It’s been getting a bit makariri the last few nights so I decided to have a go at a hot and spicy noodle soup. Pak choi came in our Ooooby box this week (post on this veggie box delivery initiative to follow) but I am really keen to try this with some watercress and puha as a substitute (need to go on a foraging mission this weekend!). This recipe is enough for two hungry pakeke!
- 2 tsp sesame or vegetable oil
- 2 tsp minced garlic
- 1 spring onion, diced
- 1 tsp minced ginger
- 5 cups vegetable stock
- 2 Tbsp miso paste
- 1 red chilli sliced in half lengthways, seeds removed (I put this in whole to flavour the broth and then take it out before serving) – optional
- Ramen noodles (I used 1.5 bundles of these ones)
- 6 button mushrooms, thinly sliced
- 2 small bunches of pak choi (I chop the stem into chunks and put the leaves in whole)
- 1/2 block firm tofu
- 1 spring onions, diced
- some toasted sesame seeds and chilli flakes for serving (you could also add some fresh bean sprouts)
Heat the sesame oil in a large saucepan and add the minced garlic, ginger, and 1 diced spring onion. Fry these until slightly brown and then add the vegetable stock. Add the whole chilli to the stock and simmer.
Ladle a cup or so of the broth into a pyrex jug or bowl. Add in the miso and then whisk until it has broken up and dissolved. Return this mixture to the broth.
Remove the chilli. Add the ramen noodles, the mushrooms, the tofu and some of the pak choi. Cook until the noodles are ready.
Serve in deep bowls with the rest of the pak choi added at the last minute. Top with the spring onions, toasted sesame seeds and chilli flakes.
I love this recipe because it is really easy and I usually have all of the ingredients for it – nothing fancy or too expensive. It is a hit in our whānau. If you don’t have sultanas just leave them out and add in another banana to compensate. Enjoy!
- 2 cups of flour (we use 1 each of wholemeal and plain white)
- 1 1⁄2 teaspoons baking soda
- 1⁄2teaspoon salt
- 3/4 cup of sugar
- 1⁄4 cup grapeseed (or other cooking oil)
- 2 large ripe bananas
- 3/4 cup sultanas
- 1⁄4cup plant-based milk (I use soy or rice milk)
- 1 teaspoon vanilla essence
Pre-heat oven to 160 degrees. Line a baking tin (round or square) with baking paper, or grease with vegan spread.
Mash together ripe bananas in a small bowl. In a large bowl, combine the flour, baking soda and salt. In a separate bowl, whisk together the oil and sugar and then add bananas and sultanas. Add soy or rice milk and vanilla, stirring to combine.
Add the wet mixture to the dry and stir just until wet.
Bake for 35 to 40 minutes, or until a knife inserted into the cake comes out clean.
Sprinkle with coconut to serve.
This is more just a prompt or idea for kai instead of a step by step recipe as it is pretty straightforward. Baked potatoes are often associated with cheese, sour cream, and bacon etc, but you can create your own delicious plant-based versions that are a lot healthier and cheaper too.
This is another recipe that uses hummus (recipe here) as a condiment instead of cheese or sour cream etc. It works really well. We served our spuds on top of a beetroot, corn, and rocket salad, and topped it with some chilli beans and hummus (you could also sprinkle some dukkah over it too, for extra flavour). I’m finding more and more that you can create a salad with the bits and pieces you have in the fridge – we try to have a jar of gherkins or olives handy to add some flavour to salads, and we use a lot of fresh herbs too – parsley and mint mostly.
We used some pre-made chilli beans we had in the freezer (see this recipe) but you could use a can of chilli beans to speed things up, or fry some onion and garlic, add a can of lentils and some curry flavour for an alternative, or for a more summery accompaniment you could put together a salsa with fresh tomato, coriander, cucumber, some chilli and corn. Heaps of ways to incorporate plenty of veg and colour on the plate.