Japanese Style broth with baked tofu

Japanese Style broth with baked tofu and courgette noodles

tofu

This recipe uses one of my favourite gadgets – the spiralizer (you can also buy a smaller hand held version).  It turns fruit and vegetables into great shapes that will hopefully encourage the whole family to eat more veg and eat less pasta, bread, rice and potatoes.

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If you haven’t got one a sharp knife or a vegetable peeler will work just as well.

 

 

 

This recipe is really tasty and anyone watching their weight or eating as part of the 5:2 fast diet will enjoy the tastes and textures without the excessive calories.

Japanese Style broth with courgette ‘noodles’ – serves 2, 210 calories per serving

1 ltr of boiling water

1 tsp chopped fresh ginger or ginger paste or ½ tsp ground ginger

1 chilli, 2 cloves of garlic chopped

1 tbls miso paste (suitable for vegetarians and vegans)

IMG_13831 tsp each of soy sauce, agave and lemon juice

large pinch of black pepper

1 carrot (100g)  – finely sliced

150g of each – leek (or onion), red pepper, both finely sliced

50g mushrooms or broccoli florets, 2 spring onions – finely sliced

140g courgette turned into ‘noodles’ with a spirialiser

handful of fresh parsley or coriander chopped

tofu

pressed tofu

Baked tofu: ½ block extra-firm tofu (drained and pressed), small drizzle of  olive oil,  3 tsp light soy sauce, 1 – 1½ tsp gochugaru or sriracha sauce

 

 

 

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140g courgette turned into ‘noodles’ with a spirialiser

 

 

 

 

  • Preheat oven to 220C/ gas 7/425F.
  • Cut the tofu into slices. Place it in a mixing bowl and add the olive oil, chilli sauce/paste and soy sauce. You may need to add a splash of water if it’s too thick. Gently mix to combine. Spread evenly on a baking sheet and bake for 10 minutes.  After 10 minutes, remove your baking sheet from the oven and flip each piece of tofu. Drizzle any remaining marinade over the tofu and bake for another 10-12 minutes.
  • IMG_9330In a large pan add ginger, chilli, soy sauce, lemon juice, agave, black pepper, garlic and miso paste to the boiling water. Continue to boil for a minute.  Turn down the heat and add the carrots and leek and cook for 2 minutes, add the pepper and mushrooms or broccoli .
broth

prepared by my cooking guest

  • Cook for 3 minutes then add the ‘noodles’ until the vegetables are cooked.
  • Check the seasoning and adjust.

This is now a popular dish for my vegan cooking guests to make

Serve in two large bowls, top with the baked tofu and scatter over the chopped herbs and sliced spring onions

broth

 

Additions

Small handful of unsalted cashew nuts  (28g)- 160 calories

1 tbls sesame seeds – 52 calories

 

Is there such a thing as a vegan doner kebab?

Is there such a thing as a vegan doner kebab?

Yes there is!  I recently visited the Horse and Plough pub in Bingham, they are part of the Castle Rock dynasty so I knew I’d be able to have some vegan beer (if I so desired) and a good selection of vegan dishes

horse and plough

horse and plough

And there it was; vegan doner kebab with all the trimmings.  Sold!

My other half had boring old regular fish and chips (no imagination).  The kebab is served in a homemade flatbread smothered in chilli sauce, minted yoghurt and plenty of salad and a basket of thin French fries.  The ‘meat’ itself was, I think, thinly sliced seitan that was heavily seasoned with herbs like rosemary.

vegan

My appetite was certainly whetted and fully sated by the end.

Horse and plough

I’ve never eaten a meat kebab, but this vegan version certainly looked like the real deal and tasted even better.  The flatbread wasn’t overlarge or doughy, all the added extras worked really well together and the texture of the ‘meat’ was nice and chewy and contrasted well with all the other softer textures.

In short it was an absolute triumph.  The vegan reputation of the Horse and Plough is growing and this dish will certainly not disappoint

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Next vegan cooking class – 5th September 2018

Next vegan cooking class – 5th September 2018

5.30 – 6.45

In West Bridgford

I have a one place left on my next vegan cooking class, which is taking place on this evening 5th september at 5.30pm in West Bridgford.  You’ll have everything you need to make a delicious vegan plait with mushroom sauce.

