Butter Bean Stew

This delicious bean stew is adapted from a recipe found on the Zoe Instagram page.

Serves 2

Ingredients (when in italics available from the van)

100g dried butter beans (approx 60p)

100g leafy greens, chopped

1 leek

1 clove garlic

1 teaspoon miso paste stirred into 200ml hot water

1 red chilli or 1/2 teaspoon chilli flakes (approx 8p)

Juice of 1 lemon

olive oil

sea salt and black pepper

Total cost from Incredible Bulk approx £0.68

Method

Prepare your butter beans first- you’ll need to soak for 8 hrs or overnight and then cook them.

Thinly slice your leek and add to a pan with olive oil, cook for 5 mins until soft. Add chopped garlic and chilli and cook for a further minute before adding your cooked beans with a bit of their cooking liquid if you still have it.

Add the miso paste to 200ml hot water and add to the pan, cover and cook for a further 5-10mins until broth has thickened. Add your greens and continue to cook for another minute to allow them to soften.

Check seasoning, serve in bowl with a drizzle of olive oil and a squeeze of lemon juice.

Zero Waste Tips

Look to buy your veggies plastic free from your local greengrocer or grower.

Buy miso in a glass jar that you can reuse for refills.

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Crispy Chickpeas

These are delicious! A great snack on their own or add to salads for a bit of a crunch! Recipe from Ella Mills How to go plant-based cookbook.

You’ll need a mixing bowl and baking tray.

Serves 4

Ingredients (when in italics available from the van)

100g dried chickpeas (approx 50p)

2 tablespoon olive oil (approx 20p)

2 teaspoon ground cumin (approx 10p)

2 teaspoon sea salt (approx 10p)

1 teaspoon chilli flakes (approx20p)

1/2 teaspoon dried rosemary (approx 5p)

Total cost from Incredible Bulk approx £1.15

Method

Prepare your chickpeas first- you’ll need to soak for 8 hrs or overnight and then cook for 90mins and allow to cool. Preheat oven to 180C. Line or oil baking tray. Place chickpeas in bowl with the rest of ingredients and mix well. Spread the coated chickpeas evenly over the baking tray and place in oven for 40 mins, stirring halfway through. Remove from the oven, leave to cool.

Zero Waste Tips

Store in an airtight container - good to store for a couple of days.

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DIY: Roasted Nuts - savoury and sweet toppings

Roasting and topping your own nuts at home makes a great snack and a fun addition to sweet and savoury dishes! Feel free to experiment with the recipes, change up the nuts, play around with herbs and spices, use different sweeteners - there are loads of options to find your favourite mix!

You’ll need a roasting dish

Makes 1 big jar

Rosemary Walnuts (From Mind Food Lauren Lovatt)

Ingredients (when in italics available from the van)

200g walnuts (approx £3.70)

1 tablespoon dried rosemary (approx 15p)

2 tablespoon maple syrup

2 tablespoon olive oil (approx 12p)

1/4 teaspoon sea salt (approx 2p)

Method:

Preheat oven to 150C.

Place walnuts in a bowl, mix with the other ingredients and spread out on a baking tray and bake for 40mis until golden. Leave to cool and place in jar and store for up to a couple of months.

Chilli and Tamari (From Deliciously Ella Every Day)

Ingredients (when in italics available from the van)

100g brazil nuts (approx £2)

150g walnuts (approx £2.78)

200 cashew nuts (approx £3)

4 teaspoons tamari (approx 20p)

1 tablespoon olive oil (approx 20p)

1 teaspoon chilli flakes (approx20p)

pinch sea salt

Method:

Preheat oven to 200C. Place the nuts in a bowl with the rest of the ingredients and stir together. Place on baking tray and cook in oven for 10mins, remove and stir and return to oven for another 10 mins. Leave to cool and store in airtight container.

Cinnamon and Maple (From Deliciously Ella Every Day)

Ingredients (when in italics available from the van)

100g brazil nuts (approx £2)

150g walnuts (approx £2.78)

200 cashew nuts (approx £3)

3 teaspoons maple syrup

1/2 teaspoon ground cinnamon (approx8p)

pinch sea salt

Method:

Preheat oven to 200C. Place the nuts in a bowl with the rest of the ingredients and stir together. Place on baking tray and cook in oven for 10mins, remove and stir and return to oven for another 10 mins. Leave to cool and store in airtight container.

