Gut health Vegetarian Miso-roasted roots with whipped tahini yogurt
Carrots and parsnips roasted in miso butter over a whipped tahini-yogurt swoosh.
Hoisin mushroom & walnut lettuce cups
The duck-pancake experience, plant-built: hoisin mushrooms and walnuts in crisp lettuce with cucumber.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Cook the rice.
- Step 2
Fry mushrooms and walnuts hard and dry in the oil, 8 minutes.
- Step 3
Garlic and ginger in, then hoisin and soy; 2 minutes to sticky.
- Step 4
Spoon into lettuce cups with cucumber and spring onion; rice and sesame alongside.
Make it work for your circle: cooking for someone in
perimenopause? Every recipe on this site explains its own "why", so
you don't have to; just cook it. Doubling the vegetables never hurts.
Nutrition per serving
| Calories | 520 kcal |
|---|---|
| Protein | 13g |
| Carbohydrates | 56g |
| – of which sugars | 14g |
| Fibre | 8g |
| Fat | 28g |
| – of which saturates | 3g |
| – of which omega-3 | 1.6g |
| Calcium | 90mg |
| Iron | 3.2mg |
| Salt | 1.4g |
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