STUFFED SWEET POTATOES WITH TAHINI DRESSING

SERVES 2 PORTIONS

FOR THE SWEET POTATOES AND STUFFING

2 sweet potatoes

1 tbsp coconut oil

1⁄4 cup diced white onion

113g (4oz) white mushrooms, chopped

1 cup Slow Cooker Versatile

Seitan Balls, chopped

1⁄4 tsp ground cumin

1⁄4 tsp onion powder

1⁄4 tsp salt

Pinch of ground black pepper

FOR THE TAHINI SAUCE

1⁄4 cup tahini

1 tbsp maple syrup

1 tbsp lemon juice

1 clove garlic

1⁄4 tsp salt

Pinch of ground black pepper

NUTRITIONAL VALUES

Calories: 137kcal
Fat: 10.5g (4.9g S.Fat)
Carbs: 5.9g
Protein: 5.3g
Sugar: 2.3g
Sodium: 249mg

METHOD

SWEET POTATOES AND STUFFING:
Preheat the oven to 350°F (180°C, or gas mark 4).

Place the sweet potatoes in a preheated oven for 40 to 45 minutes, or until soft.

Meanwhile, heat the oil in a large skillet over medium- high heat. Sauté the onion and mushrooms for 10 minutes. Cook for 5 minutes more after adding the seitan, cumin, onion powder, salt, and pepper. Place aside.

Cut the top of the sweet potatoes off the long side and scoop out the centres as best you can. In a medium bowl, combine the centres. Fill the bowl with all but 1/3 cup of the seitan-mushroom mixture from the skillet. Combine thoroughly. Fill the shells with the sweet potato mixture. Return to the oven for 15 minutes at 350°F (180°C, or gas mark 4) to heat through.

TAHINI SAUCE:
During this time, combine all the tahini sauce ingredients with 3 tbsp water. Place aside.

ASSEMBLY:
Take the potatoes out of the oven and place them on a serving dish. Drizzle the tahini sauce over the stuffed sweet potatoes and top with the remaining seitan- mushroom mixture.

BAKED TOFU WITH SPICY TAHINI SAUCE

SERVES 4 PORTIONS

1 1⁄2 cups jasmine rice

397g (14oz) extra-firm tofu, drained, pressed, and cut into 1⁄2- inch cubes

1 1⁄4 cups tahini

1⁄4 cup tamari

1⁄4 cup rice vinegar

1⁄4 cup maple syrup

1⁄2 tsp ground ginger

1 clove garlic, minced

1⁄2 tsp sriracha

Fresh thyme, for garnish (optional)

NUTRITIONAL VALUES

Calories: 2027kcal
Fat: 96.6g (13g S.Fat)
Carbs: 249.9g
Protein: 56.4g
Sugar: 13.4g
Sodium: 1210mg

METHOD

Preheat the oven to 400°F (200°C, or gas mark 6). Line a baking sheet with parchment paper.

Cover the rice in a saucepan with 3 cups of water. Bring to a boil, then reduce to a low heat. Cook for about 15 minutes, or until the water is absorbed.

Bake the tofu cubes for 15 minutes on the prepared baking sheet. Cook for 10 minutes more after flipping with a spatula. Place aside.

Make the sauce while the tofu is baking: In a saucepan, combine tahini, tamari, 12 cup water, rice vinegar, maple syrup, ginger, garlic, and sriracha. Stir well and heat until hot and creamy.

Toss in the prepared tofu and serve immediately over rice. If desired, garnish with thyme.