Scrambled tofu Akuri is a revelation! It is so quick to make, and so tasty - this is another recipe from Meera Sodha's EAST, and she prefaces it with the comment that scrambled tofu is not a poor cousin to scrambled egg, it is a proper real deal in its own right. She's not wrong. It has red onion, spices, garlic, ginger, coriander, fresh chopped tomato and turmeric. Then you break in the block of tofu with your fingers and heat it through, stirring to coat in those delicious flavours. YUM and YUM, also vegan, DF and GF...

I made the Roasted fennel and carrot salad using buckwheat groats instead of pearl couscous, making it GF. The thinly sliced carrots and fennel roast away in the oven while you make a herby dressing and cook the mung beans and buckwheat groats. Then compile (we like these) with the mung bean and buckwheat combo at the bottom, an artistic arrangement of roasted fennel and carrot over the top, then drizzle with that herby dressing. This salad is Vegan, DF and GF.

Kumara and silverbeet soup is creamy and earthy and comforting - we're getting into weather that requires this kind of food... It's very simple and very good. The dollop of plain yoghurt on top lightens it up nicely - you can use coconut yoghurt to make this Dairy free, as well as Vegan and Gluten free.

The Malaysian Egg curry is layered with flavour and texture, and yet it really doesn't take so long - about 1/2 to 3/4 of an hour only. The level of heat is entirely up to you - chop in as much or as little fresh chilli as you want! There's red onion and garlic, ginger, ground coriander, cumin and turmeric... coconut milk to soothe and tamarind paste to give it some sharp. It's very satsifying. Vegetarian, DF and GF.

This chowder is substantial, as you'd expect with a chowder, but it's not heavy. Potato, pumpkin and creamed corn are lightened up with fresh ginger, coriander and some chilli. The whole is cooked in vegetable stock rather than milk of any kind and the fish is slipped in right at the end to just cook through and no more. The Fish chowder with Potato and Pumpkin is DF and GF (If you leave the fish out it's vegan, and really good)

These torpedo-shaped kofta are a mix of lamb and beef mince lightened up with cashew and parsley, flavoured up with a mix of allspice, cinnamon, nutmeg, pepper and salt. The sauce is a lemony tahini mix and the combination is very good! Kofta B'sinyah is both dairy and gluten free.