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PUMPED ABOUT PUMPKINS!

There certainly seems to be a chill in the air in London, and not just because it’s Halloween! Autumn is well and truly here, and the cooler climes to go with it. But I love that – it’s time for crisp autumn walks, woolly hats and oversized scarves, and celebrating the wealth of produce that goes with this time of year. So, with that thought in mind, last weekend I had the pleasure of returning to Channel 4’s Sunday Brunch. As always, I had a fantastic time on the show – I even got to hear Charlie Puth’s awesome cover of One Call Away and then cook for him too! But the main reason I was there was to share some of my seasonal recipes. And what screams Halloween (sorry…) more than pumpkins?

Adria Wu Sunday Brunch 1.jpg

Believe it or not, pumpkins aren’t just for carving! They’re actually super nutritious and packed with fibre, vitamins and minerals such as potassium, beta-carotene, Vitamin A and vitamin C – which means they’re good for your heart, skin and eye health, and they can help your immune system. And if knowing that isn’t enough to boost your mood, then the tryptophan in the seeds will!

They’re also reeeally versatile – which is what I wanted to emphasise on Sunday’s episode. I brought four different recipes that showcase the vegetable in four very different ways – and I’m delighted to be able to share them with you here.

Let me know what you think, and Happy Halloween!

TURMERIC MAPLE PUMPKIN PORRIDGE

My first recipe was for a delicious autumn breakfast/brunch dish, which went down a treat on the show. It’s full of flavour, and serving it in a little edible pumpkin makes it fun to eat too! The key to this recipe is toasting the oats first, before adding the water and then the milk – it’s definitely worth the effort.

mapleandco_pumpkin1

Serves 2

Ingredients

3 small culinary pumpkins (2 for serving, 1 for puree)

120g whole oats

50g pumpkin seeds, toasted, plus extra for garnish (optional: use seeds from pumpkin and toast)

1/2 tsp turmeric

1/8 tsp cinnamon

2 pinches cardamom

1 pinch ginger powder

400-600ml water

2 tsp maple syrup

1-2 sprigs of thyme, leaves only

1/4 tsp flaked sea salt

250 ml milk (dairy or nut)

To garnish, 2 tbsp dried fruit e.g. cranberries, mulberries, cherries and 1 red apple, sliced

Method

  1. Pre-heat oven to 180°c. Cut opening in pumpkin along the top and spoon out seeds. Roast pumpkin whole on baking tray for 25-30 mins until cooked through. Keep 2 for serving. Spoon the cooked flesh from last pumpkin and puree using hand blender. Set aside.
  2. Mix spices and set aside. Toast oats and pumpkin seeds on a wide pan on medium high heat for 5 minutes stirring continuously then for another 30 seconds with spices.
  3. Add 400 ml water, maple syrup, thyme and salt. Bring to a boil then reduce heat and slowly simmer for 10-20 mins until oats are creamy, stirring occasionally and scraping bottom of pan (add more water if needed). When ready add pumpkin puree and milk and heat through stirring to ensure a creamy texture.
  4. Serve in edible pumpkin bowls and garnish with apples, dried fruit, thyme and pumpkin seeds.

PUMPKIN CRACKERS & DIP

 Next up, these crackers and dip are perfect for an autumnal party or even just a healthy, tasty snack! The pumpkin in this dish comes from taking the flesh and seeds after carving it – ideal for reducing waste.

adria wu pumpkin crackers

Serves 4-6 (about 20 small crackers)

Ingredients

For the crackers

100g whole raw pumpkin seeds (makes about 50g roasted and milled)

180g culinary pumpkin or 290g carving pumpkin, peeled and coarsely grated

50g gluten free porridge oats (not jumbo oats!)

20g flax seeds

15g chia seeds

2 tbsp oat bran

1 1/2 tsp whole cumin seeds, lightly toasted 1/2 tsp caraway seeds, lightly toasted

1/4 tsp Himalayan salt (+more to taste)

1/4 tsp black pepper (+more to taste)

2 tsp maple syrup

1 tbsp coconut oil, melted (+1 tbsp for greasing)

75ml water (more, if required)

Optional – zest of 1 lemon, 15g shelled pumpkin seeds.

