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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Sauerkraut

Sauerkraut is a great way to make the most of a seasonal ingredient. It’s a super easy salt fermentation. This lacto-fermentation method is a controlled process that allows good bacteria to multiply, converting sugar into lactic acid, a natural preservative. A great probiotic food that’s good for your gut. Cabbage and other leafy vegetables are commonly used, however any fruit or vegetable can be thinly sliced/grated and fermented. We found this method and info via Eating for Pleasure, People & Planet by Tom Hunt.

The general rule is to use 3% sea salt - so if you have 100g of leafy vegetables, you would add 3g of salt.

You will need large bowl, sterilised jar with lid, parchment paper.

Method

Finely slice or grate your chosen vegetables/fruits using a knife, mandolin or grater and place in a bowl. Weigh to know how much salt to add. Sprinkle over the correct amount of salt (3% of weight) and mix thoroughly through with your hands, massaging the salt into the vegetables until juices begin to run.

Pack the vegetables and all of the briny liquid into a sterilised jar, pushing down firmly. When the jar is full to the brim, squash down the vegetables again ensuring that they are completely submerged in the liquid. If you need you can always add a drop of filtered water and a pinch of salt to bring the level up above the surface of the vegetables. Use a scrunched up bit of parchment paper to hold the vegetables down and secure the lid on top. Set aside to ferment at room temperature for a minimum of 4 days. By this time you should see bubbles in your jar and if you taste some of the liquid it should be slightly acidic.

At this point you can either continue to ferment the sauerkraut at room temperature or you can transfer to the fridge for a milder taste. Will keep for months!

Favourite combinations

Spring Foraged Kraut

Use a mix of easy to forage spring greens such as Wild Garlic, Dandelion, Sorrel, Alexanders, Three Cornered Leek, Black Mustard, Pennywort, Garlic Mustard. We like to add in a bit of cabbage to the mix as well to beef it out a bit.

Zero Waste Tips

Sauerkraut is a great fermentation method for preserving seasonal produce or any excess you may have growing in the garden or accumulating in the fridge!

Refill your sea salt to avoid single use plastic packaging.

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Gluten Free Hot Cross Buns

We’ve adapted this recipe from Pauline Cox’s teacake recipe in Hungry Woman. This is super quick and easy. Makes a delicious fibre rich gluten free version of a hot cross bun, less doughy and a bit more spongy.

You’ll need a blender and mixing bowls.

Makes 9 buns

Ingredients (when in italics available from the van)

15g Chia Seeds (approx 15p)

15g Linseeds (approx 12p)

15g Sesame Seeds (approx 15p)

75g Desiccated Coconut (approx 56p)

50g Almonds (approx 93p)

75g Psyllium Husk

2 teaspoon baking powder (approx 7p)

1 teaspoon Sea Salt (approx 6p)

2 teaspoons Mixed Spice (approx 25p)

1 teaspoon Cinnamon (approx 13p)

1/2 teaspoon Ginger Ground (approx 8p)

1/2 teaspoon Nutmeg Ground (approx 8p)

50g Mixed Peel (approx 25p)

100g Raisins or Sultanas (approx 70p)

3 Eggs

30g Coconut Oil

1 teaspoon Apple Cider Vinegar (approx 3p)

375 ml water or milk of choice

For glaze: 2 tablespoon apricot jam or marmalade

For cross: choice of gluten free flour

Total cost from Incredible Bulk approx £3.56

Method

Preheat oven to 170oC

Add the seeds, coconut and almonds to blender and blend to form flour. Add to bowl and mix in psyllium husk, spices, fruit, baking powder and salt.

In a separate jug mix together the wet ingredients - apple cider vinegar, eggs, melted coconut oil, water/milk.

Add the wet mix to the dry mix, stirring with spoon to form a dough. It will look wet at first but the psyllium husk with absorb turning dough into Play-Doh consistency.

Prepare your baking sheet and create small apple sized balls of dough with your hands and place on baking sheet.

If you are doing crosses, mix your flour with some water and pipe or spoon on to the buns.

