Avocado Me

Roast Celeriac, Radish & Sprout Barlotto

Recipe, Ingredients & Method

1/2 celeriac peeled and chopped
2 small carrots peeled & chopped
4 cloves garlic with skin on

Roast all the above in a pre-heated oven at 180 degrees for 40 mins

One onion peeled and chopped
1 tsp chilli flakes
Oil for frying
1/2 glass white wine
2 tsp Bouillon stock
Seasoning
1 yellow pepper chopped
250 gram tin barley

200 grams Brussel sprouts
50 grams red radishes
Fry the yellow pepper in a frying pan. Leave when cooked.
In a later saucepan fry with the oil, the onions, add the chilli, the stock, wine and season. Stir well, add the peppers when cooked. Remove the roast veg from the oven and add to the pan. Stir well add half litre of water and leave on low heat for 20 mins. Stir well. Remove from heat and allow to cool.
When cooled blitz in a food processor.
Add the barley to the mixture.
In a food processor shred the sprouts and radishes. Add to the mixture and stir well. Heat to serve and add some greens if you wish!

Sweet n Sour Tofu🍛

Your own Chinese fake away!

Ingtedients:
1 block Tofu chopped into cubes,
2 tbsp cornflour to coat tofu
1 tin Pineapple chunks, and keep small bit of the juice
1 Red pepper cut into chunks
1 Red onion cut into chunks
2 Spring onion for Garnish
Sesame seeds for Garnish
Rice to serve
Sauce:
1 tbsp amino acids and Soy Sauce together
2 tbsp ketchup
1 rbsp white wine Vinegar
5 tbsp brown sugar
Some of the Pineapple juice
Tsp Garlic powder

Method:
Chop Tofu into cubes and into a dish with a lid. Coat it in the cornflour and shake really well and set aside.
Heat oil of choice in a pan, when hot add the Tofu.
Ensure it browns and gets crispy on all sides. Remove and set aside.
Chop up all your veg then add to pan. Stir fry for 5 minutes.
Meanwhile add your Sauce ingredients to a bowl and mix well.
Add Tofu to the pan and then pour in Sauce.
Allow to mix it all together until Sauce thickens.
Serve with rice and garnish

Super yummy midweek dinner🙌

based

Miso Jack Fruit

250 grams tinned jack fruit
50 grams mushrooms thinly sliced
3 cloves garlic
1 shallot sliced
1 tsp chilli flakes
1 tbsp miso paste mixed with 75 ml hot water
100 grams frozen peas
50 grams spinach
1 yellow pepper chopped
Seasoning

Method
Fry the shallot in some rapeseed oil, add garlic, pepper and mushrooms. Season and stir well.
Add chilli and jack fruit, pour over the miso in hot water, turn up heat and cook for 5 mins. Lower heat after this time and simmer. Add spinach and peas. Cool for few more mins until spinach has wilted and peas have cooked through.
Serve with rice and rocket! Yum!



Keepcalm_eatplants

Recipe;

Miso Jack Fruit

250 grams tinned jack fruit
50 grams mushrooms thinly sliced
3 cloves garlic
1 shallot sliced
1 tsp chilli flakes
1 tbsp miso paste mixed with 75 ml hot water
100 grams frozen peas
50 grams spinach
1 yellow pepper chopped
Seasoning

Method
Fry the shallot in some rapeseed oil, add garlic, pepper and mushrooms. Season and stir well.
Add chilli and jack fruit, pour over the miso in hot water, turn up heat and cook for 5 mins. Lower heat after this time and simmer. Add spinach and peas. Cool for few more mins until spinach has wilted and peas have cooked through.
Serve with rice and rocket! Yum!



Keepcalm_eatplants

My Cancer My Choices asked us to make food for their fundraising event in Charvil, Berkshire yesterday. It was a great opportunity to showcase our food. So thank you for all who tasted our canapés. Thanks to Jess and the MCMC team…

My Cancer My Choices are running this event on Sat; 2-5pm 46 Old Bath Rd, Charvil, Berkshire

We are very proud to say that on Saturday 25th September we will running our first official event. We are making canapés for an open for the wonderful charity My Cancer My Choices; in Wokingham at Charvil.

