Walnut crusted tofu cutlets.

CHEF'S NOTE - I put more tamari and salt in here for taste...basically, stick your finger in it and make sure it tastes delicious of its own accord before you put it on the tofu...salt, my friends, salt!

Ingredients

• Tofu marinade:
• 2 tablespoons tamari
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon water
• 2 medium/large cloves garlic, pressed or minced
• 1 (14-ounce) package extra-firm tofu, drained well
• Tahini spread:
• ¼ cup tahini (sesame paste)
• 2 tablespoons fresh-squeezed lemon juice
• 2 tablespoons water
• 1 teaspoon tamari
• 
  
• Coconut-walnut crust:
• ½ cup plus 2 tablespoons chopped walnuts
• 3 tablespoon dried, unsweetened shredded coconut
• 2 tablespoon minced Italian parsley (or basil, dill, cilantro or another herb)
• ½ teaspoon ground cumin or chili powder, optional
• ¼ teaspoon crushed red pepper flakes
• ¼ teaspoon ground black pepper
• ⅛ teaspoon sea salt, or to taste

Directions

1. Preheat the oven to 375°F.
2. To marinate the tofu, place 2 tablespoons of tamari, 1 tablespoon of olive oil, 1 tablespoon of water and the garlic in a 9-inch by 13-inch casserole dish and stir well. Slice the tofu lengthwise to form 4 cutlets. Slice each cutlet in half diagonally to make 8 triangles. Place the cutlets in the casserole dish to marinate for 5 minutes, flipping occasionally.
3. Place the casserole dish in the oven and bake the cutlets in the marinade for 10 minutes.
4. Meanwhile, make the tahini sauce: in a small bowl, combine the tahini, lemon juice, 2 tablespoons of water and 1 teaspoon of tamari and mix well. Depending upon the consistency of the tahini, you may need to add some more water for a smooth consistency. Set aside.
5. To make the crust: in another small bowl, combine the walnuts, coconut, parsley, ground cumin, red pepper flakes, black pepper and salt and stir well.
6. Remove the tofu from the oven. Spread a thin layer of tahini sauce on each cutlet and top with the walnut crust. Return to the oven and bake for an additional 10–15 minutes, until the crust is golden-brown, before serving.
   
   

Zucchini, carrot and walnut loaf.

ingredients
2 cups of self raising flour
1 tsp of bicarb soda
1/4 tsp salt
1 tsp of cinnamon
1 cup of sugar
3/4 cup of roughly chopped walnuts
3 eggs lightly beaten (I used egg replacer, you could use a small mashed banana or half a cup of mashed tofu)
1/2 cup of oil (your choice)
1 cup of grated carrot
1 cup of grated zucchini (squeezed to the remove the juice)
1/2 cup of grated apple (squeezed to remove the juice)

method
1. Preheat oven to 180 degrees. Grease and line a deep loaf pan. 

2. Sift flour and bicarb soda, salt and cinnamon into a large bowl. Stir in sugar and walnuts.

3. Combine egg replacement and oil in a jug. Mix egg mixture, carrot, apple and zucchini into flour mixture until well combined. Spoon mixture into prepared loaf pan. Smooth top. Bake for 50 minutes or until a skewer inserted into the middle comes out clean. Cool in pan for 10 minutes then turn onto a wire rack to cool. Ice!

cream cheese icing
I read quite a few recipes on the web, which calls for a tub of toffutti cream cheese (I use the Kingland stuff where possible I think its much nicer) and 1 cup of icing sugar. I just added icing sugar until it was a consistency I liked (I think about 3 cups). It was a BUTTLOAD of icing and iced 3 cakes so beware!

Broccoli carrot salad with lime maple dressing.

Blanch head of broccoli, rinse with cold water.  Grate carrot.


Dressing:

 

1 tablespoon dark sesame oil

 

1 tablespoon soy sauce

 

2 teaspoons maple syrup

 

3 tablespoons fresh lime juice (about 1 lime)

 

Dalt and ground black pepper to taste

I also add sunflower seeds or chopped almonds to this.  It needs little else. x