Masak Masak Ala Emak

Black bean and avocado salad This simple, quick salad is a vegan feast packed with chilli, herbs and spices. It’s also gluten-free and dairy-free. This meal provides 549 kcal, 17g protein, 40g carbohydrate (of which 13.5g sugars), 36g fat (of which 6g saturates), 22g fibre and 2g salt per portion. Ingredients For the dressing 4 tbsp lime juice 7 tbsp extra virgin olive oil 3-4 jalapeño peppers (or 1 red chilli), finely chopped, to taste 1 garlic clove, minced pinch ground cumin salt and freshly ground black pepper For the salad 3 x 400g tins cooked black beans, drained large handful chopped fresh coriander 4 medium tomatoes, chopped into wedges, seeds removed (or 16 cherry tomatoes, halved) 1 large red pepper, stalk and seeds removed, sliced into thin strips 1 red onion, thinly sliced 5 spring onions, trimmed and thinly sliced (or 1 small red onion, thinly sliced) 200g/7oz fresh watercress, tough stems snipped into half 2 large ripe avocados, skin and seeds removed, cut into cubes Reci

Tofu peanut vegan stir-fry If you like lots of sauce in this vegan stir-fry, you can double the ingredients and pour in as much as you prefer. It makes a delicious dressing or marinade for tofu if you have any left over. Ingredients 180g/6oz firm tofu, drained 1 tbsp sesame oil 4 garlic cloves, crushed thumb-sized piece fresh root ginger, grated 1 small red chilli, finely sliced 300g pack straight-to-wok medium noodles 1 red pepper, seeds removed and sliced lengthways 1 yellow pepper, seeds removed and sliced lengthways 4–5 Tenderstem broccoli stems (around 85g/3oz) 5 spring onions, finely sliced 1 large carrot, peeled into ribbons pinch salt 1 tsp sesame seeds, to garnish 1 tbsp chopped peanuts, to garnish For the sauce 2 tbsp sesame oil 3 tbsp tamari or soy sauce 1 tbsp maple syrup 1 tbsp freshly grated root ginger (or 1 tsp ground ginger) 2 tbsp peanut butter (smooth or crunchy) Recipe tips Method Whisk all the sauce ingredients together in a large bowl with 100ml/3½fl oz water. Cub

Spinach, aubergine and chickpea curry This delicious vegan curry with chickpeas and aubergine is packed full of flavour and ready in less than 30 minutes. This meal provides 251 kcal, 13g protein, 8.3g carbohydrate (of which 11.6g sugars), 15.9g fat (of which 2.1g saturates), 13.5g fibre and 1.2g salt per portion.

Sweetcorn mapo tofu Ingredients 2 tbsp  peanut oil 2  garlic  cloves, finely chopped 2.5cm/1in piece fresh root  ginger , peeled and grated 1 red  chilli , seeds removed, finely chopped 1 tbsp fermented salted  black beans , rinsed and crushed 1 tbsp  chilli  bean paste 150g/5½oz fresh  sweetcorn  kernels 250g/9oz firm  tofu , drained, sliced into 2.5cm/1in cubes 1 tbsp Shaoxing rice wine or  dry sherry 1 tbsp tamari or low sodium light  soy sauce 1 tbsp black  rice vinegar  or balsamic 200ml/7fl oz hot  vegetable stock  (made using ½ a stock cube or stock pot) 1 tbsp Sichuan preserved vegetables in  chilli oil , finely chopped (available from Asian supermarkets) 1 tbsp  cornflour , blended with 2 tbsp cold water To serve 2 pinches ground toasted  Sichuan peppercorns 1  spring onion , finely chopped 1 tbsp black  sesame seeds 1 small handful fresh  coriander , leaves and stems roughly chopped cooked  jasmine rice Method Heat the peanut oil in wok over a high heat then add the garlic, g