Organic, plastic free food @ Hackney City Farm
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
Blend drained fava beans with tahini, olive oil, lemon juice, smoked paprika and salt.
Add more oil if needed to get desired consistency.
Adapted from a Hodmedod's recipe (one of our suppliers)
Makes 2 portions
50ml olive oil
1 tbsp apple cider vinegar
2 tsp honey
2 tsp miso paste
Black pepper
2 cloves of garlic chopped (optional)
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
Mix dressing ingredients together
Mix salad ingredients together
Combine!
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
Blend all ingredients to a paste.
Add 1-2 tbsp water for a thinner texture.
Enjoy with carrot sticks, bread or crackers.
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
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.
1 tin Fish4Ever sardines
1 tablespoon of tomato chutney
2 slices of Sourdough bread - buy from Frizzante Cafe, just opposite Get Loose at the Farm
Optional: salad leaves and / or sundried tomatoes
Bold items are available at Get Loose
Toast bread.
Drizzle toast with oil from sardine tin or with olive oil if using jackfruit.
Spread tomato chutney on bread.
Place sardines / jackfruit on toast and enjoy.
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
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.
Makes 10-15 servings
Used in our Quinoa Eggs recipe, click here
65g hazelnuts*
65g sesame seeds (or linseeds)*
1.5 tbsp coriander seeds*
1.5 tbsp cumin seeds*
1 tsp ground black pepper*
1 tsp sea salt*
*denotes ingredients found at Get Loose
Preheat the oven to 180℃.
Roast the hazelnuts for 5-10 minutes, until they are golden, then tip into a tea towel. Gather the ends of the towel together so the nuts can't escape and rub the hazelnuts so most of the skins come off.
Transfer to a chopping board and finely chop them with a knife.
Toast the cumin, coriander and sesame seeds, then bash together with a pestle and mortar (you can use a food processor, but you don't want dust!)
Combine all the nuts and spices together.
Serving suggestions: sprinkle over soft boiled eggs on toast or a salad
Store in air-tight container.
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.
Jar of artichoke hearts, chopped
20g dry weight pasta *
2 teaspoons olive oil *
1/4 jar red pepper, diced *
10g butter *
3 large eggs, beaten and then strained *
1 tablespoon grated cheese *
Salt and freshly ground black pepper *
Optional: add leafy greens eg chard, spinach or kale
* items sold at Get Loose
Cook your pasta of choice for 6 mins, and drain.
Pat dry with a clean tea towel to remove any excess moisture.
Heat 1 teaspoon of the olive oil in a frying pan. Add diced pepper and artichokes and cook for 5 mins.
Add the butter to the pan and stir.
Remove from the heat and transfer to a mixing bowl and allow to cool for 5 minutes.
Stir in the pasta and beaten eggs, mixing well. Season to taste.
Add the remaining oil to the pan and put over moderate heat.
Pour in the frittata mixture. Lower the heat after a minute and cook for another 8 minutes.
The frittata is ready to go under the grill when there is no liquid egg running out when you tip the pan. It should be a little soft but still set in the centre.
Sprinkle the cheese over the top and place the pan under preheated grill and cook until golden.
Serve with salad or mini roast potatoes
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.
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.
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.
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
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.
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
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.
Soya beans make a great snack!
Just soak the desired amount of beans in water for 8-12 hours.
Drain
Coat in olive oil, salt and paprika (or other seasonings)
Roast at 180 (fan) for 25-40 mins until desired level of crunch is achieved.
Great way to fill up the oven while other things are being cooked.
Can be eaten warm, or stored in an air tight container when cool.
Currently soya beans have 40% off (March 2023) as they are being discontinued. Grab them while we have them left!!
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.
1 tin red kidney beans *
150g red lentils (rinsed) *
1/2 tsp turmeric *
2 tbsp rapeseed oil *
1/2 tsp ground cumin *
1 tin chopped tomatoes *
1 tbsp tomato puree *
pinch of chilli flakes *
pinch of salt *
2 tbsp of yogurt *
Optional: fresh chopped ginger garlic and chilli to taste (fry off for 5 mins in a pan before starting method below)
* items sold at Get Loose
Place salt, lentils, tumeric and chilli flakes in a large pan and cover with water by about 5cm, bring to boil and simmer for 15-20 mins until lentils are cooked.
Add tomatoes, beans, tomato puree, simmer for 5 mins.
Serve with yogurt and one of the five kinds of rice we stock: short grain, long grain brown, jasmine, white basmati, arborio!
Ingredients:
50g pearl barley
winter vegetables peeled and diced
chickpeas or carlin peas
20g pecan nuts roasted
10g dried cranberries
25g Blue Cheese or Vegan I Am Nut OK Goat “not cheese”
1tbsp & 1tsp olive oil
1tsp apple cider vinegar
Bold items are available at Get Loose
Method:
Roast winter veg with 1tsp olive oil until tender.
Dry roast pecans for 7 mins.
Cook pearl barley in boiling water for 30 mins, drain.
Drain chickpeas / Carlin peas and mix into pearl barley with pecans, cranberries, olive oil and cider vinegar.
