At the end of June, I found myself in quite the situation.
A few days into my 14 day self-isolation, I was already bored with the pre-planned meals I'd stocked up on at the start of my quarantine. I could order an ecoeats delivery from one of my favourite local restaurants, but with more time on my hands than I knew what to do with, I wanted to cook.
I love to cook, especially with ethically-sourced ingredients from independent business. So when I saw Birchwood on ecoeats and I knew I could order my favourite local, healthy ingredients straight to my door...
It was time to burst out the pots and pans to begin cooking!
If you’re finding yourself in a similar situation to where I was, or are just looking for something new to cook, I am sharing two of my go-to recipes in which all of the ingredients can be ordered from Birchwood via ecoeats and delivered straight to your door, contact-free.
I love chickpeas as a source of protein, and this recipe is a great way to get your veggies in. The sweet potato and coconut milk make this dish deliciously smooth and creamy while the lime at the end adds that little tang of acidity.
1 Small Sweet Potato
1 Head of Broccoli
1 Small Onion (or ½ Large Onion)
2 Cloves of Garlic
400g Can Suma Organic Chopped Tomatoes
400g Can Suma Organic Chickpeas
400ml Can Biona Organic Coconut Milk
5 tablespoons Geo Organics Korma Curry Paste
Lime wedge to garnish
- First things first, get all your ingredients chopped and prepped so the dish can come together easily once you begin cooking.
- Finely dice the onion and garlic
- Chop the broccoli and sweet potatoes into bite-size cubes
- Drain the can of chickpeas, rinsing them til there are no more bubbles
- Heat a tablespoon of neutral oil (such as vegetable oil) in a pot over medium heat. Once the pot is hot and the oil is shimmering, add in your aromatics (onion and garlic).Stir often, cooking until the onions are translucent and the garlic is fragrant.
- Add in 5 tbsp of the curry paste and stir until incorporated.
- Add the chopped broccoli and sweet potato to the pot, stir, and cook uncovered for four to five minutes.
- Pour in the drained chickpeas, stir, and then reduce the heat to low.
- Over low heat, pour in the cans of tomatoes and coconut milk. I recommend shaking the coconut milk can to mix before adding it to the pot.
- Bring the heat back up to medium heat until the mixture boils, stirring occasionally to ensure nothing sticks to the bottom of the pan.
- Reduce the heat to medium-low, cover the pot, and simmer for 20 minutes.
- Salt and pepper to taste, finishing with a squeeze of lime! Serve with rice, cauliflower rice, or naan bread.
Mac and Sheese:
Sometimes, especially during a global pandemic, you just need a little comfort food. This next recipe is exactly that - this vegan Mac and Sheese is so creamy and cheesy, you won’t even miss the dairy.
2 cups dry pasta of your choice
2 cups Rude Health Brown Rice Drink
200g Vegan Mild Cheddar Style Grated Sheese
2 cloves minced garlic
¼ teaspoon crushed chilies (optional)
¼ teaspoon black pepper
¼ teaspoon turmeric
¼ teaspoon smoked paprika
Extra Virgin Olive Oil
- In a saucepan over medium heat, heat two tablespoons of olive oil. Once the pan is hot and oil is shimmering, add in the minced garlic, black pepper, and optional crushed chilies.
- At same time boil and heavily salt your pasta water in a separate pot.
- Fry the garlic and pepper until golden brown, then reduce heat to low.
- Over low heat, stir in ½ cup of rice milk and 3 ½ tbsp flour (sub arrowroot if gluten free). Stir constantly, trying to break up all lumps until you are left with a paste. Cook until this paste (the roux) is golden brown.
- Fair warning, at this step you might wonder if I am crazy as you stir a gelatinous blob around your pot- trust the process and you will end up with delicious, creamy Mac and Sheese.
- Over medium-low heat, whisk 1 ½ cups of rice milk into your roux and bring to a simmer. Try to whisk until smooth, breaking up and lumps.
- Once the milk mixture comes to a simmer, reduce the heat to low. Add in the sheese, stirring as you go to ensure its incorporated
- Once sheese is melted into the sauce, stir in ¼ teaspoon turmeric and ¼ teaspoon smoked paprika. Salt to taste, being mindful that the sheese already adds salt to the sauce.
- Let your sauce simmer on low heat while your pasta cooks until al dente, according to package instructions. Reserve 1 cup of the pasta water.
- Once pasta is ready, add to the cheese sauce and stir to combine. Add a tablespoon of pasta water if the sauce is too thick. Let sit for about three minutes before serving to give the sauce the chance to thicken up.
- Serve with some fresh cracked black pepper on top!
These recipes are just guidelines, feel free to play around with them! Add any veggies you’re wanting to use up in with the chickpeas or toss some peas in with the Mac and Sheese! Birchwood also stocks fermented Black Garlic (which I personally believe would be fabulous in Mac and Sheese).
If your inner chef is inspired by these recipes, share a photo of them on your socials and tag @ecoeatsdelivery! We would love to see what you all make you with these great Birchwood ingredients!