Fresh Spring Rolls with Chilli Dipping Oil – Vegan

by Nessa Robins

There is a wonderful variety of Irish vegetables currently in season. These fresh spring rolls are packed with spinach, carrots, cucumber, scallions, cabbage and a variety of fresh herbs. They serve perfectly as a tasty, nutrient-rich snack and are bursting with vitamins, minerals and fibre. A diet rich in fibre is essential for optimal gut health as it aids digestions while promoting regularity. It is also an important dietary choice for keeping ones cholesterol in check, as soluble fibre can bind with cholesterol to move it out of the body before it has been absorbed into the bloodstream. Fruit and vegetables are rich sources of fibre, and the World Health Organisation recommend we consume at least five portions fruit and veg daily, so these delicious spring rolls are a great way to top up our daily consumption.

The chilli dipping oil only takes minutes to make and is a delicious accompaniment for the spring rolls. It can also be enjoyed drizzled over stir fries or as a topping over some avocado and toast. Enjoy!

Nessa x

Fresh Spring Rolls with Chilli Dipping Oil

Ingredients

For the chilli dipping oil

For the fresh spring roll

  • 50g vermicelli rice noodles
  • 75g spinach
  • 75g sweetheart cabbage, finely sliced
  • 2 carrots, peeled and cut into thin batons
  • ½ cucumber, cut into thin batons
  • 2 scallions, finely sliced 
  • Handful of coriander, mint and basil leaves
  • 10 spring roll rice wrappers

To serve

Sesame seeds

 Method

  1. To make the chilli oil, add the chilli flakes, sesame seeds, garlic, sugar and salt to a heatproof bowl. Stir to combine. Add the sunflower oil to a small saucepan over a medium heat. Heat the oil for about 3 minutes, when it should be hot but not yet smoking. Carefully, pour over the chilli mixture. Stir well to combine. Allow to cool fully before pouring into a sterilised jar. Refrigerate for up to two weeks and always mix before serving. 
  2. To make the spring rolls, cook the vermicelli noodles according to the pack’s instructions. Once cooked, drain and rinse with cold water.
  3. Prepare the vegetables and herbs, and place on a plate, ready for filling into the wrappers.
  4. Fill a shallow, wide-rimmed bowl or tray with cold water. Quickly dip the rice paper wrappers, one at a time, into the water and let soften for about 30 seconds, but don’t soften them completely, allow them to remain a little stiff. Gently, place on a chopping board. 
  5. Layer the fillings onto 1/3 of the wrapper, starting with a couple of spinach leaves, then some noodles, carrot, cucumber, scallion, cabbage, and top with a scattering of herbs.
  6. Beginning with the edge closest to you, roll the wrapper halfway, then fold the shorter side in and continue to roll until it’s sealed. 
  7. Repeat with the remaining wraps and fillings.
  8. Sprinkle the spring rolls with some sesame seeds and serve straightway with the chilli dipping oil. Enjoy!

Plant Powered Pasta – One Pot – Vegan

by Lou Robbie

When the veg box is brimming with beautiful colourful veg it’s so great to roast up a pot or tray with diced (veg) plants for a delicious nutritious summer pasta supper.

Our family schedule is jam packed this summer with work and holidays, summer camps and playdates. One pot meals are fantastic. Adding lots of organic vegetables to your meals gives everyone a healthy boost that’s needed to get through the busy day.

Make the most of the plants in your veg box this week.

Lou x

Ps The roast bulb of garlic can be added to the pasta or used to mix into butter for your bread.

Ingredients: serves 4

  • olive oil
  • 12 x cherry tomatoes (250g), quartered
  • ½ courgette, diced 1cm
  • ½ red pepper, diced 1cm
  • 2 small sweet potato, diced 1cm
  • 1 red onion, diced 1cm
  • 1 bulb garlic, top cut off exposing the cloves
  • 300g dried spaghetti or any pasta
  • 750ml hot veg stock
  • 2 tablespoons tomato puree
  • salt and pepper to taste
  • To serve:
  • 3 tablespoons butter, softened (50g)
  • seedy bread toasted
  • basil leaves

Method:

Step 1: Preheat the oven 200ºC. Chop and prepare all the veg. Using a wide pot or deep tray add the diced onions, cherry tomatoes, red pepper, sweet potato, courgette and bulb of garlic. Drizzle with olive oil, sprinkle with salt and pepper and put it in the oven to roast for 30 minutes. Checking half way through, add more oil to the garlic if needed.

