Another recipe inspired by Ukrainian chef Olia Hercules, is this delicious, veg-forward breakfast. I LOVE having lots of vegetables for breakfast. Sautéed mushrooms, kale, and tomatoes on toast is probably my favourite. So when I re-visited ‘Summer Kitchens’, one of Olia’s brilliant books, and saw this puffed broccoli omelette I knew I had to make a plant based twist.
We have just added chickpea flour to our grocery section. It’s one of my favourite pantry ingredients, so useful for making fritters, socca bread, bhajis, vegan tortillas or quiches and egg free omelettes. To make it puffy, I just used bread soda activated with some apple cider vinegar. The results were delicious and I’ll be recreating this veggie breakfast over and over again using different seasonal vegetables. Of course it would be wonderful with our purple sprouting broccoli and I’m going to use leeks next time for sure! Don’t forget to tag us in your re-creations, we love to see the spin you put on our recipes.
Ingredients (serves 2)
1/2 mug of gram flour
1/2 mug of water
1 tsp vinegar
1 tbsp olive oil
black pepper to taste
1/2 tsp salt
1/2 tsp baking soda
sliced broccoli to cover frying pan
1 tbsp olive oil
salt and pepper to taste
Start with the batter. The longer the chickpea flour has to re-hydrate, the better texture – you could even make the batter the night before and leave it covered overnight at room temperature to lightly ferment. Whisk together the flour, water, vinegar, salt and pepper. Wait to add the baking soda just before frying.
In a frying pan which has a lid, fry the broccoli with the olive oil, salt and pepper until just starting to take on some colour. Then spread the broccoli evenly over the base of the pan and turn the heat down to medium.
Add the baking soda to the chickpea flour batter and whisk it in – the batter should immediately start to fluff up. Quickly pour it over the broccoli and put the lid on the frying pan. This will ensure a crispy bottom and a fluffy, steamed top to your omelette.
After 3-5 minutes or so, the batter should be cooked through. You can test it by touching the top of the omelette, your finger should come off dry without batter.
Slice it into wedges and serve warm. It’s delicious with some juicy sliced tomatoes alongside too.
These muffins are so quick and easy to put together, completely delicious and a great way to use up over-ripe bananas. Despite being the most popular fruit in Ireland, with around 70 million being sold each year, about 25% of the bananas shipped to Ireland get thrown away!
Supermarkets are big culprits, as soon as bananas start getting brown spots on their skin, they are replaced with fresher green ones. But we are guilty at home too, us consumers routinely waste around 30% of the food we buy, imagine saving 30% on your food bill each week! As well as wasting our hard earned cash, think of the waste of resources it took to grow, harvest and transport our fresh produce. Wasted food also emits methane as it rots, a powerful greenhouse gas.
So next time you are looking at a bunch of brown, slightly squished bananas, why not make a quick batch of these muffins or pop them in the freezer (peeled and in chunks) to be used another day. Frozen bananas make the creamiest, sweetest smoothies and bananas pack a mighty nutritional punch. Full of potassium which lowers your blood pressure and starchy fibre to fill you up, moderate your blood sugar and feed your all-important gut microbes. Let’s go bananas for bananas!
Ingredients (makes 12 muffins)
3 large, over-ripe bananas (or 4 smaller)
125ml olive oil (or any oil you prefer)
250ml oat milk (or any milk)
100g sugar (brown/white both work fine)
400g flour (we like a mix of white and whole meal)
3 tsp bicarbonate of soda
1 tbsp lemon juice or vinegar (to help activate the soda)
1 tsp salt
1 tbsp cinnamon
optional extras like chocolate chips, nuts, seeds, raisins, coconut flakes, crunchy sugar etc for topping the muffins or folding through the batter – this is where you can have fun and make them your own
Pre-heat the oven to 175C and line a muffin try with 12 large muffin cases.
Peel 2 of the bananas and mash them in a large mixing bowl. Did you know you can eat the peels too? Reserve them for another recipe or pop them in the compost bin.
Add the oil, milk, sugar, lemon/vinegar and mix well to combine.
