How do you eat yours? This might be the tastiest sprout dish I’ve ever had! The combination of flavours is just perfect, in fact I could eat a whole bowl..and I never liked sprouts as a child! This is delicious as a solo dish or serve with your Christmas main or as a starter with crumbled feta cheese and sourdough.
We have the nicest Irish brussel sprouts for you this Christmas, make sure to try them this way you wont be disappointed.
Step 1: Preheat the oven 180ºC and line a baking tray with parchment paper.
Step 2: Prepare the sprouts, cut off the end and take away the outer leaves. Then cut in half.
Step 3: Put the brussel sprout halves on the tray, drizzle with oil and salt and give them a rub with your hands to coat.
Step 4: Roast for 10-15 minutes. Then add chopped walnuts, the balsamic, maple syrup, stir to coat and put the tray back in the oven for a further 10 minutes.
Every Christmas dinner needs a centrepiece and this is a delicious one. Organic butternut squash with mushrooms, herbs and nuts tastes delicious wrapped in crispy puff pastry with all the usual side vegetables.
You can make this ahead of time and keep it wrapped on a tray in the fridge for 3 days. If you fancy making your own gravy check out our recipe Groovy Gravy.
Save the recipe to try this Christmas.
Lou 🙂
Ingredients
2 pack of ready rolled puff pastry – most are vegan (375g per pack)
1 cup chopped nuts – walnuts/hazelnuts/almonds/cashews/pecans
salt and pepper to taste
80g breadcrumbs
Method:
Step 1: Preheat the oven 180ºC, line 2 trays with parchment paper. Take the puff pastry out of the fridge and let it come to room temperature. Put the diced squash on one tray, drizzle with oil, salt and pepper and roast until soft, 30-40 minutes.
Step 2: Warm a frying pan on a medium heat, add a tablespoon of oil and the chopped onion, cook to soften for 5-10 minutes. Next add the garlic, leeks, some salt and pepper cook for a further 5 minutes. Add the mushrooms and cook them fully for 15 minutes. Once cooked add in the sage, parsley, chopped nuts, soy sauce, maple syrup, stir to coat.
Step 3: When the squash is cooked add it to the pot with the cooked mushroom and mash with a fork or potato masher. Pour in the breadcrumbs and stir well. Set aside to cool.
Step 4: Unroll both packets of pastry lay one on the second baking tray. Spoon the squash and mushroom filling into the middle of the pastry and make a long sausage shape mound. Mould it with your hands so its compact. Lay the second piece of pastry on top. Cut away the extra pastry (use it for something else) seal the edges with a fork, score a diamond shape on the top. Brush with milk or egg-wash.
Step 5: Bake in the oven 180ºC for 1 hour 20, until golden brown and cooked through.
The old reliable carrot is an annual hero on the vegetable charts! You’ll find it in soups and stews in the colder months but is given a jazz up in this tasty recipe.
Hasselback originated in a restaurant in Sweden where a potato was sliced multiple times but kept intact then seasoned, oiled and roasted. We’ve added some spice to our Irish organic carrot version and slowly roasted them and they are sweet and soft and flavoursome.
Serve as a starter with crumbled cheese and nuts or on the side with your veggie main course.
Step 1: Preheat the oven to 180°C. Peel the carrots and cut into 10cm lengths. Carefully cut small widthways slits into each carrot length, stopping three-quarters of the way down. Continue along the length of the carrot to achieve a hasselback effect. Tip: if you have chop sticks put them on either side of the carrot to help prevent cutting through.
Step 2: Put the fennel in a pestle and mortar if you have one and gently crush. Add the ground cumin, honey, oil, salt and stir. Pour the spiced mix over the carrots and coat each piece. Place on a baking tray and cook in the oven for30-40 minutes, until cooked through and golden.
Step 3: Serve warm with crumbled feta and chopped walnuts.
Baking with vegetables fills us with joy. Courgette is a great vegetable to bake with and paired with chocolate it works very well. My kids ate big slices and didn’t notice the green vegetable….I said nothing just incase.
We added cane sugar that is a healthier option over refined white sugar, or you could add coconut sugar too if you like. Our courgette season has come to an end but you can still get the best courgettes from our organic grower in Spain.
This is a delicious chocolatey moist cake we hope you try it.
Step 1: Pre-heat the oven to 180C and grease and line a loaf tin. I use a liner.
Step 2: In a large mixing bowl, stir together the self raising flour, baking powder, bicarbonate of soda, cocoa powder and sugar until well combined
Step 3: Grate the courgette into the bowl along with the dark chocolate chips, stir everything together
Step 4: In another bowl or large jug, whisk together the eggs, vegetable oil, vanilla extract and yoghurt. Pour the egg mixture into the bowl of flour/courgette etc and stir everything together until well combined.
Step 5: Pour the mixture into the loaf tin, top with chocolate chips and bake for 1 hour, or until a skewer inserted in the centre comes out clean. Leave to cool fully
Store leftovers in an airtight container in a cool place and eat within 3 days
I wasn’t sure whether to laugh or cry when I discovered earlier this year, that one major supermarket is now, at least, at times, highlighting the chemicals on or in some of its citrus fruit.
