Spring is the perfect time to fill a basket with fresh greens and get cooking. These two vegan recipes are colourful, simple and full of spring flavour: one warm, one cold, and both made mostly from pantry staples.
One-pan wild rice and mushroom salad
Serves 2 to 3
Ingredients
- 150 g white mushrooms, chopped
- 1 tsp oil
- 1 tbsp minced garlic
- 180 g (1 cup) wild rice and 750 ml water
- 2 large handfuls of baby spinach
- To garnish: chopped spring onions, coriander or parsley
For the tahini dressing: 2 tbsp tahini, 1 tbsp lemon juice, 1 tsp maple syrup, a pinch of salt and 2 to 3 tbsp water to loosen.
Method
- Heat the oil in a large pan and fry the mushrooms and garlic for a few minutes until browned.
- Add the wild rice and water. Bring to the boil, then turn the heat down, cover and simmer for 40 to 45 minutes until the rice is tender. Drain any excess water.
- While the rice cooks, whisk the dressing ingredients together until smooth.
- Stir the dressing through the cooked rice and mushrooms.
- Add the spinach and stir until it just wilts.
- Serve topped with spring onions, coriander or parsley.
Creamy pasta salad with edamame and red cabbage
Serves 1
Ingredients
- 1 serving of your favourite pasta
- 50 g frozen edamame beans
- 75 to 150 g red cabbage, finely chopped
- Chopped spring onions and black pepper, to serve
For the 4-ingredient cashew cream: 60 g cashews (soaked in hot water for 15 minutes, then drained), 60 ml water, 1 tbsp lemon juice and a pinch of salt. Blend until completely smooth.
Method
- Make the cashew cream and set it aside.
- Cook the pasta following the pack instructions, adding the edamame for the last 2 to 3 minutes.
- Drain, rinse under cold water and tip into a bowl.
- Add the red cabbage and stir through as much cashew cream as you like.
- Serve topped with spring onions and black pepper.
Stock up on pantry staples like nuts and seeds and quinoa, or find more ideas in our 5 easy superfood recipes.
