Sweet Sour Wok Vegetables with Noodles

This is a very filling and satisfying meal that we enjoyed over the weekend.

Serving Size: 4

Ingredients:

• 1- 18 ounce can pineapple chunks
• 1 inch ginger
• 14 ounces mixed Asian vegetables (carrots, red onion, red bell pepper,sugar snap pea pods, bean sprouts, chinese cabbage or bok choi etc)
• 4 tablespoon ketchup
• 2 tablespoon vinegar
• 1 tablespoon soy sauce
• 1 heaping teaspoon cornstarch
• cooking oil
• 3 spring onions
• 8 ounces ramen noodles
• approx. 16 vegan vegetable balls, (4 per person)

Directions:

1. Drain the pineapple pieces from the juice and save the juice.
2. Peel and grate the ginger.
3. Mix about 1 cup of the pineapple juice with the ketchup, ginger, vinegar, soy sauce and cornstarch.
4. If using individual vegetables, peel the carrots and slice into rounds, or matchsticks, whichever you prefer.
5. Clean and cut the rest of the vegetables you have chosen, or if using a pre-prepared package of Asian vegetables then merely open the package.
6. Heat the cooking oil in a wok or large frying pan.
7. Add the mixed Asian vegetables to the wok and stir fry.
8. Meanwhile heat a pot of lightly salted water and cook the noodles.
9. Add the vegan vegetable balls and mix with the vegetables.
10. Add the pineapple pieces and stir to mix.
11. Re-mix the pineapple juice/tomato mixture and add to the vegetables.
12. Stir until the sauce has become thick and remove from the heat.
13. Drain the rahmen noodles.
14. Serve the vegetables an vegan vegetable balls on top and at the side of the ramen noodles.
15. Slice the green parts of the spring onion and sprinkle on top. You may wish to also sprinkle a few sesame seeds as well.

Related Posts:

• Sweet – Sour Rutabaga and Quince
• Seitan Medallions with Sweet and Sour Lentils
• Review: Greek Giant Bean Stew with Sweet Sour Sauce
• Lentil balls on noodles
• Udon Noodles with Eggplant, Red Bell Pepper and Mango

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Aduna: Empowering Rural Producers in Africa

Africa is home to 25% of the world's botanical species, most of which are extremely rich in nutrients and have been used by traditional societies for centuries as a source of wellbeing.

Despite their impressive health and beauty benefits, however, the majority of Africa's natural ingredients remain unknown to the rest of the world. Africa-inspired health food brand and social business Aduna was created to change this.

Aduna’s mission is to bring you the natural vitality of Africa's ancient ingredients, while creating sustainable livelihoods for small-scale producers. They do this by identifying Africa's most exceptional, natural ingredients, sourced directly from rural smallholders, and transforming them into delicious and nutritious health foods.


Their range of African superfoods includes the Baobab fruit, Moringa leaf and Super-Cacao, available as 100% natural powders, ideal for boosting your smoothies, food and drinks, and raw fruit and nut energy bars, free from gluten and added sugar.



Unlike other companies who operate at arms-length from producers, Aduna works directly with rural communities in Africa, paying producers a fair price for their goods and ensuring that wherever possible, the processing stays ‘in-community,’ creating additional income streams.

Their hero ingredient, baobab, is the fruit of Africa’s ‘Tree of Life’. With 6x vitamin C of an orange, 50% fibre and more antioxidants than any other whole fruit, baobab is one of the most nutritious foods in the world.
Baobab trees grow wild in 32 African countries. There is no such thing as a baobab plantation: every tree is owned and harvested by local communities. An estimated 10 million households can provide baobab from the existing crop that grows so abundantly, it goes mainly to waste. However, current demand for the fruit is low. When Aduna launched in 2012, 95% of Londoners had never heard of it. Aduna is on a mission to change this. They have launched a campaign to #MakeBaobabFamous to propel baobab into a world-recognised superfood. Why? Because when demand for baobab reaches global heights, National Geographic have estimated that could be worth a billion dollars to rural Africa every year, creating sustainable incomes for all 10 million households. An incredibly inspiring possibility.



In Upper East Ghana, one of the most remote and poorest parts of Africa, Aduna have built their own smallholder supply chain for baobab fruit. They are currently working with 700 women from 13 communities and employ an additional 150 women in their processing centre. These producers see increases in annual income of up to 10 times, enabling them to provide basic needs for their families and proving the significant impact baobab can have.

One of these producers is Weniamo Kwarayire. Before working for Aduna, Weniamo was earning £9 a year - only enough to buy a few ingredients and soap – and struggled to take care of her family of 9. Since selling her fruit to Aduna and working in their processing centre, her yearly income has risen to £131. Now she is able to send her children to primary school, provide them with three meals a day and take part in household decisions as she in contributing income.



Feeling inspired by the possibilities of the humble baobab fruit? Join Aduna in their mission to #MakeBaobabFamous and try the superfruit for yourself. Thanks to its high vitamin C content – one serving provides you with 33% of your daily Vitamin C requirement (NRV) – baobab is a natural immunity booster and energiser and thanks to its high fibre and antioxidant content, it supports healthy digestion and keeps your skin glowing too.

