The Viral – Crispy Potato Salad (VG)

by Lou Robbie

Summer is on the way and so is salad season! We are always on the look out for new trends and couldn’t wait to make this viral crispy potato salad. It is so easy to make and tastes amazing. Our Irish organic spuds are just the best to use, keep the skins on for extra fibre, nutrition, zero food waste and extra crispiness!

Keep it plant based with vegan mayo and yoghurt – find most of what you need in our groceries.

We hope you enjoy making this one,

Lou x

Ingredients: feeds 4

  • 1kg potatoes, washed and diced 1inch cubes
    1/2 cucumber, finely diced
    1 small bunch parsley, finely chopped
    1 small bunch dill, finely chopped
    1/2 cup (120g) vegan yogurt
    1/2 cup (120g)vegan mayo
    1/2 red onion, finely diced
    zest and juice of 1/2 lemon
    1 teaspoon dijon mustard
  • Salt and pepper to taste

Method:

  • Step 1: To speed up the cooking time its best to steam the potato cubes first until soft this will take about 30 minutes.
  • Step 2: Preheat the oven 220ºC fan. Transfer the cooked potatoes onto a baking tray lined with parchment paper, drizzle with oil, salt and pepper toss to coat and roast in the oven for about 30 minutes or until golden- they may need more or less time, keep a close eye on them. They are ready when they are golden and crispy around the edges.
  • Step 3: Grab a large serving bowl, measure in the yoghurt, mayonnaise, mustard, lemon juice, salt and pepper and stir. Next add the chopped herbs, cucumber, red onion and stir once more. Taste and adjust the seasoning if needed.
  • Step 4: Tumble in the cooked crispy potatoes while warm, stir to coat in the dressing and serve up.


Delicious Black Bean Empanada (VG)

by Lou Robbie

Empanadas are delicious little moon shaped pastry pockets of spiced goodness they hail from South America. I went with a black beans, chestnut mushrooms, red pepper, sweet potato filling flavoured with spice, coriander and lime juice. They make a great portable snack or lunch.

When our juicy cherry tomatoes come into season make sure to knock up a quick salsa to serve along side these.

I love homemade shortcrust pastry or if our tight on time use shop bought.

Let us know in the comments if you try them.

Lou x

Ingredients: makes 8 approx

(there will be extra bean filling left over, add to your favourite salad or heat and have with rice)

For the short crust pastry:

There is enough mix to make 16 empanadas- double the pastry recipe if you wish to make more.

  • 250g plain flour
  • 125g butter, diced, and kept cool in the fridge – dairy or non dairy
  • 1-3 tbsp milk or water
  • pinch salt

For the filling:

  • 1.5tablespoons oil
  • 1 red onion
  • 500g chestnut mushrooms, diced small
  • 1 small sweet potato, peeled and diced small
  • 1 red pepper, diced small
  • 1 (400g) tin black beans, drained
  • 1.5 teaspoons paprika
  • 1.5 teaspoon cumin
  • 1 teaspoon cajun spice or flaked chilli
  • Salt and pepper to taste
  • 1/2 fresh lime
  • chopped coriander stalks
  • To glaze: use egg wash or milk of your choice
  • To serve:
  • chopped cherry tomatoes, coriander leaves and more lime wedges

Method:

For the pastry:

  • Step 1: Sift the plain flour into a large bowl. . Add the diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Add the salt and mix again.
  • Step 2: Gradually add the liquid by starting with 1 tbsp milk or water, then adding a little more until the mixture comes together to form a dough.
  • Step 3: Tip the mixture onto a surface and gently bring it together with your hands, then shape into a disc.
  • Step 4: Wrap in cling film and chill for at least 20 minutes before using.

For the filling:

Step 1: Heat a wide pot on a medium heat add the oil and diced onions, cook to soften for 5 minutes. Then add the mushrooms, pepper, sweet potato, paprika, cumin, cajun spice, salt and pepper, put the lid on the pot and cook for about 15-20 minutes until all the vegetables are cooked and soft. Stir through the black beans, chopped coriander stalks, fresh lime juice and cook for a further 5 minutes, then set aside to cool.

To make the empanadas:

Step 1: Take the dough from the fridge. Divide into 8 equal pieces. Roll each piece into a ball. Take 2 pieces of parchment paper, put the dough ball in the middle of one piece, top with the second piece of parchment paper. Using a rolling pin, roll the dough ball into a thin round shape, peel back the first piece of paper. Add about a tablespoon of the bean mix, fold the bottom piece of paper over and use a big round cookie cutter or bowl to press down to seal the pastry and make a moon shape. Repeat.

Step 2: Preheat the oven 180ºC fan.

Place all the empanadas on a baking tray lined with parchment paper. And put the tray of pastries (if it will fit) in the fridge to chill again while the oven heats up- this will give you crispy pastry.

