Stuffed Mushrooms w/ Roast Veggies & Sauté Kale

When the Zero Waste Veg Box was delivered to my door I was so excited to think what I could make with all the fabulous ingredients. The chestnut mushrooms grabbed my attention first and I thought how could I make them the star of the show!! My recipe thought path went something like this: mushrooms and walnuts, walnuts and cheese, cheese and bread… stuffed mushrooms it had to be!! 

When you open your veg box and take a vegetable out and touch it and smell it and imagine what works well with it, the ideas will come flooding in. 

These are gorgeous chestnut mushrooms, when they roast slowly they release the juice into the bread stuffing, making them extra tasty.

While you’re roasting the stuffed mushrooms in the oven, roast the veg at the same time, its more efficient to use your oven this way. 

Enjoy,

Lou 🙂

For the stuffed mushrooms:  

For the roast veg: 

For the sauté kale: 

  • 100g kale 
  • Small knob of butter
  • salt and pepper

For the sauté kale: 

  • 100g kale 
  • Small knob of butter 
  • salt and pepper

To make the stuffed mushrooms: 

  1. Preheat the oven to 180℃. Line a small baking tray with parchment paper. 
  2. Clean the mushrooms by wiping them with a piece of kitchen paper. 
  3. Remove the stalks and keep them to roast with the veggies. 
  4. Make the stuffing by adding the bread, grated garlic, grated cheddar, walnuts, chopped rosemary and salt and pepper to a blender. Blend briefly until you have breadcrumbs. 
  5. Spoon the breadcrumb mix into the mushrooms. 

(Tip: If there are extra breadcrumbs you can toasted it in the oven for 10 minutes and use it to sprinkle over the roast veggies.)

  1. Add all the stuffed mushrooms to the tray. 
  2. Cover in tinfoil and bake in the oven for 30 minutes, or until fully cooked. 
  3. After 30 minutes take the foil off and bake for a further 10-20 minutes to crisp up the top of the mushrooms. Alternatively put them under the grill for a few minutes. 

To make the roast veggies:

  1. Line a large baking tray with parchment paper.
  2. While the mushrooms are roasting- chop the red pepper, yellow pepper and onion into chunks add the cherry tomatoes whole. 
  3. Add all to a mixing bowl along with a pinch of salt and pepper, a couple of sprigs of rosemary (or a pinch of dried herbs) and a drizzle of oil. 
  4. Pour the chopped veg onto the baking tray and roast in the oven for 30-40 minutes at 180℃.

To make the saute Kale: 

  1. Put a large pot of water on to boil.
  2. Pick the kale from its stalks, and chop into bite sized pieces, add to a bowl. 
  3. Finely slice the stalks too and add to the bowl with the kale leaves. 
  4. When the water is boiling add all the kale and stalks, if it doesn’t all fit do it in batches. 
  5. Blanche for 2-3 minutes to soften. 
  6. Drain through a colander and keep in a bowl until needed. This will keep in the fridge in a closed container for a couple of days. 
  7. When ready to sauté, warm a frying pan on a medium heat. 
  8. Add a knob of butter and a handful of kale, add a small pinch of salt and pepper and heat through. 

To serve: 

Add the warm stuffed mushrooms, roasted veg and sauté kale to a plate. And enjoy!!! 

Blueberry Breakfast Cake w/ Granola Streusel

Who says you can’t have cake for breakfast! 

This cake has wholesome organic oats, eggs, fruit, yoghurt topped with more oats, seeds and coconut – there’s a bit of sugar for good measure but perfect for a breakfast treat! 

Its an easy one to put together, no fancy equipment needed just a mixing bowl, a jug and a couple of baking trays. You could bake the streusel on top of the cake but we prefer it separate and sprinkled on top of the yoghurt.

You can pick up most of the gorgeous organic ingredients in eco packaging in our online shop, see links below.

It makes 9 generous portions, make cake for breakfast.

