Super Melting Cheezly Pizza

Ingredients:

Tomato Pizza Sauce or Passata
1 Onion
1 Red Pepper
3 Mushrooms
150g Super Melting Mozzarella Style Cheezly

Method:

Heat the oven to 180 degrees C. Slice the onion, pepper and mushrooms.
Cover the pizza base with a layer of the tomato sauce.
Arrange the sliced onion, pepper and mushrooms on top of the tomato sauce.

Grate the Mozzarella Style Cheezly and sprinkle on top of the pizza. The Cheezly grates best when taken
straight out of the fridge.

Place the pizza in the oven and cook for about 10 minutes until the Cheezly has melted.

You can vary this recipe by using you own favourite vegetables or by adding some of our sliced Cheatin Pepperoni
for a bit of spice!

 

Pasta Spirals with Pepperoni & Tomato

Serves 4

Ingredients:

500g / 1 lb & 2 oz pasta spirals

85g / 3 oz Cheatin' Pepperoni Slices, cut into strips

400g / 14 oz can chopped tomatoes

4 tbsp olive oil

2 red onions, finely chopped

1 large garlic clove, finely chopped

1 tbsp tomato puree

200 ml / 7 fl oz vegetable stock

Salt and pepper

55g / 2 oz coarse ciabatta or focaccia breadcrumbs

Method:

Mixed salad leaves to serve

Bring a large pan of salted water to the boil, add the pasta spirals and cook until tender. Heat 2 tbsp olive oil in a frying-pan, add the onion and fry for 5 minutes. Add the garlic and the Cheatin' Pepperoni Slices (strips) and fry for a further 2 minutes.
Add the chopped tomatoes, tomato puree and stock to the frying-pan and simmer for 10 minutes. Taste and season. Heat the remaining oil in a frying-pan and fry the breadcrumbs for 2-3 minutes until golden, then scatter over the sauce. Serve mixed green salad on the side.

 

Spinach & Bacon Salad

Serves 6

Ingredients:

500g / 1 lb spinach

3 large slices of thick-cut white bread, crusts removed

4 tbsp sunflower oil

1 garlic clove, crushed

12 Streaky-Style Vegetarian Rashers, cut into strips

4-5 tbsp vinaigrette

Salt and black pepper

Method:

Tear the spinach leaves into large pieces and put them into a salad bowl.
Make the croutons: cut the bread into small cubes. Heat the sunflower oil in a frying pan, add the garlic, and cook for 1 minute. Add the bread cubes and cook, stirring, for 1-2 minutes until golden and crisp. Lift out the croutons and drain on paper towels.
Add the bacon to the pan and fry for 5 minutes or until crisp. Lift out and drain on paper towels. Sprinkle the bacon over the spinach leaves. Spoon the dressing over the salad, add salt and pepper to taste, and toss gently. Scatter the croutons over the salad and serve at once.

 

Vegan Carbonara

Takes only minutes.
Serves 4

Ingredients:

400g of pasta

4 strips of Streaky-Style Vegetarian Rashers, cut roughly into little pieces

200g black olives, stoned and cut in half

250 ml of vegan cream

2 tbsp of vegan pesto

1 tbsp of olive oil

Method:

Bring a large pan of water to boil and add the pasta. Pour the olive oil into a frying pan and lightly fry the morsels of Rashers. When nearly crisp, add the black olives, pesto and the vegan cream. Stir the ingredients together and remove from the heat, the pesto will thicken the sauce when gently heated but avoid boiling the vegan cream. Add black pepper to taste. Drain the pasta and serve with the sauce poured over it.

 

Spaghetti with Vegi-Deli Sausages and Tomato Sauce

Serves 4-6
Preparation time: 20 minutes
Total cooking time: 25 minutes

Ingredients:

2 tablespoons olive oil

250g mushrooms, sliced

1 medium aubergine, cubed

2 cloves garlic, crushed

300g Vegi-Deli Oregano & Basil Sausages

900g canned chopped tomatoes

500g spaghetti

Salt & Pepper

3 tablespoons chopped fresh parsley

Method:

Heat the olive oil in a pan, wipe the mushrooms with paper towel and then slice. Chop the aubergine and oregano and basil sausages into small cubes. Add the mushrooms, aubergine and garlic to the pan and cook, stirring for 4 minutes. Add the undrained tomatoes, cover the pan and simmer for 15 minutes.
While the sauce is cooking, add the spaghetti to a large pan of boiling water and cook until tender. Drain the pasta well and then return it to the pan. Season the sauce with salt and pepper. Add the chopped parsley to the pan and stir through. Add the sauce to the pasta and toss until well mixed.
Serve immediately in warmed pasta bowls with a green leafy salad and ciabatta.

