Marlborough Living Jan - Feb 2020

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EAT SHOOTS AND LEAVES Fantastic vegan recipes for a successful Veganuary from cookwithmands.com WARM CRISPY TOFU SALAD with orange and lime dressing SERVES 2 INGREDIENTS lime wedges 2 spring onions 1 pack High protein pea noodles 1 pack Edamame and pea stir fry 1 pack Lime and orange dressing 2 tsp maple syrup 1 tbsp soy sauce 1 tsp black peppercorns 1 red chilli 3 garlic cloves 15g ginger 2 tsp sesame oil 1 tbsp olive oil 1 tbsp cornflour 200g firm tofu PREPARATION Thinly slice the spring onions. Lightly crush the black peppercorns. Thinly slice and remove seeds if you prefer less heat from the red chillis. Crush the garlic cloves. Crush the ginger. Drain, pat dry and cut into approx. 2cm cubes the firm tofu. METHOD In a bowl, toss the tofu in the cornflour ensuring it is well coated. Heat the olive oil in a wide-based pan or wok on a medium-high heat. Once hot, cook the tofu until golden brown and crispy, around 5 – 7 mins. Drain on kitchen paper and sprinkle with salt. Heat the sesame oil in the same pan on a low heat. Add the ginger, garlic and chilli and cook until soft, around 6 – 8 mins. Stir frequently. Add the peppercorns, soy sauce and maple syrup. Cook for another 2 mins on a low heat. Stir the tofu back into the pan with the edamame and pea stir fry mix. Cook for 3 mins and season to taste.Heat the noodles according to the back of pack instructions and place in a large bowl with the warm stir fry mix and dress with the lime and orange dressing. Serve the tofu on the noodle salad sprinkled with the spring onions. Garnish with lime wedges. PUMPKIN TEMPURA SERVES 4 INGREDIENTS For the dip - 50g soy sauce 2 tbsp rice wine vinegar 1 garlic clove 1cm piece of ginger 1 small red chilli For the tempura - 1 litre vegetable oil 1 pumpkin (approximately 1kg in weight) 150g self-raising flour 1.5 tbsp cornflour 1.5 tsp baking powder 225ml cold sparkling water PREPARATION Peel and crush the garlic cloves. Peel and finely grate the piece of ginger. Deseed and finely dice the red chillis. Peel and remove the seeds of the pumpkin. Finely chop 4 of the sage leaves. METHOD Make the dip by combining all the ingredients in a small bowl, and set aside. Cut the pumpkin in half lengthways and cut into slices approximately 2cm wide. Heat the oil in a deep-sided, heavy-based pan until hot. Make the batter. In a bowl, combine the flour, cornflour, baking powder, ½ tsp salt and chopped sage. Slowly whisk in the cold sparkling water until the batter has the consistency of single cream – don’t worry about any small lumps, they will disappear. Test if the oil is the right temperature by dropping a teaspoon of batter into the pan – if it cooks quickly, the oil is ready. Dip the pumpkin slices into the batter and carefully add to the pan. Cook in the hot oil, in batches of 5-6 at a time, for 4 minutes or until golden and cooked through. Remove with a slotted spoon and drain on kitchen paper. Serve immediately with the soy dip. VEGAN PAVLOVA SERVES 6 INGREDIENTS 300g blackberries 1 tbsp icing sugar 150ml liquid from 400g tin of chickpeas 0.25 tsp xanthan gum 0.25 tsp cream of tartar 225g caster sugar 250g fresh coconut cream (from chilled aisle) 1 handful basil leaves METHOD Heat the oven to 120°C/ 100°C fan/gas ½. In a food processor, blitz 150g of the blackberries with the icing sugar. Sieve and set aside. Whisk the chickpea liquid, xanthan gum and cream of tartar for 2 mins, until fluffy. Whisk in the caster sugar, 1-2 tbsp at a time. Fold in 2 tbsp of the blackberry coulis. Line 2 baking trays with baking paper. Spread half the mix in a circle on one. Pipe mini meringues on the other. Bake the large meringue for 3 hours and the small ones for 1½ hours. Turn off heat, and leave to cool in the oven completely. Spread the cream over the meringue base. Top with blackberries, mini meringues, icing sugar, coulis and basil. 40 | www.marlboroughliving.co.uk
01249 812488 Lansdowne Strand, Calne EAT | DRINK | STAY The perfect setting for every occasion www.marlboroughliving.co.uk | 41
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