Lou 🙂

  • For the granola streusel
  • 20g rolled oats
  • 20g mixed seeds (sunflower, pumpkin, sesame)
  • 10g desiccated coconut 
  • 25g plain flour
  • 85g demerara sugar 
  • ½ tsp ground cinnamon
  • 70g cold butter 
  • For the blueberry cake
  • 150g plain flour
  • 50g rolled oats
  • 2 teaspoons baking powder
  • 1 teaspoon bicarb of soda 
  • 1 tsp ground cinnamon
  • 100g sugar (cane or white)
  • 110ml vegetable oil (like sunflower or light olive oil)
  • 110g plain yoghurt we like Mossfield from Co. Offaly 
  • 3 organic eggs
  • 125g organic blueberries lightly coated in flour (fresh or frozen)
  • Optional – topping 2 medium bananas sliced lengthways (Warning they will go brown in time, if you’re not keen on brown bananas leave them off.)

Method:

-Preheat your oven to 180°C.

For the granola streusel:

  1. Line a large baking tray with parchment paper.
  2. Add all the ingredients to a mixing bowl and work the butter into the dry ingredients with your fingers. Make sure there are no big lumps of butter.
  3. Layer onto the baking tray and bake for 15 minutes. The streusel will look like a giant cookie, let it cool and then break up into pieces and put it into a bowl for later. 

For the cake: 

  1. Line a 9×9 inch square tin with parchment paper. 
  2. Measure all the dry ingredients.
  3. Sieve the flour, baking powder, bicarb of soda, cinnamon and sugar into a large mixing bowl. 
  4. Add in the oats and give everything a good mix.
  5. Add a small bit of flour to the blueberries and toss to coat. 
  6. Add the blueberries to the mixing bowl and gently fold in. 
  7. Add all the wet ingredients to a jug, the oil, yoghurt and eggs, mix well with a fork.
  8. Pour the wet ingredients into the mixing bowl and mix until the flour is worked in, don’t over mix, some lumps are ok. 
  9. Pour into the square baking tray, top with sliced banana if using. 
  10. Bake for 25-30 mins. Check it’s cooked with a cocktail stick, if it comes out clean it’s done.
  11. Allow to cool completely, then slice into 9 squares.

To seve: 

Top a nice square slice of cake with organic yoghurt and top with a generous sprinkle of granola streusel.

Cherry Tomato & Bean Salad w/ Green Cashew Dressing – Serves 4 as a side

Simple summer salads dressed in a punchy dressing tick all the boxes! These Galway grown sweet cherry tomatoes are just delicious and bursting with flavour. The kale is coarse and crunchy and the dressing is fresh, punchy (from the garlic), vibrant and invigorating! #feelthegoodnesss

This is a gorgeous salad to eat solo or add a warm savoury pastry or some sourdough bread and cheese to make it a main meal.

Enjoy!

Lou 🙂

For the dressing

  • 15g fresh kale leaves – finely chopped
  • 12g fresh basil leaves – finely chopped 
  • 80g raw cashews
  • ½ lemon – juice
  • 130ml water
  • 1.5 tablespoons light oil (vegetable or olive)
  • 3 cloves garlic, finely chopped (less if you wish)
  • Pinch salt and pepper 

For the salad

  1. To make the dressing measure the cashews into a bowl and cover with boiling water, set aside to soften for 15 minutes. 
  2. To a blender add the finely chopped kale, basil, chopped garlic, lemon juice, water, oil, salt, pepper. 
  3. Drain the cashews and add them to the blender too. 
  4. Blend until you have a vivid green dressing. 
  5. Taste the dressing, it will be punchy and zingy from the garlic. Add more salt, pepper or lemon juice if it needs it. 
  6. When you’re happy with it, add it to a bowl or jug. 
  7. To make the salad begin by rehydrating the raisins. Add them to a small bowl and cover with boiling water, set aside to soften.
  8. Next, chop the kale into small pieces and add to a mixing bowl. Drizzle over a small amount of oil, add salt and pepper and massage (give it a good squeeze) to soften the leaves, this makes it easier to eat. 
  9. Quarter the tomatoes and add them to a bowl, drizzle a small bit of oil over them, add a small pinch of salt and pepper and toss to coat. 
  10. Drain the can of cannellini beans and the raisins. 
  11. To assemble, add the kale to a large serving plate, scatter over the tomatoes, beans, raisins and dollop the dressing on top. 

Potato Hash w/ Roast Romanesco & Crispy Fried Eggs (serves 4)

A brunch dish bursting with goodness and flavour! Roasting veg is very satisfying. A potato hash with added veg made this way is very simple and uncomplicated, any left over veg can be use for dinner the next day #zerofoodwaste. Roasting veg brings out the natural flavour of the vegetable adding sweet and charred notes, made with gorgeous organic Irish grown veg…..well there is nothing better.

