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Recipe

15 Minute Tomato & Herb Pasta

Posted on November 25, 2020

Easiest Vegan Tomato Pasta Recipe

This recipe is perfect for batch cooking for lunch time, made in less than 20 minutes and vegan friendly. It’s so simple, you can adapt it to fit whatever veggies you have in your fridge but the main ingredients are tinned tomatoes, pasta, garlic and oregano.

Ingredients Breakdown

Tinned Tomatoes – Using tinned tomatoes helps keep this recipe simple, cheap and easy to make all year round. You can swap for fresh tomatoes if you’re lucky enough to have around 500g and they’re in season.

Garlic- I’ve used 3-4 cloves in this recipe however depending on how strong you like it, feel free to add another for a really punchy dish.

Oregano, Basil & Thyme- These dried herbs are always knocking around in my cupboard, ready for soups and pasta dishes like this. I’ve used the same measurement of oregano to bail with a pinch of thyme.

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15 Minute Tomato Pasta

For those nights where you're in a hurry, don't have many ingredients in and just need some comfort food. Perfect for batch cooking for those lunch boxes too. You can swap the veggies to suit whatever you have in your cupboards / fridge.

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Prep Time 5

Cook Time 10

Servings 2

Ingredients

⁣1 red onion
3 cloves garlic
1 courgette
1 small broccoli head
400 g tinned tomatoes
large portions of pasta to serve 2
1 tsp oregano
1 tsp basil
1/2 tsp sage
Large pinch salt & pepper
1 cup of pasta water added at the end
100 g spinach

Instructions

Pop the kettle on, pour the boiling water into a pot then add the pasta to boil straight away
⁣Fry off the chopped onion for a 3-4 minutes before adding the chopped garlic, courgette and broccoli
⁣After another 3-4 minutes of frying add the tinned tomatoes and season with the basil, oregano and sage
⁣Once it's bubbled for a further 2 minutes, add a cup full of the pasta water and add to the pan and keep on a high heat until the pasta is ready
⁣Drain the rest of the pasta, throw it in the pan with the tomato sauce, add the spinach, give it a stir & season generously with salt and pepper
⁣Top with breadcrumbs or vegan Parmesan if you’re feeling fancy!

If you like this recipe why not try my Cheesy Pasta Recipe

Dinner Lunch & Light Bites Recipe

Tuscan Wild Mushroom Creamy Soup

Posted on November 12, 2020

Creamy Vegan Mushroom Soup

This comforting mushroom soup recipe is vegan friendly and really easy to make. Using garlic, oregano, thyme and smoked paprika it picks up flavours from the Mediterranean but with a smokey kick. Perfect for autumn nights, lets take a look at the recipe below.

Recipe Breakdown

Wild Mushrooms – Choosing wild mushrooms for this dish will give a slight variation in flavour and texture just from the mushrooms alone. I used a mix of oyster, chestnut and shiitake within this soup.

Herbs- Using mediterranean herbs such as oregano, basil, and thyme with a little touch of smoked paprika adds a really beautiful depth of flavour. When you’re frying the mushrooms, onion and garlic in the herbs and oil it smells INCREDIBLE.

Cream- Traditionally with this soup you need a heavy cream which is basically a cream that has a higher fat content. There are loads of ‘creams’ within the plant based market at the moment so whether you use a soy based cream, or an oat based cream it will work. I used Oatly single cream in this. When I add the butter to the recipe is helps thicken this as though it were a ‘heavy’ cream.

Cornflour- This is a brilliant ingredient. Naturally gluten free and brilliant at thickening soups and stocks. I added around 1tbsp to thicken this up however you can add as little or as much as you like (within reason, I wouldn’t add more than 2tbsp)

Vegetable Stock- I use boiling water mixed with a good quality vegetable stock cube. If you’re doubling up the recipe, don’t forget to double up the stock cubes too!

Cooking Tips

Fry off the vegetables first

Frying off the onion, garlic, herbs and mushrooms first allows the mushrooms to caramelise in the butter. If you fry in a good quality non stick pan for around 6-7 minutes it gives the mushrooms and peppers enough time to start to get a beautiful glaze before adding the stock and cream.

