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

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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.

Roasted Chickpea and Sweet Potato Salad Wraps (v)

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This dish was inspired by Jamie Oliver and created due to a surfeit of bagged salad in the fridge. It’s so simple to make but utterly delicious and the leftovers make for a perfect lunch.

For six wraps you need

  • 1 pack wraps (we used Waitrose seeded)
  • 1 tin chickpeas, drained
  • 2 tsp harissa paste
  • 1 jar pitted black olives
  • 2 sweet potatoes, diced
  • 1 tbsp olive oil
  • salt and pepper
  • 1 bag salad leaves
  • 2 red onions, thinly sliced
  • 2 oranges, cut into segments
  • 2 fat red chillies, sliced
  • 1 avocado, cut into chunks
  • handful cherry tomatoes, halved
  • 1 tbsp red wine vinegar
  1. Begin by tossing the sweet potato in the oil and salt and pepper. Place on a baking tray ready for roasting in a hot (200 degree) oven.
  2. Toss the chickpeas and olives in the harissa. Also place on a baking tray. Bake both the trays for about 20 mins until the sweet potato is soft and starting to crisp, the olives have shrivelled a little and the chickpeas are crunchy.
  3. Meanwhile prepare the salad by layering up everything else apart from the wraps on a large serving platter. Drizzle with the red wine vinegar. TBH this on it’s own would be good but I wanted to add some more carbs and protein.

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4. Once the potatoes, chickpeas and olives are done, tip over the salad and load onto a wrap. Serve with as much extra chilli sauce as you dare. So delicious, and so healthy too. Yuuuuuuuum 🙂

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Baked Goats Cheese with Chilli and Onion Marmalade

  
Quick. Easy. Delicious. The perfect Friday night antidote to a full on working week and a craving for takeaway! The salad was homegrown too, our first harvest from our new greenhouse. 

For three portions you need

  • Two mini goats cheese logs
  • Two bake at home baguettes
  • 1/2 jar red onion marmalade (you can make your own natch, but this is a super speedy quick recipe)
  • Olive oil
  • Dried chilli flakes
  • Salad and dressing to serve

Start by slicing the baguettes on the diagonal to make twelve slices of equal thickness. Slice the cheese into twelve slices. 

Spread 1tsp of onion marmalade onto each slice and top with a disc of cheese. Drizzle over a little oil and sprinkle with the chilli as hot as you dare! 

Bake in a hot oven for 12-15 min until the bread is crisp and brown and the cheese is cooked. Serve with salad and enjoy.