Energy balls – nut free

by Lou Robbie

Whats the best thing about a homemade snack? For me its knowing exactly what has been added plus adding exactly what I like! I’ve been making these little energy balls for my kids and I for almost 5 years. I keep them nut free so the kids can take them to school in their lunch boxes. I make big batches so I can freeze the extra and grab them from the freezer to have with a coffee or to take on a car trip or picnic. They are little nuggets of goodness and much better than anything you’ll pick up in the shops!

You’ll find all 5 of the ingredients you need in our online groceries.

Enjoy,

Lou 🙂

Ingredients – makes 22 approx

Method

  1. To make the balls: Add the dates to a bowl and cover with boiling water to soften.
  2. Meanwhile blend the oats, seeds, coconut, cocoa powder.
  3. Drain the dates and add them to the blender. Blend until it looks like a thick paste. If it looks dry and won’t roll add a dash of boiling water and blend again.
  4. Roll into balls – big or small- whichever you prefer. Add the extra coconut to a wide bowl. To help the coconut stick, wet your hands and roll the balls again then add to the coconut.
  5. Store in a container in the fridge for a week or freeze them for 3 months.

Macaroni with Creamy Butternut Sauce

by Liz Child

Classic macaroni, the ultimate comfort food, but with a delicious nutty, creamy, butternut twist. This is a great sneaky way to get extra veg into kids, and into ‘less keen on veg’ adults too of course! Butternut squashes have become a bit of a staple so we always try to keep them in stock, and it’s no wonder. They are full of flavour and nutrients, most notably vitamins A, C, magnesium and potassium (one portion of butternut provides over 450% of your RDI for vitamin A and over 50% of the RDI for vitamin C). You can of course substitute the roasted butternut in this recipe with any roasted winter squash or even sweet potato. Enjoy!

Liz x

Butternut Sauce Ingredients

  • 500g peeled and chopped butternut squash
  • 150g nuts/seeds, soaked in water to soften (cashews, sunflower seeds, blanched almonds…these work really well but any nut or seed you prefer will work fine too)
  • 1 tbsp miso paste
  • 1 tbsp Dijon mustard
  • the juice of 1/2 a lemon
  • 1 clove of garlic, peeled
  • salt and pepper to taste
  • a drizzle of olive oil for roasting the squash

Method

  1. Turn your oven on to 200C. Get your nuts or seeds into a bowl and cover with water. Drizzle the squash with olive oil and sprinkle with a little salt and pepper. Get it into a roasting dish and roast until soft.
  2. When the squash is soft, let it cool a little. Meanwhile drain the nuts/seeds and then blend all the ingredients together. Add a splash of water, enough to get the sauce into a smooth, creamy consistency. Taste and season with salt and pepper as you like.
  3. Now the sauce is ready to heat and stir through freshly cooked pasta. It will keep well in the fridge for 3 days or can be frozen in portions to last much longer.

Ribollita (Tuscan Soup)

by Liz Child

Happy New Year! How are you? We are keeping cosy and filling up on loads of veggies with regular servings of delicious ribollita. This Tuscan soup/stew is full of flavour and is so nourishing. Highly recommend getting this into your rotation, it’s a hit with the whole family. And it is the most delicious way to use up stale bread and avoid food waste! The bread really must be stale so that it keeps the right texture and doesn’t get all gummy, so next time you find that half of your loaf has gone stale, make this. Serve with or without cheese as you like. An extra drizzle of extra virgin olive oil doesn’t go amiss either. Enjoy!

