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. 

Yellow Vegetable Curry  – Vegan

by Nessa Robins

Pumpkins and butternut squash are from the same plant family and are both currently in season. They can easily be interchangeable in recipes and make for a nutritious addition to any curry or casserole. They are packed full of vitamins and minerals and are also a rich source of fibre, which is essential for optimal gut health. Preparing the pumpkin or butternut squash is the most time-consuming part of this recipe, so to aid with the preparation of an otherwise speedy curry dish, I normally peel and cube the squash ahead of time and store in a sealed container in the fridge until ready to use. It will keep perfectly when stored this way for up to three days. This curry tastes just as good the day after it is made, so keep a bowl aside in the fridge for the next day’s lunch. 

Enjoy!

Nessa x

Yellow Vegetable Curry 

Ingredients

Method

  1. Over a medium heat, add the olive oil to a large saucepan. Once it has heated through add the onion and turn down the heat. Sauté over a low heat, stirring regularly. Add the garlic and stir through, before adding the curry paste and a few grinds of black pepper. Stir to combine.
  2. Next, add all the remaining ingredients to the pot. Place the lid on the pot. Once it starts to bubble, turn the heat to low and simmer for 50 minutes, stirring regularly. 
  3. To serve, ladle into bowls, serve alongside some boiled brown rice, scatter over some fresh coriander leaves, and add a dollop of coconut yogurt.  

Mushroom Burgers – Vegan

by Nessa Robins

It’s now peak mushroom season in Ireland, and we’ve a great variety of them available to pick up in our online store. When preparing mushrooms for cooking they should never be washed, as they are porous and will retain this water which will interfere with their texture and flavour when cooked. However, their ability to retain fluids works perfectly for this recipe as the mushrooms are marinated in a flavoursome mixture which adds an extra level of deliciousness to these burgers. I’ve made a simple plant-based burger sauce, which works nicely with the cooked mushrooms, along with a layer of lettuce and slices of our juicy tomatoes. 

Enjoy!

Nessa x

Mushroom Burgers

Ingredients

  • 2 large portobello mushrooms
  • 1tbsp soy sauce
  • 1tbsp balsamic vinegar
  • 1tsp olive oil
  • 2 cloves garlic, crushed
  • Salt and freshly ground pepper

For the sauce

To serve

Method

  1. Prepare the mushrooms by removing the stems and lightly brushing away any dirt. In a bowl, combine the soy sauce, balsamic vinegar, olive oil and garlic, along with a little salt and pepper. Whisk to combine, before adding to a bag along with the mushrooms. This allows the mushrooms to better soak up the marinade. Place in the fridge for about an hour.
  2. Make the sauce by combining the mayonnaise, gherkin liquid, gherkin, mustard, and garlic in a small bowl. Place in the fridge until ready to use.
  3. Place an oven-proof griddle pan over a medium heat. Add a drizzle of olive oil, once hot add the mushrooms. Cook for about 5 minutes on each side. 
  4. Preheat the grill. With the mushrooms underside up, place a slice of plant-based cheese on top. Place the pan under the grill for about two minutes, until the cheese starts to bubble. 
  5. Remove straight away and layer into the toasted bun with the burger sauce, lettuce, and slices of tomato. 

Vegan Meringues

by Nessa Robins

These vegan meringues are light and crispy, and serve perfectly alongside some plant-based cream and berries. When making the meringue mixture it is important to whisk it well for about fifteen minutes, before quickly adding the trays to the oven. To help prevent the meringues from cracking, once baked, allow the meringues to rest in the oven for an hour, without opening the oven door. There are plenty of blackberries appearing in the hedgerows at this time of year, which pair nicely with the meringues and cream, but any soft fruit would work well in their place.

Enjoy!

