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.

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 🙂

Crispy Chickpea Patties – for Summer Eating – (VG)

by Lou Robbie

Jam packed full of goodness and flavour! These chickpea patties are delicious and so easy to put together.. we know you’ll love them. This week I got some organic pointed cabbage, cucumber and onions fresh from the farm in my veg box. I ordered tinned chickpeas and some spices and whipped these up for our mid week dinner and the whole family tucked in.

Summer eating should be fresh and tasty with added goodness. We really hope you give these a go!

Lou x

Ingredients: makes 10 approx

For the Chickpea Patties:

  • 1 x 400 g tin of chickpeas – drained and the liquid (aquafaba) reserved
  • ½ medium onion – chopped
  • 1 tablespoon fresh coriander – roughly chopped
  • 2 ½ tablespoon chia seeds 
  • 6 teaspoon (30 ml) aquafaba – liquid from tin of chickpeas
  • 1 ½ teaspoon ground cumin
  • 1 1/2 teaspoons paprika
  • 1 ½ teaspoon salt 
  • ⅛ teaspoon chilli powder or flakes
  • 1 small carrot – grated 
  • 5 tablespoons oats (50g)
  • zest of half a lemon
  • 1-2 tablespoon olive oil to cook with

Lemon Garlic Yoghurt Sauce:

  • ½ cup (120 ml) plain yoghurt of your choice
  • 1 small garlic clove – finely grated or chopped
  • 1 teaspoon lemon juice
  • 1 tablespoon extra virgin olive oil
  • a pinch of salt and pepper

Cabbage slaw and sides :

  • 1 small pointed cabbage – finely chopped
  • 1/2 cucumber
  • 1/2 red onion finely shaved
  • 10 mini tortilla wraps

Method:

  • Step 1: Begin by adding the chickpeas, red onion, coriander, spices, carrot and salt to a food processor. Process until the mixture is combined, but still has some texture. Transfer into a bowl and mix through the oats, chia seeds, aquafaba and lemon zest. Take a small amount of mixture in your hand to check that it will form a patty.
  • Step 2: Line a baking tray with parchment paper. Use an ice cream scoop to evenly measure the patties. Add the scoops of the mixture to the tray, if you have a cookie cutter use it to shape the patties into rounds about 2 inches wide, push the mix down with the back of a spoon, this will make the patties compact. Place the patties into the freezer or fridge to chill for 20 minutes.
  • Step 3: In a frying pan, heat the olive oil over medium heat until it is hot but not smoking.Add the patties and fry for 2-3 minutes until golden brown, then carefully turn and cook the other side for 2-3 minutes.The patties are fragile, so it is best not to move them too much – let them firm up from cooking before turning them. Ideally, turn them once only.
  • If cooking in batches, drain on a plate lined with paper towel. To keep the patties warm while cooking the remainder, place the plate in a 100ºc oven.Repeat with the remaining patties, adding extra oil if needed.

For the Herbed Garlic Yoghurt Sauce and cabbage slaw:

  • Step 4: In a small bowl, combine all of the ingredients and mix well. Check that the seasoning is to your liking. Stir through the finely chopped cabbage. Chill until you are ready to serve.

Plate up: on a small tortilla wrap add a spoon of the cabbage slaw, top with a chickpea pattie, some cucumber ribbons, shaved red onion.

NO BAKE – Oat Raspberry Cups (VG)

by Lou Robbie

I’ve been on a mission to get my fussy eater (he’s 5) to eat more peanut butter and these have that perfect balance, disguised slightly by the banana. I make raspberry and chia jam all the time for extra protein so its the perfect filler for these too.

The chocolate is optional but delicious. Lots of yummy organic ingredients in these sweet cups! We love a no bake snack thats tasty and nutritious. Just perfect for that mid morning or late afternoon slump and super for kids after school too!

Find almost all the lovely organic ingredients you need to make these in our groceries.

