How to make a delicious MEATFREE meal in 6 minutes. PEANUT NOODLES - TWO WAYS

This is such a simple recipe.  It takes minutes to put together. Minutes! You can have it two ways, both with lively flavours, HOT or COLD.

The recipe is inspired by a Nigella Lawson recipe.  I've made it quicker, adaptable and gluten-free.


Peanut Noodles - salad or sizzling

Serves 2-3

Ingredients

brown rice noodles (these are gluten free, if that is not a concern you may use soba noodles)
2 cups bean sprouts
1 cup baby corn
1 cup mange tout
1 red pepper, julienne
1 tbs sesame seeds
2 tbs fresh mint coriander (ciltrano) chopped
1 tbs fresh mint chopped

for the dressing
1/3 cup peanut butter.  I used crunchy sugar free because I love the texture (if you are using sweetened PB then omit the next ingredient)
1 tbs agave or similar
1 tbs sesame oil
2 tbs sweet chili dressing (if you have a sugar free diet then use my simple sriracha sauce recipe)
1 tbs tamari (gluten free) soy sauce
1 tbs fresh lime juice
1 tsp garlic powder

*serve with extra, chopped chili for some fire. Optional


Method
1. bring a kettle to the boil and pour over  brown vermicelli rice noodles .  Soak for 2-3 minutes. Strain off the liquid.
2. place all the dressing ingredients into a bowl and mix.
3. Mix the vegetables in with the noodles, pour over the peanut dressing and mix gently.
DONE! unless you want them hot.  If so then flash fry in 1 tbs sesame oil to heat through. It really is that simple.

*Top Tip - make double and freeze in portions for even easier mid-week meals. Just defrost and serve as salad or re-heat thoroughly to sizzle.

10 minute meal - DINNER COLESLAW SALAD

My current cabbage and crunch obsession continues.  The other day I stuffed it, wrapped it and steamed it recipe here.  Today (and a few other days) I grated it and smothered it into a colourful slaw.  I make a big batch to last 2-3 days and then add something new each day.  This is the basic recipe.  I add walnuts, toasted sunflower seeds, avocado, drizzle of chili cashew or tahini cream, sprinkle  of nutritional yeast, toasted gluten-free croutons.... etc.  Ideas abound!

I have served it this week with my Black Bean & Walnut Burgers & Homemade Vegan Bangers on a bed of salad greens; lambs lettuce/rocket/spinach mix

The basic coleslaw recipe

A mandolin works best but you can grate it too, or shred finely with a knife.

Serves 2 for 2-3 days...or 4-6 for dinner.

1/2 white cabbage

1/2 red cabbage

3 carrots

small bunch broccoli

handful of cranberries

handful of walnuts

For the dressing

200g firm silken tofu

2 tbs red wine vinegar or apple cider vinegar

1 tbs fruit syrup or agave

2 tsp Dijon mustard

squeeze of half a lemon

1 tsp salt

1/2 tsp white pepper

Method

1.into a bowl, grate the cabbage & carrots, chop the broccoli into small bite size pieces and add the cranberries (which are very good for urinary tract) and mix together.

2.make the dressing.  Put all ingredients into a blender and blitz until mixed and creamy.

3.pour into the veggie bowl and mix so all veggies are coated.

4.add whatever extras you desire

Tonight I shall be spicing things up and adding a drizzle of curried avocado sauce (from dressing above replace tofu with an avocado and add a tbs of garam masala powder).

What will you add?