boxxfreshAdmin's blog

Roast Squash, Mushroom & Tomato Salad

This is a truly satisfying salad with a mouth-watering combination of sweet, earthy and zingy flavours; total comfort food!
 

Ingredients:
1 medium sized butternut squash

2 cloves of garlic, grated or finely diced

3 flat mushrooms, sliced

Juice of 2 limes

2 tbsp balsamic vinegar

1 tsp agave surup

6 or 7 vine tomatoes, quartered 1 red onion, finely sliced

1-2 red chillis, deseeded and finely sliced

Olive Oil

Sea salt

Freshly ground black pepper

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

Spiced Red Cabbage

A delicious seasonal addition to any roast!

Ingredients:

1 red cabbage, core removed and finely sliced
3 red onions, finely sliced
2 apples, cored and finely sliced into matchsticks
1 cinnamon stick
150 ml Balsamic vinegar
2 tbsp honae or maple syrup
Olive oil
Sea salt
Freshly ground black pepper

Method:

The Boxxfresh Bubble

Bubble and squeak is one of life’s great pleasures, it’s totally delicious, feeds a crowd and obviously brilliant for using up any leftovers!

The ingredients for the bubble is all down to you and what you have left over from your Christmas feast - we would suggest a combination of any of the following leftovers:

Grandma Veida’s Parsnip Bake

A delicious festive family favourite!

Recipe to 4 - 6 as a side dish:

4 parsnips
2 handfuls of freshly grated vegan cheese (there are lots of great ones out there now... others need a little improvement... so try a few, experiment and choose your favourite!) 
A big knob of vegan butter, about 25g
Olive oil
Sea salt
Freshly ground black pepper

Method:

Kelly’s Famous Sprouts

Love them or hate them the humble Brussel is a seasonal must-have.

Kelly’s famous garlicky roast sprouts are such a treat - we’d challenge any sprout-phobe to not like them!

 

To make 4 portions:

500g sprouts

2 cloves of garlic, peeled and finely mashed

2 sprigs of rosemary

75g vegan spread or olive oil

Sea salt

Freshly ground black pepper

 

Method:

Super Sprouts & Braised Lentils

This delicious jumble is fab served with a pile of roasted root veggies!

Recipe To Serve 4 -6:
1 white or red onion, finely diced

2 cloves of garlic, finely minced
4 carrots, peeled and finely diced
1 leek, finely diced
3 tins of lentils, drained and rinsed
1 good quality vegetable stock cube
A couple of sprigs of rosemary, thyme or sage
10-12 brussels sprouts, finely sliced
Sea salt
Freshly ground black pepper
Olive oil

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.