Vegan – Page 6 – The Food Wife

Tahini Noodle Salad

11th May 202311th May 2023
by thefoodwife

Serves 2-4

This salad can be a meal in itself or pair it with some protein, such as tofu, prawns or chicken.

You can use any noodles you fancy but vermicelli rice noodles are a good carrier. Cook these according to the packet instructions (usually soaking in just-boiled water for five minutes) and then drain carefully and run cold water through them to make them ready for the dressing and stop them sticking together.

This dressing is enough to coat the noodles here but it is a light dressing. If you want a stronger punch, double the quantities.

Ingredients:

200g rice noodles, cooked according to the packet instructions and then run under cold water to cool.

1 shredded carrot

1 red pepper cut into strips

2 spring onions, sliced

Plus any extra vegetables you fancy, sliced

For the dressing:

3 tbsp Tahini

1 tbsp Soy sauce (gluten-free if required)

1 tbsp Honey/maple syrup

1 tbsp Rice wine vinegar

1 tbsp (sweet) chilli sauce

Thumb size piece of ginger, grated

Step 1: Mix all the dressing ingredients together to a smooth paste.

Step 2: In a large bowl combine all the noodles and vegetables together. Pour over the dressing and using clean hands, toss together until everything is coated. Serve.

Courgette and Tomato Salad with Pomegranate Molasses and Mint

7th May 20237th May 2023
by thefoodwife

Serves 6 as a side dish

As summer approaches, anyone growing courgettes will probably be wondering what to do with them all. Here is a Middle-Eastern-inspired salad that uses them raw. They provide more of a texture than flavour, but the dressing sings!

Make sure to use room temperature tomatoes to increase their sweet flavour (straight from the fridge and they wonâ€™t taste of much!)

Ingredients:

250g baby tomatoes, halved

2 courgette, cut length ways into quarters and then into 1cm chunks

1/2 red onion cut in to thin half moons

30g mint, leaves only

4 tbsp pomegranate molasses

1 tbsp extra virgin olive oil

2 tsp sumac

Pinch of salt

Step 1: Assemble the prepared tomatoes, courgette, onion and mint leaves in a large bowl.

Step 2: Mix the pomegranate molasses, olive oil, sumac and salt together (I shake all the ingredients together in a sealed jar).

Step 3: Toss the salad and dressing together(can be done up to an hour before serving). Serve.

Jewelled Crown Biscuits

3rd April 20233rd April 2023
by thefoodwife

These crowns are in honour of the coronation, but also just fun to make with kids! The brown sugar and golden syrup give them their golden lustre and I love using jelly tots for the jewels. Iâ€™ve flavoured these with lemon because Charles III is a fan and white chocolate because itâ€™s such a good combo!

These are easily made gluten free and/or vegan. Just use the appropriate swaps in the ingredients (detailed below).

Ingredients:

125g of (vegan if required) butter

100g light soft brown sugar

65g golden syrup

300g (gluten-free if required) plain flour

1 tsp (gluten-free if required) bicarbonate of soda

2 tsp lemon extract

To decorate:

150g white chocolate, melted (vegan/gluten-free if required)

Jelly tots (these are now vegan friendly)

Step 1: Preheat oven to 180c (fan). Line baking trays with parchment.

Step 2: Melt the butter with the light soft brown sugar and golden syrup. Set to one side.

Step 3: In a bowl mix the flour and bicarbonate of soda. Add the molten fat and sugar combination along with the lemon extract and stir until you have a smooth dough.

Step 4: Allow to cool for a few minutes and then tip out on to a large piece of grease proof paper. Top with another piece and then use a rolling pan on top of the paper to spread the dough out until a few mm thick.

Step 5: Use your chosen cutters (crowns!) to press out shapes and carefully transfer to your lined baking sheets (you will need to be delicate as the dough tears easily at this stage) and then into the oven for 10 minutes.

Step 6: Remove and allow to cool (wait about 15 minutes before transferring them to a wire rack to cool fully).

Step 7: Decorate by dipping the bases into the melted white chocolate and then adorn with jelly for jewels! Allow the white chocolate to set fully before storing.

Keep in an air tight container for up to a few days.

Roasted Butternut Squash, Sweet Potato and Garlic Soup

14th March 202314th March 2023
by thefoodwife

Makes approx 3L

Roasting the vegetables brings a real sweetness to this soup. Using a whole head of garlic sounds extreme, but roasting it first mellows the pungency and bring a beautiful flavour to the dish.

I made this soup by roasting everything in my air fryer. Adding this to a large pan of hot stock and blending until smooth made this a super easy meal with very little washing up.

Ingredients:

1 butternut squash, peeled and deseeded, but into 2 inch pieces

4 sweet potatoes, peeled and cut into 2 inch pieces

1 head of garlic

Olive oil

Salt and pepper

2L vegetable stock (dairy/gluten free if required) or water

Step 1: Toss the butternut squash and sweet potato in a little olive oil, salt and pepper, and roast. You can do this in an air fryer, set at 190c for 30-40 minutes or in an oven at 180c (fan) for 40-50 minutes.

Step 2: Carefully cut the top off the head of garlic (the top millimetre or two) and place in a piece of tin foil. Drizzle with olive oil and then wrap the foil up into a parcel. Add to the other vegetables for 20-30 minutes until soft.

Step 3: Bring the vegetable stock/water to the boil. Add the roasted vegetables, squeeze the garlic from its skin and purÃ©e until smooth. Season to taste.

Serve as it is or drizzle with a little cream and sprinkle some chopped chives as a garnish.

Creamy Roasted Tomato Pasta

23rd February 202326th February 2023
by thefoodwife

Serves 2

Easily scaled up, and relatively quick to throw together. Speed things up and save energy by roasting the tomatoes beforehand (up to two days before and storing in the fridge until needed) when youâ€™re using the oven for something else. Alternatively pop them in a small oven dish in the air fryer (200c for 12 minutes).

Ingredients:

250g cherry tomatoes, halved

Olive oil

Salt and pepper

Sprig of thyme (optional)

150-200g pasta cooked according to the instructions (gluten-free if required)

100g garlic and herb soft cheese (vegan if required)

Step 1: First roast the tomatoes. Spread them in an oven dish with a drizzle of olive oil, salt and pepper and the thyme, if using. Roast for 25-30 minutes at 180-200c. See the notes above about cooking them earlier/using an air fryer.

Step 2: Cook the pasta and once ready, drain, reserving a small amount of cooking water. Return to the hob on a low heat, add the tomatoes and soft cheese and stir until everything is coated and creamy and the tomatoes are warmed through. Add the reserved cooking water as needed to help achieve this. Serve immediately.