Credibles

This is enough for two people!

• Cooked Brown Rice
• 2 cloves garlic 
• 2 Spring onions
• 250g firm tofu cut into small cubes
• 3 mushrooms chopped
• 1 small tin of corn
• a handful of baby Spinach
• a handful of mung bean shoots
• 1 teaspoon Sichuan pepper
• chilli oil
• chilli flakes
• Shoyu

Fry cubes of tofu in vegetable oil until they have completely browned and resemble little croutons. Remove from frypan and set aside.

Add chilli oil to frypan. Then add chilli flakes and sichuan pepper and briefly sautee. Add mushrooms, spring onions, garlic and corn. Fry until mushrooms have a bit of colour on them. Add Shoyu, tofu and cooked rice to frypan and stir to combine. Divide fried rice into bowls. Top with mung bean shoots, spinach and extra shoyu to taste. 

ENJOY.

(It looks more burnt than it actually was…)
Preheat your oven to 220℃.
Cook some of your favourite large pasta shapes (Like rigatoni or penne or macaroni or shells) as per instructions. Drain and set aside. 
Make the White Sauce

• 1 packet Silken Tofu
• 1 tablespoons Nutritional yeast
• lemon juice
• salt
• 1 tsp Miso paste
• 1 tbsp Better Than Cream Cheese
• Cheddar flavoured Sheese

Blend all ingredients until smooth. Adjust seasoning to taste. Set aside.

Prepare the Crunchy Top

• Panko Breadcrumbs (or any breadcrumbs, really)
• Olive Oil

Toast breadcrumbs in olive oil until light brown. Set aside. 

Make the Tomato Sauce

• 1 400g tin of tomatoes
• 4 or 5 mushrooms, sliced
• Frozen spinach
• 1/2 onion, finely diced
• 2 cloves of garlic finely diced
• 150ml Water
• Salt & Pepper

Fry onions, mushrooms and garlic until soft. Add frozen spinach and stir until thawed.

Add tomatoes, water and season. Cook down until saucy. 

PUT IT TOGETHER:

Combine the tomato sauce and pasta in a baking dish. Spread white sauce in a thin layer over the top. Cover with breadcrumbs and some grated Sheese. Drizzle with olive oil and put in a preheated oven until breadcrumbs turn brown.

Share with four of your nearest and dearest, or eat it on your own and put the rest in the fridge for later. 

An unbaked cheesecake type thing that tastes a bit like Reese’s Peanut Butter Cups.
You’ll need:

• 1 Packet x McVitties Digestive Biscuits
• 2 x Tubes soft Silken Tofu 
• 2 x Container Tofutti Better Than Cream Cheese
• 2 x tbsp Crunchy or Smooth Peanut Butter
• Sweet William Chocolate Spread
• 1/2 cup Nuttelex or other butter substitute
• 1/2 cup sugar

Do it!
Blend or bash digestive biscuits until they become crumbs. Melt butter substitute and mix with the biscuit crumbs. Press into a pie dish to make the crust for your cheesecake. Put in the fridge to set.

Mix 1 x container of Tofutti, 1 x tube of silken tofu and 1/4 cup sugar together. Once it is well combined whisk in the chocolate.

Smooth the chocolate mixture into the bottom of your cheesecake crust and leave to set overnight or for at least 4 hours.

Whisk remaining tofu/Tofutti/sugar/peanut butter together. Add as much peanut butter as you’d like. I didn’t really measure out how much I used, I just plonked it in and hoped for the best.

Smooth peanut butter mixture over the chocolate layer then return to the fridge and let it set for as long as you can. Overnight would probably be best.


ENJOY