The Recipe of the Week is Crispy Tofu Nuggets along with Sweet Potato Gnocchi & Pomegranate Beet Citrus Smoothie With Mint and Ginger. And, coming up is the Christmas Holiday recipes of the Week...Stay Tuned for it!
Sweet Potato Gnocchi
Ingredients
For the Sweet potato gnocchi
- 2 1/4 cup sweet potatoes
- 1 1/2 - 2 cups gluten free all purpose flour
- 2 teaspoons coconut sugar
- 1 teaspoon nutmeg
- 2 teaspoon of salt
For the Browned butter sage sauce
- 4 tablespoons vegan margarine
- 5 tablespoons chopped sage
- 1/2 teaspoon salt
For the Hazelnut parmesan
- 1 cup hazelnuts
- 1/2 cup nutritional yeast
- 1/2 teaspoon salt
- Pinch of pepper
Preparation
- Bake sweet potatoes for 20-25 minutes at 360°F, or until you can pierce easily with a knife. Slice in half and allow to cool fully.
- Prepare hazelnut parmesan by blending hazelnuts in a food processor until almost fully ground. Add in nutritional yeast and salt and pulse briefly to combine. Heat up a large skillet and toast hazelnut mixture for 5-7 minutes over a medium heat, stirring regularly. Allow to cool and transfer to a jar.
- Scoop out insides of sweet potatoes and mash in a large bowl. Add in sugar and 1 teaspoon salt and mix again. Add in flour 1/2 a cup at a time, until it forms a soft dough.
- Roll onto floured surface and make four long ropes about 1 inch thick. Cut into 1 inch pieces and roll over a fork to make ridges.
- Bring a large pan of water to the boil, add teaspoon salt and boil gnocchi in batches until tender, around 5 mins per batch. Cool completely at room temp. Freeze any you won't use at this point.
- Prepare brown butter sauce by heating butter in a large skillet over a medium high heat. After about 5 minutes it should start to brown and smell amazing! Add in chopped sage and salt, stir briefly and take off the heat. Pour half the butter into a small dish and return skillet to a medium heat. Add in gnocchi and sauté for around 5-6 mins, until slightly crispy at the edges. Use remaining butter if you want to cook another batch of gnocchi and keep the cooked gnocchi warm in the oven. Sprinkle with hazelnut parmesan before serving.
About The Author
Harriet Porterfield
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Hi, I’m Bo, I’m a plant based, peanut butter loving foodie from the UK. I love creating healthy sweet treats and flavourful vegan dishes.
Crispy Tofu Nuggets
Ingredients
For the Tofu Nuggets:
- 1/2 cup all-purpose flour
- 1 teaspoon raw cane sugar
- 1 teaspoon sea salt
- 2 3/4 cups unsweetened cornflakes
- 1 14-ounce block tofu
- 2 cups vegetable oil
For the Curry Ketchup:
- Juice from 1/2 lemon
- 2/3 cup tomato paste
- 2 tablespoons agave syrup
- 1 teaspoon curry powder
- 2 tablespoons olive oil
- Sea salt
- Freshly ground black pepper
Preparation
To Make the Tofu Nuggets:
- Stir the flour together with the raw cane sugar, sea salt, and 6 tablespoons water until the batter is smooth. Finely crumble the cornflakes.
- Cut the tofu into slices that are just under 1/2-inch, and then use a knife to shape the tofu into nuggets. Dip the nuggets in the batter and then coat them with the cornflakes.
- Heat the vegetable oil in a deep fryer or a small saucepan. You’ll know the oil is hot enough if you dip a wooden toothpick into the oil and small bubbles float up to the top around the toothpick.
- Fry the nuggets for approximately 3 minutes. Transfer to a plate lined with paper towels to absorb any excess oil.
To Make the Curry Ketchup:
- Mix all of the ingredients with 3 tablespoons water. Serve with the nuggets.
Attila Hildmann
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Attila Hildmann is a European celebrity television chef and best-selling author of ... and . He has lost seventy-seven pounds since converting to a vegan diet after tragically losing his father to a heart attack at the age of nineteen. He currently resides in Berlin, Germany.
Pomegranate Beet Citrus Smoothie With Mint and Ginger
Ingredients
- juice from 4 large beets - 1 + 1/2 cup
- 2 cups pomegranate arils
- 2 whole lemons peeled
- 7-8 clementines tangerines, peeled
- 1 tablespoon grated fresh ginger
- 1/2 cup mint leaves packed
- 3 cups ice
Preparation
- Juice the beets in a juicer.
- Peel the lemons and clementines, and de-seed the pomegranate.
- In your blender, add all ingredients + 3 cups of ice, and blend on high for 20-30 seconds or until fully blended.
- Keeps in the fridge for 1-2 days.
Viktoria Radichkova
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Wholesome, seasonal ingredients in simple, delicious meals. Viktoria Radichkova is a passionate health food lover, creative recipe developer, and food photographer at Viktoriastable.com. In her recipes, Viktoria focuses on combining real, wholesome and seasonal ingredients into simple, and delicious meals.
