Tofu Fried Rice

Egg fried rice but using wobbly silken tofu in place of the egg. This is such a delicious mid week, one pan, quick meal. If you ever find yourself with leftover rice, this is the solution! Its a great way to clear out the odds and ends from the veg drawer too. We love it served with kimchi or a squeeze of hot sauce, some scallions and sesame seeds. How do you eat yours?

Liz x

Ingredients (serves 4)

  • 2 tbsp neutral vegetable oil
  • 1 courgette, diced
  • 2 carrots, diced
  • 1/4 red cabbage, thinly sliced (or any combination of veg you prefer)
  • a pinch of salt
  • 1 tsp garlic granules
  • 1 tsp ground ginger
  • 1/2 tsp chilli flakes
  • 4 tbsp soy sauce
  • 1 block silken tofu
  • 4 portions of cooked rice
  • a big mug of frozen peas (or any tender greens you like)
  • 4 tbsp toasted sesame oil
  • kimchi to serve (or any toppings you prefer eg chopped scallions, hot sauce, toasted sesame seeds)

Method

  1. Stir fry the courgette, carrots and cabbage (or any chopped veg you prefer) with the vegetable oil and a pinch of salt until just starting to soften (around 5 minutes).
  2. Add the block of silken tofu and break it up with the wooden spoon. Drizzle in the soy sauce and sprinkle in the garlic, ginger and chilli and stir fry for another minute or so.
  3. Add the rice and frozen peas (or other tender greens) and stir fry to warm through. Taste and add more soy sauce if needed. Then finish with nutty, delicious, toasted sesame oil and serve however you like. We love ours topped with tangy, spicy kimchi.

Balance Broth

This soothing broth is what I make when we have a nasty cold going around. It’s a light, warm and comforting dinner any day of the week though. We call it ‘balance broth’ because it’s an attempt to perfectly balance the tastes sweet, salty, sour, bitter and umami. And because it makes an imbalanced day seem instantly more level. It’s funny how food can do so much more than fuel our bodies.

Do you have a go-to recipe which makes you feel good? I’d love to hear about it in the comments.

Liz x

Ingredients (serves 4)

  • 2 litres of water
  • 1 vegetable stock cube
  • 1 tbsp dried seasweed, crumbled
  • 1 tbsp dried mushrooms, crumbled
  • 2 green tea bags
  • 1 fat clove of garlic, finely grated
  • 1 thumb of fresh ginger, finely grated
  • 1 tbsp tomato purée
  • 4 tbsp soy sauce (or tamari for gluten free)
  • 1 tbsp maple syrup
  • 1 lime, juiced
  • 2 tbsp toasted sesame oil
  • 4 tbsp miso
  • scallions, fresh chilli, sesame seeds, fresh coriander, rice or noodles, silken tofu and stir fried vegetables to serve

Method

  1. Prepare what you will serve your broth with first. Our favourite is nutty brown rice, stir fried seasonal vegetables and some simply chopped silken tofu.
  2. In a large pot, simmer all the broth ingredients except the miso and toasted sesame oil for 10 minutes.
  3. Remove the tea bags and turn off the heat. Allow the broth to cool a little then add the sesame oil and miso and stir. The slightly-cooler-than-boiling broth will ensure the beneficial bacteria in the miso will stay alive.
  4. Taste the broth and balance it as you need with more salty soy sauce or more sour lime juice.
  5. Then ladle the broth over bowls of rice, vegetables and tofu, sprinkle with sesame seeds, coriander, chopped scallions and chilli. Enjoy!

Sweet & Sour Tofu & Cauliflower

It’s Chinese New Year today and we will be celebrating with this homemade sweet and sour dish, a favourite from the takeaway. Delicious sweet and sour sauce is usually packed full of sugar and food colouring, this version uses maple syrup, still sugary but in a less refined-sugar way. The sourness is from vinegar and there is lots of delicious umami in the tomato puree and soy sauce. Crispy roasted tofu and cauliflower bring welcome texture and meatiness to the dish. Simple and delicious, enjoy!

Liz x

PS – get all the organic ingredients delivered to your door here.

