Teriyaki Aubergine Rice bowl

We have some new organic, Asian sauces on our list now to make your meals even easier (and more delicious!) We are currently obsessed with teriyaki. It is sweet and salty and so full of flavour. Use it to marinade veggies or tofu and bake or stir fry. Here’s how I made this delicious week-night supper.

Liz x

Ingredients (serves 2)

Method

  1. Turn your oven to 200C and find a small baking dish.
  2. Get your brown rice on to cook (brown rice takes longer than white so if you are using white rice, start it after the aubergine is in the oven). Rinse the cup of rice through a fine sieve then add it to a small pot. Add 2 small cups of water, put the lid on the pot and turn it onto the highest setting. As soon as it comes to a boil, turn it to the lowest setting and leave the lid on. Let the rice simmer, it should absorb all the water in around 30 minutes or so and be perfectly cooked through. Keep an eye on it.
  3. Cut the aubergine in half, lengthways, then score the flat surface deeply with a small, sharp knife. Cut diagonal lines into the white, spongey flesh and then criss-cross the other direction. Careful not to cut too deeply.
  4. Spoon over the teriyaki sauce and, using the back of the spoon, rub it into the cuts to effectively marinade the aubergine. Place the aubergine, cut sides up, into the baking dish then bake until soft – this usually takes around 20-30 minutes depending on the size of your aubergine.
  5. Meanwhile stir-fry the broccoli and tofu together with the sesame oil and soy sauce/tamari.
  6. Then plate up, divide the rice, stir fry and baked aubergine between two bowls. Top with sesame seeds, chilli flakes and kimchi as you like. I also added shredded nori seaweed and an extra drizzle of soy sauce to my bowl. Enjoy!

Fluffy Broccoli ‘Omelette’

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.

Liz x

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

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Slice it into wedges and serve warm. It’s delicious with some juicy sliced tomatoes alongside too.

Bang Bang Broccoli & Black Beans

We are harvesting so much broccoli from our fields at the moment! Expect lots in your set boxes or add some to the ‘build your own’ box for a special reduced price. Broccoli is brilliant! Broccoli is a good source of fibre and protein, and contains iron, potassium, calcium, selenium and magnesium as well as the vitamins A, C, E, K and a good array of B vitamins including folic acid. A real Irish super-food! I’ll be steaming some batches to put in boxes in the freezer to add to loads of different meals. Here’s one of our favourite family meals that uses a lot of broccoli.

Bang bang chicken is a traditional Sichuan dish of poached chicken which is then ‘banged’ to shred it and dressed in a spicy sauce. It’s a refreshing dish served with julienned cucumber. This is my plant-based nod to that classic. Definitely not authentic, but delicious none-the-less. It’s really simple. Nutritious broccoli and black beans are drenched in a spicy sauce, sprinkled with sesame seeds and then roasted. You can serve it with rice or noodles, or it’s delicious as a warm salad with spiralized courgette.

Liz x

Ingredients (serves 4)

  • 2 heads of broccoli
  • 2 tins of black beans
  • 4 tbsp maple syrup
  • 4 tbsp lime juice (or vinegar)
  • 4 tbsp vegetable or toasted sesame oil
  • 4 tbsp soy sauce (or tamari if you need gluten free)
  • 6 garlic cloves
  • a big thumb of ginger
  • fresh red chillies to taste
  • 6 tbsp sesame seeds
  • scallions, fresh coriander and extra chillies to serve
  • rice or noodles to serve

Method

  1. Preheat your oven to 200C and find a large roasting tray, or two trays if you don’t have a very large one. You want to be able to spread the ingredients into a single layer.
  2. Trim as little as possible off the stalks of the broccoli. Just a sliver off the end is usually enough – those bits can go in the compost bin. Then cut the whole stalk away from the florets, slice it in half lengthways and then slice each half into long, thin strips. Put them in the roasting dish. Then cut the heads of the broccoli into bites sized florets and add them to the roasting tray too.
  3. Drain the tins of black beans and add them to the tray. Then make the dressing.
  4. Mix the soy sauce, oil, lime juice/vinegar and maple syrup in a bowl. Finely dice the chilli, garlic and ginger and add them to the bowl. Mix well and then pour the dressing over the broccoli and black beans.
  5. Use your hands to mix the sauce into the broccoli and beans, then spread the ingredients out into a single layer. Sprinkle with the sesame seeds and put the tray into the oven to roast for just 20 minutes or until the broccoli is tender.
  6. Meanwhile cook your rice or noodles and prepare the toppings. Slice scallions, coriander and extra red chillies.
  7. Serve in bowls and enjoy hot or cold. We like to make an extra batch of the dressing with toasted sesame oil but without the raw garlic and ginger to drizzle over the finished dish too to make it extra juicy and spicy.

Potatoes & Peas with Mint Salsa Verde

How about a potato salad with fresher flavours? A tangy, herby salsa verde made with mint and capers pairs perfectly with peas and buttery new potatoes. If you don’t have peas in the freezer, switch them with any fresh greens you like. We particularly love this salad with thinly sliced raw courgette in place of the peas or chopped and steamed French beans or broccoli. Anyway you make it, it’s a brilliant bowl to bring along to a BBQ.

Liz x

Ingredients

  • 12 new potatoes
  • 150g cooked peas (or this is lovely with thinly sliced raw courgette or chopped and steamed French beans or broccoli too!)
  • 25g fresh mint leaves
  • 3 tbsp capers
  • 1 garlic clove
  • the juice of 1/2 a lemon
  • 6 tbsp extra virgin olive oil

Method

  1. Halve and boil the new potatoes until tender, then drain and cool while you make the salsa verde.
  2. Put the mint, garlic, capers, lemon juice and olive oil into a blender.
  3. Blend into a loose sauce then taste – add more lemon, olive oil or capers to taste. You shouldn’t need to add salt, the capers are plenty salty enough.
  4. Put the cooked and cooled potatoes into a bowl with the peas (or broccoli, French beans or courgette slices) and drizzle over half the salsa verde and toss to combine.
  5. Add more salsa verde or keep left overs in a jar in the fridge and use within a week. It’s great over salads & roasted vegetables, spread into a wrap or stirred through a summery soup or stew.