Three vibrant vegan recipes from Anna Jones
London-based cook, writer and stylist Anna Jones believes in putting vegetables at the centre of the table and the unbridled joy of cooking and eating. "For me a year divided into four seasons feels too vague. Anyone who has stepped into a greengrocer on the winter side of spring and then again at the summer end will tell you that the two are very different."
Black sesame noodle bowl
I first made this noodle bowl for a picnic and it's been made many times since. The dressing is a favourite for summer noodles; I finish it with lots of shredded greens and some final crunch from cashews and black sesame seeds (regular sesame seeds, well toasted, would work just as well), which elevates this from a one-textured noodle salad to something much more interesting. I use brown rice noodles here, as I prefer their depth of flavour and find them more filling and satisfying, but use what you can get your hands on. Silverbeet, kale or spinach will all work here. The salad is great served just warm or cold.
INGREDIENTS
200g rice noodles (I use brown rice noodles)
100g unsalted cashews
4 tbsp black sesame seeds
4 tbsp unsweetened desiccated coconut
a small bunch of coriander, leaves picked, stalks finely chopped
a small bunch of mint, leaves picked
a few large handfuls of mixed greens
2 spring onions, very finely sliced
½ red chilli, finely sliced
150g sugar snaps, sliced in half lengthways
For the dressing
3 tbsp tamari or soy sauce
2 tbsp toasted sesame oil
2 tbsp runny honey (or use maple syrup, agave nectar or molasses)
2 tbsp brown rice vinegar
zest and juice of 1 lime
1 small clove garlic, grated
a thumb-sized piece of ginger, peeled and grated
METHOD
Step 1
Preheat the oven to 220C (200C fan-forced). Cook the noodles in a medium saucepan according to the packet instructions, breaking them up with chopsticks or a fork from time to time to ensure they don't stick together. Drain and refresh under cold water, then transfer to a large bowl.
Step 2
Put the cashews on a baking tray in the oven for four minutes, then, once they have toasted for four minutes, add the sesame seeds and the coconut. Cook for another four to five minutes, or until golden.
Step 3
Meanwhile, whisk the dressing ingredients together. Pour half the dressing over the noodles and toss well to coat, then stir through the chopped coriander stalks.
Step 4
Finely chop the coriander leaves and mint leaves and set aside. Wash the greens, then spin them dry. Remove any tough stalks, stack the leaves, roll up and slice into thin ribbons, then add to the noodles with the spring onions and the chilli.
Step 5
Once the nuts, seeds and coconut are golden, allow them to cool and roughly chop the cashew nuts. Toss the herbs, sugar snaps and the toasted mixture through your noodles and serve with the rest of the dressing for spooning over.
Serves 4
Smacked cucumbers with orange and Sichuan pepper
When the weather heats up, cucumber is what I crave: crunchy, refreshing and altogether summer food. Seek out the knobbly home-grown cucumbers if you can, as their flavour is much more intense. This salad is my take on a Fuchsia Dunlop classic: orange and Sichuan pepper provide top notes and interest.
INGREDIENTS
2 cucumbers (about 600g in total)
2 tbsp flaky sea salt
For the dressing
3 cloves garlic, finely chopped
3 tbsp tamari or soy sauce
2 tbsp brown rice vinegar
1 tbsp toasted sesame oil
1 tbsp runny honey (or use maple syrup, agave nectar or molasses)
a pinch of dried chilli flakes
½ tsp ground, toasted Sichuan pepper
zest and juice of 1 orange
To serve
50g peanuts, toasted and roughly chopped
METHOD
Step 1
Lay the whole cucumbers flat on a chopping board and bash them with a rolling pin all over (about 10 firm whacks should do the trick).
Step 2
Cut each cucumber into quarters lengthways, then cut each quarter into roughly one-centimetre diagonal slices. Place the slices in a bowl with the salt and toss to coat. Set aside for 15-20 minutes. Mix all the dressing ingredients in a bowl with a fork.
Step 3
Drain the cucumber in a sieve to remove the excess liquid that may have been released, then toss in the dressing and scatter with the peanuts.
Serves 4–6
Super chocolate tiffin bites
These little chocolate bites were born of two childhood obsessions: Terry's Chocolate Orange bars and chocolate tiffin (like a British version of hedgehog). I love both but the super-sweet versions I lapped up as a kid now make me a bit crazy, so I came up with these. I make them in batches and keep them on hand for that time of day when I need something sweet. Sure, they have a bit of sugar, but I find the nuts and seeds balance out the hit of sweetness. They are spiked with orange zest, salt and vanilla. I'm always a bit happier after one of these.
INGREDIENTS
400g dark chocolate (at least 70 per cent cocoa solids)
100g almonds, skin on
75g pumpkin seeds
2 tbsp sesame seeds
1 tbsp coconut oil
1 tsp vanilla paste
zest of 2 oranges
a good pinch of flaky sea salt
75g raisins
METHOD
Step 1
You can mix up the nuts and fruit you use here. I imagine any citrus zest, sweet spice or even a hit of chilli would work well. I use little silicone moulds, which double up for freezing curry pastes, pestos and even baby food. You could also make this mixture into a bark if you prefer by just pouring the chocolate into a tray lined with baking paper and sprinkling over the toppings.
Step 2
Preheat your oven to 200C (180C fan-forced). Break your chocolate into small pieces (this will help it melt evenly) and put into a small heatproof bowl that fits neatly over a saucepan. Put a couple of centimetres of boiling water in the pan, put your chocolate on top and leave to melt.
Step 3
Roughly chop your almonds and put on a tray with the pumpkin and sesame seeds. Toast in the hot oven for about four minutes – you want the almonds to be just toasted but still a little white and buttery within – then remove from the oven and tip into a bowl.
Step 4
Once the chocolate is melted, add the coconut oil and stir until this has melted and is incorporated, then add the vanilla, orange zest and salt and mix gently. If you don't have moulds and are making the tiffin in a tray, pour it into a baking tray lined with baking paper, then scatter over the toasted nuts and seeds and the raisins. If using moulds, add the toasted nuts and seeds and raisins to the mixture and gently stir again. Pour into moulds and leave to set.
Step 5
Once set, turn the tiffin bites out of the moulds. Store in a tin or airtight plastic container, where they will keep for up to two weeks.
Makes about 20
This is an edited extract from The Modern Cook's Year by Anna Jones published by HarperCollins, RRP $49.99, and is available in stores nationally.