tag:blogger.com,1999:blog-6527020257660365882024-03-14T03:59:14.321+00:00Jessica BeauticianJessBeauticianhttp://www.blogger.com/profile/13766920543036528369noreply@blogger.comBlogger49125tag:blogger.com,1999:blog-652702025766036588.post-10460228086641555492023-12-05T15:58:00.002+00:002023-12-06T13:43:08.603+00:00Tempeh & Mushroom Wellington Roast with Vegetable Gravy<p><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivJm0nsAE6kVnBZP_Kf7dldTiC5MV9P0c0qoyZSD8hmtEKr4uusMkxIoWvNJWFHi9npILjFPTpivdksRIpscuIPIgWtRiBJ30HgmBTesS7xGLS7eGHNwU3mzh8C_cFwSAFEk4Iwx9ENVANGxM4KTfwSeNmNmb765vxD1iU1Ovn2FnSKgSJrzmTRGQ6LnE/s16000/IMG_9048.jpg" /><br /></p><div style="font-family: Georgia; font-size: 15.399999618530273px; text-align: justify;"><div class="separator" style="clear: both;">The perfect Christmas centrepiece parcel; mixed mushroom mince combined with crumbled tempeh in fresh, fragrant herbs and rich umami flavourings, wrapped in golden, flaky puffed pastry. Pair with my homemade Vegetable Gravy made using a base from peel and scraps, meaning absolutely nothing goes to waste...<span><a name='more'></a></span></div><div class="separator" style="clear: both;"><br /></div></div><div style="text-align: justify;"><span style="font-family: Karla; font-size: 15.399999618530273px;"><b>SERVES: </b>4-6 PEOPLE | <b>PREP TIME: </b>30 minutes | <b>COOK TIME:</b> 30 MINS</span><div style="font-family: Georgia; font-size: 15.399999618530273px;"><p> </p><p style="font-size: 15.399999618530273px;"><span style="font-family: "Playfair Display"; font-size: medium;"><b>INGREDIENTS</b></span></p></div><div style="font-size: 15.399999618530273px;"><span style="font-family: Karla;">2 tbsp <a href="https://amzn.to/418CEwi">olive oil</a></span></div><div style="font-size: 15.399999618530273px;"><span style="font-family: Karla;">1 white onion, finely chopped</span></div><div style="font-size: 15.399999618530273px;"><span style="font-family: Karla;">3 cloves garlic, minced</span></div><div style="font-size: 15.399999618530273px;"><span style="font-family: Karla;">1 small leek, outer layer removed and finely chopped</span></div><div style="font-size: 15.399999618530273px;"><span style="font-family: Karla;">150g chestnut mushrooms</span></div><div style="font-size: 15.399999618530273px;"><span style="font-family: Karla;">1/2 cup <a href="https://amzn.to/3Ru8GzF">dried shiitake or mixed mushrooms</a></span></div><div style="font-size: 15.399999618530273px;"><div><span style="font-family: Karla;">200g <a href="https://amzn.to/3uOTeVZ">block tempeh </a></span></div></div><div style="font-size: 15.399999618530273px;"><span style="font-family: Karla;">1 tsp <a href="https://amzn.to/3R8XHue">dried sage</a></span></div><div style="font-size: 15.399999618530273px;"><span style="font-family: Karla;">1 tsp <a href="https://amzn.to/47JeBqk">dried parsley</a></span></div><div style="font-size: 15.399999618530273px;"><span style="font-family: Karla;">1 tsp <a href="https://amzn.to/3Ngq6gy">dried thyme</a></span></div><div style="font-size: 15.399999618530273px;"><span style="font-family: Karla;">2 sprigs fresh rosemary, roughly chopped </span></div><div style="font-size: 15.399999618530273px;"><span style="font-family: Karla;">Pinch <a href="https://amzn.to/481A2m8">ground nutmeg</a></span></div><div style="font-size: 15.399999618530273px;"><span style="font-family: Karla;">1 <a href="https://amzn.to/3RtS4rE">vegetable stock cube</a> </span></div><div style="font-size: 15.399999618530273px;"><span style="font-family: Karla;">2 tbsp <a href="https://amzn.to/47LZkFa">soy sauce or tamari</a></span></div><div style="font-size: 15.399999618530273px;"><span style="font-family: Karla;">2 tbsp <a href="https://amzn.to/3RtSgam">vegan Worcester sauce </a></span></div><div style="font-size: 15.399999618530273px;"><span style="font-family: Karla;">1 tbsp <a href="https://amzn.to/47VU7KQ">miso paste</a></span></div><div style="font-size: 15.399999618530273px;"><span style="font-family: Karla;">1 tbsp <a href="https://amzn.to/3uHOEsp">tomato puree</a></span></div><div style="font-size: 15.399999618530273px;"><span style="font-family: Karla;">1/3 cup <a href="https://amzn.to/3uMh0Sy">panko breadcrumbs</a> </span></div><div style="font-size: 15.399999618530273px;"><span style="font-family: Karla;">1/4 cup <a href="https://amzn.to/419takl">chickpea flour</a> </span></div><div style="font-size: 15.399999618530273px;"><span style="font-family: Karla;"><br /></span></div><div style="font-size: 15.399999618530273px;"><span style="font-family: Karla;">3 tbsp sugar free cranberry sauce</span></div><div style="font-size: 15.399999618530273px;"><span style="font-family: Karla;">320g vegan-friendly ready rolled puff pastry sheet</span></div><div style="font-size: 15.399999618530273px;"><div><span style="font-family: Karla;">1 tbsp <a href="https://amzn.to/3R4qlMW">plant milk</a></span></div><div><span style="font-family: Karla;">1 tbsp <a href="https://amzn.to/3R8FFYP">maple syrup</a></span></div><div><span style="font-family: Karla;">1 tbsp <a href="https://amzn.to/418CEwi">olive oil </a></span></div></div><div style="font-size: 15.399999618530273px;"><span style="font-family: Karla;"><br /></span></div><div style="font-size: 15.399999618530273px;"><span style="font-family: Karla;"><br /></span></div><div style="font-size: 15.399999618530273px;"><b><span style="font-family: Karla;">FOR THE GRAVY</span></b></div><div style="font-size: 15.399999618530273px;"><span style="font-family: Karla;">4 cups water (or water leftover from boiling vegetables)</span></div><div style="font-size: 15.399999618530273px;"><span style="font-family: Karla;">1 cup vegetable scraps </span></div><div style="font-size: 15.399999618530273px;"><span style="font-family: Karla;">1 tbsp <a href="https://amzn.to/418CEwi">olive oil</a></span></div><div style="font-size: 15.399999618530273px;"><span style="font-family: Karla;">1 red onion, sliced</span></div><div style="font-size: 15.399999618530273px;"><span style="font-family: Karla;">3 cloves garlic, very finely minced</span></div><div style="font-size: 15.399999618530273px;"><span style="font-family: Karla;">2 sprigs </span><span style="font-family: Karla;">rosemary</span></div><div style="font-size: 15.399999618530273px;"><span style="font-family: Karla;">2 sprigs thyme</span></div><div style="font-size: 15.399999618530273px;"><span style="font-family: Karla;">1 tbsp <a href="https://amzn.to/3uHOEsp">tomato puree</a></span></div><div style="font-size: 15.399999618530273px;"><span style="font-family: Karla;">1 tbsp <a href="https://amzn.to/47VU7KQ">miso paste</a> </span></div><div style="font-size: 15.399999618530273px;"><span style="font-family: Karla;">2 tbsp </span><a href="https://amzn.to/47LZkFa" style="font-family: Karla;">soy sauce or tamari</a></div><div style="font-size: 15.399999618530273px;"><span style="font-family: Karla;">2 tbsp <a href="https://amzn.to/3RtSgam">vegan Worcester sauce</a> </span></div><div style="font-size: 15.399999618530273px;"><span style="font-family: Karla;">1 tbsp <a href="https://amzn.to/486mVjQ">balsamic vinegar</a> </span></div><div style="font-size: 15.399999618530273px;"><span style="font-family: Karla;">1 bay leaf</span></div><div style="font-size: 15.399999618530273px;"><span style="font-family: Karla;">1 <a href="https://amzn.to/3RtS4rE">vegetable stock cube</a></span></div><div style="font-size: 15.399999618530273px;"><span style="font-family: Karla;">Black pepper</span></div><div style="font-size: 15.399999618530273px;"><span style="font-family: Karla;">2 tbsp plain flour</span></div><div style="font-size: 15.399999618530273px;"><br /></div><div><p style="font-family: Georgia; font-size: 15.399999618530273px;"><span style="font-family: "Playfair Display"; font-size: medium;"><b>METHOD</b></span></p><div><span style="font-family: Karla;">1. Make the Tempeh & Mushroom Wellington Roast first by heating the oil in a pan. Fry off the onion, garlic and leek together until soft.</span></div></div><div><span style="font-family: Karla;"><br /></span></div><div><span style="font-family: Karla;">2. Add the chestnut mushrooms to a food processor and pulse into a chunky mince. Add the mushroom mince to the pan and cook down until they begin to reduce.</span></div><div><span style="font-family: Karla;"><br /></span></div><div><span style="font-family: Karla;">3. Add the dried mixed mushrooms to the food processor and blitz it into chunky crumbs. Add the dried mushroom crumbs to the pan. Next break the tempeh into the food processor and pulse down into a mince, then add to the pan too.</span></div><div><span style="font-family: Karla;"><br /></span></div><div><span style="font-family: Karla;">4. Add the dried sage, parsley, thyme, fresh rosemary leaves, nutmeg, crumbled stock cube, soy sauce, vegan Worcester, miso paste, tomato puree, salt and pepper, and mix through to combine, cooking it off for another 10 minutes.</span></div><div><span style="font-family: Karla;"><br /></span></div><div><span style="font-family: Karla;">5. Add the tempeh and mushroom mince mixture to a mixing bowl. Add in the panko breadcrumbs and chickpea flour, then mix to fully combine. Tip the mixture out onto a flat surface and form into a log by pressing it together tightly. Transfer onto a plate, cover and set in the fridge for one hour.</span></div><div><span style="font-family: Karla;"><br /></span></div><div><span style="font-family: Karla;">6. Remove the puff pastry sheet from the fridge 10 minutes prior, then unwrap and trim into a large rectangle that's large enough to wrap over the tempeh and mushroom mince log. Place the log in the centre of the puff pastry and brush all over with the cranberry sauce.</span></div><div><span style="font-family: Karla;"><br /></span></div><div><span style="font-family: Karla;">7. Score strips into the pastry, either side of the log. Combine the milk, maple syrup and oil together in a bowl, then lightly brush it over the strips. Take it in turns to lift one strip over the log, followed by a strip on the opposite side to form a lattice on effect. Brush the pastry again with the milk mixture, then place on a lined baking tray and in a pre-heated oven at 180 degrees celsius for 25-30 minutes until flaky and golden.</span></div><div><span style="font-family: Karla;"><br /></span></div><div><span style="font-family: Karla;">8. For the Vegetable Gravy, place the water in a pan along with the vegetable peel and scraps. Gently boil for 20 minutes, stirring occasionally. Remove the scraps from the pan - these can still be used for a soup base, vegetable fritters or in Bubble & Squeak - and transfer the liquid to a jug.</span></div><div><span style="font-family: Karla;"><br /></span></div><div><span style="font-family: Karla;">9. Add the oil into the pan along with the red onion and garlic. Fry the onion and garlic down until soft, then add in the rosemary and thyme. Add in the tomato paste, miso paste, soy sauce, vegan Worcester, balsamic, bay leaf, crumbled stock cube and black pepper. Mix through to combine, then sprinkle in the flour and stir to coat everything well. </span></div><div><span style="font-family: Karla;"><br /></span></div><div><span style="font-family: Karla;">10. Increase the heat then carefully pour the vegetable stock liquid back into the pan, stirring meanwhile until the gravy begins to thicken. Simmer, on a low to medium heat, stirring occasionally until rich, thick and glossy, then remove the rosemary, thyme and bay leaf before serving.</span></div><div><span style="font-family: Karla;"><br /></span></div><div><span style="font-family: Karla;">11. Serve the Vegetable Gravy poured over the Tempeh and Mushroom Wellington Roast alongside all of the traditional Christmas dinner trimmings - enjoy! </span></div><div><span style="font-family: Karla;"><br /></span></div><div><span style="font-family: Karla;"><br /></span></div><div><span style="font-family: Karla;"><br /></span></div></div><p><br /></p>JessBeauticianhttp://www.blogger.com/profile/13766920543036528369noreply@blogger.comtag:blogger.com,1999:blog-652702025766036588.post-45486396647238499802023-10-01T08:53:00.003+01:002023-11-23T18:13:11.074+00:00Super Greens Pesto Linguine <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6_v80RicwT2ncj16mOuF_Uw1Odh8Ce-iZ6v4IRDvKMZtZLTvvBww_tq5u8kmehnPKtelM4yF1ZnA10TPtkspLOYequIuGLrMfnQEF84bcOKiSXjT3uBjdMJw-_WMgxF70Nm-idmxPmA7XMH8QkVZg3nVuG_dZMOIm4yhiarPveRDPCh7rdprXan55jhk/s4167/IMG_8758.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6_v80RicwT2ncj16mOuF_Uw1Odh8Ce-iZ6v4IRDvKMZtZLTvvBww_tq5u8kmehnPKtelM4yF1ZnA10TPtkspLOYequIuGLrMfnQEF84bcOKiSXjT3uBjdMJw-_WMgxF70Nm-idmxPmA7XMH8QkVZg3nVuG_dZMOIm4yhiarPveRDPCh7rdprXan55jhk/s16000/IMG_8758.jpeg" /></a></p><p></p><div style="font-family: Georgia; text-align: justify;"><div class="separator" style="clear: both;"><span style="font-family: Karla;"><a name="more" style="color: #777777; margin: 0px;"></a></span></div></div><p style="text-align: justify;"><span style="font-family: Karla;">A delicious rustic homemade basil pesto tossed through linguine, juicy courgette and tender asparagus, topped with <a href="https://i.refs.cc/id9VtE1f?smile_ref=eyJzbWlsZV9zb3VyY2UiOiJzbWlsZV91aSIsInNtaWxlX21lZGl1bSI6IiIsInNtaWxlX2NhbXBhaWduIjoicmVmZXJyYWxfcHJvZ3JhbSIsInNtaWxlX2N1c3RvbWVyX2lkIjoxMDY0MDYxNDk3fQ%3D%3D">a </a>creamy cashew parmesan...<span></span></span></p><a name='more'></a><p></p><div style="font-family: Georgia; font-size: 15.399999618530273px; text-align: justify;"><span style="font-family: Karla;"><b><br /></b></span></div><div style="font-family: Georgia; font-size: 15.399999618530273px; text-align: justify;"><span style="font-family: Karla;"><b>SERVES: </b>2 PEOPLE | <b>PREP TIME: </b>25 minutes | <b>COOK TIME:</b> 15 MINS</span><div><br class="Apple-interchange-newline" /></div><div><br /></div><p><span style="font-family: "Playfair Display"; font-size: medium;"><b>INGREDIENTS</b></span></p></div><div style="text-align: justify;"><span style="font-family: Karla;"><b><br /></b></span></div><div style="text-align: justify;"><span style="font-family: Karla;"><b>FOR THE CASHEW PARMESAN</b></span></div><div style="text-align: justify;"><span style="font-family: Karla;">1 cup <a href="https://amzn.to/3RGZPej">raw cashew nuts</a></span></div><div style="text-align: justify;"><span style="font-family: Karla;">2 tbsp lemon juice </span></div><div style="text-align: justify;"><span style="font-family: Karla;">1 tsp <a href="https://amzn.to/3RA2A1c">apple cider vinegar</a> </span></div><div style="text-align: justify;"><span style="font-family: Karla;">1/4 tsp <a href="https://amzn.to/46idtJG">sea salt flakes</a></span></div><div style="text-align: justify;"><span style="font-family: Karla;"><b><br /></b></span></div><div style="text-align: justify;"><span style="font-family: Karla;"><b>FOR THE BASIL PESTO</b></span></div><div style="text-align: justify;"><span style="font-family: Karla;">2 garlic cloves</span></div><div style="text-align: justify;"><span style="font-family: Karla;">1/2 tsp <a href="https://amzn.to/46idtJG">sea salt flakes</a></span></div><div style="text-align: justify;"><span style="font-family: Karla;">2 tbsp <a href="https://amzn.to/3ZGyzPo">pine nuts</a>, lightly toasted</span></div><div style="text-align: justify;"><span style="font-family: Karla;">1 basil plant</span></div><div style="text-align: justify;"><span style="font-family: Karla;">1/4 cup <a href="https://amzn.to/3EYV7RL">nutritional yeast</a></span></div><div style="text-align: justify;"><span style="font-family: Karla;">1/3 cup <a href="https://amzn.to/3LI0ZCM">olive oil</a> </span></div><div style="text-align: justify;"><span style="font-family: Karla;"><br /></span></div><div style="text-align: justify;"><span style="font-family: Karla;"><br /></span></div><div style="text-align: justify;"><span style="font-family: Karla;">2 baby courgettes, sliced into even rings</span></div><div style="text-align: justify;"><span style="font-family: Karla;">125g asparagus tips, ends removed and sliced diagonally </span></div><div style="text-align: justify;"><span style="font-family: Karla;">2 portions <a href="https://amzn.to/3ZAxFnt">linguine pasta</a></span></div><div style="text-align: justify;"><span style="font-family: Karla;"><br /></span></div><div style="text-align: justify;"><span style="font-family: Karla;">Fresh basil, to garnish</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><p style="font-size: 15.399999618530273px;"><span style="font-family: "Playfair Display"; font-size: medium;"><b>METHOD</b></span></p><div><span style="font-family: Karla;">1. Make the Cashew Parmesan the day before by adding the raw cashews to a food processor and blitz into crumbs. Next, add the lemon juice, apple cider vinegar and salt, and blend until well combined and it forms together. Form the Cashew Parmesan into a wedge or wheel, place in an airtight container and refrigerate for 24 hours until firm. Place in the freezer 10 minutes before using for an extra firm consistency. </span></div><div><span style="font-family: Karla;"><br /></span></div><div><span style="font-family: Karla;">2. For the Basil Pesto, combine the garlic and sea salt together using a pestle and mortar until creamy. Add in the pine nuts and grind until smooth. Add in the basil leaves and nutritional yeast next, and grind until it forms a rustic consistency. Pour in the olive oil and continue to grind until it comes together.</span></div><div><span style="font-family: Karla;"><br /></span></div><div><span style="font-family: Karla;">3. Drizzle a little olive oil into a <a href="https://bit.ly/45fivFt">non-stick frying pan</a> and add in the courgette. Fry on both sides until lightly golden in colour. Add in the asparagus tips and continue to fry off with the courgette.</span></div><div><span style="font-family: Karla;"><br /></span></div><div><span style="font-family: Karla;">4. Meanwhile, cook the linguine in salted, boiling water until al dente. Drain, then add back into the pan along with the Basil Pesto. Add in the fried courgette and asparagus, toss well to combine then serve immediately.</span></div><div><span style="font-family: Karla;"><br /></span></div><div><span style="font-family: Karla;">5. Serve with grated cashew parmesan, fresh basil leaves and lots of cracked black pepper - enjoy! </span></div></div>JessBeauticianhttp://www.blogger.com/profile/13766920543036528369noreply@blogger.comtag:blogger.com,1999:blog-652702025766036588.post-13283539008224056262023-07-30T11:04:00.001+01:002023-07-30T11:04:31.856+01:00Thai Basil Tempeh Mince Noodles<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqdLEB4BY8kA-58iSCmwXnls4Cx5_DXGhUFb-n3XNyDa41vtzMLWNnOBkODbLjzIhixa1nJlMXzAK7VJg_-W9t8Ggn53NlKmuZ0Xs8LbkukD08F2kAqvuY-tF7IFgpSH-oT7AOr9f-X6HgLYHNwplWR0_zc03Ak9l1DLD6mEorses2I42m4B18vBaaAFg/s4148/IMG_8556.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqdLEB4BY8kA-58iSCmwXnls4Cx5_DXGhUFb-n3XNyDa41vtzMLWNnOBkODbLjzIhixa1nJlMXzAK7VJg_-W9t8Ggn53NlKmuZ0Xs8LbkukD08F2kAqvuY-tF7IFgpSH-oT7AOr9f-X6HgLYHNwplWR0_zc03Ak9l1DLD6mEorses2I42m4B18vBaaAFg/s16000/IMG_8556.jpg" /></a><div style="caret-color: rgb(0, 0, 0); color: black; text-align: justify; text-decoration: none;"><div class="separator" style="clear: both;"><span style="font-family: Karla;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: Karla;">Rich, umami flavoured crumbled tempeh mince cooked in soy sauce with garlic, ginger, chilli and lemongrass, tossed through chewy udon noodles and finished with fragrant torn Thai basil leaves and zesty lime...</span></div><div class="separator" style="clear: both;"><span style="font-family: Karla;"><span><a name='more'></a></span></span></div></div><div style="caret-color: rgb(0, 0, 0); color: black; text-align: justify; text-decoration: none;"><br /></div><div style="caret-color: rgb(0, 0, 0); color: black; text-align: justify; text-decoration: none;"><span style="font-family: Karla;"><b>SERVES: </b><span>2 PEOPLE | </span><b>PREP TIME: </b>15 minutes<span> | </span><b>COOK TIME:</b><span> 25- 30 MINS</span></span><div style="font-family: Georgia;"><p> </p><p style="font-size: 15.399999618530273px;"><span style="font-family: "Playfair Display"; font-size: medium;"><b>INGREDIENTS</b></span></p></div><div><span style="font-family: Karla;">1 200g block <a href="https://bit.ly/3Nor2wQ">tempeh</a></span></div><div><span style="font-family: Karla;">3-4 cloves <a href="https://bit.ly/3J0DV0O">garlic</a>, very finely minced</span></div><div><span style="font-family: Karla;">1 stalk <a href="https://bit.ly/3XYCGo8">lemongrass</a>, </span><span style="font-family: Karla;">very finely minced</span></div><div><span style="font-family: Karla;">1 thumb <a href="https://bit.ly/3DAVbGG">fresh ginger</a>, </span><span style="font-family: Karla;">very finely minced</span></div><div><span style="font-family: Karla;">1 medium <a href="https://bit.ly/3OyQEL0">red chilli</a>, </span><span style="font-family: Karla;">very finely minced</span></div><div><span style="font-family: Karla;">Pinch <a href="https://amzn.to/43SJzJD">flaky salt</a></span></div><div><span style="font-family: Karla;">1/4 cup <a href="https://amzn.to/3q3jfPs">olive oil</a></span></div><div><span style="font-family: Karla;">3 tbsp <a href="https://amzn.to/3qalUXu">soy sauce</a></span></div><div><span style="font-family: Karla;">1 tbsp <a href="https://amzn.to/3rFuSMH">vegan fish sauce</a></span></div><div><span style="font-family: Karla;">1 tbsp <a href="https://amzn.to/3rOGpcI">balsamic glaze</a></span></div><div><span style="font-family: Karla;">1/2 tsp <a href="https://amzn.to/3Oxydqe">ground black pepper</a></span></div><div><div><span style="font-family: Karla;">2 <a href="https://bit.ly/3rMACo2">spring onions</a>, sliced</span></div></div><div><span style="font-family: Karla;">Zest 1 <a href="https://bit.ly/44AV0Xb">lime</a></span></div><div><span style="font-family: Karla;">Juice 1/2 <a href="https://bit.ly/44AV0Xb">lime</a></span></div><div><span style="font-family: Karla;">Handful </span><a href="https://bit.ly/3RqfCw7" style="font-family: Karla;">fresh coriander</a></div><div><span style="font-family: Karla;">Handful <a href="https://bit.ly/44N8sbd">Thai basil leaves</a> (or regular basil if unable to source)</span></div><div><span style="font-family: Karla;"><br /></span></div><div><span style="font-family: Karla;"><a href="https://amzn.to/3OcBBFt">Udon noodles</a></span></div><div><span style="font-family: Karla;">100g <a href="https://bit.ly/3Qjq8GX">shiitake mushrooms</a></span></div><div><span style="font-family: Karla;">1 <a href="https://bit.ly/3YdmqjY">pak choi</a></span></div><div><span style="font-family: Karla;"><br /></span></div><div><span style="font-family: Karla;"><a href="https://bit.ly/44AV0Xb">Lime</a>, to garnish</span></div><div><span style="font-family: Karla;"><a href="https://bit.ly/3OyQEL0">Red chilli</a>, sliced, to garnish</span></div><div><span style="font-family: Karla;"><a href="https://bit.ly/3RqfCw7">Fresh coriander</a> and <a href="https://bit.ly/44N8sbd">Thai basil</a>, to garnish</span></div><div><div><p style="font-family: Georgia; font-size: 15.399999618530273px;"><br /></p><p style="font-family: Georgia; font-size: 15.399999618530273px;"><span style="font-family: "Playfair Display"; font-size: medium;"><b>METHOD</b></span></p><span style="font-size: medium;"><div style="font-family: Georgia;"><span style="font-family: Karla;">1. Place the tempeh in a pan of boiling water for 10 minutes, then remove and set aside.</span></div><div style="font-family: Georgia;"><span style="font-family: Karla;"><br /></span></div><div><span style="font-family: Karla;">2. Heat the oil in a pan on a medium heat and add in the garlic, lemongrass, ginger and chilli. Stir fry until fragrant then season with flaky salt.</span></div><div><span style="font-family: Karla;"><br /></span></div><div><span style="font-family: Karla;">3. Crumble the block of tempeh between your fingers to create a mince. Add the minced tempeh to the pan and turn through the other ingredients to combine. Once golden in colour and crispy in texture, add in the soy sauce, vegan fish sauce, balsamic glaze and ground pepper, then stir through.</span></div><div><span style="font-family: Karla;"><br /></span></div><div><span style="font-family: Karla;">4. Next, add in the sliced spring onions, grate in the lime zest and squeeze in the juice. Stir through and then add in the coriander and Thai basil leaves, stir through again only enough to wilt the basil, then set aside in a bowl.</span></div><div><span style="font-family: Karla;"><br /></span></div><div><span style="font-family: Karla;">5. In the same pan, fry off the shiitake mushrooms and wilt the pak choi. Cook the noodles according to packet instructions, rinse and drain. Set the mushrooms and pak choi aside, then add the mince back to the pan along with the noodles and toss to combine and heat through.</span></div><div><span style="font-family: Karla;"><br /></span></div><div><span style="font-family: Karla;">6. Serve the noodles with the pak choi and mushrooms on the side. Add the Thai Basil Tempeh Mince over the top.</span></div><div><span style="font-family: Karla;"><br /></span></div><div><span style="font-family: Karla;">7. Garnish with more fresh coriander, Thai basil leaves, sliced red chilli and a wedge of lime on the side - enjoy!</span></div></span><p style="font-family: Georgia; font-size: 15.399999618530273px;"><br /></p><div style="font-family: Georgia; font-size: 15.399999618530273px;"><span style="font-family: "Playfair Display"; font-size: medium;"><b><br /></b></span></div></div><div style="font-family: Georgia; font-size: 15.399999618530273px;"><span style="font-family: Karla;"><br /></span></div></div></div><div style="caret-color: rgb(0, 0, 0); color: black; font-family: Georgia; font-size: 15.399999618530273px; text-decoration: none;"><b><span style="font-family: Karla;">SHOP THE INGREDIENTS</span></b></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqdLEB4BY8kA-58iSCmwXnls4Cx5_DXGhUFb-n3XNyDa41vtzMLWNnOBkODbLjzIhixa1nJlMXzAK7VJg_-W9t8Ggn53NlKmuZ0Xs8LbkukD08F2kAqvuY-tF7IFgpSH-oT7AOr9f-X6HgLYHNwplWR0_zc03Ak9l1DLD6mEorses2I42m4B18vBaaAFg/s4148/IMG_8556.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><br /></div><p></p>
