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Plant Based Box Recipes 27/08/2020

Join us at 6pm this Thursday (27th August) for a live UCOOK Along with the lovely Lindy of COOKED. 


Lindy believes that food and family go hand in hand. Nothing beats sharing a delicious meal with loved ones, and making memories around the family table. Their inspiration comes mostly from Middle Eastern and Mediterranean cuisines, and their recipes have been passed down from generation to generation, starting as far back as 1893.  


Tune in at 6pm where Lindy and her daughters will be showing us LIVE how to make a layered yet simple and utterly scrumptious Middle Eastern Zaalouk, Halloumi & Pomegranate Salad Wrap – see recipe below. Now, that’s a wrap! 


Lindy's Zaalouk Wraps with Plant Based Chevin & Pomegranate Salad

Delicious aubergine zaalouk with a Camelot Fauxmage chevin cheese & Danico Pomegranate Salad, with Mama Alles hummus all wrapped up in a Lebanese Bakery mini wrap, to make your taste buds sing! 

 
Chevin & Pomegranate Salad: 
  • For the dressing, whisk 100ml olive oil, 1 heaped tbsp. Dijon mustard, the juice of 2 lemons, and some salt & pepper together. Add a sweetener of choice and season further to taste. 
  • Thinly slice some onion and throw it through the dressing to pickle slightly. 
  • Ribbon 2-3 baby marrows with a peeler. Place in ice water to keep fresh and crisp until just before salad is served and dressed.
  • Rinse and dry some salad leaves. 
  • Assemble the dressing — toss together the salad leaves, and baby marrow ribbons, and dressed onion & dressing. 
  • Place the fauxmage chevin cheese on top, and sprinkle over some pomegranate seeds. 
 
Yogurt Dressing: 
  • In a dry pan over medium heat, toast ½ tsp cumin seeds until fragrant. 
  • Peel and finely grate up ½ a carrot and ½ a beetroot. Finely chop some chili. Rinse, pick and shred some mint (reserve some for garnish). 
  • Place all these ingredients in a bowl with 1 cup of coconut yogurt, some honey, salt, pepper and a drizzle of olive oil. Mix to combine and season further to taste.  
 
Wraps & Assembly:
  • In a dry pan over medium-high heat, toast the wraps on each side for a minute until warmed through.
  • To assemble the wraps, smear on some of Cooked’s Zaalouk, then top on some chevin & pomegranate salad, and a dollop of the yogurt dressing. Sprinkle over some remaining mint. Tuck in!

    CHEF’S TIP:

    You can serve this with Lindy’s Vegetable Tzimmes (recipe under Lunch or Dinner), to enhance your mezze platter.

     

    Fauxmage Chevin & Mushroom Toast

    Cheesy, buttery mushrooms on toast? Gotta love this quick, easy, tasty combo! 

    • Roughly chop your Funki Fungi mushrooms — leaving some of the smaller ones whole. 
    • Place a nonstick pan over a medium-high heat with a generous drizzle of oil, tilting the pan to coat it.
    • Fry your mushrooms, for about 5-6 minutes, until they start to caramelise and turn brown. 
    • Then, lower the heat, and add some fresh herbs and a knob of butter. Season to taste. 
    • Toast a few slices of your bread of choice — try toasting your slices in a pan over a medium-high heat, with a knob of butter or a drizzle of olive oil.
    • Spread a hearty layer of Fauxmage chevin cheese on your toastie slices before topping them with your herby, buttery mushrooms. 

    NUTRITIONAL BENEFIT:

    Mushrooms are high in calcium and Vitamin D. Calcium is an essential nutrient for life, and Vitamin D helps with nutrient absorption and the metabolism of calcium.

     

    Dried Fig, Pomegranate, Pecan Yoghurt Bowl

    This is basically like having a healthy dessert, for breakfast. Any day started off with this wholesome bowl is bound to be blissful.