Nessa x

Vegan Meringues

Ingredients

makes 24

  • 400g tin chickpeas
  • 100g caster sugar
  • 1tsp vanilla extract

To serve

  • Whipped plant-based cream or yogurt
  • Blackberries and blueberries
  • Mint leaves

Method

  1.  Preheat the oven to 120°C/fan 100°C/Gas 1. Line two large baking trays with greaseproof paper. 
  2. Drain the tin of chickpeas over a bowl, reserving the chickpeas for another recipe.
  3. Add the chickpea liquid to a mixing bowl. Using an electric whisk, beat the liquid until it becomes frothy. Gradually start to add the sugar, a spoonful at a time, while whisking continuously. Once all the sugar has been added, add the vanilla, and continue to whisk at a high speed for about 15 minutes.
  4. Spoon out blobs of the mixture onto the greaseproof paper-lined trays. Bake in the oven for 2 hours. 
  5. Once baked, leave in the oven without opening the door for about an hour, this will help to prevent the meringues from cracking.
  6. Once completely cooled, store in an airtight container in the fridge for 5 days. Serve with cream or yogurt and lots of berries. 

Spicy Peanut Noodles – Vegan

by Nessa Robins

These spicy peanut noodles are so delicious and packed full of nutritious ingredients. I’ve used udon noodles in the recipe, but any noodles of choice can be used. This dish only takes minutes to assemble, and even though it is best enjoyed on the day it is made, it will keep well in the fridge for up to two days. 

Enjoy!

Nessa x

Spicy Peanut Noodles

Ingredients

  • 300g udon noodles
  • 1 carrot, grated
  • ½ courgette, grated
  • Handful of kale, finely chopped
  • Handful coriander leaves
  • 2tbsp peanuts, roughly chopped
  • 2tbsp sesame seeds

For the sauce

To serve

  • 2 scallions, finely sliced
  • 1 red chilli, finely sliced

Method

  1. Cook the noodles according to the instructions on the pack. Once cooked, add to a colander and rinse well under cold running water. 
  2. Roughly grate the carrot and courgette into a bowl. Using a paper towel, press down on the grated vegetables to soak up any excess water. 
  3. Add the grated carrot and courgette to a large bowl along with the cooled noodles, kale, coriander leaves, peanuts, and sesame seeds.
  4. To make the sauce, add the peanut butter, vinegar, soy sauce, honey, sesame oil, sriracha, and a dash of boiling water to a bowl. Whisk together using a fork. Pour over the noodles and vegetables and stir well to combine. 
  5. To serve, top with the sliced scallion and chilli. Store in an airtight container in the fridge for up to two days. 

Roasted & Loaded Sweet Potato and Broccoli – Vegan

by Nessa Robins

This roasted sweet potato and broccoli bake is so tasty and only takes minutes to prepare. The sweet potatoes are coating in cornflour and seasoning which makes them deliciously crispy, while our broccoli needs little encouragement to shine as it is already so flavoursome and packed full of freshness. The toppings are another opportunity to add more goodness to the dish along with an added layer of tastiness. 

Enjoy!

Nessa x

Roasted & Loaded Sweet Potato and Broccoli

Ingredients

  • 2-3 tbsp olive oil
  • 500g sweet potatoes, well-scrubbed
  • 1tbsp cornflour
  • 1tsp smoked paprika
  • Salt and freshly ground pepper
  • 200g broccoli florets, cut in half

For the sauce

To serve

  • 1 lime
  • 1 ripe avocado, cut into chunks
  • 1 scallion, sliced
  • 1 red chilli, finely sliced
  • Fresh coriander leaves
  • Hot sauce

