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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Soy Milk

A DIY dairy free milk, avoid the packaging and make your own! Recipe taken from Mary’s Test Kitchen.

You’ll need a blender, large saucepan, muslin cloth, sieve and bowl.

Makes around 1 litre.

Ingredients (when in italics available from the van)

200g soya beans (60p)

5 cups water (plus more for soaking)

Optional sweetener to taste

Total cost from Incredible Bulk approx £0.60

Method

Soak soya beans in fresh water overnight or for 24hrs in a large container.

Drain beans and transfer to large bowl and cover with water to submerge.

Rub beans between fingers to remove skins, the beans will sink and skins float - remove skins and discard. (This is more important when making milk to drink, less so if making milk to make tofu).

Drain beans.

Blend the beans with 5 cups of water until well mixed and beans broken down.

Strain liquid through muslin cloth over colander or sieve. The liquid will be the soy milk, the pulp, known as okara can be kept and used for other recipes.

Place liquid in saucepan and heat on high heat until boiling, stirring regularly to avoid skin forming.

Let the milk boil for a couple of minutes and then reduce to a simmer. Simmer between 10mins - 2 hours, as the milk cooks the liquid becomes less bitter so cook to taste preference. If using add sweetener at end of process.

When ready strain milk into bottle and store.

Zero Waste Tips

Make sure you keep your discarded soy pulp (okara) to use in other recipes.

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Vegan Parmesan Cheese

A nutritional vegan take on parmesan cheese, easy to make and great on pasta dishes! Recipe taken from Minimalist Baker.

You’ll need a blender.

Makes 16 servings

Ingredients (when in italics available from the van)

100g cashew pieces (£1.50)

3 tablespoons nutritional yeast (approx 39p)

1/2 teaspoon veg bouillon (approx 7p)

3/4 teaspoon sea salt (approx 5p)

Total cost from Incredible Bulk approx £2.01

Method

Place all ingredients in blender and blend until a fine meal is achieved.

Store in sealed jar in fridge to keep fresh, lasts several weeks.

Zero Waste Tips

This is a great plastic free alternative to parmesan which is hard to find not wrapped in plastic!

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Polenta Pancakes

Another interesting take on vegan pancakes from Minimalist Baker. Definitely not the same as traditional pancakes but a good way to mix up pancake day! On our first batch we found the pancakes didn’t stay together so we added in blended linseed to help which seemed to work, chia seeds would also work.

You’ll need a mixing bowl, frying pan, saucepan and blender.

Serves 2 (3 pancakes each)

Ingredients (when in italics available from the van)

90g polenta (23p)

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

2 tablespoons blended linseed (flax) or chia seeds (approx 15p)

1 tablespoon maple syrup (we recommend a little more!)

1 tablespoon baking powder (approx 7p)

1 pinch sea salt

125ml milk of choice

2 tablespoons coconut oil

For compote

225g of fresh fruit of choice (we like cranberries or raspberries)

60ml orange juice or 1/4 cup of water and 1 tablespoon orange zest

3 tablespoons maple syrup

Total cost from Incredible Bulk approx £0.53 / £0.27 pp

Method

In a mixing bowl, mix polenta, oat flour, seeds, baking powder and salt.

Measure out milk and add maple syrup and oil and whisk to combine.

Add wet ingredients to dry slowly, gently stirring until combined. Try not to overmix, you’re looking for a semi-thick batter that can pour. Small lumps are fine. Let set for 10mins

Make compote by adding fruit, orange juice and maple syrup to saucepan and bring to simmer over medium hear, lower heat and simmer for 5 mins stirring frequently until fruit is soft. Transfer mix to blender with a little water and blend until smooth. Taste and adjust sweetness as needed. Return to pan to keep warm.

Preheat frying pan over medium heat, once hot add oil and remove excess so you don’t have pools of oil. Scoop or pour out pancake mixture onto pan, cook until bubbles appear and sides begin to dry and then flip and cook on other side.

Once all pancakes are cooked, stack and serve with compote.

Zero Waste Tips

Make you own nut or oat milk to avoid packaged versions.

Its easy to make oat flour by popping oats into blender and blend until flour forms.

For compote choose seasonal fruit that you can find package free - pick your own is a good option! Or look for loose frozen fruit that you can buy in your own containers.

Avoid food waste and store any leftover pancakes (without toppings) in a container separated with parchment paper to prevent sticking. Will keep in the refrigerator up to 4 days or in the freezer up to 1 month. Reheat in the toaster, oven or microwave until hot.

