Due to Heritage Day on the Thursday, all Market Boxes will be delivered on Wednesday 23rd September

Plant base Box Recipes 20/08/2020

Join us at 6pm Thursday, 20th August for a live UCOOK Along with the very talented Vanie Padayachee. 

Vanie previously owned the Indian-inspired restaurant Marigolds in Franschhoek. These days, she’s cooking up a storm at Sabora Tented Camp, Singita, Tanzania. 

Tune in at 6pm when Vanie will show us how to make her delicious Rustic Butternut & Brie Quiche — LIVE on our Instagram channel @ucook.market. You will take away some valuable skills as she will be demonstrating how to make homemade shortcrust pastry (your taste buds won’t be disappointed). Think crisp buttery pastry, warm roasted butternut and oozy brie cheese. If you are vegan simply roast the root vegetable filling to create a beautiful salad with nut-style Camembert. 

Vanie’s Roast Butternut & Camembert style nut cheese salad

Naturally Organic roasted butternut, carrots, parsnip and Simply Fresh onion salad topped with creamy Fauxmage Camembert style nut cheese.

  • Preheat the oven to 200°C.
  • On a roasting tray, evenly spread 1 butternut (cut into medium cubes), carrots and parsnips (cut into chunky batons), a sliced onion, 1-2 cloves of crushed Simply Fresh garlic and 2 sprigs of Umthunzi thyme. 
  • Toss in a generous amount of olive oil, season to taste and roast in the oven for 30 minutes– or until cooked to your liking. 
  • Add to a platter and top with chunks of Fauxmage Camembert style nut cheese.
  • Garnish with extra thyme leaves. 

    NUTRITIONAL BENEFIT:

    The Camembert style nut cheese is made from cashews. Cashews are rich in fibre, protein, and healthy fats. They also contain a variety of vitamins, minerals, and health-protective beneficial plant compounds.

     

    Vegan Breakfast Crêpe

    Thin and delicate French-style pancakes with sweet and tangy Simply Fresh gooseberry jam. 

    • In a bowl, combine 1 cup flour, 2 tbsp sugar and a pinch of salt. Whisk in 3 tbsps canola oil, 125ml of SOMA oat milk and 1 tsp vanilla until smooth. Gradually add another 250ml of oat milk, stirring constantly. Rest the batter in the fridge for 1 hour. 
    • Put the gooseberries and some sugar into a small pot – 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 with sugar to taste. 
    • Heat a non-stick pan over medium heat. When the skillet is hot, brush with canola oil.
    • For each crêpe, pour about 3 tbsp of batter in the centre of the skillet. Tilt the skillet to spread the batter evenly, until it covers the bottom of the skillet. When the edge peels off easily and begins to brown, it's time to flip the crepe with a spatula. Continue cooking for 10 seconds, until cooked through, and remove from the skillet. If your batter is too thick, add a splash of water until it is the right consistency. 
    • Place the cooked crêpes on a plate as you go. Cover with tin foil to keep them from drying out and to keep them warm.

    CHEF’S TIP:

    A crêpe or crepe is a type of very thin pancake. Crêpes are usually of two types: sweet crêpes and savoury galettes.

     

    Potato Rosti, Charred Mushrooms & Cabbage

    This brekkie is a real all-rounder: flavour, comfort, and all the goodness — all on one plate.

    • Preheat the oven to 190°C.
    • Peel and coarsely grate 1 Simply Fresh potato per person – place all of the grated potatoes in a cloth and squeeze out as much liquid as possible. Then, place in a bowl and mix with a generous amount of olive oil, season (very) well.
    • Line a baking tray with either non-stick paper or a silicon mat. Spoon in 1-2 tbsp of the potato mixture and pat down firmly to make a 1cm thick rosti, keeping it tightly packed. Repeat this process for each rosti, then bake in the oven for approximately 10 minutes until golden and crispy. Let them bake a little longer if need be – who doesn’t love some extra crisp in the mornings?
    • Sauté some Naturally Organic cabbage and sliced Funki Fungi mushrooms with some grated Simply Fresh garlic until wilted (take a second to take in those aromas). 
    • Plate up the golden rosti – top with the garlicky cabbage and your charred mushrooms. Tuck in.

    NUTRITIONAL BENEFIT:

    You can make a sweet version of this. Simply remove the cheese and fill the finished omelette with berry compote and a dusting of icing sugar. 

     

    Honey Caramelised Banana with Granola & Yogurt 

    A sumptuous take on breakfast granola.

    • Cut some Naturally Organic bananas into bite-sized pieces. 
    • Place a pan over medium heat with a knob of Herbivorous plant butter, and 1-2 tbsp of either maple syrup/sugar.
    • Add your bananas and cook until caramelised. Remove the bananas from the pan when they are golden and delicious.
    • Plate up the caramelised bananas and top with your crunchy Seed & Circus granola. Add a dollop of creamy Bolagri yoghurt, just ‘cause. 

