Category: Recipes

Spicy Courgette and Mushroom Sauce

Spicy Courgette and Mushroom Sauce - SEAG - Shipley Eco-Action Group

Spicy Courgette and mushroom sauce

A quick and easy way to create a tasty courgette dish
Prep Time 10 mins
Cook Time 10 mins
Course Main Course, Side Dish
Cuisine Indian
Servings 4

Equipment

  • Large saucepan

Ingredients
  

  • 2 tbsp Vegetable oil
  • 1 medium Onion, chopped
  • 1 tsp Ground coriander
  • 1 tsp Ground cumin
  • 1/2 tsp Ground chilli powder
  • 1/2 tsp Salt
  • 225 grams Mushrooms, sliced
  • 2 medium Courgettes, sliced
  • 3 tbsp Single cream / plant based cream
  • 1 tbsp Chopped fresh coriander

Instructions
 

  • Heat the oil and fry the chopped onion until soft and golden.
  • Blend the ground coriander, cumin, salt and chilli powder with the onion.
  • Add the mushrooms and courgettes and fry, stirring gently, for about 5 minutes until soft. Add a little water if the mixture seems too dry.
  • Pour in the cream and mix into the vegetables.
  • Garnish with coriander and serve.

Notes

If used as a main dish, these quantities could be for two people.
Keyword Plant based
Categories: Recipes, Resources

Rhubarb and Vanilla Smoothie

Rhubarb and Vanilla Smoothie - SEAG - Shipley Eco-Action Group

Rhubarb and vanilla smoothie 2

A healthy start to the day – or a drink for anytime of day
Prep Time 30 mins
Cook Time 10 mins
Course Breakfast, Drinks
Servings 6

Equipment

  • saucepan
  • blender

Ingredients
  

  • 500 grams Rhubarb
  • 130 grams Caster sugar
  • 1/2 tsp Vanilla extract
  • 500 ml Whole milk or plant based milk i.e oat, soy, almond
  • 250 grams Plain yogurt or plant based i.e soy

Instructions
 

  • Cut the rhubarb into 1cm chunks, and put into a pan with the sugar and about 200 ml water.
  • Add the vanilla to the pan, cover and cook for about 10 minutes until the rhubarb has broken down.
  • Stir the mixture and leave to cool.
  • Blitz the mixture in a blender with the milk, yoghurt and ice if required.

Notes

The preparation time includes time for the cooked rhubarb to cool down before finishing the smoothie.
Keyword Plant based
Categories: Recipes, Resources

Apple and Berry Cake

Apple and Berry Cake - SEAG - Shipley Eco-Action Group

Apple and berry cake

A tasty way to cook those blackberries growing on the hedgerows in late summer. Children can make them too!
Prep Time 30 mins
Cook Time 45 mins
Course Dessert
Servings 16
Calories 149 kcal

Equipment

  • Baking tin, 25cm x 15cm approx
  • small bowl
  • large mixing bowl

Ingredients
  

  • 175 grams Self-raising flour
  • 1 tsp Baking powder
  • 1 – 2 tsp Cinnamon
  • 150 grams Butter/margarine/spread
  • 150 grams Sugar
  • 2 large Eggs
  • 150 grams Greek yoghurt
  • 1 tsp Vanilla extract
  • 1 Apple, cored and chopped
  • 50 grams Oats
  • 200 grams Berries – your choice

Instructions
 

  • Preheat the oven to 180C/fan 160C/gas 4.
  • Grease and line a shallow 25 x 15cm baking tin.
  • Sieve the flour, baking powder and cinnamon into the small bowl and set aside.
  • Beat the butter/margarine and sugar in a mixing bowl until light and fluffy.
  • Stir in 2 tablespoons of flour, and add the eggs one at a time. Stir the mixture until combined.
  • Gradually add the flour mixture, yoghurt and vanilla.
  • Stir in the apples, oats and berries.
  • Spoon the mixture into the tin and smooth the surface.
  • Bake for 45 – 50 minutes until firm.
  • Cool in the tin before turning out and cutting.

