1. Cut ingredients for the paste into small chunks and grind using a mortar and pestle into a paste.
2. Bring coconut oil to a simmer and add the paste, gently frying until fragrant. If it gets too hot, add a splash of coconut milk.
3. Add the carrots and broccoli and stir-fry with the paste for a bit.
4. When you can't be bothered to stir anymore, add the rest of the coconut milk.
5. Add the sugar snaps and let it simmer until the sauce is reduced a little bit.
6. Serve with rice and protein of choice.
1. Remove liquid from tofu. You can press it.
2. Crumble into chunks to have a larger surface area.
3. Cover chunks with starch, salt, pepper, and spices.
4. Mix marinade and add tofu and leave for as long as you can, but no more than 24h.
5. Stir-fry on high heat until crispy.
1. Rinse chickpeas.
2. Add to baking tray with oil and spices.
3. Bake at fan at 200 for as long as it takes for them to gain crunch.
1. Cut into wedges, peeling is optional.
2. Boil wedges until they are just about to fall apart. Be careful to not over boil them.
3. Cover with starch, spices, and salt.
4. Leave in fridge or freezer for as long as you can, but no more than 24h.
5. Deep fry in oil or fat at 120C until they are slightly crisp.
6. Deep fry again at 175C until they are nice and golden.
1. Peel ginger (optional).
2. Eat
1. Mash bananas.
2. Mix sugar, eggs, vanilla extract, and melted butter.
3. In a separate bowl, mix flour, baking powder, baking soda, and salt.
4. Add all to rice cooker, and top with chocolate chips (they will sink).
5. Cook on high heat for 10-12min and then cook on low heat for an additional 60-90min until a wooden skewer comes out clean.
6. Sprinkle with icing sugar.
1. Mash bananas, grate the apple (you can grate the whole thing), or cut into chunks and use a blender.
2. Roughly chop nuts.
3. Add the rest of the ingredients and mix. If you think there's too much milk, keep mixing until all the oats are covered.
4. Leave overnight.
5. If you feel like it, toast some nuts and add as topping for extra texture.