Black Pepper Tofu and Asparagus

This is a beautiful easy to make dish. Its quite fiery thanks to the black pepper, if you’re not keen on heat maybe reduce the quantity. And we have since used the recipe with other veg once asparagus was out of season. Recipe from bon appetit.

You’ll need a saucepan and frying pan.

Serves 2

Ingredients (when in italics available from the van)

approx 400g tofu (see diy recipe approx 60p)

1 Tbsp black peppercorns (approx 10p)

2 garlic cloves

1 1½" piece ginger, peeled

1 Tbsp. arrowroot or cornstarch (approx 5p)

½ tsp. salt (approx 3p)

3 Tbsp. extra-virgin olive oil (approx 15p)

450g asparagus, trimmed, cut into 1½" pieces

75ml soy sauce

1 Tbsp. sugar (approx 2p)

1 tsp. unseasoned rice vinegar

Cooked white or brown rice (for serving) (approx 45p or 38p)

Total cost from Incredible Bulk approx £1.40 / £0.70 pp

Method:

Cook rice.

While rice cooking, first wrap tofu in a clean kitchen towel / muslin cloth and place in a shallow baking dish and weigh down with a heavy object (a cast-iron skillet topped with a couple of heavy cans works well). Let sit at least 15 minutes to remove excess water.

Meanwhile, coarsely crack peppercorns in a spice mill or with a mortar and pestle and set aside. Finely grate garlic and ginger into a small bowl and set aside.

Unwrap tofu and cut into 1" cubes. Transfer tofu to a medium bowl. Add arrowroot/cornstarch and salt and toss gently to coat tofu.

Heat oil in a large nonstick pan over medium-high. Add tofu to cook, turning occasionally, until golden brown and crisp all over, 6–8 minutes. Using tongs or a slotted spoon, transfer to a large plate or baking sheet.

Reduce heat to medium and add reserved cracked pepper to pan. Cook, stirring often, until very fragrant, about 2 minutes, then add asparagus and cook, stirring often, until bright green, about 1 minute. Add reserved garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Return tofu to pan and gently toss to combine. Increase heat to medium-high, add soy sauce and sugar, and cook, tossing occasionally, until sauce thickens slightly, about 3 minutes.

Remove from heat and add vinegar. Taste and add more salt and/or vinegar if needed.

To serve, divide rice among plates and top with tofu mixture.

Zero Waste Tips

You can make your own diy asparagus stock with the leftover woody ends of asparagus.

Make your own tofu to avoid plastic wrapped alternatives.

Soy sauce and rice vinegar can be found in recyclable or reusable glass bottles.

Recipe is also great with other stir fry veg - a great way to use up what you have available.

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Oven Baked Asparagus Risotto

A brilliant easy to follow and cook risotto recipe from Madeleine Shaw. No more standing over the hob endlessly stirring, simply pop all in a baking dish and leave it to do its thing- genius!

You’ll need a baking tray.

Serves 2

Ingredients (when in italics available from the van)

250g arborio rice (80p)

750ml of veg or chicken stock (approx 10p if using bouillon)

1 tbsp nutritional yeast (approx 15p)

1 leek (or if you are in time some foraged 3 cornered leek)

1 tbsp of olive oil (approx 10p)

3 garlic cloves

1 tsp of thyme (approx 10p)

1/2 tsp of salt (approx 3p)

bunch asparagus

1/4 lemon zest

100g of cherry tomatoes

Total cost from Incredible Bulk approx £1.18 / £0.59 pp

Method:

Preheat the oven to 200C.

Fry the oil, leek and garlic for 10 mins.

Mix the cooked leeks, rice, tomatoes, asparagus, lemon zest, nutritional yeast, salt and stock in a medium roasting tray.

Seal with foil and bake for 30 mins.

Serve with a squeeze of fresh lemon juice and a drizzle of olive oil.

Zero Waste Tips

For stock we used a mix of bouillon and diy asparagus stock.

You can make your own diy asparagus stock with the leftover woody ends of asparagus

Use 100% recycled aluminium foil (available in the van) and you can also reuse foil a couple of times before recycling - simply wipe down and fold neatly to use again.

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DIY Asparagus Stock

This is a great use for those woody ends of asparagus, recipe found in the great Simplicious cookbook from Sarah Wilson.