Notes

You could use blueberries, raspberries, or blackberries, or even strawberries if they are cut into smaller pieces. You could use some of each.
Keyword Little Cooks, Plant based
Categories: Recipes, Resources

Blackberry Fairy Cakes

Blackberry Fairy Cakes - SEAG - Shipley Eco-Action Group

Blackberry fairy cakes

Pick blackberries from the hedgerows and bake some tasty cakes – ideal for getting children involved!
Prep Time 30 mins
Cook Time 10 mins
Course Dessert
Servings 12 cakes

Equipment

  • Bun or muffin tin
  • Cake cases
  • large bowl
  • small bowl

Ingredients
  

  • 100 grams Spread, margarine or butter
  • 100 grams Spread, margarine or butter
  • 100 grams Sugar
  • 2 Eggs
  • 100 grams Self-raising flour
  • 25 grams Blackberries, washed

Instructions
 

  • Put 12 bun or muffin cases into the bun or muffin tray.
  • Pre-set the oven to 190C/fan oven 170C/gas mark 5.
  • Cream the spread (or butter, margarine) together with the sugar until soft and fluffy.
  • Break the eggs into a bowl and whisk lightly with a fork.
  • Pour half of the egg into the creamed mixture and beat together until mixed in.
  • Pour in the rest of the egg, and beat into the mixture until smooth.
  • Stir the flour carefully into the mixture.
  • Stir in the blackberries.
  • Spoon the mixture into 12 bun or 10 muffin cases, filling them about half full.
  • Bake for 10 minutes or so, depending on the size of the cakes.
  • Place on a cake rack to cool.

Notes

These cakes are tasty on their own, but could be decorated with icing.
Keyword Little Cooks
Categories: Recipes, Resources

Chard, tomatoes and olives salad

Chard, tomatoes and olives salad - SEAG - Shipley Eco-Action Group

Chard, tomatoes and olives salad

Serves 4 as a side dish
Prep Time 25 mins
Cook Time 40 mins
Course Side Dish
Servings 4

Equipment

  • Large saucepan

Ingredients
  

  • 400 grams rainbow chard, or swiss chard Separate the leaves and stalks and cut all into 6cm lengths
  • 125 ml olive oil
  • 5 garlic cloves Peeled and finely sliced
  • 1 small onion Finely chopped
  • 1 lemon Peeled and juiced
  • 2-3 sprigs fresh oregano or teaspoon of dried
  • 300 grams plum tomatoes Cut into 1cm dice
  • 120 grams green olives Pitted and halved
  • 1 tbsp basil leaves Roughly torn
  • salt and black pepper

Instructions
 

  • Put a teaspoon of oil into a pan on medium-high heat and add the chard stalks. Saute for four minutes.
  • Add the leaves and saute until wilted and cooked – about three minutes
  • Transfer to a bowl and cover.
  • Wipe the pan clean, pour in 90 ml oil and return to heat. Add the garlic, onion, lemon peel and oregano and fry gently for 12 minutes until the onion is soft and golden.
  • Add the diced tomatoes, salt and pepper, and cook for about two minutes until the tomatoes soften.
  • Stir in the cooked chard and the olives.
  • Turn off the heat and leave for five minutes to allow the flavours to mix together.
  • Take out the oregano stalks and lemon peel and transfer the mixture to a serving dish.
  • Drizzle over the lemon juice and remaining olive oil, scatter the basil leaves over the top and add pepper.
  • Serve.
Keyword Plant based
Categories: Recipes, Resources

Tasty Tomato Pizza Recipe

Tasty Tomato Pizza Recipe - SEAG - Shipley Eco-Action Group

Tasty Tomato Pizza

A super simple and fun Pizza to make with kids. This is an excellent recipe to get creative with, you can simply add different vegetables, herbs and seasoning.
Prep Time 20 mins
Cook Time 15 mins
Course Main Course
Servings 1

