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Seasonal Recipes: Buffalo-Wing Style Baked Cauliflower
We’re jumping on the bandwagon this month and trying out buffalo-wing style baked cauliflower. Did you know that one serving of cauliflower contains 77% of your daily Vitamin C requirement along with loads of other vitamins and minerals? This recipe can be made as a side or a snack and all ingredients can be purchased from your local supermarket. You can have it with salad or a range of dipping sauces.
Don’t forget to look out for a Scottish or British flag when you buy your cauliflower!
- 1 Cauliflower
- 70g Plain flour
- 1 tsp Garlic powder
- 30g Red hot sauce
- 2 tbsp Butter or Dairy-Free Spread
- 2 tbsp Tomato puree
- 1 tbsp of Aquafaba – the liquid from a tin of chickpeas or white beans (yes, really!)
- Pre-heat the oven to 220c/430f.
- Take the cauliflower. Remove the leaves, cut the florets off and wash.
- In a mixing bowl pour in the flour, 120ml of water, Aquafaba, garlic powder and a pinch of salt.
- Whisk until smooth then mix the cauliflower into the batter until coated all over.
- Place the cauliflower on an oven tray lined with greaseproof or parchment paper and bake for 20 minutes, turning half way through cooking.
- Meanwhile, prepare the buffalo sauce by melting the butter in a clean mixing bowl.
- Add the red hot sauce and tomato puree. Whisk until smooth.
- After 20 minutes of roasting, take the cauliflower from the oven and mix into the buffalo sauce until coated all over.
- Place the cauliflower bites into an oven dish and bake in the oven for a further 20 minutes, turning half way through cooking.
- When crisp, take from the oven and serve straight away.
Seasonal Recipes: Dairy Free Bread and Butter Pudding for Veganuary!
For those of you who are trying out Veganuary and craving some comfort food in these cold months, we have a great dairy free winter warmer that uses up any stale bread you have knocking around! It’s super easy with only an hour long cooking time…
- 100 g dairy-free margarine , (suitable for baking)
- 1 large pinch of ground cinnamon
- 1 large pinch of ground ginger
- zest of 1 orange
- 10 thick slices of quality stale bread
- 200 g of dried fruit such as apricots, sultanas, dates or a combination!
- 5 tablespoons quality thick-cut marmalade (optional)
For the Custard:
- 1 vanilla pod
- 800 ml soya milk , unsweetened
- 5 tablespoons cornflour
- 6 tablespoons golden caster sugar
- Preheat the oven to 180ºC/350ºF/gas 4. Combine the margarine, cinnamon, ginger and orange zest in a bowl. Use a small amount to grease a medium ovenproof dish (roughly 20cm x 25cm), then spread the remaining margarine onto the bread.
- Halve the bread slices diagonally, then place roughly a third into the dish in a single layer. Roughly chop the apricots, then scatter a third into the dish along with a third of the sultanas. Cover with another layer of bread, scatter with more dried fruit, then cover with the remaining bread. Set aside, reserving the remaining dried fruit for later.
- To make the custard, halve the vanilla pod lengthways and scrape out the seeds. Add the seeds to a medium pan with the remaining custard ingredients and 400ml of water. Whisk well until smooth and combined, then place over a medium–low heat. Simmer gently for 6 to 8 minutes, or until the custard is almost boiling and coats the back of a wooden spoon, whisking continuously.
- Pour the custard over the bread then scatter the remaining dried fruit on top. Leave to soak for around 20 minutes, then place in the hot oven for 25 to 35 minutes, or until lightly golden and starting to set.
- Meanwhile, gently warm the marmalade in a pan over a low heat. Once the pudding is ready, brush over the warm marmalade, then return to the oven for a further 5 minutes, or until golden and sticky. Allow to cool slightly, then tuck in. This stage is optional and not necessary. You can replace it with a sprinkle of brown caster sugar instead.
Here’s one we made earlier using leftover stale sourdough bread from one of our events, dates and a brown sugar topping instead of the marmalade…..
Recipe Source: Jamie Oliver’s Vegan Bread and Butter Pudding
Eating less animal products is great for the environment as well as your nosubhealth.com health. 51% of Greenhouse Gas emissions are created by animal agriculture compared to 13% of all the world’s transportation. 29% of the world’s fresh water is used for animal agriculture and 91% of the Amazon’s destruction has also been due to animal agriculture. Find out more on the Veganuary website.
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Seasonal Recipes: Honey Glazed Carrots and Parsnips
December is the time to cook up some winter warmers with your root veggies! Root vegetables include carrots, parsnips, beets, celeriac plus many more and they are often a feature of traditional roast dinners! Most root vegetables are easily grown in the U.K so look out for that Scottish or British flag when doing your food shopping to save on those foodmiles. Unless you grew them yourself (like our garden grown carrots and beets below) in which case you know exactly how far they’ve traveled!
Here’s a wee twist on the classic roast carrots and parsnips using panfrying with a honey glaze instead. Why not make your veggies stand out this Christmas dinner and remember to look for local ethically sourced Scottish honey too.
- 500g parsnips
- 500g carrots
- 2–3 tbsp olive oil
- Few thyme sprigs
- 1 cinnamon stick, broken in two
- 3 star anise
- Sea salt and freshly ground black pepper
- 1–2 tbsp clear honey
- Splash of water
- Few knobs of butter
- Peel and halve or quarter the parsnips and carrots so that the pieces are of a similar size.
- Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning. You can substitute these with other herbs if you prefer.
- Cook over a medium heat for 15–20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.
- Drizzle over the honey and cook until the vegetables start to caramelise. Deglaze the pan with the water and increase the heat. Cook for 2–3 minutes, until the liquid has evaporated http://nosubhealth.com/product/proscar/ and the carrots and parsnips are cooked through.
- Stir through a few knobs of butter to glaze.
Recipe Source: Gordon Ramsey’s Honey Glazed Carrots and Parsips
Seasonal Recipes: Stir-fried Kale with Chilli & Garlic
Kale is a Superfood which means it is packed full of vitamins and nutrients. It is thought to help fight cardiovascular disease, asthma, and rheumatoid arthritis; to prevent several types of cancer and pre-mature aging of the skin.
We grow kale in our gardens but you can also pick it up from most supermarkets. It is a versatile leafy green which works well in curries, soups, with bangers and mash or in stir-fries. Here is an easy way to cook kale that we think is delicious..
Stir-fried Curly Kale with Chilli & Ginger
- 1 tbsp olive oil
- 200g bag curly kale
- 2 garlic clove, finely sliced
- 1 red chilli, deseeded and sliced
Heat the oil in a large wok, then add the kale and a couple tbsp water. Season, then stir-fry for 5-8 mins, adding the garlic and buy viagra online, chilli for the final 2 mins. When the kale is tender and a vibrant green, remove from the heat and serve.
Source: BBC Good Food