2020-03-01 The Australian Womens Weekly Food

SWEET& SPICY

TOFUNOODLES

PREP+ COOKTIME 25 MINUTESSERVES 2

200gdriedricesticknoodles

250gfirmtofu

1 tablespoonpeanutoil

1 clovegarlic,crushed

1 tablespoonfinelychoppedfreshginger

250gpacketfreshstir-fryvegetables

¼cup(60ml)sweetchillisauce

2 tablespoonssriracha(hotchillisauce)

2 teaspoonstamari

50gbeansprouts,plusextrato serve

2 tablespoonsfriedshallots

⅓cupcorianderleaves

1 Placenoodlesina largeheatproof

bowl;pouroverenoughboilingwater

tocover.Standfor5 minutesuntil

noodlessoften.Drain.

2 Meanwhile,pattofudrywithpaper

toweltoremoveasmuchmoistureas

possible.Cuttofuinto2cmcubes.

3 Heatoilina wokorlargefryingpanover

medium-highheat.Addtofu;cookfor

1 minuteeachsideuntilgolden.Remove

witha slottedspoon.Addgarlic,ginger

andstir-fryvegetablestowok;cookfor

1 minuteuntilvegetablesstarttosoften.

4 Addnoodles,combinedsaucesand

beansprouts;stir-frygentlytoprevent

noodlesbreakingup,untilcombined

andheatedthrough.

5 Dividemixturebetweenbowls.

Topwithtofu,extrabeansprouts,

fried shallots and coriander.

ZUCCHININOODLES
WITHCASHEWPESTO

PREP+ COOK 20 MINUTESSERVES 4

4 largezucchini(600g)
125gmixedheirloomcherry
tomatoes,halved
¼cupbasilleaves
1 tablespoonpinenuts
2 tablespoonsnutritional yeast flakes

CASHEWPESTO
⅔cup(100g)rawcashews
1 cupfirmlypackedbasilleaves
¼cup(40g)pinenuts
¼cup(60ml)lemonjuice
½cup(125ml)extravirginoliveoil
2 teaspoonsnutritionalyeast flakes
1 clovegarlic,crushed

1 Makecashewpesto.
2 Usinga spiraliserorjuliennepeeler,
cutzucchiniintozoodles;placein
a largebowl.
3 Addpestoandcherrytomatoesto
bowl;tosstocombine.Topwithbasil
leaves,pinenutsandnutritional yeast.
Serveimmediately.

CASHEWPESTO
Blendorprocessingredientswith
1 tablespoonwateruntilsmooth.
Season to taste. (Makes 1¼ cup.)

Test

Kitchen

Notes

Storeleftover

pestoinanairtight

containerinthe

fridgefor1 week.

Coversurfacewith

a layerofoliveoil

topreventspoilage.

Spread thepesto

ontoastorseeded

crackersfora

delicious snack.

SMOKYSWEET

CORNCHOWDER

PREP+ COOK 30 MINUTES SERVES 4

3 greenonions

½smallcauliflower(500g),trimmed,

choppedfinely

1kgfrozencornkernels,thawed

2 cups(500ml)vegetablestock

½teaspoongarlicpowder

½teaspoongroundturmeric

400mlcancoconutmilk

3 cups(45g)saltednaturalpopcorn

1 tablespoonsmokedpaprika

1 tablespoonextravirginoliveoil

1 Thinlyslicegreenonions;reservedark

greentips.Placewhiteandlightgreen

partofonionsina largesaucepanwith

cauliflower,cornkernels,stock,garlic

powderandturmeric.Coverwitha tight-

fittinglid;bringtotheboil.Reduceheat

tomedium;simmerfor 20 minutesuntil

vegetablesaretender.

2 Removepanfromheat.Usinga stick

blender,blendstockandvegetablesuntil

almostsmooth.Returnpantomedium

heat;stirincoconutmilk,thenbringto

a simmer.Season.

3 Meanwhile,placepopcornand

smokedpaprikaina largebowl;toss

untilwellcoated.

4 Ladlesoupintobowls;drizzlewithoil.

Topwithseasonedpopcornand reserved

shredded green onion tips.

AWW FOOD• ISSUE FIFTY EIGHT 31

Vegan Family Meals