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Miso Rice with Vegetables

We love miso rice and its a great no fuss backup recipe if you’ve got vegetables that need eating! Recipe adapted from Food.com

You’ll need 1 saucepan

Serves 4

Ingredients (when in italics available from the van)

200g short grain brown rice (80p)

1 1/2 tablespoons miso paste

450ml water or veg stock (approx 7p if using bouillon)

1/2 inch fresh ginger peeling and finely chopped

4 tablespoons sesame seeds to serve (approx 15p)

Total cost from Incredible Bulk approx £1.02/ £0.26 pp

Method

Dissolve miso into water or veg stock and place in saucepan, add ginger and rinsed rice. Bring to boil and then simmer for 40 mins until rice is cooked and stock is absorbed.

While rice is cooking prepare your vegetables - chop vegetables into small bite sized pieces and fry or steam to cook. Once cooked coat with miso paste.

Once all is cooked bring rice and vegetables together and sprinkle with sesame seeds.

Zero Waste Tips

This is a great recipe to use up vegetables left in the fridge.

If you cook extra rice make sure you cool quickly and store in fridge, you can then eat next day - make sure you heat thoroughly and well before eating.

Find miso paste in glass jar and reuse jar once finished for refills or recycle.

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Fifty Shades of Greens : Great with Grains

The main recipe here doesn’t use many ingredients from the van but its a great one to serve with grains; try with quinoa, cous cous, bulgar wheat, buckwheat or short grain brown rice, its delicious with all of them (we also like to serve a mix of grains together for a variety of textures!).

You’ll need 2 saucepans

Serves 4

Ingredients (when in italics available from the van)

3 tablespoons coconut or olive oil (approx 20p)

1 onion, finely chopped

2 garlic cloves, finely chopped

1 teaspoon dried thyme (approx 13p)

1 broccoli, head and stalk

1 courgette

3 tablespoon capers

120ml white wine

190g frozen green peas

100g spinach

1 400g tin coconut milk

250ml stock (approx 10p if using bouillon)

salt and pepper

zest and juice of 1/2 lemon

Total cost from Incredible Bulk approx £0.43/ £0.11 pp

Method

Heat oil in a large saucepan on a medium-low heat. Add onion, garlic and thyme and saute for around 10 mins until onion begins to soften. Cut broccoli into small florets, trim and slice stalk and cut courgette into half circles. Add the vegetables to the pan along with capers and brine and saute for further 5 mins, then add wine.

Once alcohol has evaporated add peas, spinach, coconut milk and stock and season. Bring to boil and then simmer until vegetables are tender and sauce has thickened.

While simmering cook your grain of choice in seperate saucepan.

Remove green recipe from heat once cooked and stir through lemon zest and juice.

Serve with grain of choice.

Zero Waste Tips

Make sure you use all of that broccoli - cut stem into thin slices to eat.

Use any green seasonal veg you have to hand, tastes great with chard and kale too.

If you don’t have capers or white wine don’t worry - we often cook this recipe without them and replace with a few tablespoons of a white wine or apple cider vinegar and it tastes great.

You can also make your own version of capers by pickling nasturtium seed pods. Or use olives instead - check out Olivers Olives to find package free or head to your local deli and take your own container.

If you cook too much grain remember to store leftovers in an airtight container in the fridge and it will last a week, or you can freeze instead to use at a later date.

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Mixed Bean Chilli

This recipe is adapted from the chilli recipe in the first cookbook from Deliciously Ella.

You’ll need a large saucepan. Soak beans night before or morning of.

Serves 4

Ingredients (when in italics available from the van)

2 carrots, grated

2 cloves garlic, crushed

600g passata or chopped tomatoes

50g tomato puree

300g mixed beans, soaked overnight or 6 hours before cooking (£1.65)

1 jalapeno pepper, deseeded and finely chopped

1 dried chilli (approx 5p)

1 teaspoon cayenne pepper (approx 10p)

2 teaspoons smoked paprika (approx 15p)

Total cost of ingredients from Incredible Bulk approx £1.95 / £0.49 pp

Method

Rinse and drain soaked beans and place in saucepan covered in water, bring to boil and then simmer for 1 hour. After 1 hour, drain beans and keep covered to retain heat.

