boxxfreshAdmin's blog

Tomato & Basil Bruschetta

Who can resist a tomato and basil combo?! These flavour bursting bruschettas can be assembled in minutes for a real taste of the Med!


Ingredients per person:


2 slices of bread of your choice, we love using Vegbred!

A handful of tomatoes, ideally at room temperature

1 spring onion

4 or 5 basil leaves

1 small clove of garlic, peeled

Sea salt

Freshly ground black pepper

Extra virgin olive oil




Carrot & Coriander Falafel Burgers

Who doesn’t love a good burger?! These carrot & coriander falafel patties really hit the spot when you fancy something packed full of veg, full of flavour and something a little bit different. Serve them in a bun, naked with a pile of salad or topped on a baked mushroom and wrapped in griddled courgettes! And don't forget the chilli salsa!

Recipe Serves 4


Crushed Minty Peas & Avocado Toasts

This is a super fresh, summery take on smashed avocado… serve as a dip with crunchy veggies to dunk or dolloped on top of toast for a deliciously light breakfast, brunch or snack.


To serve 2:


2 handfuls of podded garden peas

1 avocado

A small handful of mint leaves, removed from the stalks

1/4 of a lemon

Olive oil

Sea salt 

Freshly ground black pepper

4 slices of bread of your choice, we love using Vegbred


Celery & Apple Slaw

This is the perfect slaw for a hot, sunny day… crunchy, juicy, light and so refreshing!


Ingredients to serve 4 - 6 as a side:

4 sticks of celery 

4 spring onions

1/2 cucumber

2 apples

1 handful of fresh mint leaves 

The juice of 1 lemon

1 big handful of pumpkin seeds

Sea salt 

Olive oil



Veggie Stir-Fry Jumble

This is a delicious jumble to make when you’ve got those odd bits and bobs left in the fridge to use up… use the ingredients list as a guideline adding what you have available! 


Ingredients to serve 4:

2-3 cloves garlic, finely diced

1 or 2 chillies, seeded and finely diced

A thumb sized piece of ginger, grated or finely diced

1 or 2 peppers, seeded and diced

A handful of mushrooms, diced

2-3 sticks of celery

3-4 spring onions or 2 red onions

2 courgettes, topped, tailed and diced

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



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

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

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