In a separate bowl, whisk together the dry ingredients – the flour, bicarbonate of soda, salt, cinnamon and any optional extras like nuts/seeds/chocolate/coconut/raisins etc.
Now tip the mixed dry ingredients into the bowl of wet ingredients. Fold together until just combined. It’s very important here to not over mix and to work quickly. It doesn’t matter if there are a few dry lumps in the batter, just briefly mix together and then get on and get the muffins in the oven as soon as possible. This will ensure you get the lightest, fluffiest muffins. Over-mixing will activate the gluten in the flour and make them dense and chewy. Letting the mixture sit for too long will stop them from rising so much in the oven. So work quickly now.
Divide the batter into the 12 muffin cases and top with slices of the 3rd banana. Add additional extra toppings if you like. Some crunchy sugar is traditional or go for crushed walnuts, seeds or a square of chocolate.
Get the muffins into the centre of the oven and bake for 20-25 minutes or until beautifully risen and golden. This amount of batter should ensure you get those classic tasty muffin tops spilling over the muffin cases – arguably the best bit about a muffin. You’ll know they are done when a skewer inserted into the centre of a muffin comes out clean.
Let the muffins cool slightly in the tin for 5 minutes then carefully take them out onto a cooling rack. Enjoy warm or cold – they should be light, fluffy and moist. Once completely cool, store in an airtight container and eat within 3 days or freeze to keep them fresh.
Celebrate the season with this warmly spiced, toasty, nutty granola. Our newly harvested kuri squashes are so delicious. Sweet, nutty and buttery, everything you want from a winter squash. Add some to your next order here, we anticipate they’ll be flying out of our packing shed. We also stock organic oats, maple syrup, cinnamon, ginger, olive oil, nuts, linseeds and pumpkin seeds in compostables bags…everything you need to make this recipe. Liz x
500g porridge oats
200g pumpkin seeds
200g chopped nuts (I used hazelnuts this time, pecan nuts would be amazing)
400g-ish of kuri squash, chopped and de-seeded (half a medium squash)
250ml maple syrup (or sweetener of choice) – add more if you prefer a sweeter granola
250ml olive oil (or oil of your choice)
1 tsp salt
3 tsp each of ground cinnamon and ginger
1/2 tsp each of ground nutmeg and cloves (optional)
Preheat your oven to 200C and roast the chopped squash until soft (approx 20 minutes). Then turn your oven down to 150C.
Place the roasted squash into a deep bowl or jug with the maple syrup, olive oil, salt and spices. Blend until smooth with a stick blender.
Measure the oats, nuts and seeds into a large mixing bowl then pour over the spiced squash puree and mix well. Taste and add more syrup or spices if you like it sweeter or spicier.
4. Spread the mixture out onto large, lined baking trays and bake until crispy and golden. This can take over an hour depending on your oven. Keep an eye on the trays. Remove them from the oven every 15 minutes and stir the granola so that it gets evenly toasted.
5. Allow the granola to cool completely on the trays before storing in an airtight container. Enjoy with yoghurt or milk for breakfast or serve on smoothie bowl or ice cream… Homemade granola stays fresh for 2 weeks in an airtight container at room temperature.
Weekends are for brunching and here is one of our favourites. The combination of fresh, vibrant green pesto, soft, wobbly scrambled tofu and juicy, umami mushrooms is just perfect!
You can make your own pesto very easily if you have a food processor or blender – I used my kale and pumpkin seed pesto that I’m making on repeat this time – or you can of course use a ready made one for ease. We sell a few organic jars of pesto in the grocery section of our shop. The scramble is simply a gently sautéed pack of organic silken tofu seasoned with salt, pepper and some chopped sun-dried tomatoes. And those gorgeous, meaty mushrooms are marinated with our new packs of umami paste then grilled.
What’s your favourite brunch? Are you a sweet or savoury person? Let us know in the comments.
Cut bread and pop it in the toaster ready to go. Heat up a griddle pan (or fire up the grill in your oven).
Slice the mushrooms in half and mix them with the umami paste and a drizzle of olive oil in a bowl. Then push them onto skewers and place them in a hot griddle pan (or on a tray under your grill) to cook whilst you get on with the scramble.
