Rutabaga, Carrot, Apple Soup

This recipes really calls out “fall”! It is a lovely, smooth, mild flavorful soup that is warming and filling.

Serving Size: 4

Ingredients:

• 4 cups rutabaga, chopped in bite sized pieces
• 2 cups carrots, chopped in bite sized pieces
• 2 apples, peeled, cored and chopped in bite sized pieces
• 1 medium onion, finely chopped
• ½ cup soy yogurt or soy quark
• salt and pepper to taste
• parsley

Directions:

1. Prepare the vegetables.
2. Place the vegetables in a soup pot
3. Add the vegetable bouillon.
4. Bring the soup to a boil, then turn down to a simmer.
5. Cook the vegetables until they begin to soften.
6. After 10 minutes add the apple pieces.
7. Continue until the vegetables are soft.
8. Remove ½ the vegetables and place in a bowl.
9. Puree the rest of the soup.
10. Add the soy yogurt or quark and puree to blend.
11. Add the vegetables that you had removed earlier and re-warm.
12. Season to taste with salt and pepper if needed.
13. We garnished the soup with a bit of chopped parsley
14. Serve the soup warm with a lovely crusty whole-grain bread.

Related Posts:

• Curried Rutabaga and Apple On Rice
• Rutabaga Apple Onion Frittata
• Roasted Rutabaga Wedges with Walnut, Apple, Date Soy…
• Parsnip Apple Soup
• Golden Beet and Apple Soup

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End of the Summer Garden Risotto

As summer begins to wind down, we have some summer plants still producing vegetables. We are always happy to harvest and will until the frost gets serious. We have started fall and winter vegetables and are looking forward to seeing what will make it over the winter. Meanwhile, this is a delicious risotto that we’ve enjoyed.

Serving Size: 4

Ingredients:

• 1 cup risotto rice
• 1 tablespoon sunflower oil
• 1 cup dry white wine
• 2 cups vegetable bouillon
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, de-seeded and chopped
• 1 zucchini or summer squash, cubed
• 1½ cups corn
• 4-5 small or 1 large carrots
• 1 cup fresh or frozen peas
• 12 cherry or 6 small tomatoes, cut in halves or quarters
• splash lemon juice
• pinch thyme
• salt and pepper to taste
• thyme sprigs and lemon slice as garnish

Directions:

1. Wash and prepare all the vegetables for the meal.
2. Heat the oil in a large frying pan.
3. Add the carrots and bell pepper pieces, onion pieces and sauté until they begin to soften.
4. Add the risotto rice and warm, mixing so that all the grains are covered with the oil.
5. Add the white wine and stir to mix.
6. As the wine is absorbed, add some of the vegetable bouillon.
7. Add the garlic, corn and zucchini.
8. Continue to stir.
9. As the rice continues to absorb the liquid, add more until the rice is soft.
10. Add the peas and cherry tomatoes last.
11. Add a splash of lemon juice and a good pinch of thyme.
12. Season to taste with salt and pepper.
13. Garnish with thyme sprigs and slice of lemon.

Related Posts:

• Italian Summer Casserole
• Summer Vegetables with an Orange, Turmeric and…
• Zucchini Walnut Risotto
• Review: Roasted Cauliflower Risotto
• Risotto with Red Kuri Squash and Spinach

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Beet Salad with Plums and Tofu Feta

Plums are a lovely compliment to beets. We have really enjoyed this salad, and as plums are still in season we will have it again as long as the plums last.

Serving Size: 4

Ingredients:

• 3-4 medium red beets
• 4-5 ripe plums
• 1 small red onion
• 2 spring onions
• 1½ cups prepared tofu feta (click here to see instructions)
• ¼ cup olive oil
• ¼ cup fruit or white wine vinegar
• 2 teaspoons mustard
• 1 teaspoon vegetable bouillon powder
• lettuce or spinach leaves as bed

Directions:

to prepare the vegetables:

1. Wash, trim and peel the beets.
2. Cut into bite-sized pieces and boil.
3. When the beets are tender, remove from the heat and allow to cool.
4. Slice the small red onion very thinly.
5. Cut the green parts of 2 spring onions as garnish for the salad.

to make the dressing:

1. Place the ingredients in a bowl and whisk to blend.
2. Season to taste with extra salt and pepper as needed.

to prepare the salad:

1. Shred some lettuce as a bed for the salad, or optionally baby spinach leaves.
2. Place the bed of lettuce or spinach on individual salad plates.
3. Drain the liquid from the beets and divide the beets on the bed of greens.
4. Wash the plums and slice.
5. Add the plum slices to each salad.
6. Place the tofu feta on the salad or crumble as desired.
7. Drizzle the dressing over the salad and sprinkle the spring onions on top as a garnish.

Related Posts:

• Red Cabbage Waldorf Salad with Golden Raisins and Tofu Feta
• Roasted Sweet Potato Salad with Red Grapes, Dried…
• Vegan Walnut Cinnamon Shortcakes with Caramelized Plums
• Review: Greek-Flavored Lentil Salad with Tofu “Feta”
• Golden Beet and Apple Soup

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Spicy Tahini & Avocado Toast

The classic avocado toast recipe just got an upgrade! Enjoy as a snack or a breakfast treat in under 10 minutes.
Ingredients:
 

• 2 slices of bread of your choice (we’ve used Rye bread)
• 1 ripe avocado, sliced
• 2 tablespoons of tahini
• The juice of 1 lemon
• A few sprigs of fresh coriander, chopped
• A generous handful of Superfoodio’s Spicy Sriracha Savoury Clusters

 
Directions:
 

1. 1. Toast the slices of bread until crisp throughout and lightly golden around the edges.

