Treat yourself! If you’ve dabbled in vegan cooking for the month of January, try these two simple but impactful dishes full of flavour to round out the month …
Photographs throughout by Gunda Dittrich @gundadittrich
Wok fried greens
From the Wagamama kitchens, requiring your full attention while cooking!
For 3 to 4 people
5 min preparation
7 min cooking
For the sauce
4 tbsp. soy sauce
2 tbsp. coconut sugar
2 tbsp. sesame oil
For the vegetables
2 tbsp. vegetable oil
2 garlic cloves, peeled and cut into thin slices
150g tenderstem broccoli
150g pak choï
Prepare the sauce: mix all the ingredients and set aside.
Heat the oil in a wok or cast iron skillet. Over a low heat, brown the garlic slices for about 1 min. Don’t let them burn!
Remove the golden garlic slices, drain them on absorbent paper and set aside.
Increase the heat and cook the vegetables 4 to 5 minutes, turning them to grill them lightly. They should be tender but crunchy. Add the sauce and garlic, mix well and serve piping hot.
Banana sorbet with cookie dough and coconut and chocolate sauce
Slightly over the top with a satisfying hint of trashiness. You deserve a treat.
For the sorbet
3 h freezing
5 or 6 large bananas
For the cookie dough
2 tbsp. flour
1 tbsp. ground almond
3 tbsp. crunchy peanut butter
1?2 tsp. vanilla extract
2 tbsp. demerara sugar (or another sugar with coarse grains)
1?2 tsp. sea salt
1 to 2 tbsp. plant based milk
30 to 50g chopped chocolate or dark chocolate chips
For the coconut and chocolate sauce
30cl coconut cream
100g coconut sugar
100g dark chocolate
Prepare the sorbet: peel the bananas. Cut them into 3 or 4 sections, put them in a bag and freeze.
Combine all of the cookie dough ingredients, except the vegetable milk and chocolate. Slowly pour in the milk while stirring, until you get the slightly lumpy consistency of cookie dough. Then add the chocolate and mix well. Place in the refrigerator for 30 minutes.
Prepare the sauce: pour the cream into a small saucepan, add the sugar and heat to dissolve. Bring to a boil and simmer for 3 to 4 minutes, stirring occasionally. Remove from the heat, let cool for 1 or 2 minutes before adding the chocolate, without stirring. Wait 4 to 5 minutes for the chocolate to melt, then stir gently to obtain a nice, creamy and shiny sauce.
Blitz the bananas in a blender to soft sorbet consistency. Toss right away with the cookie dough chips and serve with the coconut-caramel-chocolate sauce.
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