It’s Liz Miu

CRISPY SMASHED POTATO SALAD w/ tater tots/potato gems RECIPE 400g potato gems/tater tots Juice of 1 lemon 1/2 cup mayo 1/4 cup greek yogurt 1 tsp dijon mustard 1 tsp wholegrain mustard 1 clove garlic, minced 1/4 cup chopped dill 3 tbsp chopped parsley 3 tbsp chopped chives 1 Lebanese cucumber, deseeded and finely diced 1/2 red onion, finely diced 1/4 tsp freshly cracked black pepper (I use plant-based everything) Preheat oven to 200ºC and bake potato gems for 10 mins to soften. Remove from oven. Spray the bottom of a flat-bottomed glass with a little olive oil and use to smash all the gems. Season with salt and return to oven for another 30 minutes until crispy. Mix all other ingredients in a large bowl to make the sauce. Let potato gems cool for 5 minutes so they stay crispier. Pour all the gems into the sauce and mix. Serve immediately! This will eventually get soggy so don’t wait too long! #potatoes #tatertots #fyp

cookie 🤝🏼 croissant cookie dough: 110g vegan butter 100g brown sugar 50g caster sugar 1/2 tbsp water (this amount will depend and will change the spread of your cookie depending on how much water your butter holds) 1/2 tsp salt 1/2 tsp baking soda 165g plain all purpose flour 200g chocolate chips #crookie #fyp

ruffled scallion flatbread (yeasted)

FRIDAY FOCACCIA #fyp #focaccia

CREAMY SESAME & MISO MUSHROOM NOODLES 🍜 This one starts with a concentrated miso soup base! Blended with tahini to make it nice and creamy and a touch of gochujang for a spicy kick - it’s reminiscent of a tan tan ramen especially with the tofu crumbles. Layer into containers with glass noodles, tofu mince, fried garlicky mushrooms, edamame, charred corn and whatever other toppings you like and this one is sure to bring you some lunchtime joy! Simply pour hot water over the top (I use IKEA’s 600ml glass containers and just filled with boiling water to the top) SESAME MISO SOUP BASE 1/3 cup miso paste 1 cup water 3 tbsp sesame oil 1 tbsp gochujang 1/4 cup hulled tahini 2 tsp rice vinegar 1 tbsp beef-flavoured stock powder 1 tsp black pepper 1 tbsp mirin CHARRED CORN Drain a can of corn and fry in a little oil - don’t move too much to allow the corn to get nice and charred GARLICKY MUSHROOMS Finely mince 2-3 cloves garlic. In a large pan cook 1.5 cups shimeji mushrooms in 1/2 cup of water til all the water evaporates then add 1 tbsp oil and add garlic - fry til nicely golden brown. Add 1 tbsp soy sauce and turn the heat off and stir til the soy sauce evaporates. TOFU CRUMBLES Preheat oven to 180ºC. Crumble 450g firm tofu into a mixing bowl and mix with 2 tbsp vegan oyster sauce, 1 tsp garlic powder, 1 tsp onion powder. Transfer to a lined baking tray and bake for about 20 minutes til nicely browned all over then remove and allow to cool TOPPINGS Edamame, boiled in salted water Lotus root, boiled in salted water Red pickled ginger (beni shoga) Spring onion Toasted Sesame Seeds SOUP RATIO 1/2 cup soup base with 450ml water (or more if you want it less salty) #misomushroomnoodles #mealprep

