LINK LOVE + FAVOURITES VIDEO | AUGUST + SEPTEMBER

Hello Everyone,

It’s time for me to share some things that have caught my eye again. I decided to combine the past two months’ link love and favourites in this post but I’m not quite sure it was the right decision so maybe I’ll go back to making this a monthly appearance, what do you think? My thoughts are that when I leave it this long things fade and I don’t remember all the little details that I want to share with you.

The past two months have gone past so quickly and a lot of things have happened. Some heart breaking, some very frustrating and some beautiful and exciting. Our family lost two loved ones which hasn’t been easy but such is life sometimes. I have been trying to stay positive and motivated but sometimes we just need to surrender to how we’re actually feeling, let those feelings be, take time for reflection and then reset when we are ready. Right? And now I feel more ready to take on challenges and think up new ideas.

Rob and I also bought a ‘new’ car, a peugeot from -99, haha. Unfortunately we only had it for a couple of days before conking out on our first day trip since moving into our new home. Our car is now at the workshop and we’re awaiting a verdict on what’s wrong with it, please cross your fingers for us in hoping that it’s nothing insanely expensive! Of course not having a working car for the most part of our three first months in the countryside has been challenging as well adding to a cranky me at times. I think with the lifestyle I’ve led for the last couple of years and living in a big city I have not had to deal with certain everyday struggles like this car shebackle. I’m sure many of you deal with similar things more or less often and that they get you down too, but you simply have to deal with the issue in the best way possible and make the best out of the situation. Got lemons? Make lemonade. It’s been a good wake up call since moving out here and a time to start reflecting on how I respond to things happening and a time to find some perspective.

Like I said there has been fun things going on too of course and the most exciting is that a friend of mine, Faye – my inspirational yogi, and I have started discussing the possibility of starting a small company together producing some food stuffs. It’s such a fun prospect and so far we’re just trying things out, but as soon as I know more and have something to show you I will! And I have to introduce you to my friend too of course, especially because we’re also discussing coming together to make some events combining my vegan cooking and her yogic teachings. The plan is to start in Copenhagen and I’d love to hear your thoughts on this! Maybe some of you live in Copenhagen? Would you be interested in such an event? Again I look forward to sharing news with you ones I have some.

Other fun stuff that happened since my last link love post is that the blog got an update! It’s not completely finished yet and I always seem to get side tracked but it shall be finished soon. I hope you guys like it? I like it a lot and the idea was to make it more user friendly and I decided to include a side bar and a more ‘bloggy’ layout for this. I really hope that you feel that when you visit the blog now.

I, and the blog, was featured in Thrive Magazine and it was amazing seeing my work next to some many other inspiring bloggers and food creators. It was one of the highlights from these last two months for sure!

Rob and I also went to Gothenburg one of the last days in August and it was a beautifully sunny and joyful day. I hope you read all bout it here, if not hop on over there and do so. Or at least look at the video and all the yummy photos! It felt so great to be back in a city and doing some window (and some actual) shopping, eating at restaurants and visiting cafes. I remembered why I wanted to move there when I was younger; Gothenburg has a laid back charm that I miss in many cities I’ve visited and it’s the kind of Sweden I remember and love.

Now let me share some links with you that will hopefully bring you some inspiration. In the kitchen. Most of the links that I’m sharing this month is food related and actually focuses in on some of my favourites in the blogosphere at the moment so I hope you’ll enjoy and I wish you the most beautiful Sunday! x

 

Follow Good Eatings on Bloglovin.

Read more


SEA BUCKTHORN + GINGER BIRCHER MUESLI PARFAIT | WITH LOVE ARCTIC

Hello Everyone,

It's been a little while since I was here sharing my shenanigans with you and after a trip to my hometown, some tears and a lot of laughs I'm back! And with this new start what better to share than a breakfast treat. Breakfast is after all the best way to begin the new start we're given every single morning. And before it gets too cold I wanted to share this chilled yet warming recipe for a bircher muesli parfait with sea buckthorn and ginger. And a whole bunch of apple and cinnamon power to break us into this new chilly season.

