All posts filed under: Vegan

Spicy Peanut Cabbage Noodles

Spicy peanut cabbage noodles is a simple, comforting dish that I’ve turned to a few times throughout Veganuary. It’s almost definitely an accidental bastardisation of something that already exists. If I were to hazard a guess, I’d say that Bouillon powder probably doesn’t feature heavily in Asian cooking. I use udon noodles here, but it’d be just as great with egg noodles, or flat rice noodles, or whichever noodles you happen to have to hand. The ‘straight-to-wok’ packets are really handy, cause you just chuck them in to reheat and your work is done, all in one pan. Peanut butter, chilli bean paste (or sauce, whichever you can find), bouillon powder (or a normal stock cube), cabbage and cooked noodles. One of those magic five ingredient meals that I’m hoping will become much more regular around these parts. I don’t know how available chilli bean sauce is where you are. I can only find it in Chinese supermarkets. If you have one local to you, go check it out. I love this stuff. It’s all fermenty …

Broccoli Stalk and Garlic Fried Rice

I do remember that at some point in recent past, I promised you an onslaught of easy weeknight meals. I still intend to stand by that promise, but January has been an absolute shocker thus far, and so I’m afraid a recently acquired side dish is going to have to do for the time being. As you all know, food waste is one of the things that I’m most passionate about. The food waste figures in this country are shameful, and I think we all need to talk more about it, as frequently as possible, so that it’s at the forefront of our minds when we’re in the kitchen. To that end, whenever I pick up a new trick to combat food waste, I pass it on to you ASAP. Which brings me to today’s guest of honour: broccoli stalks. Did you know they were edible? Up until these past few months, I really had no idea. I’ve been throwing them in the bin this whole time.   Upon reading a book about food waste …

How to Cook Crispy Tofu

I don’t profess to be an authority on tofu. I haven’t titled this post ‘how to cook the best crispy tofu’ or ‘how to cook the perfect crispy tofu’ because we all feel differently about what ‘the best’ and ‘the perfect’ is. My version of the perfect crispy tofu is a result of me chasing the crunchy texture of the stuff they serve at Pompoko (Brighton residents: if you know, you know). When adding tofu to a dish I like it served on top of a meal to add a different texture and that delicious, fried, beige flavour. If that’s not your game, this is not your post. There are many others out there. See all that moisture? That’s why pressing tofu is absolutely rule number one if you want it to get nice and crispy. There are a few ways to do this, and most of them are a ballache. I used to lay a block of tofu on a plate covered in kitchen towel, top it with more kitchen towel and then stack …