Add the stock before the cream

When you add the stock you want to get the temperature to a low simmer first which will give the water enough time to start to mix all of those beautiful flavours from the vegetables. Turn the temperature right down so it’s not simmering or bubbling then add the cream. You don’t want the temperature too hot as the cream can separate / spoil.

Add crusty fresh or toasted bread at the end

Adding buttered toast or bread, or even leftover breadcrumbs will make a really delicious crunch in contrast to the creamy soup.

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Tuscan Wild Mushroom Soup

Creamy wild mushroom soup inspired by the classic Tuscan soup. Flavours or thyme, oregano, garlic and smoked paprika brought together with a heavy (vegan) cream to make an indulgent comfort food.

5 from 1 vote

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Prep Time 5

Cook Time 18

Servings 2 People

Ingredients

4 cloves garlic minced
1 white onion finely diced
1 pepper chopped into 4cm squares
2 tbsp Pure Dairy Free Sunflower Spread
5-6 sun dried tomatoes chopped into small chunks
200 g mixed mushrooms chopped
400 ml veg stock made with boiling water and 1/2 stock cube
200 ml plant based cream can also use oat based creme fraiche

Herbs

1 tbsp smoked paprika
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
Large pinch salt & pepper
1 tbsp cornflour to thicken, optional
2 bay leaves not essential but works beautifully

Instructions

Method:

Add the Pure spread to a deep pan, place on a medium heat then add the onions and fry for around 5 minutes
Add the minced garlic cloves, sundried tomatoes, pepper and mushrooms to the pan along with all of the herbs and fry for a further 6-7 minutes
Once the mushrooms have browned add the vegetable stock, give a stir then reduce the heat right down
Add the cream and stir together, taste test adding more seasoning / herbs if needed
Serve with a slice of crusty bread & a generous slather of vegan butter

Notes

Try adding plant based chorizo to add a real smokey flavour

If you like this recipe why not try my harissa and potato soup.

Dinner Recipe

15 Minute Sesame & Garlic Glazed Tofu

Posted on October 29, 2020

Sesame & garlic glaze for delicious 15 minute meal

I’ll tell you how to get a sticky sesame and garlic glaze on your tofu. By using sesame oil and crushed garlic as a simple dressing , it adds so much flavour to tofu which can be marinated for 10 minutes.

Recipe Breakdown

Tofu – I used extra firm tofu for this recipe as it holds together slightly better when frying on a high heat.

Garlic Cloves- It’s an essential ingredient, I use around 3-4 cloves however you can alter this depending on how strong you like the taste.

Sesame Oil- Using sesame oil will give a really lovely depth of flavour to this which is slightly nutty.

Tamari- I use tamari for any kind of marinade as it has a wonderful umami flavour. You can easily swap this ingredient for soy sauce, tamari is a gluten free option but has a slightly different taste.

Sugar – This is an optional ingredient and not necessary but does offer a lovely sweetness to the dish to work with the garlic which also helps get a sticky glaze

Tofu Tips:

Glaze- When trying to get a good glaze on the tofu, the light brown sugar will really help get a sticky coating.

Size- Cutting the tofu into smaller cubes will help get the surface area crispier quicker.

Heat- Using a high heat will help add lots of crispness to the marinade as it bubbles and caramelises.

Non Stick- Using a non stick pan is really key as it’ll help keep the glaze on the tofu and not stuck to the bottom of a pan. If you don’t have a non-stick pan try adding 1 tbsp sesame oil to the pan to help.

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Find my other recipe videos on Youtube.

Sesame and Garlic Glazed Tofu Recipe

15 Minutes from start to finish to create this delicious sesame and garlic tofu noodle bowl. Plant based and simply - perfect for a mid week meal.