You’ll need a saucepan, blender and sieve.

Ingredients (when in italics available from the van)

woody asparagus ends

Total cost from Incredible Bulk approx £0 / £0 pp

Method:

Boil the woody stems of 2-3 bunches of asparagus for 45 mins until super soft.

Once soft blend in blender and pass through sieve, pressing with the back of a spoon. You will be left with a puree-ish stock.

Zero Waste Tips

Remember if you haven’t got enough woody ends to begin with you can freeze until you do.

Freeze stock until ready to use- freeze in handy batch sizes of 500ml.

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Asparagus and Mint Risotto

A delicious fresh recipe making the most of the asparagus season and fresh mint, found from Jamie Oliver.

You’ll need a large saucepan and frying pan.

Serves 8

Ingredients (when in italics available from the van)

For risotto base:

1 litre organic vegetable or chicken stock (approx 14p if using vegan bouillon)

2 tablespoons olive oil (approx 14p)

1 large onion, peeled and finely chopped

4-5 sticks celery, trimmed and finely chopped

600 g arborio rice (£1.92)

250 ml vermouth or dry white wine

For Risotto

2 bunches asparagus, finely chopped, woody ends removed

700 ml organic vegetable or chicken stock (approx 10p if using boullion)

50 g butter or oil

1 small handful Parmesan cheese , freshly grated, plus a block for grating, or use nutritional yeast

1 bunch fresh mint, leaves picked and finely chopped

2 lemons, zest and juice of

sea salt freshly ground black pepper

extra virgin olive oil

Total cost from Incredible Bulk approx £2.30 / £0.29 pp

Method:

Start with the risotto base ingredients, bringing the stock to a simmer in a saucepan.

Put the olive oil in a separate large pan, add the onion and celery and cook gently for about 15 minutes, until soft. Add the rice and turn up the heat. Keep stirring, don't let the rice or veg catch on the bottom of the pan.

Quickly pour in the vermouth or wine, keep stirring until it has evaporated, leaving the rice with a lovely perfume.

Add the stock to the rice a ladle at a time, stirring and waiting until it has been fully absorbed before adding the next. Turn the heat down to low and continue to add ladlefuls of stock until it has all be absorbed. (approx 15mins)

Now pour in half the risotto stock and the finely sliced asparagus stalks and the tips.

Stirring all the time, gently bring to the boil, then turn the heat down and simmer until almost all the stock has been absorbed.

Add the rest of the stock a ladleful at a time until the rice and asparagus are cooked. You might not need all your stock.

Be careful not to overcook the rice - check it throughout cooking to make sure. It should hold its shape but be soft and creamy.

Turn off the heat, beat in your butter/oil and Parmesan/nutritional yeast, mint, almost all the lemon zest and all the juice.

Check the seasoning and add salt and pepper if needed.

Put a lid on the pan and leave the risotto to rest for a minute.

Serve with a drizzle of olive oil, a scattering of lemon zest and a block of Parmesan on the table.

Zero Waste Tips

Buy vegetables loose to avoid single use packaging.

Don’t throwaway your woody asparagus tips - make this asparagus stock instead!

Can’t find Parmesan loose and without packaging- try this vegan alternative.

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Creamy Polenta with Mushrooms and Greens

In an effort to use polenta more we tried this recipe from Deliciously Ella’s first cookbook and it was super delicious. The original recipe is served with crispy kale but as we didn’t have any we added chard to the mushroom mix instead.

You’ll need a large saucepan and frying pan.

Serves 4

Ingredients (when in italics available from the van)

150g polenta (38p)

250g chard or other green veg available

500g mushrooms

2 tablespoons tamari or soy sauce

dozen sprigs fresh thyme or 2 teaspoons dried (approx 10p)

olive oil

salt and pepper

juice of 1/2 lemon

Total cost from Incredible Bulk approx £0.48 / £0.12 pp

Method:

Pour 1 litre of water into large saucepan with a lid and bring to boil.

Once boiling, turn down heat and gradually pour in polenta, stirring continuously.

Once all polenta is in the pan keep stirring until it turns nice and thick. At this point place lid on pan and stir every 5 minutes or so.

Meanwhile slice the mushrooms and place in frying pan with the tamari/soy sauce and thyme and saute for 5 minutes.

