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Lockdown Recipe of the Day!

This week while we are all at home and unable to deliver you boxes (super sad about this!) we thought we would try help you through with some easy-(ish) recipes. We hope you enjoy creating these yourself, check back at 6pm each day this week for a new one!

Recipe of the Day: Friday

Gluten Free Choc Fudge Banana Bread
Time to prep ~10 mins, time to cook 30-40 mins

Ingredients:
- 3 medium sized ripe/over-ripe/frozen bananas
- 1/2 cup olivani/dairy free margarine
- 1 tbsp sunflower/canola/rice bran/coconut oil
- 1 cup gluten free flour mix
- 1/2 cup ground almonds
- 1 tsp cornstarch/tapioca flour
- 1/2 cup brown sugar
- 1/2 tsp vanilla extract
- 1 tsp lemon juice
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup dark chocolate chips
- 1/3 cup walnuts

How To Cook:

1. Preheat the oven to 180 degrees and grease/line a loaf tin with dairy free margarine or a neutral oil.

2. Mash the bananas well with a fork and mix together. Add margarine, brown sugar, lemon juice and vanilla to the banana and blend well.

3. Sieve the flour, baking soda, baking powder, salt, cinnamon and nutmeg into the wet mixture. Mix gently with a fork until well combined.

4. Chop chocolate into pieces smaller than 1cm squared. Add to mixture and mix in - don't over mix.

5. Pour the bread mixture into the loaf tin, and add the walnuts spread evenly on top.

6. Bake at 180*C for 30-40 minutes or till a knife comes out clean. Rest in the tin 5 mins, turn out onto a chopping board and serve while still warm!

Don't forget to tag us, @yumjar_nz (Instagram) and Yum Jar NZ (Facebook), in your creations, we would love to see them! 

Recipe of the Day: Thursday

Spicy Red Lentil Dahl with Mamia's Sauce and Grilled Aubergine
Serves 3-4, Time to cook ~45mins

Ingredients:
- 150g (1 1/2 cups) Basmati Rice
- 2 Aubergines
- 2-3 tsp table salt
- 1-2 tbsp olive oil
For the Curry:
- 1-2 tsp Coconut Oil
- 1 Red Onion, finely diced
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 4 cloves Garlic, minced
- 1 thumb Ginger, minced
- 1 Carrot, diced or grated
- 1 380ml jar Mamia's Sauce, Mild, Medium or Kiwi Hot
- 400g Tinned Chopped/Crushed Tomatoes
- 1 cup Red Split Lentils, rinsed well and drained
- 1 tsp Apple Cider Vinegar
- 1 tsp Soy Sauce
- 1 tsp Maple Syrup (optional, or could sub any sugar)
- 1 tbsp Smoked Paprika
- 1 tsp Turmeric
- 1/2 tsp Salt
- 1/2 tsp ground Black Pepper
Toppings:
- 2 cups fresh Baby Spinach
- handful of fresh Coriander, roughly chopped
- 1/4 cup Roasted Cashews

How to Cook:

1. Preheat your oven to 200*C. Slice the aubergine in half lengthways, then into halfmoons about 1cm thick. Discard stalks. Sprinkle a plate or chopping board generously with table salt, lay the aubergine pieces on top, and sprinkle with salt on top too. Let sit for 5-10 mins - the salt will draw moisture from the aubergine. Rinse well after 10 mins.

2. Place aubergine slices on a greased/lined oven tray, drizzle well with olive oil, and sprinkle with sea salt and pepper. Bake for 10-15 mins, turn over, and continue a further 10-15 mins. They should be soft and tender in the middle, and crispy and golden on both sides. 

3. Meanwhile, rinse and drain the rice, add to a pot with 3 C cold water, a tsp salt and a tsp coconut oil (optional). Heat on medium with lid on until boiling, reduce heat to low-medium until water is evaporated and rice is cooked, ~10-15 mins. Turn off heat and keep lid on until serving.

4. Prep the onion, garlic, ginger, and carrot. In a large pan or pot, fry onion on a medium-high heat in a spoonful of coconut oil until turning golden in colour. Add the coriander and cumin seeds, the minced garlic, ginger and diced or grated carrot, and fry for a further 2-3 minutes, until the spices are fragrant.

5. Add your Mamia's Sauce, the tomatoes, the rest of the curry ingredients including the lentils, and an additional 2 cups of water or stock. Mix well, put a lid on and bring to a gentle simmer, stirring occasionally, until the lentils are cooked through - they will turn a light orange and be much softer. The sauce should reduce and thicken over this time, which will be about 10-15 minutes. Taste and season, adding baby spinach and half the fresh coriander.

