Our Lidl Challenge | Week 3

By | Our Lidl Challenge

 

Parsnips £0.29

Shallots £0.29

 

 

Parsnip Pie |6 servings

Sweet, sticky with a crisp pastry base.

 

This Lidl challenge does have several components and uses  4 techniques: sauce making, caramelising, blanching and pastry making. It’s a good one to do as a duo or more, so call some friends over and get in that kitchen! We had some jackfruit in our fridge so added that to the mix. If you don’t have any jackfruit to hand, then why not grate some courgette, or add mushrooms? Basically use something that you DO have in your fridge and cut it small enough that it will cook easily.

This pie is tasty hot or cold, so you can take it to work for lunch (#foodenvy) or heat it up at home for dinner.

By now you are probably a seasoned pro at vegan bechamel sauce. For this recipe we kept it extra simple.

Prep Time:

20 minutes

Ingredients:

5 parsnips (approx cubed)

5 shallots (cut into thirds)

drizzle of date syrup

2 bay leaves

6 sprigs of thyme

1/2 cup jackfruit (optional)

1/2 cup kamut flour

1/2 cup rye flour

1 tsp ground allspice

1/2 tsp mixed spice

2 tbs coconut oil

1/4 water

1/4 cup coconut mylk

1 tsp baking powder

1 tsp salt

Bechamel Sauce: 1/2 a cup chickpea flour (or flour of your choice), 2tbs rapeseed, 1 tbsp coconut oil, 1/2 cup coconut mylk, 1 tsp mixed spice, 1 tsp salt.

Directions:

  1. Preheat oven to 200C
  2. Mix flours, baking powder, salt, all spice, mixed spice and coconut oil together using your hands to make a crumbly texture. Then add coconut mylk and water gradually, until it comes together in a dough. Set to one side.
  3. Caramelise shallots in a frying pan with a little oil, thyme and a drizzle of date syrup
  4. Boil saucepan of water with bay leaves and then chuck in chopped parsnips, blanching them for 5-10 minutes
  5. Peel and slice fresh jackfruit
  6. Roll out dough (thickness of 10 pence) and place into a greased ceramic dish (approx 35cm diameter, 5-8 cm deep). We cut our leftover dough into palm trees for decoration (waste not, want not)
  7. Blind bake your pastry in oven for 10  minutes, or until base has crisped up a bit. We covered our crust with foil, to prevent it getting too brown at this stage.
  8. Mix together your shallots (be sure to remove thyme stalks), jackfruit and parsnips with your bechamel sauce. Then pour into pastry lined dish.
  9. Bake for 25-30 minutes

Bechamel Sauce:

  1. Make a roux by gently heating rapeseed and coconut oil, add mixed spice and gradually add chickpea flour, until oil is fully absorbed. Then gradually add coconut mylk to create a thick creamy sauce. Add salt and stir in.

Our Lidl Challenge | Week 2

By | Our Lidl Challenge

Melanzane |6 servings

Creamy, nutty & rich. Delicious served with avocado salad & toasted pumpkin seeds.

 

Aubergine £0.45

Leeks £0.65

We used 5 aubergines for this treat. It is so delicious, we recommend you put your leftovers in a tupperware straight away, otherwise you will keep going back for more and have none for tomorrow. We’ve used some of the plants from our urban garden in this one; enter: basil, oregano, rosemary & thyme. This saves money and time. Winning.

We already had loads of these ingredients in our cupboard, but feel free to remix this recipe so you can use up your own veggies and herbs.

Prep Time:

20 minutes

Ingredients:

5 aubergines

3 cups of soaked, pressure cooked chickpeas

1 leek sliced

handful of wild garlic, thyme & rosemary

4 mushrooms

1 jar of passata

1/4 butternut squash finely sliced (0.5cm)

Bechamel Sauce: 1/2 a cup kamut flour, 1/4 cup toasted walnuts, 1/4 cup toasted pumpkin seeds, handful of thyme, 2tbs rapeseed, 1/2 cup hemp mylk, oil, water

Directions:

  1. Preheat oven to 190C
  2. Sweat leeks, wild garlic, thyme & rosemary in a large saucepan
  3. Add your cooked chickpeas and passata
  4. Cut aubergine into 1 cm thick slices, lengthways and griddle
  5. Once you’ve made your bechamel sauce (see below), it’s time to start layering up in a casserole dish. Chickpea passata at the bottom, then butternut squash slices, followed by bechamel sauce and then aubergine. Repeat until dish is full. Top off with bechamel
  6. Bake for 30 minutes

