sarah doig(@sarahdoig) 인스타그램 상세 프로필 분석: 팔로워 186,817, 참여율 3.78%

I’VE WRITTEN A COOKBOOK! 🫘 I’m so excited that I can finally tell you all! For the past year, I’ve been working behind the scenes on my very first cookbook 🥳 There’s 4 chapters full of 60 delicious savoury recipes focused on BEANS 😍 I’ve loved every minute of putting this together with the amazing team at @pagestreetpublishing and I honestly can’t wait for you to see it!!! Pre-orders are now open, just tap the link in my bio 🫶

SPICED TOFU SKEWERS 🌞 Peeling tofu sounds a bit strange but it makes the tofu taste SO GOOD, you need to try it 🤩 It’s lovely and thin so it soaks up all the flavour of the marinade and it goes super crispy in the oven giving it an incredible texture 💥 I’ve coated the tofu in a smoky, spicy marinade and served the skewers on flatbreads for a summery dinner but you could flavour them however you please and serve with anything you like 🙌 Recipe serves 2 For the pink onion: 1/2 small red onion 3 tablespoons apple cider or red wine vinegar 1/2 tea spoons of sumac 280g block of extra firm tofu 3 tbsp olive oil 1 tsp cumin 1 tsp smoked paprika 1/2 tsp garlic granules 1 tsp light soy sauce 1/4 tsp chilli For the herby garlicky yogurt: 125g yogurt 1 garlic clove, minced 1 tbsp chopped herbs (I used parsley & dill) Zest of 1/2 lemon Everything else: 4 small flatbreads Fresh herbs Pickled chillis Lemon wedges Chilli oil Preheat your oven to 180°C. Finely slice your onion and place into a small bowl or container. Cover with the vinegar and leave in a warm place to marinate. They should start to turn pink. Drain and pat dry the tofu. Use a vegetable peeler to peel the block of tofu into thin strips. Press down into the tofu with a firm amount of pressure and peel at the same time. Depending on the tofu it might help to wiggle the peeler a bit. Save any crumbly bits for scrambled tofu or another meal. In a shallow bowl or container, mix together all of the ingredients for the marinade. Add the peeled tofu strips and using your fingers or a fork, toss around in the marinade until well coated. Thread the strips onto small skewers. If using wooden ones, soak in water first to stop burning. Arrange the skewers over a lined baking tray and rpast for 15 minutes, turn the skewers and roast for a further 15 minutes or until crispy. Mix together the ingredients for the yogurt and warm your flatbreads. Spread the flatbreads with yogurt, add a couple of skewers and any other toppings (pink onions, pickled chillis, fresh herbs). Finish with a squeeze of lemon and a drizzle of chilli oil. Enjoy! 💛

CHILLED TAHINI MISO NOODLES 🍃 Cold, easy, delicious AND there’s no heat involved 🙌 the perfect thing to make for a quick heatwave dinner 🌞 You know the kind of meals that you make once and love so much that you can’t wait to make again? This is one of those! It’s been a weekly dinner in our house for the past few months so I finally got round to filming it. Hope it becomes a favourite for you too! 💛 Recipe serves 2 220g block of firm or extra firm tofu 1 tbsp dark soy sauce For the sauce: 4 tbsp tahini 2 tbsp miso 1/2 tbsp dark soy 1/2 tbsp sesame oil 1 large garlic clove, minced 1 tsp minced ginger 3-5 tbsp water 2 portions of noodles (flat rice stick noodles or knife cut noodles are best) 1/2 cucumber, sliced into half mons 2 spring onions, finely sliced 1/2 30g bag of coriander, finely chopped To serve: Crispy chilli oil Add your noodles to large pot and fully cover with boiled water, leave to stand for 5 mins or until soft as per pack instructions. Drain and rinse well in cold water. I leave in cold water until serving to stop them sticking together and then drain again. Crumble up the tofu or mash up with a fork in a shallow bowl, add the soy sauce and mix well. Add all of the sauce ingredients (start with 3 tbsp of water) to a bowl and whisk together. Keep adding water gradually as needed to make a whiskable consistency. The sauce tastes quite strong on its own but once it’s mixed with everything it’s fine so don’t worry. Add the drained noodles, cucumber, spring onions, coriander and tofu to a large bowl and mix well. Serve in bowls topped with a big drizzle of crispy chilli oil. #heatwave #plantbased #summerfood #noodlesalad #miso

