Each week for the next 10 weeks we’ll be featuring a different tasty vegetable for you to try. Check out our videos click here, have a go at our recipes and read our top tips for new ways with veg.

Share your stories in the comments section at the bottom of the page and spread the word via social media.

#EatThemToDefeatThem #VegPower @gcdauk @VegPowerUK  

Recipe 

CUCUMBER AND POPPY SEED SALAD – serves 4 as a side dish 

Ingredients: 

• 250g cucumber  
• 1/2  mild red chilli, deseeded and thinly sliced 
• 2 tbsp fresh coriander, chopped 
• 1 tbsp white wine vinegar 
• 2 tbsp rapeseed oil 
• 1 tbsp poppy seeds 
• 1 tbsp caster sugar 
• salt and pepper 

Method: 

1. Slice the cucumber in 1cm slices 
2. Mix the vinegar, oil, sugar and poppy seeds together and mix well with the cucumber 
3. Season and scatter over the chilli and coriander 

Our Top Cucumber Tips  

• Use a potato peeler to slice strips of cucumber and add to a jug of tap water for a refreshing alternative to lemon water 

• Grate a cucumber and add to Greek yoghurt with a crushed garlic clove to make your own tzatziki 

The post VegPower Cucumber appeared first on GCDA.

Each week for the next 10 weeks we’ll be featuring a different tasty vegetable for you to try. Check out our videos click here, have a go at our recipes and read our top tips for new ways with veg.

Share your stories in the comments section at the bottom of the page and spread the word via social media.

#EatThemToDefeatThem #VegPower @gcdauk @VegPowerUK  

Recipe 

FUN WITH FOOD VEGGIE FRITTERS 

Ingredients: 

Batter: 

• 1 egg 
• 1 tbsp plain flour 
• Vegetable oil, for cooking 

Veggies: 

• A handful of red peppers, finely chopped, gently fried 
• A handful of grated carrot, steamed 
• Handful of spinach 

Optional extras: 

• Grated parsnip, peas, chopped spring onions 
• Different cheeses, grated or crumbled 
• Fresh or dried herbs 

Method: 

1. Make a batter by whisking together the egg and flour 
2. Prepare your chosen vegetable 
3. Stir the vegetable into the batter along with any herbs or cheese of your choice 
4. Heat a little oil in a large frying pan on medium heat.  Add a spoonful of the vegetable batter and gently spread to create a little circular fritter about 6cm across. Cook on medium heat, turning after a few minutes to cook on the other side until both sides are golden and the fritter is cooked through. 
5. The fritters are delicious eater warm or cold and can easily be reheated 

Our Top Tips for Peppers 

• Preserve peppers for longer by cutting into strips and roasting then storing covered in olive oil in a sterilised jar 
• Stuff your peppers with some leftover rice mixed with a couple of dollops of pesto and some olives and bake for 20 minutes 

The post VegPower Pepper appeared first on GCDA.

GCDA is proud to be taking part in an exciting national campaign to encourage everyone to eat more veg.

Each week for the next 10 weeks we’ll be featuring a different tasty vegetable for you to try. Check out our videos click here, have a go at our recipes and read our top tips for new ways with veg.

Share your stories in the comments section at the bottom of the page and spread the word via social media.

#EatThemToDefeatThem #VegPower @gcdauk @VegPowerUK  

Recipe 

SAUERKRAUT 

Make your own sauerkraut to liven up a toasted cheese sandwich! 

Ingredients: makes 1.8 litres 

• 2kg very firm, pale green or white cabbage (any leathery outer leaves removed), cored 
• 3 tbsp coarse crystal sea salt (or 6 tbso flaky sea salt) 
• 1 tsp caraway seeds 
• 1 tsp black peppercorns 

Method: 

