t h e b i g C O M M U N I T Y R E C I P E B O O K S i m p l e . T a s t y . V e g e t a r i a n - O U T S I D E L I V E S P R E S E N T S - WELCOME folks! As part of our 'Produce To Plate' project which was made possible thanks to funds provided by the Soil Association's Food For Life fund, we focused on the importance of healthy eating - from growing our own produce, to eating more healthily. We assembled a range of healthy, predominantly plant-based recipe inspiration for our audience, which we delivered through a series of mini projects - all of which were featured on our Facebook pages across 2020 and the earlier part of 2021. Some of the #FoodieFocus events we ran were: - Veganuary Recipes As part of our Veganuary focus we looked at ways of achieving a more plant based approach to our diets - Swapping Bought for Made Exploring how easy it can be to make rather than buy some of the more 'processed' foods or store cupboard basics we may have at home. - Jams & Pickles A focus on pickling and preserving food at home - Love your Leftovers Tackling food waste by making the most of leftover food - Community Curry Night Asking for ideas on simple, nutritious curry recipes which we shared virtually as part of our curry night 1 veganuary inspo! peanut butter caramel swirl brownies These are among the most delicious brownies ever made, vegan or otherwise. The peanut butter caramel adds a wonderfully rich flavour. Source: Easy Vegan Cookbook Preheat the oven to 180C/160C fan/Gas 4. Line a 20cm square baking tray with foil, letting it overhang the edges. To make the caramel, heat the cream in a small pan. Meanwhile, in a heavy pan off the heat, mix the sugar with 60ml water until dissolved, then cook over a medium – high heat until the mixture turns pale amber. Swirl the pan but don ’ t stir. Reduce the heat, add the warm cream, then whisk in the peanut butter, agave, vanilla and salt. Transfer to a bowl to cool and set aside. For the brownies, whisk together the flour, sugar, cocoa, baking powder and salt. In a separate bowl, combine the remaining brownie ingredients. Gradually beat the wet ingredients into the dry until smooth. Pour half the batter into the prepared tin, then drizzle over half the caramel mixture. Pour over the remaining batter, smoothing it with the back of a spoon. Swirl over the remaining caramel. Bake for 35 minutes, or until firm to touch. Leave to stand in the tray for 10 minutes, then use the foil to lift out onto a chopping board. Cut into 16 squares. Serve warm or cold. Delicious with vanilla ice cream. 1. 2. 3. 4. 5. 6. 7. 8. 9. Method 160ml coconut cream (the thick layer at the top of an unshaken tin of Thai coconut milk) 70g caster (superfine) sugar 4 tbsp peanut butter 4 tbsp agave nectar 1 tsp vanilla extract 3 ⁄ 4 tsp fine sea salt Peanut butter caramel: 250g plain flour 350g golden caster sugar 90g cocoa powder 1 tsp baking powder 1 tsp fine sea salt 250ml almond milk 2 flax eggs 250ml vegetable oil 1 tsp vanilla extract For the brownies: Beetroot & Lentil Burgers This delicious Beetroot and Lentil Burger recipe made with wholefoods is satisfying as well as being healthy! Source: Speedy BOSH! Heat oven to 250 degrees 2 line baking trays 3. cut 4 x 12cm sq parchment paper To make wedges: Cut sweet potatoes into 1cm wedges and lay on lined baking tray. Pour over olive oil and few pinches of salt. Place tray top shelf oven, bake for 15 mins / till golden/cooked through For the burgers: Put all ingredients (except oil) in blender and blitz to a paste. Spoon the mixture equally onto the middle of the parchment squares and flatten into thin patties. Fill base of steamer pan / saucepan with water and set on med heat. Place parchment squares in steamer pan or colander and set over boiling water. Cover and steam for 3 minutes. To cook the burgers - add vegetable oil and cook for 5 mins per side in frying pan. Back to wedges - bash coriander seeds in pestle and mortar, deseed chilli, scatter over wedges and return to over for 5 minutes. Buns - slice top and bottom to make a middle bun, place in oven for 5 minutes 1. 2. 3. 4. 5. 