For the dip

90g cashews, soaked for 4 hours

250g culinary pumpkin, sliced and roasted 1/2 tsp coconut oil (for greasing)

1 lemon, zest only

125ml coconut yogurt

2 tbsp olive oil olive

1/2 garlic clove, sliced

1 tbsp tahini

1/2 tsp ground ginger

Himalayan salt and Black pepper to season sesame seeds to garnish (optional)

Method

For the crackers

  1. Remove pumpkin seeds from pumpkin. Clean from any flesh/guts, wash and pat dry thoroughly. Spread in a single layer on a baking sheet and toast in a 180°c degree oven (gas mark 4) for 15-20 mins, but not longer.
  2. In the meantime, grate pumpkin, slightly salt and leave for 15 minutes. Squeeze all liquid from pumpkin using a cheese cloth or nut milk bag.
  3. Put a frying pan on a high heat, once hot put cumin/caraway seeds into the pan and toast quickly until they start releasing aroma (it may take less than a minute), place them immediately into cold tray/plate to cool.
  4. Once pumpkin seeds are toasted, cool then place in blender and mill thoroughly. Combine, oats, all the spice/ seeds, salt and pepper and mix well. Add squeezed pumpkin flesh, lemon zest, maple syrup and coconut oil, mix again.
  5. Add water gradually, mixing well to make consistent mixture. If necessary, add more water to achieve spreadable texture.
  6. Leave for 15 mins for the chia and flax seeds to soften and bind everything together. Taste the seasoning and add more salt / pepper if necessary.
  7. Grease 4 sheets of parchment paper with coconut oil. Spread half of mixture on one of the greased sheets of parchment paper. Cover with another sheet and roll with the rolling pin to achieve 3mm thickness. Repeat the same with the remaining mixture.
  8. Take off top sheets of paper carefully. Using a knife, divide the rolled mixture into smaller size square or rectangular crackers. Be careful with the pressing knife so you don’t cut the parchment. Place rolled sheets on trays.
  9. Set the oven to 180°c / gas mark 4. Bake for 25 minutes or longer (depending on thickness of your crackers and your oven), until firm and golden. Open oven regularly and rotate tray and let the steam out.
  10. Once baked, cool then carefully crack along the divisions into the individual crackers.

For the dip

  1. Soak cashews 4 hours ahead.
  2. Prepare pumpkin. Grease parchment paper with coconut oil and place pumpkin in one layer. Bake at 180°c (gas mark 4) for 20-25 minutes.
  3. In the meantime, zest the lemon, prepare garlic. Set aside.
  4. Drain and rinse the nuts and put to the blender, blitz until almost smooth. Add the remaining ingredients, blitz until smooth. Check the seasoning and texture, add more salt/pepper to taste.
  5. Spoon into a serving bowl, cover and chill until required.
  6. Serve at room temperature with a selection of crackers or raw crudités

PUMPKIN BOLOGNESE

I love this warming autumn Bolognese – on the show I made it with turkey bacon and mince turkey, but you could easily make it vegetarian. This recipe actually uses pumpkin in 3 different ways: in the fettuccine, the sauce and diced within. Pumpkin is a great pasta substitute as its fibrous, nutritious and really easy to make: you can just use your simple vegetable peeler to cut the ribbons.

adria wu fettucine bolognese

 Ingredients

1 large pumpkin (for fettuccine, puree and cubes)

1kg pumpkin fettuccine

400g pumpkin, 1 cm cubes 1 tbsp olive oil

150g onion, finely chopped 100g celery, finely chopped 2 cloves garlic, minced

400 grams organic turkey mince 6 rashers of turkey bacon

1-2 tsp fresh herbs, leaves only

1-2 tsp sea salt

1/8 tsp freshly ground black pepper a few pinches chilli/ cayenne powder (optional)

400g pureed pumpkin

250-300 ml water (optional almond milk for creamy taste)

2 cans (800g) diced tomatoes or 800g fresh chopped tomatoes

Method

  1. Preheat oven to 220°c.
  2. Peel pumpkin, cut 800g of flesh into 2cm cubes, coat with olive oil and roast for 15-20 mins or until golden. When pumpkin is ready, puree 400g and set aside for sauce.
  3. With a large vegetable peeler, create 800g ribbons of fettuccine from raw pumpkin.
  4. In a heavy-bottomed saucepan or Dutch oven over medium heat, cook rashers 5-7 mins until it’s just beginning to brown.
  5. Add chopped vegetables and cook for 5 minutes, stirring frequently, until onion is translucent and soft, add garlic cook for another 2 minutes.
  6. Add turkey mince breaking it up with a spoon, 1/4 teaspoon (to start) salt, plus pepper and cayenne, and fresh herbs. Cook until meat is brown.
  7. Add pumpkin puree, tomatoes, water or milk and bring to a simmer. Cover pot, reduce heat to low, and allow sauce to cook very gently at a very low simmer for 20 minutes. Season to taste with remaining salt and toss in roasted pumpkin cubes to warm through.
  8. Boil water in kettle, pour over raw ribbons. Soak for 3 minutes, and drain.
  9. Immediately plate warm fettuccine and pour hot bolognese on top.

