Mushroom, Pearl Barley and Quinoa Pilaf

An earthy and grounding dish, inspired by a slow transition from Winter to Spring.

You’ll need a deep frying pan or saucepan

Serving for 2

Ingredients (when in italics available from the van)

75g pearl barley (approx 21p)

75g quinoa (approx 53p)

1 large handful dried mushrooms

1 onion - chopped

2 large handfuls spinach or 2 cubes frozen (or use some foraged spring greens)

1 tbsp olive oil (approx 10p)

1 tbsp bouillon mixed with 750ml hot water (approx 8p)

1 tsp dried thyme (approx 8p)

Total cost from Incredible Bulk approx £1.00

Method

Rehydrate your mushrooms - place them in a jar and cover with warm water for around 1 hr. Prepare the rest of your ingredients - chop onion, gather and weigh grains, chop spinach if using fresh

Drain mushrooms - keep water and add your bouillon to it, top up to 750ml.

Add olive oil to warm pan, saute onion until nice and caramelised, add your thyme, barley, quinoa and mushrooms, stir all together and then add your stock followed by spinach. Stir and bring to boil and then simmer for 30 mins until tender.

Zero Waste Tips

Find onion and spinach locally loose and plastic free.

For dried mushrooms we love falfungi, Cornish grown shrooms, sold in 100% biodegradable pouch

Shop for grains and spices at your local refill shop to avoid packaging

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DIY: Mincemeat - Fermented Version!

A friend introduced us to fermented mincemeat last year so we’re keen to try it out for ourselves this year.

This recipe has 2 ferment options - one with traditional brandy or another with a cultured liquid such as apple cider vinegar or kombucha.

No cooking, no added sugar!

We found this recipe via fermenting for foodies.

You’ll need a large bowl, clean 1ltr jar

Makes 1 large 1ltr jar (quantity in photo is half of the below recipe)

Ingredients (when in italics available from the van)

225g dates, chopped (approx £1.13)

140g currants (approx £1.40)

285g raisins (approx £2.28)

55 g walnuts, chopped (approx £1.02)

1 orange, zested, and juiced

225g of apple / 1-2 apples, grated with the peel on

1 tsp cinnamon (approx 18p)

1 tsp ground ginger (approx 15p)

0.25 tsp ground nutmeg (approx 6p)

0.25 tsp ground cloves (approx 7p)

75ml water

For finishing:

4 Tbsp brandy or

6 Tbsp fermenting culture, such as apple cider vinegar (approx 15p)

Total cost from Incredible Bulk approx £6.44

Method

Prepare your ingredients- chopping the dates, grating the apples, zesting and juicing the orange, grounding the cloves and then mix all of the ingredients except for the finishing liquid in a large bowl.

For traditional Brandy method, stir in the brandy. Store the mincemeat in the fridge, and allow the flavours to blend for at least 2 days before serving. Use within 1 month.

For fermented method, mix in 4 tablespoons of a cultured liquid. Pack the mincemeat into your cleaned jar. Be sure to press the fruit down so that all the air is squeezed out. Top with the remaining 2 tablespoon of culture, which will keep the mixture below the liquid. Place the jar in a dark location to ferment for 24 hours. You can let it ferment for longer, but it will become less sweet and more sour the longer it ferments. Store the refrigerator and use it within 1 month.

Zero Waste Tips

You should be able to find most ingredients from your local refill shop and looks for loose apples and oranges without packaging.

Reuse old jars - give them a good clean and to sterilise you can dry in the oven at 100C.

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DIY: Chutney

A very delicious date & walnut chutney - great to make in autumn when apples are plenty!

You’ll need a large saucepan, clean 500ml jar

Makes 1 large 500g jar

Ingredients (when in italics available from the van)

1 onion

400g cooking apples

135g pitted dates (approx 68p)

45g walnuts (approx 83p)

105ml apple cider vinegar (approx 53p)

40ml balsamic vinegar (approx 32p)

40g demerara sugar (approx 13p)

1½ teaspoon mustard seeds (approx 15p) we used a mix of both yellow and brown

1 teaspoon ground ginger (approx 15p)

75ml water

Total cost from Incredible Bulk approx £2.79

Method

First peel and chop your apples and onion together with your dates - you want them in equal small sized chunks. Chop or break up walnuts into small chunks as well.

Lightly grease the bottom and sides of your pan with oil and add your vinegars and water together with the sugar, mustard seeds and ginger. Gently heat, not letting it boil, until sugar has dissolved.