The cost is £25 and includes all the ingredients, equipment and the recipe.  Plus nutritional guidance, advice and tips about the ingredients you will be cooking with.

vegan plait

Contact me if you’d like to book a space, but please be quick as places are limited.

vegan cookery classes

If you can’t make this date I always have classes running on the following days and times Monday, Wednesday or Friday from 11 – 12.15pm, Tuesday from 12.15 – 1.30pm and  Tuesday or Wednesday evening from 5.30 – 6.45pm

 

Its fine if you want to come to just this class or you could attend a series, in which case you can have 6 for the price of 5 i.e. £125, and they can be used within a year.

vegan cookery class

Out of the 6 sessions only one is sweet based, the other 5 are savoury.  Previous guests have made sweet potato falafels, Mexican tacos, cauliflower and chickpea curry, chocolate pots, beetroot pearl barley risotto, tofu rice paper rolls to name but a few delicious vegan dishes.

cookery review

 

Feel free to take a peak around my kitchen!

 

If you’d like to come along please contact me on

07946 301338 to book your place.

Veg out – Pistachio

Veg out – Pistachio

The other day I drove up Carlton Road, near the bottom of the hill close to Sneinton Market and I spotted a new restaurant called Pistachio, serving modern Persian cuisine.  After checking them out on the Internet, my friend and I paid them a visit later that week. We arrived early (5.30) and were seated in an almost empty restaurant; fingers crossed it fills up.

pistachio

As we perused the menu, we noticed a sign saying ‘cash only’.  Oh no, we started counting our money and pooling resources.  Phew we’d have enough to share a starter and a mains each!

My review is also online at Nottinghamshire live https://www.nottinghampost.com/whats-on/food-drink/veggie-review-nottinghams-new-persian-1956310

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Our server, Orash who was also the owner said there was a free cash machine a few hundred metres away.  But be warned, cards (at the moment) are not accepted

menu

On to the food; the menu highlighted vegetarian options, but I didn’t know if they were also vegan.  The owner was able to swiftly set our minds at rest and pointed out the suitable dishes; at least a couple of starters and 3 of the mains courses were either vegan or could be made vegan by taking out yoghurt for instance.  We settled on aubergine and walnut dip to share as a starter, and then tangy & herby vegetarian stew and roasted aubergine and split pea vegetarian stew for mains

menu1

In the meantime we were served tap water.  Our hot starter arrived and it was delicious and so flavoursome, and ample enough for two as it came with warm Persian bread.  It also has some nice textures thanks to the parsnip crisps and the crunchy toasted walnuts.  What a great start.

Our main courses were equally as generous.  The tangy stew was packed with red kidney beans (loads of low fat protein) and lots of herbs and spices that didn’t overpower the dish.  It also held a hidden ingredient: a pickled lemon, which was a tasty surprise. The accompanying rice made it nice and filling, although wholegrain rice would have been a healthier option.

The Aubergine stew had a really comforting texture and again the split peas added a decent amount of low fat protein.  The handful of dry and crispy chips sitting on top was another pleasant surprise. Both dishes were really tasty and packed with flavour they also looked very appetising.  The total bill was just shy of £25, well worth the money

This is a really lovely restaurant, the décor is bright and modern, the open kitchen allows you to see what’s going on and the staff are the right side of attentive.  And on a positive note by the time we left  well over half the tables were full of happy chatting customers

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As we were leaving the owner said they were considering putting on vegan only nights. So they could offer greater choice without the risk of cross contamination on the open grill.  We will definitely look out for that

How to maintain a vegan diet

How to maintain a vegan diet

If you’re new to the plant-based lifestyle or are worried about making the transition from a vegetarian to a vegan diet, Nutritionist Resource, the online resource for all things connected to health and well-being, have got some handy tips about How to maintain a vegan diet

nutritionist resourceThe full article can be viewed here https://www.nutritionist-resource.org.uk/blog/?p=7770

And I have provided the ‘handy tips’, which include how to veganise your favourite meals, planning ahead, don’t be hard on yourself, and how seeking professional support could ensure you maintain a healthy balanced lifestyle

vegan breakfast

vegan cooked breakfast in a cafe

 

If this sound like you and you are moving towards a more plant based diet then I can help with that transition

  • one, because I am a qualified nutrition coach
  • two, I am a vegan myself, and
  • three, I’m a trained chef and deliver vegan cooking classes

what I do 5