Two delicious plant-based recipes from the new Linda McCartney book
The late vegetarian pioneer is lovingly remembered in 'Linda McCartney’s Family Kitchen' compiled by her famous family
The late Linda McCartney is probably best known as Beatle Sir Paul McCartney's first wife and mother to their famous daughters — filmmaker Mary McCartney and fashion designer Stella McCartney — but was also a well-known animal rights activist and vegetarian long before it was a popular lifestyle choice.
Paul and Linda founded Linda McCartney Foods in 1991, and she wrote several recipe books on vegetarian food.
In remembrance of her life, Paul, Mary and Stella have released a cookbook called Linda McCartney’s Family Kitchen, R620. Along with re-imagined and updated versions of Linda's best-loved recipes, it features stories, anecdotes and a selection of family photographs.
Here's a taste of the recipes you'll find in the book, which is published by Seven Dials and distributed in SA by Jonathan Ball.
BRIGHT MOROCCAN CARROT SALAD
Carrots are a great source of vitamins C and E as well as beta carotene, which the body converts to vitamin A, and may help to protect against heart disease and cancer, as well as eye conditions such as cataracts. The orange in this salad makes it sweet and zingy — a real flavour sensation.
Serves: 4 - 6
6 medium carrots (about 450g), peeled and coarsely grated
2 spring onions, finely sliced
30g walnuts, finely chopped
2.5 - 5ml (½ - 1 tsp) dried chilli flakes, to taste
45ml (3 tbsp) extra virgin olive oil
Juice of ½ lemon
Small handful of flatleaf parsley, leaves only, roughly chopped
Sea salt and freshly ground black pepper, to taste
- Start by segmenting the orange. A serrated knife is useful for this. First, cut off the top and bottom ends of the orange so you can set it flat on your chopping board. Working from top to bottom, slice away the peel and white pith, following the curve of the fruit. Insert the knife between one of the segments and its connective membrane and gently slice into the middle of the fruit. Then slice into the other side of the segment to release it from the membrane and lift it out. Repeat with the remaining segments.
- Put the segments in a bowl with all the remaining ingredients and gently toss together. Season generously to taste.
- Cover and refrigerate the salad for about 30 minutes before serving.
This dish has become a takeaway and ready-meal favourite, but it is easy to make your own — then you know exactly what you're eating. Once you've prepared all the vegetables, this is ready to eat in 20 minutes. Tamarind paste is available in jars.
40ml (2½ tbsp) soy sauce or tamari
40ml (2½ tbsp) unrefined or light brown sugar
30ml (2 tbsp) tamarind paste mixed with 1 tbsp water, or 45ml (3 tbsp) lime juice
200g flat rice noodles
Vegetable oil, to fry
150g broccoli florets, cut into small pieces
3 medium garlic cloves, peeled and crushed
100g bean sprouts
1 red chilli, deseeded and thinly sliced
3 spring onions, thinly sliced
50g roasted cashew nuts, roughly chopped
Handful of coriander leaves
- Put the soy sauce, sugar and the tamarind mixture or lime juice in a small saucepan and place over a medium heat. Warm through until the sugar dissolves completely, then remove from the heat.
- Soak the noodles in hot water for 5-7 minutes until tender, but not completely soft.
- Put 30ml (2 tbsp) of vegetable oil into a large frying pan and place over a high heat. Add the broccoli, garlic, bean sprouts and most of the chilli and spring onions — set some aside for later. Stir-fry for 2 minutes until the garlic is aromatic, taking care not to let it burn.
- Drain the noodles and add them to the pan with the chopped cashew nuts, tossing them with the vegetables and separating any noodles that are sticking together.
- Add the soy sauce mixture and cook for another 3-5 minutes, tossing occasionally, until the noodles have soaked up most of the liquid and are tender.
- Taste and, if necessary, adjust the seasoning with more tamarind or soy sauce.
- Plate up the noodles with the remaining spring onions and chilli scattered over the top and garnish with coriander leaves. Serve immediately with lime wedges on the side.