WINTER WARMER RECIPES

As winter hits us strong, we are continuously searching for new recipe ideas to keep us warm and our stomach content. This week, we have been fortunate to speak to the beloved Perth-based Lisa Karaki of @healthforhappy.  She shares two amazing winter warmer recipes with us below. Enjoy!! xx

Hi, I’m Lisa! I’m a 21 year old university student and model with a passion for healthy food and fitness. I run the Instagram @healthforhappy, where I share my (mostly plant-based) meal ideas, recipes and lifestyle tips for how I like to live a healthy and happy life.

Below are two of my favourite go-to recipes for the winter season:

Tofu Teriyaki Bowl (Serves 2-3)

Health benefits: Vegan, gluten free, low fat, refined sugar-free

Ingredients

Ingredients – Bowl

6 shiitake mushrooms, dried

2 cups of brown rice

1 pack firm tofu

1 bunch Asian greens

2 tbsp sesame oil for cooking

Sauce

½ cup tamari (gluten-free soy sauce)

¼ cup boiling water

2 tbsp mirin/sweet rice wine

3 tbsp coconut sugar

1 tsp ginger, minced

2 cloves garlic, minced (optional)

Steps

1. Soak mushrooms in a bowl of warm water.
2. Cook rice according to instructions on packet.
3. While the rice is cooking, mix together water and coconut sugar, stirring until the sugar is dissolved. Add tamari, ginger and garlic.
4. Slice tofu and marinate in sauce for 10 minutes minimum.
5. While the tofu is marinating, cut up greens and thinly slice soaked mushrooms.
6. Heat a pan on high and cook greens with 1 tbsp sesame oil. Add salt to taste.
7. Remove greens from heat and fry tofu in the remaining tbsp of sesame oil. You can cover the tofu with extra sauce whilst in the pan for a stronger taste.
8. Remove tofu from pan after both sides are cooked, and add mushrooms with 2 tbsp of sauce. Cook until all the sauce is absorbed.
9. Finally, assemble your rice, veggies and tofu in a bowl. Serve with a drizzle of teriyaki sauce. Enjoy! xx

Vegan Falafels (makes 8-12)

Health benefits: Vegan, gluten free, low fat, refined sugar-free

Ingredients

2 x 400g cans of chickpeas, drained and rinsed

2 tbsp ground chia seeds

1/2 cup fresh parsley

1 carrot, peeled

1/2 onion

3 garlic cloves, minced

2 tbsp gluten-free flour (such as buckwheat or rice flour)

2 tsp cumin

Salt and pepper, to taste

3 tbsp lemon juice

Oil, for cooking

Steps

1. Place carrot and parsley in a food processor/blender until they are in small pieces (or chop/grate by hand). Remove and place into a large bowl.
2. Place chickpeas into the food processor/blender and blend until smooth – having a few whole chickpeas left is okay, but you want the majority of the mixture to be smooth.
3. Place chickpeas in the bowl with the carrot and parsley.
4. Dice onion and cook over medium-high heat with oil until lightly browned.
5. Add onion, garlic, flour, cumin, salt and pepper, and lemon juice into the bowl and mix with a spoon until combined.
6. Roll the mixture into balls – I found around 1 tbsp was a great size!
7. Heat around 2 tbsp oil in a non-stick frying pan over medium-high heat.
8. Fry the falafels for 2 minutes on each side, or until lightly browned.
9. Dab off excess oil and serve!