PUMPKIN PARFAITS

Finally, these desserts are very easy to make – and fun to eat, obviously! I love the way the flavours combine: the fragrant nutty sweetness from the coconut and the subtle earthy sweetness from the pumpkin work so well together. This dessert is also suitable for most people as it’s dairy free!

adria wu pumpkin parfait 

Serves 4

Ingredients

For the cream

400g (3x160g cans, leaving water) coconut cream

desiccated coconut or coconut chips, toasted

For the puree

3 tbsp coconut oil, room temperature

1 vanilla bean, split lengthwise, scraped

250g pumpkin puree

65ml unsweetened coconut milk

175ml coconut cream

80g coconut sugar

1/4 tsp sea salt

For the crumble

75g pecans

1 tbsp coconut oil, melted 1 tbsp maple syrup

sea salt to taste

Method

For the cream 

  1. Place the unopened can of coconut cream in the fridge overnight. The next day, open the tin and scrape off the thicker part of the cream, which will have set overnight.
  2. Pour the remaining thinner milk into a glass jar and reserve for later.
  3. Whisk the cream by hand or using a free-standing mixer until soft smooth peaks form.
  4. Refrigerate until ready to use. The cream will thicken slightly in the fridge, so stir gently or whip up lightly before use if necessary.

For the custard

  1. Combine all ingredients in food processor or high-speed blender, scraping sides of bowl as you blend.
  2. Pour custard into a tightly sealed glass container and refrigerate for at least 2 hours.

For the crumble

  1. In a bowl, coat pecans with coconut oil, then maple syrup and salt. Roast in oven for 20mins. Cool before assembly.
  2. In tall glass or short wide glass tumbler, assemble parfait starting with puree, then adding coconut cream in alternate layers until you reach the top which should be coconut cream, then top with toasted pecans and toasted desiccated coconut.

 

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Party Canapés

It’s not too far away! Whether you are thinking about Thanksgiving or and Christmas – here are some quick and easy recipes are perfect for the party season ahead. So, think little morsels of delicious savoury nibbles and sweet bites that will satisfy even the fussiest of guests. Made within minutes, you will have more time for your relaxed glamour look and mingling with all your guests.

Here are my top three favourite canapés to get the party started. Give them a try at home or you can order them with us too. x Adria

MISO ALMOND BUTTER TOFU BITES (gf, df, ve)

mapleandco tofu canapes

Ingredients:

300g extra firm tofu 1 tsp olive oil

100 g almond butter 30 g miso paste

1/2 lime, zest and juice

1 tbsp sesame oil 15-60 ml water

1 tbsp sesame seeds

Lime zest, edible flowers, and seasonal herbs for garnish

Toothpicks

Method:

  1. On a hot grill pan, brush olive oil and grill tofu on each side for 3 minutes. Set aside to cool.
  2. Combine almond butter, miso, lime, sesame oil and add water 1 tbsp at a time until the desired paste consistency is achieved.
  3. Spread almond butter dressing onto tofu and cut these into bite-size pieces.
  4. Garnish with lime zest, flowers and season herbs.
  5. Serve with a toothpick.

MUSHROOM & TOMATO MINI SKEWERS (gf, df, ve)

mapleandco mushroom canapes copy

Ingredients:

48-60 small mushrooms (about 100g)

2 tbsp olive oil

6 thyme sprigs, leaves only

Sea salt & black pepper to taste

24-30 cherry tomatoes (about 100g)

Spinach and amaranth for garnish

Toothpicks

METHOD:

  1. Wash and drain mushrooms. Remove stems.
  2. Toss mushrooms with olive oil, thyme, salt and pepper.
  3. On a hot pan, cook half the mushrooms for 5-7 minutes. Once cooked set aside and cook remaining mushrooms (note: overcrowding the pan will result in soggy mushrooms).
  4. Cut tomatoes in half.
  5. On a toothpick, skewer half a tomato then a mushroom alternating until the toothpick is full.
  6. Serve with a bed of spinach and amaranth.

RAW CHEWY CASHEW CHOCO BITES (gf, df, ve)

mapleandco chewy nutty

INGREDIENTS

300g pitted dates

1-2 tbsp water

200g whole almonds

300g cashews

200g desiccated coconut, reserve 50g for garnish

60ml coconut oil

120g raw dark chocolate, garnish

75g flaked almonds, garnish

METHOD

  1. In the food processor add pitted dates and for about 5 minutes run until smooth or pale in. To achieve the desired consistency and prevent the mixture clumping together add a tablespoon of water at a time to loosen.
  2. Add dry ingredients and blend for about 2 minutes until nuts are completely broken down.
  3. Line a 20x20cm square tray with parchment paper and firmly press mixture down flat and levelled so no air pockets remain.
  4. Melt the chocolate over a bain marie (double boiler) or in a microwave and spread evenly on top of mixture in a tray. Immediately garnish with coconut and flaked almonds before the chocolate cools.
  5. Refrigerate for a minimum of 4 hours and then cut into 48 square bites.

