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Vegetarian Box Recipes 30/07/2020


Join us at 6pm this Thursday (30 July) for a live UCOOK Along with the lovely Léo, our very own French-born South African confectioner! You can view the live cook along on our Instagram Account 

Growing up in a French family, Léo has been passionate about cooking from a very young age, using it as a tool to connect with her family, learning their techniques, sharing ideas and inspiration. From them, she learnt the values of great cuisine: dedication, patience and audacity. She draws inspiration from South Africa with its incredible variety of high quality fruits, and powerful energy emanating from Cape Town where she is based.

One of Léo’s food outlets is her brand, Léo’s Little Jars, which sells a range of incredible preserves made by Léo, like the delicious Tomato & Chili Jam in your box this week.

Tune in at 6pm where Léo will be showing us LIVE how to make her ‘Allez Allez’ Burger with classic French fries. A little chopping, stirring, grilling and toasting. And pouf you’ll get that magic burger you have been dreaming of. Let’s get messy – oui oui!

Léo’s ‘Allez Allez’ Burger 

Naked Leaf vegan burger patties, melty Kleinrivier raclette cheese topped with Léo’s Little Jars Tomato & Chili Jam served up in a Knead premium bun. Oh, and with French fries of course! 

  • Start by making some“french” fries. Wash and cut your potatoes into thin sticks.
  • Toss them in a bowl with a bit of oil and salt. Then, spread them out on a baking sheet and place into your preheated oven at 200°C. Bake for about 20 minutes. Then, flip and cook until the other side is nice and crispy, about 10 minutes.
  • Place a pan over medium–high heat with some oil, and grill the vegan burger patties for about 2 minutes until golden, then flip. When you flip it, add some slices of raclette cheese on top to get nice and melty. 
  • Note from Léo: Now it’s time to take a sip of wine and do a little melted cheese dance.
  • Cut the buns in half, and heat in the oven until lightly golden. 
  • You’re ready to build your burger: Open your jar of Léo’s Little Jars Tomato & Chili 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 Léo’s Tomato & Chili Jam on your bun. Top with your cheesy patty. Top with some salad leaves and slices of avo for a creamy layer if you’d like. Finish off with a little more Léo’s Tomato & Chili Jam. Close your bun. Serve with hot, crispy fries. 
  • See you in French heaven in ‘5.


Bon appétit les petits. And remember, spread jam, not corona. 

Very Berry Smoothie Bowl

Because breakfast is the most Instagrammable meal of the day.

  • Toast up some pecans in a dry pan until lightly golden. Remove from the pan and roughly chop when cool. 
  • In a food processor, add 1–2 bananas, a handful of raspberries, some ice cubes and a dollop of yoghurt. Blitz until smooth.
  • Pour the smoothie into a bowl. Top with another swirl of yoghurt, some fresh raspberries, slices of banana and toasted pecans.


This one’s jam–packed with goodness! You go, good thing! 

Breakfast Hash

A delicious mess of potato, mushroom, onion, and spinach topped with a fried egg. 

  • Cut some potato into bite–sized pieces and parboil in salted water until almost cooked. Then drain. 
  • Fry off some sliced mushrooms in a pan with some oil on high heat for a few minutes until golden, then remove from the pan. Season well.  
  • Lower the heat and fry some chopped onion until soft. Now, this is where the magic happens: in the final 2 minutes, add some crushed garlic. 
  • Increase the heat, add the drained potato chunks and toss ‘em until golden. 
  • Add the cooked mushrooms and some shredded spinach, and cook until the spinach wilts. Season with salt and pepper. 
  • In a separate pan, fry an egg. Soft, hard, sunny side up? We’ll leave that to you, chef!
  • Plate up the veggie hash, top with a fried egg and garnish with some chopped herbs, and a dollop of Léo’s Tomato & Chili Jam.


Peeling the potatoes is optional – they’re tastier with the skins left on, but the texture’s all up to you.

Burger for brunch

Because burgers are acceptable for breaky – Naked Leaf Vegan burger patty, a fried egg, Kleinrivier raclette cheese, and Funki Fungi mushrooms in a Knead burger bun. Yum!

