The wonderful people at Sacla sent me a selection of their tasty products. Since turning Vegan & finding I was Gluten Intolerant all in the same week I have taken to making my own sauces & I have become a right dab hand in the kitchen. However it’s not always that simple. Sometimes you don’t have the time or energy. You might think you lack the skill. & now & then I have often found myself scanning the supermarket shelves to try & find a suitable sauce that not only is GFV but tasty too.
Which bring us to the wonderful Sacla. My friend who is Gluten-Free uses these quiet a lot, whenever I go round for dinner & they use a Sacla Sauce I always comment on how tasty the dish is. So of course I’m excited to make my own dishes with these.
Serves 3 People
3 Wraps (I used Bfree Quinoa & Chia Seed Wraps)
2 White Onions
Tinned Lentils (400g)
Tinned Kidney Beans (400g)
Half a tin of Tomatoes
3 Teaspoons of Sacla Tomato & Chilli Paste
(Best Served with a side of rice, sweet potato fries with salad)
Pre heat oven to 180 degrees.
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.
Chop mushrooms & add to the onions, if they start to dry out add a little water. Leave to cook on a medium heat for 5 minutes.
Chop Peppers, Courgette & add to the pan & cook for another 10 minutes, stirring occasionally.
Drain the Lentils & Kidney Beans & add to the pan for another 5 minutes.
Finally stir in the tomatoes & the Sacla Tomato & Chilli Paste & cook for another 5 minutes.
In a baking dish, one as a time, put around 1 ladle spoon of mixture into a wrap & fold, then add another, until 3 have been made. Then rub a little more Sacla Tomato & Chilli Paste on top of the wraps to stick them down (if this doesn’t work you may need to use a toothpick)
Then place in the oven for 15 minutes or until they start to go brown.
Pesto Potato & Cauliflower Salad
400g Baby Potatoes
Tin of Butter Beans
1 cup of Frozen Peas
1 cup of Frozen Green Beans
Sacla Green Pesto
Mixed Salad Leaves (and any other salad you like, I add cucumber & red cabbage)
3 table spoons Balsamic Vinegar
1 teaspoon Wholegrain Mustard
1/2 Lime juice
Preheat Oven to 180 Degrees & cover a baking tray in foil or fry light spray.
Chop Cauliflower into florets, place on the baking tray with a little bit of salt & pepper & more fry light spray, cook until just turning golden brown, this will take around 15 minutes.
Put boiling water into a saucepan, prepare & wash baby potatoes & add to saucepan, cook for 10 minutes then add, frozen peas & beans. Continue to cook until Potatoes are soft, but not mushy. Then drain & put back into the saucepan, with the baked Cauliflower & mix in Sacla Green Pesto. Make sure all the vegetables are covered & leave on a low heat to warm through.
For the Dressing, mix together all the ingredients. Put salad leaves & dressing in a bowl & mix, making sure leaves are well covered.
Put the salad on the plate & add the Pesto mix & serve.
Nachos & Salsa
Plain Salted Nachos
Sacla Antipasti Rosted Peppers
8 Ripe Tomatoes
Sacla Tomato & Chilli Stir In
1 Garlic Clove
Half of a lime
Salt & Pepper
Preheat the oven to 160 degrees.
Place nachos in an oven proof dish, cover with Violife grated cheese & a couple of Sacla Antipasti Rosted Peppers. Put in the preheated oven for 10 minutes checking every couple of minutes as you don’t want the nachos to burn.
Put 4 ripe tomatoes into a blender, with a teaspoon on Sacla Tomato & Chilli Stir In, garlic & lime juice & blend into a puree, if it sticks add a tiny drop of water.
Chop the remanding tomatoes, coriander, onion, place in a serving bowl with the tomato sauce that has been purred & stir. Salt & Pepper to taste
Once Nachos haves turned light brown & cheese has melted remove & serves with Salsa dip.
