Hi Everyone,
How are you?
Can’t believe we are into October already. I don’t know about you but this year has flown by.
I wanted to get in touch as it is World Badger Day!
I absolutely adore badgers and I feel privileged to see them.
We need to protect them at all costs. I you can join your local wildlife trust to help them like we have here.
Badger facts I found interesting!
Badgers can run at 19 mph.
Badgers are excellent digging machines and are nocturnal.
They have large family groups.
Badgers sense of smell is 800 times stronger than our own.
Badgers can live in their homes for generations for up to 100 years.
FREE Delivery over £30. We are also offering all 5 recipe cards (worth £5) on all orders over £15
https://goodcarmafoods.com/shop/
Have a lovely weekend and thanks as always for your support.
Best Wishes
Charlotte and Dave
Recipe kindly shared by @eatwell revolution
Ingredients:
2 tbsp avocado oil
4 crushed garlic cloves
1 white onion – diced
2 cups of closed cup mushrooms- sliced
3 beetroots (I used pre-cooked, vacuum packed)
2 large carrots – peeled and chopped
1 tbsp tomato purée
0.25 ltr of low sodium veg stock
1 tsp yeast extract
Big handful of chopped fresh parsley
1 cup of fresh cranberry sauce (or you can use red wine if you prefer)
1 can of puy lentils (drained and rinsed)
Method:
Heat the oil in a large saucepan and sauté the garlic, onions until the onions are translucent. Add the mushrooms and continue to sauté until they are cooked.
Add the carrots, stock, yeast extract and tomato purée then simmer for 10 minutes.
Add the cranberry sauce, beetroot, lentils and parsley and continue to simmer until the carrots are nice and soft.
You could have it just like this, with some rice, quinoa or potatoes…but I decided to try making it similar to the M&S pie…
So I used a wholemeal tortilla to line a baking dish, brushed with a little oil, filled with the stew, sprinkled with crushed walnuts and some @goodcarmafoods Flavour Fusion (nooch would work too) then baked for 25 minutes and 200c.
Absolutely delish! 😋
Welcome to Veganuary everyone! Whether you are doing Veganuary as a once a year thing or going all the way, It is great. The image above is what we will be doing more of at Good Carma this year.
I often get asked why I decided to go vegan. Well it’s a long story but basically it made sense to me as i wanted to help the environment, animals, health and leave somewhere beautiful for future generations.
I’ve always had an affinity with animals since i was a child and being an only child and living in the country meant that i spent a lot of time with farm animals which most of them are rescue animals.
I have been on a plant based diet since I was a teenager and have been fully vegan since 2008. Nutrition and health I have always been passionate about and making nut based cheeses seemed a good way to be able to not only provide healthy, nutritious, cheese alternatives but be able to help the planet and animals as well.
Slowly my range of vegan cheeses is growing and I am hoping to expand into vegan retreats this year as well as more rewilding to be able to provide a habitat for all the beautiful flora and fauna that we share this beautiful planet with.
We are delighted to announce that our green pesto alternative has finally arrived on our shop on this website. Below is the link to Hey Pesto! We are doing a special introductory offer for a limited time!
https://goodcarmafoods.com/shop/hey-presto/hey-presto/
Our vegan pesto alternative is perfect on gnocchi, stirred through pasta or even on crackers for that rich umami flavour.
To make you need a handful of pine nuts, a clove of garlic, zest from 1 lemon and a 1tbsp of our Flavour Fusion range available from our shop on this site
To make the kale pesto blanche the leaves in boiled water for two minutes. Drain and whizz to a rough paste adding garlic, lemon zest, pine nuts and Flavour Fusion. Add oil and season to your taste. You can store it in the fridge for up to two weeks.
Recipe kindly shared by @box_of_plenty
Ingredients
Method
Ingredients
300 g butternut squash sticks, 1 tbs olive oil, 1 tbs rosemary, a pinch of salt, 1 tbsp ( or more) Flavour Fusion Chilli of Good Carma https://goodcarmafoods.com/shop/flavour-fusion/chilli/
Method
Mix all the ingredients well in a bowl then pour them on the baking sheet trying not to overlap them and cook them at 200 degrees for 30 minutes (with a convection oven and lots of extra oil they are better!)
Pumpkin? I love it! these meatballs (without meat 😁) are super easy to make! then it’s up to you how to cook them, saute in a pan, cooked in the oven or fried in abundant oil?
INGREDIENTS
150 g shelled walnuts and possibly soaked in water for 24 hours,
150 g of shredded pumpkin,
80 g of boiled and smashed beans
40 g of mushrooms cooked in a pan with oil and salt,
1 large spoonful of https://goodcarmafoods.com/shop/flavour-fusion/garlic/
A pinch of salt
Just mix all this and make your meatless meatballs.
Remember if you cook in the oven will be around 30 minutes at 180 grade.
I like to serve it with stewed kale with herb cashew mayo sprinkles
Ingredients
400 ml almond milk
1 tablespoon dried yeast
1 teaspoon brown sugar
1tablespoon Flavour Fusion Chilli from https://goodcarmafoods.com/shop/flavour-fusion/chilli/
300 g strong white flour
½ teaspoon bicarbonate of soda
vegetable oil , for greasing
Mix all the ingredients and
cover with a damp tea towel and set aside for 45 minutes or until little bubbles form on the surface. Take a spoon of this dough and arrange a ring for cooking in the frying pan and cook for 5 minutes, or until little bubbles appear on the surface. Flip if you like well done. Enjoy and Tasty it! A big Thank you to Stefano Broccoli Vegan chef who you can follow on Instagram
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