Brush with egg wash or milk and bake for 30-40 minutes until golden brown.

Root Vegetable and Swede Gratin with Cashew Bechamel  -VEGAN

by Lou Robbie

Celebrate all the lovely root vegetables in your box this week!

Delicious layers of organic root vegetables – mostly Irish vegetables apart from the sweet potato. This is a real celebration of root vegetables and its delicious as each layer adds a different delicious flavour.

If you have a mandoline it is ideal for slicing the root vegetables. We’ve made this with a vegan bechamel but feel free to use a milk one if you wish. Garnish with toasted hazelnuts and a side of wild garlic pesto pasta for extra deliciousness!!

Lou x

Ingredients:

  • For the swede puree: serves 6-8
  • 400g swede (1 small) – cubed
  • 50g butter
  • salt and pepper
  • For the bechamel sauce:
  • 120g cashews
  • 1 onion
  • 3 cloves garlic
  • 1 tablespoon lemon juice or cider vinegar
  • salt and pepper
  • 1 cup water (200ml)
  • Root veg:
  • 400g beetroot (6 beets)
  • 500g sweet potato (4 small)
  • 500g celeriac (1 small)
  • 400g potato (4 medium)
  • plus:
  • 2 tablespoons ground almonds
  • olive oil to drizzle
  • Crushed hazelnuts to serve

Method:

Step 1: To make the suede puree, steam and boil the cubed swede. Once soft blend with a stick blender or blender with butter, salt and pepper. Set aside.

Step 2: To make the cashew bechamel, pour boiling water over the cashews, leave to soften for 30 minutes. Saute the onion and garlic until translucent and soft. Drain the cashews then blend with the cooked onions and garlic, lemon juice or vinegar, salt and pepper and water.

Step 3: Peel and slice the root veg ideally using a mandoline, the slices should be 1/4 cm thick. Keep each of the vegetable slices separate.

Step 4: Preheat the oven 180ºC. Assemble the gratin add the swede puree to the baking tray first (mine is 13inc x 9inc) , and smooth with a spatula or the back of a spoon. Layer on the beetroot slices, sprinkle with salt and pepper. Layer on the sweet potato and add a layer of the cashew bechamel. Next add the potato, salt, pepper and a drizzle of oil. Add another layer of cashew bechamel and finish with the sliced celeriac, salt, pepper and oil. Cover with a layer of parchment paper, tin foil and bake in the oven for 1 hour.

Step 5: Check its cooked be piercing with a small sharp knife. Leave to cool for at least 30 minutes before slicing. Ideally cook and put in the fridge overnight to slice, heat through and serve the next day.

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

The Best Irish Potato Bread (VG)

by Lou Robbie

Irish potato bread is simple and delicious and a great use of our national vegetable, the potato! The potato that grows so happily and sustainably in our soil. They are called potato farls in the north of Ireland and are traditionally eaten at breakfast time. They are made with mashed potato, flour, butter and salt and cooked on a dry griddle pan to get the brown speckled marks.

My kids love them with beans and they make a great alternative to the well know shop bought potato waffle!

You can make them with leftover mash potato. We hope you try our recipe.

Lou x

Ingredients: makes 8

750g potatoes

150g plain flour, sifted

75g butter (dairy or plant based)

1 heaped teaspoon salt

Serve with:

250g chestnut mushrooms

50g spinach

1 tin of baked beans

Method:

  1. If not using leftover mashed potatoes, peel the potatoes and steam or boil them until fully cooked.
  2. Use a potato ricer to rice the potatoes, if you have one. If not, just mash them, but your potato bread will come out better if you use a ricer.
  3. Next, add the butter and salt. Taste the potatoes at this point, add more salt if needed. Then, very lightly mix in the sifted flour. It will come together into a dough very quickly and easily.
  4. Turn out onto a lightly floured area gently fold over until smooth. Divide into two equal portions and form each into a ball. Roll one ball out to about 1/3″ thick, then cut into quarters with a large knife or cake lifter. Repeat with the second measure of dough.
  5. Heat a pan or griddle to medium to medium high. When hot, begin cooking the Irish potato bread (do not use oil or butter.) When brown on both sides, place on a clean tea towel and cover.
  6. These are fully cooked and may be eaten as is, but traditionally, they are fried in the same pan with an extra bit of butter.
  7. Quarter and sauté the mushrooms and wilt the spinach on a pan, warm the beans and serve with the warm potato bread.

Amazing: Miso & Tahini Baked Cauliflower with lentils -Vegan

by Lou Robbie

This dish is stunning and tastes absolutely delicious!! It would make an fabulous centrepiece for any meal.

It all begins with lovingly grown sustainable ingredients like this beautiful organic cauliflower as well as the carrots, garlic and leeks. Add some earthy umami flavours finish with mint for freshness and lime for zing – magic!

