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Plant Based Recipes 10/06/2020

Zingy Citrus Smoothie

Immune-boosting citrus ginger smoothie – get in.

  • Peel some clementines or oranges, divide them into segments and remove as much pith as possible. Peel and grate a knob of ginger.  
  • Add some yogurt to the blender – followed by your citrus, ginger, some ice and a tiny dash of salt. 
  • Blend well, until the citrus has turned into juice, and there are no chunks of ice left.
  • Sip, and start your day with a fresh burst of zingy Vitamin C.

CHEF'S TIP:

Add ground turmeric for immunity-boosting properties or a drizzle of honey/maple or dates for some sweetness.

 

Blueberry Jam Toast

Sometimes simple is best – especially in the mornings. 

  • Put the blueberries and some sugar into a small pot and let that simmer on a low heat. Squish the berries with a spoon as they soften. 
  • When the berries are broken up but still chunky, take the pot off the heat and season further to taste. 
  • Toast up some bread, and smear on some butter and your very own homemade blueberry jam. 

NUTRITIONAL BENEFIT:

Blueberries are the King of antioxidant-rich foods, due to their high content of flavonoids (particularly anthocyanins) in the skins. These flavonoids protect your body from free radicals that can cause damage to your cells.

 

Mushies on Toast

Who doesn’t love mushrooms on toast? If it ain’t broke, don’t fix it.

  • Roughly chop up your mushrooms, leaving some of the smaller ones whole. 
  • Slice some freshly baked bread. 
  • Place a nonstick pan over medium high heat with a generous knob of butter, tilting the pan to evenly coat in the butter.
  • Fry up your mushrooms along with some of your fresh herbs (a sprig of thyme and oregano are always delicious), for about 5-6 minutes, until they start to caramelise and turn brown. Season to taste as you go.
  • Toast a few slices of the bread – try toasting your slices in a pan over a medium-high heat, with a knob of butter or a drizzle of olive oil.
  • Top the toast with some rocket and the herby, buttery mushrooms. Take a bite.

CHEF'S TIP:

Add some cheese on top for a naughty extra breakfast ingredient – go on, it’s winter. 

 

Breakfast Burger

Because burgers are acceptable for breaky – beetroot & bean patty, cheese, and charred mushrooms. Yum!

  • Roughly slice some mushrooms, slice up some cheese. 
  • Fry your mushrooms until golden and crispy. 
  • Place a pan over a medium heat with some oil. Fry the patties from frozen for about 3 minutes per side until golden and heated through. Remove from the pan.
  • Slice open your rolls, and warm in the oven or toaster until lightly golden. 
  • Butter up your rolls. Add your cheese, mushrooms and the golden patty. Smear on some of Leo’s Onion & Rosemary Jam, and enjoy! 

CHEF'S TIP:

For that creamy layer, add some sliced avo to your breakfast burger.

 


This week’s star of the Veggie Show is simply stunning on all levels. With an impressive Vitamin C and Vitamin A content and significant levels of other important minerals like iron and potassium, we’re sure this edible flower is going to knock your socks off. It’s also a winter crop, which means you can munch on it happily, knowing it’s in season right now.


There are a multitude of ways to cook the uniquely captivating romanesco broccoli (if you didn't get this lovely veg in your box this week, we do apologise! You can substitute it with the broccoli or cauliflower that we packed in it's place. They are both part of the same family) – and it's up to you to decide which one to go for. Break it up into florets and roast it for Seed & Circus’ warming winter salad recipe – or, you could roast it whole and make a classic romanesco-with-cheese-sauce. You could also turn it into steaks – yes, steaks! Whizz it up to make romanesco-rice, pickle it, or even snack on it raw. This Wonder Veg is as versatile as it is beautiful, and below are some ideas on how to make the most of your radical romanesco. 


Seed & Circus Root & Romanesco Salad

One of Seed & Circus’ favourite salads – perfect for Winter with all that roasted goodness. Delectable salad dressing made using Brew Kombucha Vinegar. 