Once ready add in the rest of the ingredients - your chopped apple, onion, date and walnut mix - stir and bring to the boil, then allow to simmer for 1-1.5hrs, stirring often until all liquid has dissolved and you are left with a lovely thick mix with chunks of apple still visible.

Place into your sterilised jar while still hot, we like to seal with parchment paper under the lid and allow to mature for 2 months before using. Use within 12 months.

Zero Waste Tips

You should be able to find most ingredients from your local refill shop and looks for loose apples and onion without packaging.

Reuse old jars - give them a good clean and to sterilise you can dry in the oven at 100C.

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Curried Apple Lentil & Potato Salad

One of our lovely customers shared this recipe with us and it’s become a firm favourite - perfect for autumn when there’s apples galore! Recipe found via Life From Scratch.

You’ll need 2 saucepans and a mixing bowl

Serving for 6

Ingredients (when in italics available from the van)

200g dark speckled lentils (approx £1)

4 medium potatoes, diced

50ml rapeseed oil (approx 35p)

2 tbsp curry powder (approx 30p)

1 tsp sea salt (approx 6p)

250ml water

2 apples, diced

50ml apple cider vinegar (approx 25p)

½ red onion, thinly sliced

¼ cup fresh parsley, chopped or 1 tsp dried parsley (optional)

Total cost from Incredible Bulk approx £1.96

Method

Boil potatoes for 8-10 minutes or until soft when pierced with a fork and drain.

While potatoes are cooking in a medium pot, heat oil over medium-high heat. Add curry powder and salt and stir until bubbly. Add lentils to pot and fry briefly, stirring constantly. Add water and bring to a boil. Reduce heat to medium and simmer, uncovered, for 20 minutes until lentils are tender (add more water if necessary). Drain any excess water at the end. Cool slightly.

In a large bowl, combine diced apples with vinegar to prevent browning. Mix in cooled lentils, along with cooked potatoes and sliced onions. Toss to combine and garnish with parsley, if desired.

Serving suggestion: Serve lentil salad over fresh salad greens and shredded red cabbage. Enjoy!

Zero Waste Tips

Find apples locally plastic free

Potatoes and onion are normally easy to find without packaging

Shop for lentils and spices at your local refill shop to avoid packaging

Makes a great takeout lunch- avoiding single use plastic wrapped options!

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DIY: Aquafaba Mayonnaise

A super easy recipe, great for using aquafaba, the liquid leftover from cooking chickpeas. Recipe from Serious Eats.

You’ll need a stick blender.

Makes around 200ml

Ingredients (when in italics available from the van)

45ml (3 tablespoons) of aquafaba (juice from cooking chickpeas), plus 12 whole cooked chickpeas

2 teaspoons (10ml) dijon mustard (make your own)

1 teaspoon lemon juice

1 garlic clove or garlic powder - 1/2 teaspoon

120ml rapeseed oil (approx 84p)

Total cost from Incredible Bulk approx 84p

Method

In your stick blender cup combine aquafaba, chickpeas, mustard, lemon juice and garlic. Blend at high speed until completely smooth and frothed up.

With the blender running add in the oil very slowly in a steady stream until a smooth, creamy emulsion forms (you may not need all the oil).

Season with salt and pepper to taste. Store in airtight container - use within 1 week.

Zero Waste Tips

If batch cooking chickpeas you can always freeze your required aquafaba and chickpeas for recipe until you are ready to make - simply defrost fully before making recipe.

Get your aquafaba by cooking your own dried chickpeas bought package free at your favourite refill shop!

Look for loose lemon and garlic without packaging.

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DIY: Hedgerow Ketchup

This is a super delicious and nourishing ketchup recipe using foraged hedgerow finds! Recipe from River Cottage. Well worth the effort.

You’ll need a baking tray, sieve, muslin cloth.

Makes approx 300ml

Ingredients (when in italics available from the van)

500g hedgerow fruits (a combination of whatever you can forage blackberries, elderberries, crabapples, haws, sloes, rosehips - can also use tomatoes if you have available)

300ml apple cider vinegar (approx £1.50)

170g demerara sugar (approx 56p)

½ teaspoon salt (approx 4p)

a couple of cloves

a good grind of black pepper to taste

Total cost from Incredible Bulk approx £2.10

Method

Rinse the hedgerow finds in cold water, picking out any stray stalks. Roughly chop the crab apples (no need to peel or core them) and if using rosehips de-seed them before putting all in a pan. Cover with the vinegar and 300 ml of water, add the spices and simmer until all the fruits are soft (if using haws simmer until the skins split revealing the yellow flesh and soften). Take off the heat. Rub the mixture through a sieve to remove any stones, cloves and skins.

