< PreviousR e cip es , f o o d st yl in g a n d p h o to g ra p h y by Th e K a te T in .c o m TOFU WAFFLES WITH WHIPPED CHOCOLATE TOFU CREAM For a quick and easy dessert, place the whipped tofu cream in small bowls and set in the fridge. Serve as vegan chocolate mousse. Prep time: 20 minutes Cook time: 30 minutes Makes: 8 waffl es For the whipped chocolate tofu cream 100g dark chocolate 200g silken tofu, at room temperature 2 tbsp SpinneysFOOD Pure Maple Syrup 1 tsp vanilla extract ¼ tsp SpinneysFOOD Sea Salt Flakes For the tofu waffl es 100g SpinneysFOOD Salted Butter 240g SpinneysFOOD All-Purpose Flour 2 tbsp SpinneysFOOD Extra Fine Caster Sugar 1 tsp baking powder ½ tsp bicarbonate of soda ½ tsp SpinneysFOOD Fine Sea Salt 100g silken tofu 250g yoghurt 250ml SpinneysFOOD Full Fat Milk 2 large SpinneysFOOD Organic Free-Range Eggs 2 tbsp lemon juice 1 tsp vanilla extract To serve 150g SpinneysFOOD Cherries Handful of SpinneysFOOD Edible Flowers 1 tbsp SpinneysFOOD Super Fine Icing Sugar 1 To make the whipped chocolate tofu cream, melt the chocolate and set aside to cool slightly. 30g SpinneysFOOD All-Purpose Flour 30g SpinneysFOOD Organic Baby Spinach 2 tsp sesame oil 4 tbsp teriyaki sauce For the herby rice Handful of SpinneysFOOD Fresh Coriander Handful of SpinneysFOOD Fresh Parsley 1 sheet nori (dried seaweed) 400g cooked brown rice 1 tsp toasted sesame seeds 1 Preheat the oven to 180°C, gas mark 4. 2 To make the teriyaki balls, place the beans in a food processor and process until chunky. Grate the tofu and ginger. Place the bean mixture in a large bowl along with the grated tofu, ginger, soya sauce, fl our and spinach. Stir well to combine. Roll tablespoons of the mixture into balls. 3 Heat the oil in a large heavy-based frying pan over a medium heat and cook the teriyaki balls, turning, for 4 minutes or until lightly golden. Reduce the heat, add the teriyaki sauce and cook, gently turning, for 4 minutes or until the sauce has thickened slightly. 4 To make the herby rice, roughly chop the herbs and nori. Mix into the cooked brown rice. 5 Divide the teriyaki balls and rice between four bowls. Top with the sesame seeds and serve. SHAWARMA SPICED CRISPY TOFU IN TOFU WRAPS Squeezing the tofu to get rid of as much water as possible helps it absorb all the spices. Prep time: 30 minutes Cook time: 45 minutes Serves: 4-6 Buffalo fried smoked tofu with blue cheese dip Tofu waffles with whipped chocolate tofu cream Place the tofu, maple syrup, vanilla extract and sea salt fl akes in a food processor and process until smooth. Add the cooled chocolate and process again until smooth. Pour into a bowl and allow to set in the refrigerator while you make the waffl es. 2 To make the waffl es, melt the butter and set aside. In a large bowl, combine the fl our, sugar, baking powder, bicarbonate of soda and salt. Whisk to combine. Grate the tofu. In a separate bowl, whisk together the yoghurt, milk, 85g of melted butter, eggs, lemon juice and vanilla extract. Combine the wet and dry ingredients along with the grated tofu. Stir to combine. 3 Preheat the waffl e iron. Using a pastry brush or paper towel, coat the waffl e iron with some of the remaining butter. Pour 125ml of batter in the waffl e iron, close and cook until golden and crisp. Butter the waffl e iron between each batch, if needed. 4 Serve the waffl es topped with the whipped chocolate tofu cream, cherries, edible fl owers, a dusting of icing sugar. and extra maple syrup on the side. ADZUKI BEAN AND TOFU TERIYAKI BALLS WITH HERBY BROWN RICE Adzuki beans, also known as red mung beans, have a nutty, sweet fl avour and are commonly used as the base for red bean baste. Prep time: 25 minutes Cook time: 15 minutes Serves: 4 For the teriyaki balls 1 x 400g tin red adzuki beans or red mung beans 300g extra fi rm tofu 5cm piece of fresh ginger 1 tbsp soya sauce VEGGIE VEGAN VEGAN 50 pg48-51_Tofu talk_Jan_Feb_2023.indd 5012/21/2022 1:09:59 PMFor the pickled radish 250ml white grape vinegar 3 tbsp SpinneysFOOD Extra Fine Caster Sugar 150g radish For the tofu wraps 300g fi rm tofu 350g SpinneysFOOD Self-Raising Flour 2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil 250ml boiling SpinneysFOOD Bottled Drinking Water 1 tbsp SpinneysFOOD Fine Sea Salt For the shawarma-spiced tofu 400g extra fi rm tofu, squeezed well 3 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil ½ tbsp SpinneysFOOD Fine Coriander ½ tbsp smoked paprika ¼ tsp SpinneysFOOD Fine Cayenne Pepper ½ tsp SpinneysFOOD Fine Cinnamon ½ tsp SpinneysFOOD Fine Cumin ¼ tsp ground cardamom ½ tsp SpinneysFOOD Fine Turmeric ½ tsp SpinneysFOOD Fine Sea Salt ½ tsp garlic powder To serve 100g toum Handful of SpinneysFOOD Fresh Parsley Handful of SpinneysFOOD Microgreens 1 For the pickled radish, combine the vinegar and sugar. Slice the radish and add to the vinegar mixture. Set aside for 30 minutes. 