Charlie's Recipe of the Week - with Wild Root

For the last few months, Charlie Tomlinson, owner and chef at Wild Root, shared with us a delicious and easy to follow recipe. Each one was healthy, wholesome and plant based. Wild Root is a fully plant-based, dog friendly cafe, deli, farm shop & events space on New Cut Lane in Halsall.

Each weekly video recipe is below. If you give them a try we would love to see the results so please do send us your photos and reviews to studio@duneradio.co.uk

Braised red cabbage with Bramley apples
Serves 10-12 as a side

Ingredients:
1 red cabbage, thinly sliced
2 onions, thinly sliced
2 cooking apples, peeled and cut into matchsticks
1 tbsp garlic, crushed
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
4 tbsp maple syrup
3 tbsp apple cider vinegar
2 tbsp olive oil
4 tbsp salt

Method:

Start by thinly slicing the red cabbage and onion and chopping the apple into match sticks.
Add into a casserole dish with a lid or a baking tray that can be sealed with tin foil.
Add apple cider vinegar, olive oil, maple syrup, nutmeg, cinnamon, cloves and garlic into a small dish and mix until smooth.
Add this mixture into the casserole dish with the cabbage and mix through.
Add the lid or seal tightly with tin foil.
Cook for 1.5 hours at 180 degrees until the cabbage its soft and deepens in colour.
Serve alongside your favourite sides on your Christmas table! We recommend our Cauliflower Cheese and our Spinach, cranberry and olive stuffing swirl!
Enjoy!

Creamy Cashew Cauliflower Cheese with Herbed Nutty Crumb Serves 10-12 as a side

Creamy Cashew Cauliflower Cheese with Herbed Nutty Crumb

Serves 10-12 as a side

Ingredients:

for roasting:

2 cauliflowers, cut into florets

1 large leek, in 2cm thick rounds

olive oil to coat

salt and pepper to taste

for the cheese sauce:

300g cashew nuts

250ml soy milk

10g miso paste

1tbsp dijon mustard

2 cloves of garlic, crushed

4tbsp nutritional yeast

half a tbsp nutmeg

salt and pepper to taste

for the crumb:

1 cup of your favourite mixed nut

10g fresh parsley leaves

10g fresh chives

10g fresh thyme leaves

1tsp garlic powder

1tsp salt

Method:

Start by preheating your oven to 180 degrees and prep the veg.
Add cauliflower florets and leek rounds to a large baking tray or two, coat with olive oil and season with salt and pepper and roast for 40 minutes until lightly charred.
Meanwhile add all the cheese sauce ingredients to a high speed blender and blend until thick and creamy. Taste and adjust seasoning if necessary.
Add the roasted cauliflower and leeks to a large oven proof dish.
Pour over the cheese sauce.
Next it’s time to whiz up the crumb. Add crumb ingredients to a food processor and pulse carefully until a loose crumb forms. Be careful not to over blend as we are not making a pesto!
Sprinkle over the crumb.
Next pop into the oven for 40 minutes until golden brown on top and piping hot and bubbling. (Or at this stage you can tin foil the entire dish and freeze for a later date, see instructions above.)

Spinach, cranberry & olive stuffing filo swirl
Serves 6

Ingredients:
for the filling:
1 tbsp olive oil
1 onion, diced
4 garlic clove, crushed
10g fresh sage, finely chopped
2 springs rosemary, finely chopped
400g fresh spinach
1/4 cup kalamata olives, chopped
1/4 cup dried cranberries
1 cup nuts, finely chopped (we used pecans and almonds)
2 tbsp tamari

to assemble:
6 sheets of filo pastry
1 tbsp soy milk
1 tbsp maple syrup
2 tbsp finely chopped nuts to garnish

Method:

