Raw Carrot Salad

Make carrots the star of the dish with this Raw Carrot Salad from plantbasedonabudget.com

Ingredients:

• 2 carrots, thinly sliced lengthwise

• 2 teaspoons of apple cider vinegar

• 2 teaspoons of olive oil (optional)

• 1 teaspoon of balsamic vinegar

• 1 teaspoon of agave or maple syrup

• Salt and pepper, to taste

• ¼ teaspoon of crushed red peppers (optional)

• 2 tablespoons of parsley, roughly mined

• 1 teaspoon of mint, minced (optional)

• Sesame seeds, garnish (optional)

Instructions:

1. Wash the carrots, then using a peeler carefully slice thin and long slices. Set aside in a large bowl.

2. In a jar or small bowl, combine the apple cider vinegar, oil, balsamic vinegar, agave or maple syrup, salt and pepper, and mix to combine. Set aside.

3. To the bowl with the carrots, add the parsley and dressing. Toss and serve at room temperature or chilled.

Head over to https://plantbasedonabudget.com/ for lots more great recipes and cooking tips!

Baked Zucchini with Yogurt Sauce

WARNING: DO NOT TRY THIS RECIPE! It will make even the most mild-mannered child or dinner guest fight for zucchini.

We found it from IG's @cookwithangelika and life has never been the same since. She calls it “Thomas Keller's life-changing method of preparing zucchini + my own recipe for zesty yogurt-dill sauce.”

Ingredients:

• 3-4 zucchini

• salt

• sauce

  • 1/2 cup yogurt

  • large handful of fresh dill, finely chopped

  • 3 large cloves garlic, finely minced

  • 1-2 tbsp fresh lemon juice

  • 1 tsp salt (to taste)

• drizzle of olive oil

Instructions:

1. Slice zucchini lengthwise & score the cut side in a crosshatch pattern. Sprinkle salt on the scored side in an even distribution. Allow the zucchini to sit for 10 minutes to draw out moisture. Pat the zucchini dry with paper towels or napkins.

2. Preheat the oven to 450. In a large oven-safe stainless steel pan on medium heat, add a drizzle of oil (avocado, olive) just enough to coat the bottom of pan. Add in the zucchini scored side down. Cook for about 5-6 minutes, checking occasionally until it is nicely browned but not burnt!

3. Once the zucchini is nicely browned/crispy, add the pan to the oven and cook for 20-25 minutes. Leave the zucchini face down! :)

4. While that is cooking, combine all sauce ingredients and stir to combine. Taste and add extra salt/garlic/lemon juice/ olive oil as needed.

5. Drizzle the sauce on top of the zucchini and enjoy!

If you ignore our advice and try this, let us know how it turns out!

Broccolini Zucchini Salad

This week’s regular box has broccolini and zucchini, so simply substitute broccolini for broccoli and you’re good to go!

Serves 4

Ingredients:

• 1 head of broccoli, chopped

• 2 zucchini, chopped

• 2 x 15.5g cans of chickpeas, drained and rinsed

• 1 tbsp olive oil

• Salt and pepper

• 1 tsp dried oregano

• 1/2 cup quinoa

• 1/4 cup pumpkin seeds

• Handful of salad leaves or greens

Ingredients for the dressing:


• 1/2 cup pumpkin seeds

• Large handful of cilantro

• 2 garlic cloves

• 1/4 cup tahini 

• 1/3 cup water 

• 2 tbsp apple cider vinegar

• Salt and pepper

Instructions:

1. Preheat the oven to 350ºF

2. Chop your vegetables and add to a large roasting tin with the chickpeas. Drizzle with the olive oil, add salt, pepper and the oregano and bake for 25 mins, giving a shake halfway through

3. Whilst the vegetables are cooking, add the quinoa to a pan with a cup of water and season well. Bring to the boil and simmer for 12-14 mins with the lid on until cooked

4. Add all the dressing ingredients to a blender and blend until smooth

5. When the vegetables and quinoa are ready, add to a large serving bowl, top with salad and pumpkin seeds, drizzle over the dressing and serve.

Head over to helenridgeway.com for nutritional info and more great recipes and cooking tips.

Strawberry Quinoa Salad

Check out this mouth-watering recipe from reciperunner.com

Ingredients:
Salad

• 2 cups cooked and cooled quinoa

• 5 ounces baby spinach

• 2 cups sliced strawberries

• 2 ounces crumbled goat cheese

• 1/3 cup shelled pistachios

Vinaigrette

• 1 teaspoon lemon zest

• 1/4 cup fresh lemon juice

• 1 tablespoon dijon mustard

• 1 tablespoon extra virgin olive oil

• 2 teaspoons honey or maple syrup

• Kosher salt and fresh ground black pepper to taste

Instructions:

1. Combine all of the ingredients for the salad in a large bowl.

2. In a small bowl whisk together the ingredients for the vinaigrette.

3. Pour the vinaigrette over the salad and toss everything together until combined.

4. Taste for seasoning and serve.

Head over to reciperunner.com for more great recipes and cooking tips.

Roasted Cabbage Steaks

Check out this super simple yet incredibly tasty recipe by Holly @spendpennies

Ingredients:

• 1 head green cabbage

• 2 tablespoons olive oil

• ¼ teaspoon salt more to taste

• ¼ teaspoon black pepper

• 1 tablespoon melted butter (optional)

• chopped fresh parsley or thyme for garnish

Instructions:

1. Preheat the oven to 400°F.

2. Slice across a head of cabbage to create ½-inch thick rounds. Brush each side with olive oil.

3. Place on a rimmed baking sheet (cut rounds in half to fit on the pan if needed). Roast for 25 to 30 minutes. Broil for 1 to 2 minutes if desired.

4. Drizzle with butter and serve.

Head over to spendwithpennies.com for more great recipes and cooking tips.