A little late, we know, but we would love to write a little piece on National Vegetarian Week. As a small twist Natalie & I thought it would be fun to share some of our favourite veggie recipe ideas with you from the Beyond Skin Studio in Brighton.
Tofu Summer Rolls – I love this recipe & it’s ultra easy – especially if you have a K.P. on hand to help with the chopping!
Round rice paper sheets
Firm tofu cut in to thin pieces
For the spicy marinade: Coriander/lime juice/mint/sesame oil/rice wine vinegar/garlic/ginger/chilli/brown sugar
Cucumber, spring onions, avocado all thinly sliced
What you do:
Prepare & cook the sushi rice – leave to cool.
Finely slice all of the veggies in to long strips as they need to go in the rolls – thinner the better!
Next, fry the tofu in the marinade, add some sugar til sticky. Keep the rest of the sauce for dipping (yummy!)
Once you’re ready & chopped a plenty, dip the rice sheets in a bowl of boiled water until soft, then lay on a cloth. Add a tablespoon of sticky rice & spread in the middle of the rice sheet until flattened. Next add on your choice of veggies – then the cooked tofu – finish with a sprinkling of coriander. Finally, the tricky part of wrapping the rice paper in to a roll, just get the sides with your finger tips then pull over the filling nice & tightly. Roll it till tight, leaving one end un-tucked & one tucked so you can pick them up without the filling dropping out!
Serve with a fresh mint, corrinader & baby leaf salad with thai dressing and a chilli dipping sauce. Maybe plum wine with sparkling water to accompany. Voila – lovely May lunch.
If you would like something a little warmer, try Nat’s easy peasy vegan mousaka
You will need:
Parsley (dried or fresh)
Couple of tins of chopped tomatoes or jars of bolognese sauce
Large field mushrooms
Puy lentils or vegan mince
Potatoes (Maris Piper are goodies)
Red wine (Optional)
Nutmeg (if you fancy)
Ideally you will need a deep cooking pot so you can layer it up
nicely. Slice the aubergine and the potatoes (peeled) into about 1cm
slices. If you are in a hurry put the potatoes in a pot and boil until
almost cooked but not too much as you will need to fish them out
without falling apart. Then flash the aubergine in olive oil a few
minutes on each side. If you have more time put both on a tray,
sprinkle with olive oil and bake in the oven until cooked.
Put onions, garlic and sliced mushrooms in a pan and fry off. Add
either lentils or vegan mince, tin/jar of tomatoes, parsley and
sprinkle of black pepper. Bring to boil and simmer. As and when
necessary add a cup of hot water with veg stock and some red wine to
For the white sauce put some flour and butter in a saucepan to melt
and form a paste. Then add soya milk, nutmeg (optional) and black
pepper and stir until thickens.
When the lentils/mince are cooked put a layer of potatoes at the
bottom of the dish then a layer of the lentil/mince mix. Layer until
you get half an inch from the top of the dish and then add the white
sauce. Pop in oven until golden and job done!!!
We all hope that you have a wonderful National Vegetarian Week & a glorious bank holiday (sorry to those not in the UK!)