FOOD

Go meat-free for whole of January

TO celebrate Veganuary, the Jewish Telegraph has teamed up with the Jewish Vegetarian Society again to share interesting recipes for a meat-free month.

JVS is an international charity which spreads awareness of the benefits of rejecting cruelty to animals and the extension of this to an improved society where mankind is not cruel to fellow beings, both human and animals.

It hosts special events, including talks, workshops, cookery demos and socials.

A selection of archived The Jewish Vegetarian magazines are available for free download from jvs.org.uk

JVS runs a free community library and is an active member of the Jewish Social Action Forum and the Animal Interfaith Alliance

* Details: 020 8455 0692.


Chocolate & Ginger Tart

INGREDIENTS

For the base:

  • 175g almonds
  • 175g pitted dates
  • 50g almond butter
  • 2 tbsp coconut oil

For the chocolate filling:

  • 375g almond milk
  • 2 tbsp cornflour
  • 1 tsp vanilla extract
  • 20g fresh ginger, peeled and grated
  • 285g coconut sugar sweetened chocolate chips or raw chocolate
  • 2 tbsp coconut oil

METHOD

Grease and line the base of a 24cm tart tin.

To make the base, blitz the almonds in a food processor until they resemble coarse sand. Add the dates, almond butter and coconut oil and continue to blend until the mixture comes together as a smooth mass.

Press it into the base of the prepared tin, smooth it over carefully and put it in the freezer while you make the chocolate filling.

In a small pan heat the almond milk with the cornflour, vanilla and fresh ginger. By adding the ginger here you infuse the milk with it, which spreads the flavour evenly through the filling.

Bring the milk to the boil, whisking occasionally to prevent the cornflour from forming clumps and burning on the base of the pan. As soon as the mixture comes to a boil and has slightly thickened, take it off the heat.

Put the chocolate chips in a heatproof bowl with the coconut oil.

Pour the boiling milk mixture over the chocolate and leave to stand for 2 minutes to melt the chocolate, then mix well into one homogeneous mass.

Pour the filling over the tart base and leave to chill in the fridge overnight. Turn it out of the tin onto a plate just before you are ready to serve it.


Inside Out Tofu Burger

INGREDIENTS

For the tofu bun:

  • 300g tofu
  • 1 tbsp tamari
  • 2 tsp chilli paste
  • 1 tsp maple syrup
  • 2 tsp sesame oil
  • 2 tsp white sesame seeds

For the edamame and matcha burger:

  • 100g fresh edamame beans
  • tsp matcha powder
  • 3 tbsp chickpea flour
  • 2 spring onions
  • 2 cm fresh ginger
  • 1 garlic clove
  • tbsp sweet miso paste
  • 1 tbsp sesame oil
  • 1 portobello mushroom
  • 100g kimchi
  • 50g carrot
  • cucumber
  • 2 tsp apple cider vinegar
  • 2 radishes
  • 1 tsp black sesame seeds

For the sweet chilli sauce:

  • 1 tbsp chilli sauce
  • 2 tsp sesame oil
  • 1 tsp tamari
  • 1 tsp maple syrup

METHOD

Cut the block of tofu in half horizontally to form two slices and cut a circular piece of tofu from each. In a bowl, mix the chilli sauce, tamari and maple syrup. Place the tofu in the marinade, coat with the sauce and leave while you prepare the edamame burger.

Finely chop or grate the garlic and ginger. Thinly slice the spring onions. In a bowl, mash the edamame beans with a potato masher until roughly mashed.

Heat a frying pan on a medium heat with 1 tsp of the sesame oil, add the ginger, garlic and spring onion and cook for 3 minutes until softened. Place this mix into a large bowl, then add the mashed edamame beans, matcha powder, chickpea flour and sweet white miso paste. Form the mix into a burger shape around 2cm thick.

Heat the same frying pan with 2 tsp sesame oil on a medium heat and cook the burgers for 3-4 minutes each side until golden brown. At the same time, in the same pan, cook the portobello mushroom for 2-3 minutes each side until softened.

Heat a separate frying pan on a medium heat with 2 tsp sesame oil and cook the tofu for 5 minutes each side, until turning golden. Brush with the remaining marinade and sprinkle over most of white sesame seeds. Peel the cucumber into long thin ribbons and place in a bowl with vinegar. After 10 minutes, remove from the vinegar.

Julienne or spiralise the carrot and mix with the kimchi. Thinly slice the radishes.

Mix the ingredients together for the sweet chilli sauce.

Assemble the burger place a slice of tofu as the bun base, then place the portobello mushroom on top, then the edamame patty, then the kimchi carrot, then layer over the pickled cucumber and sliced radishes. Drizzle over the sweet chilli sauce and sprinkle over the black sesame seeds. Top with the tofu bun and the remaining white sesame seeds.


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