  • Roughly slice some mushrooms, grate some cheese and slice up some bread.
  • Fry your mushrooms in a pan with some oil until golden and crispy. Stir through some chopped herbs in the final couple minutes. Remove from the pan and season well. 
  • Return the pan over medium heat with some oil. Fry the patties on both sides until golden and warmed through. 
  • Remove from the pan and let them rest for 2–4 minutes.
  • Slice your burger buns in half and pop the two halves into the toaster until warmed and golden – or toast ‘em in the pan if you’re feeling gourmet. 
  • Fry an egg in the pan to your preference – we recommend sunny side up, to start your day on a bright note . 
  • Butter up your bun, and add a smear of Léo’s Tomato & Chili Jam. Add your cheese, mushrooms, patty and fried egg and get stuck in.


A great alternative veg here would be peppers. Simply treat them the same way you would the mushrooms, and stir through a drizzle of balsamic vinegar towards the end of the cooking time.


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 bread with a bit of olive oil - you could even make some croutons if you are up for it? 
  • Rinse and shred some salad leaves. 
  • Toast up some pecans in a pan over medium heat until golden. Remove from the pan and roughly chop when cool.
  • Season some yogurt with a dash of olive oil, a squeeze of lemon and some salt. 
  • Dish up your salad leaves, top with the fennel, drizzle over some yogurt dressing, and scatter over some toasted pecans. Serve with your crusty bread on the side. 


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


The Perfect Potato Rosti

With creamy Funky Fungi mushroom sauce, an all–time combo! 

  • Preheat the oven to 200°C. 
  • Slice up some mushrooms. Finely slice some hardy herbs (thyme or rosemary would be great) and grate some garlic. Place these ingredients in a pan with some butter or oil. Panfry until soft. 
  • Mix some Gideon Mills cake 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.  
  • Peel and coarsely grate 1 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 50g of melted butter and 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 rösti, keeping it tightly packed. Repeat this process for each rösti, then bake in the oven for approximately 10 minutes until golden and crispy. Let them bake a little longer if need be – though we know it’s tempting to whip them out ASAP, that crunch is worth the wait.
  • Serve with a dollop of mushroom sauce, alongside a simple green salad. 


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


Cauli Soup & Cheese Toastie

Creamy cauliflower soup with toasted chickpeas, served with a golden melty cheese toastie. 

  • Preheat the oven to 190°C.
  • Add the dried chickpeas to a large pot and cover with 5cm water. Bring to the boil for 1 minute. Then cover, remove from heat, and let sit for 1 hour. This is a quick method. Alternatively, soak overnight or at least 6 hours in cool water.
  • Drain and rinse chickpeas and add back to the pot. Cover with 5cm water again. Bring to a simmer and cook uncovered for 45 minutes to 1 hour or until tender (but not mushy). Drain. 
  • Spread out on a roasting tray, coat in some oil, and season with some dried coriander, dried cumin, paprika – these are all fabulous options, and some salt. Roast until crispy, shifting occasionally. 
  • Place a large pot over a medium heat, with a drizzle of coconut oil or oil. When hot, fry 1 chopped onion until soft and lightly golden. Add 1 chopped chilli and 4 cloves of chopped garlic and some thyme sprigs (or other hardy herbs of choice). 
  • Sauté for 3–4 minutes until fragrant. Add in all your broken up cauliflower florets from a whole head, and 2.5 cups of vegetable stock. 
  • Bring to the boil and simmer on a low heat for approximately 15 minutes until tender. 
  • Purée in batches in a food processor – or purée in the pot using a blending stick. 
  • Stir in some yogurt for that creamy touch. Taste to test and add salt, pepper and lemon juice according to taste. 
  • Slice up some bread. Butter one side of each slice. Flip the slice so that the butter side is facing down. Layer the unbuttered side with some sliced cheese and season with salt and pepper. Smear on some of Léo’s Tomato & Chili Jam. Top each sandwich with a second piece of buttered bread. 
  • In a large pan over medium heat, toast each sandwich, buttered–side down, until golden brown (about 2–4 minutes), turning as it colours until golden on the outside and the cheese is melty on the inside. Cut in half on the diagonal and serve warm with some creamy cauli soup. 
  • Don't forget to sprinkle your cauli soup with some toasted chickpeas for that extra crunch.


Cauliflower is naturally high in fiber and B–vitamins. It contains fiber to enhance weight loss and digestion, choline that is essential for learning and memory, and many other important nutrients. 


