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

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.

Vegan “Butter” Curry – Valentines Dinner

Valentines day is this week and we think this would make for a very special meal for the one(s) you love. Deliciously spiced, creamy and satisfying all the things a curry should be. We have roasted some butternut squash and tofu for extra texture and it tastes fantastic.

Butternut squash are a great winter vegetable thats so versatile and perfect in a silky sauce.

Sugar and spice and all things nice for your special person this Valentines- we’ve got you covered.

Lou x

Ingredients:

  • 200g extra firm tofu, patted dry, and cubed
  • 1 tablespoon cornflour
  • 2 tablespoons olive oil
  • 1 small butternut squash, peeled and cubed

For the sauce:

  • 2 tablespoons butter (dairy or non dairy)
  • 1 large onion, diced small
  • 1 tablespoon grated fresh ginger 
  • 2 cloves garlic, grated
  • 1 heaped teaspoon garam masala
  • 1 heaped tablespoon curry powder
  • 1/2 teaspoon chilli flakes
  • 1 teaspoon salt
  • 2 tablespoons tomato paste
  • 1  tin full fat coconut milk

To serve:

  • Boiled rice
  • Fresh coriander
  • Steamed green beans
  • Naan bread

Method:

Step 1: Preheat the oven 180ºC. Dry the tofu thoroughly with kitchen paper. Toss the butternut squash in oil, salt and pepper and place on a baking tray. Toss the cubed tofu in 1 tablespoon of cornflour and a small pinch of salt place on a second baking tray. Roast both in the over for 30 minutes. The butternut squash may need a bit longer, it is ready when it pierces easily with a knife.

Step 2: Start the sauce: Warm a wide pan on a medium heat, add the butter and onions and cook to soften for about 5 minutes. Add the grated garlic, ginger and cook for a further 2 minutes. Then add the rest of the ingredients and stir to combine. Simmer for 5 to 10 minutes. Taste and adjust the seasoning if needed.

Step 3: When the tofu and squash are roasted stir them into the sauce. Cook on low for a further few minutes then serve up.

Serve with boiled rice, green beans, fresh coriander and naan bread.

Homemade Chapati w/ Cauliflower Hummus- VEGAN

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.

Recipe Roundup – Lentils

A cupboard staple that’s easy to cook with, full of protein, and adds tons of goodness to your plate – the humble lentils are amazing in whatever colour you choose.

Click on the bold part to go directly to the recipe.

Enjoy x

Budget Friendly – Red Lentil Dahl – (VG)

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.

Quick & Easy: Butterbean Red Thai Curry

Delicious, easy, nourishing, and packed with plant power! We love this one pot dish and we think you will too!

The organic red Thai curry paste has all the aromatics added already and is a quick way to pack in the flavour.

Feel free to add some steamed rice or quinoa to make this dish go further. Its so tasty for lunch or dinner and your gut will be delighted with all the organic veggies in there.

Make sure you add it to your meal plan this January.

Lou x

Ingredients:

  • 1/2 butternut squash , peeled and chopped into small cubes
    1 tin of coconut milk
  • 3/4 tin water
    1.5 tablespoons of red Thai curry paste
  • 1 small head cauliflower, broken into florets
  • 1 tin butter beans, drained
  • 1 large handful of washed spinach

Method:

  • Step 1: A wide pot works well for this, add the diced butternut squash, the red curry paste, coconut milk and water. Simmer on a medium heat for 15 minutes.
  • Step 2: Next add the cauliflower florets and the butterbeans, stir to coat in the sauce and cook for a further 15-20 minutes. Check that the squash is soft, the cauliflower should be cooked but not to mushy, then take the pot off the heat. Season with salt and pepper.
  • Step 3: Stir through the spinach and serve.

One Pot – Leek and Mushroom Risotto (VG)

Slowly cooked risotto is deliciously creamy and comforting especially on a crisp cold day in January. After the costly pinch of Christmas its great to have a few dishes that are easy on the pocket yet packed of flavour.

This is a plant based version, made with plant based butter and cheese.

Sweet Irish leeks are one of my favourite vegetables and they are the perfect partner to vitamin D rich Irish mushrooms in this one pot meal.

Gradually adding hot stock to the rice will create a perfect bowl of risotto. It’s always worth the effort.

Let us know if you try it we love to hear from you.

Lou x

Ingredients: serves 4

  • 1 punnet, 250g chestnut mushrooms, finely diced
  • 1 medium leek, cleaned and finely diced
  • 1 medium onion, finely diced
  • 4 cloves of garlic, grated or finely chopped
  • 250g arborio risotto rice
  • 1 litre of hot vegetable stock (substitute 100ml stock for dry white wine if you wish)
  • juice 1/2 a lemon
  • A big knob of butter (30g), use dairy or non dairy
  • 1 tbsp. Nutritional yeast
  • Salt, pepper and olive oil
  • grated firm cheese to finish, use dairy or non dairy
  • optional topping: a handful of chopped fresh parsley

Method:

Method:
Step 1: Heat 1 litre of stock in a pan and bring to a boil.