While this is cooking chop chard/greens and then add to frying pan and cook together with mushrooms for another 5 minutes.

Once everything has finished cooking stir lemon juice into polenta and pour into bowls.

Drizzle a little olive oil over the polenta before adding mushroom mix on top.

Zero Waste Tips

Buy vegetables loose to avoid single use packaging.

Look for tamari/soy sauce in glass bottles that can be easily recycled, glass can be endlessly recycled making it a better choice over plastic bottles that have limited recycling options.

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Sprouted Cocoa Pops

This is a pretty exciting breakfast offer! A little crunchier than your traditional cocoa pops but an awesome way to introduce an additional grain to your daily diet and it tastes amazing with banana blended oat milk! Recipe found in I Quit Sugar Simplicious recipe book.

You’ll need a bowl, sieve, muslin cloth and saucepan. Note it takes 1-3 days to sprout the buckwheat.

Makes 1 large jar.

Ingredients (when in italics available from the van)

500g buckwheat groats (£2.25)

40g cocoa powder (48p)

75g coconut oil

4 tablespoons sweetener such as rice malt syrup, maple syrup, honey

Total cost from Incredible Bulk approx £2.73

Method:

Start by preparing your buckwheat for sprouting by rinsing the buckwheat and place in large bowl with plenty of water (enough to cover) and leave to soak overnight.

Next rinse the groats well and transfer to a large sieve over a bowl and cover with cloth (or use sprouting jar or tray if you have). Leave buckwheat for 1-3 days until it starts to sprout, rinsing a few times a day.

Once you see small sprouts appear, preheat oven to 120C and line baking tray with baking paper.

Melt coconut oil in saucepan, once melted take off heat and add sweetener, mix in cocoa powder and then add sprouted groats and stir to coat evenly.

Place groats on lined baking tray, spreading in thin layer and bake for 1 hour, stir every 20 minutes or so.

Allow to cool and place in airtight jar, serve with milk of choice.

Zero Waste Tips

Buy oil and sweetener in glass jars so you can recycle or reuse when finished with.

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Cornbread Bean Chilli Pie

We’ve been trying to use polenta more and came across this awesome cornbread chilli pie in The Art of The Larder cookbook, great served with fresh salad and salsa!

You’ll need saucepan or frying pan and baking dish. You will also need to have pre-soaked and cooked your mixed beans (or if just soaked, add bean cooking time of 90mins instead of 10mins listed below)

Serves 4 people.

Ingredients (when in italics available from the van)

For the chilli

2 tablespoons olive oil (approx 10p)

1 cinnamon stick (approx 30p)

2 bay leaves

2 celery stalks, finely diced

1 green pepper, deseeded and finely chopped

1 onion, finely diced

2 cloves garlic, finely sliced

1 teaspoon smoked paprika (approx 10p)

1 teaspoon ground cumin (approx 8p)

1 400g tin tomatoes

300g mixed beans (£1.65)

dried chillis, flaked to taste

salt

For cornbread top

200g polenta (50p)

1/4 teaspoon bicarbonate of soda (approx 3p)

1 teaspoon baking powder (approx 7p)

2 eggs beaten (or use flax or chia eggs)

250ml buttermilk (or use milk or nut/oat milk with teaspoon of vinegar)

salt and pepper to taste

Total cost from Incredible Bulk approx £2.83 / £0.71 pp

Method:

Start with making the chilli, placing oil in pan over moderate heat and fry cinnamon, bay leaves, celery, green pepper and onion until soft, about 8-10 minutes. Add the garlic and ground spices and fry for another couple of minutes.

Add tinned tomatoes and beans, mix and simmer for 10 mins (or longer if beans not cooked).

Add chillis if using and season with salt and cook for further 5 minutes, checking seasoning.

Take pan off heat, mix well and place bean mix into baking dish.

Preheat oven to 180 C

Make the cornbread topping by first adding polenta to dry frying pan over moderate heat and toast for a few minutes until fragrant.

In a bow mix the polenta with buttermilk, bicarbonate of soda, baking powder, eggs, salt and pepper to taste.

Pour polenta mix over beans, leaving no gaps.

Bake in oven for 20-25 minutes until cornbread is firm to touch and golden.

Serve with salad and salsa!

Zero Waste Tips

Buy vegetables loose without packaging, if you can’t find specific ones needed substitute for others available.