Start by making the filling. Heat a large saute pan (with lid) on a medium heat and add 1 tbsp of olive oil followed by the diced onions and saute for 5 minutes until translucent and soft.
Next add the crushed garlic and saute for a further 3 minutes until adding sage and rosemary and fry off until fragrant.
Next add the spinach, pour over about 1/4 cup of water and clamp on the lid to allow the spinach to wilt down. Remove the lid once you can see the spinach has shrunk and stir.
Now add chopped kalamata olives, cranberries, chopped nuts (save 2 tbsp of chopped nuts for garnish) and stir.
Season with tamari and taste. Add more if you desire.
Allow to simmer for a few minutes until all the liquid has evaporated, as a soggy stuffing mix will lead to a soggy tart!
Pop the stuffing mix into a container and allow to cool until able to handle or even better, overnight in the fridge. At this stage you could even freeze this mixture and thaw nearer to Christmas!
Preheat your oven to 180 degrees.
Grease a 25cm tart tin
Lay your filo pastry onto a chopping board with the longest edge against your body. Spoon 1/6 of the stuffing mixture along the longest side of the pastry about 3cm thick, along the entire long side. (see images above)
Roll the pastry away from you, forming a long roll shape. Repeat this process 6 times until you have 6 long rolls of pastry.
Place the rolls into the greased tart tin, starting at the outside edge and spiralling inwards towards the centre.
Once all 6 rolls are in place, mix your glaze in a small dish. 1tbsp maple syrup to 1tbsp soy milk.
Brush the glaze over the filo pastry swirl until fully covered and then sprinkle with remaining chopped nuts.
Pop in the oven for 40 minutes until golden broken, crispy and fragrant.
Allow to cool for a few minutes before cutting into 6 and serving.

Loaded Winter Hummus Sharer
Serves 6-8

Ingredients:
for Hummus:
3 tins chickpeas (save juice)
200g tahini
150ml aqua faba
1 and half tbsp garlic
3 tbsp good quality olive oil
5 tbsp lemon juice
salt and pepper to taste
1tbsp cumin
50g fresh dill, chopped

For the roasted sweet potato:
2 sweet potato, peeled and diced into 2cm cubes
2 tbsp olive oil
salt and pepper to taste
1 tsp cinnamon

Load with (optional):
Cinnamon roasted sweet potato
The Fermentation Station Sauerkraut
Crushed hazelnuts
Pomegranate seeds
Fresh dill
Good quality olive oil to drizzle
Fresh edible flowers

To serve:
A selection of crusty bread
Artisan crackers
A bottle of Champagne Cassis Kombucha

Method

Start by preheating your oven to 180 degrees.
Peel and dice sweet potato and add to a baking tray with olive oil, salt, pepper and cinnamon. Massage the sweet potato to ensure coated evenly then roast in the oven for 40 minutes.
Add chickpeas, tahini, lemon juice, cumin, garlic, salt and pepper to a food processor and blend.
Whilst blending, add in olive oil and aqua faba and continue blending until creamy.
Pour hummus into mixing bowl and add chopped dill. Stir until thoroughly mixed through.
Spoon your hummus onto a shallow serving bowl or plate and smooth across the entire bottom of the dish. Use the back if the spoon to create some texture.
Drizzle good quality olive oil onto the surface of your dish, letting it pool in the areas ready for dipping!
Time to load up! Add toppings of your choice, we recommend cinnamon roasted sweet potato, The Fermentation Station Sauerkraut, crushed hazelnuts, pomegranate seeds, fresh dill and edible flowers.
Grab a loaf of crusty bread, a selection of crackers and start dunking! Pair this sharer with a glass of Champagne Cassis Kombucha for that festive touch!
Enjoy!

Sticky Gochujang Tofu Bowl
Serves 2

Sticky Gochujang Tofu Bowl
Serves 2
Takes 20 mins to cook

Ingredients:
Gochujang Tofu:
Good quality oil for frying
1/2 white onion, sliced
1 red pepper, sliced
1 block extra firm tofu, chopped into 1cmthick triangles

The Sauce:
2 tbsp maple syrup
2 tbsp gochujang paste
2 tbsp tamari
1 tbsp tomato puree
1 tbsp olive oil

Carrot Slaw:
1 carrot, grated
2 large spring onions, sliced
30g fresh coriander, finely chopped
Juice from half a lemon

Sesame Broccoli:
1 tsp sesame oil
6 spears of tenderstem broccoli

To Serve:
1 cup black Rice (or rice of your choice)
The Fermentation Station Kimchi
Fresh coriander
Sesame seeds

Method:

