Tofu Noodle Tom Kha Soup (v)

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I’m sure this isn’t an authentic recipe but it was damn tasty and very quick to knock together. I had leftovers for my lunch today and it was just as delicious.

For six generous portions you need:

  • 3 wholewheat noodle nests
  • 1 courgette, cut into bite sized chunks
  • 2 carrots, cut into bite sized chunks
  • 1 leek, finely sliced
  • Handful baby corn, cut into bite sized chunks
  • Handful of mange tout, cut into bite sized chunks
  • 1 pack of tofu, drained and cut into bite sized chunks
  • Handful of tender stem broccoli, cut into bite sized chunks
  • 1 can coconut milk
  • 1.5 litres of vegan stock
  • 3/4 packet of frozen thai herbs (I like the Waitrose one)
  • 1 pack fresh coriander, roughly chopped
  • 3 thai chillies. finely sliced
  • Juice of 1-2 lemons
  1. Place everything in a large pan apart from the coriander and lemon juice. Bring to the boil.
  2. Simmer for 2-3 mins until the noodles are cooked and so are the veggies.
  3. Season with lemon juice, adding more to taste.
  4. Serve in bowls garnished with the coriander. Nomtastic.
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Thai-style Tofu Noodle Salad (v)

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It’s my son’s birthday today and for his birthday meal he asked me to make this. How could I refuse?! He specifically asked for red cabbage and lots of tofu but you can use any vegetables you want really. The dressing needs to be zingy and fresh and bounce off your tastebuds.

For 5-6 portions you need

Salad

  • 1 pack tofu (I used Cauldron), pressed
  • 1 small red cabbage, finely shredded
  • 2 carrots, grated
  • 1 bunch spring onions, sliced
  • 1 pack beansprouts
  • 1 pack fine rice noodles
  • 1 pack coriander
  • 1/2 pack mint
  • 1/2 pack thai basil

Dressing

  • Juice of three limes
  • 1″ piece of grated ginger
  • 3 cloves of garlic, grated
  • 3-4 tbsp each of mirin, rice vinegar and soya sauce
  • 2 tsp sugar
  • As much chilli as you fancy – I used 2 birds eye chillies and 2 fatter chillies
  1. Begin by rehydrating the rice noodles in boiling water for 3-4 mins. Drain and rinse with cold water to stop them sticking. Leave them to drain before squeezing out any excess water. Place in the bottom of your serving bowls.
  2. Make the dressing by placing all the ingredients into a bowl and mixing. Taste and adjust according to taste e.g. make it more spicy or sour or sweeter or more salty.
  3. Shred, grate and otherwise prepare all the veggies. Layer on top of the noodles.
  4. Drizzle over the dressing and scatter over the herbs. I like a lot of greenery. The teen prefers less…
  5. Thinly slice the tofu and fry in oil in a hot pan over a moderate heat. This will take about 5 mins per side. Turn once during cooking and once crispy and browned, remove and drain on kitchen paper.
  6. Serve and enjoy. I love this salad at any time of year but eating it now is giving me hope Spring is finally on it’s way. It is, isn’t it?!

Maker:S,Date:2017-9-18,Ver:6,Lens:Kan03,Act:Lar02,E-Y

(M)any Vegetable Soup with Marmite Broth (v)

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Also known as ‘wtf-is-there-for-lunch’ soup and ‘try-and-make-the-teen-eat-something-healthy-today’ soup…

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Basically you can put any vegetables you want in this. Today’s soup is what was left in the fridge and a delicious looking savoy cabbage from the local farm shop. On that note, I got all these veggies for £9!! Love my farm shop!

 

For four portions you need

  • Mixed vegetables of your choice. I used 2 small leeks, 2 sticks celery, 3 small carrots, a small head of broccoli, 1/4 cauliflower, 2 savoy cabbage leaves.
  • 1.25 litres veg stock
  • 1/2 cup cooked chickpeas
  • 2 tsp marmite
  • freshly ground pepper
  1. Chop/dice the vegetables into roughly equal sized chunks.
  2. Add to a pan with the stock and chickpeas. Bring to the boil. Simmer for 3-4 mins until everything is tender but not over cooked.
  3. Season and add the marmite. Adjust to taste.
  4. Serve. I had mine with melted violife slices for vegan ‘cheese’ on toast and piri piri chutney. Yum.