Bechamel Sauce:

  1. Blend up nuts with thyme
  2. Make a roux by gently heating rapeseed oil and gradually adding kamut flour, walnuts and pumpkin seeds until oil is fully absorbed. Then gradually add hemp mylk. Top up with enough water to create a thick creamy sauce. Avoid burning flour, adding liquid gradually is the key and to keep stirring

Our Lidl Challenge | Week 1

By | Our Lidl Challenge

Baby Corn £0.69

Spinach £0.79

Satsumas £0.89

Melon £0.99

 

Hot & Sour Soup |6 servings

Tangy & fragrant, with the right amount of spice and plenty raw veg

For this recipe we used Lidl’s spinach (£0.79) and baby corn (£0.69). The other veggies/ spices were just what we had in our kitchen. You can use your own vegetable mix or keep it simple and just use the spinach and corn. Perilla oil has a high omega 3 content which is great for your noggin. It taste quite like sesame seed oil, which is another oil best served uncooked. Tamarind concentrate will add that Caribbean twang and can keep in your fridge for ages. In our cookbook we will have a Chine 5 Spice recipe, but for now you can use a shop bought a packet (no judgement)!

 

Prep Time:

15 minutes

Ingredients:

1/8 scotch bonnet

1 good knuckle of ginger

1/2 onion

1 tsp Chinese 5 spice (we make our own but you can buy pre-mixed in shops)

1 garlic clove

2 ltr water

1 tsp salt

2 tbs tamarind concentrate

1 tbs date paste (or a sweetener of your choice)

1 tsp coconut cream (block)

3/4 courgette

1 spring onion

large handful of spinach, baby corn, micro herbs, mange tout

1 tsp (per serving) sesame oil/ perilla oil

Directions:

  1. Chop up your aromatics (scotch bonnet, ginger, garlic, onion) and put them in a saucepan with boiling water
  2. Add Chinese 5 Spice, salt, tamarind concentrate, coconut cream, date paste. Simmer for 10 minutes
  3. Spiralize your courgette. (if you don’t have a spiralizer you can grate the courgette or use noodles)
  4. Quarter your baby corn, slice your spring onion and spinach
  5. Put a tsp of oil in each bowl, add all your raw veggies and then pour your broth over the top

Fruit Coulis | 6 Servings

Like a fresh melon virgin mojito. Great in coconut yogurt or on toast.

We added some mint from our urban garden and a kiwi, to Lidl’s price drop gaia melon (£0.99) and easy peeler satsumas.(£0.65).  You all know we love seamoss, so this recipe wouldn’t be complete without it. For those that don’t know, Seamoss contains 15 of the 16 essential minerals that you need to function healthily. These minerals support the healthy functioning of your blood, bones and muscles; the foundations of a healthy body. We clean it thoroughly and create our own sea moss gel. This can easily be added to smoothies, sauces and cakes. It can act as an egg replacement and is an excellent binder.

 

Prep Time:

5 minutes

Ingredients:

1/2 melon

6 satsumas

1 handful of mint

1 kiwi

1/4 cup seamoss (you can use agar instead- follow instructions on packet)

1 tsp maple syrup (or your own choice of sweetener)

Directions:

  1. Blend up all of your ingredients and leave in fridge to chill

 

Our Lidl Challenge

By | Our Lidl Challenge

Eat cheap

Proving that eating well doesn’t have to be expensive, we will be using the fruit & veg on offer at Lidl and posting our quick, tasty recipes. Try out what we share and let us know what you think. Lidl challenge, big reward.

Let the games begin!

 

Sea Moss Challenge | Vegan Nigerian

By | Sea Moss Challenge

Sea moss…what do you do with yours? Expert chefs, health specialists, bakers and personal trainers integrate sea moss into their routines and tell all.

Sea moss is a water vegetable that traps sunlight and is packed full of essential minerals. It contains 15 of the 16 essential minerals that you need to function healthily. From calcium to zinc, these minerals support the healthy functioning of your blood, bones and muscles; the foundations of a healthy body. We clean it thoroughly and create our own sea moss gel. This can easily be added to smoothies, sauces and cakes. It can act as an egg replacement and is an excellent binder.

Tomi Makanjuola

Name: Tomi Makanjuola

What you do:  I am a chef and writer

Why do you do it: 
spreading the message of a healthy and vibrant vegan lifestyle, connecting people through food and shining a spotlight on Nigerian cuisine.

