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Plant Base Box Recipes 16/07/2020

  

Join us at 6pm this Thursday (16 July) for a live UCOOK Along with authentically Argentinian, No. Juan. 


No. Juan specialises in craft Argentinian and South American food, made in exactly the same way that ARGIES (Argentinian people) eat it back home – just as it should be done. He’s also the creator of the zingy, freshly-made chimichurri in your box – and has dreamt up a tasty taco recipe which he’ll be showing us how to cook LIVE on Thursday. Tune in with a glass of whatever wine you have left, and let’s get cooking with the one and only No. Juan. 


No. Juan’s Vegan BBQ Rib & Chimichurri Tacos

A delectable taco stuffed with tomato, onion, vegan BBQ ribs, some creamy avo, limey red onion and, of course, No. Juan’s zingy chimichurri. 

  • Place a pan over a low heat with a drizzle of oil. Add 1 diced onion – fry until soft and translucent.  
  • Add 1-2 cloves of grated garlic, some chopped chilli, some fresh herbs, and some salt and pepper. Fry until fragrant. 
  • Then, add some roughly diced tomato. Pop on the lid, and let the tomato cook until softened – stirring occasionally. Remove from the pan, and set aside. 
  • Return the pan to a medium heat. Pan-fry the vegan BBQ ribs until heated through. 
  • Rinse some rocket. Rinse and slice up some coriander. Dice up some avo. Finely slice some red onion – place it in a bowl with a squeeze of lime juice and some salt. 
  • Place another pan over a medium heat – warm the tacos until golden on both sides and heated through. Repeat. 
  • Time to layer up the tacos! Place the rocket on the bottom, add the tomato and onion mixture on top with some sliced vegan ribs – make sure all of it is in the middle.
  • Add a drizzle of No. Juan’s Chimichurri Sauce on top.
  • Garnish with some chopped coriander, sliced red onion and avo.
  • Call a friend to help you eat this amazing taco! 
  • Enjoy CABRONES! 

CHEF’S TIP:

If you are keen on an added cheesy layer – when flipping your taco, scatter over some grated colby cheese and allow it to melt into the taco while the other side heats up. 

Citrus Smoothie Boost

Loaded with nutrients to get you through these wintery days.  

  • Peel some naartjies – divide them into segments and remove as much pith as possible. Peel, core and roughly chop some apples. Peel and roughly chop some banana. 
  • Add some yoghurt to the blender – followed by your citrus, apple, banana, 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.


Mushroom & Bean Toastie with Tomato Salsa

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 a medium high heat with a generous knob of butter, tilting the pan to evenly coat in the butter.
  • Fry up your mushrooms with some of your fresh herbs (a sprig of thyme, rosemary or oregano is 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. 
  • Smear on some Mama Alles Harissa Bean Spread. 
  • In a bowl, combine some diced tomato, diced onion, chopped parsley, a drizzle of oil, and season.
  • Top your buttered up, beany toast with your herby mushies – serve with your fresh tomato salsa. Hello breakfast of dreams!

CHEF’S TIP:

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


Loaded Argentinian Breakfast Toastie 

Sliced sourdough toast topped with smashed avo, vegan BBQ ribs and chimichurri. 

  • Mash up some avo with lime, some chopped herbs, salt and a drizzle of olive oil. 
  • Heat up your vegan BBQ ribs in a pan with a drizzle of oil for a couple of minutes per side, until heated through. Slice up. 
  • Toast the sourdough slices in the toaster. 
  • Assemble the loaded sandwich by smearing the smashed avo onto the toast – then, top with sliced up ribs and a dollop of No. Juan’s zingy chimichurri. 

CHEF’S TIP: 

Don’t overcook the ribs, you simply want to heat them through. 

 

Fiery Beans on Toast

A simple, easy-to-please dish to start your day!

