We are firm believers in the power of plantbased diets. Each week of Veganuary, this blog will share a plantbased recipe from our chef Miguel Gouveia.
Not just for Veganuary. Not just for vegans. These recipes are for you- if you love good food that is good for your body.
Our intention is to inspire.
Power your body • Entice your tastebuds • Eat well
Week One: Zucchini Tofu Arrabbiata
Ingredients for tofu balls:
- 200g firm tofu, mashed
- 50g walnuts, finely chopped
- 2 tablespoons (tbsp) nutritional yeast
- 2 tbsp tapioca starch
- 1 tbsp onion powder
- 1 teaspoon salt
- 1 pinch oregano
- 1 pinch basil
Mix all ingredients together and shape into small balls. Roll in one tsp of sesame seeds then roast in an 175° oven for 10 minutes.
Ingredients for zucchini (courgette) spirals:
- 100g green and yellow zucchini, cut into spirals
- 100g cherry tomatoes
- 10g fresh basil, torn
- 10ml lemon juice
- 1 tsp Himalayan salt
Spiralise the zucchini with a spiraliser or use a potato peeler and then use a knife to cut the thin slices into strips. Quarter the cherry tomatoes and tear the basil and mix together in a bowl. Add lemon juice and Himalayan Salt. Let it sit on the side to marinate and release some of its liquid. Just before serving, drain the zucchini pasta in a colander.
Ingredients for cream sauce:
- 100g ground almonds
- 10ml soya milk
- 2 tsp nutritional yeast
- Pinch of salt and mixed herbs
Add ground almond, soya milk, nutritional yeast, a pinch of salt and mixed herbs and blend together.
Ingredients for tomato Arrabbiata sauce:
- 200ml vegan pesto
- 20ml veg stock
Make the pesto by blending 200g of sun-dried tomatoes with a handful of fresh basil and a clove of garlic. Then add the pesto and veg stock to a saucepan and heat on low to medium heat. Serve hot in a small jug.
To assemble the dish, pile zucchini pasta and tomatoes into bowls, top with tofu balls and pour over the cream sauce. Serve the tomato Arrabbiata on the side. Delicious and totally vegan.
Week Two: Cauliflower Rice Salad
Serves 2 as a side
- 2 cups/1 purple cauliflower, grated
- ¼ cup sweetcorn
- ¼ yellow and red tomatoes, diced
- 1 cup red and yellow peppers, diced
- 1 tbsp chives, snipped
- 2 tbsp lemon juice
- 1 tsp Himalayan salt flakes
- ¼ cup micro herbs
Grate the purple cauliflower into a bowl, then stir in two tablespoons of lemon juice and leave to marinade while you get on with the rest.
In a different bowl, add the diced tomatoes, pepper, sweetcorn, and chives. Season with salt and stir to mix. Stir in the grated cauliflower ‘rice’ and serve the salad topped with micro herbs.
Learn more about the cleansing power of vegan food at the Glass House Retreat.
Week Three: Banana and Cinnamon Brownies
- 3 large bananas
- ½ cup cocoa powder
- 1 cup of almond or peanut butter
- 1 tsp cinnamon (optional)
- 1 tbsp agave nectar
Preheat the oven to 150 Celsius and line a baking tin. In a large bowl, mash the bananas with a fork until they are smooth. Next, add the butter and agave nectar and mix to form a smooth mixture. Then, add the cocoa powder and the cinnamon (if using), and blend until they are thoroughly incorporated. Pour the batter into a lined baking tin and bake for 20-25 minutes at 150 Celsius, or until they are set and slightly darker on the top. Remove from the oven and let cool before slicing into squares.