Good Carma Recipes

Good Carma Recipes

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The lovely Charlotte at Good Carma sent me the range of Flavour Fusions. From what I have read on the website & when I have spoken to Charlotte the company sounds wonderful. The aim and rationale of the business is to nutritionally help all people hence why the name “Good Carma” was chosen along with being produced in CARMA-rthenshire.

Not only that but their Flavour Fusions are so tasty! I can not get enough of adding them to my favourite dishes! The initial cheese style alternative products developed by Good Carma include Flavour Fusion – a range of grated style shaker (similar to grated Parmesan). Honestly I can not tell you how yummy they are. They are sold in selective Waitrose, I strongly suggest you check out your local one & stock up!

Aubergine & Pepper Pesto Style Gnocchi

Aubergine & Pepper Gnocchi 2

Serves 4

Ingredients

150g Mixed Nuts

Two Onions

One Aubergine

Three Peppers

One tin of Chopped Tomatoes

100g of Sundried Tomatoes

Fresh Basil

Three Cloves of Garlic

One Chilli

Pinch of Black Pepper

3 Table Spoons of Flavour Fusion Original

400ml of Vegetable Stock

400g Gluten-Free Vegan Gnocchi

2 Large Handfuls of Spinach

Serve with Salad

Method

Preheat oven to 180 degrees, place nuts on a baking tray & place in the oven for 5 minutes or until the start to turn brown. Once they are brown, remove from oven & leave to cool.

In a Casserole Dish heat a little oil on a medium heat. Slice Onions, turn the heat up high & add onions for 1 minutes then reduce to a low heat & cover. Leave the onions for around 10 minutes, stirring occasionally to caramelise.

Dice Aubergine & Peppers & add them to the casserole dish, turn the heat to medium & cover, stirring occasionally.

In a blender (I used my Nutribullet) add the roasted nuts, One tin of Chopped Tomatoes, Sundried Tomatoes, Fresh Basil, Garlic, Chilli, Black Pepper & 3 Table Spoons of Flavour Fusion Original, blend for 2 minutes.

Make the Vegetable stock according to instructions (I make my own which is very simple, I use all the off cuts of vegetables & boil them in water for about 20 minutes then separate it into 400ml tubs & freeze them)

Stir the Tomato sauce into the Casserole Dish, add the Vegetable Stock water a little at a time, keep stirring, I don’t always use all of mine because I like a thick sauce, this all depends on what you prefer. Leave to simmer for 10 minutes.

Cook Gluten-Free Vegan Gnocchi according to packet instructions.

Once the Gluten-Free Vegan Gnocchi is cooked add to the Casserole Dish with the Spinach, stir in for 2 minutes & serve with Salad

Aubergine & Pepper Gnocchi 1


Cheesy Spicy Baked Chickpeas

Chickpeas 1

Makes 4 Sides

(Great with Mexican Dishes)

Ingredients

One Can of Chickpeas (400g)

3 Table Spoons of Flavour Fusion Chilli

Half a Teaspoon of Chilli Powder (Optional)

Method

Preheat Oven to 180 Degrees

Spray a baking dish with Fry Light spray or coat with a little Olive Oil.

Drain Chickpeas & pour into a mixing bowl, stir in Flavour Fusion Chilli & Chilli Powder (Optional). Then put them on the baking dish.

Place in the oven for 15 minutes to bake, take out stir & bake for another 10 minutes of until they go crispy

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Cheesy New Potatoes & Corn on the Cob

Potatoes & Corn

Makes 2 Sides

(Great with Mexican Dishes)

Ingredients

One Bag (around 300g) of New Baby Potatoes

Two Corn on the Cobs

3 Table Spoons of Koko Dairy Free Butter

5 Table Spoons of Flavour Fusion Chilli

Method

Preheat Oven to 180 Degrees

In a large Pan of boiling water place in Baby Potatoes & boil for 5 minutes then add Corn on the Cob & continue to boil for 15 minutes or until soft.

Drain Baby Potatoes & Corn,then place on a baking dish that has been spray with Fry light or rubbed in oil. Sprinkle Flavour Fusion Chilli over everything, after each spoon full give everything a stir, or rub the corn with grease proof paper.

Place the Baby Potatoes & Corn in the oven for 20 minutes or until brown, turning every 10 minutes.

Potatoes & Corn 2


Cheesy Basked Mash

Mash 1

Makes 4 Sides.

Ingredients

2 Medium Potatoes

2 Large Sweet Potatoes

2 Carrots

4 Teaspoons of Flavour Fusion Original

Method

Preheat Oven to 180 degrees.

Chop Potatoes & add to a sauce pan of boiling water, leave to boil for 5 minutes. Chop Sweet Potato & add to the boiling water. Cook for around 15 minutes or until they are soft.

Grate the carrots.

Drain the potatoes & mash until there are minimum lump, mix in grated carrots & 3  Teaspoons of Flavour Fusion Original.

Place the mash mix into an ovenproof dish sprinkle the remaining teaspoon of Flavour Fusion Original on top & bake for 20 minutes of until the top goes golden.

Lentil Tacos

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Serves 4 People

Ingredients

12 Tacos (I would suggest 3 Tacos per person!)

2 White Onions

1 Teaspoon of Chilli Powder

1 Teaspoon of Garlic Powder

1/2 Teaspoon of Chilli Flakes

1/2 Teaspoon of Oregano

1 Teaspoon of Paprika

1 Teaspoon of Ground Cumin

300g Mushrooms

Tinned Lentils (400g)

Tinned Kidney Beans (400g)

200g Kale

3 Teaspoons of Flavour Fusion Chilli

Method

(Best served with Rice or home baked Potato Bites)

Heat a pan, spray with Fry Light Spray. Chop onions & add to hot pan, cover & turn the heat down to medium & leave to caramelise for 5 minutes.

In a dish mix together all herbs & spices, once the onions have softened add the Mexican spice mix & stir.

Chop mushrooms & add to the onions, if they start to dry out add a little water. Leave to cook on a medium heat for 10 minutes.

Drain the Lentils & Kidney Beans & wash the Kale & add to pan, leave to cook for another 10 minutes.

When ready to serves sprinkle 3 Teaspoons of Flavour Fusion Chilli on top.


Creamy Mushroom, Tomato & Spinach Spaghetti

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So this is a recipe I stole from my friend Poppy, I posted it last week. However I have changed it a little to suit what I had in the cupboards & add a little Flavour Fusion Garlic

Serves 4 People

Ingredients

2 White Onion

1 Punnet of Mushrooms

300g Koko Dairy Free Yogurt

150ml Water

2 Cloves of Garlic

Italian Mixed Herbs

1 Punnet of Cherry Tomatoes

500g Spinach

Italian Mixed Herbs

Salt & Pepper (to taste)

3 Teaspoons of Flavour Fusion Garlic

Method

Heat a pan, spray with fry light cooking spray. Chop Onion, then leave to simmer for 5 minutes. Chop mushrooms, and add to pan, if it starts to dry out add a little water.

Cook the Spaghetti according to the instructions.

In a blender (I used my Nutribullet) throw in Yogurt, Water, Garlic, Italian Mixed Herbs & Flavour Fusion Garlic 7 blend.

Chop the tomatoes in half, in preparation.

Add the Garlic Yogurt mixture, salt & pepper to the onions bring to the boil & keep stirring, as soon as the cream starts to boil turn the heat down & add the tomatoes & spinach & keep stirring.