    • Blend up some dried figs, lemon or orange zest, juice (to taste) and some coconut yogurt to make a delectable smoothie base. Maybe add a touch of fresh ginger? Or some oats? Go on, you know you want to.
    • Chop up some of your leftover fresh fruit and gather some pomegranate gems.
    • Toast some coconut shards, pecan nuts, seeds – whatever gets you out of bed really. 
    • Layer up your bowl of bliss with a coconut yogurt base, topped with fresh fruit pieces and pomegranate gems. 
    •  Load on your other toppings and start the day ahead on a deliciously healthy note!

    CHEF’S TIP:

    For a protein and fibre boost, add activated chia seeds and hemp seeds. Activate your chia seeds by soaking them in milk or water for 20 minutes before using.

     

    Let’s Wrap Up Breakfast 

    Creamy Fauxmage Chevin cheese, garlicky Naturally Organic spinach, Funki Fungi mushroom and Simply Fresh tomato breakfast – all wrapped up in a Lebanese Bakery wrap to kick start your morning!

    • Start by preparing your veggies! Finely slice red onion and mushrooms. Chop your tomatoes into cubes and grate your garlic. 
    • Place a pan on a medium heat with a dash of oil. Add the onion and fry for 3-4 minutes until they are translucent. Then add your mushrooms and fry for 1-2 minutes until golden. Add the tomatoes and garlic, and cook for a further 1-2 minutes, season to taste. 
    • Heat up the wraps in another pan over medium heat for 1 minute per side until golden and hot. Smear with your creamy chevin, and top with your mushroom and spinach filling, a few dollops of Fauxmage Chevin and a sprinkling of freshly chopped parsley. Roll up and enjoy!

    NUTRITIONAL BENEFIT: 

    Spinach is rich in vitamins A, C and K, magnesium, iron and manganese, which may benefit eye health, reduce oxidative stress and reduce blood pressure levels, among many other health function benefits.

     

    Smoky Falafel Shakshuka

    Smoky shakshuka to make these cooler mornings a lil’ warmer

    • Shape your falafel mixture into balls (as per instructions on packaging). Fry in an oiled pan on medium heat until golden all over and heated through. Set aside to drain on some paper towel. 
    • Peel and dice some onion. Deseed and dice some pepper. Peel and grate some garlic. 
    • Place an ovenproof pan over a medium heat with a drizzle of oil. Fry the onion and peppers until soft. Add the grated garlic, some chopped chilli, and your favourite warm spices like paprika, cayenne pepper, cumin and whatever else gets you going! Fry for a further minute until fragrant. 
    • Add some cooked chopped tomatoes/whole peeled tomatoes, and a splash of water, and simmer on a low heat for 8-10 minutes until sticky (add a splash of water if it becomes too thick). Season to taste with salt, pepper and sweetener of choice.
    • Now, for the fun part. Make little holes in the sauce and insert some falafels. Cook for a further 5 minutes until warmed through. Crumble over some cheese for that added winter indulgence. 
    • Roughly chop some parsley for garnish. Serve immediately with a slice of toast for dipping. You’re welcome!

    CHEF’S TIP: 

    Shakshuka is likely of Tunisian or Yemini origin. The name is thought to originate from either Arabic or Amazigh (Berber), and literally translates to "mixture."

     

    Lindy's Vegetable Tzimmes
    Tzimmes is a traditional Middle Eastern dish of a mix of sweet roasted vegetables and fruit. 

    • Preheat the oven to 180°C.
    • Peel 500g of butternut, 500g sweet potato and 500g carrots and cut into bite sized cubes.
    • Parboil in a pot of boiling water until tender, drain and put aside.
    • (Optional) Using the same cooking water, parboil 400g of peel and grated potatoes.
    • In an ovenproof dish, mix the parboiled veg with the zest and juice of 2 oranges, a handful of dried figs, 2 cinnamon sticks, 3 chopped chillies (to taste), 1 tbsp honey, 1 tbsp sugar (Demerara if you have), and drizzle with olive oil and salt to taste.
    • Bake in the oven until golden and crispy on top. 
    • Eat at room temperature topped with fresh coriander or mint.

