Your boxes are made to order to ensure zero food waste – orders are open for delivery on Thursday 3 December. Cape Town and surrounds only.

Vegetarian Box Recipes 13/08/2020


Join us at 6PM this Thursday (13 August) for a live UCOOK Along with the fabulously talented Sepial! 


Sepial is the owner of the Asian-inspired restaurant Sepial’s Kitchen, and who we have to thank for the gorgeous bulgogi sauce in your box this week. Bulgogi is a Korean word, translating to ‘fire meat’. It’s used to describe marinated slices of beef or pork, traditionally cooked on a barbecue or grill. Sepial has made this bulgogi sauce specially for the Market Box using soy sauce, sesame oil, onion, garlic, ginger, fresh apple and pear, and a teensy bit of sugar. 


Tune in at 6PM when Sepial will show us how to make her innovative Bulgogi Beef Pizza with marinated bulgogi beef slices – LIVE on Instagram. Expect a merging of two incredible cuisines: Korean and Italian. If you’re vegetarian or vegan, simply replace the steak with sliced portobellini mushrooms! (See recipes below.) 

즐겨 or Buon appetito, as they say in Italy.


Sepial’s Bulgogi Mushroom Pizza

Sepial’s innovative pizza consists of sliced funki fungi portobello mushrooms marinated in a delicious specially made bulgogi sauce which is made from soy sauce, sesame oil, onion, garlic, ginger, fresh apple, pear and tiny bit of sugar. 


  • Heat your oven to 210°C. Those wood-fired pizza ovens are even hotter, so don’t be scared.
  • Slice the funki fungi portobello mushrooms by about 5mm and marinade in the bulgogi sauce. 
  • Thinly slice 1/4 of an onion. 
  • For a crispy base, par-bake your Knead Bakery pizza base for a couple of minutes, then remove from the oven.
  • Remove, flip, and thinly spread on some Knead Bakery pizza sauce on the base, leaving a bit of space around the edges. 
  • Evenly sprinkle some grated Camelot mozzarella cheese! We always recommend a heavy hand when adding cheese. 
  • Spread the mushrooms and onion evenly on the pizza base. If there is any bulgogi sauce left, drizzle on top.
  • Reduce the heat to 200°C and bake in the oven for 10 minutes, but make sure you keep an eye on it so that it's cooked perfectly – cheese lightly golden and bubbling. Mushrooms cooked. 
  • While pizza is being baked, rinse and dry the rocket leaves.
  • As soon as pizza is out, place some rocket leaves on pizza and serve.

CHEF’S TIP:

For any leftover sauce – add to a veggie stir fry. See the recipe below. 


Breakfast Pizza

Crispy Knead Bakery pizza base with Knead Bakery tomato pizza sauce and Camelot mozzarella, topped with fried Funki Fungi portobello mushrooms and an egg. Finished off with fresh avocado slices and parsley.

  • Heat your oven to maximum (really turn up the heat). Those wood-fired pizza ovens are even hotter, so don’t be scared.
  • Place a pan on high heat. When the pan is searing hot, add oil and fry your sliced Funki Fungi mushrooms until golden. Season to taste. 
  • For a crispy base, par-bake your Knead Bakery pizza base for a couple of minutes, then remove from the oven.
  • Remove, flip, and thinly spread on some Knead Bakery pizza sauce onto the base, leaving a bit of space around the edges. 
  • Sprinkle over fried mushrooms and a handful of grated Camelot mozzarella. You can mix in some Klein River Gruberg as well if you fancy, then make a well in the middle and crack an egg.
  • Sprinkle some salt and pepper over the top.
  • Place in the oven for 5-10 minutes, but make sure you keep an eye on it so that it's cooked perfectly – cheese lightly golden and bubbling and egg cooked through. 
  • Remove, slice and add some avocado and chopped parsley. Breakfast of Champions! 

CHEF’S TIP:

Get creative with additional toppings if you fancy. Add bacon pieces or cooked sausage, baby spinach, sliced peppers or sliced onions. 


Millennial Smashed Avo Toast with Soft Boiled Egg 

Lime-y smashed avo on toast, with a perfect soft boiled egg – topped off with chilli and parsley.