TERIYAKI JERSEY ROYALS WITH MISO MAYO (ad)   It’s @jerseyroyals season 🥳 From April until July, you can find these creamy, slightly nutty potatoes in most supermarkets, independent grocers and food markets 🥔   They’re exclusively grown on the island of Jersey and often hand planted, with the sea air and temperate conditions giving them their unique flavour – seaweed called vraic is used as a natural fertiliser 🌊   These teriyaki potatoes are SO delish – golden, crispy and fluffy in the middle, topped with a big drizzle of teriyaki and finished with fresh coriander and spring onion.   #JerseyRoyals   Recipe serves 2 as a side For the potatoes: 500g Jersey Royal potatoes Sea salt  1 tbsp sesame oil 1 tbsp sesame seeds 3 tbsp teriyaki sauce   To serve (optional):
Spring onion, finely sliced Chilli flakes Chopped coriander   For the miso mayo: 4 tbsp vegan mayo 1 tsp white miso 1 garlic clove, minced   Preheat your oven to 220ºC.   Wash the potatoes and slice in half lengthways, or into thirds if they are larger.   Bring a pot of water to the boil. Add the potatoes and a generous pinch of salt. Simmer for 10-12 minutes or until the potatoes are fork tender.   Spread the sliced potatoes over a lined baking tray and season with salt.  Brush on both sides with sesame oil and roast for 10 minutes. Remove from the oven, turn the potatoes and sprinkle with sesame seeds. Return to the oven for a further 10-15 minutes or until the potatoes are golden with crispy edges. Remove from the oven. While the potatoes are roasting, add the mayo to a small bowl. Add the garlic and miso and whisk together until mostly smooth.   Add the potatoes to a serving dish, drizzle with teriyaki sauce and sprinkle with chilli flakes, coriander, and spring onion, if using. Serve alongside the miso mayo for dipping 💛

HERBY PEA PASTA WITH SMOKY TOFU CRUMB 🌱 Happy Monday! Here’s a summery pasta recipe to try this week 💫 The sauce is light and fresh with peas, mint and silken tofu for creaminess and extra protein 💥 finished with lots of lemon for a little zesty lift 🍋 The tofu crumb is so more-ish - kind of chorizo vibes! Adds such a nice crispy texture 🙌 Recipe serves 2 Smoky tofu crumb: 145g smoked tofu, crumbled 1/2 tbsp maple syrup 1 1/2 tbsp light soy sauce 1/2 tsp smoked paprika 175g spaghetti For the sauce: 150g silken tofu 125 g frozen peas, cooked 2 tbsp nutritional yeast 2 garlic cloves Packed tbsp mint (6g) Packed tbsp basil (6g) 100ml vegetable stock 1/4 tsp salt Preheat your oven to 220°C. Spread the crumbled tofu over a lined baking tray and add the maple, soy sauce and smoked paprika. Mix around until well coated. Bake for around 15 minutes, mixing the tofu on the tray halfway through, until golden and crispy. Put the pasta on to boil in salted water. Meanwhile, blend all the ingredients together for the sauce. Season to taste. Drain the pasta, saving a little pasta water. Add the pasta back to the pan, pour in the sauce and mix well. Heat over medium until sauce is warmed through. Stir in the lemon zest and season to taste. Add pasta water to loosen if needed. Serve, top with the tofu crumb, more lemon zest and a drizzle of extra virgin olive oil. Enjoy! 💛

GINGER & CHILLI BROTHY TOFU BOWL 🌶️ I’m so ready for warmer spring weather but until then, I’ll be making this bowl on repeat! It’s fresh and light, but a little bit cosy at the same time 🥄 I used tenderstem broccoli but you can mix it up and use any greens you like! Pak Choi would be delish, or some edamame for extra protein 🌱 Comment “recipe” and I’ll send it your way💥 #plantbased #tofu #tofurecipes #dinnerideas

GOLDEN COCONUT NOODLE SOUP 🌶️ This one goes out to anyone who’s feeling a bit under the weather or has a cold they just can’t shake 🤧 Not only is it super cosy and comforting, it’s packed full of all the good stuff: chilli, ginger, garlic and lemongrass💥 It’s all made in one pot so there’s less washing up too! You can add as many toppings as you like (or can be bothered with!)🥄 Recipe serves 2 4 garlic cloves, minced 1 1/2 tsp grated/minced ginger 1 tsp lemongrass purée 1 red chilli, minced/grated 1/2 tsp turmeric 1 x 400ml tin of coconut milk 400ml vegetable stock (plus more if needed) 100g vermicelli rice noodles Soy sauce/tamari, to taste 1/2 lime To serve: Crispy tofu 100g edamame, cooked Shredded pak choi 
Fresh coriander Sliced red chilli Add the garlic, ginger, lemongrass, chilli and turmeric to a large pot with 2 tbsp water. Stir over a low heat for a couple of minutes. 

