Categories
vegan recipes

Thai Style Noodles

Another recipe courtesy of Laura. No pics this time.
“Another recipe I made up, guessed proportions as I make it up as I go along.
Serves 2
For sauce:
  • Half cup peanut natural butter (or half cup cashews soaked in water for 1-2 hours)
  • 1 green finger  chilli or birds eye chilli
  • 1 fat clove garlic
  • 1/2 inch chunk fresh ginger
  • Juice of 1 lime
  • 2 tbsp soya sauce
  • 4 tbsp water
  • Coriander leaves
Also:
Stir fry veggies of choice eg julienne carrots, sliced water chestnuts, beansprouts, sliced onions, chopped Pak choi etc – frozen mixed stir fry packs work well. Use as much as you want, try a couple of cups.
2 portions Udon noodles or 2 spiralized courgettes
1-2tbsp Peanuts or cashews
Heat oil, Stir fry veggies of choice until just tender but still crunchy (no need for oil if using frozen)
Meanwhile cook noodles according to pack – usually add to boiling water for 5 mins, drain and rinse in cold water. Then add to veggies.
If using spiralized courgettes, add to stir fry veggies and cook briefly.
Whizz sauce ingredients in a high speed blender until smooth. Add coriander leaves and blitz momentarily to chop.
Add to veggies and noodles, stir well and heat through until thickened and piping hot.
Spoon into 2 bowls, sprinkle over chopped nuts and some fresh coriander leaves to serve.
If you don’t like peanuts, soak about half a cup of cashews for a couple of hours in cold water. Drain and rinse, add to sauce ingredients and whizz til smooth before adding coriander as before.
You can add firm tofu, plain or fried, if you want something more substantial but there’s plenty of protein in the sauce already.
You could add freshly squeezed juice of a small orange (about 2-3tbsp) if you like a bit more sweetness but I would leave that out until you’ve tried the sauce without it.”
Categories
vegan recipes

Breakfast

Courtesy of Laura

Easy too:
For 1 serving

Half block firm tofu thinly sliced and roughly chopped

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.

Categories
Stuff vegan recipes

Roast Veg and Tempeh with Greens

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.

 

 

Categories
vegan recipes

Watercress Soup

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.

Ingredients
  • 1 tablespoon olive oil
  • 1 clove garlic, crushed
  • 1 medium onion, chopped
  • 1 kg potatoes, washed and cubed
  • 1 pack of watercress, rinsed and trimmed if needed
  • salt and ground black pepper
Preparation
  • Peel, chop and lightly sauté the onion until translucent.
  • Add the potatoes and Sauté for 5 minutes.
  • Add water to an inch above the potatoes and bring to the boil.
  • Add salt and simmer until potatoes are soft.
  • Remove from the heat.
  • Add the watercress and mix everything thoroughly with a hand. blender to form a thick creamy soup.
  • Put back on a low heat and add more salt and pepper to taste.
  • Add some more water if the soup is too thick.
Options

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