From a few weeks back! Had the most beautiful day hiking from Bray to Greystones in Ireland with the boyfriend. Ireland is such a beautiful country + hiking is a great way to see it aaand get in some exercise!
This is a deceptively simple and quick dish, happy to take alterations. Green, hydrating vegetables, protein and some type of noodle (or courgette noodles if you’re afraid of carbs) are the basics. The recipe is large because I typically do all the veg prep and then section into individual tubs to allow me to eat it a few days in a row. I also mix the ‘dressing’ and leave it jarred in the fridge. Just shake before using. With prep done, the dish takes about 6 minutes to make and requires only a wok. The process is quite precise to achieve the desired effect.
Vaguely based on an Ottolenghi recipe, I think.
- Serves 3 or 4 people -
1 tbs rapeseed oil 1 medium onion, in small dice 200g green beans, trimmed and cut in half on the diagonal 200g firm tofu, in 1cm cubes 1 small courgette, cut into four lengths, seeds removed and then sliced finely 300g straight-to-wok flat rice noodles 3 or 4 big handfuls of iceberg lettuce.
[Mix in advance] 2 tsp cumin 2 tsp ground coriander 2 tsp sweet soy sauce / tamari 2 tsp dark soy sauce 4 tsp water 1 tsp sugar 2 tsp chilli paste (pref. one with ginger, garlic and shallot)
Lemon slices Siracha
Heat a wok on high. When smoking hot, add the oil and onion. Allow to soften for a minute. Keep the wok moving
Next add the tofu, green beans and courgette. Try to give the tofu as much contact as possible to brown it. Cook for 3 minutes, mixing gently to prevent the tofu from breaking up.
Carefully separate and add the noodles, again aiming to give them lots of direct wok contact. This should take about two minutes.
Add the beansprouts and dressing. Heat through and mix for a minute.
Top with the lettuce and garnish with lemon juice and lots of siracha (duh).
@Regrann from @elainekingston - Spicy peanut tofu (recipe from @marystestkitchen ), baby potatoes, iceberg, cucumber, sweetcorn and tomatoes. This is by far the best tofu I’ve ever had and I’ve had my fair share of tofu ☺️ well worth trying the recipe! #vegan #vegetarian #tofu #spice #peanuts #salad #dinner #nutrition #health #irishvegan #irishfitfam #healthy #protein #plantbased #yummy #love #food #Regrann #vegansofig #veganfam #govegan #veganlove #Veganlife #veganforfit
I’ve been eating the cob loaves from the Lidl fresh bakery for months. Regular enough bread, I thought. It’ll be grand, I thought. Maybe they don’t egg-wash those savage looking pretzels, I thought. Sure I’ll just send them an email and I’m sure they’ll tell me I can eat a whole host of stuff from that enticing section, I thought. I was wrong. Wrong about it all. Bom-bom.
The gluten-free bread they sell in the bakery section contains egg and is labelled as such. I thought I’d shoot them (Lidl Ireland customer service) an email and ask them to let me know what breads (and maybe even pastries, there could be another apple lattice situation lurking in there) don’t contain dairy or eggs. On a separate note I asked them what products contain honey (as I don’t particularly mind eating honey. Rebel-rebel.)
I got this very prompt response this morning. I’m not a happy bunny. At first I thought: no, surely! They must be confused! But I broke down the ingredients that I meant so I don’t think any confusion was involved.
Farewell Lidl bakery. You were so, so delicious.
Expect a post in the near future where I try (and probably fail) to make pretzels as I’m now dreaming about them.