Firstly decide what rice you will be having as black rice takes 40 minutes to cook whereas prepared packet rice will be ready in seconds. Whichever you decide, plan accordingly as the rest of the meal will only take 20 minutes.
Warm a large frying pan over a medium heat and add 1 tbsp of olive oil.
Add the sliced peppers and onions and saute to 5-7 mins until softened.
Move the peppers and onions to one side of the pan and add the tofu to the other side. Fry the tofu for 3-4 minutes each side.
Whilst the tofu is frying, blanch the broccoli in boiling water and allow to rest while you whip up your quick slaw.
To make the slaw, grate the carrot, slice the spring onion and finely chop the coriander and add to a bowl with the juice of half a lemon and mix. Set this aside for plating up.
Meanwhile combine the sauce ingredients and whisk together. Maple syrup, tamari, gochujang paste, tomato puree and olive oil. Once your tofu is cooked on both sides, pour over the sauce and stir through the peppers, onions and tofu until coated and sticky.
Drain the broccoli and add to a warm small frying pan with 1 tsp of sesame oil.
Griddle for approximately 3 minutes until lightly charred.
Time to plate up. Add rice and slaw to the bottom of the bowl and pile on the sticky gochujang tofu and sesame broccoli.
Top with Kimchi, fresh coriander and sesame seeds. Enjoy!

Cinnamon Roasted Sweet Potato, Black Rice Salad with Apple, Pecans & Pomegranate with a Dijon Orange Dressing
Serves 4 as a main or 6-8 as a side dish.

CLICK HERE FOR VIDEO

Ingredients:
For the roasted sweet potato:
2 sweet potato, peeled and diced into 2cmcubes
2 tbsp olive oil
salt and pepper to taste
1 tsp cinnamon

For the salad:
1/2 cup black rice
2 sweet apples, diced. We used gala
1/2 cup pecans, roughly chopped
1 pomegranate, deseeded
30g fresh mint, thinly sliced
1 tin of green lentils, drained

For the dressing:
The juice of half an orange
1 tbsp balsamic vinegar
1 tbsp maple syrup
1/2 tbsp dijon mustard
1/2 tsp sea salt
Black pepper, to taste

Method:

Start by preheating your oven to 180 degrees.
Peel and dice sweet potato and add to a baking tray with olive oil, salt, pepper and cinnamon. Massage the sweet potato to ensure coated evenly then roast in the oven for 40 minutes.
Meanwhile, boil the black rice for 40 minutes until cooked. Drain and cool by running under cold water and then add to a large serving bowl.
Add drained lentils, diced apples, chopped pecans, pomegranate seeds and sliced mint to the bowl with the black rice.
Once the sweet potato is nicely roasted, soft and browned on the edges, add to the bowl with the other salad ingredients.
Whisk together the dressing ingredients in a small bowl and then pour over the salad. Mix together to ensure the dressing has fully coated the salad.
Serve right away or store in the fridge for 3 days.

Beetroot & Carrot Falafels

Beetroot & Carrot Falafels
Makes approx 25 (freezable!)

Ingredients:
1 small beet, grated
2 small carrots, grated
1/2 red onion, roughly chopped
1 tsp ground coriander
2.5 tsp cumin
3 garlic cloves
30g fresh coriander
30g fresh parsley
2 tsp salt
2 tins of chickpeas
1 tsp baking powder
200g gram flour
sesame seeds for coating
Good quality oil for frying

To Serve (optional):
Pitta bread
Lettuce
Cucumber
Tomatoes
Hummus
Tahini dressing
TFS Sauerkraut

Method:

Start by grating the beetroot and carrot (we used our magi mix for speed) and add to a large mixing bowl.
Add red onion, ground coriander, cumin, garlic, fresh coriander, fresh parsley and salt to a food processor and pulse until chopped finely.
Add the chickpeas and pulse again until it reaches a texture similar to couscous, don’t over blend. We’re not making hummus!
Add this mixture into the bowl with the beetroot and carrot and combine.
Next, add the gram flour and baking powder. Get your hands in there and really give it a mix. At this stage you may need to add a splash of water if your mixture is dry.
Once combined, take approx 1 heaped tbsp of the mixture and shape the mixture into balls roughly the size of a ping pong ball and flatten slightly.
Fill a shallow dish with sesame seeds and roll the patties in the sesame seeds to coat them.
Pre-heat a frying pan with a good quality oil and fry the patties for 3-5 mins on each side until golden brown.
Serve straight away for the best results!
Grab your falafels, pitta, lettuce, cucumber, tomatoes, hummus, tahini dressing, TFS Sauerkraut, and whatever else you fancy and build your wrap and enjoy!

