Sacla Recipes

Sacla Recipes

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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.


Enchiladas

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Serves 3 People

Ingredients

3 Wraps (I used Bfree Quinoa & Chia Seed Wraps)

2 White Onions

200g Mushrooms

2 Peppers

1 Courgette

Tinned Lentils (400g)

Tinned Kidney Beans (400g)

Half a tin of Tomatoes

3 Teaspoons of  Sacla Tomato & Chilli Paste

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Method

(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.

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Pesto Potato & Cauliflower Salad

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Serves 3-4

Ingredients

Cauliflower

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)

Dressing

3 table spoons Balsamic Vinegar

1 teaspoon Wholegrain Mustard

1/2 Lime juice

Salt

Pepper

Method

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.

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Nachos & Salsa

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Ingredients

Plain Salted Nachos

Sacla Antipasti Rosted Peppers

Violife Cheese

8 Ripe Tomatoes

Sacla Tomato & Chilli Stir In

Fresh Coriander

1 Onion

1 Garlic Clove

Half of a lime

Salt & Pepper

Methods

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

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Ingredients

Spaghetti

2 Medium Onions

14 Medium Mushrooms

2 Peppers

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

Salad

Mixed Salad Leaves

Cucumber

Black Olives

Sacla Antipasti Artichokes

Sacla Antipasti Sun-Dried

Balsamic Dressing.

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Method

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

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Serves 4 people

Ingredients

For Risotto

2 Leeks

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)

1 Cabbage

Sacla Char-Grilled Aubergine Pesto

For Salad

Baby Spinach

Rocket Leaves

Broccoli

Balsamic Vinegar

Sacla Antipasti Oven Roosted Tomatoes

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Method

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.

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Serve straight away keep the Parcels hot with the yummy salad. Perfect for a light wintery meal.


Vegetable & Basil Pesto Pasta.

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Serves 4 – 5 people.

Ingredients

2 White Onions
1 Green chilli
A Bag of Kale
Floret of Broccoli
10 Asparagus
Seasoning, I use dried mixed herbs, black pepper & a little salt.
Dee’s Wholefood Sausages (You could use any Sausages – but these ones are one of my favourites!)
Rice Pasta (I used Tescos Own Free From Range)
Sacla Basil Pesto
Sacla Sun Dried Tomatoes
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Method

Heat the oven to 180 degrees & place Dee’s Wholefoods Sausages in the oven & cook as to the instructions.
Slice Onions & Chilli, wash & prepare the Kale & Broccoli, chop asparagus sticks into 3.
In a large wok or frying pan spray fry light or add olive oil. Once hot & add onions.
When onions have been added for 1 minute turn heat down & leave to simmer for 5 minutes.
Cook pasta (enough for 4 people) according to the packet instructions. 
While pasta is cooking return to onions, add seasoning, I use dried mixed herbs, black pepper & a little salt. Turn up the heat a little then stir in the chilli & kale. Leave again for another 2 minutes then add remaining vegetables & cook for a further 10 minutes.
I like my veggies still with a little crunch, if you don’t leave them a little longer.
Remove Sausages from the oven & cut into 4.
Once pasta is cooked drain & rinse it & add pasta & sausages to the vegetable mix & stir in with 4 teaspoons of Sacla Basil Pesto. However this is to my liking if you wish for a little less Pesto intensity take away a table spoon. If you like more add more. Make sure Pesto covers all the pasta & vegetables.
Dish up the Pasta mixture, adding 3 Sacla Sun Dried Tomatoes on top. Serve with garlic bread & salad for extra yumminess.


Tomato Pesto infused Jacket Potato with an Antipasti filling.

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Ingredients

Jacket Potato
Sacla Tomato Pesto
Koko Dairy Free Spread
Sacla Antipasti Sun Dried Tomatoes
Sacla Antipasti Rosted Red Peppers
Sacla Antipasti Artichoke
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Method

Preheat the oven to 200 degrees.
Wash the jacket potato, using a sharp knife prick the potato & place in the microwave & bake. (Mine took 15 minutes. However I would suggest putting it on for 10 & checking by poking with a knife. If it’s soft all the way through it’s done if not carry on putting in for 2 minute intervals & checking.)
Once Jacket Potato is done put it on to a baking tray & carefully lightly cover with Sacls Tomato Pesto. Use a spoon & a clean kitchen towel so you don’t burn yourself.
Place in the oven for about 10 minutes, turning after 5 or until the skin in crispy.
While the Jacket Potato is baking. Use a spoonful of each of the Sacla Antipasti & place on to kitchen roll to drain. I would also suggest either preparing your favourite salad & dressing to accompany it.
Once the Potato is crispy remove from the oven, cut 4 ways & push corners together so the inside mashes. Put a spoon full of Koko Dairy Spread in the centre & add the antipasti mix.
Serve with Salad or homemade coleslaw.
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