Holly Dyson - Food Photography

YUMMM
Spiced Cauliflower & crispy tofu tacos with the most delish creamy chipotle sauce.🌮
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Definitely save this recipe for your next taco night!👌🏼

RECIPE
Ingredients
1/2 cauliflower, cut into florets
2 tsp smoked paprika, 1/2 for cauliflower 1/2 for tofu
1 tsp cumin
1/2 tsp coriander
1 tsp chilli (optional)
1/2 block tofu
1 tbsp nutritional yeast
1 tbsp tamari/soy sauce
1/2 tsp sea salt
Coriander
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For the sauce
1/2 cup cashews (soaked 30-60 mins or overnight)
Juice 1 lime
1 tsp smoked paprika
1 tbsp chipotle in adobo sauce
Juice 1 lime
1/2 tbsp maple
1 tsp sea salt
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DIRECTIONS
Pre heat oven to 180C. Mix the cauliflower and spices and dash oil in a bowl until cauliflower is coated.
Spread out on a baking sheet. Crumble up the tofu with your hand into the same bowl, add nutritional yeast, tamari, smoked paprika and salt and mix until coated. Spread on same baking sheet and bake for 20-30 minutes until golden and slightly crispy.
For the sauce, combine all ingredients into a high speed blender and pulse on high until smooth adding some water as you go until you reach your desired consistency.
Serve on some corn tacos, with coriander, grilled corn, slaw and whatever else you fancy.😋🌮

We’re having a bit of a treat week and reminiscing on these INSANE chocolate caramel bars🍫🤌🏼

BRB making these ASAP! One of my all time favourite desserts!

RECIPE

Ingredients
Base;
1 cup almond meal
1 cup unflavoured protein powder (I use ) OR coconut flour
1/2 cup almond butter
1/4 cup plant based milk
2 tbsp maple syrup

Caramel;
3/4 cup smooth peanut butter
1/4 cup maple syrup
1/4 cup coconut oil
1 tsp vanilla extract

200g dark chocolate
1 tbsp coconut oil

Directions
Line a brownie pan with parchment paper.
Place all the base ingredients into a bowl and mix well until combined.
Spread into an even layer in your pan. Place in the freezer whilst you make the caramel.
To make the caramel, add all ingredients into a small saucepan and place on low-medium heat until it starts to bubble, stirring continuously. Take off heat and allow to cool to room temp.
Pour over base in an even layer, then place back into freezer for 30-60 minutes or until caramel layer is completely set.
Melt chocolate with coconut oil in the microwave or using double boiler method.
Slice the bar into desired rectangles, and dip into chocolate. You can double dip for an extra layer of chocolate. Place back into fridge or freezer for a minute or so until chocolate is set. Sprinkle over some flakey sea salt and enjoy! store in the fridge or freezer.

Lemon Poppy Seed Balls🍋🍋

These are honestly sooo good and the perfect little snack - the icing on the top is literally the icing on top of the cake haha it’s healthy but SO good!👌🏼👌🏼

RECIPE

Yields; Approximately 12 balls

Ingredients
1 cup medjool dates, pitted
1 cup cashews
1/2 cup ground almonds
1/4 cup coconut flour
1 tbsp lemon zest (1 lemon)
3 tbsp lemon juice
1/2 tsp vanilla
Pinch sea salt
1 tbsp poppy seeds + save a pinch to top the coconut butter

Glaze
1/4 cup coconut butter
1 tbsp maple syrup/agave
1 tbsp almond milk

Directions
Place the dates into a food processor and blitz until it forms a sort of paste. Scoop out the date paste and set aside for the moment.
Add the cashews into the processor and pulse until you get a fine meal - about 30 seconds.
Add in ground almonds, coconut flour, lemon zest, juice, date paste and vanilla and pulse until it all comes together and sticks together in a ball. Lastly, add in the poppy seeds and use until combined.
Scoop out a heaped tbsp and roll into balls. Repeat until all of your mixture is used up. Line a baking tray with parchment paper to place all the balls. Transfer to the freezer and freeze for 10 minutes.
For the glaze, Melt the coconut butter in a saucepan on low heat.Take of heat and whisk in the maple and almond milk, stirring well until it becomes smooth and creamy.
Remove the balls from the freezer and dip them into the icing, or you could drizzle the icing over with a spoon. Then once all the balls are iced, pop them in the fridge for 5-10 minutes. I like to top them with a few extra poppy seeds.
I like to store mine in the fridge, but you can also keep them at room temp as long as it’s not too warm as the icing may melt.

Miso Eggplant🍆🍆🍆

It’s sticky, sweet, salty the perfect umami dish that is one of my absolute favourites!!🙌🏼🙌🏼

RECIPE

Cook time; 30 minutes
Serves; 3-4

Ingredients
1 medium eggplants
300g greens (broccoli, broccolini, beans, mange tout)
1 cup Brown rice
1 tbsp sesame seeds
2 spring onions, for garnish
1/2 lime

Glaze
1/4 cup miso paste
1 1/2 tbsp sesame oil
2 tbsp maple syrup
1 tbsp tamari/soy sauce
1 tsp rice wine vinegar

Directions
Pre-heat oven to 180C. Line a baking sheet with parchment paper.
Slice the eggplant lengthways and then into wedges.
Add all the glaze ingredients into a bowl and whisk until smooth.
Dip the eggplant wedges into the glaze then place on the baking sheet evenly spread allowing space between each wedge. Sprinkle over 3/4 tbsp sesame seeds over the wedges. Bake in the oven for 20-30 minutes or until the eggplant is soft and golden.
Meanwhile, cook the rice to packet instructions.
Heat a large skillet over medium heat, add about 1/4 cup water and greens then cover with a lid and let the greens steam for about 6 minutes until all the water has been absorbed you may need to take the lid off for a minute. Next add in 1 tbsp sesame oil, pinch of salt and pepper. Stir to combine and let this sauté for 2-3 minutes.
To serve, add rice and greens into your bowls. Top with some of the eggplant, if there is any glaze left you can drive this over. Then garnish with some spring onions, fresh lime and extra sesame seeds.