1. Thoroughly wash a large tub or bowl (the size of a small washing- up bowl), then rinse with boiling water from the kettle. Make sure that your hands, and everything else coming into contact with the cabbage, are very clean. It’s wise to use a container that will comfortably fit the softened cabbage, allowing several inches of room at the top to avoid overflow. 
2. Shred the cabbage thinly – a food processor makes light work of this. Layer the cabbage and the salt in the tub or bowl. Massage the salt into the cabbage for 5 mins, wait 5 mins, then repeat. You should end up with a much-reduced volume of cabbage sitting in its own brine. Mix in the caraway seeds and the peppercorns. 
3. Cover the surface of the cabbage entirely with a sheet of cling film, then press out all the air bubbles from below. Weigh the cabbage down using a couple of heavy plates, or other weights that fit your bowl, and cover as much of the cabbage as possible. The level of the brine will rise to cover the cabbage a little. Cover the tub with its lid (or more cling film) and leave in a dark place at a cool room temperature (about 18-20C) for at least 5 days. It will be ready to eat after 5 days, but for maximum flavour leave the cabbage to ferment for anywhere between 2-6 weeks (or until the bubbling subsides). 
4. Check the cabbage every day or so, releasing any gases that have built up as it ferments, and give the cabbage a stir to release the bubbles. If any scum forms, remove it, rinse the weights in boiling water and replace the cling film. You should see bubbles appearing within the cabbage, and possibly some foam on the top of the brine. It’s important to keep it at an even, cool room temperature – too cool and the ferment will take longer than you’d like, too warm and the sauerkraut may become mouldy or ferment too quickly, leading to a less than perfect result. 
5. The cabbage will become increasingly sour the longer it’s fermented, so taste it now and again. When you like the flavour, transfer it to smaller sterilised jars and keep it in the fridge for up to 6 months. 

Our Top Cabbage Tips 

• Blend 4 tbsp of chopped cabbage with an egg white, 2 tsp of rice flour and 1 tbsp of raw honey for an extra firming face mask 
• Add leftover cabbage to mashed potatoes to make a tasty colcannon 

The post VegPower Cabbage appeared first on GCDA.

GCDA is proud to be taking part in an exciting national campaign to encourage everyone to eat more veg.

Each week for the next 10 weeks we’ll be featuring a different tasty vegetable for you to try. Check out our videos click here, have a go at our recipes and read our top tips for new ways with veg.

Share your stories in the comments section at the bottom of the page and spread the word via social media.

#EatThemToDefeatThem #VegPower @gcdauk @VegPowerUK  

Join the campaign – www.vegpower.org.uk/

Recipe 

CHOCOLATE AND SQUASH CAKE – serves 12 

Ingredients: 

Cake: 

• ½ medium butternut squash, peeled and deseeded (about 400g prepped weight) 
• 75g dark chocolate, chopped  
• 100g low fat spread, plus extra for greasing 
• 200g caster sugar  
• 3 medium eggs, lightly beaten  
• 300g ground almonds 
• 1 tbsp gluten-free baking powder 
• 1 tsp ground nutmeg 
• 2 tsp ground cinnamon 

Frosting: 

• 150g cook’s dark chocolate (about 70% cocoa solids), chopped  
• 100g low fat spread  
• 250g icing sugar, sifted  
• a pinch of sea salt 

Method: 

1. For the cake, make the butternut squash purée; cut the 400g prepared squash into 2-3cm chunks. Cook in a pan of boiling water until tender, around 20 minutes. Preheat the oven to 200°C, fan 180°C, gas 6. Grease and line 2 x loose-bottomed 20cm cake tins. 
2. Drain the squash and allow to cool, then blend to a fine purée using a stick blender; it should be quite wet. You should have at least 300g. Melt the chocolate in a heatproof bowl over a small saucepan of barely simmering water. Leave to cool slightly. 
3. Cream the low fat spread and the sugar in a large bowl using an electric mixer until light and fluffy, then add a third of the beaten egg to the mixture. Mix well and add 250g of the butternut squash purée. Don’t worry if this curdles slightly as it will come together with the dry ingredients. Put the almonds, baking powder and spices in a bowl with a pinch of salt and mix well; add to the wet mixture, mix well. 
4. Add the melted chocolate to the cake mixture, along with the remaining eggs. Mix well. Divide between the 2 prepared cake tins and bake for 25-30 minutes or until a skewer comes out clean. Cool in the tins for about 10 minutes before removing and transferring to a wire rack to cool completely. 
5. For the buttercream, melt the chocolate, set aside and leave to cool slightly (about 10 minutes). In a large bowl, beat the low fat spread until creamy and light using an electric hand mixer, then add 50g of the butternut purée. This won’t immediately combine so just ensure it is mixed in as well as possible. Gradually add the icing sugar until fully incorporated. Add the melted chocolate and beat until light and fluffy. Add sea salt to taste. 
6. To assemble the cake, use a palette knife to spread the top of one sponge with some of the icing then sandwich together with the second sponge. Spread the rest of the icing on top  

Our Top Butternut Squash Tips 

• Did you know that if you roast butternut squash in wedges or slices you can eat the skin for extra fibre? 
• Layer up slices of butternut squash with crumbled feta, some dried chillies and thyme for a veggie main option 

The post VegPower Butternut Squash appeared first on GCDA.

Each week for the next 10 weeks we’ll be featuring a different tasty vegetable for you to try. Check out our videos click here, have a go at our recipes and read our top tips for new ways with veg.

Share your stories in the comments section at the bottom of the page and spread the word via social media.