<div class="shopthepost-widget" data-widget-id="5037969"><script type="text/javascript">!function(w,i,d,g,e,t){d.getElementById(i)||(element=d.createElement(t),element.id=i,element.src="https://widgets.rewardstyle.com"+e,d.body.appendChild(element)),w.hasOwnProperty(g)===!0&&"complete"===d.readyState&&w[g].init()}(window,"shopthepost-script",document,"__stp","/js/shopthepost.js","script")</script><div class="rs-adblock"><img onerror="this.parentNode.innerHTML="Disable your ad blocking software to view this content."" src="https://assets.rewardstyle.com/production/fb951f51efff142850ce162dbf1ac9ba80cacc0f/images/search/350.gif" style="height: 15px; width: 15px;" /><noscript>JavaScript is currently disabled in this browser. Reactivate it to view this content.</noscript></div></div>JessBeauticianhttp://www.blogger.com/profile/13766920543036528369noreply@blogger.comtag:blogger.com,1999:blog-652702025766036588.post-44095709302162720272023-07-23T09:00:00.006+01:002023-07-28T19:59:22.514+01:00Heirloom Tomato & Basil Pesto Galette<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpBS5HI8myr9FD74Q5ekvfUqWlLHj0cQRY0YsiTLPMsuykSWqHH4IgriE8XE39gPSlJ6YGzf2Cs3tWTE61OK1UXEkPyqztZTHxdwo67RQm66AyzTEEGw5DbFTTC7943T1XuiTMv6GB6zn-3tVuRK_DDOGS4L-ug_oTC11w8hKAzmRnQAh5EW-PuD9Zrjw/s16000/IMG_8223.jpg" /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Karla;">The perfect summer party or picnic centrepiece! A golden flakey pastry base with a fresh basil pesto and sweet and juicy heirloom tomato filling, finished with extra pesto garnish, zingy lemon zest and fragrant basil leaves...<span><a name='more'></a></span><br /></span></div></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-family: Karla;"><b>SERVES: </b><span>2-4 PEOPLE | </span><b>PREP TIME: </b>2 HOURS 30<span> MINS | </span><b>COOK TIME:</b><span> 45 MINS</span></span><div style="font-family: Georgia;"><p> </p><p style="font-size: 15.399999618530273px;"><span style="font-family: "Playfair Display"; font-size: medium;"><b>INGREDIENTS</b></span></p></div><div><div><span style="font-family: Karla;"><b>FOR THE PASTRY</b></span></div><div><span style="font-family: Karla;">2 cups <a href="https://amzn.to/3Df2Xpt">white spelt flour</a> (or plain flour)</span></div><div><span style="font-family: Karla;">3/4 cup <a href="https://bit.ly/44wunmL">salted vegan butter</a></span></div><div><span style="font-family: Karla;">1 tbsp <a href="https://amzn.to/3K1nUb8">apple cider vinegar</a></span></div><div><span style="font-family: Karla;">1/3 cup cold water</span></div><div><span style="font-family: Karla;"><br /></span></div><div><span style="font-family: Karla;"><b>FOR THE FILLING</b></span></div><div><span style="font-family: Karla;">3 different coloured large heirloom tomatoes</span></div><div><span style="font-family: Karla;"><a href="https://amzn.to/3pTvk9y">Sea salt flakes</a></span></div><div style="font-family: Georgia;"><span style="font-family: Karla;"><br /></span></div><div><span style="font-family: Karla;">2 tbsp <a href="https://amzn.to/43mEkSs">pine nuts</a></span></div><div><span style="font-family: Karla;">1 garlic clove</span></div><div><span style="font-family: Karla;">1/2 tsp <a href="https://amzn.to/3pTvk9y">sea salt flakes</a></span></div><div><span style="font-family: Karla;">1/4 cup <a href="https://amzn.to/3rBZkHq">nutritional yeast</a></span></div><div><span style="font-family: Karla;">Large handful fresh basil leaves</span></div><div><span style="font-family: Karla;">3-4 tbsp <a href="https://amzn.to/3NSFzTI">olive oil</a> </span></div></div><div><div><br /><br /><span style="font-family: Karla;">Fresh basil leaves, to garnish <br />Lemon zest, to garnish</span><p style="font-family: Georgia; font-size: 15.399999618530273px;"><br /></p><p style="font-family: Georgia; font-size: 15.399999618530273px;"><span style="font-family: "Playfair Display"; font-size: medium;"><b>METHOD</b></span></p><span style="font-size: medium;"><br /><div style="font-family: Georgia;"><span style="font-family: Karla;">1. Place the flour and cubes of butter in a <a href="https://bit.ly/3ZrdRlb">food processor</a> and pulse only a couple of times until the butter has combined with the flour, but do not over blend. Transfer the flour mixture to a large bowl, then pour in the apple cider vinegar and water, and turn through with a fork until it comes together to form a flakey texture but again, do not over-mix. </span></div><div style="font-family: Georgia;"><span style="font-family: Karla;"><br /></span></div><div style="font-family: Georgia;"><span style="font-family: Karla;">2. Tip the pastry out onto a floured work-surface and shape into a ball with your hands. Place the pastry in a <a href="https://amzn.to/3Oi60Dy">Stasher Bag</a> and leave to chill in the fridge for 2 hours.</span></div><div style="font-family: Georgia;"><span style="font-family: Karla;"><br /></span></div><div style="font-family: Georgia;"><span style="font-family: Karla;">3. Meanwhile, slice the heirloom tomatoes, lay the slices out flat on a clean tea towel and sprinkle with a generous amount of sea salt flakes. Turn the slices over onto the other side and repeat. Set aside until the dough is ready.</span></div><div style="font-family: Georgia;"><span style="font-family: Karla;"><br /></span></div><div><span style="font-family: Karla;">4. Make the pesto by first lightly toasting the pine nuts. Using a pestle & mortar, grind the pine nuts down with the garlic and sea salt. Next, add in the nutritional yeast and mix it through. Add in the basil leaves, then pour in the olive oil and grind it down to form a pesto - it will take a little elbow grease, but will eventually come together!</span></div><div style="font-family: Georgia;"><span style="font-family: Karla;"><br /></span></div><div style="font-family: Georgia;"><span style="font-family: Karla;">5. After 2 hours, pre-heat the oven to 200 degrees celsius then remove the pastry from the fridge and place on a floured work-surface. Roll the pastry out into a rough oval shape, around 0.5cm in thickness. Carefully fold the dough over the rolling pin then lift it onto a lined baking tray and lay it out flat. </span></div><div style="font-family: Georgia;"><span style="font-family: Karla;"><br /></span></div><div><span style="font-family: Karla;">6. Spread the majority of the basil pesto into the centre of the galette, working out to the sides but leaving around a 1 inch gap from the egde.</span></div><div><span style="font-family: Karla;"><br /></span></div><div><span style="font-family: Karla;">7. Place the sliced tomatoes on top, starting with one layer, then place another layer on top filling in any gaps. Gently then fold the edge of the galette up and over the tomatoes. Brush the edges well with a plant milk and then place in the oven to bake for 45 minutes until the tomatoes have roasted and the pastry is golden in colour.</span></div><div><span style="font-family: Karla;"><br /></span></div><div><span style="font-family: Karla;">8. Dot the remaining basil pesto over the top, grate over the lemon zest and scatter on some fresh basil leaves. Serve warm or leave to cool - enjoy! </span></div></span><p style="font-family: Georgia; font-size: 15.399999618530273px;"><br /></p><div style="font-family: Georgia; font-size: 15.399999618530273px;"><span style="font-family: "Playfair Display"; font-size: medium;"><b><br /></b></span></div></div><div style="font-family: Georgia; font-size: 15.399999618530273px;"><span style="font-family: Karla;"><br /></span></div></div></div><div style="font-family: Georgia; font-size: 15.399999618530273px; text-align: center;"><b><span style="font-family: Karla;">SHOP THE INGREDIENTS</span></b></div>
<div class="shopthepost-widget" data-widget-id="5030355"><script type="text/javascript">!function(w,i,d,g,e,t){d.getElementById(i)||(element=d.createElement(t),element.id=i,element.src="https://widgets.rewardstyle.com"+e,d.body.appendChild(element)),w.hasOwnProperty(g)===!0&&"complete"===d.readyState&&w[g].init()}(window,"shopthepost-script",document,"__stp","/js/shopthepost.js","script")</script><div class="rs-adblock"><img onerror="this.parentNode.innerHTML="Disable your ad blocking software to view this content."" src="https://assets.rewardstyle.com/production/62ea089d558c3ce9619c44752271999f45fdcb70/images/search/350.gif" style="height: 15px; width: 15px;" /><noscript>JavaScript is currently disabled in this browser. Reactivate it to view this content.</noscript></div></div>JessBeauticianhttp://www.blogger.com/profile/13766920543036528369noreply@blogger.comtag:blogger.com,1999:blog-652702025766036588.post-79348177814220799272023-07-10T19:32:00.001+01:002023-07-10T19:32:44.003+01:00Crispy Coconut-Lime Tofu <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDspig7DV5Q_aKmMqDfHUFsTYMhXMEuu5-eUEiEt0yHE1aZweELCrhXWubW_PkIeAV4uu0xQ4PypxiGWaM7hGqBVomomBkipBaEGFMNsNSZyVpYfvP9wRWgRacQ0cIkZNXoKb4HMNxaL0xmx59Wkwjr-zkSgCaUtAXRpBBx_Tj9ET_Zw_R2QweOy80qNk/s4162/IMG_7905.jpeg" style="clear: left; display: inline; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDspig7DV5Q_aKmMqDfHUFsTYMhXMEuu5-eUEiEt0yHE1aZweELCrhXWubW_PkIeAV4uu0xQ4PypxiGWaM7hGqBVomomBkipBaEGFMNsNSZyVpYfvP9wRWgRacQ0cIkZNXoKb4HMNxaL0xmx59Wkwjr-zkSgCaUtAXRpBBx_Tj9ET_Zw_R2QweOy80qNk/s16000/IMG_7905.jpeg" /></a></p><span style="font-family: Karla; text-align: justify;"><div style="text-align: justify;">Crispy slices of coated tofu in a creamy coconut-lime sauce flavoured with fragrant coriander, garlic, ginger and chilli - best served with steamed basmati and wok fried greens...</div></span><div><div style="text-align: justify;"><span><a name='more'></a></span><span style="font-family: Karla;"><br /></span></div><p><span style="text-align: justify;"><b><span style="font-family: Karla;"><span style="font-size: 15.399999618530273px;">SERVES: </span></span></b></span><span style="font-family: Karla; font-size: 15.399999618530273px; text-align: justify;">2 PEOPLE</span><span style="font-family: Karla; font-size: 15.399999618530273px; text-align: justify;"> </span><span style="font-family: Karla; font-size: 15.399999618530273px; text-align: justify;"> </span><span style="font-family: Karla; font-size: 15.399999618530273px; text-align: justify;"> </span><span style="font-family: Karla; font-size: 15.399999618530273px; text-align: justify;"> </span><span style="font-family: Karla; font-size: 15.399999618530273px; text-align: justify;"> </span><span style="font-family: Karla; font-size: 15.399999618530273px; text-align: justify;"> </span><span style="font-family: Karla; font-size: 15.399999618530273px; text-align: justify;"> </span><span style="font-family: Karla; font-size: 15.399999618530273px; text-align: justify;">|</span><span style="font-family: Karla; font-size: 15.399999618530273px; text-align: justify;"> </span><span style="font-family: Karla; font-size: 15.399999618530273px; text-align: justify;"> </span><span style="font-family: Karla; font-size: 15.399999618530273px; text-align: justify;"> </span><span style="font-family: Karla; font-size: 15.399999618530273px; text-align: justify;"> </span><b style="font-family: Karla; font-size: 15.399999618530273px; text-align: justify;">PREP TIME: </b><span style="font-family: Karla; font-size: 15.399999618530273px; text-align: justify;">10 MINS</span><span style="font-family: Karla; font-size: 15.399999618530273px; text-align: justify;"> </span><span style="font-family: Karla; font-size: 15.399999618530273px; text-align: justify;"> </span><span style="font-family: Karla; font-size: 15.399999618530273px; text-align: justify;"> </span><span style="font-family: Karla; font-size: 15.399999618530273px; text-align: justify;">|</span><span style="font-family: Karla; font-size: 15.399999618530273px; text-align: justify;"> </span><span style="font-family: Karla; font-size: 15.399999618530273px; text-align: justify;"> </span><span style="font-family: Karla; font-size: 15.399999618530273px; text-align: justify;"> </span><span style="font-family: Karla; font-size: 15.399999618530273px; text-align: justify;"> </span><b style="font-family: Karla; font-size: 15.399999618530273px; text-align: justify;">COOK TIME:</b><span style="font-family: Karla; font-size: 15.399999618530273px; text-align: justify;"> </span><span style="font-family: Karla; font-size: 15.399999618530273px; text-align: justify;"> </span><span style="font-family: Karla; font-size: 15.399999618530273px; text-align: justify;"> 25</span><span style="font-family: Karla; font-size: 15.399999618530273px; text-align: justify;"> MINS</span></p><div style="text-align: justify;"><div style="font-family: Georgia; font-size: 15.399999618530273px;"><p> </p><p><span style="font-family: "Playfair Display"; font-size: medium;"><b>INGREDIENTS</b></span></p></div><div><div style="font-family: Georgia;"><b><span style="font-family: Karla;">FOR THE CRISPY TOFU</span></b></div><div><span style="font-family: Karla;">450g <a href="https://bit.ly/3lMG6ZM">block firm tofu</a></span></div><div><span style="font-family: Karla;">1/4 cup <a href="https://amzn.to/44go8Dj">cornflour</a></span></div><div><span style="font-family: Karla;">1 tsp <a href="https://amzn.to/3D7VWXG">garlic powder</a></span></div><div><span style="font-family: Karla;">1 tsp <a href="https://bit.ly/3XvKlt2">paprika</a></span></div><div><span style="font-family: Karla;">1/4 tsp <a href="https://amzn.to/43lOEtT">sea salt</a></span></div><div><span style="font-family: Karla;">1/4 tsp <a href="https://amzn.to/44zav20">ground black pepper</a></span></div><div><span style="font-family: Karla;">4 tbsp <a href="https://amzn.to/3rlg0TH">olive oil</a></span></div><div style="font-family: Georgia;"><span style="font-family: Karla;"><br /></span></div><div style="font-family: Georgia;"><span style="font-family: Karla;"><br /></span></div><div style="font-family: Georgia;"><b><span style="font-family: Karla;">FOR THE CREAMY COCONUT-LIME SAUCE</span></b></div></div><div style="font-family: Georgia;"><span style="font-family: Karla;">1 white onion, finely chopped</span></div><div style="font-family: Georgia;"><span style="font-family: Karla;">2 cloves garlic, minced</span></div><div style="font-family: Georgia;"><span style="font-family: Karla;">1 <a href="https://bit.ly/3HsnBnB">red chilli</a>, minced</span></div><div style="font-family: Georgia;"><span style="font-family: Karla;">1 thumb <a href="https://bit.ly/40ewo5r">ginger</a>, minced</span></div><div style="font-family: Georgia;"><span style="font-family: Karla;">Zest of 2 <a href="https://bit.ly/44AV0Xb">unwaxed limes</a></span></div><div style="font-family: Georgia;"><span style="font-family: Karla;">1 can full <a href="https://bit.ly/3jFlyBy">fat coconut milk</a></span></div><div style="font-family: Georgia;"><div><span style="font-family: Karla;">Juice of 2 <a href="https://bit.ly/44AV0Xb">limes</a></span></div></div><div style="font-family: Georgia;"><span style="font-family: Karla;">1 tbsp <a href="https://amzn.to/3pz9HLP">vegan fish sauce </a></span></div><div style="font-family: Georgia;"><span style="font-family: Karla;">Handful <a href="https://bit.ly/3RqfCw7">fresh coriander</a></span></div><div style="font-family: Georgia;"><br /></div><div><span style="font-family: Karla;"><a href="https://bit.ly/3RqfCw7">Fresh coriander</a>, to garnish</span></div><div><span style="font-family: Karla;"><a href="https://bit.ly/3HsnBnB">Red chilli</a>, sliced, to garnish</span></div><div><span style="font-family: Karla;"><a href="https://bit.ly/44AV0Xb">Lime </a>slices, to garnish</span></div><div><span style="font-family: Karla;"><br /></span></div><div><span style="font-family: Karla;">Steamed basmati rice, to serve</span></div><div><span style="font-family: Karla;">Wok fried greens, (tender stem broccoli, spring onions, green beans etc.) to serve</span></div><div><div><p style="font-family: Georgia; font-size: 15.399999618530273px;"><br /></p><p style="font-family: Georgia; font-size: 15.399999618530273px;"><br /></p><p style="font-family: Georgia; font-size: 15.399999618530273px;"><span style="font-family: "Playfair Display"; font-size: medium;"><b>METHOD</b></span></p><br /><div><span style="font-family: Karla;">1. Press the tofu for at least 4 hours until completely firm then slice down the middle lengthways. In a shallow bowl, mix together the cornflour, garlic powder, paprika, salt and pepper until well combined. Place the two tofu slices in the cornflour mix and coat well on all sides.</span></div><div><span style="font-family: Karla;"><br /></span></div><div><span style="font-family: Karla;">2. Heat the olive oil in a pan on a medium heat then place the tofu in and fry lightly until golden in colour on all sides. Slice diagonally into even sized strips then place on a lined baking tray and in a pre-heated oven at 180 degrees celsius for 20 minutes.</span></div><div><span style="font-family: Karla;"><br /></span></div><div><span style="font-family: Karla;">3. For the coconut-lime sauce, soften the onion and garlic in the same pan used to cook the tofu, adding in another splash of oil if necessary. Once cooked down, add in the chilli and ginger and continue to fry.</span></div><div><span style="font-family: Karla;"><br /></span></div><div><span style="font-family: Karla;">4. Grate in the lime zest, stir through then pour in the coconut milk. Bring to a gentle simmer and cook for 10 minutes, stirring constantly. Reduce the heat then squeeze in the lime juice and add in the fish sauce, then stir to combine.</span></div><div><span style="font-family: Karla;"><br /></span></div><div><span style="font-family: Karla;">5. Serve the rice, then place the crispy tofu on top. Finally, scatter the fresh coriander into the coconut-lime sauce, stir it through then spoon it over the crispy tofu. Alternatively, run the sauce through a sieve for a smoother consistency. </span></div><div><span style="font-family: Karla;"><br /></span></div><div><span style="font-family: Karla;">6. Garnish with more fresh coriander, sliced red chilli and lime, and serve with wok fried green vegetables on the side - enjoy! </span></div><p style="font-family: Georgia; font-size: 15.399999618530273px;"><br /></p><div style="font-family: Georgia; font-size: 15.399999618530273px;"><span style="font-family: "Playfair Display"; font-size: medium;"><b><br /></b></span></div></div><div style="font-family: Georgia; font-size: 15.399999618530273px;"><span style="font-family: Karla;"><br /></span></div></div></div><div style="font-family: Georgia; font-size: 15.399999618530273px; text-align: center;"><b><span style="font-family: Karla;">SHOP THE INGREDIENTS</span></b></div>
<div class="shopthepost-widget" data-widget-id="5026432"><script type="text/javascript">!function(w,i,d,g,e,t){d.getElementById(i)||(element=d.createElement(t),element.id=i,element.src="https://widgets.rewardstyle.com"+e,d.body.appendChild(element)),w.hasOwnProperty(g)===!0&&"complete"===d.readyState&&w[g].init()}(window,"shopthepost-script",document,"__stp","/js/shopthepost.js","script")</script><div class="rs-adblock"><img onerror="this.parentNode.innerHTML="Disable your ad blocking software to view this content."" src="https://assets.rewardstyle.com/production/d6b227be16b774102e1279cde957d8ae56f16434/images/search/350.gif" style="height: 15px; width: 15px;" /><noscript>JavaScript is currently disabled in this browser. Reactivate it to view this content.</noscript></div></div></div>JessBeauticianhttp://www.blogger.com/profile/13766920543036528369noreply@blogger.comtag:blogger.com,1999:blog-652702025766036588.post-50991412752625493272023-06-16T17:15:00.002+01:002023-06-16T17:15:49.206+01:00Spinach & Tofu 'Ricotta' Cannelloni <div class="separator" style="clear: both;"><a href="#" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwfq_-Mv2UNRzVHvNIShFOU77JeVOLiltw03bbYKXBEbxlutH-aR7AZN0ozawzMcFySOTSQxBCYwO7tWX6YrpB8i9h8TqbZ62yzWFLATqs-CtY2-hDrrPHgQW9XZuKCzfFQmWNMTWijbSSsHiZ-4wZyL87zrHTnrNLx8TCvBH5hfuDUqx7mm6wX3hL/s16000/IMG_7658%202.jpg" /></a></div><div class="separator" style="clear: both;"></div><div><span style="font-family: Karla;"><br /></span></div><div><span style="font-family: Karla;">Creamy tofu 'ricotta' cheese, basil and spinach stuffed tubes of cannelloni baked in a rich marinara sauce...<span><a name='more'></a></span><br /><br /><b>SERVES: </b>2 PEOPLE <span> <span> <span> </span> </span></span> | <span> <span> </span></span> <b>PREP TIME: </b>15 MINS <span> </span> | <span> <span> </span></span> <b>COOK TIME:</b> <span> </span> 50 MINS</span><div><p style="font-family: Georgia; font-size: 15.399999618530273px;"><span> </span></p><p style="font-family: Georgia;"><span style="font-family: "Playfair Display"; font-size: medium;"><b>INGREDIENTS</b></span></p></div><div><div><b><span style="font-family: Karla; font-size: medium;">FOR THE MARINARA SAUCE</span></b></div><div><span style="font-family: Karla; font-size: medium;">2 tbsp <a href="https://bit.ly/3BdZu7a">olive oil</a><br />3 cloves <a href="https://bit.ly/3J0DV0O">garlic</a><br />2 tsp <a href="https://bit.ly/3XbbYZL">dried mixed herbs</a></span></div><div><span style="font-family: Karla; font-size: medium;">2 cans <a href="chopped tomatoes ">chopped tomatoes</a> </span></div><div><span style="font-family: Karla; font-size: medium;">1 cup <a href="https://bit.ly/3Ncyk8H">passata with basil</a> </span></div><div><span style="font-family: Karla; font-size: medium;">Sea salt & black pepper</span></div><div><span style="font-family: Karla; font-size: medium;">Handful <a href="https://bit.ly/3NyalSF">fresh basil leaves</a> </span></div><div><span style="font-family: Karla; font-size: medium;"><br /></span></div><div><span style="font-family: Karla; font-size: medium;"><br /></span></div><div><b><span style="font-family: Karla; font-size: medium;">FOR THE SPINACH & TOFU RICOTTA FILLING</span></b></div><div><span style="font-family: Karla; font-size: medium;">300g block <a href="https://bit.ly/34WTntj">silken tofu</a>, well drained </span></div><div><span style="font-family: Karla; font-size: medium;">1/3 cup <a href="https://amzn.to/3Xe481q">cashews</a>, soaked for 24 hours and drained</span></div><div><span style="font-family: Karla; font-size: medium;">2 tbsp <a href="https://amzn.to/3N4c28Y">nutritional yeast</a></span></div><div><span style="font-family: Karla; font-size: medium;">Zest & juice 1/2 an unwaxed lemon </span></div><div><span style="font-family: Karla; font-size: medium;">1 tbsp <a href="https://bit.ly/3Nfhk1K">garlic puree</a></span></div><div><span style="font-family: Karla; font-size: medium;">Pinch nutmeg</span></div><div><span style="font-family: Karla; font-size: medium;">Sea salt & black pepper </span></div><div><span style="font-family: Karla; font-size: medium;">90g <a href="https://bit.ly/3MV4Rjo">spinach</a></span></div><div><span style="font-family: Karla; font-size: medium;">Handful fresh basil leaves</span></div><div><span style="font-family: Karla; font-size: medium;"><br />8 <a href="https://bit.ly/3CR1wO1">cannelloni</a> (or 8 <a href="https://bit.ly/3JinPzM">lasagne sheets</a>)</span></div></div><div><span style="font-family: Karla; font-size: medium;"><br /></span></div><div><span style="font-family: Karla; font-size: medium;"><br /></span></div><div><div><span><p><span style="font-family: Karla; font-size: medium;"><b>FOR THE CASHEW PARMESAN CHEESE (OPTIONAL)</b></span></p><p><span style="font-family: Karla; font-size: medium;"><span style="background-color: white; caret-color: rgb(13, 13, 13); color: #0d0d0d; white-space: pre-wrap;">1 cup <a href="https://bit.ly/3IbtJ3O">raw cashew nuts</a></span><span style="background-color: white; caret-color: rgb(13, 13, 13); color: #0d0d0d; white-space: pre-wrap;">
2 tbsp <a href="https://amzn.to/3N4c28Y">nutritional yeast</a></span><span style="background-color: white; caret-color: rgb(13, 13, 13); color: #0d0d0d; white-space: pre-wrap;">
1 tbsp <a href="https://bit.ly/3oRTFfG">lemon juice</a>
1/2 tsp <a href="https://bit.ly/42Jsmll">white wine vinegar</a>
1/4 tsp <a href="garlic powder">garlic powder</a>
1/4 tsp <a href="sea salt">sea salt</a>
