Veg list:
Recipes

The vegetables in the boxes are great, eaten raw, lightly boiled or steamed, but sometimes we require something a little more interesting. On a regular basis we are going to add a new recipe, trying to build a small archive, giving you plenty of ideas and suggestions with how to cook and get the best out of your weekly vegbox.
We need your recipe ideas!
If you have any suggestions for recipes please mail to info@treeoflifeorganics.co.uk

Beetroot

Beetroot Salad

1 medium beetroot
1 medium carrot
A handful of chopped parsley
Cold press olive oil
Balsamic or malt vinegar

1. Grate beetroot and carrot into a bowl
2. Add parsley chopped finely.
3. Mix in olive oil and vinegar 50/50, add sea salt and pepper to taste.

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Stir-fried Beetroot Greens

Sometimes the Beetroot come with some beautiful green tops, which are edible. This recipe works equally well with Chard or Leaf Beet

200g beetroot greens or chard
1 tablespoon shoyu sauce
1 tablespoon sugar
1 tablespoon sunflower oil
2 garlic gloves, chopped
small piece of fresh ginger
85g or 3oz back or streaky bacon, cut in strips
250g or 9oz plums roughly chopped
salt and freshly ground pepper

1. Cut leaves in ribbons
2. Mix shoyu with sugar, until sugar dissolved
3. Heat wok until very hot, add oil, add the garlic, ginger and bacon. Stir fry for about a minute until the bacon begins to co lour.
4. Add beetroot leaves, stir fry until limp
5. Add plums, sugar, shoyu mixture and pepper, stir fry for another couple of minutes or so.

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Cauliflower

Cream of Cauliflower Soup

1 large or 2 small cauliflower head(s) broken into chunks
1/2 lb (250g) potatoes
4 cups (1litre) water
1 cup milk (250ml)
1/2 cup cream (125ml)
Pinch of nutmeg
Salt and pepper
Parsley, chopped

1. Put the cauliflower and potatoes in a pot with the water and milk, bring to simmer and cook for 25mins until tender.
2. When tender, remove from the pot and process in a blender until smooth.
3. Return to the pot, add cream, nutmeg, salt and pepper to taste.
4. Stir until heated through, sprinkle with chopped parsley and serve hot.

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Cucumber

Cucumber Vicky (Sent in by Daphne)

1 Large cucumber
1/2 lb carrots
1/2oz butter
1 tsp sugar
1 tsp parsley
salt and parsley

1. Peel cucumber, cut in half lengthwise, then across in 1/2'' slices and blanch in boiling salted water for 2 mins, drain and refresh (rinse under cold water).
2. Peel and quarter carrots and put in a pan with butter sugar and salt with enough water to cover.
3. Cook until tender for about 10 minutes with lid, then remove lid and cook until the water has evaporated.
4. Add cucumber and parsley and season.
5. Toss the veg carefully until coated with the butter, sugar and parsley glaze.

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Saute Cucumber

1 large cucumber
1oz butter
1 bunch spring onions or small onion
Mint, chopped
Salt and pepper

1. Peel cucumber, cut in 4 lengthways and cut across into 1" chunks.
2.Blanch in boiling salted water for 2 mins. Drain
3.Cook onion in butter for 1 min, add cucumber and season, cover and cook for 5-6mins until just tender.
4. Serve and garnish with mint

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Courgette

Courgette or Marrow Cakes (Sent in by Carolyn W)

500g courgettes
4 spring onions, or 1 medium onion
1 clove garlic
3 tblsp plain flour
1 large egg
100g feta cheese (I use a semi-hard cheese)
Dill or Tarragon
Olive Oil

1. Coarsely grate the courgettes into a colander, sprinkle lightly with salt and leave in a sink for 30 mins.
2. Chop onions finely and warm them with a little oil in a shallow pan, soften but don't colour
2. Peel and chop the garlic and stir into the onions with the courgettes, when all are soft and turning to a golden colour stir in the flour and cook for a few minutes stirring occasionally
3. Beat the egg and stir into the onion mixture, then crumble in the cheese and chopped herbs. Season.
4. Heat oil in a shallow pan and drop heaped tablespoonfuls of the mixture into the hot oil. Cook until golden brown underneath. Turn carefully and cook the other side. Lift out and drain on kitchen paper.
5. Serve with a squeeze of lemon or good tomato chutney.

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Corn

Perfect Sweet Corn (Sent in by Lindsay S)

1. Place the cob in cold water with a little lemon juice and sugar,but note NO salt, as it makes the corn tough. Bring to the boil and cook for 2 minutes.
2. Take off the heat and leave for 10 minutes for perfect corn.

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Jerusalem Artichokes

Artichoke Soup

This soup was made for us by a couple of friends for lunch and we though it was delicious, hope you do too.

55g/2oz butter
1 medium onion
675g/ 1½ llbs Jerusalem Artichokes
570/1 pint milk
570/1 pint water
salt and freshly ground pepper

1. Melt the butter in a saucepan and gently cook the finely chopped onion in the butter until soft but not coloured.
2. Peel the artichokes and leave in a bowl of cold acidulated water (water with lemon juice or vinegar added) to prevent discoloration.
3. Slice the artichokes and add to the pan. Continue cooking, covered, for about 10 minutes, stir occasionally.
4. Add the milk and water, season well and simmer for a further 20 minutes. Do not allow to boil, or it will curdle.
5. Liquidize and push through a sieve. Check for seasoning, this soup needs plenty of salt and pepper.

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Pak Choi

 

Pesto

Pesto (Sent in by Joan C)

I'm always pleased to see Basil in my box so that I can make Pesto, my favourite sauce for pasta

1 Pack Tree of Life Basil
1/2 oz pine nuts
1/2 oz grated Parmesan
1 small clove garlic
2 tblsp extra virgin olive oil

1. Chop the basil very finely, grind pine nuts and crush garlic.
2. Mix thoroughly and gradually add the olive oil until you have the right consistency. (if making large quantities use a blender.
3. To serve, mix well into hot pasta, really nice with green beans or a green salad.
4. Try other combinations such as coriander and walnuts, parsly and brazil nuts.

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Pumpkin

Rhubarb

Tomato

Roasted Tomato and Pepper Soup (Sent in by Thelma, Marie's Mum)

1kg ripe tomato's, halved
1 red pepper, deseeded and chopped
2 garlic gloves
1 large onion, quatered
450ml vegetable stock
Salt and pepper
A pinch of sugar
45ml olive oil
2 spriggs of rosemary

1. Preheat oven gas mark 8
2. Toss the tomato's, pepper, garlic, onion and oil into a roasting tin with the sugar, rosemary and seasoning.
3. Roast the vegetables in the oven for 25-30 minutes, turning occasionally.
4. Disgard the rosemary, place the vegetables in the blender, with the stock, and blend until smooth.

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