  • Carefully add your eggs into a pot of boiling water. Boil for 6 minutes. Remove and place eggs into a bowl of ice water. Peel when cool enough to handle. 
  • In a bowl, smash up the peeled avo with a fork, add lime juice, salt and pepper. 
  • Toast some sliced bread and butter it up. 
  • Smear the smashed avo on toast, top with the soft boiled egg and garnish with some chilli flakes and chopped parsley.

NUTRITIONAL BENEFIT:

Avocados are a great source of vitamins C, E, K, and B-6, as well as riboflavin, niacin, folate, pantothenic acid, magnesium, zinc, phosphorus and potassium.


Tropical Sunshine Smoothie

A healthy start to the day – to remind you of those warm summer beach days. 

  • Blend up some banana and pineapple, with some Gay's yogurt and a few ice cubes, to make a deliciously bright tropical smoothie. 
  • Add some granola or toasted coconut if you want to add a crunchy element.

NUTRITIONAL BENEFIT: 

Smoothies are a great way to pack in your 5-a-day and give your body an extra boost from any nutrient-dense herbs and spices. The benefit of smoothies over juices? The high fibre content, keeping your gut healthy and your immune system strong.  

Margherita Pizza with Extras

Your classic Margherita method with some extras ideas to jazz it up

  • Heat your oven to maximum (really turn up the heat). Those wood-fired pizza ovens are even hotter, so don’t be scared.
  • For a crispy base, par bake your Knead Bakery pizza base for a couple of minutes, then remove from the oven.
  • Remove, flip, and thinly spread on some Knead Bakery pizza sauce on the base, leaving a bit of space around the edges. 
  • Evenly sprinkle some fresh and finely chopped herbs of your choice (oregano/thyme/rosemary would be great here), and most importantly, cheese! We always recommend a heavy hand when adding the grated Camelot mozzarella cheese. You can mix in some Klein River Gruberg as well if you fancy.
  • Crack some salt and pepper over the top.
  • Place in the oven for 5-10 minutes, but make sure you keep an eye on it so that it's cooked perfectly – cheese lightly golden and bubbling.
  • Remove, slice, drizzle with some garlic or chilli oil (or both) and enjoy.
Extras Ideas to add before cooking:
  • Sliced pineapple 
  • Sliced peppers 
  • Sliced aubergine 
  • Sliced courgette 
  • Sliced onion 
Extras ideas to add after cooking:
  • Rocket 
  • Avocado 
  • Parsley

CHEF’S TIP: 

"Pizza Margherita" was given its name in honor of the Queen of Italy, Margherita of Savoy, and the Italian unification, since toppings are tomato (red), mozzarella (white) and herbs (green), representing the same colors of the national flag of Italy. 


Mineola Salad  

Sliced Bergsoom mineola, peppers and avocado on Terra Madre baby spinach, in a mustard dressing. Garnished with fresh parsley and nuts. 

  • In a jar with a lid, add 1 tsp grainy mustard, 1 tsp honey, 1 tbsp white wine vinegar and 3 tbsp olive oil – season to taste. Shake well until combined. 
  • Slice the Bergsoom mineola with the skin on into thin rounds using a serrated knife (remove the skin once sliced). 
  • Slice the pepper into strips, slice the avocado into half moons. 
  • Toss the Terra Madre baby spinach in a little dressing. Place the sliced vegetables on top and drizzle over a little more of the dressing. Garnish with a nut of your choice and some fresh parsley leaves. 

CHEF’S TIP:

Add some feta for a salty/creamy punch. 


Spiced Butternut Soup

Fills the belly and warms the heart during the chillier months. 

  • Peel and roughly cut up some butternut and carrot. Grate some garlic. Zest up some minneolas. Roughly dice some onion. 
  • In a big pot over medium heat, sauté the onion and garlic until softened and lightly browned. Add the rest of the veg, with some curry leaves and your preferred spices – nutmeg, cinnamon, curry spice (and the likes). Sauté for a few more minutes. Add some liquid stock to submerge the veggies. 
  • Bring the pot to the boil. Then, reduce to low heat and let simmer (covered) for 30 minutes. Check to see if the vegetables are soft – cook a bit longer if they are still too hard. 
  • Take the pot off the heat. Using a hand-held blending stick, blend the soup until smooth. Season with salt and pepper and some orange zest. 
  • Add a dollop of Gay's yoghurt for extra creaminess.
  • Serve up with some freshly chopped parsley sprinkled over and some chopped nuts of your choice for all the texture and healthy fats. 
DIY breadsticks:
  • Slice some leftover bread and pop into the toaster until super crispy and golden. Cut your slices into 2cm wide strips and get dippin’! 