Return the fruity mixture to a clean pan. Add the sugar and heat gently, stirring, until it dissolves. Bring to the boil and cook for 5 minutes. Season with salt and pepper. Pour into a sterilised bottle and seal with a vinegar-proof cap. Leave for a couple of days. Use within 12 months.

Zero Waste Tips

You should be able to find most ingredients from your local refill shop.

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DIY: Miso Mayo

This miso mayo is a super addition to any plate - great for dripping, drizzling and spreading! A creamy salty addition to your dish. Recipe from the excellent Mind Food by Lauren Lovatt.

You’ll need a blender/food processor.

Makes 500ml

Ingredients (when in italics available from the van)

200g cashews (approx £3)

1 tablespoon white or brown miso

1 teaspoon lemon juice

1 teaspoon apple cider vinegar (approx 3p)

1 garlic clove

50ml olive oil (approx 73p)

Total cost from Incredible Bulk approx £3.76

Method

Soak your cashews - 4hrs in cold water or if you want to speed up the process soak in boiling water for up to 1 hr - the longer you soak the smoother your mayo!

Add all ingredients apart from the olive oil to blender, add 100ml of water and blend until silky smooth.

With the blender running slowly, stream in the oil to emulsify (if no hole at top of blender simply add in and blend)

Store in an airtight container in fridge for up to 5 days.

Zero Waste Tips

You should be able to find most ingredients from your local refill shop.

Look for lemon and garlic without plastic packaging.

Miso available in glass jar which you can reuse!

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DIY Mustard

This is a great diy mustard, recipe found in the great Simplicious cookbook from Sarah Wilson.

You’ll need a stick blender

Ingredients (when in italics available from the van)

100g whole mustard seeds - brown or yellow, or a mix - yellow have a milder, dijon flavour, brown are hotter and more potent in flavour.

Plain kombucha

option to make it garlicy - add a clove or two

Total cost from Incredible Bulk approx £2

Method:

Place your mustard seeds (and garlic if using) in a jar or directly into your stick blender cup and add enough kombucha to cover the seeds.

Place the lid on loosely or cover with fabric cloth and leave on shelf for 5-10 days. Check the seeds each day and add extra kombucha to ensure seeds stay covered. The seeds will swell. Once they stop absorbing the liquid and you see bubbles forming blend into a paste using a stick blender.

Scoop into airtight jar and keep in fridge - keeps for ages!

Zero Waste Tips

Buy your mustard seeds from your favourite refill shop to avoid single use packaging!

Make your own kombucha!

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DIY: Ice Cream

Here are 3 easy to make at home ice cream recipes - all you need is a blender and ice cube trays.

Serves 2-4 people

Cashew Ice Cream

Ingredients (when in italics available from the van)

135g cashew pieces (approx £2)

1 1/2 cups / 350ml milk of choice (use our oat milk powder, approx 50p!)

up to 5 tablespoon sweetener of choice

pinch salt

enjoy as is or experiment with adding flavouring : cinnamon, desiccated coconut, cocoa, dates, fruit, chocolate chips, raisins etc

Total cost from Incredible Bulk approx £2.50

Method:

Soak cashews - cold water around 6hrs or to speed up process soak in boiling water 2hrs. Once soft drain your cashews and add to blender with all other ingredients (if you are adding flavouring think about how you want it - either blended in or if you want chunks'/texture add to the mix later). Blend until smooth. Pour mix into ice cube trays and pop in freezer to freeze - around 6-8 hrs (can be longer but may need to defrost slightly before next step). Once frozen add cubes to blender and blend until smooth - it comes out like a soft serve ice cream. (If adding texture stir in your ingredients - i.e chopped up dates for caramel bites). Mix best enjoyed straight away.

Hidden Bean Chocolate Ice Cream

Ingredients (when in italics available from the van)

Approx 100g cooked beans - black bean or butter beans work best - if using dried you’ll need around 50g butter beans and 75g black beans (approx 40p)

250ml milk of choice (use our oat milk powder, approx 40p!)

20g dark chocolate buttons (approx 75p)

2 tablespoon cocoa powder (approx 25p)

1-2 tablespoon sweetener of choice

Total cost from Incredible Bulk approx £1.80

Method:

If you need to prepare your dried beans - they’ll need soaking overnight and then cooking until soft. Once soft drain your beans and add to blender with all other ingredients. Blend until smooth. Pour mix into ice cube trays and pop in freezer to freeze - around 6-8 hrs. Once frozen add cubes to blender and blend until smooth. Mix best enjoyed straight away.

