Have you tried a purple sweet potato yet? They are absolutely stunning and oh so delicious! I can never resist a baked sweet potato with a smokey bean chilli so here’s my quick and easy recipe. I’ve served it with lots or gorgeous garlicky kale spiked with lime too. So yum! What will you make with your purple sweet potatoes? I’m thinking purple gnocchi next, or maybe a purple sweet potato pie! Liz x
Ingredients (serves 4)
4 purple sweet potatoes
1 tbsp oil
4 garlic cloves
1 tsp each cumin seeds, ground coriander, smoked paprika and chilli flakes
1 tin chopped tomatoes
1 tin kidney beans
1 tin black beans
another tbsp of oil
4 large handfuls of kale
4 more garlic cloves
salt and pepper to taste
Scrub the sweet potatoes, prick them with a fork, pop them in a roasting dish and get them in a 200C hot oven to roast – they should only take about 30 minutes.
Meanwhile make the smokey bean chilli. Dice and then sauté the onion and garlic in the oil until soft and taking on some colour.
Add the spices and sauté for a few minutes to toast them and bring our their flavours.
Add the tin of tomatoes. Half fill the tin with water then swirl out all the tomatoey juices into the pot.
Drain and rinse the two tins of beans and add them to the pot to simmer. Cook for 15 minutes or so then taste and adjust the seasoning with salt and pepper.
Meanwhile make the garlic and lime kale. Rinse the kale and tear the leaves away from the stems. Put the leaves in a bowl and the stems on the chopping board.
Finely chop the kale stems and the extra 4 cloves of garlic. Sauté them together in the tbsp of oil until soft. Then add the kale leaves and the juice of a lime. Season with salt and pepper and sauté for about 3 minutes to wilt the kale. Taste and adjust the seasoning if needed.
Serve the baked potatoes with the bean chilli and kale. Add a drizzle of olive oil and a squeeze of lime to the middle of each baked potato. Enjoy!
Butternut squashes are the most common squash that we deliver on repeat at Green Earth Organics and it’s no wonder. Organic vegetables just taste better! If you’ve ever been disappointed by a bland, watery supermarket squash, we urge you to try one of ours. These vibrant veggies are sweet and nutty and their fabulous flavour is more than matched by their incredible nutritional profile. Butternut squash is a great source of fibre, vitamins and minerals including A, B, C, E, calcium, magnesium and zinc.
Here are just 4 ways I cook a butternut squash regularly. Let us know your favourite butternut recipes in the comments or over on our friendly facebook group. We love to see what you’ve been making with our vegetables.
Head to our shop here to sign up for a veg box subscription or order from our wide selection of organic fruit, veg and groceries.
Lentil Pie with Squash Mash
Ingredients (serves 4)
1 onion, diced
3 cloves of garlic, crushed
10 diced mushrooms or two grated carrots or beetroots (use any base veg that is in season or a combination of veg that you like, diced or grated)
2 sticks of celery, diced
2 tbsp olive oil
1 vegetable stock cube or a big pinch of dried, crumbled mushrooms
1 mug of green/brown lentils (or two tins of cooked lentils, drained)
1/4 to 1/2 a butternut squash (or about 400g if you want to weigh it), peeled
a similar amount of potato as the squash, around 400g
salt, pepper and olive oil or butter for the mash – to taste
Sauté the onion, garlic in a little olive oil over a medium-high heat until starting to soften and take on some colour.
Add the diced mushrooms/carrot/beetroot and celery and a big pinch of salt and sauté for a bout 5-10 minutes until they have cooked down a little.
If you are using raw lentils, add them now and the stock cub or dried, crumbled mushrooms and herbs if using. Cover with water and simmer and stir until the lentils are cooked through. Keep tasting and adding more liquid if needed.
If you are using pre-cooked lentils from a tin, add the stock/dried mushrooms/herbs and a mug of water and simmer the vegetables in that for 5 minutes first, then add the drained lentils to the pot and a touch more water if needed to make a nice (not too dry, not too wet) base for your pie.
Taste and adjust the seasoning if needed with salt and pepper. Pour the lentil pie mixture into a baking dish and preheat your oven to 200C.
Meanwhile peel, chop and boil the potato and squash together until soft. Drain and mash with salt, pepper and a little oil or butter. Taste for seasoning.
Top the lentil base with your sunny, butternut mash. Rough it up a little with a fork and drizzle with olive oil.
Bake for 20-30 minutes or until hot, bubbling and crisp and golden on top. Enjoy with seasonal greens.
Butternut Squash Hummus
Ingredients (makes about 600g of hummus)
1 tin of chickpeas, drained over a jug to reserve the aquafaba
1 heaped tbsp tahini
1 clove of garlic, crushed
1/4 of a preserved lemon or the juice of 1 lemon
salt to taste
1/4 of a butternut squash (about 400g or so)
1 tsp cumin seeds
1 tsp smoked paprika and olive oil to drizzle
Roast the butternut squash with a drizzle of olive oil, a tsp of cumin seeds and a pinch of salt until soft. This could take 20-3- minutes at 200C depending on the exact size of your squash, just keep an eye on it.
Place the drained chickpeas, preserved lemon, crushed garlic, tahini and cooked butternut into a food processor. If you are using lemon juice, start with the juice of half the lemon and see how you go.
