Tofu Pesto Gnocchi & Blistered Tomatoes

Recipe

Tofu Pesto Gnocchi & Blistered Tomatoes

Forget everything you know about making gnocchi – this is easy! Unlike traditional potato gnocchi, there’s no need to pre-cook anything for tofu gnocchi. All you need to do is toss the raw ingredients together in a bowl, mash them up, roll them out, chop them up, and in next to no time you’ll have soft little pillows of delicious and healthy tofu gnocchi.

Ingredients

Tofu Gnocchi:

  • 300g/10.6oz soft silken tofu
  • 1 cup plain flour, plus more for dusting
  • 1 tsp tapioca/arrowroot starch or cornflour (corn starch)
  • 1/2 tsp salt
  • 1/2 cup nutritional yeast
  • Pinch of white pepper

Blistered Tomatoes:

  • 200g/7oz baby tomatoes (e.g. baby Roma or cherry tomatoes)
  • 1 Tbsp balsamic vinegar
  • 1/2 Tbsp olive oil
  • Pinch each salt and cracked black pepper

Lemon & Basil Pesto:

  • 3/4 cup firmly packed basil (with stems)
  • 2 Tbsp olive oil
  • 2 Tbsp pine nuts
  • 2 tsp lemon juice
  • 1 small garlic clove, minced
  • 2 tsp nutritional yeast (optional)
  • A generous pinch of salt and cracked black pepper

To Serve:

  • 3 tsp toasted pine nuts

Method

  1. Fill a large pot with water and bring to the boil on the stove. Preheat the oven to 180°C/355°F
  2. Roast the tomatoes while preparing the gnocchi: add all the blistered tomato ingredients into a small baking dish and toss to coat them in the marinade. Bake until starting to blister (about 15 minutes), mixing the ingredients halfway through to make sure the sauce covers the tomatoes. Remove from the oven and set aside until ready to serve.
  3. Add all gnocchi ingredients to a large bowl. Mash the tofu into the dry ingredients with a fork. Dust your hands with some flour and then use your hands to combine and press it all together to form a dough. The consistency should be very soft and a bit sticky (the softer the dough, the fluffier the gnocchi will be). Add some extra flour if you need to firm the mixture back up.
  4. On a surface lightly dusted with flour, form the dough into a disc shape about 15cm/6″ in diameter. Cut the disc into 8 wedges (make sure you dust the blade of the knife with flour to prevent sticking). Roll each wedge into a long log shape, about 1.5cm/0.6″ thick, and then cut it into 3cm/1.3″ lengths.
  5. Then make the lemon and basil pesto by adding all pesto ingredients to a food processor and blend until well combined, but not completely smooth (leave a few small chunks for some texture). You may need to scrape down the sides of the processor halfway through processing to ensure everything gets blended.
  6. Back to the Gnocchi. Add a generous pinch of salt into the pot of boiling water. Drop in the gnocchi, and once it’s all added, stir the water once to prevent sticking. Wait until the gnocchi rises to the surface of the water (about 3 minutes). As each gnocchi starts rising to the top, remove it with a slotted spoon.
  7. Drain any excess water from the gnocchi, then mix it with the pesto. Spoon the gnocchi onto serving plates and top with the blistered tomatoes and pine nuts. If there’s any marinade left over from the roasted tomatoes, drizzle it over the top of the gnocchi.

Notes:

  • It’s best eaten immediately as the gnocchi will become firmer with time.
  • Serving the gnocchi with pesto and blistered tomatoes is optional. You can plate up these fluffy pillows of amazingness with your favourite pasta sauces!
  • You can prepare the gnocchi ahead of time. Follow steps 3 and 4 of the recipe, except leave the dough in the log shape without cutting it into small pieces. Wrap each log separately in cling wrap and store them in an airtight container in the fridge for up to 2 days.

Powergreens Bowl with Pea, Spinach & Tofu

Recipe

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Subtly spiced Indian curry, brightened with zesty lemon and served with almond dukkah. The perfect dish to dunk your bread in and mop up all that green glory.