</span></span><br class="Apple-interchange-newline" /></p><p style="text-align: justify;"><span style="font-family: Karla; font-size: medium;">Add the cashew nuts to a food processor along with the nutritional yeast, lemon juice, white wine vinegar, garlic powder and salt, then blend to combine for a couple of minutes until a ball naturally forms in the bowl. Shape into a wheel or wedge and refrigerate in an airtight container for 4 hours before using. The cashew parmesan cheese can be grated or shaved, and can last in the fridge for up to a week. </span></p><p style="font-size: 15.399999618530273px;"><span style="font-family: Karla;"><br /></span></p><p style="font-family: Georgia; font-size: 15.399999618530273px;"><br /></p><p style="font-family: Georgia; font-size: 15.399999618530273px;"><span style="font-family: "Playfair Display"; font-size: medium;"><b>METHOD</b></span></p></span><span style="font-size: medium;"><br /><div style="text-align: justify;"><span style="font-family: Karla;">1. For the <b>marinara sauce</b>, very finely dice the onion and garlic. Heat the olive oil in a pan on a medium heat, then add in the onion and garlic and cook to soften. Add in the dried mix herbs and turn through, then add in the canned tomatoes and passata. Season well to taste with salt and black pepper, then tear in the fresh basil leaves, stir to combine and leave on a gentle simmer to cook for 25-30 minutes.</span></div><div style="text-align: justify;"><span style="font-family: Karla;"><br /></span></div><div style="text-align: justify;"><span style="font-family: Karla;">2. For the <b>spinach and </b></span><b style="font-family: Karla;">tofu 'ricotta' </b><b style="font-family: Karla;">filling</b><span style="font-family: Karla;">, first add the spinach to a pan and cook down on a medium heat, turning constantly until the spinach has completely wilted, then set aside. Add the well-drained silken tofu to a food processor along with the drained cashews, nutritional yeast, lemon zest and juice, garlic puree, and season with salt and pepper. Pulse a few times to combine, then add in the spinach and tear the basil into the bowl, and just mix through with a spatula. </span></div><div style="text-align: justify;"><span style="font-family: Karla;"><br /></span></div><div style="text-align: justify;"><span style="font-family: Karla;">3. Pre-heat the oven to 180 degrees celsius. Place a few large spoonfuls of the marinara sauce in the base of a baking dish, then take one tube of cannelloni at a time and stuff it with the spinach and tofu 'ricotta' filling using a spoon. <b>If using lasagne sheets</b>, cook each lasagne sheet in a pan of boiling water for 1 minute 3 seconds each. Allow to cool before placing a heaped tablespoon of the filling at one end of the sheet and roll lengthways into a tube. Once all of the cannelloni tubes are stuffed, arrange them in the baking dish, spoon over the remaining marinara to cover, then grate over some cashew parmesan cheese. Place in the oven to bake for 35-40 minutes.</span></div><div style="text-align: justify;"><span style="font-family: Karla;"><br /></span></div><div style="text-align: justify;"><span style="font-family: Karla;">4. Serve the Spinach & Tofu 'Ricotta' Cannelloni with more grated cashew parmesan cheese and fresh basil on top - enjoy!</span></div></span><span><p style="text-align: justify;"><br /></p><div><span style="font-family: "Playfair Display"; font-size: medium;"><b><br /></b></span></div></span></div><div><span style="font-family: Karla;"><br /></span></div></div></div><div style="text-align: center;"><b><span style="font-family: Karla;">SHOP THE INGREDIENTS</span></b></div><br /><br />
<div class="shopthepost-widget" data-widget-id="5013867"><script type="text/javascript">!function(w,i,d,g,e,t){d.getElementById(i)||(element=d.createElement(t),element.id=i,element.src="https://widgets.rewardstyle.com"+e,d.body.appendChild(element)),w.hasOwnProperty(g)===!0&&"complete"===d.readyState&&w[g].init()}(window,"shopthepost-script",document,"__stp","/js/shopthepost.js","script")</script><div class="rs-adblock"><img onerror="this.parentNode.innerHTML="Disable your ad blocking software to view this content."" src="https://assets.rewardstyle.com/production/78a24341fd99ca4c8a775a07aa81c820a7b4ad62/images/search/350.gif" style="height: 15px; width: 15px;" /><noscript>JavaScript is currently disabled in this browser. Reactivate it to view this content.</noscript></div></div>JessBeauticianhttp://www.blogger.com/profile/13766920543036528369noreply@blogger.comtag:blogger.com,1999:blog-652702025766036588.post-38979996100499727592023-06-07T12:31:00.002+01:002023-06-07T12:31:38.626+01:00Red Pesto, Slow Roasted Tomato & Basil Quiche<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh03yBRvHzrgNZuxGKUyej68GnSdn-czRwknNP9DFZVDnZn6dB9dfdTJOeBcNStyBiaJ7RG14WLRDIM8aI9hDi8WMndZvQj9ZuXdex-1RI-5hM5rCc6a0n-oqgoyOUuH8l6ARD7SZFXS3FLUtx0MEKZ64m9r30nUF2O1drhNMpU4ymFMbugUpu--iL7/s16000/IMG_7144%20copy%202.jpg" /><div><br /></div><div><span style="font-family: Karla; font-size: medium;">A buttery, crumbly quiche crust with a slow-roasted cherry tomato, basil and red pesto tofu filling; the perfect centrepiece for picnics or summer parties...<span><a name='more'></a></span></span></div><div><br /></div><div><br /></div><div><div style="text-align: justify;"><span style="font-family: Karla; font-size: medium;"><span><span><b>SERVES:</b><span style="font-weight: bold;"> </span><span>4-8 </span> PEOPLE<span> </span> </span><b>|</b><span> <span> </span> </span><b>PREP TIME:<span style="font-weight: normal;"> 25 </span></b><span>MINS <span> </span> <span> </span> <b>|</b> <span> </span><span> </span></span></span><span> </span><b>COOK TIME:</b><span> <span> <span> </span></span>60 MINS</span></span></div><div><p style="font-family: Georgia; font-size: 15.399999618530273px;"><span> </span></p><p style="font-family: Georgia;"><span style="font-family: "Playfair Display"; font-size: medium;"><b>INGREDIENTS</b></span></p></div><div><div><span style="font-family: Karla; font-size: medium;"><b>FOR THE CRUST</b></span></div><div><span style="font-family: Karla; font-size: medium;">280g <a href="https://bit.ly/3WPkeyt">plain flour</a> </span></div><div><span style="font-family: Karla; font-size: medium;">140g <a href="https://bit.ly/3yCQHO7">vegan butter</a>, chilled and cubed</span></div><div><span style="font-family: Karla; font-size: medium;">6 tbsp cold water</span></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-family: Karla; font-size: medium;"><b>FOR THE FILLING</b></span></div><div><div><div><span style="font-family: Karla; font-size: medium;">300g <a href="https://bit.ly/3oRhGmY">cherry tomatoes</a>, halved</span></div><div><div><span style="font-size: medium;"><span style="font-family: Karla;">1/2 cup jarred </span><a href="https://bit.ly/3Cc5XCG" style="font-family: Karla;"><span>sun-dried tomatoes</span></a><span style="font-family: Karla;"> (+ 2 tbsp of the oil)</span></span></div></div></div></div><div><span style="font-family: Karla; font-size: medium;">Handful <a href="https://bit.ly/3oOtvKK">fresh basil leaves</a> </span></div><div><span style="font-family: Karla; font-size: medium;">1/4 cup <a href="https://amzn.to/3oRhIeA">nutritional yeast</a></span></div><div><span style="font-family: Karla; font-size: medium;">2 tbsp <a href="https://amzn.to/42s0XEz">pine nuts</a></span></div><div><span style="font-family: Karla; font-size: medium;">1 tbsp <a href="https://bit.ly/3oRTFfG">lemon juice</a></span></div><div><span style="font-family: Karla; font-size: medium;">1 small <a href="https://bit.ly/3J0DV0O">garlic clove</a></span></div><div><span style="font-family: Karla; font-size: medium;">Pinch <a href="https://bit.ly/3mgAnfN">sea salt flakes</a></span></div><div><div><div><div><span style="font-family: Karla; font-size: medium;">300g <a href="https://bit.ly/34WTntj">silken tofu</a></span></div></div><div><span style="font-family: Karla; font-size: medium;">2 tbsp <a href="https://amzn.to/3qzaOuO">chickpea flour</a> </span></div><div><span style="font-family: Karla; font-size: medium;">Zest of 1/2 <a href="https://bit.ly/3oRTFfG">lemon</a></span></div><div><span style="font-family: Karla; font-size: medium;">Black pepper </span></div><div><span style="font-family: Karla; font-size: medium;"><br /></span></div><div><span style="font-family: Karla; font-size: medium;"><a href="https://bit.ly/3oOtvKK">Fresh basil</a>, torn</span></div><div><span style="font-family: Karla; font-size: medium;"></span></div></div></div><div><span style="font-family: Karla; font-size: medium;"><a href="https://bit.ly/3rNBJ4h">Oat milk</a>, for brushing</span></div><div><div><br /></div></div><div><br /></div></div><div><div><span><p style="font-family: Georgia; font-size: 15.399999618530273px;"><br /></p><p style="font-family: Georgia; font-size: 15.399999618530273px;"><br /></p><p style="font-family: Georgia; font-size: 15.399999618530273px;"><span style="font-family: "Playfair Display"; font-size: medium;"><b>METHOD</b></span></p></span><span style="font-size: medium;"><br /><div style="text-align: justify;"><span style="font-family: Karla;">1. Start by making the quiche base by adding the plain flour to a food processor, followed by the chilled and cubed vegan butter. Pulse together to combine and break up the butter, then leave it to blend while gradually pouring in the cold water and keep it blending until it forms a ball itself in the blender bowl.</span></div><span style="font-family: Karla;"><div style="text-align: justify;"><br /></div><div style="text-align: justify;">2. Dust a clean work surface with some flour, then roughly shape the dough before dusting a rolling pin with some more flour and then roll out the dough to roughly fit over a 28cm pie dish. Lay the pastry over the dish, press it down into the centre first, then mould the edges of what will be the crust and once it is as even as possible, use a fork to prick the base all over. Place in the fridge to chill for 10 minutes and then pre-heat the oven to 180 degrees celsius.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">3. Next place the halved cherry tomatoes in a baking dish with the cut side facing upwards, then drizzle over some olive oil and season with some sea salt. Place in the oven to slow roast.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">4. Make the red pesto by adding the sun-dried tomatoes in oil to a food processor and to that, add the fresh basil leaves, stalks included, then the nutritional yeast, pine nuts, lemon juice, garlic clove and a good pinch of sea salt. Blend that up until nice and creamy, then add in the silken tofu with the chickpea flour, lemon zest and lots of black pepper, then blend together until combined. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">5. Remove the quiche base from the fridge, place in a round sheet of parchment paper then fill the base with rice or ceramic baking beans and blind bake for 15 minutes. Remove it from the oven after 15 minutes and remove the paper and rice/beans before putting the base back in the oven for another 10 minutes to cook the centre. Removed the cooked base and the slow-roasted cherry tomatoes at the same time, the tomatoes should be nicely roasted at this point and the majority of the liquid cooked out of them. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">6. Place the tomatoes in the base of the quiche, reserving some for the top, again, cut side facing up. Scatter over some torn fresh basil and then spread on the silken tofu filling. Brush a little oat milk around the crust to ensure a golden finish, then place the reserved tomatoes in the top of the quiche with some more fresh basil. Put that in the oven to bake again for another 45 minutes until golden in colour. Top with more fresh basil and vegan parmesan - enjoy!</div></span></span><span><p style="text-align: justify;"><br /></p><div><span style="font-family: "Playfair Display"; font-size: medium;"><b><br /></b></span></div></span></div><div><span style="font-family: Karla;"><br /></span></div></div></div><div style="text-align: center;"><b><span style="font-family: Karla;">SHOP THE INGREDIENTS</span></b></div><div><br /></div><div><br /></div>
<div class="shopthepost-widget" data-widget-id="5008674"><script type="text/javascript">!function(w,i,d,g,e,t){d.getElementById(i)||(element=d.createElement(t),element.id=i,element.src="https://widgets.rewardstyle.com"+e,d.body.appendChild(element)),w.hasOwnProperty(g)===!0&&"complete"===d.readyState&&w[g].init()}(window,"shopthepost-script",document,"__stp","/js/shopthepost.js","script")</script><div class="rs-adblock"><img onerror="this.parentNode.innerHTML="Disable your ad blocking software to view this content."" src="https://assets.rewardstyle.com/production/78a24341fd99ca4c8a775a07aa81c820a7b4ad62/images/search/350.gif" style="height: 15px; width: 15px;" /><noscript>JavaScript is currently disabled in this browser. Reactivate it to view this content.</noscript></div></div>JessBeauticianhttp://www.blogger.com/profile/13766920543036528369noreply@blogger.comtag:blogger.com,1999:blog-652702025766036588.post-70608062210161736132023-06-06T18:00:00.005+01:002023-06-06T18:00:39.018+01:00Creamy Spinach, Pea & Basil Pasta<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFtV0pcQVYBNuntZqMkQF4EbYv9a7eFiWd7TABBIZcKh5SEnD7hYGN20yilXqSZxhagrZWlF2XhZqctt0lwHWOTwlBGyjbmZSs2E5-QsClrE5Ir3pLgQmfnWl05f1kZfvIng5NOLqOweXVj4KTusJje8JSHFCLIQ5HVb_qaxcJiumvc4cmYdezD7sC/s4158/IMG_6860.jpg" style="clear: left; display: inline; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4158" data-original-width="3326" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFtV0pcQVYBNuntZqMkQF4EbYv9a7eFiWd7TABBIZcKh5SEnD7hYGN20yilXqSZxhagrZWlF2XhZqctt0lwHWOTwlBGyjbmZSs2E5-QsClrE5Ir3pLgQmfnWl05f1kZfvIng5NOLqOweXVj4KTusJje8JSHFCLIQ5HVb_qaxcJiumvc4cmYdezD7sC/s16000/IMG_6860.jpg" /></a><br /></p><p style="text-align: justify;"><span style="font-family: Karla; font-size: medium;">A vibrant and vegetable-packed pasta dish using silken tofu for a smooth and creamy sauce with spinach, peas and basil, finished with flavours of garlic and refreshing lemon...<span></span></span></p><a name='more'></a><p></p><div><div style="text-align: justify;"><span style="font-family: Karla;"><b><br /></b></span></div><div style="text-align: justify;"><span style="font-family: Karla; font-size: medium;"><span><span><b>SERVES:</b><span style="font-weight: bold;"> </span><span>2-4 </span> PEOPLE </span><b>|</b><span> </span><b>PREP TIME:<span style="font-weight: normal;"> 10 </span></b><span>MINS <span> </span> <b>|</b> <span> </span></span></span><span> </span><b>COOK TIME:</b><span> 20 MINS</span></span></div><div><p style="font-family: Georgia; font-size: 15.399999618530273px;"><span> </span><br /></p><p style="font-family: Georgia; font-size: 15.399999618530273px;"><span><br /></span></p><p style="font-family: Georgia; font-size: 15.399999618530273px;"><span style="font-family: "Playfair Display"; font-size: medium;"><b>INGREDIENTS</b></span></p></div><div><span style="font-family: Karla; font-size: medium;">2 tbsp <a href="https://bit.ly/3BdZu7a">olive oil</a></span></div><div><span style="font-family: Karla; font-size: medium;">3 cloves <a href="https://bit.ly/3NcEmaK">garlic</a>, finely minced</span></div><div><span style="font-family: Karla; font-size: medium;">150g of <a href="https://bit.ly/3OYBcsn">fresh spinach</a> </span></div><div><span style="font-family: Karla; font-size: medium;">1/2 cup <a href="https://bit.ly/460tcNI">frozen peas</a></span></div><div><span style="font-family: Karla; font-size: medium;">Sea salt & black pepper, to season</span></div><div><span style="font-family: Karla; font-size: medium;">300g <a href="https://bit.ly/34WTntj">block silken tofu</a>, </span><span style="font-family: Karla; font-size: large;">well drained</span><span style="font-family: Karla; font-size: large;"> </span></div><div><span style="font-family: Karla; font-size: medium;">Handful <a href="https://bit.ly/45Q2xDe">fresh basil</a></span></div><div><span style="font-family: Karla; font-size: medium;">Zest and juice of 1/2 an <a href="https://bit.ly/3oRTFfG">unwaxed lemon</a></span></div><div><span style="font-family: Karla; font-size: medium;">1/4 cup <a href="https://amzn.to/3CaRRRN">nutritional yeast</a></span></div><div><span style="font-family: "Helvetica Neue"; font-size: 12px;"><br /></span></div><div><span style="font-family: "Helvetica Neue"; font-size: 12px;"><br /></span></div><div><span style="font-family: Karla; font-size: medium;"><a href="https://bit.ly/45R8cso">Pasta shells</a></span></div><div><span style="font-family: Karla; font-size: medium;">1/2 <a href="https://bit.ly/3oRTFfG">lemon</a></span></div><div><span style="font-family: Karla; font-size: medium;"><a href="https://bit.ly/45Q2xDe">Fresh basil</a> leaves, to garnish</span></div><div><span style="font-family: Karla; font-size: medium;">Lemon zest</span></div><div><div><span><p style="font-family: Georgia; font-size: 15.399999618530273px;"><br /></p><p style="font-family: Georgia; font-size: 15.399999618530273px;"><br /></p><p style="font-family: Georgia; font-size: 15.399999618530273px;"><br /></p><p style="font-family: Georgia; font-size: 15.399999618530273px;"><span style="font-family: "Playfair Display"; font-size: medium;"><b>METHOD</b></span></p><p style="text-align: justify;"><span style="font-size: medium;"><span style="font-family: Karla;"><span>1. Heat</span> the olive oil in a pan on a medium heat, then add in the garlic to lightly fry it off for a couple of minutes. Next, add in the spinach as well as the frozen peas and continue to cook those off until the spinach wilted right down and the peas cooked through, then s</span><span style="font-family: Karla;">eason well with some sea salt and black pepper.</span></span></p><p style="text-align: justify;"><span style="font-family: Karla; font-size: medium;">2. In a food processor, add the silken tofu then add in the garlicky-spinach and peas, as well as a good handful of fresh basil, stalks included, the lemon zest and juice, and nutritional yeast. Blend that up until it's nice and smooth and creamy, running a spatula around the bowl a few times in between.</span></p><p style="text-align: justify;"><span style="font-family: Karla; font-size: medium;">3. Cook pasta according to packet instructions, then just as it's al dente, reserve 1/3 cup of the pasta water then drain off the rest. Add the cooked pasta back into the empty pan along with the creamy spinach, pea and basil sauce. The sauce serves enough for 4, so if only serving for 2, the other half can be frozen or stored in the fridge for 3 days.</span></p><p style="text-align: justify;"><span style="font-family: Karla; font-size: medium;">4. Stir the sauce well through the pasta, then squeeze in the juice of the other half of the lemon, season really well with more salt and black pepper, then give it a final stir through until the pasta has thickened the sauce slightly.</span></p><p style="text-align: justify;"><span style="font-family: Karla; font-size: medium;">5. Serve with some grated cashew parmesan, more lemon zest and scatter some fresh torn basil leaves over the top - enjoy!</span></p><p style="text-align: justify;"><br /></p><div><span style="font-family: "Playfair Display"; font-size: medium;"><b><br /></b></span></div></span></div><div><span style="font-family: Karla;"><br /></span></div><div style="text-align: center;"><span style="font-family: Karla;"><b>SHOP THE INGREDIENTS</b></span></div></div></div>
<div class="shopthepost-widget" data-widget-id="5008248"><script type="text/javascript">!function(w,i,d,g,e,t){d.getElementById(i)||(element=d.createElement(t),element.id=i,element.src="https://widgets.rewardstyle.com"+e,d.body.appendChild(element)),w.hasOwnProperty(g)===!0&&"complete"===d.readyState&&w[g].init()}(window,"shopthepost-script",document,"__stp","/js/shopthepost.js","script")</script><div class="rs-adblock"><img onerror="this.parentNode.innerHTML="Disable your ad blocking software to view this content."" src="https://assets.rewardstyle.com/production/d25f25668b18d6d747a320dfb09586a3c5e7e11f/images/search/350.gif" style="height: 15px; width: 15px;" /><noscript>JavaScript is currently disabled in this browser. Reactivate it to view this content.</noscript></div></div>JessBeauticianhttp://www.blogger.com/profile/13766920543036528369noreply@blogger.comtag:blogger.com,1999:blog-652702025766036588.post-61145820514300819842023-06-03T12:27:00.000+01:002023-06-04T09:29:13.146+01:00Seitan 'Beef' & Pepper Stir-Fry<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6rfB8dHmpjCAKH2qxmg9NsYVWfvzEyu1B-EdbFXgQC-1o4Jk0Yx11GAH-PopuBEE4WUUOilrZyD3P2fvx9jtyx3NwOm95_Oz1eV88GT8DKwQ6so7wear9t1Y3RD5p2CxeDMNDgLv8_xmQ31DbGSA9yCXdS09HQw0Jp40blBQCs3M24X_B9x0jsgFl/s3661/IMG_69899%202.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3661" data-original-width="2929" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6rfB8dHmpjCAKH2qxmg9NsYVWfvzEyu1B-EdbFXgQC-1o4Jk0Yx11GAH-PopuBEE4WUUOilrZyD3P2fvx9jtyx3NwOm95_Oz1eV88GT8DKwQ6so7wear9t1Y3RD5p2CxeDMNDgLv8_xmQ31DbGSA9yCXdS09HQw0Jp40blBQCs3M24X_B9x0jsgFl/s16000/IMG_69899%202.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Karla; font-size: medium;">Succulent pieces of seitan 'beef' in a rich umami sauce with strips of hot and sweet peppers; best served with noodles or rice and lots of fresh, fragrant coriander...</span><span><a name='more'></a></span></div><div><br /><div><div style="text-align: justify;"><span style="font-family: Karla;"><b>SERVES:</b><span style="font-weight: bold;"> </span><span>2 </span> PEOPLE <span> <span> </span></span> </span><b style="font-family: Karla;">|</b><span style="font-family: Karla;"> </span><b style="font-family: Karla;">PREP TIME:<span style="font-weight: normal;"> 10 </span></b><span style="font-family: Karla;">MINS <span> </span> <b>|</b> <span> </span> <b>COOK TIME:</b> 20 MINS</span></div><div><p style="font-family: Georgia; font-size: 15.399999618530273px;"><span> </span><br /></p><p style="font-family: Georgia; font-size: 15.399999618530273px;"><span style="font-family: "Playfair Display"; font-size: medium;"><b>INGREDIENTS</b></span></p></div><p style="text-align: left;"><span style="font-size: medium;"><span style="font-family: Karla;">2 tbsp <a href="https://bit.ly/3BdZu7a">olive oil</a><br /></span><span style="font-family: Karla;">1 red chilli, deseeded <br /></span><span style="font-family: Karla;">3 cloves garlic<br /></span><span style="font-family: Karla;">1 jar <a href="https://bit.ly/3WQqGWc">Biona Seitan Pieces in Tamari & Ginger Marinade</a><br /></span><span style="font-family: Karla;">6 Turkish hot green peppers, deseeded<br /></span><span style="font-family: Karla;">2 sweet red peppers, deseeded <br /></span><span style="font-family: Karla;">1 tbsp <a href="https://bit.ly/3GrxiRY">tamari</a> <br /></span><span style="font-family: Karla;">1 tsp cornflour (mixed with 3 tsp water to make a slurry) <br /></span><span style="font-family: Karla;">1/4 tsp white pepper </span><span style="font-family: Karla;"><br /></span><span style="font-family: Karla;">Noodles, to serve<br /></span><span style="font-family: Karla;">Handful fresh coriander, roughly torn</span></span></p><p style="text-align: left;"><b style="font-family: "Playfair Display";"><span style="font-size: medium;"><br /></span></b></p><p style="text-align: left;"><b style="font-family: "Playfair Display";"><span style="font-size: medium;">METHOD</span></b></p><div><div><p><span style="font-family: Karla;"><span style="font-size: medium;">1. Finely mince the red chilli and the garlic, then add to a pan on a medium heat with 2 tbsp olive oil.</span><br /></span><br /><span><span style="font-family: Karla; font-size: medium; text-align: justify;">2. Pour the marinade from the jar of seitan pieces into the pan, then add in the seitan, tearing up any larger pieces into smaller sizes. Add in the tamari, cornflour slurry and white pepper, then stir continuously and increase the heat to thicken the sauce.</span></span></p><span><p style="text-align: justify;"><span style="font-family: Karla; font-size: medium;">3. Slice the green and red peppers into long, very thin strips. Add them into the pan with the seitan and stir-fry for 4-5 minutes until they're lightly cooked, but still have a bit of a bite to them.</span></p><p style="text-align: justify;"><span style="font-family: Karla; font-size: medium;">4. Serve the 'Beef' Seitan and Pepper Stir-Fry with noodles and scatter over some fresh coriander to garnish - enjoy!</span></p><div><span style="font-family: "Playfair Display"; font-size: medium;"><b><br /></b></span></div><div><span style="font-family: "Playfair Display"; font-size: medium;"><b><br /></b></span></div></span></div><div><span style="font-family: Karla;"><br /></span></div><div style="text-align: center;"><span style="font-family: Karla;"><b>SHOP THE INGREDIENTS</b></span></div></div></div></div>
