Basic Recipes Making VEG STOCK (SERVES 4)
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balance | wholeness | purpose Basic Recipes Making VEG STOCK (SERVES 4) INGREDIENTS METHOD ☐ 2 Onions • Add everything to a pot and cover well with lots of water. ☐ ½ Garlic Bulb • Bring to a boil and turn down to it’s lowest heat. ☐ 3-4 Bay Leaves • Leave to simmer between 20min – 90min depending on ☐ 1 Bunch Thyme (Tied Together) how much time you have. ☐ 1 Leek (Roughly Chopped) • Drain through a sieve or colander and keep the liquid. ☐ 2 Carrots • This is your stock! ☐ 1 Corn on Cob (Roughly • Either use it straight away or keep it in a glass jar in your Chopped) fridge for up to 4 days or put in in the freezer and it will keep ☐ 5 Shitake Mushrooms for months. ☐ 1 Strip Kelp or Kombu ☐ 1 tbls Pepper Corns ☐ 4 Juniper Berries n.b. This can be any variety of vegetables, whatever is in your fridge at the time. The only ones I would suggest not using is woody root veg and broccoli as they are very strong tasting and will over power the stock. @NICKY_CLINCH Seasonal ONE POT MISO SOUP (SERVES 6) INGREDIENTS METHOD ☐ 2 Celery Stalks (finely sliced) • Heat up oil in a large soup pot and add onions with a pinch ☐ 2 Carrot (cut into cubes) of salt. Fry until starting to turn translucent. ☐ 1 Large Leek (Separate • Add Whites of Leeks, & Celery. Add another pinch of salt White part from Green and mix in well. Fry on medium heat for a few minutes. and finely slice both) • Then add Carrots and make sure everything is coated well ☐ 1 Large Onion (Finely cubed) in oil, turn heat down to low and put lid on. Leave for veg ☐ 1 Cup Peas to start melting and as much of their own juices to come ☐ 250g White Haricot Beans out. Approx 10min – keep an eye on it though so it doesn’t ☐ 150g Vermicelli Rice Noodles catch. ☐ 3-4 Tbls Brown Rice or Barley • Once the veg have started to melt and lots of juice is ☐ 6-10 Cups Fish or Veg Stock extracted add stock to cover, Simmer for another 5-7min ☐ Miso Paste until veg are soft but not falling apart. ☐ Fresh Spinach or Beetroot • Then add peas and simmer 3min. Add noodles & beans. Leaves for Garnish Once all veg are cooked turn off heat. ☐ Fresh Candied Beetroot (Finely • Take out some broth and put in a separate bowl and Chopped) for Garnish dissolve miso paste in it then add back to the soup to mix ☐ Toasted Sesame Oil in well. ☐ Sea Salt • Season with a few tsp tamaria drizzle of toasted sesame oil ☐ Olive Oil and some fresh coriander. READY! Enjoy xxx @NICKY_CLINCH Tempeh & Mint Summer Rolls WITH ORANGE INFUSED SATAY SAUCE (SERVES 4) INGREDIENTS METHOD ☐ 1 Pack Medium Sized Sauce ☐ Vietnamese Rice • Add all ingredients to a blender or nutribullet and blend till Paper creamy. ☐ 2 Packs Tempeh • The consistency needs to be super creamy but pourable ☐ 15g Fresh Mint Leaves and not too thick. ☐ 15g Fresh Parsley Leaves ☐ 1 Large Carrot or Tempeh & Wrap ☐ 2 Medium Carrots • Slice tempeh into fingers or strips. ☐ 150g Fresh Lettuce Leaves • In a frying pan, heat some sesame oil. Enough to cover the ☐ Sesame Oil bottom of the pan and fry all the tempeh till golden brown on both sides. Approx 2-3min each side. Satay Sauce • While the tempeh is frying, prep all your veg so everything ☐ 250g Sugar-Free Smooth is ready for you to build your wraps. With a vegetable peeler Peanut Butter make strips of carrot ribbons. Take all mint & parsley leaves ☐ 4 Tbls Brown Rice Vinegar off the stalks and press down on the spines of the lettuce ☐ 5 Tbls Brown Rice Syrup or leaves so they are more flexible to roll. Maple Syrup • You will then need a separate bowl of warm water big ☐ ½ Orange Juiced enough to dip the rice paper in. ☐ 2 Cloves Garlic (crushed) • First dip a sheet of rice paper in the warm water so it is ☐ 250ml Hot Water completely wet on both sides. ☐ 4 Tbls Shoyu or Tamari for GF • Place it on a wooden surface (if you place it on a plate it will ☐ 2 Pinches Cayenne stick and tear when rolling). • Place 1 -2 pieces of lettuce directly in the centre of the rice paper, then on top place 2 slices of tempeh, 2-3 strips of carrot then lots of mint and parsley. • Take one side of the rice paper and bring it to the other side of all the veg and tempeh so you are wrapping the ingredi- ents tightly. Then start rolling all the way to the other side until the wrap is sealed. • On one end close the wrap by tucking everything inside as much as possible and sealing