Meatless Meatballs & Garlic Bread
AD | With the help from my friends at @mr_organic nothing beats this delicious combination. You need to try this for yourself and let me know what you think is the most important role in this meal in the comments below:
1. meatless meatballs
2. garlic bread
3. the delicious tomato passata
This is Organic September, @mr_organic have launched their Raising an Organic Culture campaign to inspire and educate others to join them in this organic way of living.
As this month is Organic September, they will be donating 10% of their profits from sales to their 10 charity partners.
Here's how to make the recipe
(Makes 5-6 meatless meatballs)
260g meatless meat (choose your favourite brand)
400g @mr_organic passata
3 garlic cloves, minced
1 red chili
1/4 red onion, diced
1 bunch of curly parsley, stems chopped
50g panko breadcrumbs
4 tbsp nutritional yeast
1 tbsp soy sauce or tamari
1 tsp dried oregano
1/2 tsp black pepper
Herby Garlic Bread
French baguette, sliced diagonally
3 tbsp plant-based butter
2 garlic cloves, grated
1 tbsp curly parsley, chopped
Add 2 tbsp of oil to a frying pan over medium heat. Once warm, form meatballs with the mixture and add to the frying pan. Cook for 10-12 minutes, occasionally rotating and cooking evenly until golden brown and lightly charred.
Reduce heat to low and add the @mr_organic passata to the frying pan. Warm the sauce for a few minutes before serving.
Meanwhile, preheat the oven to 180C.
In a mixing bowl, add plant-based butter, garlic, curly parsley, salt and black pepper, combine. Spread the herby and garlic butter evenly onto some bread and bake in the oven for 5-8 minutes until the butter has melted and the bread starts to brown.
Serve the meatless meatballs with your favourite pasta or have it as it is. Enjoy!
Tag a friend who you would share this meal with 😊
⏰This one-pot is a delicious meal in 20 minutes.
👨🏻🍳Whack everything in one-pot and you’re good to go!
Serves 4 as a main or 6 as a side
1 onion, diced
3 garlic cloves, minced
Kernels from one ear corn
425ml water or stock
250g cherry tomatoes
1 tbsp tomato paste
Bunch of basil, stems chopped
1/2 tsp salt
1/4 tsp red pepper flakes
Pinch of black pepper
Vegan parmesan cheese
Capers or olives
To a large nonstick skillet, warm 3 tbsp of olive oil over medium heat. Add the onion and cook until soft, about 3 -4 minute. Add the tomatoes and garlic and stir to cook for another 5 minutes. Add basil stems and spices and stir to combine.
Bring heat to a medium high and stir in the corn and courgette, stirring frequently, cook for about 3-5 minutes. Add orzo, stir to combine then add veg stock or water and reduce heat to medium low. Simmer for 10-12 minutes, often stirring and scrapping the bottom of the pan so that nothing sticks.
To serve add vegan parmesan, basil and capers.
Great as leftovers the next day!
🍞Easy French Toast🍞
In the UK 20 million slices of bread go to waste every day!
If you have stale bread at home make sure it’s safe to eat and then make this recipe!
❤️Tag me in your french toast recipe videos and I may share your video on my channel!
Tip: with every fresh loaf of bread you bring home, freeze half of it immediately. This will help you minimise waste! Thank me later 😎
Here’s the recipe:
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tbsp flax meal seed
1 tbsp sugar
1 tsp salt
1 tsp vanilla extract
1 tbsp melted butter
A few slices of stale bread
Never waste a single slice of bread ever again!
Back on Instagram…
Over 3 weeks ago I made these veg/herb cubes. I had a bunch of herbs and garlic that were going off and thought “there must be way to use them later...”
For those of you who are wasting herbs and garlic, you can blend them up with water until smooth. Pour the mixture into ice cube trays - or into reusable cupcake moulds. Freeze, and use them in any sort of soup, stew, curry or pasta dish.
Add veg/herb cube to a saucepan over medium heat. Melt until all the water has evaporated then add the tomatoes and olive oil stirring occasionally, cook for 8 minutes until tomatoes have reduced in size.
Cook the pasta according to the package instructions amd strain.
Add the cooked pasta to the sauce, stir to combine for 1 minute over a low heat.
Serve pasta to plate or bowl with garlic breadcrumbs, herbs and salt.
Fluffy Potato Rolls
UK’s #1 most wasted food:
4.4 million potatoes are wasted at home each day.
Save your potatoes and make this recipe now!
👇🏼Save, share, comment
Makes 12 rolls
270g cooked potatoes
mashed, skins on
8g dried active yeast
2 tsp salt
1 tsp sugar
6 tbsp vegan butter
1. Whisk water, yeast and sugar until foamy then let it sit for 5 minutes.
2. Meanwhile (if needed, unless the mashed potatoes are leftovers) mash potatoes with the skins on.
3. In a large mixing bowl, add flour, salt, yeast mixture and 4 tbsp butter. Mix well until all the ingredients are incorporated and the dough is slightly smooth. Cover with a kitchen towel until double in size or for 1 hour.
4. Sprinkle flour to a surface. Punch dough to deflate. Roll dough out and divide into 12 balls. Place each ball into a greased baking dish 13x9in or 33x22cm to prove for another 30-45 minutes.
