Midweek Food Inspo | 31/10/18

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VEGAN RAMEN 

 

Who likes Miso Soup? Hands up! Everyone does, right? It is the range of ingredients and the combination of flavours that gives the dish its uniqueness and magic. If you have never tried Ramen, today is the day. It is your turn, have a try and let us know what you think about it in the comments. 

(Serves 3-4) 

  • tbsp vegetable oil  

  • 4 spring onions, chopped 

  • 4 garlic cloves 

  • 3-inch cube of ginger, sliced 

  • A few mushrooms (depending on your taste) 

  • 1L vegetable broth 

  • 1 cup water 

  • tbsp soy sauce 

  • tbsp miso paste  

  • 1 block soft tofu, cut into smaller cubes 

  • 2 packs noodles 

  • Spinach to garnish 

 

  1. Heat the vegetable oil in a large pot on medium heat. Add the spring onions, garlic to the pot and saute for 2 minutes. 

  1. Add the mushrooms and saute for another 2 minutes. Throw in the vegetable broth, water, soy sauce, miso paste and bring to boil, mixing well until everything is combined, then reduce heat to low, cover and simmer for 10 minutes.  

  1. Raise the heat to medium, then add the tofu and noodles, and cook for 2-3 minutes until the noodles are soft.  

  1. Serve with steamed spinach!  

 

SMOKY LECHO WITH CHORIZO 

A Hungarian dish with a Latin touch of chorizo! This is an amazing alternative for a stew if you wish to obtain more smoky and autumnal taste. It is ideal for this time of the year and will definitely warm you up. It doesn’t take too long to prepare and it is worth every minute. If you would like the lecho to be spicier, add in a bit of cayenne pepper to get the extra hotness!  

(Serves 2) 

  • 90g chorizo, sliced thinly 

  • 1 red pepper, sliced 

  • 1 sweet potato, cut in chunks 

  • 200g can chopped tomatoes 

  • Chicken stock cube dissolved in 120ml boiling water 

  • 1 tsp smoked paprika  

  • 200g can chickpeas 

  • Mixed green salad to serve  

 

  1. Fry the chorizo in a large pan for 5 minutes until crispy.  

  1. Add the pepper and potatoes and fry for 1 minute, stirring. Add the tomatoes, chicken stock and paprika, and bring to boil. Turn down to a simmer, cover and cook for 15 minutes.  

  1. Add the chickpeas and cook for a further 4-5 minutes.  

  1. Serve with a side of mixed green salad.  

 

COCONUT CHIA PUDDING 

So delicate and pretty! This is a pudding idea for those who are obsessed with coconutAdjust the sweetness by adding as much honey as you like. Do not go too crazy though because balance is all we need. This could be served as a snack or a dessert for you and your family and friends.  

(Serves 2) 

  • ¼ cup chia seeds 

  • tbsp shredded coconut  

  • 1 ¼ cup light coconut milk (if you don’t like coconut as much, choose an alternative like almond milk) 

  • 1 tsp vanilla extract 

  • 2 tsp honey 

 

  1. Mix all the ingredients together in a bowl.  

  1. Let it sit for 10 minutes, giving a stir every 2-3 minutes. 

  1. Cover and place in the fridge to firm up for 1 hour. Once firmed up, enjoy! 

 

OVERNIGHT OATS 

Super simple, super easy. A great way to start your day with a cup of oats, some plant milk and cinnamon! Cinnamon is a perfect seasoning in general and even better for autumn. For a more fruity flavour throw in some frozen raspberries, blackberries or any other berries you like; they all work very well.

(Serves 2) 

  • 1 ½ cup water 

  • 1 ½ cup almond milk 

  • 1 cup oats 

  • Pinch of salt 

  • ½ tsp cinnamon 

  • 2 tsp honey 

 

  1. Mix the water and almond milk in a small pot and bring to boil. 

  1. Add the oats, salt, cinnamon and honey, reducing heat to medium and stirring for 2-3 minutes.  

  1. Turn off the heat and cover the pot with the lid. 

  1. Keep refrigerated overnight.  

  1. In the morning, either enjoy the oats as they are or heat them up!  

 

  

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