Cookery Recipes

We are keen to share what we’ve learned during our When Red, Go Green project with you.
Here are some wonderful vegetarian recipes we have been teaching in our cookery classes. Try them at home!

ASIAN SPINACH SALAD
This is a refreshing different and easy salad to make which we all enjoyed creating in our cookery workshop. Packed full of raw vegetables and fruit.
INGREDIENTS
For the salad:
  • 1 cup shelled edamame, frozen
  • 4 cups packed baby spinach
  • 2 cups watercress (thin stems and leaves only)
  • 2 carrots, peeled and julienned
  • 4 broccoli stems, peeled and julienned
  • 1 green mango, peeled and julienned
  • 1 medium cucumber, thinly sliced
For the dressing:
  • 1 teaspoon finely minced ginger
  • 1 garlic clove, minced
  • 2 teaspoons maple syrup
  • 3 tablespoons rice vinegar
  • 1 teaspoon soy sauce
  • 5 tablespoons vegetable oil
  • 2 tablespoons sesame oil
METHOD
  1. Mix all the dressing ingredients in a jar and shake
  2. Cook the edamame according to package instructions
  3. Place all the salad ingredients (including the cooked edamame) in a bowl, drizzle with the dressing and toss
  4. Garnish with sesame seeds and crushed peanuts and serve

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CHINESE BROCCOLI WITH GARLICKY GINGER MISO
Chinese Broccoli (gai lan) is a favorite vegetable for celebrating the Lunar New Year. Since its vibrant, leafy greens symbolise wealth in the year ahead, all the more reason to eat your vegetables!
INGREDIENTS
  • 400 grams Chinese broccoli
  • 2 tablespoons cooking oil
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic finely chopped
  • 1 teaspoon hot chilli pepper finely chopped
  • 1 ½ tablespoons miso paste
  • 2 tablespoons water
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
METHOD
  1. Steam broccoli in a small amount of water in a wok on a high heat. Put the stems closer to the bottom so they steam quicker than the florets
  2. Once they are easily pierced with a knife remove from the wok and drain any excess liquid
  3. Turn the heat to medium low. Add the cooking oil, garlic and ginger and chilli pepper to the wok. Cook for 15 seconds careful not to burn garlic.
  4. Add miso paste, water, soy sauce and sesame oil and cook for another 15 seconds
  5. Add the broccoli back into the pan, stir and serve

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CHINESE STYLE KALE
The good old favourite British green, Kale, gets a Chinese edge with a few simple ingredients
INGREDIENTS
  • 1 tbsp vegetable oil
  • 1 large garlic clove, sliced
  • 200g bag kale
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
METHOD
  1. Heat the oil in a large wok or frying pan, then tip in the garlic and cook for a few secs. Throw in the kale and toss around the pan to coat in the garlicky oil.
  2. Pour over 100ml boiling water and cook for 7 mins more until the kale has wilted and is cooked through.
  3. Stir in the soy and oyster sauces and heat through to serve.

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GINGER SWEET TOFU WITH PAK CHOI
Some people can find tofu rather bland. We believe this tasty tofu dish will change their mind!
INGREDIENTS
  • 250g fresh firm tofu, drained
  • 2 tbsp groundnut oil
  • 1cm piece ginger, sliced
  • 200g Pak Choi, leaves separated
  • 1 tbsp rice wine
  • 1 tbsp rice vinegar
  • 1/2 tsp dried chilli flakes
  • cooked jasmine rice, to serve

For marinade:
  • 1 tbsp grated ginger
  • 1 tsp dark soy sauce
  • 2 tbsp light soy sauce
  • 1 tbsp brown sugar

METHOD
  1. Gently prick a few holes in the tofu with a toothpick (this will help the marinade to soak into it, giving better flavour), then cut into bite-size cubes.
  2. Mix the marinade ingredients together in a bowl and toss in the tofu pieces. Set aside to marinate for 10-15 mins.
  3. Heat a wok over high heat and add half the groundnut oil. When the oil starts to smoke, add the ginger slices and stir-fry for a few secs.
  4. Add the Pak Choi leaves and stir-fry for 1-2 mins. Add a small splash of water to create some steam and cook for 2 mins more. When the leaves have wilted and the stems are cooked but still a little crunchy, season with salt and transfer to a serving dish.
  5. Rinse the wok under cold water, then reheat it and add the remaining oil. When it starts to smoke, add the tofu pieces (retaining the marinade liquid) and stir-fry for 5-10 mins. Take care not to break up the tofu as you toss it to get it browned evenly on all sides.
  6. Season with the rice wine and rice vinegar. Add the remaining marinade liquid, bring to the bubble and let the liquid reduce.
  7. Sprinkle over the chilli flakes and toss well. Spoon onto the Pak Choi and serve immediately (with jasmine rice, if you like)