5. Pre heat oven to 200c/425f
6. Brush the remaining vegan butter on the tops of each ball of dough and bake for 25 minutes.
🍝Speedy Spaghetti (5 ingredients)
A quick meal with minimal ingredients. Get creative with the food you have in your fridge.
👋🏼Do you want to see more recipes that are under 20 minutes or recipes with minimal ingredients?
👇🏼Cook now or save for later
Prep: 5 minutes
Cook: 15 minutes
1 red onion, thinly sliced
130g puy lentils
1 courgette, julienne
1 tin (400g) chopped tomatoes
1/2 tsp dried rosemary
1/2 tsp dried thyme
1. In a frying pan over medium heat add some oil, then add the red onion and saute for a few minutes until soft.
2. Add the courgette, lentils and seasonings and stir for a few minutes.
3. Add the chopped tomatoes, stir and simmer for a few minutes.
4. In a saucepan with boiling water add some salt and then add your spaghetti and cook for 9-12 or until al dente.
5. Add the cooked pasta to the sauce, stir and serve.
🥦stem fried rice
Quick and satisfyingly easy to make. You’ll never waste broccoli stems ever again. Try this recipe and let me know how it goes for you!
❤️Save and share this recipe!
Cook time: 25 minutes
135g white rice
240g shiitake mushrooms
1 thumb size piece of ginger, grated
4 garlic cloves, thinly sliced
1 large broccoli stem, grated
1 tbsp soy sauce or tamari
1/2 tsp red chili flakes
Red cabbage, shredded
1. Bring a saucepan of water to a boil. Add the rice and simmer for 10-15 minutes until rice is cooked, occasionally stirring - *double the amount of water to rice.
2. Add some oil to a frying pan on medium heat and stir in the garlic and ginger for one minute before adding the mushrooms.
3. Stir and cook for 3-5 minutes until the mushrooms are soft. Next, add the broccoli stem and cook for another 3-5 minutes.
4. Add the cooked rice and soy sauce.
5. Stir for another 3 minutes, occasionally stirring. If rice sticks to the frying pan, add a splash of water or oil.
6. Add fried rice to a plate and finish with an assortment of garnishes.
What’s In My Fridge?
A new series of recipe content that will inspire you to cook the food you already have in your fridge before purchasing more food.
Most food in our homes is wasted because we don’t cook it in time, we lack creativity or forget we have it in the first place.
👇🏼Let me know in the comment below — Which ingredients do you throw away the most and why?
🥞The best pancakes ever!
Fluffy, delicious and easy-to-make pancakes have your name all over them this weekend.
Comment your favourite pancake toppings 👇🏼👇🏼👇🏼
150g buckwheat flour
100g gluten-free plain flour
360ml non-dairy milk
1 tbsp apple cider vinegar
1 tsp neutral oil
2 tsp caster sugar
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 tbsp chia seeds
Mix the non-dairy milk and apple cider vinegar in a bowl and set aside for 10 minutes.
Meanwhile, mix the remaining ingredients in a large mixing bowl.
Add the vegan buttermilk and stir until combined.
Pour batter to a heated frying pan. Cook for 2 minutes on each side.
Add your favourite toppings!
Need something cool & refreshing? You need to try this! It’s easy, delicious + no waste too!
Here’s how to make it!
Serves 2 or 4
1 large cucumber
1/2 lime juice
1 tbsp olive oil
1 leek, just the green top
2 tbsp plant based yoghurt
Cold water (see recipe below)
2 sprigs of basil, plus stems
1. Place the entire cucumber into the blender - no need to peel or remove seeds.
2. Blend with the remaining ingredients.
3. Slowly and carefully pour the water through the top of the blender (if possible). Only enough water until the consistency is smooth and creamy. If too thick, add more water.
4. Chill in the fridge for up to one hour or overnight
5. Garnish with extra slices of cucumber, toasted seeds and micro greens
🍝Just another one-pot pasta recipe…
🇮🇹I know this isn’t traditional, and my Italian grandmother would be upset…fortunately she doesn’t have Instagram.
Save this recipe
Now cook it!
Cool Time 10-15 minutes
1 tbsp olive oil
2 garlic cloves, diced
1 large handful spinach
115g pre-cooked lentils
400g crush tomatoes
590ml water or veg stock
Handful of basil
Red chili flakes
Fry the garlic for 1-2 minutes
Add tomatoes and stir
Add remaining ingredients
Carefully stirring (don’t break the pasta), cook for 10 minutes on medium/ medium high heat
Serve with fresh basil
One Pot 🍋 Pasta
Super simple, easy, minimal ingredients and it’s ONE POT which means less washing up!
1 onion, diced
3 garlic cloves, chopped
240ml hot water
(400g)1 tin full-fat coconut milk
1 lemon, juice and zest
1-2 tbsp olive oil
Red chilli flakes
1️⃣ sauté onions in a frying pan for 5-7 minutes.
2️⃣ add garlic and stir for 1 minute.
3️⃣ add the remaining ingredients and cook on a medium high heat for 15 minutes - occasionally stirring.
Serve with leafy greens and/or herbs
👇🏼Name a recipe I should cook next in the comments below.