Zero Waste Tips

Look for maple syrup refills or packaged in recyclable/reusable glass bottle

If you have leftover nuts chop them up and sprinkle onto salads or granola!

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Popcorn - savoury and sweet topping

We love popcorn in the Incredible Bulk household! We thought we’d share a few of our favourite recipes as its such a great plastic free snack!

You’ll need a saucepan with lid and a mixing bowl.

Makes 1 big bowl

Ingredients (when in italics available from the van)

100g Popping Corn (approx 40p)

1 tablespoon coconut oil

Method:

Put oil into your saucepan on a medium-high heat, allow coconut oil to melt then add 3 corn kernels and place the lid on the saucepan. Once you hear the corn pop, take off lid, take out popped corn and place rest of corn into pan, replace lid and let them cook until they all pop!

Our favourite toppings:

Cinnamon-coconut (from DeliciouslyElla)

3 tablespoons coconut oil

3 tablespoons coconut sugar (approx 15p)

2 teaspoons ground cinnamon (approx 25p)

Method: while corn is cooking, place coconut oil in new saucepan over medium-low heat. Once melted, stir in coconut sugar and cinnamon, mix well, take off heat and pour over popcorn when ready. Stir well to coat.

Salty Rosemary Maple

2 tablespoons coconut oil

2 tablespoons maple syrup

1 teaspoon sea salt (approx 6p)

1 teaspoon dried rosemary (approx 5p)

Method: while corn is cooking, place coconut oil in a new saucepan over medium-low heat. Once melted, stir in maple syrup, salt and rosemary, mix well, take off heat and pour over popcorn when ready. Stir well to coat. Add more maple or salt to taste!

Cheesy Seasoning (inspired from The Zero Waste Chef, Anne-Marie Bonneau)

3 tablespoons nutritional yeast (approx 30p)

1.5 teaspoons sea salt (approx 15p)

1 teaspoon garlic powder (approx 8p)

1 teaspoon ground cumin (approx 8p)

1/2 teaspoon ground turmeric (approx 5p)

1/2 teaspoon chilli powder (optional) (approx 2p)

Method: While corn is cooking mix all ingredients together in a small bowl or jar. Once corn popped, place in bowl and add 3-4 tablespoons of mixture and mix to coat evenly (if you find the seasoning falls to bottom of bowl, dribble a small amount of olive oil over the corn and re-mix)

Zero Waste Tips

Look for coconut oil in large glass jars that you can reuse to store your zero waste groceries!

If you have leftover cheesy seasoning keep in jar - use next time you make popcorn or it also makes a great topping to roasted nuts or chickpeas.

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Baida Roti

We’ve borrowed and adapted this recipe from the excellent I love India by Anjum Anand. Originally made with lamb mince we gave it a go with our sunflower mince and it’s become a firm favourite go-to recipe!

You’ll need a mixing bowl and a frying pan.

Serves 2

Ingredients (when in italics available from the van)

For filling:

2 tablespoons rapeseed oil (approx 7p)

1/2 red onion, finely chopped

40g sunflower mince (approx £1.40)

2 garlic cloves, finely chopped or grated

1/2 tablespoon finely grated root ginger

1 Indian green finger chilli (optional), finely chopped

1 small tomato chopped or 2 tablespoons tinned chopped tomatoes

1 teaspoon ground cumin (approx 8p)

1/2 teaspoon garam masala (approx 4p)

1 tablespoon tamari, mixed with 100ml water (approx 11p)

1 small egg or milk of your choice

For the wrap:

salt

80g plain, chapati or spelt flour

1 teaspoon rapeseed oil (approx 3p)

Total cost from Incredible Bulk approx £1.73

Method

Make your wrap dough by adding the salt to the flour in a bowl, add the oil and around 60ml water. Mix together and knead until smooth, it shouldn’t be too soft. Place dough in oiled bowl and cover with tea towel to rest.

Next make your filling, heat half the oil in large frying pan, add the onion and cook for 3-4 mins, then add the garlic, ginger, chilli, tomato, spices and salt, mix together well. Add in the sunflower mince and stir into the spice mix and then add the water and tamari and stir until combined. Allow the sunflower mince to soak up the liquid, stirring the mixture for 5-10 mins until heated through and mince is hydrated (the recipe calls for a dry-ish mince mix so you don’t want it too wet but you want to make sure the sunflower mince has rehydrated - taste and add more liquid if needed). Once cooked, place mince into bowl, wipe frying pan clean and keep warm.