Ingredients (serves 2)

  • 1 block extra firm tofu
  • 1/2 a small cauliflower
  • 1 tbsp vegetable oil
  • 1 tsp salt
  • 2 tsp Chinese 5 spice
  • 4 tbsp cornstarch
  • 5 tbsp maple syrup
  • 4 tbsp soy sauce (or tamari for gluten free)
  • 3 tbsp vinegar (rice wine or apple cider)
  • 2 tbsp tomato puree
  • 1 tsp ground ginger
  • 1/4 pineapple, peeled, cored & chopped
  • 1 red pepper, deseeded & chopped into a chunky dice
  • 1 red onion, peeled and chopped into a chunky dice
  • 1 tbsp vegetable oil
  • sesame seeds
  • cooked rice or noodles to serve

Method

  1. Preheat the oven to 200C. Find a large roasting dish and line it with baking parchment.
  2. Put the chopped cauliflower and firm tofu in a large mixing bowl. Drizzle with 1 tbsp of veg oil, sprinkle over the salt and 5 spice. Use a wooden spoon to mix well. Then sprinkle over the cornstarch and mix again ensuring all the pieces are coated in the floury seasoning. Tumble onto the lined tray, spread out evenly then pop it into the oven to bake and get crispy while you cook the sauce, stir fry and rice/noodles.
  3. The cauliflower and tofu should take no more than 20-30 minutes so time cooking you rice or noodles accordingly.
  4. In a small bowl, whisk together the sweet and sour sauce ingredients – the maple syrup, soy sauce, vinegar, tomato puree and ground ginger. Taste and tweak if you like with more of any of the ingredients.
  5. Heat the tbsp of veg oil in a large frying pan/wok. When it’s nice and hot, add the chopped pineapple, pepper and red onion and stir fry until hot and starting to caramelise. Add the sauce and heat through.
  6. Then remove the cooked cauliflower and tofu from the oven and stir them through the stir fry and sauce. Add a generous sprinkle of sesame seeds just before serving over rice or noodles and enjoy!

Butter Tofu – Curry

This is one of our favourite twists on an Indian takeaway. The traditional North Indian dish is ‘butter chicken’ and it’s all about that rich, creamy and buttery tomato gravy. It’s mildly spicy and savoury, popular with the whole family. This is the perfect store-cupboard supper too, just the thing for those days when you’re running low on fresh ingredients.

We have replaced the dairy in the traditional recipe with Naturli butter and creamy coconut milk. And in place of chicken, our extra firm blocks of organic tofu. We also love this recipe with cauliflower, chickpeas or chunks of aubergine or mushrooms in place of the tofu. Whatever you decide to cook and fold through this mouthwatering sauce, you are guaranteed to lick your plate clean. It’s that good!

Liz x

Ingredients (serves 4-6)

Sauce

Tofu

  • 6 heaped tbsp cornstarch
  • 1 tbsp turmeric
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 600g extra firm tofu, drained and cubed (or sub with cooked chickpeas, cauliflower florets or cubed aubergine or mushrooms)
  • 50g butter

Method

  1. Start with the sauce. Put the onion, garlic, spices and seasoning into a blender and blend into a thick paste. Fry the paste in a heavy bottomed, deep saucepan with the butter for 10 minutes or until dark brown and very fragrant.
  2. Empty the two tins of tomatoes into the blender and blend them until smooth too. Add to the curry paste and simmer and stir for a further 10 minutes until the sauce is rich and slightly reduced.
  3. Add the tin of coconut milk, stir and taste for seasoning. Keep the sauce warm while you cook the rice and tofu.
  4. Drain your blocks of extra firm tofu and cut into bite sized cubes. If you are subbing with vegetables, cut into bite sized pieces and dunk in milk. In a wide bowl, mix the cornstarch, turmeric, salt and pepper. Tumble the tofu into the bowl and use your hands to mix well and ensure each piece is coated in the seasoning. (If you are using vegetables, dunk the veg in the milk first then roll in the seasoned cornstarch).
  5. Heat up a large frying pan (or two) and add the butter. When it starts to melt, add the coated tofu (or vegetables) and cook on a medium-high heat until crispy and golden on the bottom. Then carefully turn the pieces to cook on the other side. Keep turning and cooking until the tofu (or vegetables) is golden brown, hot and crispy.
  6. Fold the cooked tofu (or vegetables) through the warm curry sauce and serve with basmati rice and chopped coriander.

