“Good food is all the sweeter, when shared with good friends”
This is a beautiful light dessert, with the sweet fragrance of a souk from the rose petals and pistachios. It is an easy blender recipe, with the base made mainly of dates and nuts and the topping 90% avocado. I served it at the end of my plant to table dinner and the guests loved the way it looked, the subtle sweetness and it’s delicate nature after a 3 course meal.
½ cup raw pistachios
6 soft Medjool dates, pitted
1 tbsp. maple syrup
Pinch of salt
2 medium avocados, de-seeded and peeled
6 tbsp. maple syrup
1 tbsp. lemon juice
1 tsp. rose water
¼ cup pistachios
Pinch of salt
Place all the crust ingredients apart from the maple syrup into the blender and process to a crumble
Add the maple syrup and process again to a sticky crumble
Transfer the mixture to a 5-inch springform pan
Press the mixture into the bottom
Place in the freezer whilst you work on the filling
Blend all the filling ingredients apart from the pistachios, make sure the mixture is well combined
Add the pistachios and blend again, but not until fully blended, as you want to see visible specs in the mixture
Add to the base and smooth the top over
Add toppings, I used rose peals and more pistachios
Place in the freezer for at least 4-5 hours
If you have leftovers, keep them frozen otherwise the mix will oxidise and change color
‘The mind is like Tofu. It tastes like whatever you marinate it in’.
This is a beautiful recipe and I would recommend it to anyone who likes Tofu. My beautiful cousin, Sabrina, bought me a selection of spices and it came with some suggested recipes.
The key here is to make sure you get as much water out of the tofu as possible. The resulting dish is a wonderful combination of the char from the tofu, the salty sweet umami from the miso jam and the acid and spice from the spice mix. I have given a suggestion for if you don’t have Edo spice, but you can just sprinkle anything you have or that suits your palate, making it your own recipe.
Mr. B doesn’t like Tofu or miso, so this is recipe is just for me.
12oz block of firm tofu
¼ cup oil
2 tbsp. mirin
2 tbsp. mushroom powder
Pinch of salt
1 batch miso jam
2 spring onions/scallions (for garnish)
1 tbsp. mirin
2 tbsp. sake
6 tbsp. sweet white miso
1 egg yolk
1 tsp. fresh lemon juice
Drain the tofu, then cut it like a loaf of bread into six, ¾ inch slabs
Arrange the tofu on a single layer on a cloth, lay more towels on top and weigh down to squeeze out as much water as possible
Let stand for at least 20 minutes
In the meantime, make the marinade by whisking oil, mirin, shitake powder, ginger and a pinch of salt. It will be spreadable but thick
Transfer the tofu slabs to a plate and arrange them in a single layer. Brush the tops with the marinade, then flip and cover the other side. Let stand for 30 minutes
During this time make the jam but whisking the ingredients together over a low heat, whisking until it is firm enough to hold a soft peak. Immediately take the jam off the heat and place in a bowl to make sure it doesn’t continue to cook
Heat a non-stick pan, add the remaining oil. Add the tofu slabs and pan fry under nicely browned on all sides
Transfer tofu to a serving plate
Spread a dollop of miso jam on top of each slab, sprinkle the mixed spice* on top and a few bits of scallion.
*If you don’t have Edo Spice – a mix of 7 spices from Japan, add sesame seeds, chili flakes and some lemon zest
‘People need to understand the different between wants and needs, I want abs, but I need tacos’
…. with this recipe you can have both!
My American husband likes Brussel Sprouts and Tacos, two popular ingredients in the USA, but not two that you normally see together. Given our plant-based diet at home however, I am always trying to find new and innovative recipes and nearly always have these two ingredients in the fridge.
This is a great recipe for brussel sprouts if you want them on their own or as a side. I love them in a taco as they are a little crunchy from the char, a little sweet from the honey balsamic and a little spicy from the red pepper flakes.
5 Ibs. brussel sprouts
2 tbsp. olive oil
1 tsp. sea salt
½ tsp. ground black pepper
2 tbsp balsamic vinegar
2 tsp. honey
Pinch red chilli flakes
Preheat oven to 425c
Line a baking tray
Trim the brussel sprouts and cut the bottom off. Cut in half.
In a large bowl, toss in the olive oil, salt and pepper
Roast until a little charred
Mix the balsamic, honey and a pinch of red pepper
Warm the tortillas, place some of the sprouts on and drizzle the honey balsamic on top
My wish for you is to Live Better, Strive Harder, Be Bolder, Dream Bigger, Climb Higher and Seek Greater.
These too are wishes for myself and in the pursuit of this at the end of the year I took some time out to self reflect on all I have learnt over the last year.
In 2018, I completed my certificate in Plant Based Nutrition with Cornell and have used this and some great books (e.g. how not to die – Gene Stone and Michel Greger), articles and blogs to learn more about the hard science behind food and disease. Many of you may have seen my blog evolve over that time, from broad based healthy food to more of a plant-based blog. This is a reflection of my learning and has caused me to sit back and think about what my own philosophy is and what the blog should centre around.