Crumble blue cheese / not goat on top
Staff member Justine, and her dietitian husband Chris Cheyette, explore the benefits of including soya based products regularly in one's diet.
Soy is a versatile plant-based protein that can be used in many different forms, including tofu, tempeh, miso, soya sauce and soya nuts (beans).
Clean Bean organic tofu (home compostable packaging)
Soy-based foods are an excellent source of plant-based protein. Tofu and tempeh, for example, are both rich in protein and are great meat substitutes for vegetarians and vegans. Soybeans contain all the essential amino acids needed by the body, making them a complete protein source. Consuming soy-based foods can help improve muscle growth and repair, making it an ideal food for those who lead an active lifestyle.
Isoflavones are natural compounds found in soybeans. Isoflavones have been shown to have several health benefits, including reducing the risk of certain cancers, such as breast and prostate cancer. Studies have shown that consuming soy-based foods can help reduce the risk of breast cancer in women. Isoflavones can also help reduce the risk of heart disease.
Consuming fermented soy-based foods such as tempeh and miso can also have cholesterol-lowering effects. Fermented soy products contain compounds called phytosterols, which have been shown to have a small effect on lowering LDL cholesterol levels, also known as "bad" cholesterol.
Soy-based foods are an excellent source of vitamins and minerals. Fortified soya milk, for example, is a good source of calcium and can help improve bone health. Tofu is also an excellent source of iron and useful addition to a plant-based diet. Soy-based foods also contain several B vitamins, which are important for maintaining good health.
Being low in saturated fats and high in healthy fats, makes soy-based foods ideal for those looking to maintain a healthy weight. Soy-based foods have been shown to reduce inflammation in the body, which is linked to preventing chronic diseases such as diabetes, heart disease, and cancer.
Dried Soya Beans
Furthermore, fermented soy products like tempeh contain probiotics that can improve gut health and support the immune system. Probiotics are live bacteria and yeasts that provide health benefits when consumed in adequate amounts. The fermentation process involved in producing tempeh and miso allows for the growth of beneficial bacteria that can help maintain a healthy balance of gut flora.
Soy isoflavones (a type of plant estrogen) bind to the same receptors as estrogen. When isoflavones bind to some receptors, they mimic the effects of estrogen. When they bind to other receptors, they block estrogen’s effects.
This has led people to feel that soy based foods can help balance hormones during peri-menopause and menopause. Especially to alleviate hot flushes, that some people experience at this time. The evidence is limited and needs more research. However, people from countries that traditionally eat a higher level of soya products throughout their lives report lower levels of hot flushes.
What Get Loose stocks
Tofu (fresh & jared). Read about our fresh Clean Bean tofu in this blog post.
Tempeh
Miso - brown & white
Soya beans - 40% off while stocks last
Soya sauce
Edamame beans (tinned)
Tofu Scramble
Recipes (mostly using Get Loose ingredients)
Couscous salad with tempeh
Let us know in the comments below your favourite soya based recipes.
Recipe makes one portion but can easily be factored up to make extra.
Ingredients:
Frizzante’s Focaccia
dollop of labneh
½ tin cannellini beans
as many olives as you fancy
2 sun-dried tomatoes
salad leaves if you have them
Bold items are available at Get Loose
Method:
Drain beans, place in bowl and mash wit a fork.
Slice focaccia depending on hunger level.
Arrange bread, a generous dollop of labneh, sun-dried tomatoes, and mashed beans on a plate with salad if using.
Main recipe makes one portion but can easily be factored up to make extra.
Ingredients:
60g dry weight couscous,
2-4tsp homemade Harissa (see below)
¼ jar sun-dried tomatoes sliced
4 olives, halved
½ jar Tempeh, sliced
Bold items are available at Get Loose
Method:
Coat sliced tempeh with 1-2 tsp of harissa. Place on a silicon mat on a baking tray and roast for 20 mins.
Cover couscous with boiling water and leave for 5 mins covered to absorb water.
Put all ingredients in a bowl with 1-2tsp of Harissa to taste. Mix well.
Harissa (makes more than needed for this recipe)
Ingredients:
1 jar roasted peppers
2 tbsp oil from the pepper jar
2 tsp coriander seeds (ground)
2 tsp ground cumin
1 tsp smoked paprika
1 tsp chilli flakes
½ teaspoon salt
2 tbsp tomato paste
2 tbsp lemon juice
4 cloves of garlic, peeled
Bold items are available at Get Loose
Method:
Put all ingredients into a mini chopper or food processor, wizz until smooth.
Taste and add more chilli flakes if desired.
The extra can be put in a clean jar in the fridge and used as needed.
Recipe makes one portion but can easily be factored up to make extra.
Ingredients:
½ tin of beans (which ever you like best we have a wide range)
½ jar of seitan pieces
Optional salad leaves or seasonal salad vegetables
Bold items are available at Get Loose
Method:
Drain beans, mix with seitan pieces.
Use as much of the seitan liquid as you like.
Add fresh salad vegetables and / or salad leaves if you have them.
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