Poke nero bowl with tamari baked tofu, sea vegetable salad and black rice
Serves 2
15g fresh root ginger, finely grated
6 tbsp tamari
2 tbsp agave
½ small red chilli, finely chopped
400g fresh firm tofu, cut into bite-sized cubes
1½ tbsp brown rice vinegar
2 tsp mirin
1 tsp sesame oil
½ cucumber, very thinly sliced (ideally on a mandolin)
10g dried sea vegetable salad, soaked in cold water for about 10 mins, then drained
Salt and black pepper
250g black rice, cooked
2 tsp black sesame seeds
1 spring onion, green part only, finely sliced
1 Preheat the oven to 200°C/180°C fan/gas mark 6. Line a roasting tray with waxed greaseproof paper.
2 Put the ginger, 4 tbsp of the tamari, the agave and chilli in a bowl and mix. Add the tofu and mix so the cubes are well coated, and then transfer them to the lined roasting tray and bake for about 30 mins. Move the tofu around every 10 mins or so to prevent sticking.
3 While that’s baking, make the sea vegetable salad. Combine the remaining 2 tbsp of tamari with the vinegar, mirin and sesame oil. Add the cucumber and sea vegetables and a little salt and pepper and leave to one side.
4 To serve, place the rice in the bowls, spoon over some baked tofu, top with the sea vegetable salad and a sprinkle of black sesame seeds and spring onion.
Coriander and cashew green falafel with harissa yoghurt
Makes 10-12 falafel
120g dried chickpeas, soaked overnight in plenty of water
120g dried fava beans, soaked overnight in plenty of water
2 tbsp tahini
1 large garlic clove, crushed
1 tsp ground cumin
2 tbsp chopped fresh coriander
3 tsp coriander seeds, lightly bashed
50g cashew nuts (or macadamia nuts), toasted and chopped
½ small green chilli pepper, finely chopped
2-3 tbsp sesame seeds
120ml sunflower oil, for frying
Salt and freshly ground black pepper
For the harissa yoghurt:
100g thick natural yoghurt
1 shallot, very finely chopped
½ tbsp harissa paste
1 Drain the chickpeas and the fava beans, then rinse well under cold running water and leave to drip dry in a colander or sieve. Put the drained pulses into a food processor and whizz until smooth.
2 Add the tahini, garlic and cumin, and pulse again until well combined but still with some texture. Scoop the mixture into a bowl and stir through the fresh coriander, coriander seeds, cashew nuts and green chilli. Season with salt and pepper. Chill the mixture for at least 30 mins, but leave for an hour or two, if you have the time.
3 Get ahead by making the harissa yogurt. Mix the yogurt with the finely diced shallot and harissa paste. Season well.
4 Next, divide the falafel mixture into 10-12 smallish patties, flattening gently on either side using your palms. Roll lightly in the sesame seeds and set aside on a baking tray lined with baking paper.
5 Heat the sunflower oil in a heavy-based frying pan. Working in batches, fry the falafel for 3-4 mins on either side until brown and crispy. Drain on kitchen paper to remove any excess oil and serve hot, alongside a bowlful of the harissa yogurt.
Pho with pak choi, edamame and brown rice noodles
Serves 4
2 cinnamon sticks
3 star anise
3 cloves
3 carrots, roughly chopped
1 onion, roughly chopped
10g fresh ginger, roughly chopped
125g fresh shiitake mushrooms,
cut in half, stems removed
2 pak choi, cut into 2.5cm pieces, stalks removed
2 garlic cloves, crushed
2 litres vegetable stock
Salt
250g frozen edamame beans in pods
16 cherry tomatoes, halved
4 spring onions, roughly chopped
1 red chilli, thinly sliced, plus a little extra to serve
24 each of Thai basil and mint leaves, plus a little extra to serve
12 sprigs coriander, plus a little extra to serve
125g bean sprouts
2 tbsp tamari
250g brown rice noodles, cooked according to packet instructions
2 limes, halved
Black pepper
1 Put the cinnamon, star anise, cloves, carrots, onion, ginger, mushroom stems, pak choi stalks, garlic and stock in a large pan, cover and bring to the boil. Turn down the heat and simmer for 15-20 mins.
2 Meanwhile, boil a pan of water, add a pinch of salt and edamame; blanch for 5 mins; drain and run under cold water. Pod the beans, and put in a bowl. Add tomatoes, onions, chilli, basil, mint, coriander and bean sprouts, and set aside.
3 Once the broth’s ready, strain and return to pan; bring to the boil. Add the shiitake and cook over a high heat for a minute. Add the pak choi and tamari, cook for another 2 mins. Add the bean mix and cook for 2 mins.
4 Add the noodles. Taste and add a little more tamari if you like. To serve, use tongs to dish noodles and vegetables into each bowl, then ladle in some broth. Add a little more chilli, basil, mint and coriander to each bowl according to taste. Garnish with half a lime and a little black pepper.