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Avocado Toast (v)

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I’ve come late to avocado toast. And now I can’t stop eating it  especially when it’s topped with chipotle chilli flakes and grilled until the tomatoes melt  I prefer to use sourdough or seeded bread, but use whatever floats your boat. 

For two portions you need:

  • 4 slices of toast
  • 1 avocado
  • 2 large, ripe tomatoes
  • salt, pepper and chilli flakes
  1. Scoop the avocado out of the skin and either roughly mash in a bowl or if the avocado is very ripe, squodge directly onto the toast.
  2. Top with sliced tomato and season well.
  3. Grill for about 5 mins until the tomatoes are hot.
  4. Scoff with optional extra chilli sauce (everything tastes better with hot sauce!)
  5. Level up in hipster vegan points and grow your beard an extra 1 cm for each slice consumed…

Creamy Broccoli Pasta Bake (v)

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I had the most delicious creamy, garlicky pasta bake in an Italian in Doncaster of all places a few years ago. I’ve been trying to recreate the recipe ever since. This is the closest I have got. If you’re veggie add some melting cheese to it before baking. I can’t stand vegan cheese so didn’t bother to try and replicate that aspect!

For two portions you need

  • 150g pasta
  • 1 head broccoli cut into small pieces
  • 2 cloves garlic, crushed
  • 25g vegan spread
  • 25g plain flour
  • 200ml plant milk
  • 100ml white wine
  • salt and pepper
  • 1 tsp vegan stock powder
  1. Begin by cooking the pasta as per the packet instructions. Add the broccoli to the pasta for the last 3-4 mins of cooking time. Drain, but reserve 3-4 tbsp of the cooking water.
  2. Meanwhile make the sauce by putting everything else into a pan and stirring until it comes to the boil and thickens. Season to taste.
  3. Mix the sauce into the pasta and broccoli pan and then transfer to an ovenproof dish. Bake in a hot oven for 20-30 mins until the top layer is browned. Serve with a tomato salad.

Smoked Tofu and Charred Broccoli Salad (v)

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We drove home from a lovely holiday in the Lakes on Friday and made the regular stop at the most middle class of services, Tebay. I was delighted to find a really good selection of vegan sandwiches and salads available. I was less delighted to find how much they cost… I can’t say their version of this was worth the £5 price tag, but it was tasty and inspired me to make this which we all scoffed, even the teen.

For five portions you need:

Salad

  • 200g pack thin rice noodles
  • 1 pack smoked tofu (taifun is my favourite)
  • 1 pack beansprouts
  • 2 carrots, peeled and grated
  • 100g snow peas, thinly sliced
  • 150g tenderstem broccoli, cut into bite sized pieces
  • 1 pack fresh coriander
  • 1/2 pack watercress, very roughly chopped
  • 1 red chilli, sliced
  • Toasted sesame seeds

Dressing

  • 1 red chilli, diced
  • 1″ piece of fresh ginger
  • 2 garlic cloves
  • 1/4 cup sesame oil
  • 1/4 cup tamari
  • 1/4 cup light soya sauce
  • 1/4 cup white wine vinegar
  • 2 tbsp agave nectar (or use mirin instead of the vinegar and sweetener)
  1. Soak the noodles in boiling water for about 10 mins. Drain, run through with cold water and then squeeze out any excess water. Toss through 1 tsp sesame oil to stop them sticking and place onto the serving plates.
  2. Layer up grated carrot, beansprouts, shredded watercress, the sliced chilli and some roughly chopped watercress onto the plates.
  3. Combine all the dressing ingredients and mix. Add the remaining coriander, chopped quite finely to the dressing.
  4. Char the broccoli in a griddle pan until tender and lightly charred. Add to the serving plates.
  5. Slice the tofu into thin slices and heat in a hot pan until lightly golden and starting to crisp. Add to the plates, pour over the dressing, sprinkle over some extra sesame seeds and enjoy.

Versatile Savoury Lentil Sauce (v)

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Yeah I know. It doesn’t look like much in the picture. A soggy jumble of bits in a wet sauce. If you could smell it though, it would smell GOOD! This sauce can form the basis of so many different things: bolognaise, lasagne, moussaka, savoury lentil bake, shepherd’s pie… I always make in a big batch as it freezes well and it’s a great work day staple to have stashed away for days when you have zero time or energy to cook from scratch.