one side to the other with rice paper. Leave the other end open. • Leave aside on a large plate and continue rolling the rest of the rolls. • Once all are rolled, with a sharp knife slice them diagonally through the centre and place on a plate around a bowl of the sauce. @NICKY_CLINCH balance | wholeness | purpose Wholegrains Recipes Onigiri RICE BALLS (SERVES 6) INGREDIENTS METHOD ☐ 2 ½ Cups of Cooked Short • Take 2-3 Tbls Cooked Rice and place in the palm of your Grain Brown Rice hand. Use both hands to begin forming the rice into a ball. ☐ 3 Sheets of Toasted Nori Use your hands to create both a good firmness but do not ☐ Filling Options: squash it. ☐ Sauerkraut • Continue forming the ball in your hands until you have a firm ☐ Peanut Butter or Almond tight ball of brown rice. Butter • Then with one finger poke a hole into the centre of the ball. ☐ Grated Carrot • Take a small amount of your filling (whatever you choose) ☐ Cucumber Cubes and press it into the centre of the ball. ☐ Tahini • Then use your hands to seal up the hole and form the ball again. • Take ¼ nori sheet and place the ball of rice in the nori and then with your hands start rolling the ball again but this time pressing the nori round the ball so that it is beginning to stick. • Once the nori is properly wrapping the ball you are done. • Move on to the next and repeat. You can use a variety of filling options. READY! Enjoy xxx @NICKY_CLINCH Barley, Leek & SHIITAKE SOUP (SERVES 4-5) INGREDIENTS METHOD ☐ 2 Spring Onions or Chives • Cook the soaked barley/rice (can do the night before or use (Chopped Finely) left over from day before) in 1 ½ Cups water and a strip of ☐ 2 Small or Medium Leeks kombu. Bring to a boil then turn down to low heat and let it (Sliced Very Thinly) cook slowly for 50min with the lid on. ☐ ¾ cup soaked barley or rice • Fry the leeks in 1 tbsp sesame oil and let them sweat until (uncooked) nice and translucent. ☐ ½ Cup Dried Shitake • Add water/stock, sliced shitake mushrooms and bring to Mushrooms (Soaked, a boil. Add cooked rice and Turn down heat to a medium Un-stalked and Sliced) or simmer for 15-20min or until veg are soft. Fresh Shitake Mushrooms • Add salt & white miso for seasoning. Keep tasting it until it’s ☐ 2-3 Tbsp White Miso right. ☐ 1-2 Tbsp Vegetable Bouillon • Add spring onions or chives on top before serving and a Powder in 500 ml Water drizzle of toasted sesame oil. ☐ Sesame Oil @NICKY_CLINCH Millet & Pea CROQUETTES (SERVES 6) INGREDIENTS METHOD ☐ 2 Cups Cooked Millet or 1 Cup • If using uncooked millet, add 1 cup millet to 3 cups water Uncooked and 3 Cups Water with a pinch of salt and simmer for 20 min. ☐ 4 Tbsp Engevita Flakes • In a bowl, all ingredients except the buckwheat flour and ☐ 3 Garlic Cloves mix well until all combined. If the mixture needs to stick ☐ 5 Tbsp peas together more, add the buckwheat flour now and mix again. ☐ ¼ Tsp Nutmeg • Roll the mixture into separate patties roughly the size of a ☐ 4 Pinches Sea Salt falafel, squeezing firmly with your hands. ☐ 2 or 3 Grinds of Black Pepper • Heat up sesame oil/coconut oil/ghee in a frying pan. ☐ 3-4 Tbsp Rice Milk • Pour the arrowroot on a separate plate and roll each side of ☐ Arrowroot for Coating the croquette to coat. ☐ Ghee or Oil to Fry • Add to frying pan and fry on medium heat until golden ☐ Optional – if Ingredients Need brown on both sides. to Bind More, Add 1 Tbsp • Transfer to another plate with kitchen towel to dab off any Buckwheat Flour excess oil. • Enjoy with lovely sprinkle of fresh thyme. Voila! Ready to serve! Enjoy xxx @NICKY_CLINCH Coconut Vanilla and Quinoa PUDDINGS WITH FRESH BERRIES AND PISTACHIO CREAM (SERVES 4) INGREDIENTS METHOD ☐ 4 Cups Canned Coconut Milk • Combine the coconut milk, desiccated coconut, maple ☐ 1 Vanilla Pod Scraped syrup, salt , vanilla in a saucepan and bring to a low simmer. ☐ 1 Tsp Vanilla Extract • Add the quinoa and stir and bring to a simmer again. ☐ ¼ Cup Maple Syrup or Brown • Turn heat down to lowest and put the lid on. Cook on a low Rice Syrup heat for 15min-20min making sure you stir it and stop it from ☐ Pinch Sea Salt burning. ☐ 1 Cup Uncooked Quinoa • Once soft remove from heat and leave to cool slightly. ☐ ½ Cup Desiccated Coconut • Take soaked pistachio nuts and make sure all skin is ☐ 8oz Fresh Raspberries removed - add to a high speed blender with ¼ cup almond ☐ 1 Cup Raw Pistachio Nuts milk and 1 tables maple and blend till creamy.