Kabocha, Spinach, Brown Rice & Miso Broth

In case you didn’t see on Facebook or Twitter- the winner of “Super Healthy Snacks and Treats”, picked out of 101 entries using a Random Number Generator, was…number 7- Janet from The Taste Space! Congratulations to Janet and thank you to everyone for taking part. I’m sorry I couldn’t give you each a copy! If you want to buy yourself a copy or ask for it for Christmas, it’s available from Amazon.com, Amazon UK or through the author’s website.

Now on to today’s recipe!

Kabocha, Spinach, Brown Rice & Miso Broth

So my plan to try all the different varieties of squash out there this winter rather failed. I haven’t made it to the Saturday morning farmers’ market as much as I’d have liked, and when I have picked up squash I haven’t been able to identify them anyway! Recently I spied one I did recognize but hadn’t yet sampled- Kabocha!

Photo Credit: blog.cookingchanneltv.com

Photo Credit: blog.cookingchanneltv.com

Kabocha is an Asian variety of squash, commonly called Japanese pumpkin. I think they’re rather cute, all short and squat, and cutting through the dull green skin revealed a brilliant orange flesh.

As I said, this was my first time trying it, and much as I’d read it described it had a very sweet, almost chestnut-like flavour and was softer and more starchy than other squash- quite similar to sweet potato in texture.

Considering its Japanese roots I thought I’d go that direction with it. I had seen a recipe in The Asian Vegan Kitchen for a side-dish of kabocha simmered with tamari and mirin, and turned it into a complete meal with chewy short-grain brown rice and greens in a soupy miso broth. A bowl of pure, nourishing, comfort food.

Kabocha, Spinach, Brown Rice & Miso Broth

Kabocha, Spinach, Brown Rice & Miso Broth:

1/2C Short-grain Brown Rice
220g/1/2 lb Diced Kabocha Squash (approx 1 1/2” pieces)- Simply remove the seeds and stringy fibres from the squash and dice, leaving skin on.
1T Tamari
1” Fresh Ginger, finely minced/grated
1/2T Mirin
1T White Miso
2 1/2C Vegetable Broth OR Water
2 Green Onions, thinly sliced
100g/4oz Spinach
Red Chili & Squeeze of Lime (optional)

Cook your brown rice first (You could also use other hearty grains like barley or farro) per package directions. Set aside.

In a small bowl whisk together tamari, ginger, miso and mirin until smooth and gradually whisk into the broth in a large pot.

Add the kabocha and simmer for approx 10 minutes (don’t boil) until the squash is soft but not falling apart. Add the brown rice to warm through and the green onions and spinach to wilt.

Finish with a squeeze of lime, and a little sliced red chili (optional).

Serves 2

Other squash recipes I’ve made this season:

Butternut, Barley & Lentil Pilaf

Linguine with Pumpkin & Chard

Warm Butternut & Lentil Salad with Tahini Dressing

Miso Curry Roasted Squash with Crispy Chickpeas & Kale

Chocolate Pumpkin & Cranberry Muffins

Pumpkin Pie

I’m keen to try spaghetti squash too but it sadly remains elusive…

Do you have a favourite variety of squash?

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Miso-Curry Roasted Squash with Crispy Chickpeas & Kale

Hello all! Hope you’ve had a good weekend wherever you are in the world. Mine included some work, a trip to the farmers’ market, a rainy canal walk with a friend, and, unsurprisingly, some cooking!

Miso-Curry Roasted Squash with Crispy Chickpeas & Kale

Squash is definitely one of my favourite foods at this time of year and I adore seeing all the different varieties piled high at the Farmers’ market. I snapped a quick picture yesterday as they were too pretty not to share.

Farmers' Market Squash

I managed to resist buying them all and reminded myself that the market will be there next week and the week after and so on…so there will be plenty of time for more squash. I did pick up one though. I don’t actually know what variety it was, I mainly chose it because I liked the colour/markings and because it wasn’t as huge as some of the others. I am cooking just for me most of the time!

