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Plant Based Box Recipes 22/10/2020 -


Say cheese – there’s pizza on the menu this week! Whether you’re hosting friends or indulging in all 12 slices by yourself (because you deserve the end of month treat) there’s a pizza for every occasion and every palate. For pizza making tips – the Italian way – be sure not to miss Matteo of The Woodlands Eatery this Thursday as he shares his pizza Tips ‘n Tricks on our Instagram channel (@ucook.market) using the ingredients in some of this week’s Market Box.



Tropical Papaya Smoothie Bowl

A creamy, nourishing and vibrant papaya smoothie bowl, layered up as you wish. 

  • Combine 1 cup of  roughly chopped  papaya, 1 Naturally Organic banana, ½ an Avoland’s avocado, 125ml of coconut milk or yogurt, 15ml of lemon or lime juice,  5ml of turmeric, and 4 ice cubes in a blender. Blend until smooth.  
  •  Pour the smoothie into a bowl and top with slices of Naturally Organic orange, toasted coconut, cashew nuts, chia seeds, or any other toppings of your choice. It’s smoothie heaven!  

NUTRITIONAL BENEFIT:

Papayas are rich in fibre, vitamin C and antioxidants. These all assist in decreasing the buildup of cholesterol in arteries and can help to reduce the risk of heart-related illnesses.. 


Sweet Potato Hash Browns with Mushies 

This breakfast is simple and bursting with flavour – perfect for a shared weekend brunch. 

  • Preheat the oven to 180°C.  
  • Peel and grate 2 sweet potatoes and 1 onion. Place the grated and chopped vegetables into a kitchen cloth or muslin and squeeze out the excess liquid. Once the liquid has been removed, put your potato and onion into a bowl and season with salt, pepper and chopped herbs of your choice.  
  • Then shape into little patties and place on a greased baking tray, drizzle with oil and bake until crispy and golden (approximately 10 minutes).  
  • Roughly chop some mushrooms and some fresh herbs (we like thyme and basil).  
  • In a medium sized pan, heat up some oil and butter on high heat, add in the mushrooms, and pan-fry until golden and soft. Then add a clove of grated garlic and herbs for the final few minutes. On completion, add a dollop of yoghurt or cream and mix through. 
  • Once everything is cooked, place 1 or 2 sweet potato hash browns on a plate, and top with some mushies. A great addition is a drizzle or sriracha or fresh chopped chilli on top. 
  • Enjoy with a strong cup of coffee (or tea) in the company of good friends.    

CHEF’S TIP:  

For extra flavour, you can add some grated vegan cheese into the potato mixture.. 


Breakfast Pizza

Crispy Woodlands Eatery pizza base with tomato pizza sauce and Le Coquin  mozzarella, topped with fried Funki Fungi mushrooms. Finished off with fresh avocado slices and rocket.. 

  • Heat your oven to 300°C or maximum (really turn up the heat). Those wood-fired pizza ovens are even hotter, so don’t be scared. Place the oven for the pizza tray in the bottom third of the oven to heat up.  TIP: make sure that your oven is completely heated before you prepare your pizza so that your base doesn’t sit and get soggy! 
  • Place a pan on high heat. When the pan is searing hot, add oil and fry your sliced mushrooms until golden. Season to taste.  
  • Remove the hot tray from the oven. Put some flour or oven paper in order for the pizza base not to stick, then place your base carefully on top. Take the pizza sauce and put it in the middle of the pizza base, with a big spoon spread it equally but leaving 1 or 2 cm from the edge without it (it will become a crispy crust!) 
  • Layer up your pizza with some grated cheese and the fried mushrooms.  Sprinkle some salt and pepper over the top. 
  • Place in the oven (again in the bottom third) for about 4-6 minutes, but make sure you keep an eye on it so that it's cooked perfectly – cheese lightly golden and bubbling, egg cooked through and the edges of the pizza should be crispy.  Remove, slice and add some avocado and rinsed fresh rocket. Breakfast of Champions!     

CHEF’S TIP:  

You can get really creative with your toppings – fry off some zucchini, add some slices of fresh tomato, and sprinkle over some fresh thyme before popping it into the oven. The options are endless.



