Shopping Cart -

Your cart is currently empty.
Continue Shopping
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
IT
Pocketmags Digital Magazines
   You are currently viewing the Italy version of the site.
Would you like to switch to your local site?
Digital Subscriptions > Vegan Food & Living Magazine > Feb 2019 > Enjoy with friends Something for the weekend

Enjoy with friends Something for the weekend

Family time and plenty of good food – the two ingredients you need for the perfect lazy weekend...

Combine the still-warm vegeta bles and cashews wit h t he chopped spring oni on

Broccoli, cauliflower and cashew tempura with citrus-miso-rum glaze

By Michelle Rousseau and Suzanne Rousseau Serves4| Prep15 mins| Cook15 mins| Calories797(per serving)

FOR THE GLAZE

60ml (2floz) sake or sherry

60ml (2floz) dark rum

3 tbsp white or yellow miso paste

115ml (4floz) orange juice

2 tbsp chopped coriander

1 tbsp brown sugar

2 tsp dark sesame oil

FOR THE TEMPURA

900ml (32floz) coconut oil or vegetable oil

175g (6oz) plain flour

2 tbsp cornflour ½ tsp baking powder ¼ tsp salt

1 tin of refrigerated coconut milk

350g (12oz) broccoli florets

150g (5¼oz) cauliflower florets

150g (5¼oz) raw cashews

25g (1oz) chopped spring onion

1 For the miso glaze, combine the sake and rum in a small saucepan, and bring to a boil over high heat. Boil for about 40 seconds or until the liquid is reduced by half, being careful to avoid reducing it too much. Reduce the heat to low, and whisk in the miso paste, orange juice, coriander and brown sugar. Continue whisking over low heat without letting the mixture boil. When the sugar has dissolved, remove from the heat and whisk in the sesame oil, then allow the mixture to cool.

2 Heat the coconut oil in a deep-fryer or a wok to about 180°C/350°F.

3 To make the tempura batter, mix together the flour, cornflour, baking powder and salt; stir in the cold coconut milk until just combined. Don’t overmix, a few lumps are okay.

READ MORE
Purchase options below
Find the complete article and many more in this issue of Vegan Food & Living Magazine - Feb 2019
If you own the issue, Login to read the full article now.
Single Issue - Feb 2019
€4,49
Or 449 points
Annual Digital Subscription
Only € 3,33 per issue
SAVE
26%
€39,99
Or 3999 points
Monthly Digital Subscription
Only € 3,49 per issue
SAVE
22%
€3,49
Or 349 points

View Issues

About Vegan Food & Living Magazine

In the mood for a warming one pot? We've got plenty of delicious vegan options waiting for you in the February issue of Vegan Food & Living. Also this issue, we reveal how to take your new lifestyle into February and beyond for anyone who has been doing Veganuary, plus we show you how Bento boxes can transform your lunches. If that's not enough, you can discover how to reduce your food waste, uncover the truth behind the B vitamins and whip up a Friday night fakeaway. Plus check out the hot new vegan fabrics set to hit the high street and explore the common misconceptions of being vegan.