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!

Double Chocolate – No Bake – Brownies – VEGAN

by Lou Robbie

Homemade chocolate treats that are made with lots of good organic stuff.. .yes please! These are rich and decadent and give a great boost of energy. I ordered some lovely organic medjool dates and walnuts and organic dark chocolate to make these. Perfect with that mid morning coffee.

They are a no bake treat so no ovens needed just a bit of time to set in the fridge. Grab all you need for these tasty snacks in our online shop.

We hope you try them.

Lou X

Ingredients: makes 16 squares

-150g – 1 cup medjool dates, stone removed
– 60g – 1/3 cup walnuts, chopped
– 40g- 1/3 cup ground almonds
– 40g – 1/3 cup cocoa powder
– 40g – 1/2 cup oats
– 110g – 1/3 cup smooth peanut butter
– 2-4 tbsp boiled water
– 150g Dark chocolate bar plus 1 tablespoon coconut oil

**Taste the mix -feel free to add a dash of maple syrup or honey if it tastes bitter.

Method:

Step 1: Line a 8inch square tin with parchment paper.

Step 2: If using medjool dates, remove the stone and add them straight to the blender. If using regular dried dates, soak in boiling water for 5 minutes, then discard the water.

Step 3: Add the dates, ground almonds, cocoa powder, oats and peanut butter to a blender. Blend until smooth. Add a tablespoon or 2 of boiled water if the mix is dry. Then add the walnuts and pulse. Check the texture with a spoon, if it sticks its ready, if its dry add a bit more water.

Step 4: Pour the brownie mix into the tin and press down with the back of a spoon. Try smooth it as best you can. Melt the chocolate and coconut oil in the microwave in short bursts (or in a pot over simmering water), then pour over the base and transfer to the fridge to set for an hour.

Take from the fridge and slice into squares.

This will keep in the fridge for 1 week or in the freezer for 3 months.

Enjoy

Roast Pumpkin, Kale & Feta Salad w/ Roast Garlic Dressing

by Lou Robbie

You can have your Pumpkin and Eat it!! Pumpkins are not just for decoration around Halloween they are sweet, earthy and delicious to eat. The skin is edible too, just wash them well and slice into thin wedges. You can make this salad with butternut squash too if you wish, it will be equally delicious.

Salads are not exclusive to the warmer months. We like to serve the pumpkin and roast red onions warm from the oven with shredded kale and crumbled feta. Pomegranate is recommended for colour and pops of sweet and sourness.

Organic ingredients are “Better for you and Better for our Planet”.

Lou 🙂

Ingredients: serves 4

  • 1 small pumpkin, chopped deseeded, sliced into wedges
  • 1 medium red onion, sliced into wedges
  • pinch salt/pepper/paprika

For the dressing

  • 1 bulb of garlic – roasted until soft
  • 1 tablespoon light tahini
  • 100ml neutral oil
  • 1 tablespoon cider vinegar
  • salt and pepper

To finish

  • 1/2 pomegranate, deseeded
  • 100g kale, washed, stripped off the stalk & very finely chopped
  • 180g feta- sheep’s cheese feta used here
  • 1/2 tin chickpeas – drained (200g)
  • 2 tablespoons toasted pumpkin seeds

Method:

Step 1: Preheat the oven 180ºC. Prepare the garlic bulb, chop off the top of the bulb to expose the cloves. Put the pumpkin wedges, red onion wedges and garlic bulb on a baking tray. Sprinkle with salt, pepper and a bit of paprika drizzle with oil, rub the veg to coat in the oil and seasoning. Roast veggies for 30 minutes. the garlic may take 10 minutes longer.

Step 2: Add the finely chopped kale to a mixing bowl, drizzle with a small amount of olive oil, season with salt and pepper and massage with your hands to tenderise.

Step 3: To make the dressing add the soft roasted garlic to a small blender along with the tahini, oil, cider vinegar, salt and pepper. Blend until completely smooth. Taste and adjust if needed.

Step 4: Build the salad. Add the kale to a big serving plate, top with the chickpeas, layer on the roast pumpkin, red onion, break over the feta. Roll the pomegranate to loosen the seeds, with a wooden spoon to dislodge the seeds and scatter over the salad. Sprinkle with pumpkin seeds and top with the roast garlic dressing.

Recipe Roundup – Courgettes

by Simone Kelly

Courgette season is in full swing and we are harvesting these dark green beauties both from the tunnels and from the fields. Fantastic in savoury dishes, of course, but did you ever bake a courgette cake?

Click on the bold part to go directly to each recipe

Enjoy x

Date Caramel – 4 Ingredients

by Lou Robbie

This is our ‘guilt free’ caramel sauce. It’s refined sugar free, dairy free, nut free, gluten free, vegan and so creamy … a lovely treat!

Our organic dates are just amazing, they are full of fibre and antioxidants. They are great for your gut and bone health, a natural sweetener and are so easy to store and cook with. I’m never without them. Having a jar of this date caramel in the fridge is just the best when you want a spoon of natural sweetness added to your overnight oats, creamy porridge, yoghurt, toast/ oat crackers, chocolate milkshake, smoothies or banana nice cream. Try it you and you won’t be disappointed.

We have big and small packets of organic dates as well as medjool dates available in the shop all in compostable packaging.

Lou 🙂

Ingredients – makes 1 jar

Method:

Step 1: Put the dates in a bowl, cover with boiling water to help them soften for 10 minutes. Then stain and discard the water.

Step 2: Add the dates to a blender along with the non dairy milk, vanilla and sea salt. Blend until really smooth. I use a smoothie blender for this, it works a treat.

Step 3: Taste the sauce and add more salt if you wish. Scoop the sauce into a clean jar and store in the fridge for 1 week.

Serving suggestions: Add a spoon to your morning oats, eat on crackers or toast with banana, drizzle over pancakes and waffles or with vanilla ice cream….enjoy!