Crowdpleasers PHOTOGRAPHY: EVA KOSMAS FLORES KOSMAS EVA PHOTOGRAPHY
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Crowdpleasers PHOTOGRAPHY: EVA KOSMAS FLORES KOSMAS EVA PHOTOGRAPHY: Ninja tamari glaze BUILD-YOUR- Summer is the perfect time to tuck into OWN BUDDHA 480ml water BOWL festival and street-food favourites – with 240ml low-sodium tamari no camping required! Try these tasty 90g demerara sugar or light ideas from the kitchen of pioneering brown sugar 80ml sriracha vegan brothers Derek and Chad Sarno, 1 tbsp rough-chopped ginger co-founders of Wicked Healthy. 1 tbsp rough-chopped garlic 1 bay leaf 1 tsp arrowroot or cornstarch Build-your-own Buddha bowl 2 tbsp cold water You could have a noodle bowl every night Fresh poached or canned sliced lotus root: rinse Combine the 480ml water, and never exhaust the possibilities. It’s great Fresh steamed or canned sliced bamboo tamari, sugar, sriracha, ginger, for entertaining too – lay out a table full of shoots: rinse garlic and bay leaf in a medium options and let your guests create their own Canned sliced water chestnuts: rinse saucepan. Bring to a simmer signature bowl. Choose options from each over medium heat and simmer taste and texture category to build a perfectly SHARP for about 5 minutes. balanced bowl. Yellow onion: cut into wedges with root end Whisk the arrowroot with the intact; brush with coconut milk and lime juice 2 tablespoons of cold water, NOODLES and a pinch of salt; grill and chill then whisk it into the pan. Bring Dried vermicelli rice noodles or buckwheat Green onions: slice thin back to a simmer and simmer noodles: cook al dente (follow package Radishes: slice thin, rinse and chill to cook out the starchy taste, directions) and chill 5–8 minutes. Shut off the heat Dried lo mein, stir-fry or spaghetti wheat TANGY and let sit for 5 minutes. noodles: cook al dente (follow package Lemon and/or lime: cut into wedges for Strain the mixture through directions) and chill squeezing a fine-mesh strainer into a Courgetti noodles Pok Pok Som Chinese celery drinking vinegar chillable container and let cool. Seal and refrigerate for up to CRUNCHY FUNKY 1 month. Butter lettuce: clean and tear Plant-based ‘fish’ sauce Carrots: peel, julienne and rinse Local, wild mushrooms: quickly pan-sear Peppers: julienne and rinse Carrot coconut Mangetout: julienne HERBAGE dressing Red onion: shave thin, rinse under cold water Coriander, mint, parsley, basil and/or Thai basil: 240ml fresh carrot juice and chill clean and pick leaves 80ml canned coconut milk Hothouse cucumber: slice wicked thin into juice of 1½ limes half-moons; toss with sesame oil, rice vinegar, SPICY 2 tbsp toasted sesame oil chilli oil, sesame seeds, mint leaves and a pinch Sriracha sauce 1½ tbsp coconut vinegar of salt; chill Dried chilli flakes 3 cloves garlic, sliced wicked Celery stalks: slice Chilli paste thin Red cabbage: thinly shave Thai chillies: slice 1 Thai chilli, sliced wicked thin Kale: remove the ribs, shred the leaves and rinse 1 tbsp grated fresh ginger Asparagus: steam; or brush with toasted SLICK AND SALTY ½ tsp sea salt sesame oil, salt and pepper and grill, pan-sear, Ninja tamari glaze (see recipe, right) ¼ tsp freshly ground black or roast at 200C/fan 180C/gas 6 for 1 minute; Toasted sesame oil pepper cut into 5cm pieces on an angle; chill Carrot coconut dressing (see recipe, right) Baby bok choi: chop; sauté in hot skillet with Mix everything together in a 1 tsp toasted sesame oil, 1 tbsp sliced garlic, and GARNISH medium bowl or shake in a jar. pinch each of salt and pepper until tender yet Sesame seeds Taste, and add anything you STREET-STYLE SUPPERS crunchy, 2 minutes; chill Crispy fried garlic or shallots think it needs. Use immediately Fresh steamed or canned baby corn: rinse Toasted almonds: chopped or refrigerate for up to 1 day. 54 | www.vegetarianliving.co.uk | 55 Crowdpleasers Ginger aioli King satay with spicy 50ml dairy-free mayonnaise peanut-ginger sauce 3 tbsp minced pickled ginger (pink or white) Meaty king oyster mushrooms make this 1 tbsp fresh lime juice dish a win–win for meat-eaters and plant- 1 tbsp finely chopped fresh coriander eaters. The mushrooms have long, thick KING SATAY WITH ½ tsp sea salt stems that you slice into thick strips, skewer, SPICY PEANUT- black pepper then roast to make satay. Yes! A creamy, GINGER SAUCE gingery peanut sauce brings it all together. Mix everything together in a small bowl. It will keep refrigerated for 4 days. Serves 4 as a starter course Prep 25 mins + cooling and marinating Cook 40 mins Pickled carrots and chillies For the