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September recipe from our Nutritionist Nicky Seabrook – help with the Menopause?
August 30th, 2023
I’m sure many of you now have squashes growing in the garden and with cooler temperatures heading our way I thought a Stew might be good. Tofu is used by many following a vegetarian diet and is great for anyone experiencing menopausal symptoms. Soya protein provides a source of plant oestrogens which can help women going through this stage of their life.
Vietnamese Squash, aubergine and Tofu stew
1 onion sliced thinly
2 tsp curry powder
½ tsp ground cinnamon
1 fresh red chilli
25g fresh ginger, grated
2 stalks lemon grass, using only the bulb, very finely chopped
Juice of ½ lime
2 dessertspoons soya or tamari sauce
1 ½ pints vegetable stock
3 dessert spoons cornflour
2 tsp brown sugar
275g firm tofu, cut into squares
1 butternut squash – half if large, cut into chunks
1 aubergine, cubed
½ red pepper deseeded and cut into long strips
250g white cabbage, cored and thinly sliced
Fresh coriander to garnish
1. Preheat oven to 400F/200C/Gas mark 6. On a large baking tray or roasting dish place the tofu, squash and aubergine and drizzle with a little oil and a pinch of salt. Roast for about 20 minutes until the vegetables are tender. Remove from the oven.
2. Meanwhile start the sauce. In a large saucepan place a splash of oil and add the onion, spices, chilli, ginger and lemon grass. Cook until the onion is soft and translucent.
3. Add the lime juice, tamari, or soya sauce, sugar and stock. Bring gently to the boil.
4. In a small dish mix the corn flour with enough cold water to form a paste. When the sauce is boiling, pour in the corn starch stirring constantly, until thick and glossy. Add the red pepper.
5. In a frying pan add a splash of oil and stir fry the cabbage until tender.
6. Combine all the vegetables and tofu with the sauce and gently bring to the boil. Serve with a garnish of fresh coriander and accompany with noodles if desired.
Taken from new Food For Thought by Jane Noraika
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