I guess it is not a laughing matter, the issue of chemicals in our food chain is serious, it is important as it has a knock-on effect for our health and biodiversity.
It is my belief that agriculture can be a force for good in our world, an endeavour that can produce safe wholesome food whilst enhancing our locality and planet. But that will require a change of mindset and policy when it comes to the fair pricing of food.
All the things that are good about agriculture are slowly being sucked dry by the loss leading of fresh produce by supermarkets and the race for intensification and the lowest possible price. Like any business if there is not enough money in the pot you cannot invest for the future, you cannot survive, it is no different for farmers, getting a fair price for our crops is not too much to ask, and if we don’t then how can we invest back into the land.
Anyway, I digress, back to the case at hand, chemicals on our food. The last few weeks we have been talking here about the test for the 870 chemicals on our kale that came back clean (This test was part of our organic certification spot check) and how maybe conventional foods should be labelled with what they include, rather than the organic farmer having to prove that his/her food is clean and good.
I wonder though as this large supermarket chain has marked the inclusion of chemical products in two of its citrus fruit did it forget about all the other fruit and veg it sells? I can only assume that they too have offending chemicals present.
One of the products on sale, a conventional lime, is labelled “not suitable for vegans!” (Without, the exclamation mark obviously, I just added that in for effect) the offending lime in question contained a mixture or some of the following…… wait for it…
Another product and one that is in season right now: ‘Naturally Sweet Leafy Clementines’ Contained: E904, E914 and Imazalil.
(Incidentally E904 is shellac. Shellac is a resin secreted by female lac bugs, and this is what makes the limes non vegan. You may also be interested to know that imazalil and thiabendazole are two hormone-disrupting fungicides, one of which is also a likely carcinogen.)
Do your own research, check it out. Having mulled this over for some time I think it is a good thing that this information is displayed. Do you think it should also be printed on the pack in the supermarket aisle? Then you and I could make an informed decision or at the very least we would know what we are getting for our money.
Of course, these chemicals are labelled as safe once used below the MRL (the maximum residue limit). These limits are set to protect you and I from ingesting too much of these chemicals. However, as I have spoken about in the past the setting of these limits can be questionable and, in some cases, seems to have been set in relation to the level of application required rather than in relation to whether the product is safe. I refer to the research on the increased MRLs for glyphosate that have been increased 300-fold between 1993 and 2015 in the US. Is it safer now to eat 300 times the dose? I think probably not.
I will finish on this note: farmers are doing the best they can, we all are, we are working to survive in a system that is fundamentally flawed, but for all its issues, it is the system we have, and it provides our food, we cannot do without it, not when there are so many of us on this planet. But there is no question that step by step we must and can introduce more positive ways of producing food and we can support this transition by deciding with who and on what we spend our money.
A cupboard staple that’s just so handy to cook with, for a quick satisfying meal or even, yes, cake… we’ve got them all, great recipes for beans of different sorts coming up below!
On Thursday 16th of November, The EU commission decided to extend the licence for the use of Glyphosate for a further 10 years.
Using chemicals to fight nature will never work. In the short term it may give a temporary reprieve from a certain disease or pest, but that pest will come back stronger and more resistant next time. It is in a way a self-perpetuating industry. It is not the way to produce food and IT IS CERTAINLY NOT OUR WAY.
I imagine that lobbying bodies and Bayer will be rubbing their hands together in glee at the thought of another ten years of sales.
In the meantime, you and I must be content with ingesting glyphosate in the food we eat. A recent study showed that more than 80% of urine samples drawn from children and adults in a US contained glyphosate, a finding scientists have called “disturbing” and “concerning”.
Right here in Galway another analysis showed glyphosate was detectable in 26% of samples, AMPA the byproduct when glyphosate is broken down was detectable in 59% of samples.
The Agri industry will stipulate that the chemical is safe and provide evidence to corroborate this, of course they design and pay for these studies, so the results generally will cast their products in a favourable light.
Aside from the obvious health related issues of continuously consuming a chemical we do not want in our food and the destruction of habitats and all the associated biodiversity, there is the key question of why, why use this stuff, we didn’t always need it so why now? There is the argument by the agroindustry that banning glyphosate would introduce a whole host of food production problems, including further increases in prices of food.
There is no denying that as with any major change a transition period would be necessary but as organic farmers have demonstrated the world over there are alternatives to the use of chemicals in our food system and these alternatives are better for our health and for biodiversity.
This year our work apart from one or two mishaps has kept pace with the weeds. But our approach to weed control is not one of total dominance, quite frequently once you get the crops to a certain size the weeds are no longer a problem.
In fact, they can provide a basis for a wide variety of life: flowering weeds that bees come to, the lush green undergrowth, a haven for a myriad of tiny creatures that would not be there otherwise.
Thus, in turn providing food for the birds, and at times, the necessary predators such as ladybirds and hoverflies that feed on aphids. A natural ecosystem living below the giant shading leaves of the broccoli plants or cabbages develop. Each plant brings something different to the fray and generally none are unwelcome.