6. Method For the burgers: 120g cooked beetroot 80g rolled oats 30g plain or gram flour 60g pre-cooked lentils 1tsp smoked paprika 1tsp garam masala 1 tsp ground turmeric 1/2 tsp curry powder 1/2 green chilli pinch salt 2 tbsp vegetable oil few gratings of fresh ginger For the burgers: 1 large / 2 small sweet potatoes 2 tbsp olive oil 1 tbsp coriander seeds 1 small fresh chilli salt For the wedges: swapping bought for made TOMATO KETCHUP These will keep for up to a year unopened so a batch will last you well! They are best left 2-4 weeks to mature before opening. Linda Fryer Source: The Modern Preserver! Roughly chop tomatoes, place in large bowl and stir through the salt. Leave to steep for at least 3 hours and if you don't want tomato skins - blanche before chopping and salting. Peel, core and dice the apples and chop onions. Drain off excess salted liquid from tomatoes and prepare spice bag. Place tomatoes, apples and onions and the spice bag into a heavy bottomed pan and bring to the boil. Simmer for 1 hour and stir steadily until the sauce thickens and reduces by 1/3. Remove spice bag and leave to cool. Blend using food processor to sauce consistency. Return to pan and boil again for another 20 minutes, removing any scum from the top of the sauce as it reduces. Remove from heat when you are happy with consistency and cool a little. Use a funnel to pour the sauce into sterilised, warm and dry bottles. Tap the bottom of the bottle to remove any air bubbles and seal. 1. 2. 3. 4. 5. 6. 7. 8. 9. Method 1.7 kg vine tomatoes 1 tbsp salt 400g apples 400g onions 250g golden granulated sugar 300ml distilled malt vinegar 1/4 tsp cayenne pepper 1 tsp ground allspice For the burgers: 1 tsp black peppercorns 1 tsp lightly toasted cloves 1 bay leaf 1/4 tsp chilli flakes For the spice bag: Cauliflower crust pizza Cauliflower works as an alternative to flour in this on-trend, lighter pizza base. The parmesan gives the cauliflower crust a deep flavour which you can then personalise with your own toppings Kezia Lavender Source: Olive Magazine Heat the oven to 200C/fan 180C/gas 6. Cook the cauliflower for 4 minutes in boiling salted water, then drain well. Once cooled, pat with a kitchen towel to dry completely, and transfer to a food processor. Blitz until it resembles couscous. Tip into a bowl, season, and stir in the egg and parmesan. Mix until it comes together. Spread onto a lined baking sheet, sprayed with oil and press into a pizza base shape using a spatula. Bake for 15-20 minutes until it is golden and feels firm. Meanwhile, fry the garlic and chilli in olive oil for a minute before adding the passata. Simmer and reduce until thick and spreadable. Add the basil and season. Spread the tomato sauce over the base then add the slices of mozzarella. Put back in the oven for 10 minutes until the cheese has turned golden. Scatter with rocket or baby kale. Method cauliflower ½, broken into florets egg 1, beaten parmesan or vegetarian alternative 50g, grated spray olive oil garlic ½ clove chilli flakes a pinch (optional) passata 250ml basil a handful, torn light mozzarella ½ ball, thinly sliced rocket or baby kale a handful of leaves What you'll need The origins of coleslaw can be traced back as far as the ancient Romans, but it was the Dutch who founded New York state that grew cabbage around the Hudson River that they used in a shredded salad they called koosla (kool means cabbage and sla is salad) Saskia Webster Grate together cabbage, carrots and onion. Add remaining ingredients and combine - you are done! Method ½ white cabbage 4 carrots ½ large onion 1 tbsp cider vinegar A pinch of salt A pinch of caster sugar Leave for 20 mins to slightly pickle and then add: 200g mayonnaise A tsp mustard What you'll need homemade coleslaw Vegan fish & chips (or FYSH) that pulls, flakes, fries and tastes pretty much just like the real thing. A great alternative and pretty simple to make at home! Drain banana blossoms & rinse. Transfer to a shallow and wide dish. In a bowl, combine white wine, tamari, olive oil & garlic - whisk . Pour marinade over banana blossoms & massage it