Recipes
Breakfast
Chocolate Nana-shrooms Bread
Serves 8 / Prep: 10min / Cook: 50 min
Ingredients:
- 3 bananas
- 1 & 3/4 cups fava bean flour
- 1 cup coconut yogurt
- 1 & 1/4 cups non-dairy milk (e.g., oat milk)
- 3 to 4 medium-sized button mushrooms
- 6 to 7 dates
- 4 tbsp coconut oil
- 1 tsp baking soda
- 1/4 tsp nutmeg powder
- 1/4 tsp cinnamon powder
- 2 tsp vanilla or maple syrup essence
Directions:
- Preheat oven to 170°C.
- Mash bananas, mix with coconut yogurt and non-dairy milk.
- Combine dry ingredients in a separate bowl.
- Mix wet and dry ingredients together.
- In a frying pan, heat coconut oil and fry sliced mushrooms and dates.
- Once cooked, add to the mixture.
- Transfer mixture to an oven dish and bake for 50 minutes.
- Allow to cool before storing in the fridge or freezer.
- Serve with plain coconut yogurt and seasonal fruits.
Lunch
Chickpea Silken Tofu Mushroom Savory Muffins
Serves 5 / Prep: 10min / Cook: 20 min
Ingredients:
- 250g chickpea flour
- 300g silken tofu
- 100ml shiitake soaked water
- 2 small onions
- 5 medium-sized button mushrooms
- 3 tbsp tamari sauce
- 1 tbsp miso paste
- 3 tbsp sesame oil
- 1 tbsp olive oil
- A sprinkle of shichimi (Shichimi: Japanese popular 7 spice all-rounder mixture)
- 1 tsp baking soda
Shallot Sauce:
- 2 shallots
- Juice of 1/2 fresh lemon or lime
- A sprinkle of sea salt
- A dash of toasted sesame oil
Directions:
- Preheat oven to 170°C.
- Combine silken tofu, chickpea flour, baking soda, and shichimi in a bowl.
- Mix in shiitake juice, sliced mushrooms, onions, tamari sauce, miso paste, sesame oil, and olive oil.
- Spoon mixture into muffin trays and bake for 20 minutes.
- Finely chop shallots and mix with lemon/lime juice, sea salt, and sesame oil.
- Serve muffins with shallot sauce and a sprinkle of shichimi.
Dinner
Japanese Fusion Low-Carb Bibimbap
Serves 4 / Prep: 45min
Ingredients:
- 2 medium carrots
- 2 small sweet potatoes
- 500g minced meat
- 200g frozen baby edamame
- 1 cup button mushrooms
- 1/2 cup shiitake mushrooms (soaked overnight)
- 300g silken tofu
- 500g frozen broccoli rice
- 4 tbsp extra-virgin olive oil
- 5 tbsp toasted sesame oil
- 3 tbsp tamari sauce
- A sprinkle of shichimi powder
Directions:
- Dice carrots and sweet potatoes, then bake for 15 minutes. Set aside.
- Slice button mushrooms, drain shiitake mushrooms, and cut into pieces.
- Cook mushrooms in a frying pan with olive oil, sesame oil, tamari sauce, and shichimi until done. Set aside.
- In the same pan, cook minced meat with olive oil, sesame oil, tamari sauce, and shichimi. Set aside.
- Cook broccoli rice with olive oil and sesame oil. Set aside.
- Cook silken tofu with olive oil, sesame oil, tamari sauce, and shichimi.
- Thaw edamame.
- Assemble ingredients in bowls. Drizzle with sesame oil, tamari sauce, and sprinkle with shichimi and sesame seeds. Note: Silken tofu can be replaced with scrambled eggs (4 eggs).
Mayumi Kojima, Pure Joy Naturopathy.
https://purejoynaturopathy.com.au/
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