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Boxxfresh Baked Beans

Rich, delicious, and totally satisfying -  these beans are super simple to bung together and won’t fail to impress! Serve them on toasted Vegbred for a power packed brunch, cook a batch and portion them up to freeze for a speedy meal when you need it the most or rustle up a big pan to pile into hot baked potatoes to feed the troupes.

 

Make these beans with any bean or pulse you have in the cupboard - we’ve made them with anything from cannelloni, butterbeans, black beans, chickpeas or lentils and even mixed mixed together - they’re all delicious!

 

Curry Fried Rice

This is a great mid week meal when your craving those delicious curry spices!

It's a great recipe for using leftover rice and feel free to swap out any veggies in this that you don't have, for ones that you do! Diced peppers, carrots, courgettes, Tenderstem broccoli or shredded kale would be delicious! 

 

Ingredients to serve 4-6:

2 white onions, peeled and finely sliced

A thumb sized piece of ginger, grated

3 cloves of garlic, peeled and either grated or finely chopped

Chickpea Curry

This is a really quick, flavour packed curry - perfect for a mid week meal with a baked potato, sweet potato, over rice or a big pile of wilted greens. 

 

Ingredients to serve 4 - 6 people:

2 white onions, peeled and finely sliced

3 cloves of garlic, peeled and finely chopped or grated

1 large thumb sized piece of ginger, peeled and grated

2 jars or tins of chickpeas, drained and rinsed

1 tin of tomatoes

1/2 -1 can of coconut milk 

2 tbsps tomato puree

Butternut Squash & Coconut Dhaka Dahl

This is a delicious Dahl that packs in loads of the good stuff! Mildly spiced but full of flavour and perfect served with warmed flatbreads for a satisfying meal.

Ingredients for 4 - 6 portion:

1 butternut squash

2-3 red onions

2-3 cloves of garlic

2 or 3 big handfuls of spinach

1 tin of coconut milk

1 pack of BANG! Dhaka Dahl Kit

Olive oil or cooking oil of choice

1 lime

Method:

1. Pre-heat the oven to 180c / 360f / gas mark 4.

Mac ’n’ Cheeze

Our Mac ‘n’ Cheeze is a total winner for the whole family to tuck into! Get the kids involved in making this one - they’ll love helping make the sauce and squidge in the broccoli trees!

Serves 4-6 

Prep time 5 mins 

Cooking time 40 mins 

 

Ingredients:

1 x medium sweet potato (peeled and chopped) 

400g of macaroni pasta 

320g of cooked Tenderstem broccoli 

150g of planet based cheeze (grated) 

2 x tbsp of plant based butter 

Easy Cheezy Veg Pasta Bake

We’ve stripped this recipe back to make it a super duper simple, go-to way of making a delicious pasta bake. Ideal for a mid-week dinner and perfect for minimal time in the kitchen and washing up! Bonus points all round!

Serves 4-6

Ingredients:

400g dried penne pasta (or gluten free alternative)

2 courgette, cut into bitesize chunks

1 romano pepper, cut into bitesize chunks

1 red onion, peeled and diced

4 cloves of garlic, crushed with the side of a knife

Gorgeous Green Pesto Pasta 

Gorgeous Green Pesto Pasta 

We all have those days when only a bowl of pasta will hit the spot! This Gorgeous Green Pesto Pasta involves zero faff, it's one our favourite basic recipes - real food for real life - full of flavour and full of chopped veggies so you know you're getting the good stuff ticked!

Serves approx 4:

1 courgette chopped 

1 handful of Tenderstem broccoli chopped 

1 handful of mushrooms finely sliced 

2 cloves garlic finely chopped 

1 large heaped tbsp of green pesto (we used Bonsan)

Sticky Apple & Crunchy Oat Cinnamon Crumble

Is there anything quite like the smell of apple and cinnamon in Autumn?!

There is no fancy or modern twist to this recipe - just a wholesome, familiar celebration of our amazing UK apples baked into a comforting crumble. We’ve used good old fashioned Bramley apples for thick fluffy base, a couple of eating apples to add texture to the filling and added oats to the topping for extra extra crunch!

Make it gluten free by swapping the plain flour for gluten free plain flour.

Pointed Cabbage Ceasar

This is a delicious way of enjoying a cabbage - charred, steamed tender leaves, crispy torn pieces of bread and a tongue tingling punchy garlic dressing! It makes a great lunch, light dinner or a side. The key is to be brave with the dressing - tasting it by itself will be full on and intense but once it’s drizzled over the cabbage and dished up with the crusty bread pieces, cheeze and olive oil - it’ll all make delicious sense!

 

1 pointed cabbage

2 cloves of garlic, peeled and grated

2 tablespoons of plant based mayo