Green Cashew Dressing & Cous Cous Salad

by Lou Robbie

This is one of my all time favourite dressings. It is so vibrant and punchy and creamy from the cashews. I ordered a head of Irish red lettuce last week and have been living off it for the last 5 days (it was massive and gorgeous). And I remembered this dressing, I shared a version of it with you last summer. Its just the best and makes enough to last a few days.

Couscous is so quick and handy here but you could add leftover rice, pasta, tinned lentils or beans instead. As well as adding grated carrot, shaved red onion or any leftover cooked veggies that need using up.

Let us know if you try it,

Team GREEN yay!

Lou 🙂

Note: If you love garlic add extra cloves- I usually do.

Ingredients: makes 2 large salads

Method:

Step 1: Begin by making the cous cous. Add the dried cous cous to bowl, add a pinch of salt and top with boiling water. Cover the bowl with a plate and leave it for 15 minutes.

Step 2: Put the cashews into a bowl and cover with boiling water, leave to soften for 15 minutes. if your blender is not very powerful, soak for a full hour.

Step 3: Toast a handful of almonds on a dry frying pan on a low heat, toss ever minute until toasted. Once cooled, roughly chop them.

Step 3: Make the dressing, to a blender add the basil, spinach, the softened cashews plus the water, lemon juice, oil, grated garlic and a good pinch salt, pepper. blend until nice and smooth.

Step 4: Dice the tomatoes and cucumber. Fluff up the cous cous with a fork.

Step 5: Build the salad add the cous cous to a plate, top with lettuce, tomato and cucumber, pour over the dressing and scatter the almonds on top.

Mix and enjoy

3 Ingredient Almond Cookies

by Lou Robbie

Quick, dairy free, vegan, gluten free, refined sugar free, kid approved, only 3 ingredients and very tasty! You need to try these cookies.

My kids are alway hungry and I like to have snacks on hand that have a bit of goodness in them. Almonds are a superfood and while my kids wont eat whole almonds they will happy munch on these cookies instead.

They may not look perfect but for a quick bake they hit the spot. They are crispy on the outside soft in the middle. If you’re feeling extra fancy drizzle some melted chocolate on top.

Will you try them?

Lou 🙂

Ingredients: makes 10 small cookies

Method:

  • Step 1: Preheat the oven 170ºC. Line a baking tray with parchment paper.
  • Step 2: Melt the coconut oil in the microwave or in a small pot and stir in the maple syrup.
  • Step 3: Mix the coconut and maple into the ground almonds and work into a dough. Use your hands to form 10 small balls put them on the baking tray 1.5 inch apart.
  • Step 4: Use a fork to push the balls down and make a crisscross on the top of each cookie.
  • Step 5: Bake in the oven for 8-10 minutes until golden. Cool on a wire rack.

Cauliflower and Potato Satay Curry

by Lou Robbie

This is a very tasty satay curry. I was on a quest to use up a head of organic cauliflower that was looking a bit sad and neglected and I have to say it was delicious in this dish. I hoked and poked in the cupboards, fridge and freezer and managed to find all I needed for this curry without having to buy anything else. Using what you have at home is a great way to prevent food waste and it’s very satisfying using up odds and ends.

This curry needs the potato but add whatever veg you have that needs to be used up like peppers, carrots, courgettes, aubergine, greens. Most veg will work in here whether its fresh or frozen.

I’m a sucker for peanut butter and it helps to thicken the sauce and add that needed protein to keep you fuller for longer.

Will you give it a try? let us know in the comments below.

Lou 🙂

Ingredients:

  • 2 tablespoons cooking oil
  • 1 onion, finely diced
  • 2 cloves garlic, grated
  • 1 tablespoon fresh ginger, grated
  • 3 teaspoons curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1/2 teaspoon chilli flakes
  • 1 heaped teaspoon brown sugar
  • 1 head of cauliflower, torn into florets
  • 1 sweet potato and 4 regular potatoes about 700g altogether, peeled and cubed
  • 1 tin chopped tomatoes 400g
  • 1 tin full fat coconut milk 400g
  • 500g hot veg stock
  • handful of spinach
  • salt and pepper to taste
  • 100g smooth or crunch peanut butter
  • 2 tablespoons peanuts, salted or roasted

To serve: boiled rice and flatbreads

Method:

Step 1: Warm a wide pot on a medium heat. Add a glug of cooking oil along with the onions, cook for a couple of minutes then add the garlic and ginger. Cook for a further 5 minutes to soften.