Place grated carrot and garlic into saucepan, add passata, tomato puree, beans, pepper, spices and flake dried chilli into mix. Stir and bring to boil, then simmer for 30 mins or until beans are fully cooked. Taste throughout, adding spices and seasoning according to taste. (If you like a sweeter chilli cinnamon is a nice spice to add in).

Serve with rice.

Zero Waste Tips

If you have leftover chilli you can freeze to eat later in the week, a great batch cooking recipe!

Leave out jalapeno pepper if you can’t find package free - you can always add in peppers if you like extra veges!

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Braised Lentils with Orange Roast Carrots and Sosmix Sausages

At the start of the year we bought a seasonal guide called The Almanac by Lia Leendertz which offers you a month by month guide to the world around you, including seasonal recipes. This one is from January, traditionally eaten on New Years Day for good luck!

You’ll need a large saucepan, mixing bowl, frying pan and baking tray.

Serves 4

Ingredients (when in italics available from the van)

For the lentils

1 onion, finely diced

1 carrot, finely diced

6 tablespoons Olive Oil (approx 40p)

5 cloves garlic, crushed or finely chopped

250g dark speckled lentils (88p)

125ml red wine

750ml stock or water (approx 7p with Bouillon)

1 bay leaf

1/2 tablespoon red wine vinegar

juice 1 lemon

2 tablespoons parsley (approx 20p)

salt and pepper

For Carrots

1 small oranges or clementines, peeled

4 large carrots, topped and tailed and quartered or halved into long batons

3 tablespoons Olive Oil (approx 20p)

1 tablespoon fennel seeds (approx 18p)

salt and pepper

For Sausages

100g sosmix (£1)

1 teaspoon each of rosemary, thyme and cinnamon (approx 39p)

1/2 teaspoon nutmeg (approx 8p)

Total cost from Incredible Bulk approx £3.40/ £0.85 pp

Method

Preheat oven 190 C.

To make sosmix sausages place sosmix and herbs and spices into bowl and mix. Add approx 160ml water slowly stirring mixture, will be a wet mix, leave to one side.

Prepare the carrots by putting halved oranges/clementines and the cut carrots in baking tray, covering with oil. Sprinkle fennel seeds, salt and pepper. Place in oven to cook 30-45 mins, turning them a couple of times during cooking.

To cook lentils, gently cook the diced onion and carrot in the olive oil until soft then add garlic and cook for a few mins more. Tip in the lentils, mixing them into the oil, then add the wine. Turn up the heat, stirring until wine has been absorbed by the lentils. Add stock or water and the bay leaf, bring to boil and then simmer for around 20-30mins. When done season with salt and pepper, red wine vinegar, lemon juice and stir in parsley.

Meanwhile make the sausages by scooping a handful of sosmix mix in hands and create sausage shapes, mix should produce 6 sausages. Gently heat sausages in frying pan with oil, turning gently.

To assemble dish make a bed of lentils and top with the carrots and sausages. Squeeze juice of roasted oranges over dish, drizzle with olive oil and serve.

Zero Waste Tips

Use discarded orange peel as firelighters by leaving to dry and then using!

Save carrot peelings to make your own veg stock - freeze until you have enough veg scraps to make.

If you have any left over lentil mix tastes great the next day, beef up with extra veges and a side of grain.

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Whole Banana Oat Pancakes

Did you know you could eat banana peel?! We didn’t until we saw this brilliant instagram post from Max La Manna, an awesome zero waste chef, definitely worth a follow! In this zero waste recipe you blend in the banana skin to the oat milk to use in your pancakes!

You’ll need a mixing bowl and frying pan.

Serves 2 (3 pancakes each)

Ingredients (when in italics available from the van)

1 banana - peeled, skin washed and chopped

150g flour of choice

1 teaspoon baking powder (approx 3p)

1 teaspoon demerara sugar (approx 2p)

1/4 teaspoon salt

2 tablespoons chia seed / ground linseed or gram / chickpea flour (approx 8p)

200ml water

1 tablespoon oats (approx 3p)

4 tablespoon rapeseed or olive oil (approx 10p)

1 teaspoon lemon juice or apple cider vinegar

Total cost from Incredible Bulk approx £0.26

Method

Make you quick oat milk with banana peel by adding the chopped banana peel, tablespoon of oats and 200ml water to blender and blending until smooth.

In a mixing bowl, sieve flour, sugar, baking powder, seeds/gram flour and salt and mix well.

Add your oat milk, oil and lemon juice/apple cider vinegar and beat into thick batter.

