Herby Lemon Couscous
This Herby Lemon Couscous is a wonderful summer staple to serve alongside salads, roast veggies, BBQ’s and Middle Eastern stews and Tagines. It takes minutes to cook and feel free to add or swap ingredients to your taste - use different herbs, spices, chilli or citrus that suits you!
Ingredients for 6 portions:
2 cups of dried couscous
1 teaspoon of ground turmeric
1 veggie stock cube
2 cups of boiling water
The zest and juice of 1 lemon
Mouthfuls of delicious puff pastry, spring veggies and melted cheeze.
Serves 6-8:
200g Asparagus or Tenderstem
1/2 packet of Violife Mediterranean block / or mozzarella grated
1 pack of ready made puff pastry
Plain flour for dusting
Dried herbs (optional)
Pepper
Olive
Plant-based milk for brushing over the pastry before cooking.
Method:
1. Pre heat your oven to 180c/ 350f/ gas mark 4.
Juicing Boxx
Our juicing Boxx is full of all the fruits and veggies you need to make 15 delicious, cold pressed juices!
We’ve put together 4 of our favourite juice recipes for you to follow OR you can make up your own - it’s totally up to you!
Your Juicing Boxx includes all the ingredients to make:
4 x 250ml Breakfast Boosters
4 x 250ml Kickstarters
3 x 250ml Scarlet Sunrise
4 x 250ml Kalin’ it
A super snack, salad sprinkle, stir-fry scatter, avocado toast topper and all round delicious pops of flavour and texture - you’ll love having a batch of these Tamari seeds in the cupboard… if you don’t eat them all first!
Ingredients:
1 cup sunflower seeds
1 cup of pumpkin seeds
1-2 tablespoons of Tamari
Method:
1. Place a large frying pan over a medium heat.
This salad is super tasty, takes very little time to prep and packs in the good stuff! The delicious, salty-sweet NOJO Teriyaki sauce - does a lot of the heavy flavour work so all you need to do is a little bit of prep!
Ingredients to serve 4:
2carrots
200g tender stem broccoli
1 shallot
4-6 tablespoons of NOJO Teriyaki Sauce
1 pack of noodles of your choice
A handful of tasted nuts or seeds
Method:
RECIPE FOR APPROXIMATELY 4-6 SERVINGS:
2 to 3 aubergines, sliced lengthways
2 shallots or onions finely chopped
2 garlic cloves, finely chopped
1 x 400g tin of chopped tomatoes
1/2 tube of tomato puree
1 x 400g tin butter beans (drained and rinsed under cold water)
1 tbsp of mixed herbs
Non dairy cheeze - we use violife greek block
Sea salt & freshly ground black pepper
3 tbsp of pesto of your choice
1 oven proof dish
This is a delicious, salty, puchy sauce, ideal for slathering in a sarnie or dolloping on top of our funky 'No Fish Cakes'!
Ingredients:
1 small red onion or 1 shallot, peeled and finely diced
3 teaspoons of capers, drained and chopped
A small handful of parsley, finely chopped
3 tablespoons of plant based mayo
Half a lemon
Sea salt
Freshly ground black pepper
Method:
This is a lip smacking, delicious sauce perfect fro drizzling over our 'No-Fish Cakes', over a pan of wilted greens or stirred through pasta!
Ingredients for 4 - 6 portions
1 tbsp olive oil
1-2 cloves of garlic, peeled and finely minced or grated
80g of natural butter
The juice of the 1 lemons from the cakes
A small handful of parsley, finely chopped
Sea salt
Method:
A whole loaf scooped out and layered with flavour packed veggies!
This is a versatile jumble of Tex Mex inspired flavours and satisfying ingredients. We love them as part of a picky board with a fresh cucumber and mint salad and a crumble of Violife Greek style cheese or ideal for piling on toast with avocado and fresh chilli.
Ingredients for 2-4 portions:
2 cloves of garlic, peeled and grated
1 red onion, peeled and finely diced
A handful or 150g vine tomatoes
1 jar or tin of black beans, drained and rinsed
Dried oregano or mixed dried herbs