Step 2: Add in the spices the curry powder, turmeric, garam masala, chilli, brown sugar and a good pinch of salt and pepper. Toast for a minute or two.

Step 3: Toss in the cubed sweet and regular potato along with the cauliflower and coat in the spices.

Step 4: Pour in the tinned tomatoes, veg stock and coconut milk, stir and simmer for 15-20 minutes.

Step 5: When the potatoes are cooked through stir in the peanut butter, peanuts and spinach. Taste the sauce and adjust if needed. Serve with rice and flatbreads.

Homemade Granola (made in the air fryer)

by Lou Robbie

Toasty, nutty, spiced and fruity granola is a bowl of joy in the mornings. And believe us it tastes nicer when you make it yourself.

I usually make big batches in the oven, 3 times the amount below but I thought I’d try making it in the air fryer for speed and convenience and it did the trick!!

I find that the oats take longer to toast than the seeds and nuts so I recommend doing them separately. Then mix in whatever else you fancy here we went with chia seeds, coconut and mixed dried fruit for a nutrient dense kickstart to the day!

You’ll find all the organic ingredients in our online shop www.greenearthorganics.ie

Of course if you don’t have an air fryer you can make your granola in the oven. I’ll leave more details below.

Lou 🙂

Ingredients:

  • 200g oats
  • 50g butter, melted (dairy or non dairy)
  • 1/2 teaspoon ground cinnamon (add more if you like)
  • 40g maple syrup or honey
  • 30g sunflower seeds
  • 30g pumpkin seeds
  • 30g flaked almonds
  • 2 tablespoons chia seeds
  • 30g desiccated coconut
  • 50g dried fruit

Method:

Step 1: Begin by adding the oat to a mixing bowl and stir in the cinnamon.

Step 2: Melt the butter in the microwave or small pot and stir in the maple syrup. Mix this into the bowl of oats and stir to coat.

Step 3: Remove the air fryer rack and tip the buttery oats into the air fryer basket. Air fry at 170ºc for 15 minutes check and shake them every 5 minutes. Once golden and toasted add to a clean mixing bowl.

Step 4: Measure the sunflower seeds, pumpkin seeds and flaked almonds into the air fryer basket. Air fry 170ºc for 8 minutes checking and shaking every 2 minutes.

Step 5: Once toasted add to the bowl with the oats and leave to cool for an hour or two. Pour in the remaining ingredients, chia seeds, coconut and dried fruit, mix with a spoon. When the granola is completely cool store in a jar or air tight container.

**To cook in the oven: After step 2 put the buttery oats onto a baking tray lined with parchment paper. Toast in the oven at 170ºc for 30 minutes until golden, stir a couple of times. Put the sunflower seeds, pumpkin seeds and flaked almonds on a separate baking tray and toast for about 8 minutes. Then continue with step 6.

Warm Aubergine Salad

by Lou Robbie

Fancy an exciting zingy extra tasty salad this summer? This is it!

Spongy aubergines love to be bathed in spice and charred until soft and caramelised. Chopped warm and added to the fresh cherry tomatoes and garlic they liven up to give a delicious tongue tingling flavour.

We used the air fryer to cook the aubergine quickly, but you can roast it in the oven at 180ºC for 30 mins or even char it on the BBQ.

Save this recipe and enjoy it on the warm summer evenings with great company. Head to our groceries for most of the ingredients.