This dish was inspired by the Irish Farm Box. Its packed full of seasonal locally grown veg! You can make a version of this all through the seasons adding squash, broccoli, kale, courgettes, beets, carrots or parsnips too……just keep your hot sauce handy!

Lou 🙂

  1. Preheat your oven 180℃.
  2. Prepare 2 large roasting tins with parchment paper or silicone liners. 
  3. Wash the potatoes, give them a scrub until they are clean. 
  4. Chop into cubes roughly the same size, add to a mixing bowl. Sprinkle generously with salt and pepper and a good glug of oil, toss to coat. 
  5. Pour onto a large roasting tin and put into the oven to roast for about 1 hour, check and toss the cubes every 20 minutes. 
  6. While the potatoes are cooking, prepare the veg, you can add the veg to the same mixing bowl. 
  7. Chop the romanesco into bite sized florets and chop the mushrooms into quarters. 
  8. Chop the onions into quarters but break up the layers, bash the garlic cloves with the back of a knife and add to the bowl. Sprinkle it with salt and pepper and coat with a tablespoon or two of oil. Toss to coat and add to the second roasting tin. 
  9. Put it in the oven to roast for about 30 – 40 minutes. Check halfway and give it a toss. 
  10. Finley slice the scallions and keep in a serving bowl. 
  11. Wash the spinach and roughly chop. Keep in a container with damp kitchen paper on top until later. 
  12. The cubed potatoes are ready when they pierce easily with a sharp knife and they look golden brown. The veg will be soft and slightly charred in places. Squeeze out the garlic cloves and serve or discard if you find the flavour too strong, they will have done their job to flavour the veg. 
  13. Fry the eggs to your liking (2 per person) on a frying pan, cook on a medium to high heat for crispy fried eggs. 
  14. Reheat the potatoes on a frying pan along with the veg and at the last minute toss through the chopped spinach. (You could reheat in the oven also and stir through the spinach)
  15. To serve, add the potatoes and veg to a plate or wide bowl, top with 2 fried eggs, sprinkle on the chopped scallions and add your favourite hot sauce. 

This is a delicious dish for breakfast, lunch or dinner! 

Beetroot and Carrot Fritters w/ Roasted Chickpeas and Tahini Dressing

Beetroots grow very happily in Irish soil. They are earthy and sweet and juicy and full of flavour. You can boil, steam or roast them to eat as a wholesome side veg, to make into a puree or beautiful pink hummus. I love to grate them to use raw in a salad or they go perfectly in these tasty fritters accompanied by the grated carrot.

You can whip these fritters up in about 20 minutes. I recommend using the fine side of your box grater, they cook quicker that way. Eat them solo or add some crunchy chickpeas, local leaves and a tahini dressing to make it a meal.

By seasoning with salt and pepper you get the real taste of the vegetables. When you use quality ingredients the natural flavours shine through.

I’ve made a tahini yoghurt dressing or try Liz’s Vegan Garlic Mayo.

Lou 🙂

For the fritters: (Makes 8-10 approx – serves 4 as a starter)

  • 2 raw beetroot, peeled
  • 2 raw carrots, peeled
  • 4 scallions (green onions), cleaned
  • Pinch salt
  • Pinch pepper
  • 1 egg
  • 2 tablespoons self raising flour, more if needed. (Rice or gram flour work here too, just add ½ tsp of baking powder) 
  • Oil to fry

For the roasted chickpeas: 

For the tahini dressing: 

  • 1 cup of yoghurt (use dairy or non dairy alternative)
  • 2 tablespoons light tahini
  • 1 teaspoon maple syrup or honey
  • 1/2 lemon, zest and juice
  • Salt and pepper to taste

To serve: 

  • Green leaves, washed
  • Cucumber ribbons (made using a vegetable peeler)

For the chickpeas:

  1. Preheat the oven 180℃.
  2. Open the can of chickpea and drain really well. Tip: You can reserve the aqua faba (chickpea juice) to make a sweet dessert like pavlova.
  3. Pour the chickpeas onto a tray lined with parchment paper. Using kitchen paper dry the chickpeas really well. 
  4. Make up the spice mix by adding the paprika, cumin, coriander, salt and pepper to a small bowl. Mix with a spoon. Then sprinkle over the chickpeas. You can add more salt later if needed. 
  5. Drizzle with oil and roast in the oven for 30-40 minutes. Check and shake the tray every 10 minutes. 
  6. The chickpeas will be crunchy when you’ve roasted them. They are best eaten on the day they are roasted but if using the next day pop in the oven again for 10 minutes so they are warm and crunchy. Keep them in an air tight jar in your cupboard. 

