Chocolate Orange Pumpkin Brownie

by Nessa Robins

These Chocolate Orange Pumpkin Brownies make for the ultimate autumn treat. They are rich, fudgy, and bursting with flavour. Made with wholesome ingredients, they’re gluten-free, vegan, and come together in minutes. This seasonal snack is packed with flavours of deep chocolate, zesty orange, and velvety pumpkin in every bite. 

Enjoy!

Nessa x

Chocolate Orange Pumpkin Brownie

Ingredients

  • 175g peanut butter
  • 100g pumpkin purée (see below)
  • 100ml maple syrup
  • 50g ground almonds
  • Zest of 1 orange 
  • Juice of ½ orange
  • 25g cacao powder
  • 1tsp baking powder

Topping

  • 50g chocolate, of choice, roughly chopped

Method

  1. Preheat the oven to 200°C/fan 180°C /Gas Mark 6. Line a 2lb loaf tin with greaseproof paper.
  2. Add all the ingredients, apart from approx. 1 tablespoon of the pumpkin purée to a large bowl. Mix to combine. Add to the lined tin. Dot the saved purée on top and using a skewer combine with the chocolate mixture.
  3. Place in the preheated oven for 25 minutes.
  4. When hot from the oven, scatter over the chopped chocolate. Leave to cool fully before cutting. Store in an airtight container for up to 3 days. 

Pumpkin Purée

Method

Preheat the oven to 200°C/fan 180°C/Gas 6. Cut one small pumpkin into half. Place the pumpkin pieces on a large baking tray, skin side up, and place in the hot oven for about 40 minutes. Take from the oven and once it has cooled a little, scoop out the seeds, peel away all the skin, and any bits that may have charred, and pop the pumpkin pieces in a food processor. Blend until smooth. Transfer to a bowl and allow to cool before using. The pumpkin purée will keep well for 3 days when covered in the fridge. 

Maple-Glazed Crispy Sweet Potatoes

by Nessa Robins

These maple-glazed crispy sweet potatoes are a dairy-free twist on the viral crispy parmesan potatoes. This recipe went viral for a reason as cooking potatoes this way makes them so deliciously crispy and flavoursome. Sweet potatoes work perfectly in place of white potatoes and add a nice nutrient boost to the dish. Sweet potatoes are packed with goodness, and one potato counts towards one of your five-a-day. They are an excellent source of fibre, even more so when baking them with their skins in place. I’ve paired these crispy potatoes with a simple sauce consisting of dairy-free mayonnaise, garlic, and chives, but any dip of choice can be used in its place.

Enjoy!

Nessa x

Maple-Glazed Crispy Sweet Potatoes

Ingredients

  • 3 small, sweet potatoes
  • 2tbsp olive oil
  • 2tbsp maple syrup
  • 1 tbsp smoked paprika
  • Sea salt & freshly ground black pepper
  • 4-5tbsp nutritional yeast
  • To serve
  • 4 tbsp dairy-free mayonnaise
  • 1 clove garlic, crushed
  • 1 tbsp freshly chopped chives

Method

  1. Preheat the oven to 200°C/fan 180°C /Gas Mark 6. Line a large baking tray with parchment paper. 
  2. Wash, dry, and cut the sweet potatoes in half. In a bowl combine the olive oil, maple syrup, and smoked paprika together with some sea salt and a good grinding of black pepper. Add the potatoes and coat well.
  3. Cover the parchment paper lined tray with an even layer of the nutritional yeast. 
  4. Place the sweet potatoes, cut side down on the tray. Carefully drizzle over the remaining oil mixture from the bowl over each potato.
  5. Bake in the oven for 35-40 minutes, depending on the size of the potatoes. 
  6. While the potatoes are cooking, in a small bowl, combine the mayonnaise with the garlic and chives. Refrigerate until needed. 
  7. Once the potatoes are cooked, serve straight away, with an extra scattering of chopped chives and the garlicy dip on the side. Enjoy!

3-Ingredient Chocolate Mousse

by Nessa Robins

Chickpea water, which is known as aquafaba, has many culinary uses. For a liquid we would normally discard, it’s amazing just how many ways we can turn it into something delicious. From marshmallows to mayonnaise, it can be used to replace eggs and egg whites in a wide range of recipes. Two tablespoons of aquafaba are equivalent to one egg white. It whips beautifully lending itself to be a wonderful replacement for egg whites in a meringue recipe or in a mousse, such as the recipe I’m sharing today. 

