Eat seasonal and British vegetables - make the most of your local veg box with our environmentally friendly recipes for eco eating.
Organic vegetables are best for your health and the environment – and the number of companies making deliveries is growing rapidly. Mostly seasonal and British, with the occasional foreign top-up, it is the sensible way to eat veg. But if faced with unfamiliar beetroot or celeriac, don’t give up!
Here are a few ideas but for more, check out the Vegetarian & Vegan Foundation's Recipe Club. Get a gorgeous folder with four inserts and regular batches of vegetarian recipes for just £15 per year. Alternatively, join the VVF and get the website version free! T: 0117 970 5190 or view www.vegetarian.org.uk. You will also find some free, seasonal recipes on the VVF website plus a range of cookery books to buy. Also, see these websites for ideas: www.vegbox-recipes.com/ and www.farmaround.co.uk (not all recipes will be veggie or vegan!). The Soil Association can give you details of veg box schemes in your area and has lots of links on its website – www.soilassociation.org or call on 0117 314 5000.
Boozy Baked Onions
Serves 4/60-90 minutes (inc 10 minutes preparation time)
1 Preheat oven to 180ºC/350ºF/Gas Mark 4.
Serves 2-4/10 minutes
Tastes very like nutty celery.
1 small-medium celeriac, peeled,
scrubbed and grated
2 tbsp vegan mayonnaise (Plamil)
mixed with 2 tbsp soya or rice milk
Salt and ground black pepper
1-2 carrots, grated
Green or white cabbage, grated
1 small red onion or half a bunch of spring onions, finely chopped
1 Mix all ingredients together so well coated with mayo.
2 Serve as side salad, with baked potatoes or mixed bean salad.
Will keep in the fridge for 1-2 days.
Warm Beetroot & Quinoa Tabbouleh
Serves 4 as a starter, 2 as a main course/30 minutes.
1 Rinse quinoa and place in saucepan with 300ml/½ pint of water and bring to the boil.
Rooty Noodles with Veggie Oyster Sauce
Serves 4/20-30 minutes, including preparation time.
1-2 tbsp sesame or olive oil
1 Sauté prepared vegetables in the oil until just tender.
2 Stir in cooked pulses.
3 Cook noodles in boiling water, drain and keep warm.
4 Make the sauce by dissolving stock cube in hot water.
5 Mix with black bean sauce and syrup and heat to boiling.
6 Add dissolved cornflour and stir until thickened. Add more liquid if necessary.
7 Serve vegetables on a bed of noodles, pour sauce over and serve hot.
Serves 4/5-10 minutes
Eat on its own or with dairy-free
cream/custard or porridge
1-2 tsp fresh ginger, grated
Agave, date syrup or brown sugar to taste
A little water
1 Wash and chop the rhubarb into
2cm/1 inch chunks.
2 Place in a medium pan with a little
cold water and ginger.
3 Bring to gentle boil.
4 Add sweetener and cook until
mushy (just a few minutes).
5 Will keep in the fridge for a few days.
6 Optional: turn into a creamy
Rhubarb Fool by blending 110g/4oz
of silken tofu, adding rhubarb and