For a nourishing bowl of plant-based goodness, feel-good freshness and tantalising tastiness – TRY THIS! Hot off the hob and straight to your bowl faster than you can say ‘virtuousness in the extreme’… Nature gives us some real powerhouses of flavour which I’m in total awe of. Chillis, garlic, ginger… Not just good for us, but they can transform simple whole-food in to really tasty, moreish delights… So here’s a speedy supper, or sumptuous lunch to wrap your taste buds around and power up your day…
Ingredients (serves 1):
2 tbsp toasted sesame oil
2 cloves garlic
1 thumb ginger
1/2 large green chilli
2 large broccoli florets
1/3 red pepper
3 medium mushrooms
handful fresh wild garlic
Palmful pumpkin seeds (or almonds)
150g silken tofu
2 tsp tamari
pinch black pepper
2 small handfuls quinoa
1 tsp miso paste
Method:
- Bring a small pan of water to the boil (about double the water to quinoa), add the miso paste and the quinoa and bubble for 15/20 minutes, but test to find the consistency that you like.
- Heat the sesame oil in a wok on the hob.
- Crush and chop the garlic, finely grate the ginger and chop the chilli, then reducing the heat, add to the wok. Be careful not to brown the garlic. I sometimes remove the hot pan from the heat temporarily at this point.
- Chop the silken tofu in to cubes and add to the pan.
- Chop the tops of the broccoli florets, finely slice the red peppers and mushrooms and add to the pan. Stir and return to the heat.
- Add the wild garlic and a handful of pumpkin seeds (or chopped raw almonds) and stir through along with a pinch of pepper and the tamari.
- Soften the vegetables, but allow them to retain a little crunch.
- When the quinoa is ready, drain and stir through the vegetables. Serve Immediately.
More plant based recipe ideas here
