Showing posts with label vegetable gratin. Show all posts
Showing posts with label vegetable gratin. Show all posts

Thursday, 25 July 2013

Vegan Vox Reviews... Riverford Organic Farm Boxes


A few weeks ago I signed up to receive Riverford Organic Farm Boxes delivered to my door. I waited until I'd had a few boxes so I could review them properly for you. The first good thing about the scheme is you choose how often you receive your boxes as well as which boxes you want or you can make your own. You can have the boxes delivered weekly, fortnightly, every 3 weeks or monthly. You can pause deliveries when you are away and add extra deliveries in when you are running low. So it's really flexible, which was a huge selling point for me. 


The fruit and veg are all organic and seasonal, with over 85% coming from local UK farms and orchards. The company have linked up with local farmers all over the UK so that you get the veg which is local to you and delivered fresh from your local farm. You don't need to be at home for the delivery, you can nominate a safe place, such as a side gate, porch or neighbour's house if you are not home, but you don't get to select the day of the week as they are delivered on a round so they tell you which day you will get your delivery. The money is taken from your account the day before delivery so you can cancel or add items up to 48 hours before your delivery and they collect your old box and bags for reusing and recycling.


I ordered the Organic Mini Veg Box for me and Mr Vox, but there are larger boxes available if you have a bigger family. You can order just veg, just fruit or a mixture of both in one box. There was plenty in the first box to keep us going for a couple of weeks - spinach, potatoes, carrots, savoy cabbage, onions, garlic and courgettes. It also came with a handy A-Z guide to storing and cooking the veg and some recipe cards.


Getting the seasonal veg rather than my trusty favourite veg from the supermarket, as well as being better for the environment and fresher, means I have had to be creative and come up with new and exciting vegan recipes to use my fresh organic vegetables which is a bonus. From this first box, I made the Vegan Lasagne, Vegetable Gratin, Saag Aloo and a Chickpea, Spinach and Potato Curry, Vegan Sausage and Savoy Cabbage Casserole as well as lots of tasty roasted veg wraps for Mr Vox's lunch box. Click on the green links above for the recipes.


In this week's box we had summer greens, courgettes, green onions, carrots, broad beans, spinach and potatoes and I also got a fruit box to try which included apples, pears, bananas, satsumas and nectarines. The boxes are a reasonable price, at just over £10 each and contained enough for the two of us for two weeks. I made use of the fresh food by preparing meals and desserts in a batch and freezing them in foil containers so we have ready meals over the next couple of weeks, including a gorgeous spiced pear crumble (recipe to come in a future blog post).


I had contemplated the veg box scheme for a while and always worried about not being able to choose my own veg, but so far I have been impressed with the taste, quality, freshness and inspired to make new dishes to share with you on this blog!

You can get more information or join the veg box scheme at riverford.co.uk or call 08456002311.

Just a note that Riverford do sell meat and dairy boxes as well and I know this may trouble some vegans who would rather not give their money to such companies, however I feel that it is a step better than using the supermarkets and as I live in an urban area, it is great to be able to eat freshly grown and picked organic fruit and veg. If anyone knows of a fruit and veg only supplier who do a similar door delivery scheme in the West Midlands who are more vegan friendly, please let me know by leaving a comment below.


Big Vegan Love,

VVx

Tuesday, 16 July 2013

Vegan Recipe of the Week - Vegetable Gratin


Vegan Vox Vegetable Gratin (serves 4)

It's Tuesday, which means here at Vegan Vox Blog, it's recipe time! I posted this picture last week on Instagram and Twitter and had some lovely feedback, so I thought I'd share the recipe with you.

Ingredients:

2 medium courgettes (zucchini)
3 medium carrots (peeled)
6 baby new potatoes
6 closed cup mushrooms
1 small onion
2 garlic cloves
400ml soy milk (or other vegan alternative)
3 tbsp (T) cornflour (corn starch)
1 tbsp (T) lemon juice
pinch of nutmeg
salt
pepper
breadcrumbs (optional)

Method:

Grate the courgettes and peeled carrots into a dish, and finely slice the potatoes (unpeeled) and mushrooms.




In a large pan, melt half of the butter (I use hard Stork for cooking as I feel it behaves more like butter than soft spreads. Please note the soft Stork in the tubs is not vegan but the hard Stork in the foil packets is.)


Using this melted butter sauté the vegetables with some rock or sea salt for around 8 minutes until they are soft.

Put the remaining butter into another pan on a high heat and add the onion (finely chopped) and the garlic (crushed).
Sauté for 2 minutes until the butter has melted and the onions are transparent.
Add the cornflour and and stir to form a paste.
Add the lemon juice, soy milk, yeast, nutmeg, salt and pepper and stir with a whisk.




Reduce to very low heat and keep whisking until sauce has thickened, making sure not to burn the bottom of the pan.

Pour the vegetables and the sauce into an oven dish and sprinkle with grated mozzarella and powdered parmesan cheeses. You can also add a few breadcrumbs for a crunchier topping.





Place in a preheated oven at 170C/325F for 15-20 minutes until the top has gone golden and bubbly. 



Serve with a large green salad or some steamed green vegetables. Enjoy!

Please share with me if you have tried this recipe or a variation of it. Please follow me on Twitter, Facebook, Google +, Pinterest and Instagram. You can also follow this blog with Bloglovin'.

If you enjoy this blog, please tell your vegan or veggie friends to come over and have a look too and I would love to hear any comments or feedback or you can share your vegan recipes or food photos with me too.

VVx