Pour in the vegetable stock and coconut milk and mix well. Bring to a simmer. 

Once simmering, add the noodles. Cover with a lid and simmer for about 4 minutes or until the noodles are soft. Add more stock if needed. Stir. Season to taste with some soy sauce/tamari. Squeeze in lime juice to taste. Serve the noodle soup in bowls, add your favourite toppings and finish with a drizzle of chilli oil. Enjoy! 💛 #souprecipe #noodlesoup #plantbased

SUMAC COURGETTE & LEMON GARLIC TOFU SANDWICH 🍋 It’s been a while since I made a sandwich for lunch but this one made me remember why I love them so much 🥪 The courgette is done in the air fryer so only takes a few minutes 🌱 and other than blending up the whipped tofu, you’re just loading everything onto your favourite bread, easy peasy! The tofu recipe makes a small batch so once you’ve used it on your sandwich, pop it in the fridge and it keeps for a few days. I love it spread on toast, or you can stir it through bean dishes or swirl through soup for extra creaminess 🥄 Recipe makes 1 sandwich For the lemon garlic whipped tofu (makes a small batch): 150g firm tofu 1 garlic clove Zest of 1 lemon 1 tbsp lemon juice 1/4 tsp salt For the courgette: 1 small courgette, peeled into ribbons 1 tsp sumac 2 tsp olive oil 2 slices of your favourite bread, lightly toasted Small handful fresh dill/parsley 1 tbsp pink pickled onions A few pickled chillis Crushed hazelnuts (optional) Extra virgin olive oil Add all of th4 Drizzle the courgette ribbons with olive oil. Sprinkle sumac over the strips and season with a pinch of salt. Air fry at 200ºC for 4-5 minutes or until soft. Add all the ingredients for the tofu to a small blender or use a hand blender and blend until smooth. Season to taste with more lemon/salt as needed. Spread your bread with the whipped tofu and then add the fresh herbs. Add the courgette ribbons, pickled onions and chillies. Finish with a sprinkle of chopped/crushed roasted nuts, if using, and a drizzle of extra virgin olive oil. Place the other piece of bread on top and enjoy! 💛 #sandwich #lunchideas #plantbased #veganrecipes

CHILLI, LEMON & BROCCOLI BUTTER BEANS 🍋 Broccoli + butter beans + lemon + chilli = simple ingredients that are SO delicious together. I sometimes make a pasta that’s quite similar but I thought I’d mix it up and use beans for extra protein and fibre. With 19g of fibre per serving, this is a great way to pack in lots of nutrients 🌱 Recipe serves 2 1 tbsp olive oil 400g head of broccoli 4 garlic cloves, minced 1 red chilli, finely chopped 2 x 400g tins of butter beans, drained 400ml vegetable stock Zest of 1 lemon 2 tbsp chopped parsley Juice of 1/2 lemon To serve: Extra virgin olive oil Fresh parsley Crispy breadcrumbs Remove any woody parts from the stem of the broccoli. Separate the stalks from the rest of the broccoli. Finely chop the stalks and put to one side. Finely chop the remaining dark green part of the broccoli head and keep separate. Heat 1 tbsp olive oil in a large pan and add the chopped stalks. Cook over a medium heat for around 5 minutes until softened. Add in the rest of the broccoli, chilli and garlic with a splash more olive oil. Cook for a further 5 minutes or until the broccoli has reduced down. Add in the butter beans and season well with salt and pepper. Pour in the stock and bring to a simmer. Cover the pan with a lid and leave to simmer for around 10 minutes, stirring every now and again. Stir in the lemon zest, juice and chopped parsley. Season to taste. Serve topped with a generous drizzle of extra virgin olive oil, crispy breadcrumbs and a sprinkle of fresh parsley. Enjoy! 💛 #veganfood #veganrecipes #butterbeans #plantbased

