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.

The Raw Chocolate Company

You may have noticed that the “treat section” opposite the till has recently expanded to include bags of goodies from The Raw Chocolate Company . These are vegan, plastic free and organic, of course.  We also stock their chocolate almonds and chocolate vanoffe cashews loose!

These are the items currently in stock

We thought you might be interested to find out more about this company. 

Story

It all began with the company founder experimenting with raw cacao in his kitchen. He eventually had creations he wanted to share with his friends and family. 

Ingredients

Raw Cacao - the cacao is sun dried and not heat treated, keeping it as close to it’s natural state as possible. 

They spend at least three times longer than other manufacturers grinding the ingredients, super smooth for a luxurious experience. 

All products are refined sugar free, they use coconut sugar instead. This has a slower energy release.

All the ingredients used in the products are certified organic.

Supporting Agro-forestry

Their cacao suppliers, Sierra Organics, are involved in a tree planting project to avoid serious deforestation in Peru and support the Agro-forestry in the area.

Their cacao is sourced in the surrounding areas of the Rio Abiseo National Park in San Martin Peru, and the National Gamekeepers Organisation, they also work with the Amazonia Viva project.

Find out more about agroforestry in these from their cacao supplier Sierra Organic here.

Packaging

The bags are home compostable.  Bring your own container for the loose chocolate cashews and almonds.

Factory

The products are made in a factory in Henfield, surrounded by hills and fields in the Sussex countryside. 

All staff are paid the living wage on principle, plus many other benefits, however they are not certified.

Certifications

• Soil Association Organic

• Vegan Approved 

• B Corp (Pending, they used to have it but new ownership means they had to reapply)

• Sierra Organic Partners

Fun history fact

Technically the chocolate / honey coated fruit and nuts we sell are called ‘dragee’.

The term 'dragee' has French origins and is used to describe a variety of sugar-coated nuts/sweets. The earliest form of dragees dates back to ancient Rome, where nuts and seeds were coated in honey and used in celebrations. Over time, sugar replaced honey as the coating of choice, and the art of dragee-making evolved with the introduction of chocolate in the 19th century.

Recipes

The Raw Chocolate Company has a number of recipes on their website for you to experiment with.

We have adapted the Chocolate Peanut Butter Popcorn Bar to use Get Loose ingredients. Check it out here.

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.

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.

Fava bean hummus

Ingredients

• 1 tin fava beans drained*

• 1 tablespoon light tahini*

• 2 tablespoons olive oil*

• 1 tablespoon lemon juice*

• 1 teaspoon smoked paprika*

• ½ teaspoon salt*

  *Ingredients found at Get Loose

Optional: add chopped garlic

Method

• Blend drained fava beans with tahini, olive oil, lemon juice, smoked paprika and salt.

• Add more oil if needed to get desired consistency. 

Summer Bean Salad & Umami Dressing

Adapted from a Hodmedod's recipe (one of our suppliers)

Makes 2 portions

Ingredients - Dressing

• 50ml olive oil

• 1 tbsp apple cider vinegar

• 2 tsp honey

• 2 tsp miso paste

• Black pepper

• 2 cloves of garlic chopped (optional)

Ingredients - Salad

• 1 tin Hodmedod's whole fava beans drained

• 1/2 tin black beans drained

• 1/2 tin butter beans drained

• 1/2  jar sweetcorn 

  1/2 jar of roasted peppers or a sweet pepper chopped

• Optional: salad leaves / chopped fresh parsley & mint

Method

• Mix dressing ingredients together

• Mix salad ingredients together

• Combine!

Levantine Muhammara dip

Ingredients

• 1 jar (190g) grilled peppers *

• 1 tsp cumin seeds*

• 125g roasted almonds or walnuts (roast while making something else for 8-10 mins)*

• 3 tbsp olive oil (or use oil from the pepper jar)*

• 1/4 tsp paprika*

• Pinch of salt *

• 1 tbsp lemon juice*

  *Ingredients available at Get Loose

Method

• Blend all ingredients to a paste.

• Add 1-2 tbsp water for a thinner texture. 

