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Organic Peanut Oil

Spiral_Oil_PeanutOil_500ml_2000

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SKU: 79750

Country of Origin: Made in Australia from 100% Australian ingredients
Size: 500mL
Units per Carton: 6

Ingredients

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Organic peanut oil

Nutritional Information

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	Per 15mL	Per 100mL
Energy	555kJ	3700kJ
Protein	0g	0g
Fat, Total	15g	100g
-Saturated	3g	18g
Carbohydrates	0g	0g
-Sugars	0g	0g
Sodium	0mg	0mg

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Looking to throw together a quick and easy mid-wee

Looking to throw together a quick and easy mid-week dinner? Try this stuffed steamed tofu with Kuzu sauce by our very own Norie!
Ingredients (4 servings)
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◘ 1 pack (about 300g) silken firm Tofu, cut into quarters, wrap with cooking paper to remove extra moisture. (For filling)
◘ 100-150g uncooked prawn meat, roughly crushed with the back of a knife and chopped
◘ 2-3 button mushrooms, minced
◘ One handful coriander or spring onion, (15g) chopped finely
◘ 1Tbsp finely grated ginger or ginger puree ◘ 1tsp Spiral Organic Toasted Sesame Oil
◘ 1tsp Spiral Shoyu or Tamari ◘ 1/2tsp salt
◘ 1Tbsp potato starch or cornflour diluted with 1Tbsp water (For Kuzu Sauce)
◘ 1Tbsp Spiral Instant Dashi
◘ 1C water (included water from the steamed stuffed tofu)
◘ 1Tbsp Spiral Shoyu or Tamari
◘ 1/2-1tsp salt
◘ Drops of Spiral Japanese Sesame Oil
◘ 1Tbsp Spiral Organic Kuzu diluted with 1Tbsp waterMethod
1. Using a teaspoon, scoop out the centre of tofu about halfway through to make a hole (make sure not to break the edge of the tofu). Keep the scooped Tofu for mixing with other ingredients.2. In a mixing bowl, combine all ingredients for filling along with the scooped tofu and mix well. Scoop into the hole and cover the surface.
3. Transfer them to a plate which fits the steamer. (OR place in a large bowl, cover with cling wrap if using a microwave)4. Steam for about 10-15 minutes (microwave 2 minutes) until prawn is cooked. Don’t discard the water from the stuffed tofu as it is to be mixed for the kuzu sauce.
5. In a small pot, add water (including the water from steamed stuffed tofu), dashi, salt, shoyu or tamari and heat. When it comes to the boil, add diluted kuzu and stir gently until the sauce thickens a bit. Add a few drops of the toasted sesame oil.6. Pour the sauce over the stuffed steamed Tofu, garnish with some coriander leaves on top.#spiralfoods #thisearththisfood #kuzu #quickandeasymeals #wholefoods #organic #prawn #silkentofu #humpdaywednesday

Have a bowl of comfort to cap off the weekend with

Have a bowl of comfort to cap off the weekend with this Wakame Tofu Shiitake Soup! Another awesome and super easy to prepare dish from our favourite in-house chef, Norie.
Ingredients (4-5 servings)
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◘ 1/4 packet (10-15g) Spiral Organic Wakame, soaked in 1C water for a few minutes, squeezed to dry and chopped (do not discard the soaked water)
◘ 5-6 Spiral Organic Shiitake Mushrooms, soaked in 1C warm water for 10-15 minutes, squeezed and sliced very thinly (do not discard the soaked water)
◘ 1L water (include soaked water from wakame and shiitake mushrooms, with residue removed)
◘ 1 sachet of Spiral Instant Dashi Powder
◘ 1 Tbsp Spiral Organic Tamari or Genuine Tamari
◘ 1 Tbsp Spiral Mirin
◘ salt and pepper to tatse
◘ 1 pack (about 300g) silken firm Tofu, cut in cubes
◘ 1-2 Spiring onion, sliced very thinly
◘ Ginger (thumb size), peeled and finely grated
◘ 2 Tbsp Spiral Organic Toasted Sesame Oil
◘ Spiral Organic Furikake (Tamari) or toasted sesame seeds to sprinkleMethod
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1. In a pot, add water, soaked wakame water and soaked shiitake water. Heat and add the sachet of dashi, tamari, and mirin.2. Add shiitake, cook until soft, then add tofu and wakame, heat through.3. Salt and pepper to taste. Add squeezed ginger juice and spring onion and stir.
4. Transfer into soup bowls, drizzle sesame oil and sprinkle furikake (or toasted sesame seeds) and serve.
#spiralfoods #thisearththisfood #wakame #shiitake #tofu #wholefoods #plantbased #organic #souprecipe #japanesefood #misosoup #winterwarmer #goodfoods #traditionaljapanese