Fruit Ice Cream

Ingredients (when in italics available from the van)

400ml can full fat coconut milk

upto 100ml sweetener of choice

80-100g fruit of choice

Method:

Combine all ingredients in blender and blend until smooth. Pour mix into ice cube trays and pop in freezer to freeze - around 6-8hrs. Once frozen add cubes to blender and blend until smooth. Mix best enjoyed straight away.

Cashew Ice Cream inspired by Chocolate Covered Katie and Hidden Bean Chocolate Ice Cream from Emmie Keefe and Fruit Ice Cream from Spicey Moustache

Zero Waste Tips

Buy ingredients from your local zero waste store to avoid single use packaging.

Look for refillable sweeteners or packaged in easy to recycle glass jars

Leftovers? We found the recipes also tasted good when defrosted - kinda tastes like an angel delight mousse - any leftovers pop in airtight container and store in fridge to enjoy the next day!

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Mixed Bean Salad

We’ve been really enjoying our bean mix recently and love this simple bean salad - inspired by a pre-prepared plastic packaged option you’d find in well known takeout establishments! Makes a fab lunch that’s easy to take on the road!

You’ll need saucepan/pressure cooker and a mixing bowl

Serving for 2

Ingredients (when in italics available from the van)

120g bean mix (approx 66p) soaked and then cooked (should make up around 200g cooked weight)

100g sweetcorn

1 pepper - colour of your choice!

Juice and zest of 1/2 lime

1 tablespoon Olive Oil (approx 10p) and mix of fresh herbs such as coriander, mint etc or you can use a tablespoon of herb vinaigrette if you have it made up!

Optional - 1/2 teaspoon chilli flakes if you like a bit of spice!

salt and pepper to taste

Total cost from Incredible Bulk approx £0.76

Method

First prepare your beans - soak 8-12 hrs and then cook - takes about 7-8 mins in pressure cooker or 90mins simmering in saucepan.

Once beans are cooked you can prepare your salad. First chop your pepper into small pieces (to roughly match size of sweetcorn) and place in a bowl together with your sweetcorn and cooked bean mix. Add in your zest and juice of half a lime, your oil and herbs or vinaigrette and chilli flakes if using.

Stir well so everything is evenly coated.

Season to taste and enjoy! Can be eaten warm or cold!

Zero Waste Tips

Find bean mix at your local refill shop.

Look for lime and pepper loose without plastic packaging.

Sweetcorn will come in a recyclable container.

Makes a great takeout lunch- avoiding single use plastic wrapped options!

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DIY: Salad Dressings

Here are some of our favourite salad dressings you can easily make at home.

Tangy Hemp Seed

Ingredients (when in italics available from the van)

3 tablespoons hemp seed butter (make by adding 300g hemp seeds to blender and blend until a butter forms - can take up to 5-10 mins. This makes a large batch that you can keep in the fridge and use as needed)

up to 3 tablespoons olive oil

up to 3 tablespoons apple cider vinegar

Total cost from Incredible Bulk approx £2

Method:

Take your hemp butter and place 3 tablespoons into a small bowl. Add your olive oil first and mix well to make a creamier butter. Then add your apple cider vinegar a tablespoon at a time to reach your desired tangy-ness! You can then add water a tablespoon at a time to reach your desired consistency - you will end up with a lovely creamy dressing to pour over your salad - similar to a ranch/ Caesar salad dressing. Can add garlic powder or mixed herbs if you wish. Store in airtight jar in fridge. Will last 3-5 days.

Herb Vinaigrette

Ingredients (when in italics available from the van)

1 large handful of mixed herbs or wild greens - these can be whole herbs, including stems or you can also use just the stems if you have used the leaves for another recipe - (chervil, coriander, parsley, chives, radish leaves, alexanders, sorrel, dandelion leaves, carrot tops all work well - use what you have to hand!)

100ml olive oil

40ml apple cider vinegar

1 tsp mustard

1/2 tsp honey or sweetener of choice

Total cost from Incredible Bulk approx £1.80

Method:

Take your herbs/greens and finely chop, including stems. Place in bowl, add in your mustard and sweetener and the olive oil and vinegar - mix together thoroughly until fully combined. Taste for seasoning and add salt/pepper if you wish. Can add garlic powder for extra flavour. Store in airtight jar in fridge.

