Greenilicious - 101 Ways to Love Your Greens
Greenilicious seeks to revolutionise our approach to greens and show us just how versatile and delicious these verdant veggies can be. From spinach and curly kale to savoy cabbage and witlof, Greenilicious demystifies more than 40 different green vegetables, outlining the nutritional benefits, flavour and texture characteristics, and simple storage and cooking tips for every variety. With over 100 mouth-watering recipes, Greenilicious demonstrates that greens can be the main attraction of everyday eating - not just a sideshow.
Buddha’s Snow Pea Delight
Found on page 155
PREPARATION TIME: 20 minutes, plus 20 minutes soaking
COOKING TIME: 25 minutes
Mai n Gluten Free
This dish lends itself to the addition of more vegetables such as green beans, broccoli, asparagus or broccolini® – so choose your favourites!
- ¼ cup (60 ml) salt-reduced vegetable stock
- 1 piece of ginger (approx. 5 cm), peeled and finely sliced
- 1 large carrot (approx. 200 g), sliced on an angle into ½-cm wide pieces
- 100 g fried tofu puffs, quartered
- 25 g dried black fungus, soaked for 20 minutes
- and drained, roughly chopped
- 25 g dried shiitake mushrooms, soaked for
- 20 minutes and drained, roughly chopped
- 1 tablespoon gluten-free miso paste
- 2 tablespoons sweet soy sauce (e.g., kecap manis)
- 2 cups (500 ml) water
- 300 g snow peas, topped and tailed
- 6 spring onions (approx. 70 g), finely chopped
- 50 g bean sprouts
- Heat the salt-reduced vegetable stock in a large saucepan over medium heat. Add the ginger and carrot, and simmer for 5 minutes or until the carrot is starting to become tender. Add the fried tofu puffs, black fungus and shiitake mushrooms, and stir together.
- In a large measuring cup, whisk together the gluten-free miso paste, sweet soy sauce and water. Pour this over the vegetables in the saucepan, and simmer, uncovered and stirring occasionally, for 15 minutes.
- Add the snow peas and spring onions, cover the saucepan with a lid and simmer for a further 2 minutes.
- To serve, divide the snow pea mixture into four to six large bowls, and top with the bean sprouts. This dish can be served with cooked brown rice or 100-per-cent buckwheat soba noodles on the side.