It’s important to bear in mind, aquafaba will take longer to whip than eggs, so you will need to whisk the liquid for approximately ten minutes to get the desired consistency needed for the mousse. As the sweetness of the dessert is mostly dependent on the chocolate used, it is best to choose a good quality dark chocolate, with a cocoa content which isn’t too high, so around 55-60%. For a plant based version, ensure the chocolate is dairy-free. This delicious 3-ingredient chocolate mousse would make for the perfect treat to enjoy with a loved one, family or friends this Valentine’s.

Enjoy,

Nessa x

3-Ingredient Chocolate Mousse

Ingredients

  • 200g good-quality dark chocolate (about 55-60%) 
  • 125ml aquafaba
  • 2tbsp maple syrup

To serve

  • 1 square chocolate
  • Raspberries

Method

To serve, grate over some chocolate and top with a few raspberries. Any leftovers can be covered and kept in the fridge for up to three days. Enjoy!

Break the chocolate into pieces and place in a bowl over a saucepan of simmering water, without allowing the bowl to touch the water. Once it starts to melt, stir it well and remove from the heat to cool completely before using.

Add the aquafaba to a dry mixing bowl and mix at a high speed for 10 minutes, or until the mixture has thicken and forms stiff peaks. 

Slowly add the cooled melted chocolate, but do not beat the mixture.

Once combined, add the maple syrup and using a spatula fold it through the mixture.

Transfer the mixture between 4 small ramekins or teacups. Place in the fridge for a couple of hours to set.

Chocolate Orange Energy Balls 

by Nessa Robins

Oranges are currently in season, making it a particularly good time to add them to your Green Earth Organics box. They are especially rich in vitamin C, which support our immune system, aids in the adsorption of iron and helps to find inflammation in the body. They are also a great source of fibre and folate. 

The zest of an orange holds incredible flavour and makes a great addition to sweet treats. Our oranges are organic and unwaxed, making the zest especially beneficial for using in recipes, but still give the oranges a wash before zesting. Orange zest can be placed in a freezer proof container and popped in the freezer for up to three months, so the next time you’re treating yourself to an orange, remove the zest first before peeling.

These chocolate orange energy balls make for a delicious, sweet treat to enjoy anytime of the day. They are packed with wholesome ingredients. If you prefer you can omit the chocolate topping, they will still be full of flavour. 

Enjoy!

Nessa x

Chocolate Orange Energy Balls 

Ingredients

Makes 24

Topping

  • 100g chocolate, of choice, melted
  • Zest ½ orange

Method

Leave to set and store in the fridge until ready to serve. They will keep well in the fridge in a sealed container for at least 5 days.

Add the oats and almonds to a high-powered blender and blitz until fine.

Add the dates, milk, peanut butter, cacao, and orange zest. Blitz for about 30 seconds, until fully combined.

Taking a little scoop of the dough, roll into a ball and place on a greaseproof paper-lined tray. Repeat with the remaining mixture, making about 24 balls. 

Drizzle over the melted chocolate. Top with some orange zest.                            

Christmas Gravy & Simply Prepared Sprouts 

by Nessa Robins

For me, Christmas dinner is one of my favourite meals of the year. There are so many different elements on the plate, which merge so deliciously together, and a good-quality gravy always elevates every mouthful. The gravy recipe I’m sharing is packed with wholesome Irish vegetables and herbs, with plenty of fresh sage, as a nod to the traditional Christmas flavours. I’m using a roasting tray which is also suitable for the stovetop, but after roasting the vegetables you could transfer this mixture to a large saucepan either. It may be a little time-consuming to make on Christmas morning, so it’s probably best to make it in the run-up to Christmas, freeze flat in an airtight freezer bag, and then heat completely through just before serving dinner. 

Brussels sprouts are rich in fibre and packed with nutrients. They are delicious served in so many ways, but when serving sprouts, I still prepare them the way I remember my mother preparing them. The sprouts are cut in half, and added to a saucepan of boiling salted water, and simmered for no more than five minutes, when a tiny bite will remain. They are then drained, added to a warmed bowl, and topped with butter – dairy or plant-based – and a sprinkling of sea salt. Simple and delicious!

Enjoy!

Nessa x

Christmas Gravy

Ingredients

  • 2 onions
  • 2 carrots
  • 2 sticks celery
  • 10 sage leaves
  • 1 sprig rosemary
  • 1 tbsp olive oil
  • Salt and freshly ground pepper
  • 1tbsp plain flour
  • 1 vacuum packed bag (180g) chestnuts 
  • 1lt vegetable stock

Method

Once the vegetables are soft, take the rosemary sauce from the pan and blitz the gravy. Carefully pass it through a sieve, into a clean saucepan, which gives the gravy a smooth consistency. Place back on the heat and fully heat through before serving. 

