Vegan Food & Living - October 2017

250g (9oz) brown

rice soba noodles

a knob of coconut oil

1 garlic clove, fi nely

chopped or crushed

thumb-sized ginger,

peeled and grated

or fi nely chopped

300g (10oz)

tenderstem

broccoli, cut on a

diagonal (or green

beans, mangetout)

1-2 handfuls of

spinach leaves

3 tbsp sesame

seeds (toasted or

untoasted)

FOR THE

MUSHROOMS

1 tbsp melted

coconut oil or

rapeseed oil

2 tbsp brown rice

miso paste

1 tsp apple

cider vinegar

1 tsp toasted

sesame oil

1 tbsp maple syrup

500g (1lb 2oz)

chestnut

mushrooms, cut

in half, or quarters

if large

FOR THE DRESSING

2 tbsp cold-pressed

olive oil

1 tsp toasted

sesame oil

juice of 1 lemon

4 tbsp tamari

4 tbsp almond

or peanut butter

(smooth if possible)

1 tbsp maple

syrup (optional)

TO GARNISH

toasted sesame

seeds

toasted cashews

chopped coriander

diced red chillies

1 Preheat the oven to 200°C/Gas Mark 6 and

line a small baking dish with baking parchment.

2 For the mushrooms, combine the coconut

oil, miso paste, vinegar, sesame oil and syrup

in a bowl, then add the mushrooms and

coat them in the miso mix using your hands.

Tip into the baking dish and roast for about

25 minutes, tossing halfway through.

3 While the mushrooms roast, cook the

noodles following the instructions, usually

5-6 minutes. Drain and rinse in cold water.

4 In a large frying pan, melt a knob of coconut

oil and cook the garlic and ginger for about

1 minute. Add the broccoli and cook for

about 3 minutes, tossing it in the ginger and

garlic. Add the spinach, allowing it to wilt

slightly before stirring in the soba noodles.

5 Combine the dressing ingredients in a small

bowl, then pour into the pan along with the

sesame seeds and stir through.

6 Divide the noodles evenly among individual

plates and top with the sticky miso

mushrooms and whatever garnish you are

using; chopped coriander, freshly chopped

chilli and toasted sesame seeds is always a

delicious combination.

Sesame soba noodles with

sticky miso mushrooms

By Alexandra Dudley

Serves 4 | Prep 20 mins | Cook 25 mins | Calories 632 (per serving)

Baked aubergine

Imam

By Alexandra Dudley

Serves 4 (6-8 as a side)| Prep 15 mins | Cook 1 hr |

Calories 245 (per serving)

rapeseed or coconut

oil, for frying

2 medium onions,

fi nely sliced

3 garlic cloves,

crushed

400g (14oz) tin of

chopped tomatoes

about 250g (9oz)

cherry tomatoes,

cut in half

1 tbsp dried thyme

2 tbsp chopped

parsley, plus extra

to serve

3 tbsp olive oil

3 large or 4 smaller

aubergines, cut

lengthways into 1cm

(½in) slices

sea salt and black

pepper

sourdough loaf,

to serve

1 Preheat the oven to 180°C/Gas Mark 4.

2 Heat about 1 tbsp oil in a large frying pan

and cook the onions until softened. You can

add a little water to prevent the onions

burning. Add the garlic, tinned tomatoes,

cherry tomatoes, thyme, parsley, salt and

pepper and simmer for about 10 minutes.

3 In a separate pan, brush the aubergine slices

with a little olive oil and lightly fry on both

sides to give them some colour. You do not

need to cook them through completely.

4 Once evenly browned, remove the

aubergine and arrange the slices to

cover the bottom of a deep, rectangular

ovenproof dish (about 20x20cm (8x8in),

4cm (1½in) deep). Cover with a layer of

tomato sauce, then repeat layering with

more aubergine and sauce. You may get two

or three layers depending on the pan size,

but finish with a layer of tomato sauce. Put

in the oven and bake for 40-45 minutes.

5 Delicious served hot or cold. Goes well

with sourdough to mop up the sauce.

Total fat Saturates Salt Sugar Protein

11. 7g 1.5g 0.08g 16.4g 6.3g

VEGAN FOOD & LIVING OCTOBER 63

Total fat Saturates Salt Sugar Protein

34g 11. 8 g 1.76g 9.9g 21.9g

VFL17.Midweek.indd 63 06/09/2017 15:01