  • Preheat your oven to 200°C. 
  • Roughly peel some beetroot, and slice into bite-sized pieces. Slice up your romanesco broccoli into pieces about twice the size of the beetroot. Spread evenly on a roasting tray with a little space in between the pieces. Toss with olive oil, 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. Place into your favourite (large) salad bowl.
  • To make your dressing, combine 100ml of good quality olive oil, 1 tsp dijon mustard, 1 tsp honey or maple, the juice of 1 lemon, 50ml Brew Kombucha Vinegar, and some salt and pepper. Whisk up and season to taste.
  • Finely slice some red onion into crescents. Use a very sharp knife and try to keep the width under 2mm. Chuck the onion into your salad dressing mixture – the acid in the dressing does two things here: it macerates the onion, almost 'cooking' it, which makes it sweeter and less zingy. It also pulls some of the onion flavour into the dressing, incorporating it all through your salad.
  • Rinse and roughly chop some parsley – add some to the dressing, and leave some for garnish. 
  • Very finely slice some radish. Then, toss some through the leaves, 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 the Seed & Circus seed sprinkle, coriander and radish, 

CHEF'S TIP:

Drying your salad leaves after washing them maximises the amount of dressing they soak up, enhancing flavour – crucial!

 

Whole Roasted Romanesco

With a lemon, garlic & herb marinade. 

  • Preheat the oven to 180°C. Place the romanesco head on a lined baking tray. 
  • To make the marinade: in a bowl, combine some spices of choice – we recommend some cumin, smoked paprika, cayenne pepper, grated garlic, chopped fresh herbs, lemon juice and zest, and some olive oil. Mix well to combine, and coat the entire romanesco in the marinade. Season with salt and pepper. 
  • Roast your romanesco head in the oven for 35-45 minutes, or until tender. 
  • Remove the tray from the oven, and garnish with some fresh parsley. Delish and nutrish.

CHEF'S TIP:

If it is browning too quickly, cover with tinfoil at the halfway mark. 

 

Romanesco Cheesy Gratin

Some things are hard to beat. 

  • Preheat the oven to 180°C.
  • Sauté some chopped onion, romanesco florets and chopped garlic in a pan until starting to soften but still crunchy. 
  • Make the creamy béchamel sauce in a pot by melting a knob of butter, and sprinkling in enough flour to make a thick paste. Cook until it smells biscuity. Whisk in some oat milk slowly until you have a decent amount of sauce. Simmer for a couple of minutes to thicken. 
  • Transfer the sautéed veggies to an oven dish and drench them in béchamel sauce. Season well. 
  • In a food processor, blitz some bread, some thyme/rosemary and a drizzle of oil. 
  • To your creamy veggies, add a generous topcoat of grated or sliced cheese, then sprinkle over some herby breadcrumbs. 
  • Cook in the hot oven for 10-15 minutes until the breadcrumbs are golden and crunchy (keep an eye on it).

CHEF'S TIP:

Shred up some swissh chard, and add it to the béchamel sauce in the final few minutes. Blend to make a smooth green, nutrient dense bechamel. 

 

Romanesco Pesto Pasta 

Loaded with nutrients and so much flavour – this pasta sauce is perfect for the whole family.

  • Place a pan over medium heat with a drizzle of oil. When hot, add some diced onion and fry until soft and translucent. Add some grated garlic and fry for about a minute until fragrant. Turn up the heat, add some roughly chopped romanesco to the pan, and fry for 2-3 minutes. Pour in 200ml of vegetable stock. Pop on the lid and simmer for about 4-5 minutes until the romanesco is cooked through. Add some shredded spinach in the final minute to wilt. 
  • Place the contents of the pan in a blender. Add in some cheese (optional), fresh herbs, and toasted nuts of choice. 
  • Blend until smooth. Add in more water if required, and season with salt, pepper and lemon juice. 
  • When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion and toss through some olive oil to prevent sticking.
  • Toss the romanesco pesto through your cooked pasta and serve with some grated cheese on top.

