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Spicy Pasta, Vegan Meatballs and Chocolate Pud: Max La Manna’s Vegan Recipes for Using Up Stale Bread | Food

Bang-bang broccoli (picture above)

Store excess breadcrumbs in the freezer for up to three months.

Preparation 10 minutes
Cook 20 minutes
Serves 4-8

1 large cup of broccoli, florets and stems cut into 3-5 cm pieces

For the batter
35 grams or flour
1 tsp turmeric powder
2 tsp chili powder
tsp black pepper
125 ml oat milk

For the breadcrumb mix
100g dry, one day old breadroughly torn
2 tsp smoked paprika
½ tsp black pepper
A good pinch of salt

For the quick buffalo sauce
2 tbsp hot sauce
3 tbsp tomato ketchup
2 tbsp vegetable butter
2 tbsp oat milk
1 tbsp maple syrup
1 tbsp cornflour
2 tsp water

To serve
1 tbsp toasted sesame seeds
1-2 spring onions
trimmed and thinly sliced
1-2 tbsp fresh chivescoarsely chopped

Preheat the oven to 180C (160C Fan)/350F/Gas 4, and line a baking pan with greaseproof paper. Place the bread in a food processor and pulse to a fine crumb. Transfer to a bowl with all the other ingredients for the breadcrumb mixture.

In another bowl, whisk all the batter ingredients until smooth and slightly thick. Add the broccoli and mix to coat evenly. Roll the breaded broccoli in the breadcrumb mixture so that they are evenly coated, and place in the parchment-lined baking pan. Bake for 18-20 minutes, turning halfway through, until golden brown and crispy.

Meanwhile, make the buffalo sauce. In a saucepan over medium heat, whisk together the hot sauce, ketchup, butter, oat milk, and maple syrup and simmer for two to three minutes. In a small bowl, whisk together the cornstarch and water, reduce the heat to the saucepan and stir in the cornstarch mixture for two minutes, until smooth and silky. Remove from fire.

Place the sautéed broccoli in a large bowl, add a few spoonfuls of the buffalo sauce and toss to coat. Serve warm, sprinkled with sesame seeds, scallions and chives.

Linguine with spicy, spicy breadcrumbs

Herby linguine from Max La Manna with spicy breadcrumbs.
Herby linguine from Max La Manna with spicy breadcrumbs.

The sauce can be made up to a day in advance; close tightly and let cool.

Preparation 10 minutes
Cook 15 minutes
Serves 4- 6

80g dry, one day old bread
90 ml extra virgin olive oil
plus 1 tbsp extra for frying
1 tbsp fennel seedroasted
3 tablespoons fresh dillchopped leaves and stems
1 unsprayed lemongrated and pressed
Salt and pepper
360g linguine
3 cloves of garlicpeeled and finely chopped
75 grams of pine nutsroasted and coarsely chopped
3 tablespoons fresh parsleychopped leaves and stems
3 tablespoons fresh basilchopped leaves and stems
100 g pitted green olives
4 tbsp capers
50 g vegan Parmesan cheesegrated

Place the bread in a food processor and grind to fine crumbs. Heat a tablespoon of oil in a skillet over medium heat, add the fennel seeds and breadcrumbs and cook, stirring occasionally, for four to five minutes until golden brown and fragrant. Let cool and mix with the dill, the zest of half a lemon, salt and pepper.

Cook the pasta according to package directions in boiling salted water until al dente, drain and reserve a few tablespoons of cooking water.

Meanwhile, combine the garlic, pine nuts, parsley, basil, half the olives and half the capers in a serving bowl. Chop the remaining olives and capers, add to the bowl with the lemon juice and remaining oil and lemon zest, toss and season to taste.

Add the pasta and a splash of the reserved cooking water and toss again, adding one to two tablespoons of Parmesan cheese at a time until the sauce coats the pasta. Serve the pasta with the spicy, spicy breadcrumbs.

Sun-dried tomato “meatballs” and spicy garlic bread

Max La Manna's oven-dried tomato 'minced meat' balls with spicy garlic bread.
Max La Manna’s sun-dried tomato ‘meatballs’ with spicy garlic bread.

Preparation 15 minutes
Hang out 30 minutes
Cook 25 minutes
Serves 4

For the “meatball” mix
80g
dryone day bread
260g
vegetable mince – I use More than minced meat
2 cloves of garlic
peeled and finely chopped
onioncut in pieces
2 tablespoons fresh parsleyminced meat, including stalks
3 tbsp nutritional yeast
1 tbsp soy sauce or tamari
1 tsp dried oregano
¼ tsp black pepper
2 tbsp olive oil
400 g passata

For the spicy garlic bread
4 tbsp vegetable butter
2 cloves of garlicpeeled and grated
1 tbsp fresh parsleyminced meat
½ lemon peel
salt and
black pepper
1
baguette or sourdoughcut diagonally

Grind the old bread in a food processor to a coarse crumb, place in a large bowl and combine with the remaining ingredients for the meatball. Using your hands, shape the mixture into golf ball-sized circles and allow to cool for about 30 minutes to set.

Place two tablespoons of oil in a frying pan over medium heat and fry the balls, turning occasionally, for 10-15 minutes, until golden brown and slightly charred. Turn the heat to low, add the passata and heat, stirring occasionally, for a few minutes.

Meanwhile, preheat oven to 200C (180C Fan)/390F/Gas 6. In a bowl, combine butter, garlic, parsley, lemon zest, salt and black pepper, spread evenly over one side of bread slices and bake for five to eight minutes, until the butter has melted and the bread is browning around the edges. Serve the meatballs with your favorite pasta and the spicy garlic bread on the side.

Chocolate-and-hazelnut bread-and-butter pudding

Max La Manna's Chocolate and Nut Bread and Butter Pudding.
Max La Manna’s Chocolate-and-Hazelnut Bread-and-Butter Pudding.

Preparation 20 minutes
Rest 15 min+
Cook45 minutes
Serves 4

50 g hazelnuts
5 tablespoons cornstarch
400 ml oat milk
150 ml vegetable whipped cream
1 teaspoon
vanilla extract
30 g icing sugarplus extra to serve
50g vegetable butter
3 tablespoons cocoa powder
200g
vegan dark chocolatecoarsely chopped
500g dry sliced ​​breadcut diagonally
Vegan ice creamto serve

Preheat oven to 180C (160C Fan)/350F/Gas 4. Toast the hazelnuts in a baking tray for 10 minutes, until golden brown and let cool.

To make the custard, place the cornstarch in a bowl, whisk in a dash of oat milk until it forms a thin paste, and place in a saucepan. Add the rest of the milk, cream, vanilla and icing sugar, place over medium heat and cook, whisking, for five to eight minutes, until thickened.

Blitz the nuts, butter and cocoa powder until smooth and creamy. Place a quarter of the chocolate in a glass bowl and melt for 10 seconds in a microwave or over a pan of gently simmering water. Pour the melted chocolate into the nut mixture and grind again to a thick, creamy butter.

Spread the butter thickly on one side of each slice of stale bread and use it to line a 7″ x 8″ baking dish (or thereabouts), overlapping the slices so that the corners extend above the edge. Sprinkle with half of the remaining chocolate and pour over the custard. Sprinkle with the last chocolate and let it rest for 15-30 minutes.

Bake for 30-40 minutes, until golden brown, let rest for five minutes, then dust with icing sugar and serve with ice cream.