Oregano Dressing

Ingredients (when in italics available from the van)

2 tablespoons apple cider vinegar

2 tablespoons mustard

1 tablespoon dried oregano

6 tablespoons olive oil

Total cost from Incredible Bulk approx £1.19

Method:

Combine all ingredients in a small bowl or jar and mix well until the dressing has emulsified. Store in airtight container and store in fridge.

Tangy Hemp dressing and Herb Vinaigrette inspired by Mind Food Lauren Lovatt and Oregano Dressing from The Glucose Goddess Method Jessie Inchauspe

Zero Waste Tips

Buy ingredients from your local zero waste store to avoid single use packaging.

Grow your own herbs to avoid packaged versions!

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Seed Cookies

We’ve been loving these cookies! Recipe from the excellent Mind Food by Lauren Lovatt. Super quick and easy to make, and just as easy to eat!

Lauren uses them as a seed syncing cookies - using pumpkin seeds and linseed for your follicular time of your cycle and sunflower and sesame for your luteal stage, but feel free to mix and match as you feel and play around with different toppings too!

You’ll need a blender/food processor, mixing bowl and baking tray with liner.

Makes 7 cookies

Ingredients (when in italics available from the van)

40g pumpkin or sunflower seeds (approx 52p)

2 tbsp linseed or sesame seeds (approx 15p)

40g oats (approx 12p)

40g fat - so this could be butter, plant based butter, coconut oil or we often use a mix of coconut oil with olive and rapeseed oils

2 tsp maple syrup, honey or agave

1 tbsp coconut sugar (approx 8p)

1/2 tsp baking powder (approx 3p)

1/2 tsp bi carb (approx 1p)

1 tsp of chosen spice - ginger, cinnamon, mixed spice, ras el hanout all work well or if you wanted to make chocolate you could add in cocoa powder.

1 tablespoon water

optional toppings - chocolate buttons, dried fruits

Total cost from Incredible Bulk approx £0.92

Method

Preheat oven to 170C and line baking tray ready.

Place seeds and oats in blender or food processor and blend into flour.

Place your chosen fat into mixing bowl together with sweetener and sugar and cream together using fork.

Once fat and sweeteners are creamed together, add in your flour seed and oat mix, your chosen spice, baking powder, bi carb and water. Mix together to combine.

Roll the mixture into 7 evenly sized balls and place on baking tray with enough room for them to spread out. Gently squash each ball into disk and top with toppings if using (gently press these into the dough).

Bake for 12 mins until lightly golden. Once cooked, remove from oven and leave to cool on baking tray for about 10 mins so they firm up.

Once cool - enjoy! Or you could also dip into melted chocolate for an extra indulgent cookie - melt your choc, dip in cookie, place back on baking tray to cool and then enjoy!

Zero Waste Tips

You should be able to find most ingredients from your local refill shop.

If needed look for sweeteners in glass bottles that can be reused.

Use a reusable baking liner or look for one that is compostable made from FSC certified forests, unbleached, totally chlorine free and silicone coated.

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DIY: Herbal Teas

Here are some of our favourite herbal teas you can make with herbs and spices at home.

CCF Tea - a traditional Ayurvedic blend to soothe digestion and promote detoxification

Ingredients (when in italics available from the van)

10g cumin seeds

10g coriander seeds

10g fennel seeds

Total cost from Incredible Bulk approx 48p

Bronchial Buster - a potent mix for the sinuses, coughs and bacterial infections

Ingredients (when in italics available from the van)

10g thyme

10g oregano

10g rosemary

5g cinnamon stick broken into pieces

Total cost from Incredible Bulk approx £1.13

Chai - spices to uplift

Ingredients (when in italics available from the van)

20g rooibos or English breakfast tea

10g cinnamon stick

10g cardamom pods

10g star anise

5g cloves

5g peppercorns

Total cost from Incredible Bulk approx £3.33

Method for all:

Combine all ingredients and transfer to sealable jar. To serve use 1 rounded teaspoon for each cup of boiling water. Let steep for at least 5-10 minutes before enjoying. (For Chai - add ingredients to saucepan and gently simmer for 20-30mins before serving). Make a stronger brew if needed.

CCF tea recipe from Abilasha Bhohi, founder of Moonji and Broncial and Chia from Plants for the People, Erin Lovell Verinder

Zero Waste Tips

Use a reusable tea bag to hold your spices - stainless steel or cotton available.

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Sweet Potato Porridge

Recipe inspired by Jasmine Hemsley - her recipe has no oats, so that’s always an option if you are looking for an oat-free porridge! Tastes a little like a chocolate orange bar!