CHEF'S TIP:

Try not overcook the romanesco, you want to keep that bright green colour for your sauce. 

 

Quick Pickled Broccoli 

Pickling is addictive – it not only preserves the ingredient, but it also enhances the flavour and texture. 

  • To make the pickling liquid: add 1 cup water, ⅓ cup white wine vinegar, 2 tbsp. sugar or sweetener of choice. Stir until sweetener is dissolved. 
  • Thinly slice the romanesco florets and put them into your pickling liquid. Store in the fridge overnight, or at least for 1-2 hours, before serving. 

CHEF'S TIP:

Perfect crunchy addition to a salad or burger! 

 


Flip your own burger. Add your own toppings. Own every bite. 


We suggest prepping and laying out everyone's favourite toppings and then getting creative with flavour and variety. Leo’s Onion & Rosemary Jam? Yes please. Your own D-I-Y pickles? For sure. All the sauces? Most definitely. Cook Naked Leaf’s premade beetroot and bean burger patties from frozen in a hot pan with some oil, for about 3 minutes per side, until golden and heated through. Then, top with some vegan cheddar. Heat up the Schoon Ciabattini, and load them up with your favourite toppings – think flavour, colour, texture.


Enjoy your burgers with some sweet potato “French” fries, roast root wedges, or whatever sidekick you think compliments it best – and please, eat with your hands, it's what burgers were made for.


Classic Royale With Cheese 

Let’s not complicate things – keep it classic.

  • Peel and thinly slice some onion. Slice some tomato and get your green leaves ready. Slice up some cheese. Cut your buns in half. 
  • Place a pan over a medium-high heat with some oil. Cook your beetroot and bean patties (from frozen) for 3 minutes per side until golden and heated through. After you flip them, top with the sliced cheese and let the cheese warm while the other side of the patties cook. 
  • Heat up your rolls in the oven or toaster until lightly toasted and heated through. Smear on some of Leo’s Onion & Rosemary Jam, or your choice of sauces – mayo, ketchup, hot sauce (whatever gets you going).
  • Top with the cheesy patty, and layer up as you wish – now take a bite.

CHEF'S TIP:

Pickle the onion for 30 minutes in some vinegar and honey/sugar to take the edge off.


Creamy Mushroom Sauce

Add a dollop of this to the classic Royale with Cheese for an indulgent creamy layer.  

  • Slice up some mushrooms. Finely slice some thyme and grate some garlic. Place these ingredients in a pan with a generous blob of vegan butter. Panfry until soft. 
  • Mix some flour with a bit of water to make a paste. Add to the pan along with some oat milk, stir until well-combined and thickened. Season well. 

CHEF'S TIP:

If it is not thickening, cook it for longer and add a bit more flour.  


Wild Veggie Burger

Veggie beetroot burger with pickled carrot, caramelised onion and guacamole.

  • To make the pickling liquid: add 1 cup water, ⅓ cup white wine vinegar, 2 tbsp. sugar or sweetener of choice. Stir until sweetener is dissolved. Ribbon a carrot with a vegetable peeler and add the ribbons to the pickling liquid.
  • Finely slice the onion and fry, low and slow, until soft and golden. In the final few minutes, add a dash of balsamic vinegar and a sweetener of choice. Season to taste.  
  • Cook your beetroot and bean patties (from frozen) for 3 minutes per side until golden and heated through.  
  • To make the guacamole: mash up some avo flesh, combine with some lemon juice, sliced spring onion, fresh chopped herbs, a drizzle of olive oil, and some salt. 
  • Toast the burger bun in a pan with butter until golden and starting to crisp.
  • To assemble the bun: smear on some mayo, add the beetroot patty, top with some guacamole, pickled carrot and caramelised onion.

