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Sweet Chilli and Lime Yuba

A very easy, quick, and cheap lunch that serves 4. If you don’t have a spiraliser, you can use a vegetable peeler to create ribbons with the vegetables and cook them in the same way. 
 
Ingredients:
500g yuba (tofu skin, fresh or rehydrated)
4 cloves garlic, minced
1 inch piece ginger, grated
4 courgettes, spiralised
2 carrots, spiralised
1/4 cup sweet chilli sauce
2 tbsp soy sauce
1 tbsp lime juice
1/4 tsp Chinese five spice
2 tsp cornflour (cornstarch)
 
Directions:
1. Heat a nonstick frying pan over a medium heat, and coat with some spray oil. Fry the yuba until it starts to brown.
2. Add the garlic, ginger, and spiralised vegetables, and season the mixture lightly with salt. Continue to fry until the noodles are soft.
3. Meanwhile, mix the sweet chilli sauce, soy sauce, lime juice, five spice, and cornflour.
4. When the noodles have softened, add the sauce to the pan and cook until thickened. Serve hot.

Coconut-Molasses Chickpeas and Cauliflower

The flavour profile of this dish is inspired by Indonesian cuisine, where molasses or brown sugar are frequently used in ketjap manis. Molasses is quite high in iron and other minerals, which makes it a much healthier choice than many other sweeteners.

Ingredients

1 cup coconut milk
1 tsp red chilli paste
1 tbsp garlic-ginger paste
1 tbsp molasses
1 tsp turmeric
2 tbsp soy sauce
2 tsp lime pickle
2 cups cauliflower, in small florets (mine were pre-roasted, but the recipe below is a quicker version)
1 head pak choy, chopped
1 can chickpeas
4 spring onions, chopped

Directions

  1. In a medium saucepan over a low heat, whisk together the coconut milk, red chilli paste, garlic-ginger paste, molasses, turmeric, soy sauce, and lime pickle.
  2. Add the cauliflower, chickpeas, and the hard ends of the pak choy. Allow to simmer over a low heat for 7 minutes.
  3. Add the green leafy parts of the pak choy and the spring onions. Cover and simmer again for another 3 minutes, or until the cauliflower is the desired tenderness.
  4. Serve.

Sticky Sriracha-Lime Cauliflower

Delicious piled high on a wrap with all of your favourite vegetables, these cauliflower bites are intensely flavoursome. This uses a whole cauliflower, and serves 4. The recipe for the minty coconut yogurt dip is below.

Ingredients:

1 cauliflower, chopped into bite-sized florets

For the batter:
1 cup flour (I used wholemeal spelt)
1 tsp smoked paprika
1 tsp onion salt
Pinch allspice
1/2 tsp garlic powder
1/2 tsp salt
1 cup soy (or other all-plant) milk

For the glaze:
2 tbsp soy sauce
2 cloves garlic, minced
1 tbsp lime pickle
1 tbsp mango chutney
1 tbsp lime juice
1 tbsp sriracha
1 tbsp maple syrup

For the Minty Coconut Yogurt:
250g all-plant coconut yogurt
1 bunch mint, finely chopped
1/2 tsp garlic powder
1 1/2 tsp lemon juice
Salt to taste

Directions:
1. Preheat the oven to 220C and line a baking tray with a silicone sheet.
2. Mix all of the batter ingredients together. Toss the cauliflower in the batter, spread on the baking tray, and bake 20 minutes, flipping once.
3. Meanwhile, make the glaze by mixing all ingredients together.
4. When the cauliflower has baked for 20 minutes, toss in the glaze. Return to the baking tray and bake for 5 minutes more.
5. Combine all of the minty coconut yogurt ingredients well.
5. Serving suggestion: suitable-for-vegans wholegrain tortilla wrap, Moroccan-Spiced Hummus, lightly sautéed mushrooms, bell peppers, and mangetout, steamed kale.

Beet and Strawberry Smoothie Bowl

This bowl is earthy and moderately sweet. If you don’t like the earthiness of beets, some lime juice will help cut through it a little. You can also add a touch of vegan liquid sweetener to enhance those sweet notes.