Farmers' Market Squash

I so enjoyed my Thai Tempeh Red Curry last week and still had half of the little jar of paste sitting in my fridge so was keen to do use it in something else.

In this recipe chunky pieces of squash and chickpeas get a generous coating of a blend of red curry paste, miso and olive oil, before heading to the oven for a roasting. When the squash is lovely, soft and sweet and the chickpeas are crisp, they’re mixed up with silky ribbons of kale, massaged in a dressing made from the leftover miso-curry sauce, along with pumpkin seeds and fresh coriander for added yumminess.

Miso-Curry Roasted Squash with Crispy Chickpeas & Kale

This recipes’s a cinch to put together, especially since this squash was actually easy to chop! I have a scar on my thumb testament to a previous battle with a butternut…

Miso-Curry Dressing

I used these Tamari-Roasted Pumpkin Seeds from Clearspring, as I was feeling extra lazy and didn’t want to get out a pan to toast my pumpkin seeds. Though thinking about it now, you could just throw raw pumpkin seeds onto a baking sheet and roast them for a few minutes while your squash and chickpeas are in the oven.

Clearspring Tamari Roasted Pumpkin Seeds

Miso-Curry Roasted Squash with Crispy Chickpeas & Kale:

(Adapted from Super Natural Every Day)

1 Small/Medium Squash (Mine was 500g/Just over 1lb), cut into large chunks/moon shapes (if you’re using a butternut you’ll need to peel it)
1 1/2C/1 Can Cooked Chickpeas
1/4C Olive Oil
1/4C (scant) White Miso
1T Red Curry Paste
2T Lemon Juice
3C Kale (I used Cavolo Nero), de-stemmed and cut into ribbons
1/3C Pumpkin Seeds, Roasted
Large Handful of Fresh Coriander/Cilantro, roughly chopped or simply de-stemmed

Combine the olive oil, miso and red curry paste in a small bowl and toss about 1/3C of this with the squash and chickpeas in a large bowl. Use your hands to make sure it’s all coated. Spread onto a baking sheet and roast for 25-30 minutes, until squash is tender and chickpeas are crisp.

Meanwhile, whisk the lemon juice into the remaining miso-curry mixture until emulsified. In the large bowl you used for the vegetables, toss the kale and the dressing (you may not need all the dressing). Massage with your hands until the kale shrinks down a little and gets silky.

When squash and chickpeas are cooked, toss with the kale, remove to serving dishes or a platter, sprinkle with pumpkin seeds and coriander, and serve.

Serves 3-4


Miso-Curry Roasted Squash with Crispy Chickpeas & Kale

My Warm Butternut & Lentil Salad with Tahini Dressing is another of my favourite squash recipes. What are yours? Send them my way please!

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U is for…

Udon Noodles!

Tofu, Miso, Udon Noodle Soup (for one)

Udon Noodles are chewy, soft and silky-textured and tied with soba are my favourite noodles to use. You can find them in their dried form and boil them like pasta, and the pre-cooked type which can go straight into your wok or soup pot.

Either way, they’re a fabulous option for a whole variety of dishes, from piping hot noodles in broth to satisfyingly rich stir fries, and succulent salads. Tofu, Miso, Udon Noodle Soup (for one)

This hearty bowl of slurpy noodles was inspired by Wagamama, a Japanese restaurant and noodle bar, and one of the few restaurant chains over here that I really love.  I went a few weeks ago and had a delicious vegetable udon stir-fry but was very tempted by all the warming soups on the menu.

This recipe for Tofu, Miso, Udon Noodle Soup takes just minutes to put together and is great for cold-weather lunch option when salads and sandwiches are less appealing.

Don’t feel constrained by the listed ingredients either. It’s very much one of those dishes which works well with any number of vegetables. Don’t have spinach on hand? Try bok choy or broccoli. No shitake mushrooms? Use a different type. I sometimes also add seaweed for a different flavour profile.