in. Cover baking dish & marinate for 2+ hours (overnight for best results). Add 50g of flour to a small bowl. Prepare a tray or cutting board to place the individual ‘ fillets ’ . Remove a few large pieces of banana blossom & squeeze - this will compact them into a fillet & drain. Coat each fillet in flour. Add the remaining 100g of flour to a large bowl along with corn starch & salt. Whisk to combine. Stir in the beer and mix. Pour 1L of sunflower/vegetable oil into a large sturdy pot and heat it on high (test heat by dropping in small amount of batter). Coat each floured fillet in batter, transfer into the hot oil to fry. Repeat process & cook 2 at a time. Fry for 3-4 minutes each side (dark golden brown). Once cooked, transfer onto kitchen paper. Serve two fried 'fillets' per person with chips, tartar sauce, ketchup & lemon wedges. Method 2x 510g tins banana blossom 20ml white wine 60ml tamari (or soy sauce) 60ml olive oil 2 cloves garlic, smashed Marinade 50 + 100g self raising flour, divided 1 tbsp corn starch ½ tsp salt 180ml beer or sparkling water Vegetable oil, for frying Batter 800g maris piper potatoes Vegetable oil, for frying ½ tsp salt Chips - fry 12-15 mins Tartar sauce Ketchup Lemon wedges To serve... Natalie Powell Source: allplants.com Vegan Fish & Chips jams & pickles One for early summer - pick a few flowerheads and add to the apples in this delicious jam. 1. Peel, core and dice the cooking apples and put them in the preserving pan. 2. Rinse the elderflowers to remove any dirt or insects, then shake dry. Pull the flowers from the stalks and tie them inside a square of muslin to make a bag. Attach a piece of string to the bag and tie it to the handle of the preserving pan so the bag sits in the fruit. 3. Add water and bring the contents of the pan to a simmer. Cook gently for 20 minutes, or until the apple has formed a soft pulp. 4. Add the sugar and stir until it has completely dissolved, and the mixture is no longer grainy. Bring the jam to the boil and cook for about 20 minutes, making sure that the jam is bubbling on the surface all the time, until it begins to thicken. Stir every 5 minutes to prevent it from sticking to the bottom of the pan. 5. Once the jam has reached setting point, discard the muslin bag, and pour the jam into 450g/1lb hot, sterilized jars, add a waxed disc to each one and screw the lids on tightly. Wipe the outside of the jars with a warm damp cloth, then leave to cool completely before labelling and storing in a cool, dark place. Method Makes 1.35-1.8kg/3-4lb 1kg/2lb 4oz cooking apples 500ml/17fl oz elderflower heads 400ml/14fl oz water 500g/1lb 2oz preserving sugar, warmed What you'll need Traditional Jams & Preserves APPLE & ELDERFLOWER JAM Bramble jelly is one of the most delectable of all the jelly recipes. Pair this versatile blackberry jelly with a sharp cheddar, or spread over scones with cream. Make sure you use ripe, juicy berries. 1. Wash the blackberries and put them in a preserving pan. Wash and dice the apples and add them to the pan with the water and lemon juice. 2. Bring to the boil, then reduce the heat and simmer gently for 20-25 minutes or until the fruit is completely soft. 3. Put the fruit pulp into a jelly bag suspended over a large bowl and leave to drain for at least 8 hours, or until it has stopped dripping. 4. Measure the amount of fruit juice and put into a preserving pan. Add sugar as recommended in the ingredients and heat gently until all the sugar has dissolved, stirring constantly. 5. Turn up the heat and bring to the boil. Boil rapidly for 10-15 minutes, or until setting point is reached. 6. Skim away any scum from the surface and fill hot, sterilized jar right up to the brim, then seal. Label once the jars are cool. Method Makes 900g/2lb 1.35kg/3lb blackberries 2 large cooking apples 450ml/15fl oz Water Juice of 1 lemon 450g/1lb preserving sugar, warmed, for every 600ml/1 pint liquid What you'll need Traditional Jams & Preserves bramble jelly Goes with almost anything and is an excellent way to use up misshapen cucumbers! 