CHEF'S TIP:

For a fresh kick, dress some fresh leaves with lemon juice and salt, and add to the burger. 


Jam-Packed Veggie Burger 

A delicious beetroot patty on a soft ciabattini bun – loaded with charred mushrooms, peppers, and cheesy leeks.xxx.

  • Preheat the oven to 220°C on the grill setting. Pop the whole peppers on a lightly greased baking tray. Roast in the hot oven for 45-50 minutes until beautifully charred, turning halfway. 
  • When the peppers are charred, remove them from the oven to cool slightly. Reduce the oven temperature to 180°C. When the peppers are cool enough to handle, peel off the skin and remove the seeds. Roughly slice.
  • Thickly slice the mushrooms. Place a pan over a high heat with a drizzle of oil. When hot, fry the mushrooms for 1-2 minutes per side until golden and charred. Remove from the pan on completion, and season to taste – try not to overcrowd the pan, do it batches instead. 
  • Rinse a leek or two, and roughly chop. Grate or slice up some cheese. Grate some garlic. Return the pan to a medium-high heat with a drizzle of oil. Sauté the leeks and garlic for 4-5 minutes until soft and translucent. In the final minute, add a splash of oak milk and the cheddar. Stir for 2-3 minutes until combined. Season to taste. 
  • Pop the ciabattini in the oven to heat up. 
  • Wipe the pan down, and return it to a medium-high heat with a drizzle of oil. Cook the beetroot and bean patties (from frozen) for 3 minutes per side until golden and heated through.
  • Load up your ciabattini with a beautiful beet patty, top with the charred mushrooms and sweet roasted pepper. Spoon over some cheesy leeks, and devour!
  • Preheat the oven to 220°C on the grill setting. Pop the whole peppers on a lightly greased baking tray. Roast in the hot oven for 45-50 minutes until beautifully charred, turning halfway. 
  • When the peppers are charred, remove them from the oven to cool slightly. Reduce the oven temperature to 180°C. When the peppers are cool enough to handle, peel off the skin and remove the seeds. Roughly slice.
  • Thickly slice the mushrooms. Place a pan over a high heat with a drizzle of oil. When hot, fry the mushrooms for 1-2 minutes per side until golden and charred. Remove from the pan on completion, and season to taste – try not to overcrowd the pan, do it batches instead. 
  • Rinse a leek or two, and roughly chop. Grate or slice up some cheese. Grate some garlic. Return the pan to a medium-high heat with a drizzle of oil. Sauté the leeks and garlic for 4-5 minutes until soft and translucent. In the final minute, add a splash of oak milk and the cheddar. Stir for 2-3 minutes until combined. Season to taste. 
  • Pop the ciabattini in the oven to heat up. 
  • Wipe the pan down, and return it to a medium-high heat with a drizzle of oil. Cook the beetroot and bean patties (from frozen) for 3 minutes per side until golden and heated through.
  • Load up your ciabattini with a beautiful beet patty, top with the charred mushrooms and sweet roasted pepper. Spoon over some cheesy leeks, and devour!

CHEF'S TIP:

For a sweet kick, smear on some of Leo’s Onion & Rosemary Jam.  


Leo’s Naughty Vegan Burger 

Made with her Onion & Rosemary Jam, and a lot of love.  