CHEF’S TIP:

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.


The Perfect Aubergine Steak & Mushrooms Sauce

Crispy crumbed aubergine steak with Funki Fungi creamy mushrooms sauce.

Aubergine Steak 
  • Preheat the oven to 200°C. Slice an aubergine lengthways into 2cm thick steaks, and sprinkle each side liberally with salt. Put into a colander and place it in the sink for 15 minutes to draw out the bitter taste of the eggplant.
  • Rinse the steaks and arrange on a clean absorbent kitchen towel. Top with another clean dish towel and lay a baking sheet on top. Place a heavy pan on top to thoroughly dry for at least 10 minutes. Line a baking tray with tin foil and spray with nonstick spray or a drizzle of oil. 
  • Prepare your dipping stations: one shallow dish of ¼ cup flour seasoned with salt, one bowl with ½ cup milk and 1tsp corn flour mixed together, and one shallow dish with 1 cup panko breadcrumbs. 
  • Dip the aubergine steak into the flour, then milk/cornflour mixture, and finally the breadcrumbs. 
  • Arrange on the baking sheet and drizzle with a little oil and season. Bake for 20-30 minutes.
  • Serve with a side salad of baby spinach and ‘cooked’ marinated mixed vegetables. 
Mushroom sauce
  • Slice up some mushrooms. Finely slice some thyme and grate some garlic. Place these ingredients in a pan with a generous blob of butter. Panfry until soft. 
  • Mix some flour with a bit of water to make a paste. Add to the pan along with some milk, stir until well-combined and thickened. Season well. 

CHEF’S TIP:

Serve with some sweet potato fries. See recipe below. 


Falafel Salad with Herb Yoghurt

Flavour packed crispy chickpea falafel on a green salad drizzled with herb yoghurt 

  • Pour 500g of chickpeas into a large bowl and cover them by about 3 inches of cold water. Add 1/2 tsp of baking soda to the water. Cover the bowl and let them soak overnight in the fridge (12 hours) Drain and rinse on completion. 
  • In a food processor add 1 small chopped onion, 2-4 chopped garlic cloves, handful of chopped parsley, 1.5 tbsp flour/chickpea flour, good pinch of salt and pepper and any spices you desire (we like cumin, coriander and cayenne pepper). Blend until all combined, scrape the sides of the processor periodically and push the mixture down the sides. You want the texture to be somewhere between couscous and a paste. 
  • Fill a pan with 1½ inches of vegetable/canola oil and heat to approximately 180°C. Roll the falafel into balls/patties and test one in hot oil – (If the ball breaks apart add the mixture back to the food processor and pulse with a little more flour). 
  • Fry the falafels in the hot oil. You will know if it is the right temperature when it takes 2-3 minutes per side to brown (5-6 minutes total). Rest on a paper towel and season to taste. 
  • Finely chop fresh herbs and add to a bowl of Gay’s yoghurt with a dash of white wine vinegar and season generously with salt and pepper. 
  • Make a bowl of spinach and rocket leaves, sliced peppers and spring onion. Top with the crispy falafel and drizzle over the herb yoghurt.

NUTRITIONAL BENEFIT:

Chickpeas are a rich source of vitamins, minerals and fiber and offer a variety of health benefits, such as improving digestion and aiding weight management. 


Bulgogi Veggie Stir Fry with Courgetti

Mixed veggies and courgette noodle stir fry in Sepial’s tasty bulgogi dressing 

  • Spiralise the courgette to make courgetti – If you don't have a spiraliser, finely slice the courgette into long thin strips of courgette spaghetti. 
  • Place a frying pan over medium heat with a drizzle of oil, add 1 sliced onion and cook until starting to soften, turn up the heat and add sliced pepper and sliced mushroom and cook until golden.
  • Add your courgetti and cook for 3-5 minutes until they are cooked but still have a little bite.
  • Finally add your bulgogi sauce and heat through for 1-2 minutes.
  • Garnish with sliced spring onion and serve immediately. Yum! 

