Summer pasta salad

by Nessa Robins

This summer pasta salad contains ten different plants, which are bursting with nutrients and flavours, and when served this way they mingle so deliciously together. Kale, carrots, onions, garlic, and cucumbers are now in season in Ireland, so it’s a great time to make this salad. The dressing coats everything so perfectly. It’s creamy but also plant based. I’ve topped the finished dish with sesame seeds, but a scattering of fresh herbs would also be delicious and would add even more plants to this scrumptious salad.

Enjoy!

Nessa x

Summer pasta salad

Ingredients

  • 150g dried pasta
  • 50g cashew nuts
  • 100g kale, stalks removed and roughly chopped
  • 2 carrots, diced
  • 1 red pepper, diced
  • ½ red onion, finely diced
  • ½ cucumber, finely diced
  • 25 g sesame seeds

Dressing

  • 100g cashew nuts
  • 50g grilled peppers, from a jar
  • 25ml recently boiled water
  • 2tbsp olive oil
  • 1 lime
  • 1 clove garlic, crushed
  • 1tsp maple syrup
  • Salt and black pepper

Method

  1. Cook the pasta according to the instructions on the pack. Drain, hold the colander under a running cold tap for a minute to cool the pasta quickly and stop it from clumping. Leave to drain fully. 
  2. Add 50g of cashew nuts to a hot pan and toast for a couple of minutes. Remove and roughly chop. 
  3. To make the dressing, add the 100g of cashew nuts into a heat-proof bowl. Cover with boiling water and leave to soak for 20 minutes. Drain and add to a food processor with the rest of the ingredients for the dressing, and season with salt and pepper. Blitz for a minute or two until smooth. Refrigerate until ready to use. 
  4. To a large bowl, add the cold pasta and cashews, kale, carrots, red pepper, onion, and cucumber.  Pour over the dressing and combine well. Top with sesame seeds, cover and refrigerate until needed. This salad will keep well for about three days in a sealed container in the fridge. 

Maple-Glazed Crispy Sweet Potatoes

by Nessa Robins

These maple-glazed crispy sweet potatoes are a dairy-free twist on the viral crispy parmesan potatoes. This recipe went viral for a reason as cooking potatoes this way makes them so deliciously crispy and flavoursome. Sweet potatoes work perfectly in place of white potatoes and add a nice nutrient boost to the dish. Sweet potatoes are packed with goodness, and one potato counts towards one of your five-a-day. They are an excellent source of fibre, even more so when baking them with their skins in place. I’ve paired these crispy potatoes with a simple sauce consisting of dairy-free mayonnaise, garlic, and chives, but any dip of choice can be used in its place.

Enjoy!

Nessa x

Maple-Glazed Crispy Sweet Potatoes

Ingredients

  • 3 small, sweet potatoes
  • 2tbsp olive oil
  • 2tbsp maple syrup
  • 1 tbsp smoked paprika
  • Sea salt & freshly ground black pepper
  • 4-5tbsp nutritional yeast
  • To serve
  • 4 tbsp dairy-free mayonnaise
  • 1 clove garlic, crushed
  • 1 tbsp freshly chopped chives

Method

  1. Preheat the oven to 200°C/fan 180°C /Gas Mark 6. Line a large baking tray with parchment paper. 
  2. Wash, dry, and cut the sweet potatoes in half. In a bowl combine the olive oil, maple syrup, and smoked paprika together with some sea salt and a good grinding of black pepper. Add the potatoes and coat well.
  3. Cover the parchment paper lined tray with an even layer of the nutritional yeast. 
  4. Place the sweet potatoes, cut side down on the tray. Carefully drizzle over the remaining oil mixture from the bowl over each potato.
  5. Bake in the oven for 35-40 minutes, depending on the size of the potatoes. 
  6. While the potatoes are cooking, in a small bowl, combine the mayonnaise with the garlic and chives. Refrigerate until needed. 
  7. Once the potatoes are cooked, serve straight away, with an extra scattering of chopped chives and the garlicy dip on the side. Enjoy!

Veggie Satay Skewers

by Nessa Robins

These veggie satay skewers are so scrumptious, as the flavour of any finished dish will always be enhanced by the inclusion of seasonal vegetables. Mushrooms, courgette, and peppers work well in this recipe as they’re soft enough to thread onto a skewer, but they also retain the flavour so perfectly from the garlicy marinade. The peanut sauce is quick to make and pairs nicely with the cooked vegetables. To serve, a scattering of chopped scallion, chilli, coriander, and peanuts add a delicious finishing touch. Metal or wooden skewers can be used, but if using wooden skewers soak them in cold water for a couple of hours before threading on the vegetables, to avoid the sticks from burning.

Enjoy!

