Summertime is in full swing, and we’re all on the lookout for vibrant, cheerful recipe inspirations that match our sky-high mood. With the fast-growing and evolving healthy eating market boosting the explosion in free from and plant-based food, it’s high time a brand came along that checks all the boxes – tasty, healthy, balanced food that puts a smile on our faces.
Plant-based superhero Gosh! burst onto the scene to offer a joyful range of delicious and nutritious meals that welcomes a new freedom to food-loving folk wanting to enjoy a more natural, flavourful diet. The Gosh! philosophy is about being minimal, providing the best of mother nature in a convenient format. The feel-good range of burgers, bakes and bites features tasty combinations of veg, pulses, herbs and spices that make easy, exciting choices for packed lunches, mid-week meals, barbecues and picnics.
This summer, we’ve teamed up with top food blogger Happy Skin Kitchen to produce a range of healthy and vibrant plant-based recipes, perfect to whip up ready for a day in the sun. Eating plenty of plant-based food is known to give you a hearty health-kick, which is exactly why Happy Skin Kitchen and Gosh! have created these mouth-watering recipes that will keep you feeling great all summer long. Everyone can tuck in with our Ultimate Veggie Mezze recipe, loaded with gorgeous seasonal veggies, and even meat-lovers will be asking for seconds with our Quinoa, Carrot & Cauliflower Burger recipe. Looking for a summertime pick-me-up packed with flavour? Our Warm Beetroot Salad recipe is sure to hit the spot.
Happy Skin Kitchen knows that the path to beautiful, healthy skin and hair is paved with a diet of nutritious, plant-based food. Brimming with anti-inflammatory nutrients like zinc, beta carotene, vitamin E, vitamin C and essential fats, Gosh! is perfect for making sure you’re always looking and feeling your very best.
Gosh! nutritionist Laura Southern says, “Gosh! celebrates plants and vegetables and is perfect for those looking to reap the benefits of a plant-based diet. The food is minimally processed with nothing added, but crucially, nothing taken away.”
Gosh! can be found chilling in selected Tesco, Morrisons, Ocado, and Dunnes Stores (Ireland), as well as The Health Store chiller cabinets and online across the country.
Quinoa, Carrot & Cauliflower Burger Recipe
Even meat-lovers will be asking for seconds with this incredible veggie burger: spicy cauliflower steak, filling Carrot and Quinoa Bakes and the best dairy free pesto pack this recipe full of delicious summer flavour. This burger is divine served with sweet potatoes fries, a refreshing salad or some grilled corn-on-the-cob. Recipe lovingly created by Happy Skin Kitchen.
Ingredients:
Serves 1
1 Gosh! Mixed Seed, Quinoa, Carrot & Coriander Bake
1 bread bun of your choice
1 thick slice of a large tomato
A handful of shredded carrots and sprouts (these are optional)
A handful of shredded purple cabbage
For the cauliflower “steak”:
3 tbsp olive oil
1/2 tsp ground cumin
1/2 tsp ground coriander
1 tablespoon of lemon juice
1 tsp of turmeric powder
½ tsp of smoked paprika
Salt & pepper to taste
1 cauliflower
For the homemade hummus:
1 can of drained and rinsed chickpeas
1 heaped tablespoon of tahini paste
1 clove of garlic
The juice of ½ lemon
½ teaspoon of cumin powder
Salt & pepper to taste
For the homemade pesto:
½ cups of almonds – use sunflower seeds to keep it nut free
1 cup of fresh basil leaves
The juice of ½ lemon
3-4 tablespoons of olive oil
2 tablespoons of nutritional yeast (optional but give a nice cheesy flavour)
1 clove of garlic
Salt & pepper to taste
- Preheat oven to electric 200°c/fan oven 180°c/gas mark 4.
- Add all hummus ingredients into a food processor and blend until smooth, for about 2-3 minutes. Set aside.
- Put all pesto ingredients into a food processor and blitz until you have a fairly smooth and creamy consistency. Set aside.
- Remove all the leaves and stalk from the cauliflower. With a sharp knife slice the cauliflower into 1 ½ cm thick “steaks”.
- In a small bowl mix the olive oil, lemon juice, ground coriander, turmeric, smoked paprika cumin, salt and pepper. Brush the cauliflower steaks with the marinade and place them on a plate to marinate for ideally 1 hour, if you have time.
- Heat up a griddle pan on a medium heat. Place the cauliflower steak into the pan and cook it on each side for 4-5 minutes.
- Cook the Gosh! bake in the centre of the oven for 15-20 minutes.
- Toast the bread bun either in the pan or in the oven.
- Spread some hummus on each side of the bread bun. Start by layering the shredded purple cabbage, add the tomato slice, Gosh! bake on top, cauliflower steak, a generous dollop of pesto and finish with the shredded carrots and sprouts (if using). Serve and eat straight away!
Satay Tofu & Veggie Skewers Recipe
This BBQ recipe is sure to be a new favourite. Super simple to make, these vibrant tofu and veggie skewers are sure to be a crowd pleaser- you don’t need to be a veggie to enjoy them. Perfect served with lemony quinoa and a drizzle of coconut yogurt. Thanks for the recipe Happy Skin Kitchen.
Makes about 4-6 skewers
Ingredients:
12 Gosh Sweetcorn Bites
1 large sweet pepper
2 medium size courgettes
4-5 chestnut mushrooms
1 medium red onion
A splash of olive oil
1 teaspoon of dried mixed herbs
Salt & pepper to taste
For the tofu:
½ block of firm tofu (about 150g)
1 flat tablespoon of miso paste
2 tablespoons of tamari sauce
1 tablespoon of sesame oil
1 teaspoon of peanut butter
For the lemony quinoa:
2 cups of cooked quinoa
The juice of 1 lemon
1 teaspoon of miso paste
2 tablespoons of extra virgin olive oil
1 fresh chilli finely diced
1 cup of sliced cherry tomatoes
A generous handful of fresh chopped herbs
Salt & pepper to taste
Unsweetened coconut yogurt to serve
Method:
- Start by preparing and applying the tofu marinade (this should ideally be done the night before). Mix together the miso paste, tamari sauce, sesame oil and peanut butter. Whisk everything together well until you have a smooth sauce – if it’s too thick, add a splash of water. Slice the tofu into cubes and pour the marinade on top.
- Give the bowl a shake so all the tofu pieces are coated. Cover the bowl with cling film and refrigerate overnight (or for at least an hour).
- Preheat oven to 200 °C / fan oven 180 °/ gas mark 4.
- Once the tofu is marinated, chop the red onion, courgette, pepper and mushrooms into thick slices and place in a bowl. Drizzle with olive oil and a sprinkle of dried herbs, salt and pepper. Toss the vegetables in the bowl until they are all coated.
- To assemble the skewers simply add the chopped vegetables, tofu pieces and the Gosh bites onto BBQ skewers. If you are not using a barbecue, place the skewers onto a baking tray lined with parchment paper (this prevents them from sticking) and cook them in the oven for 15-20 minutes until the veggies are soft and the tofu has crisped.
- Bring a pan of water to the boil and cook the quinoa until softened
- Combine the lemon juice, miso paste and olive oil and pour over the quinoa. Season with salt and pepper to taste and add the chopped fresh herbs and sliced tomatoes. Set to one side.
- Serve the skewers with the lemony quinoa and a drizzle of coconut yogurt and prepare to amaze your guests!