Cooking On Pennies IX 🌞

SMOKED TOFU WITH FENNEL, PAK CHOI &
PEANUT SATAY DRESSING

The peanut satay dressing works so well with the crispy smoked tofu and
vegetables – and it takes just 10 minutes in the oven. One of my
favourite vegan dishes in the book.

Serves: 2
Prep: 10 minutes
Cook: 10 minutes

2 fennel bulbs, thinly sliced
4 pak choi, thinly sliced
2 tablespoons vegetable oil
2 teaspoons sea salt
450g (16 oz) smoked organic tofu, cut into small cubes
2 tablespoons cornflour

DRESSING

100g (3 1/2 oz) crunchy peanut butter
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 small cloves of garlic, finely grated
2cm ( 1 in) ginger, grated
1 red chilli, finely chopped


1. Preheat your grill to max. Spread out the
sliced fennel and pak choi in a single layer on a
large grill tray and mix with half the oil and
salt. Toss the smoked tofu cubes with the
cornflour, then with the remaining oil and salt
and scatter them over the sliced fennel and
pak choi.

2. Transfer to the grill for 5–10 minutes, until
the tofu is golden brown and crisp on top and
the vegetables have wilted.

3. Meanwhile, mix together the peanut butter,
soy sauce, vinegar, garlic, ginger and chilli for
the dressing. Taste and adjust the soy sauce
as needed.

4. Serve the grilled tofu and vegetables with the
peanut dressing alongside.

From "The Green Roasting Tin" by Rukmini Iyer



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LIME & CORIANDER MUSHROOMS WITH PAK
CHOI & ASPARAGUS

This is perfect with rice for a light dinner when you’re in a hurry. Use the
big grill tray that comes as standard in your oven so you can fit all the
vegetables into it in one layer.

Serves: 4
Prep: 10 minutes
Cook: 10 minutes

300g (10 1/2 oz) mini portobello mushrooms
120g (4 1/4 oz) shiitake or mixed mushrooms
200g (7 oz) asparagus
200g (7 oz) pak choi
2 tablespoons sesame oil
1 teaspoon sea salt

DRESSING

1 lime, zest plus 2 tablespoons juice
1 tablespoon sesame oil
1 tablespoon soy sauce

TO SERVE

25g ( 1 oz) fresh coriander, roughly chopped
White or jasmine rice

From "The Green Roasting Tin" by Rukmini Iyer
https://www.goodreads.com/book/show/36356622-the-green-roasting-tin


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MEATBALLS IN BEER SAUCE milk pot or chafing dish.”

2 eggs, beaten
2 cups soft bread crumbs
3 tablespoons chopped green pepper
1 teaspoon salt
Freshly ground pepper to taste
2/3 cup milk
1 tablespoon Worcestershire sauce
1/4 teaspoon hot pepper sauce or to taste
1 tablespoon cider vinegar

In a large saucepan, mix all ingredients and bring to a boil. Add browned
meatballs to sauce and simmer for 30 minutes, stirring occasionally. Best if
served the next day.

Makes about 48 meatballs


From "Miriam B. Loo's Budget Cookbook"
https://vintagebookshoppe.com/product/miriam-b-loos-budget-cookbook/

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CHEESE-STUFFED MANICOTTI WITH MEAT SAUCE

“Manicotti shells are easy to stuff and make an interesting variation for an
Italian-style dinner.

1 pound lean ground beef
1 tablespoon vegetable oil
1 tablespoon olive oil
1/2 cup chopped onion
1 large clove garlic, minced
2 6-ounce cans tomato paste
2 cups water
1/3/4 teaspoons salt
Freshly ground black pepper to taste
4 tablespoons chopped fresh parsley
4 teaspoons dried basil, crushed
3/4 pound ricotta cheese
1/3 cup grated Parmesan cheese
1 egg beaten
8 ounces manicotti
Grated Parmesan cheese


Brown beef in vegetable and olive oils. Add onion, garlic, tomato paste,
water, 1% teaspoons salt, pepper to taste, 2 tablespoons parsley, and basil.
Simmer for 45 minutes, uncovered, stirring occasionally. In a bow! combine
ricotta cheese, Ys cup Parmesan cheese, and egg; add remaining 2 table-
spoons parsley, ‘4 teaspoon salt, and pepper to taste. Cook manicotti in boil-
ing salted water until tender, drain; rinse in cold water. Using a pastry bag, fill
manicotti with cheese mixture or cut lengthwise with scissors, open, fill, and
reform. Pour one-half the tomato-meat sauce into a 7x11-inch baking dish.
Arrange stuffed manicotti in a layer, overlapping slightly. Top with remaining
sauce. Sprinkle with Parmesan cheese. Bake in a preheated 350°F oven for
25 to 30 minutes, basting occasionally.

Serves 6 to 8


From "Miriam B. Loo's Budget Cookbook"
https://vintagebookshoppe.com/product/miriam-b-loos-budget-cookbook/