Liz x

Ingredients (serves 4)

  • 2 tbsp olive oil, plus more to serve
  • 1 onion, diced
  • 3 sticks of celery, diced
  • 3 medium carrots, diced
  • 3 cloves of garlic, chopped
  • 1 tbsp fresh rosemary, chopped
  • 6 large kale leaves, leaves torn and stalks finely chopped
  • 1 vegetable stock cube
  • 1 tin chopped tomatoes
  • 1 tin white beans, drained
  • 1 tbsp red wine vinegar
  • salt and pepper to taste
  • stale bread, torn or cut into chunks
  • grated cheese to serve, optional

Method

  1. Sauté the onion, carrot and celery with the oil and a pinch of salt for around 5 minutes until they start to soften.
  2. Add the garlic, rosemary and kale stalks and sauté for another 2 minutes.
  3. Then add the red wine vinegar, tomatoes, stock cube, beans and around 500ml of water. Season to taste with salt and pepper.
  4. Simmer for around 10 minutes then add the kale and turn off the heat. Stir to wilt the kale into the hot soup.
  5. Serve over stale bread chunks in large bowls and top with optional grated cheese and a drizzle of extra virgin olive oil.

Celebration Pancakes with Toffee Apple & Coconut Granola

by Lou Robbie

Pancakes are the best any time of year but make them extra special for new years day brunch! Make them large with sticky toffee apples, coconut granola and add your favourite ice cream plus a few sparklers if you wish!

Happy New Year to you, may 2023 be a healthy and happy one.

Lou x

Ingredients

  • For the toffee apples
  • 3 apples, peeled and diced
  • 1 knob of butter
  • 2 tablespoons maple syrup
  • For the coconut granola
  • 100g oats
  • 100g desiccated coconut 
  • 50g butter
  • 50g honey
  • For the pancakes
  • 2 tablespoons of butter – melted 
  • 250g self raising flour 
  • 1 flat teaspoon bicarb of soda
  • 2 tablespoons light brown sugar
  • 280ml milk
  • 1 teaspoon vanilla essence/extract
  • 1 egg – at room temperature 
  • 1 tablespoon white or cider vinegar or lemon juice
  • oil to fry 
  • vanilla ice cream to serve

Method

For the toffee apples.

  1. Warm a frying pan on a medium heat. Add the knob of butter, and warm through to melt. Tip in the diced apples and cook to soften for a couple of minutes. Add the cinnamon and maple syrup. Cook for a further few minutes until you get a toffee consistency, then pour into a bowl.

For the coconut granola

  1. Preheat the oven to 170c.
  2. Add the coconut, oats, honey and melted butter to a bowl, mix well. Transfer to a lined baking tray.
  3. Toast in the oven for 10-15 minutes, until nice and golden. Keep a close eye so it does not burn. When its cooled pour into a serving bowl.

For the pancakes

  1. Add the flour, sugar, bicarb of soda to a mixing bowl, give it a good stir.
  2. Measure the milk into a jug, crack in the egg, add the vinegar and vanilla and whisk well. Pour into the mixing bowl withe the flour and mix the batter with a fork.
  3. Add the melted butter and gently fold in.
  4. Warm a frying pan on a medium heat, add a drizzle of oil.
  5. To make big pancakes add 4 tablespoons of batter to the pan. Cook until you see bubbles, then flip. Repeat with all the batter.
  6. To serve, stack the pancakes on a plate, add the toffee apples, a few scoops of ice cream, top with coconut granola and a drizzle of maple syrup.

Asian Noodle Bowl w/ soy roasted parsnips

by Lou Robbie

This dish makes for and tasty quick supper. Noodle bowls are a great way to use up leftover veggies. They work well for cooked veg and grated or thinly sliced raw veg too as well as using soft herbs to finish it off.

It’s a great dish too if you’re fighting winter colds, just amp up the ginger and garlic to ward off the sniffles!

Any noodles will do, Chinese thin ones, rice noodles or even spaghetti, if you are stuck.

