Thai Noodle Salad with Crispy Tofu (v)

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Someone on Vegan Food UK asked what they could do with rice noodles and it reminded me we haven’t had this for a while. Crispy, fiery from chillies and delicious, make sure you double up quantities for an easy win lunch the next day.

For five portions you need

  • 5 nests of rice noodles
  • 2 packs cauldron tofu, pressed for at least four hours.
  • 2 tbsp cornflour
  • Oil for deep frying
  • Sriracha and sesame seeds to serve

Salad

  • 1/2 red cabbage, finely shredded
  • 1 red onion, finely sliced
  • 1 bag radishes, cut into strips
  • 1 cucumber, cut in half, deseeded and cut into thin slices
  • 2 carrots, grated
  • 1 bunch coriander, chopped
  • 2 red thai chillies, sliced

Dressing

  • 100ml each of mirin, rice vinegar, soya sauce and tamari
  • 2″ piece of ginger, grated.
  1. Place the noodles in a bowl and cover with boiling water. Leave for 5 mins until softened. Drain and refresh with cold water. Leave to drain until you’re ready to use them.
  2. Place all the salad vegetables in a large bowl and toss to combine.
  3. Cut the tofu into a 1cm dice. Toss in the cornflour. Heat the oil and deep fry the tofu in batches until golden brown and crispy. Drain on kitchen paper.
  4. Combine the dressing ingredients in a jug.

When you’re ready to serve, layer up noodles in a bowl, then salad and finally top with the hot, crispy tofu. Drizzle some sauce over and then garnish with sesame seeds and sriracha. Scoff.

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Double Lentil Bolognese (v)

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I’m running a vegan cookery workshop tomorrow and wanted to demo a quick and easy pasta sauce that could help people choose not to eat mince. I hope the participants like it!

For eight portions you need

  • 1 large onion, chopped
  • 2 carrots, peeled and diced
  • 1 tbsp olive oil
  • 2 fat cloves garlic, crushed
  • 1 tin tomatoes
  • 300ml water
  • 2 tsp stock powder
  • 250ml red wine
  • 2 tbsp soya sauce
  • 2 tbsp mushroom ketchup
  • 2 tbsp dried oregano
  • salt and pepper
  • 1 tsp sugar
  • 2 tbsp red wine vinegar
  • 2 tbsp tomato puree
  • 1/2 cup red lentils
  • 1/2 cup puy/green lentils
  • 2 bay leaves
  1. Saute the onion, garlic and carrots in the oil for 10 mins, keep the pan covered and stir often to prevent them burning.
  2. Add everything else apart from the puy lentils and bay leaves. Bring to the boil and leave to simmer, uncovered, for 15 mins until the lentils are cooked.
  3. Meanwhile cook the puy lentils in water with the bay leaves for 15 mins until tender. Drain.
  4. Add the puy lentils to the sauce and mix. Season to taste. Serve as you wish. This freezes well so I usually make a double recipe and stash the portions in the freezer.

 

Classic Quick Curry (v)

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When you’re in a rush for tea, can’t decide what to cook and are running low on fresh vegetables, this curry is the one to make! Quick, nutritious and delicious. What more do you need, apart from someone else to make it for you!

For four portions you need

  • 1 tbsp oil
  • 1 large onion, chopped
  • 2 fat cloves garlic, chopped
  • 1″ piece of ginger, grated
  • 1 fresh chilli, chopped
  • 2 tsp each of ground cumin, coriander, garam masala & ground tumeric
  • 1 tin chopped tomatoes
  • 2 tsp vegan stock powder
  • salt and pepper
  • 1 tsp sugar
  • 250ml water
  • 1 can each of drained kidney beans & black eyed beans (or whatever pulses you fancy)
  • Boiled brown rice to serve.
  1. Saute the onion, garlic and ginger in the oil for 5 mins until softened.
  2. Add the chilli and dried spices. Cook out for 1-2 mins.
  3. Add everything else to the pan and bring the boil. Reduce the heat and simmer for 10 mins. Check the seasoning and serve.