  • In a deep pan with some butter or oil, fry some diced onion, grated garlic and some chilli until soft. Stir in 1 tbsp of vinegar – cook until it evaporates. Add in some diced tomato and a splash of water – simmer for 10 minutes until thickened. Stir in some harissa kidney bean spread, and some freshly chopped herbs – cook until piping hot. Season to taste. 
  • Pop some sliced bread in the toaster. Butter up your toast, pile on your tomato bean spread. Finish off your fiery masterpiece with a dollop of yogurt, and a sprinkle of fresh herbs. Yum! 

NUTRITIONAL BENEFIT: 

Kidney beans are a great source of plant-based protein and fibre. They’re also high in B-vitamins, manganese and iron.   

 

  

Ah, the Avocado – has a more well-rounded ingredient ever existed? And we’re not just talking about your curves, Avo. With your nutty flavour, buttery texture and abundant nutrients – it’s safe to say that you are one of nature’s most impressive achievements. 


You’re rich in vitamins and minerals, high in mono-unsaturated fats (the good fats), and you put the banana to shame with your impressive levels of potassium. 


The tricky part is choosing when and how to relish you – will it be for breakfast in a smoothie or smashed on toast? As a delectable guacamole, to smear into a soft shell tortilla? Maybe even for dessert, in the form of the most perfect Chocolate Avocado Pudding.


Oh Avo, you just make every culinary experience that much better – if we could have it our way, we’d have avo all day, every day.


Creamy Avo (& Cacao) Smoothie

Ultra creamy, delicious AND healthy - all in one.

  • Blend up some avo, banana and a dash of yogurt or milk. 
  • To take this smoothie to the next level, we love to add cacao powder, cacao nibs, coconut flakes, and something sweet (like dates or honey). Mmm!

CHEF’S TIP: 

When cooking the rice with the egg, allow it to get some good browning time on the base of the pan for some good caramelisation and increased flavour.


Baked Avocado Fries & Spicy Dipping Sauce 

Almond-crumbed avo fries served with a creamy spicy Adobo salsa dressing – and just like that, fries and avos became one.

  • For this recipe you will need: 2 avocados, ¼ cup of corn flour/chickpea flour, a tablespoon of oil (of your choice), ½ a cup of milk, spices (to taste), 2 tablespoons of nutritional yeast, ½ a cup of ground almonds, and some sesame seeds. 
  • Preheat the oven to 200°C. Place the corn flour/chickpea flour on one plate. In a bowl, whisk together the oil and milk. On another plate, place the ground almonds, sesame seeds, spices, and your nutritional yeast.
  • Cut the avos in half lengthways and remove the pip. Peel off the skin, and cut into thick slices lengthways. Dip the avo into the corn flour/chickpea flour, then into the milk and oil mixture, and lastly, into the ground almonds. Make sure they are evenly coated. Repeat the process for each slice. 
  • Bake in the oven for 20 minutes, flipping them halfway. 
  • For the sauce, combine some yoghurt with some of No. Juan’s zingy chimichurri, and season further to taste.

NUTRITIONAL BENEFIT:

Known as the ‘fruit of the gods’ by Central American Indians, and for very good reason. Avos are nutritionally-dense – but one of their most favourable properties is their monounsaturated fat content (the good fats), which are an essential part of a healthy diet.

Holy Guacamole with Sourdough Breadsticks

Smashed avo, tomato, red onion, coriander and lime – with homemade sourdough breadsticks, of course. 

  • In a bowl, smush up some avocado with a fork until smooth.  
  • Add in lots of chopped fresh coriander and lime juice – for that authentic Mexican flare.
  • Mix in some finely chopped tomato and finely diced red onion. Add some salt, and a drizzle of olive oil. Season further to taste.
  • Slice some sourdough and pop into the toaster until super crispy and golden. Cut your slices into 2cm wide strips and get dippin’!

CHEF’S TIP: 

For an added burst of flavour, why not mix in some of No. Juan’s chimichurri? 


The Sub-Way

Korean-style vegan BBQ ribs and avo sub of dreams!

