Exciting news... Lazarote...and two recipes!
Hellllloooooo.... it's been a while!
I have recipes....
I can explain....
I have been back in Lanzarote and I can finally share with you the details as to why! I am creating a retreat holiday... yes an actual real life retreat experience!
An immersion of total wellness for spiritual, mental and physical development.
The energy and excitement is coursing through me..... ahhhh I can't wait.
Ok, time to calm down a little. More details to come in the next few days as I pull everything together but for now you can join the Facebook event so you don't miss anything. There are only 10 spaces!
For now, here's a little round up of my short trip. I made a lot of meals for everyone- my chickpea-cauli quiche was an absolute winner with and I experimented with a few new ones too. Namely a roasted veg ratatouille and tofu chard scramble (a twist on the classic) I've added the recipes below.
Note: Everything in this post is shot with my iPhone as with the hand baggage allowance I couldn't fit my DSLR this time. :-(
Oooh and I tweaked the chocolate banana brownie bread since it went down so well last time. I added walnut to the mixture and slightly undercooked it (to make it more dense and dessert like) then baked it in a round cake pan to slice up as wedges, then I served it hot topped it with a berry/prune sauce and some fresh mulberries and extra walnuts.
Mulberries are incredible!
I'd never eaten them before and I think they are now my new favourite fruit! Pity we don't have them fresh in England. Though I made the mistake of picking some fresh ones from a bush on the way back to the airport, but they stained my hands so badly I rocked up to the airport looking like i'd massacred someone… not the best look to get through security! Luckily I spied a washroom near the entrance. :-)
Recipe: Roasted Vegetable Ratatouille (based on this recipe by 86Lemons.com)
- 3 fist sizes aubergines (these were quite small home grown ones)
- 4 tomatoes (or 1 can chopped tomatoes)
- 3 courgettes
- 1 red onion
- 2 red peppers
- 5 cloves garlic- chopped roughly
- 1 scant tsp salt
- 1 tsp dried oregano
- 2-3 tbs olive oil
- 1/2 cup fresh parsley- chopped (or basil)
- NOTE: I had intended to add two cans of chickpeas but at the last moment realised we didn't have any to hand!
Chop the veg into bite sizes chunks and coat with the oil and salt. Place in an even layer in a large roasting pan (or two) along wit the garlic pieces.
Roast for approx 20 mins at 180C until golden.
Meanwhile blitz the tomatoes in a food processor until just a little chunky. (I had planned to roast them first but had no room in the pan). Add to a large sauce pan, if you are using chickpeas you;d add them now and heat through for 5 minutes or so. Add the roasted veg and cook for a couple of minutes until everything is piping hot. Serve with a generous sprinkle of fresh parsley or basil.
I served this with a side of garlic and onion dressed pasta, but it would also work well with rice, potatoes or quinoa.
Alongside the tofu scramble I also served my sweet potato cakes (though I used carrot as well as sweet potato) and also avocado toasts dressed with lemon juice and salt.
Recipe: Tofu Chard Scramble
- 500g block firm tofu (no need to press unless there is a lot of liquid)
- approx 3 packed cups chard (or other greens)
- 4 crushed garlic cloves
- 1 small white onion
- 1/2 tsp turmeric
- 1/2 tsp smoked paprika (you could use any spices of choice)
- 1 tbs tamari soy sauce
- 1 tbs tahini
- 1/4 cup hot water
- generous shake of nutritional yeast (optional)
- salt to taste (if needed)
In a large frying pan or wok, saute the garlic and onion in a little oil for approx 5 minutes until softening. Add the chard (if using spinach add it a little later) and continue cooking for 3-4 minutes until the stems are softening.
Meanwhile mix all the spices with the tahini and water to form a paste. Using your hands, crumble the tofu in rough chunks into the pan and add the seasoned paste. Toss well to ensure an even coating. Add a little extra oil or water if necessary and cook for 5-6 minutes until the tofu is fully cooked through.
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