<div class="shopthepost-widget" data-widget-id="5006662"><script type="text/javascript">!function(w,i,d,g,e,t){d.getElementById(i)||(element=d.createElement(t),element.id=i,element.src="https://widgets.rewardstyle.com"+e,d.body.appendChild(element)),w.hasOwnProperty(g)===!0&&"complete"===d.readyState&&w[g].init()}(window,"shopthepost-script",document,"__stp","/js/shopthepost.js","script")</script><div class="rs-adblock"><img src="https://assets.rewardstyle.com/production/d25f25668b18d6d747a320dfb09586a3c5e7e11f/images/search/350.gif" onerror='this.parentNode.innerHTML="Disable your ad blocking software to view this content."' style="width: 15px; height: 15px"><noscript>JavaScript is currently disabled in this browser. Reactivate it to view this content.</noscript></div></div>JessBeauticianhttp://www.blogger.com/profile/13766920543036528369noreply@blogger.comtag:blogger.com,1999:blog-652702025766036588.post-35165361074735229302023-05-21T10:29:00.005+01:002023-05-24T10:32:55.046+01:00Sticky Lemongrass Tofu 'Chickn' Meatballs<p style="text-align: justify;"></p><div><div style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ7gcMFQIRUejzZV90ZBVPQfrwiUa2d-2YFqAil8D5Ehj8wOBMeE8YIKBP8Z9o29M0KJElZUnaYHu95yzu1naM9cbedGm3SH_ZWiuDmUad29aj1NbtLeKR_EZQYWnVNzlrjziGGJ05qEE-b6tn3qdTUiDXCb8haB9URReaMN5sG62f2QxnGtD7eyuq/s4000/IMG_6803%2033.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; text-align: left;"><img border="0" data-original-height="4000" data-original-width="3199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ7gcMFQIRUejzZV90ZBVPQfrwiUa2d-2YFqAil8D5Ehj8wOBMeE8YIKBP8Z9o29M0KJElZUnaYHu95yzu1naM9cbedGm3SH_ZWiuDmUad29aj1NbtLeKR_EZQYWnVNzlrjziGGJ05qEE-b6tn3qdTUiDXCb8haB9URReaMN5sG62f2QxnGtD7eyuq/s16000/IMG_6803%2033.jpg" /></a></div><div style="text-align: justify;"><span style="font-family: Karla;"><br /></span></div><div style="text-align: justify;"><span style="font-family: Karla;">A fragrant blend of lemongrass, chilli, ginger and coriander encased meaty, crisp balls of tofu with a sticky agave coating - best served with vermicelli rice noodles and my Green Bean Salad...</span></div><div><div style="text-align: justify;"><span style="font-family: Karla;"><span><a name='more'></a></span></span></div><div style="text-align: justify;"><span style="font-family: Karla;"><b><br /></b></span></div><div style="text-align: justify;"><span style="font-family: Karla;"><b>SERVES:</b><span style="font-weight: bold;"> </span><span>2 </span> PEOPLE <span> <span> </span></span> </span><b style="font-family: Karla;">|</b><span style="font-family: Karla;"> </span><b style="font-family: Karla;">PREP TIME:<span style="font-weight: normal;"> 10 </span></b><span style="font-family: Karla;">MINS <span> </span> <b>|</b> <span> </span> <b>COOK TIME:</b> 20 MINS</span></div><div><p style="font-family: Georgia; font-size: 15.399999618530273px;"><span> </span><br /></p><p style="font-family: Georgia; font-size: 15.399999618530273px;"><span style="font-family: "Playfair Display"; font-size: medium;"><b>INGREDIENTS</b></span></p></div><div><b><span style="font-family: Karla;">FOR THE STICKY LEMONGRASS TOFU 'CHICKN' MEATBALLS</span></b></div><div><div><br /></div><div><span style="font-family: Karla; font-size: medium;">280g very <a href="https://bit.ly/3LUuBKn">firm tofu</a> </span></div><div><span style="font-family: Karla; font-size: medium;">2 spring onions, halved</span></div><div><span style="font-family: Karla; font-size: medium;">2 stalks lemongrass, halved & outer layer removed</span></div><div><span style="font-family: Karla; font-size: medium;">1 shallot, halved</span></div><div><span style="font-family: Karla; font-size: medium;">1 red chilli, deseeded & halved</span></div><div><span style="font-family: Karla; font-size: medium;">6cm piece ginger, peeled</span></div><div><span style="font-family: Karla; font-size: medium;">4 cloves garlic, peeled</span></div><div><span style="font-family: Karla; font-size: medium;">Handful fresh coriander</span></div><div><span style="font-family: Karla; font-size: medium;">Zest of 1 lime</span></div><div><span style="font-family: Karla; font-size: medium;">1 tbsp <a href="https://bit.ly/3q502fy">vegan fish sauce</a> </span></div><div><span style="font-family: Karla; font-size: medium;">1/4 tsp white pepper</span></div><div><span style="font-family: Karla; font-size: medium;">Pinch sea salt flakes </span></div><div><span style="font-family: Karla; font-size: medium;">1/3 cup <a href="https://bit.ly/3pKsvr8">brown rice flour</a></span></div><div><span style="font-family: Karla; font-size: medium;">4 tbsp <a href="https://bit.ly/3BdZu7a">olive oil</a></span></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-family: Karla; font-size: medium;">3 tbsp <a href="https://bit.ly/3v917lU">agave nectar</a></span></div><div><span style="font-family: Karla; font-size: medium;">1/4 tsp <a href="https://bit.ly/3NDYH5C">xanthan gum</a></span></div><div><span style="font-size: medium;"><span><p style="font-family: Georgia;"><br /></p><p><span style="font-family: Karla;"><b>FOR THE GREEN BEAN SALAD</b></span></p></span><span style="font-family: Karla;">200g green beans<br />1/2 cucumber, roughly chopped<br />3 spring onions, sliced<br />1 red chilli, deseeded & sliced<br />Handful fresh coriander<br />Handful fresh basil (Thai basil if possible!)<br />2 tbsp <a href="https://bit.ly/3q502fy">vegan fish sauce</a><br />Juice 1/2 lime</span></span></div><div><span><span style="font-family: Karla; font-size: medium;">1/4 cup salted roasted peanuts </span><p style="font-family: Georgia; font-size: 15.399999618530273px;"><br /></p><p style="font-family: Georgia; font-size: 15.399999618530273px;"><span style="font-family: "Playfair Display"; font-size: medium;"><b>METHOD</b></span></p><p style="text-align: justify;"><span style="font-family: Karla; font-size: medium;">1. Drain the tofu well, then add to a <a href="https://bit.ly/3ZrdRlb">food processor</a> with the spring onions, lemongrass, shallot, red chilli, ginger, garlic, coriander, lime zest, vegan fish sauce, salt, pepper and rice flour. Pulse to combine and then blend until it begins to come together.</span></p><p style="text-align: justify;"><span style="font-family: Karla; font-size: medium;">2. Take 1 heaped tablespoon of the tofu mixture at a time and roll it between the palm of your hands to form a small meatball. This mixture should create 12-14 meatballs in total depending on sizing. Once all meatballs are made, place in the fridge to set for 1 hour.</span></p><p style="text-align: justify;"><span style="font-family: Karla; font-size: medium;">3. Heat a pan with a very shallow amount of olive oil and then place in the meatballs one at a time. Fry the meatballs gently on a medium heat, turning carefully constantly until they begin to brown on all sides, this should take around 10-15 minutes.</span></p><p style="text-align: justify;"><span style="font-family: Karla; font-size: medium;">4. For the Green Bean Salad, place the green beens on to steam for 3-4 minutes, they should still have a bit of a bite to them. After 4 minutes, drain and submerge in cold water. Drain again, then place in a bowl with the cucumber, spring onion, red chilli, coriander and basil. Pour over the vegan fish sauce and squeeze in the lime juice then toss to mix well and finally top with crushed, salted roasted peanuts. </span></p><p style="text-align: justify;"><span style="font-family: Karla; font-size: medium;">5. Combine the agave and xanthan gum then brush over the Lemongrass Tofu 'Chickn' Meatballs. Serve with vermicelli noodles and the Green Bean Salad.</span></p><div><span style="font-family: "Playfair Display"; font-size: medium;"><b><br /></b></span></div><div><span style="font-family: "Playfair Display"; font-size: medium;"><b><br /></b></span></div><div><span style="font-family: "Playfair Display"; font-size: medium;"><b><br /></b></span></div></span></div><div><span style="font-family: Karla;"><br /></span></div><div style="text-align: center;"><span style="font-family: Karla;"><b>SHOP THE INGREDIENTS</b></span></div></div><div style="text-align: center;"><span style="font-family: Karla;"><b><br /></b></span></div>
<div class="shopthepost-widget" data-widget-id="4999000"><script type="text/javascript">!function(w,i,d,g,e,t){d.getElementById(i)||(element=d.createElement(t),element.id=i,element.src="https://widgets.rewardstyle.com"+e,d.body.appendChild(element)),w.hasOwnProperty(g)===!0&&"complete"===d.readyState&&w[g].init()}(window,"shopthepost-script",document,"__stp","/js/shopthepost.js","script")</script><div class="rs-adblock"><img onerror="this.parentNode.innerHTML="Disable your ad blocking software to view this content."" src="https://assets.rewardstyle.com/production/f5abebe6931aaad3c65dd2b116285ee5af77eeaa/images/search/350.gif" style="height: 15px; width: 15px;" /><noscript>JavaScript is currently disabled in this browser. Reactivate it to view this content.</noscript></div></div></div><br /></div><br />JessBeauticianhttp://www.blogger.com/profile/13766920543036528369noreply@blogger.comtag:blogger.com,1999:blog-652702025766036588.post-45710820333259232362023-02-23T17:05:00.002+00:002023-02-23T17:05:29.773+00:00Creamy Coconut Thai Red Tofu Curry<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeVfQbIWj42ogyvW_NP-RoPtwtVLtIHrEnTiYuKDaMaYS4Y3JUA4kgNtz93LqpQblWUs4EVsqILrPwHJJD6X4x3Z5GWaT-UsuNH7JK398OUl84GI3SFoJCYcEdJKI9QTXoPeb-L2b6vGJNYHDP6EfbW-BGbvYoytcr6i4d2xGfBQ8QnLBLctGWKBZD/s4000/Tofu%20Red%20Curry%20Coconuttt.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeVfQbIWj42ogyvW_NP-RoPtwtVLtIHrEnTiYuKDaMaYS4Y3JUA4kgNtz93LqpQblWUs4EVsqILrPwHJJD6X4x3Z5GWaT-UsuNH7JK398OUl84GI3SFoJCYcEdJKI9QTXoPeb-L2b6vGJNYHDP6EfbW-BGbvYoytcr6i4d2xGfBQ8QnLBLctGWKBZD/s16000/Tofu%20Red%20Curry%20Coconuttt.jpg" /></a></div><span style="font-family: Karla;"><div><span style="font-family: Karla;"><br /></span></div>Fragrant flavours of ginger, chilli, lemongrass and lime in coconut milk curry sauce with chunky pieces of crisp tofu and fresh tender baby vegetables...</span></div><span style="font-family: Karla;"><span><a name='more'></a></span><br /></span><br /><div><p style="font-family: Georgia; font-size: 15.399999618530273px;"><span style="font-family: Karla;"><b>SERVES:</b><span style="font-weight: bold;"> </span><span>2-4</span> PEOPLE </span><b style="font-family: Karla;">|</b><span style="font-family: Karla;"> </span><b style="font-family: Karla;">PREP TIME:<span style="font-weight: normal;"> 20 </span></b><span style="font-family: Karla;">MINS <b>|</b> <b>COOK TIME:</b> 30 MINS</span></p><p style="font-family: Georgia; font-size: 15.399999618530273px;"><br /></p><p style="font-family: Georgia; font-size: 15.399999618530273px;"><span style="font-family: "Playfair Display"; font-size: medium;"><b>INGREDIENTS</b></span></p></div><div><b><span style="font-family: Karla;">FOR THE COCONUT THAI RED CURRY</span></b></div><div><div><span style="font-family: Karla;">Large pinch <a href="https://bit.ly/3mgAnfN">coarse sea salt</a></span><div><span style="font-family: Karla;">6 <a href="https://bit.ly/3WXIsoJ">black peppercorns</a><br /></span><div><div><span style="font-family: Karla;">1 tsp <a href="https://bit.ly/3HOerDv">cumin seeds</a></span></div><div><span style="font-family: Karla;">1 tsp <a href="https://bit.ly/3JzpQZi">ground coriander</a> </span></div><div><span style="font-family: Karla;">2 <a href="https://bit.ly/3DwTY3w">shallots</a>, peeled & finely minced<br />4 cloves <a href="https://bit.ly/3HotF0w">garlic</a>, minced<br />6cm piece <a href="https://bit.ly/40ewo5r">fresh ginger</a>, peeled & minced<br />2 <a href="https://bit.ly/3HsnBnB">red chillis</a>, de-seeded & minced<br />2 stalks <a href="https://bit.ly/3XYCGo8">lemongrass</a>, crushed & minced</span><div><span style="font-family: Karla;">1 large handful <a href="https://bit.ly/3RqfCw7">fresh coriander</a>, stalks included</span></div><div><span style="font-family: Karla;">Zest & juice 1/2 <a href="https://bit.ly/3RlATHj">lime</a> </span></div><div><span style="font-family: Karla;">1 tbsp <a href="https://bit.ly/3mt9C7Q">coconut oil</a></span></div><div><span style="font-family: Karla;">2 <a href="https://bit.ly/3jkNLAV">lime leaves</a></span></div><div><span style="font-family: Karla;">3 tbsp <a href="https://bit.ly/3rM69Uv">tomato puree</a><br />1 can <a href="https://bit.ly/3jFlyBy">coconut milk</a></span></div><div><span style="font-family: Karla;">250ml <a href="https://bit.ly/3H3qvAv">vegetable stock</a></span></div><div><span style="font-family: Karla;">1 heaped tsp </span><a href="https://bit.ly/3GvTbjj" style="font-family: Karla;">coconut sugar</a></div><div><span style="font-family: Karla;">Juice 1/2 lime</span></div></div></div></div><div><span style="font-family: Karla;">Handful <a href="https://bit.ly/3RqfCw7">fresh coriander</a>, finely chopped, to garnish</span></div><div><span style="font-family: Karla;"><br /></span></div><div><span style="font-family: Karla;"><br /></span></div><div><span style="font-family: Karla;"><b>FOR THE TOFU</b></span></div></div><div><span style="font-family: Karla;">1 block <a href="https://bit.ly/3lMG6ZM">firm tofu</a></span></div><div><span style="font-family: Karla;">1 tbsp <a href="https://bit.ly/3wSojqg">cornflour</a></span></div><div><span style="font-family: Karla;">1/2 tsp <a href="https://bit.ly/3mgAnfN">sea salt</a></span></div><div><span style="font-family: Karla;">1 tbsp <a href="https://bit.ly/3BdZu7a">olive oil</a></span></div><div><span style="font-family: Karla;"><br /></span></div><div><span style="font-family: Karla;">1 <a href="https://bit.ly/3YUBQZH">red pepper</a></span></div><div><span style="font-family: Karla;">100g <a href="https://bit.ly/3KbvCAm">baby corn</a></span></div><div><span style="font-family: Karla;">100g <a href="https://bit.ly/3XzMVOS">mange tout</a> </span></div><div><span style="font-family: Karla;">100g <a href="https://bit.ly/3XJnvhS">tenderstem broccoli</a></span></div><div><span style="font-family: Karla;"><br /></span></div><div><span style="font-family: Karla;"><br /></span></div><div><span style="font-family: Karla;"><br /></span></div><div><span><p style="font-family: Georgia; font-size: 15.399999618530273px;"><span style="font-family: "Playfair Display"; font-size: medium;"><b>METHOD</b></span></p><p><span style="font-family: Karla; font-size: medium;">1. Make the curry paste first by crushing the sea salt, black peppercorns and cumin seeds using a pestle and mortar. Add in the ground coriander, shallots and garlic, and grind together until it beings to form a paste. Next, add in the ginger, chilli and lemongrass and continue grinding until well combined. Add in the fresh coriander, lime juice and zest, coconut oil and lime leaves, and crush until the paste has completely formed. then Alternatively, the paste can be made in a food processor.</span></p><p><span style="font-family: Karla; font-size: medium;">2. Place the red curry paste into a non-stick pan and fry for around 5 minutes on a medium heat until beautifully fragrant. Add in the tomato puree and fry that off for a couple of minutes. Next, pour in the coconut milk, vegetable stock and sprinkle in the coconut sugar, then reduce the heat and leave it on a gentle simmer for 30 minutes.</span></p><p><span style="font-family: Karla; font-size: medium;">3. Pre-heat the oven to 180 degrees celsius. Prepare the tofu by tearing or chopping it up into chunks, then place into a large mixing bowl, sprinkle over the cornflour and sea salt, then toss well to combine. Drizzle over the olive oil and toss well again to coat evenly.</span></p><p><span style="font-family: Karla; font-size: medium;">4. Place the coated tofu on a non-stick baking tray, arrange evenly then place in the oven to bake for around 20-25 minutes until golden and crispy.</span></p><p><span style="font-family: Karla; font-size: medium;">5. Around 5 minutes before the coconut Thai red curry sauce is done, add in the baby vegetables, stir through and cook only until slightly tender.</span></p><p><span style="font-family: Karla; font-size: medium;">6. Remove the tofu once cooked and add into the curry. Squeeze in the juice from the other half of the lime and add in the fresh coriander. </span></p><p><span style="font-family: Karla; font-size: medium;">7. Serve the Creamy Coconut Thai Red Tofu Curry with steamed basmati rice and sprinkle over more fresh coriander to garnish - enjoy!</span></p><div><span style="font-family: "Playfair Display"; font-size: medium;"><b><br /></b></span></div><div><span style="font-family: "Playfair Display"; font-size: medium;"><b><br /></b></span></div><div><span style="font-family: "Playfair Display"; font-size: medium;"><b><br /></b></span></div></span></div><div><span style="font-family: Karla;"><br /></span></div><div style="text-align: center;"><span style="font-family: Karla;"><b>SHOP THE INGREDIENTS</b></span></div></div>
<div class="shopthepost-widget" data-widget-id="4949117"><script type="text/javascript">!function(w,i,d,g,e,t){d.getElementById(i)||(element=d.createElement(t),element.id=i,element.src="https://widgets.rewardstyle.com"+e,d.body.appendChild(element)),w.hasOwnProperty(g)===!0&&"complete"===d.readyState&&w[g].init()}(window,"shopthepost-script",document,"__stp","/js/shopthepost.js","script")</script><div class="rs-adblock"><img onerror="this.parentNode.innerHTML="Disable your ad blocking software to view this content."" src="https://assets.rewardstyle.com/production/4e418d43464e82e2dae3da4b95956cb8c718c40a/images/search/350.gif" style="height: 15px; width: 15px;" /><noscript>JavaScript is currently disabled in this browser. Reactivate it to view this content.</noscript></div></div>JessBeauticianhttp://www.blogger.com/profile/13766920543036528369noreply@blogger.comtag:blogger.com,1999:blog-652702025766036588.post-78681206083641876482023-02-17T14:50:00.003+00:002023-02-21T16:39:56.551+00:00Creamy Philadelphia Farfalle with Spinach & Mushrooms<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzFkZL5eSSeaEjfiWzEYbQ_hFb0m9WQVzwY7LLIvIThDT8n0nH-gG7pxGGparLshgEx5vpq55_5nXv0VBxRwr6iJ6QGEk7YnKtg301y144Q8Q5aOBVh7XUdHJqjI_kKoXKQkoxxP5jOpXoGjiRIuZ6UKHhhIEEuKnUPBj86BJ1xt1KkeWaDNv-6E03/s4320/IMG_5635%202.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4320" data-original-width="3456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzFkZL5eSSeaEjfiWzEYbQ_hFb0m9WQVzwY7LLIvIThDT8n0nH-gG7pxGGparLshgEx5vpq55_5nXv0VBxRwr6iJ6QGEk7YnKtg301y144Q8Q5aOBVh7XUdHJqjI_kKoXKQkoxxP5jOpXoGjiRIuZ6UKHhhIEEuKnUPBj86BJ1xt1KkeWaDNv-6E03/s16000/IMG_5635%202.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Karla; text-align: left;">A smooth and creamy pasta sauce made using Philadelphia's Plant-Based Almond & Oat Soft Cheese with meaty oyster mushrooms, wilted spinach and flavours of tarragon, lemon and garlic...</span></div><p></p><p><span></span></p><a name='more'></a><p></p><div style="font-family: Georgia; font-size: 15.399999618530273px; text-align: justify;"><span style="font-family: Karla;"><div><p style="font-family: Georgia; font-size: 15.399999618530273px;"><span style="font-family: Karla;"><b><br /></b></span></p><p style="font-family: Georgia; font-size: 15.399999618530273px;"><span style="font-family: Karla;"><b>SERVES:</b><span style="font-weight: bold;"> </span>2 PEOPLE </span><b style="font-family: Karla;">|</b><span style="font-family: Karla;"> </span><b style="font-family: Karla;">PREP TIME:<span style="font-weight: normal;"> 5 </span></b><span style="font-family: Karla;">MINS <b>|</b> <b>COOK TIME:</b> 30 MINS</span></p><p style="font-family: Georgia; font-size: 15.399999618530273px;"><br /></p><p style="font-family: Georgia; font-size: 15.399999618530273px;"><br /></p><p style="font-family: Georgia; font-size: 15.399999618530273px;"><span style="font-family: "Playfair Display"; font-size: medium;"><b>INGREDIENTS</b></span></p></div></span></div><div style="text-align: justify;"><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><b>FOR THE CREAMY PHILADELPHIA FARFALLE WITH SPINACH & MUSHROOMS</b></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">1 tbsp <a href="https://bit.ly/3LXj64X">olive oil</a></span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">1 <a href="https://bit.ly/3DwTY3w">shallot</a>, finely minced </span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">3 <a href="https://bit.ly/3YDLBeI">cloves garlic</a>, very finely minced </span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">150g <a href="https://bit.ly/3YCfN9T">oyster mushrooms</a>, roughly torn into strips </span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">1 tbsp dried or </span><a href="https://bit.ly/3RJFyD8" style="font-family: Karla;">fresh tarragon</a><span style="font-family: Karla;"> </span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">1 tub Philadelphia Plant-based Almond & Oat Soft Cheese Alternative (or 150g any <a href="https://bit.ly/3RPsw6X">vegan cream cheese</a>!)</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">150g <a href="https://bit.ly/3lpd3yx">pasta bows</a> (+ </span><span style="font-family: Karla;">1/2 cup pasta water)</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">100g <a href="https://bit.ly/3RIMh05">spinach</a></span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">Zest & juice 1/2 an <a href="https://bit.ly/3RKqDs6">unwaxed lemon</a></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">Salt & pepper</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px; min-height: 14px;"><br /></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><br /></p></div><span style="font-family: Karla;"><b>FOR THE ROASTED BUTTERNUT, CHICKPEA & MASSAGED KALE SALAD</b></span><div><span style="font-family: Karla;">1/2 <a href="https://bit.ly/3lsoqW8">butternut squash</a>, peeled, deseeded and cubed</span></div><div><span style="font-family: Karla;">1/2 can <a href="https://bit.ly/3RPvvfF">chickpeas</a>, rinsed & drained</span></div><div><span style="font-family: Karla;">1 tsp <a href="https://bit.ly/3XvKlt2">paprika</a></span></div><div><span style="font-family: Karla;">1 tsp <a href="https://bit.ly/3lpDHHg">garlic powder</a><br />Pinch <a href="https://bit.ly/3YuYxUg">chilli flakes</a></span></div><div><span style="font-family: Karla;"><div style="font-family: -webkit-standard;"><span style="font-family: Karla;">1 tbsp <a href="https://bit.ly/3LXj64X">olive oil</a></span></div><div style="font-family: -webkit-standard;"><span style="font-family: Karla;">1 tbsp <a href="https://bit.ly/3jWdFLL">maple syrup</a></span></div><a href="https://bit.ly/3mgAnfN">Sea salt</a> & pepper</span></div><div><span style="font-family: Karla;">125g <a href="https://bit.ly/3RNMXRC">fresh kale</a>, stems removed + 1 tbsp <a href="https://bit.ly/3LXj64X">olive oil</a></span></div><div><span style="font-family: Karla;"><div style="font-family: -webkit-standard;"><span style="font-family: Karla;">Small handful <a href="https://bit.ly/3YY2xge">flaked almonds</a> </span></div><div style="font-family: -webkit-standard;"><span style="font-family: Karla;"><a href="https://bit.ly/3YQ3xmi">Balsamic glaze</a> </span></div><div><span style="font-family: Karla;"><br /></span></div></span></div><div><span style="font-family: Karla;"><br /></span><div><div style="font-size: 15.399999618530273px;"><br /></div><div style="font-size: 15.399999618530273px;"><br /></div><div style="font-family: Georgia;"><span style="font-family: Karla;"><b style="font-family: "Playfair Display";">METHOD</b></span></div><div style="font-family: Georgia; font-size: 15.399999618530273px;"><span style="font-family: Karla;"><b style="font-family: "Playfair Display";"><br /></b></span></div><div style="font-family: Georgia; font-size: 15.399999618530273px;"><span style="font-family: Karla;">1. For the pasta sauce, heat the olive oil in a non-stick pan on a medium heat. Add in the shallot and garlic and fry off until soft.</span></div><div style="font-family: Georgia; font-size: 15.399999618530273px;"><span style="font-family: Karla;"><br /></span></div><div style="font-family: Georgia; font-size: 15.399999618530273px;"><span style="font-family: Karla;">2. Roughly tear the oyster mushrooms into strips and add them into the pan then fry off until slightly golden in colour. Meanwhile, cook the pasta in a large pan of boiling, salted water.</span></div><div style="font-family: Georgia; font-size: 15.399999618530273px;"><span style="font-family: Karla;"><br /></span></div><div style="font-family: Georgia; font-size: 15.399999618530273px;"><span style="font-family: Karla;">3. Turn down the heat and next add in the dried or fresh tarragon, season well with salt and pepper and stir through. Next, add in the tub of plant-based Philadelphia and once the pasta has finished, drain it off reserving 1/2 cup of the starchy pasta water. Pour the pasta water into the pasta sauce, stir it through well until a creamy consistency has formed, then add in the spinach and cooked pasta, and stir through. Grate in the lemon zest, squeeze in the juice and stir a final time.</span></div><div style="font-family: Georgia; font-size: 15.399999618530273px;"><span style="font-family: Karla;"><br /></span></div><div style="font-family: Georgia; font-size: 15.399999618530273px;"><span style="font-family: Karla;">4. For the salad, pre-heat the oven to 180 degrees celsius. Toss the butternut squash cubes and chickpeas in the paprika, garlic powder, chilli flakes, olive oil, maple syrup and season well with salt and pepper. Spread out evenly on a non-stick baking tray, then place in the oven to bake for 25-30 minutes until the butternut squash is caramelised and the chickpeas are crispy.</span></div><div style="font-family: Georgia; font-size: 15.399999618530273px;"><span style="font-family: Karla;"><br /></span></div><div><span style="font-family: Karla;"><span style="font-size: 15.399999618530273px;">5. Meanwhile, drizzle the olive oil over the kale and using your hands, very gently massage the oil into the kale leaves for a couple of minutes until they gradually soften.</span></span></div><div><span style="font-family: Karla;"><span style="font-size: 15.399999618530273px;"><br /></span></span></div><div><span style="font-family: Karla;"><span style="font-size: 15.399999618530273px;">6. Remove the roasted butternut squash and chickpeas from the oven, scatter them over the massaged kale, then sprinkle over the flaked almonds and drizzle on some balsamic glaze.</span></span></div><div><span style="font-family: Karla;"><span style="font-size: 15.399999618530273px;"><br /></span></span></div><div><span style="font-family: Karla;"><span style="font-size: 15.399999618530273px;">7. Serve the pasta hot or cold with more fresh tarragon as a garnish on top and extra cracked black pepper, with the Roasted Butternut, Chickpea & Massaged Kale Salad on the side - enjoy!</span></span></div><div style="font-family: Georgia; font-size: 15.399999618530273px;"><span style="font-family: Karla;"><br /></span></div><div style="font-family: Georgia; font-size: 15.399999618530273px;"><span style="font-family: Karla;"><br /></span></div><div style="font-family: Georgia; font-size: 15.399999618530273px;"><span style="font-family: Karla;"><br /></span></div><div style="font-family: Georgia; font-size: 15.399999618530273px;"><br /></div><div style="font-family: Georgia; font-size: 15.399999618530273px;"><span style="font-family: Karla;"><br /></span></div><div style="font-family: Georgia; font-size: 15.399999618530273px;"><span style="font-family: Karla;"><br /></span></div><div style="font-family: Georgia; font-size: 15.399999618530273px; text-align: center;"><span style="font-family: Karla;"><b>SHOP THE INGREDIENTS</b></span></div><div style="font-family: Georgia; font-size: 15.399999618530273px; text-align: center;"><span style="font-family: Karla;"><b><br /></b></span></div></div>