Recycle your tin cans, or check out these upcycling ideas!

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DIY Za'atar

Making your own spice blends is an easy way to avoid extra packaging, most are easy to blend using what you already have in your cupboard. Za’atar is a lovely Middle Eastern blend, great on roast veggies, eggs and fish. This recipe is taken from Green Kitchen At Home.

You’ll need a frying pan and bowl.

Makes approx 60g, one small spice jar.

Ingredients (when in italics available from the van)

4 tablespoons sesame seeds (approx 20p)

4 tablespoons sumac (approx 35p)

2 tablespoons dried thyme (approx 25p)

1/2 tablespoon ground cumin (approx 10p)

pinch salt

Total cost from Incredible Bulk approx £0.90

Method:

Toast sesame seeds in dry frying pan on a low heat for about 5 minutes or until golden, stirring occasionally to prevent burning. Remove from heat and set aside to cool.

In bowl mix all other ingredients and then add cooled seeds and mix well.

Pour into small sealable glass jar, will keep for months in sealed jar.

Zero Waste Tips

Buy spices, herbs and seeds from refill store to completely avoid all packaging!

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Stuffed Cabbage Leaf Rolls

Inspired by a fellow allotment group member we decided to give stuffed cabbage leaves a try, we amended this recipe from delish using sosmix instead of mince and were very happy with the results!

You’ll need 2 saucepans and baking tray.

Makes 6 cabbage rolls.

Ingredients (when in italics available from the van)

For the sauce

2 tablespoons olive oil (approx 10p)

1/2 onion, chopped

3 cloves garlic, crushed

2 tablespoon tomato paste

2 (400g) can chopped tomatoes

2 tablespoons balsamic vinegar (approx 7p)

1 tablespoon demerara sugar (approx 5p)

2 teaspoon dried oregano (approx 15p)

Salt

Freshly ground black pepper

For cabbage rolls

6 large cabbage leaves

150g sosmix (£1.50)

25g basmati (8p)

1 tablespoon dried parsley (approx 10p)

Salt

Freshly ground black pepper

Total cost from Incredible Bulk approx £2.05

Method:

First rinse rice and place in saucepan with water to cook - looking for al-dente finish as rice will finish cooking in cabbage leaf.

Next place sosmix in bowl and add 250ml cold water, mix and leave to one side.

Preheat oven 180C.

Now to make the sauce, in a large saucepan over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Stir in tomato paste and garlic and cook until fragrant, 1 minute. Pour over tomatoes then add vinegar, sugar, and oregano. Lower heat to medium-low and simmer for 20 minutes. Season with salt and pepper.

While that cooks start on your rolls, check rice and drain when al-dente. You’ll then need to soften cabbage leaves, you can blanch in hot water (can utilise rice water) or you can steam over the simmering sauce. Once tender and flexible set to one side.

To make your filling, add approx 100g of tomato sauce to your sosmix together with the rice and parsley. Season with salt and pepper.

Now to assemble, spread a thin layer of sauce on the bottom of a baking dish. To make rolls, cut out the hard triangular rib from each cabbage leaf. Place large spoonful of filling into one end of each leaf, then roll up, tucking in the sides as you roll. Place rolls seam side-down on top of sauce in baking dish. Spoon remaining sauce on top of cabbage rolls then cover dish with foil.

Bake 1 hour and garnish with more parsley before serving.

Zero Waste Tips

Use recycled aluminium foil (we have some available in the van!) and once finished with, see if you can reuse foil or if not roll into ball and place in metal recycling. Did you know that recycled aluminium has exactly the same properties as new but takes just five per cent of the energy to produce!

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Wild Garlic Pesto

Another easy to forage food is wild garlic. Found in shady spots, quite often in woodlands the leaf of the wild garlic plant is great to pick to add to salads but also makes a delicious pesto!

You’ll need to go foraging for wild garlic, best time is spring- march/april, pick the leaves.

Makes large jar full.

Ingredients (when in italics available from the van)

100g garlic leaves

1 lemon - juice of

100ml olive oil (95p)

100g pumpkin seeds or walnuts (85p or £1.50)

4 tablespoons nutritional yeast (approx 40p)

half teaspoon salt (approx 5p)

pepper to taste

Total cost from Incredible Bulk approx £2.25 (pumpkin) £2.90 (walnut)

Method:

First sort through garlic leaves and remove thick stalks and thoroughly wash.