In the recipe I'm trying a product that is new to me from Love Arctic, a brand based in our neighbouring country Finland. They specialise in 'arctic superfoods' or as I like to call it berry powders. Although that's their speciality the whole food enthusiast in me was excited to try the flax seed mixes they also make where they mix one of their powders with cracked flax seed. Personally I eat flax seed every day sprinkled on my breakfast because of its healthy Omega-3 fatty acids. Saara from Love Arctic thinks this is one of their product's best advantages and apparently since it's grown in an arctic climate under the midnight sun it has a higher nutritional value than most flax seed.

Read more


LATE SUMMER RAINBOW RICE PAPER ROLLS

Hello Friends,

Saturday has come and I’m posting two posts with complementing recipes today so make sure to check out my previous post with an awesome miso tahini dipping sauce. The sauce was created to go hand in hand with these rainbow rice paper rolls you find here that have been one of my favourite dishes this summer. They are light and bright with lots of raw plant goodness inside. And noodles of course, you probably know by now that I love my noodles.

The beautiful thing about this dish is that it can be made using pretty much any vegetables that are in season or that you have on hand. I tried to make my rolls late summer and autumn friendly by incorporating some wonderfully colourful root vegetables like candy beets and carrot as well as purple cabbage. Other things that would work well now as autumn creeps closer here in the Northern hemisphere is massaged dark greens like kale, grated apple or apple slices and all types of root vegetables that taste good raw.

Something I always incorporate into my rice paper rolls is herbs and I’d recommend you don’t skip that because it brings an explosion of fragrance and fresh, light flavour. My favourites for these types of rolls are fresh mint and coriander, especially if I’m pairing it with the miso tahini dipping sauce. Don’t be shy though and try it with any herbs you like and pair it with any dipping sauces you think might pair well with the flavours you create.

Now I’m off to work some more on my new blog layout. I hope you noticed it as you came here today, and that you like it of course! If you do have any comments or feedback regarding it I’d love to hear about it in the comment field below or via the contact form in the main menu. Your thoughts and wishes really help me in the process and it’s you out there that I’m communicating with through this medium after all; your voices matter. But first of all take in the beauty that is these late summer rainbow rice paper rolls. Enjoy! x

 

Follow Good Eatings on Bloglovin. | Subscribe to Good Eatings YouTube Channel.

Read more


MISO + TAHINI DIPPING SAUCE

Good Morning,

 

It’s finally Saturday and it’s a beautiful one too with the sun high in the sky. We’ve been blessed with a stint of Indian summer here in Sweden this week and it has been lovely; the few plants we have growing in the garden are happy and so am I. There has also been lots of exciting new things happening this week and I hope there will be more concrete plans to share with you soon. Until that day comes you’ll have to make do with my recipes and notes on this and that; today I’ve got my favourite miso tahini dip and these rainbow rice paper rolls.

This dip is the perfect mixture of creamy, spice, salty and sour. It goes great with South East Asian inspired dishes like my spring fling rice bowl, the super noodle salad or the late summer rainbow rice paper rolls just posted today. But really it goes awesome with most throw it all in a bowl meals, plain rice or noodle dishes that need a little bit of lightening up or with simple crudites.

Oh and befor I leave you to dig into the recipe, my new blog layout! It’s still under construction but I really hope you like it. If you have any feedback at all regarding it please fire away in the comments, anywhere else on the site or through the contact form. I always appreciate hearing from you! x

 

Follow Good Eatings on Bloglovin. | Subscribe to Good Eatings YouTube Channel.

Read more


VEGAN IN GOTHENBURG: A DAY WELL-SPENT

Hello there,

One of the sunny last days in August Rob and I took a day trip to Gothenburg, actually we spent eight hours there on our way to my hometown, and I recorded what we got up to so that I could share this mini guide of a vegan Gothenburg with you all. We ate a lot of good food, shopped a little, walked around a lot and rode the tram. All the good things in life that is! (Well at least some of all the good things in life).

Maybe I should have called this an 8 hour guide to Gothenburg but that seems a little strange as I think most of those of you out there planning to visit Gothenburg will be there for longer. At least I hope you will because it is a wonderful city and I would recommend it to all my friends, including you guys out there. Some things I like about Gothenburg is that most things are in walking distance, and if they are not you can catch the tram which I much prefer to both the underground and buses. It has some lovely architecture, not that I know much about that subject, and to me it has a mid-1900s charm about it; old signs, squat houses and road side cafe tables. People are also generally quite friendly in my experience, at least when the sun is shining.