Where can people find you?: 
My website www.vegannigerian.com. I am also on social media (Instagram/Twitter/Facebook) as @VeganNigerian

Have you heard of sea moss before?:
No, never.

What made you use it how you did?:
I love to bake and one of the crucial aspects of baking is having a binder. I was intrigued to see how the sea moss could enhance my mixed fruit cupcakes.

Did/could it replace your typical ingredient?:
If I had easy access to it, I would certainly consider incorporating more of it into my baked goods.

How was it to work with?:
Very easy and straightforward. It blended well.

How did the finished product taste?:
The sea moss had a neutral taste so my finished dish tasted as I expected.

Would you use it again?:
Yes, I would!

Sea Moss Challenge | Made From Plants

By | Sea Moss Challenge

Sea moss…what do you do with yours? Expert chefs, health specialists, bakers and personal trainers integrate sea moss into their routines and tell all.

Sea moss is a water vegetable that traps sunlight and is packed full of essential minerals. It contains 15 of the 16 essential minerals that you need to function healthily. From calcium to zinc, these minerals support the healthy functioning of your blood, bones and muscles; the foundations of a healthy body. We clean it thoroughly and create our own sea moss gel. This can easily be added to smoothies, sauces and cakes. It can act as an egg replacement and is an excellent binder.

Made From Plants

Name: Sarah

What you do: 
I am a baker.

Why do you do it: 
To show people you can enjoy your favourite baked goods, vegan.

Your inspiration for your work:
To promote veganism at the shop and via the website.

Where can people find you?: 
120A Anerley Rd, London SE19 2AN
Instagram: @madefromplantsldn
Website: www.madefromplants.co.uk  

Have you heard of sea moss before?:
Yes I’d heard of it before.

What made you use it how you did?:
The neutral taste and consistency was similar to apple sauce, which I use a lot as an egg replacer. This made me think to use it in place of that as a binding ingredient.

Did/could it replace your typical ingredient?:
I wouldn’t use it to replace apple permanently but in some things it would work, I’d love more time to play around and experiment further.

How was it to work with?:
It was easy to work with and I intend to try and use it again in other bakes.

How did the finished product taste?:
I made rock cakes and they tasted great!

Would you use it again?:
Definitely!

Sea Moss Challenge | TCK Plant Based Kitchen

By | Sea Moss Challenge

Sea moss…what do you do with yours? Expert chefs, health specialists, bakers and personal trainers integrate sea moss into their routines and tell all.

Sea moss is a water vegetable that traps sunlight and is packed full of essential minerals. It contains 15 of the 16 essential minerals that you need to function healthily. From calcium to zinc, these minerals support the healthy functioning of your blood, bones and muscles; the foundations of a healthy body. We clean it thoroughly and create our own sea moss gel. This can easily be added to smoothies, sauces and cakes. It can act as an egg replacement and is an excellent binder.

TCK Plant Based Kitchen

Name: TCK Plant Based Kitchen

What you do: 
We sell Ital, plant based Caribbean food.

Your inspiration for your work:
We are inspired by good food, food of the diaspora and educating people about healthy eating.

Where can people find you?: 
Croydon, Surrey Street Market, 11.30am-4pm, Wednesday-Friday

Have you heard of seamoss before?:
We’ve heard of sea moss before but never used it.

What made you use it how you did?:
We added it to smoothies as it was the easiest way to incorporate it into our daily routine

Did/could it replace your typical ingredient?:
It was more of an addition to other ingredients.

How was it to work with?:
It was pretty easy.

How did the finished product taste?:
The sea moss didn’t alter the taste at all.

Would you use it again?:
Yes we would use it again and will continue to use it daily.

Sea Moss Challenge | Sophia The Herbalist

By | Sea Moss Challenge

Sea moss…what do you do with yours? Expert chefs, health specialists, bakers and personal trainers integrate sea moss into their routines and tell all.

Sea moss is a water vegetable that traps sunlight and is packed full of essential minerals. It contains 15 of the 16 essential minerals that you need to function healthily. From calcium to zinc, these minerals support the healthy functioning of your blood, bones and muscles; the foundations of a healthy body. We clean it thoroughly and create our own sea moss gel. This can easily be added to smoothies, sauces and cakes. It can act as an egg replacement and is an excellent binder.