NUTRITIONAL BENEFIT:

Courgettes provide useful amounts of immune system-boosting vitamin C, and significant levels of potassium, which is key to controlling blood pressure. 


Creamy Broccoli Dip with Sourdough

Naturally Organic broccoli, avocado and yoghurt dip served with crusty sourdough.

  • Fill a pot with 2 inches of water and place a steamer basket or sieve over the top. Place a handful of naturally organic broccoli florets into the basket and cover with a lid. Steam on medium heat for 3-5 minutes until tender. 
  • Place the steamed broccoli, 1 chopped spring onion, 1 clove chopped garlic, 3/4 cup of Gay's yoghurt, 1/2 an avocado, pinch of salt and any other seasoning you desire into a food processor. Blend until smooth. 
  • Pour into a bowl and garnish with fresh parsley. Dip in warmed sourdough slices.

CHEF’S TIP: 

Dollop it into salads, spread it on sandwiches or simply eat as a condiment with any veg or protein. 


Ultimate Crispy Sweet Potato Fries with Lime Aioli

Simply Fresh sweet potato fries baked in seasoned corn flour for extra crispness. With easy peasy homemade lime and garlic mayonnaise 

  • Preheat the oven to 220°C. Cut the sweet potato into even sized thin matchsticks. 
  • Soak in a bowl of cold water for 30 minutes. Drain and dry with a paper towel. 
  • In a small bowl mix a tbsp of corn flour with salt and any other seasoning you desire (we like cajun spice mix). 
  • In a large bowl, coat the sweet potato with vegetable/canola oil and then toss with the flavoured corn flour mix. 
  • Place onto a lightly greased tin foil lined baking tray and spread out the fries evenly. 
  • Bake for 15 minutes – turn the fries and bake for another 15 minutes until crispy.
  • Remove from the oven. Taste to test and add more salt if required. 
Lime Aioli 
  • In a jug mix 1/2 cup of vegetable/canola oil with 1/4 cup olive oil.
  • In a food processor add 1 whole egg and 1 egg yolk only, zest from 1 lime and 1 tbsp of lime juice, 1-2 cloves of grated garlic and a pinch of salt. Blend for 15 seconds, until all incorporated. 
  • Turn the blender speed onto medium/high and very slowly start slowly pouring in the oil in a small steady stream. Carry on pouring until all the oil is incorporated and the mixture has formed a thick emulsion. 
  • Taste to test and add more lime juice and seasoning if required. 
  • Use it as a dip with your sweet potato fries or serve with fish, chicken, salads, sandwiches, vegetables the options are endless! .

CHEF’S TIP:

Store the aioli in a covered jar or container in the fridge and use for up to 5 days. 


Rosemary Hummus

Real Food Factory chickpeas blended into a smooth hummus infused with rosemary oil served with crispy bread or vegetable crudites. 

  • Add 1 cup of your Real Food Factory uncooked chickpeas to a large pot and cover with 2 inches of water. Bring to a boil over high heat and boil for 1 minute. Then cover, remove from heat, and let sit for 1 hour.
  • Drain the chickpeas and add back to the pot. Cover with fresh 2 inches of water and a small pinch of baking soda (this gives a creamy texture). Bring to the boil then reduce to a simmer and cook for 45 minutes - 1 hour until soft, then drain. 
  • While the chickpeas are cooking, in a pot over a low heat, gently simmer 1/2 cup of olive oil with 2 sprigs of rosemary. 
  • Add the drained chickpeas, 2-3 cloves of chopped garlic, a squeeze of lemon juice, 1/3 cup of tahini and a splash of the rosemary oil. Blend and slowly pour in more rosemary oil until smooth. Taste to test and season to taste. 
  • Serve with slices of sourdough or toasted pizza base quarters or for a healthier option vegetable crudités.

CHEF’S TIP: 

If there is any remaining oil save and use it to cook with or in salad dressings.


Homemade Olive Tapenade

Olief olives, garlic, parsley and chilli chunky puree – perfect snack to spread on sourdough.

  • Remove the pips from all the Olief olives.
  • Place all the olives, a small bunch of parsley (with stalks), 1-2 cloves of chopped garlic and a sprinkle of chilli flakes and a glug of olive oil in a food processor – pulse until well chopped, but not puréed. Add more oil (if needed) – taste and season to taste. 
  • Spread onto slices of toasted sourdough – and try not to devour the whole lot in one sitting.  

