This salad makes the most of Winters seasonal fruit and vegetables – sprouts, kale, carrots and clementines, and will help you get some much needed nutrients in at this busy time of the year….
Warm, hearty and comforting foods aren’t just for Winter, but as the months are nearing Summer, we are drawn to lighter and healthier foods. Our Lentil Bake is the perfect for the seasonal transition – it’s filling, but packed full of nutritional veggies.
Risotto is the perfect dish if you’re craving carbs and more carbs. Although we’ve made a slightly healthier version using no cheese or butter, that’s also suitable for vegans. We’ve used wild mushrooms gives a lovely meaty texture and nutty taste, and the thyme adds an aromatic flavour….
Our Zesty Blood Orange salad is bursting with flavour. Tartness and sweetness from the blood oranges, bitterness from the radicchio, spiciness from the rocket, citrus notes from the sumac and freshness from the herbs. It makes the perfect light dinner. …
Our Thai coconut soup is a warm, comforting and light broth. It’s a real flavour overload where you will discover the combinations of sweet, sour, spicy, salty and savoury flavours and all the aromas of classic Thai dish. As you chop and throw all your ingredients in together, it only requires the use of one pan; which means less washing up!…
Who said salads are just for summer? If you’ve over indulged at Christmas on treats and rich foods, a warming, light but filling salad can be a great way of balancing things out, as well as getting in some much needed nutrients. Our Beetroot, Goats Cheese and Lentil Salad is crunchy, tangy and creamy….
Our Beetroot Soup is fresh, earthy and full of flavour. We like to make a big batch and keep it for lunch for the week ahead.
It’s also a great way to pack in the vegetables. We used tender stem broccoli, carrots, sugar snap peas, red pepper and spring onions, and would recommend these as they retain a good crunchy texture. However, you can use any type of veggies that are lurking about in your fridge.
We used tofu for a source of protein. Tofu can often be hit and miss – sometimes it tastes great, and other times, not so much. In this recipe we have used organic tofu from a brand called Taifun, in almond and sesame seed flavour (see below), and it’s the best tofu we have ever tasted! You can get it from health shops, Ocado and Waitrose (as far as we know!). You don’t need to press it, it doesn’t crumble and you don’t need to add anything to make it taste great. Although, you can still make this recipe with any type of tofu, just prepare it the way you normally would. Or you can add prawns or chicken instead. Totally up to you!
This recipe uses buckwheat soba noodles, which are a type of noodle that’s native to Japan (we used the Clearspring brand). They are gluten free and a source of fibre. They are slightly nutty and can be an acquired taste, but you can substitute them for another noodle of your choice if you prefer (egg, udon, rice).
We’ve also shared a few tips to consider when preparing a stir fry, which are listed below:
- have all ingredients chopped and ready, before starting to cook.
- add firm vegetables first to soften (e.g. broccoli, carrots, peppers, courgette) and add softer vegetables towards the end (e.g. pak choy, cabbage, beansprouts, spinach).
- use oils with a high smoke point, and wait until the pan is hot before you add the ingredients.
We hope you enjoy trying it out!
- STIR FRY
- 150g buckwheat noodles (we used Clearspring)
- 2 tsp extra virgin olive oil
- 1 tsp coconut/olive/rapeseed oil (we used coconut oil)
- Chunk of fresh ginger
- 2 cloves of garlic
- 1 red chilli pepper
- 100g sugar snap peas
- 1 carrot (spiralize, dice or slice - we spiralized)
- 1 red pepper (sliced)
- 80g tenderstem broccoli
- 200g Taifun almond and sesame tofu (or use an alternative tofu)
- 3 spring onions (sliced)
- 15g coriander (chopped)
- 1 tbsp sesame seeds
- 2 tbsp light miso paste
- ½ tbsp rice vinegar
- ½ tbsp sesame oil
- 2 tsp tamari
- 1 tsp maple syrup
- Boil 1.5 litre of water and add it to a saucepan. Place the saucepan on a heated hob. Add the buckwheat noodles and boil for 5 minutes (depending on the brand you're using), then remove the noodles from the pan - drain, rinse in cold water and add to a bowl. Add 2 tsp of extra virgin olive oil to the noodles and stir (this prevents them from sticking). Put to once side.
- Chop the ginger (remove the outer layer), red chili and garlic. Leave the seeds in the chili if you prefer a spicier stir fry. Put to one side.
- Heat a large pan or wok with 1 tsp of coconut/olive/rapeseed oil (your choice), and bring to the heat.
- Prepare the vegetables, by slicing the sugar snap peas (or leave as they are), finely slice the red pepper, chop the broccoli into individual pieces (if not already chopped), and spiralize/chop the carrot.
- Chop the tofu into chunks, coriander and spring onions, and leave to one side.
- Once the pan/wok is hot, add the ginger, red chili and garlic and stir for 5 minutes.
- Then add the vegetables (tender stem broccoli, sugar snap peas, carrot and red pepper) and tofu (although this can be eaten cold too). Stir fry for 10 minutes.
- To make the dressing, measure out the light miso paste, rice vinegar, sesame oil, tamari and maple syrup into a bowl and stir well.
- Once the vegetables have slightly cooked (you want them to be crunchy still) and the tofu is hot, add to a plate, alongside the noodles. Drizzle on the dressing or mix it into the stir fry.
- Add the coriander, sesame seeds and spring onions to garnish.
These fritters are a great way to pack a load of veggies into a small portion. Perfect for those who don’t like eating their veggies plain!