  • Place a pan over a medium heat with some oil. Pan-fry your ribs just until heated through, for a couple of minutes each side. Set aside. 
  • Cut your soft hot dog rolls in half. Brush each side with olive oil and grill in the pan for 5 minutes, or until grill marks form.
  • Make some holy guacamole (recipe above). 
  • To assemble the subs: first smear on some holy guacamole. Top with a handful of rocket, the golden BBQ ribs, and a drizzle of chimichurri. Place the top slice on top, press down a little, and then please enjoy.  

CHEF'S TIP:

For added deliciousness, you could grate in some cheese. If the oven is on, do this prior to toasting the subs, and allow the cheese some time to melt in the oven while toasting! YUM!

 

Creamy Avo Ranch Dressing

A healthier take on a classic dressing.  

  • To a blender, add: ½ cup yogurt, half an avo, 1 tbsp fresh lime juice, half a clove of grated garlic, 1 tbsp chopped parsley, 1ml onion powder (optional), some more herbs of choice – dill, chives, coriander will all work well – some salt and pepper. 
  • Pulse until creamy and combined. Season further to taste. 
  • Add milk, 1 tablespoon at a time, to thin the homemade ranch dressing (as needed).

CHEF'S TIP:

This would be great with some golden pan-seared hake, roasted potatoes, and a simple green salad. Adding that much needed creamy layer to bring it all together.

 

Avocado Salsa Crostinis

Cubed avo, tomato, red onion, coriander and lime juice – served on sourdough crostini.  

  • Cube up some avo, dice up some tomato, and finely dice some onion. Roughly chop some coriander, finely dice some chilli, and zest up some lime.   
  • Add these ingredients to a bowl with a drizzle of olive oil, a squeeze of lime juice, and some salt. Stir to combine and season further. 
  • Thinly slice up some sourdough, and toast them until lightly golden – either in the oven or toaster. 
  • Serve your crostini topped with your avo salsa, and get stuck in.

CHEF'S TIP:

Serve with the Peruvian Hake Ceviche (see recipe under next section)

 


South American cuisine has many influences, due to its ethnic fusion – the most obvious being Native American, African, Spanish, Italian and Portuguese. Each South American country has a unique cuisine that’s been shaped by its history, geography and culture. Contrary to popular belief, South American cuisine isn’t all meat and carbs – the Amazon basin is host to a plethora of fresh fish, tropical fruits and vegetables. 


Your box this week is brimming with an array of South American-inspired ingredients, from fresh delights to pantry-fillers – and even some artisanal goodies. For that fresh, tropical feeling, we’ve got avocados, bananas, naartjies, limes, and more. Also gracing your cardboard slats are El Burro Mercado's corn tacos, No. Juan’s homemade chimichurri, Frankie Fenner’s Chorizo-Spiced Beef sausage, Camelot Farm’s halloumi, Knead’s soft mini baguettes – and the list goes on. 


Batter up that fresh hake, fry it off until crispy – load up some soft flour tortillas with some holy guacamole, and some pickled red onion, to make the ultimate crispy fish tacos. Or simply fry up some chorizo-spiced sausage for an Argentinian choripan with salsa and chimichurri. The options are endless, but some of our stand-out winners are here – hasta la vista, baby. 


Crisp-Craving-Homemade-Tortillas

Because every snack deserves a crunch – here’s a healthy alternative to your craving!

  • You’ll need a bowl. Sift in 2 cups of flour and add ½ a teaspoon of salt.
  • Make a well in the centre of your flour mixture and pour in ¾ cups of warm water followed by 3 teaspoons of olive oil – all the while stirring from the center. We promise the sticky mixture will turn crunchy! 
  • Now for the kneading work. Lightly flour a clean surface and turn your mixture over. The dough only requires you to knead for 10 to 12 minutes (max). Where the dough is too sticky, add a bit of flour. If you feel it's too stiff, then add a bit of water. Phew! Almost there.
  • Let the dough rest for 10 minutes – enough time to add a show to your watchlist. Then, return and split your dough into portions of 8.
  • Flour your rolling pin and roll your portions to about 17cm thick. 
  • Butter or oil a pan, place on medium heat and let your little tortillas swim ‘til they’re golden brown. We could watch them swim all day, but you’ll only need 1 minute on each side.
  • Serve warm! 

