tofu + mango salsa

Serves 4

Poppy cooks…

1. Cook
   1 cup basmati rice in a rice cooker.
   
   
2. In the meantime, make the optional sauce first by whisking together
   tablespoon tahini,
   tablespoon apple cider vinegar,
   tablespoon tamari sauce,
   tablespoon olive oil,
   teaspoon agave syrup and
   wedge of lime, juiced, then set aside.
   
   
3. Saute
   2 cups green cabbage, finely sliced in
   olive oil seasoned with
   celtic sea salt and cracked black pepper.
   
   
4. Add rice, toss together and serve onto plates.
   
   
5. To make tofu marinade, in a large mixing bowl dissolve
   4 teaspoons cornflour in
   2 tablespoon olive oil and
   2 tablespoon tamari sauce.
   
   
6. Add
   2 packets firm tofu, diced to marinade, tossing to coat, then cook in a frying pan until the tofu is slightly crispy and the marinade is sticky and reduced.
   
   
7. While the tofu is cooking, prepare the mango salsa by combining
   2 mangos, finely diced,
   red capsicum, finely diced,
   1/2 bunch chives, chopped,
   handful coriander, chopped and
   1/4 lime, juiced. Serve salsa on top of cabbage rice.
   
   
8. When tofu is cooked, place on top of salsa, drizzle sauce over each dish and garnish with
   fried shallots.

lentil ragu with cauliflower mash

Serves 4

Poppy cooks...

1. The day before you make this dish, soak
   1/2 cup puy lentils in
   filtered water.
   
   
2. Add to a pan
   onion, finely diced,
   carrot, finely diced,
   celery stick, finely diced,
   2 garlic cloves, minced,
   2 sprigs thyme,
   sprig rosemary,
   bay leaf with
   olive oil on medium heat.
   
   
3. Once the onion is translucent, add drained lentils and
   3 tablespoons tomato paste, cooking for 10 minutes.
   
   
4. Add
   tin crushed tomato,
   1.5 cups filtered water,
   1/2 teaspoon celtic sea salt,
   cracked black pepper, to taste,
   1/4 teaspoon nutmeg,
   pinch of cinnamon, turning heat down and simmering (if ragu looks dry, add more filtered water at any point).
   
   
5. In a large pot, saute
   2 garlic cloves, sliced in
   3 tablespoons olive oil and
   sprig thyme.
   
   
6. Add
   cauliflower, cut into small florets coating in oil for 5 minutes then add
   1/2 cup filtered water and put a lid on pot until cauliflower is soft (add more filtered water if needed at any point).
   
   
7. Add
   1 teaspoon balsamic vinegar to ragu and stir.
   
   
8. Put cauliflower in thermomix with
   1/2 teaspoon celtic sea salt and blend on speed 5, scraping bowl down and mixing as necessary to get an even consistency.
   
   
9. Serve
   handful rocket onto each plate, cauliflower mash next to that, then spoon ragu on top, and finish with
   flax seed oil, drizzled and
   cracked black pepper.

roast potatoes

Poppy bakes...

1. Preheat oven to 190ºC.
   
   
2. Add
   1.5kg Royal Blue potatoes, peeled, chopped, rinsed to a large saucepan.
   
   
3. Cover with
   filtered water and
   pinch of celtic sea salt; and parboil for 8 minutes.
   
   
4. Drain into a colander to steam dry for 3 minutes.
   
   
5. Shake colander to fluff up potatoes and place on a baking tray.
   
   
6. Drizzle
   coconut oil over and season with 
   celtic sea salt and cracked black pepper, toss to coat and roast for 30 minutes. (You can pause before roasting and pop in fridge until ready to cook).
   
   
7. Using a potato masher, squash each potato.
   
   
8. In a small bowl stir together
   3 tablespoons coconut oil,
   bulb of garlic, smashed,
   splash of red wine vinegar and
   bunch of rosemary and pour over potatoes, putting back in the oven for another 40 minutes.