Quinoa Fetamorphosis Bowl

This recipe makes 2 portions but can be factored up to make more.

Ingredients;

• 150g quinoa dry weight *

• 1 tsp bullion *

• Parsley chopped (or other seasonal herbs of your choice)

• Tuna 1 tin drained * (or fish alternative eg tinned banana blossom)

• 2 tbsp Olive oil *

• 2 tbsp lemon juice *

• 1 tbsp capers *

• Salt and pepper to taste

• Seasonal veg (eg beetroot, peppers, carrot, asparagus)

• Fetamorphosis I Am Nut Ok not cheese 1 block cubed *

Ingredients with marked * are avaliable from Get Loose

Method

• Cook quinoa in 300ml water with the bullion.

• Bring to boil and then simmer 15-20 mins on low heat. Let it cool.

• Mix parsley, lemon juice, capers, olive oil, salt and pepper in a bowl. 

• Construct dish on plate with quinoa at the bottom, then seasonal veg, tuna (or fish alternative) and fetamorphosis.

• Finally add dressing. 

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 *

• 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.

Chocolate Peanut Butter Popcorn Bar

Have you seen our new offerings from The Raw Chocolate Company?

We have currently have Caramel Buttons, Milk Chocolate Buttons and Vanoffee Mulberries. All vegan and organic.

To celebrate we have adapted a recipe from The Raw Chocolate Company to be all Get Loose ingredients. Perfect for a picnic or movie night. 

We have Producer Spotlights on the following companies mentioned in this recipe;

• The Raw Chocolate Company

• Carley’s Spreads

Ingredients:

• 100g Raw Chocolate Company Caramel Buttons

• 100g dark chocolate buttons 

• 80g Carley’s peanut butter, smooth

• 50g of raw popcorn kernels

• 3 tbsp sunflower oil

• 80g of pitted dates finely chopped

Method:

1. In a microwave-safe bowl, melt the Caramel Buttons in 30-second intervals, stirring in between, until smooth and creamy.

2. Make popcorn. Add oil and 3 kernels to a large pan, and put on a medium to high heat with the lid on. When the popcorn kernels pop add all the remaining popcorn kernels, and the lid, and take off the heat. Count to 30 seconds and shake the pan. Return to the heat and wait for most of the kernels to finish popping. Remove from the heat and let cool. 

3. Combine the dates, peanut butter, and melted Caramel Buttons.

4. Line a shallow dish with parchment paper and transfer the mixture into the dish, pressing it down firmly.

5. Press the popcorn into the mixture.

6. Melt the dark chocolate buttons in the microwave in 30-second intervals, stirring in between, until smooth and creamy, and pour over the top.

7. Place the dish in the refrigerator for at least 2 hours, or until the bars are set.

8. Cut, serve and enjoy these scrumptious Chocolate Peanut Butter Popcorn Bars!

Emanuela's Peanut Butter

Ingredients

Peanuts  - quantity is up to you: big batch if you want to have it available for a long time, small batch if you're worried you would it eat all at once!

Optional: pinch of salt, rapeseed oil

All ingredients available at Get Loose

Method

If your peanuts have the skin still on roast in the oven at 180C for about 10 minutes. Check  after 5 minutes to ensure they're not burning.

Take the tray out and cool. Whilst they're still hot (but not burning!) rub them with your fingers, the skin should come off easily.

Put the peanuts in a food processor and blend until you reach your preferred consistency. Stop and stir often so that all bits are incorporated and you can keep an eye on how smooth it is.

Using a food processor makes the process easier and quicker but a simple hand blender works too, especially if you prefer your peanut butter on the crunchy side! Just make sure your blender doesn't overheat and stop to stir often. If you're making a big batch and using a blender, it may be better to break it down into smaller batches so that the blender can work better.

Check the taste and add a pinch of salt or a little bit of oil if you prefer a saltier taste and a more oily consistency!

Homemade peanut butter doesn't need to stay in the fridge, however, it may be better to keep it refrigerated if you've made a big batch or your kitchen temperature becomes very hot.