Whisk your egg or milk with a little salt. Divide the dough in half and roll out into approx 20cm square or rectangles, trying to roll the outer 3cm boarder a little thinner.

Make the stuffed rotis by placing half the filling in the centre of each flatbread, leaving a 7cm border along the edges. Brush over the border with your egg or milk mix and then fold over the upper edge, fold in the sides and then the lower edge to enclose the filling, forming a flat-ish square.

Place straight into the hot pan, seam sides down and cook until golden on both sides.

Great served with chutney or spiced Indian salad!

Zero Waste Tips

Look for package free vegetables and look to buy spices and sunflower mince from your local refill store. You should be able to find flours loose or packed in paper bags that can be composted or recycled after use.

Did you know you can use onion and garlic skin to make a powder to use in cooking? Take your discarded skins, roast dry in oven on low heat and then blend into a powder!

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DIY: Chocolate Easter Nests

A classic childhood recipe perfect for Easter!

You’ll need a saucepan, mixing bowl and cupcake tray or cupcake moulds / cases.

Makes 6 nests.

Ingredients (when in italics available from the van)

50g cornflakes (approx 38p)

50g dark chocolate buttons (approx £1.13)

50g vegan mini eggs (£1.43)

25g coconut oil or butter of choice

3 tsp of sweetener such as maple syrup, honey, agave (optional)

Total cost from Incredible Bulk approx £2.94

Method:

Place your coconut oil or butter, dark chocolate buttons and sweetener in a saucepan and place on a low heat to melt. Once mixed together, remove from heat. Allow to cool a little before adding your cornflakes and mixing well so all are covered by the chocolate mixture. Spoon the mixture into your cupcake tray (grease with a little oil first)/mould/cases. Decorate with the mini eggs and place in the fridge for at least half hour to cool and set. Enjoy!

Zero Waste Tips

Find ingredients where you can from your local zero waste refill shop.

Look for oil or butter in glass or paper packaging that can be recycled or reused.

If using cupcake cases look to use compostable FSC non-bleached options that are safe to compost after use. Alternatively use a reusable cupcake tray and mould.

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Easy Vegan Crepe Pancake Batter Mix

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

You can use the batter mix plain or add in some veggies to create some great colours, our favourites to date have been Sorel (fresh lemony taste, great with lemon and sugar!), Sea Beet or Spinach (great for a savoury option) and Beetroot (great for savoury or sweet- great partnered with chocolate hazelnut spread!)

You’ll need a blender, and frying pan.

Makes approx 12 crepes

Ingredients (when in italics available from the van)

100g Hemp Seeds (approx £1.30)

150g flour of choice

3 tablespoon of Linseed ground (approx 30p)

pinch of salt and sugar

drop of Rapeseed Oil

If adding veggies: approx 50g of chosen veg.

Total cost from Incredible Bulk approx £1.60

Method

If not already ground, ground Linseed in blender and place in bowl with 9 tablespoons of water. Stir and leave to one side, creating your vegan ‘egg’.

Place Hemp Seeds in blender with 400ml water and blend until smooth.

Add flour to blender and blend.

If adding veggies, slowly add a handful at a time and blend, keep adding until you get a good colour.

Add Linseed egg, pinch of salt and sugar and a drop of rapeseed oil and give a quick final blend.

Heat a drop of oil in frying pan, once hot add a ladle-full of batter mix to pan and shape to crepe.

Once cooked on one side, flip and heat other side then remove from pan ready to serve.

Serve with favourite toppings.

Zero Waste Tips

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

Look to make your toppings with zero waste ingredients.

Buy flour in paper bag and compost or recycle after use.

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Okonomiyaki Pancake

We’ve borrowed this recipe from the excellent Mind Food by Lauren Lovatt. This a great recipe to use up leftover bits of veg in the fridge and turn them into a delicious dish!

You’ll need a mixing bowl and a frying pan.

