×
FREE UK Mainland Standard Delivery when you spend £20
×
We use cookies to improve your experience, show you products you may like and save your cart. For more info, see our cookies policy. By continuing to use our site, you consent to our use of cookies.

Veggie Friendly Recipes

By: | 02-Jan-2020

Veggie Friendly Recipes

We wanted to share some recipes for inspiration for everyone who decides to go meat free for a day, week or as a permanent lifestyle choice. Going meat free, even fro a short period of time lets you explore all of the amazing and creative recipes out there, not to mention it is great for your health to incorporate more greens into your diet! 

 
Manuka Breakfast Bagels
  • UMF Manuka Honey
  • Desiccated Coconut 
  • Cottage cheese
  • Lemon zest
  • Sliced banana
  • Bagels or Gluten free bagels. (You can make these should you wish to get creative)
Blitz together the honey, coconut and cottage cheese. Spread the mixture onto freshly toasted bagels and place the sliced banana in the circular shape. Grate with a small amount of lemon zest to keep this breakfast zingy and fresh. 
Healthy and absolutely delicious!
 
 
Roasted butternut squash Thai style curry
  • 1 Butternut squash
  • 3 generous spoonfuls of Southernlands honey
  • 1 Aubergine
  • 3 tbsp coconut oil
  • 1 red onion, peeled and finely sliced
  • 3 garlic cloves, peeled and finely chopped
  • 1 green chilli, chopped (seeds left in)
  • 1 Large bunch of coriander, blitzed in a processor
  • 1/2 tsp Lemongrass paste
  • Grated ginger
  • 2 large Portobello mushrooms
  • 250g Natural yoghurt
  • Pinch of salt
 
In large chunks, coat the butternut squash with the honey and roast in a roasting tray in 1 tbsp of coconut oil for approx. 15 mins on a medium heat. While the squash is roasting chop and fry the onions and garlic in 1 tbsp of coconut oil on a low to medium heat, do not let these brown too much. Add in the mushrooms and the butternut squash. Cook for 10 minutes until they start to soften and colour, then add the aubergine. Add the rest of the coconut oil, the chilli and some grated ginger. Season with the salt. Cook this together on a low to medium heat until the butternut squash starts to fall apart. Add the yoghurt, coriander and lemongrass and mix in the pan and leave to cook out for another 15-20 minutes. The squash should have incorporated itself into the sauce. 
Make sure with this recipe to leave the veggies in large chunks which looks and tastes great.
 
Enjoy!