Cauliflower cheeze has to be one of the all time comfort food dishes - full of flavour, gooey and perfect for the colder days. We’ve added garlic and Tenderstem broccoli into the sauce mix for extra punchy flavour and veg count! Serve it as the main event with wilted greens and some crusty bread or as a side dish to a veg packed Sunday roast!
Ingredients to serve 4:
2 cloves of garlic
1 tbsp vegan butter
2 tbsp plain flour
3/4 litre of plant based milk
This is a brilliant centre piece for a Sunday roast or served with a selection of tasty salads and dips for a delicious dinner!
Ingredients:
1 Cauliflower
2 cloves of garlic
8 sprigs of thyme or 2 tsp of dried thyme
Olive oil
Sea salt
Freshly ground Black Pepper
Method:
1. Pre-head the oven to 180c / 350f / gas mark 4.
2. Pick off all the outer leaves from the cauliflower and trim the stalk on the base to make sure it can lay flat.
This is a really simple sauce and a great way to hide veg into a meal for children and adults alike! You can toss it through any pasta of your choice, mix it through veggie rice jumbles or even mix it through hot chickpeas and toasted kale!
Ingredients for 4 - 6 portions of sauce
2 carrots
1 courgette
A handful of mushrooms
1 pepper
1 onion
A handful of tomatoes
2 tsp fresh thyme leaves or dried oregano or dried mixed herbs
2-4 cloves of garlic
This is a family staple that we have tweaked into a completely plant based version.
The finely chopped veggies mixed with lentils and tomatoes cooks down into an amazingly delicious sauce that would give any regular lasagne a run for its money!!!
Serves 6
RAGU SAUCE :
2-3 red onions
5 garlic cloves
A good splash of tamari - approx 2 tbsp
Woody herbs fresh or dried ( 1 1/2 tsp thyme, oregano if dried)
These crispy sliced potatoes are a great alternative to chips to serve as a super side or snack!
Serves 3 - 4
Ingredients:
700g or 3 medium size potatoes
Olive oil
2 tablespoons of vegan mayo
1 clove of garlic
1 tsp sweet smoked paprika
The juice of 1 lime
Sea salt
Freshly ground black pepper
Method:
1. Pre-heat the oven to 180c / 350f / gas mark 4.
The start of the British courgette season is here! Courgettes are delicious raw in salads, soaking up any dressing you add to them - this one is delicious as a light lunch or a refreshing side dish.
Recipe serves 4 people:
2 courgettes
1 fresh chilli, finely sliced or chopped
1 red onion, finely sliced
1 big handful of coriander leaves
The juice of 1 lemon
1 heaped teaspoon of wholegrain mustard
1 tablespoons olive oil
A good pinch of sea salt
This is a delicious, simple soup packed with flavour - you can of course make it your own by adding chilli, ginger or a spice blend of your choice like a cajun or curry spice mix when you add the pepper to the pot to give the soup an interesting kick!
Pour hot into a flask for a filling on-the-go lunch or serve in warm bowls with crusty bread!
Here's the lowdown on keeping your rhubarb, watercress and tomatoes at their best!
We work tirelessly to source the best, freshest produce and want nothing more than for you to get the most out of your delicious box of fresh fruit and veg! It’s not likely that you’re going to eat your entire box in one sitting (although that would be impressive!). So we want to share our tried and tested tips and tricks of how best to store your fresh produce and keep it at it’s best!
Rhubarb
At Boxxfresh we’re all about eating well for less and we love combining super fresh produce with inexpensive store cupboard ingredients. This is a delicious, satisfying and frugal soup, full of flavour and bag of goodness.
A pot of soup is a great thing to cook and portion up to pop in the freezer meaning you’ll have a ready made lunch or dinner for those busy days!
Ingredients to serve 4:
1 bunch of carrots, roughly chopped
1 red onion, peeled and finely sliced
This is a deliciously fresh tasting jumble! Jam packed full of lemony, garlicky flavour with a warming chilli kick. A hearty bowlful is more than satisfying enough to have by itself or serve it as a side dish as part of a main meal.
Recipe serves 2 - 3 as a main meal or 4 - 5 as a side dish.
Ingredients:
2 handfuls of purple sprouting broccoli
