Buddha Bowl Lunch Box with Beetroot, Carrots, Daikon and Tofu

Time Preparing: 25 mins
Time Cooking: 10 mins
Serves: 2
Difficulty: 2/5
Season: Winter

Ingredients
– 100g Firm Tofu
– 2 Carrots
– 1/2 Daikon
– 1 Golden Beet
– 200g Basmati Rice
– 20g Chickpeas
– Sesame Seeds
– Chia Seeds
– Handful of Parsley
– Salt and Pepper for Seasoning
– Olive Oil
– Lemon Juice
 2tbsp Soya Sauce
– 1tsp chopped Ginger
– 1tsp Sesame Oil
– Cornflour
– 2 tbsp Sunflower Oil

Method:
1. Start by preparing the tofu – slice into squares then marinate in soya sauce, ginger and sesame oil. Refridgerate for at least 15 mins
2. Cook the rice as instructed
3. Peel the carrots, daikon and golden beet
4. Grate the carrots, then spiralize or grate beetroot and daikon
5. Cook the chickpeas as instructed
6. Remove tofu then roll in cornflour
7. Heat sunflower oil in a small pan, and once hot, add tofu cubes for 3-5 mins until golden brown
8. Remove excess grease from crispy tofu by laying them on kitchen roll
9. Layer salad in a bowl or lunchbox, then top with seasoning, parsley, seeds and a dash of olive oil and lemon juice

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Vegan Kalette Quiche

Time Preparing: 20 mins
Time Cooking: 30 mins
Serves: 3/4
Difficulty: 3/5
Season: Winter

Ingredients
– 100g Kalettes
– 100g Firm Tofu
– 1/2 Onion
– 100ml Soya Milk
– 100ml Soya Cream
– 2tbsp Soya Sauce
– 2tbsp Olive Oil
– Handful of Parsley
– Handful of Chia Seeds
– Salt and Pepper for Seasoning

Ingredients for shortcrust dough:
– 75g Self Raising Flour
– 30g Corn Flour
– 45g Dairy Free Butter
– 20ml Water

Method
1. Pre-heat oven to 180 degrees
2. In a large bowl, mix corn flour, flour and butter
3. Knead the dough before adding water, then form into a ball. Wrap in cling film and chill for 30 mins
4. Wash the kalettes then slice in half
5. Peel and chop the onion
6. Heat 1tbsp oil in a pan, wait until hot then add the kalettes and soya sauce for 5 mins
7. In the meantime, heat the remaining oil in a separate pan, add the onions and stir until they turn slightly brown
8. Add tofu, seasoning, soya cream and milk and onion to a blender until a creamy but thick consistency is reached
9. Roll the dough into a mould, and precook for 10 mins
10. Add cooked kalette to the dough, then the parsley then tofu mixture
11. Sprinkle with chia seeds then bake for a further 20 mins

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Rainbow Stir Fry

This super colourful stir fry, is one of our quickest go to meals. We’ve opted for a vegan friendly recipe here with a little tofu, but it’s just as delicious with chicken or turkey breast. The key to any stir fry (and this one is no exception) is high heat throughout! To make sure your veggies don’t burn, just keep stirring – makes sense right!

Time Preparing: 10 mins
Time Cooking: 20 mins
Serves: 3/4
Difficulty: 2/5
Season: Summer

Ingredients
– 1 Pointed Cabbage
– 2 Large Carrots
– 3 Peppers (mixed colours)
– 150g Mangetout
– 1/2 firm Tofu block
– 1 inch cube Ginger
– 2 Garlic Cloves, minced
– 5 tbsp Soya Sauce
– 4 tbsp Honey
– 2 Limes
– 1 tbsp Rice Vinegar
– Coconut Oil
– Handful of Sesame Seeds (to serve)
– Rice or Noodles (to serve)

Method
1. Slice Tofu into slices – around 2cm thick. Cover with paper towels and weigh down with a heavy book. Refrigerate for at least 20 mins, but ideally overnight
2. Coat tofu with 1tbsp soya sauce, add a little coconut oil to a large skillet, then fry tofu on a high heat
3. Once golden brown all over, set tofu aside
4. Prepare the sauce by mixing the remaining soya sauce, honey, juice from 1 of the limes, minced ginger, garlic and rice vinegar
4. Cut peppers, carrots and cabbage into thin slices whilst heating a generous amount of coconut oil in a large skillet on high heat
5. Add carrots and fry for 3 mins, before adding peppers for a further 2 mins, then mangetout and cabbage
6. After a few minutes, the veg will start to brown and it’s at this point you need to add the sauce and the tofu
7. Stir for a further few minutes before serving with rice or noodles and sprinkling with sesame seeds

 

Going Stir (fry) Crazy

We don’t know about you, but we’re thrilled that Autumn is now approaching and with that hopefully some slightly cooler weather. As much as we’ve loved this summer and the gorgeous veg we’ve been getting, we’ll certainly relish less humidity!

So, as the new season is upon us, the farm is promising some autumnal goodies in the form of Rhubarb, Squashes, Golden Beetroot, Garlic, Ginger, Pears and Plums!

This weeks box includes some great ingredients to make a cabbage & pepper stir fry. The great thing about a stir fry is that you can practically chuck anything in, and it will still taste great (although we particularly love this combination)!

What you’ll need:
– Cabbage, peppers and green onions (from box)
– 4tsp Soya sauce
– 3tsp honey
– 1 lime
– Splash of dry sherry
– Sesame (or vegetable) oil
– Chili flakes
– Chicken or Tofu
– Rice or noodles

Pre-prepare either the rice or noodles and chicken or tofu. Add the oil to a wok and set on high heat.
Whilst the oil is bubbling, slice the peppers and cabbage into thin slices along with your green onions. Chuck your veg and chili flakes into the wok and set about making your stir fry sauce. Simply mix the honey, soya sauce and lime juice before stirring well. Add the sauce along with a splash of sherry before adding your meat/tofu.

This whole dish should be done in half an hour from start to finish so is a great way to create something special when you’re in a rush.

What’s in the box?
* Charlotte Potatoes, Perry Court
* Cabbage, Perry Court
* Green Onions, Perry Court
* Peppers, Perry Court
* Tomatoes, Perry Court
French Beans, Perry Court
Courgette, Perry Court
Bulls Blood, Perry Court
Fruit Supplement 
* Discovery Apples, Perry Court
Grapefruit
No-Potato Substitute 
Swede
Small Box 
Items marked with (*) above 

Please note that this may be subject to slight change depending on availability.