Cauliflower & Mushroom Biryani

One of our family favourites, this layered, one-pot curry is so so good. A rich layer of mushroom and red bean curry on the bottom, a fragrant layer of perfectly cooked rice in the middle and a succulent layer of cauliflower on top. Sounds complicated but it’s actually very easy. We make this one-pot meal regularly as a mid-week supper. It doesn’t take long to put together, then you just pop it in the oven to bake and you’ve got time to clear up the kitchen and help with homework or whatever else needs doing while it cooks. Then bring the pot to the table and dig in!

We stock organic rice in compostable bags, have you tried the range yet? White basmati is best for this dish as it cooks quickly, but we also have brown basmati and my personal favourite, short grain brown rice. We also have organic tins of tomatoes, beans and more. We do so much more than just fruit and veg. Add some groceries to your next order and save yourself a trip to the supermarket.

Liz x

Ingredients (serves 4)

  • 3 tbsp vegetable oil
  • 1 onion, peeled and diced
  • 4 cloves of garlic, peeled and diced
  • 1 heaped tbsp curry powder
  • around 10 chestnut mushrooms, halved
  • 1 tin chopped tomatoes
  • 1 tin kidney beans, drained
  • salt and pepper to taste
  • 1 small mug of basmati rice (225g)
  • 2 small mugs of water
  • 1/4 tsp each: ground cardamom and star anise
  • 1 tsp rose petals (optional)
  • 1/2 a large cauliflower, cut into florets
  • 1/2 tsp turmeric
  • coconut flakes

Method

  1. Turn your oven to 200C and find a deep pot or casserole dish with a lid that is safe both on the hob and in the oven.
  2. Start by sautéing the diced onion with the oil on a medium-high heat. Stir frequently with a wooden spoon. After 5 minutes the onion should start to soften and turn golden.
  3. Then add the mushrooms, garlic, curry powder and season well with plenty of salt (about a tsp) and pepper. Stir for a few minutes to coat the mushrooms in the seasoning and allow the spices to toast and get very fragrant.
  4. Empty the tin of chopped tomatoes into the pot along with the drained beans. Stir well, taste and adjust the seasoning if needed, then put the lid on and let the curry simmer for a few minutes while you rinse you rice in a fine sieve.
  5. Turn off the heat then carefully add the rinsed mug of rice to the curry. Don’t stir it in, add it in a careful layer on top of the curry and smooth it out with the back of the wooden spoon. Then slowly pour two mugs of water over the back of the spoon over the rice so that it doesn’t disturb the layer.
  6. Add some aromatics to the rice if you like eg cinnamon sticks, cardamom pods, star anise, rose petals, saffron… I usually use a mix of ground anise and cardamom and a few rose petals.
  7. Then place the cauliflower florets carefully into the rice and water, sprinkle them with turmeric, salt and pepper. Put the lid on the pot and put the pot in the oven to bake.
  8. After 30 minutes, check on the rice. It should be bubbling hot and have absorbed most of the liquid. Taste a grain, if it needs longer put the lid back on and return it to the oven.
  9. If the rice is cooked through then remove the lid, sprinkle the top of the dish with flaked coconut (or flaked almonds) and return it to the oven to toast. Just 3-5 minutes should be enough. Then it’s ready to serve. Scoop out portions ensuring each bowl gets a bit of each layer and enjoy!

Bang Bang Broccoli & Black Beans

We are harvesting so much broccoli from our fields at the moment! Expect lots in your set boxes or add some to the ‘build your own’ box for a special reduced price. Broccoli is brilliant! Broccoli is a good source of fibre and protein, and contains iron, potassium, calcium, selenium and magnesium as well as the vitamins A, C, E, K and a good array of B vitamins including folic acid. A real Irish super-food! I’ll be steaming some batches to put in boxes in the freezer to add to loads of different meals. Here’s one of our favourite family meals that uses a lot of broccoli.