Nessa x 

Veggie Satay Skewers

For the skewers

  • 150g mushrooms
  • 1 red pepper
  • 1 green pepper
  • 1 courgette
  • 1tbsp soy sauce
  • 1tbsp red wine vinegar
  • 1tsp olive oil
  • 2 cloves garlic, crushed
  • Salt and freshly ground pepper

For the dressing

  • 100g peanut butter
  • 50ml water, recently boiled
  • Juice of 1 lime
  • 1 clove garlic, crushed
  • 1tbsp light soy sauce
  • 1tbsp olive oil
  • 1tbsp maple syrup
  • 1tsp sesame oil

To serve

  • 1 scallion, finely chopped
  • 1 red chilli, finely chopped
  • Handful of peanuts, roughly chopped

Method

  1. Prepare the vegetables by cutting them into bitesize chunks. In a large bowl, combine the soy sauce, vinegar, olive oil and garlic, along with a little salt and pepper. Whisk to combine, before adding the vegetables. Stir well, cover and place in the fridge for about an hour.
  2. Make the peanut dressing by adding the dressing ingredients to a mini chopper and blitzing gently for a few seconds to combine. Refrigerate until ready to use. 
  3. Preheat the oven to 200°C/fan 180°C/Gas 6.
  4. Take the marinaded vegetables from the fridge and thread onto skewers. Cook in the preheated oven for 25-30 minutes. 
  5. Once the skewers are cooked, serve with a generous drizzle of the peanut sauce, and a scattering of scallion, red chilli and peanuts. 

Cherry Crumble

by Nessa Robins

Normally associated as an autumnal dessert, when the typical fruit of choice, the apple, is in peak season, a crumble is one pudding I find well placed year-round as any seasonal fruit makes for a delicious pairing to the crumbly top. 

I received some gorgeous plump Irish organic cherries in my veg box this week, which spurred me on to produce this delicious dessert. Cherries make for the perfect base in this recipe, but are very much interchangeable with whatever soft fruit you may have to hand. 

Cherries are packed with nutrients and antioxidants, and even though cooking any fruit can impact their nutrient content, the cherries still retain a lot of their goodness. Spelt flour, oats, and almonds also add an extra nutrient boost to this dessert, while creating a delicious crunch to the finished dish. 

Enjoy!

Nessa x

Cherry Crumble

Ingredients

Crumble

Base

  • 400g cherries, stones removed
  • 1tbsp cornflour
  • 1tsp vanilla extract

Method

  1. Preheat the oven to 200°C/fan 180°C/Gas 6.
  2.  To prepare the crumble, place the flour in a bowl with the oats, almonds, and sugar. Add the butter and rub it into the mixture until it resembles fine breadcrumbs. 
  3. Place the cherries in a large ovenproof dish. Add the cornflour and vanilla. Stir to combine.
  4. Sprinkle over the crumble mixture and place the dish on a baking tray. Bake in the pre-heated oven for about 25-30 minutes, until the crumble topping is golden brown. Serve with ice cream, softly whipped cream or custard.

Cheesy Veggie Pastry Rolls

by Nessa Robins

These cheesy veggie rolls are best enjoyed straight from the oven, when the cheese is oozing, and the pastry is deliciously crumbly and crisp. They are, however, also very tasty as a cold snack, and would be well placed at a picnic or outdoor get-together. When transporting these rolls for a picnic, ensure you pack them into a container alongside some icepacks to keep them properly cool while travelling.

Enjoy!

Nessa x

Cheesy Veggie Pastry Rolls

Ingredients

Makes 15

  • 1 sheet of puff pastry
  • 300g mushrooms
  • 1 small red onion
  • 2 cloves garlic
  • 25g butter
  • 125g spinach
  • 1tbsp chives, finely chopped
  • Salt and freshly ground black pepper
  • 50g cheddar cheese, grated
  • 1 egg
  • 1tbsp sesame seeds

Method

  1. Take the puff pastry from the fridge 30 minutes before using. Preheat the oven to 200°C/fan 180°C/Gas Mark 6. 
  2. Add the mushrooms, red onion, and garlic to a processor and blitz until fine.
  3. Heat a large pan over a medium heat and add the butter. Once melted add the blitzed vegetable mixture and cook for about ten minutes, stirring regularly. 
  4. Stir through the spinach and chives. Season with a little salt and pepper. Once the spinach has wilted a little take from the heat and allow to cool. 
  5. Cut the pastry into three strips. Spoon a third of the vegetable mixture along the long edge of the pastry. Sprinkle over a light layer of the grated cheese.
  6. Fold over the pastry to cover the mixture and press down the sides using a fork. Repeat for the other two strips of pastry.
  7. Using a sharp knife, cut each strip into five and place on a greaseproof paper-lined baking tray.
  8. Whisk the egg gently and brush over the top of the rolls before sprinkling over the sesame seeds. 
  9. Place in the preheated oven for 25-30 minutes, until golden in colour and cooked through. These rolls are best enjoyed on the day they are made or refrigerate in a sealed container to enjoy cold the next day. 

