More a serving suggestion than a recipe. You have to try my new favourite way to eat hummus! Simply smear it artfully on a plate and top with a mix of roasted vegetables and steamed greens. It’s great warm or cold! Scatter over some toasted seeds and a drizzle of extra virgin olive oil and scoop it all up as it is or with some salad leaves and toasted pitta breads. Why not add some extra toppings to your plate like olives, ferments, pulses, pesto, chilli sauce…? It’s such an easy way to get a whole load of goodness into your day.
How would your dream hummus plate go?
Find the ingredients over on our website. Here are some suggestions to add to your next order:
These simple seeds are so savoury, crunchy and moreish! The perfect salad or soup sprinkle. Here’s a quick video tutorial to show you the easy method. Otherwise read on below. You can buy organic seeds and soy sauce (or gluten free tamari) from our website along with the best organic fruit and veg. We deliver to every address in Ireland.
seeds of your choice (sunflower, pumpkin, sesame or a mix)
soy sauce (or tarmari if you are avoiding gluten)
Measure out your seeds into the jar you’d like to store them in. Make sure you leave some space in the jar though as they will expand as they are toasted.
Tip the seeds into a dry frying pan on a high heat. Keep them moving with a wooden spoon and toast them until they are taking on some colour, starting to crackle and pop and smell incredible!
Once they are toasted well, add a splash of soy sauce and quickly stir to coat all the seeds in the salty seasoning.
Take the pan off the heat and let the seeds completely cool down before returning them to the jar and securing the lid.
They should stay fresh for at least a month in the jar. Sprinkle them on salads and soups or eat them as a snack. Enjoy!
One of the most common ingredients that get wasted are salad leaves. The mixed bags of salad leaves really don’t stay fresh long, really they should be eaten within 3 days. So if you don’t get around to eating a salad, perhaps the weather changed and you were more in the mood for a hot meal, there are a few ways you can use them up in a different way. Whatever you do, don’t throw that bag of slightly sad looking leaves away! Salad leaves can be blended into a soup in place of spinach or watercress or make this very flexible salad bag pesto! If you have any fresh herbs around the place, chuck some of those in too.
Read more about food waste in my blog post on the subject here. Liz x
mixed salad leaves (and odds an ends of fresh herbs if available)
sunflower and pumpkin seeds (or any nuts or seeds you like)
nutritional yeast (or odds and ends of cheese)
I’ve deliberated not given amounts as pesto is a very fluid recipe. You can taste and adjust it as you go. You should aim to have around half the volume of the mixture as nuts or seeds. So if you have about a mug full of salad leaves that need using, toast about half a mug of nuts or seeds.
Toast the nuts or seeds in a dry frying pan to bring out their flavour. Allow them to cool.
The put them in a food processor. I used a blender because my food processor is broken – it works ok but I prefer a food processor for pesto because I don’t want the mixture to be too smooth in the end.
Add a crushed or grated glove of garlic, a shake of nutritional yeast, a big pinch of salt and all the salad leaves.
Then add lemon juice (you can add the zest of the lemon too if you like, or save it in the freezer for something else). Start with a small amount of lemon juice, you can always add more later.
Add a very generous amount of olive oil. A quality extra virgin olive oil is best for pesto.
Pulse the mixture, scrape down the sides and pulse again until you reach a loose, rough paste. Add more olive oil as you go if needed.
Taste and adjust the seasoning with more salt of lemon juice as you like. Then store in a clean jar in the fridge. To make it last longer, cover it with a thin layer of olive oil to protect it from the air. Use it up within a week.
Pesto is not just for pasta! Use it for a dip, stir it into hummus or mayo, spread it into wraps or sandwiches, toss it through roasted veg or steamed greens, dollop it on your grainy salads…
Flourless chocolate cakes are not just great for the coeliacs in your life, they are simply lovely cakes – somewhere between a brownie and a chocolate truffle – and incredibly delicious! The lack of flour means they are naturally rich and fudgy. The bitterness of the dark chocolate makes what would otherwise be quite a sweet and heavy cake, something quite sophisticated and moreish. Perfect served with some whipped coconut cream and a mug of coffee! I wrote this recipe with nut and gluten allergy sufferers in mind, but you can substitute the sunflower seeds with ground almonds if you wish. The recipe illustration above is from my book which is available to add to your veg box order on our website. The recipe video can be found on our Instagram @greenearthorganics1 or at the end of this blog on our YouTube channel. Liz x
Pre-heat the oven to 180C and line a loose bottomed cake tin with a circle of baking parchment.
Pulse the sunflower seeds in a food processor or large blender until they come into a course flour. Careful not to process for too long as that will turn the seeds into butter!
Add the tin of black beans to the blender – including all the aquafaba (that’s the viscous liquid that the beans were cooked and sitting in) from the tin. Blend again until smooth.
Add the sugar (or a sweetener of your choice eg maple syrup), baking powder, cocoa powder, salt, vanilla, olive oil and melted dark chocolate and blend again to combine. To keep it dairy free, check the ingredients in the chocolate – most dark chocolate is dairy free but it’s always worth checking the label. I usually just melt the chocolate in the microwave in little 10 second bursts, checking and stirring between each. You can put the chocolate in a bowl over a small pot of simmering water to melt it gently that way too.
Then scrape the mixture into the lined cake tin, smooth it out with a spatular and bake it in the centre of the oven for 30 minutes or until cracked on top and with minimal wobble.
Allow it to completely cool in the tin before carefully removing it onto a plate and dusting the cake with a tsp of cocoa powder.
Serve slices of the cake with whipped coconut cream from a tin (we sell these in the grocery section of our shop) – it’s also delicious with fresh, tangy raspberries in the summer, to cut through the richness of the cake.
Enjoy! Don’t forget to tag us @greenearthorganics1 on instagram if you make this recipe and join our friendly facebook group to share recipes and tips.