Last week, to celebrate Veganuary, we popped into Farmacy for brunch. Think: syringe shots of fresh juice to Farmacy hollandaise generously poured over portobello mushrooms and avo. We tucked into chocolate chip waffles with housemade nutella and coconut ‘yoghurt’ – and sides of the tastiest truffle potato rosti we’ve had to date – Add super friendly staff, beautiful interiors and an oat milk cappuccino convert. And breath! To put it simply, it was a truly delicious experience.
PLUS: They’ve kindly shared their recipe for this tasty, colourful and vitamin-rich kimchi and mushroom bowl. Think: Soba noodle base with spinach stems and dill – inspired by Turkish cooking, combined with Korean-inspired fermented cabbage.
Preparation time: 30 minutes, plus 20 minutes cooking
6 spears white asparagus, peeled and cut into matchsticks
2 carrots, cut into matchsticks
200g (7oz) soba noodles
375g (13oz) Kimchi (see page 204)
30g (1oz) sprout mix
Lemon juice, to season
For the mushrooms:
500g (1lb 2oz) shiitake mushrooms
4 tbsp sesame oil, plus extra for the noodles
4 tbsp rice vinegar
1 garlic clove, left whole
2 tsp coconut nectar
Handful of basil leaves
Salt and black pepper, to taste
For the spinach stems:
Stems of 250g (9oz) spinach (choose stems attached to the root)
2 tbsp coconut oil
1 garlic clove, minced
1 chilli, minced
50g (1¾oz) dill (stems and leaves), chopped
Zest and juice of 1 lime
For the dressing:
3 garlic cloves, grated
6 tsp grated fresh root ginger
2 tbsp coconut nectar
2 tbsp brown rice miso
3 tbsp sesame oil
3 tbsp rice vinegar
2 tbsp lime juice
Zest of 1 orange
1 tbsp Alchemist’s Sauce (see page 70)
½ tsp chilli flakes
Season the asparagus matchsticks with a little lemon juice and soak the carrot matchsticks in water to make them softer.
To prepare the mushrooms sauté the mushrooms in the sesame oil in a frying pan over a high heat until cooked but firm.
In a large bowl, combine the mushrooms, vinegar, garlic, coconut nectar and basil and season with salt and pepper to taste.
Next sauté the spinach in the coconut oil in a frying pan over a high heat until soft; about 10 minutes. Add the garlic, chilli, chopped dill, lemon zest and juice. Season with salt and set aside.
Make the dressing by placing all the ingredients in a food processor and blending until smooth. Season with salt and set aside.
Season the sprout mix with lemon juice and set aside.
Cook the noodles according to the packet instructions. Rinse them in cold water to prevent them sticking together and run your fingers through them to remove excess starch. Drizzle some sesame oil over the noodles, toss and set aside.
To assemble, create a small mound of soba noodles on one side of the serving dish. Arrange the asparagus, drained carrots, kimchi, mushrooms, sprouts and spinach around it. Spoon the dressing over the noodles and enjoy!
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