VEGAN PUMPKIN PAPPARDELLE

VEGAN PUMPKIN PAPPARDELLE

by | Apr 9, 2024 | Recipes

VEGAN PUMPKIN PAPPARDELLE

By Director – Josh Ball ·  · 3 min read

VEGAN PUMPKIN PAPPARDELLE

As fall approaches and the weather starts to turn, we love to cook heartier, warmer meals. And there’s no better option than pumpkins! This wonderful veggie is not only versatile but also filled with vitamins, minerals, and antioxidants that are good for your body and may boost your immune system.
Our current favourite is the Vegan Pumpkin Pappardelle recipe by @tessbegg! The combination of the natural sweetness from pumpkins with the creaminess of soy milk makes this dish simply irresistible.
Want to give this recipe a try? You’re in luck because we just added tons of ingredients to our Farmers Pick Pantry to create this recipe, such as pappardelle pasta, soy milk, olive oil, salt, and pepper! Simply add them to your Farmers Pick Box, and we’ll deliver them right to your door.
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Prep Time 20 minutes
Cook Time 40 minutes
Course Main Course
Cuisine Modern Italian
Servings 4

Ingredients
  

Pumpkin Sauce

  • 1/2 small butternut pumpkin, peeled and diced (roughly 2 cups)
  • 1 large carrot, diced (roughly 1 cup)
  • 5-6 garlic cloves, peeled
  • 1 1small brown onion, quartered
  • 600 ml soy milk
  • 1 tsp vegetable stock powder
  • Salt and pepper
  • 1 tsp paprika
  • 1 tsp chilli flakes
  • 1 tsp onion powder
  • 1/3 cup nutritional yeast
  • 1/2 lemon, juiced
  • Olive oil

Cheezy Walnut Topping

  • 1/4 cup walnuts
  • 3 tbsp nutritional yeast
  • pinch of salt and pepper
  • 1/4 tsp onion powder

Other

  • 4 servings of Pappardelle pasta
  • Fried sage leaves

Instructions
 

  • Preheat the oven to 200°c and line a baking tray with baking paper. Add the pumpkin, carrot, garlic and onion on the tray, add a light drizzle of olive oil and a pinch of salt. Toss to combine. Place in the oven to cook for 30-40 mins until golden/tender.
  • When the vegetables are nearly ready, cook the pasta according to package instructions. Once vegetables are ready, allow to cool for 5 minutes.
  • Add the walnut topping ingredients to a small blender jug and pulse until fine.
  • Add the vegetables, soy milk, nutritional yeast, lemon, salt, pepper and seasonings to a high speed blender, blend on high until creamy (Note – You can start with half the soy milk and add the remaining as you go. It’s forgiving this way especially if you’re using more or less pumpkin/carrot).
  • Pour the sauce into a pan over medium heat, add the pasta and combine. Serve with the walnut topping and sage leaves.
Keyword Creamy, Vegan

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ONE POT PUTTANESCA INSPIRED FISH

ONE POT PUTTANESCA INSPIRED FISH

by | Apr 9, 2024 | Recipes

ONE POT PUTTANESCA INSPIRED FISH

By Director – Josh Ball ·  · 3 min read

ONE POT PUTTANESCA INSPIRED FISH

Whip out a feast without the fuss!
If you’re looking to impress your families but can’t be bothered with a sink full of dishes or hours of preparing the ingredients, then @cookedbyclaud’s One Pot Fish Puttanesca recipe is what you need. Just put the ingredients one by one, making sure enough cooking time for each step. 
We know what you’re thinking, you still have to go to the supermarkets to buy all the ingredients. Well, we’ve made it even easier by bundling all the necessary ingredients in our Farmers Pick Pantry. Olive oil, tomato sauce, herbs, and more -it’s all there! 
Now there’s no excuse not to treat your family to this balanced, beautiful dish! 
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Prep Time 5 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Italian
Servings 3 Servings

Ingredients
  

  • 1 tbsp extra virgin olive oil
  • 1/2 red onion, finely sliced
  • 2-3 anchovy fillets
  • 3 garlic cloves, crushed
  • 250 g cherry tomatoes
  • 500 ml Don Antonio Napoletana sauce
  • 75 g Kalamata olives, pitted
  • 1 bunch of kale, stem removed, leaves roughly ripped
  • 3 tsp mixed Italian herbs, dried
  • Salt and pepper to season
  • 3 fillets of white fish (of your choice)
  • 2 bunches broccolini
  • 1 tsp chilli flakes (optional)
  • Basil leaves, to serve