Step 2: Meanwhile, in another pan, sautè the diced onion for 5 minutes in a couple of tablespoons of olive oil, season with salt and pepper, and then add in the diced leeks and cook to soften. Next add the grated garlic and mushrooms cook for a further 10-15 minutes until cooked through.

Step 3: Stir through the rice. (If you want to add white wine add it now) Pour in a ladle of stock, stir gently and once all the liquid has been absorbed, pour in another ladle and repeat until the rice is al dente, or cooked to your liking. Continue stirring the rice so the starch is released and it becomes creamy.

Step 4: Stir through the nutritional yeast, butter, grate in some firm cheese and finish with lemon juice. Taste and adjust the seasoning if needed.

Serve with fresh chopped parsley, black cracked pepper and a good extra virgin olive oil.


Top 5 Savoury Recipes of 2023

Its hard to choose just 5 savoury recipes from all that we cooked and shared in 2023. Cooking with organic vegetables always makes the most delicious meal and just knowing they they were treated with care adds to the overall enjoyment.

The star vegetables here are courgette, butternut squash, beetroot, celeriac and delicious Irish potatoes.

We hope you try them out in 2024.

Lou 🙂

Tap on the dish below and it will take you to the full recipe.

  1. Courgette orzo – one pot 

2. Roast Squash Soup

3. Spicy beetroot Crepe

4. Lentil Pie w/ celeriac mash

5. Smashed potatoes 

Top 5 Sweet Recipes of 2023

We are spoiled for choice with all the gorgeous produce and products from the farm and our fantastic organic suppliers. We added lots of amazing Irish vegetables to our sweet bakes this year, beetroot, carrots, courgettes, butternut squash and heaps of fruit too strawberries, blueberries, blood oranges and apples to name a few.

Here are 5 of our favourite recipes. We hope you give them a try.

Lou 🙂

Tap the recipes below to take you to the full recipe:

2 ingredient mousse 

Plum crumble cake 

Peanut butter cups 

Puff pastry apple turnovers 

Homemade Twix Bar

Incredible Nut Roast – Parsnip, Mushroom & Blue Cheese

This is a wonderful nut roast bursting with flavour. This is a recipe I came across in the Guardian newspaper many years ago and I’ve made it many times since. It’s a great one to make ahead of the big day. After cooking it will keep in the fridge for 3 days. Cut slices when its cold fry on a frying pan to sear and then heat through in the oven.

Someone recently said a nut roast is like a posh stuffing and I guess it really is. This one is a celebration of some of the gorgeous organic vegetables available at this time of year, cabbage, mushrooms and earthy parsnips with kicks of sweet and sour cranberry and salty Cashel blue from Co. Tipperary.

We really hope you try it.

Lou 🙂

Ingredients:

  • 2 large parsnips, peeled and diced
  • Salt and black pepper
  • Oil, to grease
  • 1 savoy cabbage, 6-8 outer leaves only
  • 1 onion, finely diced
  • 150g chestnut mushrooms, finely diced
  • 150g toasted hazelnuts, chopped
  • 40g butter, reg or vegan
  • 40g dried cranberries
  • 100g breadcrumbs
  • 1 small bunch fresh sage, leaves picked and finely chopped
  • 100g Cashel Blue Organic Bio (or vegan-friendly cheese of your choice), optional
  • ½ tsp mixed spice
  • 1 egg, or 1 flax egg (to make 1 flax egg mix 1 tablespoon ground flaxseed with 3 tablespoons water, leave for 15 minutes then use like an egg)

Method:

Step 1: Boil or steam the parsnips and mash them when they are soft, set aside to cool.

Step 2: The cabbage leaves will line the loaf tin. Prepare the leaves by cutting off the stems and blanch them in boiling water, remove from the pot and run under cold water. Dry thoroughly. Oil a loaf tin, line with tin foil, oil the foil, then line the tin with the cabbage leaves, leaving no gaps.

Step 3: Meanwhile, sauté the onion in the butter until soft, then add the mushrooms, a pinch of salt and pepper and cook until they become dry. Stir in the chopped hazelnuts, cranberries, breadcrumbs, chopped sage and mixed spice. Stir in the cooled mashed parsnips, the beaten egg and break in the blue cheese if using. Season and then carefully fold the mixture together but keep the lumps of cheese intact. To check the seasoning fry off a small piece and taste, adjust if needed.

Step 4: Spoon the filling into the lined loaf tin, push down with a fork. Cover with the cabbage leaves, and finish with tin foil.

Step 5: Bake in the oven for 45 minutes. leave to set in the loaf tin for 20 minutes then slice. Or cool completely in the loaf tin, store in the fridge overnight and slice the next day. If serving the next day fry on a pan and warm through in a hot oven. Serve with Christmas veg and gravy.