The Classic Margherita
Sometimes simple is all you need!.

  • Heat your oven to 300°C or maximum (really turn up the heat). Those wood-fired pizza ovens are even hotter, so don’t be scared. Place the oven for the pizza tray in the bottom third of the oven to heat up.  TIP: make sure that your oven is completely heated before you prepare your pizza so that your base doesn’t sit and get soggy! 
  • When ready to bake the pizza, remove the hot tray from the oven. Put some flour or oven paper in order for the pizza base not to stick, then place your base carefully on top.  
  • Take the pizza sauce and put it in the middle of the pizza base, with a big spoon spread it equally but leaving 1 or 2 cm from the edge without it (it will become a crispy crust!). 
  • Evenly spread some grated LeCoquin mozzarella on top - leaving space for the crust around the outside. We always recommend a heavy hand when adding cheese. 
  • Crack some salt and pepper over the top. 
  • Place in the oven for 4-6 minutes, until the cheese is lightly golden and bubbling, and the pizza edges are crispy.  
  • Sprinkle with some fresh peppery rocket (optional)and serve with some of Karen Dudley’s delicious red pesto! Enjoy!

FUN FACT! 

The Margherita pizza is named after Italy’s first queen!


Roasted Zucchini, Tomato & Crispy Onion Pizza 

Roast veggie pizza topped with crispy onions – all the flavour, all the crunch!

  • Pop the oven on to 180°C. Slice the zucchini into disks, place on a tray with some salt and pepper. Roughly slice the tomatoes. Rinse some rocket.  
  • Place the zucchini on one side of a tray and the tomatoes on the other, with a drizzle of balsamic vinegar and seasoning. Roast until soft and starting to brown. Slice some onion into thin rounds. Dip the pieces into corn flour, then fry the onion in a fair amount of vegetable oil until crispy and golden. Drain on a paper towel until you’re ready to use them! 
  • When the veggies are done, remove them from the oven. Heat your oven to 300°C or maximum (really turn up the heat). Those wood-fired pizza ovens are even hotter, so don’t be scared. Place the oven for the pizza tray in the bottom third of the oven to heat up. TIP: make sure that your oven is completely heated before you prepare your pizza so that your base doesn’t sit and get soggy! When ready to bake the pizza, remove the hot tray from the oven. Put some flour or oven paper in order for the pizza base not to stick, then place your base carefully on top.  
  • Take the pizza sauce and put it in the middle of the pizza base, with a big spoon spread it equally but leaving 1 or 2 cm from the edge without it (it will become a crispy crust!). 
  • Sprinkle over some Le Coquin mozzarella. Generously layer on the veggies. Top with crispy onions and some seasoning to taste. Place in the oven and bake until the toppings begin to crisp and the cheese is completely melted, approximately for 4-6 minutes.  
  • Serve with some fresh or avocado, a squeeze of lemon juice, and chilli – your life, your pizza.


CHEF’S TIP: 

You could also leave the tomatoes fresh and put them on after the pizza comes out the oven!  

 

Midnight “Meatball” Pasta
Flavoursome Urban Vegan ‘meatball’ pomodoro sauce tossed through some al dente pasta! Great for a late night meal to soak up those cheeky glasses of wine. 

  • In a frying pan over a medium heat, add a generous glug of olive oil. Crumble up the Urban Vegan meatballs into the pan. Sauté the vegan mince crumble for 2-3 minutes, until golden and heated through. Add some minced garlic, chopped chilli, and lemon zest – cook for a few minutes until fragrant. Remove the mince from the pan.  
  • Add another drizzle of oil and sauté some diced carrots, onion, fresh chopped herbs until softened. Add a tin of chopped tomatoes and some veg stock. Simmer until thickened (about 20 minutes).  
  • When reduced, add the mince crumble back to the pan and cook for another few minutes. Then season to taste with salt, pepper, lemon juice and fresh chopped herbs.  
  • Boil a pot of salted water. Cook some pasta until al dente. Drain, toss through some oil, and set aside.  
  • Add the cooked pasta to the pan with the sauce, and mix to combine – add a little extra olive oil if it needs it. Season to taste and garnish with some grated cheese! 
  • Serve in a bowl, or eat straight from the pan, why waste time?