<div class="shopthepost-widget" data-widget-id="4944798"><script type="text/javascript">!function(w,i,d,g,e,t){d.getElementById(i)||(element=d.createElement(t),element.id=i,element.src="https://widgets.rewardstyle.com"+e,d.body.appendChild(element)),w.hasOwnProperty(g)===!0&&"complete"===d.readyState&&w[g].init()}(window,"shopthepost-script",document,"__stp","/js/shopthepost.js","script")</script><div class="rs-adblock"><img onerror="this.parentNode.innerHTML="Disable your ad blocking software to view this content."" src="https://assets.rewardstyle.com/production/4e418d43464e82e2dae3da4b95956cb8c718c40a/images/search/350.gif" style="height: 15px; width: 15px;" /><noscript>JavaScript is currently disabled in this browser. Reactivate it to view this content.</noscript></div></div></div>JessBeauticianhttp://www.blogger.com/profile/13766920543036528369noreply@blogger.comtag:blogger.com,1999:blog-652702025766036588.post-69169605252061406782023-01-27T16:09:00.005+00:002023-01-28T09:38:57.323+00:00Lentil & Mushroom Pie with Cauli-Cheese Mash<div><div class="separator" style="clear: both; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh__FLrOyNPm-z139Vkaghu1I2yhYKv4LJzxd4vNNzf94EkwUg2SV77jX914eVrwz4yZ9kCTkL3uAvjHoyfwslqOB9dcqXsdXF7lGnryaZ69KeNV74FYusSTvhqzXHpSfFvt6hR47SM85cztAE3PbePbXzOwZ8mlCbPd61STaWH5IZQgrLUAB3IahDw/s16000/IMG_5457.jpg" /></div><span style="font-family: Karla;"><p style="font-family: -webkit-standard; text-align: justify;"></p><p style="font-family: -webkit-standard;"></p><p>A meaty mixture of oyster and king oyster mushrooms with beluga lentils in a rich, red wine gravy, topped with a mustard cauliflower-cheese mash and smoky vegan Applewood...<span></span></p><a name='more'></a><p></p><div><p style="font-family: Georgia; font-size: 15.399999618530273px;"><span style="font-family: Karla;"><b><br /></b></span></p><p style="font-family: Georgia; font-size: 15.399999618530273px;"><span style="font-family: Karla;"><b>SERVES:</b><span style="font-weight: bold;"> </span><span>2-4</span> PEOPLE </span><b style="font-family: Karla;">|</b><span style="font-family: Karla;"> </span><b style="font-family: Karla;">PREP TIME:<span style="font-weight: normal;"> 20 </span></b><span style="font-family: Karla;">MINS <b>|</b> <b>COOK TIME:</b> 1 HOUR</span></p><p style="font-family: Georgia; font-size: 15.399999618530273px;"><br /></p><p style="font-family: Georgia; font-size: 15.399999618530273px;"><span style="font-family: "Playfair Display"; font-size: medium;"><b>INGREDIENTS</b></span></p></div></span></div><div><span style="font-family: Karla;"><b>FOR THE LENTIL & MUSHROOM PIE</b></span></div><div><span style="font-family: Karla;">1 tbsp <a href="https://bit.ly/3yCQHO7">vegan butter </a><br />1 white onion, chopped</span><div><span style="font-family: Karla;">1 carrot, finely minced<br />1 stick celery, finely minced<br />4 cloves garlic, minced</span></div><div><span style="font-family: Karla;"><div style="font-family: -webkit-standard;"><span style="font-family: Karla;">250g chestnut mushrooms, finely chopped</span></div>150g oyster mushrooms, roughly torn<br />2 king oyster mushrooms, chopped </span></div><div><span style="font-family: Karla;">2 sprigs fresh thyme, stalks removed & leaves chopped</span></div><div><span style="font-family: Karla;">1 sprig fresh rosemary, stalk removed </span><span style="font-family: Karla;">& leaves chopped</span></div><div><span style="font-family: Karla;"><div style="font-family: -webkit-standard;"><span style="font-family: Karla;">4 tbsp <a href="https://bit.ly/3rM69Uv">tomato puree</a></span></div></span></div><div><span style="font-family: Karla;">2 tbsp <a href="https://bit.ly/3GIzVOt">vegan Worcester sauce</a><br />2 tbsp <a href="https://bit.ly/3GrxiRY">soy sauce</a></span></div><div><span style="font-family: Karla;">1/3 cup <a href="https://bit.ly/3wBieO5">vegan red wine</a></span></div><div><div><span style="font-family: Karla;">1 tbsp brown rice flour (or plain flour)</span></div><span style="font-family: Karla;"></span></div><div><span style="font-family: Karla;">1 bay leaf</span></div><div><span style="font-family: Karla;">1 tin </span><a href="https://bit.ly/3Dke1Sy" style="font-family: Karla;">beluga lentils</a><span style="font-family: Karla;"> </span></div><div><span style="font-family: Karla;">400ml <a href="https://bit.ly/3wxSVMM">vegetable stock</a></span></div><div><span style="font-family: Karla;">Sea salt & black pepper </span></div><div><span style="font-family: Karla;"><br /></span></div><div><span style="font-family: Karla;"><br /></span></div><div><b><span style="font-family: Karla;">FOR THE CAULI-CHEESE MASH TOP</span></b></div><div><span style="font-family: Karla;">2 large white potatoes</span></div><div><span style="font-family: Karla;">1/2 head large cauliflower</span></div><div><span style="font-family: Karla;">2 tbsp <a href="https://bit.ly/3yCQHO7">vegan butter</a></span></div><div><span style="font-family: Karla;">1/2 cup grated <a href="https://bit.ly/3DdkLll">vegan cheddar cheese</a></span></div><div><span style="font-family: Karla;">1/2 cup <a href="https://bit.ly/3rNBJ4h">plant milk</a></span></div><div><span style="font-family: Karla;">1 tbsp <a href="https://bit.ly/3HyHeMh">wholegrain mustard</a></span></div><div><span style="font-family: Karla;">Sea salt & black pepper </span></div><div><span style="font-family: Karla;"><br /></span></div><div><span style="font-family: Karla;">1/2 cup grated <a href="https://bit.ly/3HzeXFj">vegan Applewood cheese</a></span></div><div><span style="font-family: Karla;"><br /></span></div><div><span style="font-family: Karla;"><br /></span></div><div><br /></div><div><span style="font-family: Karla;"><b style="font-family: "Playfair Display";">METHOD</b></span></div><div><span style="font-family: Karla;"><b style="font-family: "Playfair Display";"><br /></b></span></div><div><span style="font-family: Karla;">1. Start by making the lentil and mushroom mixture. Melt the butter in a pan on a medium heat, then make a mirepoix by adding in the onion, carrot and celery and cook down until softened. Add in the garlic and continue to cook.</span></div><div><span style="font-family: Karla;"><br /></span></div><div><span style="font-family: Karla;">2. Add in the chestnut, oyster and king oyster mushrooms next and cook on a medium-high heat, turning constantly for around 10 minutes until slightly golden in colour. Add in the fresh thyme and rosemary, and stir through.</span></div><div><span style="font-family: Karla;"><br /></span></div><div><span style="font-family: Karla;">3. Next, deglaze the pan by adding in the vegan Worcester sauce, soy sauce and tomato puree. Turn through the pan, the pour in the vegan red wine. Increase the heat slightly to cook off the alcohol and reduce it down. Sprinkle in the flour, then add in the bay leaf and turn through.</span></div><div><span style="font-family: Karla;"><br /></span></div><div><span style="font-family: Karla;">4. Add in the tin of beluga lentils then pour in the vegetable stock and season well with salt and black pepper. Stir well again then leave on a gentle simmer for 25-30 minutes.</span></div><div><span style="font-family: Karla;"><br /></span></div><div><span style="font-family: Karla;">5. While the lentil and mushroom mix is simmering, peel and quarter the potatoes. Place a separate pan of water on to boil, then add in the potatoes to cook for 15 minutes or until tender.</span></div><div><span style="font-family: Karla;"><br /></span></div><div><span style="font-family: Karla;">6. Meanwhile, break the half head of cauliflower down into the smallest florets and add them into the boiled potatoes 3 minutes before they've finished cooking. Drain off the water and remove the potatoes, putting them through a potato ricer or alternatively, place in a bowl and mash until smooth. </span></div><div><span style="font-family: Karla;"><br /></span></div><div><span style="font-family: Karla;">7. Add the mashed potato back into the pan with the par-boiled cauliflower. Add in the vegan butter and vegan cheese, then pour in the milk. Stir to combine then add in the wholegrain mustard and season well with salt and black pepper, and mash through well. </span></div><div><span style="font-family: Karla;"><br /></span></div><div><span style="font-family: Karla;">8. Pre-heat the oven to 200 degrees celsius. Spread the lentil and mushroom mixture in the bottom of a baking dish then evenly place the cauli-cheese mash on top. Sprinkle the grated vegan Applewood cheese over the top and place in the oven to bake for 35-40 minutes until bubbling, and until the mash is melty and golden in colour. </span></div><div><span style="font-family: Karla;"><br /></span></div><div><span style="font-family: Karla;">9. Serve the Lentil & Mushroom Pie with Cauli-Cheese Mash immediately with a side of steamed kale or vegetables of your choice - enjoy! </span></div><div><span style="font-family: Karla;"><br /></span></div><div><br /></div><div><span style="font-family: Karla;"><br /></span></div><div><span style="font-family: Karla;"><br /></span></div><div style="text-align: center;"><span style="font-family: Karla;"><b>SHOP THE INGREDIENTS</b></span></div><div style="text-align: center;"><span style="font-family: Karla;"><b><br /></b></span></div><div style="text-align: left;"><span style="font-family: Karla;"><b><br /></b></span></div>
<div class="shopthepost-widget" data-widget-id="4931811"><script type="text/javascript">!function(w,i,d,g,e,t){d.getElementById(i)||(element=d.createElement(t),element.id=i,element.src="https://widgets.rewardstyle.com"+e,d.body.appendChild(element)),w.hasOwnProperty(g)===!0&&"complete"===d.readyState&&w[g].init()}(window,"shopthepost-script",document,"__stp","/js/shopthepost.js","script")</script><div class="rs-adblock"><img onerror="this.parentNode.innerHTML="Disable your ad blocking software to view this content."" src="https://assets.rewardstyle.com/production/a9b9c4558313f3a9f9883b7fa62d70ef45128239/images/search/350.gif" style="height: 15px; width: 15px;" /><noscript>JavaScript is currently disabled in this browser. Reactivate it to view this content.</noscript></div></div></div>JessBeauticianhttp://www.blogger.com/profile/13766920543036528369noreply@blogger.comtag:blogger.com,1999:blog-652702025766036588.post-82308549655677368492023-01-19T10:41:00.001+00:002023-01-19T10:41:24.308+00:00Crispy Mushroom Ramen<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYN3ngiyrBjdUqlULuastVPSaWxjbWwjq_XkT7auiSVfpQDOXSp2Tnb1-066fgmbBdLWf-vxkedkz43sIv4pEU-onkTnfTck84PpfvtdK-VceGEPkynHvpFyNxRQe-0VwD5JUItUTj-DNpsOdFqgOEnbTv10SWDR45uCRMOnLV3TzhB3_MIez_2srA/s4320/IMG_5389%202.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4320" data-original-width="3456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYN3ngiyrBjdUqlULuastVPSaWxjbWwjq_XkT7auiSVfpQDOXSp2Tnb1-066fgmbBdLWf-vxkedkz43sIv4pEU-onkTnfTck84PpfvtdK-VceGEPkynHvpFyNxRQe-0VwD5JUItUTj-DNpsOdFqgOEnbTv10SWDR45uCRMOnLV3TzhB3_MIez_2srA/s16000/IMG_5389%202.jpeg" /></a></div><p style="text-align: justify;"><span style="font-family: Karla;">A warming and hearty hug in a bowl! My Crispy Mushroom Ramen combines ramen noodles served in an rich, savoury shiitake broth bursting with flavours of garlic, ginger and chilli, and is topped with enoki and meaty oyster mushrooms, then finished with a kick of Togarashi...</span></p><p><span></span></p><a name='more'></a><p></p><p><br /></p><div><p style="font-family: Georgia; font-size: 15.399999618530273px;"><span style="font-family: Karla;"><b>SERVES:</b><span style="font-weight: bold;"> </span><span>2</span> PEOPLE </span><b style="font-family: Karla;">|</b><span style="font-family: Karla;"> </span><b style="font-family: Karla;">PREP TIME:<span style="font-weight: normal;"> 25 </span></b><span style="font-family: Karla;">MINS <b>|</b> <b>COOK TIME:</b> 30 MINS</span></p><p style="font-family: Georgia; font-size: 15.399999618530273px;"><br /></p><p style="font-family: Georgia; font-size: 15.399999618530273px;"><span style="font-family: "Playfair Display"; font-size: medium;"><b>INGREDIENTS</b></span></p><span style="font-family: Karla;"><div><span style="font-family: Karla;"><b>FOR THE BROTH</b></span></div>2 tbsp olive oil</span></div><div><span style="font-family: Karla;">2 shallots, finely minced<br />4 garlic, minced</span></div><div><span style="font-family: Karla;">6cm piece fresh ginger, minced </span></div><div><span style="font-family: Karla;">1 small red chilli, minced </span></div><div><span style="font-family: Karla;">1 tbsp spicy red pepper paste</span><span style="font-family: Karla;"><br />2 tbsp <a href="https://bit.ly/3GrxiRY">soy sauce</a><br />2 tbsp <a href="https://bit.ly/3XqJhXN">mirin</a></span></div><div><span style="font-family: Karla;">500ml <a href="https://bit.ly/3H3qvAv">vegetable stock</a></span></div><div><span style="font-family: Karla;">1/2 can coconut milk</span></div><div><span style="font-family: Karla;">1 star anise<br /></span></div><div><span style="font-family: Karla;">6 <a href="https://bit.ly/3ZD2E1U">dried shiitake mushrooms</a></span></div><div><span style="font-family: Karla;">1 sheet <a href="https://bit.ly/3rPEbXW">nori</a>, cut into small pieces</span></div><div><span style="font-family: Karla;">Pinch sea salt</span></div><div><span style="font-family: Karla;"><div style="font-family: -webkit-standard;"><span style="font-family: Karla;"><div style="font-family: -webkit-standard;"><span style="font-family: Karla;">1 tbsp <a href="https://bit.ly/3ZzSrD9">miso paste</a></span></div><div><br /></div><div><b>FOR THE TOPPINGS</b></div></span></div></span></div><div><span style="font-family: Karla;">2</span><span style="font-family: Karla;"> tbsp olive oil </span></div><div><span style="font-family: Karla;">250g oyster mushrooms<br /><br /></span></div><div><span style="font-family: Karla;"><div style="font-family: -webkit-standard;"><span style="font-family: Karla;"><div style="font-family: -webkit-standard;"><span style="font-family: Karla;">1 pak choi, halved</span></div></span></div><div style="font-family: -webkit-standard;"><span style="font-family: Karla;">100g enoki or white beech mushrooms</span></div></span></div><div><span style="font-family: Karla;">2 portions <a href="https://bit.ly/3IGFVMe">ramen noodles</a><br />Handful fresh coriander</span></div><div><span style="font-family: Karla;">2 spring onions, finely chopped </span></div><div><span style="font-family: Karla;"><a href="https://bit.ly/3CL5N5I">Sesame seeds</a><br />Sprinkle of <a href="https://bit.ly/3CLc3dY">Togarashi</a></span> <p style="font-size: 15.399999618530273px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">Red chilli, sliced</span></p><p style="font-family: Georgia; font-size: 15.399999618530273px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><br /></span></p><p style="font-family: Georgia; font-size: 15.399999618530273px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><br /></span></p><p style="font-family: Georgia; font-size: 15.399999618530273px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><br /></span></p><p style="font-family: Georgia; font-size: 15.399999618530273px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><br /></span></p><p style="font-family: Georgia; font-size: 15.399999618530273px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: "Playfair Display"; font-size: medium;"><b>METHOD</b></span></p><p style="font-family: Georgia; font-size: 15.399999618530273px; font-stretch: normal; line-height: normal; margin: 0px;"><br /></p><p style="font-family: Georgia; font-size: 15.399999618530273px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">1. Gently warm the olive oil in a pan on a medium heat. Add in the shallots, garlic, ginger and chilli and cook down to soften slightly. Add in the spicy red pepper paste and continue to fry for a few minutes more.</span></p><p style="font-family: Georgia; font-size: 15.399999618530273px; font-stretch: normal; line-height: normal; margin: 0px;"><br /></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><span style="font-size: 15.399999618530273px;">2. Deglaze the pan with the soy sauce and mirin, then pour in the vegetable stock and coconut milk. Bring to a gentle simmer, then add in the star anisdried shiitake mushrooms, nori and a pinch of salt. Leave to continue simmering on a very low heat for 30 minutes.</span></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><span style="font-size: 15.399999618530273px;"><br /></span></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><span style="font-size: 15.399999618530273px;">3. In a separate pan, heat the oil and add in the oyster mushrooms. Cook on a medium to high heat, turning occasionally until the mushrooms begin to turn golden in colour. </span></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><span style="font-size: 15.399999618530273px;"><br /></span></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><span style="font-size: 15.399999618530273px;">4. Stir the miso paste into the broth and turn the heat down to low. Add in the pak choi and enoki mushrooms, ladle over some broth to help them gently cook.</span></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><span style="font-size: 15.399999618530273px;"><br /></span></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><span style="font-size: 15.399999618530273px;">5. Prepare the ramen noodles according to packet instructions, then toss in a little sesame oil.</span></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><span style="font-size: 15.399999618530273px;"><br /></span></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><span style="font-size: 15.399999618530273px;">6. Serve the ramen noodles the dish then ladle the broth over the top by ladling it in. Divide the pak choi and enoki mushrooms between the bowls, then garnish with spring onions, coriander, sesame seeds, sliced red chilli and finish with a sprinkle of Togarashi for a kick of heat - enjoy! </span></span></p><p style="font-family: Georgia; font-size: 15.399999618530273px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><br /></span></p><p style="font-family: Georgia; font-size: 15.399999618530273px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><br /></span></p><p style="font-family: Georgia; font-size: 15.399999618530273px; font-stretch: normal; line-height: normal; margin: 0px;"><br /></p><p style="font-family: Georgia; font-size: 15.399999618530273px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><br /></span></p><p style="font-family: Georgia; font-size: 15.399999618530273px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><br /></span></p><p style="font-family: Georgia; font-size: 15.399999618530273px; font-stretch: normal; line-height: normal; margin: 0px; text-align: center;"><span style="font-family: Karla;"><b>SHOP THE INGREDIENTS</b></span></p><p style="font-family: Georgia; font-size: 15.399999618530273px; font-stretch: normal; line-height: normal; margin: 0px; text-align: center;"><span style="font-family: Karla;"><b><br /></b></span></p><p style="font-family: Georgia; font-size: 15.399999618530273px; font-stretch: normal; line-height: normal; margin: 0px; text-align: center;"><span style="font-family: Karla;"><b><br /></b></span></p></div>
<div class="shopthepost-widget" data-widget-id="4923653"><script type="text/javascript">!function(w,i,d,g,e,t){d.getElementById(i)||(element=d.createElement(t),element.id=i,element.src="https://widgets.rewardstyle.com"+e,d.body.appendChild(element)),w.hasOwnProperty(g)===!0&&"complete"===d.readyState&&w[g].init()}(window,"shopthepost-script",document,"__stp","/js/shopthepost.js","script")</script><div class="rs-adblock"><img onerror="this.parentNode.innerHTML="Disable your ad blocking software to view this content."" src="https://assets.rewardstyle.com/production/a9b9c4558313f3a9f9883b7fa62d70ef45128239/images/search/350.gif" style="height: 15px; width: 15px;" /><noscript>JavaScript is currently disabled in this browser. Reactivate it to view this content.</noscript></div></div>JessBeauticianhttp://www.blogger.com/profile/13766920543036528369noreply@blogger.comtag:blogger.com,1999:blog-652702025766036588.post-73817527280411696292022-12-21T09:50:00.006+00:002023-01-02T18:53:49.853+00:00Gingerbread Chai Hot Chocolate<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJpIJ5ZCoIuWAto8cY6CNUXWe-KCr6NWh8ivDAvkRUGFT6HorwZd21FrCJbzlM3-uFQjlSuSiVTMT1QaOwv0NM2d_QtkO3TGPYA_9dGCPNK96RWnBMuWSRkyFGEmxGFbJIXrg-VfWKLdyor_x7OK3pQKOwol0ctw95GRtbMT3xZ2onU3w68Rc66rIJ/s16000/IMG_4923.jpg" /><div><br /></div><div><span style="font-family: Karla;">An indulgent winter spiced, gingerbread chai hot chocolate topped with whipped coconut cream, a dusting of warming cinnamon and shavings of oat milk chocolate... <span><a name='more'></a></span></span></div><div><br /></div><div><p><span style="font-family: Karla;"><b>SERVES:</b><span style="font-weight: bold;"> </span><span>1</span> PERSON<span> </span> <span> <span> </span></span></span><b style="font-family: Karla;">|</b><span style="font-family: Karla;"> <span> </span> <span> </span></span><b style="font-family: Karla;">PREP TIME:<span style="font-weight: normal;"> < 5 </span></b><span style="font-family: Karla;">MINS<span> <span> </span> <b>|</b> <span> </span> <b>COOK TIME:</b><span> < 5 MINS</span></span></span></p><p><br /></p><p><span style="font-family: Playfair Display; font-size: medium;"><b>INGREDIENTS</b></span></p><div><span style="font-family: Karla;">2 tsp <a href="https://bit.ly/3hForEK">cacao powder</a></span></div><div><span style="font-family: Karla;">1 cups <a href="https://bit.ly/3G5DPns">oat barista milk</a></span></div><div><span style="font-family: Karla;">1 tsp of <a href="http://bird-and-blend-tea-co.sjv.io/x9xn6v">Bird & Blend's Gingerbread Chai blend</a> (or own spice blend, see below)</span></div><div><span style="font-family: Karla;">1 tbsp <a href="https://bit.ly/3HRk0l9">maple syrup</a> or <a href="https://www.ocado.com/products/biona-organic-agave-light-syrup-73091011">agave syrup</a> </span></div><div><span style="font-family: Karla;">1 <a href="https://bit.ly/3jFlyBy">can coconut milk</a>, refrigerated overnight</span></div><div><span style="font-family: Karla;"><br /></span></div><div><span style="font-family: Karla;"><a href="https://bit.ly/3V7fn9u">Gingerbread Oat Milk Chocolate</a>, or any vegan chocolate, shaved to garnish</span></div><div><span style="font-family: Karla;">Ground cinnamon, to garnish </span></div><div><span style="font-family: Karla;"><br /></span></div><div><span style="font-family: Karla;"><br /></span></div><div><b><span style="font-family: Karla;">DIY GINGERBREAD CHAI BLEND</span></b></div><div><span style="font-family: Karla;">1/4 tsp ground cinnamon</span></div><div><span style="font-family: Karla;">1/4 tsp ground cardamom</span></div><div><span style="font-family: Karla;">1/4 tsp ground ginger</span></div><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">Pinch ground nutmeg</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Playfair Display; font-size: medium;"><b>METHOD</b></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><br /></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;">1. Warm the oat milk in a milk pan on a medium heat, stirring continuously as to not let it catch.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><br /></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;">2. Add 2 teaspoons of cacao powder into a <a href="https://bit.ly/3v5KNCH">mug</a> (if using the DIY Gingerbread Chai blend, add in at this point too). Pour in a splash of warm oat milk and mix until well combined into a thin paste.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;">3. Sit a <a href="http://bird-and-blend-tea-co.sjv.io/gbq02O">tea infuser</a></span><span style="font-family: Karla;"> in the <a href="https://bit.ly/3v5KNCH">mug</a>, add in the <a href="http://bird-and-blend-tea-co.sjv.io/x9xn6v">Gingerbread Chai blend</a>, then pour in the </span><span style="font-family: Karla;">remaining hot oat milk and leave to infuse for 4 minutes.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;">4. Remove the <a href="http://bird-and-blend-tea-co.sjv.io/gbq02O">infuser</a> after 4 minutes or so, add in the sweetener and stir well.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;">5. Scoop the thick, creamy part of the canned coconut milk off the surface in the can and add to a mixing bowl. Whip with a stainless steel whisk or hand whisk until smooth and thick.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;">6. Add some of the whipped coconut cream on top of the Gingerbread Spice Hot Chocolate, then shave some chocolate and sprinkle over the top along with a dusting of cinnamon - enjoy!</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: center;"><span style="font-family: Karla;"><b>SHOP THE INGREDIENTS</b></span></p></div><div><br /></div><div><br /></div>
