Tag Archives: Recipes

Tofu and Vegetable Stew

Posted on 18 March, 2009 by | Leave a comment

Tofu and white miso make this colourful, nourishing dish ideal for all seasons.

Serves 2-3

Ingredients:

1 pack tofu (fresh or smoked), cut into 2cm cubes
2 onions, peeled and diced small
2 turnips and 2 carrots, medium diced
1 cup of cauliflower, cut into florets
1/2 cup green peas
2 bay leaves

Seasonings:

2 tbsp Clearspring Organic Extra Virgin Olive Oil
1 tbsp Clearspring Organic Sweet White Miso
A pinch of sea salt
Freshly ground black pepper (optional)

Garnish:

Your choice of freshly chopped basil or parsley

Method:

1. Sauté the onions with the olive oil and a pinch of sea salt in an open pot for about 10 minutes until soft and translucent.
2. Add the tofu and the other vegetables (except green peas), add water to cover 1/3 of the volume of the vegetables and then the bay leaves. Bring to a boil, reduce heat and simmer for 20 minutes.
3. Boil the green peas with a small amount of water and a pinch of sea salt, for 5-7 minutes. Rinse under cold water to retain their bright colour then drain well.

4. Dilute the white miso with some of the cooking liquid and add to the stew together with the green peas and black pepper (optional) to taste. Simmer for 2 minutes and serve garnished with your favourite bread.© Montse Bradford

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Tangine of Lamb with Mango, Apricot & Almonds

Posted on 18 March, 2009 by | Leave a comment

This transports you to Morocco. Adapted from Oxfam’s Fairworld Cookbook.
Serves 6

Ingredients

  • 1.25kg boned shoulder of lamb
  • 50g unsalted butter
  • 2 tbs vegetable oil
  • 2 1/4 tsp ground saffron
  • 1 tsp ground black pepper
  • Salt to taste
  • 1 tsp ground ginger
  • 1 tsp ground cumin
  • 1/2 tbs ground cinnamon
  • 1 medium onion, grated or very finely chopped
  • 100g Tropical Wholefoods dried mango
  • 100g Tropical Wholefoods dried apricots
  • 1 tbs sesame seeds
  • 1 cinnamon stick
  • 2 long strips lemon zest
  • 2-3 tbs honey
  • 75g almonds, blanched & halved

    Method

    Soak the dried fruit in water. Cut the lamb into 4cm cubes, trimming off any gristle and excess fat. Melt 40g of the butter and mix it with the oil, saffron, pepper, salt, cumin & cinnamon, and coat the lamb in the mixture. Tip into a wide frying pan or shallow flameproof casserole and cook over a moderate heat for about 3 min to toast the spices. Add the onions and enough water just to cover the ingredients. Bring to the boil, partially cover, then simmer gently for 1-2 hours or until the meat is tender.
    Dry-fry the sesame seeds and almonds in a small pan until they brown. Add the soaked fruit to the meat, along with the cinnamon stick, lemon zest and honey. Simmer uncovered for a further 30 min. Add the fruit soaking water if you are short of liquid. Scatter the nuts on top before serving.

    • Tropical Wholefoods © Little Recipe Book

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    Sweet ‘n’ Sour Stir Fry

    Posted on 18 March, 2009 by | 2 Comments

    Serves 2

    Ingredients

  • 1 tbsp sherry
  • 1 tsp cornflour
  • 50ml/2fl oz pineapple juice
  • 2 tsp tomato ketchup
  • 2 tsp soy sauce
  • 1 tsp red wine vinegar
  • 2 tbsp sesame oil
  • 200g/7oz Quinova chunks
  • salt & freshly milled black pepper
  • 1 red pepper, sliced and cut into 1 inch diamond shapes
  • 50g/2oz mange tout, trimmed
  • 50g/2oz cashew nuts

    Method

    Begin by mixing the sherry and cornflower to a smooth paste. Add the pineapple juice, ketchup, soy sauce, sugar and red wine vinegar. Mix well and set on one side.

