Main Course: Find a delicious recipe for Pad Thai below!
Pad Thai
Serves 2 125 g rice noodles or vermicelli 2 tbsp neutral vegetable oil 1 shallot, finely sliced 4 garlic cloves, chopped 1 tsp chopped ginger ½ red chilli, fresh or dried, finely chopped 125 g firm tofu, crumbled 100 g mung bean sprouts For the sauce 60 ml vegetable stock 2 tbsp tamari 2 tbsp freshly squeezed lime juice 2 tbsp agave syrup 1 tbsp peanut butter 1 tsp red chilli paste pepper For the garnish 1 lime, quartered 1 small bunch fresh coriander, chopped1 handful peanuts or cashew nuts, chopped
Put the rice noodles or vermicelli in a bowl and cover with boiling water. Drain after 5 minutes. For the sauce, mix all the ingredients in a bowl with a fork. Heat the oil in a wok or frying pan and sauté the shallot, garlic, ginger and chilli over high heat for a few minutes. Add the tofu and cook for a few minutes, stirring continuously, to brown it a little. Add the rice noodles or vermicelli and the sauce. Stir gently so as not to break the noodles. Mix in two thirds of the mung bean sprouts. Divide between two bowls or plates and top with lime wedges, chopped fresh coriander and the remaining mung bean sprouts. Sprinkle with the nuts. Serve immediately.
Dessert: Mini Strawberry Palmiers (heart shaped!)
Mini strawberry palmiers
Makes about 15 palmiers 1 sheet organic vegan puff pastry 4 tbsp strawberry jam ground cinnamon ground vanilla
Unroll the puff pastry and cut into strips about 1 cm wide along the length of the pastry. Spread them with the strawberry jam, sprinkle with a little cinnamon and vanilla, and then roll the strips symmetrically towards the centre from both ends to form palmiers. Line a baking tray with parchment paper. Place them on the prepared tray and bake for 15 minutes at 180°C (Gas mark 4). Use a spatula to loosen the palmiers and leave to cool on a wire rack.
All these recipes and more can be found in: The Vegan Bible by Marie Laforet.
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