Our pan-cooked buckwheat flour and chia seed pizza base is topped with a garlic tomato sauce, balsamic mushrooms, sundried tomatoes, rocket and toasted walnuts. All drizzled with a creamy basil pesto. Recipe courtesy of Mindful Chef.

Ingredients - Serves 2

• 15 tbsp buckwheat flour
• 180g chestnut mushrooms
• 1 baby cucumber
• 1 red onion
• 1 tbsp vegan basil pesto
• 20g walnuts
• 2 garlic cloves
• 2 tbsp balsamic vinegar
• 2 tbsp chia seeds
• 2 tsp oil
• 400g chopped tomatoes
• 40g rocket
• 60g sundried tomatoes
• Medium handful of fresh thyme

Method

1. Pre heat the oven to 220C / gas mark 7. Place the chia seeds into a mug with 50ml water cold water, stir and leave for 3 mins until the water has been soaked up and it has become sticky.
2. Finely chop the garlic. Add 1tsp oil to a saucepan with just half the garlic, cook for 1 min over a medium heat then add the chopped tomatoes. Simmer for 20 mins to reduce.
3. In a medium sized bowl add the buckwheat flour (reserve 1tbsp flour for later). Add a pinch of salt, 80g cold water and the soaked chai seeds from the mug. Mix well and knead with your hands into a dough. Dust a chopping board and you're hands with remaining flour. Divide the dough into two balls. Place one ball onto the floured chopping board and flatten with the palm of your hand into a pizza base shape. Repeat with the remaining dough ball.
4. Pre-heat a frying pan with 1/2 tsp oil over a high heat. Add the pizza dough, fry for 2 mins on each side until taking on colour. Repeat. Place both pizza bases on a large baking tray.
5. Thinly slice the mushrooms and red onion. Add 1/2tsp oil to the same pan used to cook the pizza bases. Over a medium heat cook the mushrooms and onions for 8 mins. Finely chop the thyme leaves and roughly chop the sundried tomatoes, add to the pan followed by half the balsamic vinegar. Cook all together for a further 3 mins.
6. Spoon the tomato sauce over both pizzas bases, top the with mushrooms, mix sprinkle with the walnuts. Cook in the oven for 5 mins.
7. Cut the cucumber in half lengthways and thinly slice. Place the rocket leaves into a serving bowl, add the cucumber, mix. Drizzle with the remaining balsamic vinegar. Remove the pizza’s from the oven, drizzle with pesto then serve.

Macros

637 calories • 82g carbs • 24g fat • 20g protein

Not suitable for sufferers of nut, soya, or sulphite allrgies

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A common ingredient in Sri Lanka, a country known for outstanding veggie cooking, we add ‘meaty’ chunks of jackfruit to a coconut broth spiked with aromatics and a signature house blend of spices. Recipe courtesy of Mindful Chef.

Ingredients - Serves 2

• 100g black rice
• 1/2 tbsp oil
• 1 brown onion
• 1 green chilli
• 1 red pepper
• 1 tbsp Mindful Chef Sri Lankan spice blend
• 200ml coconut milk
• 250g jackfruit (drained)
• 2 garlic cloves
• 4cm fresh ginger
• 4 tsp desiccated coconut
• Large handful of fresh coriander

Method

1. Boil a kettle. Rinse the black rice and place in a saucepan with 500ml boiling water and a pinch of sea salt. Simmer for 25-30 mins, then drain.
2. Dice the onion and cut the red pepper into bite-sized pieces. Finely chop the garlic and peel and grate the ginger. Roughly chop the coriander leaves and stalks, keeping separate.
3. Drain and rinse the jackfruit.
4. Heat a medium-sized pan with 1/2 tbsp oil on a medium heat and cook the onion for 5 mins, then add the Sri Lankan spice blend, garlic, ginger and coriander stalks and cook for 1 minute.
5. Then add the red pepper, jackfruit, coconut milk, 50ml boiling water, coriander leaves and half of the desiccated coconut to the pan. Mash the jackfruit roughly with the back of a spoon. Season with sea salt and black pepper. Place a lid on the pan and simmer for 10 mins. Then remove the lid and simmer for a further 5 mins to reduce the sauce, add more water if needed.
6. Finely slice the green chilli (remove the seeds for less heat).
7. Serve the Sri Lankan jackfruit curry on two warm plates alongside the black rice and sprinkle over the green chilli slices and the remaining desiccated coconut.

Macros

612 calories • 78g carbs • 30g fat • 8g protein

Not suitable for those with a sulphite allergy

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Blueberry muffins have got to be one of the most underrated sweet treats of all time. What could be better than a perfectly soft muffin dotted with deliciously tangy and tart blueberries? A vegan version!