Ingredients
  

  • 250 g Pizza dough
  • 200 g Tinned chopped tomatoes
  • 2 Tbsp Tomato puree
  • 1 Tbsp Vegetable oil
  • 1/2 cup Sliced tomatoes
  • 1/2 handful Basil leaves
  • 1/2 handful Rocket leaves
  • 50 g Cheddar cheese or mozzarella
  • Flour

Instructions
 

  • Harvest your tomatoes, spinach and basil
  • Lightly grease baking tray with vegetable oil
  • Grate the cheese or slice the mozzarella thinly
  • Mash the chopped tomatoes and mix in the tomato puree to thicken the mixture
  • Slice the tomatoes
  • Pre-heat oven to 200C/180C fan, gas mark 6
  • Sprinkle a spoonful of flour onto the work surface
  • Roll the pizza dough to the required size and depth
  • Place onto baking tray
  • Spread the tomato mixture evenly over the pizza base
  • Evenly spread the cheese on the pizza
  • Add sliced tomatoes (and any other toppings you are using)
  • Leave for 10 minutes for the dough to continue rising
  • Place in the oven at 180 degrees for 15 minutes until golden
  • Remove from oven and top with the basil and rocket leaves

Notes

  • You can add any other toppings.  If you have peppers, courgettes, onions ready for harvesting, these will taste amazing added to the pizza, just remember to thinly slice them and add at the same stage as the sliced tomatoes. 
  • You can also use ready made pizza bases if you would rather not use pizza dough.
  • For a plant based option, simply swap out the cheese and add more vegetables! 
Keyword Little Cooks
Categories: Recipes

Raspberry and Coconut Ice Pop Recipe

Raspberry and Coconut Ice Pop Recipe - SEAG - Shipley Eco-Action Group

Raspberry and Coconut Ice Pop

These raspberry and coconut ice pops are perfect for summer and great fun for the kids to make.
Prep Time 15 mins
Course Snack
Servings 8

Ingredients
  

  • 395 ml Coconut milk (you can use light or full fat)
  • 2 tbsp Sugar (you can use honey, agave, maple or stevia) The sugar helps with the freezing process
  • 142 g Raspberries You could also use Strawberries
  • 8 Ice pop sleeves or molds to pour the raspberry liquid in but if you don’t have any of those, use empty yogurt containers

Instructions
 

  • Harvest your raspberries (or strawberries)
  • Puree the fruit until smooth using a food processor or hand blender and set aside
  • In a separate bowl whisk together the coconut milk and sugar until smooth
  • In your mold or container, fill ⅓ way with your raspberry puree, then add the coconut milk mixture all the way to the top. You can get creative here and add a swirl for a ripple effect
  • Cover mold, add sticks and freeze for at least 5 hours or overnight
  • TIP: Run the molds under warm water to loosen up the ice pops when ready to eat

Notes

Fresh or frozen fruit can be used, just make sure to defrost the fruit before using. 
 
Keyword Little Cooks, Plant based
Categories: Recipes

Fruit Crumble

Fruit Crumble - SEAG - Shipley Eco-Action Group

Fruit Crumble

This is so quick and easy to make and cooked in a microwave, making it ideal for the little ones to have a go with!
Prep Time 15 mins
Cook Time 3 mins
Course Dessert
Servings 2

Ingredients
  

  • For the Filling
  • 1 Cooking apple
  • 1 cup Optional Berries e.g raspberries / blackberries
  • 2 tsp Sugar
  • For the Crumble
  • 2 tbsp Butter / Margarine
  • 2 tbsp Sugar
  • 2 heaped tbsp Plain flour
  • 4 tbsp Oats

Instructions
 

  • Chop the apple into small pieces (no need to peel unless you want to)
  • Put the apple into a microwavable pot and add the berries if using
  • Add a teaspoon of sugar and a teaspoon of water
  • Cover with a microwavable cover and cook for 1 minute
  • Now for the Crumble
  • Put the sugar, flour and oats into a bowl and rub in the butter / margarine
  • Sprinkle the crumble over the fruit
  • Cook in the microwave for 2 minutes

Notes

You can easily adapt this recipe just by adding different berries.
Plant based option if use appropriate margarine. 
 
