Page 27 - Fresh Magazine

meat-free Monday

Roasted cauliflower
wings and lentils

SERVES 3 TO 4
TASTY THRIFTY
FOR THE CAULIFLOWER WINGS 4 garlic cloves, finely chopped We stumbled on this idea when
1 head of cauliflower ½ medium carrot, thinly sliced peeling Brussels sprouts. Not wanting
4 tablespoons oil ½ medium parsnip, thinly sliced to waste good veg, we decided to bake
2 tablespoons tamari or soy 1 teaspoon salt them to see if we could make crisps.
sauce 2 x 400g tins of cooked lentils, They turned out delicious!
2 tablespoons water drained and rinsed
1 tablespoon apple cider vinegar 2 x 400g tins of chopped Gluten free if
1 tablespoon maple syrup or tomatoes
honey 2 bay leaves you use tamari
1 tablespoon tomato purée 2 tablespoons tamari or soy
1 teaspoon smoked paprika sauce
1 teaspoon garlic powder 1 tablespoon maple syrup
¼ teaspoon chilli powder 1 teaspoon smoked paprika
½ teaspoon ground black
FOR THE LENTILS pepper
2 tablespoons oil 10 fine beans, chopped into bite-
2 red onions, finely chopped sized pieces
Preheat the oven to 200°C/gas Meanwhile, it’s time to make the
mark 6. lentils. Put the oil in a large pan
Cut the head of cauliflower into set on a high heat. Once the pan
slices from top to bottom. Put the is hot, add the onions and garlic
slices in a large baking dish. and cook for 4 minutes, stirring
regularly, until soft. Add the carrot,
Whisk together the oil, tamari or parsnip and salt and cook, still
soy sauce, water, vinegar, maple stirring regularly, for 3 minutes.
syrup or honey, tomato purée,
smoked paprika, garlic powder Add the lentils, chopped
and chilli powder in a bowl until tomatoes, bay leaves, tamari or
it’s nice and smooth. soy sauce, maple syrup, smoked
paprika and black pepper. Bring BIG
Pour this sauce over the to the boil, then lower the heat FLAVOURS
cauliflower slices and mix to coat and cook for 5 minutes, stirring Gluten free if
all of the cauliflower thoroughly. regularly. Add the fine beans and These cauliflower wings you use tamari
Transfer the cauliflower to a mix through. are packed with flavour, and
baking tray and bake in the oven as they still hold their shape
for 20 minutes, until crispy. Serve the lentils with the after being baked, they’ll look
cauliflower on the side. beautiful too when served
up to your family and
friends.
Asian-style autumn slaw Spicy Brussels

SERVES 4 sprout crisps
30 Brussels sprouts
50g sesame seeds FOR THE DRESSING Toast the sesame seeds in a dry frying pan 3 tablespoons oil
1 x 227g packet of 3 garlic cloves, peeled set on a medium heat for a few minutes, 1 tablespoon tamari or soy sauce
beansprouts ½ fresh red chilli, until they start to change colour slightly ½ teaspoon garlic powder
1 medium carrot, grated deseeded and and pop. Remove from the heat and leave pinch of chilli flakes
1 medium parsnip, chopped to cool. pinch of salt
grated 2cm piece of fresh ginger,
1 yellow or red pepper, peeled and chopped Rinse the beansprouts and dry them in a
thinly sliced 1 lemon, juice only salad spinner. Put in a large bowl with the Preheat the oven to 180°C/gas mark 4.
1 handful of sugar snap 100ml sunflower oil toasted sesame seeds, all the veg and the Peel the layers off the Brussels sprouts
peas, halved 5 tablespoons tamari or sprouted beans and toss together. and put them on a baking tray. Add the
1 head of pak choi, thinly soy sauce Whizz all the dressing ingredients in a oil, tamari, garlic powder, chilli flakes
sliced lengthwise, or 2 tablespoons maple blender until well combined. and salt. Mix well, ensuring that each
100g baby spinach syrup, honey or agave When you’re ready to eat, pour the dressing sprout is coated with the oil and spices.
¼ head of red cabbage, syrup over the slaw and toss well. Only dress the
grated amount of slaw that you are going to eat at Bake in the oven for 20 minutes, until
150g sprouted beans, not any one time, as once dressed, it won’t keep. the sprouts start to turn golden and
beansprouts crisp. Serve as a snack.

AUTUMN 2017 FRESH | 25

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