Ingredients

For juicing
1 slice pineapple
1/2 large red beet
1 apple

For blending
100g frozen strawberries
100g frozen cauliflower

For decorating
Desiccated coconut
Flaked almonds
Oats

Optional
1/2 lime
Maple syrup or other suitable-for-vegans liquid sweetener

Directions
1. Juice the pineapple, beet, and apple
2. Blend the juice with the frozen strawberries and cauliflower.
3. Taste. If you find the bowl too earthy, squeeze the lime into the blender over your closed hand (palm facing up; this way, you catch the seeds). If you’re adding the lime juice, blend briefly.
4. Transfer to a bowl, decorate, add some maple syrup (or other suitable-for-vegans sweetener), and enjoy.
5. As with all smoothie bowls, they will melt rather quickly. A good tip to slow the melting process is to leave your bowl in the refrigerator overnight and use this for plating your smoothie bowl the next day.

Sweet Potato and Black Bean Tortillas with a Green Lime Dressing

Although this dish looks quite involved, it takes under 30 minutes to prepare, and is incredibly flavoursome. Serves 2.

Ingredients

For the Spice Mix

1 tsp cumin
1 tsp ground coriander
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
Pinch cayenne pepper

For the Tortillas

2 small sweet potatoes (about 350g), peeled and cut into smaller-than-bite-sized chunks
1/2 red onion, medium dice
1 bell pepper, medium dice
1 400g can black beans, rinsed and drained
1/4 cup + 1 tbsp vegetable stock
4 mini flour or corn tortillas

For the Dressing

1/2 cup soy or coconut yoghurt
2 tbsp lime juice
50g kale
Handful spinach
Soy (or other plant) milk, as needed, to thin to desired consistency

Method

1. Preheat the oven to 220C. Prepare the potatoes. Bring the sweet potatoes to a boil in a pot of cold salted water, and allow to boil for just 5 minutes, to soften. Meanwhile, line a baking tray with aluminium foil, parchment, or a silicone mat. Drain the potatoes, and toss with the tbsp vegetable stock and a few generous pinches of the spice mix. Place in a single layer on the baking tray, and roast in the oven for 10 minutes, turning once.
2. Meanwhile, in a nonstick frying pan over a medium-low heat, sauté the onions and peppers until starting to soften. Add the beans, the stock, and 1-2 tsp spice mix, to taste. Allow to cook gently until the liquid is evaporated and the beans are soft. Mash the beans slightly with the back of a fork or a potato masher.
3. Make the dressing by combining the yoghurt, lime juice, kale, spinach, 1-2 tsp of the spice mix in a blender. Blend until smooth, adding some plant milk 1 tbsp at a time to thin to desired consistency. You will have leftover dressing, but you can save it for salads.
4. Warm the tortillas according to package directions. Drizzle with the dressing, and top with the sweet potatoes and the bean mix.

Lime cashew panna cotta with bittersweet chocolate lace

A simple, flavourful dessert with some sophisticated looking presentation. Add a little lime zest for extract colour and richer flavour.

Ingredients

2 cups unsweetened soy milk
1/4 cup lime juice
1/2 cup of sugar (1)
1T heaping agar-agar flakes
1/4 cup unsweetened, unsalted cashew butter
A pinch of sea salt
50g bittersweet chocolate (2)

Directions

Puree the soy milk, sugar, agar-gar, peanut butter and sea salt until smooth.
Bring the mixture to a simmer and simmer on medium low for 15 minutes.
Pour into two ramekins and chill uncovered for 20 minutes.
Cover with saran wrap and chill further for 2 hours.
When you’re ready to melt the chocolate, turn the panna cotta out carefully onto a plate.
Melt the chocolate using a double-boiler, or two pans in a makeshift double boiler). Don’t add water, soy milk or other things that may cause the chocolate to seize.
Once the chocolate has melted, either transfer to a piping bag and draw lace on a cool, dry surface (e.g., parchment paper or plastic wrap over a baking sheet) or drizzle with a rubber spoon to the same effect.
Let the chocolate lace setup at room temperature (expect about an hour or two).
Carefully peel off the chocolate off the surface in pieces.
Arrange the lace in thin slices on top of the panna cotta and serve.

  1. Production methods are changing, but some white cane sugars are still bleached using animal bone charcoal. Beet sugar, organic sugar and other
    unbleached sugars are typically fine.

  2. I use a nice fairly traded bar with organic beans and organic sugar.