    Next, heat 1 tbsp of the oil in a wok or large non-stick pan over a low heat. Add the Quinova and fry gently for 5-10 minutes, turning frequently. Season well.

    Add the remaining oil to the pan/wok along with the pepper, mange tout and cashew nuts. Fry together for 2-3 minutes with the Quinova. Pour in the sauce, toss and serve immediately.

    Serve with rice or noodles.

    • © Quinova

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    Sugar Free, Dairy Free Lemon Custard

    Posted on 18 March, 2009 by | Leave a comment

    Here is a recipe replacing sugar with syrups from the Macrobiotic range at Clearspring – it’s easy to make, a lot healthier than conventional sweets and can be eaten hot or cold… enjoy!

    (Serves 4 – 6)

    • 1/2 cup apple juice
    • 1 tbsp agar flakes
    • 1/2 cup maple /rice syrup pinch of sea salt
    • 2 tbsp lemon rind
    • 1/4 cup lemon juice
    • 2 tbsp arrowroot /kuzu root powder
    • 1/3 cup soy milk lemon slices for garnish
    1. Bring the apple juice and agar flakes to the boil and simmer for 8-10 mins until the agar has dissolved. Stir.
    2. Add the syrup, salt and lemon rind to the pot and stir once more.
    3. Dilute the kuzu powder in cold soy milk, then add to the simmering pot of agar mixture and stir constantly until the liquid is translucent and bubbling.
    4. Turn off the heat, add lemon juice and mix well.

    © Clearspring 2007

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    Stuffed Peppers

    Posted on 18 March, 2009 by | Leave a comment

    Serves 4. Oven Temp: Gas mark 6, 400°F, 200°C

    Ingredients

  • 4 green peppers, halved lengthways & de-seeded
  • 2-3 tbsp olive oil
  • 400g/14oz Quinova Mince
  • salt & freshly milled black pepper
  • 50g/2oz currants
  • 198g can sweetcorn, drained
  • 185g can tuna, drained & flaked
  • 2 tbsp lemon juice
  • 400g tin chopped tomatoes
  • 1-2 tbsp tomato puree
  • 150ml/5 fl oz vegetable stock
  • Parmesan shavings to serve or suitable substitute

    Method

    Place the peppers in an ovenproof dish. In a non-stick frying pan, heat the oil and add the Quinova mince, season well and fry gently over a medium heat for 8-10 minutes. Stir in the currants, sweetcorn, tuna, parsley, lemon juice and 3 tbsp of the chopped tomatoes. Mix well and heat through for a further 2-3 minutes. Remove from the heat and spoon the mixture equally into the halved peppers, top each with a dot of tomato puree. Combine the tomatoes and stock and pour around the base of the peppers. Cover with foil and place in a pre-heated oven for 30-35 minutes.

    Serve with salad and top peppers with the parmesan shavings.

    • © Quinova

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    Spicy Honey Marinade

    Posted on 18 March, 2009 by | Leave a comment

    deal for barbecued or grilled chicken or pork.

    You will need…
    Method

    Mix all the ingredients together, then spoon over meat. Cover and marinate in the fridge for 2-3 hours until all the flavours have combined. Place meat on pre-heated grill or barbecue and cook as required, basting occasionally with remaining marinade.

    © Rowse

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    Simply Delicious Tofutti pasta bake

    Posted on 18 March, 2009 by | Leave a comment

    Why not try this gluten free, dairy free pasta dish? – Serves 4

    Oven temperature

    • 200 degrees/Gas Mark 4

    Instructions

    • Sweat off finely chopped onion with crushed garlic, mix in pasta and Tofutti with 100 centilitres of vegetable stock.
    • Add spinach, roughly chopped, and layer sliced tomatoes on top.
    • Cook in the oven for 40 minutes.
    • Serve on a bed of watercress, slightly sprinkled with olive oil.

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    Shiitake Mushrooms & Rice

    Posted on 18 March, 2009 by | Leave a comment

    This recipe was kindly provided by one of our customers. If you’ve got a favourite recipe that you’d like to share with other GoodnessDirect customers, please e-mail it to us at info@goodnessdirect.co.uk and we’ll try to include it on our site.

