Beetroot in a brownie is nothing new, but it’s still a delicious way to use up those beets in your box – especially if you live in a house of beetrootphobes. Beetroot keeps the brownies extra moist and although you can’t taste them, their earthy sweetness brings an extra quality to the overall flavour that just works really well. My recipe is egg and dairy free and totally adaptable. Leave out the beetroot if you like or replace it with something else. How about some raspberries or cherries? Or some walnuts or hazelnuts? A swirl of peanut butter and some raspberry jam? Let us know over on our community facebook group if you come up with a brownie addition that you’d like to share. Liz x
Boil about 270g of beetroot (usually around 3 medium sized ones) in plenty of water until cooked through. Then allow the beetroots to cool and slip off their skins using your hands or a small, sharp knife. You should be left with around 250g of cooked beetroot.
Pre-heat your oven to 175C and line a baking dish with baking paper (I use a 25x16cm dish).
Weigh out the dark chocolate and coconut oil into a large pan.
Gently melt the chocolate and oil together on a low heat.
Whisk your favourite milk (I love creamy oat milk) into the pan and all the dry ingredients – the flour, sugar, cocoa, bicarb and baking powder.
Grate the cooked, peeled beetroot straight into the pan and stir well with a wooden spoon/spatular.
Scrape the batter into the lined baking dish, level it out ensuring you get into the corners of the dish, then bake it for 30 minutes or so until it is cracked on top but still has a slight wobble.
Allow the brownie to cool & firm up in the dish to make it easier to slice, you can even chill it in the fridge overnight.
Then carefully move it onto a chopping board, slice it into portions and enjoy!
Here’s a video of the process if you’d like to watch how I do it.
“Cooking from scratch is the single most important thing we can do…to improve our health and general wellbeing.” – “Eat food, not too much, mostly plants.”
At Green Earth Organics, we are on a mission to help you Eat More Veg and Cook From Scratch. These two phrases are the cornerstones of good health, not just for us but for our planet too! Cutting down on processed food, ready meals and animal products and preparing and eating lots more whole, organic, fruit, veg, beans, nuts and grains is not only great for our health, it means less packaging, less harmful emissions from factories and animal farms and a lot less unhealthy, unnecessary ingredients.
With our modern, busy lifestyles, it can seem like too much effort to shop for groceries, fruit and veg and get into the kitchen and cook from scratch after a long day at work. It is easy to just take something out of the freezer and microwave it or pop it in the oven. But you owe it to yourselves to cook from scratch. You are worthy of home cooked, healthy food and it will positively impact the rest of your life. It doesn’t have to be complicated to be delicious and satisfying.
So as well as making it easy for you to get the good stuff straight to your door with our weekly veg box subscriptions, we are starting a new weekly series called ‘4 Ways With…’ This series will showcase a seasonal vegetable or other ingredient and demonstrate four simple ways to prepare or cook it. We want to inspire you and give you the confidence to get into the kitchen and whip up a simple but satisfying meal. Follow us on Instagram or subscribe to our YouTube channel to watch the videos each week. Please feel free to comment and share your favourite seasonal recipes with us and the rest of our community. We love to see what you make from our weekly boxes. Liz x
4 Ways With Cauliflower
First up is the humble, but every versatile, cauliflower. Cauliflower has had one of the biggest ‘glow ups’ of all vegetables over the last 10 years. Once simply boiled and relegated to the side of the plate, cauliflower is now the captain of the vegetable patch! Roast it covered in Middle Eastern spices, blitz it into a rice or cous cous alternative, turn it into steaks, batter and deep fry it and transform it into a fried chicken substitute, even use it as a gluten free pizza base! If you’ve got a need for a vegetable to pretend to be something it’s not, cauliflower is your man. And it is delicious. Cauliflower is a bit of a blank canvas and is very good as a vehicle for delicious herbs and spices. It is absolutely fantastic in a curry or to top my baked biryani. Here are just 4 of the many ways I use cauliflower regularly. Vegan Cauliflower Cheese, Winter Tabbouleh, Spicy Roast Cauliflower and Chickpea Salad and Curried Cauliflower Fritters. What is your favourite cauliflower recipe? Let us know below or over on our healthy eating facebook group. Liz x
The recipes shown in the video above are just quick ideas and inspiration for dishes you can create with a cauliflower from your veg box. Below are the same recipes with amounts adjusted for a whole cauliflower in each recipe.
Vegan Cauliflower Cheese (serves 4-6 as a side for a roast)
Preheat your oven to 200C. Find a large baking dish which will accommodate a whole cauliflower.
Rinse and quarter the cauliflower and break it into florets. Put them in the roasting dish. Add the sliced leaves and cores too.
Drizzle over the olive oil and season the cauliflower with salt and pepper. Mix well to spread the seasoning evenly. Then pop the dish in the oven to roast the cauliflower for 20 minutes.
