Vegan_Food_and_Living_Cookbook_-_Spring_2019

Spicy Weekend^ RECIPES

Total fat Saturates Salt Sugar Protein

1.2g 0.3g 1.5g 0g 16.3g

Total fat Saturates Salt Sugar Protein

7. 4g 1.1g 1.7g 8.1g 6.1g

Tadka dal

By Chetna Makan

Serves 4-6 | Prep 5 mins |

Cook 40 mins | Calories 259 (per serving, without any toppings)

300g (2 cups) pigeon peas

(toor dal)

1½ tsp salt

1 tsp ground turmeric

1 litre (4¼ cups) water

400ml (1²/ 3 cups)

boiling water

toppings of your choice

1 Place the pigeon peas, salt and turmeric into a deep

saucepan with the measured water and bring to the boil.

Reduce the heat to low, cover the pan with a lid and cook

for 20 minutes, until there is very little liquid remaining in

the pan.

2 Add the measured boiling water to the saucepan, then

re-cover the pan and cook for another 20 minutes, or until

the lentils are soft.

3 Pour the dal into a serving bowl and add your chosen

topping, mixing it in slightly.

5 Serve immediately.

Sichuan dan dan noodles

By Ken Hom for Lee Kum Kee (http://uk.lkk.com)

Serves 4 | Prep 15 mins |

Cook 15 mins | Calories 220 (per serving)

1 tbsp groundnut, or

vegetable oil

110g (¾ cup, chopped)

courgette, fi nely chopped

1 tbsp garlic,

fi nely chopped

2 tsp fresh ginger,

fi nely chopped

2 tbsp Shaoxing rice wine,

or dry vegan sherry

2 tbsp chilli garlic sa uce

2 tsp chiu chow chilli oil

1 tbsp peanut butter

1 tbsp dark soy sauce

1 tbsp sugar

450ml (1¾ cups)

vegetarian stock

225g packet whole

wheat noodles

1 Heat a wok or large frying pan over a high heat and add

the oil.

2 Add the courgette, garlic and ginger, and stir-fry for

1 minute. Add the rest of the ingredients. Reduce the heat

and simmer for 3 minutes over a low heat.

3 Cook the noodles in a large pot of boiling water according

to the pack instructions.

4 Drain the noodles well in a colander. Divide into individual

bowls and ladle the sauce over them. Serve at once.

36 VEGAN FOOD AND LIVING COOKBOOK: SPRING

The recipes on
pages 34-35 and
the tadka dal on
this page are taken
from Chetna’s
Healthy Indian by
Chetna Makan,
photography by
Nassima Rothacker,
published by
Mitchell Beazley.
(RRP £20.)