      CHEF’S TIP: 

      Tzimmes is a traditional Jewish dish most commonly served on holidays such as Rosh Hashanah and Passover. 

       

      Mini Falafel Shawarma
      Loaded Lebanese Bakery mini wraps with Outkast falafel, herb yoghurt, banadurah harrah and Fauxmage chevin cheese.

      • Prepare and cook the falafel according to the instructions on the packet. 
      • In a bowl combine some yoghurt, chopped parsley, a dash of vinegar and season well with salt and pepper. 
      • To make the banadurah harrah (lebanese salsa): In a bowl combine finely chopped tomatoes, finely chopped chilli to taste, finely chopped onion, finely chopped mint and a clove of grated garlic. Add a glug of olive oil, a squeeze of lemon and season with salt and pepper. 
      • Wipe down the pan and dry fry the mini wraps on each side for a minute.
      • To assemble the wrap: smear on some herb yoghurt, add a lettuce leaf, sprinkle over some banadurah harrah, top with falafels and chevin cheese and garnish with some pomegranate kernels. 

      CHEF’S TIP:

      If you want to bulk up this meal for dinner, add couscous or bulgur wheat.

      Roast Beetroot, Mint & Chevin Salad
      Roasted Naturally Organic beetroot, creamy Fauxmage Chevin cheese, Terra Madre salad leaves, Simply Fresh baby marrow and Umthunzi mint salad. Now that is fresh and delicious! 

      • Preheat the oven to 180°C. Trim and scrub clean the beetroot (peeling optional). Cut into bite sized pieces. Coat in oil and season to taste. Roast for 25-30 minutes until cooked through. 
      • To make the salad dressing: in a jar add 1 tsp. grainy mustard, 1 tsp. honey, 1 tbsp. balsamic vinegar and 3 tbsp. olive oil. Season with salt and pepper. Place the lid on the jar and shake until emulsified. Season further to taste. 
      • Using a vegetable peeler, thinly peel the baby marrow into ribbons. Place into a large bowl and toss in a little lemon juice and seasoning.
      • Place the salad leaves into the baby marrow ribbon bowl and toss in a drizzle of the dressing. 
      • Plate up the dressed greens. Top with the roasted beetroot and dollops of Fauxmage plant-based chevin. Drizzle over some more dressing and garnish with fresh mint leaves and pecan nuts. 

      CHEF’S TIP:

      If you want to bulk up this meal for dinner, add couscous or bulgur wheat. 

      Middle Eastern Mezze Platter
      Crispy Outkast falafels, Mama Alles hummus, Cooked’s Zaalouk, Nuru’s Mixed Veg Atchar, Fauxmage Chevin, herby yoghurt, and dried Figary figs.

      • Cook the falafel according to instructions on the packet.
      • Finely chop fresh herbs and add to some of Bolgari coconut yogurt. Add a dash of vinegar and season with salt and pepper to taste. 
      • Place the hummus into a small bow, drizzle with oil and garnish with some pomegranate kernels. 
      • Place your zaalouk and mixed veg atchar into small bowls. 
      • Toast up some sliced bread of choice, or some Lebanese Bakery wraps. 
      • Prepare a large chopping board – add your various bowls and scatter around dried figs and Roux pecans. Garnish the whole board with parsley and fennel fronds. And feast away! 

      CHEF’S TIP:

      What is Zaalouk? Zaalouk is a Moroccan salad or dip of cooked aubergine and tomatoes. The eggplant is first grilled and then mixed with the tomatoes and the mix is seasoned with garlic and spices.

      Butternut Salad with Gremolata
      Roast Naturally Organic butternut & carrot salad on Terra Madre green leaves sprinkled with zesty gremolata and caramelised Roux pecans. 