CHEF’S TIP: 

Great as a canape for a dinner party.


Sepial’s Pickle Vegetables

Perfect pickled vegetables in minutes

  • Clean your root vegetable of choice – we like radish, onion or carrot. 
  • Thinly slice the vegetable and place into a jar.
  • Add 1/2 cup of vinegar, 1/4 cup of water, 1 tbsp sugar, 1/2 tsp salt and close the lid. 
  • Shake well and keep in your fridge overnight. 

CHEF’S TIP: 

As this is a quick pickle and the jar is not sanitized, eat within a few of days of bottling.


Dessert Pizza

Crispy Knead Bakery pizza base with chocolate spread, sliced banana and Mama Bongi crumbled cookie.


  • Heat your oven to maximum (really turn up the heat). Those wood-fired pizza ovens are even hotter, so don’t be scared.
  • For a crispy base, par bake your Knead Bakery pizza base for a couple of minutes, then remove from the oven.
  • Remove, flip, and thinly spread on some chocolate spread leaving a bit of space around the edges. Top with sliced banana. 
  • Place in the oven for 2-3 minutes, but make sure you keep an eye on it so that it's cooked perfectly – chocolate bubbling.
  • Remove, slice and crumble over some Mama Bongi cookies.

CHEF'S TIP:

Change up the fruit if you fancy – e.g. pineapple slices before cooking or mineola segments after cooking. 


Magic Minneola Curd

Creamy and sweet mineola orange curd. Ideal for spreading on that cheeky afternoon toast.

  • Off the heat, in a pot add 2 egg yolks, 75g castor sugar and whisk until combined. 
  • Add the zest and juice from 2 minneolas & a squeeze of lime juice and whisk again until combined.
  • Place the pot over a medium heat and cook slowly, stirring regularly until the curd is thick enough to coat the back of a wooden spoon. Taste to test and add a little more mineola /lime juice if necessary. 
  • Remove the pan from the heat and whisk in 20g of cold butter cubes one at a time – until the curd is smooth. 
  • Leave to cool and then transfer to a jar and store in the fridge for upto a month. 
  • Spread on toast for breakfast.  

CHEF’S TIP:

There are so many uses for citrus curd other than toast – it can be used as a layer in between cakes, on top of cupcakes and cookies, as a topping on cheesecakes, tarts, parfaits, in pancakes and on ice cream. The list is endless!


Sepial’s Brandy Panna Cotta with a Spiced Syrup

This decadent dessert is a show stopper at any dinner party. Creamy brandy panna cotta with sticky cinnamon and cardamom syrup 


Panna Cotta 
  • Soak 3 gelatin leaves in cold water.
  • In a pot gently heat 250ml cream with 250ml of milk, 2 tbsp brandy and 3.5 tbsp sugar. Stir until the sugar is dissolved. 
  • Squeeze out excess water from gelatin and add to the cream mixture. Stir gently until gelatin is dissolved.
  • Pour into ramekins or glasses to set and cool in the fridge for 2 hours. 
Spiced Sugar Syrup  
  • Mix 1 cup of sugar and 1 cup of water over low heat, stirring until all the sugar has dissolved.
  • Add 2 tsps of ground cinnamon or 1 stick and 1 tsp of ground cardamon or 5 pods and stir until combined, turn up the heat and bring to a light simmer.
  • Remove from the heat and allow to cool. 
  • When the panna cotta is set, drizzle over the spiced syrup. 

CHEF’S TIP:

You can add cubed pears to the syrup, simply cook the pear in the syrup for a few minutes and then cool it down in the syrup.


Affogato

Affogato means “drowned” in Italian and it is essentially drowning ice cream in coffee. The hot coffee starts to melt the ice cream and forms a thick foam at the top. 

  • Make your coffee according to the instructions on the Faber Coffee packet. 
  • Add a scoop of vanilla ice cream into glass tumblers.
  • Pour over a shot of strong coffee into each glass.
  • Garnish with crumbled Mama Bongi cookies.
  • Eat with a spoon immediately.

CHEF’S TIP:

You can go crazy with the toppings e.g. caramel sauce, honey, chocolate shards, nuts, maple syrup. Whatever floats your boat.