SESAME KALE CAESAR SALAD with Crispy Oven-Roasted Chickpeas 🥬 I. AM. SO. PROUD. OF. THIS. LIP. SMACKING. DRESSING. It’s so rich, creamy, tangy aaand it’s easy. Like easy easy. I really love my regular degular caesar dressing but admittedly - it’s not great for you 😅 Played around with the dressing this week to make an infinitely more nourishing version AND tried to avoid hard-to-find ingredients. Usually I’d add a LOT of vegan parme$an and Worcestershire sauce and I also tried to avoid cashews as it seems a lot of people are allergic! (also expen$ive). SO this is what I came up with and it’s still just as delicious. I’m also a self-professed kale-hater but THIS had me inhaling kale like it’s oxygen (see my prep method for kale below). DRESSING 1/2 cup Tahini 1 cup Water 2 tbsp Dijon Mustard 2 tsp Capers 2 tbsp Lemon Juice (1.5 lemnons) 2.5 tsp Soy sauce 4 cloves Garlic 1/2 cup Nutritional Yeast SALAD Kale Romaine/Cos Lettuce Heart Lemon Juice Olive Oil Capers AIR-FRIED TOFU Tofu Olive Oil Salt CRUNCHY CHICKPEAS 2 cans chickpeas, drained and rinsed Olive oil Salt Smoked Paprika Oregano CHICKPEA PREPARATION Preheat oven to 200ºC. Drain chickpeas and rinse. Pour chickpeas onto some tea towels and pat dry (this will help them to crisp up faster and dry properly). Place chickpeas into a bowl with a drizzle of olive oil, a good pinch of salt and some paprika (you can add more if you like but I prefer to keep it simple). Pour chickpeas onto a lined baking tray and place into an oven and bake for 30-40 minutes, stirring every 10 mins or so for even baking. KALE PREPARATION Destem your kale. Wash and spin kale then chop into small bite sized pieces and place into a large mixing bowl. Squeeze the juice of 1/2 a lemon and a small drizzle of olive oil onto the kale and massage the kale for 2 minutes to get soften the leaves a little (this makes it so much more palatable but you can still store it prepped in the fridge like this for days!) #caesarsalad #plantbasedrecipes #vegancaesarsalad

friday makes #fyp #cooking

Everything I made on Friday: Scallion Pancakes Apple Crumble Muffins Focaccia Granola Restock #fyp #mealprep

Açai bowls >>>> Im off to Melbourne for a week of good eatin’ 🤠 #acaibowl #acai #fyp

spring rolls and veggie laksa #fyp #dinner

Good food, good company ⚡️⚡️#fyp

We in for some good eatin’ this week: 3-Ingredient Ricotta (Dairy-Free) Marinated Greek Potatoes (based off Erin Irelands recipe) these get marinated for a few days then baked! Haven’t had this since lockdown but high chance of becoming my latest hyper-fixation dish. Tzatziki Cashew Romesco Sauce coz no almonds. All recipes coming soooon 👀 #cooking #foodprep #fyp

ONIGIRI from Chooka’s in Melbourne #riceballs #onigiri #omusubi #fyp

Food I’ve prepped this week 💁🏻‍♀️ I loved ingredient prep last week - so flexible and I stay excited for all my meals all the way through the week. This week I was craving some Greek flaves so did some Greek-style meatballs and potatoes. Prep list looked like this: Homemade ricotta (dairy-free) Romesco Sauce Tzatziki (I use Kingland Soy Greek-style yogurt to make it dairy-free) White bean hummus Caesar Salad Butter Meatballs (I used plant-based mince) Marinated Greek Potatoes Ragu Focaccia Lettuce Kale Spinach Carrot Broccoli Minced garlic Onions Parsley #foodprep #cooking #fyp

MY MAPLE PECAN GRANOLA 1 cup rolled oats 1 cup shredded coconuts 1 cup chopped pecans 1/2 cup maple syrup 1/4 tsp salt 2-3 tbsp melted butter Preheat oven to 180ºC. Combine all ingredients in a big bowl and spread out in a layer onto a lined baking sheet. Bake at 180ºC for 25 minutes, mixing every 8 minutes and re-spreading out again. It won’t feel super crispy at first when it comes out of the oven but will crisp up as it cools! Store in an airtight container. #homemadegranola #FYP

i dunno but i am a changed woman

FRIDAY NIGHT DINS TURN UPPPP #pasta #plantbased

We eating good this week 😎#foodprep #mealprep

FOOD PREP WITH ME 🔪 Never made a video this long before. Hopefulyl its worth it. #fyp

Creamy peanut dressing over a kale, purple rice and tofu salad #lunch