Bake for 45mins.

Take out and allow to cool. While cooling make your glaze by placing your jam in saucepan with tablespoon of water, gently heat and then glaze your buns using spoon or pastry brush. Can top with lemon or orange zest!

Zero Waste Tips

If using milk make your own nut or seed milk to avoid single use packaging or opt for refillable or glass bottled milk.

Refrigerate buns for 5 days or can be frozen for up to 3 months.

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Easy Chocolate Pudding Pot

We’ve borrowed this recipe from the excellent Mind Food by Lauren Lovatt. This is a super quick, easy and delicious chocolate pudding!

You’ll need a heatproof bowl and saucepan.

Serves 4 small pots

Ingredients (when in italics available from the van)

150g dark chocolate buttons (approx £3.75)

1 tablespoon olive oil (approx 10p)

150 ml water or nut milk (can also replace 50ml with coffee)

maple syrup to taste

sea salt (optional, to taste)

Total cost from Incredible Bulk approx £3.85

Method

Roughly chop dark chocolate buttons and place in a heatproof bowl.

Heat the water/milk/coffee in a saucepan and bring to boil, then pour half over the chocolate and stir to melt chocolate. Add second half when needed and continue to stir until well combined and mixture is smooth.

Add maple syrup and or salt to taste.

Pour mix into 4 small pots and leave to set in fridge for at least 3 hours. Enjoy - serve on its own, with fruit compote, roasted nuts and seeds or homemade biscuits.

Zero Waste Tips

Make your own nut or seed milk to avoid single use packaging.

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Creamy Chickpeas

This recipe is from Green Kitchen at Home by David Frenkiel and Luise Vindahl.

A delicious chickpea recipe, perfect as a side salad, on potato, toast, pancakes or wraps!

You’ll need a mixing bowl.

Serves 4

Ingredients (when in italics available from the van)

200g chickpeas (approx £1)

3 tablespoon olive oil (approx 20p)

3 tablespoon tahini

2 small apples

juice of 1 lemon

1 teaspoon sweetener (honey, maple syrup)

sea salt and black pepper

Total cost from Incredible Bulk approx £1.20

Method

Cook your chickpeas first - so they will need to be soaked for 8 hours / overnight and then cooked (90mins in saucepan, 15mins in pressure cooker). This can be done ahead of time as chickpeas can be cold.

Place the oil, tahini, lemon juice, sweetener in a bowl, mix until fully combined and add seas salt and black pepper to taste.

Grate or dice the apples and add to bowl along with the chickpeas and mix until well coated in the dressing.

Enjoy on their own, as part of a salad or as a topping!

Zero Waste Tips

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

Look for loose lemons and apples without plastic packaging.

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

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Chocolate Hazelnut Spread

Adapted from Deliciously Ella’s first cookbook, homemade ‘Nutella’ is simply delicious and you can control how sweet it is!

You’ll need a good blender or food processor.

Makes 1 large jar

Ingredients (when in italics available from the van)

375g Hazelnuts (approx £6.75)

3 tablespoons Cocoa Powder (approx 25p)

Upto 150ml maple syrup

150ml water

Total cost from Incredible Bulk approx £7

Method:

Preheat oven to 200oC and bake hazelnuts for around 10mins, remove and allow to cool.

Once cool, place in blender/food processor and blend for about 10miins until fully broken down. Then add maple syrup and cocoa and blend until fully mixed. Gradually add water to blender until spread reaches right consistency.

Store in airtight jar in fridge, should keep for 1-2 weeks.

Zero Waste Tips

Shop for maple syrup in glass jar that you can reuse for your refills!

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Sweet Beet Breakfast

Adapted from Deliciously Ella’s Every Day cookbook, this pretty breakfast is sure to cheer up any morning!

You’ll need 2 jars and a blender.