6. Remove dahl from the heat, and add the grilled aubergine. Serve your dahl on the fluffy basmati rice, topped with roasted cashew nuts, and fresh coriander.

For an extra spicy kick, add a tsp of Mamia's Green Chilli Sauce on top!

Yeshi at Mamia's is a long time friend of Yum Jar - fun fact, we used to share a kitchen together in Petone! Watching her small business grow has been such a joy, she is now selling her products in heaps of stores nationwide! Check out where her sauce is stocked on her website!

Don't forget to tag us, @yumjar_nz (Instagram) and Yum Jar NZ (Facebook), in your creations, we would love to see them! I didn't have any aubergines handy, so the photo credit today goes to the lovely designer of our logo, Tree!



Recipe of the Day: Wednesday

Smoky Hasselback Potatoes with a Creamy Lemon Sauce
Serves 3-4, Time to cook ~ 1 hour

Ingredients:
For the Potatoes
- 6-8 medium potatoes (smaller will cook faster but be harder to prep)
- olive oil
- 2 tbsp dried mixed herbs
- 2 tbsp smoked paprika
- 1/2 tsp cayenne (optional)
- cracked salt and pepper
Creamy Lemon Sauce
- 400ml coconut cream or cashew cream
- 1 onion, finely diced
- 4 cloves garlic, peeled and minced
- olive oil
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp turmeric
- 2 Tbsp nutritional yeast
- 1 Tbsp lemon juice
- 1/2 lemon's zest
- 1 tsp salt
- 1 tsp cracked black pepper

How to Cook:
1. Preheat an oven on fan bake to 220*C. Grease/line an oven tray.
2. Using a sharp knife cut slices in the potatoes about 3mm wide, or as thinly as you can, but without cutting all the through - you want the potato to still be joined at the bottom. One way to do this is to hold the two longer ends of the potato between thumb and forefinger, hold it steady on a chopping board, and slice with the tip of the knife not reaching the edge of the potato closest to your palm, as you might begin when dicing an onion.
3. Place potatoes on the oven tray. Pour a generous drizzle of olive oil over each potato, making sure sides and the slices get some in between. Don't be afraid to use your hands, or a butter knife to get in between the slices. In a cup or small bowl, mix the potato spices, salt and pepper. Sprinkle over the potatoes, ensuring some gets between the slices, and put in the oven to bake for ~30-45 minutes. If not yet crispy and golden, continue, checking every few minutes.
4. While the potatoes cook, prepare the sauce ingredients. Heat a frying pan on high with a drizzle of oil. When hot, add diced onion, and fry until translucent. Add minced garlic and stir, frying a further 2 minutes. Add coconut cream, all the dry spices, and turn heat to medium, stirring with a wooden spoon to mix well. Bring to a simmer, then reduce heat to low. Add lemon juice and zest, and salt and pepper to taste.
5. Serve Hasselback Potatoes drizzled with a few spoonfuls of Creamy Lemon Sauce, a fresh side salad or some spicy beans...
6. Optional: add sriracha, nandos peri peri or your favourite chilli sauce for a spicy kick to the potatoes!
Don't forget to tag us, @yumjar_nz (Instagram) and Yum Jar NZ (Facebook), in your creations, we would love to see them!


 

 

Recipe of the Day: Tuesday

Crispy Tofu Fried Rice in a Spicy Sesame Sauce
Serves 3-4, Time to cook ~ 30-40mins

Ingredients:
- 1 1/2 cups/150g basmati rice
Crispy Tofu:
- 400g firm tofu (can sub mushrooms)
- 1 tbsp cornflour (can sub tapioca starch)
- 1 tbsp nutritional yeast (optional)
- 4 tbsp soy sauce
Spicy Sesame Sauce
- 1-2 tbsp sesame oil
- 1 onion, finely diced
- 4-6 cloves garlic, peeled and minced
- 1 thumb ginger, peeled and minced
- 1 red chilli (sub: 1 tsp chilli flakes, paste or powder)
- 1 tbsp tahini (can sub peanut butter if preferred)
- 1 tbsp rice vinegar/rice wine vinegar
- 1 tbsp lime/lemon juice
- 1 tsp mirin (optional, can sub maple syrup, sugar, or sweetener)
Veggies & Toppings
- 1 broccoli
- 1 carrot
- 1/4 cabbage
- 160g mushrooms
- 2 spring onions, thinly sliced
- wedge of lemon
- 2 tbsp toasted sesame seeds
- Dried fried onion (often found in international section of supermarkets, can contain gluten)