Baobab powder has a sweet and citrussy flavour, delicious mixed into smoothies, sprinkled over fruit, stirred into porridge or wherever your imagination takes you! We love it in these delicious savoury Sweetcorn, Turmeric & Baobab Fritters  - or shaken into our water bottle.  

The full Aduna range of superfood powders and energy bars are available at Planet Organic instore and online, now from £1.52. 

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Aduna Baobab, Turmeric & Sweetcorn Fritters

Ingredients: 

• 1 tbsp Aduna Baobab Powder
• 1 1/2 tins sweetcorn, drained
• 2 spring onions, roughly chopped 
• 1/2 red onion, roughly chopped
• 1 tsp ground turmeric
• 4 tbsp buckwheat or chickpea flour
• 1 tbsp olive oil
• handful of fresh coriander
• juice of 1/2 a lime
• salt + pepper to taste 
• 1 tbsp coconut oil (to cook) 

Method: 

Take one tin of sweetcorn and place it in a food processor with the rest of the ingredients. Blend until a chunky mixture forms (don't overblend), then stir in the other 1/2 tin of sweetcorn. 
 
Transfer the mixture to a bowl and use your hands to form the mixture into patties. If you it is too dry, add a splash of water. On the other hand if it is too wet, add a bit more flour to help shape them. 
 
Heat a little coconut oil in a pan over a medium heat and cook the fritters for about 5 minutes on each side until they are golden brown. 
 
Serve with sweet potato chips, guacamole and a salad.
 
Enjoy!



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Coconut Collaborative & Pur Project

The Coconut Collaborative work in collaboration with Pur Projet, a social business, to plant thousands of coconut trees every year.

 

The aim of the project is to help regenerate the fragile ecosystems of which we depend on, whilst educating and informing local communities of the environmental benefits of agroforestry. 

 

Pur Projet liaise with local communities in areas of environmental degradation due to practices such as farming palm oil, and recruit farmers who have unused land, but who cannot afford to buy crops to grow on it. The Coconut Collaborative purchase coconut seedlings which are then given to the farmers once their plot of land and tree planting model has been mapped out. 

 

The coconut seedlings are then intercropped with other trees and plants such as coffee and guava, and the farmers have full ownership of the crops. Often, farmers use the crops to feed their family and their animals, to sell at markets, or to use as religious offerings. 

The farmers are also incentivised for their good farming practices, as a way to encourage local communities to take good care of the land.

 

The Coconut Collaborative began their project in 2015 on the island of Negros, in the Philippines with 1,000 coconut seedlings. Since then, The Coconut Collaborative have begun a second project in Pejarakan, North West Bali, and aim to have planted 10,000 coconut trees by 2018.?

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Coconut & Strawberry overnight oats

INGREDIENTS

• 1 apple
• 50g rolled oats
• 130ml dairy free milk
• 1 handful dried fruit
• 120g Coconut Collaborative strawberry yoghurt
• 1 tbsp sunflower seeds
• 1 tbsp desiccated coconut
• Pinch of salt

 
METHOD
 
1.     Grate the apple and put it in a mixing bowl.
 
2.     Add the oats, milk, dried fruit, yogurt and salt and stir well. Cover and leave in the fridge overnight.
 
3.     Stir in the seeds and nuts before serving and add more milk if you prefer a thinner consistency.
 
4.     Top with more seeds, nuts, coconut flakes and fresh strawberries. Sweeten to taste.  


Recipe by Olivia Williamson @the_cashewtree


 

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White Asparagus and Wild Garlic Soup

Two of the loveliest treats of spring are asparagus and wild garlic. This recipe features both of them together, making a delicious light soup. Perfect for a holiday brunch or Mother’s Day supper.

Serving Size: 4

Ingredients:

• 2 pounds white asparagus
• pinch salt
• pinch sugar
• 1 tablespoon lemon juice
• 1½ liter water
• 1½ tablespoon vegan margarine
• 2 tablespoons AP flour
• 8 ounces soy yogurt
• 1 bunch wild garlic

Directions:

1. Peel the outside of the white asparagus. Cut the woody end off and cut the stalks in 2 inch pieces, leaving the tip end a bit longer.
2. Add the salt sugar and lemon juice to the water and bring to a boil boil.
3. Add the asparagus pieces and cook al dente.
4. Remove the asparagus pieces from the water.
5. In a small pan, heat the vegan margarine and add the flour to make a rue.
6. Return all but the tip ends of the asparagus to the water.
7. Add the rue and stir we’ll to mix.
8. Clean the wild garlic leaves and chop. Be sure to reserve a few leaves as garnish.
9. Add the chopped garlic leaves to the soup.
10. Puree the soup.
11. Add the soy yogurt and puree once more.
12. Season to taste with salt, white pepper and lemon juice as desired.
13. Serve the asparagus soup in bowls, with a few tips of the asparagus added, a leaf of wild garlic and perhaps the flower as well. It is also edible.