Serves 2

Ingredients (when in italics available from the van)

70g porridge oats (approx 20p)

20g buckwheat (approx 10p)

20g desiccated coconut (approx 15p)

20g linseeds (gound) (approx 16p)

2 tablespoons hemp seeds (approx 20p)

2 tablespoons chia seeds (approx 15p)

1 small beetroot (approx 30g)

1 small apple

1 banana

1 tablespoon nut butter (make your own)

Total cost from Incredible Bulk approx £0.96

Method:

Preheat oven to 220oC, place beetroot on baking tray and allow to cook for about 1 hour, until skin can be easily peeled off. Once beetroot has cooled, peel skin off and place beetroot in blender.

Peel, core and chop apple and banana and add to blender. Add almond butter to blender and 200ml water. Blend until mix is smooth.

In 2 jars split your oat and seed mix evenly into both jars and then divide your blended beetroot mix into the jars. Stir well and place in fridge for 4 hours or overnight.

Return to room temperature to serve, can also be heated up by placing in a pan, adding a little water or milk to mix and gently warm.

Can be stored in jars for 2 days.

Zero Waste Tips

Shop for fruit loose from your local greengrocer.

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Lentil Stew

Inspired by a delicious stew we had at Can Muson in Ibiza we set out to make our own, helped by this recipe from Harvest Kitchen.

Serves 4-6

You’ll need a large saucepan.

Ingredients (when in italics available from the van)

4 tablespoons Olive Oil (approx 29p)

1 onion, chopped

1 celery stalk, chopped

2 leeks, chopped

4 cloves garlic, minced

bunch of kale or spinach, chopped

3 potatoes, cut into small chunks

2 carrots, chopped

1 can chopped tomatoes

1 litre vegetable stock (approx 14p)

500 ml water

400g dark speckled lentils (approx £2)

1 teaspoon cumin (approx 8p)

salt and pepper to taste

Total cost from Incredible Bulk approx £2.51

Method

Rinse lentils and set to one side.

Heat oil in large saucepan and stir in onions, celery, and leeks and cook for about 4 to 5 minutes until soft. Add garlic and cumin and cook for another minute or two. Add the remaining ingredients; lentils, kale, potatoes, carrots, canned tomatoes, vegetable broth, water and seasoning. Bring to a boil, then cover, and let simmer on medium-low heat for about 30-45 minutes until lentils are tender and vegetables are just fork tender.

Taste and add extra seasoning if needed. Serve!

Zero Waste Tips

Look to buy your veggies plastic free from your local greengrocer or grower. You can also use up any veggies you have leftover in the fridge - courgettes, spinach, parsnip etc would all work well!

Buy lentils, stock, spices and oil from refill shop to avoid single use packaging.

Any leftovers can be stored in fridge or frozen to avoid food waste.

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DIY: Sprouts

Sprouting literally means bringing your dried seed back to life- which is a pretty cool process to watch and be a part of! The process of sprouting makes the seed more easily digestible and more nutritious. It’s easy to do at home and you don’t need any fancy equipment to do it!

A small amount goes a long way and its best to do little and often. Add as a topping to your favourite meals for a nutritious boost!

We’ve made it super easy and have a sprout mix ready to go for a great mix of sprouts that are a perfect meal topper. But you can also buy grains, beans and seeds separately to sprout on their own. Items that are good to sprout: Fenugreek seeds, mustard seeds, pumpkin seeds, sunflower seeds, chickpeas, dark speckled lentils, buckwheat, quinoa and bean mix (although as this contains kidney beans the bean mix must be cooked before eating as you shouldn’t eat raw sprouted kidney beans).

Ingredients (when in italics available from the van)

100g sprout mix (approx £1) (contains fenugreek, mustard, pumpkin, sunflower, chickpea, dark speckled lentils and buckwheat)

Total cost from Incredible Bulk approx £1

You’ll need a bowl, colander and an old glass jar sterilised with a piece of fabric for a lid and elastic band to keep in place.

Method

Rinse the seeds under cold water. Place into bowl and cover with three times the quantity of water. Set aside to soak for 8 hrs / overnight.

