Charlie's Recipe of the Week - with Wild Root

Each week, Charlie Tomlinson, owner and chef at Wild Root, will share with us a delicious and easy to follow recipe. Each one will be healthy, wholesome and plant based. Wild Root is a a fully plant-based, dog friendly cafe, deli, farm shop & events space on New Cut Lane in Halsall. 

We will embed each weekly video recipe below. If you give them a try we would love to see the results so please do send us your photos and reviews to studio@duneradio.co.uk

Mediterranean Lasagne with Cashew Bechamel

Mediterranean Lasagne with Cashew Bechamel
Serves 6 as a main

Ingredients:
Mediterranean Roasted Veg:
1 aubergine, chopped into 2cm chunks
2 courgette, chopped into 2cm chunks
500g cherry tomatoes, whole
1 yellow pepper, chopped into 2cm pieces
1 large onion, diced into 2cm chunks
2 garlic cloves, crushed
50g basil, torn
2 tbsp capers
4 tbsp olive oil, for roasting
Salt & pepper to taste

Cashew Bechamel:
300g cashews
750ml soy milk
2 garlic cloves
10g miso
1 tsp Dijon mustard
4 tbsp nutritional yeast
1/2 tsp nutmeg
Salt & pepper to taste

To Assemble:
250g Lasagne sheets (half a box)
Nutritional yeast as garnish

Method:

1. Preheat your oven to 180 degrees

2. Start by roasting your veg. Add chopped onion, pepper, aubergine and courgette to a roasting tray with crushed garlic, salt, pepper and olive oil.

3. Roast for 45 minutes until lightly charred.

4. Meanwhile add all the bechamel ingredients to a high speed blender and blend until smooth. Set aside for later.

5. Once your veg is roasted, remove from the oven and stir through basil and capers. You’re now ready to assemble.

6. Start by adding a cup of bechamel to the bottom of your lasagne dish, followed by a layer of lasagne sheets, then a layer of roasted veg (1/2) and then another cup of bechamel.

7. Repeat this process again. Lasagne sheets, remaining half of roasted veg and 1 cup of bechamel.

8. Finally add the final layer of lasagne sheets followed by the remaining 2 cups of bechamel, sprinkle with nutritional yeast and bake in the oven for 45 minutes until golden and bubbling around the edges.

9. Serve immediately or cool and freeze for up to 3 months. Enjoy!

 

Sweet Potato Hash with Smoky Beans and Herby Guac

Sweet Potato Hash with Smoky Beans and Herby Guac
Serves 3 people

Ingredients:

Smoky Beans:
1 tbsp olive oil
1 onion, diced
1 garlic clove, crushed
1/2 tsp dry thyme
2 tsp smoked paprika
1 tbsp tomato paste
2 tbsp tamari
1 tsp maple
1 tin cannellini beans
250ml passata
Salt and pepper to taste

Method:

1. Let’s start with the beans. Heat olive oil in a small frying pan, add diced onions and saute for 5 minutes before adding crushed garlic for another 2 minutes until fragrant.

2. Once the onions are translucent and the garlic is fragrant, add all the remaining smoky beans ingredients and also to gentle simmer until bubbling and warm all the way through.

3. As the beans are bubbling away, grated your sweet potato and add to a mixing bowl with gram flour, salt and water.

4. Combine the mixture, it should be slightly sticky and should hold it’s shape when you squeeze it into patties.

5. Shape into 6 patties and place onto a plate ready for frying.

6. Heat a large frying pan and cover the bottom in a thin layer of olive oil. Once hot add all six patties.

7. Cook for 5-8 minutes per side on a low-medium heat to allow them to cook all the way through and not the burn. (top tip: I added  lid to my pan for the first half of cooking to allow the potato to slightly steam to get them cooked through faster. Removing the lid for the second half of the cooking to allow them to crisp up!)

8. Whilst your hash are cooking, mash your avo and add all the remaining ingredients and combine.

9. Divide the beans across 3 plates, top with 2 hash and a large dollop of herby guac. Garnish with coriander to serve and enjoy!

 

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