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Vision 21

Promoting a Sustainable Future for Gloucestershire

By

Sustainable Spring Recipes

Green Smoothie

Serves 1

2 handfuls baby spinach

150g natural Greek yoghurt

1 banana, sliced

Squirt of honey

Water

Put spinach, yoghurt, banana and honey in a blender. Blend for 1-2 minutes, if mixture is too thick, add a little water. Serve in a tall glass.

Many types of fruit work well in a green smoothie, try a handful of mango, pineapple or blueberries instead of the banana.

 

Roasted Cauliflower with Garlic and Lemon

Serves 4 as a side

1 large Cauliflower, divided into small florets

2 tbsp. Olive Oil

4 Garlic Cloves, sliced

1 Lemon, juice only

Salt and pepper

Preheat oven220C/Gas mark 8.

Place cauliflower on a large baking tray. Drizzle with olive oil and lemon juice, sprinkle with garlic and season.

Place tray in the oven and roast for 20 minutes, stirring occasionally and serve.

 

Cauliflower Mash

Serves 4 as a side

1 Large Cauliflower

1tsp. Wholegrain Mustard

60g Cheddar Cheese, grated

25g butter

3 tbsp. Chives/Spring Onions, chopped

Salt and Pepper

Steam or boil cauliflower until tender, do not overcook.

Drain the cauliflower and return to the dried pan, add the butter, cheese and mustard. Mash until smooth, if too wet put on a low heat to dry out.

Season, add the chives or spring onions and serve.

 

Purple Sprouting Broccoli Frittata

Serves 4

250g Purple Sprouting Broccoli, cut into bite size pieces

500g Potatoes, cut into bite size pieces

8 Eggs

75g Cheese, grated

Salt and Pepper

Preheat oven to 200C/Gas Mark 6. Grease a medium-large oven proof dish.

Separately boil potatoes and broccoli until just tender, drain well and set aside.

Whisk eggs in a bowl and season.

Place potatoes and broccoli in the dish, pour over eggs and sprinkle cheese on top. Bake in the oven for 20-25 minutes until it is firm in the middle.

Cut into portions to serve.

  

Puy Lentils with Purple Broccoli and Wild Garlic Pesto Sprouting

Serves 4

300g Purple Sprouting Broccoli

150g Puy Lentils

1 Bay Leaf

For The Pesto

60g Wild Garlic

30g Cashews or Pumpkin Seeds, lightly toasted

100ml Olive Oil

Salt and Pepper

Steam broccoli until tender, place in cold water to stop cooking, drain and chop into 2cm pieces.

Put lentils in a pan, cover with water, bring to the boil and cook till tender (around 20 minutes). Drain and set aside.

Meanwhile make the pesto. Wash, sort and dry the garlic leaves. Place in a food processor with the nuts or seeds, process until finely chopped. Scrape down the side with a spatula, add 2 tbsp. of the olive oil and process for a couple of pulses.

Put in a large bowl, stir in the remaining olive oil, broccoli and lentils. Toss to dress and season to taste.

 

Spring Greens and Cashews

Serves 4 as a side

2tsp. Sunflower oil

50g Cashew Nuts, unsalted

½ Red Chilli, deseeded and finely chopped

1 Garlic Clove, peeled and finely sliced

2-3 cm Fresh Ginger, peeled and diced

2 Heads of Spring Greens, stalks removed and finely shredded

3 tbsp. Soy Sauce

Heat ½ the oil in a wok, add nuts and cook until golden brown, remove from the wok.

Add the rest of the oil and when hot add the chilli, garlic and ginger. Cook for a few seconds, then add the greens and stir fry for 2 minutes. Add a splash of water, cover and steam for 2 minutes.

Push the greens to one side, add soy sauce, mix with the cooking juices and bring to the boil. Then stir in the greens, sprinkle with the nuts and serve.

 

Bean Burritos with Spring Green Wraps

Serves 4

Spring Greens

1tbsp. Oil

2 Cloves Garlic, finely chopped

½ tsp. Ground Cumin

½ tsp. Smoked Paprika

½ tsp. Ground Oregano

½ tsp. Ground Coriander

2 tbsp. Tomato Puree

1 400g tin Black or Pinto Beans, drained and rinsed

Salt and Pepper

½ Lime, juiced

100g Cheese, grated

Fresh Coriander, chopped

Choose large spring green leaves and remove the large stock area at the bottom of each leaf. Add water to a shallow frying pan and bring to the boil. Place each leaf in the simmering water for 1 minute to wilt. Drain and set leaves aside.

Heat oil in a frying pan, add the onion and cook until translucent. Stir in the garlic, cumin, paprika, oregano and coriander. Cook for 2 minutes then stir in the tomato and 2 tbsp. water, cook for 2-3 minutes then add the beans. Heat thoroughly, season and add lime juice. Remove from the heat.

Place some of the filling in the middle of a spring green leaf, top with some of the cheese and fresh coriander, fold up the bottom, turn in the sides and roll up like a burrito.

Salsa, guacamole and sour cream also make good additions.

 

Rhubarb Salsa

Serves 6 as a side

500g Rhubarb, chopped into 2cm cubes

1 Red Pepper, roughly chopped

3 Spring Onions, roughly chopped

1 Green or Red Chilli, seeded and chopped (optional)

¼ tsp. ground cumin

¼ tsp. ground coriander

1 Lime, juiced

Honey, a dash

Coriander, a small handful roughly chopped

Olive Oil, a drizzle

Salt, a pinch

Bring a pot of water to the boil. Add rhubarb and bring back to the boil and blanch for 45 seconds. Remove from the heat, drain and rinse with cold water to stop the cooking process.

Place all ingredients in a food processor or blender and pulse until finely chopped.

You can just mix all the ingredients by hand if you prefer it chunky.

Taste and adjust seasoning and serve.

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