2 Preheat the oven to 220°C, gas mark 7. 3 To make the wraps, grate the tofu and squeeze well. Place the fl our, oil, tofu, water and salt in a bowl and mix well to form a soft dough. Set aside for 15 minutes to rest. Turn out onto a lightly fl oured surface and divide into 6 pieces. Roll each piece out to a 20-30cm round. 4 Heat a large non-stick frying pan over a medium heat. Cook the bread in the hot pan in batches for 2-5 minutes per side or until golden and crisp. Cover with a clean tea towel to keep warm. 5 Slice the tofu into 3-4cm strips and place in a bowl. Add the olive oil and toss to coat then add the spices and garlic powder and toss well. Spread into a roasting pan in an even layer. Roast in the oven for 20 minutes or until golden and crisp. 6 Meanwhile, assemble the wraps by spreading a tablespoon of toum in the centre of the wrap, top with the spiced tofu, pickled radish and herbs. Serve immediately. The Tofoo Co. Smoked Tofu: Extra Firm Cauldron Organic Teriyaki Tofu: Firm Cauldron Organic Tofu: Firm House Foods Premium Tofu Extra Firm Unicurd Silken Tofu From silken and firm to marinated and organic, find a variety of tofu in stores. Adzuki bean and tofu teriyaki balls with herby brown rice Shawarma-spiced crispy tofu in tofu wraps 51 pg48-51_Tofu talk_Jan_Feb_2023.indd 5112/21/2022 1:10:01 PMfermen Live probiotic cultures are destroyed at around 46°C, meaning that fermented foods like miso, kimchi and sauerkraut should be used at the end of cooking, if you want to preserve their gut health benefi ts. Use them to top meals, stir into soups or sauces at the last minute, or serve on the side to pair with warm dishes. Did you know? Fun tation 52 pg52-65_Fermentation Guide_Jan_Feb_2023.indd 5212/21/2022 1:11:25 PM53 Our beginner’s all-in-one guide to understanding and working with fermented products. Master kimchi, kombucha, kefi r and more with 53 pg52-65_Fermentation Guide_Jan_Feb_2023.indd 5312/21/2022 1:11:26 PMPL ANT PO WER sourdough SOURDOUGH STARTER Prep time: 2-5 days Makes: 550g 300ml SpinneysFOOD Bottled Drinking Water 15g fresh yeast 250g strong white fl our 1 Pour the water into a large glass jar. Sprinkle or crumble the yeast onto the surface of the water. Leave to dissolve for 5 minutes. Add the fl our and stir until combined. 2 Cover the jar Sourdough starter is simply fl our and water left to ferment – the fl our and water provide food for the wild yeast and lactobacilli that surround us all. With regular feeding of fl our and water, a starter not only creates a healthy biome of yeast that adds a depth of fl avour to bread, it also has many health benefi ts. As the starter acidifi es, the yeast releases phytase enzymes, which pre-digest the fl our. This in turn releases micronutrients that will help to reduce bloating and digestive discomfort. Sourdough bread contains prebiotics, which support a healthy gut’s microbiome. with a tea towel and ferment at room temperature for at least 48 hours and up to 5 days. The starter will become a loose, frothy batter. Stir once a day during this period. Use immediately or refrigerate indefi nitely. 3 After using a portion of the starter, replace it with an equal amount of fl our and water to keep it active for the next time you make bread. For example, if a recipe calls for 250ml of the sourdough starter, after removing this amount stir 125g of fl our and 125ml of water into the remaining contents of the jar. Allow to ferment at room temperature for 12-24 hours before refrigerating. Sourdough starter DID YOU KNOW? VEGAN HOW TO MAKE 54 pg52-65_Fermentation Guide_Jan_Feb_2023.indd 5412/21/2022 1:11:28 PMNO-KNEAD SOURDOUGH POTBREAD Prep time: 20 minutes (plus proofi ng time) Cook time: 1 hour 30 minutes Makes: 1 large loaf 620ml lukewarm SpinneysFOOD Bottled Drinking Water 775g good-quality stone-ground bread fl our 1 tbsp SpinneysFOOD Fine Sea Salt 265g sourdough starter To serve SpinneysFOOD Salted Butter or vegan butter No-knead sourdough potbread 1 In a large bowl combine the water, fl our, salt and sourdough starter. There’s no need to knead, just make sure everything has been completely mixed together. Cover with cling fi lm and allow to rise in the refrigerator overnight. (It can be stored in the refrigerator for up to 2 weeks and baked as you need). 