 

Our New Summer Salads

Using seasonal produce is really important to us, which is one of the reasons why we change our salads throughout the year. That – and because we know you love trying new things! So, with that in mind, we’ve got three new salads to introduce you to this Summer.

All of them are full of exciting new combinations, taking inspiration and flavours from all over the world. There’s something to suit every taste and mood – plus, they’re all gluten, dairy, and nut-free, as well as being vegan – so everybody can enjoy what we have to offer!

First up, our MY COCO is as tasty as it is colourful. Light, crunchy – and with a coconut, lemon, miso and tahini dressing, a little bit exotic – it’ll put a smile on your face for sure. Plus, its high content of beta-carotene makes it great for your liver, the veggies make it a great source of fibre, and the pretty colours make it great for your Instagram.

MC.jpg

Julienne beetroot and carrots, summer sweet corn, roasted aubergine, coconut lemon miso tahini dressing

Next, we have the BROCCO BOWL – ready to satisfy your craving for greens. This salad is so moreish! The chilli garlic roasted broccoli has got just the right amount of bite, the Camargue red rice will ensure you feel set up for the rest of the day and the mangetout and sunflower seeds add that bit of crunch. And the basil-kale pesto proves that the sauce can be 100% delicious AND vegan.

And as always, it’s as good for your body as it is for your tastebuds. Amongst other things, broccoli is packed with vitamins K and C, and is a super powerful antioxidant: what’s not to love!

BB

Chilli garlic roasted broccoli, Camargue red rice, yellow cherry tomatoes, mangetout, basil kale pesto, roasted sunflower seeds

Finally, we’ve got the CALI VIBES, a beautiful purple-and-green, east-meets-west, spicy-yet-sweet salad. It’s a kind of fiery, healthy, delicious coleslaw. The sriracha in the dressing definitely gives it some heat, but that’s offset by the freshness of the cucumber and the sweetness of the golden sultanas and dried cranberries. It was inspired by the Asian influence on the West Coast of America, and the fusion is on point. This one’s good for your digestion, too – with plenty of fibre, vitamins and minerals. Think of it as another take on the legendary kimchi.

CV2

Sliced sweetheart cabbage, shredded red cabbage, cucumber bites, fresh mint, golden sultanas, dried cranberries, spicy sriracha dressing

There you have it! Our three new additions to the Maple menu. We can’t wait for you to try them all, so make sure you come and see us sometime soon. Don’t forget, we’ve got plenty of seating in our beautiful King’s Cross store, so bring some friends and enjoy a long, leisurely lunch! We also love to get your feedback on our dishes, so please let us know what you think.

And finally, don’t worry!! Our Mexican Standoff and Julius Caesar are still on the menu. 😊

Look forward to seeing you soon!

Perfect Picnic Food

I was delighted to be back on Channel 4’s Sunday Brunch last weekend. It’s always a pleasure to be on the show, but this week was particularly special as it was for a good cause. It’s been a tough and often very sad few months for this country, but in true British fashion we keep going with our heads held high! Last weekend was the ‘Great Get Together’, inspired by the memory of the late Jo Cox. The event was organised to remind us all just how important it is to remain united, even in the face of adversity. It was a brilliant opportunity for people all around the country to come together and celebrate everything that we have in common.

And what better way to bring people together than with food! So, with that in mind, I came up with some delicious, healthy takes on four picnic classics – quiche, scotch eggs, sandwiches and spring rolls (okay, maybe the last ones aren’t a classic – but they should be!). They all went down a treat on the show, and lots of you have been asking for the recipes – and here they are. So get cooking, pack up your picnic basket and make some time for friends, family and neighbours!

CHICKPEA QUICHE (gf, df, ve)

First up is this amazing chickpea quiche, which uses a homemade nut pastry crust that’s gluten-free and a chickpea filling instead of eggs. Fennel is in season so I braised some fennel and tossed it in lots of wonderful summer herbs. You can make one big tart if you like, but these mini ones are perfect for sharing and serving at a picnic. This dish is also eggless, showing that vegans can enjoy picnic dishes like quiche too!

The chickpeas are cooked like a roux with a non-dairy milk and coconut oil (a roux is traditionally 1 part butter 1 part flour), but avocado or olive oil could work too. A bit of turmeric gives some more flavour and taste to our faux eggs, and finally nutritional yeast gives it some cheesy umami deliciousness.

