Tipsy Tarts Deli

How to make your own basic Poke Bowl 1. Choose a base: Brown rice, coconut jasmine rice, white sushi rice, soba noodles, or leafy greens 2. Choose a protein: The foundation of poke is best-quality fresh raw fish. Cut the fillet lengthwise, working against the grain, into ½" strips. Then cut the strips crosswise into ½" pieces. If you can’t get stellar fish, tofu or cooked shrimp are good alts. We like ahi tuna, fluke, hamachi, salmon, tofu, or shrimp. 3. Choose a dressing: The fattier and firmer the fish, the more aggressive the dressing can be. Delicately flavored fish, like fluke, should be dressed simply. Ponzu, shoyu, gochujang, and spicy black bean paste are great bases to work with. 4. Add the fun stuff: Hit at least three of these categories to achieve textural contrast, depth, and balance. Fresh Fruits & Veg: Sliced avocado, bean sprouts, shelled edamame, or shaved radish Nuts, Seeds & Spices: Macadamia nuts, skin-on roasted peanuts, toasted sesame s

Most of the menu ideas below are vegetarian, however you can always substitute the soy mince with the real thing. These are just simple ideas. If you REALLY don't like working with food, hire someone like me - a personal chef - to fill your freezer and fridge with pre-packed, pre-cooked meals. Tasty, Spicy Vegetarian Mince Who says Vegetarian food is boring? I'm by no means a Vegetarian but often have to cook for Vegetarians and Vegans. I got home this evening and was too lazy to go shopping or go to any great lengths to cook, for that matter. My best is foraging through the fridge and cupboards and making something out of nothing. This took me just 10 minutes. Boil the kettle and soad 1 cup Soy Mince in 1 cup boiled water. Put the pot on the stove and heat to medium heat. While that is warming up, crush 4 garlic cloves; chop 2 Jalepeno chillis Place in pot (no oil) with 2 heaped teaspoons Basil Pesto. Then add the Soy Mince and mix well. Spices - 1 tspn Paprika,

INGREDIENTS 2 (15-ounce cans) chickpeas, drained with liquid reserved ⅓ cup chickpea liquid, or more, as needed ½ cup tahini ¼ cup olive oil 2 lemons, juiced 2 garlic cloves 1 teaspoon cumin ½ teaspoon kosher salt GARNISH extra-virgin olive oil paprika freshly chopped parsley INSTRUCTIONS Add all the ingredients to a high-powered blender and secure the lid.  Turn the blender on high for 30 seconds (or more for a creamier texture)   Add more chickpea liquid, if desired, for a softer hummus. Add the hummus to a small serving bowl and garnish with olive oil, paprika and fresh parsley. L

Warm beetroot, orange & haloumi salad This vegetarian salad mixes salty haloumi with the sweetness of beetroot and orange. Preparation Time 20 minutes Cooking Time 65 minutes Ingredients (serves 4) 3 medium beetroot, ends trimmed 3 oranges, peeled, white pith removed 2 tbs extra virgin olive oil 150g baby spinach leaves 1 x 250g pkt haloumi, drained, thinly sliced crossways Method Preheat oven to 200°C. Wrap each beetroot in foil. Place in a roasting pan. Roast for 1 hour or until the beetroot is tender when pierced with a skewer. Set aside for 15 minutes to cool. Wearing gloves to avoid staining your hands, peel the beetroot and cut into wedges. Meanwhile, holding the oranges over a bowl to catch any juice, use a sharp knife to cut along either side of the white membrane to remove the segments. Use your hands to squeeze the remaining juice from the flesh into the bowl (you will need 80ml/1/3 cup juice). Add the oil and whisk until combined. Season with salt and pepper

Ingredients 100 gr tempeh 1/4 teaspoonful salt 1 spoonful soy sauce 4 cups of cooked black beans 1 cup of cooked lentils 1 cup of cooked chick peas 1.5 cup oat flour 1/2 cup finely chopped onion Salt, pepper, garlic (Optional and to taste) Olive oil Sauce 2 cloves garlic 2 tomatoes 1 stalk spring onion 1 pinch salt 1 teaspoonful sugar Saute all in a pot. Preparation Combine cooked all except olive oil and oat flour separately then mix all ingredients in a food processor until you get an easy to handle “dough.”   Then slowly add the oat flour mixing by hand as you go until it is mixed with the tempeh/bean mixture and you can shape the steaks accordingly. Preheat a frying pan. Add olive oil to coat the pan, and fry the steaks until they are a golden color (about 2 minutes each side until it gets crispy) Remove from pan and serve immediately with a favorite sauce.