Tofu, Miso, Udon Noodle Soup (for one)

Tofu, Miso, Udon Noodle Soup (for one):

3 Dried shitake mushrooms (or use fresh)
1 1/2-2C Water
1/2t Grated ginger
50g Dried udon noodles (or use fresh)
1/2 Large carrot, julienned
Large handful of spinach
1/2T White miso
1t Tamari
75g Silken tofu, cubed
1 Green Onion, thinly sliced
Drizzle of toasted sesame oil (optional)

If using dried mushrooms, soak in boiling water for at least 30 minutes to rehydrate. Drain (reserving water) and slice.

Cook noodles according to packet instructions, drain and set aside in a bowl

Boil 2C Water (including the reserved mushroom soaking water), add ginger, sliced mushrooms, carrot and spinach and cook for 1 minute to wilt the greens. Remove from heat and stir through miso and tamari.

Pour vegetables and the broth over the noodles. Top with silken tofu, green onions and sesame oil (if using)

Serves 1


pasta please (200x143)

I’m submitting this recipe to the Monthly Blog Challenge, Pasta Please

Tofu, Miso, Udon Noodle Soup (for one)

A few other Udon noodle recipe ideas from the web:

Udon Noodle Salad with Peanut-Lime Sauce

Gingered Sesame-Coconut Udon with Roasted Broccoli

Curried Udon Noodle Stir-Fry

What’s your favourite type of noodle?

Hope you’re all having a lovely weekend, and that those who’ve finished their Vegan MoFo posts are having a good break!


S is for…

Sunflower Seeds!

I chose sunflower seeds for “S” more to push myself than for any other reason. We all fall back on our staple ingredients, and sunflower seeds are not one of mine. Cashews, almonds and more recently,  hemp seeds, are my most used nuts/seeds, tending to overshadow the humble sunflower seed. After this month I hope to take heed of my advice and make the most of the variety in my pantry.

Babyleaf, Apple & Sunflower Seed Salad w/Miso-Lemon Dressing

As well as being just as versatile and nutritious as other nuts and seeds out there, sunflower seeds are one of the cheapest. A particular bonus for someone like me, who likes to think of themselves as rather frugal…!

Over here sunflower seeds are normally seen hulled but I know that in other countries they’re especially popular roasted in their shells, salted, and eaten as a snack.

The way I normally eat them is as a salad-topper for a little crunch and a nutrition boost and came up with a simple side or starter salad for today’s post.

Babyleaf, Apple & Sunflower Seed Salad w/Miso-Lemon Dressing

I knew I wanted to include apple in my salad since we were given these gorgeous ones from a neighbour. The same kind neighbour who gave us the plums!

Aren’t they pretty? I love how pink they are, even the flesh has a pinkish hue as if the colour from the skin has somehow seeped into it.

This is really quick to put together so ideal for when you want a salad to go with your main meal but more than just some unadorned greens. I used a mix of baby leaves for the base,  added some very thinly sliced red onion, slivers of apple and a generous handful of sprouted sunflower seeds. I like to sprout seeds and legumes as I like their fresh, crisp taste and it also makes their nutrients more bio-available (see here for more info and a handy guide to sprouting) but toasted, or even just raw seeds would still be tasty.

I dressed the salad with a miso-lemon dressing which was a nice slightly salty, tangy contrast to the sweet apple.

Babyleaf, Apple & Sunflower Seed Salad w/Miso-Lemon Dressing

Babyleaf, Apple + Sunflower Seed Salad with Miso-Lemon Dressing:

2 Generous handfuls of Baby leaves (or mild greens like spinach or pea-shoots)
1 Medium dessert apple, thinly sliced
3T Sunflower seeds (sprouted, toasted or raw)
1/4 Red onion, very thinly sliced

Miso-Lemon Dressing:

1T Lemon juice
1/2T White miso
1/2T Olive oil
1/2t Tamari

Whisk together the lemon juice and miso until completely smooth then add the other ingredients and whisk to emulsify.