Gently dry roast pumpkin seeds or walnuts in frying pan.

Add all ingredients except olive oil to blender and blitz, then add olive oil and blend again.

Transfer to jar and enjoy!

Zero Waste Tips

Freeze pesto in ice cube trays and keep in freezer to prolong life and save any wastage.

Before juicing lemon you could zest or peel skin to save for use in other recipes. Or use leftover lemon to make cordial.

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Golden Sauerkraut

This sauerkraut recipe from the Green Kitchen At Home cookbook is so fresh and tasty. This is a super easy recipe to create your own fermented food that is great for your gut health.

You’ll need a large sterilised jar to store your kraut. to sterilise preheat oven to 180 C, remove rubber ring, place jar in pan of boiling water for 10 minutes, drain and place jar in oven to dry.

Makes 1 large jar

Ingredients (when in italics available from the van)

1.4kg green cabbage, trimmed and 2 outer leaves set aside for sealing

3 carrots, tops removed and peeled

2 cloves of garlic, peeled

1.5 tablespoon ground turmeric (approx 25p)

1 tablespoon sea salt (approx 10p)

1 tablespoon peeled and grated fresh ginger (or use ground if not available, approx 13p)

1/2 tablespoon caraway seeds (approx 8p)

1/2 tablespoon fennel seeds (approx 9p)

Total cost from Incredible Bulk approx £0.65

Method:

Thinly slice cabbage, grate carrots and finely chop garlic.

Transfer all to large mixing bowl and add the remaining ingredients.

Using your hands (rubber gloves advisable or be prepared to have yellow hands for a while!) mix and massage the vegetables for about 10 mins, until they are tender and very juicy. You may need to add more salt if vegetables are not releasing juices.

Pack the sauerkraut into your sterilised jars, cover with juices, top with the reserved outer leaves and seal.

Store jar at room temperature out of direct sunlight for 2-4 weeks or until fermented. When ready the kraut should be softly textured but not mushy and have a fresh, spicy, acidic flavour. Remove cabbage leaves and store in fridge. It will keep for a few months.

Zero Waste Tips

Buy vegetables loose without packaging.

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Nut Butter

Avoid packaging all together and make your own nut butter. You can use any nuts you like, we love a mix of almonds and hazelnuts, and if we’re feeling flush a mix of pecans in there is delicious! Method followed from Deliciously Ella’s first cookbook.

You’ll need a good blender / food processor.

Makes 1 large jar

Ingredients (when in italics available from the van)

400g nut of choice (best value in van are Almonds £5.60)

pinch salt

Total cost from Incredible Bulk approx £5.60

Method:

Preheat oven to 200 C. Roast the nuts for about 10 minutes and allow to cool for a few minutes.

Place nuts and salt in food processor/blender and blend for about 10-15 mins until desired consistency.

Store in airtight container.

Zero Waste Tips

Buy nuts loose to avoid packaging.

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Quick Naan Without Yeast

Naan bread without the plastic packaging and you should be able to find all the ingredients plastic free too! This recipe is super quick and easy and a great addition to home cooked currys!  Recipe from The Kitchen Paper

You’ll need a mixing bowl and frying pan.

Makes 8-10 naan

Ingredients (when in italics available from the van)

1 3/4 cups all purpose flour

2 tsp demerara sugar (approx 3p)

1 tsp salt (approx 5p)

3/4 tsp baking powder (approx 5p)

2 tsp rapeseed oil (approx 6p)

1/2 cup milk or water if not available

Total cost from Incredible Bulk approx £0.19

Method:

Combine all dry ingredients and whisk together.

Create well in the middle of dry ingredients and add the oil and milk/water.

Mix together until it forms a ball in the bowl. Turn out on counter and knead until smooth and elastic (around 5 mins) adding more flour as needed, you want the dough to be moist but not loose.

Let the dough rest for 10 mins.

Divide dough into 8-10 small balls.

Heat skillet / frying pan over medium - high heat. Roll out one ball of dough until very thin - use roller.

Melt some oil in pan and one at a time place rolled dough into pan. Cook for about 90 seconds, or until parts are blackening, on each side.

When done you can brush with butter or oil and top with seasoning if you wish.

