The Sunlight Sets: BB = best buddies and... a secret ingredient

A new set menu from the Sunlight Sets: light, easy to digest menus we can all enjoy.

tempeh3

Your best mate is coming over to hang out this Friday night. She loves animals, and has just turned vegan. You’ve been meaning to try tempeh for a while (the package is still at the back of the fridge), so who better to test it on? There’s got to be chocolate too, and alcohol, because it’s Friday night. The nutty-tasting tempeh is a success. Served over a bowl of beans, greens and grains with a cheeky side of tortilla chips, it’s healthier than a Mexican takeaway and the green sauce is divine. You pour a slug of vodka into the tart, blood-red drink that's been simmering away. You munch on chocolate lollipops, dense and fudgy without a trace of their secret ingredient, and make a mental note to make a batch for the girls at work. Watching your favourite box set with your favourite friend, it’s time to chill.  

Black bean tempeh with lime coriander dressing

Ingredients: 200g tempeh · 1½ cups canned black beans, rinsed and drained · 1 cup vegetable stock · ½ tsp ground cumin · ½ tsp cayenne pepper · ½ 1 tsp dried oregano · juice from 1 lime · 1 cup of cooked quinoa · big handful of fresh spinach leaves  Lime coriander dressing: ½ cup coriander leaves · ½ cup unsalted raw cashews · 1 tbsp lime juice· 1 tbsp apple cider vinegar · ¼ tsp ground cumin · cracked black pepper

Method: Crumble the tempeh into a medium saucepan. Add all the beans and vegetable stock, and bring to the boil on medium-high heat. Turn down the heat, then add the spices and stir through. Simmer for 6 to 8 minutes, stirring occasionally. To make the dressing, blend all its ingredients in a food processor until smooth and creamy. Add black pepper or more lime juice to taste, and a little water if the dressing is too thick. Once the tempeh has absorbed the stock and is warmed through, remove the pan from the heat. Stir in the lime juice. Serve the tempeh and beans over a bowl of fresh spinach and cooked quinoa. Drizzle over the creamy coriander dressing. Serves 2. 

BB lollipops 

Ingredients: 2/3 cup canned, well-rinsed black beans · 2½ tsp coconut oil · 2 tbsp unsweetened cocoa powder · 2 tbsp honey · pinch of salt · ¼ tsp vanilla extract Crunchy coating: 100g dark chocolate, roughly chopped · 1 tsp coconut oil · sprinkles or chopped nuts · 10 cocktail sticks

Method: Blend all ingredients in a food processor until completely smooth. Taste, and add extra cocoa powder or honey if you wish. Scrape the blended mix into a bowl and put in the fridge for about 20 minutes to firm up. Wet your hands, shape the mix into 10 balls (one teaspoon per ball is a good guide), put on a plate lined with baking paper and return to the fridge. To make the crunchy coating heat the chocolate and coconut oil, stirring until melted. Remove from the heat. Pierce each ball with a cocktail stick, and roll around in the mix to coat then dip in sprinkles or nuts. Put back in the fridge until the coating has set (about 10 minutes). Makes 10.

Hibiscus agua fresca

Ingredients: 2 cups water · ½ cup dried hibiscus flowers, rinsed · ice cubes · vodka (optional)

Method: Boil the water in a small saucepan, then steep the flowers for 10 minutes. Strain the liquid into a heat-proof jug, and top up with cold water to the 2 cup level. Pour ¼ cup of hibiscus agua fresca into each glass, add still or sparkling water and plenty of ice. Makes 8 glasses.