In a large bowl toss the salad leaves with as much dressing as it needs (add it slowly as you don’t want it to be soggy and you probably won’t want all of it)

Plate the salad: Place a layer of leaves on the plate(s), then scatter over the red onion and seeds. Finally, arrange the apple slices on top.

Serves 1-2


Babyleaf, Apple & Sunflower Seed Salad w/Miso-Lemon Dressing

As usual, I’m sharing some of the sunflower seed recipes I’ve come across which appeal to me or that I’ve made an enjoyed:

Firstly something sweet from The Kitchn: Sunflower-Date Raw Cookies

This Broccoli Raisin Sunflower Seed Salad is a favourite

Sunflower seeds are soft, so, after a soak, blend up well. They are a nice, cheaper alternative to cashews in vegan, creamy sauces like this Creamy Herb Sunflower Dressing/Dip. This recipe also uses them, along with cashews, to make a sour cream of sorts, then swirled into black bean soup. I’ve made this one and can vouch for its yumminess!

2 more dips/spreads I want to try are: this Super-Simple Gingery Sunflower Seed Paté and this Raw Carrot, Almond and Sunflower Seed Paté

I am loving Vegan MoFo but it’s leaving me no kitchen time at all for trying all the  wonderful creations from other bloggers and my cookbooks. The creativity around the blogosphere this month has been so phenomenal that I’m amassing a rather overwhelming number of recipes too!

Have you picked up any great recipes, tips or info this month?


Review: Clearspring Products

Review: Clearspring Products

I’ve talked a lot about Clearspring  before on the blog, but I really do love the company and want you to try their products for yourselves! Their Japanese range is what I’m most familiar with, but it turns out they have 3 different product ranges: “Authentic Japanese”, “Organic Fine Foods” and “Free From Range”.

As well as the huge range of different items available, what I especially love about the brand is their dedication to quality ingredients. They even have a “brand promise” on their website which states:

• Authentic and traditional recipes
developed by master artisan producers.
• 100% vegetarian / vegan foods and
• Wholesome and great tasting daily foods
for optimum nutrition.
• No artificial additives, MSG, colourings,
preservatives or added refined sugar.
• No hydrogenated fats or palm oil
• Ethically sourced foods which support
producer communities.

Pretty impressive, no?

As mentioned, all Clearspring foods are free from added refined sugar and dairy but many are also free from gluten, wheat and nuts too if that’s a concern for you. All are clearly marked as such and you can find listings of these products under the “free from” section on their website. Review: Clearspring Products

I recently had the opportunity to try some of their new-to-me products and am excited to share with you today.

Review: Clearspring Products

Organic Instant Miso Soup on the go: These are convenient single serving freeze dried blocks of organic instant miso soup. They come in 2 varieties- white miso with tofu and red miso with sea vegetables.  I loved these, especially the red variety, as I love anything with seaweed. I’ve eaten these up at home but they’re great for if you’re out and about too- you can simply ask for a cup of hot water in a coffee shop, dissolve the little block in the water and you’ve got yourself a nourishing snack Smile

I use miso a lot in my cooking and love the depth of flavour it adds to sauces, dressings, marinades- Clearspring have a whole range of varieties- you’ll always find a pouch of their sweet white miso in my fridge.

             Review: Clearspring Products         

Review: Clearspring Products

Organic Black and White Sesame Brown Rice Crackers: Most crackers out there are not as good for you as they might claim, full of preservatives or merely refined flours lacking in nutrition. You won’t find any nasties in these crackers whatsoever, just pure, unadulterated goodness.

They’re light and crisp but unlike potato chips/crisps they don’t seem to get crushed easily, so again they’re a good snack to stash in your handbag. We enjoyed them as pre-dinner nibbles.

