Twisted Green

Everything bagel croissant tarts 3 WAYS✨✨ Still thinking about these from last year…They’d make a gorg brunch for when you’ve got people over or you need a lil snack. You've got tomatoes with a chive and dill cream cheese, marinated olives with plain cream cheese and then fresh plump JUICY blackberries with lemon, thyme, vanilla and olive oil. It is impossible to choose a favourite... NB: it’s not ACTUALLY blackberry season till August so feel free to recreate with something more seasonal🍓

The EASIEST, best choc mousse (for the dairy free girlies and literally anyone else )✨ …and you can make it with just 2 ingredients and 5 mins of your sweet sweet time. That being said I like to add a spoonful of peanut butter and a squeeze of agave cos it adds a bit of je ne said quoi, sue me. But you do you, just promise you’ll make it!! It’ll surprise you in the best way. SAVE this for when the sweet cravings hit x RECIPE 300g silken tofu, drained 100g dark chocolate (70%), melted Agave to taste Peanut butter (optional)

STICKY HOISIN CELERIAC SKEWERS from @helensgraham FOR TWISTED COOKBOOK CLUB 🍢 If you’re thinking ‘what the hell is a celeriac?!’... allow Helen Graham to school you. She’s long been on a mission to give veg a PR rebrand, and now she’s even got a book where she’s doing just that. Her answer is these gorgeous skewers in a char siu marinade using the humble celeriac. Sweet, earthy and caramelised, they’re pretty much guaranteed to convert a sceptic. They’re also deceptively easy, so you can whack them on a BBQ when the sun comes back out and impress all your mates. It goes without saying there’s LOADS more like this in Helen’s book Centrepiece, which is out now! Recipe for this one in the Twisted bio

Roasted aubergines with sticky aromatic tempeh and a creamy peanut sauce ✨✨ I KNOW I’m not the only one who struggles with tempeh. But I can’t fully renounce something before giving it a proper shot!? That’s crazy work. Since making this I’ve gone out of my way to buy tempeh 3 TIMES, because it was really really good. I hope you give it a go. I think you’ll like it 🫶🫶 RECIPE 1 large aubergine, halved lengthwise Olive oil Salt Tempeh mix 2 tbsp sesame oil 1 tbsp veg oil 2 shallots, thinly sliced 3 dried makrut lime leaves (preferably fresh but dried works) 3 cloves garlic, thinly sliced ½ tbsp ginger, grated 135g plum tomatoes, whole 3/4 tbsp soy sauce 1 tsp agave 1 tsp chilli crisp 1/2 block (around 100g) tempeh, crumbled Black pepper Lemon juice to taste Peanut butter base 65g peanut butter ½ lime juice (more or less to taste) Warm water to thin To garnish Fresh coriander Black/white sesame seeds Your favourite chilli oil

YOUR FAVE MEALS AS SALADS: KATSU CURRY edition🍛 The weather is pretending to behave, but we're still on chaos... so we had to deliver more of your favourite dishes in salad form ✨ This one... chunks of katsu-style tofu, a fresh slaw base and crispy bites of baked sticky rice. Crunch on crunch on crunch. Then it all gets drenched in a creamy, curried dressing with silken tofu which keeps things light and gives us ANOTHER hit of protein. Save this for when you want something that absolutely does not feel like a salad. RECIPE: CRISPY RICE Microwave ready/left over sticky rice 1 tbsp sesame oil 1 tosp soy sauce DRESSING 2 tsp sesame oil 1 large garlic clove, grated 1 tsp ginger, grated 1 tbsp curry powder ½ block silken tofu 1 tsp soy sauce 1 tsp agave syrup 2 tbsp vegan mayo Squeeze lime and salt to taste KATSU TOFU 1 block smoked tofu, cubed 45g all purpose flour 3-5 shakes white pepper 1 tsp garlic powder 70ml oat milk 50g panko breadcrumbs 2 tbsp sesame seeds 100ml vegetable oil SALAD 150g cabbage 4 radishes, thinly sliced 2 spring onions, thinly sliced 2 baby cucumbers, thinly sliced 1 tbsp sesame oil 10-15g coriander Lime juice and salt, to taste 1 red chilli, thinly sliced 1. Preheat the oven to 200 degrees fan. Toss the leftover or microwave ready sticky rice with the sesame oil and soy sauce. Place on a tray and bake for 20-25 minutes until crisp. 2. For the dressing, fry the garlic and ginger over a medium low heat in the sesame oil for 30 seconds. Add the curry powder and stir together. Fry for another 30 seconds then take off the heat. 3. Blend the paste with the silken tofu and other ingredients until smooth, season to taste. 4. Put the flour in one bowl with the white pepper and garlic powder. Pour the oat milk into another bowl then panko breadcrumbs and sesame seeds. Toss the tofu chunks in the flour then the milk and finally the breadcrumbs. Airfry until crisp or shallow fry in oil until crispy and golden brown. 5. Toss the salad ingredients together with salt, sesame oil and lime juice to taste. Serve on a platter topped with the tofu katsu pieces and plenty of the dressing. #veganrecipes #katsucurry #saladseason