Bang bang chicken is a traditional Sichuan dish of poached chicken which is then ‘banged’ to shred it and dressed in a spicy sauce. It’s a refreshing dish served with julienned cucumber. This is my plant-based nod to that classic. Definitely not authentic, but delicious none-the-less. It’s really simple. Nutritious broccoli and black beans are drenched in a spicy sauce, sprinkled with sesame seeds and then roasted. You can serve it with rice or noodles, or it’s delicious as a warm salad with spiralized courgette.

Liz x

Ingredients (serves 4)

  • 2 heads of broccoli
  • 2 tins of black beans
  • 4 tbsp maple syrup
  • 4 tbsp lime juice (or vinegar)
  • 4 tbsp vegetable or toasted sesame oil
  • 4 tbsp soy sauce (or tamari if you need gluten free)
  • 6 garlic cloves
  • a big thumb of ginger
  • fresh red chillies to taste
  • 6 tbsp sesame seeds
  • scallions, fresh coriander and extra chillies to serve
  • rice or noodles to serve

Method

  1. Preheat your oven to 200C and find a large roasting tray, or two trays if you don’t have a very large one. You want to be able to spread the ingredients into a single layer.
  2. Trim as little as possible off the stalks of the broccoli. Just a sliver off the end is usually enough – those bits can go in the compost bin. Then cut the whole stalk away from the florets, slice it in half lengthways and then slice each half into long, thin strips. Put them in the roasting dish. Then cut the heads of the broccoli into bites sized florets and add them to the roasting tray too.
  3. Drain the tins of black beans and add them to the tray. Then make the dressing.
  4. Mix the soy sauce, oil, lime juice/vinegar and maple syrup in a bowl. Finely dice the chilli, garlic and ginger and add them to the bowl. Mix well and then pour the dressing over the broccoli and black beans.
  5. Use your hands to mix the sauce into the broccoli and beans, then spread the ingredients out into a single layer. Sprinkle with the sesame seeds and put the tray into the oven to roast for just 20 minutes or until the broccoli is tender.
  6. Meanwhile cook your rice or noodles and prepare the toppings. Slice scallions, coriander and extra red chillies.
  7. Serve in bowls and enjoy hot or cold. We like to make an extra batch of the dressing with toasted sesame oil but without the raw garlic and ginger to drizzle over the finished dish too to make it extra juicy and spicy.

Miso Aubergine with Rice, Beans & Greens

We have a new product in our grocery section that is absolutely delicious. These sachets of umami pastes which are basically organic miso with added ingredients like ginger, garlic and chilli. They are flavour bombs and we love them as a marinade for aubergine in this simple, hearty supper. The paste can be used to marinade skewers of tofu and mushrooms for the barbecue too, or even as a stunning broth base for a light miso soup. How would you use them?

Liz x

Ingredients (serves 2)

  • rice for two (I bring 1/2 a mug of brown rice with 1 mug of water to a boil in a pan with the lid on, then turn down to the lowest setting and simmer until the rice has absorbed all water)
  • 1 aubergine
  • 2 tbsp umami paste
  • 1 tbsp vegetable oil
  • 3 garlic cloves – sliced
  • 1 bunch of rainbow chard – stalks separated and sliced
  • 1 tin of black beans – drained
  • 2 tbsp soy sauce
  • 1 tbsp sesame seeds

Method

  1. Pre-heat the oven to 200C and get some brown rice on to cook – see ingredients list for my super-simple method.
  2. Cut the aubergine in half lengthways and score the cut side deeply with a small, sharp knife. Spread a tbsp of umami paste onto each half and make sure you get it into all the cuts. Place the aubergines in a small roasting dish in the oven to cook while you prepare the greens and beans.
  3. Separate the stalks from the rainbow chard and slice them. They take longer to cook than the delicate green leaves. Put them in a pan with the vegetable oil and sliced garlic. Sauté until just starting to soften.
  4. Then add the drained tin of black beans to the pan and turn the heat off until the rice and aubergine are cooked through.
  5. When the aubergine is soft (this usually takes around 20 minutes), remove it from the oven and sprinkle it with sesame seeds. Return the dish to the oven for 5 minutes to toast the seeds.
  6. Meanwhile turn the heat back on under the beans and add the greens and a splash of soy sauce (around 2 tbsp). Stir and wilt the greens. Then serve.
  7. Divide the rice between two bowls. Add the garlicky beans and greens and a half of the aubergine to each bowl. Enjoy as it is or with a side of kimchi.