 

2. 2. While the bread is toasting, peel and destone the avocado and cut each half into slices. 

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Coco & Choco Mousse with Almond Start

By Abbot Kinney's




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Chocolate Ginger Smoothie

Serves 1 | 5 Minutes Prep Time
By Vega®
 
Did you say chocolate and ginger? Yes please! Put down that chocolate bar and try this chocolate smoothie instead. Breakfast, snack, or dessert, this delicious smoothie will give you the perfect ginger kick.
 
Ingredients

• 375 mL plant-based drink like almond
• 1 scoop (36 g) Chocolate Vega® Essentials  
• 2-3 cubes dark chocolate
• ½-1 inch root ginger
• 1 ripe banana
• Handful of spinach

 
Preparation
Add all ingredients to a blender, blend until smooth and enjoy! 



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Unpackaged Sustainable Living blog

We know how overwhelming it can be to look at the enormity of all the environmental challenges we face and think it’s pointless to even try.
So, each month, we’ll be focusing on one area in which you can make a change – from home to on the go, personal care, kids, even holidays. We’ll break it down into bitesize chunks and show you that there are plenty of small changes you can make that will improve both your life, and the planet’s, so everyone’s a winner!
 
What’s The Point?
 
It’s probably worth taking a step back and having a quick think about why this is important.
 
On a very simple level, in the West, we consume way more resources than the planet can sustain.

Earth Overshoot Day tells us, each year, the day in which we have used more from nature than our planet can renew in the whole year – through overfishing, overharvesting forests and emitting more carbon dioxide into the atmosphere than forests can absorb. This year, it was 2^nd August globally, but 4^th May for the UK, showing we have a way to go. This isn’t about making you feel bad – but we have to be realistic about where we’re at before we can look at how to improve! 

Where To Start - Three Things You Can Do
 
This month is all about having a think and taking stock of where you’re at. We promise that this isn’t about deprivation – your life doesn’t need to be less, because you choose to live with less. By getting rid of all the unnecessary stuff we all accumulate, you can free up your time, & money, to focus on the really important things.
 
1. LEARN
The 5R’s are a great a way to think about how to make changes. First, and most important, is Refuse and we’ll be showing you in future blogs how to refuse all sorts of junk that clutters up your life. After that comes Reduce – what are the things you can get rid of that you don’t really need? Reuse is really important – there are all sorts of things you can reuse, for example your own containers at the Unpackaged section in Planet’s Muswell Hill branch. Recycling comes much further down the list of priorities than people think, as prevention is much better; in future blogs we’ll be showing you all sorts of services for recycling every day items you never knew existed. And finally Rot – that’s composting, or food waste to you and me, and there are lots of ways you can do it at home, if you’re not already. 

2. WATCH
A great film to watch is The Story of Stuff – a 20 minute online film that makes the link between how we consume and a huge number of environmental & social issues. It’s not all depressing, promise - it will make you laugh too so if you only do one thing this month, why not sit down with your flatmates or family to watch it together and use it to spark a discussion about what you really care about, and how you can work together to achieve it.
 

 

3. DO
By this stage, you might be looking around your house and wondering how to tackle the clutter. So, we have a couple of ideas to start:
As its Zero Waste Week (4^th – 10^th Sept), why not have a go at seeing how much waste you produce – you can download their handy DIY Bin Audit and use it to start keeping track of your waste – their newsletter is full of handy tips to reduce. 
 

Also, why not buy (a second hand or eBook) copy of Marie Kondo’s book – The Life Changing Magic of Tidying? We’ve used her method to declutter and can’t recommend it enough. According to Kondo, anything that doesn’t make you happy, or isn’t absolutely necessary should be touched, thanked & sent on its way. Although the trick isn’t then to replenish with loads more stuff (watch the film and you won’t!)
 

 
We’ll be back in a month with a focus on sustainable food shopping - please do share your comments or suggestions below as we’d love to know how you’re getting on. If you have any specific questions ,or things you’d like help with, please leave a comment below and we’ll help you out as best we can!
 

 

--
Catherine Conway is the founder of Unpackaged, the first Zero Waste grocery which she opened in London in 2006 and now operates as part of Planet Organic Muswell Hill. 

 

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Hawaiian Macaroni Salad

This is a very nice salad. It tastes great on a hot summer afternoon, and would travel well to pot luck dinners or to the beach and picnics.

Serving Size: 6

Ingredients:

• 1 pound elbow macaroni pasta
• 2 carrots, peeled and grated
• 2 celery ribs, chopped fine
• 4 scallions, sliced thin
• 2 cups soy yogurt
• 1 tablespoon olive oil
• 1 teaspoon black salt
• ½ cup cider vinegar
• 1 tablespoon brown sugar
• salt and pepper to taste

Directions:

1. Whisk together the soy yogurt, brown sugar, black salt, 1 teaspoon of black pepper and 1 teaspoon of salt.
2. Bring a large pot of lightly salted water to boil and cook the macaroni al dente (about 15 minutes).
3. Drain when done.
4. Add the vinegar to the warm macaroni and gently stir to mix.
5. Cool the pasta for about 10 minutes.
6. Peel and grate the carrots.
7. Add the vegetables to the pasta.
8. Pour most of the dressing over the pasta, stir gently to mix and refrigerate.
9. Serve the salad in a large serving bowl.
10. Add the rest of the dressing and season to taste with salt and pepper as needed.

Related Posts:

• Southwestern Salad
• Mayan Quinoa Salad
• Rutabaga Mango Salad
• Lentil and Wurst Salad
• Mediterranean Eggplant Salad

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