Potato Tortilla 

by Nessa Robins

Potatoes are so versatile to cook with and they’re a good source of vitamins, minerals, and fibre. Irish new potatoes are now in season. New potatoes are packed with flavour and are waxy, perfect for potato salads and tortillas, as opposed to the floury winter variety which we associate more with mash. 

This potato tortilla, or Tortilla Española as it is more commonly known, can take a little time to prepare, but few ingredients are needed and the result is something truly delicious. It makes for a tasty and nutritious lunch, and serves well alongside some of your favourite salads. 

Enjoy!

Nessa x

Potato tortilla 

Ingredients

Serves 4

Method

  1. Place the potatoes in a steamer and cook for 15-20 minutes, depending on their size
  2. While the potatoes are cooking, add 1 tablespoon of the olive oil to a deep sided, ovenproof frying pan. Place over a medium heat. Add the onion and turn the heat down low, and sauté the onions for about 15 minutes, until they are soft and golden in colour. Stir occasionally. Once cooked remove to a plate and wipe the pan clean
  3. Add the eggs to a jug. Season with a little salt and pepper and gently whisk together.Peel and thickly slice the cooked potatoes. Season well with salt.
  4. Add the remaining oil to the frying pan and using a pastry brush evenly brush the oil along the side and base of the pan.Place the frying pan back over a medium heat on the stove. Once hot, add a layer of potatoes, about half, followed by an even layer of the onion. Pour over half of the egg mixture, then add the remaining layer of potato. Finish by pouring over the rest of the egg mixture.
  5. Cook the tortilla over a low-medium heat until the top is starting to set, which will take about 15 minutes, Preheat the grill and then transfer the pan to under the grill to cook the top. 
  6. Turn out onto a plate or wooden board and cut into four or six slices. The tortilla can be served hot or cold, with a salad on the side. 

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!

Peanut Butter Brownie Bars

by Nessa Robins

Sweet treats are synonymous with Easter, so over the coming weeks we are going to share a selection of delicious, sweet recipes with you. These peanut butter brownie bars are a real favourite in our house. The brownie base is dense with a deep chocolate flavour, which is topped with a sweet, peanutty caramel layer, and finally a glossy layer of melted chocolate on top with a sprinkling of chopped peanuts for an extra crunch. These multi-textured treats are both sweet and salty, and a must-try for any peanut-fan. I’ve made these bars in a loaf tin, but for smaller bites use a brownie tray or swiss-roll tin. 

Enjoy!

Nessa x

Peanut Butter Brownie Bars

Ingredients

Base Layer

  • 180g dark chocolate, finely chopped
  • 120g butter
  • 300g porridge oats, blitzed until fine
  • 150g caster sugar
  • 100ml milk

Caramel Layer

Chocolate Layer

  • 150g milk chocolate, finely chopped
  • 1tbsp coconut oil
  • 25g salted peanuts, chopped

Method

Preheat the oven to 200°C/fan 180°C /Gas Mark 6. Line a 2lb loaf tin or a brownie tin with greaseproof paper.

To make the base layer, melt the dark chocolate with the butter in a small saucepan over a low heat. Once melted, take from the heat. In a large bowl combine the blitzed porridge oats, cater sugar and milk. Add the melted chocolate mixture. Stir to combine and transfer to the lined tin. Place in the pre-heated over for 20 minutes. Leave to cool in the tin on a wire rack.

To make the caramel layer, add the peanut butter, maple, and coconut oil to a small saucepan. Place over a low heat. Once the mixture starts to melt, stir to combine. Take from the heat and stir through the peanuts. Pour over the cooled based and place in the fridge for a couple of hours to set.

To make the topping, add the milk chocolate and coconut oil to a microwavable bowl and melt together for about a minute in the microwave. Stir to combine and pour over the set slab. Leave in the fridge for a few hours or overnight to fully set.

Cut into slices or chunks and place in an air-tight container in the fridge for up to five days. Enjoy!

Winter Vegetable Soup

by Nessa Robins

A bowlful of soup can be somewhat restorative at this of year, especially when it includes wholesome organically grown Irish vegetables. If you happen to have some fresh vegetables remaining from your Christmas Vegetable Box, a soup is a wonderful way to quickly transform them into a meal. If you are hosting a New Year’s party, this soup would go a long way served hot in little shot glasses, topped with a tiny drizzle of cream and a couple of thyme leaves. It’s equally delicious served in a big bowl alongside a toastie, or if you’re planning a New Year’s hike, it can be added to a warmed flask as a deliciously warming treat to tuck into when hunger strikes. Whatever way you choose to serve it, I hope you enjoy it.