While the cauliflower is roasting, prepare your vegan béchamel.
Simply whisk together the flour, nutritional yeast, nutmeg, mustard and oat milk. Add a big pinch of salt and some freshly ground black pepper.
Give it another which and pour the uncooked béchamel over the now roasted cauliflower. Return the dish to the oven to cook for a further 15 minutes or until golden and bubbling.
OPTIONAL EXTRAS: you could add a crunchy topping to your cauliflower cheese before you return it to the oven. I like to roughly blend extra proportions of pumpkin seeds and nutritional yeast. You could also use breadcrumbs.
Winter Tabbouleh (serves 6)
8 large kale leaves (or use lots of fresh parsley or a mix of the two)
option extras like chopped walnuts, z’atar or dukka
Grate a rinsed cauliflower into a large bowl. You should end up with a rice/bulgar wheat like grain substitute.
Rinse the kale, remove the tough stems and very finely chop the leaves. Add to the bowl of cauliflower.
Finely dice the red onion (or slice the spring onion) and add it to the bowl.
Slice the sun-dried tomatoes and add to the bowl then make the simple dressing.
Mix the juice of the mon with a small crushed clove of garlic, and 4 or so tbsp of oil from the jar of sun-dried tomatoes. Season with salt and pepper and mix the dressing through the tabbouleh.
Serve as part of a salad bowl with some hummus, roasted vegetables and bread or with a tagine-type stew. It’s very good with something crunchy and nutty/seedy on top too. Simply toasted, chopped walnuts or make a dukka (a mix of toasted nuts, sesame seeds, cumin and coriander seeds) or z’atar (a mix of toasted sesame seeds, dried thyme and ground sumac).
about 6 tbsp of ready made chilli sauce like harissa or sriracha or a mix of your own favourite spices (eg 1 tsp chilli flakes, 1 tbsp cumin seeds, 1 tbsp ground coriander, 1 tbsp smoked paprika and 2 tbsp maple syrup)
Pre-heat the oven to 200C and prepare a large roasting dish.
Rinse and chop the cauliflower (leaves, core and all), peel and slice the onions into thick wedges and drain and rinse the chickpeas.
Put them all into the roasting dish and drizzle over the olive oil. Season well with salt and pepper and add the chilli sauce or your own mix of spices.
Mix well and roast in the oven until the cauliflower is lightly charred and cooked through – around half an hour or so.
Serve warm with salad leaves and a cooling hummus or yoghurt and tahini dip or allow it to cool and keep in the fridge for 4 days for quick salad lunches.
1 tsp each of cumin seeds, brown mustard seeds, chilli flakes, turmeric, salt…some freshly ground black pepper and about 15 fresh curry leaves if you have them
vegetable oil for frying
Start with the gram flour batter. Mix the gram flour and spices with a mug of water.
Chop the cauliflower (leaves, core and florets) into small, pea sized pieces and mix it into the gram flour batter. There should be enough gram flour batter to coat all the pieces. If your cauliflower is very large and the mixture seems dry just make a bit more of the batter.
Heat a frying pan to a medium heat with a generous slick of vegetable oil. Fry spoonfuls of the batter in batches and flip them over once golden brown underneath. Ensure the heat is not too high as if it is the fritters will burn on the outside and be raw in the middle. A medium heat allows the fritters to cook slowly all the way through.
Serve warm as a side to a curry or salad or as a sandwich or wrap filling. I like mine in a wrap with some spinach or lettuce leaves, yoghurt and mango chutney.
Leftover mixture will keep well in the fridge in an airtight box for three days.
Ragu is a rich, slow cooked pasta sauce, traditionally made with meat and served with a wide pasta like pappadelle or tagliatelle. Of course you can also eat it however you like – with polenta or in layers in a lasagne with a béchamel? I love it with rigatoni, those large, ridged tubes of pasta pick up the sauce beautifully. My version uses earthy beetroots, satisfying green lentils and crumbled, rich, fatty walnuts. Delicious! Did you know we sell organic lentils and walnuts in our grocery section? If you have a slow cooker, this is a good one to get going in the morning and enjoy for supper. Simply boil some pasta and you’ve got a hearty, healthy meal ready to go. The ragu also freezes well so I always make a big batch and freeze some for a rainy day. And we are not short of those right now are we?
If you make this recipe please share it with us on our friendly facebook group, and please feel free to share this blog post with your friends and family of course! The illustration above is from my 2021 recipe calendar. While stocks last I’m including a free one with every book order this month. You can add my cookbook to your shopping here. Thank you.