    NUTRITIONAL BENEFIT: 

    Yogurt can be high in protein, calcium, vitamins, live culture, and probiotics which can enhance the gut microbiota.

     

    Smoregus Board

    Léo’s onion & rosemary chutney, Cooked pickles, Knead mini baguette, Fauxmage Camembert style nut cheese, Herbivorous plant butter, sliced Terra Madre apple, Simply Fresh gooseberries and Umthunzi thyme leaves. 

    • Get a platter or chopping board, and arrange Léo’s onion & rosemary chutney in a ramekin, add: the Knead mini baguette slices, sliced Fauxmage Camembert style nut cheese, sliced apple, a handful of gooseberries, and a knob of Herbivorous plant butter to your platter. Garnish with thyme leaves and tuck in!

    CHEF’S TIP:

    Also a great picnic option, pack it all up and enjoy in the fresh air. 

     

    Slow Roasted Fennel Salad

    The best way to treat your Naturally Organic fennel bulb.  

    • Quarter the fennel bulb – place on a roasting tray with some fresh herbs of choice. Coat in oil and season well. 
    • Roast for about 1 hour at 160°C, until the fennel is soft and caramelised.
    • Toast up some sliced Schoon country loaf bread with a bit of olive oil – you could even make some croutons if you’re up for it! 
    • Rinse and shred some Umthunzi/ Valota baby gem lettuce leaves. 
    • In a pan over medium heat, toast up any type of nuts that you find in the kitchen cupboard until golden. Remove from the pan and roughly chop when cool.
    • Season some Bolgari yogurt with a dash of olive oil, a squeeze of Naturally Organic lemon and some salt. 
    • Dish up your baby gem leaves, top with the fennel, drizzle over some yogurt dressing, and scatter over some toasted nuts. Serve with your crusty bread on the side.  

    NUTRITIONAL BENEFIT: 

    Fennel enhances bone health and is great for lowering blood pressure because of its high levels of potassium. Fennel is also used in Ayurveda for its cooling effects on the body, and to calm nerves and promote mental clarity. 

     

    French Onion Soup

    Rich and flavorful onion broth with a melted Fauxmage Camembert style nut cheese crouton. 

    • Heat 2-3 tbsp oil in a pan over a low/medium heat and caramelise 700g of thinly sliced onions very slowly. This should take about 50 minutes; if it’s hurried, the onions could burn and give the soup a bitter taste. 
    • Dab the onions with a little kitchen paper to remove any excess fat. Pour over 1 litre of Downtown Ramen vegetable stock and stir until the soup comes to the boil. Simmer the soup for 5-10 minutes. 
    • Season your soup to taste, and add a pinch of sugar. Just before serving the soup, slice your Knead baguette bread and rub the slices with garlic. 
    • Preheat the grill on high. Grill the slices in a hot oven oven for a minute or two until toasty. Spread the toasted slices with a little mustard and a good slice of Fauxmage Camembert style nut cheese. Then float a few slices on top of the soup. 

      CHEF’S TIP:

      This recipe was inspired by Silwood Cooking School.


      Lentil Shepherd's Pie

      A heartier take on an original shepherd's pie – slow cooked Real Food Factory lentils and creamy mash are a culinary-match made in heaven.

      • Over a medium-high heat with a drizzle of oil, fry 2 roughly chopped Simply Fresh onions, 1 chopped Naturally Organic carrot, a couple of crushed Simply Fresh garlic cloves, a few small sprigs of your favourite hard herbs (like rosemary or thyme), 2 bay leaves and the Real Food Factory lentils. Fry these aromatics for about 5 minutes until the veggies have softened and lightly browned (and your kitchen smells like the heavens). Remove from the heat – add to a large, deep, ovenproof baking dish or a casserole pot with a heavy lid.
      • Pour some Downtown Ramen vegetable stock over the top, until ½ -¾ covered, and a small glug of wine – if you so wish. Seal over the pot tightly with thick tin foil or a heavy lid that seals well – this is vital for keeping all the moisture and flavour in. 
      • Pop this into a preheated 100°C oven for 8 hours (or overnight) – the longer the better. Once cooked, remove from the oven. You can drain some of the excess liquid of the sauce if you prefer a drier base. 
      • Make your mashed potatoes by first bringing a large pot of salted water to the boil. Add in 1kg peeled and halved Simply Fresh baby potatoes to the water and cook until soft. Drain the water and mash. 
      • Add a generous knob of Herbivorous vegan butter, seasoning (to taste) and a glug of SOMA oat milk – continue to mash until smooth and creamy. 
      • Pile the mash on top of the lentil base and smooth out with the back of a spoon. 
      • Bake the pie in the oven at 200°C for 10-15 minutes, until the mash browns on the top. Hello winter comfort!

