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Valentines week recipes - Love feast!

Thanks to the lovely Sarah and Eilidh from our Morningside store we've got not one, not two but four meals to share with you this valentines week. All our recipe cards include a starter, main, side and dessert. 

To start - nachos

Ingredients - 
Packet of tortilla chips
Vegan cheese (we love Applewood for that smokey flavour an exellent melt)
Jar of jalapeños if you like it spicy 
Oatly!© Oat Fraiche
Jar of salsa, or why not make your own from roasted fresh tomatoes, peppers and fresh herbs

Method -
1.Pre-heat oven to 200c/180c Fan/Gas 6.
2. Tip the tortilla chips into an ovenproof dish
3. Top the tortilla chips with grated vegan cheese
4. Add Jalapeños to taste
5. Cook for 5-8 minutes or until the cheese has melted
6. Serve with the sour cream and salsa

On the side - coleslaw 

Ingredients - 
1 carrot
1 red or white cabbage
Vegan mayonnaise
Salt and pepper

Method - 
1. Grate an equal amount of carrot and cabbage
2. Mix in a bowl with the mayonnaise to taste, we're big fan's of may so always go for an extra big dollop.
3. Season to taste with salt and pepper

Main course - burger and chips 

Beyond Meat© or Sgaia© burger
4 little gem lettuce leaves
1 tomato
1 red onion
Applewood cheese slices
Condiments of choice (we like to add a bit of mayo leftover from the coleslaw and a bit of ketchup)
Aye Pickles bread and butter pickles
2 fresh bread rolls
Bag of frozen chips


Method - 
1. Cook chips according to packet instructions
2. Whilst the chips are cooking slice the onion and tomato thinly and rip the lettuce into bite size pieces
3. Slice the buns in half
4. Cook the burger according to packet instructions and top with the cheese slice
5. Put the burger in the bun and top with the lettuce, tomato and onion in the bun
6. Add your favourite condiments and pickles
7. Serve with the chips

To finish - cookies and ice cream  

Ingredients - 
1 pack of your favourite cookies
Tub of ice cream in your favorite flavour

Method - 
1.Break the cookies into bite size pieces.
2.Top with 1 or 2 scoops of ice cream.

Share with us what you made! Take a pic, make a reel, and tag our socials.

Ivy Von Anderson
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Valentines week recipes - A classy night in

Thanks to the lovely Sarah and Eilidh from our Morningside store we've got not one, not two but four meals to share with you this valentines week. All our recipe cards include a starter, main, side and dessert. 

To start - tomato bruschetta

Ingredients -
1⁄4 small red onion
3 plum tomatoes
1 tbsp balsamic vinegar
1 tbsp extra virgin olive oil
2-3 sun-dried tomatoes (if using dry, soak before)
1 garlic clove
1 tsp dried basil 
Salt and pepper
4 thick slices baguette


Method -
1. Finely chop the fresh and sun-dried tomatoes, finely dice the onion, and crush the garlic clove.
2. Mix the onion, tomatoes, sun-dried tomatoes, garlic and basil in a bowl gently: try not to “mash” the tomatoes.
3. Add the balsamic vinegar, olive oil and salt and pepper to taste. Mix again.
4. Cover and let sit for at least an hour: this helps the flavours soak in and blend together.
5. Just before serving: slice the baguette diagonally and toast gently until golden.
6. Spread the mixture evenly on the warm bread and serve.

On the side - grilled courgettes with lemon and garlic 

Ingredients - 
2 tbsp olive oil
2 courgettes
3 garlic cloves
1 lemon (zest and juice)
Salt and pepper

Method - 
1. Chop the courgette into batons and crush the garlic clove.
2. Heat a large frying pan to medium-high and add the olive oil.
3. Add the courgettes and fry with the garlic and lemon zest until caramelised.
4. Season to taste with the lemon juice, salt and pepper.