1. Prepare the cucumbers, tomatoes, onion and chilli and layer them in a glass dish, sprinkling each layer with salt. Leave to stand overnight. 2. The following morning tip the vegetables into a colander and drain well. 3. Put the vinegar, sugar and spices into a preserving pan and bring slowly to the boil, stirring continuously until the sugar has dissolved. 4. Once the sugar has dissolved, bring the liquid to the boil and add the vegetables. Reduce the heat to a simmer and cook, uncovered, for 30 minutes, stirring frequently, until the mixture is fairly thick but still moist. 5. Ladle the relish into hot, sterilized jars right up to the top, cover with a waxed disc and seal. Label the jars once they are cold. Leave for 4 weeks before eating. Once opened, store in the refrigerator. Method Makes 1.5kg/3lb 4oz 900g/2lb cucumbers, diced 900g/2lb green tomatoes, diced 1 large onion, finely diced 1 green chilli, deseeded and thinly sliced 2 tbsp salt 600ml/1-pint white wine vinegar 175g/6oz white sugar ½ tsp ground allspice 1 tbsp pickling spice 1 tsp mustard seeds What you'll need Traditional Jams & Preserves Cucumber relish Available in late summer and early autumn, damsons have a unique flavour... Also requires barely any ingredients! 1. Wash the damsons and remove the stalks. There ’ s no need to remove the stones – just place the damsons in the preserving pan with the water and simmer gently for about 20 minutes until soft. Then press the damsons against the side of the pan to break them open. Remove the stones from the pan. 2. Add sugar and stir continuously until it has dissolved completely. 3. Bring the jam to the boil and cook rapidly for about 10 minutes, or until setting point is reached, removing any stones you have missed as they rise to the surface. Scrape any scum from the jam with a slotted spoon. 4. Put into hot, sterilized jars and seal, then label when cool. Method Makes 2kg/4lb 8oz 1kg/2lb 4oz damsons 1.4 litres/2½ pints water 1kg/2lb 4oz preserving sugar, warmed What you'll need Traditional Jams & Preserves damson jam A simple variation on the damson jam recipe given here is damson cheese. Simmer the fruit and water as described, then rub the fruit through a fine sieve until you have a puree. Add 450g/1lb sugar to each 600ml/1pint of puree, then follow the recipe as for jam Damson Cheese A lovely twist to hamburgers and hotdogs and an interesting alternative to ketchup and mustard. 1. Put the gooseberries in a large pan and squash them down using a potato masher. 2. Add the remaining ingredients to the gooseberries. 3. Bring the mixture to the boil stirring continuously until the sugar has dissolved completely. Reduce the heat, cover the pan and simmer for about 30 minutes or until the gooseberries are very soft and have started to absorb the vinegar. 4. Strain the mixture through a fine nylon sieve, discarding any skin or seeds that are left behind. 5. Pour the ketchup into hot, sterilized bottles or jars and seal. Label when cold. Method Makes 1 litre/1¾ pints 900g/2lb ripe gooseberries, topped, tailed and halved 3 garlic cloves, crushed 1 tbsp salt 1 tsp cayenne pepper 1 tbsp mustard seeds 900ml/1½ pints white wine vinegar 350g/12oz demerara sugar 125g/4½oz sultanas What you'll need Traditional Jams & Preserves Gooseberry ketchup Delicious as an appetizer or part of a mixed buffet - goes with anything! 1. Wash the cherry tomatoes and prick each one with a fork. 2. Put the sugar and water in a large saucepan and place over a medium heat, stirring until the sugar has completely dissolved. Turn up the heat and boil rapidly for 5 minutes. 3. Add the cherry tomatoes and cook for 10 minutes. With a slotted spoon, remove the tomatoes from the pan and put on one side. 4. Add the grated ginger, grated lemon zest and juice, chilli, and salt to the pan. Bring the mixture back to the boil, then reduce the heat to a simmer and cook for 15 minutes. 5. Put the tomatoes back into the pan with the cooking liquid and simmer for a further 30 minutes, or until the liquid has reduced and formed a thick syrup. 