      • Coat the lamb skewers in oil, ground coriander, ground cumin and ground cinnamon and season to taste. Fry in a grill pan over medium-high heat on each side until cooked to your liking and golden all over, turning them as they colour - about 4-6 minutes for medium rare. 
      • Remove from the skewers, and place the lamb into a small bowl. 
      • Finely chop some fresh herbs and add to some yoghurt. Add a dash of vinegar and season with salt and pepper to taste. 
      • Place the hummus into a small bowl, drizzle with oil and garnish with some pomegranate kernels. 
      • Place the atchar into a bowl. 
      • Place a pan over medium heat with some oil. Slice up the halloumi about 1cm thick. Fry your halloumi slices until golden on each side. Squeeze over some lemon or orange juice on completion. 
      • Toast up some sliced bread of choice, or some Lebanese Bakery wraps. 
      • Prepare a large chopping board – add you various bowls and scatter around dried figs and pecans. Garnish the whole board with parsley and fennel fronds. And feast away!

        CHEF’S TIP:

        Gremolata or gremolata is a green sauce made of chopped parsley, lemon zest, and garlic.

        Zaalouk Zucchini Zoodles
        Carb-free veggie noodles served with Cooked’s spicy Zaalouk and a yogurt dressing. 

        • Cut the ends of the zucchini and spiralize using the medium noodle blade (not the smallest noodle). Or ribbon using a peeler. 
        • Heat a drizzle of olive oil in a pan over a medium-high heat. Add the zucchini noodles and some grated garlic (no salt). Cook 3-5 minutes, stirring until slightly softened.
        • Warm up your premade aubergine zaalouk for serving. 
        • Roughly chop some fresh parsley and/or mint. Mix the fresh herbs with some of Bolgari’s coconut yoghurt and lemon juice. Season to taste. 
        • Deseed and chop a fresh chilli. 
        • Top your zoodles with some aubergine zaalouk, a dollop of herby coconut yogurt, some fresh chili, and season to taste. Enjoy! 

          CHEF’S TIP:

          Gremolata or gremolata is a green sauce made of chopped parsley, lemon zest, and garlic.

          Pomegranate Cordial

          Deep red in colour, both tart and sweet, and loaded with health benefits – you can’t lose with this refreshing cordial. 

          • Put the pomegranate seeds in a pan with 100g sugar and 10ml of red wine vinegar. Mash over a low heat for 10 minutes until smooth and syrupy. Rub through a sieve into a clean pan.
          • Tip the seeds from the sieve into a bowl and stir in 1.5L of water, then sieve again to remove the last of the pulp from seeds. 
          • Pour the liquid into the pan with the sieved pulp, stir well and boil for 1 minute. Pour into small, sterilised bottles and seal. The cordial will keep (unopened) for a few months. Once opened, store in the fridge. 

          CHEF’S TIP: 

          Great as a refreshing soft drink, even better in cocktails and gin & tonic.

           

          Roasted Aubergine Dip

          What’s better than a smokey aubergine and yogurt dip served with some crusty bread? Yum.

          • Preheat the oven to 180°C. 
          • Pierce the aubergines in a few places with a fork. Roast them whole in the oven until they are charred, soft and collapsing. 
          • While the eggplant is roasting, pour some olive oil into a small pan and add some peeled garlic cloves. Heat the olive oil on medium for 2-3 minutes until it just begins to sizzle.
          • Reduce the heat immediately to between low-medium. Let the garlic cook slowly for 20-30 minutes, stirring and flipping the cloves every few minutes, until the cloves are soft, tender and golden. Assess the oil quantity as you go, you want to end up with about 50ml. Remove the cloves from the oil with a slotted spoon. Allow the oil to cool. Reserve the garlic-infused oil. Mince the garlic cloves very fine.
          • When aubergines are fully roasted, remove from the oven and carefully slice them open and allow them to cool down. When the aubergines are cool enough to handle, scoop the soft flesh from the skin and add it to a mixing bowl. Remove any large clumps of seeds from the pulp.
          • To the roasted aubergine pulp, add the minced roasted garlic, 2 tbsp. of the garlic-infused olive oil, some yogurt, tahini, lemon juice, and salt. Use a fork to mash and stir the mixture until it is creamy and well-mixed. Do not use a food processor or immersion blender for this step, or you will end up with an undesirable texture. Season further to taste. 
          • Use a spoon to make a well in the dip, and drizzle the remaining garlic-infused olive oil on top. Serve dip at room temperature or chilled, garnished topped with pomegranate arils and fresh mint. 
          • Serve with crusty toasted bread or golden falafels for a yummy snack. 

