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 …
Merry Christmas! Embrace the Welly. I cannot resist pastry in any form – so a wellington or savoury strudel is the classic I go for at Christmas. It satisfies the eye as well as the palate and the tum, and it’s a brilliant vehicle for our organic veg. We’ve picked a vegan welly that’s not overly elaborate, using ready-prepped puff …
Quick-cooking red lentils are THE most versatile dried pulse and we are now stocking organic red lentils by Suma. Great for soups, stews and dhals – and for sneaking some plant-source protein into tomato-based pasta sauces for fussy kids. An Indian dhal is a lovely partner for curried veg from the box, or just some simple roasted kale or roots. …
We’re so pleased to be stocking new vegan products by Suma including organic yellow split peas. These protein-packed gems have a subtle, distinctive taste which really shines in a plain Greek-style fava dip. Also, they can turn a simple chunky veg soup into a balanced meal. (I like to batch-cook a large quantity of split peas until they’re starting to …
Recipe recommended by our lovely customer Hannah – it’s one of her favourites. It’s from The Green Roasting Tin by Rukmini Iyer (an excellent gift book for the busy foodies in your life). Sweet potatoes are always available as an extra for your veg box from the Regather online shop and are in peak season now (December).
This week’s staff recommendation comes from a superstar who has helped steer Regather from the time when it was just little green shoots – the brilliant Rachel, who can turn her hand to almost anything. When she’s not taking care of finance and HR and working on veg box (or hundreds of other things), she’s raising a delightful doggie, Beau, …
Delicious sweet potatoes are in many boxes this week and don’t forget you can also order them as an extra from the online shop. Falafel-style is a fresh and summery way to eat them. If you have extra sweet potato the recipe is easily doubled to feed more than two. Serve the warm falafels in pitta breads with hummus and …
It’s the end of Ramadan this week, heralding the festival of Eid al-Fitr to break the fast. We are excited to mark Eid with a mouth-watering recipe for bolani – Afghan-style stuffed flatbreads, using a leek, sweet potato and garlic from the box. Recipe by Dr Rupy Aujla (aka The Doctor’s Kitchen) for BBC Food. Makes 4.
This simple, mouth-watering recipe is from Sabrina Ghayour’s splendid book ‘Persiana’. You could treat this purée as a luxury side dish, or as a dip for toasted bread (from Forge Bakehouse, if you can!) along with a clean, crisp, peppery-leaf salad as counterfoil.