By Promote ShetlandSeptember 13th 2018

It's Scottish Food & Drink Fortnight, a time celebrating all things food related in Scotland. This year's campaign - which uses the offical hashtag #ScotFoodGoals - focusses on the future of Scotland’s food and drink industry, and, as it's also the Year of Young People, aims to provide a platform to champion talented young people within in the food, drinks and hospitality industry in Scotland, from entrepreneurs, chefs, producers to farmers and more.

We asked local food enthusiast Emma Johnson to share some of her favourite plant based recipes with us - all of them using ingredients which were grown and bought locally.

Three Easy Plant-Based Recipes

"Probably my favourite place to shop, and somewhere with an amazing variety of locally grown fruit, vegetables and herbs is Scoop Wholefoods, so naturally I headed there to gather a few bits. As per, I came out with more than I had planned. I got excited with the amount on offer and just started adding everything I could see to my basket.

"Most of what I picked up was from Transaction Turriefield, located in Sandness, where they produce fresh, seasonal fruit and vegetables. The shallots were grown by J. Smith in Sandwick and the tatties are from Bressay grown by L&S Gifford.

Why buy local?

  1. The food tastes better, the crops are picked at the peak of ripeness and grown in optimum conditions, seasonally.
  2. The food is better for you. Imported produce is transported via trucks or planes and has sat in warehouses before it even reaches the shops. The shorter time the between the food being produced and it being on your plate, the less likely the nutrients will be lost.
  3. The produce has travelled fewer food miles, which is beneficial for the environment.
  4. It supports the local community, whether you buy direct or at a local shop, you’re providing a market for local producers where they can get a fair price for their goods.

"Through these three recipes I have used all locally grown produce I picked up (bar spices, salt & pepper and oils) with the addition of one basic cupboard ingredient that I’m sure you’ll have in your home. If not, don’t worry, I have added substitution ideas.

"Each of these recipes are plant-based, however feel free to adjust the recipes to suit your diet/lifestyle."

Seasonal September Salad

Serves: 2

Ingredients

  • 1 cup of quinoa (sub: couscous, brown rice)
  • 1 beetroot (peeled & chopped)
  • 1/3 bag of mixed kale (roughly chopped) (sub: spinach, mixed salad leaves)
  • Handful of chopped broccoli
  • 2-3 leaves of red cabbage (chopped)
  • 1 carrot (peeled and chopped)
  • Bunch of basil (chopped)
  • 1 clove of garlic (minced)
  • 2 tbsp rapeseed oil (sub: olive oil, coconut oil)
  • 1 tbsp apple cider vinegar (sub: regular vinegar)
  • 1 tbsp smoked paprika
  • Salt & pepper

Method

  • Preheat the oven to 180°c
  • Rinse the quinoa well. Add 2 cups of water to a pan and bring to the boil. Add the quinoa and garlic to the pan, then turn down the heat to medium. Pop on the lid and allow to simmer for 15 minutes until all the water is absorbed and the quinoa is light and fluffy. Allow to cool then add basil along with salt and pepper to taste.
  • In a bowl, mix the beetroot, broccoli and carrot with the oil, paprika, salt and pepper. Spread onto a lined baking tray and cook in the oven for 15 minutes.
  • Bring a small pan of salted water with vinegar to the boil and add the red cabbage. Boil for 5 minutes then drain.
  • Once all the ingredients are cooked accordingly, mix with the quinoa and kale then serve.

Courgetti with Lentil Bolognaise

Serves: 2

Ingredients

  • 1 courgette
  • 6 tomatoes (chopped)
  • 2 shallots (chopped) (sub: onions)
  • 1 garlic clove (minced)
  • 1 tin of green lentils (sub: chickpeas, kidney beans, peas)
  • ½ tsp smoked paprika
  • Handful of chopped basil
  • 2 tbsp rapeseed oil (sub: olive oil, coconut oil)
  • Salt & pepper

Method

  • Spiralise the courgette to make courgetti – if you don’t have a spiraliser you can use a peeler.
  • Fry the shallots, garlic and paprika on a medium heat for 4 minutes.
  • Reduce heat, add the tomatoes and lentils, and allow to cook for a further 15 minutes, stirring occasionally. Season with salt and pepper to taste.
  • Serve with chopped basil on top.

One-Pot Chickpea Stew

Serves: 2-3

Ingredients

  • 1 tin of chickpeas (sub: lentils, kidney beans, peas)
  • 4 small tatties (or 2 medium) (peeled and chopped)
  • 1 carrot (peeled and chopped)
  • 3 shallots (chopped) (sub: onions)
  • 2 tomatoes (chopped)
  • 2 cloves garlic (minced)
  • 1 tsp cumin
  • 1 tsp dried mixed herbs
  • 1 low salt vegetable stock cube
  • 3 tbsp rapeseed oil (sub: olive oil, coconut oil)
  • Salt & pepper

Method

  • Heat the oil in a large saucepan on medium heat. Add the shallots and cook for 5 minutes until soft.
  • Add garlic and cook for 30 seconds whilst stirring. Add tomatoes, potato, carrot, chickpeas, cumin and mixed herbs.
  • Add stock cube mixed in 2 cups of water, cover and bring to boil. Then reduce to simmer for 20-30 minutes or until thickened.
  • Mash the chickpeas and the tatties slightly to thicken the stew.
  • Check seasoning, adding extra salt and pepper as needed.
  • Serve either on its own or with brown rice/quinoa/couscous.
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