Shayce's Stir-fried Bok Choy

4 head smallish bok choy
1 Tbsp oil

Sauce
3 Tbsp teryaki sauce
4 1/2 Tbsp soy sauce
3 1/2 Tbsp sweet chilli sauce
1 1/2 Tbsp caster sugar
2 Tbsp grated frozen lime
6 cloves crushed garlic

Mix all the sauce ingredients well in a mug and set aside.
Heat oil in a frying pan.
Add the bok choy and a couple tablespoons of the set-aside sauce.
Keep adding the sauce until you have as much in there as you want. (I just added it all- I'm like that).
Serve as soon as it's ready. (I took the leaves out and draped them over a bed of steamed brown rice, placed steamed mushrooms over the top and finally drizzled it with sauce from the bottom of the pan.)

Jessie's Pizza Base

3/4 cup warm (almost hot) water
3 tsp yeast granules
3 tsp oil
Place yeast and oil in water - DON'T MIX and let sit until frothy.

In another bowl mix:
2 cups flour
1/2 tsp salt

When yeasty water is frothy, pour into flour, mix and then knead.
(if it looks really dry / feels tough / hard to knead, just add a little extra warm water)

Knead into a shape, add base sauce.
Bake for 15 minutes at 180 Celcius

If making pizza, add toppings AFTER cooking base, and cook for another 10 minutes or until toppings are cooked.

Steamed Silken Tofu

300g silken tofu

Dressing
1 tablespoon finely chopped ginger
2 tablespoon sliced spring onion
2 tablespoon chopped coriander stems
2 tablespoon kecap manis (or dark chinese soy)
2 tablespoon black vinegar
1 tablespoon sesame oil
1 ½ tablespoon light soy
¼ teaspoon chilli oil

2 tablespoon peanut oil
¼ cup coriander leaves
Pinch sichuan pepper (or white pepper) and salt


Cut tofu into rectangular pieces. Oil the top of a bamboo steamer and place the tofu pieces in the steamer. Steam for 8-10 minutes with the lid on.
Combine all the dressing ingredients in a small bowl, set aside.
Remove tofu and drain away any excess liquid.
Heat peanut oil until smoking.
Place the tofu on a plate in a single layer, pour the dressing over tofu, then carefully drizzle with hot oil.
Garnish with coriander, sichuan pepper and salt.


Original recipe found here

Shayce's Yoghurt Scones

3 cups plain flour

6 tsp baking powder

1/2 tsp salt

50g butter

1 cup yoghurt

Sift the flour, baking powder and salt together.

Add the butter to the dry ingredients and knife it until it is like a breadcrumb consistency.

Pour the yoghurt in and keep mixing with the butter knife, until fairly well mixed.

Knead lightly and press out on a lightly floured oven tray.

Cut into squares and shift apart so there is a decent gap between each.

Bake for 10 minutes at 220 Celcius.

Spicy Tomato Soup

2 x 400g tins of chopped tomatoes

450g of jarred roasted red peppers 

100g brown rice, cooked

1 cup low fat Greek yoghurt

3 cloves of garlic, crushed

1 bunch of spring onions, finely diced

1 Tbsp olive oil

1/2 bunch mint

2 tsp jalapeno peppers 

Heat the olive oil over medium heat in a large saucepan

Add the diced spring onions and garlic

Stir to coat with olive oil

When the mixture begins to turn golden, add the tomatoes, rice and peppers

Stir well to combine

Pour 2 cups of hot water over the mixture and bring to the boil

Lower the heat, cover with the lid and allow to simmer for 15 minutes

After 15 minutes has elapsed, remove the lid and use a stick blender to puree the soup to a consistency of your liking

In a small bowl, combine the Greek yoghurt and the jalapeno peppers and blitz with blender

Serve the soup drizzled with the yoghurt mixture and your choice of side

6 servings – 130 cal per serve

*Original recipe found here

Eggless Waffles

2 cups flour
4 tsp baking powder
2 tsp sugar
2 cups milk 
2 Tbsp vegetable oil
2 Tbsp water
1 tsp vanilla
4 Tbsp melted butter

Combine the flour, baking powder and sugar.
In a separate bowl mix together the milk, oil, water, vanilla and butter.
Add the wet ingredients to the dry ingredients, and mix together gently. As with all pancake batters, it should be slightly lumpy.
Let the batter sit for a few minutes to give it time to puff up.
Once your waffle maker is ready to go, depending on the size of your maker, scoop the batter in and enjoy! (for my maker I used ¼ cup batter for each waffle)

*Original recipe found here

Butter Chickpeas

• 1 medium-sized onion
• 2 Tbsp canola oil
• 1 tsp (1-2 cloves) minced garlic
• 2 tsp each curry powder and garam masala
• 1 tsp each ground ginger and cumin
• 300g can condensed tomato soup
• 1/2 cup cream
• 300g can chickpeas
• 200g boiled new potatoes, cubed
• 1-2 Tbsp chopped coriander leaf, fresh or bottled
• 1/2 tsp salt

Chop the onion very finely while the oil heats in a large pan.
Add the onion and garlic and cook, stirring frequently, until the onion is beginning to brown.
Stir in the curry powder and garam masala, ginger and cumin.
Continue to cook, stirring frequently, for one to two minutes longer.

Tip in the soup, cream, drained chickpeas and potatoes and leave the sauce to simmer for about 5 minutes.
Add the chopped coriander and salt to taste.

Serve over steamed basmati rice accompanied with naan bread and a selection of chutneys and/or pickles.