#EatThemToDefeatThem #VegPower @gcdauk @VegPowerUK  

Join the campaign – www.vegpower.org.uk/

Recipe 

Nourishing Nippers Cauliflower Cheese 

Ingredients: 

• 50g unsalted vegetable spread or unsalted butter 
• 50g plain flour 
• 500ml full fat milk 
• 50g cheddar, grated 
• A pinch of nutmeg (optional) 
• 1 cauliflower, separated into florets 

Method: 

1. Melt the butter / spread 
2. Take off the heat and stir in the flour to make a smooth paste 
3. Return to the heat and add the milk a bit at a time, stirring continuously 
4. Add a pinch of nutmef and keep stirring 
5. When the sauce starts to thcken, add the cheese and stir until completely melted into the sauce 
6. Steam the cauliflower, allow to cool slightly and cover with the cheese sauce 
7. You can serve like this or bake for 15 minutes until the top begins to turn golden brown 

Our Top Cauliflower Tips 

• Whizz up cauliflower in a food processor and microwave for a few minutes to make a great alternative to rice 
• Brush a whole cauliflower with olive oil and coat in ground coriander and ground cumin and roast for 45 minutes to an hour for a veggie main option 
• Freeze cauliflower without losing any of the nutrients by steaming for a few minutes first and then cooling right down in iced water and patting dry before freezing 

The post VegPower Cauliflower appeared first on GCDA.

Each week for the next 10 weeks we’ll be featuring a different tasty vegetable for you to try. Check out our videos click here, have a go at our recipes and read our top tips for new ways with veg.

Share your stories in the comments section at the bottom of the page and spread the word via social media.

#EatThemToDefeatThem #VegPower @gcdauk @VegPowerUK  

Join the campaign – www.vegpower.org.uk/

Recipe 

KOFTELI BAZELYE (PEAS WITH MEATBALLS) – serves 4 

Ingredients: 

Sauce: 

• 1 large potato, cubed 
• 900g peas 
• 1 large carrot, sliced 
• ¼ tsp salt 
• 1 tsp tomato puree 
• 100ml hot water 
• 2 tomatoes, diced 

Meatballs: 

• 225g lean minced beef 
• 1 egg, beaten 
• 5 tbsp breadcrumbs 
• 1 small onion, finely chopped 
• 2 – 3 cloves garlic, crushed 
• 1 tsp ground cumin 
• ½ tsp black pepper (to taste) 
• 1 handful fresh parsley, finely chopped 

Method: 

1. Place all the ingredients for the meatballs in a bowl and mix thoroughly.  Shape into small balls, cover and refrigerate 
2. Pre-heat oven to 200C / 180C fan / gas mark 6 
3. Put potatoes, peas and carrots in an oven proof dish add salt and mix 
4. Dissolve the tomato puree in the hot water.  Place the meatballs on top of the vegetables and pour the tomato water over. 
5. Scatter the chopped tomatoes evenly over everything 
6. Bake for 30-40 minutes or until the meatballs and potatoes are cooked through 

Our Top Pea Tips 

• Defrost some peas and whizz them up with some natural yoghurt, mint, lemon juice, ground cumin and chilli for a delicious dip 
• Add a sprig or two of mint to peas when cooking to liven them up 
• Add some peas and seasoning to a thick pancake mix (omitting any sugar) and serve with a poached egg on top for brunch 

The post VegPower Peas appeared first on GCDA.

GCDA is proud to be taking part in an exciting national campaign to encourage everyone to eat more veg.

Each week for the next 10 weeks we’ll be featuring a different tasty vegetable for you to try. Check out our videos click here, have a go at our recipes and read our top tips for new ways with veg.

Share your stories in the comments section at the bottom of the page and spread the word via social media.

#EatThemToDefeatThem #VegPower @gcdauk @VegPowerUK  

Join the campaign – www.vegpower.org.uk/

Recipe 

PURPLE SPROUTING BROCCOLI WITH BOILED EGG AND CRISPY ROSEMARY BREADCRUMBS – serves 8 

Ingredients: 

• 8 free range eggs, at room temperature 
• 1 tbsp olive oil 
• 100g dried breadcrumbs 
• 4 sprigs rosemary 
• 1kg purple sprouting broccoli 

• Juice of half a lemon 
• Dried chilli flakes (optional) 

Method: 

1. Put the eggs in a pan, cover with boiling water, bring straight back to the boil and cook for 6 minutes for soft-boiled. Drain and run under cold water for a minute or so to stop them cooking further. Peel the eggs, leaving them whole, and set aside. 

