A big Thank you to @morgancrawf for this great photo of the @vegan_larder June Subscription box. It looks absouletly perfect. Thanks to @nomad.health @edibleornamentals @pacariuk @vinnies_power_balls @bravefoods @nixandkix amd @isle_of_olive for being part of this great box! Yummy! 💚🌎🌱😍🧀✌#veganlarder #vegancooking #Plantbased #Dairyfree #veganuk #glutenfree #mealideas

1 heaped Tbsp Cornflour

Half a pint of plant based milk of your choice (I use almond milk)

2 dessertspoons of Spread Sensation (our cashew based mature cheddar alternative)

1 tsp of yellow mustard and 1 tsp wholegrain mustard

Method

Put cornflour in a cup and add a little milk from the half pint to make a paste.

Heat up milk and then add cornflour paste. Bring to the boil and then simmer for a couple of minutes unti lthe sauce thickens.

Add Spread sensation and mustard. Stir well and use immediately as a cheezy sauce for macaroni cheeze or Mushroom and Courgette Tart ( Recipe on the website).

Mushroom & Courgette Tart

Serves 4

Ingredients:

1 sheet ready rolled vegan puff pastry (I use Jus-Rol)

125g chestnut mushrooms

½ medium courgette

1 small onion

1 garlic clove

A handful of fresh chopped garden herbs (I use thyme, chives, parsley and oregano) or 1 tsp dried herbs

1 tbsp olive oil

Salt and pepper to season

Spread Sensation sauce which can be found on seperate post under Recipe’s

Method:

1. Pre-heat oven to 220 degrees C and roll out the pastry onto a baking sheet lined with parchment paper. Make a border around the pastry edges so that it will puff up when cooking and keep the filling in place.

2.Warm the olive oil in a pan on a medium heat. Chop and slice the garlic and onion, add to the pan and fry for 5 minutes until brown.

3. Add the chopped mushrooms and courgette and cook for a further 10 minutes, stirring occasionally. Add herbs, salt and pepper to taste.

4. Meanwhile make the ‘cheese’ sauce (as per your recipe).

5. Add the sauce to the pan of mushroom mixture and stir gently with a wooden spoon until evenly covered.

6. Spread the mixture onto the pastry sheet, leaving a 1cm gap from the edge as the filling will spread out when cooking. Brush the edges of the pastry with water then bake in the centre of the oven for 15-20 minutes.

INGREDIENTS-

70g wild garlic leaves and flowers

2 cloves of garlic

1 bunch of basil leaves

200ml olive oil

1 tsp sea salt

pinch of black pepper

juice of 1 lemon

Small handful of cashews

1/4 cupof nutritional yeast

Splash of  apple cider vinegar

Good Carma Foods Flavour Fusion Garlic nut based parmesan alternative

Blend together and use with pasta or whatever you fancy.