Lou 🙂

Ingredients: serves 2

  • 1 aubergine
  • 150g cherry tomatoes
  • 2 tsp cajun spice (or a mix of cumin, chilli, paprika)
  • 3 tablespoons olive or rapeseed oil (divided)
  • 150g greek style yoghurt
  • 1 clove garlic
  • juice and zest 1/2 lime
  • 8 torn mint leaves
  • 2 teaspoons sesame seeds
  • Salt and pepper to taste

Method:

  • Preheat the air fryer or oven 180ºC.
  • Step 1: Slice the green top off the aubergine, then cut in half and chop into long pieces, about 8.
  • Step 2: Mix together 2 tablespoons of oil and 2 teaspoons of cajun spice, season with a pinch of salt and pepper. Brush this onto the aubergine pieces.
  • Step 3: Line the basket with parchment paper and air fry for 18 minutes at 180ºC and check and turn half way through. (If using the oven it may take 30 minutes)
  • Step 4: Chop the cherry tomatoes into quarters and add them to a mixing bowl. Finely grate the garlic clove and add this to the bowl, add the zest and juice of half a lime, 2 tablespoons of olive oil a small pinch of salt and pepper. Tear in the mint leaves. Chop the warm aubergine into 1 inch pieces and add this to the bowl, mix.
  • Step 5: Spoon half the greek yoghurt onto each plate and top with the warm aubergine salad sprinkle with toasted sesame seeds.
  • Enjoy.

Recipe Roundup – Rainbow Chard

by Simone Kelly

It’s the season for Irish grown greens, and rainbow chard is such a stunning looking crop, and so healthy. It’s high in vitamins A and K, and a great source of vitamin C and magnesium.

Click on the text in bold to get directly to the recipe page.

Enjoy x

Charred Broccoli w/ Spicy Tahini Dressing

by Lou Robbie

Beautiful green homegrown Irish broccoli! YES we are well use to it being the trusty side veg but it can be the start of the plate and with a bit of roasting and dressing and it is incredibly tasty. Its important to char it to get the subtle bitter notes that taste delicious with the sweet, salty and spicy dressing.

We used the air fryer to cook this but you can of course roast in the oven also.

Make this with the next head of broccoli that arrives in your Green Earth Organics box.

Lou 🙂

Ingredients:

  • For the broccoli:
  • 1 whole head of broccoli
  • pinch salt & pepper
  • drizzle of oil
  • 2 tablespoons sesame seeds
  • For the dressing:
  • 1/3 cup light tahini
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon sriracha
  • 1 tablespoon soy sauce
  • squeeze of lemon juice
  • 1 clove of garlic, finely grated or minced

Method:

  1. Preheat the oven or air fryer 180c.
  2. Begin by chopping the broccoli into 8 long pieces, keeping the stalks on.
  3. Sprinkle the broccoli with salt and pepper and drizzle with oil.
  4. To cook: If air frying you may need to cook the broccoli in 2 batches lay flat in the air fryer basket and cook for 8 minutes at 180c. If roasting in the oven, lay the pieces flat on a tray and roast in the oven for 15 minutes approx at 180c.
  5. For the sesame seeds: toast in the air fryer or oven for 5 minutes until golden, keep a close eye as they can burn easily.
  6. While the broccoli cooks make the tahini dressing: Simply whisk all the ingredients in a bowl until smooth and creamy, taste and adjust the seasoning if needed.
  7. To serve, spoon half of the sauce onto a plate and top with the roasted broccoli and spoon over the remaining sauce sprinkle with toasted sesame seeds.

Peanut Butter Cups

by Lou Robbie

We are always on the hunt for the perfect ‘no bake’ homemade snack and this is one of the best yet!! They are cute, sweet, salty and delicious. We recommend keeping them in the freezer so they don’t disappear too quickly. They are incredibly moorish, a real treat.

The base is oat and ground almonds, centre peanut butter and coconut oil and top chocolate and coconut oil- with a bit of sweetness added.

If you’re a choc PB lover you’ll love these, we promise!