Porridge

Turmeric & Orange Porridge, with stewed Plum & Blackberries
Serves 2

Ingredients:
Turmeric & Orange Porridge:
1 1/2 cup oats
2 cups coconut milk
1 tsp cinnamon
1/2 tsp turmeric
1/2 orange, juice & zest

Stewed Plums & Blackberries:
1 tsp coconut oil
2 plums, quartered
8 blackberries, whole
1/2 tbsp maple syrup
1/4 cup water

To Serve (optional):
Coconut chips
Pecans
Puffed Quinoa
Coconut Milk
Edible Flowers

Method:

Start back making your stew plums and blackberries. Add 1 tsp of coconut oil to a small sauce pan.
Once warm add your quartered plums and fry off gently for a few minutes.
Once the plums have softened, add water and maple syrup and simmer on low for 5 minutes.
Add blackberries and simmer for a further 5 minutes.
Whilst the plums and blackberries are stewing, start your porridge. Warm a second saucepan and add the oats and gently toast for 2 minutes, stirring constantly in order not to burn them.
Add the coconut milk, cinnamon, turmeric, orange juice and zest and stir on a low heat and simmer. Stir regularly in order for the porridge not to stick. Add more coconut milk if you prefer a runnier consistency.
Divide into 2 bowls. Top with stewed plums and blackberries. Pour over a little extra coconut milk and garnish with fresh blackberries, chopped pecans, puffed quinoa, coconut chips and edible flowers.
Enjoy.

Leek and Parsnip Soup

Leek and Parsnip Soup

Serves 4-5

Ingredients:
2 tbsp olive oil
1 leek, roughly chopped
3 garlic cloves, crushed
3 parsnips, peeled and chopped into 2cmcubes
1 tsp fennel seeds
1 can coconut milk
1 can butter beans and juice
1 tsp stock
500ml water
Salt and pepper to taste

Roasted Chickpeas and Crispy Kale:
1 can chickpeas
1 tsp paprika
1/2 tsp garlic powder
Drizzle of olive oil
Salt and pepper to taste
250g Kale leaves torn up

To Serve:
Your favourite sourdough

Method:

Preheat oven to 180 degrees ready for your chickpeas.

Heat up 2 tbsp of olive oil in a medium sized soup pan.
Add the leeks and garlic and sauté for 5 minutes until softened and garlic is fragrant. Add the fennel seeds and sauté for a further 2 minutes.
Add the parsnips, followed by the butterbeans and their juices, coconut milk , stock and 500ml of boiling water.
Bring to the boil and simmer for approx 20 minutes until the parsnips are soft.
Whilst the soup is simmering, prepare your roasted chickpeas by combining drained chickpeas to a baking tray with oil, paprika, garlic powder, salt and pepper.
Roast in the oven for 15 minutes, once crispy, remove from the oven and add your chopped kale on top, drizzle with olive oil and salt and put back in the oven for 5 minutes.
Once the parsnips are soft, use a stick blender to blend the soup until smooth. Alternatively, you can use a high speed blender for a smoother texture but please allow the soup to cool fully before doing this.
Taste the soup and season with salt and pepper.
Divide your soup into bowls and top with a drizzle of olive oil, roasted chickpeas and crispy kale.
Serve with crunchy toasted sourdough and enjoy!

Carrot Cake Apple Crumble Overnight Oats

Serves 6

Ingredients:

Oats:

400g oats

50g coconut yoghurt

3 tbsp chia seeds

700ml coconut milk

15ml maple syrup

1 cup grated carrot

3/4 tbsp all spice

1/2 cup raisins

2 tsp vanilla essence

zest and juice from 1 orange

Stewed Apples:

3 bramley apples

1 tsp cinnamon

2 tbsp maple syrup

1/2 cup water

1 tbsp coconut oil

To Serve:

12 tbsp granola (2 tbsp per jar)

12 tbsp coconut yoghurt (2 tbsp per jar)

Method:

