boxxfreshAdmin's blog

Smokin’ Onion Rings

Super yummy, super crunchy and not a frying pan in sight… these smokin’ onion rings are incredibly simple to make and make for a real treat.

To make 4 portions as a snack or side

2 red or white onions
1 egg beaten
4 tbsp rice flour
1 tsp smoked paprika
Sea salt
Freshly ground black pepper
1 lemon cut into wedges

Lemon & Thyme Roast Carrots

These carrots are amazing served with a roast or jumbled into salads with a crumbly cheese, munchy leaves and crunchy seeds for a delicious lunch!

Serves 4 as a side

Ingredients:

1 bunch of carrots, leaves twisted off and washed

6 sprigs of thyme

1 lemon

1 tbsp

Olive oil

Sea salt

Freshly ground black pepper

Method:

1. Pre-heat the oven to 180c/ 350f/ gas mark 4.

Butternut Bake

Deliciously comforting, this vegpacked bake is perfect for these Autumn days. 

Ingredients to serve 4-6 people:

2 butternut squash
1 chilli, deseeded and finely diced
2 tsp caraway seeds
8 cloves of garlic
1 bag of spinach
1 big handful of vegan cheese of your choice
Sea salt
Freshly ground black pepper
Olive oil
6 - 8 sage leaves
1 handful of seeds or chopped nuts of your choice

Method:

Winter 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

Veggy Baked Bundles

These are so good that you’ll want to cook extra roasted veggies just so you make them the next day. The best thing is… they work with pretty much any leftover cooked veggies like roast potatoes, butternut squash, carrots, roast onions or cooked greens!

Serves 4 as a light bite or 2 as a main meal

Baked Beets

Baked Beets

This is a great way of cooking beetroot, you lose none of their delicious flavour and if you have the oven on for something else you can just pop them in and just let them do their thing!

Ingredients:

1 Bunch of beetroot

2 tsp of olive oil

Sea salt

Freshly ground black pepper

Method:

1. Set the oven to 180c/ 350f/ gas mark 4. Line a couple of lengths of tin foil with greaseproof paper and set aside.

Crunchy Kale & Pomegranate Salad

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
1 pomegranate
2 tbsp toasted sesame seeds
Red wine vinegar
Sea salt
Freshly ground black pepper
Olive oil

Method:

Shallot & Butterbean Casserole

Filling, tasty and beyond peeling a few shallots and chopping some garlic, this casserole takes practically no time to prepare!

Ingredients:

8 Shallots, peeled and trimmed

3 cloves of garlic, roughly chopped

2 tins of tomatoes

2 tins of butterbeans, drained and rinsed

1 tbsp of tomato puree

Sea salt

Freshly ground black pepper

Olive oil

Method:

1. Preheat the oven to 160c/ 320f/ gas mark 2.