Preheat the oven to 200°C/fan 180°C /Gas Mark 6.

Place the onions, carrot, celery, sage and rosemary into a large roasting tray. Drizzle over the oil and season with some salt and pepper. Place in the preheated oven for 40 minutes, stirring regularly. 

Take from the oven and place on a low heat on the stove. Sprinkle over the flour, stir through the chestnuts and add the stock. Turn the heat up a little under the tray. 

Stir to combine and bring to a boil, before simmering on low for 30 minutes. 

Vegetable Wellington

by Nessa Robins

If you are looking for a show-stopping main, packed with Irish vegetables, we’ve got you covered. This Vegetable Wellington not only looks the part at a Christmas feast, it tastes scrumptious too. It can even be prepared in advance of the big day and popped into the freezer, only to defrost in the fridge the night before. Serve it alongside all the trimmings and lashings of gravy.

Enjoy!

Nessa x

Vegetable Wellington

Ingredients

2 rolls of puff pastry, taken from the fridge 20 minutes before using

225g mushrooms

1 carrot

1 stick celery

1 onion

1tbsp olive oil

100ml red wine

1tbsp soy sauce

1tbsp tomato puree

1tbsp fresh rosemary, finely chopped

1tbsp fresh sage, finely chopped

1 tin lentils, drained

180g cooked chestnuts, finely blitzed

Salt and freshly ground pepper

1tbsp milk, dairy or plant-based

Method

  1. Preheat the oven to 200°C/fan 180°C /Gas Mark 6.
  2. Add the mushrooms, carrot, celery and onion to a processor and blitz for a few seconds until finely chopped.
  3. Add the oil to a large pan, over a medium heat. Once hot, add the vegetables and cook for about ten minutes, stirring regularly.
  4. Next, add the wine, soy sauce, tomato puree and herbs. Stir to combine. Add the lentils and blitzed chestnuts. Season with a little salt and pepper. Simmer on low for another 10 minutes, stirring regularly. Take from the heat and allow to cool a little.
  5. Place one sheet of puff pastry on a greaseproof-lined baking tray. Evenly, add the cooked mixture to the centre of the pastry, leaving a few centimetres all around the mixture. Place the other sheet of pastry on top and using your hands, mould the pastry around the filling.
  6. Cut away any excess pastry – this can be used to make festive shapes to place on top. Secure the edges with a fork, score a criss-cross pattern across the top using the tip of a sharp knife. Brush with a little milk, and place in the preheated oven for 20 minutes.
  7. Slice and serve immediately with all the trimmings. Enjoy!

Carrot Fries with a Coriander & Lime Dip

by Nessa Robins

Once you make these carrot fries for the first time, they will soon become a part of your recipe repertoire as they are totally addictive and so easy-to-make. Of course, they are also bursting with goodness. Carrots are rich in beta carotene, which is converted into Vitamin A by the body. Vitamin A supports our immune system and vision, while promoting healthy skin, bones, and teeth. These carrot fries are scrumptious as a snack but are also perfect to serve as a side. The coriander dip serves perfectly with the fries, but if you’re not a fan of coriander, basil can be used in its place. 

Enjoy!

Nessa x

Carrot Fries with a Coriander & Lime Dip

Ingredients

  • 2 medium-sized carrots
  • 2tbsp olive oil
  • 2tbsp cornflour
  • 1tsp smoked paprika
  • ½ tsp onion granules
  • ½ tsp garlic powder
  • Salt and freshly ground pepper

For the dip

Method

  1. Preheat the oven to 220°C/fan 200°C /Gas Mark 7, or the air fryer to 200°C.
  2. Prepare the carrots by peeling them and cutting into strips or batons.
  3. Add to a large bowl along with the olive oil, cornflour, smoked paprika, onion granules, and garlic powder. Season with a little salt and pepper. Toss to combine and fully coat the carrots. 
  4. Cook in the air fryer for 18- 20 minutes or the oven for 25-30 minutes, turning twice during cooking.
  5. While the carrots are cooking, make the dip by adding the ingredients to a high-powered processor and blitz for a few seconds until smooth. Refrigerate until needed. 
  6. Serve the carrots while hot with the dip on the side. Enjoy!

Green Vegan Mac & Cheese 

by Nessa Robins

As the evenings are getting darker and a little colder, comforting dinners, such as this delicious green vegan mac & cheese, are perfect for tucking into. The addition of romanesco to this pasta dish adds extra flavour, texture, and colour, as well as lots of nutrient. It is part of the brassica family of vegetables and tastes like a cross between broccoli and cauliflower. This stunning vegetable is grown on the farm, so nutritionally it benefits greatly from the best of soil. It is rich in fibre, calcium, and iron, and also a good source of vitamins, such as A, C and K. This dish only takes minutes to prepare and is best served with a simply green salad and chunks of crusty bread. 