Method

  1. Pre-heat the oven to 220°C/fan 200°C/gas 7. Cut the sweet potatoes into slices and place in a large bowl. Drizzle over two tablespoons of olive oil plus the cornflour, smoked paprika and season with a little salt and pepper. Stir well to combine and transfer to a large baking tray, placing the slices evenly on the tray. Drizzle over any remaining oil in the bowl. Place in the preheated oven for 10 minutes.
  2. Take the tray from the oven. Add the florets of broccoli. Drizzle with a little olive oil and place back in the oven 15-20 minutes, stirring once during this cooking time. 
  3. While the vegetables are baking, make the sauce by stirring together the yogurt, lime, nutritional yeast, garlic and a little salt and pepper, in a small bowl. 
  4. Once the sweet potato and broccoli are cooked, transfer to a platter. Squeeze over the juice of half a lime and serve the other half on the side. Top with dollops of the sauce, chunks of avocado, a scattering of scallion, red chilli and coriander, plus a drizzle of hot sauce. Enjoy straight away. 

Chocolate Oat Bars

by Nessa Robins

Only five store cupboard ingredients are needed for this delicious, gluten-free, plant-based treat. Peanut butter can be used in place of the tahini, however when making for school lunchboxes, peanut butter should never be included as most schools have a no-nut policy in place. These bars are packed with fibre and slow-releasing carbohydrates, making them a good addition to any lunchbox. 

Enjoy!

Nessa x 

Chocolate Oat Bars

Ingredients 

Base

Topping

  • 75ml coconut oil 
  • 40g good-quality cocoa powder
  • 3tbsp maple syrup 

Method

  1. In a small saucepan, over a low heat, melt the tahini, maple and coconut oil together, while stirring all the time. Once the mixture is fully combined, take from the heat.
  2. Place the oats in a large bowl, pour over the wet mixture and stir well to combine.
  3. Transfer to a parchment paper lined 20cm x 20cm tin. Place some parchment paper on top of the mixture and firmly press into place using the palm of your hand.
  4. In another small saucepan, make the topping by melting together the coconut oil, cocoa powder and maple syrup. Stir well and once fully melted and combined pour over the oat base. Swirl the tin to evenly distribute the topping. 
  5. Place in the fridge for a few hours before cutting into squares. Can be stored in an airtight container in the fridge for up to five days. Enjoy! 

*Note – Even though oats are naturally gluten-free, some can be contaminated with gluten due to where they’re processed etc. so ensure the oats you’re using say ‘gluten free’ to make this a gluten-free treat. 

Courgette Pesto ‘Pasta’ – Vegan

by Nessa Robins

Courgettes are rich in fibre and a good source of vitamin C. They’re currently in season, so it’s the perfect time to make the most of this versatile vegetable. This courgette pesto ‘pasta’ dish takes only minutes to prepare and it’s bursting with nutrients and delicious fresh flavours. I’m using a potato peeler to prepare the courgettes but if you have a spiralizer to hand this could be used instead. 

Enjoy!

Nessa x 

Courgette Pesto ‘Pasta’

Ingredients 

Serves 2

  • 2 small courgettes 
  • 1tbsp olive oil
  • Salt and freshly ground pepper 
  • For the pesto
  • 75g spinach leaves
  • 25g pine nuts
  • Handful basil leaves
  • 2tbsp nutritional yeast
  • 2tbsp olive oil
  • Juice 1/2 lemon

Method

  1. Cut the courgettes into thin strips using a potato peeler. Leave to one side.
  2. Make the pesto by adding the spinach, pine nuts, basil, nutritional yeast, olive oil and lemon juice to a processor and blitz for a few seconds, or until combined.
  3. Place a large frying pan over a high heat. Add a tablespoon of olive oil. Once hot, add the courgette strips, season with a little salt and pepper and fry for about two minutes, stirring continuously. 
  4. Take from the heat and stir through the pesto. Serve straightaway with some extra basil leaves and a few grinds of black pepper. Enjoy! 

One-Pot Tomato Orzo – Vegan

by Nessa Robins

This flavoursome one-pot dish is packed full of heart-healthy ingredients, thanks to the vegetables, plus the wholesome store cupboard ingredients included. While Irish tomatoes are in-season I would add them fresh to this dish, otherwise a good-quality tin of tomatoes can be used in their place. There is currently a lovely variety of lettuce available from the farm, and the tomato orzo serves well on a bed of crisp leaves, while adding an extra nutrient boost to the overall meal.  