Serves 4

Ingredients (when in italics available from the van)

200g flour (chickpea, buckwheat or wheat all work)

150g vegetables, chopped or grated fine

1 tablespoon rapeseed oil (approx 5p)

For umami drizzle sauce:

150g nut butter (make your own)

1 tablespoon miso

1 teaspoon tamari (approx 5p)

1 teaspoon honey

2.5cm grated fresh ginger or 1/2 teaspoon ground ginger (approx 5p)

1/4 teaspoon chilli powder (approx 2p)

Total cost from Incredible Bulk approx £0.17

Method

Whisk the flour with 200ml water until smooth. Fold in chopped vegetables and make sure everything is well mixed.

Make the dressing by whisking all ingredients together. Divide mixture in 2 bowls and make one batch creamier by whisking in 50ml water.

Heat a frying pan over a medium heat and add oil. Ladle a large spoonful of the batter to the pan and spread it into a 1cm thick round pancake. When pancake is almost cooked through carefully flip over. Remove from pan when cooked though.

To serve, place on plate and drizzle with the sauces. Serve on its own or with salad and sesame seeds.

Zero Waste Tips

You should be able to find flours packed in paper bags that can be composted or recycled after use.

Keep this recipe in mind when you have small leftovers of veg - chop up small and place in Tupperware until ready to make.

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Seitan Kleftiko

Seitan is a wheat based meat alternative. We all know that going plant based/ vegan is not about replicating meat but if you’ve grown up a meat eater sometimes you crave a meaty bite and with its chewy texture this seitan recipe hits the spot! We found this recipe in Vegan Life magazine and its become a firm favourite.

You’ll need a blender, large saucepan and a large deep baking tray.

Serves 6

Ingredients (when in italics available from the van)

STOCK

2.4 L Vegetable stock (8 tsp Bouillon) (approx 50p)

1 bulb garlic

1 lemon, quartered

1 teaspoon oregano (approx 5p)

1 teaspoon rosemary (approx 15p)

1 teaspoon thyme (approx 15p)

4 bay leaves (free)

1 teaspoon ground cinnamon (approx 10p)

SEITAN

240ml Vegetable stock (1 teaspoon bouillon) (approx 10p)

3 tablespoon tomato puree

3 tablespoon tamari (approx 20p)

4 tablespoon rapeseed oil (approx 10p)

2 teaspoon vegan Worcestershire sauce

1 tablespoon maple syrup

4 teaspoon garlic powder (approx 20p)

1 teaspoon rosemary (approx 15p)

1 teaspoon thyme (approx 15p)

1 teaspoon oregano (approx 5p)

300g vital wheat gluten (approx £1.65)

3 tablespoon plain flour

1 teaspoon salt (approx 5p)

GLAZE

1 tablespoon maple syrup

1 tablespoon mustard

1 teaspoon rosemary (approx 15p)

1 teaspoon thyme (approx 15p)

1/2 teaspoon black pepper (approx 5p)

1 tablespoon tomato puree

Total cost from Incredible Bulk approx £3.95

Method

Add all of the stock ingredients to a pan and bring to the boil. Simmer for 5 mins, then remove from heat and leave to infuse.

Preheat oven to 180C.

Make your seitan by adding vegetable stock, tomato puree, tamari, vegatble oil, Worcestershire sauce, maple syrup, garlic, rosemary, thyme and oregano to blender and blend until smooth.

Into a bowl add your vital wheat gluten, flour and salt, mix and then add in the blended ingredients and mix together to form a dough.

Kneed for 5 mins until it becomes stretchy and shape into a loaf.

Bring stock to a gentle simmer in large saucepan, add seitan and simmer for 45mins, turning when its halfway through cooking. Once cooked, remove pan from heat and leave seitan to cool in stock.

Mix glaze ingredients together. Remove seitan from the stock and place in baking trav. Brush seitan with glaze and roast in oven for 30mins before serving.

Enjoy with roast vegetables, salads, add to stir frys. Can be stored in fridge and reheated (see image, griddled on pan).

Zero Waste Tips

Buy your ingredients from a zero waste store to avoid packaging.

Look for tomato puree in aluminium tube or glass bottle and Worcestershire sauce and maple syrup in glass bottles so they are easily recycled or can be reused.

Leftover stock can be used to make a soup - add vegetables, cook and blend. Or use to cook rice/grain for extra flavour.

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Pumpkin Curry Traybake

This is a firm winter warmer favourite in our house and perfect for using your pumpkin flesh around Halloween! We found the recipe via The Happy Pear and amended it slightly.

Original recipe here.

