You’ll find countless iterations of this recipe on repeat in our house this time of year. Always hearty and wholesome, stuffed full of gorgeous autumnal vegetables and various pulses and grains. A pot of chilli is so versatile. Stick it in a bowl with rice or roasted potato wedges, scoop up with nachos, serve in wraps burrito style or make a batch for a messy-fun taco night. How do you serve your chilli non-carne?
Ingredients (serves 8)
4 tbsp olive oil
1 large or 2 small onions, peeled and diced
5 cloves of garlic, peeled and diced
750g diced root veg (I used swede, carrot and beetroot this time)
1 tsp chilli flakes (or to taste)
2 tbsp smoked paprika
1 tbsp each, ground cumin and coriander
3 bay leaves
100g each, dried lentils and quinoa
2 tins of black/kidney beans, drained
1 tin of chopped tomatoes
500ml water or veg stock
salt and pepper to taste
*optional extra few tbsps of a ‘flavour bomb’ eg: soy sauce/coffee/cocoa
In a large, heavy bottomed pot, sauté the onions and garlic in the oil until soft and starting to colour.
Then add the root vegetables and spices. Stir for a few minutes to release the flavours.
Add the lentils, quinoa, tin of tomatoes and water/stock. Season well with salt and pepper then simmer until the lentils are soft. This should take around 30 minutes. Stir occasionally to ensure nothing is sticking and burning on the base of the pot.
Then add the beans, taste and adjust the seasoning as needed. I usually add about 3 tbsp of soy sauce or a tbsp or two of cocoa powder to enrich the chilli.
Serve with rice or wedges, in tacos or burritos or however you like! It’s even better the next day so make a big batch and get some in the freezer for a rainy day?
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.
Dal and fritters are staples in our house. The dal is especially useful to have in your repertoire for those days when you are low on fresh veg just before your next veg box arrives. And of course bulking out a dal with whatever seasonal veg you have is always a good idea. I like to make it with a tin of coconut some days, usually in winter when the weather calls for something rich and creamy, and with a tin of tomato on other days when I want it lighter and tangy (as in the recipe illustration from my book above).
My fritters are not dissimilar to onion bhajis. Here with curry spices in the gram flour batter they go particularly well with the dal and you can add whatever shredded veg you have around – cauliflower, squash, carrot etc. Fritters also make great sandwich fillers or burger patty alternatives and of course they don’t have to be curry flavoured, add whatever herbs and spices you like to make them your own. I love courgette fritters with fresh herbs in the summer, squash chilli and sage in autumn, celeriac, preserved lemon and parsley…the possibilities are endless.
As always, let us know in the comments or over on our community Facebook group if you make this recipe. We love to see our recipes leave the screen. Don’t forget to share this blog with your friends and family.
Dice the onion or leek and soften it in a large pan on a medium high heat with the oil.
Add the cumin and mustard seeds and stir to toast them until fragrant. Then add the ground turmeric, ginger and fenugreek and stir to briefly toast for just a few seconds.
Add the mug of red lentils and the diced swede and stir to coat them in the spices. Then add the tin of coconut milk and two tins of water to the pan.
Season with salt and pepper and add the curry leaves (if you have them – buy online or at specialist Asian shops) and chilli flakes or chopped green finger chilli to infuse while the lentils and swede cook.
Bring the pot up to boil then turn down the heat and simmer, stirring often, until the lentils and swede are cooked through.
Meanwhile get the fritter mix ready. Whisk the gram flour, spices and water together into a smooth batter. Then grate the parsnips and add them to the batter. Stir well to coat all the grated parsnip with the batter.
Heat a frying pan with a generous slick of vegetable oil. Turn the heat to medium-high and fry whatever sized dollops of the fritter mix in the pan. Cook on both sides until golden brown on the outside and cooked through. It’s better to cook them slowly if they are large so that they don’t end up burnt on the outside and raw in the middle. Raw gram flour batter can be a little bitter.
Stir chopped and rinsed kale through the dal about 10 minutes before serving. Serve the dal and fritters in bowls with Indian chutneys and optional rice, popadoms etc.
These hand held pies are so good, I’m confident that even a local Cornish person would accept my plant-based knock-offs as the real deal. According to the Cornish Pasty Association, which champions and protects the authenticity and distinctiveness of the genuine Cornish pasty, the pastry should be shortcrust (traditionally they use a mix of lard and butter, I use a quality plant based butter) and the filling should be diced beef, potato, swede and onion. I simply replace the beef with gorgeous umami chestnut mushroomsand add some deep, dark miso to bring out those mouthwatering savoury notes (if you don’t have miso, substitute it with a little splash of soy sauce). November is the perfect time to make these delicious pies. Most of the ingredients can usually be found in my weekly veg box from the farm at this time of year, but of course feel free to substitute ingredients as you like. Any root veg or squash would work well, you could even up the protein with a drained tin of beans or chickpeas.
The photos below are from my instagram stories where I often take my followers through a simple step-by-step as I’m making dinner. Don’t forget to tag @greenearthorganics1 on Instagram or share your photos on the Green Earth Organics Healthy Eating facebook page if you make this recipe. We love to see your creations!
For the pastry:
500g strong flour (I like to use a 400g of white and 100g of brown)
enough cold water to bring the dough together (usually only a couple of tbsp)
Either use the tips of your fingers to crumble the butter into the flour and salt, or pop all the pastry ingredients (except the water) into a food processor with the blade attachment and pulse it together, until it resembles wet beach sand. Then add a small splash of cold water and blend if using a food processor, or gently knead the dough, just until it comes together into a ball. Be careful not to add too much water, be patient with it. Don’t overwork the dough, you want it to be tender, not hard. Then wrap the pastry with a damp tea towel and let it rest while you prepare the filling. Turn the oven on to 175C.
One of the many beauties of buying organic is that there is rarely a need to peel your vegetables. Just give them a thorough scrub and you’re good to go. As is the way with many of my recipes, no need for exact measurements for the filling. I like an equal balance of swede, potato, mushroom and onion in my pasties. Once you have your veg all diced up fairly small (around a cm squared is good) into a large mixing bowl, season it generously with salt and black pepper. If you have miso, stir a tbsp of that through the mix, if not, either add a touch more salt or a splash of soy sauce.
Then you need to sort out the pastry. Tip it out onto a clean work surface and slice it into 8 equal pieces.
Then roll each piece into a ball and flatten it into a disc with your hand. If you need to, you can lightly flour your work surface to stop sticking and roll each ball into a thin circle. Aim to get the pastry around 4mm thick.
Then pile a generous amount of filling onto each piece of pastry, carefully gather up the sides and seal and crimp as best as you can.
Pop the pasties onto a baking sheet and bake in a preheated oven (175C) for 40 minutes or until the pastry is golden brown and the filling is cooked through and steaming.
I always encourage creativity and this recipe is no exception. Although this is as close to a traditional Cornish pasty as you can get making it plant based, feel free to let your tastebuds run free. Why not try a curried pasty? Add some turmeric and black pepper to the pastry and some curry powder to the veg. And while you’re at it switch the veg for diced potato, cauliflower and onion with a drained tin of chickpeas. Or go mediterranean in the summer? Switch the veg for peppers, aubergine, tomato and courgette and add some basil, pop a sprinkle of fennel seeds through the pastry. What combinations will you try? Let me know in the comments. I’d love to see your creations.