2 Take the dough out of the bowl and loosely form into a ball on a piece of baking paper (it will be wet and sticky, but this is how it should be). Allow the dough to rise, loosely covered with cling fi lm for 45 minutes. 3 Meanwhile, preheat the oven to 220°C, gas mark 7. Preheat a cast-iron pot with a tight-fi tting lid in the oven at the same time. 4 Using a sharp knife, score the surface of the dough then place in the preheated cast-iron pot with the baking paper at the bottom. Add 2-3 cubes of ice. Replace the lid and bake for 20 minutes. Remove the lid and bake for a further 50 minutes to 1 hour until a deep caramel-coloured crust has formed. The bread should sound hollow when tapped. Allow to cool on a cooling rack completely before fl ipping the bread out. 5 Serve with the butter. SpinneysFOOD Organic Sourdough Bread SpinneysFOOD Bottled Drinking Water Laib & Seele Dough Rising Basket Try our SpinneysFOOD sourdough or stock up on everything you need to make a starter and bread with these products available in stores. Lock & Lock Measuring Jug 1L The Waitrose & Partners Farm Strong White Bread Flour R e cip es , f o o d st yl in g a n d p h o to g ra p h y by Th e K a te T in .c o m VEGAN 55 pg52-65_Fermentation Guide_Jan_Feb_2023.indd 5512/21/2022 2:10:45 PMkimchi WHAT IS KIMCHI? Kimchi is a traditional Korean dish made from fermented vegetables – most commonly cabbage and radish, but cucumber, carrot and spring onion are also used – along with garlic, ginger, chillies and salt. It began as a way to preserve vegetables during the winter months. Before the advent of modern appliances, it was stored underground in jars to keep cool. It is considered a potent superfood due to the fermentation process, which makes it rich in gut-friendly bacteria. It’s also rich in vitamins A and B and minerals such as calcium and iron. QUICK KIMCHI While authentic kimchi takes months to mature, you can make a quicker version, which is a great standby. Make it two to fi ve days before you need it. Prep time: 20 minutes (plus 2-5 days of fermentation time) Makes: 400g 300g napa cabbage, or any other cabbage 1 carrot 3 SpinneysFOOD Spring Onions 1 brown onion 5cm piece fresh ginger 6 garlic cloves 2 tbsp SpinneysFOOD Fine Sea Salt 3 tbsp SpinneysFOOD Chilli Flakes 2 tbsp soya sauce 2 tsp SpinneysFOOD Unrefi ned Sugar 1 Slice the cabbage into quarters. Julienne the carrot. Finely slice the spring onions and brown onion. Grate the ginger and crush the garlic. Place these ingredients in a large bowl. 2 Sprinkle the salt over the vegetables then rub it into the cabbage leaves. Allow to sit for 3-4 hours, or until soft and wilted. This could take up to 6 hours. 3 Combine the chilli fl akes, soya sauce and sugar then rub into the cabbage. Make sure you cover it completely. 4 Place the kimchi mixture in a sterilised jar. Press it down so the juices rise, leaving a gap at the top, then seal the lid. Allow to stand at room temperature for 2-5 days. 5 Check the kimchi every day, opening the lid to allow some of the gas to escape and pressing the vegetables down into the brine. 6 When the kimchi tastes delicious, transfer the jar to the fridge. This will keep for up to three months. PL ANT PO WER Quick kimchi VEGAN HOW TO MAKE 56 pg52-65_Fermentation Guide_Jan_Feb_2023.indd 5612/21/2022 1:11:37 PMPL ANT PO WER More Kimchi Samyang Ramen Kimchi Mike’s Might y Good Vegetarian Kimchi Ramen Soup Cali Cali Kimchi Ketchup Wang Korea Kimchi Dumplings Beside kimchi we have a number of kimchi-flavoured products in stores. KIMCHI GAZPACHO Gazpacho is best made the day before serving as its red colour intensifi es and the fl avours have time to settle. Prep time: 10 minutes Cook time: 20 minutes Serves: 4 1 SpinneysFOOD Red Capsicum 2 garlic cloves 1 small red onion 1 lemon 4 SpinneysFOOD Ripe Roma Tomatoes 4 SpinneysFOOD Organic Cucumbers 2 tbsp SpinneysFOOD Fresh Parsley 1 tbsp Gochujang 40g kimchi, plus extra for serving 4 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil 2 tbsp red grape vinegar ¼ tsp SpinneysFOOD Fine Sea Salt ¼ tsp SpinneysFOOD Black Pepper, freshly ground To serve Handful of SpinneysFOOD Fresh Coriander 1 Place the capsicum directly on a gas fl ame. Char evenly until blackened and soft. Alternatively, roast in an oven at 200°C, gas mark 6, for 15-20 minutes. 