Abingdon Living Jan - Feb 2020

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.
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