You’ll need a saucepan.

Serves 2

Ingredients (when in italics available from the van)

50g oats (jumbo or porridge work) (approx 15p)

2 tablespoons linseeds (gound) (approx 10p)

1 teaspoon ground cinnamon (approx 5p)

2 tablespoons nut butter (make your own) plus extra for serving.

1 large sweet potato (cooked)

1 orange

200ml water

Total cost from Incredible Bulk approx 30p

Method:

If not already cooked, cook your sweet potato. We will often roast an extra one if we’re using the oven or you can simmer the chopped sweet potato in the 200ml water for 15-20 mins.

Make your sweet potato puree - if you have freshly cooked you can blend the sweet potato together with its cooking water to make a puree or if you have a cold cooked sweet potato you can either add to blender with the water or place the sweet potato in your saucepan and mash with fork and slowly add your water.

Once your sweet potato puree is ready place in saucepan if not already there and gently heat. Once at temperature add in your nut butter and stir to mix in. Then add in your oats and ground linseed and cook for a further 5 mins.

Stir in the ground cinnamon and juice of one orange. Add more water if needed to get the consistency of the porridge to your liking.

When ready remove from heat, place in a bowl and top with your favourite toppings- we love the zest from the orange and a spoonful of nut butter, enjoy!

Zero Waste Tips

Buy grains and seeds from refill shop to avoid packaging.

Buy vegetables loose and avoid plastic wrapped options.

Look to make your own nut butter to avoid extra packaging.

Any leftovers? Make porridge muffins!

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Rich Nutty Porridge

This recipe feels very indulgent! Super creamy and rich, perfect for a winters morning! Recipe inspired by Mind Food by Lauren Lovatt.

You’ll need a saucepan, blender.

Serves 2

Ingredients (when in italics available from the van)

100g oats (jumbo or porridge work) (approx 29p)

2 tablespoons linseeds (gound) (approx 10p)

500ml nut milk: Walnut or Hazelnut offer a delicious creamy milk perfect for this recipe but use your favourite - make a quick nut milk by soaking 50g of your chosen nut overnight, drain and pop in blender with 500ml water, no need to strain. (approx 93p)

Pinch salt

To Serve:

2 tablespoons seeds of choice

2 tablespoons chia jam (make your own)

2 tablespoons yogurt/kefir of choice (make your own)

Total cost from Incredible Bulk approx £1.32

Method:

Start by making your nut milk if you haven’t already my mixing your soaked nuts with water in a blender.

Toast your oats by heating a saucepan over a medium heat and pouring oats inside. Warm through for a couple of minutes until lightly toasted. Add most of your nut milk and bring to a simmer.

After 5 mins most of the liquid should be absorbed. If you prefer your porridge less thick add your leftover nut milk or extra water if needed. Taste and add salt if needed.

When ready remove from heat, place in a bowl and top with your favourite toppings- we love a spoonful of seeds, chia jam and kefir on top, enjoy!

Zero Waste Tips

Buy grains and seeds from refill shop to avoid packaging.

Look to make your own jams, nut butters, milks and yogurt to avoid extra packaging.

Any leftovers? Make porridge muffins!

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Multigrain Porridge

Our favourite way to make porridge! With 7 different types of plant food in one meal you’re off to a good start!

You’ll need a saucepan, blender.

Serves 2

Ingredients (when in italics available from the van)

6 tablespoons oats (jumbo or porridge work) (approx 15p)

2-4 tablespoons buckwheat (approx 10p)

2-4 tablespoons quinoa (approx 15p)

2-4 tablespoons desiccated coconut (approx 15p)

2-4 tablespoons linseeds (gound) (approx 15p)

4 tablespoons of other seeds of choice: sunflower, pumpkin, sesame (approx 20p)

100ml hemp milk: mix 2 tablespoons hemp seeds (approx 20p) with 100ml water

To Serve:

2 tablespoons nut butter (make your own)

2 tablespoons chia jam (make your own)

2 tablespoons yogurt/kefir of choice

Total cost from Incredible Bulk approx £1.10

Method:

Start by adding your buckwheat, quinoa and oats to a saucepan and cover with hot water so all grains are covered with a little bit extra water (about half again). Place on heat, get to boiling and then turn down to simmer with lid on.

Next make your hemp milk if not already made by blending your hemp seeds with water - no need to strain.