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Prep Time 5

Cook Time 10

Servings 2 People

Ingredients

For the tofu

1 block firm tofu
2 tbsp sesame oil
4 tbsp tamari
1 tsp light brown sugar optional but helps with the glaze

Noodles

120 g udon noodles sub for ramen or rice noodles
1 pak choi
1 tbsp tamari
4 tenderstem
4 spring onions
1 tsp sesame seeds

Instructions

For the tofu

Slice the tofu into 3cm cubes
Mince the garlic then whisk into all the other marinade ingredients in a bowl, add the tofu and leave to marinade for 5 minutes (or you can leave overnight if making it advance)
Fry off the tofu in a non-stick pan on a high and fry for around 5 minutes, tossing to get an even coat
Set the tofu aside and add the halved pak choi to the pan with a dash more tamari and fry until glazed
Meanwhile add the udon noodles to a pot of just boiled water and leave to simmer for around 3-4 minutes with the tenderstem
Drain then transfer into the pan with the tofu, toss in all of the flavours then serve with the chopped spring onions and sesame seeds

Video

If you like this recipe why not try my Gyoza Noodle Soup Recipe

Dinner

Easy Tofu Ramen

Posted on October 23, 2020

Easiest and Quickest Ramen Recipe

This is a classic comfort food dish, packed with flavour from the chilli, garlic and ginger and topped with tofu and veg for crunch. It can be made in bulk and frozen for those days where you need something instant and delicious.

Recipe Breakdown:

Ginger, Garlic & Chilli- They key ingredients for a delicious base, adding a little spice, heat and depth. You can grate the ginger or finely chop. For this recipe I finely grated the ginger and minced the garlic.

Tofu- Firm tofu works best if you want to fry before adding to the broth, however if you’re making it all in one pot, a silken tofu will also work. Top tip, save some of the crispy fried tofu to add back into the bowl just as serving as this keeps it nice and crispy.

Broth- This is just a simple stock cube and boiling water, then once mixed with the ginger, garlic and chilli, it’ll add loads of delicious flavour. If you want to make this a little bit more traditional, add finely chopped up nori sheets or a tbsp of brown miso paste.

Ramen (Noodles) – Traditionally they are the skinny wheat noodles to be classed as ramen however we’re not fussy so please use which ever noodles you can get your hands on. It’ll still be delicious whether they’re ramen, udon or even rice!

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Easy Tofu Ramen Soup

Easy vegan tofu ramen soup, full of flavour and cheap to make. It's quick taking less than 30 minutes from the kitchen to the table.

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Prep Time 5

Cook Time 20

Servings 2 people

Ingredients

For the broth

1 tbsp sesame oil
1 red chilli finely chopped
3 cloves garlic minced
1 thumb sized piece of ginger grate 1/2 for the tofu, finely chop 1/2 for the broth
1 block firm tofu diced into cubes
800 ml vegetable stock simply boiled water with stock cube

For the tofu marinade

2 tbsp tamari or soy sauce
1 tbsp sesame oil
1 tsp cornflour (optional, only if wanting to fry)
2 spring onions finely chopped
1 clove garlic minced
1/2 ginger *the grated 1/2*

To Top

2 spring onions
120 g ramen noodles
5 tenderstem
1 tsp sesame seeds
handful pea shoots replace for bean sprouts

Instructions

For the broth

Start by adding the sesame oil to a pan, place on a high heat then fry the ginger and chilli for 4 minutes before adding in the garlic cloves
After a minute of frying off the garlic add the vegetable stock and stir, leave to simmer

For the tofu

Simply mix all of the marinade ingredients together and allow to marinade for around 30 minutes (overnight is best)
If you want to have crispy tofu, fry in a separate pan to add to the broth upon serving
Add the noodles and the tenderstem to the broth for the final 5 minutes of cooking then serve up with the fried tofu, then garnish with chopped spring onions, chilli, sesame seeds and bean sprouts / pea shoots

Video

If you like this recipe, why not try my Charred Corn Pho.

Dinner Recipe

Masoor Lentil and Chickpea Dal

Posted on October 19, 2020

Masoor Lentil and Chickpea Dal Recipe

This Masoor lentil and chickpea dal is t’s so full of flavour, comforting and packed with vegetables and lentils extra protein. This vegan lentil dal is perfect to make friends and family or to cook in a big batch to re heat at dinner time.