    Ingredients:

    3 tablespoon Shiitake mushrooms
    350g long grain brown rice
    200g frozen peas
    6-8 chopped spring onions
    2 hard boiled eggs
    3 tablespoons halved pecan nuts
    grated rind of 1 orange
    light soy sauce

    Soak shiitake mushrooms in water for 10 minutes and cut into slices with scissors. Remove wooden stalks. Place shiitake and soaking water in base of steamer and add grated orange rind. Place cooked rice in top part of steamer. Put the lid on and cook at a low heat making sure that enough water remains in the bottom to prevent it from burning. Boil the eggs and shell and half the pecans. Peel the eggs and slice each into three. Place the rice in a heated dish and pour on the shiitake and their liquors and gently fold in. Add the pecans and egg. Shake over soy sauce.

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    Rosemary and Cheddar Scones

    Posted on 18 March, 2009 by | Leave a comment

    Makes 20-30 depending on the cutter size.

  • 340g (12oz) self raising flour
  • salt & pepper
  • 40g (1oz) margarine
  • 1 level 5ml tsp dried rosemary
  • 100g (3oz) grated cheddar cheese
  • 1 beaten egg
  • 140ml milk

    Preheat oven to 230°C (450°F, Gas Mark 8)
    In a bowl, mix together the flour, salt and pepper
    Rub in the margarine and then add the rosemary and cheese, mixing well
    Stir in the beaten egg (reserving a little for brushing the tops), and then the milk
    Again mix well
    Roll out on a floured board until 1cm (½in) thick
    Cut into rounds, place on a greased baking sheet
    Brush the tops with the beaten egg and if you like, sprinkle extra grated cheese on top
    Bake for 15-20 minutes

    • Sine Chesterman © Inbalance Magazine

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    Roasted Vegetable and Quinova Lasagne

    Posted on 18 March, 2009 by | Leave a comment

    Serves 6.

    Ingredients

  • 2 medium courgettes, sliced
  • 3 medium peppers (1 red, 1 yellow, 1 green), de-seeded & cut into 1″ squares
  • 1 large red onion, peeled & coarsley chopped
  • 1 stick celery, chopped
  • 2 cloves garlic, crushed
  • salt & freshly milled black pepper
  • 2 tbsp basil leaves, torn
  • 4 tbsp olive oil
  • 400g/14oz Quinova Mince
  • 400g tin chopped tomatoes
  • 150ml/5fl oz to 200ml/7fl oz vegetable stock
  • 6-8 lasagne sheets
    For the sauce:
  • 50g/2oz margarine
  • 50g/2oz plain flour
  • 500ml/1pt milk or suitable substitute
  • 100g/4oz cheddar cheese, grated or suitable substitute

    Method

    Place the courgettes, peppers, onion, celery and garlic in a roasting tin. Add seasoning, basil and 2 tbsp of olive oil. Toss to ensure that everything is well coated. Place on the top shelf in a preheated oven of Gas mark 6, 400°F, 200°C for approximately 30 minutes.

    Meanwhile, fry the Quinova in the remaining olive oil, season and fry over a gentle heat for 8-10 minutes, stirring occasionally. Add the tomatoes and stock, simmer for 5 minutes.

    Next, make the sauce. Melt the margarine and stir in the flour, gradually add the milk over a medium heat, stirring all the time until the sauce thickens. Now add 75g/3oz of the cheese, stirring until it has melted. Remove from the heat.

    When the vegetables are ready, remove from the oven and combine with the Quinova mixture. Mix well to combine. in an ovenproof dish place half the Quinova and vegetable mixture, top with half the lasagne sheets, then half the sauce. Repeat the layers, finishing with a layer of sauce. Top with the remaining cheese. Place in the oven at Gas mark 4, 350°F, 180°C and cook for approximately 20-25 minutes until the top is golden.

    Serve with a mixed green salad

    • © Quinova

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