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Kale Pesto with our Flavour Fusion Range

7th April 2021 by Charlotte Bates Leave a Comment

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

Filed Under: News, Recipes, Uncategorised

Courgette, Aubergine & Basil Gratin by Lucas Hollweg

5th February 2021 by Charlotte Bates Leave a Comment

Ingredients

  • 750 g aubergines, cut into 1cm (½in) cubes
  • 1 good pinch of salt and pepper
  • 250 g courgettes
  • 5 tbsp extra virgin olive oil
  • 1 big red onion, peeled and finely sliced
  • 4 bushy sprigs of thyme, leaves only
  • 6 garlic cloves, crushed
  • 4 medium tomatoes, chopped
  • 3 tbsp red wine vinegar
  • 3 big handfuls of basil
  • 50 Good Carma Foods Flavour Fusion Parmesan alternative
  • https://goodcarmafoods.com/shop/flavour-fusion/garlic/

Method

  1. Put the aubergine bits in a colander, toss them lightly with a sprinkling of salt and leave for 30 minutes. This isn’t essential, but there can be a latent bitterness, and salting helps draw out the juices. When they’ve had their time, rinse them under the tap and pat dry with a bit of kitchen paper.
  2. Slice the courgettes lengthways with a potato peeler into thin ribbons, and toss with a splash of oil and some salt. Keep to one side. Preheat the oven to 180°C/350°F/gas mark 4.
  3. Meanwhile, heat 2 tablespoons extra-virgin olive oil in a large frying pan and add the onion, half the thyme leaves and a pinch of salt. Cook for 5–6 minutes over a medium heat, until soft but not brown. Turn the heat up high, add another 3 tablespoons olive oil to the pan and throw in the aubergines and garlic. Cook, stirring constantly at first, for 8–10 minutes, or until the aubergine is soft and starting to brown. Add the chopped tomatoes and vinegar, stir in and bubble away over a medium heat for 4–5 minutes, until everything is soft, then mix in the torn basil leaves and half the grated Parmesan and cook for another minute or so. Season generously.
  4. Spread the aubergine mixture evenly across the bottom of a gratin dish, 23 x 23cm (9 x 9in). Top with the ribbons of courgette, overlapping them slightly in a single layer, then sprinkle with the remaining Parmesan and thyme. Splash with a few streaks of olive oil. Bake for 40–45 minutes, or until golden brown on top and bubbling at the edges.

Filed Under: News, Recipes

Butternut Squash Oven Baked Flavour Fusion Chilli Fries by Stefano Broccoli Vegan Chef

26th November 2020 by Charlotte Bates Leave a Comment

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!)

Filed Under: News, Recipes

Pumpkin Meat Balls by Vegan Chef Stefano Broccoli

10th November 2020 by Charlotte Bates Leave a Comment

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

Filed Under: News, Recipes, Reviews Tagged With: Recipes, vegan

Savoury Crumpets with our Flavour Fusion Chilli Recipe by Stefano Broccoli

30th October 2020 by Charlotte Bates Leave a Comment

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

Filed Under: News, Recipes, Shows

Creamy Pasta Recipe and Review

23rd October 2020 by Charlotte Bates Leave a Comment

🧀REVIEW OF @goodcarmafoods GARLIC SPREADABLE CHEESE!🧀

❤️AD – PR Sample / Gifted (review at the end of the post)

I received a tub of Garlic & Chive vegan cheese from Good Carma Foods today along with some of their vegan garlic Parmesan and decided to adapt one of the recipes they sent to try it out!

The sauce is made of:
https://goodcarmafoods.com/shop/spread-sensation/spread-sensation-garlic-and-chive/1/2 Tub Garlic & Chive Cheese – £2.22
Oat Milk – 20p
Corn Flour – 5p
1/2 Onion – 8p
3/4 Pepper – 21p
Olive Oil – 1p
Mustard – 1p

Total sauce costs – £2.78

Method:
1. Chop up the onion and pepper and fry in the oil.
2. Add the half tub cheese.
3. Add the oat milk.
Add the mustard.
4. Add the corn flour.
5. Simmer and stir until a thick sauce is made.

