Plant Base Box Recipes 0/08/2020
Join us at 6pm this Thursday (6th August) for a live UCOOK Along with the marvellous Maria of Cream of the Crop Butter.
Maria Van Zyl is the owner and co-founder of Cream of The Crop Butter, who we can thank for the delicious cultured butter in your box each week. This butter is unique because she sources the cream directly from a grass-fed jersey herd in Robertson. She then innoculates the fresh cream with a live lactic culture to give it a tangy rich flavour. She then lets it ferment until thick and creamy before she churns it by hand and adds some West Coast sea salt for that salty edge. How lucky are we, thanks to Maria.
Tune in at 6pm where Maria will be showing us LIVE how to make a simple and delicious Herb Butter Roast Chicken with charred leeks and labneh (which we will be making from scratch), and a burnt butter tomato sauce. For the vegetarians and vegans, you can simply replace your chicken with a whole head of cauli – see recipe below. Go on then, butter it up!
Maria’s Herb Butter Roast Cauli
An Umthunzi cauliflower head roasted with herb butter, served with roasted veggies, char—grilled Naturally Organic leeks with labneh, and topped with a burnt butter tomato sauce and a Wild Harvest sesame sprinkle.
Herb Butter Roast Cauli
- Preheat the oven to 180°C.
- Mix half the butter (room temperature) and some fresh chopped herbs in a bowl until soft. Season with salt and pepper, set aside.
- Rinse and chop some veg of choice (we recommend some potato, sweet potato, carrot, and onion). Place in a roasting tray, toss with some olive oil and season with salt and pepper.
- Liberally season the cauli with salt, and rub the herb butter ALL over.
- Nestle the cauli between the veg, and roast until soft and golden. If the cauli is browning too quickly, wrap in foil.
Grilled Leeks with Labneh
- Place two cups of coconut yogurt in a cheese cloth (any fine thread is fine, the yogurt must be able to drain), tie up into a loose ball and hang. Leave to hang until the yogurt is thick (leave inside the cloth until the cauli is done).
- Cut the leeks lengthwise and rinse well. Coat in some oil and season.
- Heat a griddle pan (frying pan or cast iron) until smoking and place leeks inside . Do not move or turn until charred. Only then, flip and repeat on the other side.
- Remove from heat and set aside.
- Heat some butter in a saucepan over a medium heat, and stir occasionally with a spatula until the butter is brown.
- Before serving, place the labneh in a bowl and pour over the brown butter, saving some for the tomato sauce. Gently marble the butter into the Labneh, and season.
- Place the leeks on top of the labneh and brown butter, and sprinkle with the wild sesame salt.
Burnt Butter Tomato Sauce
- Chop up or coarsely grate some fresh tomato.
- Heat some oil in a pan over medium heat. Add the tomato and cook until soft and reduced, pressing them with your spatula to help them soften.
- Add some brown butter, and some roasted minneola juice to sweeten the sauce, and season well with salt.
Slice up your cauli before plating. Serve with some roasted veggies, and the grilled leeks & labneh. Top with some burnt butter tomato sauce, and a final sprinkle of wild sesame salt.
Honey Caramelised Banana Breakfast Bowl
Seed & Circus granola served with caramelised Naturally Organic bananas & Bolgari Coconut Yogurt.
- Peel and cut some bananas into bite-sized pieces.
- Place a pan over medium heat with a knob of butter, and 1-2 tbsp of either maple syrup/honey/sugar. Add your bananas and cook until caramelised. Remove the bananas from the pan when they are golden and delicious.
- Plate up the caramelised bananas and top with your crunchy Seed & Circus granola – and a dollop of creamy yoghurt, just ‘cause.
Bananas are high in potassium. 1 banana meets about 10% of your daily potassium needs. Potassium is necessary for normal nervous system function, normal muscle function and maintenance of stable blood pressure.
Mushroom & Avo Spinach Bread Toastie
This spinach bread from Spinach King is perfect for a toastie. Layered with charred Funki Fungi mushies, a smear of Cooked’s butternut hummus, and some Simply Fresh avo — it just doesn’t get better.
- Pan-fry some sliced mushroom in oil on a high heat until golden. In the final 2 minutes, add some crushed garlic and a sprig of rosemary or thyme. Season to taste.
- Spread one side of each spinach bread slice with some butter.