Loaded tofu ricotta dip with sesame radish salad and a sumac pecan oil ✨ THE SUN IS OUT (just not in this vid) so it’s dip time!!! And this one sounds cheffy but it’s incredibly good and fresh and easy to put together. Plus it’s a GREAT way to make the most of seasonal veg like radishes and asparagus (not quite fennel yet but we’re not far off) ☀️ RECIPE: 35g blanched almonds, soaked boiling water for 10-20 mins 190g firm tofu 1 tbsp nutritional yeast 1 large garlic clove 1 lemon, zest ½ lemon, juice 60-75ml water Salt to taste 135g radishes 3 asparagus, ribboned Small fennel bulb, ribboned 1 tbsp toasted sesame seeds Squeeze lemon, olive oil and salt to taste 15g pecans, finely chopped 5 tbsp extra virgin olive oil ¼ tsp orange zest ½ tsp sumac ½ tsp red pepper flakes ¼ tsp fresh thyme Salt

Loaded smashed potatoes with a wild garlic aioli (ish) and PLENTY of salty delicious toppings…olives, pickled shallots, pickled chillies and herbs 🌿 I’ve been seeing the viral loaded crisps everywhere but wanted something a little more substantial that utilised one of the best things about UK in the spring, wild garlic. So I guess that’s this. And MY GOD was it good!! RECIPE: 850g potatoes Generous drizzles of olive oil Salt and pepper 45g wild garlic leaves 130g silken tofu 2 tsp mustard 1/2 lemon, juice 100ml veg oil 1 heaped tbsp vegan mayo Salt to taste Your favourite pitted olives 1 shallot, thinly sliced (+ salt and a squeeze of lemon) Pickled chillis Dill and chives to garnish 1. Preheat the oven to 220 degrees/200 fan. Fill a large saucepan with cold, heavily salted water then add the potatoes and bring to the boil. Boil for around 30-35 minutes or until the potatoes are fork tender. 2. Drain then steam dry the potatoes before lining up on a baking tray and smashing with the bottom of a glass. Drizzle generously with olive oil then place into the oven for around 35 minutes or until golden and crispy. 3. Blanch the wild garlic leaves in boiling water then remove and place in an ice bath for 30 seconds. Squeeze out then roughly chop and place into a bowl with the other sauce ingredients (except the oil). Blend, adding the oil slowly until everything emulsifies. Season to taste. 4. Serve the potatoes with plenty of the sauce and all the other toppings. Enjoy!