Lou 🙂

Ingredients: serves 2

  • 2 parsnips, chopped
  • 2 tablespoon soya sauce
  • 1 tsp oil
  • 2 tablespoon maple syrup
  • 1 carrot, peeled into ribbons
  • 2 spring onion, sliced
  • 2 tablespoons fresh coriander, chopped
  • 2 tablespoons of sesame seeds to sprinkle on top
  • 200g noodles – cook as per packet
  • For the sauce:
  • 1 tsp oil
  • 6 tablespoons soy sauce
  • 3 tablespoons sweet chilli
  • 2 tablespoon honey or maple syrup
  • 2 tablespoons fresh ginger, grated (about 1/2 inch)
  • 1-2 fat clove garlic, grated
  • salt and pepper to toaste

Method:

  1. Preheat the oven 180c.
  2. Prepare the parsnips first. Clean them and chop into chunks add to a bowl.
  3. Add 2 tablespoon of soy sauce, a teaspoon of oil and 2 tablespoon of maple syrup to the parsnips, toss to coat and roast in the oven for 15-20 minutes until cooked. (Alternatively air fry at 170c for 12 minutes approx) Toast the sesame seeds in the over at the same time for 5 or so minutes.
  4. In the meantime cook noodles as per the packet- usually 8 minutes in boiling salted water.
  5. Clean the carrot and peel it into ribbons, set aside.
  6. Chop the spring onions into long fine sliced, and roughly chop the coriander.
  7. To make the sauce add the soy sauce, oil, sweet chilli sauce, honey to a bowl. Add in the grated ginger and garlic, add salt and pepper if needed. Whisk well.
  8. Heat a frying pan on a medium heat, add in the sauce stir and cook for 1 minute, if it catches add a dash of water.
  9. Add the cooked noodles, toss to coat, add the roasted parsnips. Toss to mix.
  10. Divide between 2 serving bowls.
  11. Top with carrot ribbons, chopped spring onion and coriander and sprinkle with toasted sesame seeds.

Parsnip and Mushroom Wellington

by Lou Robbie

Every feast needs a centre piece and this bronzed pastry parcel looks the part on a festive table. Stuffed with delicious veggies, nuts and cheese its a real crowd pleaser.

The best part is that this can be made ahead of time, make and wrap the filling and keep it in the fridge until the day of the dinner, then add its pastry coat and bake. Serve with your favourite potatoes, side veg and a delicious gravy.

I hope you enjoy this one.

Lou 🙂

Ingredients- serves 6

  • 500g parsnip, washed and diced
  • 200g mushrooms, diced small
  • 2 onion, finely dice
  • 4 cloves garlic, finely chopped
  • 1 x tin of cooked puy lentils, drained 260g approx
  • 1 tablespoon fresh rosemary chopped 
  • 1 tablespoon fresh thyme or sage chopped
  • 100g chopped walnuts
  • 100g cheddar cheese – diced – we love Mossfield
  • Salt and pepper
  • 1 ready rolled puff pastry, 380g
  • 1 egg and splash of milk whisked for egg wash 

Method

  1. Cook the parsnips, it’s best to steam them, but boiling or roasting will work too. When they’ve cooked, set them aside too cool. 
  2. Cook the onions and garlic together on a low heat, until completely soft and translucent. Add a small pinch of salt and pepper and add the chopped rosemary and thyme. Set aside to cool. 
  3. Warm a frying pan on a medium heat, add a drizzle of oil and cook the mushrooms on low for 10 minutes, add a sprinkle of salt and pepper half way through. 
  4. To a mixing bowl add the cooked parsnip, cooked onions and garlic, cooked mushrooms, chopped walnuts, drained lentils, cheddar cheese and salt and pepper to taste. 
  5. Gently mix to combine, taste the mix, add more salt or pepper if needed.
  6. Lay two pieces of clingfilm on a worktop, slightly overlapping on the horizontal. 
  7. Make a mound like a sausage shape with the mix in the middle of the clingfilm. Fold the clingfilm over and wrap it tightly so there are no pockets of air. 
  8. Place in the fridge or freezer for at least 2 hours to set. Leave in the fridge overnight if you can.
  9. Preheat the oven to 180℃.
  10. Take the puff pastry from the fridge 30 minutes before using, so it’s not too cold to work with. 
  11. Measure the wrapped mix against the pastry rectangle if it’s a bit short use a rolling pin to make it wider. 
  12. Egg wash around the edge of the pastry.
  13. Carefully take the clingfilm off the mix and wrap it neatly in the pastry. Seal the seam using a fork, keep the seal underneath the wellington. 
  14. Using a knife make diamond criss cross shapes on the top of the pastry. Brush all over with egg wash. 
  15. Bake for 50 mins to 1 hour in the oven, until bronzed and golden all over. Cut into nice large slices and serve with your favourite veg and sides.