Steamed Buns with Pickled Veg and Tofu (v)

We had steamed buns last week at the Man Behind the Curtain and I’ve been meaning to try a similar recipe for ages. Tonight was the night it appears! The bun recipe is from Jamie Oliver’s 15 minute meals. I was dubious they would work but they did. They turned out like giant steamed dumplings and soaked up the soya sauce deliciously πŸ‘ŒπŸ»

For three people you need

Buns

  • 250g self raising flour
  • 200ml coconut milk

Tofu and Vegetables

  • 1 pack tofu, pressed for at least 30 mins and then cut into strips
  • Vegetables of your choice to steam, we had sprouts and cauliflower

Pickled Vegetables

  • 2 carrots, peeled and thinly sliced
  • 3″ cucumber, de-seeded and thinly sliced
  • 1 red onion, thinly sliced
  • 1/4 cup rice vinegar
  • 2 tbsp soya sauce
  • 1 tsp sesame oil
  • 1 tsp sugar
  • Black sesame seeds
  1. Mix the sauce ingredients for the pickled veg in a bowl.
  2. Toss the cucumber, carrots and onions in and leave to pickle for 15 mins or so. Sprinkle over 1 tbsp black sesame seeds.

  1. Air fry the tofu for 12 mins until golden and crispy.
  2. Make the buns by mixing the coconut milk and flour together, kneading into a dough. Cut into six equal sized pieces and place each into a muffin case.

  1. Steam the buns for 5 mins, then add the veg to the steamer (in a separate tray) and steam for a further 5 mins.
  2. Serve and enjoy!

Spicy Olive & Pepper Stew (v)

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Due to the faceache/Instasham outage yesterday, I think this picture was one of the only ones available for a while as it’s got waaaaaaaaaaaay more likes than usual for a pretty rubbish photo 🀣

It was supposed to be puttanesca sauce. But I cut the veggies up too big, couldn’t be bothered to slice the olives and added too much water so it turned into a stew. Oh well. It tasted pretty good nonetheless.

For two portions you need

  • 1 tbsp olive oil
  • 1 tin chopped tomatoes
  • Handful green olives in chilli
  • 1 red pepper, cut into chunks
  • 1 onion, cut into chunks
  • 2 cloves garlic, roughly chopped
  • 1 red chilli, chopped
  • Handful flat leaf parsley, chopped
  • 2 tbsp capers
  • 2 tsp stock powder
  • 1 tbsp red wine vinegar
  • 1 tsp sugar
  • 2 tsp chilli flakes
  • salt and pepper
  • pasta to serve
  1. Begin by frying the onion, garlic and chilli in the oil for 2-3 mins.
  2. Add the pepper, olives and capers and cook for a further 2-3 mins.
  3. Add everything else apart from the parsley and bring to the boil. Reduce the heat and simmer for 5 mins until slightly thickened.
  4. Serve with pasta and a large glass of red (if it’s not a school night!).

Spiced Tofu Scramble (v)

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I attempted to make garam flour scramble on Saturday. It wasn’t very nice. So on Sunday I reverted to the old faithful of tofu scramble and order was restored to the universe πŸ˜‰ You can use whatever vegetables and flavourings you like. This is what we fancied for brunch and very tasty it was too.

For 3-4 portions you need

  • 1 pack silken tofu
  • 1/2 tsp tumeric
  • 2 tomatoes, cut into rough chunks, cores discarded
  • 8 mushrooms cut into quarters
  • 1/2 pack baby leaf spinach
  • 1 red onion, chopped
  • 1/2 tsp ground cumin and ground coriander
  • salt and pepper
  • 1 tbsp nutritional yeast
  • 1 tbsp soya sauce
  • 1 chopped red chilli
  • 2 tbsp chopped fresh coriander
  • 1 tbsp vegetable oil
  • Baked beans and hash browns to serve
  1. Begin by frying the onion and mushrooms in the oil for 5-10 mins until the liquid has come out of the mushrooms and started to evaporate.
  2. Add the tomatoes and cook for a further 2-3 mins to soften them.
  3. Add everything else and cook the tofu until it looks ‘scrambled’ and the spinach has wilted. Season to taste and serve with beans and hash browns.