Breakdown of Ingredients

Whole Masoor Lentils (Brown lentils) – Using whole lentils for this recipe to give a chunky texture to the dal. You can use red split lentils for this dal, which will cook in around 20 minutes. Masoor Lentils are packed with fibre and are a really cheap ingredient to use which is perfect if you’re cooking on a budget.

Coconut Milk- Coconut milk makes this lentil dal thicker and creamier in texture but you can swap for vegetable stock.

Ginger, Garlic and Chilli- Using a base of garlic ginger and chilli will add a depth of flavour to the dish. They’re key ingredients so don’t forget these.

Chickpeas- Like lentils, chickpeas are a cheap ingredient and perfect for bulking out dishes.

Vegetable Stock- Using boiled water and a good quality vegetable stock cube will do the trick just fine!

Cooking Tips

Frying- Fry off the onion, ginger and chilli first for a few minutes before adding the finely chopped garlic cloves. This helps prevent the garlic from burning as it only takes around 1 minute to fry off.

Vegetable stock- Using a stock cube with boiling water will help add flavour to the dish to if you have one spare, use this instead of just adding water.

Lentils- If you’re cooking the lentils from scratch, add them to a bowl of water for around 30 minutes before (if time permits) to help bring the cooking time down. You can make this in a slow cooker which will work perfectly as they’ll slowly cook and go beautifully soft over the time.

Garnish -I’ve suggested adding fresh lime, seeds, chilli and spring onion however you can add as little or as much as you like, it’s mostly for a bit of crunch on top.

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Masoor Lentil and Chickpea Dal

This easy vegan lentil and chickpea dal is made with masoor lentils for a chunkier dal recipe. It's easy, vegan friendly and perfect for batch cooking.

4.67 from 3 votes

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Prep Time 10

Cook Time 30

Servings 4 people

Ingredients

1 red onion
1 thumb size fresh ginger grate half and finely chop the other half
1 red chilli
4 cloves garlic
1 red pepper
1 1/2 tsp cumin
1 tsp turmeric
1/2 tsp paprika
400g tin drained chickpeas
200 g whole masoor lentils precooked is best *see cooking notes
1 l vegetable stock
1/2 tsp sea salt
400 ml full fat coconut milk can also use reduced fat
1/2 lime squeezed
6 tenderstem

to garnish

3 spring onions
1 red chilli finely chopped

Instructions

Finely dice the red onion and fry with a splash of olive oil for around 5 minutes
Add the finely chopped ginger and chilli and fry for a minute or so before adding the finely chopped garlic, continue to fry for 1 minute then add the diced pepper
After around 5 minutes add the chickpeas, lentils, dried spices and vegetable stock, salt and give a good stir then grate in the remaining 1/2 piece of ginger and simmer for around 15 minutes
Add a squeeze of lime followed by the coconut milk, then add in the tenderstem to heat for the final 5 minutes
Garnish with spring onions, a few seeds (whatever is at hand) chilli and a segment of lime and enjoy!

Video

https://www.instagram.com/p/CIEQIeYBssK/

Dinner Recipe

Tilda Teriyaki Tofu & Rice Bowl

Posted on October 15, 2020

How to create a teriyaki rice bowl in less than 20 minutes:

Tilda have launched Japanese Teriyaki Limited Edition rice which I’ve used to create the ultimate Teriyaki dish. It’s packed with flavour and is vegan, gluten free and really easy to create.

What’s in the recipe?

Tilda Japanese Teriyaki Limited Edition rice- This one is made up of sticky jasmine rice, spring onions, carrots, crunchy water chestnuts mixed with soy sauce, sugar and mirin (flavours that are typically used in teriyaki marinade). It can be heated in the microwave or added to a stir fry depending on what’s easier. It’s ready to eat in just 2 minutes.

Tofu- I’ll share tips on how to make this super crispy and full of flavour. You can swap this out for any plant-based protein source of choice.

