Our November box really is full to the brim of goodies! As it is winter season, we couldn’t resist Chestnut Cheeks organic vanilla spread made from handpicked chestnuts, nor could we go without our friend’s Elspeth Norty Facon Nut Butter!
We have the perfect winter dressing from Lucy’s Dressing – ginger and sesame – and a Ras Al Hanout spice mix from Spicentice to make any roast vegetables taste delicious. Other goodies include a museli from Alara, ginger biscuits from Rhythm 108, wild garlic plantain chips from Purely and Boundless activated nuts!
We also have Mr Organic’s Tomato Salsa, which is incredible in wraps, or just with any dish. There is a recipe at the bottom of this post for their special Mr Organic Crunch Wrap.
Organic Chestnut Cheeks Vanilla Chestnut Spread
Made from hand-collected chestnuts from Ardèche, France, this chestnut spread is creamy and delicious, and perfect on toast on a winters’ day. Also incredible for making desserts. Made by Agathe, from France, who realised that chestnut creme wasn’t a ‘thing’ in the UK!
Lucy’s Dressings Sesame and Ginger Dressing
All about being creative with food and making veggies interesting; they work endlessly doing product development and tasting. They take great pride in all the ingredients they use and work with a specific farm for the best quality rapeseed oil. This is the perfect winter dressing!
Ras Al Hanout from Spicentice
Started by Ketan Varu when at university – he used to get his mother to send spices and recipes so he could have home cooked food. This spice is our go-to for jazzing up veggies – can’t get enough of it!
Mr Organic Tomato Salsa
Started by Valario in Italy (Mr Organic himself!) they work closely with farmers and producers to provide sustainable, wholesome and delicious food that makes people healthy and happy. This salsa is incredible in sandwiches and wraps, and makes an amazing dip!
Norty Facon Nut Butter
This nut butter is designed to have that incredible smokey ‘bacon’ flavour. Amazing addition to a sandwich (or on its own), and great on pasta dishes. Elspeth (the founder) trained as a chef in Florence and is deeply passionate about high quality food, creating a range of raw cakes, nut butters and puds.
Boundless Activated Nuts and Seeds
We fell in love with these nuts and seeds which are activated using ancient Aztec and Aborigine methods. They use delicious bold flavours. Activating releases natural enzymes and nutrients, and washes away phytic acid – great for gut health!
Wild Garlic Purely Plantain Chips
Their mission is to inspire the world with innovation and create a healthier tastier future. Their plantain chips are bursting with flavour, and have a brilliant crunch. Great for car journeys, a snack on the go, or just as part of lunch! We love the mildness of this wild garlic flavour.
Rhythm 108, Organic Lemon Ginger Tea Biscuits
This company bring us real food re-invented from The Yogi’s ancient secrets! Giving us the best tasting treats while still thinking about health, with selected ingredients by trained patissiers.
Alara Wholefoods, Organic Muesli
Started by Alex, this was the first cereal company in the world to be certified organic, and the first food company in the UK to be Zero Waste (nothing going to landfill). Delicious with no added sugar.
This recipe is created by the wonderful people at Mr Organic. This burrito wrap has all the flavours of Mexico packed full of your favourite ingredients including smooth avocado, crunchy tortilla chips, black beans, tofu and their wonderful Tomato Salsa!
- 6 burrito size tortillas
- 1 pack of salted tortilla crisps
- 1 tin of Mr Organic Black Beans
- 200 g tofu, crumbled
- 1 tbsp Mr Organic Extra Virgin Olive Oil
- 1 tsp Mr Organic Italian Coconut and Turmeric Salsa
- 1-2 avocados
- Your choice of sliced vegan cheese
- Salt & Pepper
Heat the oil in a large skillet or frying pan. Add the tofu and the salsa. Give it a good stir and cook it for 2-3 minutes.
Remove the stone of the avocado and add it to a bowl. Smash it with a fork until it is smooth. Squeeze the lime juice in to the bowl and season it with salt and pepper.
Lay a large tortilla on a flat surface. Layer: tofu, smashed avo, black beans, tortilla and a slice of vegan cheese. Add extra salsa if you feel like to. 🙂
Fold the edges of the tortilla toward the centre.
Place in the oiled skillet, seam side down. Cook for a few minutes n each side until the exterior is firm, crunchy and golden brown. Cut and serve!