• Enjoy with carrot sticks, bread or crackers.

Crackers (Plastic Free)

Ingredients

• 175g flour *

• 1/4 tsp salt *

• 1/4 tsp pepper * 

• 1/2 tsp dried oregano *

• 3 tbsp pumpkin seeds, chopped *

• 3 tbsp capers or pitted olives, chopped *

• 2 tbsp olive or rapeseed oil *

• 1/4 cup water

  *Items available at Get Loose

Method

• Mix dry ingredients together.

• Add oil and water, mix and knead dough for a few minutes. 

• Roll out the dough between 2 sheets of baking paper.

• Cut into shapes and bake on paper lined tray at 180 degrees C for about 15 mins.

• Keep in an airtight container once cooled.

Oumeria’s Quick Salad Dressing

Ingredients

• 1/4 tsp dijon mustard*

• 1/4 wholegrain mustard*

• 1 tbsp apple cider vinegar (or lemon juice)*

• 1 tbsp rapeseed / sunflower oil*

• 2 tbsp olive oil*

• salt & pepper*

  *Ingredients available at Get Loose

Method

• Mix dijon mustard & wholegrain mustard with cider vinegar (or lemon juice).

• Add rapeseed oil and olive oil, mix well (you can mix it all in a glass jar)

• Season with a pinch of salt and ground pepper.

• Serve with salad or steamed vegetables.

Sunflower Mince Pasta

Recipe makes 2 portions. This can be factored up to make more portions as needed. Consider bulk cooking and freezing the extra to save time, energy and electricity.

Ingredients

Note; ingredients with * can be found at Get Loose

• 80g sunflower mince (soak in a bowl of water for 10 mins, drain before using)*

• ½ jar of passata*

• 150g dry weight pasta*

• Oregano, dried, 1tsp*

• 1 tin beans eg cannellini or black bean*

• ½ jar of sun-dried tomatoes chopped *

• ½ jar of olives chopped*

• Whole dried chilli, crushed, to taste

• Optional: add onion and other vegetables from the bottom of the fridge.

Method

• Cook pasta for 5-7 mins - you may need a little longer if using wholemeal pasta.

• Meanwhile add all other ingredients to a large pan and simmer for 10-15 mins.

• Combine pasta and sauce, and add a few chilli flakes to your taste.

Gluten Free Pesto Pasta

Recipe makes 2 portions. This can be factored up to make more portions as needed. Consider bulk cooking and freezing the extra to save time, energy and electricity.

Ingredients

• Corn & rice fusilli pasta, 150g dry weight (or any other pasta you like)*

• 1 jar vegan basil pesto *

• 1 jar tempeh drained *

• 1/3 jar sun-dried tomatoes chopped *

• 1/3 jar black olives chopped *

• Optional: any vegetables you have left in the fridge

* items sold at Get Loose

Method

• Preheat oven to 180 degrees.

• Slice tempeh and mix with 1/2 pesto jar, roast in oven on non stick tray for 20 mins.

• Meanwhile cook pasta 6-7 mins. Drain.

• Stir through rest of pesto, add other ingredients and top with crispy tempeh.

• Can be served cold as a salad or bulked up to make extra for lunch.

Tofu Thai Green Curry

Recipe makes 2 portions. This can be factored up to make more portions as needed. Consider bulk cooking and freezing the extra to save time, energy and electricity.

Ingrediants

• 1 tbsp rapeseed oil *

• 1 block of Clean Bean tofu *

• Thai Green Curry Paste 1/4 jar or to your taste

  1 tin of coconut milk *

• 1 tin carlin peas (British chick peas) *

• 150g rice (choose your favourite, our favourite is 50/50 long grain brown & wild) *

• Seasonal vegetables of your choice

  Note; items marked * are available from Get Loose

Method

• Wrap tofu block in cloth napkin, place in shallow bowl.

• Put a heavy weight like a tin on top to press out excess water. Leave for 20 mins.

• Cook the rice, timing depends which kind you have bought.

• Cut tofu into small blocks.

• Stir fry tofu until crispy on the outside.

• Add the rest of the ingredients.

• Heat through.