Drain the soaked mix in a colander and transfer to your jar, place the fabric on top and secure with elastic band. Place in an ambient place - out of direct sunlight, not too warm.

Each morning and evening rinse and drain the seeds (we tend to fill up the jar with water and then drain the water out) . Within a day or two you will see the sprouts start to grow! After around 3-5 days your sprouts will be ready to eat. Transfer to a fresh jar in the fridge, seal and use within 3-5 days. (Give the seeds a good rinse before eating).

Zero Waste Tips

Sprouts are often sold in plastic packets so growing your own at home is a great way to avoid single use packaging!

Reuse an old glass jar for your sprout container and use some old cloth for your fabric, no need to buy anything new!

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DIY: Infused Olive Oil

Make your own delicious infused olive oil. Here are 2 of our favourite recipes.

Chilli Oil via delicious magazine, Rosemary oil via Mind Food by Lauren Lovatt

Makes 500ml bottle

Chilli Oil

Ingredients (when in italics available from the van)

500ml olive oil (approx £6)

5 tablespoon chilli flakes (approx £1)

2-3 dried chillis (approx 15p)

Total cost from Incredible Bulk approx £7.15

Method

Add your chilli flakes and olive oil to a saucepan and gently heat over a low heat for 5 mins, stir constantly and make sure oil doesn’t start to smoke. Remove from the heat and allow to cool and then pour into our chosen bottles. Insert the dried chillis and seal. Leave for 2 weeks to infuse before using.

Rosemary Oil

Ingredients (when in italics available from the van)

500ml olive oil (approx £6)

1 sprig fresh rosemary

3-4 sage leaves (optional)

Total cost from Incredible Bulk approx £6

Method

Toast the rosemary spring in a dry frying pan over medium heat to release aroma. Pour the olive oil into a glass bottle and add the herbs. Leave to infuse for at least 2 weeks before using.

Zero Waste Tips

Instead of buying new bottles look to reuse old bottles you may have in the house - old wine bottles are ideal!

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DIY: Coffee Grounds Liqueur

What a great use for leftover coffee grounds! This is a super delicious liqueur, perfect for after dinner! Recipe was shared by @goldenbrown.coffee on instagram.

Makes 1 small bottle

Ingredients (when in italics available from the van)

250g leftover coffee grounds

250g dememera sugar (approx 75p)

250ml boiling water

250ml vodka or run

Total cost from Incredible Bulk approx £0.75

Method

Gather your leftover coffee grounds and place them in a bowl. Add your demerara sugar, mix well, cover with tea towel and leave at room temperature for 24 hours. You should find your sugar has dissolved and you have a sweet coffee liquid mix. Add your boiling water, give a good stir and then strain through a muslin cloth to remove the coffee grounds. Add to your bottle and add your chosen alcohol. Store in fridge, should be good for a couple of months!

Zero Waste Tips

Depending on how much coffee you drink you can collect your leftover ground coffee over a couple of days, simply store in a jar in the fridge until you have collected enough for your recipe.

Spent coffee grounds can go into compost or use to make a body scrub!

A less sugary, longer method can be found at @the_gardencottage on instagram

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Lasagne

We were super excited to finally get lasagne sheets available as a refill and couldn’t wait to cook a veggie lasagne. This recipe is an amalgamation of various recipes! The cashew béchamel recipe came from a Plant Academy course Gemma took. For the tomato sauce we used our Sunflower Mince Bolognese recipe but you can use your favourite recipe!

You’ll need 2 saucepans and a baking dish.

Serves 6

Ingredients (when in italics available from the van)

Bolognese - see Sunflower Mince recipe - double the quantities in recipe

Béchamel :

500ml cashew milk (make your own ) soak 170g cashew nuts and then blend with 500ml water and strain. (approx £2.55)

60g chickpea flour

30ml olive oil (approx 40p)

25g mustard

1 tablespoon nutritional yeast (approx 5p)

1/2 teaspoon sea salt

3 large lasagne sheets (approx £1.35)

Total cost from Incredible Bulk approx £8.29 / £1.38pp

Method

Remember to start by having your cashew milk good to go.

