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Spicy zesty cauliflower quick-pickle with crunchy savoury seed topping - from Bento Power by Sara Kiyo Popowa

Spicy zesty cauliflower quick-pickle

 

200g cauliflower, chopped in bite-sized chunks

2 tbsp tamari or fish sauce (vegetarian)

the juice and a finely grated zest of 1 lime (or 1/2 lemon)

1/2 tsp sea salt

Fresh chilli, cut into chunks on the diagonal, or chilli powder, to taste

15g ginger, peeled and cut into thin strips

2 spring onions, sliced

 

Place in a bowl and add the rest of the ingredients, combining well.

The pickle is ready to pack in your bento box straight away, but is best after it has been left to marinate overnight. To do this, place a second, clean bowl on top of the pickle mix with a weight inside (e.g. a can of food) and leave in the fridge overnight.

Before using in your bento, cut the pak choi into bite-sized chunks (store leftovers in the fridge).

Quick Pickle
Bento Power

 

Crunchy savoury seed topping

 

50g sesame seeds

25g sunflower seeds

25g whole buckwheat

2 tsp tamari or other Japanese soy sauce

1 tsp water

 

Toast the seeds in a dry frying pan over a low to medium heat, stirring regularly to ensure they don‘t burn.

When the seeds are very fragrant and starting to tan, 2–4 minutes, tip them to one side of the pan and quickly drizzle the soy sauce and water mixed together over, stirring until they are completely dry, about 1 minute.

Tip onto a plate and leave to cool completely before storing in an airtight jar.

You can buy Sara's book 'Bento Power' right here

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Romy London - Tofu all the way (free ebook)

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I hope you enjoy these recipes just as much as I do!

Click here to download the free ebook.

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After years of trying to find the perfect buns for my patties, I’ve simply decided to stick to making my own – and this is how the long search for the perfect homemade vegan burger buns was started, which eventually led to this recipe! Glad we made it here! 😉

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Click here for ingredients and recipe.

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