Quiche

Serving size: 4-6 tartlets, or 1 medium sized tart

Topping
2-3 fennel, about 450g, sliced
2 large onions, sliced
2 large cloves garlic, finely chopped
2 tbsp olive oil
1 orange, juice and zest
(reserve some zest for garnish)
1/4 tsp flaked sea salt
1/8 tsp coarse black pepper
20ml water

Filling
50g coconut oil
75g gram (chickpea) flour
2 tbsp wholegrain mustard
250ml nut milk
250ml vegetable stock
2 tbsp nutritional yeast
1/2 lemon, juice and zest
Sea salt and black pepper to taste
25 g fresh parsley, finely chopped (reserving some for garnish)

Homemade Shortcrust Pastry (gf, df, ve)
*optional, or buy pre-made shortcrust pastry
175g walnuts, ground
100g ground almonds
75g sesame seeds
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp flaked sea salt
75ml coconut oil, melted
4 tbsp chickpea flour
4-6 tbsp filtered water

Method

  1. Preheat oven to 160°C.
  2. Use 10 wide x 2 cm deep 6 tartlet tin or one medium tart tin measuring 20-22 cm wide x 3 cm deep.
  3. Prepare fennel by cutting off fronds and bottom of base root. Slice into 0.5 cm thick slices with root intact.
  4. In a large pan, heat oil on medium heat and sauté fennel for 6-8 mins until brown on one side. Season with salt and pepper and flip over. Add onions and sauté for another 6-8 mins.
  5. Add orange juice, water and garlic.
  6. Cover and simmer on low heat for 20 minutes, stirring occasionally to make sure all sides are coated in the juice.
  7. Divide pastry (for homemade see below) between tartlet tins, and press it down with your fingertips to make a crust over the bottom and up the sides.
  8. Using a fork, make holes in the pastry bottom. Bake the tartlets in the oven for 15-20 minutes or until golden brown. Set aside to cool.
  9. Once the fennel wedges are cooked and tender, uncover and continue to cook until the sauce has reduced to a syrupy consistency.
  10. To make quiche filling, heat oil in pan on med heat and add 50g of the gram flour and whisk vigorously. Once creamy, add the remaining flour and cook for another 1 min. Add half the stock whisking until smooth, then the other half. Gradually add the cashew milk, stirring constantly with a whisk. The sauce should start to thicken but stay smooth.
  11. Once thick, add the mustard, nutritional yeast flakes, lemon juice and salt and pepper to taste and mix well.
  12. Off the heat, gently stir in vegetables with parsley (reserving some fennel and parsley for garnish).
  13. Fill the tart (tartlets) with filling and top with remaining vegetables, parsley, orange zest and dill leaves.
  14. Serve with a crisp green salad.

Homemade Shortcrust Pastry

  1. To make the base, place the walnuts into a food processor and pulse until they resemble breadcrumbs.
  2. Add the almonds, sesame seeds, spices, salt and melted coconut oil and pulse until blended.
  3. Add flour and water and pulse a couple of times. Add more water as needed until sticky dough ball is formed in processor.

 

BREADLESS SAMOSA CHICKEN SANDWICH (gf, df)

Next we have the Breadless Samosa Chicken Sandwich, which was a real crowd-pleaser on the show. Simon even said he was ‘blown away’ by it! The recipe was inspired by my mother-in-law, who used this mix in our family’s homemade chicken samosas. Generations of women will tell you that their secret samosa filling is the best because of their unique homemade garam masala mix. But of course, this one really is the best…

The filling is made with chicken breast, spices and coconut yoghurt. The bread is made using cauliflower and eggs then baked in the oven. The samosa chicken is then sandwiched between cauliflower bread – but of course regular works wonderfully too!

Breadless

Serves 2

To make the “bread”
500g raw cauliflower, riced
100g ground almonds
2 eggs
20g chives, chopped
1/4 tsp flaked sea salt
1/8 tsp coarse black pepper

Method

  1. Preheat oven to 180°C.
  2. Remove the cauliflower leaves and slice off ends. Cut into florets and add to the food processor. Pulse to make cauliflower into broken rice.
  3. Whisk egg and to cauliflower rice along with chives, salt and black pepper mixing evenly.
  4. Mold mixture on a tray into sliced bread size, thickness and shape.
  5. Bake on parchment lined tray for 14-16 mins until firm.
  6. Remove from oven and leave to cool. Flip over bread and remove parchment and leave other side to cool.

