This stroganoff-inspired stew uses a not-so-secret ingredient that we are currently obsessed with. Blended beans! For a shortcut to a creamy, luscious, perfect-textured sauce, try blending beans! We have even started blending beans into our pasta sauces for extra creamy texture and nutrients. Beans are thrifty and so incredibly healthy. They are a great crop for the planet too, a real win win. Meaty mushrooms and tasty cubes of celeriac are simmered with this simple sauce to create a satisfying stew with complex flavours and the perfect silky texture, usually only achieved by low, slow cooking. This is wonderful winter food which will warm you up from the inside. Enjoy with rice or mashed potatoes and a side of winter greens.
Ingredients (serves 4)
2 tbsp olive oil
about 20 chestnut mushrooms, halved
1/2 a celeriac, peeled and cut into bite sized cubes
1 tin of kidney beans, drained
1 tbsp bouillon powder
1 tsp garlic powder
1 tbsp smoked paprika
1 tbsp tomato puree
1 tbsp Dijon mustard
approx 300ml of cream or milk
salt and pepper to taste
fresh dill, cooked rice/potatoes & wilted greens to serve
In a heavy bottomed pot, sauté the mushrooms and celeriac with the oil and a sprinkle of salt and pepper. Cook over a medium heat, stirring often, until the vegetables are softened and have taken on a lovely golden colour. Alternatively, you could do this in the oven or airfryer.
Place the beans, bouillon, paprika, garlic, tomato puree, mustard and milk/cream in a blender. Add salt and pepper to your taste and blend into a smooth cream.
when your mushrooms and celeriac are cooked through, pour the kidney bean cream over them and simmer and stir to warm through. Taste and adjust the seasoning if needed.
Serve over cooked rice or mashed potatoes and scatter over freshly torn dill and a good grind of black pepper. Enjoy!
Happy New Year! How are you? We are keeping cosy and filling up on loads of veggies with regular servings of delicious ribollita. This Tuscan soup/stew is full of flavour and is so nourishing. Highly recommend getting this into your rotation, it’s a hit with the whole family. And it is the most delicious way to use up stale bread and avoid food waste! The bread really must be stale so that it keeps the right texture and doesn’t get all gummy, so next time you find that half of your loaf has gone stale, make this. Serve with or without cheese as you like. An extra drizzle of extra virgin olive oil doesn’t go amiss either. Enjoy!
Ingredients (serves 4)
2 tbsp olive oil, plus more to serve
1 onion, diced
3 sticks of celery, diced
3 medium carrots, diced
3 cloves of garlic, chopped
1 tbsp fresh rosemary, chopped
6 large kale leaves, leaves torn and stalks finely chopped
1 vegetable stock cube
1 tin chopped tomatoes
1 tin white beans, drained
1 tbsp red wine vinegar
salt and pepper to taste
stale bread, torn or cut into chunks
grated cheese to serve, optional
Sauté the onion, carrot and celery with the oil and a pinch of salt for around 5 minutes until they start to soften.
Add the garlic, rosemary and kale stalks and sauté for another 2 minutes.
Then add the red wine vinegar, tomatoes, stock cube, beans and around 500ml of water. Season to taste with salt and pepper.
Simmer for around 10 minutes then add the kale and turn off the heat. Stir to wilt the kale into the hot soup.
Serve over stale bread chunks in large bowls and top with optional grated cheese and a drizzle of extra virgin olive oil.
This stew is so hearty and delicious. The depth of flavour from the combination of sweet beetroots, earthy mushrooms, nutty lentils, red wine, garlic and herbs makes a really memorable dish which you’ll be making over and over again. This meat-free version of beef bourguignon packs just as much punch in the flavour department, as well as many more nutrients. Lentils are cheap and nutritious, bringing lots of fibre, protein, B vitamins and iron to your plate. Our Irish beetroots are rich in antioxidants, folate and nitrates. Mushrooms contain many important vitamins, minerals and antioxidants too. All in all, you can be assured that this plant based version of the classic French stew is doing you good.
Ingredients (serves 4)
1 large red onion, roughly diced (shallots or white onions work fine here too)
1 whole bulb of garlic, cloves separated & peeled
250g mushrooms, halved or quartered
300g beetroot, scrubbed & roughly diced
a generous drizzle of olive oil
salt and black pepper to taste
200g green lentils, rinsed
3 bay leaves
5 sprigs of thyme
250ml red wine
500ml vegetable stock
1 tbsp capers
mashed potatoes to serve
In a large pot, mix the onion, garlic, beetroot and mushroom, then oil and season with salt and pepper. Now, if you have the oven on, you can roast these ingredients for around 20 minutes until they are just soft and starting to take on some delicious caramelisation. If you’d rather not put the oven on, you can sauté these ingredients on a medium heat on the stove top instead.