<div class="shopthepost-widget" data-widget-id="4912070"><script type="text/javascript">!function(w,i,d,g,e,t){d.getElementById(i)||(element=d.createElement(t),element.id=i,element.src="https://widgets.rewardstyle.com"+e,d.body.appendChild(element)),w.hasOwnProperty(g)===!0&&"complete"===d.readyState&&w[g].init()}(window,"shopthepost-script",document,"__stp","/js/shopthepost.js","script")</script><div class="rs-adblock"><img onerror="this.parentNode.innerHTML="Disable your ad blocking software to view this content."" src="https://assets.rewardstyle.com/production/14b7db1bb047158983512159f630582c7b3f5fd3/images/search/350.gif" style="height: 15px; width: 15px;" /><noscript>JavaScript is currently disabled in this browser. Reactivate it to view this content.</noscript></div></div>JessBeauticianhttp://www.blogger.com/profile/13766920543036528369noreply@blogger.comtag:blogger.com,1999:blog-652702025766036588.post-67761241914450430692022-07-30T15:06:00.037+01:002022-12-15T10:30:23.520+00:00Pulled Jackfruit Blackened 'Salmon' Tacos<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgog72V0X7gsAFvG5jIgjej5mLa1jRp6Y9E8UYSqDotO63E3fNd_xkbJkOnLwcMv9WpWGKANRYlt88ZMV7QQj9dRJideI-E2BA-gGngqRzqBwNrF3eHfK0PdTlM1_HC71YWiRWiYkYaE9AgP4_erYF2sQnrsKb25sdVySOUGhUIJ3llFadCct9EKl9s/s4213/IMG_3740.jpg" style="clear: left; display: inline; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4213" data-original-width="3370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgog72V0X7gsAFvG5jIgjej5mLa1jRp6Y9E8UYSqDotO63E3fNd_xkbJkOnLwcMv9WpWGKANRYlt88ZMV7QQj9dRJideI-E2BA-gGngqRzqBwNrF3eHfK0PdTlM1_HC71YWiRWiYkYaE9AgP4_erYF2sQnrsKb25sdVySOUGhUIJ3llFadCct9EKl9s/s16000/IMG_3740.jpg" /></a></p><p></p><div style="text-align: justify;"><span style="font-family: Karla;">Grilled soft flour tortillas filled with pulled jackfruit blackened 'salmon', first marinated in taste-of-the sea flavours then fried in <a href="https://bit.ly/3HDOKWo">a</a> herb and spice coating - best served with creamy avocado, fragrant coriander, crunchy shaved corn, black beans and a coconut yoghurt...</span></div><span><a name='more'></a></span><p></p><p><span style="color: white; font-family: Karla; font-size: x-large;"><span style="background-color: #f1c232;"> </span><span style="background-color: #f1c232; color: white;"><span style="color: white;"><a href="https://youtu.be/GTwCbhKKTho?t=427"><span style="color: white;">WATCH THE VIDEO</span></a></span></span><span style="background-color: #f1c232;"> </span></span></p><p><br /></p><p style="font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; line-height: normal; margin: 0px;"><span></span></p><div><p><span style="font-family: Karla;"><b>SERVES:</b><span style="font-weight: bold;"> </span>2<a href="https://bit.ly/3RkIx2T">-</a>4 PEOPLE <span> <span> </span></span></span><b style="font-family: Karla;">|</b><span style="font-family: Karla;"> <span> </span></span><b style="font-family: Karla;">PREP TIME:<span style="font-weight: normal;"> 20 </span></b><span style="font-family: Karla;">MINS<span> <b>|</b> <b>COOK TIME:</b><span> 20 MINS</span></span></span></p><p><br /></p><p><span style="font-family: Playfair Display; font-size: medium;">INGREDIENTS</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><b>FOR THE PULLED </b></span><b style="font-family: Karla;">JACKFRUIT</b><b style="font-family: Karla;"> BLACKENED 'SALMON'</b></p><p style="color: #dca10d; font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: black;"><span style="font-family: Karla;">1 can <a href="https://bit.ly/3rOxC8k">jackfruit</a></span></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">1/2 <a href="https://bit.ly/3rPEbXW">nori sheet,</a> cut into flakes (or 2 tbsp <a href="https://bit.ly/3B7UfcJ">nori flakes</a>)</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">1 tbsp lemon juice </span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">1 tbsp <a href="https://bit.ly/3v1iQw0">caper brine</a></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">1 tbsp paprika</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">1 tbsp cumin</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">1 tsp onion granules</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">1 tsp dried thyme</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">1 tsp cayenne</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">1/2 tsp sea salt flakes</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">1/2 tsp black pepper</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">2 tbsp vegan butter</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><b>FOR THE SHAVED CORN</b></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">4 small corn on the cobs</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">1 tbsp olive oil </span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">1 tsp chilli flakes</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><a href="https://bit.ly/3ClXjzS"><span style="font-family: Karla;">Vegan feta cheese</span></a></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">Small handful fresh coriander</span></p><p style="font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; line-height: normal; margin: 0px;"><br /></p><p style="font-size: 12px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><b><span style="font-family: Karla;">FOR THE CORIANDER & LIME COCONUT YOGHURT</span></b></p><div><span style="font-family: Karla;">1/2 cup <a href="https://bit.ly/3z0iF5g">coconut yoghurt</a></span></div><div><span style="font-family: Karla;">Zest & juice 1/2 lime</span></div><div><span style="font-family: Karla;">Small handful coriander</span></div><p style="font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; line-height: normal; margin: 0px;"><br /></p><p style="font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; line-height: normal; margin: 0px;"><br /></p><p style="color: #dca10d; font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: black;"><span style="font-family: Karla;">1 <a href="https://bit.ly/3v0UzGv">can black beans</a></span></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">1 avocado, sliced </span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">Handful coriander</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">1 jalapeno, sliced</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">1 lime, cut into wedges </span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">12 small soft flour tortillas</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;">
</p><p style="font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; line-height: normal; margin: 0px;"><br /></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Playfair Display; font-size: medium;">METHOD</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><br /></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;">1. Place the nori flakes in a bowl and pour over the lemon juice and caper brine. Mix to combine then half drain the can of jackfruit and empty the remaining contents into the bowl. Turn to coat the jackfruit chunks in the marinade then refrigerate.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;">2. Meanwhile, make the shaved corn by placing the corn-on-the-cob in a pan of hot water to boil for 5 minutes. Once boiled, transfer over to a griddle pan brushed with a little oil and keep them turning on a medium-high heat until they start to catch. Once all the sides are nicely grilled, allow to cool before shaving the corn vertically using a sharp knife against the core. Serve in a bowl topped with crumbled vegan feta, dried chilli flakes and chopped fresh coriander.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;">3. Make the Lime & Coriander Coconut Yoghurt by mixing the coconut yoghurt with the lime zest, juice and coriander then stir until well combined.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><br /></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;">4. In a mixing bowl, combine the paprika, cumin, onion granules, dried thyme, cayenne, salt and pepper, then remove the jackfruit from the fridge and place each piece down on a clean tea-towel. Press lightly to soak up any excess moisture, then transfer the pieces into the bowl of spices and coat them evenly on each side. </span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;">5. Melt the vegan butter in a frying pan on a medium heat then fry the coated jackfruit pieces in two batches on all sides until the coating begins to blacken. Once all of the pieces are cooked, allow to cool slightly before pulling the jackfruit apart using two forks. </span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;">6. Lightly toast the soft flour tortillas in the same griddle pan used for grilling the corn until lightly browned on one side. Serve with the Pulled Jackfruit Blackened 'Salmon', shaved corn, black beans, sliced avocado, fresh coriander, the lime & coriander coconut yoghurt, wedges of fresh lime and sliced jalapeños - enjoy!</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: center;"><span style="font-family: Karla;"><b>SHOP THE INGREDIENTS</b></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: center;"><span style="font-family: Karla;"><b><br /></b></span></p></div>
<div class="shopthepost-widget" data-widget-id="4807671"><script type="text/javascript">!function(w,i,d,g,e,t){d.getElementById(i)||(element=d.createElement(t),element.id=i,element.src="https://widgets.rewardstyle.com"+e,d.body.appendChild(element)),w.hasOwnProperty(g)===!0&&"complete"===d.readyState&&w[g].init()}(window,"shopthepost-script",document,"__stp","/js/shopthepost.js","script")</script><div class="rs-adblock"><img onerror="this.parentNode.innerHTML="Disable your ad blocking software to view this content."" src="https://assets.rewardstyle.com/production/91c2f72efeb9c3f1f22a63ee99d92e051202ab8a/images/search/350.gif" style="height: 15px; width: 15px;" /><noscript>JavaScript is currently disabled in this browser. Reactivate it to view this content.</noscript></div></div>JessBeauticianhttp://www.blogger.com/profile/13766920543036528369noreply@blogger.comtag:blogger.com,1999:blog-652702025766036588.post-43749199310247833042022-07-27T18:21:00.002+01:002022-07-27T18:21:57.853+01:00Whipped Vegan Feta Pasta<p><img border="0" data-original-height="4273" data-original-width="3418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsPAJH05lAJpGclT4S3FYohVJMJu_Sz9pp8YHSb2VZITejWVV7lSU24tbS3p5GTBzNs1K6OtEk_EgpZvSmL12plmfq51I_BGRUxV8e6vx-sG9a0sb7nYLKxNANlSUXOD2FDpIEf-KBjaMbafTxNNhC6jqvvfaPvEwEpPX5gwJrypRmnRp7vy25GR3T/s16000/IMG_4011.jpg" style="text-align: center;" /><br /><br /><span style="font-family: Karla;">Roasted peppers and herby tomatoes tossed through rigatoni and a tangy whipped vegan feta, finished with a pesto drizzle, a kick of dried chilli and torn fragrant basil - it's the ultimate summer pasta sharer!<span></span></span></p><a name='more'></a><span style="font-family: Karla;"><span></span><br /></span><p></p><p><span style="background-color: #e06666; color: white; font-family: Karla; font-size: x-large;"> <span style="color: white;"><span style="color: white;"><a href="https://www.youtube.com/watch?v=GTwCbhKKTho"><span style="color: white;">WATCH THE VIDEO</span></a></span></span> </span></p><p><br /></p><p style="font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; line-height: normal; margin: 0px;"><span></span></p><div><p><span style="font-family: Karla;"><b>SERVES:</b><span style="font-weight: bold;"> </span>2-4 PEOPLE <span> <span> </span></span></span><b style="font-family: Karla;">|</b><span style="font-family: Karla;"> <span> </span></span><b style="font-family: Karla;">PREP TIME:<span style="font-weight: normal;"> 20 </span></b><span style="font-family: Karla;">MINS<span> <b>|</b> <b>COOK TIME:</b><span> 30 MINS</span></span></span></p><p><br /></p><p><span style="font-family: Playfair Display; font-size: medium;">INGREDIENTS</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">500g coloured cherry & plum tomatoes</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">1 red pepper, </span><span style="font-family: Karla;">de-seeded & sliced</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">1 yellow pepper, de-seeded & sliced</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">2 tbsp <a href="https://bit.ly/3BdZu7a">olive oil</a></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">1 tsp <a href="https://bit.ly/39UDJ4K">dried basil</a></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><a href="https://bit.ly/3mgAnfN">Sea salt flakes</a></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><b><br /></b></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><b><br /></b></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><b>FOR THE WHIPPED VEGAN FETA</b></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">70g of <a href="https://bit.ly/3ClXjzS">vegan feta cheese</a></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">1/2 cup <a href="https://bit.ly/3NV1uIx">vegan plain yoghurt</a></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">4 cloves garlic, minced</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">Zest & juice half a lemon</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><a href="https://bit.ly/3mgAnfN">Sea salt flakes</a></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">Black pepper </span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">250g <a href="https://bit.ly/3OwM3Gy">rigatoni</a></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><br /></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">Fresh basil leaves</span></p><div><span style="font-family: Karla;">Dried chilli flakes</span></div><p style="font-stretch: normal; line-height: normal; margin: 0px;"><a href="https://bit.ly/3HUDYJO"><span style="font-family: Karla;">Vegan red pesto</span></a></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><br /></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Playfair Display; font-size: medium;">METHOD</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><br /></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;">1. Pre-heat the oven to 180 degrees celsius. Place the cherry tomatoes and sliced peppers in a large baking dish, drizzle over the olive oil and sprinkle in the basil flakes and a good pinch of sea salt. Mix to combine, then place in the oven to roast for 30-35 minutes.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;">2. Meanwhile, make the Whipped Vegan Feta by placing the vegan feta cheese, vegan yoghurt, minced garlic, lemon zest and juice, salt and pepper into a <a href="https://bit.ly/3PMT3jM">food processor</a> and blend until smooth and creamy.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;">3. Around 10 minutes before the roasted vegetables are done, place a large pan of boiling, salted water on to boil, then add in the pasta, stir once and allow to cook for 8-10 minutes until al dente.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;">4. Remove the roasted vegetables from the oven, make an open section in the centre and add in the Whipped Vegan Feta. Tear over a small handful of fresh basil, add in the pasta and turn it through lightly.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;">5. Serve the Whipped Feta Pasta with a drizzle of vegan red pesto on top and some more fresh basil.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: center;"><span style="font-family: Karla;"><b>SHOP THE INGREDIENTS</b></span></p></div>
<div class="shopthepost-widget" data-widget-id="4811169"><script type="text/javascript">!function(w,i,d,g,e,t){d.getElementById(i)||(element=d.createElement(t),element.id=i,element.src="https://widgets.rewardstyle.com"+e,d.body.appendChild(element)),w.hasOwnProperty(g)===!0&&"complete"===d.readyState&&w[g].init()}(window,"shopthepost-script",document,"__stp","/js/shopthepost.js","script")</script><div class="rs-adblock"><img onerror="this.parentNode.innerHTML="Disable your ad blocking software to view this content."" src="https://assets.rewardstyle.com/production/c471bb5b9953edd9ac1a88b377f107a3382dc4ee/images/search/350.gif" style="height: 15px; width: 15px;" /><noscript>JavaScript is currently disabled in this browser. Reactivate it to view this content.</noscript></div></div>JessBeauticianhttp://www.blogger.com/profile/13766920543036528369noreply@blogger.comtag:blogger.com,1999:blog-652702025766036588.post-11178679269818695122022-07-17T09:49:00.006+01:002022-07-25T08:48:34.010+01:00Super Greens Pesto Gnocchi <p></p><div style="text-align: center;"><span style="font-family: Playfair Display; font-size: x-large;">with Tempeh Bacon</span></div><p><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDv_PURVekFEzZDvWzCzPGgCz-xzW8nek_XfHmyTwSVa-7GXVD9teTi07rL1etPnmRGY_K675YKMBE2uqi-2Y5HyyStdjdeJCiKX6XkpzOKsZXhzjYFc_ca-plAmL3VU2kfWttpBa18XjBqNlovsXR99CG4_lHSz9kHvcwb1pPoxa4bp8vvbKo7jFp/s16000/IMG_3881.jpg" /></p><div style="text-align: left;"><div style="text-align: justify;"></div><div style="text-align: justify;"><span style="font-family: Karla;">Pillows of fluffy baked gnocchi with a super green veggie medley of courgette, asparagus and peas in a fresh and fragrant Basil & Spinach Pesto and topped with sticky Smoky Tempeh Bacon pieces and vegan parmesan cheese...<span><a name='more'></a></span></span></div><div style="text-align: justify;"><span style="font-family: Karla;"><br /></span></div><div style="text-align: justify;"><span style="background-color: #e69138; font-size: x-large;"><span style="color: white; font-family: Karla; text-align: left;"> </span><span style="font-family: Karla; text-align: left;"><span style="color: white;"><a href="https://youtu.be/f43qLBGSpDc"><span style="color: white;">WATCH THE VIDEO</span></a></span></span><span style="color: white; font-family: Karla; text-align: left;"> </span></span></div><p style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; orphans: auto; widows: auto;"><br /></p><p style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; line-height: normal; margin: 0px; orphans: auto; widows: auto;"><span></span></p><p><span style="font-family: Karla;"></span></p><div><p><span style="font-family: Karla;"><b>SERVES:</b><span style="font-weight: bold;"> </span>2 PEOPLE<span> <span> </span></span></span><b style="font-family: Karla;">|</b><span style="font-family: Karla;"> <span> </span></span><b style="font-family: Karla;">PREP TIME:<span style="font-weight: normal;"> 10 </span></b><span style="font-family: Karla;">MIN<span> <b>|</b> <b>COOK TIME:</b><span> 25 MINS</span></span></span></p><p><br /></p><p><span style="font-family: Playfair Display; font-size: medium;">INGREDIENTS</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><b><span style="font-family: Karla;">FOR THE SPINACH & BASIL PESTO</span></b></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">1 large handful spinach</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">1 handful basil</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">2-3 tbsp <a href="https://bit.ly/3LXj64X">olive oil</a></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">Juice 1/2 lemon </span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">2 tbsp <a href="https://bit.ly/3Payopg">pine nuts</a></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">2 tbsp <a href="https://amzn.to/3uTgz6a">nutritional yeast</a></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">1 clove garlic</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">Pinch <a href="https://bit.ly/3mgAnfN">sea salt</a></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; min-height: 14px;"><span style="font-family: Karla;"><br /></span></p><p style="color: #dca10d; font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: black;"><span style="font-family: Karla;">500g <a href="https://bit.ly/3yILC5N">gnocchi</a></span></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">1 courgette, sliced into half moons</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">100g asparagus, trimmed & sliced diagonally </span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">1/2 cup frozen peas</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><a href="https://bit.ly/3AwSeqa"><span style="font-family: Karla;">Vegan parmesan</span></a></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><br /></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><br /></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><b>FOR THE SMOKY TEMPEH BACON</b></span></p><p style="color: #dca10d; font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: black;"><span style="font-family: Karla;">4 slices of <a href="https://bit.ly/3Nor2wQ">tempeh</a></span></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">1 tbsp <a href="https://bit.ly/3LXj64X">olive oil</a> </span></p><p style="color: #dca10d; font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: black;"><span style="font-family: Karla;">1 tbsp <a href="https://bit.ly/3GrxiRY">soy sauce</a></span></span></p><p style="color: #dca10d; font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: black;"><span style="font-family: Karla;">1 tbsp <a href="https://bit.ly/3kMywxP">maple syrup</a></span></span></p><p style="color: #dca10d; font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: black;"><span style="font-family: Karla;">1 tbsp <a href="https://bit.ly/3B1g9P3">quality ketchup</a></span></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">