Wild Veggie Burger

Golden Naked Leaf vegan burger patty with caramelised onion, hummus (D–I–Y recipe below), lettuce & avocado.

  • Make some hummus (as per recipe in the Tasty Tips section below), if you don't have in your fridge. 
  • Finely slice some onion and fry for a few minutes, low and slow, in a pan over medium heat with some oil, until soft and golden. Shift occasionally, and add a drizzle of balsamic vinegar in the final minute. Season well.  
  • Cook your vegan patties in a pan over a medium heat with a drizzle of oil, until the patties are golden and warmed through, about 2–3 minutes per side. 
  • Rinse and shred up some lettuce. Slice up some avo. Slice open the buns. 
  • Toast the burger bun in a pan (cut side down) with butter until golden and starting to crisp.
  • To assemble the bun: add some butter or mayo first, then a smear of Léo’s Tomato & Chili Jam, the patty, some lettuce, top with the hummus, caramelised onions, and sliced avocado. 


Serve with some roasted root vegetable wedges. Recipe up next. 

Roasted Root Wedges

With a creamy garlic dressing.

  • Preheat the oven to 190°C. 
  • Rinse and cut some sweet potato and/or carrot into wedges (peeling optional), place on a tray with some rosemary/thyme sprigs and crushed garlic cloves (skin on), coat in oil and season. Sprinkle over some cumin seeds if you have (optional). Roast for about 45 minutes until golden and soft, shifting halfway. 
  • Mash up your softened roasted garlic (discard the skins), and stir it through some mayo or yoghurt to make a creamy garlicky dressing. Season to taste with olive oil, salt and pepper. 


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

Jam-Packed Veggie Burger

A delicious patty on a soft bun – loaded with charred mushrooms, peppers, and cheesy spring onions.

  • 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 spring onion or two, and roughly chop. Grate some cheese. Grate some garlic. Return the pan to a medium–high heat with a drizzle of oil. Sauté the spring onion and garlic for 4-5 minutes until soft and translucent. In the final minute, add a splash of milk, and the cheese. Stir for 2–3 minutes until melted and combined. Season to taste. 
  • Pop the buns 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 vegan patties for 2–3 minutes per side until golden and heated through.
  • Load up your burger with a beautiful patty, top with the charred mushrooms and sweet roasted pepper. Spoon over some cheesy spring onion, and devour!


For a sweet kick, smear on some Tomato & Chilli Jam.  

Hummus from Scratch

D–I–Y Hummus using your dried locally grown organic chickpeas from The Real Food Factory, lemon, garlic, tahini, and seasoning. Simple & delicious. 

  • Add the dried chickpeas to a large pot and cover with 5cm water. Bring to the boil for 1 minute. Then cover, remove from heat, and let sit for 1 hour. This is a quick method. Alternatively, soak overnight or at least 6 hours in cool water.
  • Drain and rinse chickpeas and add back to the pot. Cover with 5cm water again. 
  • Bring to a simmer and cook uncovered for 45 minutes to 1 hour or until tender (but not mushy). Drain. 
  • Add the cooked and drained chickpeas to a food processor along with 3 cloves of garlic (peeled), ⅓ cup of tahini, 2 tbsp lemon juice, ¾ tsp sea salt, and 1 tbsp olive oil). Blend until creamy and smooth, scraping down sides as needed.
  • At this point, you can add some fresh herbs (optional). Blend and taste. Adjust flavour as needed, adding more salt for saltiness, lemon juice for acidity, garlic for “zing,” tahini for nuttiness, or fresh herbs for color and herbal flavour.
  • If the hummus is quite thick, add water (or additional oil) to thin until a creamy dip has formed. 
  • Enjoy as is with vegetables, pita, or crackers. Leftovers will keep stored in the refrigerator up to 1 week (not freezer friendly – best when fresh).


If you wanted to extend it and make a vegetable hummus, simply roast up some veggies until soft, and add them to the blender with the other ingredients. Sweet potato, carrot, peppers would all work well. 

Crispy Hasselback Potatoes (with no hassle)

Allow us to introduce the fancified roast potato! 

