Blogs

Sweet Potato & Red Onion Pasties

These pasties are packed with flavour that the whole family will love.

Recipe to make 4 - 6 pasties, depending on size

2 medium sweet potatoes, peeled and sliced into 1cm cubes

3 whole cloves of garlic, skins left on

2 red onions, diced

1 sprig of rosemary, stalks removed and roughly chopped

2 fresh bay leaves

1 handful of crumbled or grated vegan cheese of your choice

1 tbsp olive oil

Sea salt & freshly ground black pepper

1 pack of ready made vegan puff pastry

Leeky Baked Cheeze

This is a delightfully social dish… perfect to pop in the middle of the table with some crusty bread or crispy potatoes for everyone to tuck into over a natter on a Saturday night!

Ingredients to serve 4:

2 leeks
1 block of Violife Greek Block
2 chillis, red or green, seeds removed and thinly sliced
Olive oil
Freshly ground black pepper
1 lime, cut into wedges
1 handful of mixed seeds

Method:

Very Veggie Sandwiches

Having a few lovely veggies cooked and ready in the fridge is a great way to make sure you’ve got all the tools you need to make vegtacular lunch time sandwiches throughout the week… remember the secret to a super sandwich is a combo of textures... crunchy and smooth... gooey and crispy... trust us - you’ll never have ‘lunch envy’ again!

Ingredients:

1 Aubergine
2 Courgettes
Olive oil
Bread of choice - we particularly love toasted Sweet Potato Bread

Suggested extras:

Pear & Violife Greek Block Salad

A delicious Winter salad to celebrate our British pears!

Ingredients to feed 4 as a light lunch… or 2 for a greedy lunch:

4 handfuls of pecan nuts or nut of your choice - hazelnuts or walnuts will work!
1 tsp maple syrup
4 pears, cut into quarters and core removed
1 red onion, finely sliced
4 big handfuls of spinach leaves
2 tbsp olive oil
1 tbsp balsamic vinegar
100g Violife Greek Style Block, crumbled
Sea salt
Freshly ground black pepper

Our Onion Soup

Something magical happens when you slow cook a bundle of sliced onions to create a delicious, savoury-sweet, buttery, gooey mass - We’ve made them the star of the show in this delicious soup which is great to serve to a crowd and only requires a bit of patience… possibly a pair of goggles.

Tip: Do not add salt to the onions before the stock is poured into the pot, otherwise you will never achieve the gorgeous caramel colour which makes this soup so lovely and tasty.

Roast Tomato Salad With Rosemary Beans & Lentils

Soft, crunchy, munchy, salty and sweet - a real flavour sensation!

 

To feed 4:

2 - 3 big handfuls of tomatoes, any shape or variety

2 red onions

2 sprigs of rosemary, stalks removed

1 tin of lentils, drained and rinsed

1 tins of haricot, borlotti or butter beans, drained and rinsed

2 big handfuls of spinach leaves

A handful of mixed seeds

A handful of Violife Meditteranean block shavings

Sea salt

Freshly ground black pepper

Olive oil

 

Dressing:

Nana Marie’s Very Veggie Cottage Pie

Nana Marie (The Boxxfresh Babies Nana and Kelly's darling mum) makes THE best cottage and shepherds pies. This is her incredible, veg-packed veggie version – it’s pure comfort and an absolute family favourite.

Ingredients:

3-4 carrots, peeled and roughly chopped into small pieces

1-2 sweet potatoes, peeled and roughly chopped

4 cloves of garlic, finely minced

2 white onions, finely diced

3 sticks of celery, finely diced

2 big handfuls of mushrooms, finely diced

2 tsp fresh or dried thyme

Garlicky Tomato & Bean Salad

Garlicky Tomato & Bean Salad

The addition of pulses to salads is always great when you fancy a lovely fresh salad but want to make sure its satisfyingly filling! With loads of fresh tomatoes, red onion, herbs and garlic this one’s a total winner.

Ingredients:

2 cans of white beans, either cannellini, haricot or butterbeans drained and rinsed

2 handfuls of tomatoes roughly chopped

2 red onions finely sliced

1 chilli, finely diced

Roast Squash & Charred Tenderstem Salad

This is a super tasty, robust, satisfying salad!

Ingredients:

1 butternut squash

4 cloves of garlic, crushed

2 sprigs of rosemary

1 bag Tenderstem broccoli

1 bunch of spring onions, white part only, finely sliced (keeping the green tops for the dressing)

2 baby gem lettuces cut into quarters

For the dressing:

Green part of the spring onions, finely chopped

1 clove of garlic, greed and finely mashed with the back of a knife

6 tbsp coconut yoghurt

1 tbsp white wine vinegar