Rainbow Chard & Red Onion Frittata

by Nessa Robins

This frittata is bursting with flavour and rich in protein, vitamins, minerals, and fibre. Chard is such a versatile vegetable and can be used in place of spinach in many dishes. It’s packed with nutrients including vitamin A and C, while being an excellent source of vitamin K. When a calcium-rich food, such as cheese or milk, is paired with a vitamin D-rich food, such as eggs, the absorption of that calcium is made a little easier for the body. Vitamin D is well promoted as the vitamin to help with the absorption of calcium, but vitamin K plays a crucial role in optimising calcium use in the body, making chard a great addition to this tasty calcium-rich dish. This easy-to-make frittata is packed with nutrients to help boost ones bone health, and serves well for lunch with a big green salad.

Enjoy!

Nessa x  

Rainbow Chard & Red Onion Frittata

Ingredients

  • 1 tbsp olive oil
  • 2 small red onions, finely sliced
  • Small bunch rainbow chard, roughly chopped
  • 75g cherry tomatoes, halved
  • Salt and black pepper
  • 6 eggs
  • 120ml milk
  • 75g cheddar cheese, grated

To serve

  • Chives, chopped

Method

  1. To a large frying pan, over a medium heat, add the oil. Once hot, add the red onion. Cook on low for about 10 minutes, until soft and slightly coloured. Add the chard and tomatoes. Season with salt and pepper. Cook for about 3 minutes, stirring regularly. 
  2. In a bowl, whisk together the eggs with the milk. Season with a little salt and pepper. Pour into the pan, covering the vegetables. Add an even layer of the grated cheese.
  3. Cook for 8-10 minutes, until almost set, then place under the grill for a couple of minutes until bubbling. 
  4. Garnish with some chopped chives and chive flowers, if you have them to hand, and serve with a green salad. 

Cheese & Tomato Toastie with a Nutty Green Salad 

by Nessa Robins

When you have good quality, fresh ingredients to hand, a recipe never needs to be overly complicated. A simple toastie with a plain green salad is instantly elevated by the quality of ingredients used. To start with, real bread, fresh and thickly cut. A good-quality Irish cheese, and while we wait for Irish tomatoes to return into season, some flavoursome sun-dried tomatoes can be used in their place. Plus a drizzle of a nice extra virgin olive oil is all that is needed for this sandwich to taste delicious. Irish, organic lettuce benefits from the quality of soil it is grown in, and this shines through in its flavour. A simple dressing with the addition of some nuts for extra flavour and a little crunch serves perfectly alongside the toastie.

When preparing a green salad in advance after washing the lettuce leaves it’s important to fully dry them. The best way to do this is with a salad spinner. Then add the dried leaves to a large salad bowl and cover with a damp tea towel or kitchen paper, and refrigerate until ready to use. To avoid the salad becoming soggy, only add a small amount of the dressing and toss through the leaves just before serving. 

Enjoy!

Nessa x


Cheese & Tomato Toastie with a Nutty Green Salad 

Ingredients

 
For the toastie

For the salad

For the dressing

Method

  1. Wash the salad leaves and dry well using a salad spinner. If the leaves are large, tear into smaller pieces. Add the dried leaves to a large bowl and cover with a damp tea towel or kitchen paper. Refrigerate until ready to use.
  2. In a small bowl, combine the dressing ingredients. Cover and refrigerate until ready to use. 
  3. Drizzle one side of each slice of bread with a little olive oil. Take one slice, olive oil side down, and layer on the cheese and tomato, and top with the other slice of bread, olive oil side up. 
  4. Place the pan over a medium heat on a hob and add the toastie. Press down gently using a clean saucepan lid. Cook for about 4 minutes on each side. Once the toastie is golden and crisp, and the cheese has melted, take from the pan, and cut in half.
  5. Enjoy straight away alongside the green salad, drizzled with the nutty dressing.

Chocolate Coated Honey Nut Clusters

by Nessa Robins

Fibre-rich plants foods, such as fresh fruit and vegetables, seeds, nuts, beans, peas, and lentils are all packed with vitamins, minerals and fibre. Eating sufficient portions of these as part of our everyday diet will encourage a healthier digestive system. These nut clusters make for a tasty treat while still providing us with essential nutrients. 