Sophia The Herbalist

Name: Sophia The Herbalist

What you do: 
I am a Medical Herbalist. I do one-on-one consultations with people where we discuss their health issues or concerns. I then provide them with herbal medicine and diet and lifestyle advice to help them back to health. I also do group workshops to help people to get comfortable with using herbs in their everyday lives.

Why do you do it: 
I’ve always been totally fascinated by the human body and have had a strong passion in understanding how to keep it healthy. I have an even bigger passion for helping others to understand how to treat themselves and prevent disease with plants and foods.

Your inspiration for your work:
My inspiration and motivation come from seeing the benefit that herbs and good plant food have on people.

Where can people find you?: 
Instagram:  @SophiaTheHerbalist
YouTube: Sophia The Herbalist
Website: sophiatheherbalist. co.uk

Have you heard of sea moss before?:
I have heard of sea moss before and how nutritious it is, but I had never really looked deep into it.

What made you use it how you did?:
The texture was perfect for the pudding. It has a thick gel-like consistency which is lovely when mixed into desserts. I often make this chocolate peanut butter pudding dessert and would usually use Xanthan gum to give it hold. Seamoss however, packs a ton of nutrients and gives the final product a wonderful texture.
I had a little of the sea moss gel leftover so used it in my hair as a part of my deep conditioning hair mix. The slip it created allowed me to detangle my hair easily and left my hair feeling super soft afterwards.

Did/could it replace your typical ingredient?:
Yes it did replace my usual ingredients. Xanthan gum in the pudding and slippery elm in the deep conditioner.

How was it to work with?:
It was very easy to work with. I’ve seen the process of making sea moss from the fresh product and having the ready made gel made it very simple to use in recipes.

How did the finished product taste?:
It tasted good! I tasted the sea moss beforehand and was happy that it didn’t have much of a taste, thus not interfering with the recipe.

Would you use it again?:
Yes. Most definitely!

Sea Moss Challenge | Blowing Dandelion

By | Sea Moss Challenge

Sea moss…what do you do with yours? Expert chefs, health specialists, bakers and personal trainers integrate sea moss into their routines and tell all.

Sea moss is a water vegetable that traps sunlight and is packed full of essential minerals. It contains 15 of the 16 essential minerals that you need to function healthily. From calcium to zinc, these minerals support the healthy functioning of your blood, bones and muscles; the foundations of a healthy body. We clean it thoroughly and create our own sea moss gel. This can easily be added to smoothies, sauces and cakes. It can act as an egg replacement and is an excellent binder.

Blowing Dandelion

Name: Michaela

What you do: I am chocolatier and co-own a boutique coffee and chocolate shop, Blowing Dandelion, with my partner Neil.  

Why you do it: After my son was born, I didn’t want to go back to work but did want to create something unique that could flexibly fit around family life. I had seen Jamie Oliver making Christmas truffles on T.V and thought I would give that a go. I started creating handmade chocolates and cakes. First I sold to local venues, then established my own market stalls around London. This was a great way to develop my techniques and chocolate making style. 9 years ago Neil and myself opened Blowing Dandelion. It’s a great hub in the local community.

Your inspiration for your workThe chocolate studio is my playground. I love innovating new a beautiful recipes; from star anise and chilli chocolates, to galactic swirls and elegant pyramids. Being able to create something that gives people pleasure, while getting to be creative is a wonderful feeling.

Where can people find you?: 3 Belvedere Rd, London SE19 2HJ, Crystal Palace

Have you heard of sea moss before?: No

What made you decide to use it the way you did?: The gel was very thick, so I decided to use it as a binder in some raw vegan cakes. I made a tangy mango and passionfruit cake and a death by chocolate one.

Did/ could it replace your typical ingredients?: It replaced some of the cocoa butter I would usually use, as the gel really helped the cake to set. The ratios would something that I could definitely experiment with.

How was it to work with?: At first I tried stirring in the gel, but found that blending it worked best because of its thickness. You could probably produce different viscosity gels depending on what the purpose was for. I think even if it was more watery, it would also work with my recipes.

How did finished product taste?: What I love about this sea moss, is that it has absolutely no flavour but adds a velvety texture. It hasn’t affected the taste of my creations at all, while adding the extra minerals.

Mango & Passionfruit: creamy, silky, tangy, invigorating, unique, modestly sweet

Death by Chocolate: velvety, rich, smooth, indulgent, bold, decadent, cacao- how d’ya like me now! A chocolate lover’s dream.

Would you use it again?: Yes. It’s great to have all the added health benefits. It feels very high quality and would be best used for speciality products geared towards health.