You’ll need a blender and a large deep baking tray/casserole pot.

Serves 4-6

Ingredients (when in italics available from the van)

SAUCE

2 cloves of garlic

1 small thumb sized piece of ginger

1 onion

½ chilli

Juice of ½ lime

1 tbsp maple syrup or liquid sweetener of choice

1x 400g tin of Coconut milk

400ml veg stock (use 1/2 teaspoon veg bouillon mixed with water) (approx 7p)

1.5 tbsp medium curry powder (approx 10p)

1 tbsp of garam masala (approx 15p)

½ tbsp salt (approx 5p)

2 tbsp tamari (approx 20p)

CURRY

1 head of cauliflower inc leaves

500g pumpkin/sweet potato/butternut squash

100g mushrooms

100g red split lentils (approx 35p)

75g sosmix (approx 75p)

Total cost from Incredible Bulk approx £1.67

Method

Preheat oven to 200C.

Begin by preparing your sosmix by mixing it with 125ml of cold water, stir and leave.

Next make your sauce, peel and roughly chop the garlic, ginger and onion and add to a blender along with the rest of the sauce ingredients and blend until smooth. Leave to one side.

Now prepare the vegetables. Finely chop the mushrooms. Peel and finely chop the pumpkin/sweet potato/butternut squash. Cut cauliflower into florets and chop stem/stalk into fine pieces. Use leaves too, chopping into smaller pieces if large.

Add all the veg into a large deep oven baking tray/ casserole dish along with your lentils (rinse fist) and the sauce and mix.

Now make your small sausage balls using your prepared sosmix, simply taking a small handful of the sticky mix and shaping into small ball (should make around 4-6 depending on size) and place on top of the veg mix.

Place the tray in the oven and bake for 30-40 minutes or until the pumpkin is soft and cooked through.

Remove from the oven and enjoy!

Can serve with rice or naans.

Zero Waste Tips

Buy your ingredients from a zero waste store to avoid packaging.

Look for coconut milk in can and recycle after use.

Buy sweetener in glass jar that can be reused after.

Buy veg unpackaged and plastic free from your local greengrocer or market.

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Cinnamon Toast Breakfast Quinoa

This is a super tasty addition for breakfast! Shared with us by one of our customers, a great way to introduce nutritious quinoa at the start of your day!

Original recipe here.

You’ll need a saucepan and frying pan.

Serves 1

Ingredients (when in italics available from the van)

60g quinoa (approx 42p)

20g walnuts or pecans (approx 50p)

1/2 teaspoon ground cinnamon (approx 10p)

pinch of salt

1 1/2 teaspoons coconut oil

1 tablespoon maple syrup

topping ideas: yoghurt, kefir, seeds, cranberries, figs

Total cost from Incredible Bulk approx £1.02

Method

Cook your quinoa (this can be done night before or using leftover quinoa from a different meal). Rinse quinoa first before placing in saucepan, covering with water and bring to boil. Reduce to simmer, cover and allow to cook for 15-20mins. Once quinoa is cooked (you will notice the grains have ‘tails’) drain and place to one side to cool.

Toast your chosen nut by placing in frying pan on a medium heat, shimmying the pan often, until the nuts smell fragrant and toasty, about 4 to 6 minutes.

Add the coconut oil, cinnamon and salt to the pot. While stirring constantly, cook until the cinnamon is fragrant, about 15 seconds.

Add the quinoa to the pot and stir to combine. Cook, while stirring constantly, just until the quinoa is warmed through, about a minute or so. Remove the pan from heat and stir in the maple syrup.

Transfer the mixture to a bowl and top with your chosen toppings, enjoy!

Zero Waste Tips

Buy your ingredients from a zero waste store to avoid packaging.

If buying oils by in glass bottles that can b reused and upcycled.

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DIY Polenta Tortilla Chips

Tortilla chips always come in single use packaging so when we decided to make a big Mexican feast for some friends who were staying with us we wanted to make it plastic free so gave this recipe a go and they were a hit!

Original recipe here.

You’ll need a saucepan, rolling pin, baking parchment and baking trays.

Makes 1 large bowl of chips.

Ingredients (when in italics available from the van)

150g polenta(approx 38p)

650ml water

1 teaspoon sea salt (approx 5p)

1-2 tablespoon olive oil (approx 20p)

seasoning ideas: sweet paprika, smoked paprika, garlic powder, nutritional yeast

Total cost from Incredible Bulk approx £0.63

Method

Pour water into a large saucepan and place on medium-high heat. Heat the water but don’t let it come to the boil. Add salt.