Check on your grains after 10mins, add in your hemp milk and the rest of your seeds and coconut. Stir well and continue to heat for 5-10 mins until all is cooked. Add more water for consistency you like for your porridge.

When ready remove from heat, place in a bowl and top with your favourite toppings- we love a spoonful of nut butter, chia jam and kefir on top, enjoy!

Zero Waste Tips

Buy grains and seeds from refill shop to avoid packaging.

Look to make your own jams, nut butters and yogurt to avoid extra packaging.

Any leftovers? Make porridge muffins!

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Bean Burgers

We’ve been making these bean burgers from Love & Lemons a lot recently - they’re super quick to make and very tasty!

Ingredients (when in italics available from the van)

Makes 6 burgers

300g dried black beans or mixed beans, soaked and cooked (approx £1.65)

1/2 medium onion grated

2 garlic cloves, minced

1 tablespoon tamari (approx 10p)

1 tablespoon balsamic vinegar (approx 8p)

1 tablespoon tomato ketchup

1 teaspoon ground cumin (approx 8p)

1/2 teaspoon chilli flakes (approx 10p)

1/2 teaspoon smoked paprika (approx 8p)

freshly ground black pepper

1 large egg or flaxseed egg (use 1 tablespoon ground linseed mixed with 3 tablespoons water)

1 cup breadcrumbs

Total cost from Incredible Bulk approx £2.09

Method

Prepare your beans if not already cooked- soak overnight/8 hrs and then cook (90 mins in saucepan, 8-9 mins in pressure cooker) and same with your flaxseed egg if using- mix ground linseed with water and leave to soak.

In a large bowl combine the beans, onion, garlic, tamari, balsamic, tomato sauce and spices. Use a potato masher to mash until the mixture holds together but still has some visible chunks of beans. Add the egg and fold into the mixture until combined. Then fold in the breadcrumbs.

Use your hands to form the mixture into 6 burgers. If mixture feels too wet chill in the fridge for 20mins to firm up or add a little more breadcrumbs.

To cook - you can fry in a pan or heat in the oven or under the grill.

Zero Waste Tips

Buy ingredients from your local zero waste shop and avoid single use packaging.

Look for loose or plastic free veg.

Make your own breadcrumbs from stale bread leftovers- gather and blitz in a blender - breadcrumbs can be stored in the freezer until needed.

If you don’t eat all 6 in one go you can store in fridge or freezer and re-heat at a later date - store for max 3 days in fridge, 1 month in freezer.

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Black Bean Brownies

One of our lovely customers shared this recipe with us and we’ve been baking these brownies non-stop! They’ve been fueling us through our house move, offering a sweet-hit but with all the benefits of a serving of beans!

Ingredients (when in italics available from the van)

Makes 1 tray brownies

1 cup walnuts (approx £1.85)

240g cooked black beans (approx 120g dried weight) (approx 66p)

1/2 cup cocoa powder (approx £1)

8 dates (we prefer to use medjool) (approx £2.10)

1/3 cup olive oil (approx £1)

pinch sea salt

1 heaped teaspoon baking powder (approx 10p)

sweetener- original recipe recommends 1/3 cup but we use 1-2 tablespoons and find them sweet enough - use maple syrup, honey or your favourite liquid sweetener.

1 cup cooked beetroot or sweet potato

1 teaspoon vanilla extract

Total cost from Incredible Bulk approx £5.71

Method

Pre-heat oven to 180C

Prepare your beans if not already cooked- soak overnight/8 hrs and then cook (90 mins in saucepan, 8-9 mins in pressure cooker) and same with your chosen veg, steam or roast in oven.

Once beans and veg are ready add all ingredients to a blender or food processor to blitz together.

Spread mixture out on prepared baking tin (mixture fills tin approx 30x20cm)

Bake in oven for approx 20 mins

Allow to cool slightly before eating - great warm or cold.

Zero Waste Tips

Buy ingredients from your local zero waste shop and avoid single use packaging.

Look for loose or plastic free veg.

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Sosmix Vegan Sausages

Sosmix is a veggie throwback for many people, one of the original vegetarian options for many early adopters of a plant based diet! We hadn’t heard of it until we started the business and a couple of customers requested it. Since stocking it for Incredible Bulk we thought we’d best give it a try and we’re now converts to a sosmix sausage! We think it has a great taste and texture and you can easily jazz it up by adding a few herbs or spices.

The basic instructions are:

150g sosmix mixed with 250ml cold water. Mix well and leave for 10 mins. You can then shape into your sausages, this amount makes around 6-8 sausages depending on size. To cook you can place in the oven or frying pan to heat up. (Or the BBQ!)

