Blogs

Roast Squash, Red Onion & Avocado Salad

This is a really hearty salad, tasty, filling, totally satisfying and great to feed a crowd for a spring picnic or to batch up and pack for mid-week lunches.

 

Ingredients to serve 8:

 

1 butternut squash, deseeded and cut into equal side chunks

3 red onions, peeled, halved then cut into slim wedges

1 cup cooked quinoa or wild rice

2 cloves of garlic, peeled and finely grated

1 red chilli, deseeded and finely diced

1 big handful of coriander leaves, roughly chopped

Aubergine & Watercress Salad

Golden scorched aubergines, crispy rosemary potatoes, peppery watercress and a mustardy yoghurt dressing… a truly vegelicious winter salad.

Recipe to feed 2 generously or 4 as a side dish:

1 bunch of watercress, about 50g
1 aubergine,
1 large or 2 small potatoes, diced into 1 cm cubes
2 red onions, cut into wedges
2 sprigs of rosemary, stalks removed and roughly chopped
Sea salt
Freshly ground black pepper
Olive oil

Our Super Picky Cheeze & Pickle Board

The Perfect Plant Based Picky Cheeze Board

We’ve got everything you could possibly need to create a scrumptious Cheeze Board this Christmas.

We’ve broken the elements down of the collection of goodies that we love to put together on our picky platters so that you can pick and choose your favourites and tailor your board to suit you.

 

Grapes

Wash the your grapes keep them all in one big bunch to serve!

Apples

Crunchy Winter Jumble

This is a delicious salad to serve on it’s own or as part of a lovely picky feast! 

Ingredients to serve 4:

1 butternut squash, cut into bite sized chunks
8 stalks of kale
1 red onion, finely sliced
1 avocado, diced
2 tbsp toasted sesame seeds
Red wine vinegar
Sea salt
Freshly ground black pepper
Olive oil

Method:

A Vegelicious Tray Of Roasties

This tray of roasted veggies is vegeliciously simple, it’s just a case of a little chopping, a little jumbling and let a hot oven do the hard work. A perfect side dish!

Ingredients to serve 4:

1 bunch of carrots

1 red onion

1/2 a large butternut squash

Olive oil

Sea salt 

Freshly ground black pepper

 

Method:

1. Preheat the oven to 180c/ 350f/ gas mark 4 and ready yourself with a large roasting tray.

Roasty Toasty Potatoes!

Who can resist a fluffy on the inside, crispy on the outside, golden wonder of a roast potato?! Serve them with a roast… serve them part of a picky sharing platter… serve them with salad and a jumble of spiced roast veggies… or simply serve them in a bowl alongside your favourite dip!  

This is the best method we know to cook to perfect roast spud - the key is to let the potatoes go completely cold after part boiling. We won't bore you with the science of why it works - just trust us and see for yourself!

Ingredients:

Veggie Savoury Rice 

A bowl of tasty, wholesome rice and veggies - is there anything more delish!? This dish is ideal for using up the last few veggies in the fridge before stocking up on more of the good stuff, so grab a bowl and get stuck in!

Serves approx 4:

2 small / 1 large onion finely chopped

2 garlic cloves crushed or finely chopped 

4 carrots 

1 leek 

200g Tenderstem Broccoli 

A few mushrooms 

1 tsp Mixed Herbs

2 tbsp Tamari 

1 veggie stock cube 

250g of brown rice 

1 tbsp of olive or coconut oil

Hot Wok Tamari Greens

You can make these Tamari greens in minutes… you can always add some finely chopped chilli for a fiery kick.

Ingredients:
2 leeks
 A portion of spring greens or half a green cabbage
Freshly ground black pepper
2 tbsp tamari sauce
Olive oil

Method:
1. Trim the tops and bottoms of the leeks and peel off the first layer and finely slice. Wash thoroughly in a colendar,