Zero Waste Tips

Find flour in paper bag for a completely plastic free naan bread recipe!

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Lentil and Mushroom Burger

This burger is delicious! After craving a burger for a while we looked up this recipe from the Healthy Maven and it did not disappoint!

You’ll need a saucepan, frying pan and baking dish.

Makes 6 burgers

Ingredients (when in italics available from the van)

150g dark speckled lentils (53p)

1 tablespoon olive oil (approx 10p)

1 small onion finely chopped

2 stalks celery finely chopped

2 cloves garlic finely chopped

150g mushrooms, finely chopped

1 tablespoon dijon mustard

1 teaspoon balsamic vinegar (approx 7p)

1.5 teaspoons dried thyme (approx 10p)

1 tablespoon ground linseed with 3 tablespoons water (approx 5p)

2 tablespoons sunflower seeds (approx 10p)

salt and pepper to taste

Total cost from Incredible Bulk approx £0.95 / 0.16 p burger

Method:

Cook lentils in 2 cups of water, once cooked, add to a large bowl and mash up using a potato masher or the back of a fork.

Preheat oven to 175 C.

Make flax egg by combining ground linseed (we use our blender) with water. Set aside.

Heat up olive oil in a large frying pan over medium heat.

Add in onions and sauté for 3 minutes or until translucent.

Add in celery, garlic cloves and mushrooms.

Cook for about 5 minutes or until mushrooms have wilted.

Add veggie mixture to lentils and stir in dijon, balsamic, and thyme. Mix until combined.

Add in flax egg, sunflower seeds and salt and pepper to taste.

Using your hands, form into 6 balls.

Place on parchment lined baking tray and flatten slightly (do not flatten too thin).

Bake for 20 minutes.

Remove from oven and carefully flip. It’s okay if they come apart slightly. Use your hands to mash them back together.

Bake for another 20 minutes.

Let cool on baking sheet for at least 10 minutes before serving.

Zero Waste Tips

Buy veg loose to avoid packaging and look for condiments in glass jars that can be recycled or reused.

Make your own burger buns to further avoid single use plastic packaging. We enjoyed them with our quick naan bread.

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Nettle Risotto

Foraging is the ultimate form of zero waste shopping, completely packaging free and you only take what you need. Recently inspired by Erin Lovell Verinders new book Plants for the People we’ve been out foraging for nettles. Nettles are full of goodness and offer great nourishment after the winter months. We came across a recipe by Hugh Fearnley-Whittingstall that we’ve altered slightly!

You’ll need to go foraging for nettles, best time is spring- march/april, pick the top leaves using gloves!

Serves 2

Ingredients (when in italics available from the van)

100g nettle leaves

2 garlic cloves

2 tablespoons olive oil

1 teaspoon veg bouillon (approx 14p)

175g arborio rice (56p) or you could use our short grain brown rice too

4 tablespoons nutritional yeast (approx 40p)

salt and pepper to taste

Total cost from Incredible Bulk approx £1.29 / 0.65 pp

Method:

First sort through nettles and remove thick stalks and thoroughly wash leaves - first with cold water and then with boiling water.

Bring around 1 litre of salted water to the boil and throw in the nettles, bring back to a boil and blanch for a couple of minutes.

Then drain, squeezing nettles to remove water - keeping water to use for stock. Add veg bouillon to nettle water and stir.

When nettles cool enough to handle chop finely.

In a large, heavy-based pan, add olive oil over a medium-low heat. Add the finely chopped garlic cloves cook for 8 to 10 minutes. Add the rice, stir to coat the grains, pour in a third of the stock and bring to a gentle simmer. Cook, stirring, until almost all the stock has been absorbed, then add the chopped nettles and a little more stock. Keep adding stock a bit at a time, making a new addition when the previous one has been absorbed, until the rice is nicely al dente (you may not need all the stock) – around 20 minutes in all – and the texture is loose and creamy.

Season to taste. Drizzle extra olive oil over the risotto and sprinkle on the nutritional yeast. Cover, leave for a few minutes, then stir in.

Serve straight away, nice with vegan parmesan cheese.

Zero Waste Tips

Only take the amount of nettles needed when foraging - its roughly a small bag full.