Put a little oil into frying pan and heat pan until hot. Pour ladleful of batter into pan to make pancake and cook over medium heat.

When bubbles appear on surface and base is golden flip pancake to cook other side and then transfer to plate to serve, continue with rest of mix.

For topping we like to griddle the banana and like to make a honey tahini sauce by mixing tahini, honey and water in saucepan to gently heat. You also can’t go wrong with some homemade chocolate hazelnut spread!

Zero Waste Tips

Avoid food waste and store any leftover pancakes (without toppings) in a container separated with parchment paper to prevent sticking. Will keep in the refrigerator up to 4 days or in the freezer up to 1 month. Reheat in the toaster, oven or microwave until hot.

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Mushroom and Chard Risotto

A traditional risotto recipe from Delicious Magazine.

You’ll need a large pan.

Serves 4

Ingredients (when in italics available from the van)

100g butter or oil

400g mushrooms

200g chard

2 lemons

1.25 litres veg stock (approx 20p)

1 large onion finely chopped

3 garlic cloves

300g arborio rice (96p)

80ml dry white wine

handful of fresh herbs- dill, basil, mint

60g hazelnuts (£1.08)

100g soft goats cheese, optional

grated Parmesan or nutritional yeast to serve (approx 65p)

Total cost from Incredible Bulk approx £2.89 / £0.72 pp

Method

Place hazelnuts on baking tray and cook for 10mins at 200 C, once cooked take out of oven and place in tea towel, rub together to remove skins and place nuts to one side.

Melt 50g of the butter or oil in a large frying pan over a high heat. Once hot add the mushrooms, cook to golden on both sides and then set aside in a mixing bowl.

Chop chard stalks and put in a colander and pour over boiling water. Put the frying pan back on the heat and add a glug of olive oil. Once hot, add the stalks and fry over a medium heat until almost tender. Add the chard leaves and the juice of 1 lemon, then cook for 2 minutes more. Remove from the heat and add to the mushrooms.

Put the stock in a saucepan and heat over a medium-low heat. Wipe the frying pan clean, then add the remaining oil over a medium-low heat. Add the onion and garlic and cook for 6-8 minutes until softened and translucent, stirring now and then.

Increase the heat under the frying pan to medium, then add the rice and stir for 1-2 minutes until it has an even sheen. Add the wine and stir until absorbed. Add a ladleful of the stock and stir gently until absorbed.

Keep adding the stock a ladleful at a time, stirring to make sure the rice cooks evenly.

When all the stock has been used up and the rice is tender, add the zest and juice of the remaining lemon and season well with salt and pepper. Chop the herbs and add to the risotto with the mushroom and chard mixture. Stir gently, giving everything enough time to warm through. Gently mix in the goat’s cheese if using, then taste and season. Scatter over the nuts.

Serve sprinkled with grated cheese or nutritional yeast and drizzle with extra-virgin olive oil, if you like.

Zero Waste Tips

Mushrooms can also be bought loose in most supermarkets and greengrocers. Or forage for wild mushrooms!

Don’t worry about the fresh herbs if you haven’t got them to hand - the dish tastes great without them.

Use unpackaged veg bouillon for stock or make your own from veg scraps.

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Almond Butter Quinoa

A quick and tasty dish great for lunch, dinner or as a side. Recipe from the Every Day cookbook from Deliciously Ella.

You’ll need a saucepan, baking tray, jug.

Serves 1

Ingredients (when in italics available from the van)

60g quinoa (42p)

juice of 1/2 lemon

salt

handful of hazelnuts (approx 72p)

1/2 small cucumber

big handful of rocket

For the dressing

2 tablespoons almond butter

2 tablespoons olive oil (approx 13p)

juice half lemon

1 dried chilli (approx 4p)

Total cost from Incredible Bulk approx £1.31

Method

Preheat oven to 220 C.

Place quinoa in saucepan with 250ml boiling water, lemon juice and salt to taste. Let it boil for a min and then reduce heat, place lid on pan and simmer for 10-15 mins.

Meanwhile put hazelnuts in oven on baking tray for 10 mins - make sure they don’t burn.

Slice the cucumber lengthways into quarters and then into thin slices.

For the dressing mix the almond butter, olive oil and lemon juice in jug and crunch and flake dried chilli, mix altogether adding 2 tablespoons of water and salt to taste.

