Join the Erbology Challenge! We're asking our community to share their best healthy lockdown recipes. #EatBetterTogetherApril 28, 2022 5:37 pm April 01, 2020 10:43 am
The world looks a little different these days, but we are all in this together. For us, food and wholesome living is the best symbol of sharing and love.
We might not be cooking and eating with others in the usual way, but that doesn’t mean we can’t cook up a storm to nourish ourselves and our loved ones. So, whether you’re crafting new recipes for your household, or hosting dinner parties on Zoom, let food and creating wonderful dishes support you through this difficult moment.
We can come out better and stronger. The world can come out better and stronger. Nourishing ourselves and the world with whole foods is essential now more than ever, so let’s commit to #EatBetterTogether and take care of ourselves through our cooking.
We can come out better and stronger. #EatBetterTogether #Erbology
The Erbology Challenge
We would love to know the plant-based healthy lockdown recipes you are dreaming up and creating at home.
- Show us a picture or video of your dish. No meat or dairy please!
- Show us yourself / your profile image or video.
- Write down your original recipe and a note about how this dish is helping you through lockdown and why it makes you feel good.
- Submit to [email protected].
Every week, we choose a recipe to share in our Editorial and on our social media channels. The recipe creator will get a free box of our Erbology Personal Crackers.
By submitting your content to us you agree to share it on the Erbology website, social media, and newsletter.
Image courtesy of Cee Fee Dunn @naturalborncavewoman
Here are a few of our community’s recipes to inspire you!
Suze’s chocolate-coated caramels with sea buckthorn recipe
Occupation: Chef and Founder of Gourmet Glow
Erbology customer since 2015
Suze is a private chef and the founder of Gourmet Glow. She is currently working on publishing ebooks of her recipes. For the Erbology challenge, Suze is making a delicious dessert. Discover her tempered chocolate shells encasing a rich chocolate caramel, spiked with the sharp tang of sea buckthorn.
- 300g milk/ dark chocolate, chopped
- 100g white chocolate, chopped
- 300g milk/ dark chocolate, chopped
- 200g caster sugar
- 50g butter
- 300ml double cream
- 1 tbsp sea buckthorn powder
- Dried sea buckthorn berries, a few (optional)
- Melt white chocolate in a bain-marie and use to flick over chocolate moulds of your choice. Pop into the fridge to set while you get on with the next stage
- In another bowl, melt the milk or dark chocolate for the shells. Pour this all over the white chocolate pattern and tip out the excess into a bowl for later, leaving a shell coating (I tempered my chocolate for a glossy finish but this is optional)
- Leave these to set while you make the filling
- Put the sugar and 3 tbsp water in a pan and stir to dissolve, being careful not to get any sugar crystals on the sides, if you do, brush with a wet pastry brush. Heat gently until all the sugar has dissolved then increase the heat
- Bubble without stirring until the caramel is the color of a rusty penny. Add the butter and cream, stand back as it will bubble and spit. Reduce the heat to low and stir. The caramel will harden but it will become glossy
- Remove from the heat and stir in the chocolate to melt. Once melted, stir in the sea buckthorn powder and set aside to cool a little
- Once cooled for about 20 minutes, pop dried sea buckthorn berry in the base of each shell. Pipe or spoon in the caramel and smooth over
- Re-melt the reserved chocolate for the shells and smooth over the top of the caramel to encase it
- Set the chocolates aside somewhere cool to set overnight (preferably not the fridge as the chocolate will bloom)
- Turn out and enjoy!
Ana’s garlicky green beans with chilli, leeks and lemon zest recipe
Occupation: Certified Plant-based Chef
Erbology customer since 2016