Vegan_Food_and_Living_Cookbook_-_Spring_2019

Total fat Saturates Salt Sugar Protein

5.7g 0.8g 1.5g 8.3g 7. 5g

The recipes on

pages 14-

are taken from

Cook Share Eat

Vegan by Áine

Carlin, photography

by Danielle Wood,

published by

Mitchell Beazley.

1 Place the rice noodles and edamame in a large bowl

and cover with freshly boiled water. Leave to soak for

8-10 minutes, stirring occasionally with chopsticks to

break up the nests of noodles. When the noodles are

soft, drain and set aside.

TO MAKE THE DRESSING

1 Mix the chilli and ginger together in a small bowl to form

a paste, then add the remaining ingredients and whisk

together vigorously.

2 Pour the dressing over the noodles and combine, using

your hands. Add the cucumber and sugar snap peas to the

bowl and mix to combine. Refrigerate until needed.

3 When ready to serve, garnish with the spring onion and

sesame seeds.

Glass noodle salad

By Áine Carlin

Serves 2-4 | Prep 15 mins | Cook none | Calories 309 (per serving)

FOR THE NOODLES

2 rice noodle nests

100g (¾ cup) frozen

edamame

½ cucumber, cut

into ribbons

100g (1²/ 3 cups)

sugar snap peas,

sliced diagonally

FOR THE ZESTY

ASIAN DRESSING

1 small red chilli,

fi nely chopped

1 thumb-sized piece

of fresh root ginger,

peeled and grated

1 unwaxed lime, grated

zest and juice only

2 tbsp tamari

½ tbsp sesame oil

1½ tbsp maple syrup

½ tbsp rice mirin

TO SERVE

2 spring onions, sliced

2 tbsp black sesame seeds