            CHEF’S TIP:

            Brush some olive oil over the sourdough slices and toast in a hot pan for a crusty accompaniment to your dip. 

             

            Citrus Hummus Salad Dressing
            Take your Mama Alles hummus to the next level with this citrus/herby/spicy salad dressing 

            • In a food processor, blend: ¼ cup of hummus, 2 tbsp. olive oil, 1 tbsp. lemon or orange juice, half a clove of grated garlic, chopped fresh herbs and some deseeded chopped chilli (to taste). 
            • Taste to test and season with salt and pepper. If the consistency is too thick, add water in 5ml increments until you reach a drizzling consistency.
            • Drizzle over a salad of choice. 

            NUTRITIONAL BENEFIT

            Chickpeas, the main ingredients in hummus, is loaded with iron, folate, phosphorus and B vitamins.


            Warm Pecan-Stuffed Apples with Yoghurt & Lemon Crumble

            Roux pecans, Terra Madre apples and Bolgari coconut yogurt take this comforting and Winter warming dessert to delectable heights.

            • Preheat the oven to 180°C.
            • Core your apples (if you don’t have a corer, simply cut in half, carefully remove the core and put back together – no one will know!).
            • Roughly chop some pecans and stuff the cored apples until they are full. Top with a little knob of vegan butter.
            • Place your apples in a baking dish and pop into the oven for 30-40 minutes, depending on how soft you like them. Check every 15 minutes, adding another knob of butter if they are looking a bit dry. 
            • Spread some oats out onto a baking tray and toast in the oven for 10-15 minutes or until golden. 
            • Place the toasted oats to a bowl, with the zest of half a lemon – always taste to ensure it’s to your liking. 
            • When your apples are ready, remove them from the oven and plate up with a dollop of coconut yoghurt and your lemon crumble.

            NUTRITIONAL BENEFIT:

            Baked apples and pecans give your diet a good fibre boost, which ultimately gives your digestive system a boost too.

             

            Vegan Yoghurt Panna Cotta with Dried Figs

            A healthy take on panna cotta — with creamy coconut milk and Bolgari coconut yogurt, garnished with dried Figary figs.

            • 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 while whisking occasionally. When simmering rapidly (do not boil), add 1 cup of vegan yoghurt and the coconut milk – 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 dried figs and add a sprig of mint. 

            CHEF’S TIP:

            Agar—agar is a natural vegetable gelatin counterpart.

             

            Nadorcott Citrus Self- Saucing Pudding

            A gorgeously warm and fluffy citrus pudding with a lovely sauce just waiting to be soaked up. You can use any citrus you desire and it will be yum, yum, yum!

            • Preheat the oven to 180°C.
            • For the cake batter, sift 1 cup self-raising flour and a pinch of salt together.
            • Add ½ cup castor sugar and 1 tsp grated nadorcott rind, mixing well. Stir in 2 tbsp. melted coconut oil, ½ tsp. vanilla extract and ½ cup oat milk.
            • Pour the mixture into a greased, ovenproof dish with deep sides (can use a round cake tin).
            • For the sauce, sprinkle the mixture with ⅓ cup castor sugar and 1 tsp. nadorcott rind.
            • Combine ½ cup boiling water and ¼-⅓ cup of nadorcott juice, and carefully pour over the mixture in the dish.
            • Bake for 30-40 minutes. Let stand for 5-10 minutes before serving. 
            • Serve with some coconut or vanilla vegan ice cream for the complete dessert experience.

              CHEF’S TIP:

              The orange coloured citrus in your box is called Nadorcott. It is a high quality, mid to late-maturing Clementine-type of mandarin. It is a fruit with great depth of flavour and sweetness and a good acidity balance.