</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">1 tsp <a href="https://bit.ly/3O90QGF">smoked paprika</a></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><br /></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Playfair Display; font-size: medium;">METHOD</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><br /></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><span>1. P</span><span style="text-align: left;">re-heat the oven to 180 degrees celsius. Put a large pan of water on to boil and once rolling, add in the gnocchi. Cook for just under two minutes, then drain off, scatter into a large baking dish and add in the sliced courgette. Drizzle over 2 tablespoons of olive oil and sprinkle in a really good pinch of sea salt flakes. Give it a good shuffle together to get everything coated well in the oil and salt, then place that in the oven to bake for 20 minutes.</span></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="text-align: left;"><span style="font-family: Karla;"><br /></span></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="text-align: left;"><span style="font-family: Karla;">2. Meanwhile, make up the Basil & Spinach Pesto by blending together the spinach, basil leaves and stalks, olive oil, lemon juice, pine nuts, nutritional yeast, minced garlic and sea salt, until nice and smooth.</span></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="text-align: left;"><span style="font-family: Karla;"><br /></span></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="text-align: left;"><span style="font-family: Karla;">3. Make the Tempeh Bacon by first boiling the tempeh block for 10 minutes. Slice and place tempeh strips in a griddle pan on a medium heat with the olive oil. Meanwhile make the glaze by mixing together the soy sauce, maple syrup, ketchup and smoked paprika until well combined. Turn over the tempeh slices, then brush the glaze over the grilled side, flip them over again and brush the remaining glaze on the other side. Cook for 3-4 minutes on each side until nicely sticky and caramelised.</span></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="text-align: left;"><span style="font-family: Karla;"><br /></span></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla; text-align: left;">4. Remove the baked gnocchi out of the oven and add in the sliced asparagus as well as the frozen peas. Give everything a good shuffle together and place in the oven for another 5 minutes.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla; text-align: left;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla; text-align: left;">5. Once done, mix through the Basil & Spinach Pesto, squeeze over the juice of the other half of the lemon and lightly turn it through.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla; text-align: left;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla; text-align: left;">6. Lastly, tear up the Tempeh Bacon strips into smaller pieces and scatter over the top. Serve with grated vegan parmesan over the top.</span></p></div><p><br /></p><p><br /></p><p><br /></p><b><div style="text-align: center;"><b><span style="font-family: Karla;">SHOP THE INGREDIENTS</span></b></div></b></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><p></p>
<div class="shopthepost-widget" data-widget-id="4805080"><script type="text/javascript">!function(w,i,d,g,e,t){d.getElementById(i)||(element=d.createElement(t),element.id=i,element.src="https://widgets.rewardstyle.com"+e,d.body.appendChild(element)),w.hasOwnProperty(g)===!0&&"complete"===d.readyState&&w[g].init()}(window,"shopthepost-script",document,"__stp","/js/shopthepost.js","script")</script><div class="rs-adblock"><img onerror="this.parentNode.innerHTML="Disable your ad blocking software to view this content."" src="https://assets.rewardstyle.com/production/58f4b4f662fe0598fbb457d93f7ee48c3ea3ba78/images/search/350.gif" style="height: 15px; width: 15px;" /><noscript>JavaScript is currently disabled in this browser. Reactivate it to view this content.</noscript></div></div>JessBeauticianhttp://www.blogger.com/profile/13766920543036528369noreply@blogger.comtag:blogger.com,1999:blog-652702025766036588.post-6712684611999402562022-06-18T17:16:00.007+01:002022-07-08T12:19:48.468+01:00Toasted Nut Butter Oats<p><img border="0" data-original-height="4320" data-original-width="3456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0OSAzzg9SWRpG2oUAmDIAD1U3geE1_NH4sAJA3_IeuhZ4gWJuGf3OWbiDrCFuxY65MSemoGZUTdC6tPJX6emnWxXyIc4-MlK3quIozP4Tj9hdwF84yst4Y88jqzzyzZe1RNTYA0mHPGEfSaG6t8-1KPYVuYcWZD5e6LpD1if13_J1zQXxiA1Kdz-M/s16000/IMG_2251.jpg" style="text-align: center;" /></p><div style="text-align: justify;"><span style="font-family: Karla;">Chewy clusters of nut butter<a href="https://bit.ly/3ywVGie">,</a> pan-toasted oats which make for a sweet cereal when paired with plant milk or a tasty topping for yoghurt bowls...<span><a name='more'></a></span></span></div><div style="text-align: justify;"><span style="font-family: Karla;"><br /></span></div><div style="text-align: justify;"><span style="background-color: #e69138; font-size: x-large;"><span style="color: white; font-family: Karla; text-align: left;"> </span><span style="color: white; font-family: Karla; text-align: left;"><a href="https://youtu.be/zJQ8GyDuFGg"><span style="color: white;">WATCH THE VIDEO</span></a></span><span style="color: white; font-family: Karla; text-align: left;"> </span></span></div><p style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-family: -webkit-standard; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: auto; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;"><br /></p><p style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; line-height: normal; margin: 0px; orphans: auto; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;"><span style="font-size: 12px;"></span></p><p style="text-align: left;"><span style="font-family: Karla;"></span></p><div><p><span style="font-family: Karla;"><b>SERVES:</b><span style="font-weight: bold;"> </span>1 PORTION <span> <span> </span></span></span><b style="font-family: Karla;">|</b><span style="font-family: Karla;"> <span> </span></span><b style="font-family: Karla;">PREP TIME:<span style="font-weight: normal;"> 1 </span></b><span style="font-family: Karla;">MIN<span> <b>|</b> <b>COOK TIME:</b><span> 10-15 MINS</span></span></span></p><p><br /></p><p><span style="font-family: Playfair Display; font-size: medium;">INGREDIENTS</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">1 tsp coconut oil</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">1 cup <a href="https://amzn.to/3QzoEpQ">jumbo oats</a></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">2 tbsp </span><a href="https://amzn.to/3xrx7Tf" style="font-family: Karla;">cashew butter</a><span style="font-family: Karla;"> (or any nut butter of your choice!) </span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">1 tbsp <a href="https://amzn.to/3tz3oX5">maple syrup</a> </span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">Pinch sea salt </span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><br /></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Playfair Display; font-size: medium;">METHOD</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><br /></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;">1. Melt the coconut oil in a large frying pan or pancake pan on a medium heat. Once liquified, scatter in the oats and sprinkle in the salt.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;">2. Keep the oats turning over on a medium heat until they begin to lightly toast and turn slightly golden in colour.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;">3. In a small bowl, mix together the maple syrup and cashew butter until well combined and as smooth as possible. Pour it over the oats and stir it through until all of the oats are well coated.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;">4. Continue turning the oats until they become toasted again and the nut butter has absorbed into them.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;">5. Serve as a cereal with milk and fresh berries or as a yoghurt topping with fruit, nuts and seeds.</span></p></div><p style="text-align: left;"><br /></p><p style="text-align: left;"><br /></p><p style="text-align: left;"><br /></p><b><div style="text-align: center;"><b><span style="font-family: Karla;">SHOP THE INGREDIENTS</span></b></div></b>
<div class="shopthepost-widget" data-widget-id="4783091"><script type="text/javascript">!function(w,i,d,g,e,t){d.getElementById(i)||(element=d.createElement(t),element.id=i,element.src="https://widgets.rewardstyle.com"+e,d.body.appendChild(element)),w.hasOwnProperty(g)===!0&&"complete"===d.readyState&&w[g].init()}(window,"shopthepost-script",document,"__stp","/js/shopthepost.js","script")</script><div class="rs-adblock"><img onerror="this.parentNode.innerHTML="Disable your ad blocking software to view this content."" src="https://assets.rewardstyle.com/production/06c02e5479375502dbfeb6ec3714cf999075b653/images/search/350.gif" style="height: 15px; width: 15px;" /><noscript>JavaScript is currently disabled in this browser. Reactivate it to view this content.</noscript></div></div>JessBeauticianhttp://www.blogger.com/profile/13766920543036528369noreply@blogger.comtag:blogger.com,1999:blog-652702025766036588.post-79959342103187969152022-06-16T12:08:00.007+01:002023-07-30T11:09:46.173+01:00Oat & Spelt Flour Waffles <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifcljdg437udTF7tAW-zVJydMKPFwi-DuZ2Ho0JflOjq7FNmiUpv5eIlB8LSe7fPAPOAkGrhmjXgOpmjvtnpOt7OO_4hK01ACVHXKMSA0KvY4ln9bH6rldP7wMw_0ywebfilKrz_ByIFuna9nv82wXmf5c6HqjtD9Njr1U9C6qMPOCEq2yoTMcTKul/s16000/IMG_2063%202.jpeg" /><br /><p style="text-align: justify;"><span style="font-family: Karla; font-size: medium;">A healthier breakfast waffle using spelt and slow-release energy oat flour - crispy on the outside and soft in the centre, they're best served with vegan yoghurt, a scoop of chocolate spread and topped with fresh berries drizzled in sticky maple syrup...<span></span></span></p><a name='more'></a><p></p><p></p><p><span style="font-size: x-large;"><span style="background-color: #e69138; caret-color: rgb(255, 255, 255); color: white; font-family: Karla;"> <a href="https://youtu.be/zJQ8GyDuFGg?t=450"><span style="color: white;">WATCH THE VIDEO</span></a> </span></span></p><p><span style="font-family: Karla;"><b><br /></b></span></p><p><span style="font-family: Karla;"><b>SERVES:</b><span style="font-weight: bold;"> </span>1<span> <span> </span></span></span><b style="font-family: Karla;">|</b><span style="font-family: Karla;"> <span> </span></span><b style="font-family: Karla;">PREP TIME:<span style="font-weight: normal;"> 10 </span></b><span style="font-family: Karla;">MINS<span> <b>|</b> <b>COOK TIME:</b><span> 8-10 MINS</span></span></span></p><p><span style="font-family: Karla;"><span><span><br /></span></span></span></p><p><br /><span style="font-family: Playfair Display; font-size: large;">INGREDIENTS</span></p><p><span style="font-family: Karla;">1/3 cup <a href="https://amzn.to/3xpNbF5">oat milk</a><br />1 tablespoon lemon juice</span></p><p><span style="font-family: Karla;">1/3 cup <a href="https://amzn.to/3KlXIIq">fine oat flour</a><br />1/3 cup <a href="https://amzn.to/3OfJ4Cm">spelt flour</a> <br />1/2 teaspoon baking powder<br />1/4 teaspoon baking soda<br />Pinch sea salt<br />2 tablespoon <a href="https://amzn.to/3O8PDqb">maple syrup</a><br />1 teaspoon <a href="https://amzn.to/3aTjMLA">vanilla extract</a></span></p><br /><br /><span style="font-family: Karla;"><b>TO SERVE</b></span><div><span style="font-family: Karla;"><a href="https://bit.ly/3NV1uIx">Vegan yoghurt</a></span></div><div><a href="https://amzn.to/3MSRPB1"><span style="font-family: Karla;">Chocolate spread</span></a></div><div><span style="font-family: Karla;">Fresh berries</span></div><div><span style="font-family: Karla;"><a href="https://amzn.to/3xUci4c">Maple syrup</a> </span><br /><br /><br /><p><span style="font-family: Playfair Display; font-size: large;">METHOD </span></p><p><span style="font-family: Karla;">1. In a small bowl, stir together the oat milk and lemon juice to create a buttermilk then set aside to sit for 10 minutes. </span></p><p><span style="font-family: Karla;">2</span><span style="font-family: Karla;">. Pre-heat your</span><span style="font-family: Karla;"> </span><a href="https://amzn.to/3xNPYta" style="font-family: Karla;">waffle maker</a><span style="font-family: Karla;"> to a medium-high setting and lightly brush with coconut oil. </span></p><p><span style="font-family: Karla;">3. Place the oat flour in a large mixing bowl with the spelt flour, baking powder, baking soda and salt. Whisk to combine.</span></p><p><span style="font-family: Karla;">4. Pour the buttermilk mixture into the dry mixture followed by the maple syrup and vanilla extract and stir to completely combine.</span></p><p><span style="font-family: Karla;">5. Once the <a href="https://amzn.to/3xNPYta">waffle maker</a> is ready at the desired heat, pour the mixture into the centre. Slowly close down the lid and allow it to cook until the waffle maker alerts that it's ready or when it is crispy and golden in colour.</span></p><p><span style="font-family: Karla;">6. Serve with vegan yoghurt, a scoop of chocolate spread, fresh berries and a drizzle of maple syrup - enjoy!</span></p><p><span style="font-family: Karla;"><br /></span></p><p><br /></p><p style="text-align: center;"><span><span style="background-color: white; caret-color: rgb(255, 255, 255); font-family: Karla; font-size: medium;"><b>SHOP THE INGREDIENTS</b></span></span></p>
<div class="shopthepost-widget" data-widget-id="4780352"><span style="font-family: Karla; font-size: medium;"><b><script type="text/javascript">!function(w,i,d,g,e,t){d.getElementById(i)||(element=d.createElement(t),element.id=i,element.src="https://widgets.rewardstyle.com"+e,d.body.appendChild(element)),w.hasOwnProperty(g)===!0&&"complete"===d.readyState&&w[g].init()}(window,"shopthepost-script",document,"__stp","/js/shopthepost.js","script")</script></b></span><div class="rs-adblock"><img onerror="this.parentNode.innerHTML="Disable your ad blocking software to view this content."" src="https://assets.rewardstyle.com/production/06c02e5479375502dbfeb6ec3714cf999075b653/images/search/350.gif" style="height: 15px; width: 15px;" /><noscript>JavaScript is currently disabled in this browser. Reactivate it to view this content.</noscript></div></div></div>JessBeauticianhttp://www.blogger.com/profile/13766920543036528369noreply@blogger.comtag:blogger.com,1999:blog-652702025766036588.post-16184511564667465322022-06-05T17:43:00.004+01:002022-06-23T09:06:02.395+01:00Tofu 'Chickn', Mango & Coconut Curry <p style="font-stretch: normal; line-height: normal; margin: 0px;"></p><div class="separator" style="clear: both; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA-JdhhZcenO3KYKvNcnycBY8WvrN6MydqRjRPiMMnJ9dQcO2T7R2iWa-NBk91P2yvUyQIe_U3GL5B2YqAlH1C9RdM-L8JUq5IMAf7377bvTO0AdToaJ89EZjPZ4yatzozILOLtGUSw7L9X2MT9dGQ2FswEsQjL-TO4iSKt-I0zwlKKmiqDlcBBNP3/s16000/IMG_1620.jpeg" /></div><div><br /></div><span style="font-family: Karla;"><div style="text-align: justify;">A fruity mango and creamy coconut curry sauce made using fragrant chilli, ginger and coriander with chunks of baked tofu 'chick'n' and crunchy, fresh veg...<span><a name='more'></a></span></div></span><p><span style="background-color: #e06666; color: white; font-family: Karla; font-size: x-large;"> <span style="color: white;"><a href="https://www.youtube.com/watch?v=k-wLt6sORL0"><span style="color: white;">WATCH THE VIDEO</span></a></span> </span></p><p><br /></p><p style="font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-size: 12px;"></span></p><div><p><span style="font-family: Karla;"><b>SERVES:</b><span style="font-weight: bold;"> </span>2-4 PEOPLE <span> <span> </span></span></span><b style="font-family: Karla;">|</b><span style="font-family: Karla;"> <span> </span></span><b style="font-family: Karla;">PREP TIME:<span style="font-weight: normal;"> 15 </span></b><span style="font-family: Karla;">MINS<span> <b>|</b> <b>COOK TIME:</b><span> 30 MINS</span></span></span></p><p><br /></p><p><span style="font-family: Playfair Display; font-size: medium;">INGREDIENTS</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><b>FOR THE CURRY PASTE</b></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">2 shallots<br />3 cloves garlic</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">6cm piece ginger <br />1 red chilli<br />1 tbsp garam masala<br />1 tsp chilli powder<br />1 tsp ground coriander<br />Pinch sea salt</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">1 tbsp oil<br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><br /></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><br /><span style="font-family: Karla;">2 tbsp oil<br />1/4 cup <a href="https://amzn.to/38KEe0H">tomato puree</a><br />1 large mango<br />1 can <a href="https://amzn.to/3sRXv7e">full fat coconut milk</a> <br />Juice & zest 1/2 lime<br />Handful fresh coriander<br /><br /><br />1 block <a href="https://bit.ly/3LUuBKn">firm tofu</a><br />1 tbsp <a href="https://bit.ly/3wSojqg">cornflour</a> <br />1 tbsp <a href="https://bit.ly/3LXj64X">olive oil</a></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">Pinch sea salt</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><br />220g tenderstem broccoli <br />1 red bell pepper</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">Jasmine rice, to serve </span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Playfair Display; font-size: medium;">METHOD</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><br /></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;">1. Begin by blending all of the curry paste ingredients together in a food processor until as smooth as possible.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;">2. Heat the coconut oil in a wok, then add in the curry paste and fry it on a medium heat for around 5 minutes until fragrant. Add in the tomato puree and stir it through well.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;">3. </span><span style="font-family: Karla;">Pre-heat the oven to 180 degrees celsius. Pat the tofu dry, then tear it up into bitesize chunks. Place the tofu chunks in a large bowl, sprinkle over the cornflour and toss well to coat evenly. Drizzle over a little olive oil and sprinkle in a good pinch of sea salt, toss to combine again and then lay out evenly on a non-stick baking tray. Place in the oven to bake for 25 minutes.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;">4. </span><span style="font-family: Karla;">Peel the mango and add it into the food processor, blend on a high speed until a smooth puree forms. Add the pureed mango into the wok and combine it through the curry paste well, then pour in the coconut milk.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;">5. Meanwhile, trim the bell pepper and chop it into even sized pieces. Add those into the curry sauce and stir through well. Halve the tenderstem broccoli and add that to the pan also.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;">6. Remove the baked tofu from the oven, add it into the curry sauce and turn it through well. Finally, add in a handful of finely chopped coriander and zest and lime juice. Season to taste.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;">7. Serve with fluffy jasmine rice, sliced chilli, fresh coriander and a wedge of lime on the side.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><br /></p></div><p style="font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-size: 12px;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: "Helvetica Neue"; font-size: 12px;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><br /></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><br /></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><br /></p><div style="text-align: center;"><b><span style="font-family: Karla;">SHOP THE POST</span></b></div><div style="text-align: center;"><span style="font-family: Karla;">(Save £20 when you spend £60 + get free delivery with code <a href="https://bit.ly/3wSqXMB">VOU3144132</a>)</span></div><div style="text-align: center;"><span style="font-family: Karla;"><br /></span></div>
<div class="shopthepost-widget" data-widget-id="4772164"><script type="text/javascript">!function(w,i,d,g,e,t){d.getElementById(i)||(element=d.createElement(t),element.id=i,element.src="https://widgets.rewardstyle.com"+e,d.body.appendChild(element)),w.hasOwnProperty(g)===!0&&"complete"===d.readyState&&w[g].init()}(window,"shopthepost-script",document,"__stp","/js/shopthepost.js","script")</script><div class="rs-adblock"><img onerror="this.parentNode.innerHTML="Disable your ad blocking software to view this content."" src="https://assets.rewardstyle.com/production/97bd087aa8ec2ee79b5c6e854138844e58e626ad/images/search/350.gif" style="height: 15px; width: 15px;" /><noscript>JavaScript is currently disabled in this browser. Reactivate it to view this content.</noscript></div></div>JessBeauticianhttp://www.blogger.com/profile/13766920543036528369noreply@blogger.comtag:blogger.com,1999:blog-652702025766036588.post-10605856435573404542022-05-08T09:19:00.010+01:002023-01-13T21:47:28.702+00:00Soy Mince & Red Pesto Lasagne<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4WpHk35mcc0dDC1l9Fm_izJIWDN0tkm1xJphfO7qihw3yWu40Y5tX5NNfpqKoSJ7XvpYvwPJVZe7gjiX3iWbCbf86vIPOCrdzNcGtSDtnJ60vdH9iAIGZ-GK4gP1kadFBTdqgDIIjksPBh0OT02oaxItuKPN4vpdYzuUx1JkSLVZxJ884HLOfLrXE/s4000/IMG_1289.png2.png" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="4000" data-original-width="3200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4WpHk35mcc0dDC1l9Fm_izJIWDN0tkm1xJphfO7qihw3yWu40Y5tX5NNfpqKoSJ7XvpYvwPJVZe7gjiX3iWbCbf86vIPOCrdzNcGtSDtnJ60vdH9iAIGZ-GK4gP1kadFBTdqgDIIjksPBh0OT02oaxItuKPN4vpdYzuUx1JkSLVZxJ884HLOfLrXE/s16000/IMG_1289.png2.png" /></a></p><p><span style="font-family: Karla;">Layers of rich, tomatoey soy mince bolognese between a creamy béchamel-style sauce and finished with a cheesy, red pesto top and fragrant basil; this homemade lasagne is the ultimate crowd-pleaser dinner...<span></span></span></p><a name='more'></a><p></p><p><span style="background-color: #e06666; color: white; font-family: Karla; font-size: x-large;"> <a href="https://youtu.be/6tqwaTIELm8?t=323"><span style="color: white;">WATCH THE VIDEO</span></a> </span></p><p><br /></p><div><p><span style="font-family: Karla;"><b>SERVES:</b><span style="font-weight: bold;"> </span>2-4 PEOPLE <span> <span> </span></span></span><b style="font-family: Karla;">|</b><span style="font-family: Karla;"> <span> </span></span><b style="font-family: Karla;">PREP TIME:<span style="font-weight: normal;"> 10 </span></b><span style="font-family: Karla;">MINS<span> <b>|</b> <b>COOK TIME:</b><span> 60 MINS</span></span></span></p><p><br /></p><p><span style="font-family: Playfair Display; font-size: medium;">INGREDIENTS</span></p><b><span style="font-family: Karla;">FOR THE SOY MINCE BOLOGNESE<br /></span></b><span style="font-family: Karla;">1 tbsp <a href="https://amzn.to/3vSdvbg">olive oil</a><br />1 white onion, finely minced<br />3 cloves garlic, finely minced</span></div><div><span style="font-family: Karla;">1 carrot, finely diced</span></div><div><span style="font-family: Karla;">1 stick celery, finely diced<br />1 tsp dried oregano</span><div><span style="font-family: Karla;">1 tsp dried basil</span></div><div><span style="font-family: Karla;">2 tbsp <a href="https://amzn.to/3kSimmt">tomato puree</a></span></div><div><span style="font-family: Karla;">1 tbsp <a href="https://amzn.to/3P7S7pR">vegan Worcester sauce</a></span></div><div><span style="font-family: Karla;">1 tbsp <a href="https://amzn.to/3vRRkSt">soy sauce</a></span></div><div><span style="font-family: Karla;">1 tbsp <a href="https://amzn.to/3LZKsYO">balsamic vinegar</a></span></div><div><span style="font-family: Karla;">1 tin <a href="https://amzn.to/3vWegjz">chopped tomatoes</a></span></div><div><span style="font-family: Karla;">1 cup <a href="https://amzn.to/3kQzjOf">ga</a></span><span style="font-family: Karla;"><a href="https://amzn.to/3kQzjOf">rlic & herb passata</a></span></div><div><span style="font-family: Karla;">1 1/2 cups <a href="https://amzn.to/3kU3R1n">dry soy mince/textured vegetable protein</a></span></div><div><span style="font-family: Karla;">Sea salt & black pepper</span></div><div><span style="font-family: Karla;"><br /></span></div><div><span style="font-family: Karla;">Handful fresh basil leaves</span></div><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><b>FOR THE BÉCHAMEL-STYLE SAUCE</b></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">2 tbsp <a href="https://bit.ly/3kTWWpa">vegan butter</a></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">2 tbsp <a href="https://amzn.to/3LRwus1">rice flour</a></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">500ml <a href="https://amzn.to/3yiHYkq">oat milk</a></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">1 <a href="https://amzn.to/3whfqVB">bay leaf</a></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">9-12 <a href="https://amzn.to/3N1YedO">lasagne sheets</a></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">Handful <a href="https://bit.ly/3weMRZ1">grated vegan cheddar cheese</a> </span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">1/2 jar <a href="https://amzn.to/388kNPe">vegan red pesto</a></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">More fresh basil leaves, to garnish </span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><b><br /></b></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><b><br /></b></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Playfair Display; font-size: medium;">METHOD</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><br /></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;">1. Fry the onion and garlic in oil until soft on a medium heat.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;">2. Add in the dried oregano and basil, stir through then add in the tomato puree, Worcester sauce, soy sauce and balsamic vinegar and stir again.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;">3. Next, add in the chopped tomatoes, fill the can half-way with filtered water, swirl and pour into the pan. Add in the passata, stir it through well then add in the dry soy mince and season well with salt and black pepper.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;">4. Continue to stir the bolognese sauce and increase the heat to allow it to gently simmer. </span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;">5. Meanwhile, make the Béchamel-style sauce by melting the vegan butter in a separate pan, then add in the flour. Stir it through to form a roux, then slowly pour in the milk, whisking if necessary to avoid any lumps. Add in the bay leaf, increase the heat and continue stirring until the sauce thickens but making sure it doesn't catch.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;">6. Pick a handful of fresh basil leaves and tear them into the bolognese sauce, then stir them through.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;">7. Pre-heat the oven to 180 degrees celsius. Take a square baking dish and place a layer of the bolognese sauce in the bottom<a href="https://shopstyle.it/l/bGXyQ">.</a> Cover with a layer of lasagne sheets next, then pour over a layer of the béchamel-style sauce. Repeat the process another 2 times, finishing with a layer of the bolognese sauce on the top.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;">8. Sprinkle over the vegan cheddar cheese, then dot the red pesto over to fill in any gaps. Finally, press a few more basil leaves into the surface before placing the lasagne in the oven to bake for around 30 minutes until the cheese has melted and the pesto top is slightly crispy.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;">9. Serve hot immediately with a fresh side salad - enjoy!</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: center;"><span style="font-family: Karla;"><b>SHOP THE INGREDIENTS</b></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: center;"><br /></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p></div>