Enjoy!

Nessa x

Green Vegan Mac & Cheese

Ingredients

Method

  1. Place the cashew nuts in a heat-proof bowl. Cover with boiling water and leave to soak for 15 minutes. 
  2. In a large pot of salted boiling water, cook the macaroni according to the pack’s instructions. Add the romanesco to the pot for the last 3 minutes of cooking time. Drain the pot, reserving 175ml of the cooking water.
  3. Drain the cashews and add to a processor, with the juice of one lemon, nutritional yeast, Dijon mustard, turmeric, the reserved pasta water and a little salt and pepper. Blend until combined.
  4. In a large casserole dish, combine the drained macaroni and romanesco with the sauce. Top with the vegan cheese and place under the grill for 5 minutes until golden brown. Serve straight away. Enjoy!

Puff Pastry ‘Pumpkins’

by Nessa Robins

There is an abundance of Irish apples currently in season and turning them into a delicious dessert the whole family can enjoy is a lovely way to enjoy them. These little puff pastries are the perfect treat to make over the Halloween holidays. There is no doubt eating an apple raw is the best way to enjoy it nutritionally, however even when cooked they are still a good source of dietary fibre. Most shop bought puff pastry is dairy free, making it a great staple to have to hand for a speedy sweet or savoury dish. These pastries can be enjoyed hot from the oven with a scoop of your favourite dairy-free ice-cream or, when cooled, packed into a lunchbox to tuck into as a snack on an autumn walk.

Enjoy!

Nessa x

Puff Pastry ‘Pumpkins’

Ingredients

To serve

  • Icing sugar
  • Cinnamon sticks
  • Sage leaves

Method

  1. Take the pastry from the fridge and leave to rest at room temperature for 20 minutes before using. 
  2. Preheat the oven to 200°C/fan 180°C /Gas Mark 6. Line a large baking tray with parchment paper.
  3. Unroll the pastry and cut into thin strips.
  4. Slice the apples and remove the inner core of each slice using the end of a piping nozzle to cut out a circle. 
  5. Add the caramel sauce to a small bowl. In another bowl, mix the sugar and cinnamon.
  6. Dip each apple slice in the caramel before coating well in the sugar/cinnamon mixture.
  7. Carefully, wrap the pastry strips around each apple slice. Place the wrapped apple slices on the baking tray. Brush with a little milk and sprinkle over some more of the cinnamon sugar.
  8. Bake in the preheated oven for about 20 minutes. Once baked place on a wire rack to cool.
  9. To serve, dust with icing sugar, and to make these little pastries resemble mini pumpkins, pop a cinnamon stick plus a couple of sage leaves into the centre of each one. Enjoy!

Mushroom Pâté – Vegan

by Nessa Robins

Mushrooms make for a nutritious addition to the diet as they’re a source of fibre, protein, vitamins, minerals, and antioxidants. This mushroom pâté can be made a couple of days in advance, and it’s best served with slices of lightly toasted crusty bread and crunchy vegetables. However, it can also be used as a delicious stir-in pasta sauce; simply stir through some hot cooked pasta with a little of the pasta cooking water, add a few gratings of black pepper, and you’ll have a speedy and tasty supper in minutes.  

Enjoy!

Nessa x

Mushroom Pâté

Ingredients

  • 1tbsp olive oil
  • 1 small onion, diced
  • 25g vegan butter
  • 250g mushrooms, sliced
  • Freshly ground pepper
  • 3 garlic cloves, crushed
  • 1 sprig of thyme, leaves only
  • 200g vegan cream cheese
  • To serve – finely chopped chives, rainbow carrots, radishes  

Method

1. Add the olive oil to a small saucepan over a low heat. Add the diced onion and cook, stirring regularly, for about ten minutes, until the onion is soft but not coloured. Take from the heat and leave to one side.

2. Add the butter to a large pan, over a medium heat. Add the sliced mushrooms, season with a few grinds of black pepper. Turn up the heat and fry, stirring regularly, for about 5 minutes.  Once the mushrooms are cooked, stir in the garlic and thyme, and continue to cook for about 1 minute, stirring continuously. Take from the heat and leave to cool. 

3. Once the onions and mushrooms are completely cooled, add them to a high-powered processor along with the cream cheese and blitz until smooth. Refrigerate for at least an hour before serving, and up to 3 days. Serve with a sprinkle of finely chopped chives, some crusty bread, and thin slices of vegetables.