Now let me recommend to you six places that we had the time to squeeze into that short visit. They all brought me a lot of joy and I hope they will do the same for you if you decide to check them out on your visit. Enjoy! x

 

Follow Good Eatings on Bloglovin. | Subscribe to Good Eatings YouTube Channel.

Read more


5 INGREDIENT RASPBERRY TOFU PUDDING

Greetings friends,

I hope you are all having a fantastic first September weekend! I know I have with a lovely day out visiting Mandelmanns Trädgårdar yesterday (stay tuned for a post all about it) followed by dog cuddles galore and a yummy sleep in this morning. Lately I’ve been trying to separate the week days from the weekend to make a clearer difference between work and play/restoration time. It is kind of working so far and I’d love to hear your tips for creating that invisible line, what do you do to make the weekend special?

One thing that makes a significant difference for me is spending a little more time and care preparing special meals on the weekend. Having dessert is another thing that makes daily life seem a little more festive and the weekend feel a little more sacred in my opinion. The dessert I want to share with you today is equally suitable for Wednesday night as Saturday evening and it’s a very low maintenance raspberry tofu pudding that only requires five ingredients.

Whilst it might be tempting to opt for more elaborate recipes on the weekend and indeed that’s what they’re there for right?! There are some occasions when you just want to chill but still want that fanciful trim to your weekend meal and that’s when recipes like these are gold. Or when you have an impromptu dinner party and quickly have to make up a meal that seems worthy of your friends and family. But as I already said it is also the perfect week day treat since it is rather effortless and pretty wholesome.

Now I’m off to continue my successful weekend with a bit of cleaning, haha. To be honest those are the things weekends are for too and when Monday comes and I wake up to a shiny home it makes it so much easier to reply to those e-mails and get creative in the kitchen. I wish you the best of Sundays and I hope you’ll enjoy the recipe! x

 

Follow Good Eatings on Bloglovin. | Subscribe to Good Eatings YouTube Channel.

Read more


Roasted Bell Pepper and Cannellini Bean Dip

Happy Wednesday to you all,

I'm right in the middle of making apple sauce and other apple goods from the mound we picked this weekend at my mother's friends house. This is the first time we're dealing with the abundance of autumn and whilst it's very enjoyable I'm scratching my head trying to figure out what to do with all the apples. In all my apple confusion I decided it was time to share this recipe with you and having nothing to do with apples it feels rather refreshing; it's a delicious roasted pepper bean dip!Read more


FOUR WHOLE FOOD RECIPES FOR A LATE SUMMER VEGAN BARBECUE

Hello there,

It’s time for another recipe compilation and this time I’m combining four recipes for an awesome late summer vegan barbecue in this one post. I must admit that I am no barbecue master but with that said I can also assure you that these recipes are fool proof and very straight forward. And if you’re really not an eating in the wilderness kind of person you can calmly make these recipes inside using your oven. Simply read the notes in the separate recipes to find out how!

It seems to me that a lot of people think that barbecuing isn’t for vegans though and I hope I can show you that is definitely is. And! It doesn’t even have to be with store bought soya sausages and pre-packaged veggie burgers (although that can be tasty too) but with whole foods. All of the three recipes in this post that require the barbecue are vegetables spruced up with some condiments like an easy peasy barbecue sauce and some condiments that I posted last week like this Herbed Garlic Butter and this Creamy Cashew Dressing with yummy herbs and dijon mustard.

The one recipe that doesn’t want to go on the grill at all is creamed together by this Green Pea Pesto and it’s a delicious potato salad. It’s elevated with green stuff like kale, edamame beans and chives to make it even more fun and oh so good for you.

As always I’d like to mention that  you don’t need to use the condiments that I conjured up to go along with the recipes (even though that’s of course what I’d like you to do, ha), you can of course use your favourite store bought dressings and condiments. I know for myself though that it sometimes can be difficult to find good vegan dressings and I’ve never seen a flavoured butter in the vegan ‘dairy’ aisle. Just make sure you give yourself and your loved ones a fantastic barbeuce experience with all the trimmings, whatever you choose them to be, and you will eliminate the chance of missing what you used to have as you’re too excited about what’s in front of you right now!

Now I’ll stop chatting away and let you get onto all the deliciousness down below and hopefully out into the garden for a few last barbecues before the leaves fall. Enjoy my friends! x

 

Follow Good Eatings on Bloglovin. | Subscribe to Good Eatings YouTube Channel.