For the samosa chicken
2 free-range/organic chicken breasts, 400g
6 garlic cloves, diced
2 lemons, juiced
5 cm piece ginger, grated
1 tsp garam masala
2 tsp turmeric
1/8 tsp chilli powder (optional)
300ml water
2 pinches of salt
25g fresh coriander
10g, chives, chopped
1tbsp olive oil
3 tbsp coconut yoghurt

For the quick pickle carrots (optional)
1 carrot, julienne
1/4 tsp flaked sea salt
1 tbsp apple cider vinegar

  1. Combine marinade ingredients (except olive oil) in a medium pot. Heat pot to a boil and cook chicken breast on medium heat for 15 minutes covered. (If not fully submerged, turn chicken breast half way through so colour of turmeric infuses whole breast).
  2. Optional. Make quick pickled carrots by mixing the ingredients and setting aside for 15-20 mins trying to coat carrots in vinegar.
  3. Once chicken is cooked, remove from liquid and shred with two forks.
  4. Reduce marinade liquid on high heat until a sauce is formed.
  5. Take off heat and add olive oil and shredded chicken, coriander and chives.
  6. Serve chicken with cauliflower bread and carrot pickle.

 

QUINOA SCOTCH EGGS

This is my twist on the British favourite!

It depends on how you like your eggs as to how long to cook them for initially. 4 minutes for soft boiled and 6 minutes for hard boiled. Then make your vegan “meat” by cooking quinoa, herbs and spices, with flour to hold it all together. Finally bake them in the oven to crisp the cooked quinoa. It’s vegetarian friendly and still packed with protein!

scotch eggs

6 room temperature eggs
150g quinoa (white, red, and/or black)
280ml water
2 tbsp olive oil
1 white onion, diced finely
3 garlic cloves, minced with a pinch of salt
1/8 tsp nutmeg
2 tsp ground cumin
3 tsp ground coriander
2 tsp smoked paprika
1 tsp flaked sea salt
2 tbsp Dijon mustard
1/2 lemon, juice and zest
50g buckwheat flour (plus a bit more for dusting eggs)
10g dill, chopped (reserve some for garnish)
Sea salt to taste
Black pepper to taste

For the dipping sauce
1/2-1 tsp sriracha
250 ml yoghurt (coconut for vegan, dairy-free)

Method

  1. Boil water in medium pot (enough water to completely cover eggs).
  2. Gently spoon eggs into boiling water and boil for 5 mins then directly into ice bath.
  3. Carefully peel eggs when cool and set aside in fridge.
  4. Preheat oven to 220°C. Line a baking tray with baking parchment.
  5. Cook quinoa (can be done ahead of time and refrigerated for up to 5 days). Bring quinoa, water and salt to a boil then reduce and simmer for 12-15 minutes covered until all water is absorbed and spirals are revealed. Turn off heat and keep covered for 10 mins before fluffing with a fork.
  6. On medium heat, add olive oil and sauté onions for 5 mins. Then add garlic, spices and salt, cooking for another 2 mins. Add mustard and lemon to deglaze.
  7. Off the heat, mix in herbs and mix thoroughly with quinoa. Add buckwheat flour and mix evenly until a sticky dough is formed.
  8. Divide the quinoa into 6 portions (about 90g each). On cling film, flatten a portion of quinoa into a rectangle about 0.5 cm thick. Dust egg in buckwheat and place in the centre quinoa. Wrap the egg with the quinoa by bringing all the edges of the cling film together, rolling and sealing a crust around the egg. Patch with quinoa as needed.
  9. Bake for 6 mins on a parchment lined tray.
  10. Carefully cut eggs in half using a bread knife to serve. Garnish with dill.

 

SUMMER ROLLS (gf, df, ve)

Finally, you can find the recipe for the Rainbow Summer Rolls in our previous post at the link below! (But here’s a picture of it anyway)

http://bit.ly/2s6BNuv

mapleandco_rolls

There you have it: four fantastic new original recipes for a summer full of fresh, guilt-free picnics with friends and family. So fingers crossed this lovely weather will continue!

And don’t forget to catch the show on Channel 4 On Demand whilst you can 😊: http://www.channel4.com/programmes/sunday-brunch/on-demand/

Finally, we’d love to hear which recipe was your favourite! This week we’re treating a few lucky Insta followers to a free brunch if you let us know! To be in with a chance, just follow us at @mymapleandco and comment under one of our recipe pics telling us your favourite dish from this feature 😊. Good luck!

Rainbow Vegan Summer Rolls

June is nearly here, and with this beautiful weather it really feels like Summer has finally arrived. And with the Bank Holiday this weekend (hooray for a three-day weekend!), I hope you’ve all got fun plans to make the most of the sun!

To make it even better, I’ve come up with the perfect recipe to bring the sunshine into your diet – our Vegan Vietnamese Summer Rolls with Miso Almond Dipping Sauce. Whether you’re having friends round or just fancy a taste of the Orient, these little beauties really hit the spot! What’s more, these wonderfully fresh, rainbow-coloured rolls are packed with vegetables and nutrients, without skimping on flavour – so you can tuck in knowing that you’re filling your body with goodness. And they’re gluten and dairy-free. What more could you ask for?!

