Marinated Tofu Salad
Make the marinade in a bowl first. Mix our version of ajvar, which is half and half salsa-style Burger Relish and Chilli Jam, 2 tbsp of each is sufficient. Add a splash of orange juice and lime juice, 1 tsp of brown sugar, Tomato Ketchup and 2 tsp of soy sauce.
Whisk everything together. Drain 300g of tofu and cut it into slices. Place the tofu slices in the marinade and leave it to marinate for at least 3 hours, or even better overnight.
Cover and cook 100g of lentils in plenty of salted water for 40 minutes, drain and allow them to cool a little. Peel a mango, cut the pulp from the stone and dice. Cut 1 red onion into fine rings.
Lift the tofu from the marinade and set it aside. To the remaining marinade, add 3 or 4 tbsp of Mango & Orange Dressing, the cooked lentils, onion rings, mango cubes and chopped coriander, mixing everything together.
Heat 2 tbsp of sesame oil in a pan and fry the tofu slices until golden brown on both sides. Arrange the salad on plates with the tofu slices and serve.
We are using spelt for the risotto today instead of rice. It’s an ancient member of the wheat family providing a big energy boost. Such is that boost that the Romans used to call it ‘marching grain’.
Thoroughly rinse 100g of pearled spelt before cooking it in twice its volume of vegetable stock for up to 30 minutes until it is tender. You may need to top up the stock, so keep an eye on it.
Slice 1 aubergine and 1 courgette lengthways. Brush them with olive oil and grill them until they begin to char. Set these aside with roughly chopped roast red pepper (from a jar will do).
When the water has evaporated and the spelt is done, stir 2 tbsp of Cider & Horseradish Mustard through it, before adding the vegetables and tomatoes.
Serve with grated parmesan and a few torn basil leaves.
Spinach & Chickpeas Stew
Dice and soften 1 red onion in olive oil for several minutes before adding 2 grated cloves of garlic and about 1 inch of ginger, grated.
Now add 1 can of coconut milk, 1 can of rinsed and drained chickpeas and 3 medium sized chopped vine tomatoes. Simmer for a further 5 minutes before taking the pan off the heat. Add 1 bag of baby spinach, cover, and let it sit for a couple of minutes to let the spinach wilt into the stew.
It’s so simple and so tasty with thick slices of rustic granary bread.
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Enjoy the Taste of Stokes
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