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HOW TO EAT MORE FRUIT & VEG!

We all want to eat more fruit and veg! We know it’s good for us! But how do we do it? And more importantly, how to we add more more of the good stuff onto our plates without thinking we have to give up the food we love?

Guess what - it’s not about giving up the foods that tickle your fancy, it’s just about adding more fruit and veg and finding a little bit of balance! Enjoy your pizza with a big salad or a Friday night burger with a delicious, crunchy slaw.

Oven Roast Sweet Potato Fries

Who doesn’t love chips?!

Sweet potato chips and fries have become mainstream as our beloved traditional version and it’s super simple to make your own. The lovely sweet flavour of sweet potato makes a really good base flavour for spices so we love coating them in whatever spice mix goes with the other dishes we want to serve… from Cajun, Creole and Chinese 5 spice to Tex Mex, Moroccan or Garham Masala - anything works! Be inventive!

 

Serves 4 :

Chickpea, Tomato & Red Onion Salad

This is a delicious versatile salad it’s full of fresh flavour and really satisfying we love it served with other bits and bobs like falafel, raw carrots or a pile of roasted veggies!

 

Serves 4:

 

1 red onion

1 cos lettuce

3 or 4 handfuls of cherry tomatoes or a couple of big tomatoes

1 jar of chickpeas, drained and rinsed

2 avocados

1 clove of garlic

Dried oregano

Olive oil

Sea salt

Freshly ground black pepper

The juice of 1 lemon

Boxxfresh Baked Beans

Rich, delicious, and totally satisfying -  these beans super simple to bung together 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!

 

Serves 4 - 6:

Packed Pitta Pockets

Crispy veggies, crispy tofu and full of scrumptious mouth watering flavour!

Makes 6

1 packed of 6 pitta breads of your choice

2 blocks of smoked tofu

3 carrots, grated

1 red onion, finely sliced

1 chilli, deseeded and chopped

2 big handfuls of spinach leaves

1 big handful of parsley, leaves only, finely chopped

2 limes

Sea salt

Freshly ground black pepper

Olive oil

 

Optional Extras:

Schiracha

Vegan Mayo 

"No Egg" Fried Rice

This is our super tasty, plant based version of egg fried rice! It’s full of delicious flavour and really quick to prepare. We love it by itself or topped with toasted nuts, shredded carrots, a tangle of watercress and sliced avocado!

Ingredients for 4:

About 2 cups / 500g Cooked Rice

1 block of firm tofu

1 bunch spring onions, finely sliced

1 clove of garlic, peeled and grated

Chinese 5 spice

Tamari Sauce

Toasted sesame oil

Black or white sesame seeds

Coconut or olive oil 

 

Punchy Parsley Pasta

This is a SERIOUSLY GOOD summery pasta sauce which is really simple to make and packed full on lip-smacking flavour….. not much more to say than “ You must  give this go!!”

Serves 4:

4 cloves of garlic, peeled and minced or finely grated

2 lemons

1 chilli, finely diced

100g / 2-3 big handfuls of flat leaf parsley

150g / 2 handfuls of tomatoes

Sea salt

Spring Packed Potato Salad

Comforting, fresh & satisfying all at the same time - this is a zippy, veg-packed version of potato salad which is delicious by itself or served as a side to a plant powered BBQ or Garden Picnic!

Ingredietns to serves 4:

6 to 8 / approx. 400g new potatoes

1 bunch / 300g of asparagus

6 spring onions

1 bag of rocket

The juice of 1 lemon

3 tbsp plant based mayo - we used Rubies In The Rubble Mayo

Olive oil 

Sea salt

 

Method:

Veggie Breakfast Scramble

This is a delicious, savoury, plant based breakfast packed full of the good stuff to kick start your day! Use any veggies you fancy or have to hand from chopped courgettes, to shredded kale, spinach or sliced cauliflower. You can make this the night before and simply warm it through the next morning when you ready to eat!

 

Feeds 4:

1 block of firm tofu, drained

6 - 8 mushrooms, finely sliced

1 handful (about 200g) of Tenderstem broccoli, roughly chopped

2 handfuls of tomatoes