This is a great recovery meal with healthy soba noodles and nourishing kuzu broth.

Serves 4

Ingredients
400g Clearspring 100% Buckwheat Soba Noodles
80g carrot, cut into thin strips
2 leek, thinly sliced
200g age (deep fried tofu), wiped off any excess oil on the surface with paper towel, sliced into thin strips
12 lotus root slices (soaked in water for 2 hours)

Stock Soup: soak the Clearspring Kombu and Clearspring Shiitake in water at least 30 minutes in a saucepan.
20cmx5cm Clearspring Kombu
8 dried Clearspring Shiitake
800ml cold water

Seasonings:
3 tbsp Clearspring Tamari Soya Sauce
2 tbsp Clearspring Mikawa Mirin or Clearspring Rice Mirin
1 tbsp sake
1/2 tsp Clearspring Traditional Sea Salt
To make ankake (thick sauce):
2 tbsp Clearspring Kuzu, dissolved in 2 tbsp cold water

Garnishing:
2 tsp ginger, grated
1 tbsp Clearspring Toasted Sesame Oil
1 tbsp toasted sesame seeds
4 mangetout, lightly boiled, sliced into a half

Method
1. To make Clearspring Kombu and three dried shiitake or maitake mushrooms in about 2 litres of water for at least 15 minutes. Remove the mushrooms, and thinly slice the caps. Then return them to the water, bring it to the boil and simmer gently for 10 minutes. Remove the kombu and keep it to use for cooking as a condiment or with beans. ">dashi, bring the kombu and shiitake in a water to the boil, but take the kombu out just before boiling.

2. Simmer the shiitake for 10 minutes, then take them out. (skim a scum off if it is needed) 3. Add the seasonings (soy sauce, mirin, sake, salt) to the dashi, bring it to the boil.

4. Add the carrot, leek, age (deep fried tofu) and lotus root, then simmer with low heat until the carrot is cooked.

5. In the meantime, prepare the soba noodle by following an instructions on a package. *be careful that it will overflow when the soba noodles are cooking. Add water to the pan or reduce the heat if it  is required. Place the soba noodle on serving plates.

6. To make the ankake sauce, while the sauce is simmering with low heat, slowly pour the kuzu and water mixture into the pan (before you pour the mixture, give a stir to combine well). Stirring for 1-2 minutes until the sauce thickens.

7. Serve the ankake sauce on top of the soba noodle, then garnishing with ginger, give a drizzle of the sesame oil and sesame seeds to add an extra flavour.

A mild Indonesian style dish with golden fried tofu cubes that are crispy on the surface but soft and smooth inside.

Serves 2

Ingredients

1 pack of Clearspring Tofu
1 tsp arrowroot powder or alternative flour
1 tbsp peanut Oil or Clearspring Sesame Oil
1/8 tsp Clearspring Shoyu Soya Sauce
1 medium size onion, finely chopped
1 garlic clove, finely chopped
2cm piece of ginger, finely chopped
1 lemongrass stalk, finely chopped
1 red chilli, seeds removed and finely chopped
50g desiccated coconut
1 can of coconut milk
2 portions of jasmine rice
A pinch of fresh coriander
A pinch of Clearspring Traditional Sea Salt
A pinch of black pepper

Methods

1. Carefully remove the tofu from its pack and drain. Cut into 6 cubes. Pat with a little arrowroot powder or other flour alternative.

2. Lightly toast the desiccated coconut. Try not to burn. Set aside.

3. Stir fry the tofu cubes with oil until the surface turns a golden colour.

4. Cook the jasmine rice according to the pack instruction.

5. Finley chop the onion, garlic, ginger, lemongrass and chilli. Blend all to a puree and add the toasted desiccated coconut.

6. Gently cook the puree in a frying pan, Stir occasionally to avoid burning.

7. Stir in the coconut milk and bring to the boil. Reduce heat and simmer for 5 minutes.

8. Add the fried tofu and simmer for a further 5 minutes. Season with soya sauce, and a touch of salt and pepper to taste.

9. Serve with the jasmine rice and garnish with some fresh coriander.


Recipe submitted by Hannah Murfet

These Risolle patties made with wild rice, artichoke hearts, toasted pecans and dried cranberries, and are a delicious and uplifting festive dish. Topped with zesty and refreshing cranerry chutney makes for a mouth watering combination.

Serves 4

Ingredients

<Wild Rissole Patties>

175g cooked wild rice
175g cooked Clearspring Brown Rice
1/2 small red onion, finely chopped
70g dried cranberries
85g drained artichoke hearts from a jar, coasely chopped
25g toasted pecans, chopped
2 tbs Clearspring Extra Virgin Olive Oil
2 tbs fresh sage, chopped
1 tsp fresh thyme leaves, chopped
1 tsp fresh rosemary, chopped
1/2 pack of Clearspring Tofu, crumbled
4 slices of Clearspring Japanese Rice Cakes, crushed
Clearspring Sunflower Frying Oil for deep frying

<Cranberry Chutney>

2 tbsp orange juice
1 tbsp lemon juice
1 tsp Clearspring Kuzu
1/2 tsp dry mustard
300g fresh or frozen cranberries
80g dried cranberries
1 jar of Clearspring Rice Malt Syrup
170ml Ruby Port
3 tbs crystallised ginger
2 tbsp grated orange zest
1 tbsp grated lemon zest
1/8 tsp ground cloves

Methods

<Wild Rice Rissole Patties>

1. Mix cooked wild rice, cooked brown rice, onion, artichoke hearts, pecans, olive oil, sage, thyme and rosemary in a large bowl.

2. Mix in the tofu then cracker rice cake crumbs, and season with salt and petter if desired. Add a litte flour if more binding is needed.

3. Shape mixture into 12 patties then keep them in the fridge for few hours to set.

4. Heat 2 tbsp of sunflower fyring oil in a non-stick pan over medium heat. Cook patties to hot pan and cook for 3 to 4 minutes, or until browned and crispy suface. Repeat the other side as well.

5. Serve with cranberry chutney.

<Cranberry Chutney>

1. Whisk together orange juice, lemon juice, kuzu and mustard in a small bowl. Set aside.

2. Combine cranberries, rice syrup, port dried cranberries, ginger, orange zest, lemon zest, cloves and a pinch of sea salt in medium saucepan.

3. Bring to a boil. Stirring constantly.

4. Stir in juice and kuzu mix (1) into a pan and simmer 10 minutes, or until sauce thickends and berries have burst.

5. Cool, serve chilled or at room temperature.