Main course - mushroom risotto with garlic mushrooms

For the Risotto:
1 packet dried porcini mushrooms
2-3tbsp olive oil
1 medium onion, finely chopped
1 stick celery, finely chopped
2 cloves garlic
400g risotto rice
200g mixed mushrooms, chopped
1.5l Kallo© veggie or mushroom stock
For the Garlic Mushrooms:
2 tbsp olive oil
200g mixed mushrooms
2 cloves garlic, crushed
2 tbsp chopped fresh parsley
Juice of 1⁄2 lemon
Salt and pepper
To serve :
Extra olive oil, cheese, salt and pepper to taste


Method - 
For the risotto:
1. Heat the stock in a saucepan and keep on a low simmer.
2. In a bowl, add the porcini mushrooms and enough hot stock to cover.
3. Leave until they’ve softened (about 5 minutes), fish them out and chop them, reserving the soaking liquid.
4. Bring a separate large pan with the olive oil to a medium heat then add the onion and celery.
5. Gently fry for at least 10 minutes, then increase the heat to medium-high and add the mushrooms.
6. Cook until the mushrooms are soft, then add the rice and stir so it’s coated with oil (add a tiny bit more oil if it’s sticking).
7. Pour the porcini soaking liquid through a sieve into the pan and add the chopped porcini and 1 ladle of hot stock.
8. Turn the heat down to a simmer and keep adding stock 1 ladle at a time, stirring the rice gently. Allow each ladleful to be absorbed before adding the next.
9. Carry on adding stock until the rice is soft but with a slight bite. This will take about 30 minutes.

For the garlic mushrooms:
1. Heat a frying pan to medium-high and add the olive oil.
2. Fry the mushrooms and garlic until soft and slightly caramelised.
3. Remove from the heat and add the parsley and lemon juice.
4. Season with salt and pepper.

To Serve:
1.Check the seasoning of the finished risotto and stir in the extra virgin olive oil and Violife© Prosociano. You want a slightly gooey consistency so add 1 last ladle of stock if needed.
2. Serve the risotto in individual bowls, topped with the garlic mushrooms, some more Violife© Prosociano and salt and pepper to taste.

To finish - biscotti with ice cream  

Ingredients - 
1 Pack Rhythm 108© almond biscotti (or your favourite gluten free Doves Farm cookies!)
Tub of ice cream in your favourite flavour

Method - 
1.Break the biscuits into bite size pieces.
2.Top with 1 or 2 scoops of ice cream.

Share with us what you made! Take a pic, make a reel, and tag our socials.

Ivy Von Anderson
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Curried parsnip dauphinois

Parsnips are so much more than a Christmas vegetable (and are perfectly in season up until March) so why not give this simple yet delicious root veg some love with this creamy, spice spiked curried parsnip dauphinois.

Ingredients
2 large parsnips
2 medium shallots
200ml coconut milk
1 tbsp madras curry powder
1 tsp ginger, grated
3 garlic cloves, grated
1/2 tsp salt
1/4 tsp ground black pepper

Method
1. Preheat your oven to 200c
2. Peel then thinly slice the parsnips and the shallots, I used a mandalin but you can also do it by hand.
3. Layer the parsnips then shallots, parsnips then shallots in a loaf tin, put to one side while you make the curry cream.
4. In a blender add 200ml coconut milk, 300ml water, madras curry powder, ginger, garlic, salt and pepper. Blend until smooth.
5. Carefully pour the curry cream over the layered parsnips. Cover the tin with foil and bake in the oven for 15 minutes.
6. Uncover and the continue to bake for a further 20 minutes until the parsnips are tender when pricked with a knife (aim for the centre of the tin and go all the way down to check all the layers) and the top is golden and crisp.
7. Sprinkle with chilli flakes for a extra kick or some finely chopped coriander leaf for some extra colour and enjoy!

Ivy Von Anderson
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Behind the mask with Eilidh

 
Name - Eilidh


Where is your mask from?
Cambridge Mask Co. It’s a special design in support of those born with cystic fibrosis.

When did you start at Easter Greens? Back in September 2021.

What do you do at Easter Greens? I’m a shop assistant, serving customers and keeping the shop floor stocked and cleaned. I especially enjoy making the window displays look extra gorgeous.

Why did you want to work at Easter Greens? After a long, long time working from home, I was keen to get out and chat to people in person. Easter Greens seemed like the perfect place for me: nearby, friendly people and incredible products!

What do you love about working at Easter Greens? Being able to bring my own skills and creativity is fantastic. Plus the staff are all gems.

What is your favourite item that we sell? It’s a tie between the Hip Pop Kombucha (Ginger and Yuzu) and the Printed Peanut soaps. I love items where the packaging is as high quality as the product itself. Honourable mention to the Eco Eggs.

What do you like to do outside work?  I have two other jobs outside of Easter Greens. I work for my brother-in-law at Fleck Illustration and with my husband for his film developments. When I get to relax, I love to chill out with a creamy rooibos tea, hang with my garden squirrels, or tend to my many indoor plants.