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No Cross Hot Cross Buns

Who doesn’t love a hot cross bun?! Well actually Jack isn’t the biggest fan but Gemma loves them so set out on a mission to make some zero waste, avoiding the annoying single-use packaging they often come in. We are a little lazy when it comes to baking so left out the crosses as didn’t have a piping bag and didn’t want to buy for just one recipe, hence the no cross! Recipe followed found at Recipes Made Easy

You’ll need a mixing bowl. Plus good scheduling, overall time to make around 24 hrs!

Makes 12 buns

Ingredients (when in italics available from the van)

For Buns:

500g strong bread flour (we like using a mix, sometimes using spelt or buckwheat as well as strong)

2-3 tsp mixed spice (approx 38p)

1/2 tsp ground nutmeg (approx 8p)

60g demerara sugar (18p)

1 1/4 tsp salt (approx 8p)

50g fat - butter or rapeseed oil works well (30p)

125g raisins (63p)

50g mixed peel

1 egg lightly beaten, or use egg substitute such as chia or flax egg

100 ml sourdough starter (if anyone wants a sourdough starter please email us!)

200 ml warm water

For the glaze

25g demerara sugar (8p)

50 ml water

1/2 tsp mixed spice (approx 8p)

Total cost from Incredible Bulk approx £1.55

Method:

Make sure you have recently fed your sourdough starter and its ready to use.

Make the dough by placing the flour and spices into large mixing bowl and stir in sugar and salt. Rub in fat with fingertips, then stir in raisins and mixed peel. Make a well in the centre.

Drop the egg into the well and add the sourdough starter. Add most of the water and mix to a soft, slightly sticky dough, adding the remaining water if needed.

Turn out the dough and kneed gently, until smooth and elastic and no longer sticky. Place in a lightly oiled bowl, turning to coat the dough in oil. Cover and leave in a warm place to rise for about 12hrs.

Next, turn out and lightly knead the dough. Divide the dough into 12 and roll each into a ball. Place on a greased baking sheet. Cover loosely and leave in warmish place for 10-12 hrs / overnight until doubled in size.

Preheat oven to 190 degrees Celsius / 180 fan / gas mark 5

Bake for 20-25 mins until risen and golden.

While the buns are baking you can make the glaze, placing the sugar, water and spice in a pan and heat until sugar dissolves and water evaporated.

Once buns are cooked transfer to wire rack and brush tops with sugar glaze.

Zero Waste Tips

All ingredients are easy to find without single use plastic packaging.

Can be frozen for up to 2 months.

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Vegan Meatloaf

A great zero waste recipe using okara, the discarded soy pulp left over from making soy milk. Recipe taken from Messy Vegan Cook.

You’ll need a mixing bowl.

Makes 1 small loaf to serve 2.

Ingredients (when in italics available from the van)

1 cup okara (see soy milk recipe for okara, uses about half approx 30p)

30g oat flour (blended porridge oats approx 8p)

60g sosmix (60p)

3/4 cup diced onion

2-3 tablespoon tomato paste

1 tablespoon vegetarian worcestershire

1/4 teaspoon each of sage, basil, thyme, and salt (approx 22p)

1/4 tsp strong English mustard

3 tablespoon nutritional yeast (approx 20p)

Salt and pepper, to taste

Total cost from Incredible Bulk approx £1.40 / £0.70 pp

Method

Set oven to 190 C

Mix sosmix with 100ml water and let sit for 5-10mins

Once sosmix ready mix all of the ingredients together in bowl.

Grease loaf tin and add mixed ingredients.

Bake for about 20-30 minutes, or until nicely browned on top.

Zero Waste Tips

This is a great zero waste recipe to use up your soy bean pulp from DIY soy milk recipe.

Find mustard, tomato paste and Worcestershire sauce in glass bottles that can easily be recycled.

Play around with added spices and sauces to use up what you have in the fridge and cupboard!

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Italian Okara Balls

A vegan take on meatballs using okara, the discarded soy pulp left over from making soy milk. A great zero waste recipe! Recipe taken from Messy Vegan Cook.

You’ll need a blender and mixing bowl.

Makes around 12.