Step 2: Make the hot veg stock in a jug and stir in the tomato puree. When the veg is roasted put the roast garlic to one side. Make a space in the middle of the pot for the pasta then pour over the hot tomato stock. Put a lid on the pot if you have one, or cover with foil and either return the pot to the oven for 30-40 minutes or cook on the hob on a medium heat until the pasta is cooked.

Step 3: Make the roast garlic butter. Wait until the garlic is cool enough to handle then squeeze out the cloves of garlic and mash into the butter.

Step 4: Toast the seedy bread and spread it with the roast garlic butter, serve with a bowl of plant powered pasta and some fresh basil leaves.

Air Fryer Courgettes w/ Garlicky Cashew Cream -Vegan

by Lou Robbie

In the summer months the tunnels are brimming with courgettes. They grow so well and are delicious in so many recipes, and we’ve shared lots. These courgettes can be air fried or oven baked. I like to keep the temperature low so they cook slowly, soften in the middle and turn golden on top.

This easy garlicky cashew cream is full of flavour and deliciously morish topped with nutty breadcrumbs you’ll be coming back for more.

Let us know if you’d like to try it,

Lou x

Ingredients: serves 1 as a starter or 2 as a side

  • 1 or 2 courgettes (use 2 if you can fit them in your air fryer basket)
  • 1 bulb garlic
  • oil
  • Salt and pepper
  • For the cashew cream
  • 1 cup of cashews soaked in boiling water for 1 hour
  • 3 tbsp nutritional yeast
  • Juice of 1/2 lemon
  • small pinch of salt
  • Ground black pepper
  • The roasted bulb of garlic – prepared in step 2
  • Around 60-80ml of water for blending consistency

Nutty breadcrumbs

  • 1 slice of bread
  • 1 handful of whole almonds
    To serve:
  • Fresh basil leaves
    Lemon zest

METHOD
Step 1: Preheat the air fryer or oven to 160ºC fan.

Step 2: Prepare the garlic bulb, cut the top off the bulb exposting the cloves, place on a square of tin foil and drizzle with oil. Close up the tin foil to make a parcel.

Step 3: Slice the courgettes in half lengthways then lightly score the white flesh in a criss cross shape, sprinkle with salt and place upside down on kitchen paper to let some of the moisture drain out. After 10 minutes, cut in half to fit in the basket, drizzle in olive oil and place in a preheated air fryer or oven add the garlic bulb parcel to the basket too. Slow cook for about 20 – 25 minutes, checking half way through.

Step 4: To make the garlicky cashew cream. Discard the water off the cashews, then blend with all the other ingredients as well as the roasted garlic, just squeeze out the soft cloves. Taste and adjust the seasoning if needed.

Step 5: To make the nutty breadcrumbs, whizzed up the bread and almonds in a blender. Pour onto a frying pan drizzle in olive oil, salt and pepper then toast until crispy. Let it rest on a plate lined with kitchen roll until ready to use.

Step 6: To serve, spread the cashew cream on a plate top with the golden courgettes, sprinkle with the nutty breadcrumbs, lemon zest and fresh basil.

Enjoy

Crunchy Wholesome Crackers – GF/Vegan

by Lou Robbie

These are a treat to eat, really crispy and crunchy and deliciously healthy. My kids love savoury crackers and cheese or crackers and dips. We really enjoyed making these and its such a clever use of butter beans!

Will you try them? Let us know if the comments below.

Lou x

Ingredients:

240g tin butter beans – drained and patted dry
2 tbsp chia seeds
1 tbsp extra virgin olive oil
1 tsp nutritional yeast – optional
1/2 tsp paprika
1/2 tsp baking powder
Salt and pepper to taste

**1 tablespoon chickpea flour or plain flour if needed

Method:

Step 1: Preheat the oven to 170C

Step 2: In a food processor, blend the butter beans, chia seeds, olive oil, nutritional yeast, paprika, baking powder, salt and pepper into a smooth paste. If the mix is really dry add a small dash of water, if it’s very wet add some chickpea flour or plain flour. The dough should come together and hold, it shouldn’t be too dry or wet.

