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.
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Treacle Tart (v)

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I posted a pic of this on instagram (as usual…) and said it needed just four ingredients. According to my brother those are sugar, sugar, flour and nommmy nom. The actual four ingredients are listed below, but suffice to say there’s a lot of sugar and the resulting combination does indeed lead to nommy nom. Make it!

For 8-10 portions you need

  • 1 pack pre-made ready rolled sweet pastry (checking it’s SFV natch)
  • 100g fresh soft breadcrumbs
  • 350g golden syrup
  • 1 tbsp lemon juice (juice of half a lemon)
  1. Allow the pastry to come up to room temperature before unrolling or it will crack. Remove from the backing paper and place in a loose bottomed flan tin.
  2. Sprinkle over the breadcrumbs. Drip over the lemon juice. Pour the golden syrup on top of everything – I put the tin on the scales and weigh from the jar of syrup to make this stage as mess free as possible! DO NOT MIX!!! You do not need to mix, just leave everything as is and it will sort itself out in the oven when baking.
  3. Place in a pre-heated oven at 170 degree and bake for 25-30 mins until the pastry is light golden brown and you have no soggy bottoms.
  4. Serve with vegan ice cream/creme fraiche or whatever you fancy. It’s also nice with some tart fresh raspberries or blueberries to offset the teeth melting sweetness. Enjoy 😀

Sort of Wagamama Bang Bang Cauliflower (v)

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Sort of because it wasn’t the same as the actual dish at Wagamama, but it was very delicious. And also sort of because I clearly didn’t use cauliflower. It’s broccoli. I know it’s broccoli. Cauliflower is currently out of season and therefore unavailable.

This was searingly hot, just as it should be, but tempered with the sweetness and sourness that allows you to be able to eat it. I served with katsu quorn nuggets and lots of rice.

To make enough sauce for 4 portions you need:

  • 1/4 cup white wine vinegar
  • 1/4 cup water
  • 4 garlic cloves, crushed
  • 1 tbsp fresh ginger, grated
  • 2-3 tbsp agave nectar (adjust to taste depending on the fierceness of the chilli heat)
  • 2 tsp red chilli flakes
  • 1/2 tsp cayenne pepper
  • fresh coriander and fresh sliced chilli to garnish
  1. Place all the ingredients into a pan and slowly heat. Simmer and reduce until thickened. You need to lose about 1/3 to 1/2 of the original volume of liquid to get the right consistency.
  2. Steam your veggies and once done pour the sauce over. Garnish and serve.

Rose Elliot’s Lentil Croquettes (v)

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After a week on holiday eating and drinking whatever we wanted, I thought it was about time to get back into the kitchen and prepare something vaguely nutritious… These hit the spot. I love red lentils but usually just lob them into a dhal. I forget how lovely they are in their own right.

Rose’s recipe is very simple to follow. I added 2 tsp of marigold stock powder to the lentil cooking water as I like to boost the flavour a little. The mixture was also a little sloppy after I added the lemon juice and onions so I added 100g fresh breadcrumbs to stiffen it a little before shaping into croquettes. They were delicious hot for our tea and also nice cold for my lunch the following day. Enjoy!