Post by Sarah Brown from Dunmore Farm Estate Community Garden on behalf of Replenish I’m back with part two of our community garden journey, but do have a read of part one if you haven’t already ‘The making of a community: from idea to action‘ Part two focuses on the people and positivity that haveContinue reading “Growing together: our community garden story”
Category Archives: recipes
The making of a community garden – from idea to action
Post by Sarah Brown from Dunmore Farm Estate Community Garden on behalf of Replenish I have lived in Abingdon for fifteen years with my husband and young daughter. The story of our community garden goes back to Victory in Europe (VE) Day 2020. Having family who were at high risk from COVID-19, I wanted toContinue reading “The making of a community garden – from idea to action”
How to make plant-based food taste amazing
Last month I was excited to watch Chef Ollie Bragg give a cookery demonstration for London Vegans, mastering the magic of Umami – also known as the fifth taste. Ollie helps dispel the common myth that plant-based food is bland; covering Umami, seasoning techniques and layering flavours. Ollie is a roaming chef for V forContinue reading “How to make plant-based food taste amazing”
Re-watch our Instagram live: how to make preserves 🥒🥕🌶️
This month we spoke to the Wonky Food Company live on Instagram. They told us about their work to fight food waste, by turning imperfect and surplus fruit and vegetables into tasty preserves. But it’s not just for the professionals! Their preserves expert Laura shared with us how to make easy preserves at home, toContinue reading “Re-watch our Instagram live: how to make preserves 🥒🥕🌶️”
Recipe: Power Bowl ‘flexipe’
Thanks to Laura from The Wonky Food Company for sharing this flexi-recipe with us! Give your leftovers a new lease of life by turning them into a ‘Power Bowl’ packed with veggies and grains. There are 5 key components · Whole Grain · Veggies · Protein · Continue reading “Recipe: Power Bowl ‘flexipe’”
How to make soup from scratch
Soup is a great weekday meal as it’s tasty, healthy and quick to prepare. As you can make a soup using almost any combination of vegetables, it’s also great for using up random ingredients so that they don’t get wasted. What’s more, if you know the basic steps to making a soup, you don’t evenContinue reading “How to make soup from scratch”
Eating by the seasons: New ways with autumn and winter veg
Several years ago I started volunteering at a local community garden in Oxford called OxGrow. The first autumn I volunteered there, I remember heading home from each session with a bagful of veg. It was such a satisfying experience to cook with produce that we had lifted from the soil hours earlier. But it wasContinue reading “Eating by the seasons: New ways with autumn and winter veg”
Recipe: roasted stuffed pumpkin or squash
We are sharing this recipe in celebration of Oxfordshire Pumpkin Festival, an annual event encouraging people to eat – rather than throw away – their Halloween carving pumpkins. An estimated 12.8 million pumpkins are due to go uneaten this Halloween, with 18,000 tonnes going to waste. This recipe is a real crowd pleaser and canContinue reading “Recipe: roasted stuffed pumpkin or squash”
How to ferment vegetables at home
Apart from the fact that they are tangy and delicious, making fermented vegetables is an easy way to preserve vegetables for many weeks or even months and in doing so, avoid waste. Fermentation works well even if foods aren’t at their freshest (provided they haven’t gone mouldy or slimy) so it’s a perfect way to give wrinklyContinue reading “How to ferment vegetables at home”
Recipe: Leftover Veg Antipasti
Looking for a new way to use the odds and ends in your vegetable drawer? Turn them into mouth watering antipasti! You just have to roast them in the oven and then marinate them for a few hours. Together with a baguette, they make a quick and tasty dinner for two. Ingredients 3-4 handfuls ofContinue reading “Recipe: Leftover Veg Antipasti”
Replenish 