Recipes

This salad is perfect for a hot summer day when the tomatoes are fresh off the vine! • 3 large tomatoes, sliced • 8 ounces mozzarella cheese, sliced • 1/4 cup Kricklewood Farm Basil Infused Sunflower Oil • 1/4 cup balsamic vinegar • 1/4 teaspoon salt • 1/8 teaspoon ground black pepper • 1/4 cup minced fresh basil Instructions 1. Place tomato slices, alternating with mozzarella slices, on a large serving platter. 2. Combine Kricklewood Farm Basil Infused Sunflower Oil, balsamic vinegar, salt, and pepper in a jar with a tight-fitting lid; shake well. 3. Drizzle over tomatoes and mozzarella; sprinkle...

We found this recipe for vegan chocolate chip cookies using sunflower oil so had to give it a try!  Without eggs or butter, the trick is to be sure to whisk the oil and water together with the vanilla well - it should almost look like lightly beaten eggs. I prefer dark chocolate but would be just as delish with milk chocolate or white chocolate I'm sure!  Prep 10 min Rest 30 min Cook 25 min Makes 16 ½ cup Kricklewood Farm Sunflower Oil 2 tsp vanilla extract 4 tbsp water 1 2/3 cup all purpose flour ¾ tsp baking powder ½ tsp baking...

Another recipe from Cécile Wehrell of Cécile’s Untamed Kitchen:  Twisted Slaw, or a coleslaw revisited with  cordial & an oil-based vinaigrette.   Cécile reminded us that this recipe is approximate and is meant to inspire you to create your own combination of veggies. Play with it! Ingredients 3 tbsp cold-pressed Kricklewood Farm Cold Pressed Sunflower Oil 1 tbsp organic apple cider vinegar 2 tsp Tamari 1 tbsp or more Ginger Säft Cordial Fresh ginger to taste Sea salt & freshly ground pepper 1/4 small white cabbage – thinly sliced (use a mandoline or a food processor if needed) 2 or 3 kale...

Thank you Cécile Wehrell of Cécile’s Untamed Kitchen for this new recipe for Baked Tempeh Chips.  They look delicious and we’ll have to give it a try! ❤️🌻😁    Ingredients 1 package (250g) of Henry’s Tempeh “Soy Original” or “Soy Red Pepper" Kricklewood Farm Sunflower Oil Sea salt Freshly ground pepper Instructions Cut the block of tempeh in 4 and using a collapsible steamer, steam it for +/- 10 min. Once cooled down, cut in very thin slices using a sharp knife. Line a cookie sheet with parchment paper. Spray or brush with Kricklewood Farm Sunflower Oil. Align the slices like little solders. Again, spray...