Quick and easy shouldn't mean bland, this Quick Ra

Quick and easy shouldn't mean bland, this Quick Ratatouille recipe is anything but! The perfect accompaniment to your seafood, meat or pasta using our Mirin, Organic Extra Virgin Olive Oil, Diced Tomato, Tomato Paste, and Garlic & Basil Sugo, there's nothing like a simple and hearty dinner to end a busy week.INGREDIENTS (4 servings)
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◘ 4 Tbsp Spiral Organic Extra Virgin Olive Oil
◘ 1 small eggplant, cut into 1.5cm cubes, soak in water for 10-15 minutes, drain well ◘ 1 Tbsp Spiral Organic Minced Garlic (or 5 garlic cloves, minced)
◘ 1 medium onion, cut into 1.5cm dice ◘ 1 red or yellow capsicum, cut into 1.5cm dice
◘ 1 medium zucchini, cut into 1cm cubes
◘ 1/2C Spiral Organic Diced Tomato
◘ 1 Tbsp Spiral Organic Tomato Paste
◘ 1 Tbsp Spiral Mirin
◘ 1/2C Spiral Organic Garlic and Basil Sugo
◘ 2 tsp fresh chopped thyme
◘ 3 Tbsp chopped fresh basil
◘ Salt and pepper
INSTRUCTIONS
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Heat 3 tbsp of oil in a large pan over medium heat. Add the eggplant and cook, stirring until soft and brown, for about 10-15 minutes. Then add another tablespoon oil and cook the garlic, onion and capsicum stir fry for about 5 minutes until the onion becomes translucent, then add zucchini and stir through until tender-crisp, for about 3 to 4 minutes.Add the diced tomatoes, tomato paste, Sugo, thyme, mirin and 3/4 teaspoon salt. Keep stirring occasionally, cook until the tomatoes are broken down into a sauce, when it comes to gentle boil, reduce the heat to low, and simmer, uncovered, for about 10 minutes or until the eggplant is soft.
Salt and pepper to taste, adjust seasoning, if necessary. Sprinkle with fresh basil and thyme and serve warm or chilled.
#spiralfoods #thisearththisfood #ratatouille #quickandeasymeals #wholefoods #organic #plantbased #plantbasedrecipes

A Coconut Pumpkin soup by our in-house chef Norie

A Coconut Pumpkin soup by our in-house chef Norie is a warm, soothing, and creamy mid-week dinner to help you power through the rest of the week!Ingredients (4 servings)
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◘ 1Tbsp Spiral Organic Virgin Coconut Oil
◘ 1 onion, sliced thinly
◘ 1-2tsp cumin powder
◘ 1 butternut pumpkin, peeled thick and chopped in 3cm dice (about 800g)
◘ 2C water
◘ 1 sachet Spiral Instant Dashi Powder
◘ 2Tbsp Spiral Shiro Miso Paste
◘ 1/2C Spiral Organic Coconut Milk
◘ 1Tbsp finely grated ginger ◘ Salt and pepper to taste
◘ chopped coriander and 1-2tbsp, pumpkin seeds for garnish
◘ some extra coconut milk to drizzle
Method
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1. In a pot, heat coconut oil, add onion and sauté until translucent, add cumin and stir until fragrant. Add pumpkin and stir through.2. Add water and dashi paste, when it comes to the boil, simmer with lid until pumpkin becomes tender.3. In a small bowl, dilute miso with a part of the pot water and return to the pot. Stir and remove from heat.4. Puree with the stick blender (or transfer it to the blender and puree) and add coconut milk. Heat again and add ginger, salt and pepper to taste.
5. Transfer into the soup bowls, garnish with pumpkin seeds and coriander, drizzle extra coconut milk and serve warm!#spiralfoods #thisearththisfood #organic #wholefoods #vegan #plantbased #plantbasedrecipes #nonasties #goodfoods #winterwarmer #souprecipe

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