Enjoy!

Nessa x

One-Pot Tomato Orzo

Ingredients

Serves 4

  • 1 tbsp olive oil 
  • 2 red peppers, diced
  • 1 red onion, diced
  • 1 courgette, diced
  • 100g mushrooms, diced 
  • 2 garlic cloves, crushed
  • 1 tsp smoked paprika
  • ½ tsp chilli flakes
  • Salt & freshly ground black pepper 
  • 200g orzo
  • 1 tin lentils, drained and rinsed
  • 400g tomatoes, diced
  • 500ml vegetable stock
  • To serve
  • Handful of fresh basil & oregano leaves, roughly torn 
  • Zest of ½ lemon
  • Lettuce leaves

Method

  1. Place a large saucepan over a medium heat. Add the oil. Once hot, add the peppers, red onion, courgette, and mushrooms. Stir to combine. Sauté for about 10 minutes, stirring regularly.  
  2. Stir through the garlic, smoked paprika, chilli flakes, and a little salt, and a good grinding of black pepper.
  3. Add the orzo and lentils, and stir to combine with the vegetables, before adding the tomatoes and stock.
  4. Gently bring to the boil then turn down the heat to low, cover and leave the pot to simmer for about 25 minutes. Stir regularly to prevent the pasta from sticking to the bottom of the pan. 
  5. When ready to serve, stir through a handful of roughly torn basil and oregano leaves, and lemon zest. Divide the lettuce between four plates and top with the tomato orzo and a few more basil and oregano leaves. 

Plant-Based Blueberry & Courgette Loaf – Vegan

by Nessa Robins

This loaf is packed with flavour, bursting with nutrients, and it’s plant-based too. We’ve lots of courgettes ready for picking on the farm and they make for such a versatile vegetable. Apart from their savoury uses, they add a delicious moistness when incorporated into cakes and bakes. The courgettes pairs nicely with the blueberries in this loaf. These blueberries are perfectly plump and are organically grown by Banner Berries in Co. Clare. 

This loaf can be enjoyed as it is, by the slice, or served with a dollop of your favourite plant-based yogurt, a dusting of icing sugar and a few extra blueberries on the side.

Enjoy!

Nessa x

Plant-Based Blueberry & Courgette Loaf

Ingredients

  • 125ml soy milk + 1tsp cider vinegar
  • 2tbsp chia seeds + 4tbsp water
  • 150g caster sugar
  • Zest of 1 lemon
  • 250g self raising flour
  • 50g oats
  • 125g courgette, roughly grated
  • 100g blueberries
  • 75ml sunflower oil
  • 2tsp vanilla extract

Method

  1. Start by making the soy ‘buttermilk’ and the chia ‘eggs’. Place the soy milk in a mug and add the cider vinegar. Stir to combine and leave to sit for 15 minutes. Place the chia seeds in a small bowl. Add the water and let sit for at least 5 minutes to thicken and become gel-like. In another bowl, combine the caster sugar with the lemon zest. Rub together. Take 1 tablespoon of the lemon sugar and place in a small bowl, reserving it for the topping.
  2. Preheat the oven to 200°C/fan 180°C /Gas Mark 6.
  3. Place the flour, oats and all of the lemon sugar apart from the tablespoon for the topping, into a large bowl. Add the courgette and blueberries. Stir well to combine, before adding the soymilk mixture, soaked chia seeds, sunflower oil and vanilla extract. 
  4. Stir well to combine and transfer to a greased and lined 2lb loaf tin. Evenly, sprinkle over the lemon sugar. Place in the preheated oven for 65-70 minutes, or until an inserted skewer comes out clean.
  5. Take from the tin and allow to fully cool before removing the greaseproof paper and cutting. Enjoy!