Heat up a knob of butter (or tbsp of olive oil) in a medium-high heated frying pan. Open your pack of silken tofu, drain off any excess liquid and then pop it in the pan. Break it up gently with a wooden spoon or a spatular.
Season the scrambling tofu with salt and pepper and then add the chopped sun-dried tomatoes. Keep the scramble moving and cook it for 5 minutes or so until it’s warmed through, but don’t break it up too much. It’s nice when there are still some larger pieces.
Meanwhile turn the mushrooms in the grill to cook the other side and then toast the bread.
Spread the toast with a thick layer of pesto, then divide the scramble and mushrooms between the plates.
Here’s a round up of some really special recipes we think would be perfect to serve this Mother’s Day. Treat the mother figure in your life to a tasty day with some fresh, organic, home cooked food. We also sell these lovely hampers if you fancy getting a special gift sent. We deliver to every address in Ireland.
Happy Mother’s Day! Liz x
*Click on the titles to be taken straight to the blog post you’re after.
Breakfast in Bed Ideas
Treat your mum to breakfast in bed. Why not add a bottle of Prosecco and some blood oranges to your order and make some simple but sophisticated blood orange mimosas? Chill both overnight then juice the oranges freshly in the morning and serve half a glass of Prosecco topped up with blood orange juice in champagne flutes with breakfast.
Vegan brie, blue or goats cheeses by our supplier Jay and Joy are absolutely incredible! They have to be tried to be believed. Have a look at my serving suggestions which are perfect for a light Mother’s Day lunch.
You can’t beat a simple stack of fluffy pancakes for breakfast sometimes. My recipe is plant based and so easy. I’m putting my kumquat curd on absolutely everything at the moment, but actually it’s the perfect thing for pancakes being buttery, sweet and zingy, I think I’ll be making another batch or two before the season is over!
What are your favourite pancake toppings? Are you a classic butter and maple syrup person? Or do you like to go nutty with peanut butter and banana slices?
*as always, click on the words in bold to be taken to the ingredients or other blog posts
These little chia and oat pots are perfect for breakfast (and they make a fabulous healthy pudding too)! You can prepare the two layers in separate bowls the night before, then just put it together in the morning with some crunchy granola, juicy fruit and silky curd (find the recipe for my favourite kumquat curd here). If you don’t have curd you could use a dollop of yogurt instead.
Chia seeds are a powerhouse of nutrients. Packed full of fibre, antioxidants, minerals and heart healthy omega 3 fatty acids. Oats are brilliant too of course! This humble grain is one of the most nutrient dense foods you can eat and can lower cholesterol levels, improve blood sugar control and contains a powerful soluble fibre which is great for your digestive system!
I love this combination of berry chia, turmeric oats, zingy sweet citrus and toasty granola. But of course you can tweak the recipe to use your favourite fruit or flavours. How about rhubarb compote in the chia layer and making the creamy oat layer taste like custard with some vanilla? Then top with yogurt, granola and more rhubarb? Or do you like tropical flavours? How about a passionfruit chia layer, coconut milk in the oats and top with mango slices and toasted coconut flakes? Are you a chocoholic? Raspberries in the chia layer, cacao powder in with the oats then top with pieces of dark chocolate, fresh raspberries and toasted hazelnuts? The possibilities are endless.
Let us know your favourite chia and oat pot flavour combos in the comments. Liz x
*as always, bold words are clickable and will take you to the product or recipe on our website so that you can easily add ingredients to your order or find the recipe I refer to
Mix the first 4 ingredients in a bowl, leave to stand for a few minutes and mix again. Then cover and refrigerate (or use right away if you are making this in the morning).
Mix the next 4 ingredients in a separate bowl, cover and refrigerate over night to allow it to thicken (or you can serve it after a quick 10 minute soak if you are making this in the morning).
Serve in a couple of simple glasses. Divide the chia and berry mixture between two glasses, then add the turmeric porridge mixture. Top with a tbsp of kumquat curd, peeled slices of blood orange and a couple of tbsp of granola.