CHEF’S TIP: 

To add some more goodness, you could add some wilted spinach to your pasta.


Courgette Risotto
An Italian classic for the whole family to enjoy!

  • Peel and roughly chop 1 onion. Peel and grate 2 cloves of garlic.  Melt some butter or oil in a hot pan with the onion, garlic, a splash of oil, and a splash of water. Reduce the heat to low and cook for +- 5 minutes, or until softened, stirring occasionally. 
  • Trim and chop two courgettes into small chunks and put to one side. 
  • Fill a medium saucepan with 800ml of vegetable stock, and bring to the boil, once boiling – lower the heat to a gentle simmer. Chop up some herbs of choice - thyme would work beautifully here. Once the vegetables are very soft but not browned, add 1 cup of arborio rice to the pan and the chopped herbs.
  • Stir and fry the rice for about a minute – until translucent, then add a glug of white wine (if using) and keep stirring until it has been absorbed by the rice. 
  • Turn the heat up to medium, then add a ladleful of hot stock. 
  • Stir regularly but not constantly and continue adding stock, a ladle at a time, waiting for the rice to absorb all the liquid before adding the next ladleful. Continue until you’ve used two-thirds of the stock. 
  • Stir the chopped courgette into the stock, and continue adding it (courgette and all) until the rice is cooked and the risotto has a nice oozy consistency – if you run out of stock, use boiling water. 
  • Take the risotto off the heat. Grate up some LeCoquin mozzarella and stir it through the risotto. .  
  • Season to taste with a good pinch of sea salt and black pepper. Cover with a lid and allow to sit for two minutes. 
  • Serve with some grated hard cheese on top, and some fresh chilli, then tuck in!

NUTRITIONAL BENEFIT:  

Zucchini is high in water and fiber. It also contains significant amounts of vitamins, such as B6 and folate, and minerals, like potassium and manganese.


An Urban Vegan “Meatball” Sub
Almost like the real thing – but with vegan lovin’.

  • Slice up some bread.   
  • Prepare your Urban Vegan meatballs by pan frying them in oil until they are golden brown around the outside, add some grated garlic and chopped chilli and fry until fragrant. Remove from the pan and set aside. 
  • Add another drizzle of oil and sauté some diced carrots, onion, and fresh chopped herbs until softened. Add a tin of chopped tomatoes and some vegetable stock. Simmer until thickened (about 20 minutes).  
  • When reduced, add the mince crumble back to the pan and cook for another few minutes. Then season to taste with salt, pepper, lemon juice and fresh chopped herbs – oregano would work great here.  
  • Butter some bread slices on the outer sides and layer up your samie with meatballs and sauce – add in some Le Coquin mozzarella slices and close up the sarmie.  
  • Place a pan over a medium-high heat. Toast it on the pan for about 2-3 minutes per side until the bread is crunchy, golden in colour and the cheese is oozing. So good!

CHEF’S TIP:  

For added freshness, dress some green leaves with some fresh lemon juice and salt – add to the toastie just before serving.


Golden Cheesy Mushroom Toastie

Golden toasted artisan bread, garlic mushrooms, and cheesy goodness – make this a toastie to remember!.

  • Pan-fry some sliced mushroom in oil on a high heat until golden. In the final 2 minutes, add some crushed garlic, chopped chilli and a sprig of thyme or oregano. Season to taste.  
  • Cut some slices of bread, and slice up some cheese of your choosing.  Sandwich together your mushrooms and cheese slices. Butter up the outsides of the sandwich.  
  • Return the pan to a medium heat with a drizzle of oil, and toast the sandwich  on each side until the cheese has melted and the bread is golden.  Enjoy your golden, crunchy delight! 

CHEF’S TIP 

You can use a sandwich press too – if you have one..


Lentil Fritters with Tahini Dressing

These crispy lentil fritters are perfect with a simple side salad – no fuss, all the flavour.

