IN SEASON
VEGAN RAMEN SERVES 2
2 packets of your favorite vegan ramen
FOR THE TOFU & BROCCOLI Vegetable oil 1 block extra-firm tofu, cut into slices 1 bunch baby broccoli, chopped 2 cloves of garlic, sliced thinly
FOR THE CABBAGE Quarter of a red cabbage, sliced Drizzle of sesame oil Pinch of salt and pepper TO SERVE 1 can of baby corn, drained and rinsed 300g baby spinach, steamed and drained
TO GARNISH Red jalapeno, sliced Nori sheet, cut into quarters Black and white sesame seeds Fresh coriander
1 Heat a skillet over medium-high heat. When the skillet is hot, add a splash of the vegetable oil.
2 Add the slices of tofu. When the tofu browns, flip it over to brown the other sides (you may need more oil to avoid it sticking).
3 Move the tofu over to one side of the skillet, in the free space add the broccoli and garlic. Add water to the broccoli side to steam. Keep stirring and moving the broccoli for the next couple mins.
4 When the tofu is brown and finished, remove it from skillet.
5 Give the broccoli a stir and add a splash of water to deglaze the pan.
6 After another min of stirring the broccoli, remove from the pan. Clean out any leftover bits from the skillet, and heat up again.
7 Add the cabbage to skillet and a drizzle of toasted sesame oil. Season with a pinch of salt and pepper and stir. Keep the cabbage moving, stirring every min or so for a total of 8 mins.
8 Remove from the heat and set the cabbage on a separate plate with the broccoli and tofu.
9 Cook the ramen according to the package instructions, boiling the noodles and adding spice packets to make broth.
10 Add the broth to a bowl, along with your desired number of noodles. Top with the cabbage, broccoli, baby corn, tofu and spinach. Garnish with jalapeno, nori, sesame seeds, and coriander
Recipe by Chad and Derek Sarno at
wickedhealthyfood.com
10 | THE WEST COUNTRY FOODLOVER
Liberty Loves Raw Treats
L
iberty Loves realised that there was a gap in the market for truly amazing cakes for people suffering from allergies. That’s
why they started offering a range of raw, gluten-free and sugar-free tarts...
Do free-from products mean free-from flavour?
Not at all. We’re all so used to eating processed, quick and easy foods and I think people forget how 'real' food tastes. We get so many people amazed by how flavoursome our raw tarts are. They’re surprised that they can taste all the ingredients.
Do you think free-from diets are a trend or a lasting lifestyle change? To be honest, I’m not sure. I think veganism is a bit trendy right now, but I think people definitely change their eating habits after trying it for a while. Even if they don't stay wholly vegan, they ultimately make changes for the better. I would love to be able to eat raw food all the time, but you have to be dedicated and good at forward planning to do it properly. The time element makes it tricky for many people’s lifestyles, but the health benefits are certainly worth the effort.
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60
