Planning on hosting a street party this year? We’ve got you covered with delicious recipes via Munchy Seeds to fuel your coronation celebrations. If you’re looking to impress family and friends coming over for coronation celebrations, these tasty recipes are sure to please the crowd.
No-Nut Vegan Roast
Prep: 25 mins Cook: 45 mins
You’ll seriously impress all your guests with this delicious no-nut roast. The best news is, anyone can enjoy it – meat eaters, vegetarians, flexitarians, vegans and there are NO NUTS so it is a great option for anyone with a nut allergy too.
Ingredients:
1 onion finely chopped
400g ready cooked lentils
1 litre vegetable stock
3 cloves garlic, crushed
100g fresh breadcrumbs (you can use gluten free if preferred)
350g of our Lightly Toasted Three Seed Mix
1 carrot grated
3 tbsp nutritional yeast (we use Marigold Health Foods Engevita)
2 heaped tbsp tomato paste
Zest of 1 lemon
2 tsp marmite or a tbsp of soy sauce
1 tsp chilli powder
1 tsp cinnamon
1 tsp cumin
2 tsp dried oregano
3 tbsp chopped fresh rosemary
Seasoning to taste
Method:
Preheat oven to 200C / Gas 6. Line a cake or loaf tin with baking parchment.
Gently saute the onion in a tablespoon of olive oil then add the garlic and lentils. Put them in a large bowl.
Roughly chop about 2/3rds of the seed mix in a blender. Add these, plus the remaining seeds, the spices, carrots, herbs, nutritional yeast, marmite (if using), tomato paste, breadcrumbs and lemon zest. Season and mix well.
Stir in 1/2 pint of water and mix well. Leave to stand for 15 minutes. Mix again then transfer to the lined tin. Roast for 45 minutes, the topping should be nice and crisp once done.
Serve with roast potatoes and your favourite festive sides, plus cranberry sauce and gravy.
ChalkStream Trout & Rainbow Salad
Moderate: Prep 40 mins: Cook 30 mins
This fresh trout and rainbow salad is super-speedy to make and packed full of exciting flavours. It is also packed full of nutritional goodness perfect for boosting your immunity and energy levels for the big celebrations.
Ingredients:
For the Marinade:
10g ginger, grated
1 garlic glove, grated
1 red chilli, sliced
4 tbsp soy sauce
2 trout fillets
For the pickled cabbage:
150g red cabbage, shredded
50ml rice wine vinegar
1 tsp table salt
1 tsp white sugar
2 tbsp water
Dressing:
1 garlic clove, grated
5g ginger, grated
2 tbsp soy sauce
1 tsp honey
Splash of rice wine vinegar
Other bits:
2 carrots, grated
240g jasmine rice
1 pak choi, sliced
sesame oil
150g broccoli
100g soya beans
2 spring onions, sliced
1 packet of Munchy Seeds Honey Roasted seeds
Method:
Combine all the ingredients for the marinade in a bowl and add the trout skin side up. Set aside for 20 mins. Meanwhile, combine the vinegar, salt, sugar, water and stir. Once everything has dissolved then add the cabbage and set aside.
Transfer the trout into a foil parcel and put on a baking tray to cook for 10 mins on 180°C. Then cook rice to package instructions which will probably be a similar cooking time to the trout. Add the broccoli to a pan of boiling water and cook until el dente. Add the sesame oil to a pan on high heat: add the pak choi.
In a small bowl, combine all the ingredients for the dressing. Stir and set aside.
When all parts are ready, you can start assembling the bowls. Add the rice first as your base then place the pickled cabbage, grated carrots, sesame pak choi, broccoli, soya beans and the trout into the bowl. Drizzle the dressing on top and scatter the spring onions, Munchy Seeds generously on top and enjoy!
No Bake Maple Ganache Brownies
Moderate: Prep 20 mins: Cool 3 hours or overnight – Makes 10
Finish it all off with these delicious gooey brownies to royally impress your guests.
Ingredients:
For the Base:
120g The Great British Porridge Company Classic Chocolate
2 packs (50g) of Munchy Seeds Honey Seeds
50g ground almonds
50g raw cacao powder
2 packs (90g) The Protein Ball Company Goji and Coconut
150g pitted Medjool dates
2 tbsp (30g) almond butter
For the Ganache:
120g coconut oil, melted
50g raw cacao powder
100ml maple syrup
1 pack of Munchy Seeds Honey Seeds
Method:
Line a large loaf tin with baking paper and lightly grease with spray oil or coconut oil. Place porridge, seeds, almonds and cacao powder into your food processor and blend so that you have an even fine crumb. Transfer mixture to a bowl. Add dates, almond butter, and protein balls to the food processor and blend to form a paste.
Break up the paste and return the dry ingredients to the food processor. Blend until you have a dough that holds together between your finger tips; it shouldn’t be sticky. Place mixture into prepared tin and press down with your finger tips and spread evenly. Mix together cacao powder and melted coconut oil in a jug using a whisk.
Add the maple syrup and whisk GENTLY as you don’t want the mixture to split. If the ganache splits (looks grainy) add 1 – 2 tbsp of boiling water and gently whisk to create a silky smooth consistency. Pour over the brownie base. Sprinkle seeds over the top and allow to cool at room temperature for 1 hour before placing into the fridge to set for at least two hours or overnight.
Slice into ten thick bites. Store in the fridge in a sealed container for up to 2 weeks.