  • Chop up 1 onion, place it in a pan with some oil – fry until lightly golden. Slice up 2-3 carrots and add them to the pan. Stir through and cook for a few minutes, until slightly softened.  
  • Meanwhile, place 1 cup of lentils in a pot, submerge with water and simmer until tender. Drain.  Preheat the oven to 200°C. Line a baking sheet with parchment paper. 
  • To a food processor, add: the onions, carrots, cooked lentils, ½ cup of the rolled oats, 2 cloves of crushed garlic, 1 tablespoon of lemon juice and 1 tablespoon of olive oil. Season with paprika, cumin, salt and black pepper (or some butter chicken spice mix). Pulse 15-20 times, or until the mixture is chunky and all ingredients are well incorporated – stopping to scrape down the sides halfway through pulsing. 
  • Transfer the mixture to a mixing bowl, and add a further ½  cup of rolled oats, and some chopped up herbs. Use a spoon to mix well, ensuring all ingredients are evenly dispersed. The mixture should be damp but able to hold its shape – if not, add more oats. 
  • Shape into patties – lay them out on the baking sheet. Bake for about 25 minutes, or until golden-brown. Remove from the oven and cool for a few minutes on the pan before moving – they’ll continue to firm up as they cool. 
  • Make your flavoured yogurt dressing by combining some yogurt with tahini, fresh chopped herbs, a squeeze of lemon, your sweetener of choice, and salt. Season further to taste.  
  • Serve up the patties with a simple side salad, drizzle with the tahini yogurt dressing, and dollop with some of Karem Dudley’s delectable red pesto. Enjoy!

    NUTRITIONAL BENEFIT: 

    Lentils are a powerhouse of macro- and micro-nutrients: a perfect plant-based protein source! They are high in protein, as well as fibre and iron. 


    Zucchini Fritters
    A quick and easy flavourful fritter that you can throw together in no time.

    Preparation:

    • Grate about 2 cups of zucchini, place in a bowl. Lightly salt the zucchini and let it draw out the moisture for about 10 minutes. After 10 minutes, squeeze out excess liquid and transfer to a bigger mixing bowl. 
    •  Chop a big  tablespoon of spring onion or leek and add to the bowl. Add ⅓ of a cup of flour,  1 large, lightly beaten, egg, a pinch of salt and pepper. And mix until combined. 
    • Place a pan on medium high heat, add a generous amount of olive oil to the pan. When hot, add a heaped tablespoon of the zucchini mixture to the pan and squish flat with a spatula. Allow to cook for 2-3 min each side until gold and crispy and the mixture cooked through. Enjoy!

      CHEF’S TIP:

      Season up some yogurt with lemon juice, olive oil, salt and fresh herbs, and drizzle it over your fritters.



      Rocket Pesto

      A fresh and peppery pesto bursting with flavour that will work extremely well on any pizza of your choice.

      • Take 45g of any choice of nut or seed  that you have at home (pine nuts, cashews, sunflower seeds, macadamia work well) and toast them in a pan until fragrant and golden. 
      • Add a large handful of rinsed rocket leaves, 1 large clove of garlic, about 35g of grated parmesan to a food processor and pulse. Start slowly streaming in about 80-100ml of olive oil and blend until combined and it has reached your desired consistency. Season with salt and pepper. 
      • Place in a sterilized jar and use up within a week. Pesto delight!

        CHEF’S TIP:

        Feel free to add some fresh chopped chilli in to create a bit of a bite!. 


        Cheesy Roasted Leeks  

        Golden leeks topped with melted cheesy goodness! 

        • Preheat the oven to 190°C.  
        • Trim and slice the leeks in half lengthways. Rinse well. Place on a roasting tray, cut side up. Coats in some oil and season.  
        • Roast for about 30 minutes until soft and golden.  Grate some Le Coquin mozzarella, and sprinkle it over with some fresh chopped herbs for the final 5-10 minutes.  
        • Continue roasting until golden and melty – a feast for the eyes!

        NUTRITIONAL BENEFIT: 

        Leeks are a great source of vitamin A, C and K! They also contain iron and are a good source of dietary fibre.  


        Spicy Tomato Relish

        A delicious roasted tomato relish with a spicy bite!