Mirin- This is a sweet Japanese wine however you can swap this for Sake (with a slightly higher alcohol content) or for white wine with 1 tsp of sugar added.

Tamari- This adds a beautiful umami flavour to the tofu as well as a saltiness. You can swap this for soy sauce.

Snap Peas- Depending on what is in season / available, you can swap these for pak choi, choy sum or tenderstem.

What is Teriyaki?

To be broken down, ‘teri’ means the shine or luster on food from the sugar content (think of a really beautiful glaze) and ‘yaki’ is the cooking process of grilling or broiling (being exposed to a really high heat).

Bringing the rice bowl together:

By marinating the tofu beforehand, it gives it time to absorb the flavours from the mirin, sugar, tamari, garlic and ginger. You can marinade for 10 minutes right up to 10 hours if you have time.

If you wanted to keep this as traditional as possible, grilling the tofu on a high heat would give those beautiful charred lines, resulting in a crispy edge and a soft centre. If it’s easier you can use a griddle pan, place on a high heat then sear each side of the tofu until cooked.

When the tofu has crispened, add a splash of water to the griddle pan along with the sugar snap peas then place a lid over the top to quickly steam.

I chose to heat the Tilda Japanese Teriyaki rice in the microwave for ease and served alongside the vegetables and tofu. It was ready in 2 minutes (great if you’re in a hurry and need something tasty fast).

Teriyaki Rice & Tofu Bowl

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Prep Time 5

Cook Time 13

Servings 2 people

Ingredients

1 pouch of Tilda Japanese Teriyaki Limited Edition Rice

For the marinade:

200 g drained tofu cubed
3 tbsp light soy sauce or tamari
1 tsp brown sugar
1 tbsp mirin sub for sweet white wine
1 clove garlic minced
2 cm piece ginger grated

To garnish:

1 small carrot grated
90 g sugar snap peas
3 spring onions

Instructions

Prep the marinade by whisking the ingredients together in a bowl, cube the tofu and add then mix together *you can marinade overnight or for 5 minutes*
Add to a hot non-stick pan and fry on each side for around 3 minutes
Once browned on each side add 90ml water to the pan, add the sugar snap peas and place a lid on top to steam for around 3 minutes
Tear the rice pouch slightly then heat into the microwave for 2 minutes
Prep the carrot and spring onions to garnish then bring the bowl together by adding the hot rice, tofu, sugar snap peas, carrot and spring onion
Enjoy!

You can find the recipe and step by step videos for the process over on my Instagram here.

Dinner Recipe

Chilli Corn Pho (Tips for Crispy Tofu)

Posted on September 30, 2020

Crispy Tofu Every Time in this Chilli Corn Pho

I use this base of sesame, chilli, garlic and ginger for so many dishes. This variation is a simple tofu noodle dish using charred corn and tenderstem. I’m sharing tips on how to get crispy tofu every time (which is just down below in the recipe tips section).

Breakdown of the Recipe:

What is pho?- Pho is a Vietnamese dish that consists of a broth with rice noodles (usually including vegetables and meat, but this time we’re making it vegan). Now the ingredients I’m including are typically found in British supermarkets, whereas if you were keeping this more traditional you could include ingredients such as Thai Basil, sriracha, bean sprouts and a vegan fish sauce. However today I’m sharing a much simpler cheat style version which will still create a delicious meal but slightly less authentic. If you do want an authentic Pho I’d recommend searching for those recipes online – they are delicious.

Tofu- I used to hate cooking with tofu from getting a bad outcome every time. But I’ve shared some tips on how to get a delicious crispy flavour packed tofu every time (just below).

Garlic & Ginger- The epic combo of garlic and ginger, this time I’ve grated them however you can finely chop them if that’s easier. They add a really delicious flavour to the dish and are essential.

Rice Noodles- You can use whichever noodles you have available however rice noodles are usually used within pho recipes. Depending on which region of Vietnam, the thickness of the noodles may change. I’ve opted for flat rice noodles in this recipe.

