Silken tofu is an excellent base for vegan creamy dips, dressings and sauces. The addition of lots of herbs, lemon and chilli turns this into a fresh and light noodle or pasta sauce. Equally good hot or cold this is perfect for an al fresco supper on a summer’s evening. Add more, less or different herbs according to your taste.
Recipe, photography & styling by Helen Best-Shaw, Fuss Free Flavours, for Clearspring Ltd.
A delicious side or starter of crispy baked polenta chips with a “cheesy” flavour from the addition of some nutritional yeast and tamari. The addition of a spoon of white miso softens, sweetens and adds another flavour layer to the salsa.
Umami, translated from Japanese, means "pleasant savoury taste" and very pleasant it is too. For this recipe, Umami Paste is used to flavour Soba noodles while the crunchy vegetables add colour, vitamins and minerals. The rich savoury flavour Umami flavour complements the sweetness of the maple syrup and the nuttiness of the noodles. This is very quick and easy dish perfect for a nourishing lunch or light supper.
Simple and easy to make, this satisfying, colourful and tasty dish is packed with the goodness of kale and sweet potato, the nutritionally superior cousin to the white potato (and counts as one of your 5-a-day).