2 Once charred, place the capsicum in a bowl and cover with cling fi lm (this makes it easier to remove the skin). Leave it to sweat for 10 minutes, or until cool enough to handle. Peel off the skin and remove the seeds. 3 Peel the garlic and onion. Juice the lemon. 4 Place the capsicum and the rest of the ingredients in a blender. Blitz until smooth. Strain through a fi ne sieve and adjust the seasoning, if required. 5 Serve in bowls, topped with extra kimchi and fresh coriander. Kimchi gazpacho VEGAN 57 pg52-65_Fermentation Guide_Jan_Feb_2023.indd 5712/21/2022 1:11:38 PMWHAT IS KEFIR? There are two types of kefi r grains – milk kefi r and water kefi r. Both are traditional reusable starter cultures with live yeast and bacteria that promote fermentation, however, water kefi r is dairy-free and lighter. Milk kefi r is believed to have originated in the Caucasus thousands of years ago. It is a rich source of probiotics as well as calcium. Traditionally made from cow’s milk and kefi r grains, nowadays it is also made with sheep’s milk and plant-based milks. It is widely accepted that water kefi r comes from Mexico where the grains are harvested from the prickly pear cactus. It can be fl avoured with fruit, herbs, spices and extracts of vanilla and orange blossom. Biotiful Kefir Drink Cherr y Yeo Valley Kefir Yoghurt – Mango & Passion Fruit Lifeway Oat Dair y-Free Strawberr y Vanilla Kefir Apart from plain kefir, we stock a wide variety of flavoured options in stores. Lifeway Plain Unsweetened Kefir kefir WATER KEFIR Prep time: 10 minutes (plus 2-3 days fermentation time) Makes: 1.1L 1L SpinneysFOOD Bottled Drinking Water 4 tbsp SpinneysFOOD Fine Grain White Sugar 4 tbsp water kefi r grains 1 SpinneysFOOD Khodri Date, seedless 375g mixture of fresh fruit, fresh ginger, fresh citrus slices and spices of choice 1 Fill a 1½L jar with the water along with the sugar. Stir to dissolve. Add the kefi r grains and date. Cover the jar with a muslin cloth and leave on your kitchen counter for 2-3 days. The water should taste slightly sweet but tangy. 2 In a second jar, add the 375g mix of chopped fresh ripe fruit (stone fruit, berries, tropical fruit), fresh ginger slices, sliced lemons, oranges and whole spices. 3 Remove the date from the water kefi r and strain it into the fruit jar. 4 Save the water kefi r grains to make another batch in a small amount of the kefi r water in the fridge. Place the lid on the jar and leave on the counter for 24 hours. Open the lid every few hours to release some of the pressure. 5 After 24 hours, the fruit will fl oat to the surface. Refrigerate it until cold. Feed your kefi r granules with 1 tablespoon of sugar every week. PL ANT PO WER Cocos Organic Strawberr y Coconut Milk Kefir VEGAN HOW TO MAKE 58 pg52-65_Fermentation Guide_Jan_Feb_2023.indd 5812/21/2022 2:11:26 PMKEFIR PANNA COTTAS WITH PASSION FRUIT Prep time: 5 minutes (plus setting time) Cook time: 5 minutes Makes: 4 200ml single cream 80g SpinneysFOOD Extra Fine Caster Sugar 1 tsp vanilla extract 13g powdered gelatine 50ml water 250ml kefi r To serve 4 tbsp passion fruit pulp 1 To make the panna cottas, gently heat the cream to just below boiling point, then stir in the sugar and vanilla until dissolved. 2 Remove from the heat. Sprinkle the powdered gelatine over the water and allow to absorb. Stir into the warm cream until dissolved. 3 Allow to cool then strain in the kefi r and stir to combine. 4 Divide the mixture between 4 x 150ml moulds. Place in the fridge to set for at least 4 hours, or preferably overnight. 5 Serve topped with the passion fruit pulp. Kefir panna cottas with passion fruit VEGGIE 59 pg52-65_Fermentation Guide_Jan_Feb_2023.indd 5912/21/2022 1:11:46 PMNext >