GREEN POTATO SALAD W. PEA PESTO + EDAMAME BEANS


SERVES: 4-6 people  /  TIME: 15 min assembly + potato and pesto prep time

500 g new potatoes, boiled or steamed and cubed
1 packed cup kale, finely shredded
1 cup frozen edamame beans, thawed
1 batch green pea pesto
1/2 cup of frozen green peas, thawed
3 spring onions, sliced
1 small handful of chives, chopped
2 tbsp lemon juice
Sea salt and black pepper to taste

Place kale in a large mixing bowl along with the lemon juice and a sprinkling of sea salt.

Massage until it’s less tough and has roughly halved in volume.

Add cubed potatoes, edamame beans, most of the spring onion and green pea pesto to the bowl as well as season with salt and pepper.

Mix the salad until the pesto is evenly distributed.

Garnish with remaining spring onions and the chives.



BARBECUE CAULIFLOWER STEAK


SERVES: 2 people  /  TIME: 10 min prep + 20-30 min on the grill

1 cauliflower head
1/3 cup tomato pure
1 tbsp brown rice syrup
1 tbsp lemon juice
1 tsp dijon mustard
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp cumin powder
Sea salt and black pepper to taste

Prepare your cauliflower steaks by removing all the leaves off the head and then proceeding to cut of the ‘sides’ of the cauliflower on each side of the stem creating on thick slice of cauliflower. Continue by gently cutting this slice into two slices.

If using a very large head of cauliflower place the ‘steaks’ on the grill for roughly 5 minutes on each side with the barbecue lid on. If using a very small head like I was skip this step.

Coat the two steaks in the barbecue sauce and place on the grill for roughly 7-10 min on each side or until tender. Be careful not to burn the sauce so if your barbecue is very hot in the centre place them to cook a little slower on the outskirt of the grill.

I presented my steaks on a bed of lettuce but this is of course optional.

Note: To make these steaks in the comfort of the indoors simply preheat your oven to 180 degrees celsius and go ahead and place the steaks without the barbecue sauce on some kitchen foil. Place the steaks in the preheated oven for 10 minutes before coating them with the barbecue sauce and returning them to the oven for another 10 minutes, flipping halfway.



GRILLED LETTUCE WEDGES


SERVES: 4 people  /  TIME: 5 min prep + 5-10 min on the grill

1 large iceberg lettuce
Garlic powder
Sea salt
Black pepper
1/2 batch creamy cashew dressing w. thyme and oregano
A small handful fresh oregano, optional

Cut the iceberg lettuce into quarters and sprinkle each wedge with garlic powder, salt and pepper.

Char the wedges on the barbecue for 2-3 minutes on each side or until sufficiently crisp. Remove any leaves that come lose and wilt.

Drizzle with the creamy cashew dressing and garnish with fresh oregano.

Note: Prepare the grilled lettuce indoors by heating a griddle pan over medium-high heat. Lightly oil your pan and simply char the lettuce for a few moments on each cut side. 



SWEET CORN ON THE COB W. HERBED GARLIC BUTTER


SERVES: –  /  TIME: 15-20 min on the grill + 10 min butter prep

As many corn cobs with husks as you’d like, I recommend one cob/person
Garlic powder, sea salt and black pepper
1 batch herbed garlic butter, enough for 6-8 people
Natural string

Place corn cobs on the barbecue with husk and all for 10-15 min flipping throughout.

Take the cobs off the barbecue and peel the husk and threads back before tying them together with your string.

Return the now exposed corn cobs to the grill and char to your taste, remember to flip throughout.

Serve with herbed garlic butter for a serious crowd pleasing situation.

Note: To prepare the corn in the oven you can leave out the charring part and simply cook them until tender with the husks on. Start by preheating your oven to 175 degrees celsius and place the cobs on straight onto the rack for roughly 30 minutes, turning them over ones in a while.




CREAMY CASHEW DRESSING w. OREGANO + THYME

Hello Everyone,

Today on the blog I’ll be keeping it short and sweet but with lots of yummy goodness in the form of three awesome condiments that will keep us all going through this late summer season. This is my creamy cashew dressing spiced with some of my favourite herbs for late summer which is awesome with any leafy green salads or drizzled over grilled lettuce which I’ll be showing you next week so stay tuned for that!