TOFU, LETTUCE & TOMATO SANDWICH 🍅 BLT, move over 💁‍♀️ the TLT is where it’s at! Smoked tofu marinated and then air fried until crispy is layered with garlic mayo, crisp lettuce and juicy tomato to make the most DELISH sandwich 🥪 🚨 don’t forget to season your tomato with lots of salt & black pepper, a sandwich game changer🚨 Recipe makes 1 sandwich For the tofu: 100g of extra firm smoked tofu 1/2 tbsp dark soy sauce 1 tbsp maple syrup 1/4 tsp smoked paprika 1 tsp olive oil 2 slices of your favourite bread or a roll, lightly toasted 2 large lettuce leaves 1/2 large tomato, sliced For the garlic mayo: 2 tbsp vegan mayo 1 large garlic clove, finely grated Grind of black pepper Thinly slice the tofu and add to a dish, cover with all the marinade ingredients and mix until well coated. Leave for at least 30 mins to marinade. Oven: roast on a baking tray at 200°C for around 20 minutes or until golden and crispy Air fryer: air fry at 180°C for 15 minutes or until golden and crispy. Meanwhile, mix the mayo with the garlic and some black pepper. Spread your bread or roll with the mayo and add the lettuce. Layer on the crispy tofu and top with the tomato. Season well with salt and pepper. Spread the lid of the bread/roll with remaining mayo, pop it on and enjoy! 💛 #veganrecipes #smokedtofu #sandwich #sandwichlover #lunchideas

SUPER GREEN COCONUT DAL 🍃 This month I’m trying to make my meals as colourful as possible! I’ve added some green goodness to my easy dal recipe and it turned out ridiculously tasty 😍 Stir through some extra greens (I like using chopped kale) just before serving for extra plant points 🍃 1 onion, finely sliced 1 1/2 tsp ground cumin 1 tsp minced/grated garlic 1 tsp minced/grated ginger 1 tbsp tomato puree (paste) 250g red lentils, rinsed 1 tsp turmeric 750ml veg stock with 1 tsp turmeric mixed in Lemon wedges, to taste 25g coriander 60g spinach 1 green chilli Creamy half of a 400ml tin of full fat coconut milk Pinch of salt To serve (optional): Chilli oil Coconut milk or yogurt Chilli flakes Heat 1 tbsp oil in a large pan. Add the onion and cumin and soften over a medium heat. Once the onion is turning golden, add the ginger and garlic and a splash of water. Cook over the heat for a minute or two and then add the tomato puree and lentils. Add the stock and turmeric and mix well. Leave to simmer gently for around 15-20 minutes, stirring now and again to stop the lentils sticking. Add more stock if needed. Meanwhile, add the coriander, spinach, coconut milk, green chilli and a pinch of salt to a blender and blend until smooth. Stir the green sauce through the dal until well combined. Season to taste. Finish with a big squeeze of lemon just before serving. Enjoy! 💛 #veganrecipes #plantbased #dal #supergreen #dalrecipe

CREAMY MISO MUSHROOM PASTA 🍝 I’ve been making this pasta on repeat for the last couple of months and I promised I’d share the recipe, so here it is! 🍄‍🟫 its super easy to make, start by cooking the mushrooms and then while your pasta is cooking, you blend up your sauce. Done! You can stir through some spinach, kale or other greens to add extra plant points 🌱 Recipe serves 2 400g of mixed mushrooms (I use chestnut and oyster) 1 tbsp dark soy sauce 1 tbsp olive oil 160g spaghetti For the sauce: 175g silken tofu 2 garlic cloves 2 tbsp miso 100 ml unsweetened soy milk To serve: Crispy chilli oil Sesame seeds Roughly chop the mushrooms into thin pieces. Heat 1 tbsp olive oil in a large pan on a medium heat. Add the mushrooms and soy sauce and cook until the mushrooms reduce in size and become dark and almost crispy - it should take about 10 minutes. Turn off the heat. Put your pasta on to boil in salted water as per pack instructions. Meanwhile, add all of the ingredients for the sauce to a food processor or blender along with 1/3 of the cooked mushrooms. Blend until smooth and creamy. Drain your pasta and add to the pan with the mushrooms. Pour in the sauce and mix gently until the pasta is well coated. Put onto a low heat and stir now and again until heated through. Serve, topped with a drizzle of chilli oil and a sprinkle of sesame seeds if using. Enjoy! 💛