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Griddled Flat Peaches With Pistachios

These peaches are light, delicious and full of fresh flavour!

 

Ingredients to serve 4:

4 flat peaches sliced in half, widthways, and stone removed

300g soft vegan cheese of your choice or coconut yogurt

2 handfuls of pistachios, roughly chopped

A handful of fresh mint leaves, torn

The zest and juice of 1 lemon

Freshly ground black pepper

Sea salt

Olive oil

 

Method:

Summer Minestrone

Summer Minestrone

This minestrone is deliciously veg packed, full of flavour and an utter delight to enjoy in the garden with some crusty bread and a glass of something chilled.

Ingredients to serve 4:

2 red onions, finely diced

2 cloves of garlic, finely chopped

1 large or 2 small courgettes, diced

2 pack of Tenderstem broccoli, chopped into 1 cm pieces

1 tin of chickpeas, drained and rinsed

2 handfuls of garden peas, podded

2 tbsp good quality pesto

Sweetcorn & Spring Onion Fritters With Tabasco Yoghurt

Salty… sweet… crispy on the outside… soft in the middle…and utterly Vegelicious! Makes 8 – 10 fritters Ingredients: 2 ears of corn, kernels cut away from the husk 2 spring onions, finely chopped 2 green chillies (or to your preference), deseeded and finely chopped 1 big handful of coriander, finely chopped 100g feta cheese, crumbled 2 eggs 2 heaped tbsp plain flour, gluten free plain flour or chickpea flour Sea salt Freshly ground black pepper Olive oil 4 tbsp Natural yoghurt​ Tabasco sauce Method: 1.

Vegelicious Hot Salad With Purple Sprouting Broccoli

This is the most delicious jumble of veggies – perfect to put in the middle of the table alongside a roast chicken or side of salmon to feed troops!

Serves 4 (or 6-8 as a side )

Ingredients:

4 medium sized potatoes

1 red onion, finely sliced or 4 spring onions, finely sliced

2 cloves of garlic, finely diced

2 sprigs of rosemary, leaves removed from the stalks and finely chopped

3 handfuls of tenderstem broccoli or purple sprouting broccoli

Rustic Tomato Soup

Rustic Tomato Soup

This is a lovely way of making tomato soup. Roasting the tomatoes onions and garlic first really intensifies the flavour and brings out their natural sweetness.

Ingredients to serve 3 – 4:

350g of vine or beef tomatoes, roughly chopped

3 cloves of garlic, peeled and roughly chopped

2 red onions, peeled and roughly chopped

3 sprigs of thyme, leaves only

1 good quality tin of tomatoes

Sea salt

Freshly ground black pepper

Olive oil