Review: Clearspring Products

Organic Roasted Seed + Nut Snacks:

You’ve probably heard talk of how protein staves off hunger so it’s a good idea to include it in meals and snacks. These snacks certainly prove that it’s easy to get enough protein eating a plant-based diet, each of the small bags of lightly roasted soya beans and seeds (and dried fruit) contains a hefty  8-13g of protein. These little seeds are very moreish too, I munched my way through these packets in no time!

Review: Clearspring Products

Review: Clearspring Products

Tamari Roasted Cashew Nuts: These slightly sticky Tamari roasted nuts were my favourite of the pouches of nuts. I adore cashews and the tamari adds a lovely savoury flavour. I tossed a few on my 10-minute Raw Peanut Noodle Dish for a little crunch.

Review: Clearspring Products

Review: Clearspring Products

Roasted Seeds + Soya with Goji Berry

Review: Clearspring Products

Review: Clearspring Products

Roasted Seeds + Soya with Cranberry

Two of the snack pouches include dried fruit in the mix too, dried apple and cranberries and goji berries. Most dried cranberries are prepared with added sugar to sweeten them, but the organic cranberries used here are combined with apple juice concentrate which keeps their real fruit flavour and adds just a little sweetness. I’m a fan of sweet and savoury together so these varieties went down a treat.

Review: Clearspring Products

Roasted Seeds + Soya

Review: Clearspring Products

Tamari Roasted Sicilian Almonds

Review: Clearspring Products

Tamari Roasted Pumpkin Seeds

The Tamari roasted pumpkin seeds and Sicilian almonds were perfect for sprinkling on salads. I found the little pouch was the perfect size for topping a large salad for two. Of course, you can just eat them from the packet too- I don’t usually eat plain nuts and seeds as a snack but the gentle roasting and tamari makes these much more flavourful and appealing to me.

Review: Clearspring Products

Clearspring have a range of organic cold-pressed oils too. If you’ve been reading Coconut and Berries a while you’ll know I already use and love Coconut Oil, and this one’s great quality.  I was unfamiliar with these other varieties though.

Organic Corn Germ Oil: Unlike large scale and higher yielding conventional corn oil extraction where solvents are widely used as well as alkali treatments, Clearspring oils are cold-pressed to preserve nutrition and flavour.  Corn-germ oil has a high smoke point so is ideal for high temperature cooking like stir-frying. Its flavour is fairly neutral I found so it’s good when you want something less obtrusive than coconut or olive oils

Organic Argan Oil: I’d heard of argan oil used in cosmetics and hair treatments so was a little surprised to see it suggested for culinary purposes. But apparently it’s  one of the world’s most precious culinary oils and is produced using very traditional, labour intensive methods. Produced from the kernels of the argan tree (endemic to Morocco and UNESCO protected) it takes about 15 hours and 30kg of fruit to produce 1L of argan oil! I loved the mild, nutty taste of this oil on a grain salad, or Clearspring also suggest it as a dip for bread which sounds really good to me. It’s also worth knowing that argan oil is super high in Vitamin E, with twice the levels in olive oil, making it a powerful antioxidant.

Review: Clearspring Products

Organic Sweet Grains Dessert, Brown Rice Amazake

This was a product I’d never heard of before but has been a great discovery.

Amazake is made from just 3 ingredients- whole grains, water and salt. The traditional Japanese process uses a koji culture to convert the carbohydrates in the grains into simple sugars and magically transform them into these wonderfully thick and creamy dessert.

It’s delicious straight from the jar and in Japan is traditionally enjoyed as a sweet, hot drink, simply mixing a spoonful with hot water, but, as I’ve now discovered, it works fantastically as a sweetener in non-traditional recipes too, from smoothies to baked goods.