Delicious plain but a few of our favourite additions are:

* Rosemary : adding 1-2 teaspoons of rosemary to the sosmix before adding the water. Or another favourite with rosemary is to make the sausages as per the basic recipe and then roll in rosemary for a crispy rosemary finish!

* Sage and grated apple : add 1-2 teaspoons of sage to the sosmix along with 1-2 tablespoons of grated apple for a classic sausage combination! Depending on how watery your apple is you may want to add a touch less water, you can always start with less, see how the mixture firms up and add more if you feel its too dry.

* Smoked paprika and tomato : a chorizo version, start by making a quick tomato stock by soaking a few sun dried tomatoes with boiling water and allowing to cool (good to do the night before if you remember!). Remove the tomatoes from the stock and finely chop. Add 1-2 teaspoons of smoked paprika to your sosmix and mix in the tomatoes (you may want to add all or just a little bit depending on how much tomato flavour you want) and finally add your tomato stock instead of water - again you may want to add a little less than 250ml due to the tomatoes - adjust according to your tastes.

* Umami stock: to make a meatier tasting sausage you can make an umami stock to use instead of water - you can make a mushroom stock by soaking dried mushrooms in hot water and leaving to cool. To this you could add a splash of tamari and/or some miso for a deep meaty flavour. Add in the mushrooms (finely chopped) to the sosmix if you want.

* Linseed : not a flavour addition but if you’re keen to get more seeds into your diet ground linseed can easily be added to your sosmix. You can add 1-2 teaspoons to the mix and then follow the standard instructions or any of the above combinations.

Enjoy your sosmix experiments - get in touch to let us know you favourite combos!

Total cost from Incredible Bulk approx £1.50 for 150g of Sosmix, which makes approx 6-8 sausages.

Zero Waste Tips

Buy sosmix from your local zero waste shop and avoid single use packaging.

Look for loose or plastic free dried tomatoes and mushrooms.

Only make what you need, these are super quick to make so reduce the quantities to make the amount of sausages you need. We have kept the made up mix in the fridge overnight to reuse the next day if you do make extra.

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Chia Pudding

Chia pudding is a super easy, nutritious breakfast, snack or dessert! We found the ratio of liquid to chia from Green Kitchen at Home by David Frenkiel and Luise Vindahl works great which is 1 heaped tablespoon to every 100ml of liquid. You can always add more or less depending on how you like the consistency.

100ml of liquid with 1 heaped tablespoon of chia is a perfect serving for 1.

There are loads of different options when it comes to chia pudding.

A super easy basic recipe is to use your favourite milk (we often make a quick hemp or oat milk by blending one tablespoon for every 100ml of water, no need to strain) and then mix in your chia seeds. You want to mix thoroughly to stop your chia sitting at the bottom and forming big clumps (if this happens simply mix well and leave for a few mins and it’ll then be ready to eat). You can leave overnight or it can be ready in as little as 15 mins!

You can play around with sweetness by adding spices (cinnamon, cardamom and mixed spice are lovely), dried fruits (blending in a few pre-soaked dates or prunes to your milk before adding your chia adds a nice sweetness), frozen or fresh berries (again you can blend into your milk before adding the chia) or traditional sweeteners such us maple syrup, honey or agave. Adding lemon juice or zest gives a nice tanginess!

This milky basic chia pudding is a great base, you can then add toppings depending on when you’re eating- granola, nut butter, seeds, cacao nibs, fresh, frozen or dried fruits (you can make a delicious fruit mousse by blending berries with avocado and dates).

To make a rich chocolatey chia pudding we suggest blending 2 tablespoons of cocoa powder for each 100ml milk together with 3-5 pre-soaked dates for sweetness. Blend your milk, cocoa and fruit together before adding in your chia. Oat, cashew or hazelnut milks make a delicious pairing with chocolate. If you are after a rich, creamy pudding you can blend in an avocado (you may need a bit more sweetener) or use coconut milk.

Another great combo is banana, nut butter and either cocoa or dates - play around with either blending in with your milk or using as toppings.

You can make up a batch and store in a jar in the fridge, will last for 3 days.

Enjoy your chia experiments - get in touch to let us know you favourite combos!

Total cost from Incredible Bulk approx 10p for every serving of chia pudding.

Zero Waste Tips

Buy chia seeds from your local zero waste shop and avoid single use packaging.

Look for loose fruits and berries without plastic packaging.

Buy a sweetener in a glass jar that can be reused for your refills.

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