Roast butter bean and celeriac

The cumin/pepper/ginger sauce used in this is originally from a “Marinated tofu” recipe from some or another commercial cookbook that populates our shelves. It has become a widely used marinade for beans, broad beans, tofu, cauliflower and lots more. Its just one of those sauces that “works”.

You will need:

  • 1 cup of cooked butter beans
  • half a celeriac, peeled and cubed to approximately 2cm cubes
  • 2 teaspoons of cumin powder
  • 2 teaspoons of ground black pepper (this will make it fairly spicy)
  • 2 cloves of garlic, crushed
  • 1 cm of ginger root, grated
  • a generous splash each of tamari, olive oil, mirin, and toasted sesame oil

To make:

  • Mix everything together in a bowl
  • Pour mixture into a lidded baking dish (take the lid off before pouring)
  • Just cover with water
  • Bake at inferno for 45 minutes

Served with a large bag of baby spinach leaves, lightly stir fried with chopped mushrooms, and a light sprinkly of (vegan) Worcestershire sauce.

Tofu Katjang Tana Soup

This is from the archives…according to my notes this was invented 21st February 2000. A ‘Frente’ CD was playing during the cooking.

Ingredients & Preparation

  • Tamarind pulp – ½ cup
  • Vegetable Oil (canola, peanut, walnut are suitable. Not Olive oil)
  • Fresh Ginger – approximately the size of the top knuckle of your thumb. Peel and finely chop, or grate if you have a ginger grater
  • Fresh coriander – 6 stalks. Finely chop
  • Salt free peanut butter – 2 tablespoons
  • Coconut cream – 1/3 can
  • Water – 1 ½ cups
  • Firm tofu – 1/3 block. Cut into 1” cubes
  • Shittake mushrooms – 4. Sliced finely
  • Medium size baby bock choy
  • Palm sugar – 1 tablespoon
  • Chilli paste – to taste

Method

  • Combine all liquid ingredients and melt palm sugar over low heat
  • Add mushrooms, coriander, tofu, and chilli
  • Cook for 10 minutes over low heat. Stir occasionally, ensuring that tofu is coated evenly with liquid. Do not allow to boil.
  • Add Bock Choy and cook for an additional 5 minutes

Serving

  • Serve over rice noodles or rice
  • The quantities listed should satisfy two people
  • Wine always improves a meal