I’ve got a delicious recipe to share using it…but I’m afraid you’ll have to wait a little longer for it…

Other Clearspring products I use are their Japanese seasonings, tofu, soba and udon noodles and seaweeds.  There are still many more I haven’t tried yet but am keen to, such as their sugar-free organic fruit spreads and organic oatcakes.

I feel good about supporting the company, not only because they’re producing fantastic vegan products, but also for their strict food and environmental standards, something which is extremely important to me.

All the products mentioned are available from Clearspring’s new online shop (UK and Ireland) and numerous other online retailers in Europe. Many of their products are also available in independent health stores and Sainsburys and Waitrose in the UK, so be on the lookout!

Have you tried any of these products? Which would you be most interested in?

Note: These products were sent to me for review purposes, but the opinions expressed are my own.

Sticky Miso Aubergine

I’m just back from a little holiday in Edinburgh during which I took a bit of a digital detox (I did have 1 post scheduled for while I was away) which I’m sure was good for me, but I am missing blogging and blog-reading after only 5 days away from my computer! I’m beginning to catch up with my reader and thought I’d give you a recipe to keep you going before I fill you in on my time away.

A recent survey on The Kitchn showed aubergine (eggplant) to be the least favourite summer vegetable, something I’m not hugely surprised about, but a shame all the same. I’ve had some pretty bad aubergine dishes in the past until I learnt how to cook it to show it at its best. Roasting is usually the way to go for me: simply seasoned with salt and pepper and drizzled in olive oil, the spongy chunks sweeten and soften. I love aubergine in tagines and curries too, where, after a long simmer it seems to soak up whatever tasty sauce you’re using.

Sticky Miso Aubergine (Eggplant)

I wanted to try a different flavour profile this time, and travelled to the Far East for this dish. This is a cross-between Mabo Nasu, a Chinese aubergine stir-fry, and Nasu Dengaku, grilled miso-glazed aubergine. Both sounded good to me, so I combined them! It’s a quick recipe to make as all stir-fries are, and the sweet, salty miso sauce coating it all will, I’m sure, have even vegetable-haters hoovering up a whole plateful.

The seasonings I’ve used are ones I always have in my kitchen, but perhaps they’re not typical in everyone’s pantries… I’ve mentioned the company Clearspring on the blog before and their fantastic line of Japanese seasonings are what I’ve used here. I’m planning a full review of their products but for now will highly recommend these ones if you need to stock up on Asian supplies.

Note: Whichever brand of Mirin you use, something to be aware of is that most nowadays contain either sugar or high fructose corn syrup, and preservatives, so try to find one where the rice is naturally fermented and with no additives.

Sticky Miso Aubergine (Eggplant)

Sticky Miso Aubergine

We ate this as a main dish, just alongside some brown rice and stir-fried Chinese greens but it would be a welcome addition to any Asian meal.

1 Medium aubergine, diced large
1t Sesame oil (or another high-heat oil )
1/2 Onion, diced
1/2 Green pepper, diced large
1 t Sesame oil
1 Clove of garlic, minced
1” Piece of ginger, minced

1/2T Red miso
3/4T Agave nectar
1 1/2T Rice vinegar
1 1/2T Mirin
1 1/2T Tamari
1/2T Arrowroot
Pinch of chili flakes

Toasted sesame seeds to garnish.

Whisk together sauce ingredients  in a small bowl. Set aside.

Warm 1t sesame oil in a pan or wok over med-high heat, stir-fry the aubergine chunks in the oil for approx 10 minutes until fairly soft. Remove from pan to a bowl.

Heat another teaspoon of sesame oil in the pan and stir-fry the onion and pepper until soft. Add the garlic and ginger and continue to cook, be careful not to let them burn though.

Return aubergine to the pan and pour over the sauce. It should thicken up almost immediately and create a sticky glaze. Continue to stir until all coated and hot.

Sprinkle with toasted sesame seeds to serve.