How to Cook:
1. Preheat oven to 200*C. Rinse and drain the rice, add to a pot with 3 C cold water, a tsp salt and a dash sesame oil (optional). Heat on medium with lid on until boiling, reduce heat to low-medium until water is evaporated and rice is cooked, ~10-15 mins. Turn off heat and keep lid on until serving.
2. Meanwhile, wrap tofu in a clean cloth, put between two chopping boards and press firmly, to remove moisture. Unwrap and chop into ~1cm cubes, put in a watertight container, drizzle in the soy sauce, and sprinkle in corn starch and nutritional yeast. Attach the lid, and shake to coat tofu.
3. Heat a non-stick pan on high with a drizzle of sesame oil. When hot, add the tofu pieces (keep the remaining liquid in the container) and fry 2-3 mins. Shake the pan to see which pieces move, turn these pieces over with tongs. When tofu pieces are looking golden, transfer them to a lined/greased oven tray and put in the oven for 5-10mins, shaking the tray at 5 mins to unstick tofu from eachother.
4. To make sauce, Prep your onion, garlic, ginger and chilli. Fry these in sesame oil in a small pot on medium until onion is translucent. Add the tahini, rice vinegar, lime/lemon juice, mirin, and the remaining soy and cornflour mixture from the tofu. Bring to a simmer and mix together with a wooden spoon. It should thicken after a few mins. Taste test, and add salt and pepper as needed.
5. Meanwhile, prep veggies, and fry in a large pan/wok in sesame oil on a high heat, until crispy at edges. Add sauce and tofu to the pan and mix to coat everything. Remove from heat. If you like, fry the cooked rice in the other pan in a bit of oil and some of the sesame sauce for that real fried rice taste.
6. Serve with chopped spring onions, toasted sesame seeds, dried fried onion, fresh coriander, and a wedge of lemon. Voila!

Don't forget to tag us, @yumjar_nz (Instagram) and Yum Jar NZ (Facebook), in your creations, we would love to see them!

Recipe of the Day: Monday

Fully Loaded Plant Based Mac N Cheez
Serves 3-4, Time to cook ~ 30mins

Ingredients:

- 4 cups/400g macaroni pasta
- 1 large onion, red or brown
- 4-6 garlic cloves
- 1 C TVP (dried soy protein)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp turmeric
- 1 Tbsp smoked paprika
- 2 Tbsp nutritional yeast
- 1/2 tsp mustard powder
- 2 tsp soy sauce
- 2 tsp apple cider vinegar
- 400ml coconut cream or cashew milk
- 1 lemon, zest and juice
- 1/2 tsp sea salt (or to taste)
- 1/4 tsp pepper to taste
- 2 tsp olive oil
Veggies & Toppings
- 1 broccoli head
- 4-6 stalks kale
- 1/4 c toasted walnuts
- handful fresh parsley
- fresh microherbs

How to Cook:
1. Boil a large pot of water with a pinch of salt for the pasta. Once boiling, add pasta and cook until al dente, usually 8-9 mins. Taste test, strain and return to pot.
2. Peel and finely dice onion, peel and finely mince garlic cloves. Chop broccoli florets into small pieces, slice skin from the stalk and chop stalk into cubes (extra nutrients, less waste, see second pic!). Pick the leaves from kale stalks into roughly similar sized leaves. Set aside greens until sauce is cooked. 
3. Heat a dash of olive oil on high heat in a large frying pan. Add diced onion and fry for 4-5 mins, stirring regularly, until beginning to caramelise. Add garlic and mix through.
4. Turn down heat to medium, and add all 6 spices, and the TVP granules. Mix together well, and add 1 C hot water. Let simmer for a few minutes until water has reduced. Add soy sauce and vinegar, and mix through, then the coconut cream. Stir well until the sauce turns a yellow colour and coconut cream is heated through. Add half of a lemon's juice, salt and pepper to taste, mix well, and simmer for a further few minutes. Add sauce to the drained cooked pasta and mix together.
5. Scrape out the frying pan well, and drizzle more oil. On a high heat, and when the oil is hot, add broccoli and kale. Zest the lemon skin and squeeze remaining juice onto the greens. Fry, stirring occasionally, for 4-5 minutes until the edges become crispy and golden. Add salt and pepper to taste.

Serve your Fully Loaded Mac N Cheez with the fried greens on top, toasted walnuts (pan-fry on low heat in a dash of olive oil for 4-5 mins) and a handful of fresh parsley.
Bon Appetit! Don't forget to tag us, @yumjar_nz (Instagram) and Yum Jar NZ (Facebook), in your creations, we would love to see them!
- Ottilie :)