Jackfruit and Black Bean Burgers
NEW RECIPES
NEW RECIPES
Ice cream cheesecake with a strawberry compote
Method
Ingredients (12 portions)
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750mls vegan vanilla ice cream
(I used Swedish Glace) -
20 strawberries (diced in half)
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6 tbsp golden caster sugar
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10 medjool dates (de-stoned)
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1/2 cup almonds
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1/2 tsp ground cinnamon
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4 heaped tbsp soft vegan butter
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120g biscuits (I used. Nairn's coconut and chia seed oat cakes)
-
Pinch of salt
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Almond Vegetable Satay Stir Fry
Ingredients (Serves 2-3)
​
For the sauce
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4x4 cm knob of ginger
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1/2 deseeded red chilli
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4 tbsp soy sauce/ tamari
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4 garlic cloves
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2 heaped tbsp almond butter
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1 tbsp sesame oil
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1 tbsp brown sugar
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1 shallot
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Juice of 1/2 lemon
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1 cup full fat coconut milk
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Pinch of salt
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1/4 cup cashew nuts
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4 spring onions (roughly diced)
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6 pieces tender-stem broccoli (roughly diced)
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10 baby corn (sliced horizontally)
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1/4 carrot (cut into ribbons)
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120g dried Thai ribbon rice noodles
For the noodles
Method
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Blend all of the ingredients for the sauce in a blender until smooth. Pour the sauce into a saucepan and simmer on a low heat. The sauce will gradually thicken. Add up to 1/2 cup of water to loosen up the sauce if needed.
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Cook the noodles according to packet instructions. Drain and rinse with cord water to remove starch. Set aside
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To an oiled wok add the broccoli, corn and ribbon carrots. Season with salt and pepper. Add 1/4 of the almond sauce Then add the noodles, spring onions and cashew nuts. Toss the mix and add 1/2 of the rest of the almond sauce. Taste and season with salt and pepper if needed.
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Serve up. There should be 1/4 of the sauce left. Add a few dollops of the sauce to the noodles. Sprinkle with chilli flakes, coriander and black sesame (optional).