        • In a mixing bowl, toss together 250g of diced tomatoes, ½ a diced onion, 1 fresh deseeded and finely chopped chili, 40ml of extra virgin olive oil, a ¼ teaspoon of ground cumin, and a good grind of salt and pepper to taste. Mix thoroughly and then pour onto a baking tray and place under a hot grill for 5-10 mins or until charred.  
        • Leave to cool. Stir in 3 tablespoons of fresh chopped herbs of your choice and a splash of balsamic vinegar. Season further to taste. This would be life changing smeared on a cheese toastie!

          CHEF’S TIP:

          If you like your foods with a hot kick then keep the seeds in the chili.



          Chocolate and Orange Mousse

          This decadently delicious orange-infused chocolate mousse is quick and easy to make, and is bound to blow your taste buds away! 

          • Infuse 125ml of  cream with  the zest of 1 orange, by leaving the orange in the cream overnight in the fridge. 
          • Melt 125g of dark chocolate over a double boiler – a heat proof bowl over a pot of simmering water. Then remove the bowl from the heat, let the chocolate cool slightly, and whisk in 3 egg yolks (be sure to keep the whites!). 
          • In a separate bowl, whisk the 3 egg whites to stiff peaks. 
          • Strain the orange infused cream into another bowl and whisk to almost stiff peaks – you don't want to over whip or the mousse will split! 
          • Once everything is whipped, fold the egg whites, a third at a time, into the chocolate mixture, followed by the whipped cream. You should  have a beautiful airy mixture once everything is incorporated.  
          • Spoon the mixture into bowls or glasses of your choice and let chill in the fridge for at least 2 hours to set. Sweet! 

          CHEF'S TIP:

          To serve: Dollop some whipped cream on top of the mousse with some grated chocolate and/or orange zest.!  

           

          Chocolate Covered Strawberries

          You can’t go wrong with these sweet and chocolatey bites of heaven! 


          • Wash your Mysthill strawberries and dry them well.  Place a pot of water to boil on the stove, place finely chopped dark chocolate in a heatproof bowl (glass is perfect) and line a flat tray with baking paper.  
          • When the water has come to a boil, remove it from the heat and place your bowl of chocolate on top. Let the chocolate gently melt, stirring occasionally. Be patient, this could take a few minutes. 
          • Hold your strawberries by the stem and dip them one by one into the melted chocolate. Let the excess chocolate drip off back into the bowl, then lay them on your lined tray to set. If you want to decorate your strawberries, drizzle them with melted white chocolate, or sprinkle them with desiccated coconut, chopped nuts, or any topping of your choice.  
          • Leave the tray in a cool, dry place while the chocolate hardens completely – this should take about half an hour.  Strawbs for the win!


          CHEF’S TIP:

          For a boozy twist, soak your strawberries in a bowl of alcohol of your choice (try sparkling wine, rose, vodka, or rum). Cover the bowl and let infuse in the fridge for at least 1 hour. Just remember to dry the strawberries well before dipping them in the chocolate!


          Pizza for Pudding

          Because if not, why not?

          • Heat your oven to 300°C or maximum (really turn up the heat). Those wood-fired pizza ovens are even hotter, so don’t be scared. Place the oven for the pizza tray in the bottom third of the oven to heat up.  TIP: make sure that your oven is completely heated before you prepare your pizza so that your base doesn’t sit and get soggy! 
          • In a pan fry some sliced banana with butter and sugar, allow the edges to caramelise and go golden brown, then add all the banana to a bowl and mush slightly into a paste. 
          • When ready to bake the pizza, remove the hot tray from the oven. Put some flour or oven paper in order for the pizza base not to stick, then place your base carefully on top.  
          • Spread on some banana paste over the pizza base, leaving a bit of space around the edges.  
          • Evenly sprinkle some fresh picked thyme and grate some chocolate over your pizza, top it off with some orange zest and a tiny sprinkling of salt. 
          • Place in the oven for 4-6 minutes until the chocolate has melted, and the edges of the pizza are crispy! Buonissimo!  

            CHEF’S TIP:  

            You can leave the banana in whole caramelised slices if you prefer! Also, some fresh orange segments would be a delicious replacement to the banana, if you feel like a more citrusy pizza.