Spiced Butter (Air Fryer) Hasselback Squash

by Lou Robbie

Cooking methods have evolved over the years. Traditional methods of steaming, boiling and roasting will remain but air frying is a new enough method and a great addition. I decided to hop on the air frying wagon a couple of months ago and have not regretted it one bit.

Air fryers are very economical to run and so efficient! And whats more they are great for cooking vegetables in a speedy tasty manor.

Butternut squash is a great winter veg, I spied the hasselback version and was dying to try it out. Basted in a spiced butter it is a delicious side dish. If you don’t own an air fryer you can make the same dish in a casserole or roasting dish in the oven, it will take about an hour at 180C.

Lou 🙂

Ingredients

Method:

  1. Cut the top off the butternut squash.
  2. Carefully cut the butternut squash in half and scoop out the seeds.
  3. You’ll need 2 chop sticks to make incisions in the squash. Take one half of the squash and place a chop stick on either side. Hold the sticks in place along with the squash with one hand and chop multiple thin slices with a sharp knife down as far as the sticks with the other hand. they should be about 4mm thick. Repeat with the other half of the squash.
  4. Melt the butter in a pot or microwave and add in the paprika, cumin, chilli, salt and pepper, give it a stir.
  5. Remove the grill place and pour the spiced butter into the air fryer basket
  6. Place both of the pieces of squash in the basket, flat side down in the spiced butter.
  7. Air fry for 25 minutes, basting with the butter half way through.
  8. Check the squash is fully cooked by piercing with the tip of a sharp knife.
  9. When its fully cooked remove carefully from the basket, baste again with the spiced butter and serve.

Glazed Tofu

by Liz Child

Looking for a quick and simple, yet utterly delicious, centerpiece for your veggie/vegan guests this Christmas? This glazed tofu is the answer. It is gorgeously caramelised on the outside and beautifully tender inside. Firm tofu is a wholesome, healthy and satisfying protein, but definitely a blank canvas that needs a good marinade to shine. This sweet glaze is spiked with mustard and garlic and is honestly, so moreish. Enjoy!

Liz x

Ingredients (serves 2-4 depending on sides and appetite)

  • 400g extra firm tofu (2 of our blocks)
  • 4 tsp smoked paprika
  • 4 tbsp soy sauce
  • 2 tbsp brown sugar
  • 1 heaped tsp garlic granules
  • 1 heaped tsp dijon mustard
  • a splash of just-boiled water
  • salt to taste

Method

  1. Place your blocks of tofu into a small, lined roasting dish. Sprinkle the first sides with 2 tsp of smoked paprika and 2 tbsp of soy sauce. Turn the blocks over.
  2. Score the tops of the blocks of tofu in shallow, diagonal cuts. Then sprinkle these top sides with the remaining smoked paprika and soy sauce. Pop the dish in a hot oven to roast for 30 minutes.
  3. Meanwhile prepare the glaze by whisking together the sugar, mustard, garlic granules, salt and hot water into a smooth sauce.
  4. Remove the tofu from the oven and brush liberally with the glaze. Return to the oven for another 15 minutes or so until dark brown, sticky and delicious! You can check on the tofu every 5 minutes and baste with any glaze that has pooled around the bottom of the dish. Enjoy alongside all your usual Christmas roast trimmings.

Cauliflower Schnitzel Tray Bake

by Liz Child

There is nothing more satisfying and healthy than a big plate of local, seasonal vegetables. This dish is so simple to put together, and it’s faff-free, all being baked on one tray. So perfect for a mid-week meal. The crunchy, breaded cauliflower brings delicious texture to the plate (we recommend doing the same technique with butternut squash slices too) and the creamy garlic and herb dip makes every mouthful delectable! Hope you enjoy it!

