Seasonal recipes from Greencuisine Trust – Healthy, delicious, and nutritious

Chestnut soup

serves 4

2 tablespoons olive oil

2 medium onions chopped

2 cloves garlic finely chopped

6 parsnips peeled and chopped

500 ml vegetable stock

500 ml dairy or oat milk

dessertspoon chopped thyme leaves

250g roast, peeled & chopped chestnuts.

 

Gently cook the onions and garlic in the olive oil, when soft tip in the parsnips and cook for a further 5 minutes.  Add the stock, milk, thyme and chestnuts bring to the boil and simmer for 30 minutes. Blitz in a blender adding a little water if too thick, return to pan, warm through, season as necessary and divide between 4 bowls.

 

Mushroom & chestnut rolls

110g chestnuts chopped

1 medium red onion finely diced

200g  chestnut mushrooms chopped

425g puff pastry

50g wholemeal breadcrumbs

1 beaten egg

2 teaspoon chopped thyme

1 tablespoon chopped parsley

6 tablespoons. olive oil

oven, 200°C or 400°F

 

Heat half the oil in a pan and cook the onion until tender, add the breadcrumbs and chopped chestnuts.  Heat the remaining oil and cook the mushrooms until golden, stir in the herbs and add the breadcrumb mixture.

Roll out the pastry and cut into three long strips 7½ cm wide.  Spoon the mixture down the centre of each strip.  Brush the edges with the egg and roll up making sure you seal the edges well.  Slash the top criss-cross fashion and cut each roll into 8, and place the rolls on a lightly oiled baking tray. Bake in a hot oven, 200°C or 400°F  for 10/12 minutes.

Sauerkraut salad with apples & walnuts
serves 4

8  tablespoons sauerkraut
2 eating apples, quartered, cored and finely sliced
1 shallot very finely diced
1 small raddichio, shredded
4 tablespoons roughly chopped walnuts
1 tablespoon walnut oil
1 teaspoon balsamic reduction
zest of 1 lemon
salt flakes and freshly ground black pepper

Put the sauerkraut in a bowl, add the apple, shallot, radicchio, walnuts, walnut oil, balsamic and lemon zest and mix well together to combine. Divide between four serving dishes. Top each salad with  a twist of black pepper and a few salt flakes.

 

Brussel sprouts with cumin, ginger & tamari

serves 4  – 6

500g sprouts any tough outer leaves removed and cut in half

1 heaped teaspoon cumin seeds

2 tablespoons olive oil

4 tablespoons veg stock

thumb size knob of ginger grated

tablespoon tamari

black pepper

Dry roast the cumin seeds in a flat pan until they release their aroma. Toss in the sprouts, add the olive oil and stock and saute/steam for 5 minutes shaking the pan from time to time. Toss in the ginger and tamari and serve.    

 

Sprouted mung bean kitchari

serves 4 – 6

200g brown basmati

300g mung beans – sprouted

2 tablespoons olive oil

2 red onions diced

2 cloves garlic finely diced

1 carrot sliced

2 sticks celery sliced

1 level dessertspoon each turmeric, cumin and coriander

1 dessertspoon grated fresh ginger

1 teaspoon ground cinnamon

1 teaspoon ground cardamom

juice of 1 lemon

sea salt and freshly ground black pepper

Cook the onions and garlic in the olive oil until soft, add the carrot and celery and cook for a further 2 minutes Add all the spices, mix well then add the rice & sprouted mung beans, stir until all of the ingredients and spices are combined. Add 500ml  water. Bring to a boil, then allow to simmer for 45-60 minutes. Adding more water as needed. When ready stir in the lemon juice and season well with salt & pepper serve as is or top with either coriander, fermented chilli sauce or yogurt

 

Mincemeat muffins

200g mincemeat

1½ level tsp. bicarbonate of soda

1½ tsp. ground cinnamon

275ml bio plain yogurt

275g plain flour

2 tbsp. olive oil

1½ level tsp. baking powder

1 large egg

50g rapadura sugar

 

Muffin cases

oven  200°C or 400°F

Sift together the flour, baking powder, cinnamon and bicarbonate of soda. Add the sugar. Mix the yogurt, olive oil and egg together, add the mincemeat and then stir into the dry ingredients but do not over mix let it remain a bit lumpy.

Fill the muffin cases and bake in the middle of the oven  for 15-20 minutes.

 

Tuscan Castagnaccio

250g chestnut flour

320 mls filtered water

pinch of salt

extra virgin olive oil

40g sultanas

50 ml sweet white wine- warmed

50g chopped walnuts

1 dessertspoon rosemary needles

handful pine kernels

preheat oven 180°C/gas mark 4

shallow baking dish (approx 12″ x 8″) brushed with olive oil

 

Sieve the flour into a large mixing bowl then slowly pour in the cold water stirring until the mixture resembles a pourable batter. Stir in 2 tablespoons of olive oil.

Set aside for 30 minutes.

Soak the sultanas in warm wine for 20 minutes to plump up.

Add the chopped walnuts and the plumped sultanas to the flour-batter mixture

Pour the batter into the prepared tin and sprinkle over the pine nuts and rosemary. Trickle a tablespoon of olive oil over the batter
Bake in the upper part of the oven for 40 minutes. During cooking the top of the cake will crack but this is quite normal. Remove and cool, eat warm possibly with a spoonful of thick yogurt or mascarpone

 

Walnut & date sweetmeats

 100g walnuts chopped

75g ready to eat dates chopped

1 tbsp gr flaxseed

1 tbsp cacao

1 tbsp honey

2 tbsp almond butter

50g shelled hemp seed

 

Blend all the ingredients except the coconut together. Roll into balls, roll in the hemp and chill in the fridge

Mulled apple juice

2 slices root ginger

1” stick of cinnamon

¼ teaspoon grated nutmeg

¼ teaspoon cloves

sprig of rosemary

A twist of finely pared lemon

A twist of finely pared orange

75cl bottle apple juice

 

Put the spices, rosemary and peel into a pan with ½ the apple juice , bring to boil and simmer very gently for 3 minutes. Leave over night or for a minimum of 1 hour. Strain, add the remaining apple juice, warm through and serve. Even more warming with a splash of brandy!