For the fritters: 

  1. Begin by peeling and grating the beetroot and carrot, use the fine side of the box grater. Tip: Hold the raw beetroot with kitchen paper so your hands don’t turn pink. Add to a mixing bowl. 
  2. Finely chop the scallions and add this to the bowl. Crack in the egg, add salt and pepper, sprinkle in the flour. Fold all the ingredients together.
  3. Warm a non stick frying pan on a medium heat, lightly oil. Add a spoon of the beetroot mix and flatten with the back of the spoon, cook 3 fritters at a time. Fry for a couple of minutes and flip and cook for a few minutes more. Remove with a spatula onto a plate lined with kitchen paper. Repeat with the rest of the mix. 

For the tahini dressing: 

  1. Simply add the yoghurt, tahini, lemon zest and juice, maple syrup or honey, salt and pepper to a bowl and mix well with a spoon. 

To serve: 

Add some washed green leaves to a serving bowl, add 2-3 fritters per portion. Scatter on the chickpeas, dollop over the tahini dressing, peel some cucumber ribbons and bundle on tip and add a swirl of olive oil. 

Blackened Tofu Tacos with Fresh Tomato Salsa

Tacos are perfect for summer eating, outdoor festivals and they’re great to make at home too #homemade! These tofu tacos are inspired by a recent trip to a music festival, while there, I tried some bean tacos but these tofu ones are really delicious and the salsa brings so much freshness and flavour. They work so well for a super tasty lunch or add some spiced rice to have for dinner.

A bag of mixed Irish leaves that I picked up from the Green Earth Organics Saturday Farm Shop serves as the perfect paring along side the spicy tofu and zingy salsa. And I have to say, the salsa sings with the flavour packed organic tomatoes, local cucumbers and red onions!! 

Give these finger licking tacos a go this summer.

Lou 🙂

Ingredients – Serves 2 (makes 6 tacos)

For the tofu: 

For the blackening spice mix: 

  • 1 tablespoon cornflour (this helps to keep tofu crispy)
  • 2 teaspoons smoked paprika 
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • ½ teaspoon chilli powder (optional)
  • ½ teaspoon black pepper
  • ½ teaspoon salt

For the tomato salsa: 

  • 2 large ripe tomatoes
  • ¼ cucumber
  • 1 red onion
  • Zest and juice of half a lime
  • 1 tablespoon olive oil 
  • Pinch of salt and pepper 

To serve the tacos: 

Method

  1. Open the packet of tofu, discard the liquid and it pat dry with kitchen paper. 
  2. Carefully slice into 1cm cubes and place in a bowl or container. 
  3. Pour the soy sauce or tamari on top and set aside to marinate for at least 20 minutes. 
  4. Next make the blackened spice mix, simply measure all the ingredients into a wide dish and mix well with a fork. 
  5. To make the salsa, with a sharp knife, cut the tomato into quarters and carefully cut out the seeds, reserve the seeds for a sauce or soup. Finely dice the flesh and place in a bowl. Repeat with the cucumber and red onion. 
  6. To the same bowl add the zest and juice of half a lime, olive oil, sprinkle in a pinch of salt and pepper and gently fold the ingredients together to complete the salsa. 
  7. To cook the tofu. Add the tofu to the container with the blackened spice mix and toss to coat. 
  8. Heat a non-stick frying pan on a medium to high heat. Add 2 tablespoons of oil. 
  9. When the oil is hot add half of the tofu. They should sizzle and not burn on the pan, carefully turn the tofu with tongs or a fork to cook on all sides. Lift onto a plate lined with kitchen paper. Repeat with the rest of the tofu. 
  10. To serve: Line up the tortilla wraps (you can warm them first if you wish) add some organic leaves, top with salsa, blackened tofu, sour cream and fresh coriander.