6. Pour the tomato mixture into hot, sterilized jars and seal immediately. Label when cool. Method Makes 1.8kg/4lb 1.8kg/4lb firm cherry tomatoes 1.5kg/3lb 4oz white granulated sugar 1 litre/1¾ pints water 6cm/2½in fresh root ginger, peeled and grated Grated zest and juice of 2 lemons 1 red chilli, deseeded and finely chopped 1tsp salt What you'll need Traditional Jams & Preserves pickled cherry tomatoes Delicious served on toasted muffins or crumpets - has a distinctly tropical flavour all of its own! 1. Peel the pineapple, removing all the brown eyes. Cut out the core and set aside, then chop the flesh into small pieces. You should have about 250g/9oz of pineapple flesh. 2. Place the pineapple flesh (including the core) in a preserving pan with the water and lemon juice and cook over a low heat for about 30 minutes or until the flesh is very soft. 3. Discard the pineapple core, add the sugar and stir until it is completely dissolved. 4. Increase the heat and bring the mixture to a rolling boil. Cook for about 15 minutes, stirring occasionally, or until the fruit is clear and the jam has reached setting point. 5. Ladle into hot, sterilized jars and seal immediately. Leave to cool before labelling and storing. Method Makes 250g/9oz 1 very ripe pineapple 120ml/4fl oz water Juice of 1 lemon 125g/4½oz preserving sugar warmed What you'll need Traditional Jams & Preserves pineapple jam Makes 1.35kg/3lb 1.35kg/3lb red onions, peeled and chopped into short, thin slices 1 red chilli (including the seeds), chopped into short thin slices 2 bay leaves 3 tbsp olive oil 200g/7oz soft brown sugar 3 tbsp balsamic vinegar 90ml/3fl oz brown malt vinegar 2 garlic cloves, crushed 1 tsp ground cinnamon 1tsp freshly grated nutmeg 1 tsp ground ginger 2 tsp ground coriander 2 tsp salt 1 tsp freshly ground black pepper What you'll need Caramelise the onions first to make the chutney dark and sticky, with a wonderful flavour. This chutney will improve with keeping, so leave it for about a month before opening. It is delicious with soft cheese. 1. Place the onions and chilli in a frying pan with the bay leaves and olive oil and cook gently over a medium heat for about 20 minutes or until the onions are dark and sticky. 2. Put the caramelized onions into a preserving pan and add the sugar, vinegars, garlic, spices and salt and pepper. Heat gently, stirring continuously until the sugar has dissolved completely. 3. Continue to simmer the mixture for about 2-3 hours, or until the liquid has reduced and the chutney has thickened, stirring occasionally to prevent it sticking to the bottom of the pan. 4. Remove from the heat, ladle into hot, sterilized jars and seal immediately. Label with the contents and date once the chutney has cooled down. Method Traditional Jams & Preserves red onion chutney 1 large onion finely chopped 300ml/10fl oz distilled malt vinegar 4 wholes cloves 1 cinnamon stick Grated zest of 1 orange 400g/14oz white granulated sugar 150g/5½ oz sultanas 1kg/2lb 4oz rhubarb (cut into 2.5cm/1in pieces) 5cm/2in fresh root ginger, peeled and grated What you'll need The rhubarb is added late in this recipe to retain its shape and colour. 1. Place the onion in a preserving pan with the vinegar, cloves, and cinnamon stick. Bring the mixture to the boil, then reduce the heat and simmer gently for 10 minutes, or until the onion is tender. 2. Add the grated orange zest to the pan along with the sugar and sultanas. Simmer gently, stirring constantly, until the sugar has dissolved. Continue to cook at this heat for a further 10-15 minutes or until the liquid has formed a thick syrup. 3. Add the rhubarb and grated ginger to the pan and cook gently for a further 15 minutes, or until the rhubarb is soft. Gently stir the chutney from time to time, being careful not to break up the rhubarb pieces too much. At the end of the cooking time there will be a little liquid left, but the chutney should have thickened nicely. 4. Leave to stand for 5 minutes, then stir again so that the rhubarb is evenly distributed. Ladle into hot, sterilized jars, cover with waxed circles and seal immediately. Label once the chutney is cooled. Method Traditional Jams & Preserves rhubarb & ginger chutney