What gets you out of bed in the morning? The light slowly rising through my sunrise lamp, and several alarms. Plus the promise of more tea.=

What are your ambitions in life? I’d love to see our film get made, and be given the opportunity to make more. It would be an absolute dream.

Tell us an interesting fact about yourself. wore face masks before they were in vogue. Not the trailblaze I thought I’d be claiming, but here we are!

Ivy Von Anderson
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Behind the mask with Niamh

 
Name - Niamh


Where is your mask from?
A local Tailor!

What do you do at Easter Greens?
I’m a shop assistant at the Morningside Store so I serve our lovely customers, stock the shelves and ensure the shop is clean and tidy

Why did you want to work at Easter Greens?
I loved the ethos of Easter Greens. Being both a vegan and a geography student I am passionate about reducing our individual impact on the environment. I’m also a big foodie and it’s a fantastic place to try and find new vegan foods.

What do you love about working at Easter Greens?
I love chatting with all the customers. I feel I learn new things everyday from them. I also love how friendly and helpful all our staff are.

What is your favourite item that we sell?
This is a hard one! It’s either the Suma Apple and Pear spread as I used to eat it all the time as a child or the Earthy New Moon Brie

What do you like to do outside work? 
Outside of work, I’m a geography student at Heriot Watt and a geography student ambassador for the Royal Geographical Society. I love to read in my spare time and explore new places (if the weathers nice haha).

What gets you out of bed in the morning?
A big cup of coffee and my dressing gown.

What are your ambitions in life?
I hope to use my degree to become an environmental consultant to try improve the impact we all have on the planet for the better

Once lockdown is over what's the first thing you want to do?
I’d love to head to North to see my family and my brother’s new mini dachshund puppy!

Tell us an interesting fact about yourself.
I’m a fully qualified Highland dance teacher! I hope to have my own dance school one day.

Ivy Von Anderson
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Behind the mask with Corran

Corran Corran
Name - Corran


Where is your mask from?
I got it from a seamstress on Dalry Road. It’s the best fitting mask I’ve ever worn, and I’ve ended up using it to make a whole load of my own.

What do you do at Easter Greens?
My official role is Shop Assistant at the Morningside store, and that basically means I spend most of my time helping out all of our lovely customers. And, of course, trying all the food that comes in so I can give recommendations

What do you love about working at Easter Greens?
Is it cheesy if I say the people? The people who come into the Morningside shop are a proper community, and I love chatting and catching up with regulars. Also, all the team are a dream to work with, and we’re genuinely like a wee family.

What is your favourite item that we sell?
It was such a struggle to choose one, but going purely off of the amount I end up buying - the Violife cream cheese. There’s just something about it, I have on more than one occasion eaten it straight out of the tub!

What do you like to do outside work? 
I study Sustainable Development at Edinburgh, and I’m really passionate about sustainability and climate justice work. I’m also a bit of a nerd about style and fashion, and a big fan of sewing and upcycling, so I spend a lot of time using my friends as mannequins for what I sew.

What gets you out of bed in the morning?
If we’re talking literally, a cup of tea - I need at least one cup if I’m going to have to think at all that day. In a more general sense, though, my friends bring me so much joy, they make even the worst days seem better.

What are your ambitions in life?
I’m determined to bring back tailoring, and make buying clothes specifically made for you and your body more accessible. Ready-to-wear is out - long live tailored clothes!

Tell us an interesting fact about yourself.
I was obsessed with Lord of the Rings as a child, and took up archery in an attempt to be as cool as Legolas. It turned out I was pretty good at it, and somehow ended up competing at the British Championships, where I felt very out of place!

Ivy Von Anderson
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Behind the mask with Iona

 IonaIona
Name - Iona


Where is your mask from?
A wee shop on Cockburn Street!

When did you start at Easter Greens?
I started at Easter Greens in November 2020, when the Morningside store was opening.

What do you do at Easter Greens?
I’m a part-time sales assistant, which usually entails keeping the shop nice and tidy, filling up shelves and of course chatting to all our lovely customers.

Why did you want to work at Easter Greens?
I really wanted to work at Easter Greens as the company values align strongly with my own. After quitting a full-time job so I could pursue my masters degree, I was looking for part-time work with an ethical company. I had been following Easter Greens on social media for a while, and when I saw that a store was opening in Morningside, a 15-minute walk from my house, I knew it was meant to be!