We think you’ll go back for seconds.

Lou x

Recipe inspired by Niki Webster – Rebel Recipes

Ingredients:

1 medium cauliflower, leaves removed.

White miso and tahini paste rub
2 tbsp white miso paste
2 tbsp toasted sesame oil
3 tbsp light tahini
2 tbsp olive oil
1 tbsp maple syrup or honey
2 tbsp light soy sauce

  • For the lentils
    2 leeks chopped
    2 carrots finely chopped
    2 tbsp olive oil
    4 cloves garlic sliced
    1 tbsp smoked paprika
    1 tin puy lentils, 240g drained
  • 500ml litre veg stock
    1 tbsp balsamic vinegar
    1/2 tbsp soy sauce
    a hand full chopped baby spinach
  • salt and pepper to taste

Toppings– highly recommended to finish the dish.
Fresh mint, chopped
Fresh lime wedges

Method: Bake the cauliflower in the oven or the air fryer.

Step 1: If using the oven preheat to 180ºC. To cook the cauliflower; remove the leaves – use them for a chopped salad. Make a cross in the stalk. Boil in a pot of lightly salted water for 7 minutes until just soft. Remove from the water, pat dry with a towel and place on a baking tray. Mix all the miso paste ingredients together and coat the cauliflower. Bake in the oven for 45 minutes. or Air fry @ 160ºC for 10-15 minutes. Ready when its nice and brown all over.

Step 2: To make the lentils; warm a wide pan on a medium heat, add a tablespoon of oil and the leeks and cook for a few minutes, add the carrots, garlic, paprika, small pinch of salt. Pour in the stock and cook for about 5 minutes. Add the drained lentils, simmer

To serve;
Top the lentils with the whole cauliflower, chopped mint and squeeze over the fresh lime.

FABULOUS: Mushroom & Chickpea Rolls

by Lou Robbie

Crispy, so savoury and packed full of flavour. We think you’ll love these plant based rolls. Delicious for breakfast, lunch or dinner.

We have the nicest chestnut mushrooms rich in immune boosting nutrients, cooked down with onions and spices. They give the best texture. We’ve bulked these out with protein packed chickpeas and almonds and blended the mix with iron rich baby spinach. Serve them with a sweet chilli dipping sauce, divine.

Grab most of the ingredients in our groceries.

Lou x

Ingredients: makes 8 rolls


  • I pack of ready rolled puff pastry(375g) – most are suitable for vegans
    1.5 tbsp oil
    1 pack (250g) chestnut mushrooms, finely diced
  • 1 red onion, finely diced
    3 gloves garlic, finely chopped or grated
    2 tbsp tomato paste
    1 tbsp maple syrup
    1 tsp ground cumin
    1 tsp smoked paprika
    1 tbsp soya sauce
    40g baby spinach
    1 tin chickpeas 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 200ºC fan. Line a large baking tray with parchment paper. Leave the puff pastry out of fridge to come to room temperature.

Step 2: Start by warming a frying pan on a medium heat, add the oil and the diced onion. Cook for five or so minutes to soften. Add the chopped garlic and cook for a few minutes. Next add the diced chestnut mushrooms and cook for a good 5 -10 minutes, until they shrink in size. Spoon in the tomato puree, maple syrup, soy sauce, cumin and paprika. Stir to coat the mushrooms and cook for a further few minutes. Set aside to cool for a minute or two.

Step 3: To a food processor add the cooked mix, drained chickpeas and flaked almonds, chopped spinach. 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 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, seam side underneath. 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 and delicious.

EASY “Roast & Blend”- Tomato & Squash Soup (Vegan)

by Lou Robbie

Soup is just a fantastic way of getting lots delicious nutritious organic ingredients into one meal. Once made it is convenient to serve up, once its cooled its easy to store and reheat another day.

This soup requires little effort just chopping really! Roast up all the veg on a tray in the oven then blend with hot stock and serve. Delicious soup full of flavour and goodness.

We love it, hope you do too!

Lou x

Ingredients: Makes 6 portions

  • 2 onions – diced
  • 1 bulb garlic
  • 1 butternut squash, peeled and diced
  • 2 red peppers, deseed and dice
  • 500g cherry tomatoes
  • 1 tablespoon paprika
  • 1/2 teaspoon chilli powder or flakes
  • a sprig of fresh thyme or rosemary
  • salt and pepper to taste
  • 1-2 tablespoons olive oil
  • 800ml hot veg stock

Method:

Step 1: Preheat the oven 180ºC. To a large roasting tray add the diced onions, butternut squash, red peppers, cherry tomatoes, paprika, chilli, thyme, salt and pepper. Drizzle olive oil all over and give everything a good mix with your hands.