Tamari & Sesame Oil- I use these ingredients whenever making a marinade or a stock as they work really well together. The tamari gives a lovely umami flavour with the nutty undertones coming from the sesame oil.

You can find my recipes on Pinterest or Instagram

Chilli Corn and Tofu Noodles

Crispy chilli corn and tofu noodle bowl. Really simple to make and a delicious stock recipe that you can use in multiple recipes.

5 from 1 vote

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Prep Time 5

Cook Time 12

Marinating time 30

Servings 2 people

Ingredients

For the stock:

2 tbsp sesame oil
⁣3 cloves garlic
⁣Thumb sized piece of ginger
⁣2 tbsp tamari or soy sauce
⁣1 tsp chilli flakes
⁣1 stock cube
⁣700ml boiled water
⁣1 tsp sugar optional

The main ingredients

300 g drained tofu
100 g corn
120 g rice noodles any noodles will work for this dish
3 spring onions
6-8 tendetstem

Instructions

Simply grate the ginger, mince the garlic and add to a large bowl with the soy sauce, chilli flakes, sugar and sesame oil
Whisk together then add the sliced tofu (either cubes or cut into triangles) and leave to marinade for minimum 30 minutes
⁣Place the boiling water into a pot with the stock cube and give a good stir
⁣Place the marinated tofu into a non-stick pan and fry on a high heat for around 5 minutes on each side, adding the corn to the pan when you're cooking the final side of the tofu
⁣Place the rice noodles and tenderstem into the pot with the stock and bring to a low simmer for just a few minutes until cooked
⁣Combine the stock to the marinade and enjoy!
*tip, leave a few pieces of tofu aside to add on top so they stay nice and crispy
Bring the stock together with the corn, tenderstem and tofu, garnish with chopped spring onions, and sprinkle a few chilli flakes on top

Notes

Cooking tips for crispy tofu.

drain the tofu by wrapping in a clean tea towel or kitchen roll and press to absorb any excess moisture
Leave to soak up excess liquid for a few minutes
Slice into smaller pieces, either cubed or thin triangle pieces
Marinating the tofu for a minimum of 30 minutes will help give a delicious coating to fry
Fry on a high heat on a good quality non-stick pan

If you like this recipe, why not try my Gyoza Chilli Noodle Soup.

dessert Recipe

Mocha Ice Cream Cookie Sandwiches

Posted on September 28, 2020

Ice Cream Cookie Sandwiches Recipe

Inspired by seeing ice cream cookie sandwiches from U.S and Australian food bloggers I thought I would give it a go! They’re made used a mocha based homemade ice cream for the centre. The cookie are also homemade, you can find the recipe just here.

Recipe Breakdown

Mocha Ice Cream – I had teamed up with Califia Farms to create a sponsored post for Instagram using their Mocha Cold Coffee Drink. So I Used this to inject the mocha flavour into the ice cream, it’s available across the U.K and the U.S.

Good Quality Cookies- There’s no pressure to bake your own if you are a little stretched for time, however I’ve shared a simple recipe that you can have up your sleeve.

Coconut Cream- This really helps create a delicious thick ice cream that’ll scoop perfectly. You can a really high fat content to make sure it’s not too runny.

Condensed Coconut Milk- I haven’t actually used this ingredient for this recipe as it can be a little tricky to get ahold of, however if you have condensed coconut milk from a plant based shop, it’ll work beautifully at holding the ice cream together and giving a real sweet kick.

Find my recipe on Pinterest or Instagram

Cookie Ice Cream Sandwiches

Perfect for summer or for dessert - these ice cream cookie sandwiches are perfect for hot sunny days. Homemade chocolate chip vegan cookies filled with a mocha flavoured ice cream.