<div class="shopthepost-widget" data-widget-id="4758919"><script type="text/javascript">!function(w,i,d,g,e,t){d.getElementById(i)||(element=d.createElement(t),element.id=i,element.src="https://widgets.rewardstyle.com"+e,d.body.appendChild(element)),w.hasOwnProperty(g)===!0&&"complete"===d.readyState&&w[g].init()}(window,"shopthepost-script",document,"__stp","/js/shopthepost.js","script")</script><div class="rs-adblock"><img onerror="this.parentNode.innerHTML="Disable your ad blocking software to view this content."" src="https://assets.rewardstyle.com/production/9ce72c85d44384aa23303734335ed70a1cee0510/images/search/350.gif" style="height: 15px; width: 15px;" /><noscript>JavaScript is currently disabled in this browser. Reactivate it to view this content.</noscript></div></div>JessBeauticianhttp://www.blogger.com/profile/13766920543036528369noreply@blogger.comtag:blogger.com,1999:blog-652702025766036588.post-22971656351189374362022-05-08T08:49:00.004+01:002022-05-09T13:59:13.706+01:00Silky Salted Caramel Choc Pots<a href="#"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilKGkZ0QyyO4oRd2qoUmX0x2CIz9YWggZRafVHrPj4hzHmfHVB1YBevIy1X-Tv47kaxgHEfzBLibIa9oTka5JO8mePtKEwxOuhir5dgPN2DnphkqdxIiU0NjSOc9ZJal99bf3mNDFnPpRA41GBlgXvAnz4JdLoOEPNEAp375cDNQZsyIHMaPGIxWJf/s16000/IMG_1219%202.jpg" /></a><div><br /></div><div><span style="font-family: Karla;">Smooth and creamy pots of a salted caramel flavoured chocolate dessert, whipped up using silky tofu, cacao and H!P's oat milk chocolate for an indulgent, yet protein-packed pud...</span></div><div><p><span style="font-family: Karla;"><span></span></span></p><a name='more'></a><p></p><p><b><span style="font-family: Karla;"><br /></span></b></p><p><b><span style="font-family: Karla;">MAKES:</span><span style="font-family: Karla; font-weight: normal;"> 2-4</span></b><span style="font-family: Karla;"> POTS <span> <span> </span></span></span><b style="font-family: Karla;">|</b><span style="font-family: Karla;"> <span> </span></span><b style="font-family: Karla;">PREP TIME:<span style="font-weight: normal;"> 15 </span></b><span style="font-family: Karla;">MINUTES</span><span style="font-family: Karla;"> </span></p><p><br /></p><p><span style="font-family: Playfair Display; font-size: medium;">INGREDIENTS</span></p><span style="font-family: Karla;">1 bar</span><span style="font-family: Karla;"> </span><a href="https://amzn.to/3kv9O4W" style="font-family: Karla;">H!P Salted Caramel Oat Milk Chocolate</a><br style="font-family: Karla;" /><div><span style="font-family: Karla;">2 tablespoons sweetened plant-milk<br /></span></div><div><span style="font-family: Karla;"><br /></span></div><div><span style="font-family: Karla;">1 carton <a href="https://amzn.to/3LzWLea">silken tofu</a><br />2 tablespoons <a href="https://amzn.to/3kuiXKN">cacao powder</a></span><div><span style="font-family: Karla;">1/4 cup <a href="https://amzn.to/38Bi7t5">maple syrup</a><br />1 teaspoon <a href="https://amzn.to/371AiaU">vanilla bean paste</a><br />Pinch sea salt flakes</span></div></div><div><span style="font-family: Karla;"><br /></span></div><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Playfair Display; font-size: medium;">METHOD</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><br /></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;">1. Break the chocolate up into squares and reserve one piece. Using a bain marie method, gently melt the chocolate until smooth, then remove from the heat and allow to cool before stirring in the milk. </span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;">2. Drain the tofu then place it in a food processor along with the cacao powder, maple syrup and vanilla bean paste. Blend on a medium speed until combined and creamy, running a spatula around the bowl if necessary to ensure it's well mixed.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;">3. Pour the plant-milk into the melted chocolate and stir in slowly until combined, then drizzle it into the tofu mixture whilst the food processor is running to blend it in.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;">4. Divide the chocolate pudding mixture between small pudding pots or glasses - this recipe will make 2 larger desserts or it can be divided to make 4 smaller portions. Place in the fridge to set for 1 hour.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;">5. Before serving, grate the reserved piece of chocolate over the top of the pudding pots and sprinkle on a very small pinch of sea salt flakes. Serve immediately!</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: center;"><span style="font-family: Karla;"><b>SHOP THE INGREDIENTS</b></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: center;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p></div>
<div class="shopthepost-widget" data-widget-id="4758918"><script type="text/javascript">!function(w,i,d,g,e,t){d.getElementById(i)||(element=d.createElement(t),element.id=i,element.src="https://widgets.rewardstyle.com"+e,d.body.appendChild(element)),w.hasOwnProperty(g)===!0&&"complete"===d.readyState&&w[g].init()}(window,"shopthepost-script",document,"__stp","/js/shopthepost.js","script")</script><div class="rs-adblock"><img onerror="this.parentNode.innerHTML="Disable your ad blocking software to view this content."" src="https://assets.rewardstyle.com/production/9ce72c85d44384aa23303734335ed70a1cee0510/images/search/350.gif" style="height: 15px; width: 15px;" /><noscript>JavaScript is currently disabled in this browser. Reactivate it to view this content.</noscript></div></div>JessBeauticianhttp://www.blogger.com/profile/13766920543036528369noreply@blogger.comtag:blogger.com,1999:blog-652702025766036588.post-72970343808227532212022-03-06T17:30:00.015+00:002022-05-06T12:39:51.656+01:00Spicy Jackfruit 'Tuna' Pasta Bake <img border="0" src="https://blogger.googleusercontent.com/img/a/AVvXsEicdWhC4RJLOKQrqadJrue5Rb9I2pzOQ5E5ntVt6mskZolloCB48OBu-IZQ28ptHb0VB5iW7mm7Ja0ZLWOJJU6k0fxXvqmrBh17dRLIUIsPANd9Y-G4mqYcMsFei9mAmOSygq_2xcyAceVwtdMiKCkB6nVS1IYd4m5bHlIOYQEleA2bh8rYk9Yzbu0G=s16000" /><br /><p style="text-align: justify;"><span style="font-family: Karla;">A vegan take on a classic pasta bake which uses pulled jackfruit as a tuna alternative, marinated first in a blend of nori, lemon and capers for an authentic 'taste-of-the-sea' flavour and baked with penne pasta in a spicy, tomato-based sauce then finished with a melted cheese, black olive and parsley topping...<span></span></span></p><a name='more'></a><p></p><p><span style="font-family: "Playfair Display";"><span style="font-size: medium;"></span></span></p><p><span style="background-color: #e06666; font-family: Karla;"><span style="font-size: x-small;"><br /></span></span></p><p><span style="font-size: x-large;"><span style="background-color: #e06666; font-family: Karla;"><span> </span><span style="color: white;"><span style="color: white;"><a href="https://youtu.be/cJtdgl4RSNI?t=434"><span style="color: white;">WATCH TH</span></a></span></span></span><span style="background-color: #e06666; font-family: Karla;"><span><span style="color: white;"><a href="https://youtu.be/cJtdgl4RSNI?t=434"><span style="color: white;">E VIDEO</span></a></span></span><span style="color: white;"> </span></span></span></p><p><b><span style="font-family: Karla;">SERVES:</span><span style="font-family: Karla; font-weight: normal;"> 4</span></b><span style="font-family: Karla;"> PEOPLE</span><span style="font-family: Karla;"> <span> </span></span><b style="font-family: Karla;">|</b><span style="font-family: Karla;"> <span> </span></span><b style="font-family: Karla;">PREP TIME:<span style="font-weight: normal;"> 10 </span></b><span style="font-family: Karla;">MINUTES</span><span style="font-family: Karla;"> <span> </span></span><b style="font-family: Karla;">|</b><span style="font-family: Karla;"> <span> </span></span><b style="font-family: Karla;">BAKES IN:</b><span style="font-family: Karla;"><b> </b><span> 20 </span></span><span style="font-family: Karla;">MINUTES</span></p><div><span style="font-family: Karla;"><br /></span></div><p><span style="font-family: "Playfair Display"; font-size: medium;">INGREDIENTS</span></p><p><span style="font-family: Karla;">1 can <a href="https://amzn.to/3sx5XId">jackfruit</a> </span></p>
<p style="color: #dca10d; font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: black;"><span style="font-family: Karla;">1/2 <a href="https://amzn.to/3LlLONJ">sheet of nori</a>, finely chopped </span></span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">1/4 cup fresh dill, minced</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">1 tbsp <a href="https://amzn.to/3sMemHU">capers</a>, minced </span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">1 tbsp caper brine</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">2 tsp <a href="https://amzn.to/3HOTN3R">soy sauce</a> </span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">Zest & juice of 1/2 lemon</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">1/2 tsp black pepper</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><br /></span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px; min-height: 14px;"><span style="font-family: Karla;">2 tbsp <a href="https://amzn.to/361fNKz">olive oil</a></span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">1 white onion, chopped</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">3 cloves garlic, minced</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">2 red chillis, finely minced</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">1 tsp dried basil</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">1 tsp dried oregano </span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">1 tsp paprika </span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">2 tbsp <a href="https://amzn.to/3uWRrfk">tomato puree</a></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">1 tbsp <a href="https://amzn.to/3sEd2GW">balsamic vinegar</a> </span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">2 tins <a href="https://amzn.to/3HOlObK">chopped tomatoes</a></span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">1/3 cup <a href="https://bit.ly/3HS0xxF">sun-dried tomatoes</a>, chopped </span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><br /></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">250g <a href="https://amzn.to/3uPoy4M">penne</a></span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px; min-height: 14px;"><span style="font-family: Karla;"><br /></span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">1/4 cup black olives, sliced</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px; min-height: 14px;"><span style="font-family: Karla;">1/2 cup <a href="https://bit.ly/3gz9iAM">vegan cheese</a></span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">Small handful parsley, to garnish </span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Playfair Display; font-size: medium;">METHOD</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;">1. Drain the water from the can of jackfruit and empty the jackfruit out into a bowl. Using two forks, pull the jackfruit apart until it resembles a tuna-like texture.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><br /></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;">2. Add in the chopped nori sheet, dill, capers and brine, lemon zest and juice, soy sauce and pepper to the jackfruit and toss to combine, making sure the jackfruit is well coated in the marinade. Set aside in the fridge to marinate.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;">3. Warm the olive oil in a pan on a medium heat, then add in the onion and fry it off until soft. Next, add in the garlic and red chillis and continue to fry everything off for a further couple of minutes.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;">4. Add in the dried herbs and paprika, turn those through, then add in the tomato puree and fry that off. Next, add in the balsamic vinegar, tinned tomatoes, 1/2 tin water and the chopped sun-dried tomatoes. Give everything a good stir through, then leave it on a low heat to simmer. </span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;">5. Bring a separate, large pan of salted water to a boil then add in the penne pasta, stir once and then allow to cook until al dente. Reserve one cup of the pasta water and stir it into the tomato sauce, then drain off the pasta.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;">6. Pre-heat the oven to 200 degrees celsius. Add the tomato sauce into the drained, cooked pasta and stir it through well to coat. Next, remove the jackfruit 'tuna' from the fridge and lift it out using two forks, leaving any excess marinade in the bottom of the bowl, and add it into the pasta. Toss lightly to mix the jackfruit 'tuna' through the pasta and sauce.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><br /></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;">7. Place the jackfruit 'tuna' pasta into a baking dish, then scatter the olives over the top. Sprinkle with vegan cheese and place it in the oven to bake for 20 minutes until the cheese is melty and golden.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;">8. Serve hot with some fresh chopped parsley sprinkled over the top and with a fresh leafy salad on the side.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: center;"><span style="font-family: Karla;"><b>SHOP THE INGREDIENTS</b></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: center;"><span style="font-family: Karla;"><b><br /></b></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><div><br /></div>
<div class="shopthepost-widget" data-widget-id="4700906"><script type="text/javascript">!function(w,i,d,g,e,t){d.getElementById(i)||(element=d.createElement(t),element.id=i,element.src="https://widgets.rewardstyle.com"+e,d.body.appendChild(element)),w.hasOwnProperty(g)===!0&&"complete"===d.readyState&&w[g].init()}(window,"shopthepost-script",document,"__stp","/js/shopthepost.js","script")</script><div class="rs-adblock"><img onerror="this.parentNode.innerHTML="Disable your ad blocking software to view this content."" src="https://assets.rewardstyle.com/production/f0f48707c9f7033bcd22fdd8385518342bc13535/images/search/350.gif" style="height: 15px; width: 15px;" /><noscript>JavaScript is currently disabled in this browser. Reactivate it to view this content.</noscript></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br />JessBeauticianhttp://www.blogger.com/profile/13766920543036528369noreply@blogger.comtag:blogger.com,1999:blog-652702025766036588.post-28686699381918046492022-03-06T17:30:00.013+00:002022-04-19T11:15:14.796+01:00Mac 'n' Cheesy Greens <img border="0" src="https://blogger.googleusercontent.com/img/a/AVvXsEgdt-MQTsAnCeEGZbcMSTpTtDNa59LDCrug5So8f48hYUSzhBr2-XJEpwwa-mkEuQyXCgRTldWUWbxpBUc_-JZTRPI_pd2EyZfllhOXLnUajLtRa7sC85YYULFgNafg0gHcpSczuMCu1Dn88JIbvPKjcIU3zlvL5d8Z1vZPG1ecnM19whbi6HZ9dzEn=s16000" /><p style="text-align: justify;"><span style="font-family: Karla;">Packed with green goodness for a healthy, colourful twist on the traditional dish, this bake combines tenderstem broccoli, spinach and peas with macaroni in a super cheesy sauce with a crispy cashew-cheese-breadcrumb topping<a href="https://bit.ly/37pdsdI">.</a>.. </span></p><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;"><span style="font-family: Karla;"><a name='more'></a></span></span></div><p></p><p><span style="background-color: #e06666; font-size: x-large;"><span style="font-family: Karla;"><span> </span><span style="color: white;"><span style="color: white;"><a href="https://youtu.be/cJtdgl4RSNI?t=742"><span style="color: white;">WATCH TH</span></a></span></span></span><span style="font-family: Karla;"><span><span style="color: white;"><a href="https://youtu.be/cJtdgl4RSNI?t=742"><span style="color: white;">E VIDEO</span></a></span></span><span style="color: white;"> </span></span></span></p><p><br /><b><span style="font-family: Karla;">SERVES:</span><span style="font-family: Karla; font-weight: normal;"> 4-6</span></b><span style="font-family: Karla;"> PEOPLE</span><span style="font-family: Karla;"> <span> </span></span><b style="font-family: Karla;">|</b><span style="font-family: Karla;"> <span> </span></span><b style="font-family: Karla;">PREP TIME:<span style="font-weight: normal;"> 30 </span></b><span style="font-family: Karla;">MINUTES</span><span style="font-family: Karla;"> <span> </span></span><b style="font-family: Karla;">|</b><span style="font-family: Karla;"> <span> </span></span><b style="font-family: Karla;">BAKES IN:</b><span style="font-family: Karla;"><b> </b><span> 10 </span></span><span style="font-family: Karla;">MINUTES</span></p><p><br /></p><p><span style="font-family: Playfair Display; font-size: medium;">INGREDIENTS</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">1 tbsp <a href="https://amzn.to/3su9CGr">olive oil</a> </span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">1 tbsp <a href="https://bit.ly/378tOa3">garlic puree</a> </span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">1/2 leek, ends trimmed and sliced into 1cm rings</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">220g tenderstem broccoli, florets removed and stalks sliced into rings </span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">2 tbsp <a href="https://amzn.to/35XhxV7">rice flour</a></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">800ml <a href="https://amzn.to/34P5qZF">oat milk</a></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">1 tsp <a href="https://bit.ly/3tBWv6y">Dijon mustard</a></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">1 cup <a href="https://bit.ly/3gz9iAM">vegan cheese</a></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">1/4 tsp <a href="https://bit.ly/3mgAnfN">sea salt</a></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">1/4 tsp black pepper</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">1/2 cup frozen peas</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"></p><p style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-family: -webkit-standard; font-stretch: normal; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; line-height: normal; margin: 0px; orphans: auto; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;"><span style="font-family: Karla;"></span></p><p></p><p style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-family: -webkit-standard; font-stretch: normal; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; line-height: normal; margin: 0px; orphans: auto; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;"><span style="font-family: Karla;">Large handful fresh spinach </span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">1/3 cup <a href="https://amzn.to/3GzBPkg">nutritional yeast</a></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">300g </span><a href="https://bit.ly/3rPzs8E" style="font-family: Karla;">macaroni </a></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">Handful <a href="https://bit.ly/3gz9iAM">vegan cheese</a>, to top with</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">1 cup <a href="https://bit.ly/3sNlrsW">breadcrumbs</a></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">1/2 cup <a href="https://bit.ly/35SSDG8">cashews</a></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">1/4 cup <a href="https://bit.ly/33ktVhb">nutritional yeast</a></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">Pinch sea salt</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;">Drizzle <a href="https://bit.ly/3BdZu7a">olive oil</a> </span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><b>LEMONY SHAVED FENNEL SALAD</b></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;">1 bulb fennel</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;">1/4 cup chopped dill</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;">Zest & Juice 1/2 lemon</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;">Drizzle <a href="https://amzn.to/3su9CGr">olive oil</a></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;">Pinch <a href="https://amzn.to/34yR4gA">sea salt</a></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;">Handful rocket</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; min-height: 14px; text-align: justify;"><br /></p><p style="font-stretch: normal; line-height: normal; margin: 0px; min-height: 14px; text-align: justify;"><br /></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Playfair Display; font-size: medium;">METHOD</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><br /></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;">1. Warm the oil and garlic puree in a large pan on a medium heat, then add in the sliced leeks and fry until softened. Next, add in the sliced broccoli stalks, reserving the florets, and continue to fry those together with the leeks for another couple of minutes. </span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;">2. Sprinkle in the rice flour, turn it through the vegetables to coat then pour in the oat milk. Stir until the milk begins to thicken, then add in the mustard, vegan cheese, salt and pepper. Continue stirring until it forms a cheese sauce, then turn in the spinach and frozen peas. </span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;">3. Using a hand-held blender, blend the sauce up until it's smooth and creamy, then add in the nutritional yeast and stir it through. </span></p><div><br /></div><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;">4. Pre-heat the oven to 200 degrees celsius, then place a large pan of salted water on to boil and once rolling, add in the macaroni. Stir once then leave to continue cooking until al dente.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><br /></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;">5. Reserve a cup of pasta water, then drain off the pasta once cooked and add it into the sauce. Stir through well, then transfer to a baking dish. Blend together the breadcrumbs, cashews, nutritional yeast and oil for the topping, scatter over and place in the oven to bake for 20-25 minutes until golden in colour.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Karla;">6. Serve hot with my Lemony Shaved Fennel Salad on the side. For this, r</span><span style="font-family: Karla;">emove the fronds from the fennel and reserve, slice the bulb and stalks thinly using a knife of mandolin then toss it together with the dill, lemon zest & juice, olive oil and salt, add in the fronds, then serve on a bed of rocket - enjoy!</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Karla;"> </span></p><div><span style="font-family: Karla;"><br /></span></div>
<div class="shopthepost-widget" data-widget-id="4700870"><script type="text/javascript">!function(w,i,d,g,e,t){d.getElementById(i)||(element=d.createElement(t),element.id=i,element.src="https://widgets.rewardstyle.com"+e,d.body.appendChild(element)),w.hasOwnProperty(g)===!0&&"complete"===d.readyState&&w[g].init()}(window,"shopthepost-script",document,"__stp","/js/shopthepost.js","script")</script><div class="rs-adblock"><img onerror="this.parentNode.innerHTML="Disable your ad blocking software to view this content."" src="https://assets.rewardstyle.com/production/f0f48707c9f7033bcd22fdd8385518342bc13535/images/search/350.gif" style="height: 15px; width: 15px;" /><noscript>JavaScript is currently disabled in this browser. Reactivate it to view this content.</noscript></div></div>JessBeauticianhttp://www.blogger.com/profile/13766920543036528369noreply@blogger.com