BLACKENED PRAWN STROGANOFF 455 g fresh prawns, peeled and deveined 15 ml olive oil 10 g Cajun seasoning 170 g fettuccini pasta 15 g butter 290 g fresh mushrooms, sliced 10 g chopped shallots 160 ml chicken broth 115 g sour cream 10 g cornstarch 235 ml chicken broth 195 g roasted red bell peppers 10 g drained capers Combine peeled shrimp, oil, and Cajun seasoning in a medium bowl. Set aside. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, melt butter over medium heat in a large frying pan. Cook and stir mushrooms and shallot in butter until tender. Remove from pan. Add shrimp cook until shrimp turn pink about 2 to 3 minutes. Remove from pan. Add 2/3 cup chicken broth to pan, and bring to a boil. Cook, uncovered, until reduced to 1/4 cup (2 to 3 minutes). In a small bowl, stir together sour cream and cornstarch; mix in 1 cup chicken broth. Stir into reduced chicken broth in the fryi

I'm no Vegan but my partner is and it kills me to pay R100 for a 300g piece of processed plant protein. So I did a bit of digging and found this. It's vegan, mouth-watering, tender, chewy, juicy, flavourful and meat-like. Amazing! BBQ or pan fry then serve whole or slice and put on top of salad for a steak salad. So delicious and satisfying! Ingredients For the vegan seitan steaks: 1 ½ cups vital wheat gluten 1 cup cooked lentils (I used canned) 6 tablespoons water 2 tablespoons nutritional yeast 2 tablespoons tomato paste 2 tablespoons soy sauce 1 teaspoon garlic powder 1 teaspoon chili powder ½ teaspoon liquid smoke ¼ teaspoon black pepper For the vegan seitan steak marinade: ¼ cup water 2 tablespoons olive oil 2 tablespoons soy sauce 1 tablespoon maple syrup or agave Instructions To make the vegan seitan steaks: Add all of the vegan seitan steak ingredients to a food processor and pulse to combine, stopping to scrape down the sides as needed until everything is well mixed.

Who says Vegetarian food is boring? I'm by no means a Vegetarian but often have to cook for Vegetarians and Vegans. I got home this evening and was too lazy to go shopping or go to any great lengths to cook, for that matter. My best is foraging through the fridge and cupboards and making something out of nothing. This took me just 10 minutes. Boil the kettle and soad 1 cup Soy Mince (or any plant based mince) in 1 cup boiled water. Put the pot on the stove and heat to medium heat. While that is warming up, crush 4 garlic cloves; chop 2 Jalepeno chillis Place in pot (no oil) with 2 heaped teaspoons Basil Pesto. Then add the Soy Mince and mix well. Spices - 1 tspn Paprika, 2 tspn masala, salt and pepper Add a can of chopped tomatoes Some chopped fresh mint At the end add half a tub of Mascapone cheese. Yum!!

INGREDIENTS 2 tablespoons olive oil 2 medium onions sliced 250 g button or portobellini mushrooms, sliced 1 small tin tomato paste 240g penne or tagliatelli pasta 3 cloves of garlic, finely diced 2 tspn Oreganum 2 tspn Basil 1/2 cup vegetable or chicken stock 1 can chickpeas 1/2 cup chopped sun-dried tomatoes Salt and pepper to taste 1/2 cup plain yoghurt GARNISH 1/2 cup grated Parmesan cheese Garnish with extra Parmesan and fresh parsley or chives Instructions Heat a large pot over medium heat. Add oil, onions, and ½ tsp salt. This part will require patience. Cook onions for 35 min. until soft, golden brown, and reduced.  While onions are caramelizing, cook pasta according to package directions (in heavily salted water). Drain and set aside. Once onions are caramelized, add garlic and mushrooms. Cook for 6-7 min. until mushrooms are light golden brown, soft, and have lost most of their moisture. Stir in tomato paste, dried herbs, black pepper, and stock. Cook until tomato paste goes d

Ingredients 4 tablespoons olive oil 1 large onion, (diced) 5 garlic cloves, (minced) 1/2 teaspoon turmeric 1 teaspoon curry powder (optional) 1 teaspoon cumin powder 1 chilli finely chopped (optional) 2 large potatoes (or sweet potato) 3 carrots peeled and sliced 2 cups vegetable broth 1 x  400g tin of chopped tomatoes 1 small tin tomato paste 1 tin chickpeas (drained) 1/2 cup almonds - think shavings Juice of a lime (I use the zest as well) 4 cups green beans - cut in 2 inch pieces (fresh or frozen) Salt and pepper Preparation On a medium­-high heat on the stove, using a very large cast iron pot, heat the oil until warm. Now add the onion and cook until translucent for about 3 minutes. Add spices and stir for a minute. Now add garlic and a dash of water to release the spices from the bottom of the pot. Cook for further 2 minutes. Stir in the green beans, potatoes, and carrots and cook for further 8-­10 minutes stirring occasionally. Now add vegetable stock, chopped tomato and paste. B