If you’re looking for some tasty recipes, with lovely imagery, then Munchy Seeds’ Peri Peri MacaroniChargrilled Red Pepper & Tomato Soup and Spinach & Ricotta Cannelloni with Mushroom Sauce are delicious veggie-friendly choices. 

Peri Peri Macaroni Cheese

20 minutes
Cook: 20 minutes
Serves: 4

This perfect baked macaroni cheese recipe comes with a creamy cheese sauce, a hint of mustard and instead of using leftover French stick for its crunchy topping we use our spicy Peri Peri seed mix for a tasty healthy crunchy spicy kick.

2 tbsps butter, plus 1 tbsp melted
350g spiral or other short pasta
1 garlic clove, finely chopped
1 tsp English mustard powder
3 tbsps plain flour
500ml whole milk
250g vegetarian mature cheddar, grated
50g parmesan (or vegetarian alternative), grated
Spicy Peri Peri Munchy Seeds

1. Heat oven to 200C/180C fan/gas 6. Boil the pasta for 2 mins less than stated on the pack, then drain. Meanwhile, melt the butter in a saucepan. Add the garlic and English mustard powder, cook for 1 min, then stir in the plain flour.

2. Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking all the time until thickened. Take off the heat, then stir in the cheddar and half the parmesan.

3. Stir the pasta and some seasoning into the cheesy sauce. Tip into a large ovenproof dish, or four individual dishes.

4. Scatter over the remaining parmesan, then bake for 20 mins at 200°C/180°C fan or gas mark 6 until crisp and golden. We like to crisp our cheese topping until the grill for approx 5 mins. Scatter the roasted seeds into the crisp melted cheese for a
healthy tasty zing.

Recipe Tips:
Crumble 50g Stilton, Dolcelatte or Roquefort into the sauce, instead of the parmesan. Drizzle with a little oil, season, then top with a little more blue cheese. Bake as before.

Chargrilled Red Pepper & Tomato Soup

Serves: 2

2 peppers (ideally red, orange or yellow)
1 tin of chopped tomatoes
500ml vegetable stock
1 onion, finely chopped
1 large clove of garlic
1 bay leaf, finely chopped
1 tsp of coconut oil or butter
Sea salt and black pepper
Mega Omega tamari seeds, to serve
Natural yogurt and fresh parsley, to serve (optional)

1. To chargrill the peppers, preheat a grill. Chop the peppers by slicing them lengthways down all 4 sides. This should produce 4 flat pieces. Cut the bottom and top off to form a further two flat pieces. Put the pepper pieces on a baking sheet, skin side up and grill until the skin has blackened and blistered. The idea is to char the skin but not to burn the peppers. This step sweetens the peppers slightly so don’t skip it.

2. Allow the peppers to cool then peel off and discard the charred skin. Heat the coconut oil or butter over medium heat, add the chopped onions and cook until softened (5-10 minutes). Add the garlic, season the mixture well with black pepper and sea salt and cook for a further minute.

3. Stir in the chopped tomato, add the pepper pieces and vegetable stock, stir well and bring to the boil. Reduce the heat to low/medium and cook the soup for 20-30 minutes until it reduces in volume somewhat. Take the soup off the heat, season again with black pepper and sea salt and blend using a stick blender.

4. To serve, divide the soup between two bowls, top with some croutons, a handful of Mega Omega tamari Munchy Seeds and serve with a crusty loaf.

Spinach & Ricotta Cannelloni with Mushroom Sauce

Serves: 4 to 6

500g spinach
100g parmesan (or vegetarian alternative), grated
2 x 250g tubs ricotta
Large pinch grated nutmeg
300g dried cannelloni
Munchy Seeds Warm Cumin and Fennel Seeds to serve

For the mushroom sauce:

2 tbsps dried porcini mushrooms
1 tsp butter
2 shallots, finely diced
200g chestnut mushrooms, sliced
200g crème fraiche
50g parmesan cheese (grated)

1. First make the mushroom sauce. Pour 100ml of boiling water over the dried porcini and leave to stand for 5 mins. In a saucepan, heat the butter and add the shallots, frying gently until they are soft and translucent. Add the chestnut mushrooms and cook for 5 mins more. When they are cooked, pour in 1 tbsp of the liquor from the porcini and discard the rest. Chop the porcini and add them to the pan. Fold in the crème fraîche, bring to a simmer then season.

2. For the filling. Put the spinach in a large colander and pour over a kettle of boiling water to wilt it, or drop it into a saucepan of boiled water. Remove it from the water and cool it down until you can squeeze out the excess water. Roughly chop the spinach and mix in a large bowl with the parmesan and ricotta. Season well with salt, pepper and the nutmeg.

3. Heat the oven to 200C/180C fan/gas 6, pipe the filling into the cannelloni tubes. Lay the tubes side by side on a buttered baking dish. Spoon over the mushroom sauce, sprinkle the 50g parmesan cheese on top and bake for 30-35 minutes. 

4. Stand for 5 minutes before sprinkling over a large handful of Munchy Seeds Warm Cumin & Fennel Seeds, then serve and enjoy.

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