Instructions
 

  • In a large pan or dutch oven, heat the olive oil over medium heat. Add onion and anchovy fillets and cook for a few minutes until the anchovies have melted into the oil and onion begins to become translucent. Add in the garlic and cook for 2 mins, stirring constantly.
  • Add in the cherry tomatoes and Don Antonio Napoletana sauce. Fill ¾ of the sauce bottle with water and add that to the pan. Turn the heat to high and cook until the cherry tomatoes soften. Use the back of a wooden spoon to squash the cherry tomatoes.
  • Add in the olives, kale, mixed herbs, salt and pepper. Stir to coat the kale in sauce and bring the mixture to a boil. Let it simmer, partially covered, for 10 minutes.
  • Add the fish into the sauce mixture, ensuring it is mostly submerged, and reduce the heat to medium. Cook for roughly 10 minutes, either uncovered or partially covered while the liquid is simmering (cooking time will depend on the size of the fish).
  • Halfway through cooking the fish, place the broccolini on top of the mixture and place the lid on top. Allow these to steam while the fish continues cooking.
  • When the fish is cooked through, remove from heat and submerge the broccolini into the sauce mixture. Top with a drizzle of olive oil, chilli flakes (optional) and basil leaves.
Keyword Creamy, Delicious, Saucey

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SWEET & SAVOURY STIR FRIED UDON NOODLES

SWEET & SAVOURY STIR FRIED UDON NOODLES

by | Mar 28, 2024 | Recipes

SWEET & SAVOURY STIR FRIED UDON NOODLES

By Director – Josh Ball ·  · 3 min read

SWEET & SAVOURY STIR FRIED UDON NOODLES

Sometimes even the best cook can run out of inspiration, especially when all that's left in the fridge is a mix of random veggies—perhaps a lone broccoli stem or a bag of carrots. For those days, we love to turn to the classic Stir-Fried Udon Noodles. It's one of the most versatile recipes out there, allowing you to swap any veggies listed in the recipe with whatever you have on hand. You can also add your favourite proteins to make the meal even more satisfying.
No udon noodles in your pantry? What perfect timing! We've just rescued over 2500 packs of Mr. Chen Udon Noodles that were rejected by supermarkets due to their approaching best-before dates! And if you're a Farmers Pick subscriber, you can get them for up to 40% off!
While you're at it, take a peek at our Farmers Pick Pantry, freshly stocked with OVER 28 NEW essential items such as olive oil, herbs, pink salt, and high-quality tomato sauce.
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Prep Time 10 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Asian
Servings 2 servings

Ingredients
  

  • 2 tbsp olive oil
  • 2 Carrots
  • 1 Broccoli (you can also use pak choi, mushrooms, capsicum, snow peas, corn, spinach)
  • 1 tbsp fresh ginger
  • 1 tbsp fresh chopped garlic (Optional)
  • Spring onion
  • 2 tbsp low sodium soy sauce
  • 2 tbsp honey

NOODLES

  • 1-2 Portions of Noodles
  • 1/3 tsp salt
  • 1 tbsp olive oil

Instructions
 

  • Heat your large pan with olive oil or coconut oil. Once the pan is heated, add your spring onion, ginger and garlic, lightly fry until brown. Thereafter, add your chopped carrot and broccoli mixture as well as the honey and soy sauce. Allow the mixture to cook for 15 min.
  • At the 10 min mark, in a small pot, boil some water, add your Udon noodles, salt and some olive oil. Allow the noodles to cook for 4-5 min, once cooked, strain and rinse with cold water.
  • Finally add the noodles to the rest of the stir fry, add your almonds as well if you are planning to add them. Stir fry the mixture for another 6 min adding a little more soy sauce and honey if needed. (Taste first).
  • Finally serve the noodle stir fry with a delicious fried egg.
Keyword Savoury, sweet