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Prep Time 15

Servings 12 cookies

Ingredients

For the Cookies

220 g plain flour
180 g vegan butter margarine
120 g sugar golden caster
80 g soft brown sugar
1/2 tsp baking powder
2 tbsp ground flax seed + 2tbsp water
1/2 tsp baking soda
1 tsp vanilla extract
1/2 tsp sea salt
80 g chocolate chips or chopped chocolate

For the Ice Cream

400 ml full fat coconut milk
100 g coconut cream
100 ml Califia Mocha flavoured Oat Drink
1 tbsp cocoa powder
2 tbsp maple syrup
3 tbsp maple syrup

Instructions

For the cookies

In a small bowl mix the water and ground flax seed and set aside
Add the room temperature butter to a bowl along with the vanilla extract and two types of sugar and mix together using a silicone whisk or spatula until smooth
In a separate bowl mix the flour, salt, baking powder and soda together then slowly add to the bowl of butter, mixing it together as you add
Pour in the flax seed then and fold in then the chocolate chips. Pop the mix in the fridge for at least an hour (even better left overnight)
Once ready to bake, preheat the oven to 200°C
Using an ice cream scoop or just your hands, roll out equal sized balls and place on a baking tray (at least 4cm apart as they'll expand)
*top tip, double up the cookie size by playing another equal sized ball of cookie dough directly on top of each ball - this'll make them a little thicker*
Bake for 7 minutes, then take them out of oven and tap them on a surface (this helps give the crackle effect) then pop them back in for a further 2-3 minutes
Leave to set for 15 minutes then scoop in your favourite ice cream and enjoy!

For the Ice Cream

Add all of the ingredients together in a food processor until smooth then pour into a pan, bring to a low heat to combine the flavours before pouring into a small loaf tin
Leave to cool in the freezer for around 2 hours
Take out of the freezer for a few minutes to soften then scoop in-between each cookie
Enjoy

Keyword cookie, ice cream, ice cream sandwich, summer recipe

If you like this recipe why not try my Ultimate Vegan Chocolate Chip Cookies on their own.

Dinner Dressings and Sauces Lunch & Light Bites Recipe

10 Minute Peanut Vegetable Noodles

Posted on August 4, 2020

Vegetable Noodles in Peanut Dressing

This noodle recipe is ready in less than 10 minutes and is possibly the easiest recipe to throw together! You just need a julienne peeler or a spiraliser (if you bought one in the hype back in 2015). The dressing is made of peanut butter and chilli with three types of noodles from rice to carrot and courgette (zucchini).

Breakdown of ingredients

Peanut Butter- I find using a smooth and runny peanut butter helps give the dressing a good texture. Brands such as Manilife, Meridian, Pip and Nut are all really good quality and delicious.

Courgette- Using courgette as a vegetable noodle works really well, giving a kind of crunchy noodle.

Carrot- Again, this makes a delicious vegetable noodle which adds a bit of crunch. Careful not to overcook them as they can go a little soggy.

Coconut milk- You don’t need to add this to the recipe however makes a delicious addition. It’s creamy and thickens the dressing to go a bit further. If you have coconut cream simply add a splash of boiling water and whisk to make it a coconut milk texture.

Sesame Oil- This is a key ingredient as it gives a beautiful nutty and toasted flavour to the dressing. You can even double up the portion to make the silkiest smooth dressing.

Toppings

Toasted Peanuts – Using toasted peanuts to top adds a beautiful crunch in contrast to the silky smooth noodles. I like toasting them on a dry pan for around 4 minutes to make them taste absolutely delicious

Spring Onions – The fresh pop of flavour from the spring onions works really well with the creamy nutty dressing. I like adding around 4 stalks of spring onions, finely chopped.

Find my recipes on Pinterest or tag me on Instagram

10 Minute Peanut Vegetable Noodles

Simple 4 ingredient vegetable noodle recipe with a peanut and chilli dressing. You can use coconut milk to make it extra creamy, or simply leave this ingredient out for a thiner texture.

