Liz Miu x Décor | So fresh

Décor® first discovered Liz Miu's profile on Instagram where Liz showcased her amazing ingredient prep using our beloved Tellfresh™ food storage containers.  Liz's content is always so fun, fresh and her food looks so delicious, we knew we just had to partner with Liz to bring our worlds together.  
Liz jumped at the chance to showcase even more of Décor's product range and share with our followers more of her delectable dishes.  We are so excited to share with you the following delicious recipe, made using Décor's Vent and Seal™ range.

RECIPE
Apple & Rhubarb Crumble
Enough for 2 trays (I baked in 2 x 2.5L Decor Vent & Seal containers)

FILLING

• 6 apples, peeled and chopped into small 1-2cm cubes (780g)
• 5 stalks rhubarb, chopped  (600g)
• 2 tbsp all purpose flour 
• 2/3 cup sugar
• 1/2 tsp salt
• 1 tsp cinnamon
• Zest of 1 lemon

CRUMBLE

• 225g brown sugar
• 60g caster sugar
• 330g flour 
• 2 tsp cinnamon
• 180g melted vegan butter

METHOD

1. Preheat the oven to 200ºC
2. In a large bowl, mix together the brown sugar, caster sugar, flour, cinnamon. 
3. Drizzle over roughly 1/3 of the melted butter and fluff with a fork til there is no more wet butter. 
4. Drizzle another 1/3 of the butter and fluff some more. 
5. Drizzle the remaining 1/3 of the butter and fluff well.
6. You can now use your hands to help form the crumble - it should stick together in a ball when you squeeze, but you want small chunks so break any big bits up. There should be little to no loose flour mix.
7. Roughly split the filling ingredients up over the two trays and mix well. 
8. Top generously with the crumble. 
9. Bake for 35-40 minutes until golden brown on top. 
10. Serve with vanilla ice cream!

RECIPE

VEGAN SHEPHERD’S PIE MEAL PREP

Just chuck the lids on once cool and they go straight into the fridge 🙏🏼 This is a refreshed version of a very old and popular recipe of mine, my plant-based shepherd’s pie! Do enjoy! 

MASH

• 1.5kg potatoes
• 50g vegan butter (or just… a lot)
• 1/2 cup soy milk 
• 2 tbsp wholegrain mustard 
• salt and pepper, to taste
• Paprika
  
  

FILLING

• 2 cups dried TVP (textured vegetable protein)
• 2 cups hot water
• 2 tbsp soy sauce
• Oil for cooking
• 1 onions, diced
• 2 carrots, diced
• 2 king oyster mushrooms or 1 stick of celery, diced
• 3 cloves minced garlic, minced
• 1/2 tsp dried thyme leaves
• 1-2 sprig rosemary, leaves chopped roughly
• 1/4 cup tomato paste
• 1/2 cup onion jam or relish (or fruit chutney)
• 1/2 cup vegetable stock 
• 2/3 cup red wine
• 1/2 cup water mixed with 1 tbsp cornstarch

 METHOD

1. Boil potatoes til fork tender, drain and place in a bowl with other mash ingredients and mash til fluffy. Adjust texture to your taste by adding more soy milk or butter as needed.
2. Prep TVP by placing into a bowl and soak with hot water and soy sauce. 
3. Cook onion, carrot, celery for a few minutes until onions are a little soft 
4. Add garlic, herbs and spices, tomato paste and stir in til everything is coated, cooking for another minute or so. 
5. Add onion jam, wine and vegetable stock and mix. 
6. Dissolve 1 tbsp cornstarch into the 1/2 cup water and add to the pot. 
7. Cook for about 5 minutes or until the sauce is is kinda thick and bubbling nicely. 
8. Taste to see if your filling needs a little more seasoning. (Your onion jam/fruit chutney may be sweeter than mine, in which case try adding a little more tomato paste for acidity and I like to season with extra vegetable stock powder for saltiness!) 
9. Transfer filling evenly into your baking dishes and spread the filling out. 
10. Dollop mash on top then use a fork to spread it out. 
11. Brush with some melted vegan butter or olive oil, give it a shake of paprika or a sprinkle of extra rosemary
12. Broil or grill for 15-20 minutes until nicely golden brown on top.

RECIPE

CREAMY LEEK & POTATO BAKE MEAL PREP 

These are the 500ml round containers from the Vent & Seal range. Fill, bake, cool, vent, seal (yep- they’re leakproof) then take to work and then just pop-em in the microwave when you want to eat.  No more transferring containers and ruining the perfect bake! 

6 serves 

1.5-2kg potatoes, washed, dried and sliced thin (about 2-3mm)

Chives, to serve

CREAM SAUCE

• 1.5 cup roasted cashews, soaked for 1 hr in hot water and drained
• 2 cups water
• 2 cups plant-based milk 
• 1/3 cup nutritional yeast 
• 1 tbsp + 1.5 tsp vegetable stock powder  
• Juice from 1 lemon
• 1 tbsp apple cider vinegar 
• 1 tbsp dijon mustard 
• 1/2 tsp black pepper
• 1 tsp onion powder
• 1/2 tsp garlic powder

HERBY LEEKS

• 2 tbsp olive oil or butter
• 1 leek, sliced thinly on the diagonal
• 4 garlic cloves, minced
• Few sprigs of thyme, finely chopped
• 1 sprig rosemary finely chopped

METHOD

1. Preheat oven to 200ºC. 
2. In a saucepan heat 2 tbsp of olive oil. 
3. Add leeks, garlic, thyme and rosemary. 
4. Cook for a few mins until leeks are soft then turn off the heat. 
5. Place all cream sauce ingredients into a blender and blend til smooth (if you have a small blender like me, leave the milk out and mix with everything in a large bowl after). 
6. Place 6 x 500ml glass Vent & Seal glass containers on a large baking tray. 
7. Layer the sliced potatoes into the containers filling them about halfway. 
8. Pour enough cream to cover the potatoes. 
9. Divide leek mixture evenly amongst the 6 containers , spreading to cover the potatoes. 
10. Layer more potatoes til the containers are almost full (leaving enough room for the lids to go on after!) 
11. Cover with more cream and use a form to submerge the potatoes if possible. 
12. Bake for 1hr at 200ºC - potatoes should be super tender. 
13. Allow to cool completely before topping with chopped chives. 
14. Vent & Seal your containers and store in the fridge. Reheat in microwave for 3 mins!

There are so many more great products available in our Vent and Seal range.

You can also see more ingredient prep inspo from Liz Miu in her eBook.