Step 3: Line a baking tray with parchment paper. Spread the mixture and use another piece of parchment paper and a rolling pin to flatten to about the thickness of a 1 euro coin. Cut the mixture into cracker-sized pieces with a knife or pizza cutter.

Step 4: Bake for about 30 minutes until golden and crispy at the edges. Increase the temperature to 200°C for an extra 10-15 minutes to get them extra crispy.

Allow them to cool completely. Then break into cracker pieces. Enjoy with creamy hummus or use as a base for summer canapés!

Storage: These will keep for 1 week in an air tight container. A jar works really well.

“Roast and Serve” Butter Bean, Courgette & Feta Salad

by Lou Robbie

Roasting vegetables for salads really intensifies the flavours. Sweet and bitter notes added with salty feta and sour lemon juice make this a really tasty salad.

Summer is all about gathering friends and family and sharing good food. This salad is perfect for a BBQ, a gathering or a picnic. Not to mention a healthy its also a healthy plate of food with organic vegetables, gut friendly beans and protein packed nuts and cheese.

We really hope you try it this summer.

Lou x

Ingredients:

  • 1 courgette- sliced into 2 cm cubes
  • 1 red pepper, deseeded and sliced into cubes
  • 1 red onion, sliced into wedges
  • 1 tin butter beans, drained 240g
  • 1.5 tablespoon cajun spice (or a teaspoon each of paprika, chilli, cumin, coriander mixed)
  • 100g feta cheese
  • a handful of leaves, spinach, rocket or similar
  • 2 tablespoons olive oil
  • juice of 1/2 lemon
  • salt and pepper to taste

Method:

  • Step 1: Preheat the oven 200ºC fan. Line a large baking tray with parchment paper. Put the courgette, red peppers, red onion, butter beans on the tray. Generously cover in the cajun spice. Drizzle with salt, pepper and oil, shake or rub to coat everything. Roast in the oven for 30 minutes, checking half way through.
  • Step 2: Put the pecans on a separate tray and toast in the oven, along with the veg, for about 5- 10 minutes, check half way through- they may need more or less time.
  • Step 3: Let the veg cool for 20 minutes then crumble over the feta and top with the green leaves, sprinkle with pecans, drizzle with extra virgin olive oil and lemon juice, gently mix everything. Lift the parchment paper and tip into a serving dish.
  • Enjoy!

Smashed Falafel Wrap (Vegan)

by Lou Robbie

The smashed falafel wraps are a big viral hit at the moment! They are very quick and easy to make and taste delicious. The purists use dried chickpeas but I think tinned chickpeas work just fine. Add lots of green fresh herbs like parsley and mint.

This makes a great filling lunch loaded with green lettuce from our tunnels, tomato, pickles and red onions. The tahini dressing is the perfect dressing.

Enjoy,

Lou x

Ingredients: makes 3 wraps approx

  • For the falafel mix:
  • 1 can chickpeas, drained
  • 1 clove garlic, finely chopped
  • 1/4 red onion, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • handful parsley, chopped
  • 6 x mint leaves, chopped
  • 1-2 tablespoons hot water
  • For the tahini dressing:
  • 1/4 cup tahini
  • 1 small clove garlic, chopped
  • 1 tablespoon lemon juice
  • pinch salt
  • 1 tablespoon maple syrup or honey
  • 1 tablespoon olive oil
  • To serve:
  • 3 wraps or flat breads
  • 1 tomato, sliced
  • 1/2 red onion, finely sliced
  • 4 pickles, sliced
  • 1/2 head lettuce, leaves washed

Method:

Step 1: To a food processor add all the falafel ingredients except the water, blend. Then drizzle in the water until the mix comes together to form a paste. Taste it, and adjust the seasoning if needed.

Step 2: make the tahini dressing, whisk all the ingredients together until smooth.