Kidney Bean and Peanut Stew Buddha Bowl (v)

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Fast, nutritious and oh so satisfying! The stew recipe is taken from Katy Beskow’s 15 Minute VeganΒ and I added griddled sweet potato slices, steamed broccoli, a zingy red cabbage and carrot slaw and brown rice to it to make a complete meal. All in 30 mins on a work night #epicwin

For four portions you need

Stew

  • 1 onion, chopped
  • 2 fat cloves garlic, chopped
  • 2 tbsp freshly grated ginger
  • 1 fresh green chilli, chopped
  • 1 can chopped tomatoes
  • 1 can drained kidney beans
  • 4 tbsp crunchy peanut butter
  • 200ml water
  • 2 tsp stock powder
  • 150g baby leaf spinach
  • 3 tbsp chopped fresh coriander
  • juice of 1 lime

Slaw

  • 1/4 red cabbage, shredded
  • 1/2 carrot, grated
  • 2 tbsp chopped fresh coriander
  • 1 red chilli, chopped
  • juice of 1 lime
  • pinch of salt

Everything else…

  • 1/2 sweet potato cut into eight slices, about 0.5cms thick
  • oil for frying
  • salt and pepper
  • 1/2 broccoli, cut into florets
  • 320g brown rice
  • mixed toasted seeds for garnish
  1. Begin by heating a griddle pan with 1 tbsp oil and gently frying the sweet potato slices. This will take about 20 mins, turn them after 5 mins to ensure even cooking. Put the rice on to cook.
  2. Meanwhile, heat 1 tbsp oil in a large pan and add the onion, garlic, chilli and ginger. Cook for 2-3 mins and then add the tomatoes, peanut butter, kidney beans, water and stock. Bring to the boil and leave to simmer for 5 mins.
  3. Make the slaw by combining all of the slaw ingredients in a bowl and set aside.
  4. Steam the broccoli.
  5. Add the spinach and coriander to the stew, cook for a further 2-3 mins until the spinach has wilted. Add the lime juice and check the seasoning.
  6. Serve by carefully placing everything *just right* into a bowl for the perfect instagrammable photo and sprinkle over some seeds πŸ˜‰ Scoff.

Cheesy Butter Bean & Carrot Burgers

My son has his GCSE Food practical exam on Wednesday and is making these burgers, invented earlier in the week. His previous choice of lentil burgers kept turning out too soft in the trials so hopefully these will be more robust.

For 4-6 burger patties you need

  • 1 large carrot, coarsely grated
  • 1 onion, peeled and cut into rough chunks
  • 400g can butter beans, drained
  • 100g mature cheddar, grated
  • 100g fresh breadcrumbs
  • 1 egg
  • 1 tsp dried sage
  • 1 tsp smoked paprika
  • onion salt
  • freshly ground black pepper
  • a little plain flour to thicken the burgers if they are too sloppy
  • A little vegetable oil to fry the burgers
  1. Using a mini food processor, make the breadcrumbs
  2. Then pulverise the onion
  3. Then pulverise the drained beans
  4. Add everything into a mixing bowl and combine. It’s easiest to do this with your hands.
  5. Add some flour if the mixture seems too soft.
  6. Shape into burgers and cook in a frying pan over a moderate heat for 3-4 mins each side, turning once.
  7. Serve in a bun with whatever accompaniments you want.

Pornstar Smoothie (v)

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Why should martinis get all the fun eh? Sadly no chaser of prosecco to follow, just a healthy dose of fruit and vitamins.

For one portion you need

  • 2 oranges, skinned and cut into quarters
  • 1 banana
  • 1 apple, cut into chunks
  • 1/2 cup frozen blueberries
  • 150ml apple juice
  • 1 tbsp freshly grated giner
  • 1 passion fruit for garnish
  • A nutribullet or similar high speed blender

Place everything apart from the passion fruit in a nutribullet goblet and blitz until smooth, about 1 minute. Pour into a serving glass and garnish with the passion fruit. Drink. Pretend this has undone all the bad things you have eaten and drunk over the festive period and beyond.

 

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Green Lentil Soup with Cumin and Coriander (v)

My son said this tasted “healthy” πŸ˜‚ he was right. It tasted like the inside of a 1980s health food shop would smell but in a warming and pleasant way.

For six portions you need

  • 1 tbsp oil
  • 1 leek, washed and cut into 1cm slices
  • 2 sticks celery, ditto
  • 1 cup green lentils
  • 1.5 litres vegetable stock
  • 1 tsp each ground coriander and cumin
  • Salt and pepper to taste
  • 2 tbsp chopped fresh parsley
  1. Saute the leek and celery in the oil for 5 mins.
  2. Add the spices and lentils. Stir to coat then add the stock.
  3. Bring to the boil and cook for 20-30 mins until the lentils are tender.
  4. Blitz until smooth with a stick blender, season to taste and add the parsley. Enjoy with a side of alfalfa and a sprinkle of nostalgia πŸ˜‰