Chilli & peanut butter cabbage with polenta

Notes;

• Serves two but can be factored up for more portions.

• Seasonal vegetables can be substituted for those listed.

• Ingredients with * can be purchased at Get Loose.

Ingredients

For the chilli

• 2 tbsp olive oil *

• 1 small onion, chopped

• 60g sunflower mince * Find out more about sunflower mince in our blog post here.

• 1 carrot, diced

• 1 pepper, seeds removed and chopped

• 50g/3½oz green beans, chopped

• 1 tomatoes, chopped

• 1-2 chillies, seeds removed and flesh chopped

• salt and freshly ground black pepper *

For the sadza

• 100g Polenta *

• 200ml boiling water

• 1tsp bouillion *

For the peanut butter cabbage

• 1/4 small cabbage (or other similar brassica) shredded

• 2 tbsp peanut butter *

Preparation method

1. For the chilli, soak the sunflower mince in hot water for 5-10 mins.

2. Heat the oil in a large pan and gently fry the onion until soft but not brown.

3. Add the carrots, peppers, fry briefly then add the tomatoes, green beans, sunflower mince and chillies.

4. Reduce heat, simmer the stew until the vegetables are tender. Season to taste with salt and freshly ground black pepper.

5. For the sadza, put the polenta in a pan, add 200ml of boiling water (with the bouillion already added), stir continuously over a low heat with a wooden spoon for around 5 mins. Add more hot water if needed. Optional oil or butter can be added if desired.

6. For the cabbage, pour about 100ml of water into a pan and bring to the boil. Add the cabbage and cook for around 5 mins until softened but still crunchy.

7. Stir in the peanut butter, adding more water if the mixture seems too thick. Season with salt and freshly ground black pepper. Serve with the sadza and vegetable chilli.

Oumeria's Crunchy Granola

Ingredients

• 200g rolled oats 

• 50g almonds, roughly chopped

• 2 tbsp desiccated coconut (optional)

• 2 tbsp sesame or coconut oil

• 2 tbsp unrefined sugar mixed with 1 tbsp warm water

• 2 tbsp pumpkin seeds

• 1/2 tsp cinnamon powder

Bold items are available at Get Loose

Method

• Roast oats, almonds, desiccated coconut and pumpkin seeds in a frying pan and stir frequently for 3-5 mins.

• Add oil and sugar, mix well.

• Stir for a further 3-5 mins until all ingredients are coated.

• Sprinkle with cinnamon powder.

• Remove from heat and allow to cool. 

Store in an airtight container for up to 2 weeks.

Oumeira's Chocolate Nut cookies

Makes about 20

Ingredients

• 200g plain flour *

• 5 tbsp coconut oil, melted *

• 50g nuts - almonds or hazelnuts - roasted and chopped coarsely *

• 50g chocolate buttons, chopped coarsely *

• 1 tsp (5 g) baking powder *

• 100g unrefined sugar *

• Optional : add 2 tbsp aquafaba (chickpea tin water) to sugar and oil mix *

  *ingredients from Get Loose

Method

• Preheat oven to 180°C and line baking tray with silicone mat or parchment paper.

• Whisk sugar and coconut oil together.

• Mix in other ingredients and shape into 1 tbsp sized dough balls.

• Flatten lightly before placing on baking tray.

• Cook for 20 minutes or until golden brown.

Fava bean hummus

Ingredients

• 1 tin fava beans drained*

• 1 tablespoon light tahini*

• 2 tablespoons olive oil*

• 1 tablespoon lemon juice*

• 1 teaspoon smoked paprika*

• ½ teaspoon salt*

  *Ingredients found at Get Loose

Optional: add chopped garlic *

Method

• Blend drained fava beans with tahini, olive oil, lemon juice, smoked paprika and salt.

• Add more oil if needed to get desired consistency. 

Summer Bean Salad & Umami Dressing

Adapted from a Hodmedod's recipe (one of our suppliers)

Makes 2 portions

Ingredients - Dressing

• 50ml olive oil

• 1 tbsp apple cider vinegar

• 2 tsp honey

• 2 tsp miso paste

• Black pepper

• 2 cloves of garlic chopped (optional)

Ingredients - Salad

• 1 tin Hodmedod's whole fava beans drained

• 1/2 tin black beans drained

• 1/2 tin butter beans drained

• 1/2  jar sweetcorn 

• 1/2 jar of roasted peppers or a sweet pepper chopped

• Optional: salad leaves / chopped fresh parsley & mint

Method

• Mix dressing ingredients together

• Mix salad ingredients together

• Combine!

Levantine Muhammara dip

Ingredients

• 1 jar (190g) grilled peppers 

• 1 tsp cumin seeds*

• 125g roasted almonds or walnuts (roast while making something else for 8-10 mins)*

• 3 tbsp olive oil (or use oil from the pepper jar)*

• 1/4 tsp paprika*

• Pinch of salt *

• 1 tbsp lemon juice*

  *Ingredients available at Get Loose

Method

• Blend all ingredients to a paste.

• Add 1-2 tbsp water for a thinner texture. 

• Enjoy with carrot sticks, bread or crackers.

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.

Oumeria’s Quick Salad Dressing

Ingredients

• 1/4 tsp dijon mustard*

• 1/4 wholegrain mustard*

• 1 tbsp apple cider vinegar (or lemon juice)*

• 1 tbsp rapeseed / sunflower oil*

• 2 tbsp olive oil*

• salt & pepper*

  *Ingredients available at Get Loose

Method

• Mix dijon mustard & wholegrain mustard with cider vinegar (or lemon juice).

• Add rapeseed oil and olive oil, mix well (you can mix it all in a glass jar)

• Season with a pinch of salt and ground pepper.

• Serve with salad or steamed vegetables.