        CHEF’S TIP: 

        For an added yummy layer, you can sprinkle over some Mysthill grated young cheddar or chopped nuts over the mash for a tasty topping.  

         

        Crispy Baked Tofu with Honey Roasted Parsnips
        Tofu Tub’s tofu baked until golden and crispy, and served with some soft honey-roasted Naturally Organic parsnips. 

        • Preheat the oven to 190°C. 
        • Trim and cut the parsnips into bite size chunks. Rinse well. Place on a roasting tray, cut-side up, with some Umthunzi thyme leaves. Coat in some oil and season. 
        • Roast the parsnips for about 30 minutes until soft and golden. 
        • In the final 5-10 minutes, sprinkle over some honey and continue roasting until golden.  
        • Slice up the Tofu Tub’s tofu into bite-sized cubes. Drain on a paper towel to remove any excess liquid. Press down on the tofu with the paper towel to remove as much liquid as possible. 
        • Place the tofu in a bowl and drizzle with some olive oil and tamari (or soy sauce). Toss to coat. Then add in some cornstarch and toss until coated in the flour. 
        • Place on a roasting tray and bake for about 30 minutes until crispy, shifting halfway. 
        • Dish up the roasted parsnips, top with the golden crispy tofu, and garnish with a sprinkle of flavoured salt or chopped nuts. 

        NUTRITIONAL BENEFIT:

        The fibre in parsnips keeps blood levels of cholesterol down. Parsnips are especially high in potassium, which is known to lower blood pressure. Additionally, parsnips provide vitamin C, a powerful antioxidant, and folate, which significantly reduces the risk of stroke.

         

        Plant-Based Cauliflower Alfredo Sauce
        Deliciously low-carb, naturally creamy, pasta sauce. 

        • Cut your Naturally Organic cauliflower head into chunks. Place the cauli on a tray with some whole cloves of Simply Fresh garlic (skins on), coat in some oil and roast until golden and soft – for about 30 minutes. 
        • Add the cauliflower into a blender with some grated nutritional yeast, a knob of Herbivorous plant butter, your peeled garlic cloves, salt and pepper. Add a splash of Downtown Ramen veg stock, blend until smooth and season to taste on completion.

        CHEF’S TIP:

        This will make an unforgettably creamy pasta sauce, or if made thicker (with less stock) could also be a great side or mash base.

        The Perfect French Fries

        The perfect homemade crispy french fry. What dreams are made of! 

        • Preheat your oven to 165°C. Line a baking sheet with tin foil. Begin by peeling your Simply Fresh potatoes fully. Cut the potatoes into equally sized french fry shapes. Place potatoes into a bowl of cold water and place in the fridge for 30 minutes. This will remove the extra starch from your potatoes and help to crisp them up.
        • Add a ¼ cup of canola oil to the lined baking sheet and heat in the oven until the oil is melted and smoking hot. You can test it is hot enough by dropping pieces of potato in to see if it sizzles. 
        • Remove potatoes from water and place on a paper towel to dry. Roll another paper towel out and pat fully dry.
        • Transfer potatoes to the prepared baking sheet. Season wedges again with salt.
        • Bake in the preheated oven for 40 minutes. Increase oven temperature to 230°C. Turn potatoes onto their sides and bake for 10 minutes. Flip over and cook on the other side until golden brown, about 10 minutes more.

        CHEF’S TIP: 

        Serve with a creamy french style mayonnaise or Vanie’s Rouille (see recipe below).

         

        Camembert Style Nut Cheese & Apple Salsa Crostini

        Toasted Knead baguette slices with creamy Fauxmage Camembert style nut cheese and fresh Terra Madre apple salsa. 

        • Cut the Knead baguette into slices – rub with half a clove of Simply Fresh garlic and toast in the oven with a drizzle of oil until crispy.
        • In a bowl, combine some chopped Terra Madre apple, Umthunzi thyme leaves, and add a drizzle of honey or maple syrup and Naturally Organic lemon juice to taste. 
        • Top the toasted baguette slices with a slice of Fauxmage Camembert style nut cheese with fresh apple salsa, and tuck in.  

          CHEF’S TIP:

          A delicious substitute for apple is pear or fig. 

           

          Crudites Platter with Lemon Herb Yoghurt dip
          Creamy Bolagri yogurt dressing flavoured with Naturally Organic lemon, Simply Fresh garlic and fresh herbs – surrounded by nourishing veg. 

          • Mix some Bolagri yoghurt with grated garlic, a mixture of chopped Umthunzi rosemary/thyme/oregano, a squeeze of lemon juice and plenty of salt and pepper.
          • Prepare some veg by cutting some Field Fresh mangetout, Simply Fresh celery and carrots into batons. Separate some Naturally Organic cauliflower florets. 
          • Place the flavoured yogurt into a ramekin in the centre of a serving platter, and arrange the prepped veg around it. Dig in!  

