape the paste onto the tofu slices and slather to coat each piece, be quite thorough. heat a skillet over medium high heat and place the tofu in a single layer and cook until deeply golden on each side, about 5 minutes. it's likely you won't need additional oil here; if you do, add to the pan a small splash at a time. remove the tofu from the pan and once cooled, slice into pencil-thick pieces. sprinkle with salt to taste.


while the tofu is cooking, toss the mushrooms gently (but well) in the residual marinade left from the tofu. once the tofu is done, use the same skillet to saute the mushrooms stirring just a couple times along the way, until the mushrooms release and evaporate their water and take on a nice, dark color. transfer to a bowl. 

 


set up your mise en place for the spring rolls - a large bowl of warm water, lettuce, ginger paste, tofu, mushrooms, cucumber, mint and seeds. dip a rice paper into a bowl of hot water to just soften - resist oversoaking, it will continue to absorb water as you wrap. place on a flat surface or damp dish towel. you'll want to keep all your ingredients crowded into one third of the available surface of the wrapper. add a lettuce leaf or two, a swipe of the paste, a little tofu, a few mushrooms, a cucumber spear, mint, cilantro and seeds. tuck the wrapper over the filling and roll it up (i find the wrapper packaging often gives you a visual). heidi suggests them open-sided, but you can enclose them as well

 PREP TIME
15 mins - Cook time - 6 hours - total time - 6 hours 15 mins
 
INGREDIENTS
2 cups (180g) rolled gluten-free oats
1 cup (50g) shredded coconut
600ml macadamia milk
100g coconut yoghurt
½ teaspoon ground cinnamon
2 tablespoons honey
2 apples, cored and cut into matchsticks
extra coconut yoghurt, to serve
chopped pecan nuts and sunflower sprouts, to serve

INSTRUCTIONS
place oats, coconut, nut milk, yoghurt, cinnamon and honey in a medium sized bowl. mix well.
cover with cling film and ret in the fridge overnight or at least 6 hours.
top with apple and extra yoghurt to serve.
alternatively, divide bircher into 4-6 250ml lidded jars for breakfast on the go. just top with apple and extra yoghurt to serve.


TO MAKE MACADAMIA MILK
soak 125g raw macadamias in water overnight. discard the soaking liquid and place macadamias along with 1 litre cold filtered water and pinch of salt in the jug of a blender and process until smooth. store in a glass bottle or jug (covered) in the fridge for up to 3 days. if you prefer your nut milk a tad sweet, add a tablespoon of rapadura sugar or maple syrup or date paste during the blending process. macadamia milk usually doesn't need to be strained as it blends quite fine and creamy.

NOTES
i usually make my own macadamia milk. if i am pressed for time, i will buy this macadamia milk.
you can sub macadamia milk with any nut or soy milk.

CHILI ROASTED CORN W/ SPELT BERRIES + SEARED TOFU + QUICK PICKLES + ARUGULA
Makes two servings.

chili roasted corn
1 corn on the cob
nob of refined coconut oil
salt
chili powder

spelt berries
1/2 cup spelt berries
1 1/2 cups water

seared tofu
1 7.75 ounce block extra firm tofu
1/4 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/8 teaspoon cayenne pepper
nob of coconut oil

quick pickled cucumbers (8 ounce jar)
thinly sliced fresh cucumber
1/4 cup apple cider vinegar
1/4 cup water
1 teaspoon maple syrup
1/4 teaspoon salt
coriander seeds
fresh dill

salad
fresh arugula
cold pressed flax oil

Begin by preheating the oven to 350F. While the oven is preheating, prepare the corn by husking (if un-husked) the cob. Then rub the cob with a small nob of refined coconut oil. Sprinkle all sides of the corn with salt and chili powder. Place directly on the grate in the oven (once preheated) with a baking sheet on a rack below the corn to catch any spices that may fall off (easier to clean that the bottom of the oven). Roast for 30 minutes, rotating the corn every 10 minutes.

Once the corn is in the oven, combine the spelt berries and water in a sauce pan on the stove. Bring to a boil, then reduce to a simmer and cover. Let cook for 30 minutes, or until all of the water is absorbed. Drain any excess water at the end if there is any.

After you have the spelt berries cooking on the stove, prepare the quick pickles. Thinly slice your cucumber, overlapping and stacking the slices in an 8 ounce jar until they reach the top (I used about half of a medium sized cucumber, refrigerating the remaining for another recipe – but feel free to use the entire cucumber and double the recipe in a 16 ounce jar too). As you are stacking the cucumber slices, sprinkle a few coriander seeds and sprigs of fresh dill in-between the layers. Mix the vinegar, water, maple, and salt in a small bowl. Pour the liquid over the jar of cucumber slices until it covers them entirely. Seal the jar and set in the refrigerator while you prepare the rest of the salad. (Leftover pickles are best if eaten within one week.)

Once the corn has finished roasting, remove it from the oven and place on a plate to cool. When the spelt berries are finished cooking, remove them from the stove and leave the lid on the pot to allow them to finish steaming. During this time prepare the tofu. Remove the block of tofu from the water and pat dry. Slice into 8 squares, place them between a few sheets of paper towels, and press to remove the excess water. Heat a nob of refined coconut oil in a skillet on medium-low heat. Mix the spices in a small cup and rub onto one side of the tofu slices. Place the tofu in the skillet, seasoned side down, and rub in the remaining spice mix on the other side of the tofu slices. Cook for 3 to 4 minutes per side (or until a crispy golden brown). Remove the skillet from the heat when done and set aside.

Place a handful of fresh arugula in two bowls and lightly toss with a small drizzle of cold pressed flax oil. Holding the roasted corn on the cob upright, slice off the kernels with a knife. Add the kernels to the cooked spelt berries and toss. Divide this mixture evenly between the two prepared bowls of arugula. Top each bowl with 4 slices of the seared tofu and a good portion of the quick pickles.