Grilled Flat Mushrooms with Spinach & Basmati Rice

As the weather warms up, I'm trying to eat a lot more healthier and include more greens into my diet.  I've recently started to eat a lot more spinach and love this filling, but incredibly low fat and healthy light lunch.

Serves 1 as a main

Ingredients:-
- 2 flat mushrooms, stalks removed
- two large handfuls of baby spinach
- 40g basmati rice, cooked
- 1/2 clove of garlic, finely chopped
- 1tbsp olive oil

How to:-
1.  Place the mushrooms on a baking tray and grill for 10-15 minutes, until cooked all the way through.
2.  In a saucepan, add the baby spinach, garlic and olive oil, mixing everything together over a medium heat for a few minutes.  Once the spinach has wilted, remove from the heat.
3.  Stir in the basmati rice and top the mushrooms evenly.  Serve with a garden salad if desired.

French tofu scramble

I've wanted to cook properly with tofu for a while but never got around to it, until now. I'm really pleased with how this turned out for my first effort. I am AMAZED by how similiar scrambled tofu is to scrambled eggs. Seriously, after making this, I could quite happily not eat whole eggs ever again and I doubt I would miss them. This is a nice cooked breakfast on its own or you could easily bulk it out with more veggies and a side of carbs to turn it into a more substantial lunch or dinner time meal.

Adapted from Skinny Bitch In The Kitch:-
French Scramble
Serves 1

- 100g firm or extra-firm tofu
- handful of grated vegan cheese
- 1 clove of garlic, finely chopped or put through a press
- 1 tablespoon soy sauce
- 1/2 teaspoon turmeric
- pinch of sea salt
- pinch of pepper
- 1/2 tablespoon rapeseed oil
- 30g sliced mushrooms, any kind - I used normal white button ones
- handful of baby spinach leaves to serve (optional)

How to:-
1. In a bowl combine the tofu, cheese, garlic, soy sauce, turmeric, salt and pepper. Set aside.
2. In a non-stick frying pan over medium heat, melt the oil. Add the mushrooms and cook until tender.
3. Stir in the tofu mixture and cook for around 3-4 minutes, stirring occasionally and until any excess liquid has evaporated.
4. Serve immediately on a bed of baby spinach leaves if using.

Notes: I used Cauldron tofu and Redwood's Cheezly Mozzarella for this one. The vegan cheese grated and melted easily with the scramble. I couldn't taste it a great deal whilst eating so if you prefer a more cheesier dish, just add more cheese! The original recipe calls for spring onions which I left out because I hate onions and nutritional yeast flakes which I left out as I couldn't find them. I have since ordered a tub of Marigold Engevita's nutritional yeast flakes via eBay and will use these next time I make this dish. I also couldn't find any refined coconut oil so used rapeseed oil instead, and I prefer to eat spinach raw rather than cooked so that's just a matter of personal preference.