boxxfreshAdmin's blog

Crushed Roast Rosemary Jazzy Mids

Crushed Roast Rosemary Jazzy Mids

This is a delicious, simple way to serve the aweesome Jazzy Mids... perfect with breakfast, lunch, dinner or just as a snack to gobble with
 a glass of something chilled.

For 2-3 portions:

350g Jazzy Mids, scrubbed

Olive oil or rapeseed oil

2 sprigs of rosemary, leaves only

Sea salt

Freshly ground black pepper

Method:

Avo’ Nice Day With A Fungi Sandwich

Avo’ Nice Day With A Fungi Sandwich

It’s no secret avocado and mushroom is a combo made in vegelicious heaven… join them in a sandwich with a few other delicious veggies and we’re into serious plant powered Manwich territory!

 

To make a couple of rounds…

2 portobello mushrooms or 4-6 chestnut mushrooms, depending on their size

2 sprigs of thyme

1/2 a red onion, finely sliced

6 sun dried tomato halves

6 baby gem lettuce leaves

1 avocado, sliced

Olive oil

Sea salt 

Med Red Soup

Med Red Soup

 

Light, fresh and a real taste of sunshine!

 

Ingredients to serve 3-4:

2 red peppers, deseeded and roughly chopped

2 red onions, peeled and roughly chopped

3 cloves of garlic, peeled and halved

2 sprigs of rosemary, leaves only

2 big handfuls of basil leaves

Sea salt

Freshly ground black pepper

Olive oil

The juice of half a lemon

 

Method:

Sunshine Salad

Sunshine Salad

 

This is a wonderfully simple salad allowing the tomatoes to really shine. Use whichever tomatoes are your favourite or you have to hand as long as they are fresh, ripe and full of sunshine flavour!

 

Ingredients to serve 4:

2 big beef tomatoes or 2 big handfuls of vine tomatoes

4 spring onions, finely sliced

1/2 clove of garlic, mashed to a pulp

1 tsp dried oregano

1 tbsp of white wine or red wine vinegar

Quinoa Tabbouleh 

Quinoa Tabbouleh 

 

This is a deliciously light, clean tasting salad. Perfect for big gatherings served on its own or simply accompanying a veggie burger. If you’re lucky enough to have any leftovers, it keeps very well in the fridge for mid-week lunches.

 

To feed 4-6 people you will need:

1 cup of quinoa

4 large tomatoes or 6-8 of an assorted size, finely diced

1 red onion, finely diced

1 cucumber, seeds scooped out and finely diced

Double Tomato & Garlicky Bean Sarnies

Garlicky Bean & Double Tomato Sandwiches 

The key to a super charged, lip smacking sandwich is combining layers of delicious flavours and textures… sweet and salty, crisp and crunchy, soft and juicy... this one certainly ticks all the boxes! 

To make 4 rounds:

1 tin of white beans, either butter beans or cannelini beans, drained and rinsed

1 small clove of garlic, crushed

1 red onion, finely sliced

1 courgette, finely sliced with a peeler

Another Very Veggie Sandwich

Another Very Veggie Sandwich

These vegtastic sangeroonies are quite literally All About The Veg… Greedy mouthfuls of fresh, crunchy, juicy, crispy vegeliciousness!

To make 4 sandwiches:

2 carrots, grated

2 big tomatoes, finely sliced

1 red onion, finely sliced

1 courgette, finely sliced with a peeler

1 baby gem lettuce

1 avocado, finely sliced

1 clove of garlic, peeled

Olive oil

Sea salt

Freshly ground black pepper

Middle Eastern Pepper Dip

We love this dip served with big shards of crunchy crostini as a tasty snack or relaxed starter or part of a mezze sharing platter.

 

Ingredients:

3 red peppers, deseeded and roughly chopped

2 tsp cumin seeds

2 tsp balsamic vinegar or pomegranate molasses if you have it

1 clove of garlic, roughly chopped

A big handful of walnuts

Juice of half a lemon

Sea salt

Freshly ground black pepper

Good quality olive oil

 

Method:

Roast Rhubarb with Vanilla and Honey

Rhubarb is a true seasonal treat which, when roasted, goes soft, jammy and sticky. Use it for a pie or crumble filling, in the middle of the table at brunch or our personal favourite, layered with big scoops of coconut yogurt and topped with toasted almonds.

 

Makes 4 portion

Ingredients:

4-6 sticks of rhubarb

A sprinkle of unrefined sugar

1 vanilla pods

Chilli & Lime Cauli Slaw

Fresh, crunchy and totally gets the tastebuds going... 

To serve 4

Ingredients:

The zest and juice of 3 limes
3 tbsp olive oil
1 clove of garlic, crushed or grated
2 red chillies, deseeded if desired and finely sliced
1 cauliflower
6 sticks of celery, finely sliced on an angle
1 red onion, finely sliced
1 bunch of coriander, roughly chopped
Sea salt
Freshly ground black pepper