Here’s an idea for the carrots and sweet potato in the veg boxes. No sweet potato? You could substitute swede, turnip or regular potato. Serve with couscous and any kind of green veg on the side – sauteed spring greens, purple sprouting broccoli or even some sliced cucumber.
I spotted this “mosaic of a flan” recipe by Rachel Roddy in The Guardian recently and knew it was perfect to go out on the Regather recipe page for Easter week. There are eggs! There are lots of veggies! And the veg component is pretty flexible according to what goodies you have in your boxes.
Our Jess was talking about a yummy meal-in-a-bowl salad she concocted – a good prompt to get a roots-based winter salad on the recipe page. Always good to put carrots back in the spotlight, but roasted parsnips or beetroot would work too. Use feta if blue cheese is not your thing. This dish would be pretty easy to veganize. …
On Sunday 22 January, it’s Lunar New Year aka Chinese New Year. It’s Year of the Rabbit! If you’ve ever wanted to make your own dumplings, now is the time. There’s a lot of recipes online, but we’ve gone for one by vegan food blogger Bianca Zapatka. Her veg combo is bang-on seasonally perfect for our boxes: cabbage, leek, mushrooms, …
Continuing our January theme: more delicious Frugal + Vegan action this week! West African peanut stew – aka ‘maafe’ or ‘domoda’, depending on region – is super flavourful and rich. It was first served to me by my friend Kat who trained in West African dance (and is a total natural at it). This version is fully plant based. Recipe …
A very happy 2023 to you all! We’re back from our break and getting busy at HQ taking delivery of lots of lovely winter produce ready for your boxes this week. Our recipe to kick off the new year is going back to basics using box stalwarts carrots, potatoes and onions, plus swede or turnips. A vegan Irish stew, essentially. …
It was Regather’s prize-winning flower grower/wrangler/designer, Rachel, who recommended this dish the other day. Mushrooms, onions and winter roots in a lovely mustardy gravy and a crispy topping. That’s a Goldilocks dish: not too heavy, not too light. Rachel tells me the recipe doesn’t suffer for having less than the full whack of mushrooms – use what you have. And we …
If there was ever a dish perfectly pitched for our veg boxes in the late autumn, it’s the Tuscan ribollita. I’ve long been a fan of this thick, rustic, ultra-nutritious soup of beans and veg, so was curious to see Felicity Cloake’s take on it for her regular column in The Guardian. This is a good recipe for batch-cooking too …
Get ready to shred. We’re into coleslaw season now, starring so many of our lovely organic veg: cabbages (red, green or white), carrots, beetroot, kohlrabi, celeriac, onions, fennel and winter radishes. When a rich, warming soup or stew is on the table, I really crave something fresh, raw and crunchy on the side. Coleslaw is also perfect with a burger. …
This creamy mustardy gratin is just the ticket in this cold, bright weather and a luxurious way to treat the hearty organic roots from the veg box as they approach the end of their season. Recipe from Nigel Slater in last weekend’s Observer food pages. Feel free to adjust the proportions of the veg in the list according to what …