1. To make the rosemary breadcrumbs, heat the oil in a frying pan over a medium heat. Add the breadcrumbs, rosemary and seasoning, then cook, stirring often, for 5-6 minutes until the breadcrumbs are golden and the rosemary is fragrant. Remove from the pan and set aside. 

1. Trim the purple sprouting broccoli and halve or quarter any thick stems. Put in a large saucepan, cover with boiling water and simmer for 4-5 minutes until tender. Drain and divide among plates. Slice each egg in half lengthways and put 2 halves on each plate. Scatter with the rosemary breadcrumbs, drizzle with a little more olive oil and squeeze over a little lemon juice, with some salt and pepper and the chilli flakes if using. Serve immediately. 

Our Top Broccoli Tips 

• Finely chop your raw broccoli and marinate in lemon, garlic and olive oil for an hour and add to a salad.  Use the marinade as the dressing for the salad 
• Toss broccoli florets in olive oil and roast in a hot oven for 12-15 minutes, sprinkle with salt and grated parmesan for a great alternative to boiled or steamed versions

The post VegPower Broccoli appeared first on GCDA.

Each week for the next 10 weeks we’ll be featuring a different tasty vegetable for you to try. Check out our videos click here, have a go at our recipes and read our top tips for new ways with veg.

Share your stories in the comments section at the bottom of the page and spread the word via social media.

#EatThemToDefeatThem #VegPower @gcdauk @VegPowerUK  

Join the campaign – www.vegpower.org.uk/

Recipe 

VEGAN BURGERS – makes 10 

Ingredients: 

• 6 large sweet potatoes, approx. 1.5kg 
• 2 tsp oil 
• 2 red onions, finely chopped 
• 2 red chillies, finely chopped 
• 1 tbsp ground cumin 
• 1 tbsp ground coriander 
• 340g tin of sweetcorn 
• Small bunch of coriander
• 200g polenta (or flour) 
• Wholemeal buns, salad and salsa to serve 

Method: 

1. Pre-heat oven to 200C / 180C fan / gas mark 6 
2. Place sweet potatoes on a baking tray and bake for 45 minutes or until very soft 
3. Heat the oil in a small pan and gently fry the onions and chilli until soft 
4. Peel the potatoes, use a fork to mash them in a bowl with the spices.  Add the onions and chilli 
5. Using your hands, mix in the sweetcorn, coriander and half the polenta 
6. Shape into 10 burgers and dip into the remaining polenta.  Place the burgers on lined baking trays and chill for at least half an hour 
7. Once firm, bake in the oven for 20-25 minutes until piping hot in the middle and crispy on the outside. 

Our Top Corn Tips 

• Drain and pat dry your sweetcorn then roast in the oven and toss in your favourite spices for a delicious snack 
• Did you know if you have a half-used tin of sweetcorn, you can freeze the leftovers to use later?

The post VegPower CORN Week 2 appeared first on GCDA.

Each week for the next 10 weeks we’ll be featuring a different tasty vegetable for you to try. Check out our videos click here, have a go at our recipes and read our top tips for new ways with veg.

Share your stories in the comments section at the bottom of the page and spread the word via social media.

#EatThemToDefeatThem #VegPower @gcdauk @VegPowerUK  

SAVOURY CARROT AND COURGETTE MUFFINS – makes 8 

Ingredients: 

• 125g low fat spread, melted and cooled 
• 2 tbsp skimmed milk 
• 2 large eggs, beaten 
• 100g carrot, grated 
• 100g courgette, grated 
• 100g wholemeal self-raising flour
• 1 tsp baking powder 
• 1 tsp dried mixed herbs 
• 75g porridge oats (not instant) 

Method: 

1. Pre-heat oven to 180C / 160C fan / gas mark 4.  Line a muffin tin with eight muffin cases 
2. Mix together the melted spread, milk and eggs.  Stir in the grated courgette 
3. In a separate mixing bowl, combine the flour, baking powder, dried herbs and oats 
4. Gently stir the dry ingredients into the wet ingredients, taking care not to over-mix 
5. Spoon into the muffin cases and bake for 25-30 minutes until firm and golden 
6. Cool on a wire rack

Our top carrot tips:

• Get your carrots planted now but remember to cover them to protect from the frost 
• Try using a potato peeler to make carrot ribbons and add extra texture to your winter salad 

The post VegPower Carrots Week 1 appeared first on GCDA.

In this two page interview Claire talks about how communities need all the help they can get to make health, welfare and social improvements. She also explains how GCDA supports people to make long-term changes for the better.

We hope lots more people get to here about the work that GCDA does both locally and further afield!

The post CEO Claire Pritchard featured in Masthead Magazine. appeared first on GCDA.