 

Mushroom Risotto

Serves 4

Ingredients:

6 oz Mushrooms (preferably Field or Chestnut mushrooms)

10 oz Risotto Rice (Arborio is a good one, rinsed a few times to wash the grains)

2 to 3 pints Vegetarian/Vegan Stock (Green Oxo cubes or Marigold Bouillon)

2oz Grated Cheese (White Cheddar-style Cheezly, Vegan Parmesan or normal Parmesan)

6 Vegetarian Streaky Style Rashers

Freshly ground black pepper

1 small onion, finely chopped

1 glass of sherry or white wine (or Vegetarian stock)

Salt (if required)

Method:

In a heavy frying pan or casserole, heat a little oil and stir the sliced mushrooms until they start to brown, remove from pan. Using the same pan, add the onions and stir until soft. Add the rice, and stir for one minute then add the mushrooms, mixing all together. Pour in the wine and cook over moderate heat until it is absorbed. Add the Stock (a little at a time) making sure that the rice absorbs the liquid as you pour. You may have some stock left over; do not feel compelled to use it all, as this may make the risotto too runny. Season to taste. Be aware that stock cubes are often heavily salted, so make sure you taste before adding unnecessary salt.

When the stock has been fully absorbed, simmer over a low heat for 25-30 minutes making sure to stir frequently. Remove the risotto from the heat and place on to a heat proof surface and stir in half of the grated Cheezly, then cover the pan with a lid. Make sure that the steam from the dish doesn’t drip into the rice.

Reader's tip: try using a clean tea towel or piece of muslin to stop the steam dripping onto the rice.
Fry the Rashers in a little oil. Once cooked, place onto kitchen paper and cut into strips sideways - making fairly generous Rasher bits. Do this quickly to avoid the Rashers getting cold, but be careful as hot Rashers can burn! Add the Rasher pieces to the risotto. Stir in lightly but don’t submerge too much.
Dish up and sprinkle each dish with the remainder of the grated cheese and a few grinds of black pepper.
Serve with a simple watercress and tomato salad.

Served with Rashers and wine (optional) and can be vegan or veggie.

Well done to Jo from East Sussex for sending in this winning recipe of the month. Jo has won a hamper of Redwood products.

 

Cheatin' Turkey Dim Sum

Serves 6 as a snack, 2-3 as a main dish.

Filling ingredients:

1 x 100g pack Cheatin' Turkey

50g / 2oz beansprouts

50g / 2oz red pepper

50g / 2oz water chestnuts

50g / 2oz green cabbage

2 spring onions

5ml / 1 teaspoonful vegetable oil

5ml / 1 teaspoonful ginger juice (Cook's tip: to obtain fresh ginger juice, finely grate some fresh ginger root, squeeze it in your fist and juice will run out)

2.5ml / 1/2 teaspoon crushed garlic

30ml / 2 tablespoons fresh coriander leaves (chopped)

5ml / 1 teaspoonful soy sauce

15ml / 1 tablespoonful water

5ml / 1 teaspoonful cornflour

Wrapping ingredients:

either:

12 Spring Roll skins

6 spring onions, as long as possible

Oil for deep frying

Or:

150g/5 oz filo pastry

45ml/3 tablespoons vegetable oil

Filling method:

Finely shred the Cheatin' Turkey. Rinse the bean sprouts and pat dry on absorbent paper towel. Finely slice the red pepper, water chestnuts, green cabbage and spring onions. Heat oil in saucepan. Add Cheatin' Turkey and vegetables. Fry over medium heat until vegetables have softened slightly (2-3 minutes).
Mix together the remaining filling ingredients. Add to the vegetable mixture and stir over heat for 30 seconds. Allow to cool.

Wrapping method:

Spring Roll skin:
Cut the spring onions into quarters lengthwise. Blanch in boiling water for 30 seconds to make them pliable. Divide the filling between spring roll skins. Gather up the edges of the spring roll skins to form bundles, and tie in place with strips of spring onion. Deep fry for 3 minutes, until golden and crispy. Drain on absorbent kitchen paper.

Filo pastry:
Separate the filo pastry. Cut into 12 strips. Brush with oil. Place a spoonful of filling in the centre of one end, then roll up. Pinch the ends together. Place on a baking sheet. Brush lightly with oil. Bake at 200'C/400'F/Gas 6 for 10-12 minutes, until crisp and golden. Serve hot.