Chả Giò Chay GF VG
Recipe / Naomi sherman
My late neighbour used to make us the best homemade spring rolls. She was a feisty elderly lady who knew no limits and I can't help but smile when I remember her while making these. Crispy pastry encloses delicious veg-packed filling that tastes so incredibly satisfying that nobody will even notice there is no meat.
Makes: 12
50g mixed dried mushrooms
50g dried vermicelli noodles
300g tempeh
2 carrots, grated
2 sticks celery, finely chopped
2 medium spring onions, chopped
¼ cup chopped coriander
1 tsp onion powder
½ tsp garlic powder
2 tbsp soy sauce or coconut aminos Spring roll wrappers Oil for frying
1. Place the dried mushrooms in a large bowl and cover with boiling water. Soak for 30 mins before draining and finely shredding.
2. Soak the vermicelli noodles in cold water for 15 mins until they are transparent. Drain and cut into short lengths.
3. Heat a frying pan and crumble in the tempeh, then add the carrot, celery, spring onions and powdered spices.
4. Add the soy sauce and the shredded mushrooms and cook until the liquid is mostly absorbed.
5. Mix through the chopped vermicelli noodles.
6. Set aside to cool.
7. Heat your oil in a deep pot or deep fryer.
8. Working 1 at a time, spoon the filling across 1 corner of the spring roll wrapper and roll over, tucking the edges under and sealing the last edge with a brush of water.
9. Deep fry until golden and serve with a dipping sauce.
Silky Pudding with Ginger Syrup GF VG
Recipe / Naomi Sherman
This dessert has simple yet complex