Nessa x

Winter Vegetable Soup

Serves 4

Ingredients

  • 50g butter, dairy or plant-based
  • 250g mushrooms, sliced 
  • 2 leeks, washed and sliced
  • 1 small potato, peeled and diced
  • 1 onion, roughly chopped
  • 1 stick of celery, sliced 
  • Few sprigs of thyme, leaves only
  • Salt and freshly ground pepper
  • 750ml hot vegetable stock
  • 50ml cream, dairy or plant-based 
  • Method
  1. Melt the butter in a large saucepan over a low heat. When it begins to foam add the mushrooms, leek, potato, onion, and celery, stir to combine with the butter.
  2. Place a butter wrapper or a piece of greaseproof paper over the vegetables, to help them sweat. Cover with the lid of the saucepan. Sweat over a low heat for about 10 minutes, making sure the vegetables don’t stick to the bottom of the saucepan.
  3. When the vegetables are soft but not coloured, and the thyme, season with a little salt and a few grinds of pepper and add the stock. Continue to cook for another 15 minutes or until the vegetables are soft.
  4. Using a hand blender or a food processor purée the soup until it is smooth. Taste and season, if necessary. Pour in the cream and stir well to combine.
  5. Pour the soup into serving bowls and garnish with a few thyme leaves and a little drizzle of cream or add to a warmed flask to enjoy while out for a walk later in the day. 

Root Vegetable Gratin

by Nessa Robins

This Christmas, how about making vegetables the centrepiece of your Christmas feast? Better again, how about supporting Irish farmers by including lots of local vegetables, grown organically without the use of any pesticides? We’re kicking off our Christmas series of recipes today with a gorgeous root vegetable gratin. Hearty enough to sustain itself as a main, but it makes for a delicious and nutritious side too. This vegetable-ladened gratin is a rich source of fibre, vitamins, and minerals. The beetroot adds a beautiful pink hue to the finished dish, along with a burst of nutrients including iron, vitamin B6 and magnesium. If you would like to get-ahead for the big day, this gratin also freezes perfectly; simply take it from the oven before adding the cheese, allow to cool fully, before wrapping tightly and freezing in a freezer-proof dish. Then defrost in the fridge overnight the night before cooking, add a layer of cheese and bake for about 20 minutes or until fully cooked through.  

Enjoy!

Nessa x

Root Vegetable Gratin

Ingredients

  • 2 large potatoes
  • 1 large parsnip
  • 1 large beetroot
  • 2 carrots
  • 250ml hot vegetable stock
  • 200ml cream, plant-based or regular
  • Sprig of sage and rosemary, finely chopped
  • Salt and freshly ground pepper
  • 75g parmesan, or vegan alternative, grated

Method

  1. Pre-heat the oven to 200°C/ fan 180°C/gas mark 6.
  2. Wash, peel, and very thinly slice the vegetables. Rinse with water and pat dry with a paper towel. 
  3. Add to a large bowl with the stock, cream, sage, rosemary and some salt and pepper. Stir to combine.
  4. Transfer to a large casserole dish, and bake in the oven for 50 minutes, giving the mixture a stir a couple times during cooking.
  5. Add an even layer of the grated cheese to the gratin and return to the oven for 10-15 minutes until it is bubbling, cooked through and the cheese is bubbling. Serve and enjoy!

Vegan Meringues

by Nessa Robins

These vegan meringues are light and crispy, and serve perfectly alongside some plant-based cream and berries. When making the meringue mixture it is important to whisk it well for about fifteen minutes, before quickly adding the trays to the oven. To help prevent the meringues from cracking, once baked, allow the meringues to rest in the oven for an hour, without opening the oven door. There are plenty of blackberries appearing in the hedgerows at this time of year, which pair nicely with the meringues and cream, but any soft fruit would work well in their place.

Enjoy!

Nessa x

Vegan Meringues

Ingredients

makes 24

  • 400g tin chickpeas
  • 100g caster sugar
  • 1tsp vanilla extract

To serve

  • Whipped plant-based cream or yogurt
  • Blackberries and blueberries
  • Mint leaves

Method

  1.  Preheat the oven to 120°C/fan 100°C/Gas 1. Line two large baking trays with greaseproof paper. 
  2. Drain the tin of chickpeas over a bowl, reserving the chickpeas for another recipe.
  3. Add the chickpea liquid to a mixing bowl. Using an electric whisk, beat the liquid until it becomes frothy. Gradually start to add the sugar, a spoonful at a time, while whisking continuously. Once all the sugar has been added, add the vanilla, and continue to whisk at a high speed for about 15 minutes.
  4. Spoon out blobs of the mixture onto the greaseproof paper-lined trays. Bake in the oven for 2 hours. 
  5. Once baked, leave in the oven without opening the door for about an hour, this will help to prevent the meringues from cracking.
  6. Once completely cooled, store in an airtight container in the fridge for 5 days. Serve with cream or yogurt and lots of berries. 

Chocolate Oat Bars

by Nessa Robins

Only five store cupboard ingredients are needed for this delicious, gluten-free, plant-based treat. Peanut butter can be used in place of the tahini, however when making for school lunchboxes, peanut butter should never be included as most schools have a no-nut policy in place. These bars are packed with fibre and slow-releasing carbohydrates, making them a good addition to any lunchbox. 

Enjoy!