I usually start a ragu with a soffritto. Soffritto is the word for gently cooking diced vegetables (usually onion, celery and carrot) in a little oil until soft to provide a base flavour to build a sauce, soup or stew from. In this case start with 1 diced onion, 1 large diced beetroot (or 2 small – just give it a scrub and don’t bother peeling, also finely chop & add the purple stalks from any leaves should you be lucky enough to have some – save the green leaves to wilt as a side), 3 diced cloves of garlic and a generous handful or two of crumbled walnuts. If you have celery to hand then definitely add a few diced stalks for extra depth of flavour!
Sauté the diced vegetables and nuts in the tbsp of olive oil in a large pot until soft. Then add a mug of green lentils, 2 bay leaves, 3 sprigs of thyme, a glass of red wine & a tin of chopped tomatoes. If you prefer more Italian herbs with this sauce then sub the thyme with some fennel seeds and a pinch of dried oregano. Add a tin of water or veg stock to swirl out the last of the tomatoey juices from the tin. Season with salt and black pepper.
Simmer until the lentils are cooked through then taste and adjust the seasoning if necessary. This will take a minimum of 30-40 minutes, but if you have time to simmer for longer, the flavours will be richer. This is one of those sauces that is even better the next day. Keep an eye on the liquid levels as the lentils will absorb a lot. Add more water/stock as needed and give the pot a stir every now and then to prevent sticking.
Serve tossed through pasta or in a warm bowl with soft polenta and wilted greens.
This is my plant based take on the classic French stew. Beetroots have a beautifully earthy, almost bloody quality which seeps and simmers into a spectacularly rounded sauce. I roast wedges of beetroot and onion, chunks or whole mushrooms and whole, peeled cloves of garlic before starting the lentil stew to create a complexity of flavour you wouldn’t get from simply simmering everything together.
Roasting caramelises the edges of vegetables and brings little sweet and smokey flavours and textures to the finished dish. It’s those layers of flavour…the outer edges that caramelise, the middle that is sweet and soft, the simmering richness, the fragrance of bay and thyme leaves, the tang and texture of red wine…that make a simple stew into a memorable meal. Serve on mashed potatoes or with good bread, some wilted greens, whatever is in season, and a dollop of Dijon mustard. Enjoy in front of a fire on a chilly winters evening with a glass of red wine. Liz x
Turn your oven on to 200C and put the beetroot, onion, garlic cloves and mushrooms in an oven and hob safe pot. Drizzle a tbsp or so of olive oil over the vegetables, season them generously with salt and pepper and mix well.
Roast the vegetables in the oven until they take on some colour and start to soften. This should take around 30 minutes. Take the pot out of the oven and stir the vegetables every 10 minutes or so to ensure each vegetable feels the full force of the heat and gets a little caramelised.
Then bring the pot onto the hob and add the mug of lentils, the thyme, bay leaves and mug of wine. Get the pot on to simmer and add the water or stock.
Let the dish simmer until the lentils are cooked through. This should take around 30 minutes. Keep an eye on it, you may need to add more water or stock if it starts to dry out.
Taste for seasoning and add more salt or pepper as you like. Then serve with good bread or mashed potatoes and some wilted greens.
Did you make this recipe? Share it with us and your friends on our Facebook page or tag us on Instagram. We love to see our recipes leave the page. If you like this recipe, you’ll love my book. It’s available to buy from the farm shop here.
I think it’s safe to say that this Christmas we are all in need of a little extra cheer. So we have put together some really lovely gift ideas for you and hope to take a little of the stress out of your Christmas shopping.
Buy yourself a treat or get us to deliver a box of goodness to a loved one. We deliver nation wide. You could even get us to deliver to wherever you’ll be over the holidays. Get preordering now here and do bear in mind that, as Christmas day falls on a Friday this year, there will be some changes to your usual delivery days – so please get organised for that now. We would hate to disappoint any of our wonderful customers so please do get in touch with any amendments, delivery address changes, add-ons and more sooner rather than later.
As well as beautiful boxes of festive fruit and vegetables which, if you preorder, will arrive on the week of the 21st December, you can also order a carefully curated hamper from us. We have put together a few selections to suit you. And as an added bonus, all our hampers come in one of our beautiful tote bags. How about this popular chocolate and wine hamper?
Or a vegan hamper filled with our favourite plant based products? That fermented cashew-cheese has to be tasted to be believed!
For the localvore in your life we have an Irish hamper. That Achill Island sea salt is award winning, flakey perfection and we love that it comes in a cute glass jar! So may ways to re-use it.
Are you after some special pantry products for the discerning foodie in your life? Try our pantry eco hamper. The Olvia Greek olive oil is so delicious and goes perfectly with the balsamic vinegar for a simple-but-sophisticated salad dressing.
And there are many more easy options on our X-mas tab. We also offer gift vouchers if you would like to introduce someone to us or to pay for their next delivery.
From all of us here at Green Earth Organics, we would like to wish you a very Merry Christmas! Thank you so much for your support, it means the world to us.