Step 2: Slice the top off the garlic bulb exposing the cloves, place it on a square of tinfoil or baking parchment paper and pour a table spoon of oil over it, close the tinfoil up like a parcel. Place it on the tray with the veg. Put the tray of veg in the oven to roast for about 40 minutes, stirring the veg half way through. Take the garlic out separately and discard the thyme twigs if any.

Step 3: When the veg is soft and cooked add it to a blender along with the hot stock, squeeze in the roast garlic. Blend to your desired consistency. A hand blender would work fine too. Taste and adjust the seasoning if needed. Serve with crusty bread, delicious.

Homemade Chapati w/ Cauliflower Hummus- VEGAN

by Lou Robbie

A good friend of mine showed me how to make chapati a long time ago. I was so amazed at how few ingredients were needed and how quick and tasty they were. Chapati are traditionally served with lentils or a curry but I wanted something light for lunch.

I really fancied hummus but realised I had no chickpeas but still determined to have hummus I made do with my cauliflower, roast garlic, tahini and spices and it was delicious.

Its amazing what you can make with so few ingredients and a bit of imagination.

Please let us know if you try them.

Lou x

Ingredients:

  • For the chapati
  • 140g wholemeal flour
  • 140g plain flour, plus extra for dusting
  • 1 teaspoon salt
  • 2 tablespoon olive oil, plus extra for greasing
  • 180ml hot water or as needed

For the cauliflower hummus:

  • 1/2 head cauliflower
  • 1 bulb garlic, top sliced off
  • 1 tablespoon tahini light
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1-2 tablespoon olive oil

Method:

  • Step 1: Make the chapati dough. Mix all the ingredients together and knead for 5 minutes. Diving into 8 balls and leave on the counter top under a clean tea towel to rest.
  • Step 2: Start the cauliflower hummus. Wrap the garlic with a tablespoon of oil in a tinfoil parcel and roast in the oven or air fryer @180ºC for 20-30 minutes until completely roasted and soft. Steam the cauliflower florets or boil them in water until soft.
  • Step 3: Flour the work top and dust a rolling pin, roll out the dough balls into flat circles, they should be thin like a tortilla. Keep the dough covered all the time with a clean tea towel. Warm a frying pan on a medium heat, make sure the pan is hot. Add the first chapati and cook until you see bubbles, then flip and cook the other side, repeat. They will have brown spots but try not burn them too much.
  • Step 4: To a blender add the cooked cauliflower, squeeze the roasted garlic, add the tahini, turmeric, cumin, salt and olive oil, blend until smooth.
  • Serve the chapatis with the cauliflower hummus, chopped herbs, raw red onion or cabbage.

Budget Friendly – Red Lentil Dahl – (VG)

by Lou Robbie

Chilly days call for a big bowl of nourishing goodness. And even when the cupboards seem bare, this spicy dahl can be whipped up with store cupboard staples. If you have some veg to use up you can roast it like my half butternut squash, or cauliflower, parsnips, carrots or beets.

You can go as spicy as you like here too with chilli flakes or fresh chillies. And amp up the garlic and ginger to ward off the winter bugs. So delicious and versatile and the perfect way to add more organic plants to your plate this January.

Lou x

Ingredients: serves 4

  • 1/2 butternut squash
    3 tbsp olive oil
    1 small white onion, diced small
    4cm piece of ginger, grated
  • 4 cloves garlic, grated
  • 1 small leek – diced small, optional
    1/2 a fresh red chilli, finely chopped- or 1 tsp chilli flakes
    Spice mix: 1 tsp ground coriander, 1 tsp cumin, 1 tsp turmeric, 1 tsp smoked paprika, 1 tsp Garam masala
    1 tbsp tomato paste
  • 1 tbsp maple syrup
    250g dried red split lentils, washed and drained
    750ml veg stock
  • 1 tin chickpeas – drained
    Salt and pepper to taste
    More water to achieve desired consistency
  • To serve: plain yoghurt of your choice, fried curry or sage leaves, fresh chilli slices
  • To make it stretch further, serve with boiled rice and flatbreads.

Method:

Step 1: Preheat the oven 180ºc. Slice the butternut squash into semi circles, place on a baking tray, drizzle with oil, a pinch of salt and roast until soft- about 30 minutes.

Step 2: Warm a wide pot on a medium heat, add 2 tablespoons of oil and gently cook the onions until soft. Then add the leek, garlic, ginger, spice mix, tomato paste, maple syrup, salt and pepper to taste, stir and cook for a couple of minutes. Add the washed lentils and veg stock. Stir and simmer for 15 minutes then add the chickpeas and cook for a further 20 minutes. Stir the lentils every few minutes to make them soupy and creamy.

Step 3: Check that the lentils are cooked, adjust the seasoning if needed. Then serve with the cooked butternut squash slices, yoghurt, sage leaves and fresh chilli slices.