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

Cinnamon Roasted Sweet Potato, Black Rice Salad with Apple, Pecans & Pomegranate with a Dijon Orange Dressing 
Serves 4 as a main or 6-8 as a side dish.

CLICK HERE FOR VIDEO

 

Ingredients:
For the roasted sweet potato:
2 sweet potato, peeled and diced into 2cmcubes
2 tbsp olive oil
salt and pepper to taste
1 tsp cinnamon

For the salad:
1/2 cup black rice
2 sweet apples, diced. We used gala
1/2 cup pecans, roughly chopped
1 pomegranate, deseeded
30g fresh mint, thinly sliced
1 tin of green lentils, drained

For the dressing:
The juice of half an orange
1 tbsp balsamic vinegar
1 tbsp maple syrup
1/2 tbsp dijon mustard
1/2 tsp sea salt
Black pepper, to taste

Method:

1. Start by preheating your oven to 180 degrees.

2. Peel and dice sweet potato and add to a baking tray with olive oil, salt, pepper and cinnamon. Massage the sweet potato to ensure coated evenly then roast in the oven for 40 minutes.

3. Meanwhile, boil the black rice for 40 minutes until cooked. Drain and cool by running under cold water and then add to a large serving bowl.

4. Add drained lentils, diced apples, chopped pecans, pomegranate seeds and sliced mint to the bowl with the black rice.

5. Once the sweet potato is nicely roasted, soft and browned on the edges, add to the bowl with the other salad ingredients.

6. Whisk together the dressing ingredients in a small bowl and then pour over the salad. Mix together to ensure the dressing has fully coated the salad.

7. Serve right away or store in the fridge for 3 days.

 

 

Beetroot & Carrot Falafels

Beetroot & Carrot Falafels 
Makes approx 25 (freezable!)

Ingredients:
1 small beet, grated
2 small carrots, grated
1/2 red onion, roughly chopped
1 tsp ground coriander 
2.5 tsp cumin
3 garlic cloves 
30g fresh coriander 
30g fresh parsley 
2 tsp salt
2 tins of chickpeas
1 tsp baking powder
200g gram flour 
sesame seeds for coating
Good quality oil for frying 

To Serve (optional):
Pitta bread 
Lettuce
Cucumber
Tomatoes
Hummus
Tahini dressing
TFS Sauerkraut

Method:

1. Start by grating the beetroot and carrot (we used our magi mix for speed) and add to a large mixing bowl.

2. Add red onion, ground coriander, cumin, garlic, fresh coriander, fresh parsley and salt to a food processor and pulse until chopped finely.

3. Add the chickpeas and pulse again until it reaches a texture similar to couscous, don’t over blend. We’re not making hummus!

4. Add this mixture into the bowl with the beetroot and carrot and combine.

5. Next, add the gram flour and baking powder. Get your hands in there and really give it a mix. At this stage you may need to add a splash of water if your mixture is dry.

6. Once combined, take approx 1 heaped tbsp of the mixture and shape the mixture into balls roughly the size of a ping pong ball and flatten slightly. 

7. Fill a shallow dish with sesame seeds and roll the patties in the sesame seeds to coat them. 

8. Pre-heat a frying pan with a good quality oil and fry the patties for 3-5 mins on each side until golden brown. 

9. Serve straight away for the best results!

10. Grab your falafels, pitta, lettuce, cucumber, tomatoes, hummus, tahini dressing, TFS Sauerkraut, and whatever else you fancy and build your wrap and enjoy!

Porridge

Turmeric & Orange Porridge, with stewed Plum & Blackberries
Serves 2

Ingredients:
Turmeric & Orange Porridge:
1 1/2 cup oats
2 cups coconut milk
1 tsp cinnamon
1/2 tsp turmeric
1/2 orange, juice & zest

Stewed Plums & Blackberries:
1 tsp coconut oil
2 plums, quartered
8 blackberries, whole
1/2 tbsp maple syrup
1/4 cup water

To Serve (optional):
Coconut chips
Pecans
Puffed Quinoa
Coconut Milk
Edible Flowers

Method:

1. Start back making your stew plums and blackberries. Add 1 tsp of coconut oil to a small sauce pan. 

2. Once warm add your quartered plums and fry off gently for a few minutes.

3. Once the plums have softened, add water and maple syrup and simmer on low for 5 minutes.

4. Add blackberries and simmer for a further 5 minutes.

5. Whilst the plums and blackberries are stewing, start your porridge. Warm a second saucepan and add the oats and gently toast for 2 minutes, stirring constantly in order not to burn them. 