What do you love about working at Easter Greens?
I love working for a vegan company. But more importantly, I love working with such a friendly and genuine team of people, and I love getting to chat to so many wonderful customers!

What is your favourite item that we sell?
At the moment it would have to be the Love Raw ‘Cre&m Filled Wafer Bars’ (vegan Kinder Bueno vibes anyone??) … both the original and white choc bars are amazing. The Breadwinner pastries are a long-standing favourite of mine too.

What do you like to do outside work? 
Aside from my degree which takes up most of my time at the moment (I’m studying Business Psychology with HRM and really enjoying it), my days are generally filled with going out in search of vegan takeaway treats wherever I can find them! Lockdown has also prompted me to include home workouts in my daily routine which I have surprisingly found a huge amount of joy in.

What gets you out of bed in the morning?
I’ve started listening to a podcast called ‘Make Your Damn Bed’ to get me up in the morning. The episodes are 3-5 minutes long and touch on a different topic every day, which has been a great way to get me thinking and kickstart my day whilst I… make my damn bed.

What are your ambitions in life?
This is something I’m very much still working on, but I’m trying to trust the process. So long as I can find happiness within myself then I think the rest will fall into place exactly when it’s meant to (having said that, buying a flat and adopting a cat are definite goals of mine in the next few years)!

Once lockdown is over what's the first thing you want to do?
Until restrictions started easing, I would have said go out for a huge dinner and nice drinks – but I am very grateful that is currently possible! Once we’re fully out of lockdown though, I would really love to go to some festivals and maybe a city break with my friends.

Tell us an interesting fact about yourself.
It’s not particularly interesting… but I have been vegan since 2016, and wrote my undergrad dissertation on vegan consumer behaviour.

Ivy Von Anderson
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Indian inspired potato salad

spicy potato salad

Ingredients 
300g Baby Roast Potatoes
50g Cherry tomatoes 
1 Lemon
2 Spring Onions
2 tbsp Curry Leaves
1/2 tsp Chilli Flakes
1 tsp Mustard Seeds 
1 tsp Turmeric 
2 Cloves of Garlic 
1/2 inch of Ginger
2 tbsp Rapeseed Oil
Cracked black pepper and salt to taste. 

Method 
1. Start by steaming your potatoes. Cut them in half for manageable bit size pieces and then steam for 5-6 minutes or until fork tender. You want them cooked but not falling apart. 

2. While the potatoes steam make the dressing. Start by heating the rapeseed oil over a medium heat. Once warm add in the turmeric, chilli, curry leaves and mustard seed. Once the mustard seeds start to pop and splatter and the curry leaves have crisped add in the juice of half the lemon. Be careful with this as it will splutter! 

3. Add the dressing and potatoes into your serving dish. While the potatoes are still hot toss them in the dressing so it soaks into them. Season to taste with salt and pepper.

4. While it cools a little quarter your tomatoes and add them to the bowl. Top with wedges of lemon and thinly sliced spring onion for a bit of colour. Enjoy warm or cold. 

Want to make this yourself? Click here to find a handy list of all the ingredients you need. Yum!

Ivy Von Anderson
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Behind the mask with Em

 Em
Name - Em


Where is your mask from?
I made my own at first but I couldn’t resist buying this one. It’s made by Rose Schmits on etsy - she is a fab ceramics artist and current pottery assistant on The Great Pottery Throw Down.

When did you start at Easter Greens?
I think January 2020. It’s been a whirlwind.

What do you do at Easter Greens?
I’m the store manager for our Easter Road shop. So you’ll find me on the shop floor chatting away, reorganising our stock and ordering goodies.

Why did you want to work at Easter Greens?
Honestly, I wanted a chill part time job with an ethical company so I could do other things. Thanks to the team and to support from Alasdair and Ivy I really found a role here where I make a difference and my voice is valued.

What do you love about working at Easter Greens?
My colleagues are the best. Everyone is talented and funny and overwhelmingly kind. They got me through lockdown. Our customers too, they always seem to have a good joke and a lovely dog.

What is your favourite item that we sell?
The taifun basil tofu and the Kvasa country white bread. Hands down the best combo.

What do you like to do outside work? 
A bit of everything. I like to learn so I’ve usually got a new hobby on the go. I’m living the stay home life just now so I knit, crochet and I’m learning to make my own clothes. When lockdown is over I’ll be back at the gym trying to lift as heavy as possible.