Once quinoa cooked, place in bowl with hazelnuts, cucumber and rocket and pour over dressing and mix well.

Zero Waste Tips

Make your own zero waste nut butter.

Buy unpackaged cucumbers and rocket locally, or grow your own! Can also substitute for other seasonally available veg such as chard, spinach and courgette.

If you don’t have quinoa available use other grains - works well with bulgar wheat and buckwheat.

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Chickpea Biryani

A really interesting curry, takes a bit of time but worth it! Recipe from the I Love India cookbook from Anjum Anand.

You’ll need 2 large saucepans.

Serves 6

Ingredients (when in italics available from the van)

For the rice

400g basmati rice (£1.20)

vegetable oil as needed

2 tablespoons ghee/butter/oil of choice

5 cloves (approx 15p)

5 green cardamom pods (approx 25p)

2.5cm cinnamon stick (approx 15p)

1 dried bay leaf

2 small onions, thinly sliced

750ml water

For the chickpeas

2 medium tomatoes, roughly chopped

4 tablespoon yoghurt of choice

2 small onions, finely chopped

1 teaspoon grated root ginger

1/2 teaspoon chilli powder (approx 5p)

2 teaspoon ground coriander (approx 25p)

2 teaspoon ground cumin (approx 15p)

1/2 teaspoon turmeric (approx 13p)

2 teaspoon garam masala (approx 15p)

250g chickpeas, cooked (£1.25)

3 tablespoon chopped mint leaves

3 tablespoon chopped coriander

Total cost from Incredible Bulk approx £3.73 / £0.62 pp

Method

Make sure chickpeas are cooked beforehand.

Rinse and leave rice to soak.

For the rice, heat 1 tablespoon oil and the ghee/butter/oil of choice in a large pan. Add the whole spices and bay leaf and cook for 30 seconds. Add the onions and some salt and cook until soft then increase heat and cook until golden. Drain rice and add to pan. Stir on high heat and coat rice in the oil mix for 2-3 mins. Pour in measured water, taste and season. Bring to boil, then cover and reduce heat. Leave to cook for 6 mins, taste and see if done. Take off the heat, set aside covered for 5 mins and then transfer to bowl.

For the chickpeas, blend together tomatoes and yoghurt. Heat 3 tablespoon of oil in large pan. Add onions with pinch of salt and cook until soft and then increase heat and cook until golden. Add the ginger and garlic and cook gently for 40-50 secs. Add ground spices and a splash of water and cook until water evaporates. Add the blended tomato mix and cook on high, stirring constantly, until mixture comes to boil and then reduces to a thick paste. Reduce heat and cook until paste darkens. Add the cooked chickpeas and enough water to half cover. Return to the boil, taste and add salt if needed. Simmer for 5 mins. Add mint and coriander and season. There should be some liquid in pan, if not add a little boiling water or reduce if needed.

To finish, place butter or oil in pan, cover with half of the rice, drizzle 2 tablespoons of water before pouring over the chickpea masala and top with remaining rice. Cover and cook on really low heat for 20-25 mins or until steaming.

Zero Waste Tips

If you don’t have the fresh herb ingredients to hand then leave out - the dish tastes fine without them.

Buy ghee in glass jar or butter in paper if using.

You can make your own yoghurt to avoid shop bought packaged yoghurt, or use equivalent of tinned coconut milk for creaminess.

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Quinoa and Ginger Porridge

A great alternative breakfast for when you’re getting a little tired of oat porridge, which normally happens around February for us! Recipe from the Every Day cookbook from Deliciously Ella.

You’ll need a saucepan.

Serves 1

Ingredients (when in italics available from the van)

60g quinoa (42p)

150ml milk of choice

1 tablespoon honey

1/2 teaspoon ground ginger (approx 13p)

fruit of choice - banana or pear work well!

Total cost from Incredible Bulk approx £0.55

Method

Place quinoa in a saucepan with 100ml of boiling water, the milk and honey and allow the mixture to come to the boil.

Once boiling reduce to a simmer for 15 mins until quinoa is fluffy and most of the liquid has been absorbed.

About 5 mins before the porridge is ready slice your fruit and add to the porridge along with the ginger and let everything cook together for the remaining time before serving.

Option to add nuts, seeds and dried fruit, also works nicely with cinnamon if you’re not a fan of ginger.

Zero Waste Tips

Make your own nut or oat milk to avoid packaging.

Buy local honey in glass jars, you can often return the jar to be reused!

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