Now place the pot over a high heat and add the lentils, wine, bay leaves, thyme sprigs and capers. Stir for a few minutes to cook out the wine and then add the vegetable stock. Cover the pot and turn down to simmer for 20 or 30 minutes, until the lentils are cooked through. Stir occasionally to ensure the lentils don’t catch and add a splash more water if needed.
Taste and adjust the seasoning if needed with more salt or pepper. Then serve with creamy mashed potatoes and some seasonal greens. Enjoy!
Carrots are such a staple you’d be forgiven if you’d never thought of them as the main event of a meal or barely even given carrots a second thought. But we love carrots over at Green Earth Organics and you’ll always find them in our subscription boxes. Covered in mud and fresh from the field here in Galway, I can honestly say these are the best carrots I’ve ever tasted. The scrubbed, plastic wrapped supermarket carrots just don’t compare. Muddy carrots seem to stay fresh longer and taste sweeter so if you get scrubbed ones, keep them in the fridge and use them in a week or so, the muddy ones are ok in a dark, cool kitchen cupboard or pantry for much longer.
I’ve had quite a few requests for carrot recipes as that’s what most people seem to end up with as their next box is arriving – so here are four ways I cook carrots regularly. You can also click on my raw carrot cake recipe which uses a whopping 600g of carrot, my smoked carrot strips which are fabulous for breakfast with wobbly scrambled tofu or on a toasted bagel with cream cheese or my butterbean barleyotto topped with roasted carrots and carrot top pesto if you’d like further carroty inspiration. Please do share your favourite carrot recipes with us too – in the comments or over on our friendly facebook group. Liz x
Carrot, Chickpea & Apricot Tagine
A warming Middle Eastern stew, simple to put together with punchy flavours from the chermoula paste.
Dice the onion and sauté it over a medium-high heat in a large pot. While it is cooking make the chermoula paste.
Crush the cumin and coriander seeds with a pestle and mortar until roughly broken up. Add the peeled cloves of garlic and crush some more. Then add the chilli flakes and smoked paprika and stir in 2 tbsp of olive oil. Finely dice the preserved lemon and stir it into the spices. Instead of using a pestle and mortar you could use a small blender and pulse the ingredients together into a rough paste.
Add the chermoula paste to the onions and stir for a few minutes to toast the cumin and coriander seeds. Once they are very fragrant, drain the tins of chickpeas and add them to the pot.
Chop the carrots into chunky slices and add them to the pot along with the two tins of chopped tomatoes and the tsp of ground cinnamon. Half fill the tomato tins with water and swirl out any remaining tomatoey juices into the pot.
Slice up the apricots and add them to the stew, season it really well with salt and pepper then put the lid on and simmer for an hour or so until the carrots are cooked through and the stew is rich and flavoursome.
Taste and adjust the seasoning as needed and serve with cous cous or rice or breads or even on it’s own. It’s fantastic with some freshly chopped parsley or coriander mixed through right before serving too. I’ve topped mine in the photo above with some homemade z’atar which is simply an even mix of toasted sesame seeds, dried thyme and ground sumac.
Carrot Cake Porridge
Sweet spices, grated carrot, creamy oats…delicious topped with walnuts on a cold morning.
walnuts and extra cinnamon/maple syrup to top the porridge
Grate a carrot and put it in a small pot with the oat milk, oats, spices, raisins, oats and maple syrup.
Simmer and stir until hot and creamy, then serve topped with walnuts and a dusting of cinnamon. Add an extra drizzle of maple syrup if you like too!
Carrot & Mint Fritters with Yogurt, Leaves & Lemon
Fritters are a fantastic light lunch with salad leaves and a simple dip. Or have them as a sandwich filler? Very versatile, use whatever herbs, spices and veg you fancy. This combination is especially delicious though. Tastes like Spring is around the corner!
Whisk the gram flour and water together into a smooth batter, then season it well with a big pinch of salt and pepper.
Stir in the grated carrot and chopped mint and then fry well spaced dollops of the mixture in a pre-heated to medium-high, well oiled frying pan. Fry on both sides for about 3-5 minutes per side or until golden brown and crispy and cooked through.
Serve hot with a couple of spoons of natural yogurt with a little lemon zested over it (lemon and mint work so well together), a few salad leaves and a wedge of fresh lemon to squeeze over the leaves and the fritters.
Carrot, Blood Orange & Sesame Salad
Toasty, salty, sweet, fresh and tangy – just the perfect combinations. This simple salad takes very little time to put together but has all the big time flavours!