Slowly add the polenta while stirring all the time.

When all the polenta is incorporated, continue stirring to ensure no lumps. Turn down the heat, place a lid on top and cook polenta for 10mins, stirring every 3 mins or so.

Get your baking parchment ready into 2 large sheets. (It helps to crumple the paper into a ball and unwrap for it to lay flat). Lay parchment on kitchen surface.

Once polenta is ready carefully pour in the middle of one of the sheets and spread with a spoon and then place 2nd sheet of parchment on top. Roll out the polenta very thinly and evenly with a rolling pin.

Leave to get completely cold.

Pre-heat oven to 200C.

When polenta is cold, take off top parchment sheet and place on baking tray.

Brush top surface of polenta with olive oil, sprinkle with salt and chosen seasoning. Cut polenta into small squares and place the squares onto your lined baking tray.

Place the tray into the oven, cooking for around 50mins. Start checking after 25 mins to turn chips over and move around to cook evenly. Remove from oven when golden and crispy.

Serve. Place in airtight container but chips are best eaten fresh!

Zero Waste Tips

Buy your ingredients from a zero waste store to avoid packaging.

Use a compostable baking paper and reuse once finished with before composting.

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DIY Oat Tortilla Wraps

Wraps are hard to find without plastic packaging so we were pleased to come across this super easy recipe thats great for sweet or savoury dishes from Carleigh Bodrug on her Instagram page plantyou, original recipe here.

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

Makes 2 wraps

Ingredients (when in italics available from the van)

100g porridge oats (approx 27p)

50-100g water

seasoning - e.g salt, bouillon, pepper, nutritional yeast if savoury

Total cost from Incredible Bulk approx £0.27

Method

Combine oats and water (use 50ml water to begin with) in your blender and leave for up to 1 hour.

Blend and test consistancy - you want a runny mixture but not too watery - add extra water if you think you need and any seasoning and blend again.

Heat frying pan over medium-high heat, add a drop of oil to pan and then add half of the mixture to the pan, shaping into circle. Flip when starts to bubble and cook on other side.

Remove from pan and enjoy! Can store, using baking paper between wraps to keep separate.

Zero Waste Tips

Buy your ingredients from a zero waste store to avoid packaging.

Use a compostable baking paper if using to store and reuse once finished with.

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Rocky Road

We’ve borrowed this recipe from the excellent Mind Food by Lauren Lovatt - we seriously love every recipe in this cookbook! This rocky road recipe passed the Jack test - he loves a rocky road and wasn’t disappointed by this make at home recipe! The dried apple makes a nice healthier alternative to marshmallows and seeds and flaked almonds give that biscuit crunch.

You’ll need a mixing bowl and square tin/container.

Makes 10 squares

Ingredients (when in italics available from the van)

100g nut butter (make your own)

2-3 tablespoons liquid sweetener (molasses recommended for richness but maple/date syrup or honey would work well)

1/4 teaspoon sea salt

20g cocoa powder (approx 26p)

30g coconut oil, melted

30g dried fruit (we like cranberries and sour cherries)(approx 68p)

10g apple rings (approx 12p)

40g seeds (we like hemp and sunflower) (approx 52p)

10g flaked almonds (approx 20p)

Total cost from Incredible Bulk approx £1.78

Method

Mix the nut butter with your sweetener, salt and 70ml of water in a medium bowl until you have a smooth paste.

Once mixture is well combined add the cocoa powder and mix again.

Gradually add the melted coconut oil ad continue to stir until well combined. Once silky smooth, check the saltiness to taste and then stir through the dried fruits, seeds and nuts.

Spoon the mixture into a square tin lined with baking paper and smooth the mixture down. The mixture will be quite thick, so leave it to set in the fridge for a couple of hours until firm.

Once firm remove from fridge and cut to size. These will keep in the fridge in an airtight container for 1 week.

Zero Waste Tips

Buy all your ingredients from a zero waste store to avoid packaging and look for sweetener and coconut oil in glass jars that you can reuse when empty (great for your refills!).

Use a compostable baking paper and reuse as much as you can before composting.

This recipe makes a great zero waste plastic free gift or snack!

