Crackers (Plastic Free)

Ingredients

• 175g flour *

• 1/4 tsp salt *

• 1/4 tsp pepper * 

• 1/2 tsp dried oregano *

• 3 tbsp pumpkin seeds, chopped *

• 3 tbsp capers or pitted olives, chopped *

• 2 tbsp olive or rapeseed oil *

• 1/4 cup water

  *Items available at Get Loose

Method

• Mix dry ingredients together.

• Add oil and water, mix and knead dough for a few minutes. 

• Roll out the dough between 2 sheets of baking paper.

• Cut into shapes and bake on paper lined tray at 180 degrees C for about 15 mins.

• Keep in an airtight container once cooled.

Sunflower Mince Pasta

Recipe makes 2 portions. This can be factored up to make more portions as needed. Consider bulk cooking and freezing the extra to save time, energy and electricity.

Ingredients

Note; ingredients with * can be found at Get Loose

• 80g sunflower mince (soak in a bowl of water for 10 mins, drain before using)*

• ½ jar of passata*

• 150g dry weight pasta*

• Oregano, dried, 1tsp*

• 1 tin beans eg cannellini or black bean*

• ½ jar of sun-dried tomatoes chopped *

• ½ jar of olives chopped*

• Whole dried chilli, crushed, to taste

• Optional: add onion and other vegetables from the bottom of the fridge.

Method

• Cook pasta for 5-7 mins - you may need a little longer if using wholemeal pasta.

• Meanwhile add all other ingredients to a large pan and simmer for 10-15 mins.

• Combine pasta and sauce, and add a few chilli flakes to your taste.

Gluten Free Pesto Pasta

Recipe makes 2 portions. This can be factored up to make more portions as needed. Consider bulk cooking and freezing the extra to save time, energy and electricity.

Ingredients

• Corn & rice fusilli pasta, 150g dry weight (or any other pasta you like)*

• 1 jar vegan basil pesto *

• 1 jar tempeh drained *

• 1/3 jar sun-dried tomatoes chopped *

• 1/3 jar black olives chopped *

• Optional: any vegetables you have left in the fridge

* items sold at Get Loose

Method

• Preheat oven to 180 degrees.

• Slice tempeh and mix with 1/2 pesto jar, roast in oven on non stick tray for 20 mins.

• Meanwhile cook pasta 6-7 mins. Drain.

• Stir through rest of pesto, add other ingredients and top with crispy tempeh.

• Can be served cold as a salad or bulked up to make extra for lunch.

Tofu Thai Green Curry

Recipe makes 2 portions. This can be factored up to make more portions as needed. Consider bulk cooking and freezing the extra to save time, energy and electricity.

Ingrediants

• 1 tbsp rapeseed oil *

• 1 block of Clean Bean tofu *

• Thai Green Curry Paste 1/4 jar or to your taste

  1 tin of coconut milk *

• 1 tin carlin peas (British chick peas) *

• 150g rice (choose your favourite, our favourite is 50/50 long grain brown & wild) *

• Seasonal vegetables of your choice

  Note; items marked * are available from Get Loose

Method

• Wrap tofu block in cloth napkin, place in shallow bowl.

• Put a heavy weight like a tin on top to press out excess water. Leave for 20 mins.

• Cook the rice, timing depends which kind you have bought.

• Cut tofu into small blocks.

• Stir fry tofu until crispy on the outside.

• Add the rest of the ingredients.

• Heat through. 

Red Lentil Dal

Recipe makes 2 portions. This can be factored up to make more portions as needed. Consider bulk cooking and freezing the extra to save time, energy and electricity. 

Ingredients

• 1 tin red kidney beans *

• 150g red lentils (rinsed) *

• 1/2 tsp turmeric *

• 2 tbsp rapeseed oil *

• 1/2 tsp ground cumin *

• 1 tin chopped tomatoes *

• 1 tbsp tomato puree *

• pinch of chilli flakes *

• pinch of salt *

• 2 tbsp of yogurt * 

• Optional: fresh chopped ginger garlic and chilli to taste (fry off for 5 mins in a pan before starting method below)

* items sold at Get Loose

Method

• Place salt, lentils, tumeric and chilli flakes in a large pan and cover with water by about 5cm, bring to boil and simmer for 15-20 mins until lentils are cooked.

• Add tomatoes, beans, tomato puree, simmer for 5 mins.

• Serve with yogurt and one of the five kinds of rice we stock: short grain, long grain brown, jasmine, white basmati, arborio!

Couscous Salad

Main recipe makes one portion but can easily be factored up to make extra.

Ingredients:

• 60g dry weight couscous,

• 2-4tsp homemade Harissa (see below)

• ¼ jar sun-dried tomatoes sliced

• 4 olives, halved

• ½ jar Tempeh, sliced

Bold items are available at Get Loose

Method:

1. Coat sliced tempeh with 1-2 tsp of harissa. Place on a silicon mat on a baking tray and roast for 20 mins. 

2. Cover couscous with boiling water and leave for 5 mins covered to absorb water. 

3. Put all ingredients in a bowl with 1-2tsp of Harissa to taste. Mix well.

Harissa (makes more than needed for this recipe)

Ingredients:

• 1 jar roasted peppers

• 2 tbsp oil from the pepper jar

• 2 tsp coriander seeds (ground)

• 2 tsp ground cumin

• 1 tsp smoked paprika

• 1 tsp chilli flakes

• ½ teaspoon salt

• 2 tbsp tomato paste

• 2 tbsp lemon juice

• 4 cloves of garlic, peeled

Bold items are available at Get Loose

Method:

1. Put all ingredients into a mini chopper or food processor, wizz until smooth.

2. Taste and add more chilli flakes if desired.

3. The extra can be put in a clean jar in the fridge and used as needed.