  • Start by making some sweet potato “french” fries – recipe under ‘A Burger’s Buddy’. 
  • Your vegan beetroot and bean patty is already delicious as is, so let’s work on a nice little add-on for your gourmet burger.
  • Slice a handful of mushrooms and toss them in a pan with coconut or olive oil, some grated garlic and chopped parsley. Season with salt and pepper. Cover to keep it moist.
  • In a pan over a medium heat with some oil, grill your beetroot and bean patties from frozen, for 3 minutes per side until golden and heated through. When you flip them, add a slice of your vegan cheddar on top.
  • Note from Léo: The cheese is called “Le Coquin”, it means “the naughty” in french. Wink Wink. So don’t be shy and put a thick slice.
  • Heat up the burger buns in the oven for a few minutes.
  • You’re ready to build your burger: Open your jar of Léo’s Little Jars Onion & Rosemary Jam.
  • Note from Léo: What you’re looking at is a little jar full of love, created to make you (and anything cheesy) feel wonderful.
  • Spread a tablespoon of Onion & Rosemary Jam on your bun. Place a leaf of salad and 2 slices of tomato. Place your patty covered in melty cheese. Top with your sautéed mushrooms. Finish with a little more Onion & Rosemary Jam. Close your bun. Serve with hot, crispy sweet potato fries. 
  • Bon appétit les petits.

CHEF'S TIP:

Now is a good time to check your wine levels. Very low? Thought so, fix it please. Merci


Leo’s Sweet Potato “French” Fries

A healthier version of the French staple.

  • Cut your sweet potatoes into sticks.
  • Toss them in a bowl with a bit of cooking oil, half a tsp of garlic powder, and a tsp of paprika. Then, spread them out on a baking sheet and place into the preheated oven at 200°C. Bake for about 15 minutes. Then, flip and cook until the other side is nice and crispy, about 10 minutes.

CHEF'S TIP:

Sunflower or coconut oil will do. 


Cabbage & Carrot Slaw

Serve as a side or chuck into your burger – this quick, simple slaw is the perfect staple to use when you need some acidity to balance off a savoury dish.

  • Finely slice up some cabbage and radish. Grate up some carrots. Place into a bowl with some honey and vinegar (white, red or apple cider will do), toss to coat, and set aside to pickle for 20 minutes.
  • Add some mayo or yogurt for a creamy touch. Squeeze in some lemon juice, throw in some chilli, grated ginger, to kick it up a notch. Toss to coat and season well (to taste). 
  • Garnish with some chopped herbs, and enjoy! 

CHEF'S TIP:

For some added crunch, toast up some nuts or seeds, and sprinkle over. 


Roasted Root Wedges

With a creamy garlic dressing.

  • Cut your sweet potato/carrot into wedges, place on a tray with some rosemary/thyme sprigs and crushed garlic cloves (skin on), coat in oil and season. Roast in the oven at 190°C for about 45 minutes until golden and soft. 
  • Mash up your softened garlic, and stir it through some mayo or yoghurt to make a creamy garlicky dressing. Season to taste. 

NUTRITIONAL BENEFIT:

Root veggies are rich in fibre – both soluble and insoluble. Soluble fibre dissolves in water (forming a gel) which is digested by bacteria, keeping the gut flora healthy. Insoluble fibre does not dissolve in water, and moves through the digestive system unchanged, acting as nature’s broomstick. 


Simple Side Salad

Your burger’s healthy side-kick.

  • Croutons: Preheat the oven to 220°C. Dice some bread into cubes. Peel and cut a clove of garlic in half and rub it all over the bread cubes. Toss with oil and roast until golden. Hot tip: Check and shake the tray often so the bread doesn't burn.
  • Dressing: Make your favourite salad dressing (show us what you got).
  • Layers: Choose your layers. Slice up some veggies of your choice – carrot, peppers, cabbage, radish, avo (or any other salad ingredients to make this a showstopper). 
  • Assemble: Toss the leaves, veggies, croutons/toasted nuts and seeds, and dressing together and serve up this crunchy salad from the stars.

CHEF'S TIP:

For a healthier crunch element, simply sprinkle over some of the Seed & Circus toasted seed sprinkle, to take your salad to new heights of decadence. 


Baked Beetroot Chips

Perfectly crispy, easy to make, and nutritionally good for you.

  • Preheat the oven to 190°C. Thinly slice some whole beetroots into thin disks. Try to cut them as evenly as possible so that they curl a little once cut. This will ensure even baking and crispness, and good looks of course.
  • Place the disks onto a baking tray, drizzle with oil and season. Spread out the disks into a single layer.
  • Bake for 15-20 minutes, until slightly brown and crispy. Check at the 15 minute mark as they burn easily from there. 

