Increase in home working and home cooking inspires new Matta’s initiative
With working from home a reality for millions in the UK at the moment, Matta’s have launched a delivery box scheme containing some of their favourite recipes by well known foodies in vegan circles.
Co-owner and brainchild behind the idea Dalip Matta maintained that with footfall reduced in town of late, the scheme was a great opportunity to explore untapped markets.
“We do get asked a lot about recipes for a variety of diverse cuisines especially healthy ones and we’re currently testing the market to see how popular they are by putting together delivery boxes containing some of our favourites and their ingredients.”
The Bold Street-based grocery store that began trading in the city centre in 1984 has evolved over the years with its most recent addition in terms of a broader range of new stock focused on organic and vegan products. This is all whilst maintaining a mind-boggling variety of non-organic and non-vegan food, drink, cosmetic and household products to choose from.
“We’ve become a go-to store in the city for a new generation of foodies and lifestyle shoppers yet we’ve managed to retain our more traditional customers because much of what we offer remains unique to Liverpool under one roof.
“And regardless, both sets of audiences are similar in that they love home cooking and it’s why we hope the delivery scheme will be appealing for those who can’t get to town at the moment for whatever reason.”
Recipe box enquiries WhatsApp 07365 385 485 / email@example.com
One of Matta’s recipe boxes particularly caught our eye…the Sticky Sesame Cauliflower & Epis seasoned vegetables…for which Matta’s kindly gave us the recipe and ingredients:
•1 large head cauliflower
•3/4 cups flour of choice
•1/2 cup arrowroot (or corn starch)
•1/2 teaspoon sea salt
•1/2 teaspoon onion powder
•1 tsp garlic powder
•3/4 cup unsweetened non-dairy milk+ two teaspoons apple cider vinegar (mixed)
•1 tbsp toasted sesame oil
•1 tbsp olive oil
•4 cloves garlic, minced
•1 tsp fresh ginger grated
•¼ cup maple syrup
•⅓ cup low sodium soy sauce
•1 tbsp rice vinegar
•1 tsp chili garlic sauce
•1/2 tbsp arrowroot starch
•1 tbsp cold water
1.Preheat the oven to 425F.
2.In a large bowl, whisk together the flour, arrowroot starch, garlic powder, onion powder, salt and non-dairy milk/ACV. Be sure to mix until no clumps remain and it looks like batter.
3.Add the cauliflower florets into the bowl and thoroughly mix to coat all of the pieces.
4.Transfer to a baking sheet lined with parchment paper and bake for 30 minutes.
5.To prepare the sauce: In a bowl, whisk in the sesame oil, grated ginger, maple syrup, soy sauce, rice vinegar and chili garlic sauce(or sriracha) —then set aside
6.Add minced garlic to a sauté pan with olive oil. Sauté for until lightly golden brown.
7.Add prepared sauce into pan and let simmer over low heat.
8.In a small bowl, whisk together the arrowroot powder and cold water. Pour into the pot with the sauce.
9.Let simmer over low heat until thick, whisking occasionally to prevent any clumps from forming. Once it thickens, remove from heat.
10.When the cauliflower is done, let cool for about 5 minutes and then coat with the sauce. Once coated add cauliflower back into baking sheet with lined parchment paper and put back in the oven for 5 minutes to crisp up.
(**optional- garnish with black or white sesame seeds)
1.5 cups fresh chopped parsley
1/2 cup fresh chopped cilantro
1 cup peeled garlic
2 green bell peppers
1–3 scotch bonnets (optional)
1 cup green onion
5 sprigs thyme
1/2 cup lemon(or lime juice)
1/4 cup water
1/4 cup olive oil
1 Tsp cloves