What gets you out of bed in the morning?
My cat Oscar yowling. Coffee and sunshine.

What are your ambitions in life?
I just want to be happy and make a difference in my community… and beat my personal best squat weight.

Once lockdown is over what's the first thing you want to do?
Aside from hugging my parents, I’m going to dance at a gig.

Tell us an interesting fact about yourself.
Not sure it’s interesting but I’m hitting 400 hours in Stardew Valley… thanks lockdown!

Ivy Von Anderson
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Behind the mask with Izzy

 
Name - Izzy


Where is your mask from? 
Depop

When did you start at Easter Greens?
I started at the Easter Road store in January 2020.

What do you do at Easter Greens?
I’m a shop assistant which means I have many tasks including picking deliveries, packing deliveries, stocking shelves, rotating stock, date checking, talking to customers and drinking lots of tea!

Why did you want to work at Easter Greens?
I was really excited at the prospect of working somewhere that directly aligns with my values.

What do you love about working at Easter Greens?
I can’t tell you how much I love working at Easter Greens. To be honest, it’s never really felt like a job to me because it’s something I enjoy so much!

If I had to choose a favourite part of the job it would be the people. All of the staff are so kind and genuine. We really are like a family and treat our customers with the same care and respect.

What is your favourite item that we sell?
This is a really tough question so I’ll just go with the entire sweets and chocolate section (that’s an acceptable answer, right?).

What do you like to do outside work? 
I enjoy going on long walks, watching period dramas, going out with friends, visiting gardens and playing the piano.

What gets you out of bed in the morning?
The excessive alarms I set that go off in two-minute intervals.

What are your ambitions in life?
I’m still working on this one. For now, I’ll just say to always be kind.

Once lockdown is over what's the first thing you want to do?
I’d like to go down to England to visit my family. I haven’t seen them in 8 months so I’m really looking forward to seeing them!

Tell us an interesting fact about yourself.
I started ringing church bells at the age of 10. Since then, I have competed in ringing competitions and have rang for many weddings!

Ivy Von Anderson
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Vegan Nicoise salad

Vegan Niçoise salad

Ingredients 
100g of green beans steamed and refreshed in cold water.
300g of steamed baby roast potatoes.
30g (approx 10) Gaea Katamala olives pitted and halved.
100g cherry tomatoes (approx 6) halved.
1 little gem lettuce, shredded.
35g finly diced red onion.
1 tin of Tunah, drained with the oil reserved.

Dressing -
1tbsp oil from Tunah.
Juice of 1/2 a lemon.
Cracked black pepper and salt to taste. 

Method 
1. Start by steaming your potatoes. While they are cooking top and tail the green beans, shred the lettuce, halve the tomatoes, dice the red onion and pit the olives. Put everything in a large serving bowl.  

2. 2 or 3 minutes before the potatoes are done add in your green beans to the steamer. They don't need long. As soon as the beans are tender and the potatoes are soft run them under a cold tap to stop them cooking and to cool them down.  They don't need to be cold just not boiling hot as the lettuce will wilt.  Add them to the bowl.

3. Drain the Tunah and reserve the oil. Flake the Tunah with a fork and add it to the salad bowl. Next take 1tbsp of the reserved oil and add the juice of half a lemon and season well with lots of black pepper and just a touch of salt (the olives and Tunah will add plenty of salt). Mix well and pour it over the salad. Toss well so everything is coated in the dressing and serve. 

Want to make this yourself? Click here to find a handy list of all the ingredients you need. Yum!

Ivy Von Anderson
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Veggie Pesto Tray Bake

Pesto tray bake

Ingredients -
200g Bramik Bulgar Wheat
100g Flaked Almonds
Suma Sicilian Pesto
1 Kallo Veg Stock Cube
1 Lemon
2 Carrots
1 Courgette
1 White Onion

Method -
1. Preheat your oven to 200c.
2. Prep your veggies by cutting the carrot and courgette into chunky batons and thinly slicing the white onion
3. In a small 10x6” baking tray, add in your bulgar
wheat and spread into an even layer. Next add an
even layer of onion and then finally your carrot and courgette batons.
4. Mix 300ml of boiling water with your stock cube
and 2 tbsp of the pesto and pour over the bulgar wheat and veggie mix. Pop in the oven for 25 minutes.
5. Once the veggies are tender and starting to char and the bulgar wheat is cooked through top with flaked almonds, lemon wedges and generous dollops of pesto.

Ivy Von Anderson
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