Drop the hottest wild garlic spots in the comments plssss 🌱🌱🌱 Had to bring back this gem from last year before I drop a STUNNING wild garlic recipe tomoz (full disclosure the wild garlic in this vid is actually a bunch of tulip leaves) x

Sticky, CRISPY mushroom and tofu rice rolls 🌱🌶️ This sits somewhere between Kimbap and a summer roll and though I love both OG dishes, I wanted to try something that requires no hands on cooking. For these, just chuck some shaved mushrooms and tofu onto a try with leftover or packet sticky rice plus the most UNBELIEVABLE sauce that you’ll want to drink. That goes into the oven then you’re ready to assemble. TOO EASY!! Perfect for a quick lunch at home or packed up and taken into the office (which is literally what I did today and I’m very satisfied x) RECIPE 1 large king oyster, shredded ½ block smoked tofu, shredded 260g leftover or packet sticky rice 3 tbsp soy sauce 1.5 tbsp sesame oil 1.5 tbsp brown sugar 1 tbsp veg oil 1.5 tbsp gochujang 1 tbsp ginger, grated 2-3 cloves garlic, grated Roast for 30-35 mins at 200 degrees until crispy and sticky. Serve with Kimchi and any veg you want (I’d recommend cuc, carrot, daikon and lettuce). Enjoy ✨✨

Coconut and lemongrass black beans and with crispy tofu and a zingy salad to see us into warmer spring days 🌞 This delivers flavour and texture in a big, bright way. I happily devoured this for 2 consecutive lunches before turning the leftovers into a crispy rice salad (shout if you want the recipe for that btw). Hope you make it because it really is delightful and so much more than the sum of its parts ✨ Ingredients below, full recipe in bio! RECIPE 1.5 tbsp sesame oil 1 shallot, finely diced 2 sticks lemongrass, tough outer layers removed and finely chopped Knob of ginger, peeled grated 3-4 cloves garlic, grated 1 tin black beans, drained ½ tin coconut milk 1 tbsp soy sauce ½- 1 tsp sugar (adjust to taste) ½ lime, juice 400g tofu, cut into 2 large slabs 35g plain flour 75ml soy milk 10g desiccated coconut 10g sesame seeds 15g panko breadcrumbs Salt 10 sugar snap peas, thinly sliced 2 spring onion greens, thinly sliced 1 red chilli, thinly sliced Small bunch coriander, roughly torn Drizzle sesame oil Lime juice, to taste #veganrecipes #beans

Coconut Milk Miso Glazed Squash 🥥👇 When Mia put out a post saying they had to take some time away from filming recipes, I jumped on the opportunity to connect! Mia challenged me to recreate my favourite dish from Twisted Green. My mind instantly went to the sticky soy glazed squash. I am grateful for people like Mia, who inspire me daily to do fun things with vegetables! I can’t wait until we meet in real life one day! Make sure you are following @twistedgreen and @frasercooks for more delicious plant based recipes! The Full Recipe: Ingredients: 1 acorn squash, cut into half moons, deseeded ¼ cup corn starch 2 tbsp vegetable oil Glaze: ¼ cup coconut milk 1 tbsp maple syrup 2 tsp sriracha 1 tbsp white miso paste Peanut Sauce: ¼ cup smooth peanut butter 3 tbsp soy sauce 1 lime juice 2 tsp maple syrup The rest of the leftover glaze to thin it out Method: 1. Preheat your oven to 425F. Prep the squash and place on a parchment lined baking sheet. Brush on vegetable oil all over the squash pieces and dust in corn starch. Bake for 20 minutes, depending on how big your squash is, it might take longer. � 2. While it bakes, make the glaze in a small bowl. Remove the squash and brush on the glaze with a small pastry brush. Bake for another 15-20 minutes. Remove and brush again. � 3. While it’s baking the second time, make the peanut sauce by combining everything together in a small bowl.� 4. Pour the peanut sauce on a large serving plate or platter. Place the cooked squash on top, they should be super tender and crispy at this point. Top with fresh herbs. I used cilantro, green onions, chives and toasted sesame seeds. I like things spicy so I also added lots of chili crisp. Dig in!

Hot, crispyyy, steamy elote inspired corn fritters that can be whipped up in one bowl ready to eat in one sitting 🌽 Elotes are elite. The combination of sweet, salty, tangy, creamy and spicy never ceases to amaze me. So here I am, whipping up another Elote inspired dish because I worship the ground they walk on. Full recipe in our biooo now. These simply neeeed to be made ☀️