Spaghetti & Fauxball
2 Medium Onions
14 Medium Mushrooms
Vegan Meatballs (I used Ikea Meatballs; however Great Food UK also have a great selection of balls)
Brown Rice Spaghetti (enough for 2 people according to packet instructions, however I did enough for 2 people & I spiralizer a courgette to make courghetti)
Sacla Whole Cherry Tomato & Basil Pasta Sauce
Mixed Salad Leaves
Sacla Antipasti Artichokes
Sacla Antipasti Sun-Dried
Prepare/start cooking the Vegan Meatballs according to the packaging; mine needed to be in the oven for 15 minutes on 180 degrees.
Slice the onions, heat a large dish & spray with Fry Light Spray, when the pan is hot add the onions & reduce the heat & cover so that the onions start to caramelise. Let these cook on the low/medium heat for 15 minutes, stirring occasionally.
Add boiling water to a large saucepan, add a little salt & put in Brown Rice Spaghetti, cook to the ingredients
Chop the mushroom & peppers & add to the onions, turning up to a medium heat for five minutes (I added a touch of paprika at this point, however spice it up to personal taste)
Add Sacla Whole Cherry Tomato & Basil Pasta Sauce vegetable mix & stir so everything is covered in the sauce.
Mix together salad leaves, chooped cucumber, black olives, a couple of chopped Sacla Antipasti Artichokes, a couple of chopped Sacla Antipasti Sun-Dried & a dash of Balsamic Dressing.
If you have a spiralizer, spiralizer a courgette & 1 minute before the spaghetti is cooked add the courghetti. Then drain.
Serve the Spaghetti around the outside of a pasta dish, with the Tomato Vegetable mix in the middle with the Faux Balls on top, Salad on the side.
Pesto Risotto Parcels & Baked Broccoli Salad
Serves 4 people
14 medium sized Mushrooms
1 cup of Frozen Beans
240g of Risotto Rice (My bag of risotto suggested 60g per person, however check your bag)
1 jug of stock water (I make my own, however you can use shop brought Vegetable stock)
Sacla Char-Grilled Aubergine Pesto
Sacla Antipasti Oven Roosted Tomatoes
Preheat over to 160 Degrees
Prepare Stock water according to instructions & leave on a low heat on the hob.
Heat a frying pan with spray fry oil (olive oil can be used instead)
Chop up leeks & add to pan when the hot, stir, turn the heat right down & cover with a lid & leave to sweat.
In a large sauce pan, turn on medium heat & add the risotto rice & a ladle of stock water. Cook according to packet instructions. However I regularly stirred the rice & add more stock when water was low, before the rice started to stick, you may need to make more stock water or reduce heat if rice is cooking to quickly.
While the rice is cooking (this normally takes around 20-30 minutes) chop up the broccoli spray them with spray oil & a little bit of sal & pepper & put them in the over, checking every 5 minutes. These should take 15 minutes to cook.
Chop mushrooms & add them to the leeks leave to cook for 10 minutes on a medium heat.
5 minutes before the rice is cooked add the Frozen Beans, leave for the remaining 5 minutes.
Put salad leaves in a Salad bowl, add a dash of balsamic vinegar, add a couple of Saclas Antipasti Oven Roosted Tomatoes & the baked broccoli & mix.
By now the Leeks & mushrooms should be cooked, add them to the Risotto Rice, with the jar of Saclas Char-Grilled Aubergine Pesto. Stir & turn off heat.
Rip off 8 whole cabbage leaves (my cabbage was tiny so I had two & ripped off 16 leaves, so there was two parcels each), place 4 leaves in a baking dish & fill with the risotto mixture then put another cabbage leaf on top, making them into parcels. Place baking dish in the oven for 10-15 minutes, until the cabbage leaves have gone soft & a little golden brown.
Serve straight away keep the Parcels hot with the yummy salad. Perfect for a light wintery meal.
Vegetable & Basil Pesto Pasta.