A romantic Vegetarian Meal for two

Being vegetarian or having diet restrictions can always be awkward when you first start dating, especially if your significant other is not used to dining with someone who has food restrictions.

There always seems to be that awkward bead of stress when choosing a restaurant.....will there be something my vegetarian counterpart can eat?.....Us vegetarians know that there is usually always something on the menu that we can order but, aside from eating out here is a great dish you can cook up for your vegetarian lover that will please all involved.

Check out this recipe for Teriyaki Tofu with an Eggplant, Basil and Mozzarella stack! Its fool proof, looks impressive, is easy to eat and is carb - free (no bloating here!!)

To start you will need:

1 block of sprouted tofu or firm tofu
Kona Coast island teriyaki marinade (I am obsessed with this!! but any marinade will do)
1 eggplant
1 tub of Boccini or baby mozzarella
1 punnet of cherry tomatoes
Bunch of Basil
Olive oil
Balsamic vinegar

Start of with the eggplant. Finely slice it and spray with oil. Rub with salt and pepper (or get more adventurous and use your favourite spice rub). Place in oven to bake on medium heat, turn half way.

Slice mozzarella balls, and cherry tomatoes in half.

Slice tofu, place in pan with a little oil. Once cooked on each side, toss through a bit of the teriyaki marinade and cook to add colour. Remove from pan.

Assemble the eggplant stack with alternating layers of eggplant, mozzarella and basil. Drizzle with balsamic vinegar and olive oil.

Serve!

So easy and it looks so impressive!

Brussels Sprouts- not the enemy you thought they were

Lets face it, the Brussels Sprout gets a bad rap. It is the go-to- gag vegetable every time, but in truth it is actually delicious if you cook it right!!!

I am on a mission to win you over! Brussels sprouts will no longer be bullied after you try this delicious recipe. 

I am going to call this dish Yummy Brussels Sprouts as the sprouts get a wonderful crust which is slightly sweet, garlicky and salty- think BBQ flavour...its so easy and so delicious. 

WHAT ARE THEY GOOD FOR?

- Lowering cholesterol 

- Maintains thyroid health

- Cancer fighting properties

- Anti-inflammatory

- Good source of Vitamin K & C

HOW TO COOK BRUSSELS SPROUTS:

- Cook them too long and they will be mushy- yuck

- Cook them for not long enough and they will be crunchy and harsh tasting- yuck

- Brussels sprouts need to be 'al dente', cook them till the leaves turn a brilliant green and the little white cores begin to go slightly transparent.
- The trick is to give them some colour, you dont want to burn them but you want to cook them in the pan till they develop a golden-caramel crust. 

TO MAKE YUMMY BRUSSELS SPROUTS-

Cut your brussels sprouts in half and place them cut side down in a fry pan that has been sprayed with a little spray oil (I use rice bran oil). 

Let them cook over a medium-high heat until they begin to slightly soften and develop a bit of golden charring. (4-5 min)

Turn them over and cook on the other side and do the same. (4-5 min) 

I LOVE 'Kona Coast Island Teriyaki Marinade and Sauce' it is so delicious! I spoon that (maybe 2-3 spoons for 8-9 whole sprouts) over the brussel sprouts just to coat them. Toss it around and cook it on medium-high to give the brussel sprouts some color. 

Serve. 

SO DELICIOUS!! You will LOVE brussels sprouts after this I promise!! 

Recipe is so quick and easy, it literally takes 10 minutes to cook and 2 minutes to prep!

ENJOY! 

Disclaimer: If you are not sold on the brussels sprouts after this recipe leave a comment! Would love to hear what you think. 

Orange & Butternut Ravioli with Kale and Zucchini

This is not really a recipe but more of a cooking INSPIRATION.

I love pasta, and I know a lot of people view it as the enemy, particularly if you are trying to loose weight, but I have a soft spot for ravioli. It doesn't feel as stodgy as a bowl of pasta does to me, for some reason I find it lighter. Maybe because the filling takes away some of the carbie-ness and gives it more richness.

Anyway, I hope this recipe inspires you to make something delicious!

I purchased Orange infused butternut ravioli and mixed with it some Kale and Zucchini which had been lightly sauteed in garlic and rice bran oil. I lightly drizzled chilli sauce on top. It was delicious.