Ingredients (when in italics available from the van)

75g vital wheat gluten

30g oat flour (blended from oats approx cost 8p)

1/4 teaspoon oregano (approx 8p)

1/4 teaspoon thyme (approx 8p)

1/4 teaspoon salt (approx 5p)

1/2 cup fresh okara (see soy milk recipe for okara, uses about half approx 30p)

90g chopped onion

1 tablespoon vegan Worcestershire sauce

1 tablespoon ketchup

2 teaspoon yeast extract spread

2 cloves fresh garlic, smashed

1/2 tsp dijon mustard

Total cost from Incredible Bulk approx £0.59

Method

Mix dry ingredients (gluten flour, spices, and oat flour) in a medium bowl.

Make a paste out of all the remaining ingredients by placing all but the okara in a blender.

Remove and stir okara in until mixed.

Add the okara mix to the dry mix and stir until all of the ingredients begin to mix. You can use hands to mix, but don’t over-knead the dough.

Form into small balls and steam for 25-30 minutes.

When you’re ready to eat the vegan meatballs, simply fry them up in a little oil or add to your favourite sauce.

Zero Waste Tips

This is a great zero waste recipe to use up your soy bean pulp from DIY soy milk recipe.

Find mustard, ketchup and Worcestershire sauce in glass bottles that can easily be recycled.

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Tofu Scramble

Having made our own tofu for the first time we wanted to give scrambled tofu a go. A great tasty alternative to scrambled eggs. Recipe taken from Simple Vegan Blog.

You’ll need a frying pan.

Serves 2.

Ingredients (when in italics available from the van)

approx 225g tofu (60p if you follow recipe)

1/4 teaspoon turmeric (approx 10p)

salt and pepper to taste

Total cost from Incredible Bulk approx £0.70 / £0.35 pp

Method

Crumble tofu into small pieces.

Add oil to pan, add crumbled tofu and turmeric together with salt and pepper. Stir well until combined and cook over medium-high heat for 5-10 mins.

Serve!

Can add additional herbs and spices for more flavour. Nutritional Yeast is also a tasty addition!

Zero Waste Tips

Make your own tofu to avoid all packaging!

If you happen to make too much store leftovers in airtight container in fridge for up to 1 week.

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Tofu

Vegan substitutes such as tofu often come in single use plastic packaging, so we wanted to try and make our own! We found this easy recipe and it works! Recipe taken from Mary’s Test Kitchen.

You’ll need a large saucepan, wooden spoon, muslin cloth, sieve, bowl and books to use as weights, or a tofu press if you have one.

Makes 1 block tofu approx 200g.

Ingredients (when in italics available from the van)

1 litre soy milk (60p if follow DIY recipe)

120ml water

1 1/2 tablespoon lemon juice

Total cost from Incredible Bulk approx £0.60 (approx half the cost of tofu you’d find in the supermarket).

Method

Combine the water and lemon juice in jug.

In a saucepan heat the soy milk to 160F (71C). Stir constantly to stop milk burning. Make sure it gets up to temp, if it doesn’t get hot enough this affects the curdling process.

Once at temp remove from heat and stir half of the lemon mixture into the soy milk for 1 or 2 minutes with a wooden spoon or spatula. Stand the spoon or spatula straight down into the milk to cause the spinning motion of the milk to stop. Add the rest of the lemon mixture and stir the spatula in a back and forth motion or a figure eight motion. The intent is to mix the lemon juice coagulant in thoroughly but gently. After a minute or two, the soy milk should start to separate and curds will begin to form. Stop stirring and cover the pot with a lid.

Let sit for 10 to 15 minutes.

The soy milk will have completely separated into bits of soybean curd and liquid. The liquid should be rather clear and yellowish. If it is still milky looking, it has not completely curdled. In that case, add a few drops of lemon juice and stir them in well.

Ladle the soy curds into muslin cloth set over sieve and bowl. Pull up the sides of the cloth to allow water to drain out. Twist cloth to squeeze out more water.

Once you have all the curds, place within muslin cloth and form into shape. Place a weight on top. You want to press the curds evenly, a cutting board with a few books on top works well.

Let sit for 30 minutes to an hour.

Carefully unwrap the tofu and place in a bowl of very cold water. This will help the tofu firm up further.

Now it's ready to use or store it in water, in the fridge, for 1 to 2 weeks. It can also be frozen.

Zero Waste Tips

Make your own soy milk to avoid all packaging!

Buy lemon loose for lemon juice.

Keep the whey - use in baking, for pancakes, soups etc

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