Fresh from Donal Skehan's 'Super Food in Minutes’ show on RTE One at a new time of 7.30 pm tonight.
We all know the world is eating too much meat and with last year marking a record number of people signing up for a month-long (and maybe longer) attempt at going vegan, it's obvious the planet-conscious trend is catching.
Whether bleak January is the right month to go cold turkey – quite literally – I'm not so sure, but as a vegetarian myself, I do applaud anyone who has the resolve to give it a try. But, newly vegan, or just keen to get back on track after an indulgent festive season, finding new and interesting recipes is, without doubt, one of the biggest challenges we face this time of year.
That's why you'll be glad to hear that Donal Skehan will be returning to our screens this evening, Wednesday 8 January at the new time of 7.30 pm, with recipes, tips and kitchen hacks aplenty for busy people who have limited time to spend in slaving over the stove but want to eat well.
Tonight, in the penultimate episode of ‘Donal’s Super Food in Minutes’ sponsored by Spar, the Dublin-born chef whips up the perfect Friday night treat – for those not practising Veganuary, of course – a spiced kebab platter, as well as crispy fennel pork chops, a five-a-day aubergine curry, a Thai street food favourite, Pad See Eew and a moreish green miso spaghetti that particularly piqued my interest. What can we say, umami is my weakness.
If you're of a similar palate, then bookmark this super-easy dish, perfect for tasty, mid-week eats.
green miso spaghetti
Equipment: Saucepan, frying pan, small saucepan
Serves: 4
INGREDIENTS
- 350g (12oz) dried spaghetti
- 2 tbsp olive oil
- 3 banana shallots, finely chopped
- 250g (9oz) spring greens, shredded
- 100g (3½oz) vegan butter, unsalted if possible
- 3 tbsp red miso paste
METHOD
1. Cook the pasta in a saucepan of boiling salted water for 10–12 minutes, then drain, reserving a cup of the cooking water.
2. Meanwhile, heat the oil in a frying pan and fry the shallots for 5 minutes until soft but not coloured. Add the greens and a splash of the pasta water, cover and cook for 2–3minutes.
3. Melt the butter with the miso paste and blend with 150ml (2/3 cup) of the pasta water until smooth. Add to the drained pasta with the greens. Serve with lots of cracked black pepper.
Donal's cookbook, ‘Super Food in Minutes’ featuring 90 simple recipes is out now. Tune in to RTE One again next week for the final instalment of this ten-episode series.
Read More: Beetroot Is The Wonder Product Of 2020 – Here's How It Can Help Your Skin, Digestion And Migraines