Last time I made this, I made this quantity as I have a massive Le Creuset pan and it saves time in the long run. Obviously if you have smaller pans or no space in the freezer reduce quantities accordingly…

For 3 batches of sauce, each enough to feed 4-6 people you need:

  • 3 cups brown lentils (green also work, as do puy. Don’t use split red lentils!)
  • 2 large onions, chopped
  • 2 leeks, trimmed, washed and sliced
  • 4 cloves garlic, chopped
  • 4 sticks celery, washed and diced
  • 2 tbsp olive oil
  • 4 cans chopped tomatoes
  • 2 tbsp of marigold stock powder
  • 1 tbsp dried mixed herbs
  • 2 tbsp red wine vinegar
  • 2 tsp sugar
  • 1/2 tsp ground cinnamon
  • salt and pepper
  1. Begin by cooking the lentils in plenty of water. How long will depend on the age and variety of lentils. My brown ones took 15 mins. Drain.
  2. Meanwhile saute the onion, leek, celery and garlic in the oil until softened.
  3. Add the tomatoes and seasonings to the sauce along with the lentils.
  4. Bring to the boil and reduce to a simmer for 5-10 mins.
  5. Taste and adjust seasoning. Tis done. Serve like this over pasta for bolognaise or use as a base in numerous other recipes.

Steamed Tofu with Ginger Chilli Sauce (v)

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One of my friends blogged about still eating Christmas food a few days ago. It prompted me to think of different ways to use up the nearly-but-not-quite-finished bottle of cream sherry and the chilli jam I make every year but never seem to eat…

For three portions you need

  • 1 pack firm tofu, drained and cut into 6 equal slices
  • veggies of your choice – we had broccoli and carrots
  • rice or whatever starch you want to use

For the dressing

  • 1/2 cup soya sauce
  • 1/2 cup sherry (or mirin)
  • 2 tbsp sesame oil
  • 2 tbsp chilli jam
  • large handful of fresh coriander roughly chopped
  • 1″ piece of ginger, grated
  • 2 fat garlic cloves, grated
  1. Mix the sauce ingredients together, check the seasoning and adjust to taste
  2. Cook the rice as per instructions on the packet
  3. Steam the veggies and tofu for 5-6 mins
  4. Serve

Super Purple Breakfast Smoothie (v)

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I’ve long enjoyed making smoothies, but I recently upgraded my blender to a nutribullet type one. Oh my, all that extra power makes for an extra smooth smoothie! This combo used up some bits of fruit in the bottom of the fridge, and turned it my favourite colour. PURPLE!!

For one smoothie you need

  • 1 ripe banana
  • Handful red grapes
  • Handful blueberries
  • 1/4 cup oats
  • 1/2 cup non dairy yogurt
  • 1/2 cup almond milk
  1. Put everything in the blender goblet, invert and blend, blend, blend!
  2. Enjoy and feel super smug.

Butterbean Burgers with Sunflower Seeds and Carrots (v)

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I love good, old fashioned bearded home knitted yogurt veggie fayre. This falls firmly into that camp. Hearty, disgustingly good for you and versatile. We served these hot as full burgers with all the trimmings including sweet potato fries and home made skinny french fries. They were also yummy cold the next day with salad, drenched in hot Thai chilli sauce.

For 6-8 burgers you need

  • 1 tin butterbeans, drained and rinsed
  • 1 onion
  • 100g fresh breadcrumbs (about 3-4 slices bread)
  • 2 carrots, coarsely grated
  • 1/4 cup sunflower seeds
  • salt and pepper
  • 1/4 tsp each of ground cumin, coriander and garam masala
  • Trimmings of your choice depending on how you want to serve them e.g. burger buns, relishes, salad, chilli sauce etc
  1. In a food processor make the breadcrumbs. Tip into a large mixing bowl.
  2. Blitz the onion and beans together until mushy (20-30 secs). Tip into the bowl with the breadcrumbs.
  3. Swap the blade for a grater attachment and grate the carrots. Yep, tip into the mixing bowl…
  4. Add everything else and squidge together with your hands.
  5. Form into 6-8 patties depending on appetite and greed. Place on to a lined baking sheet and bake in a 180 degree oven for 20 mins, turning halfway through the cooking time. Enjoy 🙂