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Prep Time 2

Cook Time 7

Servings 2 people

Ingredients

For the peanut dressing

⁣3 tbsp peanut butter smooth and oily texture
⁣1/2 squeeze lime
⁣2 tsp tamari or soy sauce
⁣1 tbsp sesame oil
⁣1 tsp chilli flakes
250 ml full fat coconut milk optional ingredient to make this creamier and thicker

For the Noodles

2 courgettes
2 carrots
80 g rice noodles I used vermicelli

To Top

1 tbsp toasted peanuts
4 spring onions finely chopped

Instructions

To create the noodles

Using a finely tooth julienne peeler create the noodles with the courgettes and carrots (or use a spiraliser if you have one from the crazy trend back in 2015)
You can heat the rice noodles in hot water to loosen before adding to the pan, or just cook them straight in the dressing (depends how much washing up you want to do)
For the dressing simply whisk all of the ingredients together in a bowl then add to a pan to heat. Once the sauce has warmed add the noodles to the pan and stir through for around 5 minutes until the veg has softened slightly
Garnish with the toasted peanuts and finely chopped spring onions

Keyword 10 minute meal, 15 minute meal, easy recipe, peanut dressing, spiralised noodle, vegetable noodles, zoodles

If you like this recipe why not try my Crispy tofu and peanut noodle dish.

Dinner Recipe

Homemade Szechuan Sauce, Vegan and Easy

Posted on July 27, 2020

What is Szechuan?

Szechuan is a spicy marinade / sauce made with chilli, garlic and ginger and oil that originated from the Sichuan province of China.

Breakdown of ingredients

Sesame oil- Using sesame oil gives a beautiful nutty undercurrent to the sauce.

Birdseye chilli- This isn’t a must if you don’t like heat, simply swap for 1/2 tsp chilli flakes. I’ve recommended just 1 small dried birdseye chilli.

Light brown sugar- Adding sugar to a marinade or sauce like this is a must. The sugar adds a beautiful sweetness that compliments the garlic and chilli. It also helps preserve the sauce when stored.

Garlic- A crucial ingredient in this recipe is the garlic. The garlic and chilli combination is perfect together and gives such a strong flavour to whatever you’re marinading (perfect for tofu).

Fresh ginger- Much like the garlic, grating in fresh ginger will add a lovely fragrant element to this recipe.

Tamari or soy- This ingredient adds a bit of umami and saltiness to the recipe. You can swap tamari for soy sauce if preferred.

Other ways you can use this recipe:

I have a handful of recipes that I incorperate this szechuan sauce into. It’s so versatile and takes no time to make so it’s ideal when you’re in a hurry.

Szechuan Fried Gyozas- Frying gyozas in the szechuan gives a beautiful spicy crispy base. I also serve this in a side dish as a dipping sauce

Quick Stir Fry- Even just tossing crunchy veg in a pan with this sauce makes a delicious 10 minute stir fry for a week night meal.

Chilli & noodle soup – Possibly one of my all time favourite 15 minute meals is my Chilli and noodle gyoza soup recipe which I’ve linked at the bottom of this page. It’s so full of flavour and slightly less spicy as there’s 700ml of water added to the dish.

Example of the Szechuan sauce to fry gyozas and add to noodle soup.

Homemade Szechuan Sauce

A delicious homemade Szechuan sauce using cupboard ingredients to make a delicious marinade. Made from chillies, ginger and sesame oil this will add a punch of flavour to your recipe

5 from 1 vote

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Prep Time 2

Servings 300 g

Ingredients

¼ tsp black ground peppercorns even better if you have szechuan peppercorns
1 small dried birdseye chilli
1 tsp chilli flakes
3 cloves minced garlic
3 cm piece of fresh ginger grated
2 tbsp light brown sugar / coconut sugar
1 ½ tbsp sesame oil
2 tbsp tamari or soy sauce
½ tsp rice vinegar or white wine vinegar
4-5 tbsp water
If coating over tofu add 1 tbsp corn flour to thicken

Instructions

Simply add all of these ingredients to a bowl and whisk together then transfer into a sterilised jar / airtight container *will store up to 2 weeks in the fridge*
When ready to marinade simply coat the tofu / vegetables in the szechuan sauce and leave for a minimum of 20 minutes - it's better if marinated for a full 24 hours.

Keyword chilli marinade, szechuan sauce

If you like this recipe why not try my chilli and gyoza noodle soup here.

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