6. Add the coconut milk, cinnamon, turmeric, orange juice and zest and stir on a low heat and simmer. Stir regularly in order for the porridge not to stick. Add more coconut milk if you prefer a runnier consistency.

7. Divide into 2 bowls. Top with stewed plums and blackberries. Pour over a little extra coconut milk and garnish with fresh blackberries, chopped pecans, puffed quinoa, coconut chips and edible flowers.

8. Enjoy.

Leek and Parsnip Soup

Leek and Parsnip Soup

Serves 4-5

Ingredients:
2 tbsp olive oil
1 leek, roughly chopped
3 garlic cloves, crushed
3 parsnips, peeled and chopped into 2cmcubes
1 tsp fennel seeds
1 can coconut milk
1 can butter beans and juice 
1 tsp stock 
500ml water 
Salt and pepper to taste

Roasted Chickpeas and Crispy Kale:
1 can chickpeas 
1 tsp paprika 
1/2 tsp garlic powder
Drizzle of olive oil
Salt and pepper to taste 
250g Kale leaves torn up

To Serve:
Your favourite sourdough

Method:

1. Preheat oven to 180 degrees ready for your chickpeas. 

2. Heat up 2 tbsp of olive oil in a medium sized soup pan. 

3. Add the leeks and garlic and sauté for 5 minutes until softened and garlic is fragrant. Add the fennel seeds and sauté for a further 2 minutes. 

4. Add the parsnips, followed by the butterbeans and their juices, coconut milk , stock and 500ml of boiling water. 

5. Bring to the boil and simmer for approx 20 minutes until the parsnips are soft.

6. Whilst the soup is simmering, prepare your roasted chickpeas by combining drained chickpeas to a baking tray with oil, paprika, garlic powder, salt and pepper. 

7. Roast in the oven for 15 minutes, once crispy, remove from the oven and add your chopped kale on top, drizzle with olive oil and salt and put back in the oven for 5 minutes. 

8. Once the parsnips are soft, use a stick blender to blend the soup until smooth. Alternatively, you can use a high speed blender for a smoother texture but please allow the soup to cool fully before doing this. 

9. Taste the soup and season with salt and pepper. 

10. Divide your soup into bowls and top with a drizzle of olive oil, roasted chickpeas and crispy kale. 

11. Serve with crunchy toasted sourdough and enjoy!

Carrot Cake Apple Crumble Overnight Oats

Carrot Cake Apple Crumble Overnight Oats

Serves 6

Ingredients:

Oats:

400g oats 

50g coconut yoghurt

3 tbsp chia seeds 

700ml coconut milk

15ml maple syrup

1 cup grated carrot 

3/4 tbsp all spice 

1/2 cup raisins 

2 tsp vanilla essence

zest and juice from 1 orange  

 

Stewed Apples:

3 bramley apples 

1 tsp cinnamon 

2 tbsp maple syrup

1/2 cup water 

1 tbsp coconut oil 

 

To Serve:

12 tbsp granola (2 tbsp per jar)

12 tbsp coconut yoghurt (2 tbsp per jar)

 

Method:

1. Start with making your overnight oats, as ideally these need to sit in the fridge overnight or at least 2 hours. Combine all the oats ingredients to a bowl, stir to combine and then divide into 6 smaller jars or tupperware.

2. Next, stew your apples. Heat 1 tbsp of coconut oil in a frying pan and then add chopped apples. Fry off for a few minutes and then add water, cinnamon and maple syrup.

3. Allow the apples to  stew down and soften for about 20 minutes, stirring occasionally, as the apples on the bottom will soften quicker. Be careful not to over cook these, as you still want whole chunks of apple, not a puree.

4. Allow the apples to cool.

5. Once apples are cool, top each oat jar with 2 tbsp of coconut yoghurt, followed by 3 tbsp of stewed apples and finally 2 tbsp of crunchy granola.

6. Allow to set in the fridge for minimum 2 hours before eating, but ideally overnight for best results! Enjoy!

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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