6 minute read
The Happy Pear Veganise your ramen
ULTIMATE VEGAN RAMEN get your spring in your step vegan on SPRING DELIGHTS.
by David and Stephen Flynn
Here we make a dashi, chashu marinade and a La-yu to give this ramen a real pop of flavour. This only takes 20 minutes to make and it is so tasty and worth trying.
20 minutes | Serves 2
Ingredients 250g noodles of choice 180g firm tofu ½ nori sheet Handful of beansprouts ½ bunch of scallions 2 sun dried tomatoes – rehydrated 50g of radish to garnish “Dashi” stock; 30g dry shiitake 1 litre veg stock 1 tbsp tamari 1 tbsp miso Piece of kombu seaweed optional “La-yu” Infused oil: 50ml mild olive oil 1 large cloves garlic ¼ tsp Chilli flakes “Chashu” Marinade for mushrooms and tofu: 4 tbsp tamari 2 tbsp mirin (optional) 1 tbsp soft brown sugar 15g fresh ginger 1 large clove garlic 4-6 tbsp warm water Method; 1 In a medium to large pot over medium heat add the shiitake and kombu with the stock, tamari and miso and simmer for 10 minutes, stirring to dissolve the miso. 2 Next we will infuse our oil or the la-ya.
Heat the oil over a low heat. Roughly chop the garlic and add to the heated oil along with the chilli flakes and cook for 2-3 mins or until the garlic starts to go golden. The oil shouldn’t be as hot as to burn the garlic as this will make it bitter.
Remove from the heat and allow to cool.
Pour through a sieve and set aside. 3 Add the sundried tomatoes to hot water and set aside to soften and rehydrate. 4 Clean and roughly chop the scallions/ spring onions, finely slice the radishes. 5 Using a slotted spoon, drain the mushrooms from the broth and roughly chop into slices. Drain and dry the firm tofu and chop into large bitesize pieces.
In a large flat pan heat 1 tsp of oil over medium to high heat. When hot, add the tofu and mushrooms and brown on all sides. 6 While the tofu is browning it’s time to make the marinade. Peel and finely chop the garlic and ginger (you can also finely grate the ginger if you have a microplane) and whisk together with the remaining marinade ingredients. When the tofu is browned and mushrooms cooked add the marinade to the pan and work quickly to cover all the tofu and mushrooms in the marinade. Cook for a minute and remove from the heat. 7 Now it’s time to cook our noodles and assemble our ramen. Bring the broth/ dashi back to a simmer. Add the noodles to the broth and cook according to pack instructions. Divide the noodles between two bowls, placing them heaped in the centre of the bowl so we have space to add all our components.
Add the broth to each bowl and then in sections around the bowl add the tofu, chopped scallions, mushrooms, beansprouts, rehydrated tomatoes.
Drizzle each bowl with the La-yu or garlic chilli oil and enjoy!
“Dashi” is the term for infused stock . You need a really good infused broth to start – use kombu and dried shiitake or porcini mushrooms. “Chashu” is the term for the marinade the traditional meat/pork is marinated in. Use the mushrooms from broth – roasted/fried then tossed in ginger and tamari or the traditional pork Chashu marinade which seems to be a mix of soy, mirin, sake, brown sugar, ginger, garlic and green onion. “La-yu“ is a flavoured oil (with chilli, sesame and garlic) that’s really god for drizzling over.
This is a super easy and surprisingly delicious chocolate cake. We did five versions of it and this version got 10/10 feedback! It’s perfect for anyone who is new to baking. We serve it with some whipped vegan cream and berries. It takes five minutes to make, 30 minutes to bake
Serves: 8 -10 slices
Ingredients:
200g all purpose white flour 70g cocoa powder 1 tbsp baking powder 180g coconut sugar/caster/muscovado sugar 130g sunflower oil 500ml boiling water Method: 1 Preheat the oven to 180C 2 Sieve the flour and cocoa powder into a mixing bowl. Add the baking powder and sugar and mix well together. 3 Add the oil and boiling water and fold all the ingredients into a consistent cake batter. 4 Line a spring form cake tin with baking parchment. 5 Pour the batter into the cake tin, put in the oven and bake for 30 minutes at 180C. 6 Test that it is cooked through by sticking in a toothpick/knife and seeing that it comes out clean. If it doesn’t then bake for another 5-10 minutes until it comes out clean. 7 Remove and leave to cool. 8 Decorate with frosting of choice or serve plain with some whipped vegan cream and berries and enjoy! thehappypear.ie
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Jonti Searll has been a Conscious Sexuality Teacher for over 20 years. He works with men, women and couples of all orientations on journeys of healing, exploring, learning and expanding into all aspects of our sensuality and sexuality.
Jonti will be visiting Ireland in May this year for a month and is hosting ‘The Body of Possibility’ a series of talks, workshops, trainings and retreats in Wicklow and Cork . A limited number of one to one sessions will also be available.
The Body of Possibility will begin at Wicklow Holistic Centre, Wicklow Town on Friday 6th May 7-9pm with a free talk “Conscious Sexuality - A Path of Pleasure, A Path of Possibility”.
Our sexuality is not in a vacuum, it’s connected to all of life, and as much as these journeys often begin from a sexual point they encompass all of who we are, body, hear, mind and spirit. Conscious Sexuality is a path of possibility, how we can live lives of greater fulfilment, be more vital, have relationships of greater depth and intimacy, be more creative, more present and aware in life, and of course, have greater pleasure.
Jonti has produced the Eros Life range of DVD’s, an audio book, Let’s Talk About Sex, E-books, meditations and webinars and writes regularly for many platforms. He has been the host of Sex Talk on cliffcentral.com for five years now.
These events are about possibility. Within us, all of us, is such pleasure, such energy, such openness, intimacy and love. The way we’ve lived, the experiences we’ve had, the beliefs we hold, the patterning and conditioning of our lives have disconnected us from possibility. This is a journey to that space within us, within our bodies, our hearts, our sexuality, our relationships and our lives.
Dates for your Diary @ Wicklow Holistic Centre
Friday, 6 May (7pm-9pm) “Conscious Sexuality - A Path of Pleasure, A Path of Possibility” (Free Talk). Saturday, May 7 “My Sexual Self ‘, a one day workshop for women. Sunday 8 May “Eros Connection, An Experience of Intimacy, a one day workshop for couples.