CHEF'S TIP:

Looking to make a larger portion of tortilla dough to save for another occasion? Tortilla dough freezes really well and can later be defrosted to produce the same crispy results.

Your 6-Step Mushie Mexican Taco 

Make the perfect mushie filling for your Mexican tacos in 6 easy steps.

  • In a bowl, pour in 1 cup of water, ⅓ cup of white wine vinegar and add 1 tablespoon of sugar to the mix. Let the sugar dissolve and throw in some thinly sliced (2- 3cm thin) red onion (you would just need half). 
  • Let the onion pickle for about 30 minutes, while tossing the mix occasionally.  
  • For your mushie batter, you’ll need a separate bowl. Add 1 cup of flour, 1 cup of sparkling water – whisk the mixture from the center until smooth. You can also replace ½ a cup of water with ½ a cup of beer (if you have). 
  • Slice your mushies into medium sized portions. 
  • In a pan, shallow fry the mushie portions over a high heat until they’re golden brown and crispy.
  • Lastly, mix your chopped chilli with lime juice and yogurt – add this mixture to your pan-fried tacos, spreading your mushies evenly over the taco mixture.
  • Enjoy with garnishings of shredded baby spinach and fresh coriander leaves. Take a bite!

CHEF’S TIP:

For a healthier alternative, sear the mushries in a pan while replacing the batter with cabbage slaw.


Golden Aubergine Taco

Roasted spiced aubergine with homemade tomato salsa and pickled onion – easy peasy salsa squeezy. 

  • Preheat the oven to 200°C.
  • Make some pickled onion (recipe under ‘Other Savouries’ section).
  • Cut your aubergine into bite-sized pieces and spread them out evenly over a baking tray. Coat in oil, and cover with any spices you desire – we recommend some cumin, oregano, paprika, chilli, salt and pepper. Roast in the hot oven for 20-30 minutes, until cooked through and golden. 
  • Make your fresh salsa by combining some diced tomato, chopped coriander, lime juice, diced chilli and salt. 
  • Heat up your tacos in a pan until warm and lightly golden. 
  • Now, it’s taco building time! Load your tacos with some roasted aubergine, tomato salsa, some pickled red onion, a dollop of yogurt for that creamy layer – and, of course, No. Juan’s chimichurri. 

CHEF'S TIP:

For an added layer of deliciousness, add some Harissa Kidney Bean spread to your creation!


Roasties & Chimichurri Salad

A warming winter salad fit for the gods!

  • Place the baby potatoes – pricked a few times with a fork – in a pot of salted water. Bring to a simmer until the potatoes are soft. Drain and set aside. 
  • Preheat the oven to 220°C. Spread the drained potatoes out on a tray. Use the back of a fork to press down on each potato until the potato bursts open a bit – try not go all the way through, be gentle. Drizzle with oil and season well. Roast until golden and crispy on top. Remove from the oven once golden, and add to your salad bowl. 
  • Prep your salad ingredients – rinse some leaves, slice up some fresh herbs, some spring onion, and anything else you’d like to add – we recommend keeping it simple. Add the ingredients to the bowl and gently toss through some chimichurri (to taste). 
  • Make your dressing of choice – we recommend the creamy avo ranch dressing under the Avo section above.  
  • Plate up our salad, drizzle over your dressing and get munching!. 

CHEF’S TIP:

When adding the leaves to the potatoes – don’t worry if your potatoes are hot, as slightly wilted leaves will add a warming wintery slant to this salad. 


Mexican-Style Loaded Sweet Potatoes

A hearty Mexican-style topping with a healthy sweet potato base – party on the top, business at the bottom. 