Are you one of the aubergine-haters out there? Perhaps I can change your mind with this dish!
If you’re a fan, how do you like to prepare it?

Tempeh Pasta alla Carbonara

Pasta alla carbonara, the classic Italian dish, typically combines spaghetti with fried pancetta or bacon and a sauce made with eggs, cheese and cream. Decidedly non-vegan fare, but here of course done vegan-style!

Nuts show their magic once again in this velvety, animal-product free sauce (with tahini and cashew butter), and salty, crispy tempeh stands in brilliantly for the pancetta.

Ricki Heller is to thank for this recipe. Ricki writes the blog Diet, Dessert and Dogs, home to a phenomenal number of fantastic vegan kitchen creations-“sugar-free, gluten-free, allergy-friendly”.

I’ve made a lot of her recipes:  Grain-free coconut flour biscuits, Edamame seaweed saladLemony baked cheesecake, Warm chickpea + artichoke salad, Chocolate almond mousse, Fruity cabbage salad, Almond + curry sauce, Quinoa chickpea olive + prune tagine, Carob + date pancakes….just to name a few, and I can’t name any failures!

Tempeh Pasta Carbonara, close-up

My Granny was eating with us the evening I made this pasta and knowing that she doesn’t usually eat a lot I just gave her a small amount, but she was nabbing bits of the tempeh bacon from the serving dish and said how much she enjoyed it. I’ll make a vegan out of her yet…!

Tempeh Pasta Carbonara

There are a few components to the recipe but it really doesn’t take that long to come together so don’t be put off by the ingredients list and instructions.

Tempeh Pasta Carbonara

(Minimally adapted from Diet, Dessert, and Dogs)

For the Tempeh Bacon:

1/2 8oz/225g pkg Tempeh, very thinly sliced and diced into bite-size pieces.
1 1/2 T Tamari
1T Lemon juice
1/8 t Liquid smoke OR 1/4t smoked paprika
1 Clove garlic, minced
1T Olive oil
3-4 Drops liquid stevia OR 2-3t Agave/Maple syrup
1/4C + 1 T Water

For the Sauce:

1T Cashew butter
1/2T White miso
1/2T Tahini
1/8t Dijon mustard
1/8t Turmeric
Salt + Pepper
1/2C Almond milk, unsweetened
1/2C Vegetable broth
1T Arrowroot + 2-3T Hot Water

1/2C Green peas (fresh or frozen)

Enough Pasta for 2-3, any variety (I did 150g/1 heaping cup Brown Rice Fusilli which was enough for 3 modest servings)

1-2T Chopped Parsley

Prepare the tempeh bacon: Slice tempeh up, mix remaining ingredients in a large frying pan over medium heat and add tempeh.

Let simmer gently for approx 5 minutes until sauce begins to evaporate. Flip pieces over carefully and leave to brown for another 5 minutes. Flip tempeh one more time and cook the other side until brown and crispy. Turn off heat and set pan aside.

Prepare the pasta according to package instructions, in last couple of minutes of cooking time add your peas so they cook through. Drain, reserving 1/4 C pasta water.

While pasta is cooking prepare sauce:

In a medium pan over low heat whisk together ingredients on list up to and including salt and pepper. Gradually add milk and broth, whisking all the while to avoid lumps and produce a smooth sauce.

In a small bowl dissolve the arrowroot in the hot water. Gradually add this mixture to the sauce pan, keep whisking as it will thicken up pretty quickly. Continue to cook for a further minute until thick and creamy.

Add pasta, peas and tempeh pieces to the sauce pot, stir sauce through, cover and warm through for approx 5 minutes. If it looks a little dry add the reserved pasta water and continue to heat until warm and everything is nicely coated in the sauce.

Sprinkle with chopped parsley and serve.

Serves 2-3

Have you veganized any seemingly very un-vegan recipes?

What are your favourite Ricki recipes? If you’re unfamiliar with Diet, Dessert, and Dogs get over there now!