- Slice up some avocado, and lay this onto the bread (on the non-buttered side). Add some charred mushies, and a smear of butternut hummus. Sandwich together your mushrooms and avo slices, with the buttered sides on the outside.
- Return the pan to a medium heat with a drizzle of oil, and toast the sandwich on each side until the bread is golden and warmed through.
You can use a toastie machine if you have one.
Scrambled Tofu with Butternut Hummus
Tofu Tub’s Tofu, Cooked’s homemade butternut hummus, and Simply Fresh tomatoes make this banging brekkie utterly delicious.
- Preheat the oven to 180°C.
- Roughly dice some tomatoes, and place them on a baking tray. Toss with some oil, a splash of balsamic vinegar, a pinch of sugar, and some salt and pepper. Roast until they are starting to blister.
- Fry off some diced onion in a pan with some oil until caramelised. Stir in some grated garlic, some fresh chopped herbs, and cook until fragrant. .
- Roughly mash the tofu with a fork, also keeping some chunky pieces. Add to the caramelised onion — turn up the heat and fry for a further 5 minutes.
- Lightly toast some bread slices until they are all golden and irresistibly delicious-looking.
- Smear your toast with butternut hummus and then load it up with your tofu scramble, roast tomatoes and a garnish of fresh chopped parsley. Go on…
Tofu is a good source of plant—based protein and contains all nine essential amino acids — a real bonus for any plant—based diet.
Let’s Go Romanesco Salad
A nutritious and warming Winter salad filled with roasted goodness, and hero’ing the beautiful Romanesco from Simply Fresh. Sprinkled with some of Seed & Circus’s delicious granola, this salad is packed with nourishment and flavour!Tick Tick
- Preheat your oven to 200°C.
- Rinse and dice up some sweet potato, leaving the skins on. Slice up the romanesco broccoli. Deseed and roughly dice some pepper. Spread the veggies out evenly on a roasting tray, coat with olive oil, and season with salt and pepper. Roast for 20-25 minutes — until cooked but still crunchy.
- While your veg is in the oven, wash and dry some salad leaves (baby spinach). Place into your favourite (large) salad bowl.
- Create your favourite salad dressing — we recommend some olive oil, dijon mustard, a sweetener of choice, some citrus or vinegar, and some salt and pepper. Whisk up and season to taste.
- Finely slice up some onion, and add it to the dressing. Toss to coat.
- Rinse and roughly chop some parsley — add some to the dressing, and leave some for garnish.
- Let the roasted veg cool for 5—10 minutes before assembling. Finally, combine everything, massaging the dressing through the salad to ensure an even coating.
- Finish off with some Seed & Circus granola, and a final sprinkle of parsley.
Drying your salad leaves after washing them maximises the amount of dressing they soak up, enhancing flavour —crucial!
Charred Cauliflower Head with Cheesy Bechamel Sauce
Delicious soft roasted Umthunzi Cauliflower head with a creamy cheesy bechamel sauce. Come to mamma!
- Preheat the oven to 190°C.
- Rub the head of cauli with oil (lucky cauli), place it on a baking tray, and bake in the hot oven until cooked through and starting to blacken, about 45-60 minutes. Cover with tinfoil if it’s colouring too quickly.
- Make a béchamel cheese sauce by melting a knob of butter in a pot. Then, add enough flour to form a paste. Cook it for 2 minutes until it smells biscuity. Whisk in some oat milk slowly, until you have a decent amount of sauce. Season to taste.
- Once the cauliflower is soft and starting to blacken, pour over the bechamel sauce and bake until golden.
- Serve with a simple side salad and crusty bread.
Cauliflower is high in fiber (for digestive health), Antioxidants (for cell health), Choline (essential for learning and memory) and B—Vitamins (for overall cell function)
Golden Tofu & Avo Sarmie with Roasted Carrots & Herb Yoghurt
This golden sarmie will knock your socks off. Tofu Tub’s tofu, Simply Fresh avo, Cooked’s butternut hummus, and caramelised onion served with roasted Naturally Organic carrots with a herby yogurt dressing
- Preheat your oven to 190°C.
- Peel and slice the carrots into long strips, place onto a baking tray with oil and seasoning. Toss to coat. Roast in a hot oven until cooked through, but still slightly crunchy.
- Slice the tofu into slabs and place on a kitchen towel to drain any excess liquid.
- Sauté some sliced onion in a pan over medium heat with some oil, chopped thyme and a splash of balsamic vinegar, until soft. Season well.
