Vegetable and Lentil Tabbouleh:CSIRO Low Carb Diet – Quick and Easy -Grant Brinkworth & Pennie Taylor 

CSIRO Low Carb Diet –  Quick and Easy 

Grant Brinkworth & Pennie Taylor 

Pan Macmillan Australia

RRP $34.99

Vegetable and Lentil Tabbouleh

400 g firm tofu, sliced

4 zucchini, thinly sliced diagonally

640 g fresh vegetable and lentil salad

250 g cherry tomatoes, halved

1 small bunch flat-leaf parsley, stems and leaves finely chopped

¼ cup (60 ml) fat-free Italian dressing

 

Preheat the chargrill plate on a barbecue to medium–high.

Add the tofu and zucchini and cook, turning occasionally, for 5 minutes or until golden and just cooked. Transfer to a large bowl.

Add the remaining ingredients and toss to combine. Season with freshly ground black pepper and serve.

Pumpkin and Tofu Tangine – CSIRO Low Carb Diet – Quick and Easy -Grant Brinkworth & Pennie Taylor 

CSIRO Low Carb Diet –  Quick and Easy 

Grant Brinkworth & Pennie Taylor 

Pan Macmillan Australia

RRP $34.99

Pumpkin and Tofu Tangine

2 tablespoons olive oil

1 tablespoon harissa seasoning

300 g peeled, seeded pumpkin, cut into thin wedges

600 g firm tofu, cut into 2 cm pieces

2 zucchini, cut lengthways into quarters

1 x 500 g packet frozen broccoli and cauliflower rice

 

Heat 1 tablespoon oil in a large, deep non-stick frying pan over high heat.

Add the harissa, pumpkin, tofu and zucchini and cook, tossing, for 2 minutes.

Add ½ cup (125 ml) water. Reduce the heat to medium and simmer, partially covered and stirring occasionally, for 10 minutes or until the vegetables are just tender.

Meanwhile, heat the remaining oil in a large non-stick wok over high heat. Add the broccoli and cauliflower rice and stir-fry for 2 minutes or until heated through and starting to crisp up.

Divide the rice and tofu tagine evenly among shallow bowls and serve.

 

Post Script: Real Delicious – Chrissy Freer

Nutrition and flavour are not sacrificed when making any of these recipes.

Real Delicious Cover

Real Delicious

Chrissy Freer

Murdoch Books

ISBN: 9781743365960

 

Description:

Whatever happened to eating real food? In a world of fasts and fads, whirlwind diets and mealtime anxiety, isn’t it time we took back the joy of eating real, whole food and enjoyed the good health, energy and glowing vitality that can go with that? We only need to look at the increasing incidence of diabetes, food intolerances, allergies and digestive irritations and disorders to see that whatever it is we’re doing to our food, it’s not agreeing with us…In Real Delicious, Chrissy Freer will show you how quick, easy, satisfying and invigorating it is to cook and eat real food. These are simply delicious recipes to share with family and friends for your whole life…Eat real, eat well and love it!

 

 

My View:

This recipe book matches my cooking/eating preferences exactly! Give me real food any day – meals made with fresh produce, made with flavour and encompassing ingredients from the wide spectrum available to us – nutrition and flavour are not sacrificed when making any of these recipes.

 

The book is helpfully divided into chapters –

Grains

Legumes

Meat and Tofu

Eggs, Seeds and Nuts

From the Vegetable Patch

From the Sea

From the Dairy

From the Orchard

 

The recipes are easy to follow and easy to make – successes are guaranteed. What I love the most aside from the helpful descriptions/discussion regarding ingredients/nutrition under each chapter and the chapter dedicated to From The Vegetable Patch (this was always going to be a favourite for me) is the design and layout of the book; beautiful images (I love to see how a finished recipe should look /be presented) and ingredients are listed in order of use in the recipe. I cannot emphasis how important this listing of ingredients is – so many times this experienced home cook has made the mistake of getting almost to the end of a recipe to discover I have missed something out /or I am out of step with the addition of the ingredients – it make so much sense to list the ingredients in the order of their use – why don’t all cook books follow this simple rule?

 

This is the book to have on your recipe shelf!