Cashews lend themselves so well to anything creamy and therefore I thought I must try to make a deliciously smooth dressing using them at some point. I’ve finally gotten around to it and the result is the herbed cashew dressing spiked with a little dijon mustard. It has a unique flavour where earthy meets herby spice and in my book it’s quite the match. Maybe this dressing isn’t the most kid friendly just as a heads up but I’d like to add that this recipe is completely customisable when it comes to flavour combinations. Remove the herbs and mustard I’ve chosen here and you’ve got a very simple base to add almost anything you can conjure up to and it will taste great.

I hope you’ll give this recipe a go and please check out my two other condiments going up here on the blog gabapentin online today which are a simple Oil-Free Green Pea Pesto as well as a Herbed Garlic Butter perfect for enjoying with grilled corn. Enjoy! x

 

Follow Good Eatings on Bloglovin. | Subscribe to Good Eatings YouTube Channel.


CREAMY CASHEW DRESSING


MAKES: 1 1/4 cup  /  TIME: 10 min + soaking time

2/3 cup raw cashew nuts, soaked for roughly 8 hours
1/2 lemon, juice
1 small handful of fresh oregano
1 even smaller handful of fresh thyme
1/2 cup water
1/2 cup plant milk of your choice, I used oat milk
1 tbsp dijon mustard
1 tbsp maple syrup
1 tbsp nutritional yeast
1 tsp onion powder
Sea salt and black pepper, to taste

Drain and rinse your soaked cashews and place them in a high speed blender along with all of the remaining ingredients.

Blend on high until smooth and creamy.

Place in the refrigerator to cool before serving with your favourite salads or grilled vegetables.

Keep in an air tight jar in the fridge for up to a week.




HERBED GARLIC BUTTER THE VEGAN WAY

Hello Everyone,

Today on the blog I’ll be keeping it short and sweet but with lots of yummy goodness in the form of three awesome condiments that will keep us all going through this late summer season. Whilst vegan butter might not land on my table regularly it’s definitely something I wouldn’t want to pass up on completely so here is my favourite way of sprucing it up with my herbed garlic butter the vegan way. I love this on jacket potatoes or any potatoes for that matter or slathered on grilled corn which I’ll be showing you next week so stay tuned for that!

I do consider myself someone who eats mainly whole foods but (vegan) butter is a tough one to get rid of and since moving back to the motherland I’ve been finding it hard not to have it around. To make it more of a treat, and less of a daily habit, I decided to spice it up a little with garlic and herbs the way we used to have it when I was younger during the summer’s barbecue season. Like I already mentioned I love this butter with potatoes but in all honesty it’s just perfect with a piece of bread too. Next week I’ll be sharing my four favourite vegan late summer barbecue recipes and it will come in handy for that as well so stay tuned!

I hope you’ll give this recipe a go and please check out my two other condiments going up here on the blog today which are a simple Oil-Free Green Pea Pesto as well as a Creamy Cashew Dressing w. Oregano and Thyme. Enjoy! x

 

Follow Good Eatings on Bloglovin. | Subscribe to Good Eatings YouTube Channel.


HERBED GARLIC BUTTER


MAKES: 2/3 cup  /  TIME: 10 min

150 g vegan butter, unsalted (if using salted omit the salt)
1 garlic clove, minced
2 heaped tbsp fresh parsley, finely chopped
2 tbsp fresh chives, finely chopped
2 tsp lemon zest
1 tsp nutritional yeast
1 tsp sea salt, fine or flakes
1/4 tsp black pepper

Combine all the ingredients in a mixing bowl.

Place in the refrigerator to set before serving.

Keep in an air tight jar in the fridge for up to a week.




OIL-FREE GREEN PEA PESTO

Hello Everyone,

Today on the blog I’ll be keeping it short and sweet but with lots of yummy goodness in the form of three awesome condiments that will keep us all going through this late summer season. First up is this green pea pesto which is perfect with pesto but also great in potato salad which I’ll be showing you next week so stay tuned for that!

I’ve made this pesto without oil which maybe stretches the idea of a pesto but at the moment I’m trying to reduce my use of oil in my cooking. But don’t worry it’s still rich and delicious as the green peas offer a sweet and creamy texture and I’ve also added avocado to the mix to up that creaminess.

