A really simple recipe that uses store cupboard ingredients with a zingy tang from lightly pickled onions.
I have found that some vegan recipes are made up of a lot of specialist ingredients that I have never heard of, cost a fortune and would have to buy a huge quantity of to use one teaspoon of before placing at the back of the cupboard for the rest of eternity. However, I urge you to try these vegan offerings. They are made from simple ingredients, real food and taste delicious. This soup is a case in point.
2 small red onions, thinly sliced
½ tbsp olive oil
2 garlic cloves, finely chopped
½ tbsp ground cumin
½ tbsp smoked paprika
½ tbsp chipotle paste, or to taste
400g can black bean, drained and rinsed
400ml vegetable stock
soured cream, to serve (omit if vegan)
coriander leaves, to serve
tortilla crisps, to serve
To make the lime-pickled onions, combine ½ the lime juice and ½ the onions in a small bowl, and season. Leave to pickle for 30 mins.
Meanwhile, heat the olive oil in a saucepan over a medium-high heat. Add the garlic and remaining onions, and season. Cook for 8 mins or until the onions are translucent. Add the spices and chipotle purée, cook for 1 min, then add the beans, stock and remaining lime juice. Simmer for 15 mins, then purée in a blender.
Pour the soup into a clean pan to reheat. Serve with a little of the drained pickled onions, topped with a small drizzle of soured cream and some coriander, and the tortillas on the side.
This is a really easy, super quick meal of steamy noodles in a spicy, salty sauce with fresh crunchy veg and a bit of a chilli kick for good measure.
Slicing the chicken super thin not only means it cooks really quickly but the marinade also coats it really well and gives the meat a velvet texture and wonderful savoury flavour.
2 sheets of medium egg noodles
2 chicken breasts, sliced very thinly against the grain
1 Tbsp soy sauce
1 tsp sesame oil
1 Tbsp Shaoxing rice wine
2 tsp cornflour
1 Tbsp groundnut oil
½ red pepper and ½ green pepper, sliced
1 onion, sliced
Thumb sized piece of ginger, peeled and finely chopped
1 red chilli, sliced
3 Tbsp Black bean garlic sauce (Lee Kum Kee brand)
Coriander leaves to serve
Place the sliced chicken breast into a bowl and mix with the soy sauce, sesame oil, rice wine and cornflour. Leave to marinate for 20 minutes.
Bring a large saucepan of water to the boil, drop the noodles in and cook for 3 minutes or until the noodles are al dente. Drain and add a small drizzle of sesame oil to prevent sticking. Set aside.
Heat a wok until it is very hot then add the groundnut oil. Stir-fry the chicken pieces and marinade for about 5 minutes until lightly browned and just cooked. Remove the meat from the wok and set aside.
Add the peppers and onions to the wok and stir-fry for 3-4 minutes until softened slightly. Add the garlic and chilli and stir for a minute more.
Turn the heat down to medium and return the chicken to the pan along with the black bean garlic sauce. Mix everything together.
Add the noodles to the wok and stir everything really well to combine. Add a splash of water if the sauce seems too thick or dry.
Serve in bowls and sprinkle with coriander to garnish. Eat immediately!