Authentic Latin American food is vibrant, delicious, fresh and fun. It is also colourful, spicy and uses an amazing variety of beans, herbs and spices both fresh and dried. Many ingredients are now readily available everywhere in Australia.
Wrap these up in lettuce, taco, tortillas or anything that you have on hand. Try a different wrapper each week!
Vegan, Vegetarian, GF
- 2 tablespoons olive or unroasted sesame oil
- 2 T. finely chopped ginger
- 1 tablespoon finely chopped garlic
- ¾ cup corn kernels
- 2-3 tablespoons tamari
- 170 gr. finely chopped tempeh
- 175 gr. finely chopped firm tofu
- 1-teaspoon cumin
- 1-teaspoon coriander
- 1-teaspoon turmeric
- ½ teaspoon ground black pepper
- Dash of chilli (optional)
- 1-tablespoon olive or unroasted sesame oil
- 100 gr. thinly sliced mushrooms button (2 cups chopped)
- 1 cup finely chopped yellow zucchini or squash
- ½ cup finely chopped red capsicum
- ½ cup chopped shallots
- Himalayan salt or miso to taste
- 6-8 lettuce leaves
1. Heat skillet add the oil and sauté the ginger and garlic for a few minutes to flavour the oil.
2. Add the corn and sauté another minute or two.
3. Then toss the tempeh and tofu with tamari and add to the garlic mixture. Sauté another minute or two.
4. Add the spices and coat well. Cover and cook, about 10-20 minutes, adding a few tablespoons of water as needed so that the spices don’t catch on the bottom of the pan. You can prepare this a day ahead. Gets tastier.
5. In a separate pan, lightly sauté the other vegetables for a few minutes, adding the shallots at the end. Toss both mixtures together.
6. Spoon the mixture into each lettuce cup or whatever you desire, serve while warm or cool and watch them disappear!
Keeping Naturally Cool in the Summer
Eat more cooling food in the summer to balance the heat in the body.
Balance this heat with a naturally cooling diet and lifestyle that keeps us cool and hydrated.
Since ancient times, traditional Chinese medicine practitioners have used the warming and cooling nature of foods to balance the body’s yin and yang. When you eat cooling foods, they are adding cooling effects to your body and eating warm foods will add warming effects to your body.
Steamed Tofu and Ginger
Tofu is very cooling, make sure you steam or lightly fry tofu in some olive oil to warm it up.
- 325 gram packet of silken tofu
- 1 tablespoon mirin
- 1 Tablespoons water
- 1 tablespoon gluten free soy sauce or tamari
- 1-teaspoon rice syrup
- 1 tablespoon ginger julienne
- 4 tablespoons spring onion julienne
- 1 tablespoon unroasted sesame oil
- 1 teaspoon roasted sesame oil
- 1 pinch of Japanese Togarashi chilli pepper pepper and Himalayan or sea salt
- Remove the tofu gently from its packet. Put the tofu on a plate that will fit inside the steamer. Then put the tofu and plate in the steamer.
- Place the steamer over a wok of boiling water or other saucepan.
- Cut the tofu on the plate, widthways into eight equal slices. Mix the mirin water, soy sauce, rice syrup and half the ginger together. Pour over the tofu.
- Cover and steam over boiling water 6-8 minutes.
- Remove the steamer from the heat and uncover.
- Top with spring onion and remaining ginger
- Heat oil in small frying pan until moderately hot, and then carefully pour over the tofu to release flavours and top with spring onions, remaining ginger, chilli pepper and salt just before serving.
In December 1973, Alice Medrich began selling her chocolate truffles out of Pig-by-the-Tail, in California. After quickly running out of her first small batch, she was asked to deliver 25 dozen every day. This was the start of an American craze for chocolate truffles!
Can’t help myself! Love to make treats to eat with kids!
Holidays are all about treats to share.
Enjoy these chocolate vegan truffles as they are easy to make and fun to eat.
- 1 cup raw pecans, almonds or cashews (activated)
- 1 cup raw walnuts lightly toasted
- 1 Tablespoon cacao powder or unsweetened cocoa powder
- 1/4 tsp. salt
- 1/2 teaspoon ground cinnamon
- Dash of chilli powder (optional)
- 1 teaspoon vanilla
- 10 medjool dates, pitted (if dried out, soak in warm water for 10 minutes then drain)
- 1 1/4 cups dairy free dark chocolate (real chocolate bar, not chips), roughly chopped
- 1-teaspoon coconut oil
- 1/4 cup cacao nibs, Goji berries, sesame seeds, coconut dipped in beetroot juice, crushed nuts, strawberries and/or salt for topping
- Kids can:
- Find the ingredients
- Take out the measuring spoons and cups
- Measure out the dry ingredients
- Put the nuts in the food processor and push the on button
- Help to remove them
- Put the dates in the food processor and push the on button
- Add in the cacao (and with help) ½ of the nut meal and push the on button as required
- Help to roll into balls
- Put paper on tray and put the balls on and into the freezer
- Help to sprinkle the decoration onto the balls or strawberries after an adult dips them in the chocolate
Place nuts in a food processor or high speed blender and process until it reaches the consistency of a meal. Remove and set aside in a dish. Next, place pitted dates in the food processor and process until small bits remain and/or it forms into a ball.
Then add in the cacao powder and 1/2 of the nut meal and pulse. Continue pulsing and adding more of the nut meal a little at a time until loose dough is formed. You may not need to use all of the nuts, which is fine because you can use any leftovers for topping the truffles.
Once you have a mixture that’s easy to form into balls, scoop out 1 Tablespoon and form into balls. (If they aren’t quite forming, hold in your palm and let the heat of your hand warm them, then gently shape into a ball.) Set on tray and place in freezer to chill – you should have about 12 truffles.
In the meantime melt chocolate in a double boiler. Be careful not to overheat. Once melted, stir in coconut oil to help the chocolate thin and ease the dipping process.
Remove truffles from freezer and, one at a time; dip them into the melted chocolate. With a fork or skewer. Remove them and tap away excess chocolate.
If there is leftover chocolate, dip the tips of strawberries into the chocolate.
Transfer onto parchment paper or oiled tray and top with coconut dipped in beet juice, chopped goji berries, sea salt, sesame seeds, crushed nuts, or cacao nibs.
Repeat until all truffles and strawberries are dipped or there is no more chocolate left!
Let set at room temperature. If there are any leftovers store in an airtight container in fridge or wrap them up and give them as gifts.
For longer storage freeze.