  • Preheat your oven to 200°C. 
  • Halve your sweet potatoes, coat in olive or coconut oil, and bake until tender but not fully cooked – about 20-25 minutes.
  • Place a pan with oil on a medium-high heat, and cook half a chopped red onion until softened. Add two cloves of grated garlic, a finely chopped and deseeded chilli and 1 tbsp of paprika and cumin (or whatever spices you prefer). Cook until fragrant, for about 1-2 minutes.
  • Once the spices start sticking to the bottom of the pan, use some hot water to cook them off and mix them with a wooden spoon.
  • Add some finely chopped carrot and cook until al dente – then, add some roughly chopped mushrooms and sliced spring onions. Cook for a couple minutes more. 
  • Add in half a tin of chopped tomato, and a tsp of your preferred sweetener, to the pan – fry for 2-3 minutes. Season to taste.
  • Add some baby spinach and stir until wilted.
  • Place equal quantities of the mixture onto your halved sweet potatoes. Plonk a couple of slices of halloumi on top of each, and bake for 10-15 minutes, until the halloumi is golden and shmelty.
  • Serve with fresh chopped coriander sprinkled on top.

CHEF’S TIP:

You could replace the sweet potato with another veg of preference, such as aubergine or butternut.


Argentinian Veggie Empanadas (With Puff Pastry)

Little pockets of puff pastry filled heaven.

  • Heat some oil in a large pan over a high heat. Finely dice some hardy veggies – potatoes, sweet potatoes, and carrot will all work well. Fry until golden and cooked through, but still crunchy. 
  • Reduce the heat to medium and add 1 chopped onion and some chopped aubergine, stirring, until tender but not browned – for about 6–8 minutes. Season with salt and pepper. Add some spices of choice – we recommend some cumin, paprika, oregano, and cayenne. Cook (stirring) until fragrant, for about 1 minute. Add 1 cup of veg stock to the pan. Stir in 1 tsp sugar, and some salt and pepper. Bring to a simmer and cook – stirring until most of the liquid has evaporated, for about 15–20 minutes. Taste and season with salt and black pepper, if needed. Stir in some raisins (optional). Transfer to a medium bowl, cover, and chill for at least 3 hours.
  • Preheat the oven to 190°C. Let your puff pastry dough sit at room temperature for 15 minutes to temper. Cut out 6 rounds and arrange on a work surface. Place 2 tbsp of your filling in the center of each round. Brush some water around half of the outer edge of each round. Fold the round over your filling – pinch the edges to seal (making a half moon shape). Using a fork, crimp the edges. Place on a parchment-lined baking tray. Repeat with any remaining rounds.
  • Bake your empanadas, until golden brown and slightly darker around the edges – for about 25–35 minutes. 
  • Serve fresh out the oven with some of No. Juan’s chimichurri. 

CHEF'S TIP:

One can make these empanadas 3 months ahead of the time, and freeze them until needed. 

Tomato, Mushroom & Chimichurri Bruschetta

Bruschettas are merely a vehicle to load up whatever toppings get you going.

  • Cut your mini baguettes into bruschetta-sized slices. 
  • Drizzle with oil and bake in a hot oven until golden and crispy.
  • Finely chop some onion and tomatoes. Mix them together in a bowl with a drizzle of balsamic, a pinch of salt, and sweetener of choice. 
  • Fry your thick mushroom slices in a hot pan with oil until golden. In the final 2 minutes, add some crushed garlic and chopped herbs.
  • Spread the toasted bruschetta slices with some chimichurri – top with your marinated tomato mixture, and your beautifully fried mushrooms.

CHEF’S TIP:

Can be served hot, or even room temp will be just as good! 


Herby, Garlicky Baby Potatoes 

An irresistibly delicious, ‘because-why-not’, snack from the stars. 

  • Preheat the oven to 200°C. Cut the baby potatoes into halves, leaving the skin on for extra crisp. Spread out on a tray. Place in the hot oven for 20 minutes, just to par-roast. 
  • Roughly chop some fresh herbs. In a bowl, combine some oil with the grated garlic, 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.

CHEF’S TIP:

You could make a fresh salsa and scatter it over the top for serving, throw on some fresh green leaves, and there you have it!


Tomato & Chilli Chutney 

A sweet and spicy tomato-chili chutney that you’ll want to smear on everything and anything.