Start with making your overnight oats, as ideally these need to sit in the fridge overnight or at least 2 hours. Combine all the oats ingredients to a bowl, stir to combine and then divide into 6 smaller jars or tupperware.
Next, stew your apples. Heat 1 tbsp of coconut oil in a frying pan and then add chopped apples. Fry off for a few minutes and then add water, cinnamon and maple syrup.
Allow the apples to stew down and soften for about 20 minutes, stirring occasionally, as the apples on the bottom will soften quicker. Be careful not to over cook these, as you still want whole chunks of apple, not a puree.
Allow the apples to cool.
Once apples are cool, top each oat jar with 2 tbsp of coconut yoghurt, followed by 3 tbsp of stewed apples and finally 2 tbsp of crunchy granola.
Allow to set in the fridge for minimum 2 hours before eating, but ideally overnight for best results! Enjoy!

Mediterranean Lasagne with Cashew Bechamel

Mediterranean Lasagne with Cashew Bechamel
Serves 6 as a main

Ingredients:
Mediterranean Roasted Veg:
1 aubergine, chopped into 2cm chunks
2 courgette, chopped into 2cm chunks
500g cherry tomatoes, whole
1 yellow pepper, chopped into 2cm pieces
1 large onion, diced into 2cm chunks
2 garlic cloves, crushed
50g basil, torn
2 tbsp capers
4 tbsp olive oil, for roasting
Salt & pepper to taste

Cashew Bechamel:
300g cashews
750ml soy milk
2 garlic cloves
10g miso
1 tsp Dijon mustard
4 tbsp nutritional yeast
1/2 tsp nutmeg
Salt & pepper to taste

To Assemble:
250g Lasagne sheets (half a box)
Nutritional yeast as garnish

Method:

Preheat your oven to 180 degrees
Start by roasting your veg. Add chopped onion, pepper, aubergine and courgette to a roasting tray with crushed garlic, salt, pepper and olive oil.
Roast for 45 minutes until lightly charred.
Meanwhile add all the bechamel ingredients to a high speed blender and blend until smooth. Set aside for later.
Once your veg is roasted, remove from the oven and stir through basil and capers. You’re now ready to assemble.
Start by adding a cup of bechamel to the bottom of your lasagne dish, followed by a layer of lasagne sheets, then a layer of roasted veg (1/2) and then another cup of bechamel.
Repeat this process again. Lasagne sheets, remaining half of roasted veg and 1 cup of bechamel.
Finally add the final layer of lasagne sheets followed by the remaining 2 cups of bechamel, sprinkle with nutritional yeast and bake in the oven for 45 minutes until golden and bubbling around the edges.
Serve immediately or cool and freeze for up to 3 months. Enjoy!

Sweet Potato Hash with Smoky Beans and Herby Guac

Sweet Potato Hash with Smoky Beans and Herby Guac
Serves 3 people

Ingredients:

Smoky Beans:
1 tbsp olive oil
1 onion, diced
1 garlic clove, crushed
1/2 tsp dry thyme
2 tsp smoked paprika
1 tbsp tomato paste
2 tbsp tamari
1 tsp maple
1 tin cannellini beans
250ml passata
Salt and pepper to taste

Method:

Let’s start with the beans. Heat olive oil in a small frying pan, add diced onions and saute for 5 minutes before adding crushed garlic for another 2 minutes until fragrant.
Once the onions are translucent and the garlic is fragrant, add all the remaining smoky beans ingredients and also to gentle simmer until bubbling and warm all the way through.
As the beans are bubbling away, grated your sweet potato and add to a mixing bowl with gram flour, salt and water.
Combine the mixture, it should be slightly sticky and should hold it’s shape when you squeeze it into patties.
Shape into 6 patties and place onto a plate ready for frying.
Heat a large frying pan and cover the bottom in a thin layer of olive oil. Once hot add all six patties.
Cook for 5-8 minutes per side on a low-medium heat to allow them to cook all the way through and not the burn. (top tip: I added lid to my pan for the first half of cooking to allow the potato to slightly steam to get them cooked through faster. Removing the lid for the second half of the cooking to allow them to crisp up!)
Whilst your hash are cooking, mash your avo and add all the remaining ingredients and combine.
Divide the beans across 3 plates, top with 2 hash and a large dollop of herby guac. Garnish with coriander to serve and enjoy!

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Charlie's Recipe of the Week - with Wild Root