CHEF'S TIP:

These are a tasty way to satisfy your snack craving while working from home.


Cheesy Baked Gems

Quick, easy, and oh so tasty.

  • Boil the gem squash until soft. 
  • Halve them, spoon out the seeds, and place them on a baking tray (cut-side up) with a knob of butter. Season well with salt, pepper, and a pinch of nutmeg. 
  • Sprinkle generously with grated or sliced cheese. 
  • Grill in the oven until lightly golden. Serve and enjoy! 

NUTRITIONAL BENEFIT:

A surprisingly good source of vitamin A (stand aside Mr Carrot). Vitamin A is essential to the diet for fighting free radicals and for supporting the immune system, as well as keeping the eyes and skin healthy. 


In a [Good] Pickle

Great in salads, great on burgers – just great.

  • In a tupperware, add 250ml water, 80ml vinegar (white wine vinegar or apple cider vinegar from your pantry) and 1-2 tbsp. of a sweetener of choice. Stir until dissolved. 
  • Add any thinly sliced veggies you’ve got - radish, carrot, cabbage, onion, cucumber.. the list goes on. Store in the fridge in an airtight container for a few hours. Drain, and add as you please. 

CHEF'S TIP:

The pickles will taste great after a few hours, but even better after a couple of days. 


Vegan Blueberry Flapjacks 

Get the whole family involved with this tasty little number. 

  • Put the blueberries and some sugar into a small pot and let that simmer on a low heat. Squish the berries with a spoon as they soften into a jammy consistency. 
  • When the berries are broken up but still chunky, take the pot off the heat and season.
  • Sift 1 cup of flour, 1 tsp baking powder, ¼ tsp salt, and 2 tbsp sugar in a bowl. 
  • In a separate bowl, mix 1 tbsp apple cider vinegar, 1 cup of oat milk, and 1 tsp vanilla extract. Add the dry ingredients and mix until smooth. 
  • Let the batter rest for 5 minutes before frying. 
  • Use a ¼ cup to make 3 or 4 flapjacks in your pan (depending how big your pan is) and cook in melted butter for a few minutes on each side or until golden brown. 
  • Serve with your very berry homemade jam! 

CHEF'S TIP:

For an added scrummy layer, drizzle over some honey/maple & yogurt. 

 

Quick Apple Crumble

A simple and delicious apple crumble that’s ready in just 40 minutes.

  • Preheat the oven to 180°C. Cut the apples into chunks and chuck the core into the compost. Toss through some lemon juice, a pinch of cinnamon, and sugar of your choice (coconut sugar/castor sugar/brown sugar)
  • For the crumble, combine oats with some butter. Add some chopped nuts of your choice, if you fancy. Use your fingers to evenly coat the oats and nuts in butter. Add a pinch of salt, a tablespoon of sugar and further pinch of cinnamon, nutmeg and mixed spice. Add raisins, almonds, pecans (always optional – the choice is yours).
  • Place the apples in a baking tray, and bake in the oven for 15 minutes. Remove from the oven and evenly top with the crumble. Return to the oven and bake for 10-15 minutes until the crumble is golden. If it needs to brown a little longer, that will just mean that it tastes better, so go for it.
  • Enjoy for brekkie or dessert! Works as a main course as well (nobody’s judging). 

NUTRITIONAL BENEFIT:

Oats and apples are packed with so much fibre – whoever thought they could taste this good too? 

 

Vegan Citrus Cake

Enjoy with your afternoon cuppa. 

  • 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 citrus (orange,lemon or clementine) 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 yoghurt and chopped nuts. 

NUTRITIONAL BENEFIT:

Fresh and easy afternoon tea delight, with a vitamin C boost for a healthier immune system.