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Gluten Free Seeded Bread

We’ve borrowed this recipe from the excellent Mind Food by Lauren Lovatt - we seriously love every recipe in this cookbook! This seed bread can be made in a loaf or in small buns and can be made savoury or sweet. All super easy to make, full of fibre and seed goodness and nearly all the ingredients you need to make them are available from us and it means you can have bread buns with no plastic packaging!

You’ll need a mixing bowl and baking tray.

Makes 6 buns

Ingredients (when in italics available from the van)

80g Buckwheat Flour (or any flour you have available)

60g Oats (Porridge or Jumbo) (appox 16p)

90g Chia Seeds (approx £1.13)

35g Hemp Seeds (approx 46p)

35g Sunflower Seeds (approx 21p)

40g Linseeds (approx 32p)

1 teaspoon Oregano (approx 5p) or Ground Cinnamon for sweet version

1 teaspoon Rosemary (approx 8p)

1 teaspoon Bicarbonate of Soda (approx 6p)

Large pinch salt

1/2 teaspoon Apple Cider Vinegar (approx 2p)

2 tablespoons Olive Oil (approx 10p)

350-400ml warm water

mashed brown banana for sweet version (the more bananas the sweeter the loaf)

Total cost from Incredible Bulk approx £2.59

Method

Preheat oven to 180C.

Add all of your ingredients to a bowl, pour in the water slowly, start with 350ml and add more if you need (you’ll need less water for the sweet version due to the banana). Mix will be quite wet to begin with, leave the mixture to rest for 10 mins when it should come together. Here you can decide if you want to place in a lined or greased loaf tin or roll the dough into balls for buns. Add more water if mix seems dry.

Bake for 30mins - 40 mins (loaf will take longer) until golden on the outside. Test if they are cooked through by gently piercing a small knife through- if it comes out clean they’re ready!

Once ready remove from oven and allow to cool as they continue baking.

Store in a sealed container for up to 3 days.

Serve cool or can be heated.

Zero Waste Tips

Buy all your ingredients from a zero waste store to avoid packaging and flour in paper bag.

Avoid food waste and store in freezer if needed.

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Porridge Pancakes

Gemma was introduced to this recipe on a fantastic plant based cooking course she took with Plant Academy. The recipe is from Arthur Potts Dawson, a great chef who champions sustainable cookery.

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

Serves 2 (4 small pancakes each)

Ingredients (when in italics available from the van)

175g Oats (Porridge or Jumbo) (appox 47p)

3 teaspoons Baking Powder (approx 10p)

1/2 teaspoon Bicarbonate of Soda (approx 3p)

275ml Oat Milk (make your own)

2 tablespoons maple syrup

1 teaspoon vanilla extract (make your own)

1 tablespoon Apple Cider Vinegar (approx 5p)

Total cost from Incredible Bulk approx £0.65

Method

Blend oats to a flour consistency then transfer to a bowl.

Mix the other dry ingredients in and then add milk and mix well.

It will be a thick batter mix.

Add a spoonful of the batter to a hot frying pan and use spoon to shape into pancake shape. Cook on medium heat for a few minutes and flip to cook other side for another 3 minutes until golden brown on both sides.

Stack and serve with favourite toppings - we love stewed apples and maple syrup!

Zero Waste Tips

If you do make your own oat milk, you can save time and not sieve the milk and reduce the amount of oats you add to allow for the extra pulp from the milk.

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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Berry Buckwheat Smoothie Bowls

We wanted to come up with a breakfast recipe to make use of our foraged blackberries and were inspired by acai smoothie bowls and a recipe for Raw Buckwheat Bowls from the Every Day cookbook from Deliciously Ella. You could switch out the blackberries for other berries in season, for extra sweetness add a banana.

You’ll need a food processor/blender.

Serves 2

Ingredients (when in italics available from the van)

100g buckwheat (45p)

200g blackberries (approx) frozen or chilled works best

75ml milk of choice

1 tablespoon nut butter

1 tablespoon chia seeds (approx 15p)

1-2 tablespoon sweetener - date or maple syrup, honey, agave

toppings: extra berries, granola, nuts, seeds

Total cost from Incredible Bulk approx £0.60p

Method

Place the buckwheat in a bowl and cover with water and let it soak overnight.

When ready drain and rinse buckwheat (rinse well until water runs clear).