Lou x

Ingredients: makes 6


  • 1 ripe organic banana, mashed
    100g (1 cup) oats
  • 2 tbsp smooth peanut butter
  • 100g (1 cup) raspberries (fresh or frozen)
    2 tbsp chia seeds
    2 tbsp maple syrup
    100g melted dark chocolate chopped

Method:

1. Begin by mixing the oats, mashed banana and peanut butter. Spoon into silicone muffin moulds or a muffin tin lined with 6 muffin cases. Use a spoon to shape them into muffin cups.
2. In a pan heat the raspberries, chia seeds and maple syrup and let it cool for 10 mins. Pop 1 tbsp of your jam into each cup.
3. Melt the chocolate in the microwave or in a bowl over simmering water. Spoon on top of the cups and place in the fridge to let the chocolate set.

Enjoy!

Fabulous : Spinach & Cheese Rolls

by Lou Robbie

Summer is well on the way, soon we’ll be reaching for the picnic blanket. These tasty little rolls are just perfect to pack for a beach day or a day out in the fields. Spinach is the hero vegetable in these. We’ve chopped and sautéed it and mixed through some cheese including cashew cheese for more nutty protein!

Pop some of our organic Irish spinach in your basket this week and make sure to try these. Eat them warm with a salad or cold from your hand either way they are a delight to eat.

Lou x

Ingredients: makes 10 or 12 small rolls

1 pack ready rolled puff pastry (395g approx)

Filling:
120g fresh spinach, washed and chopped stalks and all
1 red onion, finely diced
3 garlic cloves, finely chopped or grated
salt & pepper to taste
30ml water

90g cashew cheese (or feta cheese)

110g cream cheese
50g grated mozzarella

To finish:

dash of milk or egg to glaze

Sesame seeds

Method:

Step 1: Begin by frying the onion and garlic for a few minutes till soft, add in the spinach, a small pinch of salt and pepper and the water and fry until the water has evaporated. Cool down, for quickest cooling spread on a large tray. Once cooled add in the cashew cheese, cream cheese and mozzarella and mix well.

Step 2: Preheat the oven 180ºC. Line a tray with parchment paper

Step 3: Spread the mixed filling over the pastry sheet and roll it up, once rolled press down to flatten slightly and slice into 10 or 12 even pieces. A serrated knife works best for slicing.

Step 4: Glaze with a beaten egg or milk, sprinkle with sesame seeds and bake for approximately 40 minutes. They should be golden brown and cooked all the way through. Leave to cool for 5-10 min. They can be eaten warm or cold.

The Viral – Crispy Potato Salad (VG)

by Lou Robbie

Summer is on the way and so is salad season! We are always on the look out for new trends and couldn’t wait to make this viral crispy potato salad. It is so easy to make and tastes amazing. Our Irish organic spuds are just the best to use, keep the skins on for extra fibre, nutrition, zero food waste and extra crispiness!

Keep it plant based with vegan mayo and yoghurt – find most of what you need in our groceries.

We hope you enjoy making this one,

Lou x

Ingredients: feeds 4

  • 1kg potatoes, washed and diced 1inch cubes
    1/2 cucumber, finely diced
    1 small bunch parsley, finely chopped
    1 small bunch dill, finely chopped
    1/2 cup (120g) vegan yogurt
    1/2 cup (120g)vegan mayo
    1/2 red onion, finely diced
    zest and juice of 1/2 lemon
    1 teaspoon dijon mustard
  • Salt and pepper to taste

Method:

  • Step 1: To speed up the cooking time its best to steam the potato cubes first until soft this will take about 30 minutes.
  • Step 2: Preheat the oven 220ºC fan. Transfer the cooked potatoes onto a baking tray lined with parchment paper, drizzle with oil, salt and pepper toss to coat and roast in the oven for about 30 minutes or until golden- they may need more or less time, keep a close eye on them. They are ready when they are golden and crispy around the edges.
  • Step 3: Grab a large serving bowl, measure in the yoghurt, mayonnaise, mustard, lemon juice, salt and pepper and stir. Next add the chopped herbs, cucumber, red onion and stir once more. Taste and adjust the seasoning if needed.
  • Step 4: Tumble in the cooked crispy potatoes while warm, stir to coat in the dressing and serve up.