Many thanks to Wheybox for this recipe.

Serves: 6 | Baking time: 35 minutes

Ingredients

100g oats

100g ground almonds

100g blueberries

2x blueberry flavour No Whey sachets

250ml dairy-free milk (oat, soy, almond)

3 tbsp maple syrup

Method

Blend all of the ingredients together until smooth

Spoon into muffin cases

Bake for 35 minutes at 180 degrees/Gas Mark 4

Top with coconut for an extra indulgent treat!

We've baked soft cubes of aubergine in a sticky sweet miso marinade for this colourful, lavish vegan rice bowl. Served with crunchy carrot, mellow avocado and tamari-roasted cashew nuts. Thanks to Mindful Chef for this healthy vegan recipe.

Ingredients - Serves 2

• 1 aubergine
• 1 avocado
• 1 tbsp maple syrup
• 1 tbsp sesame oil
• 200g carrot
• 20g cashew nuts
• 2 spring onions
• 2 tbsp sweet white miso paste
• 2 tbsp tamari
• 2 tsp white sesame seeds
• 80g brown rice

Method

1. Preheat the oven to 200C / gas mark 6 and boil a kettle. Rinse the brown rice and add to a saucepan with 400ml boiling water and a pinch of sea salt. Simmer for 20-25 mins, then drain.
2. Thinly slice the spring onions, removing the root ends. Cut the aubergine into 2cm pieces.
3. Place the aubergine on a baking tray and drizzle with half of the sesame oil. Place in the oven for 10 mins.
4. Meanwhile, in a small bowl, mix together the miso paste with the maple syrup and remaining sesame oil. Add the spring onions and cooked aubergine to this bowl, mix well to coat and spread out onto the same baking tray. Place back in the oven for 10 mins.
5. In a bowl, mix the tamari with the cashew nuts. Spread the cashew nuts out on a baking tray and place in the oven for 5 mins.
6. Peel and de-stone the avocado and thinly slice. Using a vegetable peeler or julienne peeler, peel and slice the carrot into long thin strips.
7. Spoon the brown rice into two warm bowls and top with the miso aubergine, the raw carrot, avocado slices and tamari nuts. Sprinkle the avocado with the sesame seeds.

Macros

557 calories • 68g carbs • 27g fat • 13g protein

Not suitable for those allergic to nuts, sesame, soya

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There are lots of bold flavours in this hearty lentil dish: fragrant chermoula and soft aubergine strips rubbed in black garlic. Served with sweet Romano pepper, rocket, crunchy cashews and a lemony tahini drizzle. Recipe courtesy of Mindful Chef.

Ingredients - Serves 2

• 1/2 lemon
• 180g cherry tomatoes
• 1 aubergine
• 1 red onion
• 1 romano red pepper
• 1 tbsp tahini
• 240g lentils in water (drained)
• 2 tbsp Belazu chermoula
• 2 tbsp oil
• 30g cashew nuts
• 40g rocket
• 4 black garlic cloves
• Medium handful of flat-leaf parsley

Method

1. Preheat the oven to 200C/Gas Mark 6.
2. Cut the red onion and Romano red pepper into small bite-sized pieces. Slice the aubergine horizontally into 3 pieces, then again into long 1-2 cm wide wedges. Place the black garlic cloves into a small bowl, add 1/2 tbsp oil and mash with a fork until a thick paste forms. Spread evenly over the aubergine wedges to form a thin coating (you may have to do this with your hands!).
3. Place the black garlic coated aubergine, onion and red pepper on a baking tray, drizzle with 1 tbsp oil and sprinkle with a pinch of sea salt. Place in the oven for 20 mins until turning golden, turning halfway through.
4. Drain the lentils and slice the cherry tomatoes in half. Roughly chop the parsley leaves. Heat a pan with 1/2 tbsp oil on a medium heat and add the lentils, cherry tomatoes, parsley and the chermoula, cook for 5 mins. Season with a pinch of sea salt and black pepper.
5. Place the rocket in a large bowl and add the chermoula lentils, onion and red pepper. In a small bowl, mix the tahini paste with a squeeze of lemon juice and 2 tsp cold water to form a smooth sauce.
6. Spoon the lentil and vegetable mix onto two warm plates, top with the black garlic aubergine wedges and sprinkle over the cashew nuts. Drizzle over the tahini sauce.

Macros

514 calories • 43g carbs • 30g fat • 20g protein

Not suitable for nut or sesame allergy sufferers

Want the ease and convenience of these ingredients being delivered to your door, already weighed out and ready to cook? Sign up to Mindful Chef today using code SUNDRIED for £10 off your first two boxes. This recipe is available to order now!