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.

Easter Bunny Garlic Knots

by Liz Child

Save this recipe to make over Easter. It’s a crowd pleaser, fun as a starter or part of a buffet. These are so delicious and fun to make with kids. Brush with a blend of butter, parsley and garlic or if you are lucky enough to live near a patch of wild garlic, you could make wild garlic butter for an extra special seasonal treat. We use our favourite Naturli butter to keep it dairy free, have you tried it yet?

Liz x

Ingredients (makes 16)

Pizza dough:

  • 450g flour
  • 7g instant yeast
  • 1 tsp salt
  • 1 tbsp sugar
  • 2 tbsp olive oil
  • 350ml warm water

Garlic butter:

  • 50g butter
  • 2-3 garlic cloves
  • a handful of parsley
  • salt and pepper to taste
  • flakey salt to serve

Method

  1. Start with the pizza dough, it will need time to prove. Measure all the ingredients into a mixing bowl and use a wooden spoon to combine and work into a sticky, stretchy dough. Scrape down the sides and cover the bowl with a tea towel. Leave somewhere warm until doubled in size (this takes around an hour).
  2. When your dough is doubled in size, turn the oven to 200C and flour a clean work surface. Scrape the sticky dough out onto the floured surface and, using your hands as little as possible (this dough is sticky!), use a dough scraper to gather and turn the dough over into a ball. Use the dough scraper to cut the ball into 4 pieces. Then cut each quarter into four additional pieces. You should have 16 pieces of dough now.
  3. Roll each piece into a rope and then fold and twist into a bunny shape (see video). Place all the bunnies onto one or two large, lined baking sheets and cover with a clean tea towel. Leave to prove and almost double in size again in a warm spot.
  4. When your bunnies are ready, pop them in the oven to bake until golden brown (around 15-20 minutes).
  5. Meanwhile blend the garlic butter ingredients together in a small food processor. Or you can mince the garlic and parsley and stir into softened butter and season to taste.
  6. When the bunnies come out of the oven, spoon and brush over the garlic butter whilst it is still hot. Serve on a board or platter with the leftover butter and a sprinkle of flakey salt. Enjoy! 

Spring Veg Vegan Quiche

by Liz Child

Got some guests coming for Easter who don’t eat eggs or dairy? This quiche is the perfect spring centerpiece. Serve with salad and/or roasted vegetables. It’s protein rich, satisfying and so delicious!

Liz x

Ingredients

Shortcrust pastry:

  • 150g flour
  • 75g dairy free butter
  • 3 tbsp cold water

‘Egg’ mixture:

  • 350g silken tofu
  • 4 tbsp chickpea flour
  • 150ml oat milk
  • 3 tbsp nutritional yeast
  • 1 tbsp Dijon mustard
  • 1 tbsp thyme
  • 1/2 tsp turmeric
  • 1 tsp each salt & pepper

Vegetable filling:

  • 1 tbsp olive oil
  • 1 leek, washed & chopped
  • 2 cloves of garlic, sliced
  • 1 scallion, chopped
  • a mug of frozen peas
  • 1 tsp dried thyme
  • salt & pepper to taste
  • grated vegan cheese to top

Method

  1. Start with the pastry. Blend the butter and flour together until crumbly, then add the cold water and keep blending until the pastry comes together into a ball. Press evenly into a flan dish and chill for 20 minutes.
  2. Meanwhile turn the oven on to 175C and prepare the fillings. Blend the ‘egg’ mixture into a smooth batter and sauté the leek with the olive oil, garlic, thyme and salt. Remove from the heat and stir through the scallion and peas. Once cool, mix in the ‘egg’.
  3. Prick the chilled pastry with a fork and blind bake for 10 minutes to set the crust. Then fill with the veg and ‘egg’, top with cheese and bake for another 30-40 minutes until the quiche is set and golden brown on top.
  4. Enjoy in large slices with salad and/or roasted vegetables. Change up the vegetables and herbs in the quiche for any combination you like.

2 Ingredient Chocolate Mousse (Chocolate & Butternut Squash)

by Lou Robbie

Chocolate mousse with hidden butternut squash, we couldn’t wait to try this one!! An indulgent chocolate mousse that is made mostly of healthy stuff sounds too good to be true.

This one pass the test with my kids and the butternut squash went undetected! The mouse is delicious on its own but if you want to give it a lighter texture try folding whipped cream through it, this is how I served it to my kids.

TIP: For a really tasty mousse its important to use a good quality chocolate.

Will you try it?

Lou 🙂

Ingredients:

  • 700g raw butternut squash – peeled and cubed
  • 400g good quality chocolate, chopped (you can use your favourite milk or dark chocolate)
  • Serve with a dusting of cacoa powder, whipped cream or cremé fraichê and toasted hazelnuts or almonds, banana or raspberries would be delicious too

Method:

  1. Peel, deseed and cube the butternut squash. Put it in a medium sized pot cover with cold water. Put on the hob, bring to a simmer and cook until completely soft, 20-30 mins.
  2. Melt the chocolate in a microwave or on a double boiler on the hob.
  3. When the butternut squash is cooked, strain and add to a blender along with the melted chocolate.
  4. Blend until silky smooth.
  5. Pour into a large bowl or individual bowls. Leave to cool on the worktop then transfer to the fridge to set for at least 4 hours, overnight if possible.
  6. Dust with cocoa powder and serve!

Lazy Lasagne

by Liz Child

Craving lasagne but can’t be bothered with the faff? Make this speedy version all in one pan. It’s honestly so so delicious, and really hits the spot. We switch mince for nutritious, affordable, planet-friendly lentils and if we have a courgette in the fridge, it goes in in long thin slices to play along with the pasta sheets. We kinda like how organic and messy these bowls turn out. Want more creamy, béchamel-type sauce? Add swirls of cream cheese or creme fraiche just before serving.

Liz x

Ingredients (serves 4)

  • 3 tbsp olive oil
  • 1 diced onion
  • 4 cloves of garlic, chopped
  • 2 tbsp Italian seasoning (or a mix of herbs you like)
  • 1 tin chopped tomatoes
  • 1 tin lentils, drained
  • 8 lasagne sheets, snapped
  • 1 courgette, thinly sliced
  • salt & pepper to taste
  • cheese & pesto to serve

Method

  1. In a sturdy pan, sauté the onion with the olive oil and a pinch of salt for 5-8 minutes or until it starts to soften.
  2. Add the Italian seasoning, garlic and a generous grind of black pepper. Cook for another minute or two until very fragrant.
  3. Pour in the tomatoes and lentils along with a tin of water. Then break in the lasagne sheets and stir in the courgette slices. Simmer, stirring regularly, for around 10 minutes. If needed, add a splash more water.
  4. Taste and adjust the seasoning with more salt or pepper as you like, then when the pasta sheets are soft, sprinkle cheese and dollop pesto. Serve in bowls and dig in!