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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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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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
METHOD
  1. Wrap the tofu in 2 layers of paper towels and place on a plate. Put another plate on top of the tofu to weigh it down and microwave for 2-3 minutes, or until drained.
  2. After microwaving, carefully unwrap the tofu and slice into 1/2-1 inch cubes. Pat each cube dry
  3. In a large nonstick pan, heat the vegetable oil and 1 teaspoon of sesame oil over medium-high heat. Once the oil is hot, add the tofu and cook on all sides until golden brown, 2-4 minutes per side, then remove from the pan and set aside
  4. Add broccoli to the hot pan with the vegetable stock. Cover and reduce the heat to medium-low. Steam for 5 minutes
  5. Remove the lid and increase the heat to medium-high
  6. Add the garlic, ginger, and remaining ½ teaspoon of sesame oil. Stir until softened
  7. Return the tofu to the pan and toss to coat in the sauce
  8. Serve over white rice and garnish with spring onions

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XI'AN SPICY FRIED POTATOES
A popular Chinese street food, Xi'an spicy fried potatoes are tiny whole or small pieces of potatoes fried and then mixed in a delicious concoction of garlic, paprika, cumin, salt, and spring onions.
INGREDIENTS
  • 10 new potatoes, cut into quarters
  • Large bowl of cold water with salt
  • Oil for frying
  • 3 cloves of garlic finely chopped
  • 1 teaspoon chilli
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 2 teaspoons cumin
  • 3 spring onions thinly sliced
METHOD
  1. Boil potates for 10 minutes until just soft
  2. Heat oil in a large pan over a medium heat
  3. Dry potatoes well and add to pan
  4. Fry for 2-3 minutes with minimal stirring
  5. When cooked, remove potatoes from pan and allow them to dry out
  6. Drain most of the oil except for a small amount
  7. Add garlic and cook until it is fragrant
  8. Add potatoes to pan and all the spices
  9. Stir gently until all the potatoes are coated for 2-3 minutes
  10. Remove from heat and service with sping onions

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