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.

vegetable stir fry with mango tahini sauce

Serves 4

Poppy cooks…

1. Cook
   2 cups jasmine rice in a rice cooker.
   
   
2. Make sauce by blending
   mango,
   1 tablespoon ginger, grated,
   1 tablespoon tahini,
   1 tablespoon rice wine vinegar,
   1 tablespoon tamari sauce and
   1 tablespoon olive oil and set aside.
   
   
3. In a large frying pan or work, heat
   1/2 tablespoon coconut oil then add
   onion, thinly sliced,
   2 garlic cloves, minced,
   3 cups red cabbage, finely sliced,
   2 cups celery, finely sliced,
   2 cups sweet potato, finely sliced and
   2 tablespoons filtered water, stirring until the vegetables are cooked.
   
   
4. Serve rice, topped with vegetables, drizzle mango tahini sauce over the top and sprinkle with
   black sesame seeds.

sushi bowl with teriyaki chicken

Serves 5

Poppy cooks…

1. Boil
   1 cup quinoa in
   2 cups filtered water until all the water is absorbed, then set aside.
   
   
2. Blanche
   1 cup frozen edamame beans until done, then set aside.
   
   
3. Finely slice or chop in a thermomix
   1 cup carrot and
   1 cup purple cabbage, then set aside.
   
   
4. Prepare the dressing by whisking together
   1 tablespoon tahini,
   1 tablespoon filtered water,
   2 teaspoons tamari sauce,
   1/2 teaspoon olive oil,
   2 teaspoons rice wine vinegar,
   1/2 teaspoon honey,
   1/4 teaspoon freshly grated ginger, then set aside.
   
   
5. Grill
   500g chicken tenderloins seasoned with
   celtic sea salt and
   cracked black pepper being careful not to overcook.
   
   
6. Shred chicken.
   
   
7. In a saucepan combine
   1/4 cup coconut amino sauce,
   1/4 cup manuka honey,
   1.5 tablespoons orange juice,
   1 tablespoon rice wine vinegar,
   1 teaspoon arrowroot flour,
   2 teaspoons grated ginger,
   garlic clove, minced,
   2 teaspoons olive oil and
   small pinch of chilli flakes over medium heat until it begins to boil, about 2-3 minutes.
   
   
8. Return shredded chicken to the pan with sauce and toss to coat chicken.
   
   
9. Assemble bowls by either combing or layering quinoa, carrot, purple cabbage, shelled edamame,
   avocado, diced, teriyaki chicken and tahini dressing.
   
   
10. Garnish with
    black and white sesame seeds and
    shredded seaweed.

avocado hummus

Serves 2

Poppy cooks…

1. Blend together
   1/3 can chickpeas, drained,
   avocado,
   2 tablespoons olive oil,
   2 teaspoons tahini,
   1/4 lime, juiced,
   clove garlic,
   pinch of celtic sea salt and cracked black pepper and
   pinch of ground cumin for 3 minutes on speed 3 if you have a Thermomix.