Tomato & Greens Chickpea Curry

This simple curry is a brilliant way to pack in all those gorgeous seasonal greens we have been harvesting at the farm recently. It works equally well with spinach, chard, kale or even spring green cabbages. It’s a regular feature on our mid-week menu at home. Gotta love a simple meal that can be thrown together from a few affordable ingredients – which is also such a flavour bomb! Tweak the spices to suit your taste.

Serve it with wholesome brown rice to make it a meal. Our bulk bags of rice come in compostable bags, why not add some to your next fruit and veg order?

Liz x

Ingredients (serves 4 generously)

  • 1 tbsp vegetable/coconut oil
  • 1 diced white onion
  • 4 cloves of diced garlic
  • 3 tbsp curry powder (or use a mix of your favourite curry spices)
  • 1 thumb of fresh ginger, grated
  • red chillies to taste, chopped
  • 2 tins of chopped tomato
  • 2 tins of chickpeas
  • salt and pepper to taste
  • 200g or more of spinach/chard/spring greens
  • cooked rice, lime wedges and fresh coriander to serve.

Method

  1. In a large pan/pot, sauté the diced onion and garlic in the oil over a medium/high heat for about 10 minutes – or until they start to caramelise, soften and turn golden brown.
  2. Add the fresh ginger, curry spices and chilli and stir to quickly toast them before adding any liquid.
  3. Add the two tins of tomatoes and the drained chickpeas. Season with salt and pepper and simmer together until rich and delicious.
  4. About 5-10 minutes before serving, rinse and chop the greens then fold them into the curry. Once they are sufficiently wilted, serve in bowls with rice and lime and coriander to lift and brighten the curry.

Jambalaya

Jambalaya is a delicious one-pot rice dish from Louisiana, a cultural melting pot with French, Caribbean and African influences. It’s a little like a paella but some of the ingredients and seasonings are different. Rather than saffron, the main flavours are cayenne pepper and thyme with smokiness from the sausages and smoked paprika.

We just added these new vegan smoked sausages to our shop so I just had to try them in a jambalaya and they work perfectly! Head to our shop and add them to your next fruit and veg order to give them a try. Liz x

Ingredients (serves 4)

  • 2 tbsp olive oil (plus extra for drizzling)
  • 1 onion
  • 3 sticks of celery
  • 2 peppers (any colour of a mix)
  • 4 cloves of garlic
  • 2 packs of smoked sausages (or substitute with mushrooms and red beans plus some extra smoked paprika)
  • salt and pepper to taste
  • 2 heaped tsp smoked paprika (plus extra)
  • 1 tsp cayenne pepper (or to taste)
  • 3 tsp dried thyme (or fresh is even better)
  • 1 tsp dried oregano
  • 1 mug basmati rice
  • 1 tin chopped tomatoes (or 4 chopped fresh tomatoes)
  • 2 limes
watch how it’s made here or read on below

Method

Pre-heat your oven to 200C and find an oven and hob safe pan with a lid. Alternatively you could use a baking dish and some tin foil or a baking sheet. Instead of sautéing on the hob, the base ingredients can be roasted in the oven.

Start by dicing your onion, celery and peppers and sautéing them with the olive oil until just starting to soften.

Then chop the garlic and add it to the pan.

Cut the smoked sausages into bite size pieces and add them to the pan too. Then sauté everything together, stirring often, to seal the ingredients and so they start to caramelise and take on some colour. This takes about 10 minutes.

Add the herbs and spices to the pan and season with salt and pepper – stir to combine.

Rinse the mug of basmati rice and add it to the pan along with the tin of chopped tomatoes. Add two tins of water then stir to evenly disperse all the ingredients. Taste the broth and adjust the seasoning if needed with more salt or spices.