Below is the recipe for you to make these at home. You can buy the rice wrappers from Ocado, at local health or Asian food store like Whole Foods or Loon Fung. I will also be demonstrating this recipe with our Head Chef Jodi live at the London Produce Show on Wed Jun 7th at 2:30 at the Grosvenor Hotel, Park Lane, London where we will be #celebratingFRESH! We are so in love with these little parcels of YUM!

mapleandco_rolls

Much more satisfying than a takeaway!

Vegan Vietnamese Summer Rolls with Miso Almond Dipping Sauce (gf, df, ve)
Serves 4-6 as starter

Summer Rolls
300 g courgette, grated or spiralised
200 g carrots, grated or spiralised
150 g mangetout, thinly sliced
50 g purple cabbage, thinly sliced
50 g red pepper, thinly sliced
30 g mango, 2 mm cubed (optional)
10 g coriander or micro coriander
10 large Vietnamese rice wrappers
10 g poppy seeds
10 g sesame seeds

Method:

  1. Dip rice paper into a wide tray filled with warm water for 5 seconds until soft. Transfer to a flat surface.
  2. Start by placing raw vegetables in the centre. Be cautious to not overfill. TIP: fill a quarter of the wrapper.
  3. When closing, flip both ends in first and then tightly roll.
  4. Garnish with coriander and a pinch of poppy and sesame seeds.

Miso Almond Dipping Sauce

250 g almond butter
75 g miso paste
3 limes, zest and juice
2 tbsp sesame oil
75-150 ml water

Method:
1. In a bowl, combine all of the ingredients except the water.
2. Use a hand blender or whisk to mix dressing until smooth. Add water 50ml at a time until desired dipping consistency.

Be sure to post a pic of your creations on Instagram and tag us @mymapleandco – we’d love to see your skills!

Happy Bank Holiday everyone!

Help us win the fight against WASTE!

A recent study showed that almost 50% of the food produced in the US is wasted and here in the UK we waste 7.3 million tonnes of food, over half of which is edible! Dan Barber, the environmentally conscious Michelin Star chef of Blue Hill at Stone Barns, one of the world’s 50 best restaurants and our Head Chef, Jodi’s hero, decided to react to this nonsense. On the 24th of February – 2nd of April, Dan Barber opened a pop on the rooftop of Selfridges that featured a wide range of waste-elimination dishes like the carrot and beet juice pulp burger (Jodi said it was unbelievably delicious!!).

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At our own kitchen, Maple & Co is also fighting waste! As an example, we use the pulp from our beloved Green Queen cold-pressed juice to make our overnight vegetable broth. We also work with Too Good To Go, an app that helps eliminate end of day food wastage. Chris, one of the founders of To Good to Go was kind enough to answer a few of our questions:

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  1. How big is the food wastage in the UK in 2017?

Figures have just been released which show we’re throwing away more food than ever. We waste 7.3 million tonnes of food, over half of which is edible, in our households alone, whilst the restaurant and catering industry throws out 600,000 tonnes of edible food each year – equivalent to the weight of 84 Eiffel Towers. We want Too Good To Go to highlight that often times food ‘waste’ isn’t in fact waste at all – it’s perfectly good stuff that might have a meaningless ‘best before’ date on it or be binned because it’s remained unsold in a shop that’s had an unexpectedly quiet day. This will hopefully get people thinking about how they manage their waste in the home and ultimately lead to the more sustainable usage of our planet’s precious resources.

  1. How did you start Too Good To Go?

Too Good To Go began as a website in November 2015, but it had such a huge uptake in demand and positive reaction in the press that we decided to create a mobile app, which we launched in Brighton and Leeds last summer. We’ve since gone on to amass over 100,000 downloads and saved 14,000 meals – and this is just the beginning!

  1. Can you explain how your app works?

A user downloads the Too Good To Go app from the App Store or Play Store. On opening the app, as long as location services are enabled, a list of the closest restaurants, cafes, bakeries, market stalls, delis and other shops with surplus food available for collection will be displayed. You can then make a purchase via the app (everything costs between £1.50 and £3.80, and is up to 60-90% off regular prices) and receive a mobile receipt. Then, just take the mobile receipt to the store in the collection time specified on the app and hey presto, you get to enjoy a huge box of delicious, fresh food at the same time as fighting food waste!

