Recipes for a Vegan:

Snack: Cheery Basil Crumble Bars

blackberry apple bars 3

Ingredients

For the crust

For the topping

For the filling

Method

  1. To make the crust, add all the ingredients to a food processor and blend until the consistency of large cornmeal. Press into the bottom of the pan.
  2. To make the topping, add all the ingredients to the food processor bowl before you wash it and pulse until the almonds are broken up well. Pour into a bowl and set aside.
  3. To make the filling, you can still use the unwashed food processor and add all the ingredients. Double-check that all the cherry pits have been removed. You’ll hear them in the food processor if any slipped by. Spread the pureed filling over the crust and then crumble the topping over that.
  4. Bake, uncovered, for 20 to 30 minutes or until the topping browns and the filling has set up. Let cool and then cut into 12 bars.

Main Meal: Glazed Tempeh, Bok Choi, and Soba Noodles

Ingredients

 soup

200g tempeh, seitan or firm tofu

2 tbsp vegetable oil

250g bok choi leaves, halved lengthways

Handful of fresh coriander, finely chopped

2 spring onions, sliced

For the maple and orange glaze

1 tsp toasted sesame oil

2cm fresh ginger, finely grated

1 clove of garlic, crushed

½ red chilli, deseeded and finely diced

3 tbsp tamari

2½ tbsp maple syrup

Zest and juice of ½ an orange

1 tbsp rice wine vinegar

For the miso noodle broth

135g soba noodles

1 tablespoon tamari

1 star anise

3½ tbsp brown rice miso

Method

Drain the tempeh, dry and press out the excess liquid with kitchen paper. Warm the sesame oil in a small pan and add the ginger and garlic. Fry for a minute, then add the rest of the glaze ingredients. Slowly bring to a boil, then gently simmer for 5 minutes. Add the tempeh and cover. Set aside to marinate for 30 minutes to an hour.

Heat 1 tbsp of oil in a frying pan, and when hot add the tempeh, keeping the marinade. Fry for around 2 minutes, adding the marinade gradually until the glaze becomes sticky – this should take around 10 minutes. Set aside, cover and keep warm. 

Cook your noodles according to the instructions on the pack. Drain, reserving about 500ml of the water, then keep the noodles warm in a bowl, stirring in a little oil.

Pour the noodle water back into the pan, put back on the heat and add the tamari and star anise. Put the miso into a small bowl and mix in a couple of tbsp of the warm water. Add this paste to the pan and keep covered, simmering the broth on a low heat. The flavour should be strong – add more tamari and miso if needed.

Heat ½ tbsp oil in your frying pan and add the bok choi. Cook for 2 minutes on a high heat, then add 3 tbsp of the miso broth and continue cooking for 1 more minute. Bring the broth to a slow boil. Divide your noodles between warm bowls, top with bok choi and ladle over some of the broth. Then stack on a pile of tempeh, topped with some sliced spring onions and a scattering of fresh coriander.

Enjoy nautres Delicous Food!