Lemon and Blueberry baked oats

 

We altered this recipe to fit our needs.
Lemon and blueberry baked oats (serves 12)

Ingredients:

• 6 cups oats.
• 1.5 cups low-fat plain or vanilla yoghurt.
• 3 cups blueberries, fresh or frozen.
• 3/4 cup lemon juice.
• 2 TBS baking powder.
• 3/4 cup sweetener/ sugar or maple syrup.
• 2 TBS lemon essence/ extract.
• 3 cups boiling water.

Method:

1. Pre-heat the oven to 200C/ 400F/ gas mark 6.
2. Put boiling water and oats in a bowl and stir with a spoon to thicken slightly.
3. Leave for a couple of minutes.
4. Add all of the other ingredients into the bowl and stir with a spoon.
5. Pour the mixture into an oven-proof dish.
6. Bake in the oven for around 30 minutes.
7. Serve on its own or with additional yoghurt. It can be eaten straight away or the following day cold or warmed up.

3/8-3/12 menu

 Monday: Asparagus and Mushroom Risotto
We received asparagus from Hungry Harvest and an abundance of mushrooms from our grow your own mushroom box. We used 2 bunches of asparagus with no spinach.
We served this with Chickpea cutlets

Tuesday: Taco Tuesday is back

Wednesday: Broccoli Potato Casserole 
We received an abundance of broccoli from hungry harvest this week

Thursday: Millet au gratin with Brussel Sprouts
We received an abundance of Brussel sprouts from hungry harvest this week

Friday: keftedes

Broccoli potato casserole

We altered this recipe from https://nutriciously.com to fit our needs

Ingredients

• 1 head broccoli
• 1.5 lbs potatoes (680 g)

Sauce

• 1 large onion
• 4 cloves garlic
• few tbsp vegetable broth
• 1 can of white beans, rinsed and drained
• 1.5 cups vegetable broth, (360 ml)
• 2 cups plant based milk (480 ml)
• ¾ cup nutritional yeast (45 g)
• 4 tbsp potato or corn starch
• 2 tbsp lemon juice
• 1 tsp salt
• Pinch black pepper & cayenne

Instructions

1. Preheat oven to 375°F/190°C and prepare your deep baking dish. Cut your broccoli florets as well as the potatoes into thin slices.
2. In a small pot or pan, sauté the onion and garlic in some vegetable broth for a few minutes. Then, place together with all of the sauce ingredients into your blender jar and blend until smooth. 
3. Pour the mixture into your pot or pan, stir so that everything is mixed well and let it heat up for 2 minutes, then set aside.
4. Let’s put it all together into the baking dish! Begin with one layer of thinly sliced potatoes, slightly overlapping. Add a thin layer of sauce, then one layer of the sliced broccoli florets. On top of that, again one thin layer of sauce.
5. Repeat as many times as necessary (depending on how small or large your baking dish is). Finish with a hefty layer of sauce, then cover your pan and bake for around 50-60 minutes, leaving it uncovered for the last 5-10 minutes.

Millet "gratin" with Brussel Sprouts

We altered this recipe from Food52

• 1cup uncooked millet
• Kosher salt, to taste
• 4tablespoons olive oil, divided (plus more for greasing)
• 2tablespoons balsamic vinegar
• 1pound Brussels sprouts, trimmed and thinly sliced
•  a few small pinches of red pepper flakes
• 5ounces aged vegan cheddar, shredded (yielding 1 1/2 cups) 
• 1/2cup GF panko breadcrumbs
• 1/2cup finely grated, pinenut parmesan
• Freshly ground black pepper

1. Heat oven to 400° F. Meanwhile, cook millet in the instant pot 18 minutes—or according to package directions.
2. Toss grains while still warm in a large bowl (or back in the pan if it’s large enough for mixing) with 3 tablespoons olive oil, balsamic, and a pinch or two of salt. (The balsamic will taste a bit strong at this point, but it’ll mellow in the oven and help cut through the gratin’s richness.). Toss in Brussels sprouts, and season with 1/2 teaspoon of salt (or to taste) and Aleppo pepper. Add shredded cheese, and toss again until evenly mixed. Transfer to a lightly greased 14-inch round pan, a 9x13-inch casserole, or an equivalently sized dish.
3. In a small bowl, combine panko, pecorino, and several grinds of black pepper. Drizzle 1 tablespoon olive oil evenly over panko mixture (otherwise it’ll clump) and using hands, toss together until evenly mixed. Spread evenly over the farro and Brussels sprouts.
4. Bake for about 25 minutes, or until the crumbs are golden and crispy. Serve warm.

Fruit Salad

We received a box from hungry harvest filled with fruit, so we made a fruit salad.

We used apples, pears, mangoes, plums, blueberries, blood oranges...

We spooned the fruit into a cup and topped it with lime yogurt
1.5 cups of plain oat yogurt
2 TBS lime juice
4 TBS honey
incorporate the lime juice and honey well

We then topped it with seed granola
1.5 cups pumkin seeds
1/2 cups sunflower seeds
1/4 cup flax meal
1/4 hemp seeds
2 TBS chia seeds
4 TBS maple syrup
Mixed, spread on a lined baking sheet. Bake at 350 for 18 minutes, roating the pan halfway through

3/1-3/5 salad menu week

 Monday: Lentil Salad

 

Tuesday: Taco Tuesday
If you are looking for a salad try this Basil Salad

Wednesday: Sweet Potato and Kale Salad

We added garlic and onions to the roasted sweet potatoes, and then added a can of rinsed and drained black beans.

Thursday: Black Bean Mango Salad we served this with a vegetable soup

Friday: Hearty Seitan Salad
We used hempeh due to soy allergies and served it with roasted potatoes.

King Oyster Scallops Mascarpone

King Oyster Scallops Mascarpone was altered to fit our health conscious needs from the allrecipe link for Scallops Mascarpone
The next time we make this, we will try it as a risotto instead of over pasta.

Vegan Mascarpone cheese recipe is towards the bottom of the link's page

King Oyster Scallops Mascarpone

A light seafood dishes that pleases the taste buds and the eyes!

Prep:

15 mins

Cook:

20 mins

Total:

35 mins

Servings:

6

Yield:

6 servings

Ingredients

Ingredient Checklist

• 1 (16 ounce) package medium GF pasta
• 7 tablespoons vegetable broth
• 1 tablespoon chopped fresh parsley
• 1 clove garlic, chopped
• 1 (10 ounce) package sliced fresh button mushrooms
• 1 bunch asparagus, trimmed and cut into 1 inch pieces
• salt and pepper to taste
• ½ teaspoon onion powder
• 1 pound King Oyster Mushrooms, sliced as 1 inch disc
• ¼ cup plant based milk
• 1 cup vegan mascarpone cheese
• 2 tablespoons vegetable broth

Directions

Instructions Checklist

• Step 1

  Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 7 to 9 minutes, until al dente.

• Step 2

  Heat 7 tablespoons of vegetable broth over medium heat. Mix in the parsley and garlic and cook for a couple of minutes until fragrant. Add the mushrooms and asparagus and season with salt, pepper and onion powder; cook, stirring occasionally until asparagus is tender, about 5 minutes depending on the thickness. Place the king oyster mushroom scallops in the pan, and cook briefly on each side until lightly browned and the center is cooked through, about 3 minutes per side. Remove from the heat when scallops are just finished.

• Step 3

  Meanwhile, in a small saucepan, combine the milk, mascarpone cheese and remaining broth. Cook over medium heat, stirring, until sauce is warm blended in. Stir this sauce into the scallops and vegetables along with the pasta and serve immediately.