I absolutely love the combination of parsnip and apple together. I make cashew milk every few days and absolutely love how creamy it is. The combination of the cashews in the soup really make this creamier and also pack it full of healthy fats and protein. I soak my cashews first before I add them to help remove irritating phytic acid and cashews can be soaked for at least 30 minutes.
I am a big fan of this woman and everything she cooks! She has been a friend of mine since primary school and is still one of my nearest and dearest buddies. With Chinese and Italian roots the recipes she has in her database are amazing. She is a natural homemaker and nourishes her kids with her homemade food everyday. This recipe looks delicious and I can see our family really enjoying it. We love her family like our own and I hope you love her recipe too.
Soft Tofu with Minced Pork and ‘suet choi’ (Chinese pickled veggie)
2 packets of Tofu
1 tablespoon cooking oil
1 pound pork, shredded or minced
1 clove garlic, very finely minced
1 teaspoon grated fresh ginger
1 cup chicken broth
2 to 3 bunches of Suet Choi – chopped (it’s salty preserved vegetable which needs to be presoaked for 1/2 at least to wash off the salt) if you can’t find this, use 2 tablespoons oyster sauce and 1 tablespoon soy sauce to replace the flavour that this vegetable offers.
1/4 cup cool water
1 teaspoon cornstarch
1/2 stalk green onion, chopped
1. Marinade the pork with a pinch of salt, tsp of sugar, tsp of sesame oil, tsp of sherry. Leave for at least 30mins.
2. Heat a wok or large saute pan over medium-high heat. When hot, swirl in the cooking oil and add in the garlic and stir fry for 30 seconds.
Add in the pork. Saute until browned, about 2 minutes.
3. Add in the chicken broth and bring to boil then add the suet choi OR oyster sauce and soy sauce. Then add the diced soft tofu.
In a small bowl, whisk together the water and the cornstarch. In the wok, stir in the water and cornstarch mixture and bring everything to a simmer. Be careful not to mash the tofu whilst stirring. Lower the heat to medium-low. Let simmer for 5 minutes, until thickened. Sprinkle green onion before serving with rice.
I love chicken soup it is not just for the soul but such an amazing all round nutritious and healing meal. Combine it with ginger and coconut, cooked in stock you are on to a real winner both in nutrients and taste! I also add turmeric, garlic and onion to this to further boost its immune boosting punch.
1tbs coconut oil
1 onion chopped
1-3 cloves of garlic chopped
1 Knuckle sized piece of ginger
1 Chicken breast (ours was left over meat from our roast chicken the night before)
2 cups of Cocnut Meat (from 2-3 coconuts) or 1-2 cans of coconut milk
1 litre of chicken stock (or any stock made from bones)
1tsp of turmeric
1 tsp cumin
1 sprig of rosemary (fresh or 1-2 tsp dried)
1-4 stems of thyme (fresh or 1-2 tsp dried)
1 good bunch of oregano (fresh or 1-2 tsp of dried)
Salt and Pepper.
In a big pan on a med-high heat add the coconut oil. Saute the onions, garlic and ginger in coconut oil. When softened add cooked chicken meat. Then add coconut meat and stock. Add the other ingredients and season to taste and allow to come to the boil and turn the heat down to simmer for 10-15 minutes. Use a hand held blender or add to a high speed blender to make it nice and smooth. Season if necessary and serve.