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RAINBOW COLESLAW
This Rainbow Coleslaw has only a few ingredients, but is both bright on your plate and in your mouth. Easy, crunchy and flavourful, it’s versatile and great for potlucks and more!
INGREDIENTS
  • 1/2 red cabbage, thinly shredded
  • 1/2 Chinese cabbage, thinly shredded
  • 3 beetroots (fresh or cooked), grated
  • 4 large carrots, grated
  • 5 tablespoons of yogurt, crème fresh or mayonnaise
  • Zest of three limes
  • Salt & Black Pepper
METHOD
  1. Mix all ingredients together in large bowl
  2. Add more yogurt/creme fresh or mayonnaise as required
  3. Season with salt and pepper, and serve

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SPICY KUNG PAU CAULIFLOWER
Oven-roasted cauliflower battered and baked and tossed in spicy kung pao sauce.
INGREDIENTS
For the baked cauliflower:
  • 5 tbsp corn starch or other starch
  • 6 tbsp bread crumbs (use gluten-free crumbs to make gluten free)
  • 5 tbsp or more water
  • 1/2 tsp (0.5 tsp) cayenne use a 1/3 tsp for less heat
  • 2 tsp soy sauce
  • 1/4 tsp (0.25 tsp) salt
  • 1/4 tsp (0.25 tsp) roasted sesame oil
  • 1 tsp oil
  • 1 medium head of cauliflower chopped into florets

For the Kung Pao sauce:
  • 1 tsp oil
  • 8 to 10 dried red chillies Chinese red chillies, or arbol or cayenne, or use California red for less heat
  • 1/2 tsp coarsely crushed Sichuan peppercorns or use a mix of coarsely crushed black pepper and red pepper flakes
  • 2 to 3 tbsp chopped cashews or peanuts (optional)
  • 4 to 5 cloves of garlic minced
  • 1 inch ginger minced
  • 2 tbsp scallions chopped

For sauce mix:
  • 2.5 tbsp low sodium soy sauce/tamari (use certified gluten-free sauce to make gluten free
  • 1.5 to 2 tbsp (1.5 to 1 tbsp) rice vinegar
  • 1 tsp chinese rice wine optional
  • 1 tbsp sugar
  • 1/4 cup + 2 tbsp water
  • 1 tsp cornstarch

METHOD
  1. Preheat the oven to 220ºc
  2. Chop up the cauliflower into bite size pieces and keep aside
  3. Mix the cornstarch breadcrumbs, and the rest of the ingredients to make a batter. Let the batter sit for 10 seconds to thicken if it isn't thick.
  4. When the batter is a good, not too watery, consistency, start dipping the cauliflower in the batter, tap to drop excess and place on parchment lined baking sheet. If the batter thickens too much while working, add a tsp or more water and mix in and continue.
  5. Bake for 30 minutes or longer until the florets are cooked through. Check with a toothpick/knife
  6. Meanwhile make the sauce. Heat oil in a skillet over medium high heat. Add the red chillies and peppercorns and cook until the red chillies are fragrant, but not overly brown (for more heat, break some of the chillies into half and add to the skillet.)
  7. Add the nuts and mix for a few seconds. Add the ginger, garlic, reduce heat to medium low and continue to cook until the garlic is golden. 4 to 5 minutes. Stir occasionally
  8. Add in the scallions, and 2 to 3 tbsp finely chopped green peppers or other veggies if using and mix in. Increase heat to medium. Cook for a minute.
  9. Mix the sauce ingredients in a bowl and add to the skillet. Continue to cook until the sauce comes to a boil and thickens slightly. 2 mins. Carefully taste and adjust salt, sweet and spice. If the sauce is not hot enough, break a few of the chilies open or add in red pepper flakes to taste and mix in
  10. Arrange the baked cauliflower in a shallow bowl in one layer. When ready to serve, drizzle the sauce over each floret. Serve.