  • Roughly chop up 1 onion, 6 cloves of garlic, about an inch of grated ginger and two finely chopped chillies (remove seeds for more manageable spice).
  • In a pan, cook about a teaspoon of mustard seeds in some oil, shifting regularly, until they begin to pop.
  • Add your onion, garlic, ginger and chilli – cook until the onion is translucent. 
  • Add a tablespoon of marsala powder and cook out until fragrant (and your kitchen is smelling spicy).
  • Add 1 cup of sugar, ¾ cup of apple cider vinegar, ¾ cup red wine vinegar, a teaspoon of ground cinnamon, a lemon or bay leaf, and a good amount of salt.
  • Add a can of chopped tomatoes – bring to a steady simmer and reduce, stirring regularly, until mixture is thickened to a chutney consistency.
  • Remove from heat and season to taste. Smear away!

CHEF’S TIP:

With a chutney, you want to get the balance between salty and sweet – so play up your sweetener of choice with the vinegar/fresh lime juice.


Pickled Onion 

So simple to make, and will take any of these dishes to new heights of authentic flavour.

  • Slice up some red onion. 
  • In a pot, heat up 200ml of apple cider vinegar with 1 tablespoon of sugar, ½ tsp salt, and ½ tsp of cumin (if you have). Heat until the sugar has dissolved. 
  • Place in a jar with your sliced onion – let it come to room temperature, screw the lid on, give it a good shake, and pop into the fridge until needed.  

CHEF'S TIP:

Pickling is addictive! You can do it with so many ingredients – ribboned carrot, sliced red cabbage – once you start, you don’t stop. 

 

Honey Caramelized Apple Parfait

A perfect combination of some of the kitchen’s greatest ingredients.

  • Thinly slice up some apples. 
  • In a frying pan, melt a knob of butter and add a dollop of honey or maple.  
  • Add your apple slices and cook until caramelised. Add some rosemary or thyme in the final few minutes – for that extra oomph.
  • Place a non-stick pan over a medium heat with some chopped nuts. Toast until turning golden – then remove from the pan. 
  • In a clear glass, layer up some yogurt, chopped nuts, caramelised apple, and repeat – serve and enjoy.

CHEF’S TIP:

Sweet and spicy is a fantastic combination when it comes to caramelizing fruit. If you are up for it – add some chopped chilli when caramelising the pears. 

 

Chocolate Avocado Pudding

This quick and easy vegan chocolate mousse is made with avocado (though you’d never, ever guess it).

  • Put some oat milk, maple syrup, vanilla essence, cocoa powder and avo into a food processor – blend until smooth. 
  • Put your mixture into ramekins, or your choice of serving dish, for a minimum of 30 minutes (maximum 2 days) in the fridge. 
  • Serve chilled, with raspberries, mint, or vegan chocolate shavings for garnish – and for the ‘gram.

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.

 

Oat Milk Rice Pudding with Caramelised Oranges

A sweet vegan treat to tickle your naughty taste buds.  

  • Add a cup of rice, 4½ cups of oat milk, ½ cup of coconut cream, ½ cup brown sugar, a couple of cinnamon sticks, a couple pieces of orange peel, a pinch of salt, vanilla extract and 3 cardamom pods to a pot – bring to a simmer.
  • Stir occasionally to make sure that the rice isn’t sticking to the bottom. Once the rice is tender, remove from the heat and allow it to sit for a few minutes before serving. 
  • Remember to remove the cardamom pods, orange peel and cinnamon sticks!
  • Whilst the rice is going, peel 2-4 oranges and slice them (width ways) into 3 or 4 pieces each.
  • Pour ¼ cup of granulated sugar into a wide pan, so that the whole bottom is evenly covered, and melt. 
  • Once all the sugar granules are melted, put your slices of orange in the pan – be sure not to overcrowd them, and cook 1-2 minutes each side.
  • Remove your orange pieces from the pan – set them in a wide bowl and pour your sweet, sweet pan juices all over them.
  • Serve your oranges on the rice pudding with the remaining caramelised sauce poured over – yum!

CHEF’S TIP:

Use arborio or sushi rice for epic textural results! For an extra bit of flavour-flav add some grated ginger to the rice while it simmers.