  • Preheat the oven to 200°C. Using a sharp knife, slice the potatoes vertically, about 0.5cm apart, without cutting all the way through. Fan them open slightly. 
  • In a bowl, combine fresh chopped herbs, olive oil, melted butter, salt & pepper. 
  • Place the hasselbacks on a baking tray, drizzle over the herby oil and bake in the hot oven for about an hour until cooked through, golden and crispy. 
  • Serve as a side dish, or with a dollop of seasoned yoghurt and fresh chopped herbs. 


If you’re unsure of your technique, just watch a video on YouTube to get your confidence up! 

Raspberry Cordial


  • Put 125g of raspberries in a pan with 125g sugar and 10ml of red wine vinegar. Mash over a low heat for 10 minutes until smooth and syrupy. Rub through a sieve into a clean pan.
  • Tip the seeds from the sieve into a bowl and stir in 1.5L of water, then sieve again to remove the last of the pulp from seeds. 
  • Pour the liquid into the pan with the sieved pulp, stir well and boil for 1 minute. Pour into small, sterilised bottles and seal. The cordial will keep (unopened) for a few months. Once opened, store in the fridge. 


Great as a refreshing soft drink, even better in cocktails and gin & tonic.

Raspberry Flapjacks

Get the whole family involved with this tasty little number. 

  • Put the raspberries and some sugar into a small pot and let that simmer on a low heat. Squish the raspberries with a spoon as they soften into a jammy paste. 
  • When the raspberries are broken up but still chunky, take the pot off the heat and season.
  • Sift 1 cup of Gideon Mills cake flour, 2 tsp baking powder, ¼ tsp salt, and 4 tbsp sugar in a bowl. 
  • In a separate bowl mix 1 egg yolk (keeping the white in a separate bowl), 1 cup of milk, ½ tsp vanilla extract, and ¼ cup of canola oil. Add the dry ingredients and mix until smooth. 
  • Beat the egg white until a stiff peak forms and gently fold the egg white into the batter. Do not overmix as your batter will not be as fluffy. 
  • 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! 


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

Léo’s Gran’s Pear Tart

“This tart brings me back to childhood memories, spending the afternoon at my grandmother's. The crispy winter air, the beautiful colors in the trees and the delicious smell of the tart cooking in the oven.” Love, Léo

  • Heat your oven at 220°C. 
  • In a bowl, mix 100g sugar and 2 eggs. Then add 30g Gideon Mills cake flour and 100g almond powder. Then add 100g melted butter. Stir to combine. 
  • Line your springform pan with puff pastry, bring the dough up the sides of the pan, remember to pierce the dough with a fork a few times all over. 
  • Pour the batter on the pie.
  • Peel 2–3 pears and cut them in half. Remove the center with the pips. Then cut from top to bottom into thick 1cm slices. Lay the slices on top of the pie. 
  • Pop in the oven for 30 minutes until golden and set. Serve warm with some cream or ice cream.


To add a sweet touch, serve with Léo’s Little Jars Cherry or Berry Jam. 

Pecan Pie

An all time American classic! 

  • First, whip up the pie crust: Mix 1.5 cups of Gideon Mills cake flour and ½ tsp salt in a bowl. Add ¾ cup of cold salted butter but into pieces. Work the butter into the flour using a dough cutter (or your hands) until the mixture resembles tiny pebbles.  
  • Add ½ lightly beaten egg, 2.5 tablespoons cold water and ½ tbsp white vinegar. Stir until just combined. Chill until needed.
  • Next make the filling: Mix 1 cup granulated sugar, 3 tbsp brown sugar, ½ tsp salt, 1 cup corn syrup (light or dark), ⅓ cup melted butter, 1 tsp vanilla essence and 3 beaten eggs together in a bowl.
  • Preheat the oven to 180°C. Roll out the dough on a lightly floured surface to fit your pie pan. Line your pie pan. Pour the pecans in the bottom of the unbaked pie shell. Pour the syrup mixture over the top. Cover the top and crust lightly/gently with foil. 
  • Bake the pie for 30 minutes. Remove the foil, and then continue baking for 20 minutes, being careful not to burn the crust or pecans. The pie should not be overly jiggly when you remove it from the oven (though it will jiggle a bit). If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes, sometimes it takes 75. 
  • Allow to cool for several hours or overnight. 
  • Serve in thin slivers with a nice cup of afternoon tea.   


Pecan nuts contain monounsaturated fats which can help decrease LDL (AKA the ‘bad cholesterol’) and increase HDL (AKA the ‘good cholesterol’)