Put the lid on the pot and let it come up to a gentle boil. As soon as it is hot and bubbling, move the pan into the oven, lid on, so that the rice can bake and absorb all the liquid. This should take about 20 minutes for white rice.

Once the rice has absorbed all the liquid, remove the lid and you can serve it as it is or return it to the oven for a further 5 minutes with wedges of lime, a drizzle of olive oil and a sprinkle of smoked paprika. This creates a delicious crust on the rice and lightly charrs the lime wedges, making them sweet and extra juicy.

Serve with the roasted lime wedges to squeeze over the rice and a simple green salad. Enjoy!

FAST FAKEAWAYS – Thai Yellow Curry with Jasmine Rice

Being a chef, I do mostly make everything we eat from scratch, but Thai curry paste from scratch involves buying lots of specialist ingredients. Our organic sachets contain no nasty preservatives, have authentic, top quality ingredients and make life simple and delicious!

This is one of our most-made fakeaways at home. Thai yellow curry paste is absolutely delicious, quite mild so the kids love it, but absolutely packed with complex flavour. Simply simmer a sachet with a can of coconut milk, add some cooked veg and you’re good to hunker down with a steaming, vibrant bowl of Thai food. This quick method is so flexible, chuck whatever veg you have handy into the roasting dish with some firm tofu – cubed butternut squash, sweet potato, carrots, aubergine, peppers etc… and simmer any tender green veg with the sauce – asparagus, kale, spinach… I love it with fragrant jasmine rice or quickly boiled wide, flat rice noodles.

Let me know if you try any of our organic, ready made sauces and what your best recipes are with them. I’m working my way through them all to give you some fuss-free fakeaway ideas for those days we really can’t be bothered to cook from scratch.

Liz x

Ingredients (serves 2)

  • 1 sachet of Thai Yellow Curry Paste
  • 1 tin of coconut milk
  • 1 pack of firm tofu
  • 2 carrots
  • 1 purple sweet potato
  • 1 tbsp vegetable oil
  • 1 big pinch of salt
  • 2 handfuls of kale
  • Jasmine rice or Thai rice noodles to serve
  • optional toppings – fresh coriander, lime wedges, chopped scallions, toasted cashews or sesame seeds, salted peanuts, sliced red chilli…
Watch how I put the meal together here or read the method below.

Method

Preheat your oven to 200C. Cube up your tofu, carrots and sweet potato and add them to a roasting dish. Of course you should feel free to use alternative vegetables.

Drizzle the veg with a little oil and season simply with a big pinch of salt. Toss the vegetables with the oil and salt and put them in the hot oven to roast for around 20 minutes or until tender.

Meanwhile make the curry sauce. It’s as easy as emptying the contents of the sachet into a pot with the contents of the can of coconut milk. Turn the heat on and allow the ingredients to mingle and simmer.

Then put on your jasmine rice. For two people I measure out an espresso mug of rice into a fine sieve then give the rice a good rinse. Then tip the rinsed rice into a small pot with 2 scant espresso mugs of water. Put the lid on the pot and put it on the hob on the highest setting. As soon as the rice comes to the boil, turn the heat to the lowest setting and leave it to absorb all the water. Do not stir the rice or remove the lid. This whole process should take about 15 minutes for white jasmine rice – brown rice takes considerably longer.

While the rice is cooking and the veg is roasting, turn your attention back to the pot of curry sauce. You can add tender, fast cooking greens to the pot just before the veg is ready to come out of the oven. I used kale this time. Strip the leaves from the tough stems and slice the stems very thinly. Add them to the pot of simmering sauce to soften well before you add the leaves. Add the leaves 3 minutes before you take the veg out of the oven.

Once the roasted vegetables and tofu are cooked through, take them out of the oven and scrape them into the pot of curry sauce and kale and stir to combine. Taste for seasoning. You may wish to add some lime juice or salt.

Serve the curry and rice in bowl and top with chopped coriander, spring onions, chilli and lime wedges. Additionally add toasted cashews or salted peanuts for some welcome crunch. Enjoy!