Fresh flavours for some in­ter­est­ing meat-free days

Buckinghamshire Advertiser - - FOOD AND DRINK - Recipes cour­tesy of Ocado (www­e­tar­ian)

TRY these de­li­cious recipes if you’re watch­ing how much meat you eat, or sim­ply for tasty in­spi­ra­tion


(SERVES one)


1tsp light olive oil or rape­seed oil 1/2 onion, sliced 1 gar­lic clove, crushed 1/2tsp grated fresh ginger 1/4 red pep­per, chopped 1/2 cour­gette, sliced 50g green beans cut into 2cm lengths 2tsp ta­mari soy sauce 125ml wa­ter 100g tofu (Ocado rec­om­mends Drag­on­fly Or­ganic Mar­i­nated Tofu) 150g fresh egg noo­dles Hand­ful fresh co­rian­der 2tsp sesame seeds


Heat the oil in a wok and stir-fry the onion, gar­lic and ginger on a medium to high heat for two min­utes. Add the pep­per, cour­gette and green beans and stir-fry for another two min­utes. Add the ta­mari and wa­ter, cook for another two min­utes then add the sliced tofu and noo­dles. Leave to cook for two min­utes and take off the heat, and then gen­tly stir in the co­rian­der and sesame seeds.


(SERVES one)


1/2 red pep­per, sliced 1/2 cour­gette, sliced 1/2 small onion, sliced 50g cherry toma­toes whole 1tbsp olive oil 1 gar­lic clove, crushed 200g potato gnoc­chi 1tbsp pesto (Ocado rec­om­mends Zest Ve­gan Basil Pesto)


Pre-heat the oven to o 200C/400F/Gas mark 6. Place the chopped veg­eta­bles and whole toma­toes in a large roast­ing tin with the gar­lic. Toss lightly in olive oil so that the veg­eta­bles are well coated, and roast in the oven for about 20 min­utes. Cook the gnoc­chi in n boiling wa­ter for three min­utes, drain andnd re­turn to the pan.. Add the pesto and warm through for a fur­ther minute. Com­bine the cooked gnoc­chi and pesto, mix with the roasted veg­eta­bles and serve.

Tofy stir-fry

Gnoc­chi with roasted veg­eta­bles and pesto

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.