Roast Vegetable Bowl with Tofu

roast veg and tofu bowl

Although you need to leave the veggies in this bowl to roast for a while, leave is definitely the operative word. Once you’ve prepped you’re veggies and put them in the oven you’re free to do whatever you want until the last minute when you make the crunchy tofu and its savoury sauce from the other week to go on top. I’ve topped this bowl with the tofu in miso and tahini sauce to make it a complete meal and used the left over sauce to cover the roast vegetables, adding not only flavour but all the goodness contained in miso (probiotics amongst other things) and tahini (calcium rich).

My husband claims not to like sweet potato but he ate this and commented on how much he enjoyed it! I hope you enjoy it too!

roast  veg

Roast vegetable bowl with Tofu

Preparation Time: 10 minutes                     Servings: 2 people                              Cooking Time:        45 minutes                                                                                                      Total:                         55 minutos

4 small sweet potatoes

1/2 courgette

1/2 broccoli

1 tsp dried thyme

1 tsp garlic powder

4 tbsp extra virgin olive oil


Tofu with miso and tahini sauce

1. Peel and dice the sweet potatoes.

2. Mix the olive oil, thyme, garlic powder and a pinch of salt in a bowl. Add the sweet potato and mix well.

3. Preheat the oven to 200ºc. Line a baking tray with baking parchment.

4. When the oven is hot enough spread the sweet potatoes out in a single layer on the baking parchment and place in the oven.

5. Dice the courgette and cut the broccoli into florets.

6. Add to the bowl where the cubes of sweet potato were before. Mix with the left over seasoning in the bowl.

7. Once the sweet potatoes have been in the oven 15 minutes, move them around on the baking tray, then add the rest of the vegetables. Bake for 30 more minutes.

8. Make the tofu with miso and tahini sauce while your vegetables are roasting.

9. Serve the bowl of roast veg topped with tofu and the miso and tahini sauce drizzled over the tofu and the vegetables.

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Parsnip and Fennel Soup

Parsnip and Fennel Soup

I know, I know, I disappeared, again. And I missed my first blogiversary which is a shame. But I have a good excuse, I was moving. And having taken just over a month I am finally back on the internet. I can’t believe that it took so long but it’s all sorted out now. We are settled in (sort of), we’re still unpacking and the only serious thing wrong is the fact that there is no oven. So it’s back to my trusty Tefal table top oven which I thought I had used for the last time. Good job I kept it in a box just in case.

Seeing as winter seems to be disappearing fast, I thought I’d better get in another soup recipe while you’re still interested. Especially as this one has a rather unusual taste.

When you mention parsnips most people think of roasted parsnips. I love the taste of roasted parsnips but I think they are also great in soups and stews. Their sweetness brings a different taste and the starches in them thicken the stock up. For me it’s important that the parsnips have been “frosted” otherwise they don’t have enough sweetness. If you’re not sure it’s cold enough where you live or you haven’t been through the first frosts of the year you can freeze the parsnips before cooking to bring out their flavour.

Parsnips and Fennel

Parsnip and Fennel soup

Preparation Time: 10 minutes                     Servings: 2 people                              Cooking Time:        20 minutes                                                                                                      Total:                         30 minutos

1/2 an onion

1 medium bulb of fennel

2 large parsnips

1 vegetable stock cube

1tbsp extra virgin olive oil



1. Peel the onion and dice.

2. Lightly fry the onion in the olive oil with a pinch of salt.

3. Peel the parsnip.

4. Chop the fennel and parsnip and add to the saucepan.

5. Lighly fry for about 5 minutes.

6. Cover with water, add the stock cube, put a lid on the pan.

7. Bring to the boil, lower the heat and simmer for 20 minutes.

8. Remove from the heat and blend with a hand blender until smooth.

9. Serve in bowls topped with the leafy part from the fennel bulb.

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Tofu with Miso and Tahini Sauce

tofu with miso and tahini sauce

Despite plenty of delicious tofu recipes all over the internet, people still keep telling me that tofu tastes of nothing and that they can’t understand how people “can eat that stuff”. So I’ve decided to add a recipe that I hope will win over all those tofu sceptics out there. The secret here, as is so often the case with tofu, is in the sauce. You have to make the whole recipe here because it’s the sauce that gives the crunchy tofu a savoury touch and plenty of flavour.

I hope this recipe wins you over and you decide to give tofu a(nother) try!

Tofu with Miso and Tahini Sauce

Preparation Time: 10 minutes                     Servings: 2 people                              Cooking Time:        10 minutes                                                                                                      Total:                         20 minutos

250g tofu (can be plain or smoked)

4tbsp cornflour


extra virgin olive oil (aprox 2tbsp)

2 tbsp miso

1 heaped tbsp tahini

2tbsp water

1. Put the cornflour on a plate and add a pinch of salt. Mix it into the corn flour.

2. Cut the tofu into batons.

3. Heat the oil in a frying pan.

4. Pass the tofu batons through the cornflour and add to the saucepan.

5. Brown the tofu batons on all sides, being careful that they don’t burn.

6. While you are cooking the tofu mix the miso, tahini and water together in a bowl to form a smooth paste.

7. Remove the tofu batons from the saucepan and drain on kitchen paper.

8. Serve with the sauce on the side.

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Posted in First courses, Sauces, soy free, vegan | Tagged , , , , , , , , | 2 Comments