Annie's Jam Cookies

Makes 12

Ingredients

• 125g butter *

• Nut butter of your choice (approx 170g) *

• 150g sugar *

• 1 egg *

• 250g flour *

• 1/2 tsp bicarbonate of soda *

• 1tsp fine salt *

• 50g sugar for dusting *

• 100g jam (strawberry or raspberry) *

  *Items available at Get Loose

Method

• Melt butter in pan, heat gently. 

• In mixer beat together butter, almond butter and sugar., then mix in egg. 

• Add flour, bicarbonate of soda and salt.

• Mix until combined.

• Put mixture in airtight container in the fridge for 30 mins.

• Pre heat oven to 180 C.

• Line baking tray with a silicone mat or baking parchment, divide mixture into 12 balls.

• Roll in the extra sugar.

• Place on a baking tray (use two trays, or bake in two batches), press with palm to flatten slightly.

• Use your thumb to make a dip in the centre fill with jam.

• They will crack a bit, reshape if needed.

• Bake for 15 mins until golden.

• Cool for 10 mins on tray.

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.

Coconut muffins (mini)

Makes 12-15 muffins 

Ingredients

• 2 tbsp chia seeds mixed with 3 tbsp water (rest for 15 mins) *

• 200ml coconut milk (or other milk) *

• 150g plain flour *

• 200g unrefined sugar *

• 1/2 tsp baking powder *

• 50g desiccated coconut *

• 50g ground almonds *

• 50g coconut oil *

  *Items available at Get Loose

Method

• Preheat oven to 180 degrees.

• Whisk chia mixture and milk in a bowl.

• Put flour, sugar, baking powder, dessicated coconut and almonds in a bowl and make a well in the centre. 

• Gradually mix in the chia & milk then the coconut oil until you obtain a smooth paste. 

• Pour into greased a mini muffin tray or mini muffin cases and bake for 40 mins.

Chia Seed Porridge

Ingredients (makes two portions)

• 50g chia seeds

• 300ml milk

• 80g yogurt

• 60g dried fruit eg figs, apricots, prunes, dates (chopped)

• 40g nuts eg cashew, pecan, walnuts (chopped)

• 2 tsp honey

• large pinch of cinnamon

Bold items are available at Get Loose

Method

• Combine chia seeds with milk (stir them in) and soak in the fridge overnight (or at least 6 hours).

• Split into two bowls.

• Mix in half of yogurt into each one.

• Top each with dried fruit, nuts, honey & cinnamon.

Emanuela's Sweet or Savoury Scones

Basic Scone Ingredients

• 300g/2 cups flour (any type) *

• 3 teaspoons baking powder *

• pinch salt *

• 1 egg *

• 90-100ml milk *

• 3 tablespoons rapeseed/olive oil or butter (If butter is used then it must be rubbed into the dry ingredients) *

  *Items available at Get Loose

Method

1. Place the dry ingredients in a bowl and mix with a fork. IF USING BUTTER, rub the butter into the dry mixture until it resembles coarse crumbs.

2. Beat the egg (reserve a little for glaze) and add the milk in a separate bowl or glass. IF USING OIL, add here and mix well.

3. Mix the milk mixture into the dry ingredients until they are just blended together.

4. Transfer the mixture onto a dry, floured surface and knead until it just holds together. It will feel quite wet, but don't over mix

5. Cut scones with a floured cutter or glass, place on a baking sheet and glaze with remaining egg mixture.

6. Bake in oven 200C for 10 -12 minutes or until golden brown. Baking times may vary greatly so check your scones halfway

7. Serve hot with your favourite topping (check out our spread options; jam, marmalade, nut butters and chocolate spread). 

Variations

Fruit Scones: Add 30g caster sugar and 30g dried fruit to the dry ingredients. Fruit scones are traditionally made with sultanas but feel free to get creative here and try our full range of dried fruit - apricots, figs, sour cherries, even mangos!

Cheese Scones: Add 3⁄4 cup grated cheese to the dry ingredients and then proceed as above. Any hard cheese can be used successfully (somerset cheddar / Wyfe of Bath). Add a half a cup of herbs if desired. Sprinkle the top of the glazed scone with paprika before baking for an extra kick. 

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.