Friday, 11 February 2011

Organic food bag = lots of quality vegan food


A few weeks ago I saw my lovely friend Aoife Barry (Adventures in Veg...) writing on her Twitter about Home Organics. I looked for their website and found some interesting information: "We are a small family-run business started by Sarah Merrigan and Paul Fingleton in 2002. Because Sarah worked as a chef in Barcelona for years she organises what goes in to all our selections each week and sends everyone very simple but incredibly yummy recipes so you're never left with stuff you cant cook. Paul has an environmental background and generally sorts all the things Sarah can't figure out."

Because of the good words of Aoife B. and another Twitter mate (@icanhascook), who is also Aoife, I decided to make my first order after we've moved house. I ordered the
Seasonal Fruit and Vegetable Bag (€22) and I was very excited when I got my first bag. I got spinach, potatoes, carrots, parsnips, broccoli, cauliflower, onion, garlic, avocado, apples, oranges, lemon and grapefruit!! Everything looked amazing and I couldn't wait to start cooking with these organic items.

And I have to say that it was enough for one week and me and Matteo eat at home basically every day (lunch and sometimes dinner). I didn't took pictures of all the meals but I do have some. And I'm sharing the soup recipe because it's the easiest thing ever and it's awesome.


Soup recipe:

1 parsnip
3 potatoes
2 carrots
1 onion
1 garlic clove
salt

olive oil

Cook all the vegetables in salty and boiling water until they all become soft. Mix them with most of the water (it will depend of the consistent you want) in the blender. Add two or three tablespoons of olive oil and mix until getting a smooth and homogeneous mix. Serve it hot with your favourite bread (we
buy our bread at Blazing Salads).

We actually made soup twice and still have one parsnip at home!

So here's some of the other meals we had using Home Organics vegetables (and we still have some at home!):

Spinach and broccoli risotto


Carrots and soy mince to make the sauce
that was the filling of the salty pie below

5 comments:

oitudoemcima said...

jesus, eu amo risoto. tem risoto na parede, me chama. e é tão fácil de fazer em casa <3

Glauce said...

Risotto é tudo de bom mesmo! Tive que ler "parede" umas três vezes pra descobrir que era a versão em inglês e não parede, parede, tava achando a frase muito louca :P

icanhascook said...

I'm so glad you've joined up to Home Organics! I'm only on my second week but I'm really happy with it so far.

We have some parsnips to use so I think I'll be using your recipe this Sunday.

Thanks!

Clarissa said...

Ai, que delicia esses legumes orgânicos! Adorei!

lpaula said...

adorei esse post. tudo. o texto, as receitas, as fotos. vou experimentar o risoto. yum yum!

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