After much study, contemplation and a recommitment to both my followers, and myself I am pleased to announce a new blog coming soon. The blog will be dedicated to Vegetarian, Vegan and Raw recipes with a focus on Plants and Whole Foods to maximise the nutritional content. There will also be a new section where I will share scientific research, so you can learn with me.
The blog will be called PlantToTable.com and exists today but with a redirect to Tasha.Kitchen until it is ready for launch in early 2019. Tasha.Kitchen will resume this Saturday and an announcement will be made when the new blog is ready.
I hope that this news allows you to forgive my absence and I look forward to continuing our journey together.
Let’s break the myth that you need meat to build muscle. The gorilla can lift up to 10 times its body weight!
I made this dish on the request of my meat and potatoes concierge. As I would leave the building early in the morning I would go by the front desk and drop off a plant based treat, vegan cheesecake, vegan meatballs, vegan samosa, vegan chocolate truffles and after a few months I finally got a request for a cauliflower steak. This was a man who said that he had to eat meat with every meal.
You must learn a new way to think, before you can master a new way to live.
I love the humble cauliflower, the texture is meaty enough to satisfy and it takes well to assertive flavours. This is a basic version, but you could add a pesto, salsa or chimichurri. I served this with some Baba Ganoush underneath for a texture and flavour contrast.
Mr B was a little upset that I was cooking for another man, so I made him some vegan truffles and he forgot all about it…
½ tsp. salt
½ tsp. pepper
½ tsp. garlic powder
½ tsp. smoked paprika
¼ cup oil
Preheat the oven
Remove the outer green leaves from the head of cauliflower
Use a large knife and cut the cauliflower half lengthwise and into half again
In a bowl mix the oil and spices
Brush the cauliflower with the mixture on both sides
Bake covered with foil until steamed and starting to soften
Uncover and let brown for the remaining time
If you have a BBQ, sear for grill marks and a little char
This is a beautiful recipe for a BBQ. It is meaty and sticky and sweet and sumptuous.
Mushrooms are always said to be a great meat substitute but I don’t see it as a substitute but a star in it’s own right. I use a variety of mushrooms in my recipes due to the medicinal benefits; Trumpet versus the others is good for something you want to give more structure to, which is why it works so well on this recipe.
Be careful with the reduction, as it can get hot due to the melted sugar. If it toughens up just reheat.
1 spring onion, thinly sliced
1/3 cup mirin
1/3 cup sake
1/3 cup tamari
1/3 cup coconut sugar
1 tsp. coconut oil
Soak 6-10 bamboo skewers for at least 15 minutes
Prepare grill/BBQ for medium heat
Thread the mushrooms onto the prepared skewers and brush with oil and salt
Grill until golden brown
Heat the mirin, sake, tamari and sugar until slightly reduced
Brush on the mushrooms and grill again, flip and brush again
This is a recipe from the kitchen of Verge in Philadelphia and is a super sexy dish. It has umami from the glaze with the mix of maple and tamari combining well and added depth from the gochujang
Because you are only using the inside of the eggplant it is a super light dish, silky and smooth, spicy and sweet
I love these flavors!
Adding in Kimchi Vegan Mayo also adds to the flavour and gives you a health kick too! Apart from the positive effects on weight, cholesterol, blood pressure and blood sugar, kimchi benefits that have been reported in scientific literature include; increased antioxidant status, protection from asthma, anti-aging, anti-cancer and protection from atherosclerosis. A good source if you want to read up on the benefits Kimchi is universityhealthnews.com and it gives you the links to the studies too
Kimchi is Grandma Food, passed down from generation to generation and if you have followed my blog for a while, you will know my rule, of whatever granny says, goes!
4 Japanese Eggplants (or one large Italian eggplant), peeled and chopped into 1 by 4 inch pieces (salt and leave to drain to take some of the moisture out)
1 tbsp. Gochujang
2 tsp. tamari
2 tsp. rice wine vinegar
1 tsp. maple syrup/agave
2 tbsp. sesame oil
½ cup vegan kimchi, drained, chopped
1 cup vegan mayo
4-6 corn/masa tortilla
4 chopped spring onions
Preheat the oven
Make the glaze by mixing the gochujang, tamari, vinegar and maple syrup
In another bowl toss the eggplants in the sesame oil
Heat a large sauce pan over high heat and cook the eggplant for 5 minutes until browned
Toss the crispy eggplant in the glaze and bake until the glaze is soaked up
Meanwhile fold the kimchi into the vegan mayo
Warm the tortilla for c. 2 minutes
Assemble the tacos by spreading some of the kimchi mayo down the centre of each tortilla, top with a large spoon full of the roasted eggplant, dress with the spring onions and lettuce