Nessa x 

Chocolate Oat Bars

Ingredients 

Base

Topping

  • 75ml coconut oil 
  • 40g good-quality cocoa powder
  • 3tbsp maple syrup 

Method

  1. In a small saucepan, over a low heat, melt the tahini, maple and coconut oil together, while stirring all the time. Once the mixture is fully combined, take from the heat.
  2. Place the oats in a large bowl, pour over the wet mixture and stir well to combine.
  3. Transfer to a parchment paper lined 20cm x 20cm tin. Place some parchment paper on top of the mixture and firmly press into place using the palm of your hand.
  4. In another small saucepan, make the topping by melting together the coconut oil, cocoa powder and maple syrup. Stir well and once fully melted and combined pour over the oat base. Swirl the tin to evenly distribute the topping. 
  5. Place in the fridge for a few hours before cutting into squares. Can be stored in an airtight container in the fridge for up to five days. Enjoy! 

*Note – Even though oats are naturally gluten-free, some can be contaminated with gluten due to where they’re processed etc. so ensure the oats you’re using say ‘gluten free’ to make this a gluten-free treat. 

Courgette Pesto ‘Pasta’ – Vegan

by Nessa Robins

Courgettes are rich in fibre and a good source of vitamin C. They’re currently in season, so it’s the perfect time to make the most of this versatile vegetable. This courgette pesto ‘pasta’ dish takes only minutes to prepare and it’s bursting with nutrients and delicious fresh flavours. I’m using a potato peeler to prepare the courgettes but if you have a spiralizer to hand this could be used instead. 

Enjoy!

Nessa x 

Courgette Pesto ‘Pasta’

Ingredients 

Serves 2

  • 2 small courgettes 
  • 1tbsp olive oil
  • Salt and freshly ground pepper 
  • For the pesto
  • 75g spinach leaves
  • 25g pine nuts
  • Handful basil leaves
  • 2tbsp nutritional yeast
  • 2tbsp olive oil
  • Juice 1/2 lemon

Method

  1. Cut the courgettes into thin strips using a potato peeler. Leave to one side.
  2. Make the pesto by adding the spinach, pine nuts, basil, nutritional yeast, olive oil and lemon juice to a processor and blitz for a few seconds, or until combined.
  3. Place a large frying pan over a high heat. Add a tablespoon of olive oil. Once hot, add the courgette strips, season with a little salt and pepper and fry for about two minutes, stirring continuously. 
  4. Take from the heat and stir through the pesto. Serve straightaway with some extra basil leaves and a few grinds of black pepper. Enjoy! 

Fresh Spring Rolls with Chilli Dipping Oil – Vegan

by Nessa Robins

There is a wonderful variety of Irish vegetables currently in season. These fresh spring rolls are packed with spinach, carrots, cucumber, scallions, cabbage and a variety of fresh herbs. They serve perfectly as a tasty, nutrient-rich snack and are bursting with vitamins, minerals and fibre. A diet rich in fibre is essential for optimal gut health as it aids digestions while promoting regularity. It is also an important dietary choice for keeping ones cholesterol in check, as soluble fibre can bind with cholesterol to move it out of the body before it has been absorbed into the bloodstream. Fruit and vegetables are rich sources of fibre, and the World Health Organisation recommend we consume at least five portions fruit and veg daily, so these delicious spring rolls are a great way to top up our daily consumption.

The chilli dipping oil only takes minutes to make and is a delicious accompaniment for the spring rolls. It can also be enjoyed drizzled over stir fries or as a topping over some avocado and toast. Enjoy!

Nessa x

Fresh Spring Rolls with Chilli Dipping Oil

Ingredients

For the chilli dipping oil

For the fresh spring roll

  • 50g vermicelli rice noodles
  • 75g spinach
  • 75g sweetheart cabbage, finely sliced
  • 2 carrots, peeled and cut into thin batons
  • ½ cucumber, cut into thin batons
  • 2 scallions, finely sliced 
  • Handful of coriander, mint and basil leaves
  • 10 spring roll rice wrappers

To serve

Sesame seeds

 Method

  1. To make the chilli oil, add the chilli flakes, sesame seeds, garlic, sugar and salt to a heatproof bowl. Stir to combine. Add the sunflower oil to a small saucepan over a medium heat. Heat the oil for about 3 minutes, when it should be hot but not yet smoking. Carefully, pour over the chilli mixture. Stir well to combine. Allow to cool fully before pouring into a sterilised jar. Refrigerate for up to two weeks and always mix before serving. 
  2. To make the spring rolls, cook the vermicelli noodles according to the pack’s instructions. Once cooked, drain and rinse with cold water.
  3. Prepare the vegetables and herbs, and place on a plate, ready for filling into the wrappers.
  4. Fill a shallow, wide-rimmed bowl or tray with cold water. Quickly dip the rice paper wrappers, one at a time, into the water and let soften for about 30 seconds, but don’t soften them completely, allow them to remain a little stiff. Gently, place on a chopping board. 
  5. Layer the fillings onto 1/3 of the wrapper, starting with a couple of spinach leaves, then some noodles, carrot, cucumber, scallion, cabbage, and top with a scattering of herbs.
  6. Beginning with the edge closest to you, roll the wrapper halfway, then fold the shorter side in and continue to roll until it’s sealed. 
  7. Repeat with the remaining wraps and fillings.
  8. Sprinkle the spring rolls with some sesame seeds and serve straightway with the chilli dipping oil. Enjoy!