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Flower sprout and tofu rice salad with dill and peas

So last year, flower sprouts were flower sprouts, a cross between a brussel sprout and kale and we’ve blogged quite a few recipes using them.
This year however, they appear to be called Kalettes… Which I think sounds like either a helpful 1950’s electrical kitchen implement, or a mysterious item of ladies underwear.
So I’m sticking with flower sprouts, it’s straightforward and my mind is less likely to disappear off on flights of fancy and am much more likely to get some cooking done.
So, to the recipe! The flower sprouts are slightly bitter, and so go beautifully with the sweet peas and pea shoots. With chewy savoury tofu and lovely fresh dill it all comes together very nicely.
I’m increasingly using the sachets of ready cooked rice as a base for lunch salads at the moment, mostly for speed to be honest, but there’s some lovely varieties around at the moment with all sorts of nice seeds and grains added.

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Flower sprout and tofu rice salad with peas and dill

makes 4 servings


200 g flower sprouts, washed and patted dry on kitchen paper
400 g firm tofu, cut into 2 cm ish cubes
2 tbsp oil
2 tsp dried ramsons or 1 clove chopped garlic
3 tbsp tamari
75 g frozen peas
100 g pea shoots
15 g fresh dill, chopped
2 tbsp white balsamic vinegar
500 g cooked rice, (I use 2 of the ready cooked sachets, this time the Tilda brand brown basmati with quinoa, pumpkin seeds and sunflower seeds)


Preheat the oven to 200 degrees c.
Toss the tofu in 1 tbsp of the oil in a roasting tin. Bake for 20 minutes, until starting to brown.
Move the tofu to one side of the tin, turning the cubes over as you go. Add the flower sprouts to the other side, drizzling the remaining 1 tbsp of oil over them. Sprinkle the ramsons or garlic, and tamari over the tofu and flower sprouts and then bake for a further 15 minutes.
The flower sprouts should be crisp in places and cooked through. Leave to cool.
Cook the rice according to the sachet instructions, and tip into a large bowl big enough to hold all the ingredients.
Stir through the frozen peas, and the vinegar. This helps to cool the rice quickly, but stir it around often too. When it’s stopped steaming pop it in the fridge to cool completely.
Mix the tofu, flower sprouts and dill into the rice and peas, and serve each portion on top of 1/4 of the pea shoots.


By E.

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Tofu noodles with beans and vegetables

Here’s another recipe using paper tofu, quite different from Alex’s cannelloni, but just as satisfying to eat!
Here I’ve cut the tofu into noodles, and used it in a salad. It worked ever so well! The noodles don’t need cooking, and have a very pleasing, slightly chewy texture.
The accompanying beans and vegetables were a bit of a mish mash of things I had in the fridge and cupboard… And although very tasty, this is all about the tofu noodles!
They’ll take lots of different flavours, and I’m really looking forward to getting my hands on another pack of paper tofu for more experimenting.

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tofu noodles with beans and vegetables

serves 2


1 sheet of paper tofu, (about 25 x 20 cm)
1 400 g tin of borlotti beans, drained and rinsed (240 g drained weight)

100 g mushrooms, sliced
1 tsp oil
100 g flower sprouts, washed
75 g brined cactus slices (nopales)
2 tbsp chipotle in adobo
1 1/2 tbsp cider vinegar
4 tbsp chopped fresh coriander
1 watermelon radish, sliced and each slice quartered (or 4 regular radishes)


Heat the oil in a saucepan on a medium heat and saute the mushrooms until cooked through. Remove to a bowl.
Put the flower sprouts in the saucepan and add boiling water to cover. Simmer for around 6 minutes, until tender. Drain.
Turn the heat off, and put the mushrooms back in the pan along with the flower sprouts, beans, cactus, chipotle, cider vinegar and coriander. Slice the paper tofu into 2 pieces 12.5 x 20 cm each, roll each one up and slice thinly into noodles. Add them to the pan, and toss everything together. Serve garnished with the slices of watermelon radish.


 

By E.

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Sweet potato, leek and bean mash with herby flower sprouts and courgettes

Just a quick simple meal this one, and full of nutrients. The mash combines chick peas and butter beans with sweet potato and leeks to make a beautiful pale orange mash, and it’s tasty too!

Combined with flower sprouts and courgettes sauteed with thyme and rosemary, it’s going to make a great work lunch tomorrow. But would be lovely as a main meal too!

The chickpeas and butterbeans make a really good combination, but you could easily substitute other beans

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Sweet potato, leek and bean mash with herby flower sprouts and courgettes

makes 4 servings


 

for the mash

1 sweet potato, peeled and diced

1 leek, halved lengthwise and sliced

1 400 g tin of butterbeans, drained (240g when drained)

1 400 g tin of chickpeas, drained (240 g when drained)

2 tbsp tahini

juice of half a lemon

salt

for the flower sprouts and courgettes

200 g flower sprouts, washed, and halved if large

4 small courgettes, sliced

2 sprigs of fresh thyme

1 tsp fresh rosemary, finely chopped

1 – 2 tbsp olive oil


 

Bring a saucepan of salted water to the boil and add the sweet potato. Simmer for around 5 minutes, until starting to soften. Add the chickpeas and butterbeans, bring back to a simmer and cook for a further 3 minutes.

While the sweet potato is cooking, microwave the leeks (covered and vented) with a splash of water for 2 minutes, stir, then a further minute. The leeks should be soft.

When the sweet potato and beans are done, drain and then add to the leeks (keeping any cooking liquid in the leeks), along with the tahini, lemon juice and salt. Mash roughly.

For the vegetables, heat the oil in a saucepan and then add the flower sprouts, courgettes and herbs. Saute for around 10 minutes until the courgettes are browning and the flower sprouts are just tender. I used the same pan I’d cooked the sweet potato in, but to speed it up you could use a separate one and cook them at the same time.

 

By E.