I’ve used a bag of mixed nuts, but any combination of plain, raw nuts can be used, and any chocolate of choice too; dark, milk, white, or plant based. They keep well in a sealed container in the fridge for up to five days; perfect to make today and enjoy as an afternoon pick-me-up for the week.

Enjoy!

Nessa x

Chocolate Coated Honey Nut Clusters

Ingredients

Method

  1. Preheat the oven to 190°C / fan 170°C / Gas Mark 5. Place the nuts on a baking tray and into the oven for about 7 minutes.
  2. Take from the oven and once cool enough to touch, roughly chop the nuts and place in a bowl. Add the honey and sea salt. Stir well to combine.
  3. Divide the mixture between a 12-case silicone bun case, or into a regular 12-case bun tray lined with bun cases. Bake in the preheated oven for 15 minutes. Allow to cool and set fully before removing from the tray.  
  4. Once the clusters are cold, remove from the tray and dunk in the melted chocolate. Sprinkle over a little sea salt and leave to set before storing in an airtight container in the fridge for up to five days.

Protein-Rich Salad

by Nessa Robins

Summer salads have been catapulted back to the dinner table and I for one am glad they are here to stay, especially as the stunning sunshine we have been enjoying is set to remain in Ireland for the foreseeable. This salad is high in fibre and rich in protein. It’s packed with vibrant vegetables, and the creamy, zesty dressing brings everything together so perfectly. Serve it alongside any barbecue dishes, or simply with a nice bread, crackers, or tortilla chips. It’s best eaten on the day it is made but will store well for up to three days in a sealed container in the fridge.

Enjoy!

Nessa x

Protein-Rich Salad

Ingredients

  • 1 tin chickpeas, drained, rinsed and patted dry
  • 2tbsp olive oil
  • 2tbsp maple syrup
  • 1tsp sweet paprika
  • Salt and freshly ground pepper

  • 1 head lettuce, roughly chopped
  • 150g spinach, thick stalk removed, then roughly chopped
  • 4 radishes, thinly sliced
  • 2 carrots, grated
  • 2 scallions, finely sliced
  • ½ cucumber, diced
  • Handful fresh mint, finely chopped

For the dressing

  • 200g Greek yogurt
  • Juice & zest of 1 lime
  • 10g fresh coriander
  • Pinch sea salt

Method

  1. Preheat the oven to 220°C/fan 200°C /Gas Mark 7, or if using an airfryer set to 200°C.
  2. Add the chickpeas to a bowl with the olive oil, maple, paprika and a little salt and pepper. Combine well and place on a baking tray and into the preheated oven for 20-22minutes, giving the tray a shake every so often. Leave to cool fully before adding to the other salad ingredients. 
  3. Add the finely prepared vegetables to a large bowl with the cold chickpeas.
  4. Make the creamy dressing by adding the dressing ingredients to a mini chopper and blitzing gently for a few seconds to combine.
  5. Pour the dressing over the vegetables and chickpeas. Stir well to combine. Refrigerate until ready to serve. Enjoy!

Crispy Garlic Mushrooms

by Nessa Robins

The late spring, early summer season brings with it the return of many Irish-grown vegetables. Irish mushrooms are a constant as they thrive in darkened conditions allowing them to grow year-round, but luscious salad leaves and herbs are always encouraged by the better weather. I’d happily serve a plain green salad alongside any meal, but when a little light balance is required on a plateful of indulgent bites Irish salad leaves, simply dressed with some lemon and olive oil, are always well placed. 

These crispy garlic mushrooms make for a gorgeous starter or light supper. They can be prepared early in the day, and stored in the fridge, until ready to bake. I like to use the flatter, portobello mushrooms, but chestnut mushrooms can be used either in their place. To serve, I’ve mixed together some mayonnaise with a crushed garlic clove, a little lemon juice, black pepper and freshly chopped chives, as a flavoursome accompaniment. 

Enjoy!

Nessa x

Crispy Garlic Mushrooms

Ingredients

Topping

  • 50g butter
  • 75g breadcrumbs
  • 1tbsp fresh parsley, finely chopped

To serve

  • Fresh parsley, finely chopped
  • Salad leaves
  • Garlic mayonnaise

Method

  1. Pre-heat the oven to 200°C/ fan 180°C/gas mark 6.
  2. Place the prepared mushrooms into a high-sided baking tray.
  3. In a bowl, combine the cream cheese, butter, garlic, parsley, and a few grinds of black pepper. Top each mushroom with a spoonful of the mixture.
  4. Melt the butter in a small saucepan. Stir through the breadcrumbs and parsley and divide between the cream cheese topped mushrooms.
  5. Place in the preheated oven for 25 minutes. 
  6. Once the cheese is beginning to ooze and the top is nicely toasted, serve with a side of salad leaves and a few dollops of garlic mayonnaise.