FABULOUS: Mushroom & Chickpea Rolls

by Lou Robbie

Crispy, so savoury and packed full of flavour. We think you’ll love these plant based rolls. Delicious for breakfast, lunch or dinner.

We have the nicest chestnut mushrooms rich in immune boosting nutrients, cooked down with onions and spices. They give the best texture. We’ve bulked these out with protein packed chickpeas and almonds and blended the mix with iron rich baby spinach. Serve them with a sweet chilli dipping sauce, divine.

Grab most of the ingredients in our groceries.

Lou x

Ingredients: makes 8 rolls


  • I pack of ready rolled puff pastry(375g) – most are suitable for vegans
    1.5 tbsp oil
    1 pack (250g) chestnut mushrooms, finely diced
  • 1 red onion, finely diced
    3 gloves garlic, finely chopped or grated
    2 tbsp tomato paste
    1 tbsp maple syrup
    1 tsp ground cumin
    1 tsp smoked paprika
    1 tbsp soya sauce
    40g baby spinach
    1 tin chickpeas rinsed and drained
    100g flaked almonds
    Salt and pepper to taste
    1 egg whisked or milk of choice to glaze
    1-2 tablespoons sesame seeds to decorate

Method:
Step 1: Preheat the oven 200ºC fan. Line a large baking tray with parchment paper. Leave the puff pastry out of fridge to come to room temperature.

Step 2: Start by warming a frying pan on a medium heat, add the oil and the diced onion. Cook for five or so minutes to soften. Add the chopped garlic and cook for a few minutes. Next add the diced chestnut mushrooms and cook for a good 5 -10 minutes, until they shrink in size. Spoon in the tomato puree, maple syrup, soy sauce, cumin and paprika. Stir to coat the mushrooms and cook for a further few minutes. Set aside to cool for a minute or two.

Step 3: To a food processor add the cooked mix, drained chickpeas and flaked almonds, chopped spinach. Blend to combine but keep the mix a bit chunky for texture. Taste the mix add salt or pepper if needed.

Step 4: Unroll the pastry, divide in 2 lengthways giving 2 even strips. Spoon the mix down the middle of the pastry in a sausage shape. Brush one side of the pastry strip with egg or milk. Gently fold the pastry over, use a fork to seal it. Cut the strip into 4 and put them on the baking tray, seam side underneath. Brush with egg or milk, sprinkle sesame seeds on top. Repeat with the other strip of pastry.

Bake for 30-40 minutes until nice and golden brown and delicious.

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

by Lou Robbie

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

by Lou Robbie

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

by Lou Robbie

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.

Curry Lentil Pie – Plant Based – Budget friendly

by Lou Robbie

This dish is so delicious and jam packed with nutrient dense organic ingredients. We’ve added a secret ingredient that gives this dish real punchy flavour. It is curry powder both in the lentils and in the cauliflower and potato mash so delicious you’ll love it.

I had cooked beetroot in the fridge so added it. If you don’t have cooked beetroot at hand try adding frozen peas instead.

SAVE this recipe to try out soon. We hope you love it as much as we do.

Lou x

Ingredients: serves 4-6

  • 2 tablespoons olive oil
  • 1kg potatoes, peeled and quartered
  • 1/2 head cauliflower, cut into florets
  • 1 red onion, finely diced
  • 3 cloves garlic, finely chopped or grated
  • 2 tins puy lentils, 400g each – drained
  • 500g hot veg stock
  • 250g chestnut mushrooms, diced small
  • 2 cooked beetroot, diced small
  • 2 tablespoons tomato puree
  • 4 tablespoons curry powder -inc 1 tablespoon for the mash
  • salt and pepper to taste
  • 100g butter, melted (use dairy or non dairy)

Method:

Step 1: Begin by steaming or boiling the potatoes and cauliflower for the mash. I like to steam mine, but cook them what ever way you like. I steam the potatoes until cooked then add the cauliflower for a further 10 minutes.

Step 2: In the meantime, warm a wide pot on the hob, add the olive oil and diced onions cook on low for 5-10 minutes or until the onions are soft. Add in the garlic, tomato paste, 3 tablespoons curry powder, salt and pepper, stir and toast for 2 minutes. Pour in the chopped mushrooms, stir to coat in the curry spice and cook for 5 minutes to soften. Next add the chopped cooked beetroot, the drained puy lentils and the stock. Stir and simmer for 30 minutes.

Step 3: Mash the cooked potatoes and cauliflower with the melted butter, a pinch of salt and the remaining tablespoon curry powder.

Step 4: Check the seasoning, then add the curry lentils to a suitable oven dish, top with the mash and bake in the oven for 30 minutes or put it under the grill for 5-10 minutes until golden and crisp on top.

Serve with some wilted greens.

Budget Friendly – Red Lentil Dahl – (VG)

by Lou Robbie

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

by Lou Robbie

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)

by Lou Robbie

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

by Lou Robbie

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

by Lou Robbie

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