Miso soup is delicious and healthy and this version is really spicy - with the seared tofu it makes a great lunch. Miso is a protein-rich fermented soybean paste. It is rich in essential minerals and a good source of various B vitamins, vitamin E, K and folic acid. As a fermented food, miso provides the gut with beneficial bacteria that help us to stay healthy.
Place all the paste ingredients into a food processor and blend. Set aside.
Press out as much moisture as possible. Cut into cubes. In a large pot, heat the oil and start frying the tofu until it has browned. Add 1/4 of the paste, stir and cook for a further 2 minutes. Remove from the pan and set aside.
To the same pan add the shitake mushrooms and a tablespoon of the paste and stir fry until golden brown.
Add the stock and milk and bring to the boil - reduce the heat and simmer. Put the remaining paste into the saucepan and stir to thoroughly combined.
Place cooked noodles into the soup together with the cooked tofu, stir and cook for a further 2 minutes.
Wild garlic has a short season - normally for a few months from the end of March. You can buy it in markets or you can also forage it. Wild garlic has tiny white flowers and bright green leaves and is commonplace in woods and forests. The leaves have a distinctive and subtle garlic flavour. Garlic is widely known for its antibacterial, antibiotic and possible antiviral properties. It is also anti-inflammatory and has many phytochemicals.
This is a more moist variation of the traditional nut roast - instead of roasting you steam for 1 hour instead. It's simple and quick to make - with cashew nuts, walnuts, some gluten free bread,, onions, garlic and herbs, It's vegan and gluten free, Have it with some roasted veg and gravy or instead slice it up with some pickles and salad - it's very versatile and easy to slice.
Heat a frying pan and lightly fry the onion in the olive oil until soft. add the garlic and cook for a further minute.
In a small bowl add the flaxseed and water together - mix and leave to stand for 5 minutes.
In a large bowl add all the remaining ingredients and mix together thoroughly. Add the onions, garlic and flax egg and mix. If the mixture is too dry add some more vegetable stock.
Oil a pudding basin. Pour the mixture in and flatten down. Place a piece of baking paper over the top and secure with a rubber band or string. Place in a steamer and cook for 1 hour. Test that the loaf is cooked by placing a knife into the top - if it comes out clean then it is ready to serve.
Leave the loaf to stand for 10-15 minutes before turning onto a plate to serve.
If you like mushrooms then you will really enjoy this dish. It's a tasty vegan stew loaded with a variety of mushrooms, onions and carrots - with a tin of mixed beans to increase the level of protein. Served here with some mashed sweet potato and steamed broccoli.