- Smash up some avo with fresh citrus, salt and pepper.
- Pan fry that tofu until golden and delicious-looking on both sides, and heated through. Season.
- Slice up some tomato, toss with salt.
- Toast up some bread, and layer up your sarmie adding some green leaves and a smear of butternut hummus!
- Chop up some parsley and add to your yoghurt with some salt and pepper.
- Spoon the herb yoghurt in a line over the centre of the carrots. Serve your carrots with the fresh sarmie and garnish with some wild sesame salt.
1 medium carrot contains almost 90% of your RDA of Vitamin A. Vitamin A is essential to the diet for fighting free radicals and for supporting the immune system.
Crispy Baked Tofu with Parmesan Roasted Leeks
Tofu Tub’s Tofu baked until golden and crispy, and served with some soft roasted Naturally Organic leeks with melty Parmesan from Gay’s dairy.
- Preheat the oven to 190°C.
- Trim and slice the leeks in half lengthways. Rinse well. Place on a roasting tray, cut side up, with some thyme leaves. Coat in some oil and season.
- Roast the leeks for about 30 minutes until soft and golden.
- In the final 5-10 minutes, sprinkle over some grated Parmesan, and continue roasting until golden.
- Slice up the tofu into bite-sized cubes. Drain on a paper towel to remove any excess liquid. Press down on the tofu with the paper towel to remove as much liquid as possible.
- Place the tofu in a bowl and drizzle with some olive oil and tamari (or soy sauce). Toss to coat. Then add in some cornstarch and toss until coated in the flour.
- Place on a roasting and bake for about 30 minutes until crispy, shifting halfway.
- Dish up the roasted Parmesan leeks, top with the golden crispy tofu, and garnish with a sprinkle of wild sesame salt.
Leeks are a good source of Vitamin A, C and K — supporting your eye health, boosting your immune system and assisting with adequate blood clotting and wound healing.
Tuscan-style Lentil Bolognese
The Real Food Factory’s organic lentils turned into a classic, home—made and family—style bolognese sauce. Served with pasta and of course… Parmesan. Si, mamma!
- Bring a pot of water to boil, and cook the lentils until tender, then drain.
- Peel and dice up some onion and carrot. Grate some garlic, and roughly chop some fresh herbs. Place in a pan over low—medium heat with some oil, and cook until softened, stirring occasionally.
- Add the drained lentils once cooked and drained along with a tin of cooked tomato, a dash of balsamic vinegar and some stock. Simmer until thickened, seasoning as you go.
- Bring a pot of water to boil, and cook the pasta until al dente. Drain and toss through some olive oil to prevent sticking.
- Tip the pasta into the pan of sauce and give it a gentle stir and get that fork twirling!
For a more silky texture, reserve some pasta water, and add it to the sauce towards the end.
Oven Baked Lentil Fritters with Roasted Goodness
The Real Food Factory’s organic lentils (made into fritters by you :-), served with golden roasted sweet potato wedges, some caramelised herby onions, and a fresh side salad. Come on…
- Preheat the oven to 200°C.
- Clean and cut the sweet potatoes into wedges, leaving the skin on for extra crispy tastiness. Spread out on a tray. Place in the hot oven for 20 minutes, just to par—roast.
- In a bowl, combine some oil with some grated garlic, some chopped herbs, salt and pepper.
- Remove the potatoes from the oven after 20 minutes, drizzle over the herb oil and toss to coat. Return to the oven for 30 minutes or until crispy and golden.
- Chop up 1 onion, place it in a pan with some oil — fry until lightly golden. Peel and dice up 2-3 carrots and add them to the pan. Stir through and cook for a few minutes, until slightly softened.
- Meanwhile, place 1 cup of lentils in a pot, submerge with water and simmer until tender. Drain.
- Line a baking sheet with parchment paper.
- To a food processor, add: the cooked onion & carrot, cooked and drained lentils, ½ cup of the rolled oats, 2 cloves of crushed garlic, 1 tbsp lemon (or other citrus) juice and 1 tbsp olive oil. Season with paprika, cumin, salt and black pepper. Pulse 15—20 times, or until the mixture is chunky and all ingredients are well incorporated — stopping to scrape down the sides halfway through pulsing.