mushrooms: 2 small carrots 450g king oyster mushrooms 2 small jalapeño or serrano chillies 5 tbsp vegetable oil 2.5cm peeled fresh ginger 60ml water 1 clove garlic, peeled 60ml low-sodium tamari or soy sauce 3 tbsp rice vinegar 1 tbsp agave syrup 3 tbsp agave syrup 1 tbsp sriracha or chilli paste 1 tsp sea salt 1 tsp hot chilli oil Use a mandolin to slice the carrots, For the spicy peanut-ginger sauce: chillies, ginger and garlic into wicked- 250g smooth peanut butter thin rounds. Or cut the carrots into thin 80ml low-sodium tamari or soy sauce julienne strips to switch it up. 80ml fresh lime juice Whisk the vinegar, agave and salt in a 1 tbsp grated fresh ginger shallow bowl, then stir in the vegetables. 2 cloves garlic, minced or pressed Let sit at room temperature until you’re ¼ tsp smoked paprika ready to assemble the sandwiches, at 1 Thai chilli, chopped, or ½ tsp dried chilli least 1½ hours or – better yet – overnight. flakes This dish will keep refrigerated for 120–240ml water COOK’S TIP 1 week. To serve: Sauté the leftover fresh coriander, chopped chillies, lemon or mushroom caps, toss with tamari and lime wedges another 20–30 minutes. Check a couple of add to your favourite noodle bowl times because the residual marinade will BANH MI WITH 1 Slice off the mushroom caps and save for LEMONGRASS TOFU burn once it evaporates. Burning is bad here. another use (see cook’s tip). Trim the bases AND GINGER AIOLI Let cool in the baking dish. so the stems are clean. (In the next steps, 5 When cool, cut the tofu diagonally into you’ll be pressing the mushroom stems to the bread should lovingly cradle the mix of ½ avocado, stoned, peeled and sliced triangles. This whole process can be done make them thinner, flatter and more pliable 4 When the mushrooms are cool, slice them 7 Drizzle a little sauce over the skewers tart, sweet, salty, spicy, creamy and crunchy handful of fresh coriander sprigs a few days ahead. Just chill the baked tofu for skewering.) lengthwise into strips about 5mm thick. before serving with the remainder on ingredients inside. a few drizzles of sriracha triangles in the fridge. 2 Heat a large heavy pan (such as cast-iron) Arrange the strips in a single layer on a the side for dipping. Garnish with fresh 6 To assemble, slice the baguettes or rolls Makes 4 sandwiches over medium-high heat. When it’s hot, swirl baking sheet and brush them all over with coriander, chopped chillies, and lemon or 1 Press the tofu like a sandwich between lengthwise to open them up, leaving the Prep 30 mins + marinating and pressing 3 tablespoons of the oil in the pan to coat the marinade, using it all. Let marinate at lime wedges for squeezing. paper towels and plates weighted down two halves attached. For each sandwich, Cook 1¼ hrs the bottom, then add the mushrooms. After room temperature for at least 1 hour. Or, if PER SERVING 576 cals, fat 47g, sat fat 9g, with a heavy book. Let it press for at least spread a generous amount of aioli on both a minute or so, use a second heavy pan or you have time, cover and marinate in the carbs 16g, sugars 11g, protein 20g, salt 4.83g, For the baked lemongrass tofu: 10 minutes or up to 1 hour. (Pressing gives bread halves. Layer on 3–4 slices of tofu, a couple of foil-wrapped bricks to weight refrigerator for up to 2 days. The longer you fibre 4g 1 block (400g) extra-firm tofu tofu a firmer texture and helps it absorb some pickled carrots and chillies, and sliced down and press/sear the mushrooms. Cook marinate, the more flavour you’ll get. 120ml prepared lemonade or orange juice more marinade.) avocado. Garnish with a few coriander sprigs for 2 minutes, then pour the water around 5 Soak a handful of wooden skewers in 60ml agave syrup 2 Preheat the oven to 170C/fan 150C/gas 3. and drizzle with sriracha. the mushrooms. (The steam will help soften water to cover for 30 minutes. When ready Banh mi with lemongrass tofu 3 tbsp tamari or soy sauce 3 Slice the pressed slab of tofu lengthwise PER SANDWICH 547 cals, fat 21g, sat fat 3g, them and flatten the round shape into a to cook, preheat the oven to 180C/fan 160C/ 3 tbsp rice vinegar into 6–8 thinner slabs, each about 5mm carbs 66g, sugars 23g, protein 21g, salt squarer shape, which is easier to skewer.) gas 4. Thread each strip of mushroom on and ginger aioli 2 tbsp thinly sliced lemongrass (use a thick. Mix the lemonade, agave, tamari, 3.92g, fibre 5g Continue pressing for 2–3 minutes, then flip a skewer, making as many ribbon folds as It drives us bonkers when banh mi are made mandolin) vinegar, lemongrass, chilli and ginger in a the mushrooms over.