Step 3: Warm a griddle pan or frying pan on a medium to high heat. Spread the falafel paste onto a wrap evenly, use a spatula or the back of a spoon. Oil the pan, carefully place the warp falafel side down on the grill. cook for a couple of minutes to form a crust. Carefully flip over and toast the other side of the wrap.

Step 4: Slide the wrap onto a plate or board, add lettuce, tomato, onion, pickles, spoon over the tahini dressing, roll, cut in half and serve!

Enjoy 🙂

4 ingredient – Energy Oat Bars – Vegan

by Lou Robbie

These are so quick and easy to make and bake. Once baked and sliced you can make up a snack plate with the fruit from your weekly box! If you make these as often as I do you’ll soon memorise the recipe like me.

We love snacks like this because they have few nutritious ingredients, taste great, they are a quick bake, they are cheaper than shop bought snacks, we can make them with organic ingredients and they can be fully plant based if thats what you like.

I served mine up with apple and orange slices. It makes a super nutritious snack, great for kids too.

Lou x

Ingredients: makes 12 servings

  • 200g oats
  • 100g smooth runny peanut butter (or any nut or seed butter)
  • 3 ripe bananas, mashed
  • 70g chocolate chips (or chopped chocolate)

Method:

Step 1: Preheat the oven 180ºc. Line an 8in square tin with parchment paper.

Step 2: Mash the bananas and add them to a mixing bowl along with the peanut butter and oats. Mix well and transfer into the baking tray. Scatter the chocolate chips evenly on top.

Step 3: Bake for about 20 minutes, until golden brown. leave to cool then slice into 12 squares.

Organic Beetroot ‘Overnight’ Focaccia – Vegan

by Lou Robbie

This is a fabulous way to celebrate bread and Irish organic beets! I made this a few times last summer to share with visitors to the Green Earth Organics farm walks and it was a huge hit.

The focaccia is a super simple no knead recipe – the dough develops and slowly proves in the fridge overnight. The next day, smear it in beetroot puree and bake. It looks amazing and has heaps of sweet and savoury flavour.

Make sure you save the recipe and serve it alongside our gorgeous green lettuce this summer.

Lou x

Tips:

Tips for getting this right:
✨This bread needs time in the fridge to prove.
✨Use strong/bread flour.
✨Make sure the dried yeast is in date.
✨Use a neutral olive oil, or rapeseed oil not extra virgin
✨Try not to knock too much air out of the dough when you add the beetroot puree and make the dimples.

Ingredients:

Makes one focaccia
-500g strong flour/bread flour
-2 teaspoon salt
-1 (7g) sachet dried yeast
-430ml lukewarm water – made up by mixing 130ml boiling water with 300ml cold water (it should be body temperature, 36ºC)
butter for greasing
-4 tablespoons olive oil

For the beetroot puree:

  • 3 cooked beetroots approx 200g
  • 1 clove garlic, chopped
  • pinch salt
  • 1 tablespoon olive oil

Method:

*Steam or boil and peel the beetroots. Cool and keep in the fridge ready to make this bread.

Step 1: Pour the dried yeast into the lukewarm water and let it sit for 15 minutes then stir.
Measure the flour and salt into a large mixing bowl and stir to combine. Pour in the yeast and water and mix with a wooden spoon to form a sticky ball. Oil a second mixing bowl and transfer the dough into it. Using your hand lightly oil the top of the dough – the oil is important to stop it drying out. Cover the bowl to make it airtight with a lid, cling film or a damp tea towel and put the bowl in the FRIDGE for at least 12 hours (ideally overnight).

Step 2: Prepare the baking tin 9inc x 13inc. Line with parchment paper or grease really well with butter, this is really important to stop the focaccia from sticking to the tin. I recommend using parchment paper.
Now oil the baking tin with 2 tablespoons of olive oil.
Oil your hands and scoop the dough out of the bowl and put the dough straight onto the baking tray. Rub the oil over the dough and smooth and push it into the corners of the baking tray. Cover the tray with a clean plastic bag, or cling film and let the dough rest for 3 to 4 hours to warm up and double in size

Step 3: Make the beetroot puree, add the beetroot, chopped garlic, salt and oil in a small powerful blender. Blend until smooth.