Related Posts:

• Wild Garlic Pesto
• White Bean and Spinach Soup
• Vegan Chickun and White Bean Soup
• Mustard Soup with Asparagus
• German Asparagus Soup (Spargelsuppe)

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Wild Garlic Pesto

Wild garlic leaves are a really special treat only available in early spring and we are lucky to have some in our herb garden. They have a lovely delicate garlic flavor and are useful in many recipes.

Yield: 1 cup

Ingredients:

• 3 cups wild garlic leaves
• ⅓ – ½ cup ground almonds
• ¼ cup olive oil
• 2 tablespoons lemon juice
• ¼ teaspoon dry mustard powder
• ¼ teaspoon salt
• ⅓ cup nutritional yeast
• black pepper – dash to taste

Directions:

1. Wash the wild garlic leaves well and spin dry.
2. Place in a food processor.
3. Add the lemon juice and olive oil.
4. Process to a fine paste.
5. Add the salt, dry mustard and nutritional yeast and process again.
6. Season to taste with a dash of black pepper.

Related Posts:

• Wild Peach, Avocado and Zucchini Salad
• Celery Root Panna Cotta with Wild Mushrooms and Parsley…
• Vegan Dandelion Pesto
• Turnip Green – Almond Pesto
• Zwiebelkuchen with Chestnuts and Sage Pesto

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Raspberry Lime Smoothie

Summer is fast approaching, so shake it up with this simple masterpiece mixing lime and raspberries together with a little Vega® Essentials! The perfect way to cool down.

Serves 1 | 5 Minutes Prep Time
By Vega®
 
Ingredients

• 250 mL unsweetened almond or coconut drink
• Juice of 1/2 a lime
• 50 g frozen raspberries
• 1 ripe banana
• 1 scoop (34 g) Vanilla Vega® Essentials

 
Preparation
1. Add all the ingredients to a blender starting with the liquids.
2. Blend until smooth.
3. Drink and enjoy!For more delicious recipes by Vega® make sure to follow them on Instagram, Twitter and Facebook! 
 

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Jackfruit Tacos

Ingredients: 

• 1 tin jackfruit (drain & rinse) 
• Corn Tortillas
• Spice Sanctuary Hola Mexicana spice blend
• Olive oil 
• 2 cloves garlic
• ½ white onion
• Coriander
• Green onion 
• Coconut Yogurt 
• Avocado

Preparation: 
-In a pan, saute garlic and chopped onion with a pinch of salt
-Add rinsed jackfruit with 2 tsps of Spice Sanctuary Hola Mexicana spice blend, shred with fork
-Warm corn tortillas or flour tortillas and add shredded jackfruit
-Top with chopped green onion, coriander, avocado, a dollop of coconut yogurt and a squirt of lime.








 

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Keep Cup

Feel Good. Do Good.
The 500 billion disposable cups used in the world each year, placed end-to-end, could circumnavigate the earth 1360 times.

Unfortunately despite their paper exterior, most disposable cups are lined with plastic. It stops the water from seeping out the cup but it also makes them non-recyclable. However drinking coffee on the go has become such an important part of our daily lives, how can we keep this habit whilst at the same time reducing the environmental impact?



KeepCup is the world’s first barista standard, reusable coffee cup. Their aim; to promote a worldwide movement of reuse and sustainability.

Started in 2009 by Abigail & Jamie; a brother and sister team who were running a café in the coffee capital Melbourne. They saw first-hand how much packaging waste a café generates and that the reusable options at the time didn’t have much traction. After a moment of clarity and a lot of time spent with designers the KeepCup was born. The focus was on creating a product which people actually wanted to use, so usability and aesthetics were the priority. This may seem like a diversion from the problem at hand, but Abigail & Jamie had the foresight to predict that unless something looked good and performed well, people would not continue to use it. ‘The best reusable is the one you use’ as Abigail puts it.



It worked. Since 2009 over 4 million KeepCups have been sold in 65 countries around the world. That is 4 million conscious decisions to commit to breaking our cycle of single use disposables. And billions of disposable cups have been diverted from landfill as a result.

There are currently 2 varieties of KeepCup, available in multiple sizes. The fully recyclable plastic cup is lightweight, unbreakable and BPA free. It takes the plastic from only 20 disposable cups & lids to make a plastic KeepCup. The glass KeepCup is designed for long life, is durable and shock resistant. All KeepCups are made from interchangeable, single component parts which means the separate parts can be independently recycled and replaced prolonging the life. The have been tested by industrial designer up to 1500 and KeepCup estimate they will last for at least 3 years.

It’s not just about the cups, as a company KeepCup work hard to ensure they practice what they preach and have environmental impact at the forefront of all their decision making. The majority of production takes places locally in Melbourne, from here it is shipped to the UK. However they are growing the UK part of their operation; component parts are shipped and then assembled in their UK warehouse. All packaging is produced locally in the UK and FSC certified. They have set up production of the small plastic cups in the UK and this year will be adding the large plastic cups to this.

 

Our use of disposables is growing exponentially. KeepCup are providing a practical and stylish solution that works. KeepCups are available at Planet Organic with a free coffee with every purchase. Also, we’ll give you double loyalty stamps for life when you bring your KeepCup back for your coffee.  Feel Good. Do Good. 



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