We are very proud to say that on Saturday 25th September we will running our first official event. We are making canapés for an open for the wonderful charity My Cancer My Choices; in Wokingham at Charvil.

This Wellbeing Thing by Rosalia Barresi - The Oxford Magazine This Wellbeing Thing by Rosalia Barresi is about recipes that are good for mental well-being with thirty quick and easy to make recipes, but with a twist.

Sustainable Food Box

Avocado Me presents our luxury food box with sustainability;
pesto, cookies, granola, sauerkraut & chocolates all hand made with the planet in mind.

Get in touch with us to order yours!

Lentil One Pot with roasted new potatoes....

We have created this yummy dish it is simple and delicious....
One pot lentil dish, with roasted potatoes cooked with oat butter and herbs.
Ingredients
2 peppers roasted with extra virgin olive oil
1 can pinto beans
thumb size piece of ginger
1 green chilli
4 cloves garlic
1 red onion
300 grams tomatoes
200 grams red lentils
half cauliflower
50 grams kale
250 grams new potatoes
1 tbsp Bouillon Stock
1 tbsp nutritional yeast
Oatley tomato basil spread
dried mixed herbs

Method
Preheat the oven at 180 degrees, chop the top off the peppers and lay them on a baking sheet, with some olive oil drizzled and season. Place in oven.
Chop the potatoes into small slices and add to a dish, sprinkle the herbs and place the oat spread over them in small quantities. Season and add to the oven too.
In a large pan heat up some coconut oil, add the onions, garlic and chilli and ginger. Season well, and add tomatoes, add the stock, stir well and add the lentils. Then add the kale, some water and pinto beans. Then add the cauliflower and bring to a high heat. When it is simmering nicely reduce the heat and let it cook for about twenty minutes. Check it is cooked and stir well.
Remove from heat....
Make sure the potatoes are cooked through by checking with a knife and the peppers then will be cooked also.
Remove the peppers and place up on their base, add the lentil mixture in and serve with green salad and the potatoes. YUM!

Vegan Marzipan covered in dark chocolate! 🍫

Window on Wallingford article

Pumpkin time Jess and Ros from Avocado Me (plant based cuisine) make a risotto with pumpkin. 12 million pumpkins get wasted every autumn, so along with Good Food Oxford t...

Beautiful veggie salsa dish, could be one of our menu options! Eat your greens!🥗😋

Non-conforming plant based cooking....🍀

We are plant based, healthy and delicious, we can meet your foods desires with healthy salads, bakes and one pot dishes. We endeavour to make food as tasty as possible with huge flavours, healthy ingredients and a unique style.

MEET US!

Jessica

Jessica is a food blogger, and recipe creator. She lives a plant based lifestyle after finding she is very sensitive to a variety of foods causing digestive issues. Studying nutrition currently, she wants to expand her knowledge on the science behind food and educate others. Leading a plant based lifestyle is both beneficial to health and to the environment. She enjoys making food content and showing others how fun and diverse this way of eating really is.

Check out her Instagram and Facebook Keepcalm_eatplants

MEET US!

Ros

Ros has been able to assist with clients health concerns by giving nutritional advice and listening to what their concerns are when it comes to eating the right foods and taking supplements.
The latest study she has completed is nutritional therapy. This enables her to assist with ailments that can be helped with food.
We sometimes neglect ourselves and need some time to regain ourselves. This is what Ros does; her approach is to be kind to yourself and listen to your body.

Check out her recipe books now!
https://www.amazon.co.uk/s?i=stripbooks&rh=p_27%3ARosalia+Barresi&s=relevancerank&text=Rosalia+Barresi&ref=dp_byline_sr_book_1

We are here to show you how plant based eating can be delicious, easy and good for you!