Given it’s still Plastic Free July, I have teamed up with Smidge for a fantastic giveaway to win a stainless steel lunch box and two sets of food wraps (a vegan and a beeswax wrap) to help you on your plastic free journey. Taking food with you to work, school or on picnic is the best way to make sure you eat nutritious and healthy food, control portion, keep food costs down and cut down on food waste and packaging. If you had enough of boring supermarket sandwiches, want to eat delicious and home made food and cut out all that plastic – then all you need to do is get a plastic free lunch kit and look up simple and flavoursome recipes that make a great packed lunch.
Like this Vegan Beetroot and Spinach Risotto. This is actually not a proper risotto as in this vegan recipe no wine or cheese involved, nevertheless it’s bursting with flavours and just looking at the colours will make you feel healthier. Definitely makes a perfect packed lunch.
But first, let’s see our giveaway!
About the lunch box:
- 3 in 1 – great for travel, cook or simply use to store your leftovers
- 100% leakproof
- oven and freezer safe, from 240°C to – 40°C
- sturdy and built to last a lifetime, thanks to the 18/10 stainless steel
- comes with a removable divider to section and separate
About the food wraps:
- 100% natural and compostable
- an organic alternative to plastic wrap
- simply wash them in cool water and hang them up to dry
To enter, all you have to do is follow the instructions below:
Vegan Beetroot and Spinach Risotto Recipe
Super healthy and bursting with flavours: this beetroot and spinach risotto is simple, earthy and colourful.
- 250 g roasted beetroot cubed
- 150 g fresh baby spinach
- 1 medium leek sliced (use as much as possible of the green part!)
- 2 garlic cloves minced
- 250 g arborio rice or other risotto rice
- 1 lemon zested
- 750 ml vegetable stock
- 2 springs fresh thyme
- 2 springs fresh rosemary
- 2 tbsp olive oil
- salt and pepper to taste
First, cut about two small/medium beetroot into halves and roast them in the oven for 50-60 minutes until they are tender (170 degrees). Let them cool and peel them. Chop them into small, about 1.5cm x 1.5 cm cubes. Set them aside.
Add the garlic and the leek slices with the olive oil to a large pan and let them soften on medium heat for 3 minutes. Then add the rice (wash it beforehand). When it starts sticking, add half of the stock.
Tip in the beetroot, the herbs, and the lemon zest. Cook on low heat for about half an hour. Keep adding some more stock until it's gone. Then check the rice - it should be al dente.
Add the fresh spinach leaves, cook for one more minute and turn off heat. Cover it until serving.
Sprinkle some freshly juiced lemon juice over the plate when serving the dish.
Terms and Conditions:
The competition closes at 12:00 AM on 27th of July 2020 and the winner will be announced via social media and notified via email within 24 hours.
The giveaway is open to all UK residents aged 18 or over.
There is no maximum amount of times an individual can enter, and each entry will be in with a chance of winning.
ONE person will be picked at random as a winner and the prize provider will send the prize directly to the winner as soon as is reasonably possible. (It is the winner’s responsibility to reply with their full name and address in order to receive their prize).
The winner will have 5 days to respond to their winner’s email. Otherwise we reserve the right to withdraw the prize from the winner and pick a replacement winner.
No cash alternatives are available.
The winner’s name will be posted onto them Captain Bobcat Blog website.
Entrants must read and accept the above Terms & Conditions to be eligible to enter.
This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Twitter, Pinterest or Rafflecopter.
Did you enjoy this Smidge Plastic Free Giveaway? Check out my other giveaways I have a few up and running!