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Heres something you can do with peanut butter other than spreading it on toast. The vegetables used can vary with the seasons. We used broccoli and cabbage.

+ Ingredients

1 x 250g packet of wheat-free soba noodles
300g broccoli florets
½ a Savoy cabbage, cored and shredded
120g smooth peanut butter
1 tablespoon soy sauce
2 tablespoons warm water
2 tablespoons grated fresh ginger
1 clove of garlic, crushed
2 tablespoons sesame oil
2 tablespoons rice vinegar
2 teaspoons honey

Salt and freshly ground black pepper

+ Method

Blend all the dressing ingredients together in a food processor or in a bowl using an immersion blender. Season.

Bring a large pan of salted water to the boil. Add the soba noodles and cook for about 9 minutes, until almost ready, then tip in the vegetables and cook for another 2 minutes. Drain, then transfer to a serving bowl and toss with the dressing while still hot. Serve.

Try this with a mixture of the following: cauliflower, French and runner beans, sugar snap peas or grated root veg.

Serves 4
Preparation time: 10 minutes
Cooking time: 15 minutes

This dressing also makes a good dip for grilled vegetable brochettes and kebabs.