- Transfer the mixture to a mixing bowl, and add a further ½ cup rolled oats, and some chopped up herbs. Use a spoon to mix well, ensuring all ingredients are evenly dispersed. The mixture should be damp but able to hold its shape — if not, add more oats.
- Shape into patties — lay them out on the baking sheet. Bake for about 25 minutes, or until golden-brown.
- Remove from the oven and cool for a few minutes on the pan before moving — they’ll continue to firm up as they cool.
- Slice up some onion into thin half—moons. Place a pan over a medium heat with a drizzle of oil. Add your onions and a few sprigs of thyme. Cook the onion for about 15 minutes, stirring regularly, until the onions become caramelised, browned and soft — add 1 tsp of sweetener of your choice to help with the caramelizing.
- In the last few minutes, add a knob of butter and seasoning . Stir it in until everything is caramel—y. Remove the thyme sprigs.
- Roughly chop some tomato, place it in a bowl with some salt, a drizzle of oil, and a squeeze of citrus. Rinse and shred some baby spinach, throw this through the tomato. Season further to taste.
- You know what to do…
When caramelising onion, add a splash of water to prevent things from sticking to the base of the pan while it cooks, then simply let the water cook away.
Comforting Lentil Moussaka
A heartwarmingly delicious bake that will have the whole family going back for seconds — the cooler evenings call for Moussaka. Made with The Real Food Factory’s organic lentils, aubergine, tomato, and a vegan topping. Yes please.
- Pop the oven on to 220°C.
- Cook the lentils in some boiling water until tender, then drain.
- Roughly cube the aubergine. Slice up some onion. Roughly chop some mixed herbs (parsley, thyme, rosemary). Get your spices ready (think: cinnamon, mixed spice, chilli flakes). Grate some garlic.
- Place the above ingredients on a roasting tray with some tomato paste, olive oil, salt and pepper. Toss to coat, then roast for 30 minutes, shifting halfway.
- Remove from the oven and add 2 cans of tinned tomatoes, the lentils. Add enough stock to submerge the ingredients. Season to taste, stir to combine, crank up the heat and bake for a further 30 minutes at 250°C until the aubergine is very soft.
- While the bake is on the go, prepare the topping.
- Soak about 75g cashews in hot water for at least 15 minutes until they are soft.
- Peel about 200g sweet potato and 100g carrot. Then, cut into bite—sized cubes and cook in salted water for about 10—15 minutes or until tender — then drain.
- Fry off 2—3 cloves of sliced garlic and half a diced onion in some oil until soft and golden.
- To make your creamy sauce, blend together the following: Drained sweet potato, cashews and carrot; 120ml oat milk, 100ml veg stock, onion and garlic, 4 tbsp nutritional yeast, 1 ½ tbsp tapioca flour, ½ tbsp lemon juice, some salt and pepper. Blend until completely smooth. Season further to taste.
- Spoon the mixture over the bake and gently spread to cover. Top with some chopped nuts and bake for a further 15 minutes until golden and bubbly.
Aubergines are high in dietary fiber, vital for overall gut health, its cholesterol—lowering effects, blood sugar level control and to help keep you feeling fuller for longer
Holy Guacamole with DIY Breadsticks
Smashed avo, tomato, onion, and parsley — with homemade breadsticks, of course.
- In a bowl, smush up some avocado with a fork until smooth.
- Add in lots of chopped fresh parsley and some citrus juice — for that authentic Mexican flare.
- Mix in some finely chopped tomato and finely diced onion. Add some salt, and a drizzle of olive oil. Season further to taste.
- Slice some leftover bread and pop into the toaster until super crispy and golden. Cut your slices into 2cm wide strips and get dippin’!
Most of the calories in Avos are from fat, but it's all of the good fats. Avos are high in omega-3 fatty acids, in the form of alpha linoleic acid. These unsaturated fats have proven to lower cholesterol and can contribute to improved heart health.
Crispy Jerusalem Artichokes
Naturally Organic Jerusalem artichokes roasted simply with garlic and herbs — as they should be.
- Preheat the oven to 180°C. Soak the artichokes in cold water for 20 minutes to loosen any dirt, then scrub them clean. Slice into evenly sized pieces, place on a roasting tray with some sliced garlic, freshly chopped herbs, olive oil, and seasoning. Toss to coat those ginger/potato doppelgängers.
- Roast for 45—50 minutes until soft on the inside and crispy on the outside.
