EASTER HOLIDAYS 2021
FRIDAY APRIL 2nd CLOSED SATURDAY APRIL 3rd CLOSED SUNDAY APRIL 4th CLOSED MONDAY APRIL 5th CLOSED OPEN AS NORMAL FROM TUESDAY APRIL 6th
EASTER HOLIDAYS 2021
FRIDAY APRIL 2nd CLOSED SATURDAY APRIL 3rd CLOSED SUNDAY APRIL 4th CLOSED MONDAY APRIL 5th CLOSED OPEN AS NORMAL FROM TUESDAY APRIL 6th
3 spring onions sliced
3 or 4 cherry tomatoes, thickly sliced
Handful spinach
1/4 TSP turmeric
1/4 TSP smoked paprika
Pinch ground black pepper
Dash soya sauce
Splash of oil
Fry spring onions in heated oil until just beginning to brown.
Add tofu slices, turn over until they start to brown.
Add cherry tomatoes, stir fry for a couple of minutes so they soften.
Add spices including pepper and stir in thoroughly.
Add soya sauce and stir in.
Add spinach and stir until wilted.
Serve with avocado slices and/or wholemeal toast for a more substantial meal.
What to do when you have a lot of veg that is still fresh but needs to be used within the next few days. (You can make soup as well, but that’s for another day).
Includes organic celeriac, pumpkin, swede, mushrooms, sweet potatoes, pink fir apple potatoes, aubergine, courgette, carrots, fennel, onions, turmeric, garlic, ginger, chilli, green peppers, and shallots, roasted in organic sesame oil, seasoned with organic tamari, seasalt, ground black pepper and fresh coriander leaves (or parsley).
Preheat oven to gas mark 8. Prepare vegetables into chunks or slices depending on your mood and what veg you have. Cut the tempeh into cubes or rectangles. Mix everything in a deep oven tray with a good few splashes of sesame oil. Hold the tamari and the coriander leaves. Add the rest of the spices as you mix.
Cook for 25 minutes, then remove and stir so that everything is mixed in. Put back in the oven to cook for another 25 minutes.Remove from the oven, add the tamari and coriander (or parsley) leaves, mix again and cook for yet another 25 minutes with some kind of lid on like another oven tray or some aluminium foil.
Remove the lid or the foil and return to the oven, and cook uncovered for 15 minutes.
Serve with steamed kale and savoy cabbage or other green cabbage type veg.
For even more flavour, sprinkle the veg with tamari and the greens with raw cider vinegar.
You can, of course use whatever vegetables you have handy in whatever proportions you fancy, and you can use marinated or plain tofu instead of tempeh.
Cooking times are guides and depend on your set up. It’s best to keep an eye on the veg as they cook to make sure they don’t get burned or undercooked. Make adjustments to cooking temperatures and times as appropriate.
Mwynhau / Enjoy
Recipe and pictures by Rhian Cymraes, chopping by Derec.
A great tasty recipe that is easy and quick to make.
You’ll need a kitchen knife, a saucepan, a stirrer and an electric hand blender.
Serve with a dash of tamari and your choice of bread spread with hummus.
For a classy flourish add a dollop of vegan mayonnaise to the bowl before serving and stir gently into a swirl
Recipe and photos by Rhian Cymraes