          CHEF’S TIP: 

          Great healthy starter for sharing, or lunch time snack. 


          Naartjie Yoghurt Bundt Cake

          Afternoon tea never looked so good with this elegant, vegan orange-yoghurt bundt cake by its side. 

          • Preheat the oven to 180°C.
          • In a bowl, sift the dry ingredients: 3 cups of cake flour, 2 tsp baking powder, 1 tsp baking soda, ½ tsp salt, 3 tbsp corn flour.
          • In another bowl, mix the wet ingredients: ½ cup freshly squeezed Naturally Organic lemon juice and zest of 2 large Naturally Organic naartjies, 1 cup sugar, 2 tsp vanilla essence, 1 cup vegetable oil, 2 cups of Bolagri yoghurt. 
          • Pour the dry ingredients into the wet ingredient bowl in three batches, mixing thoroughly with a spatula after each addition – making sure the sides and bottom are all incorporated. 
          • Prepare your bundt cake tin or a regular cake tin by spraying it with Spray and Cook. Pour in the cake mixture and bake for 50-60 minutes (the test to see if it is cooked, is to insert a toothpick or skewer into the cake and see if it comes out clean). Rest the tin on a rack for 10 minutes.
          • After 10 minutes, remove the cake from the tin by running a knife gently around the edges. 
          • Make the glaze by combining ¾ cup of icing sugar with ⅓ cup of naartjie juice in a bowl and mixing well. 
          • Once the cake is cooled, drizzle the glaze over the top of the cake. 

          CHEF'S TIP:

          Serve with a cup of tea or coffee for a perfect afternoon treat. 

           

          Oat Milk Chocolate Pudding

          Five luxurious oat milk chocolate pudding cups with crunchy granola topping.

          • To a pot, add: 500ml of SOMA oat milk, 2 tbsp cocoa powder, 3-4 tbsp maple syrup, 5 tbsp corn flour and a pinch of salt. Mix well with a whisk to combine. 
          • Place over a low heat and cook for 10 minutes, stirring constantly until a thick custard has formed. Taste to test and add more maple syrup or cocoa powder if necessary. 
          • Transfer to little ramekins or pudding glasses and leave to cool and set in the fridge for a few hours.

          CHEF’S TIP:

          Crêpes Suzette is a French dessert consisting of crêpes with beurre Suzette, a sauce of caramelized sugar and butter, orange or naartjie juice, zest, and Grand Marnier, triple sec or orange Curaçao liqueur on top, prepared in a tableside performance, where the waiter sets alight the alcohol in the pan which is called – flambé.

           

          Chocolate Pudding

          Five luxurious chocolate pudding cups with crunchy granola topping.

          • To a pot, add: Langvallei 500ml of milk, 2 tbsp cocoa powder, 3-4 tbsp maple syrup, 5 tbsp corn flour and a pinch of salt. Mix well with a whisk to combine. 
          • Place over a low heat and cook for 10 minutes, stirring constantly until a thick custard has formed. Taste to test and add more maple syrup or cocoa powder if necessary. 
          • Transfer to little ramekins or pudding glasses and leave to cool and set in the fridge for a few hours. 

            CHEF’S TIP:

            Garnish with a sprinkle of granola. 

             

            Vegan Upside-Down Apple Cake

            Baking Terra Madre apple transforms them into a gloriously sticky, nectar-like, flavour sensation.

            • Preheat the oven to 180°C.
            • Lay out some sliced Terra Madre apple (on the round) along the bottom of a thoroughly greased cake tin.
            • Place ¼ cup coconut oil in a large bowl and melt in the microwave.
            • Once melted, add 200ml of SOMA oat milk to the same bowl, along with the juice and zest of 1 Naturally Organic lemon, 8 tbsp of maple syrup, a dash of vanilla essence, a pinch of salt and 1¼ cup of ground almonds. 
            • In a bowl, sift together 1¼ cups of gluten-free flour (or normal flour), 2 tbsp of baking powder and ¼ tsp of bicarbonate of soda. 
            • Mix well, adding a tiny splash more oat milk if it’s looking too dry.
            • Transfer the mixture into the cake tin, making sure all the apples are completely covered by the batter.
            • Bake in the oven for around 30 minutes – until risen and golden brown (and an inserted skewer comes out clean). 
            • Once out of the oven, leave to cool in the tin. Once completely cool, transfer onto a plate by placing the plate upside-down on top of the cake tin, and then quickly flipping it over. 

            CHEF’S TIP:

            Serve with Bolagri coconut yoghurt or vegan ice-cream.