Fast Review:
⭐️2 tubs for £8.90 (£4.45 each, I used half a tub so would be £2.22 for this dish!)
⭐️Vegan owner and company
⭐️Creamy base for pasta sauces
⭐️Subtle garlic – not overly strong which is great for these dishes!
⭐️Very versatile – can be eaten cold or hot!
⭐️Independent U.K. company
⭐️Not suitable for people with but allergies (made from cashews)
⭐️ Can be bought via their page or on their website: www.goodcarmafoods.com

I really enjoyed this! The sauce was so creamy and rich with a hint of garlic – it felt very decadent and like a dish I’d find in a restaurant! Definitely an elevated version of my everyday pasta but it was so easy to make – highly recommend! I’ll try it in some other dishes and let you know any other perfect recipes for this!

Lunch cost –
Sauce £2.78
Pasta – 10p
Beans – 20p

Total – £3.08

#vegan#veganism#vegancommunity#veganlifestyle#veganinstagram#veganinspo#veganinspiration#veganiseasy#veganrecipes#veganlife#veganfood#studentvegan#vegan_veganfood#veganism#veganfoodshare#veganfooddiary#veganblogger#veganfoodie#veganeats#vegancommunity#teamvegan#veganreview#cheapvegan#budgetvegan#veganbuffet#vegancooking#bestofvegan#veganisthefuture#veganinspiration#veganfoodandliving#veganukproducts#gifted#ad

Filed Under: News, Recipes

Flavour Fusion Cauliflower Cheeze

30th September 2020 by Dave Bates Leave a Comment

Ingredients:

1 Cauliflower cut into florets

3-4 tablespoons of Flavour Fusion Original

4 tablespoons olive oil or coconut oil

Method:

Preheat oven to either 200 degrees celsius or gas mark 5.

Place cauliflower florets in a large basin.

Add oil and toss until cauliflower completely covered.

Add Flavour Fusion Original and coat the cauliflower.

Place on a baking sheet and cook for 25-30 minutes on the top shelf of the oven until golden brown.

Serve immediately.

Filed Under: Recipes, Uncategorised

Cheesy Stuffed Portbello Mushrooms

15th July 2020 by Charlotte Bates Leave a Comment

Ingredients:
– 2 portobello mushrooms (stalks removed)
– 60g cream cheese
– Handful of chopped spinach
– 1 garlic clove
– 1/2 shallot
– 25g vegan mozzarella
– 1/2tsp oregano
– handful of fresh chives
– S&P & chilli flakes
– 25g breadcrumbs
– approx 6g vegan parmesan (as much as you like!!)
– 3/4 tbsp butter

Method:
– Pre-heat oven to gas mark 6 (200 degrees Celsius)
– Place shrooms stalk down on a baking tray and bake for 10mins
– Mix together in a bowl: the cream cheese, mozzarella, spinach, garlic, shallot, oregano, S&P, a pinch of chilli flakes & half of the chives.
– In a separate bowl mix together the breadcrumbs, butter, parmesan & remaining chives.
– Fill mushrooms with the cream cheese mixture and top with the breadcrumbs.
– Oven for 15mins or until golden

Filed Under: Recipes Tagged With: #recipe, #vegan #plantbased #plantbasednews #glutenfree

2nd August 2019 by Charlotte Bates Leave a Comment

 

Vegetable crisps with our Flavour Fusion Chilli #nutbased #Parmesanalternative. What a lovely snack idea. Thanks to @whatluceeats for the fabulous photos and inspiration Our Flavour Fusion Chilli is on Sale at £4.00 while stocks last www.goodcarmafoods.com 🙂 #Vegancheese #Nutritious #Glutenfree #Nopalmoil #Dairyfree #FFFA19 #Awards #Veganuary #Whatveganseat #Flexitarian #plantbased #vegansofig #Ocadouk #Morrisons #Crueltyfree #Vegetarian #Vegetables #Foodshare #Recipeideas #Foodporn #Chilli

https://goodcarmafoods.com/2347-2/

Filed Under: News, Recipes

NEW Recipe Cards available from our store on here!

20th June 2019 by Charlotte Bates Leave a Comment

 

 

 

If you want to know how to use our products there are now recipe cards available on this website in the Shop! Take a look!

 

 

Filed Under: News, Recipes

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Recent Posts

  • Kale Pesto with our Flavour Fusion Range
  • Courgette, Aubergine & Basil Gratin by Lucas Hollweg
  • Butternut Squash Oven Baked Flavour Fusion Chilli Fries by Stefano Broccoli Vegan Chef
  • Pumpkin Meat Balls by Vegan Chef Stefano Broccoli
  • Savoury Crumpets with our Flavour Fusion Chilli Recipe by Stefano Broccoli

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