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CRUNCHY QUINOA PESTO SALAD

CRUNCHY QUINOA PESTO SALAD

by | Mar 22, 2024 | Recipes

CRUNCHY QUINOA PESTO SALAD

By Director – Josh Ball ·  · 3 min read

CRUNCHY QUINOA PESTO SALAD

If you need a lunch recipe that won’t bog you down for the rest of the day, you’ve come to the right place.
We love this Quinoa Pesto Salad because it’s refreshing, rich with nutrients from the quinoa, and filled with exciting flavours from crunchiness of mixed nuts to savouriness of roasted veggies!
Can’t be bothered to go to the supermarket? Don’t worry, we have all the ingredients you need in our Farmers Pick Pantry, including mix nuts, Himalayan pink salt, olive oil, pesto, and of course, quinoa!
Just add them to your box, and we’ll send them with your next Farmers Pick delivery!
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Prep Time 10 minutes
Cook Time 25 minutes
Course Side Dish
Cuisine Salad
Servings 4 servings

Ingredients
  

Quinoa Base

  • 1 cup raw quinoa
  • 2 cups water
  • 1/3 tbsp Himalayan salt

Veggie base

  • 1/2 cup Corn Kernels (2 Large corn on the cob)
  • 1 Red onion chopped into fine pieces
  • 1 Sweet potato cut into small pea sized chunks
  • 3 tbsp Olive oil
  • 1 tbsp Pesto
  • 1 tbsp Chopped garlic
  • 1 Lemon, juiced
  • 1/2 cup Mixed nuts
  • 1/3 tsp Himalayan salt

Toppings

  • Fresh avocado slices
  • 1 tsp Pesto drizzle
  • 2 tbsp Spring onion

Instructions
 

  • Preheat the oven to 200Degrees Celsius. Line a large baking sheet with parchment paper. OR optional to use your air fryer.
  • In a small mixing bowl, combine the olive oil, pesto and lemon juice, gradually start to coat your vegetables. Set aside whilst you get your quinoa on to the stove top. Once the quinoa is busy cooking.
  • Place the coated vegetables out onto your baking tray and place it into the oven for 20 min to bake or until golden. While the vegetables are baking, allow to flip the veggies over to ensure they bake both sides.
  • The quinoa should take around 15 min to cook. Once cooked, remove from the heat and strain off the liquid.
Keyword Healthy, High Fibre, Pesto

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CREAMY OVERNIGHT HONEY CHIA PORRIDGE

CREAMY OVERNIGHT HONEY CHIA PORRIDGE

by | Mar 22, 2024 | Recipes

CREAMY OVERNIGHT HONEY CHIA PORRIDGE

By Director – Josh Ball ·  · 3 min read

CREAMY OVERNIGHT HONEY CHIA PORRIDGE

This Overnight Chia Porridge is designed for those who never seem to have enough time to cook breakfast or lunch. You can prepare all the ingredients ahead of time, store them in the fridge, then mix them all up when you have 10 minutes to spare!
To make things even more hassle-free, you can order all the ingredients from our Farmers Pick Pantry. Yes, every single thing, such as chia seeds, honey, tahini, milk, and cinnamon!
Simply head to our website, add the items you need, and we’ll deliver them directly to your doorstep along with your Farmers Pick box! Still not impressed? We’ve added over 28 new pantry essentials to make your life easier.
Nothing can stop you from having a nutritious breakfast now!
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Prep Time 5 minutes
Fridge time 15 minutes
Course Breakfast, Snack
Cuisine Chia Pudding
Servings 2 servings

Ingredients
  

Chia porridge base

  • 5 tbsp Chia seeds
  • 300 ml Nut milk or milk of your choice
  • 2 tbsp Honey
  • 1 tbsp Tahini paste
  • 1/2 tsp cinnamon

Toppings

  • Grilled/ Baked peaches in honey and cinnamon
  • Granola

Instructions
 

  • In a medium sized bowl add all the ingredients for the chia porridge. Mix until well combined. Fill your jars with the chia porridge cover and allow to sit in the fridge for a minimum of 15 min or overnight.
  • Prepare your baked peach by placing a few sliced peaches coated in cinnamon and honey either in your air fryer or oven, bake for 10 min at 160 degrees Celsius or until fully caramelised. 
  • Remove from the oven and let it cool. You can keep the caramelised peach in an airtight container once cooled overnight in the fridge for the next day or enjoy straight away. The caramelised peach tastes great both warm and cool.
  • Add a layer of granola between your chia pudding and caramelised peach for that added texture, then finally drizzle with some honey. Enjoy.
Keyword Healthy, High Fibre

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