I wish you all a lovely weekend with lots of yummy food. I hope you’ll give this recipe a go and please check out my two other condiments going up here on the blog today which are a Creamy Cashew Dressing w. Oregano and Thyme as well as a Herbed Garlic Butter perfect for enjoying with grilled corn. Enjoy! x

 

Follow Good Eatings on Bloglovin. | Subscribe to Good Eatings YouTube Channel.


GREEN PEA PESTO


MAKES: 1 1/2 cup  /  TIME: 15 min

1 cup frozen green peas, thawed
1/2 avocado
2 garlic cloves, minced
5 walnut halves, finely chopped
2 tbsp fresh basil, finely chopped
1 tbsp fresh parsley, finely chopped
1 lime, juice and zest
3 tbsp nutritional yeast
1 tsp onion powder
Sea salt and black pepper, to taste

Combine thawed green peas, avocado, garlic, and spices including nutritional yeast in a food processor or blender and process until smooth.

Once fully combined and creamy place in a mixing bowl along with the remaining ingredients and mix until well incorporated.

Keep in an air tight jar in the fridge for up to a week.




MUSHROOM, TOFU + SLAW LETTUCE WRAPS

Hi Guys,

It’s time for some mid-week dinner inspiration and today I’d like to share with you my obsession this summer; lettuce wraps. It’s such a great dish to throw together and perfect for dinner parties as it has that interactive element of putting together your own wraps which means everyone has to pass the components around. It’s also awesome because both the fillings in this recipe can be useful separately as leftovers, or together of course. Maybe with some noodles in your lunch box.

My obsession with lettuce wraps started with watching Mommy Tang’s mukbangs on youtube where she stuffed steamed collard leaves with rice and kimchi and since then I’ve been putting everything in lettuce for quick and easy lunches. Whilst this recipe requires some prep you could when cooking it all up prepare more than you need and have fresh lunches to grab and go for the rest of the week. Adding rice could also be a good idea, like Mommy Tang does, to make the meal a little more substantial and more affordable too as you’ll be using less of the more pricey vegetables and mushrooms.

To me this is the perfect invention and I’m infinitely grateful to the person who started this way of eating. To be honest I’ll probably be eating this as long as there’s no snow on the ground, haha! I just can’t get enough of the crunch of the fresh raw vegetables in the slaw and the flavourful mixture of marinated tofu and mushrooms all wrapped up in a little bundle. So I really hope you’ll give this dish a try – I’m sure you won’t regret it. Enjoy! x

 

Follow Good Eatings on Bloglovin. | Subscribe to Good Eatings YouTube Channel.


LETTUCE WRAPS W. SLAW, MUSHROOMS + TOFU


SERVES: 4-5 people  /  TIME: 45 min + marinading time

Slaw:

2 1/2 cup red cabbage, shredded
2 1/2 cup curly kale, finely shreeded
1 cup carrot, grated
1 lime, zest and juice
2 tbsp soy sauce/tamri
1 tbsp apple cider vinegar
A handful of fresh coriander

Mushroom + Tofu:

1/4 cup soya sauce
1/2 tbsp sriracha hot sauce, or other hot sauce of your liking
1 inch knob of ginger, minced
4-5 garlic cloves, minced
1 tbsp nutritional yeast
1 tsp smoked paprika powder
1/4 tsp ground black pepper
250 g block of firm tofu, diced into 2/3 cm cubes
1 brown onion, chopped
2 1/2 cup chestnut mushrooms, diced
1/2 cup shiitake mushrooms, diced
1 cup water chestnuts, finely diced (optional)

 

An abundance of salad leaves, any kind you like

 

To serve: avocado slices, fresh coriander and sesame seeds

Combine soy sauce, sriracha, ginger, garlic, nutritional yeast, paprika powder and black pepper in a mixing bowl to create a marinade for the tofu.

Ones combined immerse tofu cubes in the marinade and let sit for at least one hour.

Start making the slaw by massaging the shredded kale in a large mixig bowl along with all the wet ingredients as well as lime zest.

Add cabbage and carrots and mix thoroughly before folding in the fresh coriander and set aside.

Sweat the onions under lid in a little water over low-medium heat until translucent and then add all the mushrooms.

Sweat the mushrooms under lid until juicy and tender before adding the marinated tofu along with the remaining marinade as well as the water chestnut if using this ingredient.

Cook without lid until there is very little liquid left in the pan.

Serve along with an abundance of lettuce leaves of your choice, slices of avocado, some fresh coriander and sesame seeds in a self helping situation.