Step 4: Preheat the oven 220ºc. Pour the beetroot puree over the dough and rub lightly with your hands, using your fingers press straight down to create deep dimples.
Bake for 25-30 minutes, until cooked through and the bottom is golden brown.
Transfer to a cooling rack. Brush with some olive oil. Cool for 10 minutes before cutting and serving.

Storage: This will keep in an airtight box for 3 days or in the freezer for 3 months.

Blueberry and Apple Upside Down Pudding

by Lou Robbie

Such a simple but delicious summer pudding. Perfect for a family gathering or to finish a delicious meal. I made the only apple version last summer and this year I’ve added tasty organic blueberries. Our Irish eating apples are crisp and delicious and are great to bake with too.

We’re looking forward to all the seasonal Irish summer fruit. We like to keep it simple and effortless to make the most of its natural goodness and flavour.

We hope you SAVE this and give it a try.

Lou x

Ingredients:

  • 3 Irish apples
  • 1 punnet (125g) blueberries (use some for the filling and some to serve)
  • 45g white sugar
  • 1 tsp ground cinnamon
  • 1 pack of ready rolled puff pastry – 375g
  • To serve:
  • toasted almonds
  • 250ml fresh cream – whipped
  • fresh blueberries

Method:

Step1: Preheat the oven 180ºc. Line a large baking tray with parchment paper – you may need two baking trays.

Step 2: Peel the 3 apples in half and scoop out the core, fill the hole with blueberries.

Step 3: Mix the sugar and the cinnamon in a bowl.

Step 4: Divide the pastry into 6 equal squares.

Step 5: Spoon the cinnamon sugar onto the tray, you want 6 mounds of sugar. Carefully place the apple, with the blueberries, flat side down on each of the sugar mounds. Put the pastry over each apple half and use your hands to cup the pastry around the apple half.

Step 6: Place in the oven and bake for 35 minutes. Let the pastries cool for 15 minutes, use a wide spatula to slide under the caramelised apple and lift it off carefully. Serve warm with toasted almonds, fresh whipped cream and fresh blueberries.

“Roast and Serve Salad” – Sweet Potato & Halloumi

by Lou Robbie

This is such a great way to make and serve salad this summer. Your choice of roast veggies, chickpeas, halloumi and seeds on a tray then on the same tray toss through green leaves and dressing and serve into a big salad bowl! I think these roast and serve salads will be very popular this summer.

You can roast up any root veg you have in your veg box, parsnip, carrot, beets, even potatoes, cauliflower or broccoli, add some cheese if you wish and a delicious dressing to finish.

Will you try it? Let us know.

Lou x

Ingredients

  • 1 large or 3 small sweet potatoes, peeled and diced
  • 1 yellow bell pepper, washed and diced
  • 1 red onion, peeled and diced
  • 1 x 400g tin chickpeas, drained
  • salt, pepper, oil
  • 1 pack halloumi (225g), diced
  • 1/2 cup pumpkin seeds (70g)
  • 50g spinach/rocket or lettuce leaves

For the dressing

  • juice 1/2 orange
  • juice 1/2 lemon
  • 1/4 cup olive oil
  • 1 heaped teaspoon mustard
  • 1 teaspoon maple syrup
  • small pinch salt

Method:

  • Step 1: Preheat the oven 180ºC fan. Line a large baking tray with parchment paper. Put the sweet potato, chickpeas, red onion and diced pepper on the tray. Drizzle with salt, pepper and oil, shake or rub to coat everything. Roast in the oven for 20 minutes, checking half way through. After this time add the diced halloumi and roast for a further 15-20 minutes.
  • Step 2: Put the pumpkin seeds on a separate tray and toast in the oven, along with the veg, for about 10 minutes, check half way through- they may need more or less time.
  • Step 3:Make the dressing, add all the ingredients except the oil to a bowl, whisk well, then slowly pour the oil in while whisking to emulsify the dressing. Taste it and adjust if needed.
  • Step 4: Let the veg cool for 20 minutes then top with the green leaves, pour over the dressing, gently toss together. Lift the parchment paper and tip into a serving dish.
  • Enjoy!