Keyword Little Cooks, Plant based
Categories: Recipes

Mini Vegetable Quiches

Mini Vegetable Quiches - SEAG - Shipley Eco-Action Group

Mini Vegetable Quiches

This is an easy, fun recipe to do, allowing the kids to get the rolling pin out!
Prep Time 30 mins
Cook Time 20 mins
Servings 6 Mini quiches

Ingredients
  

  • For the flan
  • 100 g Plain flour
  • 50 g Margarine
  • 3 tbsp Water
  • For the filling
  • 1 Egg
  • 150 ml Milk
  • 25 g Cheese
  • Your choice of tomato/mushroom/broccoli/peas
  • Note: You will need a greased muffin tin and a large pastry cutter

Instructions
 

  • Finely chop tomato/mushroom/broccoli
  • Grate the cheese
  • Preheat oven to 190C, 170C for fan ovens or gas mark 5
  • Tip the flour into a large bowl
  • Cut the margarine into small pieces and add to the flour
  • Rub in the butter / margarine with your fingertips. Do this as lightly as possible
  • When the mixture looks like breadcrumbs, add water – one spoonful at a time – to make the pastry. Try not to handle it too much
  • Grease the bun tins with oil using a pastry brush
  • Roll the pastry to about ½ cm thick
  • Use large cutters to cut out circles – about six
  • Put the circles into the tins. Pierce the pastry cases a few times with a fork
  • Measure out the milk in a jug
  • Add the egg into the milk and whisk with a fork
  • Put a small amount of filling in each case, including the cheese
  • Pour the egg and milk mixture into the cases, filling as much as possible but avoiding the risk of spilling over
  • Pop in the oven for 15 – 20 mins
Keyword Little Cooks
Categories: Recipes

Vegetable Pasta Bake

Vegetable Pasta Bake - SEAG - Shipley Eco-Action Group

Vegetable Pasta Bake

Delicious quick and easy filling pasta bake
Prep Time 20 mins
Cook Time 25 mins
Course Main Course
Servings 4

Ingredients
  

  • 2 tbsp Vegetable Oil
  • 2 tbsp Balsamic Vinegar
  • 2 tbsp Nutritional Yeast Flakes
  • 3 tbsp Breadcrumbs
  • 800 g Chopped Tomatoes
  • 1 tbsp Tomatoe Puree
  • 198 g Sweetcorn
  • 1 small Brocolli
  • 2 tbsp Dried Oregano or 1 handful fresh
  • 1 tbsp Dried Basil or 1 handful fresh
  • 400 g Penne or Fusilli Pasta

Instructions
 

  • Harvest Brocolli, Spinach, Sweetcorn, Basil and Oregano
  • Chop Brocolli into small pieces
  • Place pasta into a saucepan, bring to the boil and them simmer for 12 – 15 minutes
  • Meanwhile pre-heat oven to 180C / 350F
  • Add 1 tbsp of Vegetable Oil to saucepan
  • Add Chopped Tomatoes, Balsamic Vinegar, Brocolli, Basil and Oregano to pan and simmer for 10 minutes
  • Season with salt and pepper
  • Add Sweetcorn and simmer for 5 minutes
  • Meanwhile drain pasta and add to one or two oven dishes (depending on size of dish)
  • Pour sauce over the top
  • In a bowl mix the Nutritional Yeast Flakes, Breadcrumbs and 1 tbsp Vegetable Oil then sprinkle over the top of your dishes.
  • Bake in the oven for 25 minutes
Keyword Plant based
Categories: Recipes
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