Place in blender with all other ingredients (apart from toppings) and blend until smooth- taste, add more sweetener if needed.

Pour into bowl and add toppings to serve.

Zero Waste Tips

Forage seasonal berries or buy without plastic from local shops.

Make your own plant milk to use (if you have none in the house mix 1 tablespoon of oats with 75ml water and blend).

Buy toppings from zero waste shop to avoid packaging!

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DIY: Self Raising Flour

Did you know its easy to make your own self raising flour? No need to have loads of different flours in the cupboards, just use this handy recipe to turn plain flour into self raising:

Ingredients (when in italics available from Incredible Bulk)

1 teaspoon baking powder (approx 4p)

100g plain flour

Total cost from Incredible Bulk approx £4p

Method:

For each 100g of self raising flour you need add 1 teaspoon of baking powder as raising agent to plain flour. Sieve and mix together before using in recipe.

Zero Waste Tips

Its easy to find flour in paper bags and baking powder from refill shop to avoid any single use plastic packaging.

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"Mac n Cheese"

Okay, so we’ve called this Mac N Cheese but our version had neither mac nor cheese! Tasted great though! We found this recipe in Vegan Life magazine from Eleni McCallum and adapted slightly to fit what we had in our cupboards:

You’ll need 2 saucepans and a baking dish.

Serves approx 6

Ingredients (when in italics available from Incredible Bulk)

300g Penne Pasta, or any pasta of your choice (£1.05)

1/2 onion chopped

Approx 100ml Olive or Rapeseed Oil (98p/60p)

Approx 100g flour of choice

750ml milk of choice (cashew is nice and creamy!) (approx £1.50)

1 tablespoon mustard

5-10 tablespoons of nutritional yeast (approx £1)

25g breadcrumbs

salt and pepper to taste

Total cost from Incredible Bulk approx £4.53/ 76p pp

Method:

Preheat oven to 180 C.

Cook pasta, ours takes around 8 mins, drain and place in baking tray.

Heat milk in a saucepan together with the onion and bring to a slow boil then remove from heat.

Add oil to another saucepan, add flour and whisk to combine. Gradually add the milk and onion mix, whisking constantly and heat until mixture thickens. Take off heat and add nutritional yeast, mustard, salt and pepper all to taste.

Pour sauce over pasta in baking tray and mix well.

Sprinkle breadcrumbs on top and bake in oven for 20-25 mins until golden on top.

Zero Waste Tips

You can make your own breadcrumbs from any leftover / stale bread - pulse in blender and store in freezer until you need.

Make your own milk - cashew, oat and soya would all work well in this recipe.

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Moong Dal

Anyone who is a regular to the van would have had the moong dal hard sell from Jack! Easily one of our most regularly recommended products if customers are looking for something new to try. You can’t go wrong with adding moong dahl as a side dish to your regular curry night! Here’s Jacks go to recipe.

You’ll need a saucepan and a blender if you want but not necessary.

Serves approx 2

Ingredients (when in italics available from Incredible Bulk)

200g Moong Dal (£1.00 )

2 garlic bulbs chopped

Thumb of ginger chopped

Tablespoon of cumin seed (approx 15p)

Chilli sliced or flakes (approx 20p)

Vegetables - for example shaved carrot / chard / spinach / cherry tomatoes halved (2 types of vegetables is often enough)

Total cost from Incredible Bulk approx £1.35

Method:

Rinse moong dal before adding to a pan and covering with water. Bring to boil then simmer for around 20 mins. Keep stirring so the bottom doesn’t catch.

When your moong has been cooking for around 5 mins start your spice mix by adding cumin seed to a frying pan and toast until you can smell the flavour. After 2/3 mins add garlic and ginger and then add chilli after another 2 minutes and cook until soft.

Transfer half of spice mix to moong dal.

Leave other half in the pan and add the vegetables.

Stir in spice mix to dal pan and then take half of the moong dal mix out of the pan and blitz in a blender for 15 seconds adding back into original dal pan. (This stage is not necessary if you are short on time/don’t have a blender).

Cook the veg / spice mix for a few minutes and add to the dal pan.

Stir well and serve when other dishes are ready.

Zero Waste Tips

Look for vegetables not in plastic packaging and this is a great recipe to use up left over vegetables.

Any leftovers can be saved for future meals or added to soups.

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