Recipes
Satay Tofu
Ingredients: 200g tofu, cubed 150g rice (or another grain) 100g sugar snap peas 4 radishes, chopped 5cm piece cucumber, sliced 1 avocado, sliced 2 large handfuls salad leaves Sauce Ingredients: 4 tbsp Lovli Spoon Smooth Peanut Butter 1 tbsp lime or lemon juice 1 tbsp sugar or syrup 1 tsp sriracha hot sauce, optional 1 tbsp soy sauce (or tamari gluten-free) Salt and pepper Olive or sesame oil To serve: sesame seeds, fresh herbs, spring onion, lime or lemon wedges Method Prepare the peanut butter satay sauce by stirring together the peanut butter, lime/lemon juice, sugar or syrup, sriracha hot sauce and tamari soy sauce until thick. Pour in 2 tbsp water to make a creamy sauce. Season with salt and pepper. Add the cubed tofu to a bowl and pour over 4 tbsp of the peanut butter satay and toss well. Leave to rest for 10 minutes and keep the remaining peanut butter satay sauce. Cook the rice (or other grain) according to packet instructions and prepare all the vegetables – steam the mange tout/sugar snap peas if desired until tender. To cook the tofu, heat drizzle of olive or sesame oil in a large pan and add the tofu cubes so they don’t overlap (work in batches if necessary). Flip over the tofu cubes when golden and crispy and continue to cook all sides. To serve, divide the salad leaves between two bowls, top with the cooked rice, the golden tofu cubes, mange tout/sugar snap peas, radishes, cucumber and avocado. Top with some seeds, herbs, spring onion, lime wedges and the satay sauce. Keep any leftovers in separate containers in the fridge for 3 days
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Peanut Butter Cups
These mouthwatering peanut butter cups have been getting made on repeat and now you can make them too! They're super quick and easy, the whole family will love them! Ingredients: 100g cacao butter, coarsely chopped and melted over a double pot1/4 cup melted coconut oil1/3 cup cacao powder1/4 tsp Himalayan salt3 tsp maple syrupLovli Spoon crunchy peanut butterMayver’s Raspberry fruit spread Method: For the chocolate mix. Stir all the chocolate ingredients together, (all other ingredients except the peanut butter) spoon 1/2 of the mixture into silicone cupcake moulds (approx 4), stirring between each spoonful to prevent the mushroom and stevia setting on the bottom. Place moulds in the freezer to set for 5-10 minutes. Remove moulds from freezer and spoon 1 heaped tsp of peanut butter in the centre of each. Using the back of a spoon spread the peanut butter into a disk that is slightly smaller than the diameter of the chocolate base. Spoon 1tsp of raspberry fruit spread on top of the peanut butter. Spoon the remaining chocolate mixture into the cups, ensuring the raspberry layer is covered. Place in the freezer for 5-10 more minutes or until set.
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