Now please do not misunderstand me, if we did not take a pragmatic approach to weed control and utilise all the tools at our disposal there would be no crops, no food, and no farm. We have worked extremely hard to ensure the crops are healthy and weed control is part of the process. No, our approach is just different, less harsh and embraces the idea that yes, we can work with these other plants, and they too have a place on our farm.
Organic agriculture is much more than saying no to the use of chemicals, it represents a holistic approach to working with nature, to our land and to our food. It means no chemicals, but it also means no artificial fertiliser, it means tree planting, it means hedge planting, it means allowing nature its place to thrive while also producing food. It means taking care of the soil and it means producing food that tastes fresh and good and crucially is good for us and for the environment.
Here’s to fresh organic chemical and glyphosate free food.
Beautiful red onions high in antioxidants, great for your heart and liver. This recipe couldn’t be easier, just 4 ingredients and its so versatile. Serve it with cheese, put on a pizza, have it with savoury pastries it gives lovely sweet and sour notes to your food.
We’re coming up to Christmas and it would also make a lovely gift. Jar it up and put a nice ribbon on it, it makes a really thoughtful edible gift.
We enjoyed it this week with our Amazing Leek and Bean Rolls! Yum.
Step 1: Chop off the top and root and peel the red onions. They need to be finely sliced so use a food processor with a fine blade or do it by hand with a sharp knife.
Step 2: Put the sliced onions into a wide pot along with the sugar. Stir together and put the lid on the pot and cook on a low heat for about 20 minutes until the onions are completely soft and the sugar has dissolved. Check it half way through.
Step 3: Pour in the wine and the vinegar and cook with the lid off on low for a further 20-30 minutes. When the onions are ready the liquid will have evaporated and the onions will be sweet and soft.
Cool completely then transfer to a clean jar. This will keep in the fridge for 1 month.
Breakfast, lunch or dinner!! These leek and bean rolls are delicious any time of the day and would make amazing party food too! Leeks are one of my favourite vegetables cooked slowly they become so soft and sweet. The kidney beans bring the protein and bind really well with the spiced leeks. We’ve added flaked almonds for crunch and subtle flavour.
If you want to go full vegan brush with milk of your choice.
Let us know if you try them.
Lou 🙂
Ingredients: makes 8 rolls
I pack of ready rolled puff pastry(375g) – most are suitable for vegans
1 tbsp oil 2 small leeks, cleaned and diced finely
1 tin kidney beans rinsed and drained 100g flaked almonds
Salt and pepper to taste
1 egg whisked or milk of choice to glaze
1-2 tablespoons sesame seeds to decorate
Method:
Step 1: Preheat the oven 180ºC. Line a large baking tray with parchment paper. Leave the puff pastry out of fridge to come to room temperature. Clean the leeks by splitting in two and rinsing out any dirt, dry with clean cloth then finely dice them.
Step 2: Start by warming a frying pan on a medium heat, add the oil and chopped leeks. Cook for five or so minutes to soften. Add the chopped garlic and cook for a few minutes. Spoon in the tomato puree, maple syrup, soy sauce, cumin, paprika and chopped herbs or dried herbs. Stir to coat the leeks and cook for a further few minutes. Set aside to cool for a minute or two.
Step 3: To a food processor add the spiced leeks, drained kidney beans and flaked almonds. Blend to combine but keep the mix a bit chunky for texture. Taste the mix add salt or pepper if needed.
Step 4: Unroll the pastry, divide in 2 lengthways giving 2 even strips. Spoon the bean mix down the middle of the pastry in a sausage shape. Brush one side of the pastry strip with egg or milk. Gently fold the pastry over, use a fork to seal it. Cut the strip into 4 and put them on the baking tray. Brush with egg or milk, sprinkle sesame seeds on top. Repeat with the other strip of pastry.
Bake for 30-40 minutes until nice and golden brown.
November is a great time to pull out traditional baking recipes. Homemade scones are delicious baked fresh and with the addition of organic fruit they are taken to the next level. Mix antioxidant rich organic blueberries gently into the dough, when baked they become oozy and almost self jamming in the scone.
Scones are one of those bakes that are made to be shared over steamy cups of tea. We hope you find a friend to share these with some time soon.
Lou x
PS – add a grating of orange or lemon zest to the dough if you fancy.
Step 1: Preheat the oven 180ºC fan. Line a baking tray with parchment paper. Measure the flour and sugar into a mixing bowl, stir. Add the butter and rub it into the flour with our fingertips until it resembles sand. Stir in the blueberries.
Step 2: Crack the eggs into a measuring jug and pour in the milk. Whisk well. Pour enough of the milk and egg liquid into the flour and stir with a fork until the dough starts to come together, you may not need all the liquid. Flour your hands lightly and work the dough into a round shape, being careful not to burst the blueberries. Turn it out onto the baking tray, and gently push down.
Step 3: Using a large knife dipped in flour, cut the dough round in half, then quarters and then eights. Pull the scones apart and spread them out on the baking tray. Tip: dipping the knife in flour will stop the dough from sticking. Brush with the beaten egg.
Step 4: Bake for 20-25 minutes until cooked through.