Serve as a nutritious snack, a hearty side, or tossed through some fresh leaves to bulk up a salad.
Maria’s Quick Carrot Smash
Naturally Organic carrot purée served on thick slices of Knead’s Turkish Loaf.
- Preheat the oven to 200°C. Peel and slice about 3 carrots into 2cm thick rounds. Toss the carrots with the olive oil, 2 cloves of garlic, some sea salt and black pepper. Cover with foil and roast for 45 minutes till soft.
- Allow to cool slightly before whizzing in a blender, or pushing through a sieve.
- Season with the caraway seeds, some fresh thyme and a good glug of olive oil.
- Serve with thick slices of Turkish loaf.
You could add a squeeze of minneola juice to give it a citrus kick.
The Ultimate Bloody Mary
Use your own stash of vodka — this is the perfect excuse to bring it out (if you have any left) — a Virgin Mary is also superb. Homemade tomato juice is what takes this recipe to gourmet level.
- Preheat the oven to 160°C. Dice up some tomatoes, and place them onto a baking tray. Coat in some oil, salt, and a sweetener of choice.
- Roast until soft and blistered. Blend, and season.
- Build your Virgin Mary (Bloody, if you’re one of the lucky ones) as you wish — go wild with the seasoning. Garnish with a and a crack of black pepper. Saluti!
Preheat the oven to 160°C. Dice up some tomatoes, and place them onto a baking tray. Coat in some oil, salt, and a sweetener of choice.
Roast until soft and blistered. Blend, and season.
Build your Virgin Mary (Bloody, if you’re one of the lucky ones) as you wish — go wild with the seasoning. Garnish with a and a crack of black pepper. Saluti!
Vegan Yoghurt Panna Cotta
A healthy take on panna cotta — with creamy coconut milk and vegan yoghurt, garnished with fresh Simply Fresh papaya.
- In a pot: add 1 cup of coconut milk and 1 ¼ tsp of agar agar powder, whisking thoroughly. Set aside, off the heat, and allow the agar to bloom for ten minutes.
- Place another pot over a low heat. Add 2 tbsps of maple syrup and ½ of the seeds from 1 vanilla pod, or a dash of vanilla essence. Heat slowly ,whisking occasionally. When simmering rapidly (do not boil), add 1 cup of vegan yoghurt and whisk until combined.
- Pour into individual glasses or ramekins and set aside to cool. Once cool, move to the fridge and leave until fully set.
- Garnish the top with chopped papaya and add a sprig of mint if you have.
Agar—agar is a natural vegetable gelatin counterpart.
Vegan Citrus Cake
Made with Bergsoom’s Minneolas to make the afternoon slump not so slumpy.
- Preheat the oven to 190°C. Grease a large cake tin with oil (springform pans work well if you have any).
- Peel and blend 1—2 minneolas in a food processor until you get 1 cup of citrus juice.
- In a large bowl, whisk 1 cup of citrus juice, 1½ cups of cake flour, 1 cup white sugar, ½ cup canola/vegetable oil, 1½ tsp baking soda and ¼ tsp salt together. Pour your batter into a cake tin.
- Bake for approximately 30 minutes. Test to see if it’s cooked by sticking a toothpick, or a wooden skewer, into the middle of the cake – if it comes out clean, then hey presto, the cake is ready.
- Serve with a dollop of vegan yoghurt and chopped nuts.
Fresh and easy afternoon tea delight, with a vitamin C boost for a healthier immune system.
Caramelized Guava Crumble
Taking the classic apple crumble to another level! Made with Magic Herb’s guavas.
- Preheat the oven to 180°C.
- Peel and cut 2—3 guavas in half. Remove the seeds from the halves using the back of a metal spoon. Then, dice the halves into smaller, bite—sized cubes.
- In a medium baking dish, add in your guavas and stir in 4 tbsp sugar, the zest and juice of 1 mineola, 1 tsp cinnamon, some grated ginger, some raisins (optional) and 80ml water. Set aside.
- In a separate bowl, stir 1½ cup of rolled oats, ½ a cup of flour, ½ a cup of sugar, ½ a cup of coconut oil, and ½ tsp salt. Use your hands to crumble the topping ingredients together, until evenly combined.
- Pour your crumble mixture over the guava — filling in an even layer.
- Place the tray into the oven and bake for 30 minutes.
- Serve immediately — with an optional (but recommended) scoop of ice cream or yogurt..