Begin by making your bolognaise sauce, follow our Sunflower Mince recipe (remember to double the quantities) or your favourite go to!

Once sauce is simmering in pan you can start to make your béchamel sauce.

Heat the olive oil in a medium saucepan, add the chickpea flour and whisk until combined. Gradually add your cashew milk, whisking constantly for 10 minutes while the mixture thickens before adding the mustard, nutritional yeast and salt. Once ready remove from heat and you can start to assemble your lasagne.

Spoon half the bolognaise sauce into your baking dish and lay over one of the large lasagne sheets. Top with half of the béchamel sauce followed by another lasagne sheet. Add your remainder bolognaise sauce, top with final lasagne sheet and finish with the remainder béchamel sauce, smoothing it over evenly.

Bake in the oven for 40-45 minutes until golden brown on top and bubbling. Leave to stand for 5 minutes before cutting into portions.

Zero Waste Tips

For this recipe most ingredients can be bought package free from your local zero waste refill shop.

Look for flour in paper bags that can be composted or recycled. Make your own mustard or buy in glass jars that can be reused or recycled.

Any leftovers can be frozen for another day!

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DIY: Baked Beans

We’ve borrowed this recipe from the excellent Mind Food by Lauren Lovatt. Delicious creamy butter beans make the best baked beans and making your own means you avoid all the added sugar in tinned versions.

You’ll need a saucepan. (And blender, but not necessary)

Serves 2

Ingredients (when in italics available from the van)

100g dried butter beans, soaked overnight and cooked (approx 60p)

2 tablespoon olive oil (approx 15p)

1 carrot finely diced

1 garlic clove crushed

200g canned tomatoes

1 teaspoon miso or tamari (approx 10p)

1 teaspoon smoked or sweet paprika (approx 10p)

Total cost from Incredible Bulk approx £0.95

Method

Remember your dried butter beans need to be soaked and cooked prior to this recipe.

Heat a medium saucepan with the olive oil over a medium heat. Once hot add the carrot with a pinch of salt and cook for 3-4 mins until carrot is soft. Add the garlic and cook for another minute, stirring to release flavours.

Stir in the canned chopped tomatoes, add miso/tamari and paprika. Stir to combine and add about 125ml water and cook until the sauce has reduced down. Add the cooked beans and keep cooking for 5 minutes for flavours to infuse. Leave to cool slightly. Once cooled a little put a ladle of the beans in a blender and blend until smooth. Return blended beans to the pan. mix together and your beans are ready to serve!

Zero Waste Tips

Buy your veg package free from local greengrocer

Miso normally comes in glass jars that are easy to reuse or recycle

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Leftover Nut Roast Falafels

This is an easy recipe to use up any leftover nut roast you may have. Adjust amounts according to how much you have leftover - its easy to do by eye/hand - feeling into how much hummus you need to add to make the falafels. Original recipe from coop.

Serves 2 (approx 6-8 falafels)

Ingredients (when in italics available from the van)

150g leftover nut roast

pinch chilli flakes (approx 10p)

1-2 tablespoons hummus (look to make your own with chickpeas or butter beans)

Total cost from Incredible Bulk approx £0.10

Method

Preheat oven to 200C and prepare a baking tray by oiling, using baking paper or reusable liner.

Place your leftover nut roast into a bowl and break into pieces, add your chilli flakes and hummus and mix together thoroughly - you’ll want your mix to stay together in small balls so add more hummus if needed. Once consistency seems right divide your mix into equal size balls and place onto your prepared baking tray and bake in the oven for 8-10 mins until golden, crisp and fully heated through. Once cooked remove from oven and they’re ready to serve!

Serve with salad or leftover Sunday roast veg, you can even make your own naan/pittas to enjoy with them!

Zero Waste Tips

Make your own hummus and pittas to avoid single use packaged options.

Depending on the quality of your baking tray use oil to stop falafels from sticking or parchment paper which can be reused or composted after use or a reusable baking liner.

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