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Creamy mushroom and tofu stroganoff
Adam GuthrieYou don’t need animal products to make lusciously creamy and satisfying dishes. You don’t even need oil! This wholefood, plant-based stroganoff is a case in point.
Ingredients
serves 2
Cashew sour cream
TO SERVE
Method
- Start by making the cashew sour cream. Place all the ingredients in a high-speed blender and puree until super smooth. Set aside.
- Heat a frying pan over high heat. Add the mushrooms and brown on all sides. Add the onion, garlic, and tofu, then sauté for 2 minutes. Add a ¼ cup of water to deglaze the pan, then sauté for a further 1 minute.
- Add the stock powder, Dijon mustard, smoked paprika, and cashew sour cream, then stir to combine. Add pepper to taste and a bit more water if the sauce is too thick. Heat through.
- Serve the stroganoff in bowls with rice and steamed kale. Top with a pinch of extra paprika, if you like.
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Vegan pad kee mao
Adam GuthrieHealthy, satisfying and flavoursome, this pad kee mao is vibrant Thai food at its best.
Ingredients
Serves 2
sauce
Method
- Cook the noodles as per packet instructions then set aside. Place all of the sauce ingredients in a small bowl and whisk until well combined. Set aside.
- Heat a large nonstick frying pan or wok then add the tofu and cook until golden-brown. Add the garlic and fresh chilli and sauté until fragrant. Then add the vegetables and water and cook until they are al dente.
- Add the cooked noodles to the pan, pour in the sauce, and give everything a toss with a pair of tongs until the noodles are coated with the sauce. Season to taste with extra vegan fish sauce or soy sauce, if desired. Add the Thai basil and give everything another quick toss then remove from the heat.
- Serve the pad kee mao with a squeeze fresh lime and a sprinkle of chilli flakes, to taste. Enjoy!
TIP: Vegan fish sauce is made with soy beans and vegetable seasonings, and works beautifully as a replacement for traditional fish sauce.
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Rainbow rice paper rolls
Adam GuthrieRice paper rolls are an amazing way to eat a multitude of raw veggies and are the perfect healthy meal for any gathering. They are easy to prepare ahead of time so you can relax and enjoy the company of your guests.
Ingredients
Makes 24 rolls
dipping sauce
Method
- First, make the dipping sauce. Place the rice vinegar, syrup, water, and red chilli into a small saucepan and boil for a few minutes. Remove from the heat and set aside to cool. Once cool, add the peanuts and diced cucumber. Set aside.
- Next, place the rice vermicelli into a bowl and pour in boiling water, leaving the noodles to soak for 8 minutes, or until they are tender. Drain the noodles then add the soy sauce and mix through thoroughly. Set aside.
- Now, prepare to assemble the rolls. You’ll need a large shallow dish filled with warm water and a moist chopping board to work on. Then, place all the prepped filling ingredients within easy reach.
- Soak a rice paper sheet in the warm water for 15 seconds, then place it onto the moist chopping board. Place the filling ingredients close to the edge of the rice paper nearest to you, leaving room on either side to fold in later. Add some of the prepared vermicelli noodles, spinach leaves, cucumber, carrot, capsicum, tofu, cabbage, a few mint leaves, and some coriander leaves.
- Starting with the edge closest to you, gently roll the rice paper over the filling to about halfway then fold in each of the sides and continue to roll until you have a sealed roll. Repeat with the other rice paper sheets.
- To serve, cut the rolls into halves and plate with the dipping sauce, ready to share with friends.
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Sweet cashew cream
Adam GuthrieSimple but delicious, this cashew cream can be used in place of thickened dairy cream in many recipes.
Ingredients
MAKES 1½ CUPS
Method
- Soak the cashews in water overnight to get the best yield of cream (or for at least 15 minutes in boiling water).
- Drain the cashews and puree in a high-speed blender with half a cup of water until very smooth.
- Add the maple syrup according to the sweetness you want.
- Store in an airtight container in the fridge until required.
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Cacao chia pudding with sweet cashew cream and raspberries
Adam GuthrieLift your chia pudding game with this divine cacao version, layered with sweet cashew cream and raspberries.
Ingredients
Serves 4
Cacao chia pudding (Make the night before)
Sweet cashew cream (Makes 1½ cups)
TO SERVE
Method
- To make the cacao chia pudding, place all of the ingredients into a mixing bowl and whisk until the cacao powder has dissolved and the chia seeds start to swell and thicken. Give it a whisk every 5 minutes over a 20-minute period so that the chia seeds swell evenly throughout the bowl. Cover the top of the bowl and place in the fridge overnight.
- Soak the cashews in water overnight to get the best yield of cream (or for at least 15 minutes in boiling water).
- To make the sweet cashew cream, drain the cashews and puree in a high-speed blender with half a cup of water until very smooth. Add the maple syrup according to the sweetness you want. Store in an airtight container in the fridge until required.
- To assemble, layer into a jar the cacao chia pudding, sweet cashew cream and raspberries.
TIP: The sweet cashew cream in this recipe can be used in place of thickened dairy cream in many recipes.
In partnership with Bonsoy
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