Ingredients

  • 500g / 17.5oz firm tofu
  • 2 tsp each coriander seed and cumin seed
  • Juice of half a lemon
  • 1 Tbsp tamari (or soy sauce)
  • 1 Tbsp coconut oil or olive oil
  • 1 brown onion, roughly chopped
  • 1 garlic clove, minced or grated
  • 1 cup homemade vegetable stock
  • 1 tsp ground allspice
  • 1 tsp ground tumeric
  • 1 tsp dijon mustard
  • 1 large bunch English spinach, leaves only, stems discarded (~200g / 7oz of leaves)
  • 2 1/2 cups frozen peas
  • 100mL / 3.5fl oz non-dairy milk
  • Salt and pepper to taste

To Serve:

Method

  1. Drain the tofu and wrap it in some absorbent paper towel. Place a plate on top of it and set aside for 10 minutes to press out the liquid while you prepare the other ingredients (it’ll help the tofu absorb more of the flavour from the marinade).
  2. With a mortar and pestle, grind the cumin and coriander seeds until they have mostly broken down, but still have a coarse texture (try not to grind them down into a powder).
  3. Cut the tofu into 1.5cm (0.6 inch) cubes cubes and place into a medium bowl. Add the tamari and lemon juice, and stir to coat all of the tofu in the marinade. Leave to marinate while preparing the sauce, stirring every 5 minutes to recoat the tofu.
  4. Heat a large skillet on medium heat, add the oil and onions, and sauté until the onion has softened (about 3-5 minutes). Add the ground seeds and garlic, sauté for a further 1 minute. Add the homemade vegetable stock, allspice, turmeric, and dijon. Stir to combine and bring to a simmer. Once simmering, add the spinach leaves and use tongs to toss them through the liquid for 1 minute, until the spinach starts to wilt. Add 1½ cups of the peas and cook for a further 3-5 minutes, tossing regularly, until spinach has completely wilted and the peas have defrosted.
  5. Transfer the mixture to a blender, add the milk, and blend until smooth. Add some extra stock or water if it is too dry or thick.
  6. Return the blended sauce to the pan and heat. Add the rest of the peas and all of the tofu including the marinating liquid in the bottom of the bowl. Stir to combine. Add salt and pepper to your taste, and heat for approximately 5 minutes or until the tofu has heated through to the centre. Serve with a generous amount of dukkah and crusty bread.

Notes: If you don’t have a mortar and pestle, you can grind the seeds in a coffee grinder, or place them in a ziplock bag and gently bash with a rolling pin.
You can make this recipe ahead of time. Store in an airtight container in the refrigerator for up to 1 week.

 

Recipe Credit

Special Blogger

LENTIL AND CAULIFLOWER PILAF (LOW-FAT)

Recipe

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This healthy rice dish is the perfect store-cupboard dinner – you can swap the lentils for chickpeas, add different vegetables or use any curry paste you have on hand.

INGREDIENTS

  • 2 teaspoons canola oil
  • 1 small onion, finely chopped
  • 1/2 (about 450g) cauliflower, cut into florets
  • 1 1/4 cups (250g) basmati rice
  • 2 tablespoons mild Indian curry paste (such as korma)
  • 3 cups (750ml) vegetable stock
  • 2 bay leaves
  • 1 cinnamon quill
  • 400g can lentils, drained, rinsed
  • 2 tablespoons finely chopped coriander leaves
  • Mango chutney, to serve (optional)

METHOD

  1. Heat oil in a large frypan over medium heat. Add onion and cook for 5 minutes, stirring occasionally. Add the cauliflower and rice and cook, stirring, for 2 minutes.
  2. Add curry paste and cook for a further minute. Add stock, bay leaves and cinnamon, then bring to the boil. Reduce heat to low, cover and cook for 15 minutes until rice is cooked and all liquid has been absorbed. Fluff rice with a fork, stir in lentils and heat through for 1 minute. Sprinkle over coriander, and serve with chutney, if desired.

Recipe Credit

VEGAN LENTIL, SWEET POTATO AND CHICKPEA STEW

Recipe

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Full of hearty lentils and filling sweet potato, this warming vegan stew is perfect for chilly winter nights.

INGREDIENTS

  • ¼ cup extra virgin olive oil, plus extra for drizzling
  • 3 French shallots, thinly sliced
  • 1 tbsp finely chopped rosemary sprigs
  • 1 medium sweet potato, chopped into 3cm pieces
  • 1 cup French green lentils
  • 750ml vegetable stock
  • 1 tin of chickpeas, well-drained and rinsed
  • baby spinach, to serve

METHOD

  1. Heat oil in a large saucepan over medium heat. Add the shallots and rosemary sprigs and cook for around 3–4 minutes to soften. Add the sweet potato and cook for a further minute. Add the lentils, the stock and enough water to submerge the vegetables by 3–4 cm.
  2. Simmer on medium-low heat for around 35–40 minutes or until the sweet potato is soft and the lentils are cooked. Add the chickpeas in the last 10 minutes. Season to taste.
  3. Transfer to a large serving bowl and top with plenty of baby spinach and a drizzle of extra virgin olive oil. Serves 6.

Recipe Credit