Vegan Food & Living - October 2017

Balance your blood sugar

48 48 VE VEGAN GAN FOOFOOD & LIVD & LIVING OCTOBERING OCTOBER

1 Put the rice and salt in a saucepan

and add 400ml (14fl oz) boiling water.

Cover and cook gently for 8 minutes

until the water has been absorbed.

While this is cooking, whisk the

matcha with 2 tbsp water in a small

bowl until smooth. Add to the rice

and mix until the rice turns pale

green. Cover and cook very gently

for a further 5 minutes or until

completely cooked and turning sticky.

Tip into a bowl and leave to cool.

2 Heat a small dry frying pan and toast

the sesame seeds for 2 minutes. Add

to the rice. Reheat the pan and, when

hot, hover a nori sheet over it for a

few seconds on each side to lightly

toast and crisp. Repeat with the

other sheet.

3 Heat the oil in the frying pan and

gently fry the spring onions and

chilli for 30 seconds. Add to the

rice. Cook the edamame in the

same pan with a little water for

2 minutes. Drain and add to the

rice with the ginger and radishes.

Leave to cool.

4 To serve, add the vinegar, sugar

and soy sauce to the salad and stir

in. Crumble in the nori and serve

sprinkled with extra sesame seeds.

225g (8oz) Japanese

sushi rice

1 tsp salt

2 tsp matcha

2 tbsp black sesame

seeds, plus extra

to sprinkle

2 sheets of sushi nori

1 tbsp sesame oil

1 bunch of spring

onions (scallions),

thinly sliced

1 green chilli,

deseeded and

fi nely chopped

75g (3oz) edamame

beans (green

soybeans)

25g (1oz) sushi ginger,

drained if in brine

8 radishes, very

thinly sliced

2-2½ tbsp rice

wine vinegar

1 tbsp caster sugar

1 tbsp soy sauce

Green sushi salad

This salad contains many of the ingredients of traditional sushi, but

tossed together in a salad for simplicity.

By Joanna Farrow

Serves 4 | Prep 15 mins plus cooling | Cook 20 mins | Calories 304 (per serving)

Total fat Saturates Salt Sugar Protein

6.4g 1g 0.85g 4.6g 9.7g

225g (8oz) Japanese

The extract on pages 46-48 is

taken from Meet Your Matcha^

by Joanna Farrow, photography

by Danielle Wood, published

by Nourish Books. (RRP

£9.99.) This book contains

non-vegan recipes.

VFL17.MeetMatch.indd 48 06/09/2017 12:39