2

Truffle and Ch**se Style Gnocchi

Step 1

Ingredients

400g The Simple Root Truffle and Ch**se Style Sauce



200g mushrooms
– shitake of preference
2 leeks finally sliced
500g fresh gnocchi
2 tablespoons olive oil
1 tablespoon toasted pine nuts
Handful chopped fresh parsley

Bring a large pan of salted water to the boil. Once boiling, add the gnocchi. Cook until the gnocchi begins to float to the surface, this will only take 1 min so keep an eye on them, then drain.

Step 2

Heat the oil in a large non-stick pan and, once hot, tip in the mushrooms and leeks. Toss around in the hot oil for 1 min, then gently fry for 2-3 minutes until smelling amazing. Add the drained gnocchi and stir well. Allow the gnocchi to go slightly crunchy and then add The Simple Root Truffle and Ch**se Style Sauce.

Top Tip

You can add peas or broccoli to this dish, just place them in the boiling water with the gnocchi to cook.

Optional

Pine nuts
Lemon zest

Serves

Prep

Cook

5 mins

15 mins

Step 3

Season to taste. Once hot, spoon into bowls and top with the lemon zest and pine nuts.

PAN-Fried With Leeks and mushrooms

2

Tofu Satay STYLE Kebabs

Step 1

Ingredients

200g The Simple Root Satay Style Sauce



50g Extra sauce for dipping
250g tofu (1 pack)

Open the pack of tofu and drain all liquid. Cut the block of tofu into cubes approx. 2cm x 2cm and place in a large bowl. Cover with 200g of The Simple Root Satay Style Sauce, cover the bowl and marinate for 1 hour or ideally overnight.

Once marinated, take your skewers and place 4 cubes on each one, then place on a lined or greased baking tray. Drizzle any left-over sauce on the top of the tofu.

Step 2

Place the skewers under a hot grill on a baking sheet, and cook for a couple of minutes, or until browned. Turn and cook the other side.

Top Tip

Soak the wooden skewers in cold water for a few hours before using to stop them burning.

Optional

Lime wedges

Serves

Prep

Cook

1 hour

5 mins

Step 3

Warm the extra The Simple Root Satay Style Sauce for dipping. Serve in a small dish on each plate with the tofu skewers and some lime wedges.

4

SPRING GREEN
Pesto Pasta

Step 1

Ingredients

400g The Simple Root Pesto Style Pasta Sauce



500g pasta
- strozzapreti or fresh pasta of preference
240g tender stem broccoli – cut any larger stems in half and remove any tired-looking ends
150g frozen peas
250g asparagus

Cook the pasta following pack instructions. Drain once the pasta is al dente.

Step 2

Steam the broccoli, peas and asparagus until a knife can be inserted. I prefer to lightly steam them leaving the vegetables with a slight crunch.

Top Tip

You can replace the vegetables with any of your favourites.

Optional

Large handful of basil
Vegan parmesan

Serves

Prep

Cook

10 mins

15 mins

Step 3

Add The Simple Root Pesto Style Pasta Sauce to a frying pan and heat until warm. Add the pasta to the pan with the vegetables and toss together, check the seasoning and serve.

4

SWEET POTATO
WEDGES

Step 1

Ingredients

1 pot of The Simple Root Garlic
and Herb dip Sauce



4 sweet potatoes
2 tablespoons olive oil
2 tablespoons tapioca flour
1 teaspoon sea salt to taste

Preheat oven to 200C. Line two baking trays with parchment paper. Slice sweet potatoes into 1/4” thick strips lengthwise and divide between the two baking trays.

Step 2

Drizzle 1 tablespoon of olive oil over each set of sweet potatoes and toss until evenly coated.

Top Tip

If you want the wedges extra crispy, soak the wedges in cold water for 1 hour once chopped, drain and dry well then add the oil and flour.

Serves

Prep

Cook

5 mins

5 mins

Step 3

Toss 1 tablespoon of tapioca flour with each set of sweet potatoes until evenly coated, then bake on 200C for about 25 minutes until golden, then turn them and cook for another 5-10 minutes or until crispy on the edges. Sprinkle with sea salt to taste.

Place The Simple Root Garlic and Herb Dip in a small bowl and serve with the wedges – enjoy!

Step 4

4

LOADED
BAKED
NACHOS

Step 1

Ingredients

1 packet of soft tortillas cut into small triangles
2 tablespoons olive oil
2 tablespoons paprika

Preheat oven to 200C. Line a baking tray with parchment paper. Chop the tortillas into small triangles and place in a large bowl. Add the olive oil and paprika and stir well.

Step 2

Place the tortillas on the baking tray and bake for 8-10 minutes keeping a close eye. Remove once they are browned and going crispy. Warm The Simple Root Smoky Chipotle Nacho Dip gently over a low-medium heat for 2-3 minutes.

Top Tip

Other great additions are black beans, avocado, melted plant-based cheese or salsa.

Toppings

1 tub of The Simple Root Smoky Chipotle Nacho Dip



Handful of tomatoes chopped
1 fresh chilli chopped
½ small red onion finely sliced
10g chopped coriander

Serves

Prep

Cook

10 mins

10 mins

Step 3

Place on a large plate or serving dish and add dollops of The Simple Root Smoky Chipotle Nacho Dip and then sprinkle on the other topping ingredients. Serve straight away!

4

Cauliflower
Crunch

Step 1

Ingredients

250g The Simple Root Bechamel Style Sauce



1 small cauliflower
- chopped into florets
2 tablespoons olive oil
2 slices old bread

Preheat the oven to 180C. Grease a small ovenproof dish. Bring a large pan of salted water to the boil. Once boiling, add the cauliflower. Cook for 3 minutes, carefully remove from the heat and steam dry.

Step 2

Tip the cauliflower in a large bowl and stir through the bechamel sauce. Once combined place in a small overproof dish.

Top Tip

You can add garlic or fresh herbs to the breadcrumbs for an extra flavour kick.

Serves

Prep

Cook

10 mins

15 mins

Step 3

Place the slices of bread in a food processor with 2 tablespoons of olive oil, blitz until a fine crumb-like texture.

Sprinkle the breadcrumbs on top of the cauliflower mix and smooth to an even layer. Bake in the oven for 15 minutes or until golden.

Step 4

2

RAW VEGETABLE
RAINBOW WRAP

Step 1

Ingredients

1/3 tub of The Simple Root Piquante Jalapeño Dip



2 wholemeal soft tortillas
1 cup finely shredded red cabbage
1 carrot grated
Handful fresh coriander chopped
½ cup fresh spinach chopped

Place the tortillas on a clean chopping board. Spread a layer of dip halfway across each wrap. Across the middle, build layers of cabbage, carrot, coriander, and spinach.

Step 2

Take the side without any dip on and pull across the filling tucking gently underneath and rolling into a tube shape.

Top Tip

Other great additions include rice, grated cheese, peppers, or cucumber.

Serves

Prep

10 mins

Step 3

Cut through the middle with a sharp knife and serve with extra dip on the side.