Provamel Brown Rice Miso Soup with Watecress

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Provamel Organic French Toast

Provamel Organic Brown Rice Miso Soup
with Watercress

Provamel Tikka Tofu with Mint Yoghurt, Fennel and Cardamom Flat Bread

Provamel Organic Soya Mince Stuffed Courgettes

Provamel Organic Peppered Schnitzels with
Creamy Mushroom Sauce

Provamel Organic French Toast

This is a perfect brunch dish, serve with a selection of fresh fruits and a drizzle of maple syrup or honey.

Makes 2 servings Preparation time: 5 min. Cooking time: 5 min.

Ingredients
1 medium eggs, lightly whisked
80g Provamel organic soya vanilla yoghurt
alternative (Yofu)
80g Provamel organic soya milk alternative
1/2 tsp ground cinnamon
4 thin slices wholemeal bread
1 tbsp olive oil
50g raspberries

Preparation
Place the eggs, Provamel organic soya vanilla
Yofu and Provamel organic soya milk in a
shallow bowl and whisk together. Dip the slices
of bread into the mixture, turning them over a
couple of times to make sure they are well
coated.
Heat the oil in a large frying pan. Cook the pieces of bread for 1 minute on each side or until lightly browned and the egg has set. Place on a piece of kitchen paper and sprinkle with cinnamon.
Cut each piece in half and serve with a scattering of raspberries.

Provamel Organic Brown Rice Miso Soup with Watercress

Makes 2 servings Preparation time: 5 min. Cooking time: 3-4 min.

Ingredients
100g Provamel tofu
400ml/14floz boiled water
2 tsp brown rice miso paste
25g watercress
80g/2.8oz rice noodles
50g bean sprouts
20g coriander
5g/0.17oz ginger fine julienne
Splash of sesame oil

Preparation
Bring to the boil a medium sized saucepan of hot water and cook the rice noodles for required amount of time usually 3-4mins.
Whilst the noodles are cooking, fry your ginger strips until golden brown and stir the miso paste into the boiled water.
To serve divide the cubed Provamel tofu, bean sprouts and noodles into 2 small bowls. Pour in the miso soup and top with the ginger
strips, coriander and watercress.

Provamel Tikka Tofu with Mint Yoghurt, Fennel and Cardamom Flat Bread

Makes 2 servings Preparation time: 3 hrs. Cooking time: 20 min.

Ingredients

Tikka Marinade
250g/8.8oz Provamel tofu cubed
2 tbsp Provamel soya cream
80g/2.8oz Provamel plain soya
yoghurt (Yofu)
1 clove garlic minced
1 tbsp chopped ginger
1 tbsp groundnut oil
1 tsp garam masala
2 tbsp chopped tomato
10g/0.35oz coriander stalks
Juice of 1/2 lemon
1/2 tsp turmeric

Mint Yoghurt
100ml/4floz Provamel plain soya
yoghurt (Yofu)
1/4 cucumber deseeded
1/4 tsp ground cumin
1 tbsp chopped fresh mint
Salt to taste
Flat Breads
1/2 tbsp active dried yeast
1/4 tbsp sugar
200ml/7floz lukewarm water
300g/10.5oz plain flour
6 cardamom pods, skins removed
1/4 tsp fennel seeds
1 tsp salt
1 tbsp extra virgin olive oil

Preparation
Combine all the marinade ingredients together and blitz in a small food blender. Coat the Provamel tofu cubes in marinade and leave in the fridge to absorb the flavour while you prepare the rest of the accompaniments, ideally 3 hrs or overnight. Take the yeast, sugar
and water and place in a bowl until it starts to foam, this should take about 5–10min.
Add the oil to the water yeast mix and lightly crush the fennel and cardamom using a pestle and mortar. Sift the flour and salt into a large bowl and add the cardamom and fennel seed. Pour in the yeast mixture and mix, using hands, to form dough. Turn out onto
a floured surface and knead for 10 min. Put back into a bowl, cover and leave in a warm place to double in size. This should take about 1 to 1 and 1/2 hours.
Divide the dough into 6 balls and roll out flat. Brush each one with a little olive oil and cook for about 1 and 1/2 minutes on each side using a griddle pan. Keep warm in the oven, on a low heat.
Thread the tofu onto bamboo skewers and place under the grill at a medium temperature for 10-15 min, until the tofu has obtained some browning.
While the tofu is grilling combine the mint yoghurt ingredients together in a small bowl. Serve the tofu wrapped in the flat bread and drizzled in the yoghurt.

Provamel Organic Soya Mince Stuffed Courgettes

Makes 2 servings Preparation time: 45 min. Cooking time: 25 min.
Oven temperature: Preheated at 200oC/400oF/Gas Mark 6.

Ingredients
50ml/2fl.oz of Provamel soya milk
1 pack of Provamel soya mince
3 medium sized courgettes
1 small white onion
2 sprigs of fresh oregano
1 clove of garlic
2 tbsp extra virgin olive oil
1 egg
1/4 tsp smoked paprika
45g/1.5oz basmati rice
60g/2.11oz feta cheese
5g/0.17oz of fresh mint leaves
Pinch of white pepper,
Salt to season

Preparation
In a small saucepan cook the basmati rice until al dente, drain and put to one side.
While the rice is cooking slice the courgettes in half, diagonally and scoop out the flesh carefully using a teaspoon. Try to make sure you don’t pierce the green outer skin.
Finely chop the onion, garlic and oregano and sweat off in a non-stick frying pan with 1tbsp of the olive oil until soft. Next add the Provamel mince and continue cooking for another 2-3 mins, before adding the cooked rice. Remove from the heat, add the finely chopped fresh mint and crumble in the feta. In a jug whisk the egg with the Provamel soya milk, pepper, salt and smoked paprika. Lay the courgette in an
ovenproof dish and fill with the mixture. When each courgette is filled pour some of the egg mixture into each and sprinkle with the remaining olive oil.
Bake in the oven for 20-25mins or until golden on top and the courgette is fully cooked through and slightly sagging at the sides.

Provamel Organic Peppered Schnitzels with Creamy Mushroom Sauce

Makes 2 servings Preparation time: 10 min. Cooking time: 15 min.

Ingredients
2 Provamel organic Peppered Schnitzels
200ml/8floz of Provamel soya cream
100g/3.52oz mixed mushrooms
2 dsp chopped flat leave parsley
Squeeze of lemon
15g/0.52oz low fat margarine
1 shallot
1 mushroom stock cube to make 2 tbsp
mushroom stock

Preparation
Gently clean the mushrooms and roughly chop.
Finely chop the shallot and parsley.
In a small frying pan add the low fat margarine and fry the shallot and mushrooms.
When the mushrooms are starting to turn brown add the soya cream and heat.
Add 2 tbsp of mushroom stock to loosen the sauce. If the sauce is too thick you may need to add more stock.
Cook off the Provamel Schnitzel for 3-4 minutes in another frying pan.
Finish the sauce with a squeeze of lemon and the chopped parsley.
Pour the sauce over the Provamel Schnitzels and serve.

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