Less Meat More Protein | Ep 1 Lime Herb & Crispy Tofu Noodle Salad Serves 2 ~40-45g protein per portion | ~700 cal per portion Ingredients For the salad 400g extra-firm tofu 1 tbsp oil 200g frozen and peeled edamame, cooked and peeled works too just skip the boiling 80g rice vermicelli noodles 1 carrot, julienned 1 cucumber, sliced ¼ red cabbage, finely sliced 20g fresh mint 20g fresh coriander 30g roasted peanuts For the dressing 1 clove garlic, grated Fresh red chilli, to taste, thinly sliced
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Less Meat More Protein | Ep 1 Lime Herb & Crispy Tofu Noodle Salad Serves 2 ~40-45g protein per portion | ~700 cal per portion Ingredients For the salad 400g extra-firm tofu 1 tbsp oil 200g frozen and peeled edamame, cooked and peeled works too just skip the boiling 80g rice vermicelli noodles 1 carrot, julienned 1 cucumber, sliced ¼ red cabbage, finely sliced 20g fresh mint 20g fresh coriander 30g roasted peanuts For the dressing 1 clove garlic, grated Fresh red chilli, to taste, thinly sliced
292.4K views4 months ago
FacebookCraig A Morrison
Lots of good food on the way - follow along for plenty of recipes, inspo and answers to any questions you might have… | Craig A Morrison
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4 Ingredient Courgette Lemon & Basil Spaghetti *loosely inspired by Pasta alla Nerano* Serves 2 Ingredients Generous drizzle of olive oil 2-3 courgettes (zucchini), sliced into 1 inch rounds 20-25g bunch basil Fresh lemon juice & zest, to taste 225g dried spaghetti, tagliatelle linguine, bucatini Method Fry courgettes | Heat the olive oil in a large frying pan over a medium heat until hot | Generously sprinkle salt in the oil evenly over the base of the pan, alternatively toss the courgette in a
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4 Ingredient Courgette Lemon & Basil Spaghetti *loosely inspired by Pasta alla Nerano* Serves 2 Ingredients Generous drizzle of olive oil 2-3 courgettes (zucchini), sliced into 1 inch rounds 20-25g bunch basil Fresh lemon juice & zest, to taste 225g dried spaghetti, tagliatelle linguine, bucatini Method Fry courgettes | Heat the olive oil in a large frying pan over a medium heat until hot | Generously sprinkle salt in the oil evenly over the base of the pan, alternatively toss the courgette in a
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Pommes Boulangère Serves 4 Ingredients 3 good sized onions, finely sliced Generous drizzle of olive oil or butter, plant based for vegan 1.5kg Maris Piper potatoes, thinly sliced or mandolined 2 cloves garlic, finely sliced 1 tbsp picked fresh thyme 500ml vegetable stock 100g butter, cut into 1-2cm cubes, plant based for vegan Sea and pepper Method Start the base | Heat olive oil in an ovenproof pan* over a medium heat | Add onion and a good pinch of salt and cook for 15-20 minutes until soft |
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‘Steak’ Frites Serves 2 Ingredients For the frites 2 x portions of frozen oven chips/fries Spray oil For the steaks 2 plant based steaks Fine salt 3-4 tbsp butter (plant based for vegan) - seems a lot but you don’t end up eating the majority of it 1 spring rosemary A few sprigs thyme 2 cloves garlic, bashed For the whisky sauce 2 banana shallots, finely chopped 50ml whisky (or brandy) 150ml red wine 200ml good-quality vegetable stock 4 tbsp double cream (plant based for vegan) Salt and pepper to
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Leek, Miso & Lemon Ditalini Serves 4 Ingredients 1 tbsp unsalted butter 1 tbsp olive oil 3 leeks, halved lengthways and finely sliced 3 garlic cloves, grated 2 tsp chilli flakes 1.5 tbsp white miso paste 250g ditalini pasta 600-700ml 1 lemon, zest and juice Salt and freshly ground black pepper Grated parmesan, to serve Method Cook leek | Meanwhile, heat the butter and olive oil in a large frying pan over a medium heat | Add the leek, garlic, chilli flakes and a pinch of salt, then cook with the
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