Add a splash of aquafaba and a pinch of salt and blend into a smooth paste.
Taste and adjust the seasoning as you like with more lemon, salt, tahini, garlic as you prefer. If you like a lighter, fluffier hummus, add an extra splash of the aquafaba or some cold water and blend again.
Serve drizzled with extra virgin olive oil and a sprinkle of smoked paprika.
Butternut, Beetroot & Tofeta, Lentil Salad
Ingredients (serves 4-6)
1/4 of a butternut squash
1 red onion
olive oil, salt and pepper to taste to season the above
1 mug of lentils boiled in 2-3 mugs of vegetable stock or water (or 2 drained cans of pre-cooked lentils)
dressing – 1 crushed clove of garlic, 1 tbsp wholegrain mustard, 1 tsp maple syrup, 2 tbsp apple cider vinegar, 3 tbsp extra virgin olive oil, pinch of salt
3 handfuls of chopped fresh herbs (dill, parsley and mint?)
This dish is really special with the addition of my tofeta. You can find the easy recipe illustration in this bog post here or in my book which is available to add to your order here. Otherwise use whichever cheese you prefer or replace the feta with toasted nuts or seeds.
Pre-heat the oven to 200C and find a large baking dish.
Boil green lentils in stock or water until cooked through. Drain off any excess liquid and leave to cool while your prepare the vegetables, herbs and dressing.
Chop the squash, beetroots and red onion into slim wedges, season them with salt, pepper and olive oil, then roast them until they are soft and slightly charred.
Mix up the dressing ingredients and stir it through the cooked lentils.
Chop the fresh herbs then arrange the salad into a large salad bowl or platter.
Put the dressed lentils on the base, spoon over the roasted vegetables, scatter over the fresh herbs and crumble the tortes on top.
Enjoy warm or cold. This keeps well in the fridge for no more than three days. Keep the tofeta seperately and it will last longer.
Butternut & Swede Gratin
Ingredients (serves 4)
1/2 a butternut squash
1 small swede or half a large one
2 crush cloves of garlic
a small handful of wintery herbs like thyme/rosemary/sage
salt and pepper
4 or 5 handfuls of breadcrumbs (add chopped herbs and nutritional yeast to your breadcrumbs to make them more flavoursome – or replace the bread crumbs with crushed nuts/seeds)
Pre-heat the oven to 200C.
Thinly slice the butternut and swede and mix them together in a large, lidded baking dish with the crushed garlic, a generous drizzle of olive oil and salt and pepper to your taste.
Pour in enough oat milk (or use cream for a richer gratin) to cover about a cm of the base.
Put the lid on the dish and bake until the vegetables are soft all the way through. This should take about 30-40 minutes.
Remove the lid and add a little more oat milk. Scatter over a thin layer of breadcrumbs, drizzle with olive oil and return to the oven for a further 10-15 minutes, lid off, to brown on top.
Serve with seasonal greens or as a side to a roast.
Arn’t we lucky that the worlds tastiest organic carrots are a staple in every weekly Green Earth Organics veg box? Here’s one way to use them up in something a little bit different. Before going plant based, smoked salmon and soft scrambled eggs was one of my favourite breakfasts, reserved for special occasions like Christmas morning, Mother’s Day birthdays and so on. So I’ve recreated the dish with smoked carrot strips and scrambled, wobbly, silken tofu. It’s honestly, so delicious! Especially when accompanied with a celebratory glass of fizz (we also do this alcohol free one).
Carrots are perfect for this dish, they’re just the right colour and texture. When steam-baked with all the salty, tangy, smokey flavours they get just soft enough, but at the same time hold their shape perfectly. And of course you can also use this part of the recipe in any dish where smoked salmon is required. On bagels with cream cheese and capers? Stirred through a creamy pasta? As part of a lazy sushi bowl?
Silken tofu is the best tofu to use for making scramble. I see a lot of recipes calling for firm tofu, but it’s much too dry. Scramble should be silky soft, wobbly and beautifully buttery. If you are really missing that eggy flavour, get hold of some black salt and sprinkle over a tiny pinch of that just before piling on the smoked carrots. It’s sublime!
As always, let us know in the comments or over on our friendly Facebook page if you make this dish. We love to see what you’ve been cooking! Liz x
Scrub the carrots then use a peeler to cut as many long strips as you can out of them. You’ll be left with thick middle bits – just eat those with hummus or chop them up and stick them in a soup or a stew.
Then put all the ingredients in a small baking dish and toss the carrots strips well so that they are all evenly coated in the marinade.
Cover the dish with foil or a baking sheet and put it in a preheated oven at 200C for 15-20 minutes or until the carrot strips are soft, but not too soft… Take the dish out every 5-10 minutes and stir to ensure the pieces of carrots on the sides of the dish are not getting over cooked.
Then put the steam-baked carrots and all the juices into a small box or covered bowl in the fridge overnight or for at least a couple of hours to marinade further.
Serve piled up on buttery toast with scrambled tofu and sprigs of dill.
Making a wobbly, delicious scramble is easy with silken tofu. Simply heat up a knob of butter in a pan until it melts, add the contents of a pack of silken tofu (I really like the Clearspring Organic one), season it with salt, pepper and a pinch of ground turmeric and heat up. Stir gently to break up the tofu into little curds as you heat. Then serve it on buttery toast and add an optional sprinkle of eggy black salt.