Lou 🙂

Ingredients: makes 12 mini cups

Method:

  1. Make the oat base; add the oats and almonds to a blender, pulse to blend. Add the honey and 1 tablespoon of milk, blend again until the mix comes together, add more milk if needed. Spoon the base into the mini mounds and push down with the back of a small spoon.
  2. To make the centre; melt the coconut oil in the microwave or small pot, stir in the peanut butter and honey, mix well. Pour on top of the base and chill for 1 hour.
  3. For the top; melt the chocolate and coconut oil together and spoon on top, smooth over with a spatula.
  4. Chill again for 15 minutes.
  5. Pop the cups from the moulds, sprinkle with sea salt and tuck in.
  6. They will keep in the fridge for 3 days or in the freezer for 1 month. Take from the freezer 30 minutes before eating.

Glazed Chickpea Loaf

by Liz Child

🌷A spring roast, perfect for Easter Sunday. This moist chickpea loaf is inspired by an old budget family favourite, meatloaf. It is full of flavour and nutrients and is pretty simple to put together. A Sunday roast doesn’t need to be complicated. 

🐰Just pop this loaf in the oven alongside a tray of carrots seasoned with thyme, a sprinkle of sugar, olive oil, salt and pepper. 

🐰While that’s cooking, boil some potatoes and chop some fresh herbs like parsley and dill. When the potatoes are nearly done, chuck in something green like broccoli or spring cabbage. 

🐰Drain the potatoes and greens and toss with plenty of butter, salt, pepper and the chopped fresh herbs.

🐰 Serve slices of the chickpea loaf with the sweet roasted carrots and the herby potatoes and greens. Drizzle with gravy and enjoy!

Liz x

Loaf Ingredients

  • 1 onion, diced
  • 200g mushrooms, diced
  • 1/4 celeriac, diced (or 3 sticks of celery)
  • 4 cloves of garlic, chopped
  • 2 tbsp olive oil
  • a pinch of salt and pepper for sautéing
  • 1 tin of chickpeas, drained
  • 2 tbsp bouillon powder
  • 2 tbsp tomato purée
  • 2 tbsp Dijon mustard
  • 1 tsp each salt and pepper
  • 1 tbsp paprika
  • 5 heaped tbsp chickpea flour

Glaze

You can use any odds and ends of sauces you have in the house eg bbq, ketchup, chutney, jam, sriracha, mint sauce… just mix a sweet, tangy, salty, spicy or herby combo together that you like. This time I found:

  • 1 tbsp sriracha
  • 2 tbsp ketchup
  • 1 tsp Dijon mustard
  • a drizzle of maple syrup
  • a splash of soy sauce

Method

  1. Turn the oven to 180C and line a loaf tin with baking parchment. Sauté the veggies in a deep frying pan with the oil and a pinch of salt and pepper until softened.
  2. Pulse the sautéed vegetables in a food processor with the rest of the ingredients. Don’t blend too smooth, a little texture is best.
  3. Stir in the chickpea flour. If you think the mix seems a little wet, add a bit more flour.
  4. Press the mixture into a lined loaf tin, top with a glaze and bake at 180C for 40-50 minutes. 

Deviled Potatoes

by Liz Child

🐣Try these deviled potatoes filled with whipped chickpea ‘yolk’. They are sooooo delicious! The perfect Easter party food. Yum! You can cook the halved potatoes however you like of course, but we popped them in a roasting dish with a little oil and seasoning, covered with a lid and baked until tender. Serve as a fun starter, part of an easter buffet or as canapés with drinks. Happy Easter!

Liz x

Ingredients

  • 1 can of chickpeas, drained
  • 1 tsp salt (if you can find kala namak aka black salt then you’ll get the eggiest flavour)
  • 1 tsp white pepper
  • 1/2 tsp turmeric
  • 1 tbsp Dijon mustard
  • 8 tbsp vegan mayonnaise 

~ approx 14 cooked potato halves

~ paprika & chopped scallion to serve 

Method

  1. Put all the ingredients into a small blender and blend until creamy. If you like, add another spoon or two of mayo to get your desired texture.
  2. Spoon into a piping bag and pipe generous dollops onto cooked, halved potatoes.
  3. Decorate with a sprinkle of paprika and chopped scallions or chives. Cover and chill in the fridge until you are ready to serve.