Rhubarb & Custard Overnight Oats

by Liz Child

Sweet, sour, creamy and soooo delicious. Rhubarb and custard is a classic for a reason. Overnight oats are the perfect breakfast on the go or when you are short on time in the mornings. Try this recipe next time you get a bunch of rhubarb.

Liz x

Ingredients (serves 4)

  • approx 16 tbsp stewed rhubarb
  • 500ml milk
  • pinch of salt
  • 3 tbsp maple syrup (or to taste)
  • 1 tsp vanilla
  • 400g oats
  • 4 tbsp chia seeds
  • 6 tbsp natural/vanilla yogurt
  • more vanilla yoghurt to serve (you can make your own by sweetening natural yoghurt with honey/maple syrup and adding vanilla to taste)

Method

  1. To 4 clean jars, add a layer of stewed rhubarb. I like around 4 tbsp per jar but do it to your taste.
  2. In a large bowl, mix the milk, salt, vanilla, syrup, oats and chia seeds. You can leave out the yoghurt if you like, but I think it adds extra creaminess. So stir that in too if you like.
  3. Divide the mixture between the 4 jars and top each jar with more yoghurt.
  4. Put the lids on and pop in the fridge overnight. In the morning, enjoy your quick breakfast with a spoon. Dig in and get some tangy rhubarb with each bite. 

Vegan Caesar Dressing

by Liz Child

An old favourite salad dressing, now made only with plants. Caesar salad dressing is so popular because it’s punchy, savoury and big on the umami. It traditionally contains anchovies, egg and Parmesan cheese and we’ve been craving this salty, creamy deliciousness especially now the days are starting to warm up. So we made a vegan version which we think you’ll love. Meaty black olives replace the anchovies, umami rich miso replaces the Parmesan cheese. The mayonnaise base is made with soy milk and wow, this came out unbelievably delicious. Mix this rich, creamy dressing with kale leaves or crunchy salad leaves, then all that’s left to do is to top it with croutons, vegetables and your choice of protein. We love chickpeas here, or some grilled tempeh. Yum!

Liz x

Ingredients

  • 6 black olives
  • 2 tbsp capers
  • 1 garlic clove
  • 1 tbsp Dijon mustard
  • 1 tbsp miso paste (or sub with nutritional yeast flakes)
  • 2 tbsp vinegar
  • 150ml soy milk
  • 300ml vegetable oil
  • salt & pepper to taste

Method

  1. In a jug, using a stick blender, blend the olives, capers, vinegar, garlic, mustard, miso and soy milk..
  2. Whilst still blending, add the oil in a slow drizzle until it is incorporated and thickens up into a shiny dressing..
  3. Taste and season as needed with salt and pepper. Then use immediately or store in a jar in the fridge and use within a week. 

Quick Pickled Radishes

by Liz Child

Quick pickling is such an easy way to transform fresh radishes into vibrant pink flavour bombs. I don’t use any measurements here, sorry. Simply slice, season with salt and sugar as you like, then drench with your favourite vinegar. Let the radishes sit for a couple of hours in the fridge and they are ready to enjoy! Eat these quick pickles fast, within a few days as they won’t last as long as a hot pickle. They are gorgeous on any salad, on tacos or as I’ve done here on tofu ricotta toast with pepper and mint. Such a lovely spring lunch!

Liz x

Ingredients

  • radishes, thinly sliced
  • a pinch of salt
  • a generous sprinkle of sugar
  • apple cider vinegar (red wine vinegar is good here too)

Method

  1. Thinly slice washed radishes and place in a clean mixing bowl.
  2. Sprinkle with salt and sugar as you like and mix.
  3. Drench with vinegar, enough to coat all the slices. Stir well and pack into a clean jar. Pour in any liquid at the bottom of the bowl and press the radishes down to submerge them in the liquid. You’ll find that although you don’t put in much vinegar, the salt will draw water from the radishes and soon there will be enough liquid to cover them.
  4. Let the radishes quickly pickle and blush an  vibrant pink over a couple of hours in the fridge. Then eat them within a couple of days. Enjoy! 

Sweet Potato Gratin

by Liz Child

This fragrant sweet potato gratin is a gorgeous dish with steamed or salad greens and crispy tofu. It’s soft, creamy and so delicious! Sweet, spicy, nutty and fragrant with peanut butter, coriander and coconut. Did you know that we now sell fresh Irish coriander?

Liz x

Ingredients

  • 6 sweet potatoes, scrubbed and thinly sliced
  • 4 tbsp peanut butter
  • 1 bunch of coriander, chopped (stalks & all)
  • 1 tsp ground ginger (or 1 tbsp grated fresh)
  • 1 tsp chilli flakes
  • 2 cloves of garlic, finely grated
  • 1 lime (zest & juice)
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tin of coconut milk

Method

  1. Heat the oven to 200C and put the sweet potato in a baking dish.
  2. Mix the rest of the ingredients together in a mixing jug then pour over the potatoes.
  3. Mix well to ensure each slice is coated in the sauce. Then cover with a crumpled piece of baking parchment and bake for 30 minutes or until soft.
  4. Remove the parchment and return the dish to the oven to brown the top. This should only take 10-15 minutes.
  5. Allow the gratin to settle a little before scooping out in large slices then enjoy! 

Feta & Herb Potato Salad

by Liz Child

This Greek-inspired potato salad is so much better than the ordinary mayonnaise version. Spiked with fresh herbs, zippy red onions, salty olives and feta, every mouthful is bliss. Give it a try and let us know what you think.

Liz x

Ingredients

  • 2 small red onions, finely sliced
  • a couple of handfuls each, chopped mint & dill
  • a block of feta, chopped
  • 3 handfuls of black olives, stones removed
  • 1 kg potatoes, chopped into bite sized pieces and boiled or steamed
  • 6 tbsp olive oil
  • 3 tbsp vinegar
  • salt and pepper to taste

Method

  1. Cut and boil or steam your potatoes until just tender. Then drain and allow to cool.
  2. Meanwhile prepare the rest of the ingredients. Peel and thinly slice the red onions, cut the feta and herbs and de-stone the olives. Place them all in a large salad bowl.
  3. Add the potatoes to the bowl and then mix the oil, vinegar, salt and pepper together in a small jar. Pour this dressing over the potatoes and then gently stir the salad to mix the ingredients.
  4. Taste and add more salt or pepper if needed, then enjoy!

Roasted Vegetable Salsa

by Liz Child

Roasting vegetables for salsa makes a huge difference flavour-wise, and we found that the air fryer is the perfect piece of equipment for making this quick, tasty dip. It makes short work of this side dish and saves the energy of warming up a whole large oven if you are not using it already for something else. Serve with tortilla crisps or as part of your next taco night.

Liz x

Ingredients

  • 2 large tomatoes
  • 1 pepper
  • 1 red onion
  • 4 cloves of garlic
  • 1/2 a courgette
  • 1 jalapeño (or 4/5 slices from a jar)
  • a small bunch of coriander
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp ground cumin

Method

  1. Cut the tomatoes in half and place, cut side up, in the air fryer basket. Cut the pepper, onion and courgette into quarters. Leave the garlic cloves in their skin and place in the air fryer. Cook on high for 15 minutes or until everything is nicely roasted.
  2. Let the vegetables cool then place in a food processor with the ‘S’ blade. Squeeze the roasted garlic out of its skin. Then pulse with the jalapeño (we used some slices from a jar), coriander, cumin and seasoning. Don’t blend too smooth, it’s better with some texture.
  3. Taste and adjust the seasoning as you like with more salt, pepper or jalapeños. Serve in a bowl with tortilla crisps and enjoy! 

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.