Liz x

Ingredients (serves 2)

For the cauliflower schnitzel:

  • 2 large slices from the middle of a cauliflower (pop the rest of the cauliflower back in the fridge to use in another recipe)
  • around 8 tbsp natural yoghurt
  • salt & pepper to taste
  • around 8 tbsp bread crumbs

Vegetables for the tray:

  • 4 medium potatoes
  • 2 parsnips
  • 2 carrots
  • 10 brussels sprouts
  • olive oil, salt & pepper to taste

For the garlic & herb dip:

  • 100g cashew nuts
  • 100ml water
  • 2 tsp vinegar
  • 1 clove of garlic
  • a large handful of chopped herbs eg chives, parsley, sage, rosemary
  • salt & pepper to taste

Method

  1. Turn your oven on to 200C and get your steamer set up. Line a large baking tray with baking parchment. Cut your cauliflower into two thick steaks and pop them into the steamer for 8 minutes or until just tender.
  2. Meanwhile prepare two wide bowls, one with the natural yoghurt and one with the breadcumbs. Season the yoghurt with salt and pepper and mix well. When your cauliflower steaks are tender, drench them first in the yoghurt, then in the breadcrumbs, turning over a few times until nicely coated. Place the breaded cauliflower steaks on the baking tray.
  3. Cut your potatoes, parsnips and carrots and arrange on the tray alongside the cauliflower schnitzels. Drizzle with olive oil and sprinkle with salt and pepper then place in the oven to bake for around 30 minutes. You can carefully turn everything after 15 minutes to ensure an even bake.
  4. Prepare the brussels sprouts by cutting off the base and slicing them in half. Toss in a small bowl with a little oil and seasoning, these can be added to the tray for the last 10 minutes of cooking.
  5. Prepare the garlic and herb dipping sauce. In a strong, small blender, blend the cashews, water, garlic & vinegar until completely smooth. Taste and season with salt and pepper, then stir into a bowl with the chopped herbs.
  6. When the schnitzels and vegetables are cooked through and golden brown, divide between two plates and add a generous side of the dipping sauce. Enjoy!

Veggie Sausage Stuffing

by Lou Robbie

The festive meal at this time of year is all about the added extras!! Bread stuffing is a traditional side and a great one to experiment with. Veggie sausages are packed full of flavour and work perfectly in a bread stuffing. It’s easy to add in some seasonal ingredients like chestnuts and nuts to give it that Christmasy feel.

Tip don’t over mix the ingredients, its nice to have the texture of the nuts and seeds in the stuffing. Bake as a loaf or roll into balls.

Serve with your favourite veggie main meal. Here we have a spiced lentil stuffed squash with feta and pomegranate and a side of cranberry sauce, yum.

We hope you give it a try this festive season.

Lou 🙂

Ingredients: makes 10 portions -2 small loaves or make one one big tray

  • 6 good quality veggie sausages– chopped
  • 6 slices of stale bread bread (350g approx)
  • 100ml milk (dairy or non dairy)
  • 2 onions – finely diced
  • 50g butter (dairy or non dairy)
  • 100g cooked chestnuts
  • 50g walnuts
  • 30g pumpkin seeds plus extra to decorate, optional
  • 2 teaspoons dried herbs

Method

  1. Line 2 loaf tins with paper liners. Or bake one big one in an 9in x 9in square tin.
  2. Preheat the oven 180C.
  3. Tear up the bread and place it in a bowl. Pour the milk over it and leave to soak for a few minutes.
  4. Add the butter and finely diced onion to a frying pan. Sauté on low until the onion is soft.
  5. Add the soaked bread, chopped sausages, cooked onion, chestnuts, walnuts, pumpkin seeds and dried herbs to a food processor. Pulse to combine for a few seconds at a time.
  6. Spoon the mix into the loaf tins. Decorate with pumpkin seeds on top. Wrap, label and freeze one for another time if you wish.
  7. Bake the other one for 20 minutes, check that its piping hot all the way through.
  8. Slice and serve with your veggie main course.