  1.    How much food wastage did you avoid since the beginning of Too Good To Go?

In the UK we’ve rescued almost 15,000 meals from landfill in a little over 6 months. Europe-wide, we have saved almost 500,000 meals and close to 900 tonnes of carbon dioxide emissions (that’s the same as 450 long-haul flights) – all from perfectly good food that would have otherwise been thrown away.

  1. Any new challenges upcoming for your team?

Yes! Each day brings with it fresh challenges. Now, having began to establish ourselves in London, Leeds and Brighton, we’ve set our sights on other large UK cities so we can save even more food. We’ve just launched Too Good To Go in Wales and hope to land north of the border in Scotland soon!

We are so inspired by Michelin Chef Dan Barber and the team at Too Good To Go – help us win the fight against waste!

x Adria, Jodi and the Maple Team.

 

 

 

What else we can do to naturally boost our energy?

I am so excited for this weekend as Maple & Fitz has a new sibling in town – Maple & CNM. I’ve had the pleasure of coming in as a guest speaker at the College of Naturopathic Medicine (CNM) and now we will be serving Maple food at their brand new shiny school in King’s Cross.
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CNM is the UK’s largest training provider of natural therapies and believe in what we believe in at Maple, which is that good nutrition is fundamental to health. Following our feature recently on Sunday Brunch about Energising Foods, the experts at the CNM tell us more about boosting energy naturally. Try these DIY tips from my guest blogger, CNM.

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Boost energy levels naturally

Everyone gets tired. More often than not a few early nights puts things right. If you are feeling tired or flat all the time, however, and even routine daily tasks feel like a big effort, you may need to look at your diet and habits.
Make your habits more naturopathic

Of course we already know that smoking and significant alcohol consumption are not good for your health, so get help to quit if these are a part of your life you’d rather do without!

We are affected, too, by environmental pollution ranging from electro-magnetic radiation from our increasingly hi-tech lives, to traffic and industrial pollutants in the air we breathe. Cut down on your constant use of technology, and get outdoors for a walk in the park instead.
Stress is always debilitating, so identify and address causes so that your health is not sabotaged.

Do some exercise each day. A walk in the park at lunchtime is a good start or use the stairs instead of the escalator in the tube!
At night, institute a ‘winding down’ process which excludes screens (Netflix!) and might involve listening to relaxing music or reading a book. Be strict about regular sleeping hours, and remove communication devices and other distractions from your bedroom.

If you need a great excuse to take a relaxing 20-30 minute bath in Epsom Salts a couple of times per week, it’s that you can top up your levels of magnesium, an essential mineral for energy production.

Make sure that your mattress and pillows are comfortable, and that temperature and ventilation are good in your bedroom. A sprinkle of lavender essential oil on your pillow can help induce feelings of relaxation.

Look carefully at the chemicals contained in your personal care products, from shampoo to face products, to sunscreen, and opt for natural versions to keep the toxins you ingest to a minimum.

Address Your Diet

Our bodies can be put under severe stress from a less than wholesome diet. Eating a wide range of predominantly plant-based wholefoods, organic where possible, is the ideal.

Plant compounds can manipulate how our bodies function, so make sure you get enough of them. Increasing your intake of veg to at least 8 portions a day can help meet your daily needs of key helpers, such as B vitamins, magnesium and vitamin C levels, co-factors to make sure that your protein intake is used efficiently.

Make sure that your protein intake is sufficient. Protein is essential for every single cell in the body, including the production of your sleep hormone, melatonin. If you are vegetarian, your protein can come from nuts and seeds, pulses, legumes, quinoa and sprouted seeds and beans.

Keeping blood sugar well balanced throughout the day with meals that contain protein and healthy fats as well as carbohydrates can make a real difference to our energy levels over the course of the day. To combat sugar cravings, take half a teaspoon of cinnamon when you get the urge for something sweet or starchy. A handful of nuts is a much healthier source of fast energy than sugary treats.

Don’t forget to hydrate!

Even mild dehydration can cause us to feel below par. Aim to drink 2 litres of clean water a day. To increase hydration at the cellular level, add a little cucumber or celery to your jug of water, and sip throughout the day.

For some people, unexplained fatigue continues no matter how much rest is taken.
If underlying health problems have been ruled out, a naturopathic nutritional therapist can help you identify any food intolerances or nutritional imbalances which may be contributing to your tiredness. If so, there are many nutritional approaches which can help. Acupuncture and herbal medicine are also useful therapies to help you relax and re-balance.

Happy 2017 and we hope these tips help!

CNM (College of Naturopathic Medicine) trains students for careers in a range of natural therapies, including Natural Chef, Naturopathic Nutrition, Herbal Medicine, Acupuncture, Homeopathy, and Naturopathy. Short courses in additional therapies are also available. To find out about CNM courses and locations, visit www.naturopathy-uk.com