Wild garlic & Spinach Pesto – VG

by Lou Robbie

Wild garlic grows in damp woodland and can be found from late February through to April. If you come across it you’ll know because of its mild garlicy smell. It looks like thick grass and grows in bunches. Its best picked young before it flowers so the flavour is mild and not too intense. It makes a wonderful pesto blended with spinach and toasted nuts or seeds.

We’ve made this a vegan version omitting cheese but use a hard cheese instead of nutritional yeast if you wish.

Find all the ingredients in our groceries.

Lou x

Ingredients: makes one small jar

  • 50 g wild garlic leaves (washed well in water with a dash of vinegar, then dried)
  • 50g baby spinach
  • 70 g / ½ cup sunflower seeds (or almonds, walnuts, pecans, hazelnuts, pine nuts, pistachios, hemp seeds, or pumpkin seeds)
  • 1 unwaxed lemon, zest and juice
  • 4 tbsp nutritional yeast (optional) or hard cheese
  • 120ml approx olive oil (more if needed)
  • salt and black pepper, to taste

Method:

Step 1: Begin by toasting the nuts or seeds- place in an over or air fryer @170ºC and roast until they smell toasty and start to brown slightly. Set aside to cool.

Step 2: Roughly chop the spinach and wild garlic. Add the seeds to a the blender and blend to crush. Then add the wild garlic, spinach, lemon zest and juice, nutritional yeast, olive oil, salt and pepper. Blend to make a paste- keep it as coarse or chunky as you wish. Taste and adjust the seasoning if needed. add more oil if its too thick, but just add a drizzle at a time.

Pour the pesto into a jar, top with a thin layer of oil – this will keep in the fridge for 2 weeks.

Add to your favourite pasta, mix into butter to make wild garlic butter for toast. Serve with your roast veggies. Stir into mash potato.

Enjoy x

Double Chocolate – No Bake – Brownies – VEGAN

by Lou Robbie

Homemade chocolate treats that are made with lots of good organic stuff.. .yes please! These are rich and decadent and give a great boost of energy. I ordered some lovely organic medjool dates and walnuts and organic dark chocolate to make these. Perfect with that mid morning coffee.

They are a no bake treat so no ovens needed just a bit of time to set in the fridge. Grab all you need for these tasty snacks in our online shop.

We hope you try them.

Lou X

Ingredients: makes 16 squares

-150g – 1 cup medjool dates, stone removed
– 60g – 1/3 cup walnuts, chopped
– 40g- 1/3 cup ground almonds
– 40g – 1/3 cup cocoa powder
– 40g – 1/2 cup oats
– 110g – 1/3 cup smooth peanut butter
– 2-4 tbsp boiled water
– 150g Dark chocolate bar plus 1 tablespoon coconut oil

**Taste the mix -feel free to add a dash of maple syrup or honey if it tastes bitter.

Method:

Step 1: Line a 8inch square tin with parchment paper.

Step 2: If using medjool dates, remove the stone and add them straight to the blender. If using regular dried dates, soak in boiling water for 5 minutes, then discard the water.

Step 3: Add the dates, ground almonds, cocoa powder, oats and peanut butter to a blender. Blend until smooth. Add a tablespoon or 2 of boiled water if the mix is dry. Then add the walnuts and pulse. Check the texture with a spoon, if it sticks its ready, if its dry add a bit more water.

Step 4: Pour the brownie mix into the tin and press down with the back of a spoon. Try smooth it as best you can. Melt the chocolate and coconut oil in the microwave in short bursts (or in a pot over simmering water), then pour over the base and transfer to the fridge to set for an hour.

Take from the fridge and slice into squares.

This will keep in the fridge for 1 week or in the freezer for 3 months.

Enjoy

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.

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