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SPRING ROLLS
A spring roll consists of small roll of thin pastry filled with vegetables and sometimes meat, and then fried. Here is a vegetable spring rool recipe for you to try at home!
INGREDIENTS
  • 1 1/2 tablespoons oil
  • 2 cloves garlic crushed
  • 1 small cabbage, finely shredded
  • 1 carrot, finely shredded
  • 6 long or green beans beans, finely chopped
  • A handful of bean shoots
  • 6 prawns, shelled, deveined, and chopped into small pieces (optional)
  • Salt to taste
  • Sugar to taste
  • Ground white pepper
  • 1 pack of frozen wonton wrappers
  • Oil, for deep frying
  • 2 tablespoon cornstarch
  • 5 tablespoons water
METHOD
  1. Heat oil in a wok and stir fry the garlic until aromatic
  2. Add cabbage, carrot, long beans and (optional) prawns to wok, fry for a few minutes then add the bean shoots
  3. Season with salt, sugar, pepper, and cook for 2 more minutes
  4. Using a small bowl mix the cornstrach and water to create sealing paste ready to seal your spring rolls
  5. To assemble a spring roll, lay a spring roll wrapper on a clean cutting board, add some filling in the middle and some diced bean curd on top of the filling then fold in two opposite sides and roll up the wrapper tightly to form the spring rolls
  6. Seal the spring roll with the sealing paste
  7. Deep dry them in a medium heat until golden brown
  8. Drain the spring rolls on paper towels and serve them with your favourite sauce

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STICKY SESAME CAULIFLOWER
This recipe was very popular in our cookery workshop! The cauliflower is battered and baked, then coated in sticky spicy sesame sauce and baked again. A great vegetarian alternative to using chicken!
INGREDIENTS
For the baked cauliflower:
  • 1 cup all-purpose gluten-free flour
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 cup of water plus more as needed
  • 1 small cauliflower
For Sticky Sesame Sauce:
  • 2 and 1/2 teaspoons toasted sesame oil
  • 1/2 inch garlic, grated
  • 2-3 garlic cloves, crushed
  • 3 and 1/2 tablespoons agave nectar or honey
  • 2 and 1/2 teaspoons soy sauce
  • 1 teaspoon rice vinegar
  • 2 teaspoons tomato paste
  • 1 teaspoon chilli paste
METHOD
  1. Preheat the oven to 220 degrees Celsius and prepare two large baking sheets lined with parchment paper
  2. In a mixing bowl, stir together the flour, garlic powder, and salt. Add 1 cup of water and stir. Continue adding water 1 tablespoon at a time until a pancake batter consistency is reached
  3. One by one, dip the cauliflower florets into the batter, gently shake off extra batter, and place them onto the baking sheet. Leave plenty of space between florets on the baking sheet so that they can get crispy
  4. Bake the battered cauliflower for 20 minutes, rotate the position of the trays, and then bake for another 5-10 more minutes or until crispy and browned
  5. Meanwhile, heat two teaspoons of the sesame oil in a small saucepan. Add the garlic and ginger and saute over medium-low heat, for about 60-90 seconds, or until the garlic and ginger are softened and fragrant
  6. Add the rest of the sauce ingredients and stir well. Continue cooking for about 5 minutes, or until the sauce is thickened. Turn the heat to low, stirring occasionally to keep from sticking. Stir in the sesame oil before mixing with the cauliflower
  7. Once the cauliflower is done baking, gently mix it together with the sauce in a bowl. Spread it back out on the baking sheets, and return it to the oven for just 2-4 minutes, to thicken the sauce onto the cauliflower. Remove from the oven and serve immediately
  8. Sprinkle with sesame seeds and spring onions if desired

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TOFU AND BROCCOLI STIR FRY
To all veggie lovers, here's a quick and easy stir-fry with crisp tofu and broccoli tossed in a sweet and savory sauce.
INGREDIENTS
  • 14 oz firm tofu
  • 1 teaspoon vegetable oil
  • 1 ½ teaspoons sesame oil, divided
  • 3 cups broccoli florets
  • 3 tablespoons vegetable broth
  • 2 garlic cloves, minced
  • 1 teaspoon grated ginger
  • 1/4 cup soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornflour, mixed with 1 tablespoon water
  • sliced spring onions for serving